KR970021279A - Distilled Distilled Wine - Google Patents

Distilled Distilled Wine Download PDF

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Publication number
KR970021279A
KR970021279A KR1019950036652A KR19950036652A KR970021279A KR 970021279 A KR970021279 A KR 970021279A KR 1019950036652 A KR1019950036652 A KR 1019950036652A KR 19950036652 A KR19950036652 A KR 19950036652A KR 970021279 A KR970021279 A KR 970021279A
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KR
South Korea
Prior art keywords
fermented
sulfur
rice
distilled liquor
water
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KR1019950036652A
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Korean (ko)
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KR0160092B1 (en
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한선교
장순종
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김광희
농촌진흥청
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Priority to KR1019950036652A priority Critical patent/KR0160092B1/en
Publication of KR970021279A publication Critical patent/KR970021279A/en
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Publication of KR0160092B1 publication Critical patent/KR0160092B1/en

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    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (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)
  • Food Science & Technology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Alcoholic Beverages (AREA)

Abstract

본 발명은 지황증류주의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 지황추출액을 발효 및 증류시켜 지황증류주를 제조하는 방법에 관한 것이다. 본 발명의 지황증류주의 제조방법은 지황에 고두밥, 누룩 및 엿기름을 가하여 혼합하고 발효시켜 주모를 제조하는 공정; 전기 주모에 지황추출물을 가하고 발효시켜 1차 술덧을 제조하는 공정; 전기 1차 술덧에 고두밥, 누룩, 지황 및 물을 가하여 혼합하고 발효시켜 2차 숙성술덧을 제조하는 공정; 및, 전기 2차 숙성술덧을 가열하여 증류시킨 다음, 저온처리하고 여과하는 공정을 포함한다. 본 발명의 방법에 의하여 제조된 지황증류주는 저장하기 좋고, 맛과 향이 우수하며, 음주 후의 두통, 속거부감, 복부 팽만감 및 숙취 등의 후유증이 없어, 국민보건 향상 및 지황의 대량소비에 따른 농가소득의 증대에 기여함은 물론, 한국고유의 증류수 발전에도 크게 기여할 수 있을 것이다.The present invention relates to a method for producing a sulfur distilled wine. More specifically, the present invention relates to a method for preparing a sulfur dioxide distilled liquor by fermenting and distilling the sulfur extract. Distilled liquor production method of the present invention is a step of preparing the main hair by adding and fermenting gourd rice, malt and malt to the sulfur; Adding primary sulfur extract to fermented and then fermented to prepare a primary drunk; A step of preparing secondary fermentation by adding fermented rice, koji, yogurt and water to the first primary rice flour and mixing; And a step of heating and distilling the electric secondary aging sieve, followed by low temperature treatment and filtration. Distilled liquor produced by the method of the present invention is good to store, has a good taste and aroma, there is no aftereffects such as headache, seizure feeling, abdominal bloating and hangover after drinking, improving the public health and farm household income according to the large consumption of turmeric As well as contributing to the increase of water, it will be able to contribute greatly to the development of Korea's own distilled water.

Description

지황증류주의 제조방법Distilled Distilled Wine

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 본 발명의 지황증류주의 제조방법을 나타내는 공정도이다.1 is a process chart showing a method for producing a sulfur-distilled liquor of the present invention.

Claims (7)

