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

Making method of red liquor on the basis of rice and barley and thereof making red liquor

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KR20090103493A
KR20090103493A KR1020080029137A KR20080029137A KR20090103493A KR 20090103493 A KR20090103493 A KR 20090103493A KR 1020080029137 A KR1020080029137 A KR 1020080029137A KR 20080029137 A KR20080029137 A KR 20080029137A KR 20090103493 A KR20090103493 A KR 20090103493A
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barley
rice
liquor
red wine
water
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KR100978203B1 (en
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정헌배
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진도군
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/021Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/021Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/08Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
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    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063Separation by filtration
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

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  • Organic Chemistry (AREA)
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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
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  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Toxicology (AREA)
  • Alcoholic Beverages (AREA)

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

쌀과 보리를 기재로 한 홍주의 제조방법 및 그로부터 제조되는 홍주{MAKING METHOD OF RED LIQUOR ON THE BASIS OF RICE AND BARLEY AND THEREOF MAKING RED LIQUOR}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}

본 발명은 쌀과 보리를 기재로 한 홍주의 제조방법 및 그로부터 제조되는 홍주에 관한 것으로, 보다 상세하게는 홍주의 향미와 색상을 개선하여 홍주의 품질을 향상시킴과 아울러 이에 따른 표준화된 홍주의 제조방법을 제공하는 쌀과 보리를 기재로 한 홍주의 제조방법 및 그로부터 제조되는 홍주에 관한 것이다. 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.

일반적으로, 우리나라의 전통주인 홍주 특히, 진도 홍주는 증류식 소주로서는 유일하게 붉은색을 띄는 소주로서, 홍주를 제조하는 전통 제조과정은 제국(製麴), 담금, 증류(蒸溜)의 세 공정으로 구분된다.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.

상기한 제국공정은 누룩을 만드는 공정으로서, 소맥국과 대맥국을 분국, 백국, 조국, 부국으로 만들어 사용하였고, 증류가 용이하도록 누룩을 거칠게 분쇄하여 사용하였다.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.

상기한 누룩은 대략적으로 6-7월의 고온 다습한 시기에 밀이나 보리를 맷돌로 거칠게 빻아 철수한 후 1되량의 고지(누룩틀)에 넣고 단단히 밟아 볏집으로 묶어 시렁에 메달아 띄운다. 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.

그리고, 20-30일동안 띄운 후 빻아 2-3일동안 말리고 지대에 넣어 보관하게 되는 바, 상기한 누룩에서 이취가 나거나 잘 뜨지 않았을 때는 밤에 내놓아 이슬을 맞추고 낮에 말리는 일을 2-3일동안 계속하여 후숙시킨다. 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.

담금 공정에서의 원료로는 쌀, 보리, 차조, 수수등을 한 가지만 사용하거나 또는 반반씩 혼용하고, 보리쌀 1말을 깨끗이 씻어 물을 갈아주며 하룻밤 물에 침지한 후 건져내어 물을 빼고, 시루에서 증강하여 지에밥(술밥)을 만든 후 냉각하고 누룩가루 1말과 잘 섞은 다음 물 3말과 함께 고내기(술독)에 넣고 담금한다. 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.

이때, 고내기는 짚불로 그슬려 살균하고 양조용수는 계곡수나 고인물이 아닌 정결하고 좋은 우물물을 사용하게 되는 바, 좋지 않은 물을 사용하면 술맛이 쓰고 거칠며 홍주의 색소가 침착하거나 퇴색하게 된다. 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.

발효기간은 10-15일이나 누룩의 사용량을 높이거나 보리만으로 담금하면 2-3일정도 단축되기도 한다.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.

증류공정에서는 숙성된 술덧은 재와 함께 후숙시켜 다양한 생성물을 조화시키면서 향기성분을 축적한 후, 2말들이 솥에 넣고 예열한 후 고조리(古里)를 얹어 증류하며 수기위에 지초 뿌리를 놓아 유액이 통과하게 함으로서 진도홍주를 제조하게 된다.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.

