KR20000056670A - Process for preparing of chrysanthemum wine - Google Patents
Process for preparing of chrysanthemum wine Download PDFInfo
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- KR20000056670A KR20000056670A KR1019990006195A KR19990006195A KR20000056670A KR 20000056670 A KR20000056670 A KR 20000056670A KR 1019990006195 A KR1019990006195 A KR 1019990006195A KR 19990006195 A KR19990006195 A KR 19990006195A KR 20000056670 A KR20000056670 A KR 20000056670A
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 23
- 235000009566 rice Nutrition 0.000 claims abstract description 23
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 230000032683 aging Effects 0.000 claims abstract 2
- 235000013339 cereals Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 2
- 240000001980 Cucurbita pepo Species 0.000 claims 1
- 235000009852 Cucurbita pepo Nutrition 0.000 claims 1
- 230000006835 compression Effects 0.000 abstract description 2
- 238000007906 compression Methods 0.000 abstract description 2
- 229910001018 Cast iron Inorganic materials 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 206010019133 Hangover Diseases 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 3
- 235000011613 Pinus brutia Nutrition 0.000 description 3
- 241000018646 Pinus brutia Species 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 230000002730 additional effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Classifications
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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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
본 발명은 국화주의 제조방법으로, 더욱 상세하게는 우리나라 전통 민속주로 신라천년의 그윽한 맛과 향기를 이어온 전통민속주의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing chrysanthemum, and more particularly, to a method of manufacturing traditional folk liquor, which has inherited the taste and aroma of Silla Millennium as a traditional Korean folk liquor.
본 발명은 백미 4중량부, 찹쌀 1중량부를 각각 침미 수세하여 증자한후 곡자 1중량부와 효모 0.02중량부 및 물 5중량부를 첨가하여 주모를 제조하는 단계,이어서, 백미 8중량부와 찹쌀 2중량부를 각각 침미 수세하여 증자한후, 물 10중량부를 첨가하여 1단사입을 한후 약 72시간동안 발효시킨후 건조국화 약 0.05중량부를 첨가 사입하여 완전 사입하는 1단사입단계,상기 1단 사입후 11일 내지 12일 경과후 숙성이 완료되면 압착여과후 주박 약 10중량부를 걸러내고, 후수 약 3중량부를 첨가하여 알콜성분을 14%농도로 조정된 국화주 25중량부를 얻는 단계로 이루어지는 것을 특징으로 하는 국화주의 제조방법이다.In the present invention, 4 parts by weight of white rice, 1 part by weight of glutinous rice, and then steamed by steaming, respectively, and then adding 1 part by weight of yeast, 0.02 parts by weight of yeast and 5 parts by weight of water to prepare a cast iron, followed by 8 parts by weight of rice and glutinous rice 2 After weight increase by washing with water each part by weight, and after adding 1 part by 10 parts by weight of water, fermented for about 72 hours, and then by inserting about 0.05 parts by weight of dry chrysanthemum and inserting it completely, after 1 step by inserting 11 Chrysanthemum liquor characterized in that the aging is completed after 1 to 12 days to filter out about 10 parts by weight of crushed liquor after compression filtration, and to add about 3 parts by weight of thick water to obtain 25 parts by weight of chrysanthemum adjusted to 14% alcohol content. It is a manufacturing method of.
Description
본 발명은 국화주의 제조방법으로, 더욱 상세하게는 우리나라 전통 민속주로 신라천년의 그윽한 맛과 향기를 이어온 전통민속주의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing chrysanthemum, and more particularly, to a method of manufacturing traditional folk liquor, which has inherited the taste and aroma of Silla Millennium as a traditional Korean folk liquor.
일반적으로 우리나라 전통민속주의 제조방법으로는 양조주, 증류주, 혼양주, 혼성주로 크게 분류할수 있다. 이중 가장 일반적으로 이용되고 있는 제조방법이 양조주이다. 이 양조주는 다시 순곡주류와 약용가향곡주류로 분류되는데, 이중 순곡주류는 단양주 이양주 삼양주등으로 분류되는데 이 방법은 일단사입, 이단사입, 삼단사입의 방법을 기초로 하여 분류된다.In general, Korean traditional folk liquor can be classified into brew, distilled liquor, mixed liquor and mixed liquor. Brewery is the most commonly used manufacturing method. This brewed liquor is divided into pure grain liquor and medicinal flavored liquor. Among them, pure grain liquor is classified into Danyang liquor, Liyang liquor and Samyang liquor.
상기의 순곡주류의 제조방법중 단양주의 제조방법으로 널리알려진 전통민속주로는 동동주의 제조방법이 알려져있는데 이 방법은 주원료가 찹쌀이고, 고두밥, 누룩, 엿기름에 물을 섞어 빚어 더운곳에 두어 숙성시키며 품온이 너무높아지지 않게 유지하여 5일정도 지나면 술이 맑게 익고, 약 15일이 경과하면 술덧이 잠잠해져 쌀알이 동동 뜬다해서 동동주라 한다.The traditional folk liquor known for the production of pure grain liquor is known as the method of producing Danyang wine.The method is made of glutinous rice, which is made by mixing glutinous rice, kodu rice, malt and malt, and placing it in a hot place. Keep it so high that the wine is ripe after about 5 days, and after about 15 days, the drunk becomes silent and the grains of rice are floating.
