KR20090103493A - Making method of red liquor on the basis of rice and barley and thereof making red liquor - Google Patents

Abstract

PURPOSE: A method for manufacturing Hong Ju liquor using rice and barley is provide to enhance flavor of liquor and uniform the color with simplified manufacturing method. CONSTITUTION: A method for manufacturing Hong Ju liquor using rice and barley comprises: a step of adding barley tea and fermenting; a step of mixing rice with fermented barley and barley tea; a step of distilling liquor; a step of filtering distilled liquor; and a step of steaming rice and barley.

Description

Manufacturing method of Hongju based on rice and barley and Hongju produced therefrom {MAKING METHOD OF RED LIQUOR ON THE BASIS OF RICE AND BARLEY AND THEREOF MAKING RED LIQUOR}

The present invention relates to a method for producing Hongju based on rice and barley, and to a red wine prepared therefrom, and more particularly, to improve the quality and flavor of the red wine by improving the flavor and color of the red wine and to provide a standardized method for producing the red wine according to the same. The present invention relates to a method for producing red wine based on rice and barley, and a red wine prepared therefrom.

In general, Hongju, the traditional liquor of our country, especially Jindo Hongju, is the only red liquor of distilled soju. The traditional manufacturing process of Hongju is made of three processes: empire, immersion, and distillation. Are distinguished.

The imperial process is used to make malt, wheat flour and malt soup into powder, white soup, fatherland, and rich soup, and roughly grind the yeast to facilitate distillation.

The leaven is roughly milled and milled with wheat or barley at high and humid periods of June and July, and is then placed in an amount of upland (yield), which is firmly stepped on, tied with crests and floated in a cache.

After 20-30 days, they are ground and dried for 2-3 days, and then stored in a zone. When the yeast smells or does not float well in the yeast mentioned above, it is put out at night and the dew is dried for 2-3 days. Continue to ripen for a while.

As a raw material in the immersion process, use only one type of rice, barley, tea, or sorghum, or mix it in half and half, wash 1 horse of barley rice cleanly, change the water, soak in water overnight, drain it, and drain the water. After making reinforcement, make Jeebab (sulbab), cool it, mix well with 1 malt of yeast powder, and put it into the boiled rice (sultox) with 3 mals of water.

At this time, the toasting is sterilized by straw fire and the brewing water is used to clean and good well water, not valley water or stagnant water.

The fermentation period can be shortened by 10-15 days or 2-3 days by increasing the amount of yeast or soaking only with barley.

In the distillation process, ripened drizzled with ashes to accumulate fragrance components while harmonizing various products, and then put them in a pot and preheat them, and then distill them with Gojori (Ori) and put the roots on top of the oil. By making it pass, Jindo Hongju is produced.

If you explain this in more detail in each step,

① Preheating: Put the aged drunk in a pot of 2 horses and heat it to 60 ℃ evenly with strong fire power while burning firewood to volatilize the low boiling point component of the drunk, and remove the grits of grain and leaven by keeping the drunk on the bottom of the pot. Do not create charcoal, which is a characteristic odor of distilled distilled liquor produced by carbonization.

The method of pure soju is different from the method of pouring water in a pot and preheating it for preheating, and then pouring it in a net and stirring it evenly to raise the temperature.

② Distillation: Put Kojo-ri (古 里) on the pre-heated pot and attach the shiru side to seal it between the pot and Kojo-ri. Pour cold water over Kojo-ri and put the water to receive the fluid under the beak. Cover the cloth or cloth with the cloth. Chop the roots of 30g of sliced vegetables and put them.

Then reduce the thermal power and distill by heating lightly with oak, barley, rice straw and pine needles. As the distillation continues, the cooling water on the hot cooking heats up and the temperature of the latex rises, thus controlling the thermal power and changing the cooling water. Connect the bamboo barrel to the beak and adjust the temperature of the milk to 30 ~ 35 ℃.

