KR20210000620A - mixpup manufacturing method - Google Patents

mixpup manufacturing method Download PDF

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Publication number
KR20210000620A
KR20210000620A KR1020190075993A KR20190075993A KR20210000620A KR 20210000620 A KR20210000620 A KR 20210000620A KR 1020190075993 A KR1020190075993 A KR 1020190075993A KR 20190075993 A KR20190075993 A KR 20190075993A KR 20210000620 A KR20210000620 A KR 20210000620A
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South Korea
Prior art keywords
manufacturing
extract
cocktail
mixpup
alcohol
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KR1020190075993A
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Korean (ko)
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이상호
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이상호
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Priority to KR1020190075993A priority Critical patent/KR20210000620A/en
Publication of KR20210000620A publication Critical patent/KR20210000620A/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients
    • B01F2101/16—Mixing wine or other alcoholic beverages; Mixing ingredients thereof
    • B01F2215/007—

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Toxicology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

The present invention relates to an extract for those who are susceptible to alcohol and prefer low alcohol drinks.

Description

믹스펍 제조방법{mixpup manufacturing method}Mixpup manufacturing method {mixpup manufacturing method}

본 발명은 칵테일 추출액 제조에 관한 것으로 더욱 상세하게는 알코올성분 주류에 칵테일제조 이전의 추출액을 혼합하여 저알코올 칵테일 제공하는 기술에 관한 것이다.The present invention relates to the preparation of a cocktail extract, and more particularly, to a technology for providing a low-alcohol cocktail by mixing an extract prior to preparation of a cocktail with an alcoholic alcoholic beverage.

종래에는 규격화된 칵테일 추출액을 통해 Conventionally, through standardized cocktail extract,

일반적으로 여성분인 경우 알코올성분에 약하기 때문에 저알코올 주류를 선호하고 있으며, 칵테일에 대한 긍정적인 의식을 가지고 고알코올에 칵테일 의식을 저하시키려고 하고 있다. In general, women prefer low-alcohol liquor because they are weak against alcohol, and try to lower their consciousness of high alcohol cocktails with a positive consciousness about cocktails.

알코올에 약한 사람들을 위해 농도를 낮추고 달달하게 칵테일 형태로 제조를 할 수 있도록 추출액형태로 만들어놓은 기술을 도입함.For those who are weak in alcohol, the technology is introduced in the form of an extract so that the concentration can be lowered and manufactured in a sweet cocktail form.

일본 공개특허공보 2009-195125호Japanese Patent Application Publication No. 2009-195125 일본 공개특허공보 2009-195122호Japanese Patent Application Publication No. 2009-195122 일본 공개특허공보 2009-153483호Japanese Unexamined Patent Publication No. 2009-153483 일본 공개특허공보 2000-312580호Japanese Unexamined Patent Publication No. 2000-312580

과연 제조하는데 있어서 최고의 비율을 무엇이고 어떤비율이 고객이 원하는 맛일까? 라는 의문점을 갖고 이를 해결해야한다.What is the best ratio in manufacturing and which ratio is the taste that customers want? We have to solve this with the question.

여러가지로 제조하는데서 많은 실험끝에 주관적인(동아리 부원) 면에서 괜찮았다는 효과를 볼 수 있게되었다.After many experiments in manufacturing in various ways, it became possible to see the effect that it was okay in terms of subjective (member of the club).

도1은 본 발명에 따른 믹스펍 제조방법을 도시한 플로우 차트이다.1 is a flow chart showing a method for manufacturing a mix pub according to the present invention.

도1을 참조하여 본 발명에 따른 믹스펍제조에 대해 살피면 아래와 같다.Referring to Figure 1, the production of the mix pub according to the present invention is as follows.

먼저, 액상의 향신료, 시럽, 식용색소를 배합한다(s10).First, liquid spices, syrup, and food coloring are mixed (s10).

여기서 s10단계의 배합은 알코올 도수 별로 구분하여 배합되는데, 이때의 알코올 도수는 10~30도의 범위를 갖도록 배합된다.Here, the blending of step s10 is formulated by dividing by alcohol content, and the alcohol content at this time is formulated to have a range of 10 to 30 degrees.

