KR20230030934A - Manufacturing method of Wine Liquor - Google Patents

Abstract

The present invention relates to a method of preparing traditional rice wine, comprising: a step of mixing 20 kg of non-glutinous rice/hard-boiled rice powder, 10 kg of yeast, and 32 ℓ of water and fermenting the mixture thereof at a temperature of 19-21 degrees for 2-4 days to prepare crude liquor (step 1); a step of mixing the crude liquor with 80 kg of glutinous rice/hard-boiled rice powder, 10 kg of yeast, 20 kg of grapes, and 78 ℓ of water and fermenting the mixture thereof at a temperature of 19-21 degrees for 14-15 days to prepare crude liquor (step 2); a step of aging the crude liquor at a temperature of 14-16 degrees for 80-82 days (step 3); and a step of preparing traditional rice wine by removing rice wine lees from the aged crude liquor (step 4). Accordingly, the traditional rice wine contains grapes and thus can have both a taste of wine and a taste of traditional liquid and can exhibit excellent tastes and flavor.

Description

Manufacturing method of wine sogokju {Manufacturing method of Wine Liquor}

The present invention relates to a method for producing small grain wine, and more particularly, to a method for producing small grain wine, which has excellent taste and aroma, in which wine taste and taste of small grain wine can be tasted at the same time by containing grapes.

Normally, a nation's unique food culture naturally inherits its indigenous characteristics corresponding to its environment while being influenced by its nation's geographical environment, cultural sentiment, etc. It is advantageous to do so, so grains are produced a lot, so grains are not only used as a staple food, but also produced and consumed as alcoholic beverages, a favorite drink using grains.

As for the origin of such alcohol, the liquor brewed by monkeys in Simsan often appears as an example. As a result of eating accidentally fermented fruits stored in cracks in tree branches or in hollows of rocks, there is a theory that they were made consciously because they tasted good. In the nomadic age, milk wine was made from the milk of livestock, and from the agricultural age, grain wine made from grains may have begun to be brewed.

In particular, it is difficult to accurately estimate the history of alcohol in Korea, and it is difficult to determine the origin of how alcohol was first manufactured. However, remembering that Korean culture has been derived from Chinese culture, it is assumed that the origin of alcohol also originated from China.

And alcohol is largely divided into three types according to the manufacturing method, which is divided into fermented, distilled, and compounded.

The brew is a liquor made by fermenting sugar or starch contained in fruits, grains and other raw materials by the action of mold and yeast. This liquor has a relatively low alcohol content, so it is easy to deteriorate, but it has a unique fragrance and mild taste that comes from the raw materials. This includes wine, beer, makgeolli, yakju, and rice wine.

The distilled liquor is a liquor obtained by distilling fermented liquor or mash again. The alcohol concentration is relatively high, and some or most of the impurities can be removed depending on the distillation method. In particular, diluted soju, which is widely consumed in Korea, is made of alcohol from which impurities are almost removed. Other brands include brandy, whiskey, vodka, rum, and tequila.

Hybrid liquor is an alcoholic beverage made by leaching or distilling brewed or distilled spirits with the addition of fruits, spices, sweeteners, and herbs. There are many types of alcoholic beverages, such as ginseng wine, plum wine, cucumber wine, gin, and various cocktails.

Korean Patent Registration No. 10-0925182 (2009.11.06.) discloses a method for producing small grain wine containing ramie, and Korean Patent No. 10-0737349 (2007.07.09.) discloses a manufacturing method for small grain wine containing wild chrysanthemum. Although this is disclosed, a method for producing small grain wine has not yet been disclosed.

KR 10-0925182 B1 2009.11.06. KR 10-0737349 B1 2007.07.09.

An object of the present invention is to provide a method for producing small grain wine, which can simultaneously taste the taste of wine and small grain wine by containing grapes.

Another object of the present invention is to provide a method for producing small grain wine with excellent taste and aroma.

