KR20000056370A - Green tea leaf make use of manufacture method of soju - Google Patents

Green tea leaf make use of manufacture method of soju Download PDF

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Publication number
KR20000056370A
KR20000056370A KR1019990005623A KR19990005623A KR20000056370A KR 20000056370 A KR20000056370 A KR 20000056370A KR 1019990005623 A KR1019990005623 A KR 1019990005623A KR 19990005623 A KR19990005623 A KR 19990005623A KR 20000056370 A KR20000056370 A KR 20000056370A
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green tea
alcohol
soju
tea leaves
liters
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KR1019990005623A
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KR100334325B1 (en
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황보룡
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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
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

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  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Food Science & Technology (AREA)
  • Alcoholic Beverages (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

PURPOSE: A Soju (distilled spirits) using green tea leaves improves the taste and aroma, and promotes the detoxication process of a hangover by using green tea leaves. The vitamin C, alanine, or amino acids of green tea leaves function as enzymes dissolving alcohol against acetaldehyde, the main cause of hangover. CONSTITUTION: A Soju using green tea leaves is produced by: blending 200L of 95% alcohol spirits with 800L of water; filtering through 500g of refined activated charcoal and deodorizing to obtain 995L of refined 19% alcohol; soaking 15Kg of dried green tea leaves in 1,010L and distilling with a 48°C low temperature distiller using air pressure to obtain 359L of alcohol purity 48%; blending the 406L of distilled green tea water with the above raw liquid, and adding the additives such as oligosaccharides 26Kg and spice 78.3g to produce 780L green tea Soju of alcohol 22%.

Description

녹차잎을 이용한 소주의 제조 방법{GREEN TEA LEAF MAKE USE OF MANUFACTURE METHOD OF SOJU}Manufacture method of shochu using green tea leaves {GREEN TEA LEAF MAKE USE OF MANUFACTURE METHOD OF SOJU}

본 발명은 녹차잎을 이용한 소주의 제조 방법에 관한 것으로 녹차를 만드는 녹잎을 채취하여 이를 원료로 소주를 제조하므로써 숙취로 인한 해독을 촉진시켜 건강 증진에 기여를 하게 한 것이다.The present invention relates to a method for producing soju using green tea leaves by taking green leaves to make green tea and preparing soju as a raw material to promote detoxification due to a hangover to contribute to health promotion.

종래에는 소주를 제조할 때에는 단순히 95%의 알콜을 여과한 다음 여기에다 물과 기타 약간의 감미료를 희석하여 만든 희석식 소주를 먹을 때 쓴맛이 많이나며 먹고 난후 장시간 숙취가 유발되는 등 건강에 해를 끼치게 되는 등의 폐단이 있었다.Conventionally, when making shochu, dilute shochu made by simply filtering 95% alcohol and then diluting water and some other sweeteners has a bitter taste, which causes harm to health, such as causing a hangover for a long time after eating. There was a back lung.

본 발명은 상기와 같은 폐단을 해소하기 위해 녹차잎을 원료로하여 맛과 향기가 기존 소주보다 우수함은 물론 먹고 난후 숙취의 원인이 되는 "아세트 알데이드"(Acetaldehyde)를 녹차에 있는 비타민C 알라닌 아미노산 등 이들 성분이 알콜분해 효소의 작용을 시켜주므로 알콜 분해가 빨라지고 녹차에 있는 "카페인"이 이뇨작용의 활성을 높임으로써 혈액중의 "아세트 알데이드"(Acetaldehyde)가 빨리 분해되고 녹차에 있는 여러 성분들이 중추신경 흥분 작용과 비타민C의 상승효과에 의하여 간장의 알콜 분해 효소의 활성이 높아 짐으로 숙취가 없어지고 술이 빨리 해독되고 두통이 전혀 없는 건강에 좋은 획기적인 새로운 약리적 작용이 있는 소주를 제조하여 국민 건강에 큰 기여를 할 수 있도록 발명한 것으로 그 제조 방법을 공정별로 상세히 설명하면 다음과 같다.In order to eliminate the above-mentioned discomfort, the green tea leaf as a raw material, the taste and aroma is superior to the existing soju, as well as the cause of the hangover after eating "Acetaldehyde" (Acetaldehyde) vitamin C alanine amino acid in green tea These ingredients act as alcohol-degrading enzymes, so alcohol breakdown is faster, and "caffeine" in green tea increases the activity of diuretic activity, so "Acetaldehyde" in blood is rapidly decomposed and various ingredients in green tea The soy alcohol dehydrogenase activity is increased by the central nervous system excitement and the synergistic effect of vitamin C. The soju has a new pharmacological action that is good for health, eliminating hangovers, detoxing alcohol quickly, and having no headache at all. It was invented to make a great contribution to the health of the people. The.

제1도는 본 발명의 제조 공정도.1 is a manufacturing process diagram of the present invention.

