KR20220129401A - Menufacturing method of fermented liquor containing component and flavor of green tea - Google Patents
Menufacturing method of fermented liquor containing component and flavor of green tea Download PDFInfo
- Publication number
- KR20220129401A KR20220129401A KR1020210034264A KR20210034264A KR20220129401A KR 20220129401 A KR20220129401 A KR 20220129401A KR 1020210034264 A KR1020210034264 A KR 1020210034264A KR 20210034264 A KR20210034264 A KR 20210034264A KR 20220129401 A KR20220129401 A KR 20220129401A
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- aged
- fermented liquor
- flavor
- suldeot
- Prior art date
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 98
- 235000009569 green tea Nutrition 0.000 title claims abstract description 92
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 41
- 235000019634 flavors Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 31
- 235000009566 rice Nutrition 0.000 claims abstract description 31
- 239000004615 ingredient Substances 0.000 claims abstract description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 31
- 241000209094 Oryza Species 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 230000032683 aging Effects 0.000 claims description 18
- 238000007598 dipping method Methods 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 6
- 239000004570 mortar (masonry) Substances 0.000 claims description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- 239000002781 deodorant agent Substances 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 12
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 230000000144 pharmacologic effect Effects 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 230000009747 swallowing Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 17
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 11
- 230000000694 effects Effects 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 235000019997 soju Nutrition 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 238000001914 filtration Methods 0.000 description 5
- 229940094952 green tea extract Drugs 0.000 description 4
- 235000020688 green tea extract Nutrition 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000011086 high cleaning Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 description 1
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- 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
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
Description
본 발명은 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 관한 것으로, 더욱 상세하게는 녹차 고유의 향과 맛이 부가되도록 하고, 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 선호도를 높일 수 있도록 하며, 녹차에 함유된 영양소 및 약리성분을 함께 섭취할 수 있도록 하는, 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 관한 것이다.The present invention relates to a method for producing a fermented liquor containing green tea ingredients and flavor, and to a fermented liquor manufactured by the same, and more particularly, to add a unique scent and taste to green tea, and to provide a clean throat and aftertaste. It relates to a method for producing a fermented liquor containing green tea ingredients and flavor, which enables to increase the preference of consumers who want taste, and to ingest nutrients and pharmacological ingredients contained in green tea together, and a fermented liquor manufactured by the same.
예로부터 녹차는 "장생불사의 영약" 으로서 우리 조상들은 차의 효능이 인간의 정신과 육체에 미치고 있음을 깨닫고 예찬을 아끼지 않았다. 그래서 옛날에는 차를 '선단'(仙丹) 또는 '단약'(丹藥)이라고 불렀다. 이는 차가 '영약'(靈藥)으로서 차를 마시면 '장생불사(長生不死)의 신선이 된다'는 관념에서 나온 말이다.Since ancient times, green tea has been known as the "elixir of longevity and immortality," and our ancestors recognized that tea had an effect on the human mind and body, and did not spare much praise. So, in the old days, tea was called 'seondan' (仙丹) or 'danyak' (丹藥). This is a word derived from the notion that tea is a 'elixir' (靈藥), and drinking tea becomes a god of longevity and immortality.
동의보감에서는 차의 '성품은 차고 맛은 달고 쓰며 독기가 없고, 체한 음식을 삭히고 기력을 내리고 눈과 머리를 맑게 한다.'라고 기재되어 있으며, 그 외에도 여러 문헌에 따르면 녹차는 항암, 당뇨병억제, 노화 및 비만 억제 등의 효과와 알코올과 담배의 해독작용, 그리고 숙취효과 등이 보고되고 있다.In Donguibogam, it is described that tea has a 'characteristic, sweet, bitter, non-toxic, and purifies body food, relieves energy, and clears the eyes and head.' and obesity suppression, detoxification of alcohol and tobacco, and a hangover effect have been reported.
상기와 같이 유익한 녹차는 수분(생엽의 75∼80%), 카페인, 탄닌, 비타민류, 아미노산, 질소화합물, 엽록소, 탄수화물, 유Green tea, which is beneficial as described above, contains water (75-80% of raw leaves), caffeine, tannins, vitamins, amino acids, nitrogen compounds, chlorophyll, carbohydrates, and oil.
기산, 무기염류 등으로 구성되어 있다. 녹차의 유효 성분 함량(%)과 효능은 아래 표 1과 같다.It is composed of acid and inorganic salts. The active ingredient content (%) and efficacy of green tea are shown in Table 1 below.
이와 같은 녹차의 유익한 성분을 이용한 종래기술들로는 '녹차잎을 이용한 소주주정의제조방법' 특허등록 제0361820호에서는 '소주 주정정제시 증류된 고농축주정에 이온수를 첨가하여 희석시킨 주정에 녹차잎이나 폐녹차잎을 첨가하고 상온에서 흡착반응시킨후, 여지로 여과하고 여과된 주정을 이온수지칼럼에 통과시키고, 이어서 흡착제를 첨가하여 상온에서 흡착반응 시킨 후, 여지로 1차 여과하여 주정과 흡착제를 분리후, 다시 2차여과를 하여 소주 주정을 제조하는방법'과 녹차잎이나 폐녹차잎은 0.01-10중량%의 양으로 사용됨을 특징으로 하는 소주주정을 제조하는 방법.의 기술이 있는데, 상기에서 이용하는 소주 주정에서는 발효주 고유의 향미와 녹차음료를 제조하고 남은 폐녹차잎을 사용한다는 것으로 부정적인 영향을 미쳤다.As for the prior art using such beneficial ingredients of green tea, patent registration No. 0361820 for 'Method for manufacturing soju tablet using green tea leaves' states, 'Diluted by adding ionized water to highly concentrated spirit distilled during the refining of soju, green tea leaves or waste. After adding green tea leaves and adsorption reaction at room temperature, filter through filter paper, and pass the filtered alcohol through an ion resin column. Then, there is a method of manufacturing soju alcohol by secondary filtration again and a method of manufacturing soju alcohol, characterized in that green tea leaves or waste green tea leaves are used in an amount of 0.01-10% by weight. The soju alcohol used had a negative effect on the unique flavor of the fermented liquor and the use of waste green tea leaves left over from manufacturing green tea drinks.
