KR20240028598A - Traditional wine using Ginkgo biloba fruit and manufacturing method of the same - Google Patents

Abstract

The present invention relates to traditional liquor using ginkgo fruit and a method for manufacturing the same. The method for manufacturing traditional liquor using ginkgo fruit in this embodiment includes the steps of (a) harvesting and washing ginkgo fruit to prepare it, (b) adding to godubap. Step of preparing yeast godubap by mixing yeast powder evenly, (c) filling a fermentation jar with a certain amount of ginkgo fruit, filling the ginkgo fruit with a certain amount of yeast godubap to cover the ginkgo fruit, and then fermenting the ginkgo fruit. Step (d) filtering the fermented ginkgo fruit to extract alcohol; and, (e) aging the extracted liquor at low temperature.

Description

Traditional wine using Ginkgo biloba fruit and manufacturing method of the same}

The present invention relates to traditional liquor, and more specifically, to traditional liquor using ginkgo fruit and its manufacturing method.

Since ancient times, Korea has had rice as its staple food, and grain wine made from rice was developed early on. Makgeolli, also commonly known as Takju, is not exactly sure of its origins, but as Korea's traditional liquor, it is said to be Korea's unique alcohol that has been brewed and consumed by the common people for a long time.

Traditional liquors such as makgeolli and cheongju were manufactured using rice or glutinous rice as a raw material and malt as a leavening agent. However, due to the government's food policy in 1963, the raw material was replaced with wheat flour, and Japanese-origin yeast was used to make traditional liquor. As it began to be used, it lost its legitimacy. In addition, as the manufacturing method was modified for the purpose of reducing manufacturing costs, the unique flavor of our traditional liquor was lost.

As the use of rice was permitted in the production of traditional liquor in the late 1980s, traditional liquor had an opportunity to improve its quality, and research on traditional liquor began to become active after that. Taking advantage of this, attempts are being made to manufacture traditional liquor using starchy raw materials from various grains, but the manufacturing cost is rising and there are limitations in poor flavor. In the production of traditional liquor, the diversification of raw materials includes many experimental factors and is being actively pursued. I can't stand it.

Meanwhile, ginkgo fruit opens and ripens on female ginkgo trees around October as a yellow fruit about 2cm in diameter. The outer skin of the fruit is fleshy and smells bad. Inside the exocarp, there is a round egg-shaped seed with a white hard mesocarp with two edges, which is called ginkgo or white porridge. Inside the mesocarp, there is a brown endosperm, and here is a blue-green endosperm.

Most of the ginkgo fruits have a blue-green endosperm inside the white porcelain and are used for various purposes such as eating, but the outer skin part is mostly discarded due to bad smell even though it accounts for about 50% of the total volume. For example, Korea Patent Publication No. 10-2020-0081659 introduces the ‘manufacturing method of ginkgo makgeori’, and Korean Patent No. 10-1360745 introduces the ‘method of manufacturing fermented ginkgo liquor using heat-resistant amylase’. However, the ginkgo fruit used in the preceding literature is limited to using the fruit (endosperm) present inside the white porcelain to make traditional liquor.

However, the exoskeleton part of the ginkgo tree can emit a foul odor, but depending on the processing method, it has a high sugar content and a fragrant tropical fruit flavor, so it can be used for a variety of purposes. Especially when used to make traditional liquor, the fruit's unique efficacy and It can provide a special taste and aroma.

Korean Patent Publication No. 10-2020-0081659 (Manufacturing method of bank makgeori) Korean Patent No. 10-1360745 (Method for manufacturing fermented ginkgo liquor using heat-resistant amylase)

The object of the present invention is to provide a traditional liquor that can provide excellent flavor and a manufacturing method thereof by using the outer skin portion of the ginkgo tree fruit as the main ingredient.

The traditional liquor using ginkgo fruit of this embodiment to solve the above problems is characterized by being manufactured by fermenting the outer skin portion of the ginkgo fruit using ginkgo fruit as the main ingredient, a mixture of godubap and malt as a fermenting agent. Do it as

And the traditional liquor manufacturing method using ginkgo fruit of this embodiment to solve the above problems includes the steps of (a) harvesting and washing the ginkgo fruit to prepare it, (b) evenly mixing yeast powder into godubap to make yeast godubap Step of preparing, (c) filling a fermentation jar with a certain amount of ginkgo fruit, filling the ginkgo fruit with a certain amount of yeast godubap to cover the ginkgo fruit, and then fermenting the ginkgo fruit, (d) the fermented above Extracting alcohol by filtering ginkgo fruit; and, (e) aging the extracted liquor at low temperature.

