KR20100035953A - Method of processing hongju brewed using a germination barley and hongju thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing red liquor(Hongju) using malted barley is provided to promote fermentation and enhance fermentation rate and immunity of human body. CONSTITUTION: A method for manufacturing red liquor(Hongju) using malted barley comprises: a step of immersing and steaming white rice and inoculating 0.1% of Aspergillus shrousamii; a step of fermenting bred yeast at 30°C and 70% of moisture for three days; a step of making distiller's yeast; a step of adding water to bred yeast and adding distiller's yeast; a step of fermenting in a storage container at 20°C for three days; a step of adding cooled white rice to fermentation; a step of fermenting/maturing the fermentation at 20°C for 12 days; a step of distilling ferment to obtain distilled liquid; and a step of immersing 5% of Lithospermum erythrorhizon in the distilled liquid.

Description

Method for manufacturing hongju using germinated barley and its hongju {method of processing hongju brewed using a germination barley and hongju carrot}

The present invention relates to a method for producing Hongju using germinated barley and its red wine, and in particular, a method for producing Hongju using germinated barley that can enhance the efficiency and add flavor to red wine by adding germinated barley during the preparation of red wine and It is about.

Generally, Jindo's red wine is called liquor liquor. It is a traditional distilled medicinal soju with the flavor and color produced in the southern tip of Korea.

Hongju washes the raw rice, barley and steamed steamed rice, fermentation agent such as yeast, and water, which is fermented and aged by mixing water.

It is distilled using a single distillation apparatus called Gori, and the liquor is produced by passing the root layer of lithospermum erythrohizon, gromwell. In particular, the red wine is colored in magenta or red as the latex passes through the dry root layer of the grass will have a unique color.

Conventionally, white rice and barley have been mainly used as grains for making sake. Particularly, in the case of Jindo Hongju, distilled soju is produced by the traditional method using white rice. The quality depends on the main raw material, quality of yeast, fermentation condition, distillation condition, ripening condition and distillation apparatus. This traditional distilled liquor is characterized by stronger scent intensity than liquor such as Takju and Yakju because volatile substances in various alcohol by-products produced from raw materials or yeast are concentrated during distillation to produce a special fragrance.

However, Jindo Hongju, the traditional distilled soju to date, does not produce a standardized fragrance due to different manufacturing methods for each manufacturing site, and alcohol yield and quality are insignificant. In other words, it did not have a constant alcohol yield and a standardized scent as a specialty product.

In addition, by using only white rice during the production of Hongju there was a problem that the efficiency of the foot is low at the manufacturing stage.

Therefore, there is a need for a method for producing red wine, which is highly efficient in producing red wine and which can have a unique flavor.

The present invention has been made to solve the problems of the prior art as described above, the technical problem of the present invention is to provide a new Hongju manufacturing method by increasing the efficiencies of Jindo Hongju and giving flavor.

Another technical problem of the present invention is to provide hongju beneficial to health by adding pharmacological effects of germinated barley to red wine.

In order to solve the technical problem of the present invention, the present invention,

As a manufacturing method of red wine,

a) international washing step of washing white rice and immersing it in a cooker and then cooling it to inoculate 0.1% Bacillus bacillus based on white rice, and fermentation in a cellar at 30 ° C. and 70% humidity for 3 days;

b) a main hair manufacturing step of adding a water and yeast to the entry of some of the prepared entry, but yeast is added to 0.01% based on the total amount of the entry, and then mixed / cultured to produce a hair seed;

c) one step quenching step of adding water to the rest of the entry;

d) a first fermentation step of fermenting the mixture to which the main hair is added in a cell at 20 ° C. for 3 days;

e) a two-stage immersion step of additionally adding the cooled white rice 1: 1 to the fermented product after the first fermentation step;

f) a second fermentation step of fermenting / aging the fermented product of the two-stage immersion stage in a storage cell at 20 ° C. for 12 days; And

g) a distillation step of distilling the distillate obtained by putting the distillate prepared in the second fermentation step into a distillation by heating and distillation; And

h) a red wine manufacturing step of preparing red liquor by immersing in 5% of the distillate on the basis of the distillate in the distillate to rinse the color for 6 hours;

The c) one step immersion step provides a method for producing red wine using germinated barley, characterized in that further comprising the addition of the germinated barley (c-1) of 0.1-5% germinated barley based on the white rice .

