KR20020023356A - Method for the preparation of alcoholic liquors using cucumbers - Google Patents

Abstract

PURPOSE: Provided is preparation method of cucumber liqueur which has peculiar flavor to cucumber and smooth taste and can be stored for a longer time compared with the existing cucumber liqueur. CONSTITUTION: The preparation method comprises the steps of: blending main liquor with additives and 0.0001-10wt.% (based on the main liquor) of the cucumber distillate, the cucumber distillate is obtained by dip mixing 0.1-5 liters of cucumber extracts into 1 liter of water, deionized water or no odor liqueur of 80% alcohol, for 5 minute to 3 hours and distilling under the reduced pressure; and diluting it with the water followed by filtering to make liqueur including diluted soju, distilled soju, general liquor, brandy, whisky and the like.

Description

METHODS FOR THE PREPARATION OF ALCOHOLIC LIQUORS USING CUCUMBERS}

The present invention relates to a method of preparing a liquor that is cucumber-flavored and has a mild taste using cucumbers.

Conventionally, fresh cucumbers have been finely chopped and added to alcoholic beverages, or cucumber concentrates have been added to alcoholic beverages. However, when fresh cucumber is added, the fresh and unique flavor of cucumber can be felt, and it is preferred immediately after preparation. However, as time passes, the bitter taste and main change of cucumber itself are severe and the preservation is greatly reduced, and cucumber concentrate is added. In one case, there was a problem in that the flavor of the cucumber was lost during the concentration process, so that the desired quality could not be obtained.

Accordingly, the present inventors have developed a liquor, which has a unique flavor, soft taste, and excellent preservation by using cucumber distilled liquor unlike the conventional method.

It is an object of the present invention to provide a process for producing liquor that is distinctive in flavor, soft in taste and excellent in preservation.

1 is a schematic diagram illustrating a method of preparing liquor using a cucumber distillate stock solution according to one embodiment of the present invention.

According to the above object, the present invention provides a method for producing a liquor characterized in that the addition of the distilled distilled liquor during blending in preparing the liquor by blending by adding an additive to the liquor stock solution, dilution with casting water and then filtering do.

Hereinafter, the present invention will be described in more detail.

The method of the present invention is characterized by using a distilled distilled distilled liquor instead of the raw cucumber or cucumber concentrate used in the production of cucumber liquor, distilled shochu, distilled shochu, general distilled liquor, herbal wine, Medicinal wine, ginseng wine, plum wine, fruit wine, whiskey, brandy, takju, beer and the like are preferable. According to the invention, the amount of 0.0001 to 10% by weight of the liquor stock solution, preferably 0.001 to 1% by weight, in the liquor stock solution containing 25 to 65% by weight, preferably 30 to 50% by weight alcohol Can be added.

Cucumber distilled stock solution used in the present invention is 0.1 to 5 liters of cucumber juice in 1 liter of deodorizing liquor of casting water, deionized water or alcoholic water up to 80% and leached for 5 minutes to 3 hours and then depressurize the leach solution or It can be prepared by atmospheric distillation.

More specifically, in order to remove foreign substances or contaminants on the surface of the cucumber, the cucumbers are washed with water, and then, both ends of the cucumbers are cut by about 1 cm and removed. After preparing cucumber juice from cucumbers washed with a juicer, 0.1-5 liters of cucumber juice was added to 1 liter of deodorizing liquor of 80% or less of casting water, deionized water or alcoholic water, and leached for 5 minutes to 3 hours. Let's do it. At this time, the solution may be intermittently stirred to increase the leaching effect. Cucumber distillation stock solution can be prepared by distillation under reduced pressure or atmospheric pressure distillation using a distillation apparatus, it is possible to prepare a variety of cucumber distillation stock solution according to the height of the distillation column and distillation temperature.

Cucumber is a vine-like plant belonging to the fruit family, and contains carbohydrates, pentosan and pecrine as main components. Most proteins contained in cucumbers are non-proteins, and minerals contain a lot of potassium, which excretes a lot of sodium salts in the body. In addition, cucumbers contain small amounts of phosphoric acid, sodium, phosphorus, silicon, calcium, vitamins A and C, and the like. Therefore, cucumber is particularly useful for people with weak kidney function, and when cirrhosis patients have plural and edema, it is very good to use cucumber juice instead of water. Above all, cucumbers absorb alcohol and soften the shochu flavor.

Cucumber distillation stock solution prepared in the present invention is 2,6-nonadienal, 2-nonenal, acetaldehyde (ethanol), propionaldehyde (propanal), butyraldehyde (butanal), valeraldehyde ( Since it contains flavor components such as pentanal), hexanal, and hexanal, it is added during blending in the general liquor manufacturing process to improve the preservation of existing cucumber wine, while maintaining the unique flavor of cucumber. It can manufacture.

A method of making liquor using a cucumber distillate stock according to one embodiment of the invention is schematically illustrated in FIG. 1.

