KR20200097874A - Black soju and manufaturing process thereof - Google Patents

Abstract

In the present invention, disclosed are a new black soju and a producing method thereof. The method adds water to spirits containing 95% alcohol to prepare an undiluted leaching liquor solution containing 40% alcohol, adds extracts of Helianthus tuberosus, Codonopsis lanceolate, and Glechoma grandis sprout and a mulberry concentrate containing medicinal ingredients to the undiluted leaching liquor solution and then age them, and adds a black garlic extract to the aged undiluted leaching liquor solution and blend them. The black soju, unlike the existing colorless soju, has a block color to meet the taste of a consumer while adding medicinal ingredients useful to the human body, thereby promoting the health of the consumer when ingested. The producing method of black soju according to the present invention comprises: an undiluted leaching liquor solution preparing step of preparing an undiluted leaching liquor solution containing 40% alcohol by adding water to sprits containing 95% alcohol; a medicinal ingredient mixing step of adding and mixing a Helianthus tuberosus extract, a Codonopsis lanceolate extract, a Glechoma grandis sprout extract, and a mulberry concentrate into the undiluted leaching liquor solution containing 40% alcohol prepared in the undiluted leaching liquor solution preparing step in a predetermined ratio; an aging step of aging the undiluted leaching liquor solution mixed with the medicinal ingredients for 5 to 10 days in a cool and dark condition; and a black soju completing step of adding fructose and a black garlic extract to the aged undiluted leaching liquor solution in a certain ratio and blending with stirring evenly to produce black soju.

Description

Black soju and its manufacturing method {Black soju and manufaturing process thereof}

It relates to black soju (黑燒酒) and its manufacturing method. More specifically, water is added to alcohol containing 95% alcohol to prepare a 40% leached liquor stock solution, and a medicinal ingredient is added to the leach liquor. Containing pork potato, deodeok, extract and mulberry concentrate are added and aged, and then black garlic extract is added to the aged leachate and blended to make it black unlike existing colorless soju. On the other hand, it relates to black soju and a method of manufacturing the same so as to promote the health of consumers when ingested by adding medicinal ingredients useful to the human body.

In general, alcohol is a representative fermented food that shares the civilization and history of mankind, and is divided into several categories according to manufacturing methods and raw materials for each culture. In particular, Korea has developed fermentation and aging techniques for food since ancient times. The technique of making alcohol was quickly established.

Among them, soju is a drink that Koreans have been drinking for a long time.Generally commercially available 25% by volume dilute soju, dilute soju with various alcohol levels and flavors developed in recent years, and traditional distilled soju are currently developed. have.

Soju is generally divided into distillation and dilution according to the distillation method. Distilled soju is manufactured using a single-stage still used to manufacture conventional soju. Specifically, rice, barley, sweet potatoes, and rice containing a lot of starch, It is prepared by boiling or steaming starchy raw materials such as buckwheat and gelatinizing it, making it into sugar using fungal enzymes such as yeast, fermenting it with the addition of base liquor, and distilling it again 1-2 times through a still.

On the other hand, diluted soju is manufactured by mixing water with high alcohol concentration and lowering the alcohol content constantly.Neutral alcohol made from grains and documents as fermentation raw materials or grain alcohol made from grains are saccharified and fermented. And distilled and diluted to a concentration of about 25% by volume.

In general, the dilute soju is prepared by diluting the casting water in alcohol, deodorizing it with a deodorant, and adding an additive after filtering.

In addition, traditional liquor is divided into brewed liquor, distilled liquor, mixed liquor, and mixed liquor according to the manufacturing method, and it is divided into pure grain liquor and medicinal gahyanggok liquor according to the materials used.Sungok liquor is divided into Danyang liquor, Leeyang liquor, and Samyang liquor according to the manufacturing process. It is divided into general stock and property stock according to the following.

The above-described traditional liquor is manufactured in small quantities by a method of in-house handicraft depending on each region, and is popular like makgeolli and Dongdong liquor, but is difficult to preserve for a long period of time. Compared to that, it has weaker competitiveness.

