KR20190098590A - Method for producing distilled liquor using Epimedium koreanum extract - Google Patents

Abstract

The present invention relates to a method for manufacturing distilled liquor using an extract of Epimedium grandiflorum Morr., to decrease bad smell and provide excellent preference. According to the present invention, the method comprises: a step (1) of mixing Epimedium grandiflorum Morr., a flower leaf of Hibiscus manihot L., dolomite, and water to extract and filter the mixture so as to prepare a mixed extract; a step (2) of steaming rice, cooling the steamed rice, adding seed malt to the cooled rice, and fermenting the same so as to make koji; a step (3) of mixing the mixed extract prepared in the step (1), the koji prepared in the step (2), and yeast and fermenting the mixture to make seed mash; a step (4) of mixing the mixed extract prepared in the step (1), the koji prepared in the step (2), and the seed mash prepared in the step (3) and fermenting the mixture to make a first soaking solution; a step (5) of mixing the first soaking solution made in the step (4), the mixed extract prepared in the step (1), rice, a coenzyme agent, and malt and fermenting the mixture to make a second soaking solution; and a step (6) of distilling the second socking solution made in the step (5) and diluting and filtering the distilled solution.

Description

Method for producing distilled liquor using Trichophytic vinegar extract Epimedium koreanum extract

The present invention relates to a method for preparing trigeminal vinegar distilled liquor with improved flavor and taste as compared to the conventional distilled liquor by adding flavor of proper trigeminal vinegar while reducing odor and odor unique to distilled liquor. .

Liquor is a representative food that shares the civilization and history of mankind, and is divided into various categories according to the manufacturing method and raw materials for each culture area. Especially, since Korea has developed the technology of fermentation and ripening of food from ancient times, This settled quickly.

Korean traditionalism distillation expression soju fermented cereal in the culture enter the black Aspergillus (Aspergillus awamori) as the most after the rice as a raw material fermented by yeast was prepared by distillation with sojut ring, the spread Brewing Technology of Japan 1920 The distilled liquor was distilled to produce distilled soju, also called black soju. Distilled shochu is prepared through the process of empire, immersion, distillation, storage and aging, and because it is distilled by fast distillation, there are many flavor components such as aldehyde, fusel oil and furfural in addition to ethyl alcohol, and has a unique direction depending on the raw material. In recent years, distilled soju, which has been fermented by entry or nuruk, has been produced by cultivation of Aspergillus kawachii , which is a variation of Black Korean bacteria , using rice as a raw material. This simplicity results in a light taste and aroma overall. In addition, some consumers avoid distilled liquor intake due to off-flavor from fermentation and distillation.

Trilobite leaf koreanum ) is a perennial plant of the dicotyledon tree, Buttercup ( Prunusaceae ) barberry, which is native to Korea and northeastern China. Mostly, they grow in the shade of trees in the mountains, and the rhizome extends to the side and runs a lot of roots. The stems are clustered, 30 cm high, thin and hairless, and the bottom is surrounded by scaly leaves. The upper part of the stem is called three terrestrial vinegar because three branches split and three leaves hang at each end of the branch. Leaves from roots gather and petioles are long. The leaves on the stem are 5 ~ 13.5 cm long, egg-shaped, pointed at the bottom, heart-shaped at the bottom, and hairy fine teeth on the edge. Flowers bloom in May and run downward, forming a gunshot inflorescence at the end of the stem. Fruits are fibrous, 10-13 mm long, with pointed cylinders. In oriental medicine, the whole plant is used as a medicine called Yin-Yang Kwak, and it has the effect of aphrodisiac, tonic, gangjeong and wind. In civilian use, it is used for lupus, nervous breakdown, forgetfulness, hysteria and lack of erection.

Korean Laid-Open Patent No. 2017-0123416 discloses a method for preparing pine needle distilled liquor, and Korean Patent No. 1470950 discloses a method for preparing Lijiang distilled liquor. Is different.

The present invention has been made in accordance with the requirements as described above, the present inventors in order to remove the odor peculiar to the existing distilled liquor while producing a distilled liquor with enhanced flavor and preference, the selection of subsidiary materials, extract preparation, fermentation and material blending ratio By optimizing the conditions, the objective is to develop trichophytyl distilled liquor with improved odor compared to the existing distilled liquor.