In addition, according to another embodiment,

As a manufacturing method of red wine,

a) international washing step of washing white rice and immersing it in a cooker and then cooling it to inoculate 0.1% Bacillus bacillus based on white rice, and fermentation in a cellar at 30 ° C. and 70% humidity for 3 days;

b) a main hair manufacturing step of adding a water and yeast to the entry of some of the prepared entry, but yeast is added to 0.01% based on the total amount of the entry, and then mixed / cultured to produce a hair seed;

c) one step quenching step of adding water to the rest of the entry;

d) a first fermentation step of fermenting the mixture to which the main hair is added in a cell at 20 ° C. for 3 days;

e) a two-stage immersion step of additionally adding the cooled white rice 1: 1 to the fermented product after the first fermentation step;

f) a second fermentation step of fermenting / aging the fermented product of the two-stage immersion stage in a storage cell at 20 ° C. for 12 days; And

g) a distillation step of distilling the distillate obtained by putting the distillate prepared in the second fermentation step into a distillation by heating and distillation; And

h) a red wine manufacturing step of preparing red liquor by immersing in 5% of the distillate on the basis of the distillate in the distillate to rinse the color for 6 hours;

The e) two-stage immersion step provides a method for producing red wine using germinated barley, characterized in that it further comprises the addition of germinated barley (e-1) to add 0.1-5% germinated barley based on the white rice. .

At this time, the germinated barley,

A) washing barley and soaking in 0.001% acetic acid aqueous solution for 10-14 hours;

B) germinating barley, which has been immersed in a germination machine, and germinating for 48 hours while supplying oxygen at 23 ° C.-27 ° C .;

C) air drying the germinated barley for 5-7 hours; And

And d) grinding the naturally dried germinated barley after hot air drying for 23 to 25 hours.

And, it provides a red wine characterized in that produced by these methods.

Method for producing red wine using germinated barley according to the present invention and its red wine can increase fermentation efficiency by promoting germination by adding germinated barley in one-stage sweetened or two-stage dipped stage, and can impart unique flavor to germinated barley. Will be.

In addition, red wine contains medicinal ingredients such as arabinoxylan and gamma-orizanol, and fiber, calcium, iron, and vitamin B group contained in germinated barley, thereby enhancing vitality and immunity to the human body. It can increase your health. That is, the active ingredient of germinated barley is effective in improving diarrhea, diabetes, skin, constipation, poor blood circulation, high blood pressure, and the like.

Prior to this, terms or words used in the present specification and claims should not be construed as having a conventional or dictionary meaning, and the inventors should explain the concept of terms appropriately so as to explain their own invention in the best way. It should be interpreted as meanings and concepts in accordance with the technical spirit of the present invention based on the principle that it can be defined.

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only the most preferred embodiment of the present invention, and do not represent all of the technical idea of the present invention, which can be replaced at the time of the present application It should be understood that there may be various equivalents and variations.

Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing red wine using germinated barley according to a preferred embodiment of the present invention.

1 is a flowchart illustrating a manufacturing method according to a preferred embodiment of the present invention.

As shown in FIG. 1, the manufacturing method according to the preferred embodiment of the present invention includes an international preparation step (S1), a main hair manufacturing step (S2), a first step immersion step (S3), and a first fermentation step (S4). It consists of a single immersion step (S5), secondary fermentation step (S6), distillation step (S7), red wine manufacturing step (S8). In particular, the one-step immersion step (S3) further comprises the step of adding germinated barley. This will be described in more detail.

