KR20040056205A - Manufacturing method of mild rice wine - Google Patents

Manufacturing method of mild rice wine Download PDF

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Publication number
KR20040056205A
KR20040056205A KR1020020082776A KR20020082776A KR20040056205A KR 20040056205 A KR20040056205 A KR 20040056205A KR 1020020082776 A KR1020020082776 A KR 1020020082776A KR 20020082776 A KR20020082776 A KR 20020082776A KR 20040056205 A KR20040056205 A KR 20040056205A
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South Korea
Prior art keywords
rice
liter
wine
malted
mixture
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KR1020020082776A
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Korean (ko)
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우희열
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우희열
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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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • 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
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • 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
    • C12H1/22—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)
  • General Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

PURPOSE: A method for manufacturing rice wine with 13% alcohol concentration is provided, which rice wine has improved taste and faint smell by using malted rice which is prepared by extracting improved yeast from the conventional malted rice and culturing the extracted yeast, and is stored for a long period of about 1 year. CONSTITUTION: The method for manufacturing rice wine comprises the steps of: (1) washing 24 kg of nonglutinous rice and pulverizing the nonglutinous rice to prepare steamed rice-cake; (2) dipping 8 kg of the malted rice in 30 liter of water to prepare 30 liter of malted rice leaching solution; (3) mixing the steamed rice-cake with the malted rice leaching solution to prepare crude liquor, and fermenting the crude liquor for 4 to 5 days; (4) steaming 80 kg of the glutinous rice, and cooling and mixing it with the crude liquor; (5) adding 8 kg of malted rice, 100 liter of water, 0.01 kg of Chrysanthemum indicum Linne(wild chrysanthemumNEWACE), 0.02 kg of soybean, and 0.02 kg of ginger into the mixture and inserting the mixture into a pot; (6) inserting 0.01 kg of red pepper into the mixture and fermenting the mixture for 15 days; (7) compression filtering 245 liter of fermented mixture to remove 36 liter of wine lees, and micro-filtering the filtered solution using a diatom filter; (8) adding 24 liter of water and 2 kg(2 liter) honey into 209 liter of filtered rice wine to prepare 235 liter of rice wine with alcohol concentration of 13%; and (9) microfiltering, sterilizing, precipitating, microfiltering and sterilizing the rice wine.

Description

순소곡주의 제조방법{Manufacturing method of mild rice wine}Manufacturing method of mild grain wine {Manufacturing method of mild rice wine}

본 발명은 알콜도수 13%의 순한 소곡주(素麴酒)를 제조하기 위한 순소곡주의 제조방법에 관한 것이다.The present invention relates to a method for producing pure wine wine for producing a mild sake wine of 13% alcohol content.

종래의 소곡주는 단맛이 많고 신맛이 많아서 출고후 장기간 보관할 수 없는 유통상의 문제점이 있었다.Conventional Sogokju has a lot of sweet and sour taste has a distribution problem that can not be stored for a long time after leaving the factory.

본 발명은 이와 같은 종래 소곡주의 문제점을 해결하기 위한 것이다.The present invention is to solve such a problem of the prior art wine.

도 1 은 본 발명의 순소곡주 제조공정도1 is a process diagram manufacturing pure Sokju wine of the present invention

이하 본 발명의 제조공정을 실시예에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing process of the present invention will be described in detail with reference to Examples.

실시예Example

1. 누룩제조공정1. Yeast manufacturing process

(1). 밀을 깨끗이 닦은 후에 물에 불린다.(One). After cleaning the wheat, it is called water.

(2). 밀을 소쿠리에 건져서 물기를 뺀다.(2). Drain the wheat by pouring it into a colander.

(3). 밀을 절구통에 넣고 찧는다.(3). Put wheat into a mortar and beat.

(4). 가루로 된 밀을 누룩바퀴에 넣고 발로 밟는다.(4). Put the flour into yeast wheels and step on it.

(5). 누룩이 성형된 것을 겹으로 쌓아두고 쑥대로 덮어둔다.(5). The yeast is stacked in layers and covered with a wormwood.

(6). 3일째부터 뒤집기를 수 차례 한다.(6). Begin flipping several times on the third day.

(7). 15일이 지나면 서늘한 곳에 6개월 정도 보관하고 절구로 빻는다.(7). After 15 days, store in a cool place for 6 months and grind into mortar.

(8). 누룩가루를 밤 이슬에 4∼5일 바래어 잡 냄새를 제거한 후에 가을 햇볕에 건조하여 본 발명에 사용될 누룩을 제조한다.(8). The yeast powder is dried for 4-5 days in night dew to remove the odor and dried in the autumn sun to prepare yeast to be used in the present invention.

2. 밑술빗기공정2. Base twisting process

(1). 멥쌀 24㎏을 깨끗이 세척한 후 분쇄하여 흰무리(백설기)떡을 만든다.(One). 24kg of non-glutinous rice is washed thoroughly and then pulverized to make white rice cake.

(2). 누룩 8㎏을 물 30ℓ에 넣어 불린후 누룩침출액 30ℓ를 얻는다.(2). 8 kg of yeast is poured into 30 L of water, and 30 liters of yeast leachate are obtained.

(3). 흰무리떡과 누룩침출액을 혼합하여 주모(밑술)를 만들고 4∼5일간 발효시킨다.(3). Mix the white rice cake and yeast leach solution to make jumo (base liquor) and ferment for 4-5 days.

3. 덧술제조공정3. Over-the-counter manufacturing process

(1). 찹쌀 80㎏을 침미증자하여 식힌 다음 밑술과 잘 혼합시킨다.(One). Cool 80kg of glutinous rice with steam and mix well with base wine.