On the other hand, due to the recent improvement in living standards and increasing interest in health, consumers enjoy liquor as a taste and aroma, but prefer liquor with enhanced health functions, especially due to increased interest in health and nutrition. Therefore, the development of alcohol containing various medicinal ingredients along with drinking is urgently required, and among traditional liquors, medicinal flavored liquor, which can use various herbal medicines or natural products as raw materials, is of interest.

These traditional liquors can be classified into traditional distilled liquor and traditional fermented liquor according to the manufacturing method. Although traditional fermented liquor has a unique taste and aroma depending on the ingredients added, it is unfamiliar with the unique taste and aroma of the liquor. It is being ignored by consumers and foreigners. Due to the characteristics of traditional fermented liquor, fermentation and aging time are long, and since grains are used as raw materials, the shelf life is short.

On the other hand, garlic has been widely used as a seasoning spice and medicine for thousands of years in ancient Egypt, Greece, India, Rome, and China, and our ancestors have also used garlic as a spice, gangjeong, and tonic food for thousands of years. It is consumed as a supplement and functional food.

Examining the useful effects of garlic, various antibacterial and anti-mutagenic effects, arteriosclerosis improvement, immunity enhancement and anticancer action, diuretic and intestinal action, blood pressure and cholesterol lowering effect, calcium absorption enhancement, vitamin C protective action, The therapeutic efficacy of beriberi disease, antioxidant activity, endurance and stamina enhancing effects have been reported. Recently, it has been discovered that garlic promotes the detection and physiological activity of various physiologically active substances, and its consumption demand is steadily increasing as the dietary level improves, but its consumption is limited due to the peculiar smell of garlic. As it is concentrated in May-June, interest in black garlic is growing as a new garlic processing method due to reasons such as falling prices due to flood shipments.

On the other hand, as a technology related to a method of manufacturing alcohol using black garlic, Korean Patent Application Publication No. 10-2012-0041413 (name: black garlic makgeolli manufacturing method, hereinafter referred to as'prior technology') has been proposed.

The prior art is the'entry manufacturing process in which Aspergillus kawacchii seeds are inoculated and cultured in steamed rice made from rice, and purified water and dried yeast (Saccharomyces cerevisiae) are added to the country and then fermented to produce a stalk. Process, rice is first put in a steam pot, black garlic is put on top of it, and then it is steamed together, and then the mash and purified water are added together, followed by fermentation and aging process to stabilize black garlic, and makgeolli that stabilizes black garlic. The main point of the technical construction is to include the process and the process of brewing and bottling the aged black garlic liquor stock solution.

In the above-described prior art, it is estimated that there is an advantage in that aroma and taste are improved compared to general makgeolli, but there is a problem in applying it to the production of soju because black garlic is applied in a manner of increasing it with rice.

1. Korean Patent Application Laid-Open Publication No. 10-2012-0041413, "Method of manufacturing black garlic makgeolli".

The present invention is to solve such a problem, the purpose of which is to prepare a leachate liquor containing 40% alcoholic alcohol component by adding water to a 95% alcoholic spirit, and to a pig containing medicinal ingredients in the leachate liquor By adding and aging the extracts of potatoes, deodeok, and mulberry sprouts and mulberry concentrate, and then adding black garlic extract to the aged leachate juice and blending them, unlike the existing colorless soju, it has a black color to the consumer's taste. It is to provide a new black soju that can be met.

Another object of the present invention is to provide a new black soju that promotes the health of consumers when ingested by adding useful medicinal ingredients to the human body.

Another object of the present invention is to provide a new method for producing black soju in which a medicinal ingredient is added while having a black color.

