KR20080015526A - A manufacturing method of fork liquor - Google Patents

A manufacturing method of fork liquor Download PDF

Info

Publication number
KR20080015526A
KR20080015526A KR1020060076928A KR20060076928A KR20080015526A KR 20080015526 A KR20080015526 A KR 20080015526A KR 1020060076928 A KR1020060076928 A KR 1020060076928A KR 20060076928 A KR20060076928 A KR 20060076928A KR 20080015526 A KR20080015526 A KR 20080015526A
Authority
KR
South Korea
Prior art keywords
coarse
heating
tank
juice
takju
Prior art date
Application number
KR1020060076928A
Other languages
Korean (ko)
Inventor
배철
Original Assignee
주식회사 배화
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 주식회사 배화 filed Critical 주식회사 배화
Priority to KR1020060076928A priority Critical patent/KR20080015526A/en
Publication of KR20080015526A publication Critical patent/KR20080015526A/en

Links

Classifications

    • 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
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • 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
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A method for preparing a folk liquor is provided to be able to improve the taste of the folk liquor by using barley as a main raw material and adding CO2 during a fermentation process and remove hangover by heating a coarse liquor to stop the glycosylation thereof and sterilizing various germs, which are contained in the coarse liquor and interrupt digestion. A method for preparing a folk liquor comprises the steps of: (a) after agitating barley, rice and wheat with water in a liquefaction tank and heating, putting a liquefaction amylase therein to prepare a coarse juice; (b) after cooling down the coarse juice, putting a glycosylation amylase in the cooled coarse juice to glycosylate potato starch of the coarse juice; (c) after supplying the coarse juice under the glycosylation to a heating tank, heating it at a temperature of 100 deg.C for 90 minutes to sterilize the coarse juice and stop the glycosylation; (d) after cooling the coarse juice down to a temperature of 25 deg.C, supplying the coarse juice to a fermentation tank and fermenting the coarse juice by supplying air and yeast to the fermentation tank, thereby preparing a folk liquor; and (e) after supplying the coarse liquor to a storage tank and cooling the folk liquor down to a temperature of 0 deg.C, mixing CO2 therewith, wherein herb medicines and hop are supplied to the heating tank. Further, the herb medicines are manufactured by mixing Angelica gigas Nakai, licorice root, Schizandra chinensis and Liriope platyphylla.

Description

민속주 제조방법{A manufacturing method of fork liquor} A manufacturing method of fork liquor

본 발명은 탁주 제조방법에 관련되는 것으로서, 더욱 상세하게는 보리를 주원료로 하고, 또한 발효과정에서 탄산가스를 첨가하여 소비자의 입맛에 맞도록 탁주의 맛을 개선한 탁주 제조방법에 관한 것이다.The present invention relates to a method of manufacturing Takju, and more particularly, to a method of manufacturing Takju, which has barley as a main raw material and further improves the taste of Takju to suit the taste of consumers by adding carbon dioxide gas during fermentation.

통상 우리나라의 대표적인 민속주로는 곡주라고도 일컬어지는 막걸리(탁주)를 예로 들 수 있다.A typical folk wine of Korea is makgeolli (Takju), also called Gokju.

상기 탁주는 백미(白米)를 증자시킨 전분질 원료에 곰팡이류를 인위적으로 번식시킨 입국을 사용하여 전분질을 당화시키고 효모를 투여하여 발효시킨 밑술을 제조하고, 제조된 밑술에 물, 입국을 투여하여 1단 담금 시킨 후, 다시 물과 증자된 쌀을 투여하여 2단 담금시킨 후, 숙성시켜 고운 체로 걸러 내면 탁주 원액이 제조된다.The Takju was prepared by saponifying starch by fermenting starch by artificially breeding fungi on starch raw material with increased white rice and preparing yeast fermented by administering yeast. After immersion, water and steamed rice was added again to two stages of immersion, and then aged and filtered through a fine sieve.

