KR20050004724A - Method for preparing alcoholic liquors using steamed or boiled bamboo chips - Google Patents

Abstract

PURPOSE: A method for preparing alcoholic liquors using steamed or boiled bamboo chips is provided, which liquors contain effective ingredients of bamboo and have soft taste and improved color and flavor. CONSTITUTION: The method for preparing alcoholic liquors using steamed or boiled bamboo chips comprises diluting the mixed additive materials into the undiluted solution of liquor and blending them; diluting the mixed liquor with water; and filtering the diluted liquor, wherein the undiluted solution of liquor is prepared by adding 0.1 to 20 wt.% of the steamed or boiled bamboo chips into the undiluted solution of liquor and maturing the bamboo mixed liquor in a pottery with a dark brown glaze; and the steamed or boiled bamboo chips are prepared by boiling bamboo chips for 30 minutes to 1 hour.

Description

METHODS FOR PREPARING ALCOHOLIC LIQUORS USING STEAMED OR BOILED BAMBOO CHIPS}

The present invention relates to a method for producing liquor containing a unique flavor and active ingredient of bamboo while being soft in taste using a piece of cooked or chopped bamboo.

Conventionally, in order to improve the taste, alcoholic beverages were sometimes stored and matured in traditional pottery. In this case, the aroma and color of the alcoholic beverages produced were not satisfactory, and the color of the alcoholic beverage was stored and matured in oak barrels made of oak. How to improve the flavor was favored. However, oak oak barrels are not manufactured in Korea, so most of them have to be imported from foreign countries such as the United States and the United Kingdom, and there is a problem in that it takes a lot of cost to maintain and manage them.

Thus, various kinds of trees, including oak, were cut into pieces and added when the liquor stock was aged. Various efforts were made to give the liquor stock the same color and flavor as aged in oak barrels (Korean Patent Publication No. 2003-30211, See US Pat. No. 6,132,788 and Japanese Patent Laid-Open No. 11-137240. At this time, the wood chips added to the liquor liquor were raw chips or roasted chips. In the case of using the raw chips, the vivid taste and aroma derived from the raw chips tend to remain in the liquor and are rich in color and It is difficult to give the scent, and mainly used to burn a piece of raw wood (raw chips) at a high temperature for a certain time. Moreover, if raw chips are used as they are, there is a high possibility of bacterial contamination.

However, using wood chips baked may give the liquor the desired color and scent, but baking wood chips results in the destruction of the wood, especially the active ingredients on the surface of the wood chips, which are mainly at the surface of the wood during aging. There is a disadvantage in that the extraction amount of the active wood effect is reduced.

Accordingly, it is an object of the present invention to provide a method for producing a liquor containing a unique flavor and active ingredient of bamboo, while smoothing the problem of using a conventional raw wood or baked chips.

1 is a schematic diagram illustrating a method of preparing liquor by storing and ripening liquor stock in an ong using a piece of cooked or chopped bamboo according to one embodiment of the present invention.

In accordance with 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 prepare liquor, wherein the liquor stock solution is prepared by adding steamed or chopped bamboo pieces. It provides a method for producing liquor characterized in that the aged.

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

The method of the present invention is characterized in that the liquor is mixed with steamed or self-prepared bamboo pieces when the liquor is prepared and matured, and the liquor to which the method is applied is alcohol, dilute shochu, distilled soju, distilled liquor, Medicine wine, medicinal wine, ginseng wine, plum wine, fruit wine, whiskey, brandy, takju, sake, beer and the like are preferable.

According to the present invention, a piece of cooked or self-prepared bamboo pieces may be added to the liquor stock in an amount of 0.1 to 20 wt%, preferably 1 to 10 wt% of the liquor stock. The liquor stock solution means the liquor before the additive material is added, specifically, distilled soju, distilled soju, general distilled liquor, medicine liquor, fruit liquor, alcohol of 1 to 95% by weight alcohol, and the like.

Bamboo used in the present invention includes all bamboo varieties, including Bongjongjuk and Korean common porridge, and cut to a suitable size, for example, about 2 × 5cm ² and washed with water to remove foreign substances or contaminants attached to the surface of the piece. Pretreatment for next increase or mercy.

Specifically, the washed bamboo flakes are cooked or cooked using a steamer and then boiled. The water is boiled or cooked for 30 minutes to 1 hour after boiling. At this time, in order to give the liquor a rich color, the steamed or chopped bamboo pieces may be sufficiently dried and then roasted at 100 to 250 ° C., preferably near 180 ° C. for 30 minutes to 3 hours.

