KR20210056007A - Manufacturing Method of Distilled Liquor having better taste and flavor - Google Patents

Abstract

The present invention relates to a method for manufacturing distilled liquor having excellent taste and flavor, which comprises the following steps: adding yeast and water to koji and performing cultivation to produce malt liquor (step 1); adding koji and water to the malt liquor and fermenting the mixture to prepare a first-stage soaked malt liquor (step 2); adding hard-boiled rice, steamed sweet potato, a purified enzyme agent, and water to the first-stage soaked malt liquor and performing second stage soaking, aging, and fermentation to acquire aged malt liquor (step 3); distilling the aged malt liquor with a distiller equipped with an air injector to acquire a distilled raw liquor (step 4); adding pear and ginger to the distilled raw liquor and performing filtration to acquire a leached raw liquor (step 5); and adding honey, yacon powder, an apricot extract, and a peach extract to the leached raw liquor and performing filtration to acquire a distilled liquor (step 6). Accordingly, disadvantages of a burnt smell of atmospheric distillation and a light and simple flavor of vacuum distillation are solved, thereby providing an advantage of increasing a soft and deep taste and fragrant aroma.

Description

Manufacturing Method of Distilled Liquor having better taste and flavor}

The present invention relates to a method for producing distilled spirits having excellent taste and aroma, and more particularly, by preparing distilled liquor by a medium pressure distillation method, it is possible to solve the disadvantages of having a burnt smell of atmospheric distillation and of having a light taste and simple aroma of distillation under reduced pressure. It relates to spirits with excellent taste and aroma.

Distillation refers to separating component substances by using the difference in boiling point of a liquid in which several components are mixed.

In general, the higher the temperature, the higher the vapor pressure of the liquid, and the temperature when the vapor pressure of the liquid becomes the same as the outside is called the boiling point. In particular, the boiling point when the external pressure is 1 atmosphere is called the normal boiling point. When the pressure is lowered, the liquid starts to boil at a temperature lower than the normal boiling point, and the method of using this is the vacuum distillation method.

Since vacuum distillation was introduced in the manufacture of distilled soju in Korea in the early 1990s, most liquor distillation is currently selected for distillation, except for folk liquor. It has the advantage of not having a feeling of rejection even if you do not drink it, but the taste is light and the scent is relatively simple.

On the other hand, atmospheric distillation has a rich aroma and taste, and the taste is rough immediately after distillation, but after a long aging, deep taste and aroma are added. It has a strong burnt smell, so it is difficult to drink without ripening.

Korean Registered Patent Publication No. 10-1156026 (2012.06.27.) discloses a method of manufacturing spirits with improved liquor quality by adjusting the degree of reduced pressure.

The manufacturing method of distilled liquor has the advantage of manufacturing distilled liquor with improved liquor quality by controlling the degree of decompression, but it is adjusted to 450 to 550 mmHg at the start of distillation of Takju (matured liquor) to 20% of the total planned distillate. Distillation until reached, the normal pressure or the degree of decompression is reduced to less than 100㎜Hg to obtain 60% of the intended distillation solution, and then the remaining 20% is distilled at a reduced pressure of 500 ~ 600㎜Hg, the manufacturing method has a complex disadvantage. .

KR 10-1156026 B1 2012.06.27.

It is an object of the present invention to provide a method for producing distilled spirits having excellent taste and aroma, which can solve the disadvantages of having a burnt smell of atmospheric distillation and a light taste and simple aroma of distillation under reduced pressure by preparing distilled liquor by the medium pressure distillation method.

In order to achieve the above object, the present invention provides the following means.

The present invention comprises the steps of preparing a base liquor by adding and culturing yeast and water to the country of entry (step 1); The step of preparing a first-stage immersion mash by adding the entry and water to the base liquor and fermenting it (step 2); Adding godubap, steamed sweet potatoes, refined enzymes, and water to the first-stage soaking mash, soaking in second-stage and aging fermentation to obtain a ripened soybean meal (step 3); Distilling the aged liquor using a still equipped with an air injector to obtain a distillate (step 4); Adding pears and ginger to the distilled stock solution and filtering to obtain a leaching stock solution (step 5); And adding honey, yacon powder, apricot extract and peach extract to the leaching stock solution and filtering to obtain distilled liquor (Step 6). It provides a method for producing spirits having excellent taste and aroma, including.