When the coolant reaches 40 ℃, change it to a new coolant, but if you change it frequently, the amount of milk is high and the taste is strong. Also, when the temperature of the milk is 30 ℃, the dissolution of pigments and ingredients of the ground is good. When ripe and bluish blue appears and becomes coarse in color, it is distilled in this way to obtain 4 liters of red wine.

③ Gojori (土 古 里): Janggu made of Onggi, the bottom part is hollow and the upper part is blocked by irregularities to pour cooling water, and the outlet (beak) is the outlet of condensed fluid. It is configured to connect.

④ 紫草 (Gromwell): Also known as Chichi, Jacho, Jicho (芝 草), it is an important medicine that determines the flavor and color of Jindo Hongju. It is a perennial herb belonging to the Korean Japonica family, and its scientific name is Lithospermum erythrorhizon Sieb et Zucc. It grows wild in Korea, Japan, China, and Sanya in Manchuria. Rough fine hairs on leaves and stems are dense and stand straight with 30 ~ 60㎝, branching on the upper part. Leaves are alternate, without petioles, lanceolate, pointed at both ends, without sawtooth.

Jindo Hongju prepared as described above is Korea's only red distilled liquor that has been manufactured only in Jindo. The main portion is 40-47%, and it is a fragrance-flavored alcoholic beverage that has a little sweetness, refreshing taste and aroma.

However, since the current manufacturers of Hongju are very different from each other in terms of raw materials, manufacturing method, and facility size, there is a big difference in the quality of the produced Hongju.

That is, in each manufacturer, since the leaching method, base material, base material, type of fermentation agent, fermentation facility, fermentation period, etc. are very different from each other, the characteristics and colors of red wine prepared as shown in Table 1 are very different.

Table 1

Sample Number One 2 3 4 5 6 Temperature 18 18 18 18 18 18 importance 0.94 0.942 0.946 0.95 0.94 0.952 Sugar content 15.6 14.8 14.2 14 16 13.6 Alcohol 47.8 45 43.8 42 46.2 40 pH 4.66 3.8 3.71 4.85 3.85 3.52 Acidity 0.06 0.17 0.24 0.04 0.39 0.32 amino acid 0 0 0 0 0 0 X minutes (g) 0.137 0.079 0.101 0.1 0.157 0.137

However, as described above, when the production methods of Hongju, especially Jindo Hongju, are different from each other, the flavor and color of Hongju are not uniform, so it is not possible to enhance the image of Hongju, which is a regional specialty wine produced only in Jindo, as well as the red color of Hongju after leaching. There is a problem that changes in the quality of Hongju appear low sensitively and the flavor is low depending on the environment.

Accordingly, an object of the present invention is to solve the above-mentioned problems, and to improve the flavor of the red wine and to make the color uniformity while standardizing the manufacturing method of the simplified production of Hongju based on rice and barley and the production therefrom It is in providing the red wine.

In order to achieve the above object, the production method of Hongju based on rice and barley according to the present invention is mixed with rice again barley and barley tea fermented in one-stage immersion and one-stage immersion by adding roasted barley tea to barley. By a two-stage immersion fermentation step, a distillation step to produce a distilled liquor by distilling the sulcus prepared in the fermentation step, and characterized in that consisting of the step of leaching the ground after filtration of the distilled wine prepared.

As described above, the present invention mixes roasted barley tea in barley when preparing red wine, soaks in two stages to ferment and distills and leaches the vinegar during filtration, thereby improving the quality by producing red wine with excellent flavor and stable color. There is an advantage to this.

1 is a process flow diagram illustrating a manufacturing method of Hongju based on rice and barley according to the present invention.

The production method of Hongju based on rice and barley according to the present invention, using a two-stage immersion method which is a traditional method in the fermentation process, fermented in one-stage immersion and one-stage immersion by adding roasted barley tea to barley Barley and barley tea is mixed with rice again two stages of fermentation step, distillation to prepare a distilled liquor by distillation of the sulchu prepared in the fermentation step, and the step of leaching the ground after filtration of the distilled liquor prepared.