또한, '녹차추출물을 함유한 기능성주류의제조방법' 특허등록 제0251829호에서는 원주정의 주정취를 제거하기 위한 탈취 공정과 이에따른 불순물의 여과공정을 거쳐 원주정을 준비하는 단계와,희석용증류수를 사용하여 주정취를 제거한 원주정을 희석함과 동시에 녹차잎을 중탕처리하여 얻은 녹차추출물을 주류제조용 필요첨가물과 함께 첨가하여 배합하는 단계와, 상기 녹차추출물의 배합단계 전후중 어느하나의 단계에서 상기 녹차 추출물이 제거된 다공성 셀룰로스 조직의 녹차잎을 주정 1당 0.01-0.2g비율로 다공성 셀룰로스 컬럼에 투입하여 100-250L/min 유속으로 통과시키는 주정취 탈취단계, 상기 첨가물을 함유한 희석된 주류를 정밀여과해 후처리시키는 단계로 구성됨을 특징으로하며, 기타 녹차 추출단계에서는 선별수제한 녹차잎을 40-80범위의 온도를 갖는 증류수에 1-5시간 침지함을 특징으로 하는 기능성주류로서 특히 소주를 제조한다는 공지기술과 같이 녹차잎을 끓이거나, 중탕시키는 방법은 열에 의해 녹차잎에 함유된 영양분과 약효가 손상되며 너무 강한 맛과 향이 베어나고 색이 퇴색되어 상품성이 하락되는 폐단을 가지고 있다.In addition, in Patent Registration No. 0251829 for 'Method for Manufacturing Functional Liquor Containing Green Tea Extract', a deodorizing process to remove the spirit of the original spirit and the subsequent filtration of impurities to prepare the original spirit, and distilled water for dilution In any one of the steps before and after the mixing of the green tea extract obtained by diluting the original alcoholic beverage from which the spirit has been removed using A deodorizing step in which the green tea leaves of the porous cellulose tissue from which the green tea extract has been removed are put into a porous cellulose column at a rate of 0.01-0.2 g per alcohol and passed at a flow rate of 100-250 L/min, diluted alcoholic beverages containing the additives It is characterized in that it consists of a step of fine filtration and post-treatment, and in other green tea extraction steps, it is a functional alcoholic beverage characterized by immersing green tea leaves with limited selection in distilled water having a temperature in the range of 40-80 for 1-5 hours. The method of boiling or boiling green tea leaves as in the known technology of making soju, has the disadvantages of damaging the nutrients and medicinal effects contained in the green tea leaves by heat, cutting off the too strong taste and flavor, and fading the color, which reduces the commercial value. .
또한, '녹차 침출주의 제조방법' 특허등록 제0332218호 에서는 '원주정을 활성탄을 이용하여 주정취를 제거후, 이를 70 부피% 이상의 알콜 농도를 갖도록 조정한후, 식품용 항산화제 0.05중량%-0.15중량%를 첨가하여 혼합한 다음, 가공된 녹차잎 0.5-5.0중량%를 가하여, 5-40℃의 온도를 유지하여 2-5시간 동안 침출한후, 녹차잎을 분리제거후, 녹차성분이 침출된 알콜용액에 0.05중량%-0.3중량%의 PVPP (Polyvinyl polypyrrolidine)을 첨가하고, 0℃-20의 온도에서 5-20분간 교반 접촉후 기타 부유물을 여과함이 특징인데, 상기 청정제로 사용되는 PVPP 제제만으로는 청정작용이 높지 못하며, 가격이 고가인 단점을 가지고 있다.In addition, in Patent Registration No. 0332218 for 'Method for Manufacturing Green Tea Leached Wine', 'After removing the alcohol flavor from raw alcohol using activated carbon, and adjusting it to have an alcohol concentration of 70% by volume or more, food antioxidant 0.05 wt%-0.15 After adding and mixing wt%, 0.5-5.0 wt% of processed green tea leaves are added, maintained at a temperature of 5-40° C. and leached for 2-5 hours, and then the green tea leaves are separated and removed, and the green tea component is leached. It is characterized by adding 0.05%-0.3% by weight of PVPP (Polyvinyl polypyrrolidine) to the alcohol solution, and filtering other suspended matter after stirring and contacting at a temperature of 0°C-20 for 5-20 minutes. The formulation alone does not have a high cleaning effect and has the disadvantage of being expensive.
