KR20010081355A - A drink manufacturing method using sweet potatoes - Google Patents

A drink manufacturing method using sweet potatoes Download PDF

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KR20010081355A
KR20010081355A KR1020000006735A KR20000006735A KR20010081355A KR 20010081355 A KR20010081355 A KR 20010081355A KR 1020000006735 A KR1020000006735 A KR 1020000006735A KR 20000006735 A KR20000006735 A KR 20000006735A KR 20010081355 A KR20010081355 A KR 20010081355A
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sweet potato
magic
fermentation
sweet
bacteria
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KR1020000006735A
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Korean (ko)
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이영달
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이영달
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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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • 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
    • 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
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • 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
    • 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
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (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)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: A method for producing sweet potato wine is provided to effectively use the over produced sweet potato in foods. CONSTITUTION: The method for producing sweet potato wine comprises the steps of: washing sweet potatoes and peeling off the sweet potatoes; cutting the sweet potatoes in an appropriate size; slightly heating the sweet potato pieces; drying them at room temperature; mixing the dried sweet potato pieces, boiled rice, malt and distilled water; adding fermenting microorganism into the mixture; fermenting the mixture and filtering the fermented solution to separate sweet potato wine; adding fermenting microorganism into the separated sweet potato wine and second fermenting it; and filtering the fermented sweet potato wine.

Description

고구마술의 제조방법{A drink manufacturing method using sweet potatoes}A drink manufacturing method using sweet potatoes

본 발명은 황토 토양에서 재배된 적색의 고구마를 세척 후 소정크기로 절단하여 반숙한 다음 자연건조시킨 후 각종 첨가물 및 발효균을 투입 혼합하여 발효/숙성시킨 고구마술의 제조방법에 관한것이다.The present invention relates to a method of producing sweet potato magic fermented / matured by washing red sweet potatoes grown in ocher soil, cut to a predetermined size, and then ripened and then naturally dried, and adding various additives and fermentation bacteria.

고구마는 지역에 따라 과잉 생산되어 그 합리적인 소비책이 필요해지고 있으며, 특히 현재 제조되고 있는 전통술은 곡류(쌀등)를 원료로 하고 있어 날로 식량자원이 부족해지고 있는 현 상황에 비추어 결코 바람직하지 못하고 이로인해 식량자원의 낭비를 가져오고 있었다.Sweet potatoes are over-produced in some regions and their rational consumption measures are needed. Especially, the traditional liquor produced is made from grains (rice, etc.), which is not desirable in light of the current shortage of food resources. This was causing a waste of food resources.

고구마를 주원료로 하여 전통주를 제조할 경우에는 고구마로 부터 전분을 일단 만들어서 하는 방법이 있으나 그 공정이 다소 복잡하고 번거러울 뿐만 아니라 생산성이 떨어지는 문제점을 지니고 있었다.When preparing traditional liquor with sweet potato as the main raw material, there is a method of making starch from sweet potato once, but the process is rather complicated and cumbersome, and has a problem of low productivity.

본 발명은 그 원료의 구입이 쉬운 고구마를 이용하여 전통술인 고구마술을 용이하게 제조할 수 있으며, 또한 제조(발효)과정에서 원료가 변색되지 않아 그 독특한 술맛이 살아 있는 고구마술의 제조방법을 제공하는데 있다.The present invention can be easily manufactured using traditional sweet potato magic using the sweet potato that is easy to purchase the raw material, and also does not change the raw material in the manufacturing (fermentation) process, the production method of sweet potato magic with its unique liquor taste To provide.

상기의 목적을 달성하기 위한 본 발명의 고구마술 제조방법은, 먼저 황토토양에서 재배된 적색의 고구마를 채취하여 세척하는 공정과, 상기 적색고구마의 껍질을 제거하는 공정과, 상기 껍질이 제거된 고구마를 적정크기로 절단하는 공정과, 상기 소정크기로 절단된 고구마를 가열시켜 반숙이 되도록 삶은 공정과, 반숙된 적색고구마를 자연건조시키는 공정과, 살균처리된 물에 상기 자연건조된 반숙의 적색고구마와 삶은밥과 엿기름를 혼합한 후 미지근하게 데워진 발효균을 적정량 골고루 뿌려서 소정기간동안 발효/숙성시키는 공정과, 상기 발효/숙성공정이 종료 되면 걸름체를 통과시켜 이물질(고형물)과 고구마 술을 분리시키는 공정과, 상기 분리된 액상의 고구마술에 발효균(누룩)을 소정량 재차 투입하여 소정시간 경과 후 걸름체를 통과시켜 전통술인 고구마술을 제조하는 공정으로 이루어지는 것을 특징으로 한다.The method of manufacturing sweet potato magic of the present invention for achieving the above object, the process of first collecting and washing the red sweet potato cultivated in ocher soil, the process of removing the skin of the red sweet potato, and the peeled sweet potato Cutting to a suitable size, the step of heating the sweet potato cut to a predetermined size to boil so that it is half-boiled, the step of naturally drying the sweet red sweet potato, and the naturally-dried half-red sweet potato in sterilized water After mixing the boiled rice with malt and sprinkled warmly fermented bacteria evenly, fermentation / ripening for a predetermined period of time, and when the fermentation / ripening process is finished, passing through a sieve to separate the foreign matter (solids) and sweet potato liquor And, a predetermined amount of fermentation bacteria (leaven) is added again to the separated liquid yam magic to pass through the sieve after a predetermined time That comprising a step of preparing a tongsul the sweet liquor is characterized.