자외선을 조사하여 살균처리하는 수행단계(s20).Performing step of sterilizing treatment by irradiating ultraviolet rays (s20).

여기서 s20단계에 의해 조사되는 자외선은 배합된 액상의 손상을 방지하고 살균처리를 위해 1~5분동안 조사될 수 있다.Here, the ultraviolet rays irradiated by step s20 may be irradiated for 1 to 5 minutes to prevent damage to the mixed liquid and for sterilization treatment.

원심분리기를 통해 배합된 액상을 혼합하는 단계(s30).Mixing the mixed liquid phase through a centrifuge (s30).

여기서 s30단계에서는 원심분리기의 회전력을 이용하여, 위와 같은 배합된 액상을 혼합하여 칵테일 추출액을 생성하게 된다. 또한, 원심분리기는 1~5분동안 가동될 수 있다.Here, in step s30, a cocktail extract is produced by mixing the above-described liquid phase by using the rotational force of the centrifuge. In addition, the centrifuge can be run for 1 to 5 minutes.

혼합된 칵테일 추출액을 비닐 포장하는 단계(s40).Plastic packaging the mixed cocktail extract (s40).

여기서 s40단계에서는 일측이 개방된 비닐에 칵테일 추출액을 수용하고 개방된 면을 압착하여 진공포장을 하게 된다. 또한, 칵테일 추출액의 용량은 5mm~10mm로 포장이 될 수 있고, 바람직하게는 소주 한 병에 희석되기위한 용량으로 설정될수 있다.Here, in step s40, the cocktail extract is accommodated in a vinyl with one side open, and the open side is compressed to perform vacuum packaging. In addition, the volume of the cocktail extract may be packaged in 5mm to 10mm, and preferably, it may be set to a volume for dilution in a bottle of soju.

애컨데, 소주한 병을 기준으로 하면 칵테일 추출액이 5mm로 설정될 수 있고, 맥주 한 병인 경우, 10mm로 책정될 수 있다.For the first time, based on the bottle of soju, the cocktail extract can be set to 5mm, and for a bottle of beer, it can be set to 10mm.

Claims (1)

a) 액상의 향신료, 시럽, 식용색소, 배합하는 단계;
b) 자외선을 조사하여 살균처리하는 단계;
c) 원심분리기에 수용하여 혼합하는 단계;
d) 혼합된 칵테일 추출액을 비닐 포장하는 단계로 이루어지는 믹스펍이다.a) liquid spices, syrup, food coloring, blending;
b) sterilizing by irradiating ultraviolet rays;
c) mixing by receiving in a centrifuge;
d) It is a mix pub consisting of the step of plastic packaging the mixed cocktail extract.
KR1020190075993A 2019-06-25 2019-06-25 mixpup manufacturing method KR20210000620A (en)

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KR1020190075993A KR20210000620A (en) 2019-06-25 2019-06-25 mixpup manufacturing method

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KR1020190075993A KR20210000620A (en) 2019-06-25 2019-06-25 mixpup manufacturing method

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000312580A (en) 1999-04-30 2000-11-14 Takara Shuzo Co Ltd Juice-containing alcohol beverage
JP2009153483A (en) 2007-12-27 2009-07-16 Asahi Breweries Ltd Lemon juice-containing alcoholic beverage
JP2009195122A (en) 2008-02-19 2009-09-03 Suntory Holdings Ltd Alcoholic drink containing apple juice
JP2009195125A (en) 2008-02-19 2009-09-03 Suntory Holdings Ltd Alcoholic drink containing grape juice

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000312580A (en) 1999-04-30 2000-11-14 Takara Shuzo Co Ltd Juice-containing alcohol beverage
JP2009153483A (en) 2007-12-27 2009-07-16 Asahi Breweries Ltd Lemon juice-containing alcoholic beverage
JP2009195122A (en) 2008-02-19 2009-09-03 Suntory Holdings Ltd Alcoholic drink containing apple juice
JP2009195125A (en) 2008-02-19 2009-09-03 Suntory Holdings Ltd Alcoholic drink containing grape juice

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