In addition, step (c) may be accomplished by first filling a certain amount of yeast godubap, inducing fermentation for a predetermined period of time, and continuing fermentation by filling the remaining certain amount of yeast godubap secondarily.

In addition, step (c) may further include adding rice wine during fermentation by filling the yeast godubap.

The present invention can utilize the discarded outer skin of ginkgo fruits as the main ingredient for traditional liquor, and can provide the excellent flavor unique to ginkgo fruits.

Figure 1 is a flow chart showing the traditional liquor manufacturing process according to this embodiment.

Specific structural or functional descriptions of the embodiments according to the concept of the present invention disclosed in this specification are merely illustrative for the purpose of explaining the embodiments according to the concept of the present invention, and the embodiments according to the concept of the present invention are It may be implemented in various forms and is not limited to the embodiments described herein.

In addition, since the embodiments according to the concept of the present invention can make various changes and have various forms, the embodiments will be illustrated in the drawings and described in detail in this specification. However, this is not intended to limit the embodiments according to the concept of the present invention to specific disclosed forms, and includes all changes, equivalents, or substitutes included in the spirit and technical scope of the present invention.

Hereinafter, preferred embodiments of the present invention will be examined in detail with reference to the attached drawings. In the production of traditional liquor in this embodiment, ginkgo fruit is used as the main raw material, and godubap and malt are used as other ingredients for fermentation.

Figure 1 is a flow chart showing the traditional liquor manufacturing process according to this embodiment.

Referring to the drawing, fruit is harvested from a ginkgo tree (S11). Ginkgo fruit is preferably harvested in early winter when the weather is sufficiently dry and cold, so it is usually harvested around November. Additionally, clean fruits with no damage to the skin are harvested, and fallen fruits are harvested through a washing process.

Harvested fruits may undergo a primary drying process as a pretreatment process (S12). Ginkgo fruit has a strong odor from the outer skin, so the first drying process removes the odor and simultaneously improves the sweetness of the fruit.

The primary drying process in this embodiment is carried out by repeatedly going through the freezing (sub-zero temperature conditions) and thawing (image temperature conditions) processes under conditions where sufficient wind and sunlight are provided. For example, the harvested fruits are evenly spread out in drying baskets and placed in an outdoor environment with good wind and sunlight. At this time, it is desirable to proceed with the temperature conditions when the temperature drops below freezing at night and returns to above freezing during the day. A separate drying device can be used to dry the fruit, but when it is done in a natural state where freezing and thawing are repeated, bad odors can be eliminated, sweetness can be greatly improved, and spoilage can be minimized during the drying process.

When drying in a natural state like this, it may vary depending on conditions such as wind, sunlight, and temperature, but it usually takes about 3 days to 1 week.

The first dried fruit is washed cleanly again (S13) and dried a second time (S14). Foreign substances such as dust may be adsorbed during the initial drying process in an outdoor environment, so after washing again, dry to remove as much moisture as possible. Secondary drying can be done by spreading the washed fruit evenly on a clean cloth for half a day.

Next, the first immersion process of filling the jar with the second dried fruit and yeast godubap is performed (S15), and the second immersion process of additionally filling the jar with yeast godubap is performed (S16). For this purpose, prepare a clean and sterilized jar, prepare godubap and finely ground malt, and mix them in advance.

In the process of filling the ginkgo fruit, care must be taken not to damage the outer skin of the fruit. Although ginkgo fruit has beneficial properties, it is also toxic, so there is a risk that the toxins may be extracted if the outer skin is damaged.

Godubap can be made from non-glutinous rice or glutinous rice, and the yeast can be made from regular yeast used in making traditional liquor. At this time, the yeast is finely ground into powder form and mixed gently as if coating the surface of godubap with yeast powder. Mix godubap and malt at the same volume ratio of 1:1. Generally, when producing traditional liquor, godubap and yeast are mixed at a volume ratio of about 1:0.1, but in this embodiment, godubap and yeast are mixed at a ratio of 1:1 to induce smooth fermentation of ginkgo fruit.

