KR20170123416A - Pine needle liquor manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing pine needle distilled liquor which provides a pleasant aftertaste and a deep taste by using aged pine needles, which are natural ingredients, and which does not spoil even when stored at room temperature for a long period of time by using the aged pine needles. The method of the present invention comprises: a crude distilled liquor preparation step (100) of aging rice-wine mash for distillation crude liquid by performing a first fermentation process of selectively adding malt, yeast, and first dipping water after primarily soaking and steaming rice at least two times, primarily filtering the rice-wine mash for distillation crude liquid to prepare distillation crude liquid, and distilling the distillation crude liquid to prepare crude distilled liquor; a crude herbal liquor preparation step (200) of aging rice-wine mash for crude herbal liquor by performing a second fermentation process of adding malt, aged pine needles, glutinous rice, starch sugars, and second dipping water after soaking and steaming non-glutinous rice at least three times, and secondarily filtering the rice-wind mash for crude herbal liquor to prepare crude herbal liquor; and a pine needle distilled liquor preparation step (300) of mixing the crude distilled liquor and the crude herbal liquor with third dipping water at a predetermined mixing ratio, and thirdly filtering the mixture to prepare distilled liquor.

Description

{Pine needle liquor manufacturing method}

The present invention relates to a process for producing pine needle spp., And more particularly, to a process for producing pine needle distillate pine which not only gives a deep and refreshing taste but also can be stored at room temperature for a long time.

Generally, pine leaves are one of the typical types of pine needles, and they give the bottle a refreshing effect. When the pine needles and pine needles are mixed with the grain powder, they have the effect of strengthening the stomach and intestines.

Pine needles are 58.1% moisture, 4.5% protein, 3.9% fat, 19.6% carbohydrate, 13.3% fiber and 0.6% mineral. It is known that vitamin A, B1 and C are abundant.

And it contains acidic acid, flavonoid, anthocyanin, and tannin, which are bitter tastes of ascorbic acid and vitamins A, B, and K.

These pine needles contain components that promote the metabolism and release waste products such as alcohol and esters. They contain components mainly composed of phenol compounds, quinine, terpene, vitamin A, C and chlorotyl, It also contains apietic acid and is rich in various nutrients.

In addition, the pine needles are rich in iron, various amino acids are contained to prevent the accumulation of cholesterol, hypertension, myocardial infarction and is effective for symptoms that are mainly in adults.

However, conventionally, pine needles having various nutrients abundantly, such as effusion of body waste and promotion of metabolism, can not be easily applied to the production of distilled spirits.

As described in Korean Patent Registration No. 10-1202251, pine needles are washed and dried immediately after being put into a sake, or washed and dried, and pine leaves are put into water and boiled and put into a sake, The pine needles are not scented and the gas is often generated at the time of fermentation, so that the gas is not only removed at any time but also difficult to be stored at room temperature for a long period of time.

(1) Korean Patent Registration No. 10-1202251 (November 12, 2012) (2) Korean Patent Registration No. 10-1347440 (Dec. 26, 2013)

The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a poultry poultry product which is natural and can be used to provide five deep flavors (salty, sour, sweet, spicy, bitter) To provide a method for producing the pine needled spirits.

Another object of the present invention is to provide a process for producing distilled liquor which can be stored at room temperature for a long period of time or not be altered since aged pine leaves are used.

In order to accomplish the above object, the present invention provides a method for producing pine needle spill stock comprising the steps of: subjecting rice to primary precipitation and growth, and then performing a first fermentation process for selectively adding yeast, yeast, (100) a distillate stock solution preparation step (100) of aging a distillation stock solution for primary distillation, preparing a distillation stock solution by firstly preparing a distillation stock solution for the distillation stock solution, and distilling the distillation stock solution to prepare a distillation stock solution; The second fermentation process of adding the yeast, aged pine needles, glutinous rice, yeast, starch sugar and the second fermentation product is carried out at least three times to mature the fermented soy sauce solution, A step 200 of preparing a crude stock solution for preparing a crude stock solution of a crude solution by secondary-forming the raw solution solution; And a third step (300) of producing a pine needle distillate stock by mixing the stock solution of the distillation stock and the undiluted stock solution of the same at a preset mixing ratio together with the third retention mortar and then subjecting the mixture to a tertiary preparation to produce a distillation stock.

According to the method for producing pine needle distillate of the present invention, the aftertaste is sweetened and deeply tasted by using aged pine needle, which is a natural material, and may not be deteriorated or deteriorated even when stored at room temperature for a long time.