Bamboo is a rice plant that produces bamboo shoots in the spring and summer, and bamboo shoots reach 10cm in diameter. They grow more than 1m a day and end their size growth in 40 days. After that, it does not grow in diameter, and after three to five years, it becomes completely hard and no further physical or chemical changes. There are various kinds of bamboo such as king, cotton, and bamboo shoots. It is used for various purposes such as edible, medicinal and bamboo products. Killed (sliced large bark) is good for vomiting due to stomach heat, and bamboo vinegar is used for sterilization, insecticidal action and pollution-free soil disinfectant due to its strong acidity. It is known to be good.

The use of bamboo in the food sector is as follows. Bamboo shoots, bamboo shoots, are cooked with herbs and carbonized bamboo charcoal (bamboo charcoal) is widely used as a deodorizing and mineral eluting material in food processing processes due to its rich minerals and porosity. In addition, leaching liquor using bamboo or bamboo leaves has been a favorite since ancient times, and has been used as a container for liquor products.

Bamboo has long been used as a folk remedy for the treatment of hypertension, sweating, and stroke, and the antiseptic effect of bamboo is widely known to the public, soak it in kimchi and cover it with bamboo leaves or float the leaves in Dongchimi. Has been used for long term storage. Recent studies have shown that the antiseptic effect of bamboo is actually due to the antibacterial properties of bamboo.

In the paper published in the Korean Journal of Food Science, "Antibacterial Activity of Ethanol Extracts of Domestic Bamboo Stems and Leaves (vol. 34, No. 6, 1073-1078, 2002)," It is disclosed that 70% ethanol extract of Ojuk) can be used as a natural preservative of food because all of them have antibacterial properties. In particular, the antimicrobial activity of the stem is stronger than the leaves of bamboo, and even if the heat treatment at 121 ℃ 15 minutes, there is no significant difference in the control and antimicrobial activity without heat treatment, the antimicrobial component of bamboo is very stable against heat treatment.

In the more recent paper published in the Korean Journal of Food Science, "Antioxidant Effect and Nitrite Scavenging Activity of Bamboo Ethanol Extract (vol. 36, No. 2, 306-310, 2004)", the ethanol extract of the bamboo stem was antioxidative. It is disclosed that it contains a substance having a nitrite scavenging ability.

In view of this aspect, according to the present invention, which increases or mercy of raw bamboo trees to produce liquor, it removes the fishy smell of raw bamboo, and removes the changeable color of raw bamboo in advance, By making the moisture content of bamboo constant, it can be made the optimal material for use in the aging and dissolution process of alcoholic beverages. In addition, bamboo is light in weight compared to other species, the quality of the material is relatively constant and easy to handle and process, it can be used as a material by harvesting in 2-3 years has the advantage of easy material acquisition.

The steamed or chopped bamboo chips according to the present invention are pre-treated to extract phenolic compounds such as tannins and polyphenols and active ingredients such as various mineral components contained in the liquor liquor well, thus being added to the aging process during the production of liquor. To elute the active ingredients as much as possible in the liquor stock solution. Even if the active ingredients on the surface of the bamboo pieces are more or less destroyed by additional baking for coloring, the active ingredients present in the pretreated bamboo pieces are extracted relatively well, resulting in more bamboo actives than those using the raw wood chips. It is present in mature liquor stocks. In addition, as mentioned above, the steamed or chopped bamboo chips according to the present invention will exhibit the effects of antibacterial, antioxidant, scavenging harmful components in the liquor stock solution.

Further, preferably, ripening of the liquor stock solution to which the steamed or chopped bamboo pieces are added may be carried out at 0 to 50 ° C. for at least 3 months in Onggi. Storage and ripening of liquor stocks in Onggi further improves the liquor quality due to the respiratory action of Onggi.

According to one embodiment of the present invention, a method of preparing liquor using the aging stock solution after storing and ripening the liquor stock solution in a pot by adding cooked or chopped bamboo pieces is schematically illustrated in FIG. 1.

First, the liquor stock solution is filled with about 90% of the pottery storage capacity, and a pre-treated piece of bamboo is added thereto, and then the lid is stored and matured. At this time, if necessary, the liquor stock solution can be deodorized with activated carbon and filtered. Casting water is added to the aged stock solution prepared as described above, followed by dilution appropriately (water process) and addition of additives and blending (blending process). As said additive material, Sugars, such as sugar, high fructose, oligosaccharide; Organic acids such as citric acid, succinic acid, malic acid and tartaric acid; Amino acids such as glycine, alanine and asparagine; saline; And various fragrances. At this time, the type and amount of additives, and the dilution concentration can be variously adjusted according to the type of liquor. This dilute stock solution is filtered (filtered step) and bottled (bottling step), and if necessary, the final liquor product can be obtained by sterilizing the bottled product (sterilization step).

