KR20000039284A - Preparing method of alcoholic liquor - Google Patents

Abstract

PURPOSE: A preparing method of alcoholic liquor is provided to give unique taste and color compared to existing liquors, and has medicine effects through liquor. CONSTITUTION: A preparing process of alcoholic liquor is saccharifying starch containing corn powder with malt powder at 60-65°C for 5-7 hours; extracting liquid from the above saccharified starch with hemp cloth bag; adding materials containing medicine ingredients such as yew tree, fir tree, or kalopanax to the liquid, and boiling for 3-4 hours; adding leaven and boiled glutinous rice and maturing at 22-24°C for 4-5 days to produce liquor of 11% alcohol.

Description

Alcohol production method

The present invention relates to a liquor manufacturing method, and in particular, to a method for producing a functional fermented wine added with the active ingredient.

Fermented liquor refers to alcoholic beverages that drink alcohol fermented by yeast just or filtered, and is divided into single fermented liquor and double fermented liquor according to the fermentation method.

Single-fermented wine refers to wines fermented with sugar in the raw material directly into yeast, fruit wines such as wine and cider belong to this.

Double fermentation liquor refers to alcohols that have been glycated with saccharifying enzymes and fermented with yeast, and simple fermented liquor that fermented sugar solution obtained by pre-glycosylation of starch, such as beer, with an enzyme of malt, and enzymes of Korean bacteria such as cheongju. There is a parallel fermentation liquor made by simultaneously fermenting alcohol and yeast alcohol. China, Japan, and Korea have many such parallel fermented liquors.

1 is a view for explaining a traditional liquor manufacturing method according to the prior art, the conventional technique will be described as an example of the manufacture of suspension liquor as follows.

The preparation of alcohol requires the following preparations.

(1) International Arrival

Wheat flour is kneaded to make granules and cooked.

(2) Main mother's share

Main hair is a yeast growth and culture for main fermentation. As hydrolysis proceeds, such as saccharification, by enzymes in the country, yeast grows and becomes the main hair.

In this process, a considerable amount of acid is also produced, which facilitates alcohol fermentation by yeast up to the main charge while preventing contamination of various bacteria.

Hydrangea seedlings are the most widely used pill pill, which is immersed only as a raw material.

(3) Alcohol surcharge

Drunkard's drunkenness is a two-tiered fee.

1-dose surplus is a immersion that adds only water and entry to the mother, so it has the same meaning as the nurturing of the mother. 24-48 hours after the first stage of soaking, the yeast growth becomes active. Two-tiered condensate is fermented and fermented by adding starch raw material, immigration and other fermenting agents to the sugar obtained by the first stage.

(4) dedication

Takju weighs water and adds it to water, and sifts it through a sieve or gourd separator.

In the case of liquor manufactured by the liquor manufacturing method according to the prior art as described above, since the white rice of low whiteness is used as a starch raw material and the amount of soup is also used, there is a problem that the taste is too dark and the taste is too high. In addition, the liquor produced by the liquor manufacturing method according to the prior art has a problem that can not meet the demand for functional liquor to satisfy the liquor for the various liquors of the modern man.

The present invention has been made in view of the problems of the prior art, and is intended to provide a method for producing alcoholic beverages containing a pharmacological function.

The present invention for achieving the above object is the step of saccharifying starch containing corn flour, extracting the filtrate from the saccharified result, and the filtrate has a substance with a medicinal component such as yew, fir or oak It is a method of producing liquor comprising the step of adding and boiling, and the step of adding the fermentation agent and paddy to the resultant to which the functional material is added.

1 is a manufacturing process of traditional liquor according to the prior art

2 is a liquor manufacturing process according to the present invention

Hereinafter, the present invention will be described with reference to the following examples and accompanying drawings.

For the liquor production method according to the present invention, starch powder, saccharifying agent such as malt powder, fermenting agent such as yeast, rice for example, glutinous rice, etc. are required, and in order to produce functional liquor which is a feature of the present invention There is a need for certain substances with components.

Corn can be used as starch.

In the conventional case, wheat flour was used, which is one of the differences between the present invention and the prior art. Corn is high in sugar and has a dark, colored protein pigment. Thus, liquor using corn can make the taste and color unique compared to other liquors. In addition, corn has a large amount of vegetable fat, which can be used to replenish the nutrients lacking in the mainstream than using other ingredients.

In addition to corn flour, other starches such as barley and sweet potatoes can also be used.

Malt flour may be used as a saccharifying agent for saccharifying starch.