In the distillation step, the fermented liquor obtained in the fermentation step is distilled by a single-stage distillation, and the distilled liquor is obtained by distilling liquor after distilling is started so that the alcohol content is about 45%.

In the preparation of red wine according to the present invention, in order to confirm the appropriate amount of addition of rice and barley and coenzyme (nuruk) and flavor improvement according to the increase of rice and barley and no steam, the coenzyme preparation and the traditional method Yeast and water were 0.5 wt%, 0.5 wt%, and 250 wt% with respect to barley, respectively, and the physical properties of the steam and barley of steam and barley were measured and shown in Table 2.

[Table 2]

Way pH Acid Alc Temperature importance Brix Raw material processing Traditional way 4.11 17 16.3 22 1.020 17.5 Rice, barley increase Traditional + Yeast + Yeast 4.19 16.5 13.5 22 1.014 19 Rice and barley Traditional way 4.09 18.8 9.9 22 1.019 14.5 Barley and rice free Traditional + Yeast + Yeast 4.25 16.8 12.9 24 1.014 16 Barley and rice free

ALC (Alcohol Determination): Accurately take 100 ml of the sample and distill it from the flask, fix the distillate at 15 ° C in a constant temperature bath, measure the specific gravity of air and distilled water using a hydrometer and measure the sample The content of alcohol was determined by comparing with specific gravity of water.

Acid .: To determine the total acid in the red wine, 100 ml of the sample solution was taken, a few drops of phenolphthalein indicator and BTB-NR indicator were added, and the volume (ml) of 0.1 N NaOH solution consumed for neutralization was measured as total acidity. (Refer to Liquor Analysis Textbook of Liquor Manufacturing Textbook of the National Tax Agency's Research Institute)

Brix (Brixity, a measure of sugar concentration): To measure the concentration of sugar, 150 g of specimen and 150 ml of water were uniformly mixed, and then the Brix temperature and the temperature were measured. The temperature was calibrated using and then doubled to measure the brix degree.

From Table 2, it was shown that steaming rice and barley in the preparation of red wine is preferable in the alcohol obtaining efficiency.

In addition, in order to determine the properties of fermentation according to the mixing ratio of barley, rice and barley are treated with steam, and when the first stage of soaking, the base wine is 0.75% by weight of coenzyme (yeast), yeast, and water, respectively. , 0.7% by weight, 150% by weight, add two pieces of steamed rice, add fermented rice, and ferment for 5 days with 0.75% by weight, 0.7% by weight and 150% by weight of coenzyme, yeast, and water. The measured physical properties are shown in Table 3 below.

Table 3

Mixing ratio pH Acid Alc Temperature importance Brix Raw material processing 30% rice, 70% barley 4.57 4.3 16.2 25 0.994 10 Rice and barley 50% rice, 50% barley 4.66 4.2 16.9 25 0.990 10 Rice and barley 70% rice, 30% barley 4.70 3.6 17.9 25 0.988 9.5 Rice and barley

According to Table 3, when the ratio of rice to barley is 70% by weight: 30% by weight, the alcohol yielding efficiency is the best. As a result, the alcohol yielding efficiency is better, which is easier to stabilize the quality of Hongju. When barley is increased and the rice content is larger than barley, the quality of red wine can be stabilized.

In addition, in order to check the fermentation according to the mixing ratio after barley processing, the raw material is cooked with rice, barley tea is crushed, and the base liquor is 1/3 of the total amount of rice, and the leaven, yeast, water for rice. Enter 0.75%, 0.7% and 150% respectively.

After 2 days, add rice to 2/3 of the total amount of rice, add yeast and water to rice, 0.75% and 150%, respectively, and add fermented rice and ferment for about 5 days. It is shown in Table 4.