또한, '차나무 잎분말을 원료로 하는 민속주 제조방법' 특허등록 제0349725호에서는 녹차잎을 수거해 살짝볶아 풋내를 없앤 다음, 건조한뒤 분말로 분쇄해 두고, 입국전 고두밥을 쪄서, 1차 증자후 종균을 투입후 입국을 제조하고, 일반민속주 제조 공정 중 입국단계와 술덧을 얻기 위한 발효단계에 투입하고, 발효과정 중간에 밑술의 발효상태에 따라 녹차잎 분말을 밑술의 중량비에 1∼8% 범위로 조절하여 다시 발효시켜 얻은 술덧을 증류시켜 민속주를 만드는 방법이 있는데, 녹차주를 위하여 술덧을 증류하는 과정에서 열에 약한 비타민을 포함해 녹차잎에 함유된 다른 영양적요소의 손실이 많다.In addition, according to Patent Registration No. 0349725 for 'Manufacturing method using tea leaf powder as a raw material', green tea leaves are collected and lightly roasted to remove the green odor, dried and then ground into powder. After entering the seed, it is manufactured in Korea, and it is put into the entry stage and the fermentation stage to obtain malt during the general folk liquor manufacturing process. In the middle of the fermentation process, depending on the fermentation state of the malt liquor, green tea leaf powder ranges from 1 to 8% by weight of the malt liquor. There is a method to make folk wine by distilling suldeot obtained by fermenting it again. For green tea wine, there is a lot of loss of other nutritional elements contained in green tea leaves, including vitamins that are weak to heat, during the distillation process.
또한, 상기 등록특허 제0349725호의 개량발명에서는 선행기술에서는 녹차에 함유된 유용한 약리성분과 맛과 향의 침출이 완전하게 이루어지지 않는다 하여, 녹차엑기스에 녹차성분이 침출된 발효 알콜 증류수를 적당량 혼합후 6개월간 숙성하는 방법의 민속주제조방법으로 이는 발효기간이 장기화되어 경제성을 저감시키는 경향이 있다.In addition, in the improved invention of the above registered patent No. 0349725, in the prior art, leaching of useful pharmacological components and taste and aroma contained in green tea is not completely achieved. It is a folk liquor manufacturing method that is aged for 6 months, and this tends to reduce the economic feasibility as the fermentation period is prolonged.
따라서, 상기한 종래의 문제점을 해결하기 위한 본 발명은, 발효 술덧에 녹차 추출액 또는 동결냉동건조 녹차분말을 소정 비율로 첨가하고 발효, 숙성시켜 녹차 고유의 향과 맛이 부가되도록 하고, 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 선호도를 높일 수 있도록 하며, 녹차에 함유된 영양소 및 약리성분을 함께 섭취할 수 있도록 하는, 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주를 제공하는데 그 목적이 있다.Therefore, the present invention for solving the above problems of the prior art, add green tea extract or freeze-freeze-dried green tea powder to fermented liquorice in a predetermined ratio, ferment and ripen so that the unique flavor and taste of green tea are added, and clean throat and A method for manufacturing fermented liquor containing green tea ingredients and flavors, which can provide an aftertaste, thereby increasing the preference of consumers who want various tastes and tastes, and allowing the nutrients and pharmacological ingredients contained in green tea to be ingested together. It aims to provide a manufactured fermented liquor.
본 발명의 해결과제는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The problems to be solved of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.
상기 본 발명의 목적들 및 다른 특징들을 달성하기 위한 본 발명의 일 관점에 따르면, 멥쌀과 누룩을 기초로 담금 술덧을 제조하여 마련하는 담금 술덧 마련 단계; 찹쌀과 효모 및 녹차를 기초로 하고, 상기 마련된 담금 술덧과 혼합하여 숙성 술덧을 제조하여 마련하는 숙성 술덧 마련 단계; 및 상기 마련된 숙성 술덧을 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하는 발효주 완성 단계;를 포함하는 것을 특지응로 하는 녹차 성분과 향미를 함유한 발효주 제조 방법이 제공된다.According to one aspect of the present invention for achieving the objects and other features of the present invention, a step of preparing immersion sulteott prepared by preparing a dipping suldeot based on non-glutinous rice and yeast; Based on glutinous rice, yeast, and green tea, and prepared by mixing with the prepared dipping suldeot to prepare an aged suldeot providing step; and a fermented liquor completion step of completing the fermented green tea fermented liquor containing green tea flavor by preparing the prepared aged liquor deodorant.
본 발명의 일 관점에 있어서, 상기 담금 술덧 마련 단계는, 멥쌀을 분쇄한 쌀가루를 증자(백설기 상태)하고 냉각시켜 물과 혼합하여 담금술덧용 혼합물을 형성한 다음, 담금술덧용 혼합물을 반죽(치대기) 한 후, 23℃ ~ 25℃의 발효실에서 48시간 동안 발효하여 마련할 수 있다.In one aspect of the present invention, in the step of preparing the dipping suldeot, the rice flour pulverized with non-glutinous rice is steamed (beksulgi state), cooled, mixed with water to form a mixture for dipping, and then kneading the mixture for dipping (chi). waiting), it can be prepared by fermenting for 48 hours in a fermentation room at 23°C to 25°C.
본 발명의 일 관점에 있어서, 상기 멥쌀과 누룩 및 물은 5:2:3의 비율로 혼합되는 것이 바람직하다.In one aspect of the present invention, the non-glutinous rice, yeast and water are preferably mixed in a ratio of 5:2:3.
본 발명의 일 관점에 있어서, 상기 숙성 술덧 마련 단계는, 찹쌀을 세미하고 침지시키고, 증자(蒸煮) 후 식힌 다음, 물과 녹차잎을 투입 교반하여 숙성술덧용 반죽물을 형성하고, 상기 숙성술덧용 반죽물을 상기 담금 술덧과 혼합한 다음, 효모를 투입하고 숙성시켜서 마련될 수 있다.In one aspect of the present invention, in the step of preparing the aged suldeot, glutinous rice is refined and immersed, and after boiling and cooling, water and green tea leaves are added and stirred to form a dough for aged suldeot, and the aged suldeot is formed. It can be prepared by mixing the kneaded water with the dipping liquor, and then adding yeast and aging.
