KR20120013054A - Pueraria thunbergiana-flower wine and its manufacturing method - Google Patents

Abstract

PURPOSE: A method for manufacturing Pueraria thunbergiana flower wine is provided to ensure soft taste and the flavor of Pueraria thunbergiana flower and to relieve drinker's head ache. CONSTITUTION: A method for manufacturing Pueraria thunbergiana flower wine comprises: a step of leaching Pueraria thunbergiana flower with spirit or water for one to four weeks; a step of cooling the leached Pueraria thunbergiana flower liquid at -5 to 5°C and filtering; and a step of adding spirit or water to adjusting alcohol concentration by 0.5 to 25 wt%(w/v). The method further comprises a step of distilling filtered liquid by increasing or decreasing pressure.

Description

Brown wine and its manufacturing method {Pueraria thunbergiana-flower wine and its manufacturing method}

The present invention relates to a brown rice wine having a distinctive flavor and soft taste using brown rice and a method for producing the same.

Generally, the brown flower is a pale purple flower of perennial vine plant (Peraria thunbergiana), which is a poisonous herb. I cure sickness, cure talsodiasis (止 消渴 病, stop thirst at the beginning of diabetes), migraine headaches (headache caused by drinking wine), and shochu poisoning (消 酒 毒) It is a good medicine to cure the main bottle (酒 病 wine bottle), is collected in July-August, and shaded (陰乾, slowly drying in the shade) is used as a medicine.

However, there is no mainstream associated with galvanization to date.

Accordingly, the inventors have developed a brown rice wine and a method for producing the same, which have a distinctive flavor and soft taste by using brown rice.

The present invention has been made to solve the above problems, an object of the present invention is to provide a brown rice wine with a distinctive flavor and soft taste and its manufacturing method.

In order to achieve the above object, the present invention comprises a) a browning leaching step of leaching browning into alcohol or water; b) a brownish leaching liquor filtration step of cold cooling the browning leaching liquor at -5 to 5 ° C; And c) adding alcohol or water to adjust the alcohol concentration to a final alcohol concentration of 0.5 to 25 wt% (w / v).

The distillation of the filtrate of the filtrate is carried out at reduced pressure or atmospheric pressure.

And, further comprising the carbonic acid addition step of adding carbonic acid to the brown wine obtained in step c).

And an additive material adding step of adding the additive material to the brown wine obtained in step c).

In addition, the present invention a) browning juice production step for producing a browning juice; b) browning juice filtration step of cold cooling the browning juice at -5 to 5 ℃; And c) adding alcohol or water to adjust the alcohol concentration to a final alcohol concentration of 0.5 to 25 wt% (w / v).

The distillation of the filtrate of the filtrate is carried out at reduced pressure or atmospheric pressure.

And, further comprising the carbonic acid addition step of adding carbonic acid to the brown wine obtained in step c).

And an additive material adding step of adding the additive material to the brown wine obtained in step c).

The present invention also provides a brown wine prepared according to the above methods.

As described above, the present invention has the effect of contributing to the farm household income through the promotion of the sale of the gallbladder, it has the effect of providing the drinker with the flavor and peculiar flavor of the gallium to the drinker.

In addition, as well as the effect of reducing the headache, thirst of the drink caused by the mainstream drinking, as well as the expansion of the use of gallium can be developed another type of food using the gallium has the effect of increasing the utilization of the gallium.

1 is a flow chart showing step by step of the manufacturing method of brown rice wine using leaching liquor according to the present invention.
Figure 2 is a flow chart illustrating a step-by-step method of manufacturing brown rice wine comprising the step of distillation of filtrate stock solution using leaching liquor according to the present invention.
Figure 3 is a flow chart illustrating a step-by-step manufacturing method of brown rice wine using the brown juice according to the present invention.
Figure 4 is a flow chart illustrating a step-by-step manufacturing method of brown rice wine comprising the step of distillation of the filtrate stock solution using brown juice according to the present invention.