In order to achieve the above object, the manufacturing method of black soju according to the present invention comprises the step of preparing a leached liquor stock solution of 40% alcohol component by adding water to alcohol containing 95% alcohol component; A medicinal ingredient mixing step of adding and mixing pig potato extract, deodeok extract, long bottle sprout extract, and mulberry concentrate to the 40% of the alcoholic extract prepared in the step of preparing the leachate extract; A aging step of aging the leachate juice mixed with medicinal ingredients for 5 to 10 days in a cool and dark (冷暗) condition; It consists of a black soju completion step of adding fructose and black garlic extract to the aged leachate stock solution in a certain ratio and blending with stirring evenly to produce black soju.

In the present invention, the pork potato extract and deodeok extract added in the step of mixing the medicinal ingredients are respectively pulverized and compressed raw pork potato and deodeok to extract pork potato juice and deodeok juice, and the extracted pork potato juice and deodeok It is obtained by heating and concentrating the raw juice, cooling it, and then filtering it; The extract is obtained by adding water at a ratio of 31 kg to 1 kg of dried long prickly pear sprouts, followed by pressure bathing.

In the present invention, the black garlic extract added to the black soju completion step is obtained by adding water at a ratio of 220 kg to 20 kg of black garlic, followed by pressure bathing.

Black soju according to the present invention is prepared by the above-described manufacturing method, and has a characteristic of adding a medicinal ingredient while having a black color.

When the present invention is applied, water is added to alcohol containing 95% alcohol to prepare a leached liquor solution containing 40% of alcoholic alcohol component, and extracts of pork potato, deodeok, and long prickly pear sprout containing medicinal ingredients in the leach liquor extract. The black soju can meet the tastes of various consumers because it has a black color, unlike the existing colorless soju, by adding and aging black garlic extract to the aged leachate juice after aging and adding and aging. Because the medicinal ingredients useful for the human body contained in pork potato, deodeok, longbowl, mulberry and black garlic are added to the intake, it is possible to promote the health of consumers.

A preferred embodiment of the present invention will be described in more detail.

In the manufacturing method of black soju according to the present invention, first, alcohol containing 95% alcohol is prepared, and water is added to the prepared alcohol to prepare a 40% leachable liquor stock solution (leaching liquor stock solution preparation step).

Then, pork potato extract, deodeok extract, long bottle sprout extract, and mulberry concentrate are added in a certain ratio to the leached liquor liquor of 40% of the alcohol component prepared in the leachate liquor preparation step and mixed (medicinal ingredient mixing step).

While going through the step of mixing the medicinal ingredients, the leachate juice in which the medicinal ingredients are mixed is aged for 5 to 10 days in a cool dark condition (aging step), and fructose and black garlic extract are added to the aged leachate stock solution at a certain ratio. By adding and blending while stirring evenly (black soju completion step), black soju according to the present invention is prepared.

In the manufacturing method of black soju according to the present invention, the pork potato extract and deodeok extract added in the step of mixing the medicinal ingredients are respectively pulverized and compressed raw pork potato and deodeok to extract pork potato juice and deodeok juice, and extracted It is obtained by heating and concentrating the resulting pork potato juice and deodeoksaeng juice, cooling it, and then filtering it. The extract is obtained by adding water in a ratio of 31 kg to 1 kg of dried long flower buds, followed by pressure bathing.

In addition, the black garlic extract added to the black soju completion step in the production method of black soju according to the present invention is obtained by adding water in a ratio of 220 kg to 20 kg of black garlic, followed by a pressure bath.

Pork potato (Jerusalem artichoke), which is applied as one of the medicinal ingredients in the present invention, is a perennial plant of the Asteraceae family native to North America, and the main component is inulin, a fructose polymer, which is about 75 of dried pork potato tubers. Accounts for %.

The structure of Inulin is a fructose polymer, where β-D-fructofuranose binds to β-1,2 and D-glucose α-1,2 is bonded to the non-reducing terminal. Because it is bound, it is not decomposed by human gastric juice and digestive enzymes, but is fermented by intestinal microorganisms, which is known to be effective in improving the intestinal environment and promoting bowel function.