As a result, it is possible to produce and process pine needles by providing a distilled liquor containing pine needles which can prevent consumers from refraining from being caused by the incense of pine needles added during the production of distilled liquor , Which can be used to increase the overall income of producers and processors that manufacture distilled spirits.

The terms and words used in the present specification and claims should not be construed to be limited to ordinary or dictionary meanings, but the inventor may appropriately define the concept of the term to describe its invention in the best way Can be interpreted as meaning and concept consistent with the technical idea of the present invention.

It should be noted that the description of the embodiments described in this specification is merely a preferred embodiment of the present invention and is not intended to represent all of the technical ideas of the present invention and therefore various equivalents It should be understood that there may be water and variations.

The method for producing pine needle distillate according to the present invention comprises a step (100) for producing a distillate stock solution, a step (200) for preparing a pine needle solution, and a step (300) for producing pine needle distillate.

1) Distillation stock solution preparation step (100)

In the above step, the rice is firstly smeared (the rice is soaked with an appropriate amount of water so that the rice is well-formed) and the rice ginger is steamed with steam at a temperature of 100 ° C or higher, The fermentation broth for distillation is aged at least twice to selectively ferment the fermentation broth for selective fermentation, and the fermentation broth for the distillation broth is firstly subjected to a primary fermentation (fermentation and filtration step) to prepare a distillation stock solution, And distilling the distillation stock solution to prepare a distillation stock stock solution.

Herein, the distillation stock solution preparation step 100 is a step of adding the koji, yeast, and water to the rice after the primary precipitation and growth, A fermentation stock solution (110) for fermentation for 2 to 3 days); After the rice has been subjected to the second precipitation and expansion, the distillation stock 2 (2) is fermented for a second fermentation time (preferably 2 to 3 days) at a preset temperature (preferably 20 to 25 ° C) A fermentation step (120); A mixing and aging step (130) of mixing the two fermentations fermented in the first and second fermentation stages (110, 120) with each other to agitate the distillation stock solution; And a step (140) of extracting a stock solution from the distillation stock solution to prepare the distillation stock solution by preparing the distillation stock solution by removing distilled spirits contained in the distillation stock solution prepared through the mixing and aging step (130) .

The rice is prepared by removing the rice husk and rice flour from the rice bran and processed to be eaten. Although not shown in detail in the present invention, the rice is washed using a clean washing process.

In addition, the yeast refers to the fermentation agent used in making sake, and the fungus having an enzyme for producing sake is propagated in cereals.

The yeast is preferably a purified yeast extracted from the yeast.

In the primary fermentation step (110) of the distillation stock, it is preferable that the increase is performed in any one of rice, porridge, rice cake, and rice bran, and the mixing ratio of rice, leaven and yeast is 100% 82 to 85% by weight, yeast 14 to 17% by weight, yeast 0.5 to 1% by weight.

These mixing ratios are intended to ensure the efficacy of the rice, yeast and yeast in the mixture without interfering with the mixing ratio of the other additives.

The ratio of the addition of the immersion feed water to the mixture of the rice, koji and yeast in the primary fermentation step (110) of the distillation stock solution is in the range of 4 to 5 parts by weight of the immersion feed water per 3 to 4 parts by weight of rice, yeast and yeast mixture .

For example, when 30 kg of rice, 6 kg of yeast, and 150 g of yeast are mixed to form a mixture, 40 L of immersion water is added to the mixture.

In addition, after the above step, the mixture is subjected to a step of dipping and thickening to make a rice cake.

The above-mentioned process of making the starch is to prepare a high-grade rice starch (starch and sugar intermediate process), and to facilitate the action of the saccharifying enzyme by loosening the starch structure through starch gelatinization.

The above-mentioned sprinkling and sprinkling process can be applied to a variety of time and working methods depending on the selection of the user to perform the primary fermentation step of the distillation stock solution of the present invention.

As described above, the first step of the fermentation step of the distillation stock solution is performed to produce a rice cake, which is then applied to the process for producing the pine needle distillate of the present invention, which makes it easier to work a lot of rice than rice and rice, And the fermentation speed is not too fast as in the case of porridge, so that the saccharification can be accelerated to prevent the spoilage of the fermented beverage, thereby making it possible to achieve a stable and efficient process of producing the fermented beverage.

The second fermentation step (120) is a step of mixing the rice and the nutrient, immersing the rice in the feed water, immersing it in the water, and making the rice cake. The mixing ratio of the rice and the nutrient is 100% To 85% by weight and koji 15-15% by weight.

This mixing ratio is intended to have the effect of the rice and the yeast which form the mixture smoothly without inhibiting the mixing ratio of the other additives.