본 발명의 일 관점에 있어서, 상기 숙성은, 23℃ ~ 25℃의 숙성실에서 48시간 동안 1차 숙성하여 1차 숙성물을 제조하고, 8℃ ~ 10℃의 숙성실에서 432시간 동안 2차 숙성하여 2차 숙성물을 제조하며, 상기 2차 숙성물을 2℃ ~ 4℃의 숙성실에서 240시간 동안 3차 숙성하는 것이 바람직하다.In one aspect of the present invention, the aging is performed by first aging for 48 hours in an aging room at 23° C. to 25° C. to prepare a primary aged product, and secondary aging for 432 hours in an aging room at 8° C. The secondary aged product is prepared, and it is preferable to thirdly age the secondary aged product for 240 hours in an aging room at 2°C to 4°C.
본 발명의 일 관점에 있어서, 상기 찹쌀과 물과 효모 및 녹차 분말은 8:1:0.003:4의 배합 비율을 갖는 것이 바람직하다.In one aspect of the present invention, the glutinous rice, water, yeast and green tea powder preferably have a mixing ratio of 8:1:0.003:4.
본 발명의 다른 관점에 따르면, 상기한 일 관점에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법에 의해 제조된 녹차 성분과 향미를 함유한 발효주가 제공된다.According to another aspect of the present invention, there is provided a fermented wine containing a green tea component and flavor prepared by the method for producing a fermented wine containing a green tea component and flavor according to the above-described aspect.
본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 의하면 다음과 같은 효과를 제공한다.According to the method for producing a fermented liquor containing green tea ingredients and flavor according to the present invention and the fermented liquor prepared therefor, the following effects are provided.
첫째, 본 발명은 장군녹차의 풍부한 고유 향미와 영양성분이 최대한 함유된 발효주를 제공할 수 있어, 음용 시 장군녹차 특유의 향미가 발효주와 조화되며 장군녹차에 함유된 무기질이나 영양 및 약리성분을 함께 섭취할 수 있는 건강 지향적인 기능성 발효주를 제공할 수 있는 효과가 있다.First, the present invention can provide a fermented liquor that contains the rich intrinsic flavor and nutrients of general green tea as much as possible, so that when drinking, the unique flavor of general green tea is in harmony with the fermented liquor, and minerals, nutrients, and pharmacological components contained in general green tea are combined together. It has the effect of providing health-oriented functional fermented liquors that can be consumed.
둘째, 본 발명은 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 욕구를 충족시킬 수 있으며, 선호도를 높일 수 있는 효과가 있다.Second, the present invention can provide a clean throat and aftertaste, so it can satisfy the needs of consumers who want various tastes and tastes, and there is an effect that can increase the preference.
본 발명의 효과는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 해결과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.Effects of the present invention are not limited to those mentioned above, and other solutions not mentioned will be clearly understood by those skilled in the art from the following description.
도 1은 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 과정을 나타내는 플로차트이다.1 is a flowchart showing a process for preparing a fermented liquor containing green tea ingredients and flavor according to the present invention.
본 발명의 추가적인 목적들, 특징들 및 장점들은 다음의 상세한 설명 및 첨부도면으로부터 보다 명료하게 이해될 수 있다. Additional objects, features and advantages of the present invention may be more clearly understood from the following detailed description and accompanying drawings.
본 발명의 상세한 설명에 앞서, 본 발명은 다양한 변경을 도모할 수 있고, 여러 가지 실시 예를 가질 수 있는바, 아래에서 설명되고 도면에 도시된 예시들은 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Prior to the detailed description of the present invention, the present invention can make various changes and can have various embodiments, and the examples described below and shown in the drawings are not intended to limit the present invention to specific embodiments. No, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.
어떤 구성요소가 다른 구성요소에 "연결되어" 있다거나 "접속되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 "직접 연결되어" 있다거나 "직접 접속되어" 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.When a component is referred to as being “connected” or “connected” to another component, it may be directly connected or connected to the other component, but it is understood that other components may exist in between. it should be On the other hand, when it is said that a certain element is "directly connected" or "directly connected" to another element, it should be understood that the other element does not exist in the middle.
본 명세서에서 사용한 용어는 단지 특정한 실시 예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도는 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terms used herein are used only to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present specification, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It is to be understood that this does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.
또한, 명세서에 기재된 "...부", "...유닛", "...모듈" 등의 용어는 적어도 하나의 기능이나 동작을 처리하는 단위를 의미하며, 이는 하드웨어나 소프트웨어 또는 하드웨어 및 소프트웨어의 결합으로 구현될 수 있다.In addition, terms such as "...unit", "...unit", "...module", etc. described in the specification mean a unit that processes at least one function or operation, which includes hardware or software or hardware and It can be implemented by a combination of software.
또한, 첨부 도면을 참조하여 설명함에 있어, 도면 부호에 관계없이 동일한 구성 요소는 동일한 참조부호를 부여하고 이에 대한 중복되는 설명은 생략하기로 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.In addition, in the description with reference to the accompanying drawings, the same components are assigned the same reference numerals regardless of the reference numerals, and the overlapping description thereof will be omitted. In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.
이하, 본 발명의 바람직한 실시 예에 따른 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 대하여 상세히 설명한다. Hereinafter, a method for producing a fermented liquor containing green tea ingredients and flavor according to the present invention according to a preferred embodiment of the present invention and a fermented liquor prepared thereby will be described in detail.
본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법에 대하여 도 1을 참조하여 상세히 설명한다.A method for producing a fermented liquor containing green tea ingredients and flavor according to the present invention will be described in detail with reference to FIG. 1 .
도 1은 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 과정을 나타내는 플로차트이다.1 is a flowchart showing a process for preparing a fermented liquor containing green tea ingredients and flavor according to the present invention.
