KR20030030210A - Method for the preparation of alcoholic liquors using a chrysanthemum water - Google Patents

Abstract

PURPOSE: Provided is a preparation method of alcoholic beverages using chrysanthemum water, therefore the prepared alcoholic beverage has the taste and flavor peculiar to chrysanthemum and leaves soft mouth feeling after drinking. CONSTITUTION: The preparation method of alcoholic beverages is characterized by blending crude liquid with additives, and diluting with chrysanthemum water as brewing water and filtering it. The chrysanthemum water is manufactured by dipping dried chrysanthemum in distilled water or deionized water at 5-25 deg.C for 2-5 hours in an amount of 0.1-10%(w/v).

Description

METHODS FOR THE PREPARATION OF ALCOHOLIC LIQUORS USING A CHRYSANTHEMUM WATER}

The present invention relates to a method for producing liquor having a distinctive flavor and soft taste using chrysanthemum water.

Conventional liquor manufacturing method is to add the additives to the liquor stock solution, blending (blending), diluting with casting water and filtering, the liquor produced by this method has only the characteristics from the liquor stock solution and additives, which are commonly used Casting water, such as groundwater, distilled water or deionized water, did not have a significant effect on the sensory performance of the final liquor.

Accordingly, the present inventors have developed a liquor having a unique flavor and a smooth taste by using chrysanthemum water as a casting water differentiated from the existing one.

It is an object of the present invention to provide a process for producing liquor having a distinctive flavor and a mild taste.

1 is a schematic diagram illustrating a method of preparing liquor using chrysanthemum water according to one embodiment of the present invention.

According to the above object, in the present invention, the additives are added to the liquor stock solution, blended, diluted with casting water, and then filtered to produce liquor, wherein the casting water is sake liquor, which is chrysanthemum water. It provides a method of manufacturing.

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

The method of the present invention is characterized by using chrysanthemum water instead of the existing ground water, distilled water or deionized water as casting water used in the production of liquor, and the liquor to which the method is applied is medicinal wine, medicinal wine, ginseng wine, plum wine. , Fruit wine, dilute shochu, distilled shochu, whiskey, brandy, general distilled liquor, liqueur, takju, beer and the like are preferable.

Chrysanthemum water used for dilution of liquor in the present invention is immersed in 0.1 to 10% (w / v) the chrysanthemum dried in the existing casting water, or space in a column filled with dried chrysanthemum existing casting water It can be prepared by passing at a rate (SV, volume ratio of the flow rate passed based on the filler volume of the column per unit time (hr)) 10 to 100.

In the present invention, the chrysanthemum ( Chrysanthemum morifolium ) or Gamuk (국, Chrysanthemum indicum ) may be used as the chrysanthemum, the persimmon is a perennial of the chrysanthemum, also known as yellow chrysanthemum (黄菊). Chrysanthemum or chrysanthemum has long been documented in its efficacy in the literature on oriental medicine and includes:

i) Chrysanthemum is able to relieve the heat of fever, benefit the liver, and give sound (herb).

ii) Gamkook makes the body light, not old, and long-lived. It also helps to strengthen the musculature, brightens the bones, and looks at the bone marrow. In addition, to treat punghyeon headache, drink when you do not wake up is used (agreement).

iii) fever or sarcasm in the head, dizziness and fall symptoms, the treatment of cerebral bone pains and dissipate the various sarcasm of the whole body (Hyangjeongbangbangbang).

iv) Gam-guk has a refreshing anti-inflammatory, antipyretic, and sedative effect, so it treats febrile, feverish, often dry symptoms, sore throat, headache, duo-hyun, purpose, tinnitus, etc.

v) It removes heat and wind, treating head strings and eye drops, and relieves tears.

vi) Long-term use is good for blood, light body and do not get old. In addition, the stomach calms, helps the intestines and evens the limbs (herb).

vii) Also, chrysanthemum tea, which is mixed with petals of dried persimmon and honey for 3 to 4 weeks and then boiled with honey and boiled petals in boiling water, is said to have been burned for a long time. It is said to be good for neuralgia, headache and cough.

The production of chrysanthemum water by dipping, adding the dried chrysanthemum in the existing casting water in 0.1 to 10% (w / v) can be carried out by dipping for 2 to 5 hours at 5 to 25 ℃, in this case Wash and clean chrysanthemums before dipping to remove contaminants or contaminants. In addition, in order to prevent the chrysanthemum petals from scattering in the water, the chrysanthemum can be immersed in the water tank by putting the chrysanthemum in a tight wire mesh or burlap mesh, performing stirring as necessary, and not using the chrysanthemum once used for immersion.

The production of chrysanthemum water using a column is continuously performed for 10 to 24 hours when the existing casting water is filled once in a column filled with dried chrysanthemum at a temperature of 5 to 25 ° C. at a space velocity (SV) of 10 to 100. It can be carried out by passing through the water for the first 1 to 2 hours to remove foreign substances or contaminants that may be mixed or buried in the chrysanthemum.

Chrysanthemum water prepared in this way is bioactive components such as chrysanthemin, vitamin A, vitamin B1, tannin, saponin, eluted from chrysanthemum or persimmon, and potassium (K), calcium (Ca) and magnesium (Mg) It contains abundant mineral components, such as sodium (Na), and can be used as casting water in the conventional liquor manufacturing method to produce liquor that can feel the flavor unique to chrysanthemum.