제 1 공정1st process

주정(95%) 200ℓ에 물 800ℓ를 대비로 혼합하여 1000ℓ의 혼합물을 만들고 정제된 활성탄 500g으로 여과 탈취 한 후 알콜분 19%의 정제 주정 99.5%를 얻는다.Mix 200 liters of alcohol (95%) with 800 liters of water to make a mixture of 1000 liters, filter and deodorize with 500 g of purified activated carbon, and obtain 99.5% of refined alcohol with 19% alcohol content.

제 2 공정2nd process

제1공정을 거친 주정에 건조된 녹차잎 15kg을 1.010ℓ에 침지시켜 기압을 이용한 48℃의 저온 증유기를 이용하여 증류한 알콜분 순도 48% 원액 359ℓ를 얻는다.15 kg of dried green tea leaves were immersed in 1.010 L of alcohol, which had been subjected to the first step, to obtain 359 L of an alcohol content of 48% distilled alcohol using a 48 ° C. low temperature steamer.

제 3 공정3rd process

제2공정을 거친 원액에 녹차증류수 406ℓ를 혼합하고 첨가물(올리고당 26kg, 향료 78.3g) 18ℓ를 첨가하여 783ℓ가 되게하여 순수제성 일콜분 22%의 녹차소주780ℓ를 제조하는 것이다.406 L of green tea distilled water was mixed into the stock solution which passed through the second process, and 18 L of the additive (26 kg of oligosaccharide, 78.3 g of fragrance) was added to make 783 L to prepare 780 L of green tea shochu with 22% pure alcohol content.

이와 같은 공정을 거쳐 제조되는 본 발명은The present invention manufactured through such a process

(1) 원료주정정제(1) Raw material refining agent

주정(알코올95%, 200ℓ) 혼화(1000ℓ) 정제(500g 탈취기통과)Alcohol (95% alcohol, 200ℓ) Mixed (1000ℓ) tablet (500g deodorization passage)

급수(800ℓ)Water supply (800ℓ)

정제주정(알코올 19%,995ℓ)Refined Alcohol (Alcohol 19%, 995L)

(2) 원액제조(2) Production of undiluted solution

정제주정(알코올 19%, 995ℓ ) 혼화(1010ℓ ) 증류Refined alcohol (alcohol 19%, 995l) mixed (1010l) distillation

녹차(15kg )Green Tea (15kg)

원액(알코올 48%, 359ℓ)Stock solution (48% alcohol, 359ℓ)

(3) 주류 1사입방법(3) How to buy alcohol 1

원액(48%, 359ℓ) 혼화 여과 제성주(알코올 22%, 780ℓ)Stock solution (48%, 359ℓ) Mixed filtration detergent (22% alcohol, 780ℓ)

녹차증류급수(406ℓ)Green tea distilled water (406ℓ)

첨가물료(올리고당 26kg, 향료 78.3G)Additives (26kg oligosaccharide, 78.3G fragrance)

◎원료 주정 정제 방법으로 설명하면◎ When I explain it by a raw alcoholic refining method

가. 주정(alc. 95%, 200ℓ) 황성탄소(500g) 탈취기 통과end. Alcohol (alc. 95%, 200ℓ) Hazardous carbon (500g) pass through deodorizer

나. 원료주정 순알코올 수량 : 190ℓI. Raw Alcohol Alcohol: 190ℓ

200ℓ × 95%/100% = 190ℓ이 나오면200ℓ × 95% / 100% = 190ℓ

다. 성공예정 알코올 수량 : 189.05ℓ에 대해 수치를 계산하면All. Expected alcohol quantity: Calculate the value for 189.05ℓ

995ℓ× 19%/100% = 189.05ℓ이 되고995ℓ × 19% / 100% = 189.05ℓ

라. 검정비율:99.50%la. Test rate: 99.50%

189.05ℓ/190ℓ×100 = 99.50%189.05ℓ / 190ℓ × 100 = 99.50%

마. 결감비율 : 0.05%hemp. Loss ratio: 0.05%

100% - 99.5% = 0.05%가 된다.100%-99.5% = 0.05%.

◎ 원액 제조 방법으로 설명하면◎ Described by the preparation method

가. 원료주정 순 알코올수량 : 189.05ℓend. Alcohol content of alcoholic beverages: 189.05ℓ

995ℓ×19%/100% = 189.05ℓ이 나오면995ℓ × 19% / 100% = 189.05ℓ

나. 성공예정 순 알코올수량 : 172.32ℓ에 대해 수치를 계산하면I. Expected net alcohol content: Calculate the value for 172.32ℓ

359ℓ×48%/100% = 172.32ℓ이 되고359ℓ × 48% / 100% = 172.32ℓ

다. 검정비율 : 86.83%All. Test ratio: 86.83%

172.32ℓ/189.05ℓ×100 = 91.15%172.32ℓ / 189.05ℓ × 100 = 91.15%

라. 결감비율 : 8.85%la. Loss ratio: 8.85%

100% - 91.15% = 8.85%가 된다.100%-91.15% = 8.85%.