본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법은, 도 1에 나타낸 바와 같이, 크게 담금 술덧 마련 단계(S100); 숙성 술덧 마련 단계(S200); 및 발효주 완성 단계(S300);를 포함한다.The method for preparing fermented liquor containing green tea ingredients and flavor according to the present invention, as shown in FIG. 1 , includes a large soaking sulmoth preparation step (S100); Aged sulmoth preparation step (S200); and a fermented liquor completion step (S300).
구체적으로, 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법은, 도 1에 나타낸 바와 같이, 멥쌀과 누룩을 기초(base)로 하여 담금 술덧을 제조하여 마련하는 담금 술덧 마련 단계(S100); 찹쌀과 효모 및 녹차를 기초로 하며, 상기 담금 술덧 제조 단계(S100)에서 마련된 담금 술덧과 혼합하여 숙성 술덧을 제조하여 마련하는 숙성 술덧 마련 단계(S200); 및 상기 숙성 술덧 마련 단계(S200)에서 마련된 숙성 술덧을 여과하고 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하는 발효주 완성 단계(S300);를 포함한다.Specifically, in the method for manufacturing fermented liquor containing green tea ingredients and flavor according to the present invention, as shown in FIG. 1 , a soaking malt preparation step (S100) of preparing a soaked malt using non-glutinous rice and yeast as a base (base) ; Based on glutinous rice, yeast, and green tea, the aged mort is prepared by mixing with the soaked mortar prepared in the immersed mortar manufacturing step (S100) to prepare and prepared aged mortar preparation step (S200); and a fermented liquor completion step (S300) of filtering and fermenting the aged malot prepared in the aged malot preparation step (S200) to complete the green tea fermented liquor containing green tea flavor.
하기 설명에서 "술덧"은 주모, 입국, 곡자, 조효소제 기타 효소제와 덧밥을 담금급수에 첨가한 전체 물료를 말하고, "제성"은 양조장에서 술을 빚을 때, 도수를 맞추거나 감미를 하는 등의 마지막 단계를 이르는 것을 말하며, "후수"는 알코올 돗수를 맞추기 위해 물로 희석하는 것을 말하는 것으로, 이들 용어는 해당 기술분야의 당업자라면 충분히 이해되는 공지의 용어이다.In the description below, “sulphur” refers to the entire material that is added to the soaking water with shumo, entry, grain, coenzyme, other enzymes, and rice, and “jeseong” refers to the amount of alcohol used when brewing alcohol at the brewery, such as adjusting the alcohol content or sweetening it. It refers to reaching the last stage of the, "thick water" refers to dilution with water to match the alcohol level, and these terms are well-known terms well understood by those skilled in the art.
상기 담금 술덧 마련 단계(S100)는, 멥쌀과 누룩을 기초(base)로 하여 담금 술덧을 제조하여 마련하는 것으로, 보다 구체적으로 멥쌀을 세미하고, 침지 후 분쇄하여 체에 거른 다음, 쌀가루를 증자(백설기 형태)하고 냉각시켜 맑게 끊인 물과 함께 혼합하여 뒤적이며 섞어주어 반죽물(담금술덧용 반죽물)로 형성한다. 그런 다음, 치댄 반죽을 법제한 누룩과 혼합하여 담금 술덧을 제조한다.The soaking malt preparation step (S100) is to prepare and prepare soaked malt using non-glutinous rice and koji as a base. Beksulgi form), cooled, mixed with clear boiled water, and kneaded to form a dough (dough for soaking sake). Then, the kneaded dough is mixed with legally fermented koji to make dipping suldeot.
상기 담금 술덧은 23℃ ~ 25℃의 발효실에서 48시간(2일) 동안 발효하고, 발효하는 과정에서 8시간 간격으로 교반하여 최종 담금 술덧을 마련하게 된다.The soaked malt is fermented for 48 hours (2 days) in a fermentation room at 23 ° C. to 25 ° C., and stirred at intervals of 8 hours during the fermentation to prepare the final soaked malt.
여기에서, 상기 반죽물은 멥쌀과 누룩 및 물을 5:2:3의 비율로 혼합되는 것이 바람직하다.Here, the dough is preferably mixed with non-glutinous rice, yeast, and water in a ratio of 5:2:3.
또한, 상기 누룩은 2시간 동안 햇볕에 자연 건조시킨 후의 것을 사용하는 것이 바람직하다.In addition, it is preferable to use the yeast after natural drying in the sun for 2 hours.
계속해서, 상기 숙성 술덧 마련 단계(S200)는, 상기 담금 술덧 제조 단계(S100)에서 마련된 담금 술덧에 찹쌀과 효모 및 녹차를 기초로 하여 숙성 술덧을 제조하여 마련하는 것으로, 찹쌀을 세미하고 침지시키고, 증자(蒸煮) 후 식힌 다음, 급수와 함께 녹차잎(또는 동결건조 녹차분말)을 투입하여 교반하여 반죽물(숙성술덧용 반죽물)을 형성한 다음, 상기 숙성술덧용 반죽물을 상기 담금 술덧과 혼합하고, 효모를 투입한 후 숙성시켜 숙성 술덧을 제조한다.Subsequently, the aged malt preparation step (S200) is to prepare and prepare aged morte based on glutinous rice, yeast and green tea in the soaked morte prepared in the immersion mortar manufacturing step (S100), and immerse the glutinous rice After steaming, cooling, and then adding green tea leaves (or freeze-dried green tea powder) together with water supply and stirring to form a dough (maturation for aged sake deot), It is mixed with, and aged after adding yeast to prepare a aged mort.