Also, in the distillation stock solution secondary fermentation step 120, the immersion feed water is added so that 5 to 6 parts by weight of immersion water per 3 to 4 parts by weight of the rice and the koji mixture is added.

For example, when 30 kg of rice and 6 kg of nuruk are mixed to form a mixture, 50 L of immersion water is added to the mixture.

Also, the mixing and aging step 130 may be performed by mixing the hot pepper prepared through the primary fermentation step (110) of distillation stock solution and the second fermentation step (120) of distillation stock to prepare a soup for the distillation stock solution.

At this time, the sludge for the distillation stock solution, which is prepared through the above-mentioned sedimentation and thickening process, is prepared so that the weight after the sedimentation and the thickening process is 95 to 97% with respect to the total 100 wt% before the sedimentation and sowing process.

The syrup for the distillation stock solution is prepared so as to have an alcohol content of 15 to 16%.

Particularly, in the step of extracting the distillate stock solution (step 140), the fermentation stock solution can be easily obtained by removing the sake lees in the syrup for the distillation stock solution prepared through the process described above.

For example, the fermentation stock solution is formed by removing the sake lees from the fermentation broth for the distillation stock solution through the mixing and aging step (130), and the fermentation broth is formed by the atmospheric distillation (the distillation process under normal pressure without pressure change) And then the distillation stock solution extraction step 140 is performed to form the distillation stock solution by passing through the distillation process.

At this time, the fermentation stock solution extracted from the distillation stock solution extraction step (140) is prepared to have an alcohol content of 15 to 16%, and the distillation stock solution produced through the atmospheric distillation process is distilled from the distillation stock solution %, And the distillation stock solution is prepared so as to have an alcohol content of 24 to 26%.

2) Substrate preparation step (200)

In the above step, the second fermentation process of adding the yeast, the aged pine needle, the glutinous rice, the glutinous rice, the yeast, the starch sugar and the second fermentation product is performed at least three times, And a second step of forming a saccharide solution for the crude saccharide solution to prepare a saccharin solution.

The above-mentioned rice is steamed and slightly dried, and the rice husk is carried out to remove the husks.

These rices have the effect of seeing the stomach and strengthening the stomach and muscles.

In addition, the yeast refers to the fermentation agent used in making sake, and the fungus having an enzyme for producing sake is propagated in cereals.

In addition, the aged pine leaf has the effect of strengthening stomach and intestines. It contains a component that promotes metabolism by releasing waste materials such as alcohol and ester, and contains a phenol compound, quinine, terpene, vitamin A, C , A component containing chlorotyl as a main component, and clichoginin and apietic acid, which are rich in various nutrients.

The pine needles to be added in the present invention are preferably aged pine leaves. The method of aging the pine needles is such that the pine needles are washed and dried and aged for a predetermined period of time using a pre-manufactured aging fermentation agent.

In addition, glutinous rice refers to the rice from rice bran, its efficacy is to protect the stomach, and to prevent constipation.

The starch sugar refers to a sweetener containing starch as a raw material and includes starch syrup, maltose, clucose, isomerized sugar, and the like.

Meanwhile, in the step (200) of preparing the crude solution, the koji is added to the third step, and then the koji, the aged pine needle and the third step are added and the third fermentation is carried out at a preset temperature (preferably 20 to 25 ° C) A primary fermentation step (210) for fermentation for a period of time (preferably 2 to 3 days); Fermentation step in which the yeast, starch sugar and the fourth fermentation product are added and the fermented product is fermented at a predetermined fermentation time (preferably 2 to 3 days) 220); A third fermentation step (230) for fermenting the fermented soybean soup for fermentation for a fifth fermentation time (preferably 2 to 3 days) with addition of a fifth fermentation product after the fifth step of glutinous rice soaking and fermentation; A fermentation step (240) of mixing and aging the fermented soybean crude fermented by the first to third fermentation stages; And a fermented stock solution extracting step 250 in which the fermented undiluted fermented product having been subjected to the mixing and aging step 240 is processed to produce a crude stock solution.

At this time, in the primary fermentation step (210), the mixing ratio of the rice, leaven, and aged pine leaves is 40 to 45% by weight, 15 to 20% by weight of leaven, 40 to 45% %.

Such a mixing ratio is intended to smoothly maintain the efficacy of a mixture of rice, leaven and aged pine leaves without inhibiting the mixing ratio of the other additives.

In addition, in the primary fermentation step (210), the ratio of the addition of the immersion feed water to the mixture of the rice flour, the yeast and the aged pine needles is preferably 7 to 8 parts by weight per 100 parts by weight of the rice paddy, do.