지황에 고두밥, 누룩 및 엿기름을 가하여 혼합하고 발효시켜 주모를 제조하는 공정; 전기 주모에 지황추출물을 가하고 발효시켜 1차 술덧을 제조하는 공정; 전기 1차 술덧에 고두밥, 누룩, 지황 및 물을 가하여 혼합하고 발효시켜 2차 숙성술덧을 제조하는 공정; 및, 전기 2차 숙성술덧을 가열하여 증류시킨 다음, 저온처리하고 여과하는 공정을 포함하는 지황증류주의 제조방법.A step of preparing fermented rice by adding and mixing fermented rice, malt, and malt to the burdock; Adding primary sulfur extract to fermented and then fermented to prepare a primary drunk; A step of preparing secondary fermentation by adding fermented rice, koji, yogurt and water to the first primary rice flour and mixing; And, distilling by heating and distilling, followed by low temperature treatment and filtration. 제1항에 있어서, 주모는 고두밥의 중량을 기준으로 지황은 50 내지 70%, 누룩은 80 내지 120%, 엿기름은 3 내지 8% 가하여 혼합한 다음, 7 내지 10일 동안 20 내지 25℃에서 발효시켜 제조하는 것을 특징으로 하는 지황증류주의 제조방법.According to claim 1, the main hair is 50 to 70% of the sulfur, based on the weight of the soybean rice, 80 to 120% of yeast, malt oil is added 3 to 8% and mixed, and then fermented at 20 to 25 ℃ for 7 to 10 days Distilled liquor production method, characterized in that the production. 제1항에 있어서, 지황추출물은 주모제조시 사용한 고두밥의 중량을 기준으로 지황은 3 내지 8%, 물은 전기 지황의 2,000 내지 4,000%를 가하여 혼합한 다음, 80 내지 90℃에서 6 내지 7시간 동안 가열하여 수득하는 것을 특징으로 하는 지황증류주의 제조방법.According to claim 1, the turmeric extract is based on the weight of the soybean rice used in the production of main hair turmeric is added by mixing 3 to 8%, water is added to 2,000 to 4,000% of the electric turmeric, and then 6 to 7 hours at 80 to 90 ℃ Method for producing a sulfur distilled liquor characterized in that obtained by heating during. 제1항에 있어서, 2차 숙성술덧은 주모제조시 사용한 고두밥의 중량을 기준으로 고두밥은 300 내지 500%, 누룩은 20 내지 30%, 지황은 7 내지 13%, 물은 400 내지 600% 가하여 혼합한 다음, 20 내지 25℃에서 10 내지 15일 동안 발효시켜 제조하는 것을 특징으로 하는 지황증류주의 제조방법.The method of claim 1, wherein the second ripening season is mixed with 300 to 500%, 20 to 30% of yeast, 7 to 13% of sulfur, 7 to 13%, 400 to 600% of water, Then, the method for producing distilled liquor characterized in that the production by fermentation at 20 to 25 ℃ for 10 to 15 days. 제1항에 있어서, 증류는 2차 숙성술덧을 70 내지 90℃에서 2 내지 8시간 동안 가열하여 수행하는 것을 특징으로 하는 지황증류주의 제조방법.The method of claim 1, wherein the distillation is a method of producing distilled liquor distilled liquor characterized in that carried out by heating for 2 to 8 hours at 70 to 90 ℃. 제1항에 있어서, 저온처리는 0 내지 5℃에서 2 내지 3일 동안 수행하는 것을 특징으로 하는 지황증류주의 제조방법.The method of claim 1, wherein the low-temperature treatment is a sulfur distilled liquor production method characterized in that performed for 2 to 3 days at 0 to 5 ℃. 지황에 고두밥, 누룩 및 엿기름을 가하여 혼합하고 발효시켜 제조한 주모에 지황추출물을 가하고 발효시켜 1차 술덧을 제조하고, 고두밥, 누룩, 지황 및 물을 가하여 혼합하고 발효시켜 2차 숙성술덧을 제조하고 가열하여 증류시킨 다음, 저온처리하고 여과하는 공정에 의해 제조된 지황증류주.To add the gourd rice, koji and malt, add fermented yolk extract to fermented jujube, and prepare fermented soybean, and add fermented rice, koji, yogurt and water to mix and ferment to prepare secondary fermented sour. Distilled liquor produced by the process of distillation by heating, low temperature treatment and filtration. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950036652A 1995-10-23 1995-10-23 Method for preparing distilled liquid made of rehmanniae radix KR0160092B1 (en)

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KR1019950036652A KR0160092B1 (en) 1995-10-23 1995-10-23 Method for preparing distilled liquid made of rehmanniae radix

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Application Number Priority Date Filing Date Title
KR1019950036652A KR0160092B1 (en) 1995-10-23 1995-10-23 Method for preparing distilled liquid made of rehmanniae radix

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KR970021279A true KR970021279A (en) 1997-05-28
KR0160092B1 KR0160092B1 (en) 1998-11-16

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109321422A (en) * 2018-11-23 2019-02-12 湖南山水道生态文化发展有限公司 A kind of brewing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109321422A (en) * 2018-11-23 2019-02-12 湖南山水道生态文化发展有限公司 A kind of brewing method

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KR0160092B1 (en) 1998-11-16

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