International arrival stage (S1) washes and washes white rice. In order to gelatinize starch, the white rice, which has been soaked, is cooked in a cooker and then cooled. The white rice is inoculated with 0.1% based on white rice, and the temperature is 29 ℃ -34 ℃, preferably 30 ℃, and 70% humidity for 3 days. Entry and fermentation in the cellar. At this time, while mixing and scrutinizing 36-40 hours incubation to prepare the entry.

Main hair manufacturing step (S2) is a step of adding a water and yeast to the entry of some of the entry into the prepared yeast, yeast is added to 0.01% based on the total amount of the entry, and then mixed / cultured to prepare the hair. For example, in a 30 kg entry, 3 kg entry and water and yeast are mixed, but 0.03 kg of yeast is added / mixed.

One step immersion step (S3) is a step of adding water to the remaining entry, for example, 27kg entry into the remaining after the production of the master hair.

The one step immersion step (S3) further comprises a germinated barley addition step (S100) of adding 0.1-5% germinated barley, preferably 1% germinated barley based on the white rice.

At this time, the method for producing germinated barley is as follows.

First, washing the barley and immersing in an aqueous solution of 0.001%-0.01% preferably 0.001% of acetic acid for 10-14 hours (S101), and the immersed barley is germinated in the germination, oxygen at 23 ℃-27 ℃ Germinating for 48 hours while supplying (S102), and the step of spontaneously drying the germinated barley for 5-7 hours (S103), and after drying the hot-dried germinated barley for 23-25 hours and then crushed Step S104 is performed.

At this time, dipping barley in an acetic acid aqueous solution is to reduce the soaking time and soften the tissue during germination of barley. If germination is carried out after immersion in general water without dipping in acetic acid aqueous solution, barley germination rate is significantly lowered even if the immersion time is the same. To secure this, the immersion time should be more than 24-36 hours. However, immersion in acetic acid solution can reduce the immersion time to almost half. On the other hand, the aqueous solution of acetic acid was 0.001%, and the germination rate was almost the same in acetic acid solution of 0.001-0.01% in barley germination test. However, when the concentration was higher than 0.01%, germination did not occur. Because it is crazy.

At this time, the content of acetic acid is based on water used when immersing barley, that is, water to be mixed with acetic acid. For example, at 10 kg of barley, the amount of water to be immersed is 200%, or 20 liters, and acetic acid is 0.001% of this 20 liters.

On the other hand, limiting the fermentation temperature to 23 ℃-27 ℃ because when the barley is agglomerate during the germination of more than 27 ℃, the germination is not smooth at low temperatures below 23 ℃.

In addition, natural drying of the barley after germination for 5 to 7 hours to loosen it when the germinated barley agglomerates, and also by draining and basic drying at room temperature, the heat deformation of the germinated barley by rapid heat during drying This is a kind of aging step to prevent the occurrence of).

In addition, hot air drying for 23-25 hours during hot air drying is to remove up to 95% of moisture in the germinated barley, and if less than 23 hours, complete drying does not occur, and in the case of more than 25 hours, excessive drying Is not preferred because And, by grinding the dried germinated barley when the ground germinated barley is added in a single soaking step, the action of various enzymes contained in the germinated barley occurs more quickly. The crushed germinated barley prepared by the above process is added to the single step immersion step (S3). The germination efficiency is improved by adding such germinated barley. That is, the germination rate is high because the action of amylase and other saccharifying enzymes contained in germinated barley helps the saccharification of rice. In addition, by adding germinated barley, it is possible to supply a suitable mineral for active yeast. In addition, since the addition of such germinated barley directly affects the flavor of the liquor as well as the germination efficiency than using a commercial amylase enzyme.

The first fermentation step (S4) is a step of fermenting the mixture to which the main hair is added in a storage at 20 ℃.

The two-stage immersion step (S5) is a step of adding white rice to the fermented product that has undergone the first fermentation step, and mixes the cooled white rice and fermented product to 1: 1 after cooking.

Second fermentation step (S6) is a step of fermentation / maturation of the fermented product of the two-stage immersion stage in a 20 ℃ storage for 12 days. In this step, the alcohol content of about 15% is prepared.