In addition, even if inulin is decomposed in fructose form, it does not increase blood sugar and has low caloric content (1.0-1.5 kcal/g). It has an effect of improving obesity, reducing triglycerides, inhibiting the occurrence of colon cancer, etc., and pancreatic cells (HIT-T15cell ), it has been reported that porcine potato extract significantly increases the insulin secretion ability.

Such pork potatoes do not contain starch, but contain about 14% of inulin, a polymer of fructose as sugar. Unlike starch, inulin cannot be decomposed by the digestive enzymes of the human body. Fructose from which inulin is decomposed is difficult to digest, so it can be safely provided to people with diabetes and can be used as a diabetic diet.

As such, pork potatoes are known to exhibit various effects such as anti-diabetes, anti-aging, anti-cancer, anti-inflammatory, and immune function improvement because they contain various physiologically active substances and antioxidants.

Deodeok (Codonopsis lanceolata), which is applied as one of the medicinal ingredients in the present invention, is called sasam (沙參) and has been widely used as a substitute for ginseng from ancient times. Since it is effective in Jinhae, expectorant, detoxification, asthma, pulmonary tuberculosis, anti-ulcer, tonsillitis, etc., in oriental treatment, there is generally fever and dry mouth. When you have lung fever, cough and phlegm, as well as when you vomit blood, the bronchi It is used as a medicinal material, and as described in the manufacturing method of Deodeokcha (Registration Patent No. 10-0789327), blood cholesterol reduction, coercion, respiratory excitation, fatigue recovery promotion, blood sugar increase, etc. were experimentally revealed. I lost. Coughing with fever due to lack of lung-eum, dry mouth and thirst, long cough, pneumonia, mastitis, spear, swelling, lobster, and other cancer prevention and improvement It is also known to be effective.

In the present invention, the longbyeong flower herb, which is applied as one of the medicinal ingredients, is used in domestic private sectors to treat tree species, detoxification, malaria, hemoptysis, hematopoiesis, rheumatic pain, and childhood anemia. )The Great Dictionary, pp.844. Younglimsa, Seoul), in China, it is used as a treatment for pain relief, detoxification, anti-inflammatory, antipyretic, scurvy, anti-ulcer, astringent, heart, cleansing, cleansing, sweating, diuresis, expectorant disease (Duke, JA, MJB Bogenschutz-Godwin, J. duCellier, P.-AK Duke. (2002) Handbook of Medicinal Herbs. 2nd Ed. pp.355-356).

Currently in Korea, patents for the treatment and prevention of obesity (Kwak et al. 2003. Active fraction composition for treating and/or preventing obesity obtained from herbal medicine resources 10-2003-0032751) and immunity enhancement and There is an application for the prevention of arteriosclerosis (Park and Kim. 2003. Immunity enhancement and arteriosclerosis prevention and treatment composition comprising extract of Geumjeoncho. 10-2003-0059681).

Mulberry, which is applied as one of the medicinal ingredients in the present invention, is a fruit of Morus alba L., a deciduous tree belonging to the Moraceae family, and the color of the fruit is black or magenta from May to June. It is collected when indicated and edible or dried and used as a herbal medicine.

Audi extract is antioxidant, anti-hepatic and anti-diabetic such as polyphenol, flavonoids, stilbenes, prenylflavonoids, coumarin and deoxynojirimycine. As it contains physiologically active substances, it is gaining popularity as a functional food material, and is known to exhibit several physiological actions such as anti-diabetes, anti-inflammatory and antihyperlipidemia.

In addition, since Audi contains antioxidants, it is known to be effective in preventing or preventing aging by delaying or preventing fat oxidation, and preventing or delaying cancer and cardiovascular diseases.

On the other hand, black garlic, which is applied as one of the medicinal ingredients in the present invention, can be obtained by self-fermenting at a certain temperature and humidity without using any additives to remove the spicy taste of white garlic without losing the physiological activity of white garlic. It is known that during the fermentation process, the unpleasant odor peculiar to white garlic disappears completely, and the antioxidant power is increased by about 10 times compared to raw garlic without destroying the original active ingredient of white garlic.