Hereinafter, the present invention will be described in detail.

In the following description of the present invention, related known functions or configurations

If it is determined that the detailed description may unnecessarily obscure the subject matter of the present invention,

The detailed description will be omitted.

In addition, terms to be described later are terms defined in consideration of functions in the present invention.

This may vary depending on the user's intention or custom.

1 is a flow chart showing step by step of the process of preparing brown rice wine using the leaching liquor according to the present invention, Figure 2 is a step-by-step showing the manufacturing method of brown rice wine comprising the step of distillation of filtrate stock solution using the leaching liquor according to the present invention Figure 3 is a flow chart showing step by step of the process of manufacturing brown rice wine using the browning juice according to the present invention, Figure 4 is a step by step method of manufacturing brown rice wine comprising the step of distillation of filtrate stock solution using browning juice according to the present invention The flowchart shown.

When explaining step by step the manufacturing method of brown wine according to the present invention.

First, the manufacturing method of brown rice wine using the leaching solution of brown rice is demonstrated with reference to FIG.

Step 1: leaching league

To prepare the brown liquor according to the present invention, leaching of browning.

To remove any foreign matter or contaminants on the surface of the grinding, the grinding is washed with water and crushed.

The above washed and pulverized browning is put in a container, and the leaching solvent is poured into the container so that various components contained in the browning are leached into the solvent.

At the time of leaching of the browning, the temperature of the solvent is -10 to 30 ° C, preferably -5 to 20 ° C, more preferably 0 ° C.

Alcohol or water is used as the leaching solvent for the browning. The alcohol is preferably a dilute alcohol containing 5 to 60% by weight (w / v) of alcohol, more preferably a dilute alcohol containing 40 to 60% by weight (w / v) of alcohol, and water Bottled water that is not chemically treated is preferred.

Leaching of the browning is preferably carried out for one to four weeks so that various components contained in the browning can be sufficiently leached into the solvent.

The amounts of spirits and water, which are leaching solvents used for leaching of the grinding, are added in an amount of 0.01 to 100 times the weight of the grinding, and more preferably in an amount of 0.1 to 10 times the weight of the grinding.

To add a better flavor, additive materials may be added in addition to the grinding and leaching solvents. Examples of the additive material include sugars such as sugars, high fructose and oligosaccharides commonly used; Organic acids such as citric acid, succinic acid, malic acid and tartaric acid; Amino acids such as glycine, alanine and asparagine; saline; And fragrances, and the like, and the amount of the additive material can be variously adjusted according to preference. Here, the amount of the additive material is preferably an amount of 0.01 to 10 times the weight of the browning to be leached, more preferably 0.1 to 10 times the amount.

In the present invention, various kinds of browning may be used, and the present invention is not limited by its producing region and the like, and it is preferable to use the browning of Korea having excellent quality.

Step 2: Filtrate Leaching Leachate

The leachate extracted in the first step is subjected to low-temperature cooling filtration to extract the filtrate stock from which browning and solids are removed.

Low temperature cooling filtration temperature is -10-10 degreeC, More preferably, it is -5-5 degreeC. When low-temperature cooling filtration is performed, various components representing the flavor of natural browning are left in the leach liquor, thereby preparing brown wine having a better flavor.

The cold cooling filtration method can be carried out by methods known in the art. For example, by filtering using a cartridge filter or a sheet filter with a cooler, filtering using a filtration tank, a filter or a sieve under low temperature conditions, or removing solids using a filtering cloth such as medicine, liquor, or sake. It can be filtered.

This step is to remove the grinding to 100 mesh (sieve), and by using a cartridge filter with a low temperature cooler to cool the inside, while primary filtration through a sieve of 5 ㎛ diameter, sieve 2 with a diameter of 3 ㎛ It is preferable to carry out primary filtration and to carry out tertiary filtration with a sieve having a diameter of 1 µm.

Step 3: Adjust Alcohol Concentration

Alcohol or water is added to the filtration stock solution extracted in the second step to adjust the desired alcohol concentration to be used.