In step 1, 40g of yeast and 12ℓ of water are added to 8kg of entry and cultured at 23~27℃ for 1-3 days to prepare base liquor, and in step 2, 102kg of entry and 170ℓ of water are added to the base liquor. It is fermented at 23~27℃ for 3~6 days to make a first-stage immersion mash.

In the step 3, 210 kg of godubap, 40 kg of increased sweet potato, 500 g of purified enzyme, and 418 ℓ of water were added to the first-stage soaking mash, soaked in two stages, and fermented at 25 to 30°C for 5 to 12 days to obtain a mature sulcus. The godubap is soaked by immersing rice in the gondre extract for 14 to 16 hours, and the soaked rice is put in a steamer and then steamed, and the gondre extract is prepared by adding 30 to 50 parts by weight of gondre to 100 parts by weight of water and 80 to 90 It is prepared by heating at °C for 5 to 6 hours.

The step 4 is to obtain a distilled stock solution by distilling the aging mud at 400 to 440 mmHg at 65 to 70°C using a still equipped with an air injector.

In step 5, 4 to 6 parts by weight of pear and 0.1 to 1 part by weight of ginger are added to 100 parts by weight of the distillation stock solution and filtered after 90 to 100 days have elapsed at 15 to 20°C, and the step 6 is 0.1 to 1 part by weight of honey, 0.1 to 1 part by weight of yacon powder, 0.1 to 1 part by weight of apricot extract and 0.1 to 1 part by weight of peach extract were added to 100 parts by weight of the leaching stock solution, and 1 to 2 days elapsed at 15 to 20°C. After filtration, a distilled liquor having an alcohol concentration of 25 to 52% is obtained.

In the step 1, 80 g of chrysanthemum, 80 g of wolfberry and 80 g of pine needles are additionally included in the preparation of the base liquor, and in the step 2, 100 g of turmeric and 100 g of butterbur leaf powder are additionally included in the production of the first stage soaked mash.

The method for preparing distilled spirits having excellent taste and aroma according to the present invention solves the disadvantages of having a burnt smell of atmospheric distillation and a simple taste of distillation under reduced pressure by producing distilled liquor by the medium pressure distillation method, thereby providing a soft, deep taste and a fragrant aroma. There is an improved advantage.

Hereinafter, the present invention will be described in detail.

If the distilled liquor is prepared by atmospheric distillation, there is a disadvantage that the burnt smell occurs, and if the distilled liquor is prepared by distillation under reduced pressure to solve this problem, the burnt nae can be reduced to some extent, but the taste is light and the smell is simple.

The present invention is characterized by providing a method for producing distilled spirits having excellent taste and aroma, which can solve the disadvantages of the burnt smell of atmospheric distillation and the light taste and simple aroma of the reduced pressure distillation by preparing distilled liquor by the medium pressure distillation method.

First, a description will be given of a method for preparing spirits having excellent taste and aroma according to the present invention.

The method for producing spirits having excellent taste and aroma of the present invention,

Adding yeast and water to the country and culturing it to prepare a base liquor (step 1);

The step of preparing a first-stage immersion mash by adding the entry and water to the base liquor and fermenting it (step 2);

Adding godubap, steamed sweet potatoes, refined enzymes, and water to the first-stage soaking mash, soaking in second-stage and aging fermentation to obtain a ripened soybean meal (step 3);

Distilling the aged liquor using a still equipped with an air injector to obtain a distillate (step 4);

Adding pears and ginger to the distilled stock solution and filtering to obtain a leaching stock solution (step 5); And

Adding honey, yacon powder, apricot extract and peach extract to the leaching stock solution and filtering to obtain distilled liquor (step 6);

Includes.

In the step 1, 40g of yeast and 12ℓ of water are added to 8 kg of entry, and cultured at 23 to 27° C. for 1 to 3 days to prepare a base liquor.