이를 각 단계별로 보다 자세하게 설명하면, If you explain this in more detail in each step,

① 예열 : 숙성된 술덧을 2말들이 솥에 넣고 장작 등을 때서 강한 화력으로 고르게 60℃로 가열시켜 술덧 중의 저비점 성분을 휘발시키고, 술덧이 솥바닥에 눋지 않도록 함으로써 곡물과 누룩의 풋내를 제거하고 탄화되어서 생기는 증류식 소주류의 특유취인 탄내가 생기지 않도록 한다. 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.

순소주법에서는 예열을 위하여 먼저 솥에 물을 붓고 끓인 후에 술덧을 그물에 부어 고르게 저어 온도를 올리는 방법과 차이가 있다.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 증류 : 예열된 솥 위에 고조리(古里)를 얹고 시루변을 붙여 솥과 고조리사이를 밀봉하며, 고조리 위에 냉수를 붓고 부리 밑에 유액을 받을 수기를 놓고, 수기위에 면포나 마포를 덮고 그 위에 지초뿌리를 30g정도 썰어서 올려놓는다. 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.

다음 화력을 줄여 참나무, 보릿대, 볏짚, 솔잎으로 약하게 가열하여 증류하고, 증류가 계속됨에 따라 고조리 위의 냉각수가 뜨거워지고 유액의 품온이 상승하는 바, 따라서 화력을 조절하고 냉각수를 갈아주며 고조리 부리에 죽통을 연결하여 유액의 품온을 30∼35℃로 조정한다. 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 ℃.

냉각수는 40℃ 정도가 되면 새로운 냉각수로 갈아주나 자주 갈아주면 유액의 주정도가 높고 맛이 독하고, 또한 유액의 품온이 30℃정도 일 때 지초의 색소와 성분의 용출이 양호하고 40℃이상일 경우 지초가 익고 푸르스름한 청색이 나타나 정색에 조악해지는 바, 이와 같이 증류하여 술덧 2말에서 4되의 홍주를 얻는다. 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 고조리(土古里) : 옹기로 만든 장구형의 것으로 밑 부분은 터져 속이 비어있고 윗부분은 냉각수를 부을 수 있도록 요철(凹型)으로 막혀있으며 응축된 유액의 출구인 유출구(부리)가 있으며 죽통을 연결할 수 있도록 구성된다. 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) : 지치, 자초, 지초(芝草)라고도 하며 진도홍주의 향과 색을 결정짓는 중요한 약제로서, 자초(지치)과류 속하는 다년생초본으로 학명은 Lithospermum erythrorhizon Sieb et Zucc. 이며 한국, 일본, 중국, 만주지방 산야의 양지에 자생한다. 잎과 줄기에 거센 잔털이 밀생하고 30∼60㎝로 곧게 서며 위쪽은 가지를 친다. 잎은 어긋나고 잎자루가 없으며 피침형으로 양끝이 뾰쪽하고 톱니가 없다. 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.

상기한 바와 같이 제조된 진도홍주는 진도에서만 제조되어온 한국 유일의 홍색을 띤 증류주로써 주정분은 40∼47%이며 약간의 감미와 상쾌한 맛, 방향을 갖는 가향가색약소주류 주품이다.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.

그러나, 현재 홍주를 제조하는 여러업체들은 사용원료, 제조방법, 시설규모등에서 서로 매우 다르기 때문에, 제조된 홍주의 품질에서도 큰 차이가 있게 된다.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.

즉, 각각의 제조업체에서는 지초 침출 방식, 밑술 원료, 덧술 원료, 발효제의 종류, 발효시설, 발효기간등이 서로 매우 다르기 때문에 하기한 표1과 같이 제조된 홍주의 특성 및 색상이 서로 매우 다르게 된다.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.

