KR20000000150A - Production of Distilled Spirits from Onion Juice - Google Patents
Production of Distilled Spirits from Onion Juice Download PDFInfo
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- KR20000000150A KR20000000150A KR1019990040856A KR19990040856A KR20000000150A KR 20000000150 A KR20000000150 A KR 20000000150A KR 1019990040856 A KR1019990040856 A KR 1019990040856A KR 19990040856 A KR19990040856 A KR 19990040856A KR 20000000150 A KR20000000150 A KR 20000000150A
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- onion
- yeast
- fermentation
- alcohol
- onions
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
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- 241000234282 Allium Species 0.000 title claims abstract description 42
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 42
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 235000015096 spirit Nutrition 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 9
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims 2
- 238000004821 distillation Methods 0.000 abstract description 11
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 229910021653 sulphate ion Inorganic materials 0.000 abstract description 3
- 238000010564 aerobic fermentation Methods 0.000 abstract description 2
- 239000010419 fine particle Substances 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000011218 seed culture Methods 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000019997 soju Nutrition 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
본 발명은 양파를 이용한 증류주 제조방법에 관한 것으로 요약하여 설명하면 불가식부분을 제거하여 청결하게 세척된 양파를 미세한 입자로 파쇄하여 효모를 넣고 25∼30℃에서 3일간 호기적 발효(효모증식) 후 15∼20℃에서 혐기적조건하에서 7일간 알콜발효를 시킨 양파술덧을 단식감압 또는 상압하에서 얻어지는 양파술덧 증류액중 60∼70%(v/v)알콜농도가 되는 유출액만을 분취하여 숙성용기에 6개월 이상 숙성 후 알콜도수와 향미성분이 균일하게 되도록 조합하여 최종적으로 병조림하여 제품화하는 것을 특징으로 하는 양파를 이용한 증류주 제조방법.The present invention relates to a distilled liquor manufacturing method using onions summarized if you remove the invisible portion cleanly chopped onion into fine particles to put the yeast and aerobic fermentation for 3 days at 25-30 ℃ (yeast growth) After distillation of onion sulphate after alcohol fermentation for 7 days under anaerobic condition at 15-20 ℃, extract only 60 ~ 70% (v / v) alcohol concentration from onion sulphate distillate under reduced pressure or atmospheric pressure. Distilled liquor production method using onions, characterized in that the bottle after the final aging for 6 months or more combined with alcohol content and flavor components to be finally bottled and commercialized.
Description
본 발명은 양파를 이용한 증류주 제조 방법에 관한 것으로 더욱 상세하게는 양파의 외피부분과 뿌리, 줄기를 제거한 후 청결하게 세척된 양파를 미세한 입자로 파쇄하여 효모 싸카로미세스 세레비지아에(Sacchromyces cerevisiae)를 넣고 25∼30℃에서 3일 15∼20℃에서 7∼10일간 발효시킨 후 상압 또는 단식감압하에서 증류하여 얻어지는 양파술덧 증류액 중에서 음용가능한 60∼70%(v/v)알콜부분을 분취하여 숙성 용기에서 6개월이상 숙성한 후 알콜도수나 향미성분을 균일하게 조합하여 양파 특유의 향미성분이 포함된 양파증류주를 제조하는데 목적이 있다.The present invention relates to a method for preparing a distilled liquor using onions, and more specifically, to remove yeast saccharomyces cerevisiae by crushing the cleanly washed onion into fine particles after removing the outer skin, roots and stems of onions (Sacchromyces cerevisiae). After fermentation at 25 to 30 ° C. for 3 days at 15 to 20 ° C. for 7 to 10 days, 60-70% (v / v) alcohol fractions are collected from onion liquor distillation obtained by distillation under normal pressure or fasting pressure. After ripening for 6 months or more in a aging container, alcohol distillation or flavoring ingredients are uniformly combined to produce onion distilled liquor containing flavor-specific ingredients.
지금까지 알려진 바에 의하면 양파를 첨가한 제제주로는 알콜분이 포함된 일반증류주 (주로 소주)에 양파를 세절혼합하여 양파성분이 일부 침출된 침출주 형태로 일부 지역에서 음용되고 있다.As far as is known, the onion-added formulated liquor is mixed with a distilled liquor into an alcoholic distilled liquor (mainly soju).