Distillation step (S7) is a step to obtain a distillate liquor by distillation by heating the distillation prepared in the second fermentation step in a distillation. At this time, the alcohol content of the distillate is approximately 45%.

Hongju manufacturing step (S8) is a step to prepare the red wine by immersing in the net of 5% of the distillate based on the distilled solution to immerse in the distillate for 6 hours.

As described above, by adding the germinated barley crushed in the first stage simmering step (S3) of the production process of Hongju, the germination efficiency of the single stage immersion step is increased, and the final hongju obtained by this process has various medicinal components And since it contains the useful ingredients, the unique color of Hongju, of course, will have a scent by germinated barley.

2 of the accompanying drawings shows another embodiment of the present invention.

As shown in FIG. 2, the method for preparing red wine using germinated barley according to the second embodiment is the first embodiment except that the germinated barley prepared by the above-described method is added in a two-stage immersion step (S5). Same as the example.

By adding germinated barley in the two-stage immersion step (S5), the germination efficiency in the two-stage immersion step (S5) is increased. It will have the unique flavor of the produced Hongju.

Although not shown in the drawings, according to the third embodiment, it is the same as the first and second embodiments except that the germinated barley is added in the second fermentation step (S6). In this way, by adding the germinated barley in the second fermentation step (S6) will be able to help the fermentation.

Hereinafter, the present invention will be described in more detail through the following experimental examples.

1) Materials and Methods for Experiment

end. Experimental material

The rice used in the experiments was purchased at Chonnam Jindo jindoeup seooeri rice mill, Immigration strain was used as a back-Aspergillus (Aspergillus oryzae) purchased from Chungmu baekguk, yeast (Saccharomyces cerevisae) were purchased from yeast Development Institute. The germinated barley was used to obtain barley from the western refinery of Jindo-eup and to germinate using a seed germinator.

 After washing barley and immersing in 12 hours (0.001% acetic acid) aqueous solution, germinated for 48 hours while supplying oxygen with the temperature of germination to 25, and general drying the germinated barley for 6 hours and hot air drying for 24 hours. After grinding, it was used for preparing Hongju.

I. Jindo Hongju Manufacturing

In this experiment, Jindo Hongju was manufactured based on the standardized manufacturing method of Jindo Hongju presented in the 2nd year report.

All. Fermentation method

Fermentation method was prepared based on Hongju standardized manufacturing method. The white rice was washed with water, soaked for 2 hours, and steamed with a cooker. After cooling it, 0.1% of Bacillus inoculation was inoculated and fermented in a cellar with a temperature of 30 ° C. and a humidity of 70% for 3 days. Water and yeast ( Saccharomyces cerevisae ) was added to the prepared entry in 1 stage immersion, and 1 stage fermentation for 3 days in 20 ℃ storage. Thereafter, white rice was further increased, white rice and fermented product were mixed in a 1: 1 ratio to immerse in two stages, and secondary fermentation was performed at 20 ° C. for about 12 days.

la. Determination of Optimal Addition of Germinated Barley

Determination of the optimal amount of germinated barley is carried out by adding germinated barley by the amount added, that is, 0.1%, 1%, 3%, and 5% of the original grains at the time of 1st and 2nd dimmers. The optimum amount of addition was determined.

hemp. Preparation of germinated barley sake

The red wines used in this experiment were prepared using a total of four methods. Germinated barley was used in the same condition as 1% of optimum addition condition.

Hongju manufacturing method is as follows.

First, red rice is cooked by the same method as the above method by adding white rice. That is, it is a method of manufacturing without adding germinated barley.

Second, it is a method for producing red wine by adding germinated barley in a single immersion step.

The third germinated barley is added in a two-stage immersion step to produce red wine.

In the fourth secondary fertilization step is added a germinated barley to prepare a red wine.