여기서, 반숙된 적색고구마를 자연건조시키는 과정에서 소량의 CaO(생석회)를 혼합시켜 pH를 조절함으로서 반숙된 고구마가 자연건조 과정에서 그 색깔이 변색되거나 변질되는 것을 방지하거나, 발효/숙성과정에서 잡균의 번식/오염으로 인해 이상 발효현상이 발생하는 것을 방지하기 위해 아황산을 소정량 투입하는 것이 바람직하다.Here, by adjusting the pH by mixing a small amount of CaO (quick lime) in the process of natural drying of the soft-boiled red sweet potato to prevent the discoloration or deterioration of its color in the natural drying process, or in the fermentation / ripening process In order to prevent abnormal fermentation from occurring due to breeding / contamination of the sulfurous acid, it is preferable to add a predetermined amount of sulfurous acid.

이하, 본 발명의 바람직한 일 실시예로서 제조공정과 특징을 설명하면 다음과 같다.Hereinafter, the manufacturing process and features as one preferred embodiment of the present invention will be described.

먼저, 황토토양에서 재배된 적색의 고구마를 채취하여 깨끗하게 세척한다.First, red sweet potatoes grown in ocher soil are collected and washed.

첫째, 상기 세척된 적색고구마의 껍질을 제거한다.First, the shell of the washed red sweet potato is removed.

둘째, 상기 껍질이 제거된 고구마를 적정크기로 절단하여 가열용기에 투입하여 반숙이 되도록 삶는다.Second, the sweet potato is removed to the appropriate size to remove the peel and put into a heating vessel to boil to make a soft.

셋째, 반숙된 적색고구마를 자연건조시키며, 이과정에서 소량의 CaO(생석회)를 혼합시켜 pH를 조절함으로서 반숙된 고구마가 자연건조과정(대략3-4일)에서 그 색깔이 변색되거나 변질되는 것을 미연에 방지한다.Third, the dried red sweet potato is dried naturally, and in this process, a small amount of CaO (quick lime) is mixed to adjust pH so that the soft-cooked sweet potato is discolored or deteriorated in the natural drying process (about 3-4 days). Prevent it beforehand.

넷째, 끓여져 살균처리된 정수물에 상기 자연건조된 반숙된 적색고구마와 삶은밥과 엿기름를 혼합한 후 미지근하게 데워진 발효균(누룩)을 적정량 골고루 뿌려준 후 소정기간(대략15일내외)동안 발효/숙성시킨다.Fourth, boiled and sterilized purified water mixed with the dried dried sweet potato, boiled rice and malt and then sprinkled with moderate amounts of fermented bacteria (least) warmed warmly and fermented / matured for a predetermined period (about 15 days). Let's do it.

여기서, 고구마는 과당이나 포도당 성분이 함유되어 있어 상기 발효/숙성과정에서 잡균의 오염으로 이상 발효가 발생하기 쉬우므로 이를 방지하기 위해 아황산(H2SO3)를 투입한다.Here, since sweet potato contains fructose or glucose components, sulfuric acid (H 2 SO 3 ) is added to prevent abnormal fermentation due to contamination of various bacteria during the fermentation / maturation process.

상기 아황산은 물과 반응하여, 즉 H2SO3→ SO2+ H2O 되어 아황산가스(SO2)를 발생하여 잡균의 번식을 억제하며 이상 발효현상을 근본적으로 제거한다.The sulfurous acid reacts with water, that is, H 2 SO 3 → SO 2 + H 2 O to generate sulfurous acid gas (SO 2 ) to suppress the growth of bacteria and fundamentally eliminate the abnormal fermentation phenomenon.

