KR20040056206A - Manufacturing method of rice wine - Google Patents

Manufacturing method of rice wine Download PDF

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Publication number
KR20040056206A
KR20040056206A KR1020020082777A KR20020082777A KR20040056206A KR 20040056206 A KR20040056206 A KR 20040056206A KR 1020020082777 A KR1020020082777 A KR 1020020082777A KR 20020082777 A KR20020082777 A KR 20020082777A KR 20040056206 A KR20040056206 A KR 20040056206A
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South Korea
Prior art keywords
rice
liter
rice wine
alcohol concentration
prepare
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KR1020020082777A
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Korean (ko)
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우희열
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우희열
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Priority to KR1020020082777A priority Critical patent/KR20040056206A/en
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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
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: A method for manufacturing rice wine with 43% 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 longer period. 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 32 liter of water to prepare 32 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, 130 liter of water, 0.01 kg of Chrysanthemum indicum Linne(wild chrysanthemumNEWACE), 0.02 kg of soybean, 0.02 kg of ginger and 0.02 kg of Rehmannia glutinosa 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 to prepare 277 liter of rice wine with alcohol concentration of 16%; (7) distilling 277 liter of rice wine with alcohol concentration of 16% to prepare rice wine with alcohol concentration of 45%; (8) purifying the rice wine with alcohol concentration of 45% with active carbon; (9) adding 2 liter of water and 3 kg of honey into 90 liter of rice wine with alcohol concentration of 45% to prepare 95 liter of rice wine with alcohol concentration of 43%; and (10) microfiltering, sterilizing, precipitating, microfiltering and sterilizing the rice wine.

Description

불소곡주의 제조방법{Manufacturing method of rice wine}Manufacturing method of fluorine grain wine {Manufacturing method of rice wine}

본 발명은 알콜도수 43%의 소곡주(素麴酒)를 제조하기 위한 불소곡주의 제조방법에 관한 것이다.The present invention relates to a method for producing fluorine grain liquor for producing small grain liquor having 43% alcohol content.

종래의 소곡주는 단맛이 많고 신맛이 많아서 제품출고후 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 the product shipped.

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 불소곡주 제조공정도1 is a fluorine grain wine manufacturing process 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 32ℓ에 넣어 불리고 손으로 압착하여 누룩침출액 32ℓ를 얻는다.(2). 8 kg of yeast is poured into 32 L of water and compressed by hand to obtain 32 L of yeast leach solution.

(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 130ℓ를 보충하고 첨가재료인 들국화 0.01㎏, 메주콩 0.02㎏, 생강 0.02㎏, 생지황 0.02㎏을 넣고 항아리에 담는다.(2). Add 8kg of Nuruk and 130ℓ of water to the base wine mixed with glutinous rice, add 0.01kg of wild chrysanthemum, 0.012kg of soybeans, 0.02kg of ginger, 0.02kg of ginger, and 0.02kg of fresh turmeric.

(3). 항아리에 든 술에 홍고추 0.01㎏을 꽂고 2단 담금을 하여 15일간 발효 숙성시킨다.(3). Put the red pepper 0.01kg into the liquor in the jar and immerse in two stages to ferment for 15 days.

(4). 알콜도수 16%의 숙성된 277ℓ의 술을 소주고리를 이용하여 증류시킨다.(증류알콜분 45%)(4). Aged 277 liters of alcohol with 16% alcohol is distilled off using a distillery (45% distilled alcohol).

(5). 알콜도수 45%의 증류원액을 활성탄으로 정제한다.(5). The distilled liquor with 45% alcohol content is purified with activated carbon.

(6). 알콜도수 45%의 원료주 90ℓ에 꿀 3㎏을 넣고 급수 2ℓ를 보충하여 혼화시켜 알콜도수 43%의 불소곡주 95ℓ를 제성한다.(6). 3 kg of honey is added to 90 liters of 45% alcoholic liquor and 2 liters of water is mixed to make 95 liters of 43% fluorinated liquor.

(7). 제성된 불소곡주를 1차 정밀여과후 1차 살균하고 저온에서 앙금 불린후 2차 정밀여과한 후 2차 살균하여 용기에 입병후 출고한다.(7). The fluorine grain liquor is sterilized after the first microfiltration, soaked at low temperature, and then subjected to the second microfiltration after the second microfiltration.

상기와 같이 제조되는 본 발명의 불소곡주는 누룩에서 양호한 효모만을 추출하여 배양시킨 누룩을 사용하므로 민속주로서의 뛰어난 감칠맛과 은은한 술의 향이 나는 특징이 있는 것이다.The fluorine grain wine of the present invention prepared as described above is characterized by having excellent umami as a folk liquor and a subtle scent of sake because it uses nuruk extracted by cultivating only good yeast from koji.

Claims (1)

누룩 8㎏을 물 30ℓ에 불리고 압착하여 누룩침출액 32ℓ를 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 130ℓ를 보충하여 들국화 0.01㎏, 메주콩 0.02㎏, 생강 0.02㎏, 생지황 0.02㎏, 홍고추 0.01㎏을 넣어 항아리에서 15일간 발효숙성시킨 다음 알콜도수 45% 원료주 90ℓ에 꿀 3㎏을 넣고 급수 2ℓ를 보충하여 혼화시켜 알콜도수 43%의 불소곡주를 제조하는 것을 특징으로 하는 불소곡주의 제조방법.8kg of Nuruk is called 30L of water and compressed to obtain 32L of yeast leachate. 24kg of non-glutinous rice is crushed 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 and 130ℓ of water, add 0.01kg of wild chrysanthemum, 0.02kg of soybeans, 0.02kg of ginger, 0.02kg of green yogurt, and 0.01kg of red chilli pepper, ferment and ferment for 15 days in a jar. 3 kg of honey is added to the water supply 2L supplement and mixed to produce a fluoride grain wine of 43% alcohol content.
KR1020020082777A 2002-12-23 2002-12-23 Manufacturing method of rice wine KR20040056206A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106635650A (en) * 2017-01-07 2017-05-10 张电 Brewing process of high-quality strong honey wine
CN109181969A (en) * 2018-11-26 2019-01-11 南通橘杏生物技术有限公司 A kind of pungent yellow rice wine and production method
CN110387303A (en) * 2019-06-02 2019-10-29 青岛大大小小商贸有限公司 A kind of Novel yellow wine rice and its brew method
KR20200062769A (en) * 2018-11-27 2020-06-04 유성희 Manufacturing method of Distilled Spirits improving Taste and Flavor
KR20210056007A (en) * 2019-11-08 2021-05-18 농업회사법인(주)민속주왕주 Manufacturing Method of Distilled Liquor having better taste and flavor

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106635650A (en) * 2017-01-07 2017-05-10 张电 Brewing process of high-quality strong honey wine
CN109181969A (en) * 2018-11-26 2019-01-11 南通橘杏生物技术有限公司 A kind of pungent yellow rice wine and production method
KR20200062769A (en) * 2018-11-27 2020-06-04 유성희 Manufacturing method of Distilled Spirits improving Taste and Flavor
CN110387303A (en) * 2019-06-02 2019-10-29 青岛大大小小商贸有限公司 A kind of Novel yellow wine rice and its brew method
KR20210056007A (en) * 2019-11-08 2021-05-18 농업회사법인(주)민속주왕주 Manufacturing Method of Distilled Liquor having better taste and flavor

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