[표1]Table 1

시료번호Sample Number 1One 22 33 44 55 66 온도Temperature 1818 1818 1818 1818 1818 1818 비중importance 0.940.94 0.9420.942 0.9460.946 0.950.95 0.940.94 0.9520.952 당도Sugar content 15.615.6 14.814.8 14.214.2 1414 1616 13.613.6 알코올분Alcohol 47.847.8 4545 43.843.8 4242 46.246.2 4040 pHpH 4.664.66 3.83.8 3.713.71 4.854.85 3.853.85 3.523.52 산도Acidity 0.060.06 0.170.17 0.240.24 0.040.04 0.390.39 0.320.32 아미노산amino acid 00 00 00 00 00 00 엑스분(g)X minutes (g) 0.1370.137 0.0790.079 0.1010.101 0.10.1 0.1570.157 0.1370.137

그러나, 상기한 바와 같이 홍주 특히, 진도 홍주의 제조 방법이 서로 상이하게 되면, 홍주의 향미 및 색상이 균일하지 않게 되어 진도에서만 생산되는 지역 특산주인 홍주의 이미지를 고급화할 수 없을 뿐만 아니라 지초 침출 후 홍주의 붉은 색상의 변화가 환경에 따라 민감하게 나타나고 향미가 낮아 홍주의 품질이 낮게 평가되는 문제점이 있다.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.

따라서, 본 발명의 목적은 상기한 문제점을 해결하기 위한 것으로서, 홍주의 향미를 보강함과 아울러 색상을 균일하게 하면서도 제조 방법을 표준화할 수 있도록 단순화한 쌀과 보리를 기재로 한 홍주의 제조방법 및 그로부터 제조되는 홍주를 제공함에 있다.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.

상기한 목적을 실현하기 위하여 본 발명에 따른 쌀과 보리를 기재로 한 홍주의 제조방법은, 보리에 볶은 보리차를 첨가하여 발효시키는 1단 담금 및 1단 담금에서 발효된 보리 및 보리차를 다시 쌀과 혼합하여 2단 담금하는 발효 단계와, 발효 단계에서 제조된 덧술을 증류하여 증류주를 제조하는 증류 단계와, 제조된 증류주의 여과 후 지초를 침출시키는 단계로 구성함을 특징으로 한다.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.

이상과 같이 본 발명은 홍주를 제조할 때 보리에 볶은 보리차를 혼합하여 2단 담금하여 발효를 시키고 이를 증류하고 여과 시 지초를 침출시킴으로써, 향미가 우수하고 색상이 안정적인 홍주를 제조하여 품질을 대폭 향상시킬 수 있는 잇점이 있는 것이다.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.

도1은 본 발명에 따른 쌀과 보리를 기재로 한 홍주의 제조방법을 도시한 공정 흐름도.1 is a process flow diagram illustrating a manufacturing method of Hongju based on rice and barley according to the present invention.

본 발명에 따른 쌀과 보리를 기재로 한 홍주의 제조방법은, 발효 공정에서 전통적인 방법인 2단 담금 방법을 사용하는 바, 보리에 볶은 보리차를 첨가하여 발효시키는 1단 담금 및 1단 담금에서 발효된 보리 및 보리차를 다시 쌀과 혼합하여 2단 담금하는 발효 단계와, 발효 단계에서 제조된 덧술을 증류하여 증류주를 제조하는 증류 단계와, 제조된 증류주의 여과 후 지초를 침출시키는 단계로 이루어진다.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.

상기한 증류 단계에서는 상기한 발효단계에서 얻어진 발효주를 단식증류기로 증류하고, 증류가 시작된 후 처음 약간의 초류를 뺀 본류를 알코올 함량이 약 45%가 되도록 하여 증류주를 얻는 것을 특징으로 한다. 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%.

본 발명에 따른 홍주 제조 시, 쌀과 보리 및 조효소제(누룩)의 적정 첨가량과 쌀과 보리의 증자 및 무증자 처리에 따른 향미 개선을 확인하기 위해, 전통적 홍주 제조방법과 전통 방법에 조효소제와 효모와 물을 보리에 대해 각각 0.5중량%, 0.5중량%, 250중량%로 하고, 쌀과 보리의 증자, 무증자에 대한 물성을 측정하여 표2에 나타내었다. 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.