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

The present invention, after mixing 20 kg of nonglutinous rice powder, 10 kg of yeast, and 32 L of water, fermented at 19 to 21 ° C. for 2 to 4 days to prepare base liquor (step 1); Mixing 80 kg of glutinous rice powder, 10 kg of yeast, 20 kg of grapes, and 78 L of water with the base liquor, and then fermenting at 19-21 ° C. for 14-15 days to prepare additional liquor (step 2); Aging the oversul at 14-16° C. for 80-82 days (step 3); and separating sake lees from the aged oversul to produce small grain wine (step 4); Including, it provides a method for producing small grain wine.

In the step 1, the nonglutinous rice godubap powder is prepared by immersing the nonglutinous rice in the first mixing water for 3 hours, then putting it in a steamer and steaming to make godubap, and then pulverizing it, but the first mixing water is 90 to 95 hidden extract weight and 5 to 10% by weight of stevia fermented liquid, and the method for producing the hidden extract is to add 1 to 5 parts by weight of butterbur, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of radish root bark to 100 parts by weight of water and add 100 to 105 parts by weight Preparing a first extract by heating for 20 to 30 minutes at ℃; And 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide were added to 100 parts by weight of persimmon, and at 90 to 95 ° C. for 40 to 50 minutes Heating and then filtering to prepare a hidden liquid; Including, the manufacturing method of the fermented stevia liquid, the step of boiling the stevia leaves at 160 ~ 170 ℃ for 20 ~ 25 minutes; Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 95 to 105 ° C. for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and adding 5 to 10 parts by weight of fermented blueberry liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24° C. for 24 to 26 hours, and then filtering; The blueberry fermented liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20 to 24 ° C. for 48 to 50 hours.

In step 2, the glutinous rice godubap powder is prepared by immersing glutinous rice in the second mixing water for 3 hours, then putting it in a steamer and increasing it to make godubap, and then powdering it, but the second mixing water is pear extract 98-99 % by weight and 1 to 2% by weight of aronia vinegar, and the method for producing the pear extract includes 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries, and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water. Preparing a second extract by adding a part and heating at 100 to 105 ° C. for 20 to 30 minutes; And adding 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin and 1 to 3 parts by weight of cellulase to 100 parts by weight of pears, heating at 90 to 95 ° C. for 40 to 50 minutes, and then filtering; Including, the method for producing the aronia vinegar, adding 30 to 40 parts by weight of aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract; Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes; Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes; Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation broth; Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and aging the acetic acid fermentation solution at 10 to 20° C. for 10 to 30 days; The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 100 to 105 ° C. for 20 to 30 minutes.

Before the step 3, 1 to 3 parts by weight of sweet potato sprout fermentation liquid and 1 to 3 parts by weight of lotus meat extract are additionally included in 100 parts by weight of the oversalt, but the manufacturing method of the sweet potato sprout fermentation liquid is 1.5% (w/v) ) immersing in saline water at a concentration of 20 to 30 ° C for 20 to 30 minutes; Steaming the sweet potato shoots immersed in the saline water at 100 to 110 ° C. for 1 to 2 hours; Aging the steamed sweet potato sprouts at 10 to 15 ° C for 1 to 2 days; Obtaining a sweet potato shoot extract by adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of a dermal extract to 100 parts by weight of the aged sweet potato shoot and extracting at 1.2 to 1.6 atm and 80 to 90 ° C for 3 to 4 hours; And 1 to 5 parts by weight of raspberry spawn, 1 to 5 parts by weight of fructooligosaccharide, and 1 to 5 parts by weight of xylose were added to 100 parts by weight of the sweet potato sprout extract, fermented at 20 to 24 ° C for 12 to 14 hours, and filtered to sweet potato Preparing a net fermentation broth; The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v / v) ethanol to 100 parts by weight of the dermis, leaving it at 25 to 27 ° C for 24 hours, and then filtering. , Preparing a raspberry extract by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, and then extracting juice and filtering; preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; And adding 50 parts by weight of the raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 22 ° C. for 20 to 22 days; Including, the manufacturing method of the lotus meat extract, steaming the lotus meat at 100 ~ 110 ℃ for 3 to 4 hours; Drying the steamed lotus meat at 180 to 190 ° C. for 30 to 40 minutes; And adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the dried lotus meat, heating at 100 to 110 ° C. for 1 to 2 hours, and then filtering; includes

The method for producing small grain wine according to the present invention has the advantage of simultaneously tasting the taste of wine and small grain wine by containing grapes.