마. 원료녹차 사용량 : 15kg/95%주정 200ℓhemp. Raw Green Tea Consumption: 15kg / 95% Alcohol 200ℓ

근거 : 주세사무처리규정에 의함.Basis: According to the State Tax Processing Regulations.

◎ 주류 1사입 방법으로 설명하면◎ If you explain by the way of 1 drink

가. 원료원액 순 알코올수량 : 172.32ℓend. Raw alcohol stock amount: 172.32ℓ

359ℓ ×48%/100% = 172.32ℓ이 나오면359ℓ × 48% / 100% = 172.32ℓ

나. 원료원액 사용비율 : 100%I. Raw material use ratio: 100%

172.32ℓ/172.32ℓ×100 = 100%172.32ℓ / 172.32ℓ × 100 = 100%

근거 : 주세사무처리규정에 의함.Basis: According to the State Tax Processing Regulations.

다. 성공예정 제성주 순 알코올수량 : 171.6ℓAll. Succeeded sake alcohol net alcohol: 171.6ℓ

780ℓ×22%/100% = 171.6ℓ이 되고780ℓ × 22% / 100% = 171.6ℓ

라. 검정비율 : 99.58%la. Test ratio: 99.58%

171.6ℓ/172.32ℓ ×100 = 99.58%171.6ℓ / 172.32ℓ × 100 = 99.58%

마. 결감비율 : 0.42%hemp. Loss ratio: 0.42%

100% - 99.58% = 0.42%가 되는 것이다.100%-99.58% = 0.42%.

이렇게 제조된 녹차액기스를 알콜과 혼합추출한 다음 48%의 원액을 얻어 22%의 녹차소주를 얻어 제품의 물성과 수율을 검사한 결과 "표"는 다음과 같다.The green tea extract thus prepared was mixed with alcohol, and then 48% of the stock solution was obtained to obtain 22% of green tea shochu.

이와 같은 본 발명은 녹차에 함유된 비타민C, 알라닌, 아미노산, 카페인 등을 알콜로 침출 증류 하므로써 숙취의 원인이 되는 아세트 알데이드(Acetaldehyde)를 분해시켜 술로 인한 해독을 빨리 제거 시킬 수 있는 이점이 있어 건강증진에 큰기여를 할 수 있으며 많은 양주의 수입을 대체시킬 수도 있으므로 막대한 외화의 낭비를 막아 국가 경제에 공헌할 수 있는 효과가 있다.As such, the present invention has the advantage of decomposing acetic aldeide (Acetaldehyde), which causes hangovers, by quickly leaching and distilling vitamin C, alanine, amino acids, caffeine, and the like contained in green tea, so that the detoxification caused by alcohol can be quickly removed. It can make a big contribution to health promotion and can replace the income of many liquors, which can contribute to the national economy by preventing huge waste of foreign currency.

Claims (1)

주정(95%) 200ℓ에 물 800ℓ를 대비로 혼합하여 1000ℓ의 혼합물을 만들고 정제된 활성탄 500g으로 여과 탈취한 후 알콜분 19%의 정제된 주정 995ℓ에 건조된 녹차잎 15kg을 1.010ℓ에 침지시켜 기압을 이용한 48℃의 저온 증유기를 이용하여 증류한 알콜분 순도 48%원액 359ℓ을 얻은 후 녹차증류수 406ℓ와 첨가물(올리고당26kg, 향료78.3g) 18ℓ를 첨가 혼합하여 783ℓ가 되게하여 순수제성 알콜분 22%의 녹차소주 780ℓ를 제조함을 특징으로 하는 녹차잎을 이용한 소주의 제조 방법Mix 200 liters of alcohol (95%) with 800 liters of water to make a mixture of 1000 liters, filter and deodorize with 500 g of purified activated carbon, and immerse 15 kg of dried green tea leaves in 995 liters of 19% alcohol content in 1.010 liters of air pressure. After obtaining 359ℓ of distilled alcohol content 48% stock solution of distilled alcohol by using 48 ℃ low temperature steamer, 406ℓ of green tea distilled water and 18L of additives (26kg of oligosaccharide, 78.3g of oligosaccharide) were added and mixed to make 783ℓ. Method for preparing shochu using green tea leaves, characterized in that 780ℓ of green tea shochu
KR1019990005623A 1999-02-19 1999-02-19 Green tea leaf make use of manufacture method of soju KR100334325B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030055081A (en) * 2001-12-26 2003-07-02 황보룡 22% 40% omitted
KR100436848B1 (en) * 2001-10-30 2004-06-23 백이호 Functional alcoholic liquors using cordyceps mushroom and method of producing the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030058887A (en) * 2001-12-29 2003-07-07 황보룡 Process for preparing green tea and pear distilled wine using green tea juice and pear juice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100436848B1 (en) * 2001-10-30 2004-06-23 백이호 Functional alcoholic liquors using cordyceps mushroom and method of producing the same
KR20030055081A (en) * 2001-12-26 2003-07-02 황보룡 22% 40% omitted

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