The liquor prepared according to the method of the present invention has a bamboo-flavor as compared with the existing aged wine, but contains a large amount of bamboo extract ingredients that are unique, soft and beneficial 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.

EXAMPLES Preparation of Distilled Shochu according to the Present Invention

(1) pretreatment of bamboo chips

The bamboo pieces were cut to a size of 2 × 5 cm ² and washed thoroughly with running tap water, and then cooked or cooked for 30 minutes to 1 hour after the water began to boil using a steamer. The steamed or chopped bamboo pieces were put on a tray, dried for about 1 to 2 hours, and then placed in a dry oven and baked at 180 ° C. for 3 hours.

(2) storage and ripening

Alcohol 45% distilled distilled liquor liquor was added to 30 liters of Onggi and filled with about 25 liters, and the pretreated bamboo pieces obtained in step (1) were added in an amount of 10 wt% of the liquor liquor and stored in a low temperature room at 15 ° C. for 12 months And matured.

(3) blending

2.5% (w / v) sugar, 0.5% (w / v) high sugar, 1.0% (w / v) oligosaccharide, 0.1% (w / v) citric acid, succinic acid in the aged soju stock obtained in step (2) 0.03% (w / v), malic acid 0.01% (w / v), glycine 0.05% (w / v), alanine 0.05% (w / v), saline 0.01% (w / v) and fragrance 0.005% (w / v) was added and blended.

(4) black (first order)

Casting water or deionized water was added to the blending stock solution obtained in the step (3) to obtain a 30% alcohol concentration.

(5) filtration

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

(6) bottling

The filtered assay stock obtained in step (5) was bottled.

Comparative Example 1

Distilled shochu was prepared in the same manner as in the above example using a piece of raw bamboo.

Comparative Example 2

Distilled shochu was prepared in the same manner as in Example except that the bamboo pieces were baked at 180 ° C. for 3 hours without increasing or boiling them.

Test Example 1 Sensory Test

For the shochu of the present invention prepared in Example and the raw bamboo using shochu prepared in Comparative Example 1, the sensory test of aroma, softness, taste (harmonious degree of sweetness, bitterness, sourness and thirsty) and synthetic beauty . The evaluation criteria of the sensory test were divided into very good (5 points), excellent (4 points), moderate (3 points), slightly bad (2 points) and very bad (1 point), and the results are shown in Table 1 below. .

From Table 1, it can be seen that the soju of the present invention has a sensory significant improvement effect, such as receiving a very high score in all items at the sensory test than shochu using raw bamboo.

<Test Example 2> physical and chemical changes by storage period

For the shochu of the present invention prepared in Example and the baked chip using shochu prepared in Comparative Example 2, color difference value, tannin content, polyphenol content by period (0, 3, 6 and 12 months) during aging in pottery And the change in alcohol frequency was measured, and the results are shown in Table 2 below.

From Table 2, the soju of the present invention has a good tannin and polyphenol content is detected 2.7 times, polyphenol content is 1.6 times more than the soju using the baked chips, more active ingredients such as tannins and polyphenols are produced and has excellent quality It can be seen.

As described above, according to the method of the present invention, it is a sensory alcoholic liquor that contains a unique active ingredient of bamboo, has a soft taste and excellent color, does not have the fishy aroma of raw bamboo, and has a unique fragrance through the increase of steam or mercy. Can be prepared.

Claims (7)

The liquor is prepared by adding an additive to the liquor liquor, blending it, diluting it with casting water, and filtering the liquor to prepare liquor, wherein the liquor liquor is aged by adding steamed or chopped bamboo pieces. Manufacturing method. The method of claim 1, Adding cooked or chopped bamboo pieces in an amount of 0.1 to 20% by weight of the liquor stock solution. The method of claim 1, Wherein the piece of bamboo is cooked or cooked for 30 minutes to 1 hour after the water starts to boil. The method of claim 1, The bamboo pieces are roasted for 30 minutes to 3 hours at 100-250 ° C. following increase in steam or mercy. The method of claim 1, The process for the liquor is aged in pottery. The method of claim 1, Liquor, distilled liquor, distilled distilled liquor, general distilled liquor, medicinal liquor, ginseng liquor, plum wine, fruit liquor, whiskey, brandy, lychee wine, sake or beer. The method of claim 1, The liquor is a dilution shochu or distilled shochu.