In addition, the method for producing sogokju according to the present invention has the advantage of excellent taste and aroma.

Hereinafter, the present invention will be described in detail.

First, a method for producing small grain wine according to the present invention will be described.

The method for producing small grain wine of the present invention,

Mixing 20 kg of nonglutinous rice powder, 10 kg of yeast, and 32 liters of water, and then fermenting at 19-21 ° C. for 2-4 days to prepare base sake (step 1);

Mixing 80 kg of glutinous rice powder, 10 kg of yeast, 20 kg of grapes, and 78 L of water with the base liquor, and then fermenting at 19-21 ° C. for 14-15 days to prepare additional liquor (step 2);

Aging the oversul at 14-16° C. for 80-82 days (step 3); and

Separating sake lees from the aged oversul to produce small grain wine (step 4);

includes

In step 1, the nonglutinous rice godubap powder is prepared by immersing nonglutinous rice in the first mixing water for 3 hours, then putting it in a steamer and steaming to make godubap, and then powdering it.

The first mixing water includes 90 to 95% by weight of the extract and 5 to 10% by weight of the fermented stevia solution.

By immersing the nonglutinous rice in the first mixing water for 3 hours, there is an advantage in improving the taste and aroma of the wine sogokju.

The method for producing the hidden extract,

Preparing a first extract by adding 1 to 5 parts by weight of coltsfoot, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of radishes root to 100 parts by weight of water and heating at 100 to 105 ° C. for 20 to 30 minutes; and

Add 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide to 100 parts by weight of persimmon and heat at 90 to 95 ° C. for 40 to 50 minutes After filtering to prepare a hidden liquid;

includes

The method for producing the stevia fermented liquid,

Roasting stevia leaves at 160-170 ° C for 20-25 minutes;

Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 95 to 105 ° C. for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and

Adding 5 to 10 parts by weight of fermented blueberry liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24 ° C. for 24 to 26 hours, and then filtering;

includes

The blueberry fermented liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20 to 24 ° C. for 48 to 50 hours.

The present invention is characterized in that the taste of wine as well as the taste of sogokju can be tasted at the same time by including grapes during the preparation of additional wine.

In step 2, the glutinous rice godubap powder is prepared by immersing the glutinous rice in the second mixing water for 3 hours, then putting it in a steamer and steaming to make godubap and then powdering it.

The second mixing water includes 98 to 99% by weight of pear extract and 1 to 2% by weight of aronia vinegar.

The manufacturing method of the pear extract is

Preparing a second extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105 ° C. for 20 to 30 minutes; and

Adding 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of pear, heated at 90 to 95 ° C. for 40 to 50 minutes, and filtering;

includes

The method for producing the aronia vinegar,

Adding 30 to 40 parts by weight of aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract;

Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes;

Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes;

Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation broth;

Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and

Aging the acetic acid fermentation broth at 10 to 20 ° C for 10 to 30 days;

includes

The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 100 to 105 ° C. for 20 to 30 minutes.

In the present invention, before the step 3, 1 to 3 parts by weight of fermented sweet potato sprouts and 1 to 3 parts by weight of lotus root extract may be additionally included in 100 parts by weight of the deotsul.

There is an advantage in that the taste and aroma of wine sogokju can be further improved by adding sweet potato net fermentation liquid and lotus root extract when aging the additional liquor.

The method for producing the sweet potato net fermentation liquid,

immersing sweet potato sprouts in saline water at a concentration of 1.5% (w/v) at 20 to 30 ° C. for 20 to 30 minutes;

Steaming the sweet potato shoots immersed in the saline water at 100 to 110 ° C. for 1 to 2 hours;

Aging the steamed sweet potato sprouts at 10 to 15 ° C for 1 to 2 days;

Obtaining a sweet potato shoot extract by adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of a dermal extract to 100 parts by weight of the aged sweet potato shoot and extracting at 1.2 to 1.6 atm and 80 to 90 ° C for 3 to 4 hours; and

1 to 5 parts by weight of raspberry spawn, 1 to 5 parts by weight of fructooligosaccharide, and 1 to 5 parts by weight of xylose were added to 100 parts by weight of the sweet potato sprout extract, fermented at 20 to 24 ° C for 12 to 14 hours, filtered, and sweet potato sprouts Preparing a fermentation broth;

includes

The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of the dermis, left at 25 to 27° C. for 24 hours, and then filtered.