(2). 찹쌀과 혼합된 밑술에 누룩 8㎏과 급수 100ℓ를 보충하고 첨가재료인 들국화 0.01㎏, 메주콩 0.02㎏, 생강 0.02㎏을 넣고 항아리에 담는다.(2). Add 8kg of Nuruk and 100ℓ of water to the base wine mixed with glutinous rice, add 0.01kg of wild chrysanthemum, 0.02㎏ of soybeans, and 0.02㎏ of ginger.

(3). 항아리에 든 술에 홍고추 0.01㎏을 꽂고 15일간 발효 숙성시킨다.(3). Put 0.01kg of red pepper in the sake in the jar and ferment for 15 days.

(4). 15일이 지나면 숙성된 원료주 245ℓ(알콜분 14.6%)를 압착기로 압착여과시켜 술지게미 36ℓ를 걸러낸 다음 규조토여과기로 정밀 여과시킨다.(4). After 15 days, 245 liters of matured liquor (14.6% alcohol content) was filtered by pressing with a compress to filter out 36 liters of sake lees, followed by fine filtration with diatomaceous earth filter.

(5). 여과된 순소곡주 원료주 209ℓ에 물 24ℓ와 꿀 2㎏(2ℓ)을 첨가하여13%의 순소곡주 235ℓ를 제성한다.(5). To 209 liters of filtered pure grain wine, 24 liters of water and 2 kg (2 liters) of honey were added to form 235 liters of 13% pure grain wine.

(6). 제성된 순소곡주를 1차 정밀여과후 1차 살균하고 저온에서 앙금 불린후 2차 정밀여과후 2차 살균하여 용기에 입병해서 출고한다.(6). The pure Soju wine is sterilized first after the first microfiltration, sediment is soaked at low temperature, and then sterilized after the second microfiltration.

상기와 같이 제조되는 본 발명의 순소곡주는 누룩에서 양호한 효모만을 추출하여 배양시킨 누룩을 사용하므로 단맛이 적어 1년의 유통기한을 갖을 수 있는 장점이 있으며, 민속주로서의 뛰어난 감칠맛과 은은한 술의 향이 나는 특징이 있는 것이다.Pure Sogokju of the present invention prepared as described above has the advantage of having a shelf life of less than one year because of using the yeast extracted by cultivating only good yeast from yeast, and has a shelf life of 1 year, the excellent flavor and gentle flavor of sake There is a characteristic.

Claims (1)

누룩 8㎏을 물 30ℓ에 불리고 압착하여 누룩침출액 30ℓ를 얻은 후 멥쌀 24㎏을 분쇄하여 흰무리떡을 만들어 누룩침출액과 혼합하여 4∼5일간 발효시켜 밑술을 만든 다음 찹쌀 80㎏을 침미증자하여 식힌 후 밑술과 혼합하고 누룩 8㎏과 급수 100ℓ및 들국화 0.01㎏, 메주콩 0.02㎏, 생강 0.02㎏, 홍고추 0.01㎏을 넣고 항아리에 담아 15일간 발효숙성시킨 다음 숙성된 원료주 245ℓ(알콜분 14.6%)를 압착여과시켜 술지게미 36ℓ를 걸러내고 규조토여과기로 여과시킨 원료주 209ℓ에 물 24ℓ와 꿀 2ℓ를 첨가하여 알콜도수 13%의 순소곡주 235ℓ를 제조하는 것을 특징으로 하는 순소곡주의 제조방법.8kg of Nuruk is called 30L of water and compressed to obtain 30L of yeast leachate. 24kg of non-glutinous rice is pulverized to make white rice cake and mixed with yeast leachate. It is fermented for 4-5 days to make base liquor. Mix with base liquor, add 8kg of yeast, 100ℓ of water, 0.01kg of wild chrysanthemum, 0.02kg of meju beans, 0.02kg of ginger, 0.01kg of red pepper, ferment and ripen for 15 days in a jar, and then press 245ℓ (14.6% alcohol) A method of producing pure Soju wine, comprising filtering 235 liter of raw liquor filtered through a diatomaceous earth filter and adding 24 liters of water and 2 liters of honey to produce 235 liters of pure grain wine with 13% alcohol content.
KR1020020082776A 2002-12-23 2002-12-23 Manufacturing method of mild rice wine KR20040056205A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100868579B1 (en) * 2008-03-20 2008-11-14 대한민국 Method for preparing fermented rice wine using spice and fruit
KR101252120B1 (en) * 2010-10-28 2013-04-12 하이트진로 주식회사 Method for inhibiting precipitation of alcoholic liquors using arabic gum
CN103396911A (en) * 2013-07-11 2013-11-20 杨凤群 Seasoning wine
CN111647487A (en) * 2020-06-20 2020-09-11 余成麟 Wine with effect of rewarming twenty-eight
CN115261170A (en) * 2022-09-05 2022-11-01 惠风酒业发展(上海)有限公司 Distiller's yeast and health rice wine

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100868579B1 (en) * 2008-03-20 2008-11-14 대한민국 Method for preparing fermented rice wine using spice and fruit
KR101252120B1 (en) * 2010-10-28 2013-04-12 하이트진로 주식회사 Method for inhibiting precipitation of alcoholic liquors using arabic gum
CN103396911A (en) * 2013-07-11 2013-11-20 杨凤群 Seasoning wine
CN111647487A (en) * 2020-06-20 2020-09-11 余成麟 Wine with effect of rewarming twenty-eight
CN115261170A (en) * 2022-09-05 2022-11-01 惠风酒业发展(上海)有限公司 Distiller's yeast and health rice wine

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