그 외에 다른 단양주로는 이화주가 있는데 이술의 제조방법은 주원료로 멥쌀을 사용하며, 물에불린 멥쌀을 가루내어 덩어리로 만들어 독에 넣고 솔잎을 켜켜이 놓아 숙성시켜 햇볕에 바싹 말려 가루로 내고, 멥쌀을 가루내어 만든 구멍떡을 쪄서 누룩가루와 혼합하여 빚는다.The other Danyang liquor is hwahwaju. The method of making liquor uses non-glutinous rice as a main ingredient, and the non-glutinous rice is powdered into chunks, put in a poison, and the pine needles are turned on to ripen. Pour the powdered rice cake and mix it with malt powder.
하지만 일반 단양주의 경우 상기와 같이 종래공지의 기술에서는 일부 솔잎 등을 단순 첨가하여 솔잎향을 내는 방법등이 알려져 있으나, 별다른 성분 첨가 등에 의한 기술개발 비법등이 알려져 있지는 않아 우리나라 전통민속주의 고급화가 사실상 어려운점이 있다.However, in the case of general Danyangju, there are known methods of making pine needles by simply adding some pine needles in the prior art as described above.However, there is no known technique development technique by adding other ingredients. There is a difficulty.
따라서, 본 발명은 종래의 우리나라의 전통민속주의 제조방법으로 알려져 있지 않은 고급 순곡주류의 제조방법을 제공하는 것을 기술적인 과제로 한다.Therefore, the present invention is to provide a method for producing a high-quality pure grain liquor, which is not known as a conventional method of producing traditional folk liquor in Korea.
또한, 본 발명은 종래의 전통민속주에서는 나타나지 않고 있는 순곡주류에 국화성분을 첨가하여 그윽한 맛과 향기를 지닌 민속주를 제공하며, 또한 국화성분의 작용으로 숙취가 없고 뒤끝이 깨끗한 고급 전통주를 제공하는 것을 기술적인 과제로 한다.In addition, the present invention provides a folk liquor having a rich taste and aroma by adding chrysanthemum ingredients to pure grain liquor that does not appear in the traditional folk liquor, and also provides a high-quality traditional liquor without hangover and clean back end by the action of chrysanthemum ingredients. It is technical problem.
또한, 국화주를 제조하는 경우 생국화를 사용하면 사계절 전반에 걸쳐 생산하는 것이 여러 가지 어려움이 있으나 이를 해소하는 것을 기술적인 과제로 한다.In addition, in the case of manufacturing chrysanthemum liquor, using chrysanthemum is difficult to produce throughout the four seasons, but it is a technical problem to solve this problem.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 백미 4중량부, 찹쌀 1중량부를 각각 침미 수세하여 증자한후 곡자 1중량부와 효모 0.02중량부 및 물 5중량부를 첨가하여 주모를 제조하는 단계,The present invention is prepared by adding 4 parts by weight of white rice, 1 part by weight of glutinous rice, and washing with steam, respectively, and then adding 1 part by weight of goggles, 0.02 parts by weight of yeast and 5 parts by weight of water to prepare Joju;
이어서, 백미 8중량부와 찹쌀 2중량부를 각각 침미 수세하여 증자한후, 물 10중량부를 첨가하여 1단사입을 한후 약 72시간동안 발효시킨후 건조국화 약 0.05중량부를 첨가 사입하여 완전 사입하는 1단사입단계,Subsequently, 8 parts by weight of white rice and 2 parts by weight of glutinous rice were steamed and steamed, respectively, and then added by 10 parts by weight of water, followed by one-stage injection, followed by fermentation for about 72 hours. Stepping,
상기 1단 사입후 11일 내지 12일 경과후 숙성이 완료되면 압착여과후 주박 약 10중량부를 걸러내고, 후수 약 3중량부를 첨가하여 알콜성분을 14%농도로 조정된 국화주 25중량부를 얻는 단계로 이루어지는 것을 특징으로 하는 국화주의 제조방법이다.After 11 days to 12 days after the first stage of incorporation, when ripening is completed, after filtering, strained about 10 parts by weight of crushed liquor, and about 3 parts by weight of thick water to obtain 25 parts by weight of chrysanthemum adjusted to 14% alcohol content. It is a method of producing chrysanthemum, characterized in that made.
이하, 본 발명을 실시예에 의거 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to Examples.