In the first step, when the alcohol is leached into the alcohol, the final alcohol concentration may be adjusted with water, and when the gallium is leached into the water, the final alcohol concentration may be adjusted by alcohol.

As a final alcohol concentration adjusting solvent, it is preferable to use a dilute alcohol containing 1 to 60% by weight (w / v) of alcohol, more preferably 30 to 60% by weight (w / v) of alcohol. Diluted spirits are preferred, and water is not chemically treated.

The final alcohol concentration is preferably adjusted to 0.5 to 25% by weight (w / v) per total weight of brown wine. In this case, the amount of the mixed filtrate stock solution is 0.1 to 20% by weight (w / v), more preferably 0.1 to 15% by weight (w / v).

Step 4: Add Additive Materials

Sugars such as sugar, high fructose, oligosaccharides, etc. according to preference to improve the taste of the brown wine extracted in the above step; Organic acids such as citric acid, succinic acid, malic acid and tartaric acid; Amino acids such as glycine, alanine and asparagine; saline; And additive materials such as perfumes can be further added. The additive material is added in an amount of 1 to 40% by weight (w / v), more preferably 3 to 30% by weight (w / v) of the total browning wine weight.

Step 5: Carbonate Addition

The method may further include a step of adding carbonic acid, which dissolves carbon dioxide in the liquid of the browned wine extracted in the fourth step. It is intended to make foamed liquor like beer, for the purpose of increasing palatability and drinkability, and the step of adding carbonic acid may be performed by a method known in the art using a carbonic acid injector.

The carbonic acid concentration of the browned wine which has been subjected to the carbonation step is 1 to 3% by volume (v / v), preferably 1.5 to 3% by volume (v / v).

Next, with reference to Figure 2 will be described a manufacturing method of brown rice wine comprising the step of distillation leaching liquor using the leaching liquor.

Step 1: leaching league

It is the same as the 1st step in the manufacturing method of the brown rice wine using the leaching liquor of the said grinding.

Step 2: Filtrate Leaching Leachate

It is the same as the 2nd step in the manufacturing method of the brown rice wine using the leaching solution of said grinding.

Step 3: Filtrate Stock Distillation

The filtrate stock solution extracted in the second step is distilled according to a conventional method to extract the brownish distilled stock solution. Distillation is carried out under reduced pressure to 60 to 180 mmHg at an internal temperature of 30 to 60 ℃, or distilled to atmospheric pressure at an internal temperature of 70 to 100 ℃. The alcohol concentration of the final distillate stock solution is 45 to 55% by weight (w / v). Vacuum distillation at low temperature is more preferred for maintaining the taste and aroma of the browning.

Step 4: Adjust Alcohol Concentration

It is the same as the 3rd step in the manufacturing method of the brown rice wine using the leaching liquor of the said grinding.

Step 5: Add Additive Materials

It is the same as the fourth step in the manufacturing method of brown rice wine using the leaching liquor of the above.

Step 6: add carbonic acid

It is the same as the 5th step in the manufacturing method of the brown rice wine using the leaching solution of said grinding.

Next, a manufacturing method of brown rice wine using brown juice is described with reference to FIG.

Step 1: prepare browned juice

In order to produce brown wine according to the present invention, brown juice is prepared.

The brown juice can be used by using commercially available brown juice, or directly manufactured.

The preparation of browning juice uses a conventional method. For example, in order to remove foreign matters or contaminants attached to the surface of the browning, the browning is washed and crushed with water, and then the browning is juiced using a juicer, and the juice is separated into juice and solids using a filter cloth to prepare juice. do.

Step 2: Filtration Juice

It is the same as the 2nd step in the manufacturing method of brown rice wine using the leaching liquor, except that the object to be filtered is not brown liquor leaching liquid but browning juice.

Step 3: Adjust Alcohol Concentration

It is the same as the 3rd step in the manufacturing method of the brown rice wine using the leaching liquor of the said grinding.