In this example, the red wine prepared by each method was compared and analyzed.

bar. Alcohol Concentration of Prepared Flakes

The alcohol concentration of rice flour was added to distilled water 20 to 80 distillates obtained by distilling the filtrate 100, which had been naturally filtered through the rice bran, and the final volume was adjusted to 100. The value was measured.

four. Fusel oil measurement

The prepared samples were analyzed for fusel oil using gas chromatography (GC, Perkin Elmer Optima Clarus 500, USA). The red wine prepared after distillation was analyzed by injecting 1 μl using an autosampler and the analysis conditions are shown in Table 1 below.

Table 1 Analysis Conditions of Gas Chromatography

Item Condition Model Perkin Elmer Clarus 500  Detector  FID Detector column 60m × 320mm hp5 Injector temperature 220 Detector temperature 250 Temperature 50 Flow rate 1.6ml / min

Ah. Distillation method

After the fermentation of the secondary fermentation, the distillate was distilled to 40% alcohol content in a stainless steel distiller.

character. Yield measurement

After the fermentation of the secondary fermentation, the distillate was distilled up to 40% alcohol content in a stainless steel distiller, which was then distilled up to 40%.

car. Weed extraction

After distillation is finished, put 5% grass in a distillation filtrate, white liquor, put it in white liquor, soak the color of the liquor for 6 hours, measure the color with a colorimeter and adjust the value so that the a value is 50 or more. Filtration was performed using a membrane filter (Advantec MFS. Inc., USA).

Ka. Siconin Analysis

HPLC (Delta 600E Waters. Co., Ltd, USA) conditions for sikonin analysis of the prepared Hongju are shown in Table 2 below. Samples were filtered using a 0.45 filter and then analyzed. Identification of each separated peak component was identified based on the retention time ( t _R ) of the standard. Table 2 below.

Table 2 Sikonin Analysis Conditions Using HPLC

Item Condition device Delta 600E Waters.Co., Ltd (USA) Detector Photo Diode Array Detecter (PDA) 530 nm (2996, Waters.Co., Ltd, USA) column Symmetry C18 column (Waters.Co., 4.6 × 250 mm ID) Solvent 70 (ACN): 30 (H ₂ O) (TFA pH 2.6) Flow rate 0.1 / min. Injection amount 30

Get. Chromaticity measurement

Chromaticity was repeated three times with a colormeter (JS555, Colontechno system co. LTD, Japan), and the measured values were expressed as L value (Lightness), a value (red / green),) which are Hunter color values.

2) Experimental Results and Discussion

end. Determination of Optimal Addition and Timing of Germinated Barley

Five fermentation tanks were used for the preparation of red wine by the amount of germinated barley. Germinated barley was added to each fermentation group in the manufacturing stage of Hongju by adding no addition, 0.1%, 1%, and 3% 5% at the time of 1st stage and 2nd stage of fermentation, respectively. . It was shown that the germinated barley added 0.1g germinated barley did not add any germinated barley at all and the alcohol content did not show any difference.

And, fermentation power was similar until 3 days of fermented barley, but fermentation power was similar until 10 days of fermentation. As fermentation time increases, alcohol content decreases and acidity increases, and acetate fermentation seems to occur. This seems to show a bad effect on fermentation by the addition of a large amount of enzyme of germinated barley.

Therefore, it is thought that 1% of the appropriate addition amount of the germinated barley at the time of the appropriate one-time soaking is appropriate. The germinated barley added group showed the same results as the one-dump group, but the alcohol content of the germinated barley was less than that of the one-dip group. 3%, 5% In the germinated barley added group, the fermentation period increased as the fermentation period increased, resulting in higher acidity and decreased alcohol content. Therefore, the most suitable addition of germinated barley was 1%, and the timing of germinated barley was lower in the single soaking stage.

For comparison, the experimental results of malt and malt supplemented with malt instead of germinated barley showed almost the same results. It was better to use germinated barley. Therefore, if malt and germinated barley are mixed and used properly, better results will be obtained.