In order to solve the above problems, the present invention provides a method for producing trigeminal vinegar distilled liquor comprising the following steps:

(1) extracting a mixture of three trifolium vinegar, Geumhwagyu petal, dolomite and water and then filtering to prepare a mixed extract;

(2) cooling the rice after cooking, and adding fermentation to the cooled rice and fermenting it to prepare entry;

(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;

(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;

(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And

(6) distilling the secondary solution prepared in step (5), and then preparing and filtering the solution.

Existing distilled liquor has a problem of low preference due to the high alcohol content and peculiar off-flavor generated during fermentation and distillation, but the distilled liquor of the present invention improves the problem of conventional distilled liquor and has excellent taste, aftertaste and body taste. While, the flavor of the trigeminal vinegar can be added to provide a distilled liquor to draw more sake.

In order to achieve the object of the present invention, the present invention

(1) extracting a mixture of three trifolium vinegar, Geumhwagyu petal, dolomite and water and then filtering to prepare a mixed extract;

(2) cooling the rice after cooking, and adding fermentation to the cooled rice and fermenting it to prepare entry;

(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;

(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;

(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And

(6) it provides a method for producing trigeminal vinegar distilled liquor comprising the step of distilling the secondary immersion solution prepared in step (5) and then forming and filtering.

In the method of the present invention, the mixed extract of step (1) is preferably dried trigeminal vine leaf, at 25 ~ 35 ℃ until the water content is within 8 ~ 12% (v / w) at 40 ~ 50 ℃ Dry kumquat petals, dolomite and water 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) until the water content is within 8 ~ 12% (v / w). After mixing at a rate of 35 ~ 45 ℃ for 44 ~ 52 hours to extract it can be prepared by filtration, more preferably dried trigeminal foliar leaves at 45 ℃ until the water content is within 10% (v / w) Until the water content is less than 10% (v / w) at 30 ℃, mix the dried Geum petals with dolomite and water in the ratio of 1: 1: 1: 30 (w: w: w: v) and then 40 After extraction for 48 hours at ℃ can be prepared by filtration.

Brewing water is not only a component of the product, but also a trace mineral in water plays an important role as a nutrient and stimulant of the microorganisms undergoing fermentation. Therefore, it can be said that the influence on the quality of the selection of the brewing water is very large, in the present invention by preparing a distilled liquor using the mixed extract prepared in step (1), while the unique smell of the distilled liquor is reduced, flavor, taste, etc. This further improved, and the taste and aroma of the appropriate trigeminal vinegar and Geumhwagyu can be prepared as a distilled liquor rich in flavor and enhanced palatability.

In addition, in the method of the present invention, the entry of the step (2) is preferably 80 to 120 kg of rice at 90 to 110 ℃ for 40 to 60 minutes and then cooled to 20 to 30 ℃, the cooled rice After adding 0.1-0.3% of the final weight to the rice, it can be prepared by fermentation at 37-43 ℃ for 27-33 hours, more preferably 100 kg of rice at 100 ℃ for 50 minutes and then to 25 ℃ Cooling, after adding 0.2% of the final weight to the weight of the cooled rice can be prepared by fermentation at 40 ℃ for 30 hours. By increasing the steam under the above conditions, it was sufficiently gelatinized to facilitate the next step of fermentation.

The seed soup refers to a fungus that is used as a seed when producing soup. As a kind of seed soup, two types of granular rice or granules with spores attached to the rice bran and powdered powder mixed with Korean spores and starch are used. There is usually a certain fungus in the millet or wrap to contain a lot of spores. This seed is an entry (입) to inoculate Baekkukyun (final) by increasing the starch raw material such as flour, rice, corn, barley, etc. to produce glycosylase and organic acid. Yakju's entry into the white country (白 백) is used entirely because it is different from the yellow soup (黄 麴) because the productivity (生 酸性) is strong because it can prevent the contamination of various bacteria (술) in drunk. In the production method of the present invention, the end may be Aspergillus kawachii , but is not limited thereto.

In addition, in the method of the present invention, the main hair of step (3) is preferably 1 to 3 days at 27 ~ 33 ℃ after mixing 13 ~ 17 L of mixed extract, 8 ~ 12 kg of entry and 0.01 ~ 0.03 kg of yeast It may be prepared by fermentation, and more preferably, 15 L of mixed extract, 10 kg of entry, and 0.02 kg of yeast may be mixed and then fermented at 30 ° C. for 2 days. Preparation of the main hair under the conditions described above was sufficiently expanded and cultured yeast for fermentation, it was possible to prevent the production of various bacteria during the first and second immersion.