Step 4: Add Additive Materials

It is the same as the fourth step in the manufacturing method of brown rice wine using the leaching liquor of the above.

Step 5: Carbonate Addition

It is the same as the 5th step in the manufacturing method of the brown rice wine using the leaching solution of said grinding.

Next, with reference to Figure 4 will be described a manufacturing method of brown rice wine comprising the juice distillation step of browning using the brown juice.

Step 1: prepare browned juice

It is the same as the 1st step in the manufacturing method of brown rice wine using said brown juice.

Step 2: Filtration Juice

It is the same as the 2nd step in the manufacturing method of brown rice wine using said brown juice.

Step 3: Filtrate Stock Distillation

The filtrate stock solution extracted in the second step is distilled according to a conventional method to extract the brownish distilled stock solution. Distillation is carried out under reduced pressure to 60 to 180 mmHg at an internal temperature of 30 to 60 ℃, or distilled to atmospheric pressure at an internal temperature of 70 to 100 ℃. The alcohol concentration of the final distillate stock solution is 45 to 55% by weight (w / v). Vacuum distillation at low temperature is more preferred for maintaining the taste and aroma of the browning.

Step 4: Adjust Alcohol Concentration

It is the same as the 3rd step in the manufacturing method of brown rice wine using said brown juice.

Step 5: Add Additive Materials

It is the same as the 4th step in the manufacturing method of brown rice wine using said brown juice.

Step 6: add carbonic acid

It is the same as the 5th step in the manufacturing method of brown rice wine using said brown juice.

As a result of performing a sensory test on the general liquor and the brown wine according to the present invention prepared by the above method, the brown wine according to the present invention in taste, aroma and average taste was well evaluated.

Comparative Example: Two types of sake and medicinal liquor sold in the market were purchased. )

Example: Immediately after the sample of the alcoholic beverage of the present invention prepared by the present invention and the comparative example and the sample of the alcoholic beverage of the present invention, one month after the sample preparation, three months after the sample preparation 6 months Sensory tests of aroma, tenderness, taste (combination of sweetness, bitterness, sourness and soreness) and mean taste were carried out over. The criteria for sensory evaluation were classified into very good (100 points), slightly good (50 points), moderate (0 points), slightly bad (-50 points), and very bad (-100 points). Tables 1, 2 and 3. (Reference for the brown rice wine of the present invention prepared by the first embodiment (brown rice wine prepared by the method of manufacturing brown rice wine using the leaching liquor according to the present invention), 2nd Example (Garlic liquor prepared by the manufacturing method of brown rice wine containing the distillation step of filtrate stock solution using the leaching liquor according to the present invention), Third embodiment (Method of producing brown rice wine using the browned juice according to the present invention) Experiment by dividing into the brown wine prepared by the fourth embodiment (the brown wine prepared by the manufacturing method of brown wine containing the distillation step of filtrate stock solution using the brown juice according to the present invention).

Immediately after sample preparation division Comparative Example (Cheongju) Comparative example (Yakju) First embodiment Second embodiment Third embodiment Fourth embodiment incense 70 80 80 80 85 90 Softness 70 75 85 80 85 85 flavor 80 75 85 85 80 80 Average beauty 73.33 76.66 83.33 81.66 83.33 85

1 month after sample preparation division Comparative Example (Cheongju) Comparative example (Yakju) First embodiment Second embodiment Third embodiment Fourth embodiment incense 25 15 85 90 90 85 Softness 20 30 90 85 80 85 flavor 15 25 85 95 85 95 Average beauty 20 23.33 86.66 90 85 88.33

6 months after sample preparation division Comparative Example (Cheongju) Comparative example (Yakju) First embodiment Second embodiment Third embodiment Fourth embodiment incense -35 -45 90 95 90 95 Softness -30 -40 95 90 95 90 flavor -40 -50 95 95 90 85 Average beauty -35 -45 93.33 93.33 91.66 90