For example, 30 kg of rice, 10 kg of yeast, 30 kg of aged pine needles are mixed, and 60 L of immersion water is added to the mixture.

The mixing ratio of the glutinous rice, the koji and the starch sugar is 30 to 35% by weight of glutinous rice, 10 to 15% by weight of koji and 55 to 60% by weight of starch in the secondary fermentation step 220 Respectively.

The above mixing ratio is intended to have a smooth effect of glutinous rice, yeast, and starch sugar in the mixture without inhibiting the mixing ratio of other additives.

In addition, the immersion water is added so that 4 to 5 parts by weight of immersion water per 10 parts by weight of glutinous rice, yeast and starch mixture is added.

In the third fermentation step (230), 20 parts by weight of immersion water is added per 9 to 10 parts by weight of the glutinous rice.

The primary fermentation step 210, the secondary fermentation step 220, and the third fermentation step 230 of the crude stock solution are used to produce high-quality rice and high-grade rice using glutinous rice as the main ingredients. (240). The mixture obtained through the mixing and aging step (240) is aged, and the sake lees are removed from the sake for the crude liquor to thereby extract the crude liquor (250) Thereby making it possible to prepare the crude stock solution.

Particularly, in the mixing and aging step 240, the mixture is mixed through the primary stock solution fermentation step 210, the crude stock solution secondary fermentation step 220, and the crude stock solution tertiary fermentation step 230, , The mixture is prepared so that the total weight of the mixture after the precipitation and the vaporization is in the range of 88 to 92% with respect to the total weight of 100% by weight before the precipitation.

In addition, in step (250), the crude stock solution is prepared so as to have an alcohol content of 13 to 15%, and the crude stock solution, which is prepared through aging, is mixed with 100% And have a weight of 75 to 80% by weight.

For example, when the mixture prepared through the primary fermentation step (210), the crude stock solution secondary fermentation step (220), and the crude fermentation step (230) is about 259 L, After the sake leaching process in the step 250, about 197L of the crude stock solution is prepared.

3) Production process of the pine needles (300)

The above step is a step of mixing the stock solution of the distillation stock and the stock solution of the herbal stock with the third precipitate at a preset mixing ratio, and then subjecting the mixture to a third distillation to prepare a distillation stock.

At this time, the mixing ratio of the distillation stock solution, the stock solution, the sugar solution, the sugar solution and the immersion water may be 70 to 80% by weight, 10 to 13% by weight of the undiluted solution, 1 to 2% 15% by weight, and the distillation stock solution, the stock solution, the sugar solution, the sugar solution, and the immersion water mixture prepared through the above-mentioned saccharification process are mixed in an amount of 98 to 100% by weight, .

According to the method for producing pine needle distillate according to the present invention described above, not only can the aftertaste be sweetened and deeply tasted by using the aged pine needle as a natural material, The pine needles can be more stable than the pine needle incense.

Claims (14)