이와 같이 제조되는 탁주는 영양분이 풍부할 뿐 아니라 특유의 감칠맛과 시원한 맛을 느낄 수 있어 고된 작업 후 농부들의 갈증을 덜어주는 농주(農酒)로서 많이 애용되는 민속 고유의 술로 인체에 유해성이 가장 적은 술로 판명되고 있다.Takju produced in this way is not only rich in nutrients, but also has a unique flavor and a cool taste. It turns out to be alcohol.

하지만 종래의 탁주는 음용시에 청량감이 부족하여 마시는 과정에서 입안이 텁텁하거나 불쾌한 느낌등을 가지게 됨으로서 깔끔하고 청결한 맛을 선호하는 현대 젊은 소비자들의 입맛에는 맞지 않아 그 소비량이 점차적으로 줄어들고 있는 추세이다.However, the conventional Takju has a refreshing lack of refreshment during drinking, so that the mouth has a hard or unpleasant feeling in the process of drinking, which is not suitable for the taste of modern young consumers who prefer a clean and clean taste, and the consumption is gradually decreasing.

또한 탁주에는 소화를 방해하는 각종 잡균들이 포함되어 있으며, 이러한 잡균들은 소화과정에서 트림을 유발하거나 머리를 아프게 하는등의 숙취를 일으키는 원인이 된다. In addition, Takju contains various germs that interfere with digestion, and these germs cause hangovers such as burping or head ache during digestion.

따라서 상기한 바와 같은 문제점을 해결하기 위한 본 발명은 보리를 주원료로 하고, 또한 발효과정에서 탄산가스를 첨가하여 소비자의 입맛에 맞도록 탁주의 맛을 개선한 탁주 제조방법을 제공함에 있다.Therefore, the present invention for solving the problems as described above is to provide a method of manufacturing Takju made barley as the main raw material, and also improve the taste of Takju to fit the taste of consumers by adding carbonic acid gas in the fermentation process.

또한 본 발명은 탁즙을 일정시간동안 가열하여 탁즙의 당화를 정지시키고, 또한 탁즙에 포함되어 있는 소화를 방해하는 각종 잡균들을 살균 처리토록 하여 숙취를 제거할 수 있는 탁주 제조방법을 제공함에 있다.In another aspect, the present invention is to provide a method for producing a Takju that can remove the hangover by heating the juice for a certain time to stop the saccharification of the juice, and also to sterilize various germs that interfere with the digestion contained in the juice.

상술한 목적달성을 위한 본 발명은 일정량의 물이 공급되어 있는 액화탱크로 보리와 쌀과 밀을 공급하여 물과 교반한 다음, 이를 가열한 후, 액화 아밀라제를 투입하여 탁즙을 제조하는 과정과, 상기 제조된 탁즙을 냉각한 후, 냉각된 탁즙에 당화 아밀라제를 투입하여 탁즙의 전분을 당화시키는 과정과, 상기 당화중인 탁즙을 가열탱크로 공급한 후, 100℃에서 90분간 가열하여 탁즙의 살균처리와 함께 탁 즙의 당화를 정지시키는 과정과, 상기 당화 정지 및 살균 처리된 탁즙을 25℃로 냉각한 후, 이를 발효탱크로 공급한 다음, 상기 발효탱크에 공기와 효모를 공급하여 탁즙을 발효시켜 탁주를 제조하는 과정과, 상기 제조된 탁주를 저장탱크로 공급한 다음, 상기 탁주를 0℃로 냉각시킨 후, 탄산가스를 혼합시키는 과정을 포함하여 이루어짐을 특징으로 한다.The present invention for achieving the above object is to supply a barley and rice and wheat to the liquefaction tank to which a certain amount of water is supplied and stirred with water, and then heated, and then to add liquefied amylase to prepare the juice; After cooling the prepared sucrose, the process of saccharifying the starch of the sucrose by injecting saccharified amylase into the cooled succulents, and supplying the saccharifying sucrose to a heating tank, and then heated at 100 ℃ for 90 minutes to sterilize the juice With the process of stopping the saccharification of the succulents, and the saccharification stop and sterilized succulents cooled to 25 ℃, and then supplied to the fermentation tank, the air and yeast is supplied to the fermentation tank to ferment the succulents The process of manufacturing the takju, and supplying the prepared takju to the storage tank, and then cooling the takju to 0 ℃, comprising the step of mixing the carbon dioxide gas All.