In addition, S-allyl cysteine, which is effective in preventing cancer, suppressing cholesterol, improving arteriosclerosis, preventing heart disease, and preventing Alzheimer's, is produced in black garlic, and suppresses cholesterol oxidation, inhibits free radicals, and prevents arteriosclerosis. It is known that the content of polyphenol compounds in which there is a large increase.

In order to prepare black soju according to the present invention, it was carried out as follows.

Example

To 320 ℓ of alcohol containing 95% alcohol, 440 L of water filtered with 500 g of activated carbon was added and diluted, and then filtered to prepare 758 L of leachate liquor containing 40% alcohol.

Separately, 25kg of raw pork potato and 7kg of Deodeok are pulverized and compressed to extract pork potato juice and Deodeoksaeng juice, and the extracted pork potato juice and Deodeoksaeng juice are heated and concentrated, filtered, and 4.2 kg of pork potato extract and 1.2 kg of deodeok extract was obtained, and 0.5 kg of mulberry concentrate was prepared.

In addition, 31 kg of water was added to 1 kg of dried sprouts, followed by pressure bath to obtain 30 kg of sprout extract. 220 kg of water was added to 20 kg of black garlic, followed by pressure bath to obtain 212.7 L of black garlic extract.

Add 4.2 kg of pork potato extract, 1.2 kg of Deodeok extract, 30 kg of sprout extract, and 0.5 kg of mulberry concentrate to 758ℓ of leachate juice containing 40% alcohol, and mix and dilute with 39% alcohol. It was aged for 7 days at.

21 kg of fructose and 212.7 liters of black garlic extract were added to the aged leachate stock solution with medicinal ingredients added, followed by blending with stirring evenly to prepare 985 liters of black soju with 30% alcohol component.

When it is desired to control the alcohol content of black soju prepared as described above, black soju extract, not water, may be added to the leachated liquor stock to which the medicinal ingredients are added.

A photograph comparing the colors of black soju according to the present invention and conventional soju prepared as described above is shown in Figure 1 below.

Figure 1. Color comparison of black soju (left) and conventional soju (right) according to the present invention

As compared in Figure 1 above, the black soju according to the present invention has a black color compared to the existing soju, so it can meet the tastes of various consumers, and in addition to the alcohol component in soju, pork potato, deodeok, longbowl flower bud, Since various medicinal ingredients extracted from mulberry and black garlic are added, it is possible to promote the health of consumers when ingested.

Claims (4)

A step of preparing a leached liquor stock liquor comprising 40% of an alcoholic alcohol component by adding water to an alcohol containing 95% alcohol;
A medicinal ingredient mixing step of adding and mixing pig potato extract, deodeok extract, long bottle sprout extract, and mulberry concentrate to the 40% of the alcoholic extract prepared in the step of preparing the leachate extract;
A aging step of aging the leachate juice mixed with medicinal ingredients for 5 to 10 days in a cool and dark (冷暗) condition;
A method for producing black soju, comprising the step of preparing black soju by adding fructose and black garlic extract in a predetermined ratio to the aged leachate stock solution and blending with stirring evenly. The method of claim 1,
Pork potato extract and deodeok extract added in the step of mixing the medicinal ingredients are respectively pulverized and compressed raw pork potato and deodeok to extract pork potato juice and deodeok juice, and heated the extracted pork potato juice and deodeok juice. -Obtained by concentrating, cooling and then filtration;
A method for producing black soju, characterized in that the extract is obtained by adding water at a ratio of 31 kg to 1 kg of dried long blotched sprouts, followed by pressure bathing. The method of claim 1,
The black garlic extract added to the black soju completion step is obtained by adding water in a ratio of 220 kg to 20 kg of black garlic, followed by pressure bathing. Black soju, characterized in that it is produced by the manufacturing method according to any one of claims 1 to 3, and has a black color, unlike conventional soju, while adding medicinal ingredients.