KR930005450B1 - Method for liquor - Google Patents

Method for liquor Download PDF

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KR930005450B1
KR930005450B1 KR1019910015306A KR910015306A KR930005450B1 KR 930005450 B1 KR930005450 B1 KR 930005450B1 KR 1019910015306 A KR1019910015306 A KR 1019910015306A KR 910015306 A KR910015306 A KR 910015306A KR 930005450 B1 KR930005450 B1 KR 930005450B1
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liquor
rice
wolfberry
days
matrimony vine
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KR1019910015306A
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KR930006147A (en
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김미숙
한정우
강규석
김태권
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충청남도 청양군청
이호종
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

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  • Health & Medical Sciences (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
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Abstract

A chinese matrimony vine fruit liquor is prepd. by (a) soaking rice and steaming, (b) mixing the steamed rice with malt, (c) fermenting the mixt. at 20-30 deg.C, (d) adding yeast into the fermented mixt., refermenting and distillating to obtain the spirituous liquor contg. 40 % ethyl alcohol, (e) mixing the obtd. 20 l spirituous liquor with 2-4 kg fruit of chinese matrimony vine and 500-700 g root of chinese matrimony vine, extracting for 2 months or more, adding active carbon, leaving along for 4 days and filtering, and (f) adding fructose into the filtered liquor and aging to obtain the final product.

Description

구기자 침출주의 제조방법How to prepare wolfberry leaching liquor

본 발명은 쌀을 원료로 하여 만든 증류주에 구기자의 뿌리 및 열매를 침지시킴을 특징으로 하는 구기자 침출주의 제조방법에 관한 것이다.The present invention relates to a method for producing wolfberry leaching liquor characterized in that the distilled liquor made from rice is immersed in the root and fruit of the wolfberry.

최근 들어서 동양과 서양을 막론하고 한방의 신비에 대하여 학자들의 관심이 고조되고 있으며 또한 산업의 발달과 더불어 많은 사람들이 각종 공해에 시달리는 등 생활조건이 악화되고 생활수준이 높아지면서 건강에 관한 관심이 증대되어 여러가지한방 건강식품이 지속적으로 개발되고 있는 실정이다.In recent years, scholars have been increasing interest in the mystery of oriental medicine in both the East and the West. Also, with the development of the industry, many people suffer from various pollutions, and the living conditions have deteriorated and the standard of living has increased. Many herbal health foods have been continuously developed.

한편, 국내에서는 쌀의 소비량이 점차 감소하면서, 쌀의 소비 촉진 방안의 하나로써 쌀을 이용한 술의 개발이 추진되고 있다.Meanwhile, as the consumption of rice gradually decreases in Korea, development of alcohol using rice is being promoted as one of the ways to promote the consumption of rice.

덧붙여, 수입개방화 물결에 대처하기 위한 구체적인 방법의 하나로서, 우리나라 고유의 민속주 개발이 시급히 요망되며, 주류 문화 발전의 단계에 맞는 술의 개발의 필요성이 점차 인식되어가고 있다.In addition, as one of the concrete ways to cope with the wave of import opening, it is urgently needed to develop Korean native folk liquor, and the need for the development of alcohol that fits the stage of mainstream cultural development is gradually recognized.

이러한 상황에서, 본 발명자들은 쌀의 소비를 촉진하고, 건강식품으로 음용될 수 있는 주류를 개발하고자 하는 목적으로 예의 연구한 결과 본 청양군에서 전국 생산량의 83%를 차지하고 있는 구기자를 이용하여 상기와 같은 목적을 달성할 수 있음을 발견하고 본 발명을 달성하기에 이르렀다.In this situation, the present inventors have made a thorough study for the purpose of promoting the consumption of rice and developing alcoholic beverages that can be used as health foods. It has been found that the object can be achieved and the present invention has been achieved.