In addition, in the method of the present invention, the first immersion liquid of the step (4) is preferably mixed mixture 55 ~ 65 L, 18 ~ 22 kg of entry and 4 ~ 6 L of the main hair 1 after 27 ~ 33 ℃ 1 It may be prepared by fermentation for ˜3 days, and more preferably, 60 L of mixed extract, 20 kg of entry, and 5 L of seedling may be mixed and then fermented at 30 ° C. for 2 days.

In addition, in the method of the present invention, the secondary immersion of the step (5) is preferably the primary immersion 80 ~ 90 L, mixed extract 65 ~ 75 L, rice 35 ~ 45 kg, coenzyme 0.8 ~ 1.2 kg And after mixing 0.2 ~ 0.4 kg of yeast can be prepared by fermentation for 4-6 days at 27 ~ 33 ℃, more preferably the first immersion 85 L, mixed extract 70 L, rice 40 kg, coenzyme 1 After mixing the kg and 0.3 kg of yeast can be prepared by fermentation for 5 days at 30 ℃.

The coenzyme means to sterilize the wheat bran or sterilized as it is, and then artificially propagates the bacteria. The leaven is left in a natural state in which a shaped body manufactured using grains absorbed by steam or water is left in a natural state. It means that the resulting yeast and mold were inoculated and propagated in a natural state, and fermented under the above conditions together with the coenzyme agent and the yeast to produce various organic acids, which can be prepared as a distilled liquor having a taste suitable for consumers' taste.

In addition, the fermentation under the conditions of (4) and (5) was able to produce a distilled liquor suitable for the consumer's preference, but if the fermentation conditions are out of the above range, the off-fermentation occurs due to abnormal fermentation There is a problem falling.

The production method of trigeminal vinegar distilled liquor of the present invention is more specifically.

(1) Dry trigeminal foliar leaves until the moisture content is within 8-12% (v / w) at 40 ~ 50 ℃, and the water content is within 8 ~ 12% (v / w) at 25 ~ 35 ℃. Until the mixture of dried Geumgyuum petals, dolomite and water at a ratio of 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) and then 44 ~ 52 hours at 35 ~ 45 ℃. Extracting and filtering to prepare a mixed extract;

(2) 80-120 kg of rice is increased at 90-110 ° C. for 40-60 minutes and then cooled to 20-30 ° C., after adding 0.1-0.3% of the final weight to the cooled rice, 37-43 Fermentation at 27 ° C. for 33 hours to prepare entry;

(3) 13 ~ 17 L of the mixed extract prepared in step (1), 8 ~ 12 kg of the prepared entry of step (2) and yeast 0.01 ~ 0.03 kg after mixing for 1 to 3 days at 27 ~ 33 ℃ Fermentation to prepare a hair seed;

(4) mixed 55 ~ 65 L of the prepared extract of step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) after mixing 27 ~ Fermenting at 33 ° C. for 1 to 3 days to prepare a first immersion solution;

(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting at 27-33 ° C. for 4-6 days to prepare a secondary immersion solution; And

(6) may comprise the step of distilling and preparing and filtering the secondary solution prepared in the step (5),

More specifically

(1) Trigeminal foliar leaves dried until moisture content is within 10% (v / w) at 45 ° C, and petals and dolomite dried until moisture content is within 10% (v / w) at 30 ° C. And mixing water at a ratio of 1: 1: 1: 30 (w: w: w: v), extracting at 40 ° C. for 50 hours, and then filtering to prepare a mixed extract;

(2) 100 kg of rice is cooked at 100 ° C. for 50 minutes, cooled to 25 ° C., and 0.2% of the final weight is added to the cooled rice, followed by fermentation at 40 ° C. for 30 hours to prepare entry. ;

(3) mixing 15 L of the prepared mixed extract of step (1), 10 kg of the prepared entry of step (2) and 0.02 kg of yeast, followed by fermentation at 30 ° C. for 2 days to prepare a main hair;

(4) 60 L of the mixed extract prepared in step (1), 20 kg of the prepared entry of step (2) and 5 L of the prepared seed hair of step (3) were mixed and then fermented at 30 ° C. for 2 days. Preparing a primary solution;

(5) After mixing 85 L of the prepared primary immersion solution of step (4), 70 L of the prepared mixed extract of step (1), 40 kg of rice, 1 kg of coenzyme, and 0.3 kg of yeast, were mixed at 30 ° C. Fermentation for days to prepare a second immersion solution; And

(6) may comprise the step of distilling and preparing the secondary immersion solution prepared in step (5) and filtering.