그리고 상기 숙성은 23℃ ~ 25℃의 숙성실에서 48시간(2일) 동안 1차 숙성하여 1차 숙성물을 제조하고, 8℃ ~ 16℃의 숙성실에서 432시간(18일) 동안 2차 숙성하여 2차 숙성물을 제조하며, 상기 2차 숙성물을 2℃ ~ 4℃의 숙성실에서 240시간(10일) 동안 3차 숙성하여 최종 숙성 술덧을 완성한다.And the aging is first aged for 48 hours (2 days) in an aging room at 23 ° C. to 25 ° C. to prepare a primary aged product, and secondary aging for 432 hours (18 days) in an aging room at 8 ° C to 16 ° C. Secondary aged material is prepared, and the second aged material is thirdly aged for 240 hours (10 days) in an aging room at 2° C. to 4° C. to complete the final aged mort.
상기 숙성 술덧 마련 단계(S200)에서, 찹쌀과 물(급수)과 효모 및 녹차(장군녹차)는 8:1:0.003:4의 배합 비율을 갖는다.In the step (S200) of preparing the aged suldeot, glutinous rice and water (water supply), yeast and green tea (janggun green tea) have a mixing ratio of 8:1:0.003:4.
다음으로, 상기 발효주 완성 단계(S300)는 상기 숙성 술덧 마련 단계(S200)에서 마련된 숙성 술덧을 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하게 된다.Next, the fermented liquor completion step (S300) is to complete the fermented green tea containing green tea flavor by preparing the aged suldeot prepared in the aged suldet preparation step (S200).
본 발명의 발명자는 상기한 제조 방법을 통해 녹차 성분과 향미를 함유한 발효주를 제조하였다.The inventor of the present invention prepared a fermented wine containing green tea components and flavor through the above-described manufacturing method.
멥쌀과 찹쌀은 김해시 브랜드의 가야뜰쌀로 준비하였고, 녹차는 김해시 지정의 장군녹차잡목반에서 구매한 녹차를 이용하였다.Non-glutinous rice and non-glutinous rice were prepared with Gayatul rice of the Gimhae city brand, and green tea purchased from a general green tea japmokban, designated by Gimhae city, was used.
멥쌀 8kg을 세미, 침지 후 분쇄하여 체에 거른다. 분쇄한 쌀가구를 증자(백설기 형태)하고 냉각시켜, 맑게 끊인 물 26L를 조금씩 골고루 첨가 후 뒤적이며 섞어준다. 그리고 법제한 누룩을 혼합하여 1단 담금의 술덧을 제조하였다. 여기에서, 법제한 누룩은 2시간 햇볕에 자연적 말린 후의 것을 4kg 투입하였다.8kg of non-glutinous rice is sieved, sieved after being immersed and then crushed. Steam the pulverized rice furniture (in the form of beksulgi), cool it, add 26L of clear boiled water little by little, and mix it with stirring. And by mixing legally restricted yeast, a single-stage soaking suldeot was prepared. Here, 4 kg of legally-restricted yeast was added after natural drying in the sun for 2 hours.
그런 다음, 상기 1단 담금의 술덧에 멥쌀 20Kg, 찹쌀 20kg 세미, 침지, 증자 후 식혀 담금조에 효모 투입 후 3L의 물을 급수하여 골고루 치댄 후 장군녹차 동결진공건조 분말(녹차잎)을 첨가하고 2단 담금의 숙성 술덧을 제조하였고, 상기 제조된 2단 담금 숙성 술덧을 제성하여 장군녹차 향미를 함유하는 발효주를 제조하였다.Then, after 20 kg of non-glutinous rice, 20 kg of glutinous rice semi, immersion, and steaming, add yeast to the immersion tank, pour 3L of water, knead evenly, and add freeze-vacuum-dried powder (green tea leaves) of general green tea 2 A fermented liquor containing the flavor of general green tea was prepared by preparing the aged suldeot by dipping in a single stage, and preparing the prepared two-stage immersing and aged suldeot.
발효주의 제조 과정에서 최종 알코올분 6%를 얻는데 아래의 표 2과 같은 수량이 있었다.In the manufacturing process of the fermented wine, the final alcohol content of 6% was obtained, and the quantity was as shown in Table 2 below.
본 발명의 발명자는 최적 사용량을 기초로 하여 장군녹차 말린잎을 이용한 발효주로 발효비율 분석 및 관능검사를 실시한 결과, 본 발명에 따른 발효주는 장군녹차의 향미와 색택및 영양성분이 제품에 이행되어 기능성 주류로서 우수한 주질을 나타냄을 확인하였다.The inventor of the present invention conducted fermentation ratio analysis and sensory test with fermented liquor using dried general green tea leaves on the basis of the optimal amount of use. As a result, the fermented liquor according to the present invention has the flavor, color and nutritional components of general green tea transferred to the product, so that it is functional. It was confirmed that it exhibited excellent quality as a liquor.
이상에서 설명한 바와 같은 본 발명에 따른 녹차 성분과 향미를 함유한 발효주 제조 방법 및 이에 의헤 제조된 발효주에 의하면, 장군녹차의 풍부한 고유 향미와 영양성분이 최대한 함유된 발효주를 제공할 수 있어, 음용 시 장군녹차 특유의 향미가 발효주와 조화되며 장군녹차에 함유된 무기질이나 영양 및 약리성분을 함께 섭취할 수 있는 건강 지향적인 기능성 발효주를 제공할 수 있으며, 깔끔한 목넘김과 뒷맛을 제공할 수 있어 다양한 취향과 맛을 원하는 소비자의 욕구를 충족시킬 수 있으며, 선호도를 높일 수 있는 이점이 있다.According to the method for producing a fermented liquor containing green tea ingredients and flavor according to the present invention as described above and the fermented liquor prepared therefor, it is possible to provide a fermented liquor containing the rich intrinsic flavor and nutrients of general green tea as much as possible, so that when drinking The unique flavor of general green tea harmonizes with the fermented wine, and it can provide a health-oriented functional fermented wine that can ingest the minerals, nutrients, and pharmacological ingredients contained in general green tea together. There is an advantage in that it can satisfy the consumer's desire for taste and increase the preference.