즉, 본 발명은 쌀을 원료로 하여 곡주를 담근후 기존의 증류시설을 활용하여 알콜 40%의 증류주를 제조하고, 여기에 구기자 뿌리 및 열매를 침지하여 구기자의 약효성분을 침출시킨 것을 특징으로 하는 구기자 침출주 및 그의 제조방법에 관한 것이다.That is, the present invention is characterized by distilling grain wine by using rice as a raw material to prepare a distilled liquor of alcohol 40% by using an existing distillation facility, and immersed the medicinal components of the wolfberry by immersing the wolfberry root and fruit It relates to a wolfberry leaching liquor and a method for producing the same

이하, 본 발명은 상세히 설명한다.Hereinafter, the present invention will be described in detail.

구기자는 정력강장, 성인병 예방과 치료, 시력보호, 피부미용, 정신집중력 향상, 청혈작용 등 그 효능이 인정되어 한방의 필수약제 뿐만 아니라 현대 의학계의 드링크제 원료로 널리 쓰이고 있으며 특히 음주자들이 복용하는 경우 지방간이 형성되는 것을 방지한다는 것이 밝혀져 있다. 또, 농촌진흥청 발행 식품분석표의 식품분석결과에 따른 지방, 단백질, 무기질, 비타민, 당질, 섬유소 등 필수영양소가 골고루 들어있어 영양식품으로서 그 가치가 크다고 하겠다.Goji is widely used as an essential ingredient in modern medicine as well as essential medicines of modern medicine, and has been recognized for its effects such as energetic tonic, prevention and treatment of geriatric diseases, vision protection, skin care, improvement of mental concentration, and blood clotting effect. It has been found to prevent this from forming. In addition, it is said to be of great value as a nutritional food because it contains essential nutrients such as fats, proteins, minerals, vitamins, sugars, and fiber according to the food analysis results published by the Rural Development Administration.

특히 구기자의 뿌리(지골피)는 진하게 달여서 차처럼 음용하면, 각혈, 두통, 해열 및 치통에 특효한 것으로 알려져 있다. 따라서, 본 발명에서와 같이 구기자의 유효성분을 침출시킨 구기자 검출주는, 간장보호의 기능을 가지고 있으면서 속취제거 효과가 있어 술을 마신 후에도 뒷맛이 개운하고 위부팽만감이 없으며 머리가 아픈 증세도 없다.In particular, the roots of the gojija (golgolpi) is a sweet decoction like tea, it is known to be effective for blood, headache, fever and toothache. Therefore, as in the present invention, the wolfberry detection strain leaching the active ingredient of the wolfberry has a function of liver protection and has a deodorant effect, so after drinking, there is no aftertaste and no bloating and no sore head.

또한 본 발명에 사용된 구기자는 비타민 B1, B2, 니이아신, 비타민 C등의 함량이 높아 알콜 섭취에 의하여 장내 흡수 및 대사에 영향을 받는 이들 성분이 보완되게 되어 앞에서 서술한 비타민의 결핍에 의한 영양장애 및 질병을 예방할 수 있게 한다.In addition, the wolfberry used in the present invention has a high content of vitamins B 1 , B 2 , niacin, vitamin C, etc., and these components, which are affected by intestinal absorption and metabolism by ingestion of alcohol, are supplemented to the deficiency of vitamins described above. Prevent nutritional disorders and diseases caused by

본 발명의 구기자 침출주의 제조방법을 상세히 설명하면 다음과 같다.Referring to the manufacturing method of the wolfberry leaching liquor of the present invention in detail as follows.