The present invention also provides a trigeminal vinegar distilled liquor prepared by the above method.

Hereinafter, the present invention will be described in more detail based on the following Preparation Examples and Examples. However, the following Preparation Examples and Examples are only for illustrating the present invention and the scope of the present invention is not limited thereto.

Production Example  1: trichophyte distilled liquor

(1) Preparation of Mixed Extract (Step 1)

Trigeminal foliar leaves were prepared by drying at 45 ° C. until the water content was within 10% (v / w). Geumhwagyu petal was prepared by drying at 30 ℃ until the water content is within 10% (v / w). The dried Trichophyte leaf and Geumgyugyu petals, dolomite and distilled water were added at a ratio of 1: 1: 1: 30 (w: w: w: v), and were extracted at 40 ° C. for 48 hours, followed by filtration. Mixed extracts were prepared.

(2) Entry manufacturing stage (second process)

100 kg of organic domestic rice is increased at 100 ° C. for 50 minutes, and then cooled to room temperature (25 ° C.), and 0.2% of the weight of the cooled rice ( Aspergillus) kawachii , Chungmu fermentation) after sowing for 15 hours at 40 ℃, granulated and fermented for 15 hours, a total of 30 hours combined with the fermentation time and granulated fermentation time to prepare the entry.

(3) Main hair manufacturing step (3rd process)

15 L of mixed extract prepared in step (1) and yeast ( Saccharomyces) cerevisiae ,) 0.02 kg were mixed and fermented at 30 ° C. for 2 days to prepare a hair seed.

(4) 1st immersion manufacturing process (4th process)

60 L of the mixed extract prepared in the step (1) and 5 L of the prepared seed hair of the step (3) were mixed with 20 kg of the immigration prepared in the immigration step, followed by fermentation at 30 ° C. for 2 days. The amount was prepared.

(5) Second immersion solution manufacturing step (5th process)

40 kg of rice, 70 L of the mixed extract prepared in step (1), 1 kg of coenzyme (titer 1,800 SP) and 0.3 kg of yeast (titer 300 SP) are mixed with the first immersion prepared in the first immersion preparation step. One mixture was fermented at 30 ° C. for 5 days to prepare a secondary dip.

(6) Distillation Step (Sixth Step)

Distilled liquor prepared by distilling the secondary immersion prepared in the secondary immersion was prepared by adding 0.2 g / L of activated carbon to the distilled liquor adjusted to an alcohol concentration of 40% for 20 hours at -15 ° C. After standing, the distilled liquor was manufactured by filtering with a 45 micrometer membrane filter.

Comparative example  1. Manufacture of distilled spirits

Distilled liquor was prepared by the method of Preparation Example 1, but distilled liquor was prepared using distilled water instead of the mixed extract in steps (3), (4) and (5).

Comparative example  2. Manufacture of Distilled Spirits

To prepare a distilled liquor by the method of Preparation Example 1, the extract extracted by adding the trichophyllum, dolomite and distilled water in a ratio of 1: 1: 30 (w: w: v) in the step (1) without using the Geumhwagyu petals Distilled spirit was prepared using.

Comparative example  3. Manufacture of Distilled Spirits

To prepare a distilled liquor by the method of Preparation Example 1, in the preparation of the mixed extract of step (1) was used dolomite and germanium stone without dolomite, trigeminal leaf vinegar, petals of gold coins, elvan, germanium stone and distilled water 1 Distilled liquor was prepared using the mixed extract prepared by adding the ratio of 1: 1: 0.5: 0.5: 30 (w: w: w: w: v).

Example  1. Distilled spirit sensory test

The distilled liquor of Preparation Example 1 and the distilled liquor of the comparative examples were tested by the 5-point grading method for 30 adult men and women: 1: bad, 2: a little bad, 3: moderate, 4: a little good, 5: good. The preference for the off-flavor and bitter taste was higher when the off-flavor and bitter taste were stronger.

