KR20240110907A - Method of distilled soju made by roasted sweet potato - Google Patents

Abstract

The present invention relates to a method for producing distilled soju, which, unlike general sweet potato distilled soju, adds roasted sweet potatoes to obtain a sweet and rich aroma generated during the roasting process of sweet potatoes. The present invention involves roasting sweet potatoes to brew distilled soju. In addition, the distilled liquid obtained during the distillation process is divided by distillation time to selectively select only the main stream by removing the vinegar, which has a strong rough and pungent flavor of the sweet potato shochu liquid, and the downstream, which is mostly furfural, which causes off-flavors such as burnt smell and odor when contained in large quantities. The purpose is to maximize the unique flavor of soju from the savory roasted sweet potatoes obtained, and to contribute to increasing the income of roasted sweet potato farmers.

Description

Method for producing roasted sweet potato distilled soju {METHOD OF DISTILLED SOJU MADE BY ROASTED SWEET POTATO}

The present invention relates to a method for producing distilled soju using roasted sweet potatoes, and more specifically, to produce Cheongju (roasted sweet potato Cheongju) by fermenting roasted sweet potatoes prepared by roasting and grinding sweet potatoes in an oven, saccharification enzyme, and yeast. The Cheongju is distilled to produce distilled soju (roasted sweet potato shochu) made from roasted sweet potatoes, and the distilled soju (roasted sweet potato shochu) is aged again in oak barrels to produce oak barrel-aged soju. It is intended to contribute to increasing the income of domestic sweet potato farmers by adding flavor to sweet potato soju (sweet potato soju) and making it drinkable.

Distillation technology is one of the oldest technologies in human history. As the oldest and most important technology for producing pure chemical substances, distillation technology is said to have been first discovered by chemists in Alexandria around the 1st century. With the development of alchemy in the Middle Ages, various chemical technologies for the production of spirits were further developed. , it spread to countries around the world and developed into various forms depending on the various raw materials and manufacturing methods in each region.

In addition, in Korea, the distillation technology that was widely used in Central Asia was spread due to the invasion of the Mongol Empire during the Goryeo Dynasty in the 12th century. In particular, distillation technology was developed in Andong, Gaeseong, and Jeju, which were strategic locations where the Mongol army was mainly stationed. The distilled liquor was developed and passed down in a form that was unique to each region, and has been passed down as Korea's unique distilled liquor to this day.

Distilled soju, which literally means burnt alcohol, began to spread widely from the royal family to the general public during the Goryeo Dynasty. At that time, there was an absolute shortage of food, and it was necessary to ferment and distill alcohol with precious grains to obtain pure liquor. Because of this, it was considered quite a rare drink. The manufacturing method of traditional alcohol is handed down in various ways depending on the region, including the types of raw materials used and mixing ratios. However, while rice, which was mainly grown as a staple food, has been developed and handed down in various forms such as takju, yakju, and cheongju, the cultivation area is relatively small. Compared to Japan, the number and types of alcohol made from grains such as barley and sweet potatoes are small, so consumers are limited in experiencing various types of alcohol.

For this reason, distilled soju, which is recognized as a high-quality alcoholic beverage in Korea, lacks diversity in raw materials, and products made with ingredients other than rice are rarely found in Korea and require a long maturation period. Therefore, distilled soju is more expensive than other alcoholic beverages. Accordingly, it can be seen that there is a great need to develop a distilled soju recipe that uses roasted sweet potatoes to give the distilled soju an excellent flavor.

According to a Dongguk University paper titled “Study on Korean Adults’ Use and Preferences for Traditional Teas” published in 2017, 72% of adults preferred grain tea, 23% preferred fruit tea, and 17% preferred flower and herbal tea. Thus, we meet the demand of adults with related tastes with soju products that express a savory taste and promote the diversification of domestic distilled soju product lines.

Currently, distilled soju is all manufactured through parallel fermentation where saccharification and fermentation occur simultaneously, so there is no significant difference in the flavor of the product, and there is a problem in that it is vulnerable to the risk of spoilage and rancidity caused by raw materials remaining in the fermentation tank.

It is manufactured through a single double fermentation in which saccharification and fermentation are carried out separately using saccharification enzymes.

The prior art related to vinegar production above is as follows.

·Domestic Patent Registration No. 10-1272285 (Announcement Date: 2013. 06. 07.)

·Domestic Open Patent Publication No. 10-2013-0064202 (Publication date: 2013. 06. 18.)