(Table 3) Comparison of fermentation ability of red wine by amount of germinated barley and time of addition

 Amount  Fermentation period 1st stage immersion 2-stage immersion Remarks Alcohol Acidity Alcohol Acidity Control 3 days 7.1 8.6 7.1 8.8 7 days 11.4 14.5 11.7 14.3 13th 15.4 15.3 15.2 15.3 16th 17.3 16.6 17.2 16.6 0.1% 3 days 7.4 8.5 7.4 8.5 7 days 11.5 14.6 11.2 14.2 13th 15.2 15.2 15.4 15.5 16th 17.3 16.6 17.1 16.5 One% 3 days 7.4 8.8 7.4 8.8 7 days 12.8 15.0 12.4 15.0 13th 18.2 16.5 17.9 16.2 16th 18.5 17.3 18.5 17.2 3% 3 days 7.4 8.6 7.4 8.6 7 days 11.3 15.2 11.1 15.2 13th 16.3 16.4 16.2 16.4 16th 17.2 19.4 16.1 19.4 5% 3 days 7.3 8.7 7.2 8.7 7 days 11.9 15.2 11.5 15.2 13th 16.8 17.0 16.4 17.0 16th 17.0 19.7 17.1 19.0

I. Distillation after completion of fermentation

         a. Distillation Results of Mulberry Addition of Germinated Barley by Contents of 1 and 2 Soaking

The fermentation was completed, that is, the results of distillation of the germinated barley 0.1%, 1%, 3%, 5% added group and the two added groups of germinated barley group in 1 soak. Indicated. As with the results of fermentation, the yield was the highest at 105.4% in the experimental group containing 1% germinated barley. The alcohol yield was higher than that of the control in the test group containing more than 3% of germinated barley, but acidity increased due to abnormal fermentation during fermentation. It is considered to represent. Accordingly, the addition of germinated barley seems to be the most suitable 1% and the addition time is almost the same, but better than the one-dump time.

Table 4 Distillation results of mulberry barley added with each content during 1st and 2nd stage immersion

 Original grain usage  Single payment germinated barley  2-dump germination barley Alcohol Quantity yield Alcohol Quantity yield Control 27 kg 40.4 26L 96.5% 40.6 26L 96.4% 0.1% 27 kg 40.3 26L 96.3% 40.4 26L 96.5% 1.0% 27 kg 40.9 28.5L 105.4% 40.7 28.6 L 105.2% 3.0% 27 kg 40.3 26.8L 99.3% 40.3 26.4L 97.2% 5.0% 27 kg 40.5 26L 96.1% 40.5 26L 96.5%

All. Analysis of Fuser Oil of Hongju Added with Germinated Barley

As a result of analyzing the content of fusel oil by distilling the red wine prepared by adding germinated barley for each content, the results are shown in Table 5. Comparing the fusel oil content of Hongju prepared by adding 0.1 ~ 5% of the control group and 0.1 ~ 5% at the time of single sweetening, methanol content was 0.24% in the control and 0.16 ~ 0.29% in the germinated barley added red wine. In the 1% addition of germinated barley, the content of germinated barley was 0.16% for one-dip and 0.21% for two-dip and the germinated barley added 3% and 5%. In methanol, the content of germinated barley seems to have the same or higher than that of the control, which seems to have a negative effect on alcohol, and the proper content of germinated barley is 1%.

(Table 5) Analysis of fusel oil of germinated barley added red wine

Distillation method Sample sphere  Add 1 germinated barley  Add two germinated barley Methanol Propanol iso-butanol n-amyl alcohol Methanol Propanol iso-butanol n-amyl alcohol SUS normal pressure Control 0.24 0.32 0.061 0.011 0.27 0.32 0.061 0.011 0.1 0.20 0.31 0.09 0.01 0.29 0.31 0.09 0.01 One 0.16 0.46 0.08 0.02 0.21 0.46 0.08 0.02 3 0.20 0.44 0.14 0.04 0.27 0.44 0.14 0.04 5 0.29 0.41 0.43 0.033 0.27 0.41 0.43 0.033

la. Analysis of Siconin in Red Sprouts Added with Germinated Barley

      Fermented red wine by adding germinated barley, distilled, and then, after leaching 2.5% of the total amount of vinegar for 6 hours, the siphonin was analyzed. Hongju added with malt was analyzed and analyzed. As shown in Table 6, none of sikonin, acetyl-siconin, and isovalin-siconin showed any significant difference with the control malt and the addition of malt did not show much difference even in the addition group containing 0.1 ~ 5% of malt by the ratio. Red wine does not appear to affect the extraction of siconin, which may be due to the same alcohol content. In addition, there was no difference in sikonin, acetyl-siconin, and isovaline-siconin in the germinated barley-added group as well as the malt-added group. .