When preparing the base liquor, 80 g of chrysanthemum, 80 g of wolfberry and 80 g of pine needles may be additionally included.

The present invention has the advantage of reducing the bitter taste of distilled spirits by additionally including chrysanthemum, wolfberry and pine needles when preparing brewed liquor.

The chrysanthemum is a perennial herb belonging to the asteraceae family (Compositae) and mainly uses flowers for edible or medicinal purposes. It is also called the name of Gunja and Jungyanghwa, and wild chrysanthemums are also called wild chrysanthemums. Chrysanthemum can be used in various ways as chrysanthemum liquor, chrysanthemum jeon, and tea. The pharmacological action of chrysanthemum has functions such as promoting blood circulation, warming, and pain relief. Antipyretic, detoxification, pain relief, and anti-inflammatory, it is also used for loss of hair, fever, headache, dizziness, ringing in the ears, eye disease, and tumor pain.

The goji berries have traditionally been known for their efficacy in preventing diseases (liver, kidney, blood pressure improvement, diabetes, etc.) and restoring energy (dizziness, neurological diseases, etc.), and the main active ingredients include betaine and zeaxanthin. ), β-sitosterol, physalien, and cholin, among which are known as the most representative ingredients are betaine and zeaxanthin. Betaine is water-soluble and is present in tea or hot water using water as a solvent, and zeaxanthin is oil-soluble and is a major functional component extracted from organic solvents such as ethanol.

The pine needles refer to the leaves of pine trees, and contain large amounts of ascorbic acid, vitamins A, B and K, flavonoids, anthocyanins, carbohydrates, iron, and various amino acids, and are known to be effective in anticancer, anemia, and stomach ulcers. In addition, it is known that phytoncide has a bactericidal effect and is effective in recovering from fatigue by facilitating metabolism.

The step 2 is a step of preparing a first-stage immersion mash by adding 102 kg of entry and 170 ℓ of water to the base liquor and then fermenting at 23 to 27°C for 3 to 6 days.

When manufacturing the first stage immersion mash, 100g of turmeric and 100g of coltsfoot leaf powder may be additionally included.

The present invention has the advantage of further improving the scent of spirits by additionally including turmeric and butterbur leaf powder during the manufacture of one-stage immersion mash.

The turmeric refers to a tuber root of Curcuma longa Linne (畺黃) of the ginger family as it is, or steamed and dried after removing the bark. It is naturally grown or cultivated in the southern regions of Korea, southern China, India, and Southeast Asia. When mixed with alcohol, the name is given as yellow gold. It is similar in shape to Asul, and it is also called magic because it treats diseases of horses. This medicine has a peculiar odor, turns the saliva yellow when chewed, is irritating, and tastes spicy and bitter, and is cool in nature. Turmeric communicates energy and helps blood circulation to treat menstrual pain, menstrual irregularities, side pain, hemoemia, nosebleeds, blood urine, clears the mind, removes the stuffy things in the chest and abdomen, promotes bile secretion, and treats gallbladder stones. Pharmacological action has been reported to reduce bile secretion, facilitation of excretion, and lump formation in the coronary artery. Appearance can be divided into main root stem and side root stem. The main root stem is ovate, and the side root stem is a cylindrical shape with dull ends, slightly bent, and some have lateral roots, and there are rims. It is yellowish brown and glossy. The skin removed is dark orange-red and has orange-red powder on the outer surface. Turmeric is used as a dye and food coloring material, and is a raw material for Indian curry. In Japan, turmeric is used as a coloring material for pickled radish, and it is cultivated as a special crop in Okinawa, Japan, which is known as a world-class longevity village, and is used as a health food.