[표2][Table 2]

방법Way pHpH AcidAcid AlcAlc 온도Temperature 비중importance BrixBrix 원료처리Raw material processing 전통방식Traditional way 4.114.11 1717 16.316.3 2222 1.0201.020 17.517.5 쌀,보리 증자Rice, barley increase 전통방식+누룩 +효모Traditional + Yeast + Yeast 4.194.19 16.516.5 13.513.5 2222 1.0141.014 1919 쌀,보리 증자Rice and barley 전통방식Traditional way 4.094.09 18.818.8 9.99.9 2222 1.0191.019 14.514.5 보리 증자, 쌀 무증자Barley and rice free 전통방식+누룩 +효모 Traditional + Yeast + Yeast 4.254.25 16.816.8 12.912.9 2424 1.0141.014 1616 보리 증자, 쌀 무증자Barley and rice free

ㆍALC(알코올 정량): 시료 100ml를 정확히 취해 플라스크에서 증류한 다음, 증류액을 항온수조에서 15℃로 고정시킨 다음, 비중계를 이용하여 공기와 증류수의 비중을 측정한 후, 시료를 측정하여 공기와 물의 비중과 비교하여 알코올의 함량을 정량하였다. 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.

ㆍacid.(산도): 홍주 내 총산을 측정하기 위해 시료 용액 100ml를 취해 페놀프탈레인 지시약과 BTB-NR 지시약을 몇 방울 가하고 중화되는데 소비되는 0.1N NaOH 용액의 용량(ml)을 총 산도로 측정하였다.(국세청 기술연구소의 주류제조 교본의 주류분석교본 참조) 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)

ㆍBrix(브릭스도, 당의 농도를 나타내는 척도): 당의 농도를 측정하기 위해, 검사체 150g과 물 150ml를 균일하게 혼합하여 브릭스계의 시도(示度)와 온도를 측정한 후, Brix 온도보정표를 이용하여 온도보정을 한 다음 2배하여 브릭스도로 측정하였다. 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.

상기한 표2로부터 홍주 제조 시 쌀과 보리를 증자처리하는 것이 알코올 수득 효율에서 바람직한 것으로 나타났다. From Table 2, it was shown that steaming rice and barley in the preparation of red wine is preferable in the alcohol obtaining efficiency.

또한, 보리의 혼합비율에 따른 발효의 물성을 알아보기 위해, 쌀과 보리는 증자 처리하고, 1단 담금 시 밑술은 증자 처리된 보리에 대해 조효소제(누룩), 효모, 물을 각각 0.75중량%, 0.7중량%, 150중량%로 하고, 2단 담금 시 덧술은 쌀을 증자하여 넣고 보리에 대해 조효소제, 효모, 물을 각각 0.75중량%, 0.7중량%, 150중량%로 하여 5일간 발효하여 측정한 물성을 하기한 표3에 나타내었다.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.

[표3]Table 3

혼합비Mixing ratio pHpH AcidAcid AlcAlc 온도Temperature 비중importance BrixBrix 원료처리Raw material processing 쌀30%, 보리70%30% rice, 70% barley 4.574.57 4.34.3 16.216.2 2525 0.9940.994 1010 쌀,보리 증자Rice and barley 쌀50%, 보리50%50% rice, 50% barley 4.664.66 4.24.2 16.916.9 2525 0.9900.990 1010 쌀,보리 증자Rice and barley 쌀70%, 보리30%70% rice, 30% barley 4.704.70 3.63.6 17.917.9 2525 0.9880.988 9.59.5 쌀,보리 증자Rice and barley

표3에 따르면 쌀과 보리의 비율이 70중량%:30중량% 일때 알코올 수득 효율이 가장 우수한 결과를 나타내었고, 결과적으로 알코올 수득 효율이 우수하다는 것은 홍주의 품질 안정화를 보다 쉽게 이룰 수 있다는 것으로서 쌀과 보리를 증자하고 쌀의 함량을 보리에 비해 크게 하면 홍주의 품질이 안정화될 수 있다는 것을 알 수 있다.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.

또한, 보리 가공후의 혼합비율에 따른 발효를 알아보기 위해, 원료는 쌀은 증자를 하였고, 보리차는 분쇄하고, 밑술은 쌀 총량의 1/3에 해당하는 양을 넣고 쌀에 대해 누룩, 효모, 물은 각각 0.75%, 0.7%, 150% 씩 넣는다.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.

그리고, 덧밥은 2일 후 쌀 총량의 2/3에 해당하는 양을 넣고 쌀에 대해 누룩, 물은 각각 0.75%,150% 씩 넣으며, 덧밥을 넣고 약 5일간 발효를 한 후 측정한 물성을 하기한 표4에 나타내었다.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.

[표4]Table 4

방법Way 1단(밑술)1 step (base liquor) 2단(덧술)2 steps (sake) 쌀(Kg)Rice (Kg) 보리차(Kg)Barley Tea (Kg) 누룩(g)Yeast (g) 효모(g)Yeast (g) 물(ℓ)Water (ℓ) 쌀(Kg)Rice (Kg) 누룩(g)Yeast (g) 효모(g)Yeast (g) 물(ℓ)Water (ℓ) 보리차 5%Barley Tea 5% 77 1One 52.552.5 4949 10.510.5 1313 97.597.5 -- 19.519.5 보리차 10%Barley tea 10% 77 22 52.552.5 4949 10.510.5 1313 97.597.5 -- 19.519.5 보리차 20%Barley Tea 20% 77 44 52.552.5 4949 10.510.5 1313 97.597.5 -- 19.519.5

원료비율Raw material ratio

방법Way pHpH AcidAcid AlcAlc 온도Temperature 비중importance BrixBrix 보리차 5%Barley Tea 5% 4.384.38 4.04.0 17.417.4 2525 0.9980.998 12.512.5 보리차 10%Barley tea 10% 4.404.40 4.14.1 17.517.5 2525 0.9970.997 1212 보리차 20%Barley Tea 20% 4.414.41 4.14.1 17.817.8 2525 0.9990.999 1313

분석(발효)Analysis (fermentation)

위 표에 따르면 보리차를 20중량%로 하였을 때 알코올 수득효율에서 가장 바람직한 결과를 얻는 것을 알 수 있다.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.

특히, 지초 처리에 따른 색소의 안정화를 알아보기 위해, 5가지의 시료를 만들어 퓨젤오일 분석 및 시코닌 분석을 한 결과를 하기한 표5와 표6에 나타내었다.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.

시료1: 숙성주 No.1 쌀 증류주(2007.12.5 숙성시작 8개월간 숙성)  Sample 1: Aged liquor No. 1 rice distilled liquor (2007.12.5 ripened for 8 months starting fermentation)

시료2: 숙성주 No.17 쌀 증류주(2007.1.6 숙성시작 7개월간 숙성) Sample 2: Matured wine No. 17 rice distilled wine (aged for 7 months from 2007.1.6)

시료3: 숙성주 No.19 쌀 증류주(2007.1.23 숙성시작 6개월간 숙성) Sample 3: Ripened wine No. 19 rice distilled wine (aged 6 months starting ripening 2007.13)

시료4: 숙성주 No.23 쌀 증류주(2007.2.27 숙성시작 5개월간 숙성): 싸레기 쌀 50%사용 Sample 4: Aged liquor No.23 rice distilled liquor (aged for 5 months starting maturation 2007): 50% of waste rice

시료5: 숙성주 No.27 쌀 증류주(2007.4.5 숙성시작 4개월간 숙성): 입국 5% 첨가 분 Sample 5: Aged liquor No. 27 rice distilled liquor (aged for 4 months from the start of fermentation in 2007.): 5% of entry

[표5]Table 5

methanolmethanol 1-propanol1-propanol iso-butyl alcoholiso-butyl alcohol butyl alcoholbutyl alcohol iso-amyl alcoholiso-amyl alcohol n-penty alcoholn-penty alcohol 1One 110.24110.24 296.50296.50 649.79649.79 -- 781.15781.15 1.7321.732 22 75.3475.34 174.56174.56 348.56348.56 -- 698.45698.45 -- 33 114.89114.89 185.06185.06 359.30359.30 -- 628.16628.16 -- 44 125.57125.57 290.74290.74 644.61644.61 -- 1193.141193.14 -- 55 156.80156.80 160.45160.45 730.77730.77 -- 614.30614.30 --

[표6]Table 6

시코닌Sikonin 이소부틸시코닌Isobutyl Siconine 아세틸시코닌Acetyl Siconin 1One 3.473.47 7.217.21 12.2212.22 22 3.243.24 7.217.21 10.3410.34 33 2.802.80 8.308.30 14.2014.20 44 3.413.41 7.307.30 15.9315.93 55 2.402.40 8.218.21 14.4014.40

증류원액에 포함되어 있는 퓨젤오일의 함량이 적을수록 증류원액의 안정화 할 수 있고 적정한 숙성기간을 결정할 수 있고, 시코닌은 지초의 주된 색소 및 약효 성분으로서, 증류원액의 숙성기간별 시코닌 함량을 확인 하여 적정한 숙성기간을 결정한다.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.

즉, 위 표에서 퓨젤오일의 함량이 낮게 나타난 시료(2번시료와 4번시료)와 시코닌의 함량이 높게 나타난 시료(1, 3, 4번시료)에서 가장 적절한 값으로 숙성기간을 선정하여 증류원액의 안정화 및 시코닌 함량의 증대를 이룰 수 있도록 하는 바, 증류원액의 안정화 정도가 증대되고 시코닌의 함량이 높아지면 홍주의 특징인 붉은색의 안정화도 얻을 수 있게 되어 주위 환경에 따라 홍주의 색상이 변화되는 것을 개선하게 된다.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.

[실시예]EXAMPLE

이하, 본 발명의 실시예에 따른 쌀과 보리를 기재로 한 홍주의 제조공정을 도 1을 참조하여 보다 상세히 설명하기로 한다. 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.

<원료><Raw material>

보리는 국내 보리 100㎏(보리 75Kg + 보리차 25Kg), 쌀은 국내쌀 200Kg, 조효소제(누룩) 2.25Kg(원료에 대해 30 unit 역가 4000 sp), 효모 0.7Kg(라파리장, 담금시 원료에 대해 0.7중량%), 물 450ℓ(원료에 대해 150중량%), 지초(증류주량의 3중량%)를 사용하였다.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.

1단계: 발효 단계 Stage 1: Fermentation stage

<1차 담금> <1st immersion>

1) 원료 보리(75Kg)를 깨끗한 물로 맑은 물이 나올 때까지 씻는다. 1) Wash raw barley (75Kg) with clean water until clear water comes out.

2) 보리가 적당한 수분을 갖도록 3시간가량 깨끗한 물에 쌀을 넣어둔다.2) Put rice in clean water for about 3 hours so that barley has adequate moisture.

3) 물에 부풀은 보리를 건져서 한 시간 정도 물기를 뺀다.3) Pull out the swollen barley and drain the water for an hour.

4) 물기가 빠진 보리를 한 시간 가량 시루나 찜통으로 찐 다음(떡 찌듯이) 다시 30분정도 뜸을 들이면 고두밥(찐보리)이 된다. (증자)4) Steam the dry barley for about an hour in a steamer or steamer, and steam for another 30 minutes. (Capital increase)

5) 고두밥(찐보리)을 식힌다.5) Cool the gourd rice (steamed barley).