1. 증류주의 제조(1) 누룩의 제조 먼저 밀을 정선·분쇄하여 원료의 20∼25%의 물을 가하여 반죽을 하고, 잠시 방치하였다가 일정량(1㎏, 2㎏)을 원형 평판상으로 성형한 다음 25℃의 곡자실에서 배양하면 약 3일 후에 품은이 상승하여 40℃ 이상으로 되는데 그 이상을 올라가지 않도록 손질을 하면서 약 40일간 배양한 다음 햇볕에 말려 사용한다. (2) 원료인 쌀과 구기자의 처리 원료로 사용되는 구기자는 그 뿌리와 열매를 깨끗이 씻어서 그늘에서 말린다.1. Production of Distilled Wine (1) Production of Nuruk First, wheat is selected and pulverized, kneaded with 20 to 25% of water, and left for a while, and then a predetermined amount (1 kg, 2 kg) is formed into a circular flat plate. Then, after incubation in a grain room at 25 ℃ about 3 days after the boar rises to 40 ℃ or more, do not raise more than about 40 days of incubation and then dried in the sun to use. (2) Processing of raw rice and wolfberry A wolfberry, which is used as a raw material, washes its roots and berries thoroughly and dries in the shade.

쌀은 물에 침지한 후, 증기로 증자하여 사용한다. 이때 탄력성이 있고 연한 증미를 얻기 위해서는 물을 쌀량의 6∼8%를 뿌리면서 쪄낸다.Rice is used after dipping in water and steaming. At this time, in order to obtain a soft and light taste, boil water while sprinkling 6-8% of the amount of rice.

(3) 술밑(주모)의 제조 상기 (1)에서 제조한 약 2㎏의 누룩, 약 20㎏의 찐쌀 및 1∼1.5㎏의 엿기름을 섞고, 깨끗한 포대위에 5∼7㎝의 두께로 펴놓고 박스 등을 덮은 후 20∼25℃를 유지하면서 7∼10일간 띄우므로서 술밑을 제조한다.(3) Preparation of subcutaneous hair (pill) Mix about 2 kg of yeast, about 20 kg of steamed rice and 1 to 1.5 kg of malt prepared in (1) above, and spread it to a thickness of 5 to 7 cm on a clean bag. Cover the back and keep the twenty to twenty to 25 ℃ while floating for 7 to 10 days to prepare the bottom.

(4) 술덧의 제조 상기(3)에서 제조한 술밑에, 물 25∼30ℓ를 붓고, 1일에 2∼3회씩 잘 교반하면서 20∼25℃에서 3∼4일 정도 발효시킨다.(4) Preparation of sugar powder 25-30 liters of water is poured under the liquor manufactured by said (3), and it fermented at 20-25 degreeC about 3-4 days, stirring well 2-3 times a day.

여기에, 누룩 3∼6㎏ 및 물 130∼150ℓ을 넣고 냉각시킨 덧밥 70∼90㎏을 잘 섞은 다음 품온을 20∼25℃로 유지한다. 이 온도에서 10여시간이 지나면 발효가 왕성해져서 품온이 급격히 상승하는데, 이때 온도가 30℃이상으로 올라가지 않도록 유의하면서 3∼4일 정도 발효시킨다.Here, 3-6 kg of Nuruk and 130-150 L of water are mixed, and the cooled rice 70-90 kg is mixed well, and the product temperature is kept at 20-25 degreeC. After 10 hours at this temperature, fermentation is vigorous and the temperature rises sharply. At this time, the fermentation is carried out for 3 to 4 days while taking care not to increase the temperature above 30 ° C.

(5) 증류 숙성한 술덧을 증류기에서 가열하여 증류된 알코올을 얻는다. 이렇게 하여 얻은 구기자 증류주는 알코올 함량이 약 40%이다.(5) Distillation The aged grains are heated in a distiller to obtain distilled alcohol. The wolfberry distilled liquor thus obtained has an alcohol content of about 40%.

2. 침출주의 제조 상기 1에서 얻은 증류주 20ℓ에 구기자 3㎏ 및 구기자 뿌리 600g을 넣어 2개월 이상 침지시켜 놓음으로써 구지가의 유효성분이 침출된 구기자 침출주를 제조한다.2. Preparation of leaching liquor A gojija leached liquor in which the active ingredient of Gujiga leached was prepared by immersing 3 kg of goji berry and 600g of goji berry root for 2 months in 20 liter of the distilled liquor obtained in 1 above.