Additionally, the mixed yeast godubap is filled in a jar twice to cover the ginkgo sprout fruits. That is, after filling a jar with a certain amount of ginkgo fruit, yeast godubap is first filled at a weight ratio of 10% to 20% compared to the ginkgo fruit to cover the ginkgo fruit. At this time, it is desirable to fill the jar with ginkgo fruit so that it does not exceed 60% of the jar capacity.

In general, the process of producing traditional liquor involves the process of producing base liquor (i.e., mixing malt in the form of a lump or bamboo stone to activate the production of beneficial bacteria and induce their smooth feeding activity), but in this case, In the traditional liquor manufacturing process using ginkgo fruit as the main ingredient, the process of first covering the ginkgo fruit with malted godubap is performed instead of making base liquor. When mixing ginkgo fruit and yeast godubap, the outer skin of the ginkgo fruit may be damaged and toxins may be extracted, so instead of mixing them, proceed with filling the ginkgo fruit first and then covering it with yeast godubap.

Fermentation is induced for 3 to 4 weeks while the ginkgo fruit is first covered with yeast godubap. During this process, the beneficial bacteria of the yeast begin feeding (breeding) on the godubap and target the ginkgo fruit as the target. Fermentation continues by expanding to .

And after 3 to 4 weeks, the yeast godubap is filled again at a weight ratio of 10% to 20% compared to the ginkgo fruit to cover the ginkgo fruit. By additionally filling the yeast godubap like this, fermentation continues for a long period of time.

Therefore, in this embodiment, the entire yeast godubap is mixed at a weight ratio of 20% to 40% compared to the ginkgo fruit, about 10% to 20% is mixed in the first step, and the remaining 10 to 20% is added in the second step. is mixed with

In this way, it is preferable that the yeast godubap used for fermentation be used in as small an amount as possible under conditions where fermentation occurs smoothly, and the total amount should not exceed a weight ratio of 40% compared to the ginkgo fruit. This is because when fermented godubap is used in large quantities, the main fermentation occurs in the godubap, and the flavor from the rice may reduce the flavor from the ginkgo tree fruit. In addition, it is desirable to use a relatively larger amount of yeast godubap in the first round.

The period of inducing fermentation by primary mixing may vary depending on temperature conditions, but is preferably carried out for 3 to 4 weeks, and the period of continuing fermentation by secondary mixing is preferably carried out for 3 to 5 months.

Additionally, Cheongju can be added during fermentation after covering the yeast godubap (S16). The Cheongju added here is Cheongju manufactured in a general way, and Cheongju increases the alcohol content of the fermenting liquor and especially prevents the occurrence of miscellaneous bacteria, leading to stable fermentation. Since the ginkgo fruit, which is fermented while covered with yeast godubap, is not completely soaked, various bacteria may occur and fermentation may be performed unsafely. To prevent this, add enough Cheongju to cover the malted godubap to induce stable fermentation. Cheongju can be added at an appropriate time after the second addition of yeast godubap, and can be added approximately 1 to 2 months later.

The yeast godubap is mixed secondarily, soaked in alcohol, and fermented for 3 to 5 months. Next, the water is poured deep into the jar and a filtration process is performed to filter out the traditional liquor (S17). Yongsu is a basket made of thinly split bamboo tightly woven into a round, long cylindrical shape, and is a tool used to filter alcohol. After about a day in the spring water, the ginkgo fruit alcohol fermented in the spring water is filtered out in a somewhat clear state.

The alcohol filtered using water is transferred to a clean container and then aged for about 6 months at low temperature conditions of about 3°C to 7°C (S18). During the maturation process, only very clear alcohol is consumed at least three times. After a 6-month post-ripening process, the production of traditional liquor using ginkgo fruit is completed. The traditional liquor manufactured in this way does not emit any foul odor and provides a sweet aroma and flavor like tropical fruit unique to ginkgo fruit.

Hereinafter, the process of manufacturing traditional liquor (cheongju) using ginkgo biloba fruit according to this embodiment will be examined according to each process, and then the flavor of the manufactured traditional liquor will be examined through a sensory test.