본 명세서에서 설명되는 실시 예와 첨부된 도면은 본 발명에 포함되는 기술적 사상의 일부를 예시적으로 설명하는 것에 불과하다. 따라서, 본 명세서에 개시된 실시 예는 본 발명의 기술적 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이므로, 이러한 실시 예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아님은 자명하다. 본 발명의 명세서 및 도면에 포함된 기술적 사상의 범위 내에서 당업자가 용이하게 유추할 수 있는 변형 예와 구체적인 실시 예는 모두 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The embodiments described in this specification and the accompanying drawings are merely illustrative of some of the technical ideas included in the present invention. Therefore, since the embodiments disclosed in the present specification are for explanation rather than limiting the technical spirit of the present invention, it is obvious that the scope of the technical spirit of the present invention is not limited by these embodiments. Modifications and specific embodiments that can be easily inferred by those skilled in the art within the scope of the technical spirit included in the specification and drawings of the present invention should be interpreted as being included in the scope of the present invention.
S100: 담금 술덧 마련 단계
S200: 숙성 술덧 마련 단계
S300: 발효주 완성 단계S100: Preparation step of soaking liquorice
S200: ripening malt preparation stage
S300: Fermented liquor completion stage
Claims (7)
찹쌀과 효모 및 녹차를 기초로 하고, 상기 마련된 담금 술덧과 혼합하여 숙성 술덧을 제조하여 마련하는 숙성 술덧 마련 단계; 및
상기 마련된 숙성 술덧을 제성하여 녹차 향미가 함유된 녹차 발효주를 완성하는 발효주 완성 단계;를 포함하는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
A step of preparing dipping suldeot by preparing a dipping suldeot based on non-glutinous rice and koji;
Based on glutinous rice, yeast, and green tea, and prepared by mixing with the prepared dipping suldeot to prepare an aged suldeot providing step; and
Comprising a fermented liquor completion step of composing the prepared aged liquor deodorant to complete the green tea fermented liquor containing green tea flavor
A method of manufacturing fermented liquor containing green tea ingredients and flavor.
상기 담금 술덧 마련 단계는,
멥쌀을 분쇄한 쌀가루을 증자하고 냉각시켜 물과 혼합하여 담금술덧용 혼합물을 형성한 다음, 법제한 누룩과 상기 담금술덧용 혼합물을 혼합하여 반죽한 후, 23℃ ~ 25℃의 발효실에서 48시간 동안 발효하여 마련하는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
According to claim 1,
The step of preparing the soaking liquorice,
The rice flour pulverized with non-glutinous rice is steamed, cooled, mixed with water to form a mixture for soaking, and then kneaded by mixing the legally regulated yeast and the mixture for soaking, and then fermented in a fermentation room at 23°C to 25°C for 48 hours. characterized by providing
A method of manufacturing fermented liquor containing green tea ingredients and flavor.
상기 멥쌀과 누룩 및 물은 5:2:3의 비율로 혼합되는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
3. The method of claim 2,
The non-glutinous rice, yeast and water are characterized in that they are mixed in a ratio of 5:2:3
A method of manufacturing fermented liquor containing green tea ingredients and flavor.
상기 숙성 술덧 마련 단계는,
찹쌀을 세미하고 침지시키고, 증자(蒸煮) 후 식힌 다음, 물과 말린 녹차잎을 투입 교반하여 숙성술덧용 반죽물을 형성하고, 상기 숙성술덧용 반죽물을 상기 담금 술덧과 혼합한 다음, 효모를 투입하고 숙성시켜서 마련되는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
According to claim 1,
The step of preparing the aged liquorice,
After glutinous rice is refined and immersed, steamed and cooled, then water and dried green tea leaves are added and stirred to form a paste for aged sake decoction, and the dough for aged sake deot is mixed with the soaked mortar, and then yeast Characterized in that it is prepared by input and aging
A method of manufacturing fermented liquor containing green tea ingredients and flavor.
상기 숙성은,
23℃ ~ 25℃의 숙성실에서 48시간 동안 1차 숙성하여 1차 숙성물을 제조하고,
8℃ ~ 10℃의 숙성실에서 432시간 동안 2차 숙성하여 2차 숙성물을 제조하며,
상기 2차 숙성물을 2℃ ~ 4℃의 숙성실에서 240시간 동안 3차 숙성하는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.5. The method of claim 4,
The aging is
First aged for 48 hours in an aging room at 23 ° C to 25 ° C to prepare the first aged product,
Secondary aging for 432 hours in an aging room at 8°C to 10°C to prepare secondary aged products,
Characterized in that the secondary aged product is thirdly aged for 240 hours in an aging room at 2°C to 4°C
A method of manufacturing fermented liquor containing green tea ingredients and flavor.
상기 찹쌀과 물과 효모 및 녹차잎은 8:1:0.003:4의 배합 비율을 갖는 것을 특징으로 하는
녹차 성분과 향미를 함유한 발효주 제조 방법.
5. The method of claim 4,
The glutinous rice, water, yeast and green tea leaves are characterized in that it has a mixing ratio of 8:1:0.003:4.