이렇게 하여 침출주 1ℓ당 활성탄 0.05∼0.2g을 넣어 약 4일정도 처리한 후 여과지 또는 여과기로 여과한 후 과당 3∼8g을 넣고 숙성시킨다.In this way, add 0.05 to 0.2 g of activated carbon per 1 liter of leaching liquor and treat for about 4 days, filter with filter paper or filter, and add 3 to 8 g of fructose.

이하, 실시예에 의해 본 발명의 제조방법을 구체적으로 설명한다.Hereinafter, the manufacturing method of this invention is demonstrated concretely by an Example.

[실시예 1]Example 1

정선하여 분쇄한 밑에 밀 중량의 20∼25%의 물을 가하여 반죽을 하고 잠시 방치하였다가 1㎏ 또는 2㎏씩 원형 평판상으로 성형한 다음 약 25℃의 곡자실에서 배양하였다. 약 3일 후에 품온이 40℃정도로 상승하면, 그 이상 상승하지 않도록 손질을 하면서 약 40일간 배양하고, 햇빛에 말려 누룩으로 사용한다.Under the crushing process, 20-25% water by weight was added to the dough and left for a while. Then, 1 kg or 2 kg were molded into a circular flat plate and incubated in a grain chamber at about 25 ° C. When the temperature rises to about 40 ° C after about 3 days, it is incubated for about 40 days while being trimmed so as not to rise any more, and dried in sunlight to use as leaven.

원료로 사용되는 쌀을 물에 2시간 정도 침지한 후 증기로 찐다. 탄력성이 있고 연한 증미를 얻기 위해서 김이 오르는 대로 쌀을 넣으면서 쌀중량의 물을 6∼8%씩 뿌리면서 쩌낸다.Rice used as a raw material is immersed in water for 2 hours and steamed. To get elastic and light taste, add rice as steam goes up and sprinkle 6-8% of rice weight water.

상기에서 제조된 누룩 2㎏, 찐쌀(덧밥)20㎏ 및 엿기름 1㎏을 잘 섞은 후 고르게 5∼7㎝ 두께로 펴고, 20∼25℃를 유지하면서 7∼10일간 띄어 술밑을 제조한다.Mix 2kg of Nuruk, 20kg of steamed rice (added rice) and 1kg of malt, and spread it evenly to a thickness of 5-7cm, while keeping 20-25 ℃ for 7-10 days to prepare the base.

술밑에 끓여 식힌 물 30ℓ를 붓고 1일 2∼3회씩 저어주며 20∼25℃에서 3∼4일 정도 발효시킨다.Pour 30 liters of boiled and cooled down water and stir 2 to 3 times a day and ferment for 3 to 4 days at 20-25 ℃.

여기에 누룩 5㎏ 및 물 140ℓ를 넣고 냉각시킨 덧밥 80㎏을 골고루 잘 섞은 다음 약 22℃의 품온을 유지한다. 약 10시간 정도 경과하여 발효가 왕성해지고 품온이 급격히 올라가기 시작하면, 온도가 30℃이상 올라가지 않도록 주의하면서 3∼4일 정도 배양시킨다.Add 5kg of Nuruk and 140ℓ of water, mix 80kg of chilled rice, mix well, and keep the temperature of about 22 ℃. After about 10 hours, the fermentation is vigorous and the temperature starts to rise sharply. Incubate for 3 to 4 days, taking care not to increase the temperature by more than 30 ° C.

숙성한 술덧을 증류시켜 알코올 함량 40%의 구기자 증류수를 제조한다.After distillation of the aged rice wine, alcoholic content of wolfberry distilled water of 40% is prepared.

얻어진 증류수 20ℓ에 구기자 3㎏ 및 구기자 뿌리 600g을 넣어 2개월 이상 침지시켜 놓음으로써 구기자 침출주를 제조한다.The wolfberry leaching liquor is manufactured by putting 3 kg of wolfberry and 600 g of wolfberry root in 20 liter of distilled water, and immersing for 2 months or more.