The method for producing the bokbunja spawn,

Preparing bokbunja extract by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, and then filtering after extracting the juice;

preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and

Adding 50 parts by weight of raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 22 ° C. for 20 to 22 days;

includes

The manufacturing method of the lotus meat extract,

Steaming the lotus meat at 100 to 110 ° C. for 3 to 4 hours;

Drying the steamed lotus meat at 180 to 190 ° C. for 30 to 40 minutes; and

Adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the dried lotus meat, heating at 100 to 110 ° C. for 1 to 2 hours, and then filtering;

includes

The alcohol concentration of the small grain wine produced in step 4 is 13%.

The method for producing small grain wine according to the present invention has the advantage of simultaneously tasting the taste of wine and small grain wine by containing grapes.

In addition, the method for producing sogokju according to the present invention has the advantage of excellent taste and aroma.

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

After mixing 20 kg of nonglutinous rice godubap powder, 10 kg of yeast and 32 L of water, fermented at 20 ° C. for 3 days to prepare base liquor. After mixing 80 kg of glutinous rice powder, 10 kg of yeast, 20 kg of grapes, and 78 L of water in the base liquor, fermented at 20 ° C. for 14 days to prepare additional liquor. The above sake was aged at 15° C. for 80 days. Sake lees were separated from the aged oversul to prepare small grain wine with an alcohol concentration of 13%.

The nonglutinous rice godubap powder was prepared by immersing nonglutinous rice in the first mixing water for 3 hours, then putting it in a steamer and steaming to make godubap, and then powdering it.

The first mixing water was prepared by mixing 95% by weight of the extract and 5% by weight of the stevia fermented liquid.

The extract is added to 100 parts by weight of water, 5 parts by weight of butterbur, 5 parts by weight of burdock, and 5 parts by weight of radishes root, and heated at 105 ° C. for 30 minutes to prepare a first extract, and persimmon 100 parts by weight of the first extract 600 It was prepared by adding parts by weight, 5 parts by weight of skim milk powder, 3 parts by weight of citric acid and 3 parts by weight of isomaltooligosaccharide, heated at 95 ° C. for 40 minutes, and then filtered.

The stevia fermented liquid is prepared by roasting stevia leaves at 170 ° C. for 20 minutes, adding 500 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 105 ° C. for 30 minutes, and then filtering to obtain a stevia leaf extract. 10 parts by weight of fermented blueberry solution was added to 100 parts by weight of stevia leaf extract, fermented at 24 ° C. for 24 hours, and then filtered. The blueberry fermented liquid was prepared by adding 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20 ° C. for 48 hours.

The glutinous rice godubap powder was prepared by immersing glutinous rice in the second mixing water for 3 hours, then putting it in a steamer and increasing it to make godubap, and then powdering it.

The second mixing water was prepared by mixing 99% by weight of pear extract and 1% by weight of aronia vinegar.

The pear extract is prepared by adding 5 parts by weight of blueberries, 5 parts by weight of blackberries and 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 ° C. for 20 minutes to prepare a second extract, and 100 parts by weight of pears 2 500 parts by weight of the extract, 5 parts by weight of rutin and 3 parts by weight of cellulase were added, heated at 95 ° C. for 50 minutes, and filtered.

The aronia vinegar, 40 parts by weight of aronia was added to 100 parts by weight of brown rice extract, heated at 95 ° C. for 60 minutes, and then filtered to obtain an aronia extract, and 4 parts by weight of liquefaction enzyme added to 100 parts by weight of the aronia extract and liquefied at 60 ° C for 30 minutes, adding 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract, saccharified at 60 ° C for 60 minutes, and 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and alcohol fermentation at 30 ° C. for 4 days to obtain an alcohol fermentation broth, 5 parts by weight of acetic acid bacteria was added to 100 parts by weight of the alcohol fermentation broth and acetic acid fermentation was performed at 30 ° C. for 13 days to prepare an acetic acid fermentation broth, and the acetic acid fermentation broth at 20 ° C It is prepared by aging for 10 days. The brown rice extract is prepared by adding 15 parts by weight of brown rice to 100 parts by weight of purified water and heating at 105 ° C. for 30 minutes.