Table 6 Analysis of siconin from germinated barley added red wine

Distillation method Sample sphere  Add 1 germinated barley  Add two germinated barley Sikonin Acetyl Siconin Isovalin-siconin Sikonin Acetyl Siconin Isovalin-siconin SUS normal pressure Control 10.21 40.64 100.25 10.26 41.25 100.10 0.1 11.23 42.33 104.32 11.25 40.22 103.25 One 10.54 41.21 102.21 10.64 40.97 100.25 3 11.32 39.21 100.23 12.25 40.55 102.36 5 10.65 40.51 101.20 10.33 39.64 100.33

hemp. Color Analysis of Red Wine Added with Germinated Barley

The results of analyzing the chromaticity of malt and germinated barley added red wine are shown in Table 7. As a result of color analysis, no difference was found between germinated barley added malt and malt added red malt compared with the control, which was in agreement with the siconin analysis. When compared with each addition, there was no difference in the color of each addition, so malt and germinated barley had no effect on the color of Hongju.

Table 7 Color Analysis of Germinated Barley Added Red Wine

Distillation method Sample sphere  Add 1 germinated barley  Add two germinated barley L a L a SUS normal pressure Control 64.14 51.22 63.21 50.12 0.1 60.12 50.24 61.32 51.44 One 64.02 51.74 60.44 50.31 3 60.32 51.33 60.12 50.22 5 64.37 50.20 61.51 51.24

3) Conclusion

In the preparation of red wine, red wine was prepared by adding germinated barley for the purpose of improving the yield and flavoring of red wine and analyzing it. There was almost no difference from the control, and when more than 3% is added, abnormal fermentation and rancidity occur due to a large amount of enzymatic activity. The addition time was little different between the 1st and 2nd immersions, but it was better to add the 1st immersion. As a result of analysis of fusel oil, malt oil or germinated barley added more than 3% showed a bad effect on the quality of fusel oil. And 0.21 mg / ml showed the best results. There was little difference between the siconin and the chromaticity. As a result, the addition of 1% germinated barley in the production of Hongju showed excellent results in fermentation, yield, and quality. It seems to be supplemented to some extent by adding germinated barley. If the amount of germinated barley is adjusted properly, it can be used to make red wine with good quality and flavor.

1 is a flow chart for explaining a method for manufacturing red wine according to a first embodiment of the present invention.

Figure 2 is a flow chart for explaining a method of manufacturing red wine according to a second embodiment of the present invention.

<Description of the symbols for the main parts of the drawings>

 S1: International stage of entry S2: Grand stage of manufacturing

S3: 1st stage of immersion S4: 1st fermentation stage

S5: 2 stage immersion stage S6: 2nd fermentation stage

S7: Distillation step S8: Hongju manufacturing step

S100: adding germinated barley S101: dipping step after washing barley

S102: Barley germination stage S103: Natural drying stage

S104: grinding step after hot air drying

Claims (6)