First, an additive is added to the liquor stock solution and blended (blending step). The liquor stock solution means the liquor before the additive material is added, specifically, distilled soju, distilled soju, general distilled liquor, medicinal liquor, fruit wine, alcohol of 95% alcohol, and the like. At this time, if necessary, the liquor stock solution can be used to deodorize and filter with activated carbon, 95% alcohol can be diluted to 50% alcohol concentration with casting water, then deodorized with activated carbon and filtered. In addition, as the additive material, sugars such as sugar, high fructose and oligosaccharide commonly used; Organic acids such as citric acid, succinic acid, malic acid and tartaric acid; Amino acids such as glycine, alanine and asparagine; saline; And fragrance, etc., The addition amount can be variously adjusted according to the kind of liquor. At this time, according to the method of the present invention, a separately prepared cucumber distillate stock solution is further added to the liquor stock solution.

To this, casting water is added and diluted appropriately (water process). At this time, the dilution concentration may vary depending on the desired liquor.

The final liquor product can be obtained by filtration (dilution step) of this diluted stock solution, followed by bottling (bottling step) and then sterilizing the bottled product (sterilization step).

The liquor produced according to the method of the present invention has a cucumber-specific flavor, soft taste and excellent preservation compared to conventional cucumber wine.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited by the embodiment.

Example: Preparation of Alcoholic Beverage Using Cucumber Distillate

(1) Preparation of Cucumber Distillate

(A) washing cucumbers

Cucumbers were washed three to five times with water three to five times the volume of the cucumber to remove dirt and contaminants on the cucumber surface.

(B) Cucumber juice preparation

Cucumber washed in (a) was put into a juicer and juiced, the liquid was separated and recovered.

(C) production of cucumber leachate

1 liter of the juice of cucumber collected in (b) was put in a 5 liter container, 1 to 2 liters of 40% alcohol solution was added thereto, and left for 1 to 2 hours to leach the flavor component of the cucumber.

(D) Preparation of Cucumber Distillate

1 liter of the cucumber leachate prepared in (C) was placed in a 3 liter container and distilled under reduced pressure or atmospheric pressure to prepare a cucumber distillate.

(2) Can drink (primary can)

Casting water or deionized water was added to the alcohol at 95% alcohol concentration to obtain 50% alcohol concentration.

(3) blending

The distilled spirit obtained in step (1) was added to the diluted alcohol obtained in step (2) at 0.01% by weight, sugar 2.5% (w / v), high fructose 0.5% (w / v), oligosaccharide 1.0% ( w / v), citric acid 0.1% (w / v), succinic acid 0.03% (w / v), malic acid 0.01% (w / v), glycine 0.05% (w / v), alanine 0.05% (w / v), 0.01% (w / v) of salt and 0.005% (w / v) of flavor were added and blended.

(4) black (secondary number)

Casting water or deionized water was added to the blending stock solution obtained in step (3) to make 20% alcohol concentration.

(5) filtration

The assay stock obtained in step (4) was filtered through diatomaceous earth and a pad.

(7) bottling

The filtered assay stock obtained in step (6) was bottled.

Comparative Example: Production of Liquor Using Fresh Cucumber

Except for adding finely chopped fresh cucumber instead of the distilled distillate stock solution was carried out in the same manner as in the previous Example to prepare a conventional cucumber.

Test Example: Sensory test of the present invention and conventional cucumber wine

For the cucumber strain of the present invention prepared in the Examples and the existing cucumber strain prepared in the Comparative Example, aroma, tenderness, taste (sweet, bitter, sour and thirsty) immediately after the preparation of the sample and twice a month after the preparation. Harmonized degree) and comprehensive taste sensory evaluation. The evaluation criteria of the sensory test was divided into very good (5 points), excellent (4 points), moderate (3 points), slightly bad (2 points) and very bad (1 point), the results are shown in Table 1 and Same as 2.

Immediately after sample preparation division Comparative example Example incense 4.4 4.2 Softness 4.6 3.9 flavor 4.6 3.9 Synthesis 4.3 4.2

1 month after sample preparation division Comparative example Example incense 2.5 4.1 Softness 2.8 3.7 flavor 2.0 3.9 Synthesis 2.4 4.0

From Tables 1 and 2, the sensory test results of the conventional cucumber using fresh cucumber immediately after the preparation was somewhat superior to the cucumber test of the present invention, but the sensory test results of the existing cucumber wine were significantly lower in all items after one month after the preparation. On the other hand, it can be seen that the sensory test results of the cucumber strain of the present invention almost excellent immediately after the preparation. Therefore, it can be seen that the cucumber strain of the present invention is more suitable as a cucumber strain product that requires a certain period of time until drinking.

Cucumbers prepared according to the method of the present invention as compared to conventional cucumber wines, while having a distinctive flavor unique to cucumbers and excellent in taste and preservation, after a certain period of time after production is much preferred than conventional cucumber wines.

Claims (4)

The method of producing a liquor, characterized in that the addition of the distilled liquor during blending in the production of liquor by blending by adding an additive to the liquor stock solution, dilution with casting water and then filtering. The method of claim 1, Cucumber distillation stock solution is added in an amount of 0.0001 to 10% by weight of the liquor stock solution. The method of claim 1, Cucumber distillation stock solution is prepared by putting 0.1-5 liters of cucumber juice into 1 liter of deodorizing liquor of 80% or less of casting water, deionized water or alcoholic water, and leaching for 5 minutes to 3 hours. Characterized in that the method. The method of claim 1, Distilled liquor, distilled distilled liquor, general distilled liquor, medicinal liquor, medicinal liquor, ginseng liquor, plum wine, fruit wine, whiskey, brandy, takju or beer.