3 parts by weight of fermented sweet potato sprouts and 3 parts by weight of lotus root extract were additionally mixed with 100 parts by weight of the oversalt prepared in Example 1, and then, except for aging, small grain wine was prepared in the same manner.

The sweet potato sprout fermentation liquid is immersed in salted water with a concentration of 1.5% (w / v) at 25 ° C. for 20 minutes, the sweet potato sprouts immersed in the salted water are steamed at 100 ° C. for 1 hour, and the steaming The sweet potato sprouts were aged at 15 ° C for 2 days, and 5 parts by weight of allulose and 5 parts by weight of the dermal extract were added to 100 parts by weight of the aged sweet potato sprouts, and extracted at 1.2 atm and 80 ° C for 3 hours to obtain a sweet potato sprout extract. And, 5 parts by weight of raspberry spawn, 5 parts by weight of fructooligosaccharide, and 5 parts by weight of xylose were added to 100 parts by weight of the sweet potato sprout extract, fermented at 24 ° C. for 12 hours, and then filtered.

The dermal extract was prepared by adding 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of the dermis, and allowed to stand at 25° C. for 24 hours, followed by filtration.

The bokbunja spawn is prepared by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, then extracting the juice and filtering to prepare a bokbunja extract, and mixing corn flour and galactose at a weight ratio of 1: 1 to prepare a medium, and the medium It was prepared by adding 50 parts by weight of the raspberry extract to 100 parts by weight and fermenting at 22 ° C. for 20 days.

The lotus root extract is prepared by steaming the lotus meat at 110 ° C. for 4 hours, drying the steamed lotus meat at 180 ° C. for 30 minutes, and adding 500 parts by weight of purified water and 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the dried lotus meat. It was prepared by heating at °C for 2 hours and then filtering.

[Comparative Example 1]

After washing the ramie in running water, remove the scratches or damaged parts, select it, cut it, mix the cut ramie with water at a weight ratio of 1:2, heat it at 120 ° C for 2 hours, and extract it to obtain the ramie extract. After freezing the cut ramie at -35 ° C for 26 hours, it was freeze-dried in a freeze dryer at -25 ° C, and the freeze-dried ramie was pulverized in a grinder to prepare ramie powder. Ramie powder, glutinous rice powder, and spicy rice powder prepared above were mixed in a weight ratio of 1: 1: 1, put in a steamer, and then steamed to prepare ramie rice cake. Wheat flour, wheat bran, and the ramie extract prepared above were mixed at a weight ratio of 1:1:0.7, and then Aspergillus oryzae cultured in a liquid medium containing the ramie extract prepared above was mixed at a weight ratio of 1:1:0.7. Inoculated with 0.2, and fermented for 48 hours in a fermentor to prepare mosin yeast. Mosi Nuruk extract was prepared by adding water to the Mosi Nuruk prepared above at a weight ratio of 1:10, soaking for 5 hours, stirring using a stirrer, and then compressing Mosi Nuruk extract using a press. After mixing the ramie rice cake and ramie nuruk extract prepared above at a weight ratio of 1:12, fermented for 48 hours using a fermentor at 28 ° C. to prepare ramie base liquor. Rice was soaked in water for 10 hours and soaked, and the soaked rice was put in a steamer and then steamed to prepare godubap. After mixing the ramie extract, ramie powder, and godubap in a weight ratio of 1: 0.3: 0.3: 2 with the ramie base liquor prepared above, it was put into a fermentation container and fermented in a fermentor at 28 ° C. for 90 days to prepare ramie ramie rice wine. The ramie tossul prepared above was hung on a strainer to remove the residue, and the ramie tossul from which the ramie was removed was mixed with the cut ramie at a weight ratio of 1: 0.3, and then aged at 15 ° C. for 80 days to prepare ramie grain wine.

