KR100908238B1 - Navy blue folk liquor prepared by adding yeast and yeast at the same time as chungdae powder and manufacturing method thereof - Google Patents

Abstract

The present invention is a new folk liquor of navy blue prepared by adding koji and yeast at the same time as the chungdae powder, and a method of manufacturing the same by adding chungdae (side) powder during saccharification and alcohol fermentation of rice to enhance the rich taste and sensuality of the navy blue It provides a new type of traditional fermented liquor manufacturing method that has no tongs or miscellaneous smells and has an enhanced alcohol content. Especially, it provides excellent sake with no smell using anti-microbial Cheongdae powder. Has an excellent effect.

Description

Blue Collared Liquor produced by adding yeast and pulverata levis powder using Aspergillus oryzae and a preparation method

1 is a block diagram of a process diagram showing a preferred embodiment of the present invention.

Figure 2 is a photograph of the folk liquor of the navy blue without the smell of various germs produced in accordance with the present invention [Fig. 2a] is a fermented sake containing blue (side), [Fig.

The present invention relates to a dark blue folk liquor and a method for preparing the same, which are prepared by adding yeast, yeast, and blue (powder) powder, and more specifically, using a two-step sequential process of saccharification and alcohol fermentation. The present invention relates to a novel folk fermented liquor with a dark blue color, in which the taste is softened and the flavor and color are improved while suppressing various fermentation of fermentation with the use of powder, and at the same time increasing the alcohol concentration.

Alcoholic liquor is classified into various kinds according to its manufacturing method and materials. Since Korea has developed fermentation and fermenting technology since ancient times, most traditional liquor was manufactured using this technique. Conventional liquor is divided into brew, distilled liquor, mixed liquor and mixed liquor according to the manufacturing method, and divided into pure grain wine and medicinal fragrance grain wine according to the material used.

Cheongdae (aka, prunus) is an Indigo Pulverata Levis that uses the leaves of the perennial plant.

In Chinese Pharmacopoeia, Maram or Sunglam is used as dried powder obtained by processing leaf or stem leaf.

In clinical applications, Cheongdae eliminates heat, detoxifies it, and is used for seawater, chest pain, and pulmonary blood. As an external agent, it is antibacterial, which is effective for detoxification window, eczema eczema and oral pharyngeal ulcer.

Blue salts are also known to be particularly effective against staphylococcus, pneumonia, and meningococcal bacteria.

On the other hand, in the conventional folk or traditional fermented liquor, fermented and fermented mature fermented fermented rice is mainly used.

In recent years, bamboo medicinal liquor obtained by saccharifying the gourd rice with malt and fermented by secondary and tertiary fermentation by adding yeast and water to it and then filtering and mixing bamboo shoot powder with it after long-term fermentation. No. 10-0342709) is disclosed, and it is possible to eliminate the need for long-term aging, add edible rice and malt to the quenched aqueous liquor passed through ozone as an edible traditional liquor without itching, and then obtain a solution in the state of liquor with yeast or yeast It is known as the Republic of Korea Patent Publication No. 10-1994-0009326 by the second fermentation by adding a.

In addition, a method of producing pharmacologically functional liquor, which is obtained by saccharifying corn flour with malt and adding and reinforcing extracts of pharmacological substances to the filtrate and adding malt and glutinous rice to it, is disclosed in Korean Patent Publication No. 10-2000-0039284. have.

The known traditional fermented liquor or functional liquor manufacturing method is very complicated in the manufacturing process, in particular by using the yeast flavor of yeast mold intact in the liquor reluctant to the re-fermentation of other various bacteria present in the yeast I could not get a refreshing taste.

Moreover, the known traditional liquor or the conventional folk liquor is mainly intended to obtain an alcohol component, so it can be said that it failed to popularize because of the strong taste at the tip of the tongue.

On the other hand, after harvesting grapes, the grapes are crushed, compressed and filtered to obtain fruit juice, and then sugar or glucose is added to adjust to proper sugar, followed by yeast addition to alcohol fermentation to make fermented liquor, followed by filtration and maturing to produce alcohol or alcohol and water. It is common to produce by adding and forming.

However, these conventional wines also have a strong sourness and astringent taste, which does not attract consumers' taste, and it is a situation that a clean and rich wine is dependent on imported wine.

The inventor of the present invention, while carefully examining the altars of the conventional process of producing folk liquor or traditional fermented liquor and functional liquor and the tingling taste of the final product or the contaminated smell of various germs, while using yeast, the two-step process of saccharification and alcohol fermentation Proceed with the sequential process to produce folk liquor, in which fermented together with the yeast added Cheongdae (side) powder to suppress microbial fermentation, at the same time give a soft taste to alcohol and promote alcohol fermentation, the concentration of known It found that it could increase by 2 ~ 4% compared to traditional liquor, and finished fermented liquor with increased alcohol concentration while having a soft taste.

Accordingly, an object of the present invention is to add the yeast and yeast at the same time as the blue powder and proceed with the saccharification and alcohol fermentation in order to provide a method of producing a folk liquor tender taste while increasing the alcohol concentration to 20% level.

It is another object of the present invention to provide a folk liquor, which is prepared by adding blue (powdered) powder, which has a dark blue functional taste, which does not exist until now, and which has no microbial contamination fermentation.

The above object of the present invention was achieved by fermentation by adding both koji and yeast to the gourdap raw material at the time of alcohol fermentation together with the blue (powder) powder.

The present invention provides a traditional fermented liquor and a method for producing the fermented gourd rice, which is added simultaneously with yeast and yeast, and mixed with water and Cheongdae (side) powder, and then fermented sequentially with saccharification and alcohol fermentation.

The present invention is a conventional traditional production method characterized in that the fermentation of alcohol by mixing the raw material and sugar and inoculating the yeast bacteria, using the yeast and yeast at the time of saccharification and alcohol fermentation, and put together the cheongdae (side) powder And it provides a traditional fermented wine manufacturing method characterized in that to proceed sequentially with alcohol fermentation.

Hereinafter, a method of manufacturing folk liquor to which the present invention blue (powder) powder is added will be described with reference to FIG. 1.

First step (rice hydration step): The rice is washed with purified water and soaked in water.

2nd process (hydration process of hydration rice): The glutinous rice of 1st process is put into a steaming pot, and it cooks and makes a gourd rice.

3rd process (mixing process of raw material and subsidiary materials): The gourd rice of the 2nd process is cooled, and it adds yeast and chungdae powder, and adds yeast and mixes.

4th process (Saccharification and alcohol fermentation process): The mixture of the 3rd process is put into the sterilized container, and it is made to hydrolyze, and it carries out 7-8 days of saccharification and alcohol fermentation sequentially in the fresh shade which keeps the temperature of 20-24 degreeC.

Step 5 (Maturation Process): The alcohol content of saponified fermented liquor is 12-14%, so it is aged for 4-5 more days.

6th step (centrifugal separation process): in order to remove the residue from the fermentation aging process centrifuged at 5,000rpm for 10 minutes to separate the residue and take the supernatant as the fermentation liquor (Fig. 2a).

7th step (leaching liquor manufacturing process): After the centrifugation of the 6th step is added to the remaining residue 2 times purified water, adjusted to 20% alcohol concentration and diluted after 5-7 days at 19 ~ 22 ℃ temperature in fresh shades Prepare leaching liquor.

Eighth step (mixed liquor manufacturing): The fermented liquor of the sixth step can be mixed with a certain ratio of the leaching liquor of the seventh step to produce a folk liquor of a certain alcohol concentration and mixed with other fermented liquor or liquor of the present invention in a variety of new colors You can get a blend of (Blendy).

In the present invention, the rice is not limited to types such as glutinous rice, non-glutinous rice, but glutinous rice is most preferable in terms of sensuality.

In the present invention, the water may use ionized water (pure water) of pH 8.5 level, but is not limited thereto. Groundwater or constant water of pH 7.0 level is also preferable, and 1.5 to 2.0 L is preferable for 1 kg of rice. Low and lower alcohol fermentation yields delay alcohol fermentation.

The present invention is characterized by not adding sugar or using malt.

Another feature of the present invention is to proceed with the saccharification and alcohol fermentation from glutinous rice gourd rice by using the yeast and yeast at the same time.

Another feature of the present invention is the use of blue powder to prevent the yeast-derived bacteria from participating in saccharification or alcohol fermentation. The blue powder may be commercially available.

In the present invention, the amount of yeast added is most preferably 0.4kg with respect to 1kg of rice. If the amount is less than this, the fermentation does not occur sufficiently, and the fermentation efficiency does not increase even more.

In addition, in the present invention, the amount of yeast added is 1-1.5 g per 1 kg of rice, and the alcohol fermentation efficiency is not good at higher and lower levels.

In the present invention, the addition amount of blue tea is preferably 50g per 1kg of rice, but if less than this, the effect of inhibiting the fermentation ability of the bacteria and the effect of enhancing the alcohol concentration is lowered, and even more than this, the effect is not better and the color of the sake is too strong and the sensory performance is not good. .

In the present invention, the 4th and 5th process of saccharification and alcohol fermentation and cold and hot aging process is preferably 7-8 days and 4-5 days at 20 ~ 24 ℃ temperature temperature is less than 20 ℃ alcohol fermentation is not good If the fermentation period is shorter than 7 days, alcohol fermentation does not occur sufficiently. If the fermentation period is longer than 8 days, it is not good because there is a risk of rancidity.

The cold and hot maturing period is also the most preferable for 4 to 5 days.

In the following, various folk liquor production methods to which the present invention Cheongdae powder is added will be described with reference to Examples.

Example  1-6: Navy blue of this invention New  Folklore manufacturing

Glutinous rice, water, yeast, yeast (dry yeast, Co., Ltd.) and Cheongdae (side) powder (COSCOA, Coscoa) was prepared in the same amounts as shown in Table 1 below to prepare respective folk liquor.

First, the glutinous rice was washed with purified water and soaked in water to prepare. Hydrated rice prepared in the above was put into a steaming pot and cooked to make Godu rice. The water, yeast and yeast prepared above were mixed with gourd rice. Cheongdae (side) powder was added to the mixture, which was placed in a previously sterilized onggi bowl, and saccharified and alcohol fermented for 7 days while maintaining a temperature of 22 ° C. in fresh shades. At this time, the alcohol concentration was 5-7% level. After aging for 4 to 5 days, centrifugation was performed at 5,000 rpm for 20 minutes to prepare a new dark liquor with no smell of the present invention.

[Table 1] Compounding ratio of folk liquor of the present invention

material Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 rice 1 kg 1 kg 1 kg 1 kg 1 kg 1 kg water 1.0L 1.5L 1.5L 2.0L 2.0L 2.5L yeast 0.35kg 0.4kg 0.4kg 0.4kg 0.4kg 0.45 kg leaven 0.5g 1.0 g 1.5 g 1.5 g 2.0 g 2.5g Blue (powder) powder 45 g 50 g 50 g 50 g 50 g 55 g Alcohol concentration (%) 5.0 6.0 6.1 6.2 6.3 7.0

Comparative example  1: Production of folk liquor using yeast

Folk liquor was prepared using the yeast according to the conventional method. Prepare and mix the gourd rice and malt water using 1 kg of rice, 3 L of water, 300 g of malt, and 400 g of sugar, and then add sugar to put it into a thermos container and saccharify and store it in the same manner as in the above embodiment. The saccharified filtrate was added to a bowl and alcoholic fermentation was performed by adding only 200 g of Nuruk. The alcohol fermented solution was aged for 15 days at 19 ° C. in fresh shades to prepare a folk liquor using traditional yeast.

At this time, the alcohol concentration was 4.75% and the smell of toxins was severe.

Comparative example  2: yeast Cheongdae powder  Folk liquor manufacturing

Folk liquor was prepared using the yeast according to the conventional method. Prepare and mix the gourd rice and malt water using 1 kg of rice, 3 L of water, 300 g of malt, and 400 g of sugar, and then add sugar to put it into a thermos container and saccharify and store it in the same manner as in the above embodiment. The saccharified filtrate was added to a bowl, and alcoholic fermentation was performed by adding 200 g of blue (powder) powder and yeast. The alcoholic fermented solution was aged at 15 ° C. for 15 days in fresh shades to prepare folk liquor.

At this time, the alcohol concentration was 5.28%, and the taste was soft and there was little smell of bacteria.

Experimental Example  1: Inventive folkism sensory test

The sensory test was carried out on the folk liquor prepared using only Nuruk in Examples 1 to 6 and Comparative Example 1 and the folk liquor prepared using Cheongdae (side) powder and yeast in Comparative Example 2.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = usually good) for taste, taste, color, and mouth feel. Good; 6 = slightly good; 5 = good or not hate; 4 = a little hate; 3 = usually hate; 2 = very hate; 1 = most hate) The average value was calculated by adding up.

Sensory test results are shown in Table 2 below. The sensory test subjects evaluated that the folk liquor of the present invention using both yeast and chungdae powder had a soft taste, no smell of various germs and a clean aftertaste.

[Table 2] sensory test results

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 incense 8.2 8.4 8.5 8.6 8.5 8.0 2.5 4.6 flavor 8.1 8.6 8.9 8.9 8.7 8.6 2.4 6.9 color 8.0 8.2 8.3 8.4 8.1 8.1 6.8 7.1 Throat feeling 8.4 8.5 8.6 8.5 8.2 8.1 2.3 6.9 Overall preference 8.2 8.4 8.6 8.6 8.4 8.2 3.5 6.4

Experimental Example  2: Investigation of alcohol content of the present invention

The alcohol content was examined by measuring the ethanol content contained in each 200mL of the final aged folk wines of the Examples and Comparative Examples using a Baume hydrometer. The results are shown in Table 3 below.

Table 3 Alcohol content survey results (unit:%, v / v)

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Alcohol content (v / v) 11.2 13.2 13.1 12.9 11.4 10.8 5.1 6.3

As described above, the novel dark blue folk liquor prepared by the addition of Cheongdae (side) powder for the purpose of removing the odor of yeast, yeast and various bacteria of the present invention and increasing the flavor, and the method of manufacturing the koji during the saccharification and alcohol fermentation It is an innovative and useful inventor in the liquor manufacturing industry because the microorganisms derived from the yeast acts sequentially and the yeast removes the taste of folk liquor, and the smell of various germs is removed, giving a soft taste and increasing the alcohol content. will be.

Claims (2)

A method of producing navy blue folk liquor characterized in that the mixture of koji and yeast is mixed with Cheongdae (side) powder at the same time to increase glutinous rice gourd rice raw material. Navy blue folk liquor without the smell of bacteria produced by the manufacturing method of claim 1.

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