As a manufacturing method of red wine, a) international washing step of washing white rice and immersing it in a cooker and then cooling it to inoculate 0.1% Bacillus bacillus based on white rice, and fermentation in a cellar at 30 ° C. and 70% humidity for 3 days; b) a main hair manufacturing step of adding a water and yeast to the entry of some of the prepared entry, but yeast is added to 0.01% based on the total amount of the entry, and then mixed / cultured to produce a hair seed; c) one step quenching step of adding water to the rest of the entry; d) a first fermentation step of fermenting the mixture to which the main hair is added in a cell at 20 ° C. for 3 days; e) a two-stage immersion step of additionally adding the cooled white rice 1: 1 to the fermented product after the first fermentation step; f) a second fermentation step of fermenting / aging the fermented product of the two-stage immersion stage in a storage cell at 20 ° C. for 12 days; And g) a distillation step of distilling the distillate obtained by putting the distillate prepared in the second fermentation step into a distillation by heating and distillation; And h) a red wine manufacturing step of preparing red liquor by immersing in 5% of the distillate on the basis of the distillate in the distillate to rinse the color for 6 hours; The c) one step immersion step is a method for producing red wine using germinated barley, characterized in that further comprising the addition of germinated barley of 0.1-5% based on the white rice. As a manufacturing method of red wine, a) international washing step of washing white rice and immersing it in a cooker and then cooling it to inoculate 0.1% Bacillus bacillus based on white rice, and fermentation in a cellar at 30 ° C. and 70% humidity for 3 days; b) a main hair manufacturing step of adding a water and yeast to the entry of some of the prepared entry, but yeast is added to 0.01% based on the total amount of the entry, and then mixed / cultured to produce a hair seed; c) one step quenching step of adding water to the rest of the entry; d) a first fermentation step of fermenting the mixture to which the main hair is added in a cell at 20 ° C. for 3 days; e) a two-stage immersion step of additionally adding the cooled white rice 1: 1 to the fermented product after the first fermentation step; f) a second fermentation step of fermenting / aging the fermented product of the two-stage immersion stage in a storage cell at 20 ° C. for 12 days; And g) a distillation step of distilling the distillate obtained by putting the distillate prepared in the second fermentation step into a distillation by heating and distillation; And h) a red wine manufacturing step of preparing red liquor by immersing in 5% of the distillate on the basis of the distillate in the distillate to rinse the color for 6 hours; Wherein e) the two-stage immersion step is a method for producing red wine using germinated barley, characterized in that further comprising the addition of germinated barley of 0.1-5% based on the white rice. As a manufacturing method of red wine, a) international washing step of washing white rice and immersing it in a cooker and then cooling it to inoculate 0.1% Bacillus bacillus based on white rice, and fermentation in a cellar at 30 ° C. and 70% humidity for 3 days; b) a main hair manufacturing step of adding a water and yeast to the entry of some of the prepared entry, but yeast is added to 0.01% based on the total amount of the entry, and then mixed / cultured to produce a hair seed; c) one step quenching step of adding water to the rest of the entry; d) a first fermentation step of fermenting the mixture to which the main hair is added in a cell at 20 ° C. for 3 days; e) a two-stage immersion step of adding and cooling the white rice cooled after fermentation to the fermented product after the first fermentation step as 1: 1 and further adding yeast and water; f) a second fermentation step of fermenting / aging the fermented product of the two-stage immersion stage in a storage cell at 20 ° C. for 12 days; And g) a distillation step of distilling the distillate obtained by putting the distillate prepared in the second fermentation step into a distillation by heating and distillation; And h) a red wine manufacturing step of preparing red liquor by immersing in 5% of the distillate on the basis of the distillate in the distillate to rinse the color for 6 hours; The g) secondary fermentation step is a method for producing red wine using germinated barley, characterized in that further comprising the addition of the germinated barley of 0.1-5% germinated barley based on the white rice. The germinated barley according to any one of claims 1 to 3, A) washing barley and soaking in 0.001% acetic acid aqueous solution for 10-14 hours; B) germinating barley, which has been immersed in a germination machine, and germinating for 48 hours while supplying oxygen at 23 ° C.-27 ° C .; C) air drying the germinated barley for 5-7 hours; And D) hot-dried germinated barley for 23-25 hours, followed by crushing; and drying the germinated barley using the germinated barley. Hongju prepared by the method for producing red wine using the germinated barley according to any one of claims 1 to 3. Hongju characterized in that it was prepared by the method for producing red wine using the germinated barley according to claim 4.

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