[Comparative Example 2]

After washing 80kg of glutinous rice, soaking and water-saving using groundwater for 4 hours, steam steaming at 130 ° C was performed, and the expanded glutinous rice was dropped to 20 ° C using natural wind. After washing 24 kg of non-glutinous rice, it was soaked in groundwater for 3 hours to save water. After removing moisture from nonglutinous rice to a moisture content of 20%, it was pulverized and steamed at 130 ° C to make Baekseolgi. After dropping the temperature of the expanded Baekseolgi to 20 ℃ using natural wind, 10 kg of nuruk and 80 ℓ of ground water were mixed evenly so that the diameter of the non-glutinous rice lump was 3 cm, and the mixture was stirred for 10 minutes. The yeast, made by mixing yeast, water, and nonglutinous rice, is stirred three times at 8-hour intervals from the final injection (mixing) and fermented for 96 hours. At this time, the temperature of the fermentation room is maintained at 14 ℃ and the humidity is 50%. , and fermented for 4 days to prepare malt liquor. 80 kg of puffed glutinous rice, 20 kg of yeast, 10 g of wild chrysanthemum as additives, 20 g of soybeans, and 20 g of malt were put in a container and stirred evenly until the diameter of the puffed glutinous rice lump reached 9 cm. At 24 hours after purchase, the product temperature of the jar is maintained at 25℃, and the stirring operation, which is normally carried out three times, is performed only once at an interval of 8 hours to prevent a rise in product temperature. In addition to maintaining the product temperature, stir in the center of the fermenter once and reciprocate once, excluding the periphery of the jar, to prevent mixing too evenly. The pot temperature was maintained at 14 ° C and the temperature of the fermentation room was always maintained at 14 ° C for 70 days to prepare additional sake. Sogokju was prepared by aging the deotsul at 15 ° C. for 80 days.

[Experimental Example 1]

Examples 1 and 2 Wine small grain wine, ramie small grain wine prepared in Comparative Example 1, and wild chrysanthemum small grain wine prepared in Comparative Example 2 were subjected to sensory tests such as taste, color, aroma, and overall acceptability by sensory test personnel. The average of the measured results is shown in Table 1. The sensory test was measured using a 9-point scale method by 40 sensory test personnel with more than 2 years of sensory test experience.

division taste incense color Throat overall sign Example 1 8.3 8.4 8.5 8.3 8.4 Example 2 8.9 8.8 8.7 8.9 8.8 Comparative Example 1 5.1 5.4 5.6 5.3 5.3 Comparative Example 2 5.2 5.2 5.1 5.4 5.2

As can be seen from Table 1, compared to the small grain wine of Comparative Examples 1 and 2, the wine small grain wine of Examples 1 and 2 prepared according to the present invention shows high scores in all items of the sensory test.

Claims (4)