The butterbur is to use outposts including roots, leaves and stems. These butterbur is a material with a strong bitter taste and is also called mush depending on the region. These butterbur is called Bongduchae (蜂斗菜) in oriental medicine, and has the characteristic of growing into male and female different trees. These coltsfoot, niacin, sodium, protein, sugar, beta-carotene, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, dietary fiber, zinc, folic acid, phosphorus, lipids, iron, potassium, calcium and It has ash as a nutritional component. As a result of the efficacy of butterbur, it has been used as an antitussive to stop coughing in oriental medicine, has excellent detoxification and purifies water to clear water. These butterbur is rich in quercetin, a natural anticancer drug, so it has excellent anticancer action and is said to be effective in relieving pain caused by cancer. In addition, since the antioxidants that remove active oxygen from the body contain polyphenols, butterbur is known to be effective in preventing tumors, inflammation and allergies. It is also known to have a strong anti-inflammatory effect when applied with butterbur to the site of a bruise or poisonous insect bite. In addition, butterbur contains a large amount of choline, which is excellent for detoxifying toxins, so it is effective in preventing food poisoning, and when consumed as a liquid or juice, it is known to act to relieve symptoms of food poisoning. In addition, butterbur is an alkaline food that helps improve the constitution that turns acidic, helps to maintain cholesterol levels normally, and is known to be effective in preventing adult diseases such as arteriosclerosis, cerebral hemorrhage, and cardiovascular disease. In addition, butterbur is rich in calcium, which is beneficial for bone health, has excellent proximal effects, strengthens the stomach, and is effective for respiratory diseases, such as disinfecting phlegm in the body to eliminate asthma. , It is also effective for skin improvement and health.

In the step 3, 210 kg of godubap, 40 kg of increased sweet potato, 500 g of purified enzyme, and 418 ℓ of water were added to the first-stage soaking mash, soaked in two stages, and fermented at 25 to 30°C for 5 to 12 days to obtain a mature sulcus. It is a step to do.

The godubap is soaked by immersing rice in gondre extract for 14 to 16 hours, and is a step of preparing the soaked rice by putting it in a steamer and then steaming it.

The gondre extract is prepared by adding 30 to 50 parts by weight of gondre to 100 parts by weight of water and heating at 80 to 90°C for 5 to 6 hours.

The present invention has the advantage of reducing the poisonous aroma of distilled spirits by using gondre extract instead of water when preparing godubap.

The gondre is a perennial herb belonging to the Asteraceae family, is about 1m high, has straight roots, and branches spread in all directions. The gondre contains proteins, carbohydrates, fats, minerals and vitamins, and is known to have antioxidant effects, anticancer effects, anti-inflammatory effects, and liver protection effects.

The step 4 is a step of distilling the ripening liquor at 400 to 440 mmHg at 65 to 70°C using a still equipped with an air injector to obtain a distilled stock solution.

An aeration device is provided inside the still according to the present invention, so that the air introduced through the air injector is circulated inside the still by the aeration device.

The present invention is characterized in that it is possible to solve the problem of the burnt smell of atmospheric distillation and the light taste of the vacuum distillation and the simple smell by distilling it to 400 to 440 mmHg at 65 to 70°C by continuously injecting air into the still with an air injector. There is this.

Distillation of the aged liquor at a temperature of less than 65°C has a light taste and a simple aroma, and distillation at a temperature exceeding 70°C has a problem in that the spirits are burnt.

Distillation of the aged liquor at a pressure of less than 400㎜Hg has a problem that the taste of the spirit is light and the aroma is simple, and when distilled at a pressure exceeding 440㎜Hg, there is a problem that the spirits are burnt.

Step 5 is a step of adding 4 to 6 parts by weight of pears and 0.1 to 1 parts by weight of ginger to 100 parts by weight of the distillation stock solution, and filtering after 90 to 100 days at 15 to 20°C to obtain a leaching stock solution.

The present invention has the advantage of improving the taste and aroma of distilled spirits by adding pears and ginger to the distilled liquor.

In step 6, 0.1 to 1 part by weight of honey, 0.1 to 1 part by weight of yacon powder, 0.1 to 1 part by weight of apricot extract and 0.1 to 1 part by weight of peach extract are added to 100 parts by weight of the leaching stock solution, and 1 to 1 part by weight at 15 to 20°C. This is a step of obtaining a distilled liquor having an alcohol concentration of 25 to 52% by filtration after 2 days have elapsed.