From Tables 1, 2 and 3, immediately after sample preparation, one month after sample preparation, and six months after sample preparation, fragrance, softness, and taste (harmonious degree of sweetness, bitterness, sourness and thirsty) over three times And average sensory test was performed, the sensory test results of the existing alcoholic beverages (Cheongju, Yakju) is significantly lower in all items, whereas the brown wine of the present invention (first embodiment, second embodiment, third embodiment) , Example 4) It was found that the sensory test results of Example 4 were almost unchanged even after sample preparation, 1 month after sample preparation, and 6 months after sample preparation. And, as the people who responded to the sensory test accustomed to the present invention, it was found that the aroma, softness, and taste of the existing liquor were significantly lower than those of the present invention. Therefore, it can be seen that the liquor of the present invention is much more suitable as a liquor product that takes some time to drink.

Claims (17)

a) browning leaching step of leaching browning to spirits or water;
b) a browned leaching liquor filtration step of cold cooling the browned leaching liquor at -5 to 5 ° C; And
c) adding alcohol or water to the final alcohol concentration is 0.5 to 25% by weight (w / v) comprising the alcohol concentration control step characterized in that it comprises a step. The method of claim 1,
The process for producing brown rice wine characterized in that it further comprises the step of distilling the filtrate stock solution at reduced pressure or atmospheric pressure distillation of the filtrate stock solution obtained in step b). The method of claim 2,
Distillation is a process for producing brown rice wine characterized in that the reduced pressure of 60 to 180 mmHg. a) browning juice manufacturing step of preparing browning juice;
b) browning juice filtration step of cold cooling the browning juice at -5 to 5 ℃; And
c) adding alcohol or water to the final alcohol concentration is 0.5 to 25% by weight (w / v) comprising the alcohol concentration control step characterized in that it comprises a step. The method of claim 4, wherein
The process for producing brown rice wine characterized in that it further comprises the step of distilling the filtrate stock solution at reduced pressure or atmospheric pressure distillation of the filtrate stock solution obtained in step b). 6. The method of claim 5,
Distillation is a process for producing brown rice wine characterized in that the reduced pressure of 60 to 180 mmHg. The method according to any one of claims 1 to 4,
The method of producing brown rice wine further comprises the step of adding a carbonic acid to the brown wine obtained in step c). The method of claim 7, wherein
The method of producing brown wine, characterized in that the carbonic acid concentration in the step of adding carbonic acid is 1.5 to 3% by volume (v / v). The method according to any one of claims 1 to 4,
The method of producing brown rice wine further comprises the step of adding an additive material to the brown wine obtained in step c).
The method of claim 9,
The additive material may be sugars such as sugar, high fructose and oligosaccharide; Organic acids such as citric acid, succinic acid, malic acid and tartaric acid; Amino acids such as glycine, alanine and asparagine; saline; And flavorings; Brown rice wine manufacturing method characterized in that at least one of. The method of claim 1,
The browning leaching step is a browning wine production method, characterized in that leaching for 1 to 4 weeks. The method of claim 1,
The alcohol in the browning leaching step is a distilled alcohol containing 40 to 60% by weight (w / v) alcohol production process characterized in that the alcohol. The method of claim 1,
The process of producing brown rice wine characterized in that the alcohol or water of the browning leaching step is added in an amount of 0.01 to 100 times the weight of browning. The method of claim 10,
The process of producing brown rice wine characterized in that the alcohol or water of the browning leaching step is added in an amount of 0.1 to 10 times the weight of browning. The method of claim 1,
The browning leaching step is a brown wine manufacturing method characterized in that the leaching by adding sugar or high fructose to 0.01 to 10 times the weight of the browning weight. The method according to any one of claims 1 to 4,
The process for producing brown rice wine, characterized in that the amount of the filtrate of the filtrate or distilled juice or filtrate juice of the filtrate is 0.1 to 15% by weight (w / v) of the final brown wine. Brown wine produced by the method of any one of claims 1 to 16.

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