상기한 양파침출주는 양파를 향미 향상 목적으로 극히 소량만을 소주에 넣고 침출시키는 매우 단순한 제조법이라고 할 수 있고 본 발명 제조방법과는 전혀 상이한 것으로 본 발명은 양파가 함유하고 있는 영양분과 향미성분이 함유된 양파증류주를 제조하기 위하여 뿌리, 줄기, 외피를 제거한 양파를 청결하게 수세한 후 양파를 미세하게 파쇄하여 갈변방지와 유해균의 증식을 억제하기위하여 200ppm의 K2SO5를 넣고 필요에 따라 당분을 25%까지 보당후 효모증식의 억제인자로 작용하는 양파내 항균성 물질(Allin)을 파괴하기 위하여 60℃에서 20∼30분간 열탕처리하여 양파즙에 배양효모 싸카로미세스 세레비지아에(Sacchromyces cerevisiae)를 양파즙의 3∼5%되게 첨가 후 25∼30℃에서 3일간 호기적인 발효(전발효)와15∼20℃ 온도를 내려서 7∼10일간 혐기적인 상태로 알콜발효를 한 후 단식감압증류 또는 단식상압증류 하는데 여기서 얻어진 증류액중 60∼70%(v/v)알콜 유출액만을 분취한 다음 여과보조제를 넣고 여과한 후 알콜도수를 40∼43%로 조정하여 저장용기에 넣고 저온에서 6개월 이상 숙성시키므로써 독특한 향미를 갖는 양파증류주를 제조하는 방법을 창출 한 것이다.The above-mentioned onion leaching liquor is a very simple manufacturing method for leaching only a small amount of onion in the soju for the purpose of flavor improvement and is completely different from the manufacturing method of the present invention, the present invention contains the nutrients and flavor components contained in onion To prepare onion distilled liquor, wash the onions from which the roots, stems and skins were removed, and then wash the onions finely and add 200ppm K 2 SO 5 to prevent browning and inhibit the growth of harmful bacteria. Sacchromyces cerevisiae in cultured yeast saccharomyces cerevisiae in onion juice by boiling water at 60 ° C for 20-30 minutes in order to destroy allergens in onions that act as inhibitors of yeast growth After adding 3-5% of onion juice, anaerobic fermentation (pre-fermentation) at 25-30 ℃ for 3 days and lowering the temperature at 15-20 ℃ for 7-10 days After alcoholic fermentation, fast distillation of distillation or fasting distillation is carried out. Only 60-70% (v / v) alcohol effluent is collected from the distillate obtained, and after filtering with filter aid, the alcohol content is adjusted to 40-43%. By putting it in a storage container and aging at low temperature for 6 months or more, it created a method of producing onion distilled liquor with unique flavor.
외피와 병들고 부패한 불가식 부분을 제거한 양파를 원료로 하여 수세한 후 파쇄기로 입자크기 0.2∼ 0.5㎝정도로 분쇄하는 양파즙분쇄(1)을 거쳐 필요에 따라 당농도를 25%까지 보당함과 동시에 아황산 농도 100∼200ppm농도 되게 첨가하여 균일하여 혼합하여 60℃열탕에 20∼30분간 처리하는 양파주제조(2)을 거치며 이때 발효용 효모는 싸카로미세스 세레비지아에(Sacchromyces cerevisiae)를 균주로 사용하여 종배양배지(서당 100g/ℓ, 아스파라진 2.5g/ℓ,제일인산칼륨 1.0g/ℓ, 황산마그네슘 7수화물 3.0g/ℓ)를 가압멸균하여 사면배지에서 배양된 효모균주를 한백금이 접종 후 48시간 배양하여 동결건조하여 사용하든지 또는 양파즙 첨가에 사용하는 종배양액을 제조하였다. 상기한 양파즙을 발효통 용량의 2/5∼3/5까지 충진하여 종배양액 또는 동결건조분말효모를 양파즙의 3∼5%넣고 25∼30℃에서 3일간 호기적으로 효모전체를 증식시키는 호기적발효(3)을 마치고 15∼20℃의 저온에서 7∼8일간 알콜발효를 수행하는 혐기적발효(4)을 마치고 바로 단식 또는 감압증류기 용량의 1/2∼2/3이 차도록 발효된 양파술덧을 넣고 2∼3시간 증류하는 가운데 유출액의 알콜농도가 60∼70%되는 부분을 분취하여 양파증류주 단식감압또는 상압증류(5)로 하고 나머지 초류분과 후류분은 다음 증류시 양파술덧에 혼합하여 재증류 한다. 증류된 양파증류주는 맛이 배우 거칠고 음용하기에 향미가 조숙하므로 저장용기에 넣어 최저 6개월이상 저장 숙성(6)하여 알콜농도가 40∼43%(v/v)되게 혼합한 다음 후숙공정을 거쳐 최종적으로 병조림하여 제품화(7)하여 완성하는 것이다.After washing with the onion as the raw material from which the outer skin and diseased and incorruptible parts are removed, and washing it with a crusher, the onion juice pulverization (1) is crushed to a particle size of 0.2 to 0.5 cm. Add sulfuric acid to 100-200ppm concentration, mix uniformly, and process onion preparation (2) which is treated for 20-30 minutes in a 60 ℃ hot water, and fermented yeast is Sacchromyces cerevisiae (Sacchromyces cerevisiae) as a strain. The cultured yeast strains were cultured in a sloped medium by autoclaving the seed culture medium (100 g / l per west, 2.5 g / l asparagine, 1.0 g / l potassium phosphate, 3.0 g / l magnesium sulfate hexahydrate). 