The present invention has the advantage of having good throat when drinking distilled liquor of a high degree by adding honey, yacon powder, apricot extract, and peach extract to the leachate.

The yacon ( Polymnia sonchifolia ) contains 14 essential nutrients such as beta-carotene, calcium, and carbohydrates, and contains oligosaccharides equivalent to about 10% of the weight. It is a value that is 3 times higher than that, and in particular, the roots (massage roots) contain a lot of oligosaccharides, and among them, fructo-oligo, which is receiving a lot of attention these days, contains a large amount.

The method for preparing distilled spirits having excellent taste and aroma according to the present invention solves the disadvantages of having a burnt smell of atmospheric distillation and a simple taste of distillation under reduced pressure by producing distilled liquor by the medium pressure distillation method, thereby providing a soft, deep taste and a fragrant aroma. There is an improved advantage.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

40g of yeast and 12ℓ of water were added to 8 kg of entry, and cultured at 25° C. for 2 days to prepare base liquor. To the base liquor, 102 kg of entry and 170 ℓ of water were added, and then fermented at 25° C. for 5 days to prepare a first-stage soaking mash. To the first-stage soaking mash, 210 kg of godubap, 40 kg of increased sweet potato, 500 g of purified enzyme, and 418 ℓ of water were added to immerse in two stages, followed by fermentation at 27° C. for 10 days to obtain a ripened sashimi. The godubap was soaked by immersing rice in gondre extract for 14 hours, and was prepared by adding the soaked rice in a steamer and then steaming. The gondre extract was prepared by adding 50 parts by weight of gondre to 100 parts by weight of water and heating at 90°C for 6 hours. Distillation stock solution was obtained by distilling the aging mantle at 420 mmHg at 70°C using a still equipped with an air injector. 6 parts by weight of pear and 1 part by weight of ginger were added to 100 parts by weight of the distilled stock solution, and filtered after 100 days at 20° C. to obtain a leaching stock solution. 1 part by weight of honey, 1 part by weight of yacon powder, 1 part by weight of apricot extract and 1 part by weight of peach extract were added to 100 parts by weight of the leaching stock solution, and filtered after 2 days at 20°C to obtain a distilled liquor having an alcohol concentration of 52%. .

In Example 1, 80g of chrysanthemum, 80g of wolfberry and 80g of pine needles were additionally included in the preparation of the base liquor in Example 1, except that 100g of turmeric and 100g of butterbur leaf powder were additionally included in the production of the first stage marinated mash, and the rest were the same to prepare distilled liquor. .

[Comparative Example 1]

400 g of rice was washed, immersed for 1 hour, drained for 1 hour, increased for 50 minutes, cooled to 32° C., sown, and cultured in an incubator for 40 hours to prepare 400 g of rice. After adding 0.2 g of solid yeast and 70 ml of water to 50 g of the prepared rice wine and incubating for 2 days at 25°C to prepare sulcus, then adding 350 g of the remaining grains and 500 ml of water to the prepared bottling wine, and fermenting at 25°C for 3 days. To prepare a first-stage immersion mash. Wash 1600g of rice in the 1st stage soaking mash prepared above, dip for 1 hour, drain, add godubap and 2630ml of water, which was increased for 50 minutes, and ferment at 25℃ for 5 days to mature 15% of alcohol content. 5,200 ㎖ was prepared. 1,500 ml of 15% alcohol content was put into a 3 liter round flask and distilled under reduced pressure by indirect heating at a reduced pressure of 500 mmHg using a vacuum pump. The distillate began to flow out, and the distillate was distilled at 100㎜Hg while maintaining a reduced pressure of 500㎜Hg up to 100㎖, which corresponds to 20% of the total effluent, and distilling at 100㎜Hg by adjusting the decompression degree from 100㎖ or more. When the distillation effluent reaches 300 ml, which is 60% of the total expected outflow, that is, when the effluent reaches 400 ml by hand, the remaining vacuum distillation is performed by adjusting the decompression level to 600 mmHg using a vacuum pump again, and the distillation effluent is 500 ml. At this time, the distillation under reduced pressure was stopped. The alcohol content was stopped at 10%, and the wake was not separately obtained.