6) 깨끗한 물 150ℓ(원료량의 1.5배 정도)를 발효조에 넣는다. 가급적 물을 전날 미리 끓인 후 미지근하게 식은 다음 사용한다. (약 25℃ 정도가 적절함, 끓인 물 사용이 어려울 때는 살균수를 사용하여도 무방)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) 조효소제(누룩)와 효모(조효소제 750g, 효모 700g)를 발효조에 넣는다.7) Add coenzyme (least) and yeast (750g of coenzyme, 700g of yeast) to fermenter.

8) 2시간이 지난 후 발효조에 고두밥(찐쌀)과 보리차 25Kg을 분쇄하여 넣고 고르게 섞어준 다음 뚜껑을 느슨하게 닫아둔다.8) After 2 hours, grind 25kg of barley rice and barley tea in a fermenter, mix them evenly, and close the lid loosely.

9) 1차담금후 6시간이 경과한 후(첫날 저녁) 부풀어 오른 술덧을 잘 저어서 재료가 균등하게 섞일 수 있도록 한다. (담금 상태의 온도는 25∼27℃정도의 실온 유지)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) 이튿날 아침, 저녁 두 차례에 걸쳐 전날과 마찬가지로 잘 저어준다. 온도 역시 전날과 동일하다.10) The next morning, stir well in the evening twice as well as the previous day. The temperature is the same as before.

<2차 담금><Secondary immersion>

11) 1차 담금 후 3일째(약 48시간) 되는 날 2차 담금을 시작한다. 발효조에 물 300ℓ를 추가로 넣는다. 이때, 사용하는 물 역시 1차 담금 때와 마찬가지로 전날 미리 끓인 후 미지근하게 식힌 물을 사용한다.(끓인 물을 사용하기 어려울 때는 살균수를 사용하여도 된다.)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) 조효소제(1500g)를 발효조에 넣는다.12) Add coenzyme (1500g) to fermenter.

13) 마지막으로 쌀 200㎏ 분량의 고두밥을 다시 만들어 발효조에 넣어 잘 섞어준다. 13) Finally, make 200kg of rice and remix it into fermenter and mix well.

14) 2차 담금부터는 담근 후 6시간이 경과한 후에 한번만 저어주고 이후에는 매일 아침 한 번씩 저어 준다. 그러나 온도는 25∼27℃정도의 상온을 유지시킨다.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) 발효 분석을 매일 하여 알코올 발효가 정지되면 압착한다.(약 4~5일 후)15) Fermentation analysis is carried out daily and compressed when alcohol fermentation is stopped (after about 4-5 days).

2단계: 증류 단계 Step 2: Distillation Step

1) 압착이 끝난 술(약 700ℓ가량)을 증류 솥에 넣고 가열 한다. 1) Put the pressed liquor (about 700ℓ) into the distillation pot and heat it.

2) 증류가 시작 되면 처음 나오는 증류주 중 술덧 량의 약 3%(21ℓ)에 해당하는 초류부분은 따로 분리하고 그 이후 부분(본류)부터 받는다. 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) 계속 증류를 하다가 나오는 알코올의 도수(%)가 10%가 되었을 때까지(본 류) 따로 분리하고 알코올 도수(%)가 약 3%정도(후류) 되었을 때 증류를 중지한다. 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) 초류와 후류 부분은 다음에 증류할 때 섞어 같이 증류 한다. 4) Mix the distillate together with the first part and the second part after the next distillation.

3단계 : 여과 및 추출 단계Step 3: Filtration and Extraction Steps

1) 여과를 하기 전에 증류주를 10℃이하에서 24시간 정도 냉장 보관한다. 1) Refrigerate the distilled spirits below 10 ℃ for 24 hours before filtration.

2) 여과가 끝난 증류주량의 3%에 해당하는 지초를 깨끗이 씻어 낸 후 약 6시간 동안 추출한다. 2) Rinse the grass, which is 3% of the filtered distilled liquor, and extract it for about 6 hours.