Distilled spirit sensory test results division incense flavor Off-flavor bitter Overall preference Preparation Example 1 4.4 ± 0.1 4.7 ± 0.1 1.0 ± 0.3 0.9 ± 0.1 4.6 ± 0.2 Comparative Example 1 3.9 ± 0.1 3.6 ± 0.2 3.6 ± 0.2 4.0 ± 0.3 3.0 ± 0.3 Comparative Example 2 4.2 ± 0.2 4.1 ± 0.1 2.2 ± 0.2 1.8 ± 0.2 3.9 ± 0.1 Comparative Example 3 4.1 ± 0.2 4.1 ± 0.2 2.8 ± 0.3 2.6 ± 0.3 3.6 ± 0.2

Sensory test results of the distilled spirit is shown in Table 1. As can be seen in Table 1, in the degree of preference for flavor and taste, the distilled spirit of Preparation Example 1 showed the highest score compared to the distilled spirit of Comparative Examples. In addition, in the degree of preference for off-flavor and bitter taste, Preparation Example 1 shows the lowest score compared to the comparative examples, it was confirmed that the distilled liquor prepared under the conditions of Preparation Example 1 can effectively reduce off-flavor and bitter taste. In addition, the distilled spirit of Preparation Example 1 exhibited a high score of 4.6 also in the general preference, it was confirmed that the production of the distilled beverage under the conditions of Preparation Example 1 is more preferred by consumers.

Although preparation examples and examples of the present invention have been presented above, the present invention is not limited thereto, and various modifications can be made within the scope of the present invention, and such modifications will belong to the claims of the present invention described below.

Claims (5)

(1) extracting a mixture of three trifolium vinegar, Geumhwagyu petal, dolomite and water and then filtering to prepare a mixed extract;
(2) cooling the rice after cooking, and adding fermentation to the cooled rice and fermenting it to prepare entry;
(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;
(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;
(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And
(6) a method of preparing trigeminal vinegar distilled liquor, comprising distilling the prepared secondary immersion solution of step (5) and then preparing and filtration.
The method of claim 1, wherein the mixed extract of step (1) is 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2: 27 to 33 (w: w: w: v) After mixing at a rate of 35 ~ 45 ℃ 44 ~ 52 hours after the extraction method of trigeminal vinegar distilled spirit characterized in that it is prepared by filtration.
The method of claim 2,
(1) Mix Trilobite, Geumhwagyu Petal, Dolomite and Water at a ratio of 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) and then 44 ~ at 35 ~ 45 ℃. Extracting for 52 hours and then filtering to prepare a mixed extract;
(2) adding 80 to 120 kg of rice and cooling it, adding 0.1 to 0.3% of the final weight to the cooled rice, and then fermenting to prepare entry;
(3) mixing 13 ~ 17 L of the prepared mixed extract of step (1), 8 ~ 12 kg of the prepared entry of step (2) and 0.01 ~ 0.03 kg of yeast are mixed and fermented to prepare a main hair;
(4) 55 ~ 65 L of the mixed extract prepared in step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) are mixed and then fermented. Preparing a primary solution;
(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting to prepare a second solution; And
(6) a method of preparing trigeminal vinegar distilled liquor, comprising distilling the prepared secondary immersion solution of step (5) and then preparing and filtration.
The method of claim 3,
(1) Dry trigeminal foliar leaves until the moisture content is within 8-12% (v / w) at 40 ~ 50 ℃, and the water content is within 8 ~ 12% (v / w) at 25 ~ 35 ℃. Until the mixture of dried Geumgyuum petals, dolomite and water at a ratio of 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) and then 44 ~ 52 hours at 35 ~ 45 ℃. Extracting and filtering to prepare a mixed extract;
(2) 80-120 kg of rice is increased at 90-110 ° C. for 40-60 minutes and then cooled to 20-30 ° C., after adding 0.1-0.3% of the final weight to the cooled rice, 37-43 Fermentation at 27 ° C. for 33 hours to prepare entry;
(3) 13 ~ 17 L of the mixed extract prepared in step (1), 8 ~ 12 kg of the prepared entry of step (2) and yeast 0.01 ~ 0.03 kg after mixing for 1 to 3 days at 27 ~ 33 ℃ Fermentation to prepare a hair seed;
(4) mixed 55 ~ 65 L of the prepared extract of step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) after mixing 27 ~ Fermenting at 33 ° C. for 1 to 3 days to prepare a first immersion solution;
(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting at 27-33 ° C. for 4-6 days to prepare a secondary immersion solution; And
(6) a method of preparing trigeminal vinegar distilled liquor, comprising distilling the prepared secondary immersion solution of step (5) and then preparing and filtration.
A trigeminal vinegar distilled liquor prepared by the method of any one of claims 1 to 4.