[Experimental Example 1]

The spirits prepared in Examples 1 and 2 and Comparative Example 1 were subjected to sensory tests such as taste, color, aroma, and overall acceptability by a sensory tester. The measurement results are shown in Table 1. The sensory test was measured using a 9-point scale by 30 sensory test personnel with more than 2 years of sensory test experience.

flavor incense color Over the neck Overall preference Example 1 8.7 8.8 8.4 8.6 8.7 Example 2 8.9 8.9 8.6 8.9 8.8 Comparative Example 1 8.1 8.2 8.1 7.3 8.1

As can be seen from Table 1, compared to the spirits of Comparative Example 1, the distilled spirits of Examples 1 and 2 prepared according to the present invention showed a higher score in the overall items of the sensory test.

Claims (6)

Adding yeast and water to the country and culturing it to prepare a base liquor (step 1);
The step of preparing a first-stage immersion mash by adding and fermenting the water to the base liquor (step 2);
Adding godubap, steamed sweet potatoes, refined enzymes, and water to the first-stage soaking mash, immersing them in second-stage, and fermenting them by fermentation (step 3);
Distilling the aged liquor by using a still equipped with an air injector to obtain a distillate (step 4);
Adding pears and ginger to the distilled stock solution and filtering to obtain a leaching stock solution (step 5); And
Adding honey, yacon powder, apricot extract and peach extract to the leaching stock solution and filtering to obtain distilled liquor (step 6);
Containing,
A method of making distilled spirits with excellent taste and aroma.
The method of claim 1,
In step 1, 40 g of yeast and 12 ℓ of water are added to 8 kg of entry and cultured at 23 to 27° C. for 1 to 3 days to prepare a base liquor,
The step 2 is to prepare a first-stage immersion mash by adding 102 kg of entry and 170 ℓ of water to the base liquor and then fermenting at 23 to 27°C for 3 to 6 days,
A method of making distilled spirits with excellent taste and aroma.
The method of claim 1,
In the step 3, 210 kg of godubap, 40 kg of increased sweet potato, 500 g of purified enzyme, and 418 ℓ of water were added to the first-stage immersion, followed by immersion in two stages, and fermentation at 25 to 30° C. for 5 to 12 days to obtain a maturation sulcus. And
The godubap is soaked by immersing rice in the gondre extract for 14 to 16 hours, and is prepared by adding the soaked rice to a steamer and then increasing it
The gondre extract is prepared by putting 30 to 50 parts by weight of gondre in 100 parts by weight of water and heating at 80 to 90°C for 5 to 6 hours,
A method of making distilled spirits with excellent taste and aroma.
The method of claim 1,
The step 4 is to obtain a distilled stock solution by distilling the aging sulcus at 400 to 440 mmHg at 65 to 70°C using a still equipped with an air injector,
A method of making distilled spirits with excellent taste and aroma.
The method of claim 1,
In step 5, 4 to 6 parts by weight of pears and 0.1 to 1 parts by weight of ginger are added to 100 parts by weight of the distillate stock solution, and filtered after 90 to 100 days have elapsed at 15 to 20°C to obtain a leaching stock solution,
In step 6, 0.1 to 1 part by weight of honey, 0.1 to 1 part by weight of yacon powder, 0.1 to 1 part by weight of apricot extract and 0.1 to 1 part by weight of peach extract are added to 100 parts by weight of the leaching stock solution, and 1 to 1 part by weight at 15 to 20°C. Filtering after 2 days to obtain distilled liquor having an alcohol concentration of 25 to 52%,
A method of making distilled spirits with excellent taste and aroma.
The method of claim 1,
In the step 1, when preparing the base liquor, 80g of chrysanthemum, 80g of wolfberry and 80g of pine needles are additionally included,
In the step 2, further comprising 100 g of turmeric and 100 g of coltsfoot leaf powder during the manufacture of the first stage immersion,
A method of making distilled spirits with excellent taste and aroma.