The first fermentation process for selectively adding the yeast, yeast and the first fermentation product is performed at least twice to aged the fermentation broth for the distillation stock solution, and the fermentation broth for the distillation stock solution is subjected to the first fermentation A step (100) of producing a stock solution of a distillate stock to prepare a distillate stock solution, and distillation of the distillate stock solution to prepare a distillate stock solution;
The second fermentation process of adding the yeast, aged pine needles, glutinous rice, yeast, starch sugar and the second fermentation product is carried out at least three times to mature the fermented soy sauce solution, A step 200 of preparing a crude stock solution for preparing a crude stock solution of a crude solution by secondary-forming the raw solution solution;
And a step (300) of producing a pine needle distillate, wherein the distillate stock solution is mixed with a third padding at a preset mixing ratio to form a third distillate, Gt;
The method according to claim 1,
Wherein the primary to secondary stocks are carried out in any one of rice, porridge, rice cakes, and bread rolls. The method according to claim 1,
The distillation stock solution producing step (100)
A primary fermentation step (110) of distillation stock solution in which the rice is subjected to primary precipitation and growth, followed by addition of yeast, yeast and water, and fermentation to a preset temperature for a first fermentation time;
A secondary fermentation step (120) for fermenting the rice during the second fermentation time by adding the nutrient and water to the rice, and then fermenting the fermented rice to the preset temperature for the second fermentation time;
A mixing and aging step (130) of mixing the two fermentations fermented in the first and second fermentation stages (110, 120) with each other to agitate the distillation stock solution;
And a distillation stock solution extracting step (140) for preparing the distillation stock solution by removing the sake lees contained in the distillation stock solution prepared through the mixing and aging step (130) and distilling the distillation stock solution to produce the distillation stock stock solution ≪ / RTI >
The method of claim 3,
In the distillation stock solution first fermentation step (110)
Wherein the mixing ratio of the rice, yeast and yeast is 82 to 85% by weight of rice, 14 to 17% by weight of yeast and 0.5 to 1% by weight of yeast, based on 100% And 4 to 5 parts by weight of an immersion water is added per 3 to 4 parts by weight of the yeast mixture.
The method of claim 3,
In the distillation stock solution secondary fermentation step (120)
Wherein the mixing ratio of the rice and the koji is 82 to 85% by weight of rice and 15 to 18% by weight of koji based on 100% by weight of the total weight of the rice, By weight of the pine needle.
The method of claim 3,
In the mixing and aging step 130
The sludge for the distillation stock solution is prepared so as to have a weight of 95 to 97% after the primary and secondary precipitation and addition processes for the total of 100% by weight before the primary and secondary precipitation and growth processes,
Wherein the syrup for the distillation stock solution is prepared to have an alcohol content of 15 to 16%.
The method of claim 3,
In the distillate stock extract step 140
The distillation stock solution is prepared to have an alcohol content of 15 to 16%
The distillation stock solution to be extracted through the atmospheric distillation process is prepared to have 55 to 60% by weight based on 100 wt% of the total amount of the distillation stock solution for the distillation stock before the atmospheric distillation,
Wherein the distiller stock solution is prepared to have an alcohol content of 24 to 26%.
The method according to claim 1,
The crude stock solution manufacturing step (200)
A primary fermentation step (210) for fermenting the crude fermented soybean soup to a predetermined fermentation time, adding the fermented fermented soybean soup, the fermented pine needles, and the third fermentation product after the fermentation,
A secondary fermentation step (220) of fermenting the fermented soybean soup for fermenting the fermented soybean paste for 4th fermentation time by adding 4 kinds of glutinous rice to the fermented rice, adding Nuruk, starch sugar, and 4th fermentation product;
A third fermentation step (230) for fermenting the fermented soybean milk during the fifth fermentation time by adding the fifth fermentation product after the fifth step of immersing and growing glutinous rice;
A fermentation step (240) of mixing and aging the fermented soybean crude fermented by the first to third fermentation stages;
And a fermented stock solution extraction step (250) for preparing the fermented soybean fermented product after mixing and aging (240).
9. The method of claim 8,
In the crude stock solution primary fermentation step 210
The mixing ratio of the above ground rice, koji and aged pine needles is 40 to 45% by weight, 15 to 20% by weight, and 40 to 45% by weight, respectively, based on 100% , Koji, and 7 to 8 parts by weight of the fourth dentifrice are added per 10 parts by weight of the aged pine needle mixture.
9. The method of claim 8,
In the crude stock solution secondary fermentation step 220
Wherein the mixing ratio of the glutinous rice, the yeast and the starch sugar is 30 to 35% by weight of glutinous rice, 10 to 15% by weight of yeast and 55 to 60% by weight of starch per 100% by weight of total glutinous rice, , Nuruk, and 4 to 5 parts by weight of the fifth dipping agent per 10 parts by weight of the premix powder mixture.
9. The method of claim 8,
In the third step fermentation step 230,
And 20 parts by weight of the sixth tabletting agent is added to 9 to 10 parts by weight of the glutinous rice.
9. The method of claim 8,
In the mixing and aging step 240
The fermented soybean fermented by fermentation through the first to third fermentation steps 210 to 230 is subjected to the above-mentioned 3 to 5 sublimation and fermentation processes for a total of 100% by weight before the third to fifth fermentation, , And a weight afterward of 88 to 92%
Wherein the fermented soybean milk fermented product is prepared to have an alcohol content of 13 to 15%.
9. The method of claim 8,
In the step (250)
The crude stock solution is prepared so as to have an alcohol content of 13 to 15%
The crude stock solution is prepared so that the weight after the first to third fermentation processes (210 to 230) is 80 to 90% by weight based on 100% by weight of the total mixed fermentations before the first to third fermentation processes (210 to 230) ≪ / RTI >
The method according to claim 1,
In the pine needle distillate production step 300
The mixing ratio of the distillation stock solution, the crude stock solution, the sugar solution and the seventh immersion solution is 70 to 80% by weight of the distillation stock solution, 10 to 13% by weight of the undiluted solution, 1 to 2% By weight to 15% by weight, and has an alcohol content of 12 to 14%.