A method of manufacturing fermented liquor containing green tea ingredients and flavor.
녹차 성분과 향미를 함유한 발효주.Claims 1 to 6, prepared by the fermented liquor manufacturing method containing the green tea component and flavor according to any one of claims
Fermented liquor containing green tea ingredients and flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210034264A KR102643717B1 (en) | 2021-03-16 | 2021-03-16 | Menufacturing method of fermented liquor containing component and flavor of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210034264A KR102643717B1 (en) | 2021-03-16 | 2021-03-16 | Menufacturing method of fermented liquor containing component and flavor of green tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20220129401A true KR20220129401A (en) | 2022-09-23 |
| KR102643717B1 KR102643717B1 (en) | 2024-03-04 |
Family
ID=83446094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210034264A KR102643717B1 (en) | 2021-03-16 | 2021-03-16 | Menufacturing method of fermented liquor containing component and flavor of green tea |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102643717B1 (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100251829B1 (en) | 1997-11-13 | 2000-04-15 | 박문덕 | Method of Producing Functional Alcholic Liquors Containing Extract from Green Tea |
| KR20010089985A (en) * | 2000-04-10 | 2001-10-17 | 김동현 | A manufacturing method of fork liquor with green tea leaves |
| KR20020030677A (en) * | 2000-10-19 | 2002-04-25 | 정형관 | The manufacturing method of raw wine containing green tea ingredients |
| KR100332218B1 (en) | 1999-11-09 | 2002-12-06 | 한국식품개발연구원 | The processing method of alcohol containg the essence of tea |
| KR100361820B1 (en) | 1997-10-14 | 2003-01-29 | 주식회사 태평양 | Process for preparing soju spirit using green tea leaves |
| KR20040005192A (en) * | 2002-07-08 | 2004-01-16 | 김동현 | A manufacturing method of green tea extracts |
| KR20060018979A (en) * | 2004-08-26 | 2006-03-03 | 양준모 | A traditional liquor by fermentation and preparation method thereof |
| KR101185833B1 (en) * | 2012-01-18 | 2012-10-17 | 대한민국 | Method for preparing fermented liquor flavored with perilla leaves |
-
2021
- 2021-03-16 KR KR1020210034264A patent/KR102643717B1/en active IP Right Grant
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100361820B1 (en) | 1997-10-14 | 2003-01-29 | 주식회사 태평양 | Process for preparing soju spirit using green tea leaves |
| KR100251829B1 (en) | 1997-11-13 | 2000-04-15 | 박문덕 | Method of Producing Functional Alcholic Liquors Containing Extract from Green Tea |
| KR100332218B1 (en) | 1999-11-09 | 2002-12-06 | 한국식품개발연구원 | The processing method of alcohol containg the essence of tea |
| KR20010089985A (en) * | 2000-04-10 | 2001-10-17 | 김동현 | A manufacturing method of fork liquor with green tea leaves |
| KR100349725B1 (en) | 2000-04-10 | 2002-08-21 | 김동현 | A manufacturing method of fork liquor with green tea leaves |
| KR20020030677A (en) * | 2000-10-19 | 2002-04-25 | 정형관 | The manufacturing method of raw wine containing green tea ingredients |
| KR20040005192A (en) * | 2002-07-08 | 2004-01-16 | 김동현 | A manufacturing method of green tea extracts |
| KR20060018979A (en) * | 2004-08-26 | 2006-03-03 | 양준모 | A traditional liquor by fermentation and preparation method thereof |
| KR101185833B1 (en) * | 2012-01-18 | 2012-10-17 | 대한민국 | Method for preparing fermented liquor flavored with perilla leaves |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102643717B1 (en) | 2024-03-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5848703B2 (en) | Method for reducing grain odor of malt beverages | |
| JP2021180688A (en) | Beer-taste beverage | |
| KR102000458B1 (en) | Method of preparing new wild grape wine added aronia | |
| KR100567570B1 (en) | Manufacturing method for red pepper wine | |
| KR101321384B1 (en) | Production Method of Distillation Soju Containing Acanthopanax | |
| JP4503002B2 (en) | Manufacturing method of plum spirits | |
| JP5075221B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| KR102160338B1 (en) | Manufacturing method of grain balsamico vinegar, and grain balsamico vinegar using by the same | |
| KR20220129401A (en) | Menufacturing method of fermented liquor containing component and flavor of green tea | |
| KR101329186B1 (en) | Korea rice wine with pine nut and method for manufacturing thereof | |
| CN108315145A (en) | A kind of tea wine combined machining method | |
| JP4371408B2 (en) | Soba shochu and its manufacturing method | |
| CN110150622B (en) | Production process of high-degree composite cooking wine | |
| CN107354075A (en) | A kind of assembled alcoholic drinks and preparation method thereof | |
| KR102551122B1 (en) | Rice wine containing paper mulberry distillate and preparing method thereof | |
| KR20120069285A (en) | Pine needles rice wine manufacturing method | |
| KR102137002B1 (en) | Method for preparing liquor containing strawberry extract | |
| KR102082929B1 (en) | Method of fermented vinegar using bellflower-pear | |
| KR20100090978A (en) | Method for preparing good taste soju liquor | |
| JPH0411881A (en) | Flavoring and coloring agent, production thereof and production of liquors or seasoning using the same | |
| JP2024043250A (en) | Low-alcohol beer taste beverage and production method therefor | |
| KR20220122895A (en) | Method For Preparing Beer Using Jujube | |
| CN115702237A (en) | Beer flavor beverage | |
| RU2324729C2 (en) | Process of production of dark beer "general yermolov" | |
| KR20220067791A (en) | Method for production of beer using grapes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |