KR100713663B1 - How to make seasoned sake containing spices - Google Patents

Abstract

The present invention relates to a method of manufacturing seasoned wine containing spices, and more specifically, to plant non-glutinous rice by impregnating sulfur bacteria in non-glutinous rice, adding glutinous rice, alpha amylase and diluted soju to the non-glutinous rice, and then saccharifying and ripening. To prepare the spice leaching solution leached by adding a spices raw material to the seasoned rice wine prepared by making a brew, and the alcohol leaching liquor 40% is added to the spice leaching liquid to adjust the alcohol content to 14% and then filtered to remove sake lees It relates to a seasoning wine containing a spice, characterized in that.

Seasonings containing spices in the present invention was prepared by adding an appropriate amount of spices that are compatible with the traditional Korean food, there is no need to prepare a separate spices, can be conveniently cooked, can standardize the cooking taste and cooking technology It has an effect.

Spice, Immigration, Kukki, Seasoning

Description

How to prepare seasoning containing spices {Method for Preparing Seasoning Liqueur Containing the Spice}

Figure 1 shows a process for producing non-rice rice entry.

Figure 2 shows the manufacturing process of seasoned wine containing spices of the present invention.

The present invention relates to a method of manufacturing seasoned wine containing spices, and more specifically, to plant non-glutinous rice by impregnating sulfur bacteria in non-glutinous rice, adding glutinous rice, alpha amylase and diluted soju to the non-glutinous rice, and then saccharifying and ripening. To prepare the spice leaching solution leached by adding a spices raw material to the seasoned rice wine prepared by making a brew, and the alcohol leaching liquor 40% is added to the spice leaching liquid to adjust the alcohol content to 14% and then filtered to remove sake lees It relates to a seasoning wine containing a spice, characterized in that.

Seasoned sake is used for flavoring foods. It is used in meat dishes such as bulgogi to make meat soft and rich, to remove fishy smell in fish dishes, and to be used as spices in noodles such as udon or noodles. Conventional seasoned sake has been prepared by mixing glutinous rice or non-glutinous rice as starch raw material, and then seasoning soju. The use rate of entry is about 17-40% of starch raw materials, but in recent years, less than 20% is used. Condiments of alcoholic beverages contain 14% alcohol, 40% sugar, 70-80% sugar, glucose 0.05-0.1%, organic acid 0.1%, and other trace oligosaccharides and other components. do.

Conventional techniques related to seasoned sake include "enhanced flavored liquor and food" of Japanese Laid-Open Patent Publication No. Hei 2-76566 for a seasoned liquor manufacturing technique with improved flavor containing fragrance material produced during the sake brewing process. , The patent is to collect alcoholic beverages (soju, mirim, white wine and liqueur, etc.) or foods (drinks, bread and sweets, etc.) or other fragrances produced during the alcoholic fermentation process of the alcoholic beverage in a closed container of an aqueous alcohol solution. It is described how to recover by using a cooling device and then adding it. Further, the circumference obtained by compressing the aged Mirim sulcus was filtered with an ultrafiltration membrane having a molecular weight of 150,000 or less, and the method of manufacturing Mirim without heating sedimentation or removal of sediment during the storage process was disclosed in "Patent No. 62-282567". a sweet sake Aspergillus having the prepared "and productivity Aspergillus awamori (Aspergillus awamori) and Usami Aspergillus (Aspergillus usami) and Aspergillus Kawachi (Aspergillus Kawachii ) and the like, there is a "new mirim" of Japanese Laid-Open Patent Publication No. 57-105183, which is a patent on a method for producing a new mirin having a flavor that has not been conventionally produced, and contains more non-fermentable oligosaccharides than glucose. A method for producing a new type of mirim containing, isomaltose, pannos, isomaltriotris and the like by combining transglycosidase, alpha amylase and acidic protease and submerging part or all of the entry Japanese Patent Laid-Open No. 56-148284, which is a patent relating to a manufacturing method containing a large amount of oligosaccharides, is a "manufacturing method of new mirim".

In addition, the method of manufacturing seasoned sake with wheat liquor and "Method of manufacturing non-rice seasoned liquor" of Korean Patent Office Patent Publication No. 1989-4017, which is a patent on manufacturing cost-saving seasoned liquor by replacing raw materials with glutinous rice. Patent No. 10-531609 of the Republic of Korea Patent Office registered there is a "seasoning method using wheat".

In order to develop new seasonings as described above, various methods have been tried. However, when using the seasonings as described above, spices should be separately prepared when cooking. Vegetables used as spices are inconvenient for washing, peeling and trimming and require time-consuming processes. In addition, when the whole spices are added when cooking, the appearance of the food is not beautiful and clean, there is a disadvantage that the cooking taste is not constant by adding the appropriate amount of spices to the eye mass.

Therefore, in the art, by adding an appropriate amount of spices suitable for seasoning with Korean traditional foods, reducing the effort of preparing spices at home and standardizing the cooking technique, Development is urgently required.

Accordingly, the present inventors have made efforts to prepare seasonings containing spices, by adding appropriate amounts of various spices such as onions, peppers, garlic, and ginger to seasonings, confirming that the taste and aroma of each kind of spices are well harmonized. The present invention has been completed.

Eventually, the object of the present invention is to plant non-glucose in non-glutinous rice to imperial entry into non-glutinous rice, add glutinous rice, alpha-amylase and distilled soju to the non-glutinous rice, and then add spice raw material to seasoned rice wine produced by saccharifying and ripening To prepare a leached spice leaching solution, to adjust the alcohol content to 14% by adding the alcoholic liquor 40% alcoholic liquor to the spice leaching solution and then filtered to remove the sake lees to provide a seasoning process containing spices .

In order to achieve the above object, the present invention comprises the steps of (a) (i) washing well and steaming non-glutinous rice and glutinous rice; (ii) diluting alcohol with 95% alcohol content with water to prepare a dilute shochu with 40% alcohol content; (iii) seeding the yellow rice germ to the pre-treated non-glutinous rice in step (i) and incubating for 40-45 hours in a constant temperature and humidity chamber at a temperature of 35-45 ° C., impregnating non-rice entry; (iv) adding glutinous rice and alpha amylase prepared in step (i) and diluting soju prepared in step (ii) to the non-rice entry of step (iii), and then 50 to 50 ~ in a constant temperature and humidity chamber at a temperature of 20 to 30 ° C. 70 days of saccharified and aged sake in a bag to compress, and then filtered, to prepare the sake columnar; And (b) (i) pretreating the raw materials used as spices; (ii) adding a spice raw material pre-treated in the step (i) to the seasoned circumference prepared in step (a) and leaching for 4 to 10 days to prepare a spice leaching solution; And adding alcoholic beverages 40% soju to the spice leaching solution of step (ii) to adjust the alcohol content to 14%, followed by filtration to remove sake lees to prepare seasonings containing spices. It provides a method for producing seasoned wine containing.

In the present invention, the raw material used as the spices may be any one or more selected from the group consisting of onions, ginger, pepper and garlic, the onion is removed after peeling and roots, washed and crushed, the pepper The pulverizer may be removed, dried and pulverized, and the garlic may be washed and crushed after removing the skin and root, and the ginger may be washed and crushed after removing the skin.

Hereinafter, the present invention will be described in detail.

Seasoned rice wine in the present invention is prepared as follows. First, wash the rice and glutinous rice well, and add diluted distilled liquor to dilute the alcohol content of 95% alcohol with water to make the alcohol content 40%, pretreat the non-glutinous rice, glutinous rice, and diluted distilled soju. The pre-treated non-glutinous rice is sown and cultured for 40-45 hours in a constant temperature and humidity chamber of 35-45 ℃, imperial rice entry. The process of producing the non-rice entry is shown in detail in FIG. Pre-glued glutinous rice, alpha amylase and diluted soju were added to the prepared non-glutinous rice, and then sachets were cured for 50 to 70 days in a thermo-hygrostat at 20 to 30 ° C. Filtration was carried out with filter paper to prepare seasoned columnar.

Seasoned wine containing spices in the present invention is prepared as follows. First, the onion used as a spice is washed and crushed after removing the shells and roots, the pepper is removed by crushing it by drying it, then the garlic is washed and crushed after removing the shells and roots, and the ginger is removed after washing And pulverized to pre-treat the spices raw material, and then add the pre-treated onion, ginger, pepper, and garlic to the prepared seasoned circumference to leach for 4 to 10 days, to prepare a spice leaching liquid, and alcohol fraction 40 to the spice leaching liquid. The alcohol content is adjusted to 14% by adding soju (%), filtered with filter paper of 1 µm or less to remove sake lees, and seasoned liquor containing spices is prepared. In the present invention, a method of preparing seasoned wine containing spices is shown in detail in FIG. 2.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, the following examples can be modified in many different forms, it is common knowledge in the art that the scope of the present invention is not to be construed as limited by these examples. It will be obvious to those who have.

Example  One: Seasoning  Columnar manufacturing

1-1: Pretreatment of Raw Material

1,500 g of non-glutinous rice and 8,500 g of glutinous rice were washed well, soaked in water for 2 hours, drained for 90 minutes, steamed for 50 minutes in steamer, and steamed for 15 minutes. On the other hand, the diluted distilled liquor added to dilute the alcohol content of 95% alcohol with water in order to make the alcohol content 40%, and pre-treated non-glutinous rice, glutinous rice and diluting shochu.

1-2: Non-rice rice production

1,500 g of non-prepared non-glutinous rice was sown in 1-1500 g of rice and incubated for 42 hours in a thermo-hygrostat at a temperature of 35-45 ° C. to prepare non-glutinous rice. Here, the term "non-rice entry" refers to a fermentation agent capable of saccharifying starch raw material by cultivating by cultivating the Hwang Kuk bacteria in the steamed raw rice material.

1-3: Seasoning Wonju manufacturing

8,500 g of glutinous rice pre-treated in 1-1, 2 g of alpha amylase, and 7,000 ml of diluted distilled soju (40% alcohol) were added to 1,500 g of non-glutinous rice in 1-2, and saccharified for 60 days in a thermo-hygrostat at 20-30 ° C. And 19,400 ml of aged rice wine were put in a bag and compressed, and filtered through a filter paper of 1 µm or less to prepare 13,200 ml of seasoned sake with alcohol content of about 14%.

The analysis of the composition of the columnar columnar is based on the liquor analysis regulations of the National Research Institute of Technology, the table below shows the composition of the columnar distillation column of the columnar column is shown in Table 1 below.

Wonju immersion formula table Glutinous rice (g) Rice Soup (g) Alpha amylase (g) Alcohol content 40% shochu (ml) National ratio (%) Shochu Ratio (%) 8,500 1,500 2 7,000 15 70

Analysis of Component Analysis of Wonju Aging amount (ml) Determination amount (ml) importance Alcohol share (%) Per share (%) Nonvolatile matter (%) Acidity Amino acid degree 19,400 13,200 1.146 14.0 38.06 45.5 0.80 2.40

Example  2: containing spices Seasoning  Produce

2-1: Pretreatment of Spice Raw Materials

Raw materials used as spices are onions, peppers, garlic and ginger. The onions are washed and crushed after removing the shells and roots, the peppers are removed, dried and crushed into 100-200 mesh, the garlic is washed and crushed after removing the shells and roots, and the ginger is removed after washing and It crushed and prepared the raw material used as a spice.

2-2: Spice Leachate Preparation

4,000 ml of seasoned liquor with alcohol content of 1 to 3 is divided into 4 portions, and 125 g of onion, 22 g of pepper, 22 g of garlic, and 22 g of ginger, respectively, pretreated in 2-1, are added thereto, and 1,125 ml of onion mixture , Pepper mixture 1,022ml, garlic mixture 1,022ml, ginger mixture 1,022ml in a thermo-hygrostat at a temperature of 20-30 ℃ for 7 days, filtered through 1㎛ filter paper to remove sake lees, alcoholic onion 11.5% 1,090 ml of leachate, 1,000 ml of red pepper leach solution with alcohol content of 12.9%, 950 ml of garlic leach liquid with alcohol content of 12.0%, and 1,000 ml of ginger leach liquid with alcohol content of 12.8% were prepared, respectively. Table 3 below shows the spice leaching solution immersion formulation.

Spice leaching solution immersion formulation division Alcohol content 14% seasoned liquor (ml) Spice Usage (g)  Mixed solution (ml) Alcohol content (g) Spice leaching solution (ml) Spice leaching alcohol content (%) onion 1,000  125 1,125 19.5 1,090 11.5 pepper 1,000  22 1,022 12.2 1,000 12.9 garlic 1,000  22 1,022 48.6 950 12.0 ginger 1,000  22 1,022 13.1 1,000 12.8

2-3: seasoning containing spices

When the spice is leached in the above 2-2, the moisture contained in the spice is transferred to the sake and the alcohol content of the sake can not be adjusted to 14%. In the leachate, alcohol pretreatment 40% diluted alcohol liquor 88ml pretreated in 1-1, the alcohol leachate 40% alcohol distilled liquor 71.4ml, the garlic leachate alcohol 40% dilute shochu 40.6ml and the ginger leach liquor 40% alcohol 44.1 ml of diluted distilled liquor were mixed to complete seasoned liquor containing 14% alcohol. Table 4 shows the seasoning dipping formulation containing spices.

Seasoned dipping sauce containing spices  division Spice leaching solution (ml) Spice Leachate Alcohol Content (%) Alcohol content 40% diluting shochu added amount (mL) Alcohol content 14% seasoning sake (mL) onion 912 11.5 88 1,000 pepper 928 12.0 71.4 1,000 garlic 959.4 12.9 40.6 1,000 ginger 955.9 12.8 44.1 1,000

The seasoning amount of the seasoning was calculated using the following equations (1) and (2) as a simultaneous equation.

Formula 1: Spice leaching solution (mL) + Alcohol content 40% dilution shochu added amount (mL) = 1,000 mL

Formula 2: Spice leach liquor (ml) x Spice leach liquor Alcohol content + alcohol content 40% Diluted shochu added amount (ml) X Added distilled shochu alcohol content 40% = Seasoned sake 1,000 ml (mL) X seasoned alcoholic beverage 14%

Analysis of the constituents of the spice leaching stock to be mixed in the seasoning was based on the liquor analysis regulations of the National Institute of Technology Research, the analysis results are shown in Table 5 below. Changes in the general constituents by leaching decreased the specific gravity, alcohol, and sugar content, compared to the seasoned rice wine prepared in Example 1, the acidity of onion, garlic and ginger was the same, but the pepper increased, amino acid degree, non-volatile content Increased or decreased.

Through this, the non-volatile content by leaching was reduced due to the high moisture content of onions with a large amount of spices, but it can be seen that the non-volatile content is increased by leaching of red pepper, garlic and ginger.

Spice Leachate Analysis division Seasoned Wonju onion pepper garlic ginger importance 1.146 1.134 1.150 1.146 1.143 Alcohol share (%) 14.0 11.5 12.0 12.9 12.8 Per share (%) 38.06 33.66 35.74 36.31 36.10 Nonvolatile matter (%) 45.5 43.1 52.0 46.2 46.0 Acidity 0.80 0.80 1.30 0.80 0.80 Amino acid degree 2.80 2.80 3.20 2.70 2.40

In addition, the flavor analysis of spices containing spices was based on the liquor analysis regulations of the National Institute of Technology Research, and the analysis results are shown in Table 6 below. In order to adjust the frequency of seasoning wine to 14%, the general composition of the saengju wine was lowered by the ratio of distilled distilled liquor, which is 40% alcohol, in the spice leaching solution. The acidity and amino acidity were similar, but the sugar was low.

Analysis of seasonings containing spices division Seasoned Wonju onion pepper garlic ginger importance 1.146 1.128 1.156 1.148 1.143 Alcohol share (%) 14.0 14.0 14.0 14.0 14.0 Per share (%) 38.06 30.7 33.12 34.82 34.5 Nonvolatile matter 45.5 39.3 48.3 44.3 44.0 Acidity 0.80 0.70 1.2 0.77 0.76 Amino acid degree 2.80 2.56 2.96 2.54 2.30 Chromaticity 430 nm 0.260 0.262 0.884 0.302 0.303 480 nm 0.122 0.123 0.475 0.142 0.142

Example  3: containing spices Seasoning  Sensory evaluation

In order to comprehensively evaluate the quality of seasonings by seasonings containing spices, the room temperature of the sensory laboratory was adjusted to 20 ° C and 60% relative humidity. Six people were selected and carried out a liquor sensory test. The sensory test results are shown in Table 7 below.

This sensory test shows the characteristics of the saengjeju containing each spice, so there is no need to place a great significance in the individual comparison, but as a result of the sensory test, the taste and aroma are well harmonized by the kinds of spices as shown in the following table It was confirmed that the new seasoning could play a sufficient role.

Seasoning sensory test containing spices division flavor Scent Seasoned Wonju Glutinous rice and non-glutinous rice are based on the sweetness of glucose and other starch products, which are the main decomposition products by the enzyme action of yellow rice, and have the rich taste with the bitter taste of alcohol. Yellow sweetness matured flavor and malt flavor onion Glutinous rice and non-glutinous rice are based on sweetness caused by glucose and other starch products, which are the main degradation products of enzymes of yellow rice, and onions are leached into seasoned liquor, resulting in a refined onion taste and sweetness. has exist Purified onion fragrance and soy sauce fragrance by yellow soup are removed pepper Glutinous rice and non-glutinous rice are based on sweetness caused by glucose and other starch products, which are the main decomposition products by the enzyme action of yellow rice, and red pepper is leached into seasonings, and the pungent taste is refreshing. The scent of well-cooked red pepper paste blends with the pungent spicy and yellow scent of red pepper garlic Glutinous rice and non-glutinous rice are based on the sweetness of glucose and other starch products, which are the main decomposition products of the enzyme function of the yellow soup, and the whole garlic is leached into the seasonings, and it is expressed in sulfide taste. And sweet The aroma of sulfides and garlic's unique scent and the flavor of seasoned yellow rice ginger Glutinous rice and non-glutinous rice are based on sweetness caused by glucose and other starch products, which are the main degradation products of the enzyme of yellow rice, and ginger is leached into seasoned liquor. In this Fresh fragrance like Sinseoncho and yellow scent

As described in detail above, according to the present invention, there is no need to prepare a separate spice can be conveniently cooked, there is an effect of providing a seasoning containing a spice that can standardize the cooking taste and cooking techniques. . Also, according to the present invention, various spices such as onion, pepper, garlic, and ginger are added to satisfy various preferences of Koreans.

Having described the specific part of the present invention in detail, it is obvious to those skilled in the art that such a specific description is only a preferred embodiment, thereby not limiting the scope of the present invention. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Preparation of seasonings containing spices containing the following steps: (a) (i) washing and increasing the rice and glutinous rice well; (ii) diluting alcohol with 95% alcohol content with water to prepare a dilute shochu with 40% alcohol content; (iii) seeding the yellow rice germ to the pre-treated non-glutinous rice in step (i) and incubating for 40-45 hours in a constant temperature and humidity chamber at a temperature of 35-45 ° C., impregnating non-rice entry; (iv) adding glutinous rice and alpha amylase prepared in step (i) and diluting soju prepared in step (ii) to the non-rice entry of step (iii), and then 50 to 50 ~ in a constant temperature and humidity chamber at a temperature of 20 to 30 ° C. 70 days of saccharified and aged sake in a bag and compressed, and then filtered, to prepare the seasoning columnar; And (b) (i) pretreatment of the raw materials used as spices; (ii) adding a spice raw material pre-treated in the step (i) to the seasoned circumference prepared in step (a) and leaching for 4 to 10 days to prepare a spice leaching solution; And adjusting the alcohol content to 14% by adding 40% alcoholic liquor to the spice leaching solution of step (ii), and then filtering and removing sake lees to prepare seasoning containing spices. The method of claim 1, wherein the raw material used as a spice is any one or more selected from the group consisting of onion, ginger, pepper and garlic. 3. The onion according to claim 2, wherein the onion is peeled and then washed and crushed, the pepper is pulverized by removing the nipple and dried, the garlic is removed and peeled and then washed and crushed, the ginger is peeled Removing and then washing and crushing.

Images