A method of making liquor using chrysanthemum water according to one embodiment of the present 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 refers to the liquor before the additive material is added. As a specific example, the liquor stock solution of the fruit-added fruit wine includes 12% alcoholic liquor (white wine) and 95% alcohol. At this time, if necessary, the fruit liquor stock can be used by deodorizing with activated carbon and filtered, and the alcohol can be diluted with chrysanthemum water to 50% alcohol, deodorized with activated carbon and filtered. In addition, the additives include a medicinal herb extract concentrated in a decoction decoction; Sugars such as sugar, high fructose and oligosaccharides; Organic acids such as citric acid, succinic acid, malic acid and tartaric acid; Amino acids such as glycine, alanine and asparagine; saline; And fragrances, etc., The addition amount is variously adjustable.

The chrysanthemum water prepared above is added as casting water and diluted appropriately (water process). At this time, the dilution concentration may vary according to the desired liquor, for example, less than 25% in the case of fruit wine to which other liquors (eg, spirits) are added.

The final liquor product can be obtained by filtering this diluted stock solution (filtering step), and after feeding in (bottling step), and sterilizing the bottled product (sterilization step).

The liquor produced according to the method of the present invention has a unique flavor coming from the chrysanthemum as compared to the existing liquor, and is excellent in softness, taste and comprehensive taste.

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 Fruit Added Fruit Wine Using Chrysanthemum Water

(1) manufacture of chrysanthemum

(A) Washing of ginseng

In order to remove foreign substances and contaminants on the surface of the soup, before the chrysanthemum water was prepared, the soup was washed 3 to 5 times with water of 3 to 5 times the volume of the soup.

(B) Chrysanthemum water production by dipping

1 g of persimmon soup washed in (A) was immersed in 1 L of distilled water or deionized water, and after 2 to 3 hours, the persimmon soup was separated from water.

(C) Chrysanthemum water production using column

After filling the column with 1 g of persimmon soup washed in (A), distilled water or deionized water was passed through at a rate of SV 50.

(2) Can drink (primary can)

Chrysanthemum water prepared by the method (b) or (c) of step (1) was added to the alcohol of 95% alcohol concentration so as to have a 50% alcohol concentration.

(3) fruit liquor pretreatment

0.1% (w / v) of activated carbon was added to the fruit liquor stock solution and stirred for 3 hours to deodorize the filtrate. The deodorized stock solution was filtered through diatomaceous earth.

(4) blending

Dilution spirit obtained in step (2) and deodorized fruit wine obtained in step (3), medicinal extract 2.0% (w / v), 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% salt (w / v) and 0.005% fragrance (w / v) were added and blended.

(5) black (secondary number)

To the blending stock solution obtained in step (4), chrysanthemum water obtained by the method (b) or (c) of step (1) was added to a 14% alcohol concentration.

(6) filtration

The assay liquor obtained in step (5) was filtered through diatomaceous earth and filter paper.

(7) bottling

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

(8) sterilization

The bottle stock obtained in step (7) was sterilized for 30 minutes with hot water at 60 ° C. to prevent microbial growth such as yeast during distribution.

Comparative Example: Preparation of Existing Herbal Added Fruit Wine

Except for using distilled water or deionized water instead of chrysanthemum water in the first and second process can be carried out in the same manner as in Example 1 to prepare a medicinal herbs added fruit wine.

Test Example: Sensory Test of Fruit Wine Added with Herbs of the Present Invention and Fruit Wine Added with Existing Herbs

Sensory tests of aroma, softness, taste (harmoniousness of sweetness, bitterness, sourness and thirsty) and synthetic beauty of the medicinal added fruit wine of the present invention prepared in Examples and the existing medicinal added fruit wine prepared in Comparative Example Was carried out. The evaluation criteria of sensory evaluation were divided into very good (5 points), excellent (4 points), moderate (3 points), slightly poor (2 points) and very bad (1 point), and the results are shown in Table 1 below. same.

division Comparative example Example incense 3.2 4.5 Softness 3.8 4.0 flavor 3.4 4.2 Synthesis 3.1 4.3

From Table 1, it can be seen that the medicinal herb-added fruit wine of the present invention is excellent in flavor, softness and taste compared to the conventional medicinal herb-added fruit wine, and also in the synthetic beauty showing the overall preference.

The liquor produced according to the method of the present invention has a unique flavor coming from chrysanthemum compared to the existing liquor, and is preferred because of its excellent softness, taste and comprehensive taste.

Claims (6)

A method of producing liquor, characterized in that the casting water is chrysanthemum in producing liquor by adding additives to the liquor stock solution, blending, diluting with liquor water, and filtration. The method of claim 1, Chrysanthemum water, characterized in that the dried chrysanthemum is prepared by dipping in 0.1 to 10% (w / v) in distilled or deionized water. The method of claim 2, Method for immersing at 5 to 25 ℃ for 2 to 5 hours. The method of claim 1, Chrysanthemum water was prepared by passing distilled or deionized water through a dry chrysanthemum-filled column at a space velocity (SV, volume fraction of flow rate based on the filler volume of the column per unit time (hr)) of 10 to 100. How to feature. The method according to any one of claims 2 to 4, Characterized in that the chrysanthemum of chrysanthemum (Chrysanthemum morifolium) or gamguk (Chrysanthemum indicum). The method of claim 1, Alcoholic liquor, medicinal wine, ginseng wine, plum wine, fruit wine, dilute shochu, distilled shochu, whiskey, brandy, general distilled spirit, liqueur, Takju or beer.