KR20020086365A

KR20020086365A - How to make shochu mixed with crystal and liquid, a traditional drink

Info

Publication number: KR20020086365A
Application number: KR1020020059034A
Authority: KR
Inventors: 이명호
Original assignee: 이명호
Priority date: 2002-09-27
Filing date: 2002-09-27
Publication date: 2002-11-18

Abstract

PURPOSE: Provided is a method for manufacturing so-ju, which is korean traditional spirit, mixed with su-jeong-gwa, which is a fruit punch made of ginger, dried persimmons, pine nuts, brown sugar and cinnamon. Therefore, the prepared so-ju promotes detoxification, protects liver and stomach and removes hangover. CONSTITUTION: The method for manufacturing so-ju mixed with su-jeong-gwa is characterized by blending so-ju(korean traditional spirit) with 5-15% of su-jeong-gwa, which is a fruit punch made of ginger, dried persimmons, pine nuts, cinnamon and brown sugar, referred to the amount of so-ju with maintaining the spirit concentration. Wherein the su-jeong-gwa is aged then treated with a preservative.

Description

A method of making shochu with a mixture of crystals and liquids, a traditional drink {omitted}

우리 국민이 가장 많이 마시어 국민주(酒)로 사랑받고 있는 기존의 소주는 맛도 쓰고 거칠며, 향도 독하고, 색깔도 단조로워 우리 전통 소주의 국제화에도 여러 가지면에서 불리 하였으며 더욱이, 간장이나 위장등의 인체보호성분도 없이, 단순 취하기 위한 과다한 음주가 반복됨으로 국민음주건강에도 막대한 지장을 주고 있다.The traditional liquor that Koreans drink the most and is loved as a national sake is taste, rough, strong aroma, and monotonous in color. Without ingredients, excessive drinking for simple drinking is repeated, which greatly affects national drinking health.

본 발명은 향(香), 미(味), 색(色)등과 음주시 인체건강 측면에서 여러 가지 취약점이 많은 기존의 소주에, 소주의 필요한 저정농도를 유지 시키면서 적정량의 우리 전통 음료인 수정과액을 혼합하여 제조함으로 계피, 생강, 곶감, 통 후추, 흑설탕등으로 제조되는 수정과액의 독특한 향과 맛이 가미되는 동시에 위스키등의 양주와 유사한 색깔을 얻을 수 있음으로 시각적 효과도 개선 시킬 수 있을 뿐 아니라, 수정과액에 함유된 계피, 생강, 곶감, 통 후추, 흑설탕등의 한방의학적 성분에 의한 음주시 인체 보호 성능강화와 동시에 우리 전통 소주의 국제화에도 기여 할 수 있도록 하는데 목적이 있다.The present invention is in the existing soju with a lot of vulnerabilities in terms of fragrance, beauty, color, and drinking and human health, while maintaining the necessary low concentration of soju, and the appropriate amount of our traditional drink By mixing the liquids, the unique flavor and taste of crystals made from cinnamon, ginger, dried persimmon, whole peppercorns, brown sugar, etc. can be added, and the visual effect can be improved by obtaining colors similar to liquor such as whiskey. In addition, it is intended to contribute to the internationalization of Korean traditional soju, as well as to enhance the protection of human body when drinking by herbal medicine such as cinnamon, ginger, dried persimmon, whole pepper, brown sugar, etc.

본 발명의 전통 음료인 수정과액을 혼합한 소주 제조 방법은 수정과의 전통적 제조방법에 따라 계피, 생강, 곶감, 통 후추, 흑설탕등을 적정비율로 배합, 숙성시켜 수정과액을 만들어 방부 처리한 수정과액을 소주의 필요한 주정농도를 유지하면서 적정량 (소주량의 5~15%정도) 기존 소주에 혼합 (Blending) 하여 제조 한다The method for preparing soju, which is a crystallized fruit solution of the traditional beverage of the present invention, mixes and matures cinnamon, ginger, dried persimmon, whole pepper, brown sugar, etc. in an appropriate ratio according to the traditional manufacturing method of crystallized fruit, and makes an embalmed fruit solution. A fertilized fruit is prepared by blending with a suitable amount (about 5 ~ 15% of the amount of soju) of existing soju while maintaining the necessary alcohol concentration.

본 발명의 전통음료인 수정과액을 혼합한 소주는 계피, 생강, 곶감, 통 후추, 흑설탕등으로 제조된 수정과액을 적정량 혼합함으로 수정과액의 독특한 향과 맛이 가미첨가되어 기존 소주의 독한 향과 거칠고 쓴 맛이 부드러워지고 색깔도 위스키등의 양주와 유사하게 개선되어 시각적 효과도 향상됨으로 전통 소주의 국제화에도 유리하게 되며, 수정과액에 함유된 계피, 생강, 곶감, 통 후추, 흑설탕등의 한방의학적 성분에 의한 알코올 해독 촉진으로 간장등의(위장등의)음주시 인체 건강 보호와 숙취해소도 촉진함으로 과다하게 음주에 노출되어 있는 국민건강보호에도 기여함에 목적이 있다.Soju, which is a traditional beverage of the crystal of the present invention is mixed with a suitable amount of crystal fruit made of cinnamon, ginger, dried persimmon, whole pepper, brown sugar, etc. by adding a unique flavor and taste of the crystal fruit added to the existing soju The strong aroma, rough and bitter taste are softened, and the color is similar to liquor such as whiskey, which improves the visual effect, which is beneficial to the internationalization of traditional shochu.Cinnamon, ginger, dried persimmon, whole pepper, brown sugar contained in crystal fruit It is aimed at contributing to the protection of national health, which is exposed to excessive drinking by promoting alcohol detoxification by herbal medicine ingredients such as soy sauce.

Claims

While maintaining the necessary alcohol concentration of shochu, flavor, flavor, and color are mixed with an appropriate amount of crystal fruit juice, a traditional drink made of cinnamon, ginger, dried persimmon, whole pepper, and brown sugar. A method of making shochu that has improved and enhanced human health protection performance when drinking.