이하, 본 발명의 상세한 설명에서는 바람직한 실시 예를 토대로 설명될 것이다. 그리고 하기의 설명에서는 본 발명의 제조방법을 이해하는데 필요한 부분만이 설명되며, 그 이외 부분의 설명은 본 발명의 요지를 흐트리지 않도록 생략될 것이라는 것을 유의하여야 한다.Hereinafter, the detailed description of the present invention will be described based on the preferred embodiment. In the following description, only parts necessary for understanding the manufacturing method of the present invention will be described, and it should be noted that the description of other parts will be omitted so as not to obscure the subject matter of the present invention.

본 발명에서 제시될 탁주 제조방법은 보리를 주원료로 하고, 또한 탁주를 발효시키는 과정에서 탄산가스를 더 첨가하여 탁주를 음용하는 과정에서 톡 쏘는 듯한 느낌을 함께 느낄 수 있도록 하며 매실청을 첨가하여 소비자의 입맛에 맞도록 탁주의 맛을 개선토록 한 탁주 제조방법을 제시한다.Takju manufacturing method to be presented in the present invention is barley as the main raw material, and also added to the carbon dioxide gas in the process of fermenting Takju so that you can feel the tingling feeling in the process of drinking Takju, and adding plum wine It proposes a method of manufacturing Takju to improve the taste of Takju to suit your taste.

특히, 제조과정에서 탁즙을 100℃온도에서 3시간동안 가열하는 가열공정을 구비하여 탁즙의 당화를 정지시키고, 또한 탁즙에 포함되어 있는 각종 잡균들을 살균 처리토록 함으로서 탁주를 음용한 후, 트림을 유발하지 않고, 또한 머리아픔 등의 숙취가 전혀 발생하지 않도록 함을 특징으로 하는 과학적인 탁주 제조방법을 제안하고자 하는 바. 이러한 탁주 제조방법은 후술하는 실시 예에 의해 용이하게 이 해될 것이다.In particular, during the manufacturing process, by heating the turbid juice at 100 ℃ temperature for 3 hours to stop the saccharification of the turbid juice, and also to sterilize various germs contained in the turbid juice by drinking Takju, causing burp And also to propose a scientific method of manufacturing takju, characterized in that no hangover such as head pain does not occur at all. This method of manufacturing takju will be easily understood by the following examples.

한편, 본 발명에서 제조되는 탁주의 원료로는 보리를 주원료로 하고, 여기에 일정량의 쌀과 밀을 혼합시키거나 혹은 보리에 쌀이나 밀중 어느 하나를 혼합시킨 것을 사용함이 바람직하다. 또한 상기 재료외에 메밀이나 수수를 상기 보리에 혼합시킨 것을 사용할 수 있으며, 이러한 탁주의 원료 혼합비는 표 1에서 구체적으로 제시하였다.On the other hand, as a raw material of the takju produced in the present invention, barley is the main raw material, it is preferable to use a mixture of a certain amount of rice and wheat, or a mixture of either rice or wheat to barley. In addition to the above materials may be used to mix buckwheat or sorghum to the barley, the raw material mixing ratio of these takju is shown in Table 1 specifically.