·Domestic Open Patent Publication No. 1024063150000 (Publication date: December 17, 2021)

Accordingly, the present inventor increased the deep and rich flavor of roasted sweet potatoes derived from roasted sweet potatoes by adding roasted sweet potatoes before the immersion step in the manufacturing process of general sweet potato distilled soju, and added saccharification enzyme during the immersion process to make godubap during the saccharification process. By immersing soup faster and more efficiently than the existing method of dosing the soup, and making the taste and aroma of the fermented liquor soft and rich, only the main liquor is selectively obtained through the subsequent distillation process to obtain a rich and clean flavor and quality of the liquor, followed by aging in oak barrels. We aim to provide roasted sweet potato distilled soju and its manufacturing method that can maximize quality value.

The object of the present invention is not limited to the objects mentioned above.

One aspect of the present invention includes (a) a pretreatment step of baking sweet potatoes; (b) preparing fermented liquor by immersing pretreated roasted sweet potatoes; (c) distilling the fermented liquor; And (d) a filtration step of filtering the distillate solution,

The step (b) includes a soaking step of making a soaking solution by administering saccharification enzyme (Gluco amylase) to the roasted sweet potato, and a fermentation step of mixing the roasted sweet potato, saccharification enzyme, and dry yeast to ferment,

The step (c) provides a method for producing roasted sweet potato distilled soju, which is a distillation step of distilling the fermented roasted sweet potato liquor to obtain only the main liquor.

In one aspect of the present invention, the pretreated roasted sweet potatoes are washed sweet potatoes roasted at 200 to 250°C for 100 to 150 minutes, and a method for producing distilled roasted sweet potatoes is provided.

The roasted sweet potato distilled soju according to the present invention has a clean aroma and taste by saccharifying only the roasted sweet potatoes through saccharification enzymes without using saccharification enzymes.

The roasted sweet potato distilled soju according to the present invention contains a savory and rich aroma unique to roasted sweet potatoes by adding roasted roasted sweet potatoes at the immersion stage.

Roasted sweet potato distilled soju according to the present invention does not contain vinegar with a sharp and strong scent and aftereffects that produce oily or burnt smells, etc., so it has a clean aroma and excellent quality. Public Patent No. 10-2020-0050556 - 6 -

Roasted sweet potato distilled soju according to the present invention can be aged in an oak barrel to provide soju with a unique deep and flavorful flavor.

The effects of the present invention are not limited to the effects mentioned above. The effects of the present invention should be understood to include all effects that can be inferred from the following description.

.

Claims (3)

A process for manufacturing roasted sweet potatoes for brewing by grinding roasted sweet potatoes baked in an industrial oven with a mill;
The roasted sweet potato for soju brewing, the glucoamylase saccharification enzyme, and the soaking liquid (4) (50-55°C) used in the previous soak were mixed at a weight ratio of 100:0.18:200, and saccharified by soaking with stirring for 1 hour. After allowing the enzyme to be fully activated and draining the water (1), mix the roasted sweet potato filling and water (65-67℃) at a weight ratio of 100:100, stir and soak for 1 hour to extract the remaining sugar. , water? After (2), mix the roasted sweet potato filling and water (75~80℃) by weight, soak while stirring for 1 hour, drain the water, and (3) add alcohol fermentation yeast to the resulting soaking liquid (1+2+3). Fermentation is added at a weight ratio of 100:0.1, then mixed with roasted sweet potatoes and water (90°C) at a weight ratio of 100:200, soaked with stirring for 1 hour, drained of water, and the resulting soaking liquid (4) A manufacturing process that is reused for the next soak;
A manufacturing process of constant temperature fermentation of the yeast-injected fermentation broth in a stainless steel jacket tank at 20 to 25 ° C. for 72 hours;
A primary distillation manufacturing process of distilling the fermented raw sweet potato solution in a vacuum distiller until the alcohol content is 1% or less;
A secondary distillation manufacturing process of mixing the first distilled roasted sweet potato shochu distillate with the surplus liquid not collected from the previous secondary distillation and distilling it in a reduced pressure still to collect only 72% to 65% alcohol content;
A manufacturing process of filtering the soju stock solution not collected from the secondary distilled roasted sweet potato soju distillate with activated carbon and then mixing it with the primary distillate;
A manufacturing process of stabilizing the liquor quality by cooling and stirring the stock solution with an alcohol content of 72% to 65% collected during the secondary distillation for 16 hours;
A manufacturing process of cooling and filtering the cooled and stirred distillate to separate fat and protein in the distillate;
A manufacturing process in which the filtered distillate is diluted to an alcohol content of 59% and then aged in oak barrels for more than one year.
Manufacturing method In paragraph 1
Distilled soju (roasted sweet potato soju) made by distilling roasted sweet potatoes, saccharification enzyme, yeast, soaking and fermentation process. In paragraph 1
Method for producing distilled soju (roasted sweet potato soju) made by maturing distilled soju (roasted sweet potato soju) in oak barrels and maturing for more than 1 year.