3) 추출이 끝난 후 다시 여과를 한다.(이때는 냉장 여과를 하지 않아도 된다) 3) After extraction, perform filtration again (in this case, refrigeration filtration is not necessary).

4단계 : 독입 및 숙성Step 4: read and mature

1) 홍주원액의 부가가치를 높이기를 원할 경우 최종 여과가 끝난 홍주를 옹기 독에 넣어 잘 밀봉한 후 필요기간 숙성한다. 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) 이때 사용하는 옹기상태와 저장환경에 숙성 속도가 달라짐을 유의하여 가급적 동질의 조건이 유지 되도록 한다. 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) 저장 환경은 지나치게 건조하지 않은 그늘 진 곳이 바람직하며 저장기간 동안 섭씨 5도 이상 25도이하의 온도가 유지 되는 곳이 좋다. 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.

5단계 : 제성 및 병입Step 5: Formation and Bottling

1) 최종 여과 또는 숙성이 끝난 홍주는 기준 알콜분을 제성한다. 1) Final filtration or ripening red wine is prepared as standard alcohol.

2) 제성이 끝난 홍주는 병입한다. 2) The saengju bottle is bottled.

Claims (8)

보리에 볶은 보리차를 첨가하여 발효시키는 1단 담금 및 1단 담금에서 발효된 보리 및 보리차를 다시 쌀과 혼합하여 2단 담금하는 발효 단계와, 발효 단계에서 제조된 덧술을 증류하여 증류주를 제조하는 증류 단계와, 제조된 증류주의 여과 후 지초를 침출시키는 단계로 구성함을 특징으로 하는 쌀과 보리를 기재로 한 홍주의 제조 방법.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. 제1항에 있어서,The method of claim 1, 상기한 쌀과 보리는 증자처리하는 것을 특징으로 하는 쌀과 보리를 기재로 한 홍주의 제조방법.Hong and barley based manufacturing method characterized in that the above-mentioned rice and barley to increase the process. 제1항에 있어서,The method of claim 1, 상기한 보리와 보리차 및 쌀의 비율을 1:2로 하는 것을 특징으로 하는 쌀과 보리를 기재로 한 홍주의 제조방법.A method for producing red wine based on rice and barley, wherein the ratio of barley to barley tea and rice is 1: 2. 제1항에 있어서,The method of claim 1, 상기한 보리와 보리차의 비율을 3:1로 하는 것을 특징으로 하는 쌀과 보리를 기재로 한 홍주의 제조방법.A method for producing red wine based on rice and barley, wherein the ratio of barley and barley tea is 3: 1. 제1항 내지 제4항중 어느 한항에 있어서,The method according to any one of claims 1 to 4, 상기한 조효소제는 원료 총중량에 대해 사용단위로 30 unit, 역가는 4000 sp인 것을 특징으로 하는 쌀과 보리를 기재로 한 홍주의 제조방법.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. 제1항에 있어서,The method of claim 1, 상기한 효모는 담금 시 원료중량에 대해 0.7중량%인 것을 특징으로 하는 쌀과 보리를 기재로 한 홍주의 제조방법.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. 제1항 내지 제4항중 어느 한항에 있어서,The method according to any one of claims 1 to 4, 상기한 지초는 여과되는 증류주량의 3중량%인 것을 특징으로 하는 쌀과 보리를 기재로 한 홍주의 제조방법.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. 제1항에 따른 제조방법에 의해 제조되는 홍주.Hongju produced by the manufacturing method according to claim 1.
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KR101144228B1 (en) 2009-11-19 2012-05-10 김애란 Method of Pre-Treatment of Yeast for Preparing Hong Joo
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KR101144229B1 (en) * 2009-11-20 2012-05-10 이순영 Method of Producing of Hong Joo Using Cooked mash fermentation
KR101439518B1 (en) * 2013-07-02 2014-09-17 괴산군 Rice wine made from Sorghum and A method of making the same
KR101396844B1 (en) * 2013-08-21 2014-05-19 영광군 Manufacturing method of alcohol beverage using barley grains

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