실시예Example
백미 4kg, 찹쌀 1㎏을 각각 침미 수세하여 증자한후 곡자 1kg와 효모 20g과 정수 5ℓ를 첨가하여 주모를 제조하였다. 이어서 백미 8㎏과 찹쌀 2kg을 각각 침미 수세하여 정수 10ℓ를 첨가하여 1단 사입을 한후 발효 완성단계 까지 약 72시간이 경과후 건조된 국화꽃 50g을 첨가 사입하여 완전히 발효하였다. 이때 발효시키는 온도는 18℃내외로 유지하였고, 숙성발효기간은 11일 ∼ 12일 동안 실시하였다. 1단사입후 11일 내지 12일 경과후 압착여과기를 이용하여 숙성된 술을 압착여과하여 주박 약 10ℓ를 생성 분리한후 후수 3ℓ를 가하여 알콜농도를 14%로 조절하여 국화제성주 25ℓ를 생성하였다.4 kg of white rice and 1 kg of glutinous rice were steamed and washed with water, and then 1 kg of grains, 20 g of yeast, and 5 L of purified water were added. Subsequently, 8 kg of white rice and 2 kg of glutinous rice were washed with saliva, respectively, and 10 liters of purified water were added to the first stage, and after about 72 hours, the dried chrysanthemum flower was added and fermented completely. At this time, the temperature to ferment was maintained at about 18 ℃, fermentation period was carried out for 11 days to 12 days. After 11 days to 12 days after the first injection, the alcohol was aged using a compression filter and then compressed into liquor to produce approximately 10 L of liquor. After the separation, the alcohol concentration was adjusted to 14% by adding 3 L of water to produce 25 L of chrysanthemum liquor.
이상에서 설명한 바와 같이 본 발명의 제조방법으로 얻어진 국화주는 국화자체 성분의 혈기에 좋고 몸을 가볍게 하며 쉬 늙지 않느나고 하는 효과를 부가적을 얻을 수 있다.As described above, the chrysanthemum liquor obtained by the manufacturing method of the present invention may have an additional effect of being good for the blood of the chrysanthemum itself and lightening the body and not getting old.
또한, 본 발명에 의하면 노란 국화꽃잎을 사용하여 황금빛이 돌며 향이 은은하고 해열작용을 하는 국화의 성분으로 숙취가 없고 뒤끝이 깨끗한 술을 제조하는것이 가능하다.In addition, according to the present invention using a yellow chrysanthemum petals, it is possible to prepare a liquor without a hangover without a hangover as a component of a chrysanthemum that turns golden and has a mild aroma and antipyretic effect.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990006195A KR20000056670A (en) | 1999-02-24 | 1999-02-24 | Process for preparing of chrysanthemum wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990006195A KR20000056670A (en) | 1999-02-24 | 1999-02-24 | Process for preparing of chrysanthemum wine |
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| Publication Number | Publication Date |
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| KR1019990006195A Ceased KR20000056670A (en) | 1999-02-24 | 1999-02-24 | Process for preparing of chrysanthemum wine |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100480472B1 (en) * | 2001-10-09 | 2005-04-06 | 주식회사 진로 | Method for the preparation of alcoholic liquors using a chrysanthemum water |
| KR100737349B1 (en) * | 2006-05-08 | 2007-07-09 | 우희열 | How to make buckwheat wine |
| KR101280965B1 (en) * | 2010-11-23 | 2013-07-02 | 대한민국(서남대학교관리부서:부설기초의과학연구소) | Preparation method for mother chrysanthemum wine |
| KR101442729B1 (en) * | 2014-04-09 | 2014-09-23 | 최재호 | Method for making rice wine with Asteraceae |
| CN104531476A (en) * | 2014-12-22 | 2015-04-22 | 新疆大学 | Health wine containing snow chrysanthemum and preparation method of health wine |
| CN104818185A (en) * | 2015-05-06 | 2015-08-05 | 王益民 | Highland barley ice-spring liquor brewing process method |
| CN109401889A (en) * | 2018-12-25 | 2019-03-01 | 重庆市江津区学腾酒厂 | A kind of Fructus Forsythiae wine and preparation method thereof |
-
1999
- 1999-02-24 KR KR1019990006195A patent/KR20000056670A/en not_active Ceased
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100480472B1 (en) * | 2001-10-09 | 2005-04-06 | 주식회사 진로 | Method for the preparation of alcoholic liquors using a chrysanthemum water |
| KR100737349B1 (en) * | 2006-05-08 | 2007-07-09 | 우희열 | How to make buckwheat wine |
| KR101280965B1 (en) * | 2010-11-23 | 2013-07-02 | 대한민국(서남대학교관리부서:부설기초의과학연구소) | Preparation method for mother chrysanthemum wine |
| KR101442729B1 (en) * | 2014-04-09 | 2014-09-23 | 최재호 | Method for making rice wine with Asteraceae |
| CN104531476A (en) * | 2014-12-22 | 2015-04-22 | 新疆大学 | Health wine containing snow chrysanthemum and preparation method of health wine |
| CN104531476B (en) * | 2014-12-22 | 2017-02-22 | 新疆大学 | Health wine containing snow chrysanthemum and preparation method of health wine |
| CN104818185A (en) * | 2015-05-06 | 2015-08-05 | 王益民 | Highland barley ice-spring liquor brewing process method |
| CN109401889A (en) * | 2018-12-25 | 2019-03-01 | 重庆市江津区学腾酒厂 | A kind of Fructus Forsythiae wine and preparation method thereof |
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