조성물Composition 보리barley 쌀rice 밀(밀가루)Wheat (flour) 메밀buckwheat 수수Sorghum 실시예 1Example 1 90kg90 kg 10kg10 kg 실시예 2Example 2 80kg80 kg 20kg20 kg 실시예 3Example 3 70kg70 kg 30kg30 kg 실시예 4Example 4 60kg60 kg 40kg40 kg 실시예 5Example 5 60kg60 kg 30kg30 kg 10kg10 kg 실시예 6Example 6 80kg80 kg 10kg10 kg 10kg10 kg 실시예 7Example 7 70kg70 kg 20kg20 kg 10kg10 kg 실시예 8Example 8 50kg50 kg 30kg30 kg 10kg10 kg 실시예 9Example 9 50kg50 kg 20kg20 kg 20kg20 kg 실시예 10Example 10 60kg60 kg 40kg40 kg 실시예 11Example 11 20kg20 kg 60kg60 kg 20kg20 kg 실시예 12Example 12 80kg80 kg 20kg20 kg 실시예 13Example 13 60kg60 kg 20kg20 kg 20kg20 kg

한편, 상기한 원료들의 혼합으로 제작된 탁주에는 부수적으로 호프의 종류중 하나인 비터링할라타우이나 퍼글과, 그리고 한약재인 당귀, 감초, 오미자, 맥문동을 더 첨가시켜 구성함이 바람직하며, 이러한 부수적인 원료 혼합비는 표 2에서 구체적으로 제시하였다.On the other hand, Takju made of a mixture of the above raw materials is additionally formed by additionally adding one of the types of hops such as bittering halata or pug, and Chinese herbal medicines Angelica, licorice, Schisandra chinensis, Macmundong. The phosphorus raw material mixing ratio is shown in Table 2 in detail.

조성물Composition 비터링할라타우Bitterling Hallatau 퍼글Puzzle 당귀Donkey 감초licorice 오미자Schisandra 맥문동Macmundong 실시예1Example 1 150g150 g 150g150 g 150g150 g 150g150 g 150g150 g 실시예2Example 2 150g150 g 150g150 g 150g150 g 150g150 g 실시예3Example 3 150g150 g 150g150 g 150g150 g 실시예4Example 4 150g150 g 150g150 g 150g150 g 150g150 g 실시예5Example 5 150g150 g 150g150 g 150g150 g 150g150 g 실시예6Example 6 150g150 g 150g150 g 150g150 g 150g150 g 실시예7Example 7 150g150 g 150g150 g 150g150 g 150g150 g

이하, 본 발명의 바람직한 실시 예에 의거 상세히 설명하겠는 바, 상기 본 발명이 실시 예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail based on the preferred embodiment of the present invention, but the present invention is not limited to the embodiment.

{실시 예}{Example}

먼저, 액화탱크로 공급된 물을 50℃로 가열한 다음, 보리와 쌀 그리고 밀을 상기 액화탱크로 공급한 후, 교반기를 이용하여 가열된 물과 교반시킨다. 이때 액화탱크로 공급되는 보리와 쌀 그리고 밀은 서로 혼합시킨 후, 이를 분쇄기로 잘게 분쇄시킨 상태에서 상기 액화탱크로 공급토록 한다. First, the water supplied to the liquefaction tank is heated to 50 ° C., and then barley, rice and wheat are fed to the liquefaction tank, and then stirred with the heated water using a stirrer. At this time, the barley, rice, and wheat supplied to the liquefaction tank are mixed with each other, and then finely pulverized with a grinder to be supplied to the liquefaction tank.

이후, 보리와 쌀 그리고 밀이 교반되어 있는 물을 90℃에서 약 3시간동안 가열한 다음, 여기에 액화 아밀라제를 공급한다. 상기 액화 아밀라제는 보리와 쌀 그리고 밀을 물에 완전히 용해시키게 되며, 따라서 액화탱크내에는 점성을 가진 액체상태의 탁즙이 제조된다. 즉, 상기 탁즙은 보리와 쌀 그리고 밀이 용해되어 있는 물로 제조된 것이다.Thereafter, the water to which barley, rice and wheat are stirred is heated at 90 ° C. for about 3 hours, and then, liquid liquefaction is supplied thereto. The liquefied amylase completely dissolves barley, rice and wheat in water, thus producing a viscous liquid turbid liquid in the liquefied tank. That is, the juice is made of water in which barley, rice and wheat are dissolved.

다음, 상기 액화탱크내에서 제조된 탁즙을 50℃로 급랭한 후, 당화 아밀라제를 공급하여 탁즙의 전분을 2~4시간동안 당화시킨다.Next, after quenching the juice produced in the liquefaction tank to 50 ℃, the saccharified amylase is supplied to saccharify the starch of the juice for 2 to 4 hours.

이후, 상기 당화중인 탁즙을 가열탱크로 공급한 후, 공급된 탁즙을 100℃로 90분간 가열한다. 이때 탁즙은 가열과정에서 당화작용이 정지되고, 특히 탁즙에 포함되어 있는 각종 잡균은 살균 처리되어 지는 데, 이러한 가열공정을 거친 탁즙으로 제조된 탁주는 잡균의 살균처리를 통해 트림이나 혹은 머리아픔등의 숙취 발생원인을 없앨 수 있다. Thereafter, the saccharifying sucrose is supplied to a heating tank, and the supplied sucrose is heated to 100 ° C. for 90 minutes. At this time, the saccharification is stopped during the heating process, and in particular, various germs contained in the sap are sterilized, and the turks prepared through the heating process through the sterilization of the germs have a trim or a head pain. Can eliminate the cause of hangover.

한편, 본 발명에서는 탁즙을 가열하는 과정에서 상기 가열탱크내로 인체에 유익한 한약재를 공급하여 탁즙에 한약성분과 허브향이 첨가되도록 함이 바람직하다. 이때 첨가되는 한약재로는 당귀, 감초, 오미자, 맥문동을 서로 혼합시킨 것을 사용토록 하며, 필요에 따라서는 호프를 더 첨가하여 사용할 수 있다. 상기 호프는 비터링할라타우, 퍼글중의 어느 하나의 종류를 사용함이 바람직하다. On the other hand, in the present invention, it is preferable to supply the herbal medicine beneficial to the human body into the heating tank in the process of heating the turbid so that the herbal components and herbal flavors are added to the turbid juice. At this time, as the herbal medicine is added to be used to mix the Angelica, licorice, Schisandra chinensis, ganmundong each other, if necessary, can be used to add more hops. The hop is preferably used any one of bittering halata, pug.

다음, 가열 완료된 탁즙은 열교환기를 거쳐 25℃로 냉각된 상태에서 발효탱크로 공급된 후, 상기 발효탱크로 무균상태의 공기와 효모를 주입한 다음, 25~30℃의 온도에서 약 6~7일간 발효시켜 탁주를 제조한다. 이때 발효과정에서 발생하는 탄산가스는 외부로 방출시키도록 한다.Next, the heated bile is fed to the fermentation tank in a state of cooling to 25 ℃ through a heat exchanger, injecting sterile air and yeast into the fermentation tank, and then about 6 to 7 days at a temperature of 25 ~ 30 ℃ Fermentation is made to prepare takju. At this time, the carbon dioxide generated during the fermentation is to be released to the outside.

이후, 상기 발효탱크에서 제조된 탁주는 다시 별도의 저장탱크로 공급한 후, 0℃로 냉각시킨 상태에서 상기 저장탱크로 탄산가스(CO2)를 1.5기압상태에서 약 8시간동안 주입하여 탁주에 탄산가스를 혼합시킨 다음, 재차 발효시키게 되면 본 발명에서 제안하는 탄산가스가 혼합된 탁주가 제조된다. Thereafter, the takju prepared in the fermentation tank was supplied to a separate storage tank again, and then injected with carbon dioxide (CO 2 ) into the storage tank for about 8 hours in a state of cooling at 0 ° C. for about 8 hours to the takju. When the carbon dioxide is mixed and fermented again, Takju mixed with the carbon dioxide proposed in the present invention is prepared.

한편, 본 발명에서는 필요에 따라 상기한 탄산가스가 혼합된 탁주에 천연 매실청을 주입한 후, 48시간 이상 더 숙성시켜 매실향이 나는 탁주를 제조할 수 있다. 이때 천연 매실청은 청매실과 설탕을 1:1로 혼합한 상태에서 이를 6개월 이상 숙성시킨 매실액을 말한다.On the other hand, according to the present invention, after injecting the natural plum blue to Takju mixed with the carbonic acid gas as needed, it can be aged for more than 48 hours to produce a plum flavored Takju. At this time, the natural plum Office refers to the plum liquid aged aged more than 6 months in a state in which the mixture of cheongmaesil and sugar 1: 1.

이상으로 살펴본 바와 같이, 본 발명은 보리를 주원료로 하여 탁주를 제조하고, 또한 탁주를 발효시키는 과정에서 탄산가스를 첨가하여 제조토록 함으로서 소비자의 입맛에 맞도록 탁주의 맛을 개선할 수 있는 효과를 가진다.As described above, the present invention has the effect of improving the taste of Takju to suit the taste of consumers by manufacturing the Takju with barley as the main raw material, and by adding carbonic acid gas in the process of fermenting the Takju Have

또한 100℃에서 탁즙을 끊이는 가열공정을 통하여, 효모가 발효시킬 수 있는 당도를 고정시킬 수 있고, 각종 잡균을 살균 처리할 수 있다. 또한 세계적인 맥주의 호프와 같이 민속약재인 당귀, 천궁, 감초등의 약재를 우려내고 허브향을 첨가함으로서 인체에 유익함을 전해줄 수 있다.In addition, through the heating step of suspending the juice at 100 ℃, it is possible to fix the sugar content can be fermented by the yeast, it is possible to sterilize various various bacteria. In addition, like the hops of the world's beer, medicinal herbs such as tangwi, cheongung, licorice, etc. can be raised and added to herb fragrance to deliver benefits to the human body.

특히, 상기와 같이 과학적인 제조과정을 거친 탁주는 종래 민속주의 단점인 트림, 숙취등을 개선하고 미속 허브향을 지니며 마지막 고정인 천연 매실청을 첨가하여 건강 민속주로서 탁주의 세계화를 추구할 수 있는 효과를 가진다.In particular, Takju, which has undergone the scientific manufacturing process as described above, can improve the conventional disadvantages of trimming, hangover, etc., and have a natural herb scent, and add natural plum blossom, which is the last fixation. Has the effect.

Claims (4)

일정량의 물이 공급되어 있는 액화탱크로 보리와 쌀과 밀을 공급하여 물과 교반한 다음, 이를 가열한 후, 액화 아밀라제를 투입하여 탁즙을 제조하는 과정과;Supplying barley, rice, and wheat into a liquefied tank supplied with a predetermined amount of water, stirring the mixture with water, heating the same, and then adding liquefied amylase to prepare a juice; 상기 제조된 탁즙을 냉각한 후, 냉각된 탁즙에 당화 아밀라제를 투입하여 탁즙의 전분을 당화시키는 과정과;Cooling the prepared sucrose, and glycosylating amylase in the cooled sap to saccharify the starch of the suc; 상기 당화중인 탁즙을 가열탱크로 공급한 후, 100℃에서 90분간 가열하여 탁즙의 살균처리와 함께 탁즙의 당화를 정지시키는 과정과;Supplying the saccharifying sucrose to a heating tank, and then heating at 100 ° C. for 90 minutes to stop saccharification of the sac with sterilization of the sac; 상기 당화 정지 및 살균 처리된 탁즙을 25℃로 냉각한 후, 이를 발효탱크로 공급한 다음, 상기 발효탱크에 공기와 효모를 공급하여 탁즙을 발효시켜 탁주를 제조하는 과정과;Cooling the saccharified and sterilized sucrose to 25 ° C., and then supplying it to a fermentation tank, and then supplying air and yeast to the fermentation tank to ferment the sap to produce a sake liquor; 상기 제조된 탁주를 저장탱크로 공급한 다음, 상기 탁주를 0℃로 냉각시킨 후, 탄산가스를 혼합시키는 과정을 포함하여 이루어짐을 특징으로 하는 탁주 제조방법.After supplying the prepared Takju into the storage tank, after cooling the Takju to 0 ℃, the method of producing a Takju comprising the step of mixing the carbon dioxide gas. 제 1항에 있어서,The method of claim 1, 상기 탁즙을 가열하는 가열탱크내에는 한약재와, 호프가 함께 공급되도록 함을 특징으로 하는 탁주 제조방법.Takju manufacturing method characterized in that the herbal medicine, hops are supplied together in the heating tank for heating the turbid. 제 2항에 있어서,The method of claim 2, 상기 한약재는 당귀, 감초, 오미자, 맥문동을 혼합하여 이루어진 것임을 특징으로 하는 탁주 제조방법.The herbal medicine is a method of producing Takju, characterized in that the mixture made of Angelica, licorice, Schisandra chinensis, Macmundong. 제 2항에 있어서,The method of claim 2, 상기 호프는 비터링할라타우, 퍼글중의 어느 하나임을 특징으로 하는 탁주 제조방법.The hop is bittering halatau, pugju characterized in that any one of pug.
KR1020060076928A 2006-08-16 2006-08-16 A manufacturing method of fork liquor KR20080015526A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020060076928A KR20080015526A (en) 2006-08-16 2006-08-16 A manufacturing method of fork liquor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020060076928A KR20080015526A (en) 2006-08-16 2006-08-16 A manufacturing method of fork liquor

Publications (1)

Publication Number Publication Date
KR20080015526A true KR20080015526A (en) 2008-02-20

Family

ID=39383959

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020060076928A KR20080015526A (en) 2006-08-16 2006-08-16 A manufacturing method of fork liquor

Country Status (1)

Country Link
KR (1) KR20080015526A (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100936994B1 (en) * 2008-01-02 2010-01-18 주식회사 국순당 Preparing method of unrefined rice wine
KR101256796B1 (en) * 2012-07-18 2013-04-23 (주)초가 An eighteen percent makgeoli manufcture method mixed with no artificial sweetener
KR101313062B1 (en) * 2011-10-05 2013-09-30 모악산새순영농조합법인 Method for Preparing Distilled Soju Containing Polished Barley
KR101313063B1 (en) * 2011-10-05 2013-09-30 모악산새순영농조합법인 Method for Preparing Healthy Alcohol Containing Polished Barley
KR101313064B1 (en) * 2011-10-05 2013-09-30 모악산새순영농조합법인 Method for Preparing Uunrefined Rice Wine Containing Polished Barley
KR101320580B1 (en) * 2011-10-05 2013-10-28 모악산새순영농조합법인 Method for Preparing Yam Alcohol Containing Polished Barley
KR101322931B1 (en) * 2011-10-05 2013-10-28 모악산새순영농조합법인 Method for Preparing Wild Grape Alcohol Containing Polished Barley
KR101322932B1 (en) * 2011-10-05 2013-10-28 모악산새순영농조합법인 Method for Preparing Pear Alcohol Containing Polished Barley
KR101322933B1 (en) * 2011-10-05 2013-10-28 모악산새순영농조합법인 Method for Preparing Rubus Coreanus Alcohol Containing Polished Barley
KR101350343B1 (en) * 2012-11-16 2014-01-16 재단법인 전주생물소재연구소 Method for producing makgeolli using barley grains
KR101380948B1 (en) * 2011-09-06 2014-04-07 윤유미 Method for producing Makgeolli beer
CN105219595A (en) * 2015-11-18 2016-01-06 蒋丽红 A kind of distiller's yeast and preparation method thereof
CN107603823A (en) * 2017-11-01 2018-01-19 广西壮族自治区农业科学院农产品加工研究所 A kind of production method of fresh type mulberry wine
CN108277130A (en) * 2018-03-30 2018-07-13 彭阳县虎狮酒业有限公司 The preparation method of distiller's yeast and the production method of yellow rice wine

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100936994B1 (en) * 2008-01-02 2010-01-18 주식회사 국순당 Preparing method of unrefined rice wine
KR101380948B1 (en) * 2011-09-06 2014-04-07 윤유미 Method for producing Makgeolli beer
KR101322931B1 (en) * 2011-10-05 2013-10-28 모악산새순영농조합법인 Method for Preparing Wild Grape Alcohol Containing Polished Barley
KR101313063B1 (en) * 2011-10-05 2013-09-30 모악산새순영농조합법인 Method for Preparing Healthy Alcohol Containing Polished Barley
KR101313064B1 (en) * 2011-10-05 2013-09-30 모악산새순영농조합법인 Method for Preparing Uunrefined Rice Wine Containing Polished Barley
KR101320580B1 (en) * 2011-10-05 2013-10-28 모악산새순영농조합법인 Method for Preparing Yam Alcohol Containing Polished Barley
KR101313062B1 (en) * 2011-10-05 2013-09-30 모악산새순영농조합법인 Method for Preparing Distilled Soju Containing Polished Barley
KR101322932B1 (en) * 2011-10-05 2013-10-28 모악산새순영농조합법인 Method for Preparing Pear Alcohol Containing Polished Barley
KR101322933B1 (en) * 2011-10-05 2013-10-28 모악산새순영농조합법인 Method for Preparing Rubus Coreanus Alcohol Containing Polished Barley
KR101256796B1 (en) * 2012-07-18 2013-04-23 (주)초가 An eighteen percent makgeoli manufcture method mixed with no artificial sweetener
KR101350343B1 (en) * 2012-11-16 2014-01-16 재단법인 전주생물소재연구소 Method for producing makgeolli using barley grains
CN105219595A (en) * 2015-11-18 2016-01-06 蒋丽红 A kind of distiller's yeast and preparation method thereof
CN107603823A (en) * 2017-11-01 2018-01-19 广西壮族自治区农业科学院农产品加工研究所 A kind of production method of fresh type mulberry wine
CN108277130A (en) * 2018-03-30 2018-07-13 彭阳县虎狮酒业有限公司 The preparation method of distiller's yeast and the production method of yellow rice wine

Similar Documents

Publication Publication Date Title
KR20080015526A (en) A manufacturing method of fork liquor
CN104745392B (en) The method that Semen Coicis Radix Puerariae yellow wine is brewageed in purebred liquid fermentation
JP5433114B2 (en) Non-fermented beer-taste beverage and method for producing the same
CN105238670B (en) A kind of black onion health-care vinegar of compound blank corn and preparation method thereof
CN103992896A (en) Brewing method for aerated sparkling sake
CN102010815A (en) Ginkgo leaf and yam vinegar
CN1088471C (en) Red hydromel
CN103421671B (en) Method for producing privet vinegar
KR20100012727A (en) Method for preparing takju using germinated rice seed and method for preparing sparkling takju using the same
CN110669600A (en) Preparation method of pumpkin beer
CN101270327B (en) Technique for preparing amazake
CN104629989B (en) Pomegranate juice wine making method
CN1782056B (en) Red sugarbeet beer and its brewing method
CN101283825B (en) Tomato fruit vinegar beverage and production method thereof
JPS6255069A (en) Production of sake using corn grits as raw material
CN102181355B (en) Rabdosia tea wine and preparation method thereof
KR100254594B1 (en) Korean rice wine using a yam
KR20090040942A (en) Ginseng berry wine and the manufacturing method
KR20130054880A (en) Korea rice wine with carbon dioxide and method for manufacturing thereof
CN113234563A (en) Formula and preparation method of honeysuckle flower wine
CN105925444A (en) Health care fruit wine and preparation method thereof
KR20130036786A (en) Method for preparing uunrefined rice wine containing polished barley
CN108676691A (en) A kind of processing method of tamarind vinegar
JP5717830B2 (en) Non-fermented beer-taste beverage and method for producing the same
KR102101316B1 (en) Method for producing fermented radish jam without adding sugar and fermented radish jam produced by the same method

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application