[Example]

1. Preparation of ginkgo fruit

(a) Fruits were harvested from ginkgo trees growing in Yangpyeong-gun, Gyeonggi-do around November, then washed, dried, and prepared.

2. Preparing and mixing godubap and yeast

(b1) Godubap was manufactured by steaming non-glutinous rice produced in Yangpyeong-gun, Gyeonggi-do.

(b2) Wheat yeast prepared through a normal process was prepared and finely ground using a grinder.

(b3) Godubap and yeast powder were prepared in the same volume, and yeast godubap was prepared by gently mixing by hand so that the yeast powder was evenly coated on the surface of the godubap.

3. Soak

(c1) A pottery (jar) with a capacity of 50 liters was sterilized and prepared, and 30 kg of ginkgo fruit was placed into the jar. At this time, care must be taken not to damage the ginkgo fruit.

(c2) 6 kg of yeast godubap was filled into a jar to completely cover the ginkgo fruit, and fermentation was induced for 4 weeks.

(c3) After 4 weeks, an additional 4 liters of malted godubap was added, and fermentation continued for 5 months.

(c4) One month after adding the yeast godubap, 5 liters of Cheongju was sprinkled evenly over the yeast godubap and added.

4. Filtration

(d) After continuing low-temperature fermentation at a temperature of around 13℃ for 5 months, water was poured deep into the jar and the clear liquor was scooped out over a period of 3 days to 1 week.

5. Ripening

(e1) 30 liters of alcohol filtered in the water for 3 days to 1 week were obtained, and 30 liters of filtered alcohol was placed in another container and aged in a low temperature environment of 5°C for 6 months.

(e2) During low-temperature maturation for 6 months, the clear liquor was strained three times and ultimately 25 liters of very clear Cheongju were extracted.

[Sensory test]

Sensory tests on color, aroma, taste, weight, and overall feel of Cheongju made from ginkgo fruit (skin) produced through the above process were conducted on a group of 5 experts with more than 10 years of experience in alcohol production and a group of 20 ordinary people. was conducted, and personal expressions of the test results were categorized as very excellent (5), excellent (4), average (3), bad (2), and very bad (1). Table 1 shows the total score and average of each group for each item.

division color taste incense weight overall feeling Experts (5 people) 23(4.6) 25(5.0) 22(4.4) 22(4.4) 23(4.6) General public (20 people) 90(4.5) 96(4.8) 90(4.5) 86(4.3) 90(4.6)

As can be seen in Table 1 above, similar trends are observed in both the expert group and the general public group, and although the general public group shows somewhat low evaluation results, the taste results are very good, and the overall feeling is also excellent.

Therefore, it can be confirmed that Cheongju, manufactured using the outer skin of the ginkgo fruit prepared as in this example as the main ingredient, exhibits the unique flavor of the ginkgo fruit.

Although exemplary embodiments of the present invention have been shown and described as described above, various modifications and other embodiments will occur to those skilled in the art. These modifications and other embodiments are to be considered and included in the appended claims without departing from the true spirit and scope of the present invention.

Claims (4)

A traditional liquor made by fermenting the outer skin of the ginkgo fruit, using ginkgo fruit as the main ingredient, and a mixture of godubap and yeast as a fermenting agent. (a) harvesting, washing and preparing ginkgo fruit;
(b) preparing yeast godubap by evenly mixing yeast powder with godubap;
(c) filling a fermentation jar with a certain amount of ginkgo fruit, filling the ginkgo fruit with a certain amount of yeast godubap to cover the ginkgo fruit, and then fermenting the ginkgo fruit;
(d) extracting alcohol by filtering the fermented ginkgo fruit; and,
(e) A method of producing traditional liquor using ginkgo fruit, including the step of aging the extracted liquor at low temperature. According to claim 2,
The step (c) is a process of first filling a certain amount of yeast godubap, inducing fermentation for a predetermined period of time, and continuing fermentation by filling the remaining certain amount of yeast godubap secondly. A method of manufacturing traditional liquor using ginkgo fruit. According to claim 3,
Step (c) is a traditional liquor manufacturing method using ginkgo fruit, further comprising adding rice wine during fermentation by filling the yeast godubap.