Malt flour is a good germination and good shape of barley, soaked in water for 1-2 weeks in summer and 2-3 weeks in winter. In summer, 1-2 times daily in winter. It is good to change. Barley which has sufficiently absorbed water is germinated while maintaining a temperature of about 10 to 15 ° C. using a wet bale or a germination phase, and is inverted every 7 to 8 hours. Germination days vary depending on various conditions but are usually 14 to 17 days. Dried malt made in this way can be stored for 3 to 5 days in the sun to keep the water at 8% low for a long time.

Fermentation agents may use yeast.

Yeast is a type of fermentation agent that is formed by pulverizing wheat or rye and then adding molds, yeasts and other bacteria such as Rhizopus, Aspergillus, Absidia, Mucor to produce many enzymes. Nuruk is acid-resistant and weak in saccharification, so it is used in fermentation process.

Rice is used in fermentation process, glutinous rice can be used.

As the functional substance, yew trees having pharmacological effects can be used.

Yew tree is a plant that has been used in various fields such as ornamental, medicinal, edible, and industrial. It has various effects such as sex and biliary stimulation, and recently, attention is one of the plants with excellent pharmacological function as it has been developed from anti-cancer drugs such as yew tree to taxol and used in treatment.

In addition to yew trees, it is possible to use materials with other components for certain functions. For example, oak or fir can be used. In addition, a substance having an aromatic component, for example, pine cone, etc. may be used for the aromatic function. In addition, it is possible to prepare and add a functional material in order to produce a liquor having a predetermined function.

The manufacturing process of the functional liquor according to the present invention will be described below.

(1) After dipping dead starch, cool.

(2) Add the prepared saccharitizer to the result of (1) to finish saccharification.

(3) Extract the filtrate from the glycosylated material of the result of (2).

(4) A functional material having a predetermined functional effect is added to the filtrate prepared in (3) and boiled. This process allows the liquor according to the invention to have a pharmacological function, which determines the properties of the liquor depending on the substance added.

(5) Add fermentation agent and rice prepared in the result of (4), and let it ripen.

(6) The results of (5) were filtered and formulated to produce a casting containing a predetermined concentration of alcohol.

Figure 2 is a view for explaining the manufacturing process of the functional liquor produced according to the present invention, which shows the manufacturing process of the corn wine of interest as an embodiment.

First, dilute thinly with corn flour, a starch raw material, and then cool to 65-70 ° C.

Next, the malt powder is put into the cooled corn gruel and the saccharification is complete | finished, maintaining for 5 to 7 hours at 60-65 degreeC state.

Subsequently, the resulting glycosylated product is put in a burlap and squeezed to extract the filtrate.

Subsequently, the extracted filtrate is put together with the leaves of the yew tree and the eggplants are boiled for 3 to 4 hours, and then cooled to 20 to 30 ° C. This process can be said to be the process of adding the effect of the yew tree to the main corn strains.

Next, put the yeast powder and glutinous rice prepared in the filtrate reinforced with the active ingredient and aged for 4-5 days at 22-24 ℃.

The aged mash is then filtered and formulated to produce a casting containing alcohol of a certain concentration, for example 11%.

If the numerical value of the material or temperature presented above is just one embodiment, it can be variously applied according to the manufacturing conditions.

In the embodiment of the present invention, in particular, the addition of yew tree leaves to the production of corn syrup to produce a functional medicinal liquor that shows not only various pharmacological functions, but also pharmacological function as well as the mainstream because the aromatic components of the yew leaves are added .

As described above, the liquor according to the present invention saccharifies starch, not wheat flour, and then boils again with a functional substance, followed by aging by adding fermentation agent and paddy rice, thereby producing a process other than the conventional traditional liquor manufacturing process. Proceed. In one embodiment, after the saponification of corn or corn flour according to the present invention, saccharified with malt, put the leaves and branches of the yeast tree and boil again, it is prepared by aging by adding koji and glutinous rice.

The present invention can produce a liquor with enhanced pharmacological function by preparing a liquor using a material containing a variety of pharmacologically effective ingredients.

In addition, the present invention can produce functional yakju of various functions by adding not only pharmacological functions but also substances containing certain components in the liquor manufacturing process.

In addition, the present invention is unique in taste and color compared to the usual liquor, the pharmacological component is reinforced can be used as a health food.

The present invention can be implemented in various embodiments through the appended claims and the above-mentioned parts as well as the presented embodiments, and can be applied in various ways by its partners.

Claims (1)

Saccharifying starch containing corn flour, Extracting the filtrate from the glycated product; Adding to the filtrate and boiling the substance having an active ingredient such as yew, fir or oak, and boiling; A method of producing liquor comprising the step of aging by adding a fermenting agent and paddy to the resultant is added to the functional material.