Mixing 20 kg of nonglutinous rice powder, 10 kg of yeast, and 32 liters of water, and then fermenting at 19-21 ° C. for 2-4 days to prepare base sake (step 1);
Mixing 80 kg of glutinous rice powder, 10 kg of yeast, 20 kg of grapes, and 78 L of water with the base liquor, and then fermenting at 19-21 ° C. for 14-15 days to prepare additional liquor (step 2);
Aging the oversul at 14-16° C. for 80-82 days (step 3); and
Separating sake lees from the aged oversul to produce small grain wine (step 4);
including,
Method for manufacturing wine sogokju.
The method of claim 1, wherein in step 1,
The nonglutinous rice godubap powder is prepared by immersing nonglutinous rice in the first mixing water for 3 hours, then putting it in a steamer and increasing it to make godubap, and then pulverizing it,
The first mixing water includes 90 to 95% by weight of the extract and 5 to 10% by weight of the stevia fermented liquid,
The method for producing the hidden extract,
Preparing a first extract by adding 1 to 5 parts by weight of coltsfoot, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of radishes root to 100 parts by weight of water and heating at 100 to 105 ° C. for 20 to 30 minutes; and
Add 500 to 600 parts by weight of the first extract, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide to 100 parts by weight of persimmon and heat at 90 to 95 ° C. for 40 to 50 minutes After filtering to prepare a hidden liquid;
Including,
The method for producing the stevia fermented liquid,
Roasting stevia leaves at 160-170 ° C for 20-25 minutes;
Adding 500 to 550 parts by weight of purified water to 100 parts by weight of the roasted stevia leaves, heating at 95 to 105 ° C. for 30 to 40 minutes, and then filtering to obtain a stevia leaf extract; and
Adding 5 to 10 parts by weight of fermented blueberry liquid to 100 parts by weight of the stevia leaf extract, fermenting at 20 to 24 ° C. for 24 to 26 hours, and then filtering;
Including,
The blueberry fermented liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20 to 24 ° C. for 48 to 50 hours.
Method for manufacturing wine sogokju.
The method of claim 1, wherein in step 2,
The glutinous rice godubap powder is prepared by immersing glutinous rice in the second mixing water for 3 hours, then putting it in a steamer and increasing it to make godubap, and then powdering it,
The second mixing water contains 98 to 99% by weight of pear extract and 1 to 2% by weight of aronia vinegar,
The manufacturing method of the pear extract,
Preparing a second extract by adding 1 to 5 parts by weight of blueberries, 1 to 5 parts by weight of blackberries and 1 to 5 parts by weight of maqui berries to 100 parts by weight of water and heating at 100 to 105 ° C. for 20 to 30 minutes; and
Adding 500 to 600 parts by weight of the second extract, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of pears, heating at 90 to 95 ° C. for 40 to 50 minutes, and then filtering;
Including,
The method for producing the aronia vinegar,
Adding 30 to 40 parts by weight of aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract;
Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes;
Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes;
Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcoholic fermentation broth;
Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and
Aging the acetic acid fermentation broth at 10 to 20 ° C for 10 to 30 days;
Including,
The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice to 100 parts by weight of purified water and heating for 20 to 30 minutes at 100 to 105 ° C.
Method for manufacturing wine sogokju.
According to claim 1,
Before step 3, 1 to 3 parts by weight of fermented sweet potato sprouts and 1 to 3 parts by weight of lotus meat extract are additionally included in 100 parts by weight of the oversalt,
The method for producing the sweet potato net fermentation liquid,
immersing sweet potato sprouts in saline water at a concentration of 1.5% (w/v) at 20 to 30 ° C. for 20 to 30 minutes;
Steaming the sweet potato shoots immersed in the saline water at 100 to 110 ° C. for 1 to 2 hours;
Aging the steamed sweet potato sprouts at 10 to 15 ° C for 1 to 2 days;
Obtaining a sweet potato shoot extract by adding 1 to 5 parts by weight of allulose and 1 to 5 parts by weight of a dermal extract to 100 parts by weight of the aged sweet potato shoot and extracting at 1.2 to 1.6 atm and 80 to 90 ° C for 3 to 4 hours; and
1 to 5 parts by weight of raspberry spawn, 1 to 5 parts by weight of fructooligosaccharide, and 1 to 5 parts by weight of xylose were added to 100 parts by weight of the sweet potato sprout extract, fermented at 20 to 24 ° C for 12 to 14 hours, filtered, and sweet potato sprouts Preparing a fermentation broth;
Including,
The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v / v) ethanol to 100 parts by weight of the dermis, leaving it at 25 to 27 ° C. for 24 hours, and then filtering.
The method for producing the bokbunja spawn,
Preparing bokbunja extract by adding 100 ml of sterile water to 100 g of bokbunja, pulverizing with a grinder, and then filtering after extracting the juice;
preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and
Adding 50 parts by weight of raspberry extract to 100 parts by weight of the medium and fermenting at 20 to 22 ° C. for 20 to 22 days;
Including,
The manufacturing method of the lotus meat extract,
Steaming the lotus meat at 100 to 110 ° C. for 3 to 4 hours;
Drying the steamed lotus meat at 180 to 190 ° C. for 30 to 40 minutes; and
Adding 400 to 500 parts by weight of purified water and 5 to 10 parts by weight of isomaltooligosaccharide to 100 parts by weight of the dried lotus meat, heating at 100 to 110 ° C. for 1 to 2 hours, and then filtering;
including,
Method for manufacturing wine sogokju.