Table 4

Way 1 step (base liquor) 2 steps (sake) Rice (Kg) Barley Tea (Kg) Yeast (g) Yeast (g) Water (ℓ) Rice (Kg) Yeast (g) Yeast (g) Water (ℓ) Barley Tea 5% 7 One 52.5 49 10.5 13 97.5 - 19.5 Barley tea 10% 7 2 52.5 49 10.5 13 97.5 - 19.5 Barley Tea 20% 7 4 52.5 49 10.5 13 97.5 - 19.5

Raw material ratio

Way pH Acid Alc Temperature importance Brix Barley Tea 5% 4.38 4.0 17.4 25 0.998 12.5 Barley tea 10% 4.40 4.1 17.5 25 0.997 12 Barley Tea 20% 4.41 4.1 17.8 25 0.999 13

Analysis (fermentation)

According to the table above it can be seen that when the barley tea is 20% by weight, the most preferable result is obtained in alcohol yielding efficiency.

In particular, in order to determine the stabilization of the pigment according to the ground treatment, five samples were made and the results of the fusel oil analysis and sikonin analysis are shown in Table 5 and Table 6 below.

 Sample 1: Aged liquor No. 1 rice distilled liquor (2007.12.5 ripened for 8 months starting fermentation)

 Sample 2: Matured wine No. 17 rice distilled wine (aged for 7 months from 2007.1.6)

 Sample 3: Ripened wine No. 19 rice distilled wine (aged 6 months starting ripening 2007.13)

 Sample 4: Aged liquor No.23 rice distilled liquor (aged for 5 months starting maturation 2007): 50% of waste rice

 Sample 5: Aged liquor No. 27 rice distilled liquor (aged for 4 months from the start of fermentation in 2007.): 5% of entry

Table 5

methanol 1-propanol iso-butyl alcohol butyl alcohol iso-amyl alcohol n-penty alcohol One 110.24 296.50 649.79 - 781.15 1.732 2 75.34 174.56 348.56 - 698.45 - 3 114.89 185.06 359.30 - 628.16 - 4 125.57 290.74 644.61 - 1193.14 - 5 156.80 160.45 730.77 - 614.30 -

Table 6

Sikonin Isobutyl Siconine Acetyl Siconin One 3.47 7.21 12.22 2 3.24 7.21 10.34 3 2.80 8.30 14.20 4 3.41 7.30 15.93 5 2.40 8.21 14.40

As the amount of fusel oil contained in the distilled liquor decreases, the distilled liquor can be stabilized and the appropriate maturation period can be determined.Sikonin is the main pigment and the active ingredient of the beginning. To determine the appropriate ripening period.

That is, in the above table, the maturation period was selected as the most appropriate value from the samples showing low fusel oil content (samples 2 and 4) and the samples showing high content of siconin (samples 1, 3, and 4). It is possible to achieve stabilization of distilled liquor and increase of sikonin content. As the degree of stabilization of distilled liquor increases and the content of siconin increases, red stabilization, which is characteristic of red wine, can be obtained. This change will be improved.

EXAMPLE

Hereinafter, a manufacturing process of red wine based on rice and barley according to an embodiment of the present invention will be described in detail with reference to FIG. 1.

<Raw material>

Barley is 100kg of barley in Korea (75kg of barley + 25kg of barley tea), 200Kg of domestic rice, 2.25Kg of coenzyme (least), 30 units titer 4000 sp for raw materials, 0.7Kg of yeast 0.7% by weight), 450 L of water (150% by weight of raw material), grass (3% by weight of distilled liquor) were used.

Stage 1: Fermentation stage

<1st immersion>

1) Wash raw barley (75Kg) with clean water until clear water comes out.

2) Put rice in clean water for about 3 hours so that barley has adequate moisture.

3) Pull out the swollen barley and drain the water for an hour.

4) Steam the dry barley for about an hour in a steamer or steamer, and steam for another 30 minutes. (Capital increase)

5) Cool the gourd rice (steamed barley).

6) Put 150 liters of clean water (about 1.5 times the amount of raw material) into the fermenter. If possible, boil the water the day before and cool it before use. (Approximately 25 ℃ is appropriate, sterilized water can be used when it is difficult to use boiled water)

7) Add coenzyme (least) and yeast (750g of coenzyme, 700g of yeast) to fermenter.

8) After 2 hours, grind 25kg of barley rice and barley tea in a fermenter, mix them evenly, and close the lid loosely.

9) After six hours of first soaking (first evening), stir the swollen swelling so that the ingredients are mixed evenly. (The temperature of the immersion is maintained at room temperature of about 25 to 27 ℃)

10) The next morning, stir well in the evening twice as well as the previous day. The temperature is the same as before.

<Secondary immersion>

11) Begin second immersion on the third day (about 48 hours) after the first immersion. Add 300 liters of water to the fermenter. In this case, use water that has been boiled in advance and then lukewarmly cooled the same day as in the first soaking. (If sterilized water is difficult to use, sterilized water may be used.)

12) Add coenzyme (1500g) to fermenter.

13) Finally, make 200kg of rice and remix it into fermenter and mix well.

14) From the second soak, stir only once after 6 hours have elapsed, and then stir once every morning. However, the temperature is maintained at room temperature of about 25 ~ 27 ℃.

15) Fermentation analysis is carried out daily and compressed when alcohol fermentation is stopped (after about 4-5 days).

Step 2: Distillation Step

1) Put the pressed liquor (about 700ℓ) into the distillation pot and heat it.

2) When distillation starts, separate the first portion of the distilled liquor, which is about 3% (21ℓ) of alcoholic liquor, and receive it afterwards (mainstream).

3) Continue distillation and separate separately until the alcohol (%) of alcohol comes out to 10% (mainstream) and stop distillation when alcohol content (%) is about 3% (after).

4) Mix the distillate together with the first part and the second part after the next distillation.

Step 3: Filtration and Extraction Steps

1) Refrigerate the distilled spirits below 10 ℃ for 24 hours before filtration.

2) Rinse the grass, which is 3% of the filtered distilled liquor, and extract it for about 6 hours.

3) After extraction, perform filtration again (in this case, refrigeration filtration is not necessary).

Step 4: read and mature

1) If you want to increase the added value of the red liquor solution, put the final filtered red liquor into the Onggi dock and seal it well.

2) At this time, keep in mind that the conditions of maturity are maintained as much as possible while keeping in mind that the speed of maturation varies depending on the state of use and storage environment.

3) The storage environment should be shaded, not too dry, and the temperature should be maintained between 5 ° C and 25 ° C during the storage period.

Step 5: Formation and Bottling

1) Final filtration or ripening red wine is prepared as standard alcohol.

2) The saengju bottle is bottled.

Claims (8)

Distillation to prepare distilled liquor by distilling the fermentation step of distilling the sulphate prepared in the fermentation step and the fermentation step of dipping the barley and barley tea fermented in the first step and the first step of fermentation by adding the roasted barley tea to the barley again with rice A method of producing red wine based on rice and barley, comprising the steps of leaching the grass after filtering the produced distilled wine. The method of claim 1, Hong and barley based manufacturing method characterized in that the above-mentioned rice and barley to increase the process. The method of claim 1, A method for producing red wine based on rice and barley, wherein the ratio of barley to barley tea and rice is 1: 2. The method of claim 1, A method for producing red wine based on rice and barley, wherein the ratio of barley and barley tea is 3: 1. The method according to any one of claims 1 to 4, The coenzyme preparation method of Hongju based on rice and barley, characterized in that 30 units in use units, the titer is 4000 sp based on the total weight of the raw material. The method of claim 1, The yeast is a manufacturing method of red wine based on rice and barley, characterized in that 0.7% by weight relative to the weight of the raw material when immersed. The method according to any one of claims 1 to 4, The above grass is a manufacturing method of red wine based on rice and barley, characterized in that 3% by weight of the distilled liquor to be filtered. Hongju produced by the manufacturing method according to claim 1.