48 hours after inoculation, the seed culture solution was used for lyophilization or onion juice addition. Fill the above-mentioned onion juice to 2/5 to 3/5 of the capacity of the fermentation vessel and add 3 ~ 5% of the seed culture liquid or lyophilized powder yeast and grow the whole yeast aerobicly for 3 days at 25-30 ° C. Onion fermented to a half or two-thirds of the capacity of a fasting or reduced-pressure distillation machine immediately after the anaerobic fermentation (4), which finishes the miracle fermentation (3) and performs alcohol fermentation at a low temperature of 15-20 ° C. for 7-8 days. After distilling for 2 ~ 3 hours, distill the alcohol concentration of 60 ~ 70% of the distillate into onion distillation liquor fasting or atmospheric distillation (5). Redistill. Distilled onion distilled liquor is hard to learn and tastes good for drinking. So, put it in a storage container for at least 6 months and aged it (6) and mix it to 40 ~ 43% (v / v) alcohol. Finally, bottled and commercialized (7) to complete.
상기한 본 발명 성분분석시험에는 기체크로마토그래피를 사용하여 양파증류주를 분석하였다.In the ingredient analysis test of the present invention, onion distilled liquor was analyzed using gas chromatography.
발명의 주요구성으로는 첫째 불가식부를 제거한 양파를 미세하게 파쇄하는 공정이며둘째 갈변방지제 첨가 및 열탕처리공정, 셋째 활성이 높은 주모를 첨가하여 알콜을 발효하는 공정(호기적, 혐기적 발효)이다.The main composition of the invention is the process of finely crushing onions removed from the first inflorescence, the second process of adding browning inhibitor and boiling water treatment, and the process of fermenting alcohol by adding the highly active castella (aerobic and anaerobic fermentation). .
넷째는 발효술덧을 증류하여 음용에 적합한 유출액만을 분취하는 공정이며, 다섯째는 저장용기에서 숙성시켜 일정농도로 조정하여 제품화하는 공정으로 요약할 수 있다.Fourth, distillation of fermentation sulphate is a step of distilling only the effluent suitable for drinking, and fifth, it can be summarized as a process of ripening in a storage container and adjusting to a certain concentration to produce a product.
국내에서 단순한 조리나 가공(예: 양파 slice, 양파짱아치등)에 이용되는 양파를 본발명을 통하여 보다 부가가치 높은 양파향과 영양분을 함유한 양파증류주를 제조함으로써 양파의 과잉생산에 따른 수급상의 문제를 해결하고 아울러 양파재배 농가의 소득향상에도 크게 기여할 것 이다.Through the present invention, onions used for simple cooking or processing (eg onion slices, onion balls, etc.) are manufactured in Korea to produce onion distilled liquor containing more added onion flavor and nutrients. In addition, it will greatly contribute to improving incomes of onion-cultivated farmers.
그 뿐만 아니라 본 발명에 의해 생산되는 양파 증류주는 타 국내에서 소비되는 주류와도 그 품질의 특성으로 인해 경쟁력 있는 상품(양파증류주)이 될것으로 사료된다.Not only that, the onion distilled liquor produced by the present invention is considered to be a competitive product (onion distilled liquor) due to its quality characteristics with other liquors consumed in Korea.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990040856A KR20000000150A (en) | 1999-09-22 | 1999-09-22 | Production of Distilled Spirits from Onion Juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990040856A KR20000000150A (en) | 1999-09-22 | 1999-09-22 | Production of Distilled Spirits from Onion Juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20000000150A true KR20000000150A (en) | 2000-01-15 |
Family
ID=19612588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990040856A Ceased KR20000000150A (en) | 1999-09-22 | 1999-09-22 | Production of Distilled Spirits from Onion Juice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20000000150A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101143598B1 (en) * | 2010-04-15 | 2012-05-09 | 천보레미콘 주식회사 | onion liquor |
-
1999
- 1999-09-22 KR KR1019990040856A patent/KR20000000150A/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101143598B1 (en) * | 2010-04-15 | 2012-05-09 | 천보레미콘 주식회사 | onion liquor |
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