침출주 1ℓ 활성탄 0.07g을 넣어 4일 정도 처리한 후 여과하고 과당 5g을 넣어 숙성시킨다.1 liter activated carbon 0.07g of leaching liquor was added for 4 days, filtered, and 5g of fructose was added to mature.

[실험예 1]Experimental Example 1

본 발명의 제조방법에 따라 제조된 구기자 침출주와 소주에 구기자를 침출시켜 얻은 통상의 침출주의 술맛, 마신후의 위부 팽만감 및 뒷머리가 아픈 증상을 30∼60세의 건강한 한국 남자 20명으로 이루어진 판넬 테스트에 의해 검사하고 결과를 표 1에 나타내었다.In a panel test consisting of 20 healthy Korean men aged 30 to 60 years old who had the taste of liquor, stomach bloating and hindsight after drinking the wolfberry leached liquor and soju prepared by the method of the present invention. And the results are shown in Table 1.

술맛의 경우에는, 아주 좋은 맛을 5로 하고 거부감이 있는 맛을 0으로 하여 6단계로 평가하고, 위부 팽만감에 있어서는 전혀 팽만감을 느끼지 않을 것을 5로 하고 팽만감이 심한 것을 0으로 하여 6단계로 평가하고, 또한 뒷머리가 아픈 증상의 경우에도 전혀 아프지 않은 것을 5로 하고 두통이 심한 것을 0으로 하여 6단계로 평가하고, 20명의 시험치를 평균하여 표시하였다.In the case of alcoholic taste, very good taste is set as 5 and refusal taste is set as 0, and in step 6, the upper bloating feeling is not evaluated at all as 5 as 5 and bloating is rated as 0 as 6 as bloating. In addition, in the case of the symptoms of pain in the back of the head was evaluated as 6 stages, with 5 being no pain and severe headache being 0, and 20 test values were averaged and displayed.

[표 1]TABLE 1

상기 표 1의 경과에서 알 수 있듯이, 본 발명의 방법에 따라 제조된 구기자 침출주는 술맛이 조화롭고, 음주후에도 위부 팽만감이나 뒷머리가 아픈 증세가 없다.As can be seen in the course of Table 1, the gojija leaching liquor prepared according to the method of the present invention is harmonious, there is no symptom of stomach bloating or hind head even after drinking.

따라서, 이러한 제조방법에 의해 구기자 침출주의 실용화가 이루어지면 주류의수입개방화에 대처할 수 있고, 구기자의 효능을 토대로 한 우리나라 고유의 민속주로서 애용될 수 있을 것으로 기대된다.Therefore, if the commercialization of wolfberry leaching wine is made by such a manufacturing method, it is expected to be able to cope with the opening and closing of the import of liquor, and to be used as a native sake of Korea based on the efficacy of wolfberry.

Claims (1)

쌀을 주원료한 증류주에 증류주 20ℓ당 구기자 2∼4㎏ 및 구기자 뿌리 500∼700g 넣어 2개월 동안 침지시킨 후, 과당 3∼6g을 넣어 숙성시킴을 특징으로 하는 구기자 침출주의 제조방법.Method of producing a wolfberry leaching liquor characterized in that 2 to 4 kg of gojija per 500 liters of distilled liquor and 500 to 700g of goji root to immerse for 2 months, and then add 3 to 6g of fructose to mature.
KR1019910015306A 1991-09-03 1991-09-03 Method for liquor KR930005450B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110295096A (en) * 2019-07-09 2019-10-01 宁夏红枸杞产业有限公司 A kind of brewing method of Qi odor type fructus lycii distilled spirit
CN111534402A (en) * 2020-05-09 2020-08-14 铁顺良 Medlar ice wine

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110295096A (en) * 2019-07-09 2019-10-01 宁夏红枸杞产业有限公司 A kind of brewing method of Qi odor type fructus lycii distilled spirit
CN111534402A (en) * 2020-05-09 2020-08-14 铁顺良 Medlar ice wine

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