다섯째, 상기 발효/숙성된 고구마술을 걸름체에 통과시켜 이물질(고형물)과 액상의 고구마술을 분리시킨다.Fifth, passing the fermented / matured sweet potato magic through the sieve to separate the foreign matter (solid) and liquid sweet potato magic.

즉, 고구마는 연질 섬유질로 이루어져 있어 상기 걸름체를 통과시켜 액상의 고구마술과 고형물을 분리 제거한다.That is, the sweet potato is made of soft fibers and passes through the sieve to separate and remove the liquid sweet potato magic and solids.

여섯째, 상기 분리된 액상의 고구마술의 발효를 완숙시키기 위한 발효균(누룩)을 소정량 재차 투입하여 소정시간 경과 후 다시 걸름체를 통과시킨다.Sixth, a predetermined amount of fermentation bacteria (Nuruk) to complete the fermentation of the separated liquid sweet potato magic is added again to pass through the sieve after a predetermined time.

상기의 과정이 종료되면 본 발명의 전통술인 고구마술의 제조는 완성된다.When the above process is completed, the manufacture of the traditional art of sweet potato magic of the present invention is completed.

상기 언급한 바와같이, 본 발명에 의하면 그 원료의 구입이 쉬운 천연식품인 적색고구마를 이용하여 전통술인 고구마술을 용이하게 제조할 수 있으며, 또한 제조과정에서 원료가 변색되지 않아 그 독특한 술맛이 살아 있는 전통주인 고구마술을 제조할 수 있는 효과를 지니고 있다.As mentioned above, according to the present invention, by using the red sweet potato, which is a natural food that is easy to purchase, the traditional liquor can be easily manufactured. It has the effect of making traditional Korean liquor magic.

Claims (2)

고구마를 채취하여 세척한 후 상기 적색고구마의 껍질을 제거하는 공정과, 상기 껍질이 제거된 고구마를 적정크기로 절단하는 공정과, 상기 소정크기로 절단된 고구마를 가열시켜 반숙이 되도록 삶은 공정과, 반숙된 적색고구마를 자연건조시키는 공정과, 살균처리된 정수물에 상기 자연건조된 반숙의 적색고구마와 삶은밥과 엿기름를 혼합한 후 미지근하게 데워진 발효균을 적정량 골고루 투입하여 소정기간동안 발효/숙성시키는 공정과, 상기 발효/숙성공정이 종료되면 걸름체를 통과시켜 이물질과 액상의 고구마술을 분리시키는 공정과, 상기 분리된 고구마술에 발효균(누룩)을 소정량 재차 투입하여 소정시간 경과 후 걸름체를 통과시켜 고구마술을 제조하는 것을 특징으로 고구마술의 제조방법.Removing and peeling the sweet potato after collecting and washing the sweet potato, cutting the sweet potato from which the peel is removed to an appropriate size, and heating the sweet potato cut to the predetermined size to boil to make it soft, A process of naturally drying the red sweet potato, and a process of fermentation / maturation for a predetermined period of time by mixing moderately warmed red sweet potato, boiled rice and malt with the sterilized purified water and evenly adding moderately warm fermented bacteria. And, when the fermentation / maturation process is completed, the step of passing through the sieve to separate foreign matter and liquid sweet potato magic, and a predetermined amount of fermentation bacteria (leak) is added again to the separated sweet potato magic to remove the sieve after a predetermined time Method of producing sweet potato magic, characterized in that to produce a sweet potato magic through. 제1항에 있어서,The method of claim 1, 상기 고구마술의 발효/숙성과정에서 잡균의 이상 발효를 억제하기 위해 아황산을 소정량 투입하는 것을 특징으로 하는 고구마술의 제조방법.Method for producing sweet potato magic, characterized in that a predetermined amount of sulfurous acid is added to suppress the abnormal fermentation of various bacteria in the fermentation / ripening process of the sweet potato magic.
KR1020000006735A 2000-02-14 2000-02-14 A drink manufacturing method using sweet potatoes KR20010081355A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100776289B1 (en) * 2006-12-19 2007-11-13 전남대학교산학협력단 Process for preparing sweet potato powder with inhibited browning and sweet potato powder prepared thereby
CN103981061A (en) * 2014-05-30 2014-08-13 张松波 Golden camellia health-care wine and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100776289B1 (en) * 2006-12-19 2007-11-13 전남대학교산학협력단 Process for preparing sweet potato powder with inhibited browning and sweet potato powder prepared thereby
CN103981061A (en) * 2014-05-30 2014-08-13 张松波 Golden camellia health-care wine and preparation method thereof

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