KR20080087534A - Manufacturing method of herb fermented wine - Google Patents
Manufacturing method of herb fermented wine Download PDFInfo
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- KR20080087534A KR20080087534A KR1020070029904A KR20070029904A KR20080087534A KR 20080087534 A KR20080087534 A KR 20080087534A KR 1020070029904 A KR1020070029904 A KR 1020070029904A KR 20070029904 A KR20070029904 A KR 20070029904A KR 20080087534 A KR20080087534 A KR 20080087534A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 25
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
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- Nutrition Science (AREA)
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Abstract
본 발명은 허브 발효주의 제조방법에 관한 것으로, 음지에서 건조한 허브를 사용한 것으로 발효주의 맛을 더욱 풍부하게 하기 위해 멥쌀과 누룩과 물로 밑술을 제조한 후에 상기 밑술에 찹쌀을 증기에 찐 고두밥, 허브, 스테비아를 첨가하여 발효시켜 저온숙성한 것으로 일정한 온도에서 발효시켜 맛을 풍부하게 하며 발효주의 특유의 시큼한 향을 없애고 허브 특유의 향과 맛을 낼 수 있으며 술뿐만 아니라 각종 요리에 다양하게 사용할 수 있는 허브 발효주를 느낄 수 있다.The present invention relates to a method for producing herbal fermented liquor, which uses dried herbs in the shade to produce fermented liquor with rich rice and malt and water to further enrich the taste of fermented liquor. It is fermented by adding stevia, and it is fermented at a certain temperature to enrich the taste.It eliminates the sour aroma peculiar to fermented wine, and can be used for various dishes as well as alcohol. You can feel the fermented wine.
Description
도 1은 본 발명에 따른 허브 발효주의 개략적인 제조공정.1 is a schematic manufacturing process of herbal fermented wine according to the present invention.
본 발명은 허브 발효주에 관한 것으로, 더욱 상세하게는 밑술을 먼저 제조한 후, 밑술에 찹쌀과 허브 및 스테비아를 첨가하여 발효시킨 후 숙성한 허브 발효주의 제조방법에 관한 것이다.The present invention relates to herbal fermented liquor, and more particularly, to a method of manufacturing herbal fermented liquor after fermentation by adding glutinous rice and herbs and stevia to fermented liquor first.
종래의 허브주는 허브의 잎이나 꽃잎, 줄기 등을 세척한 후, 소주에 첨가하여 일정기간 숙성시키는 것이 대부분으로, 향과 맛이 발효를 하지 않았을 때보다 덜하며, 소주의 특유한 톡 쏘는 맛이 강해 허브의 향과 맛을 제대로 느낄 수 없다.Conventional herbal liquor is mainly used to wash the leaves, petals, stems, etc. of herbs, and then add it to the soju for a certain period of time, less fragrance and taste than when not fermented, and the distinctive popping taste of the soju is strong I can't feel the aroma and taste of herbs.
한편, 허브를 이용한 발효주 제조방법으로서, 특허 제10-0484316호가 개시되어 있다. 상기 특허는 허브식물의 잎, 줄기, 꽃을 수세, 절삭한 다음, 음건한 후 발효약주 제조시 발효원료에 첨가하여 고온발효시킨 후 여과·가열하고 다시 저온숙성 발효시키는 것으로 이루어진 허브향미가 부여된 발효주의 제조방법에 있어서,상기 허브식물은 로즈마리, 라벤다, 안젤리카, 민트 또는 고추이고, 상기 음건된 허브식물은 전체 발효원료에 대하여 0.5∼10중량% 첨가하고, 고온발효는 18∼45℃의 온도범위에서 순차적으로 3일간 점진적으로 승온시키면서 수행하며, 저온숙성 발효는 12℃에서 48시간 발효시키는 것을 특징으로 한다.On the other hand, as a method for producing fermented liquor using a herb, Patent No. 10-0484316 is disclosed. The patent is applied to the herb flavor, consisting of washing the leaves, stems, flowers of the herb plants, washing, then drying and adding them to the fermentation raw material in the manufacture of fermented medicinal liquor, followed by high temperature fermentation, followed by filtration, heating and low temperature aging fermentation. In the method of producing fermented wine, the herb plant is rosemary, lavender, angelica, mint or red pepper, the shaded herb plant is added 0.5 to 10% by weight based on the total fermentation raw material, high temperature fermentation temperature of 18 ~ 45 ℃ It is carried out while gradually raising the temperature for 3 days sequentially in the range, low temperature aging fermentation is characterized in that the fermentation for 48 hours at 12 ℃.
그러나, 상기 특허는 음건된 허브식물을 전체 발효원료에 대하여 0.5∼10중량% 첨가하고 있으나, 이와 같은 양의 허브를 첨가할 경우 허브향이 너무 강해서 실제로 먹을 수 없다. 즉, 출원인이 실험해 본 결과 허브가 0.1% 이상이 되면 허브향이 너무 강하여 먹을 수 없고 술로서 기능을 할 수 없다는 것을 알 수 있었다.However, the patent adds 0.5 to 10% by weight of the shaded herb plants relative to the total fermented raw material, but when added to such an amount of herbs, the herbal flavor is too strong to actually eat. In other words, the applicant experiments showed that when the herb is 0.1% or more, the herbal flavor is too strong to eat and can not function as a drink.
본 발명은 이와 같은 종래기술의 문제점을 해결하기 위한 것으로, 허브의 향을 느낄 수 있으면서도 맛이 좋은 허브 발효주를 제공하는 것을 목적으로 한다.The present invention is to solve the problems of the prior art, it is an object of the present invention to provide a herbal fermented liquor while being able to feel the flavor of herbs.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 허브 발효주의 제조방법은 물에 담가 불린 후 분쇄한 멥쌀에 누룩과 물을 혼합하고 발효시켜 밑술을 담그는 단계와, 상기 밑술에 찹쌀을 증기에 찐 고두밥, 허브, 스테비아를 첨가하고 발효시켜 In order to achieve the above object, the method of manufacturing herbal fermented wine according to the present invention comprises the steps of dipping the base liquor by mixing the fermented yeast and water in fermented rice after soaking in water, and steamed glutinous rice steamed in the base liquor. Fermented with herbs, stevia, 덧술을Scoop 담그는 단계와, 상기 Dipping step, the 덧술을Scoop 여과하여 5~10℃에서 숙성하는 단계를 포함 It comprises the step of filtration at 5 ~ 10 ℃ by filtration 하Ha 는 것을 특징으로 한다.It is characterized by.
또한, 상기 Also, the 덧술Swelling 제조단계는 밑술 50~60 중량%과 찹쌀 40~50 중량%을 혼합한 혼합물 100 The manufacturing step is a mixture of 50 ~ 60% by weight and 40 ~ 50% by weight glutinous rice 100 중량부에By weight 대하여, 허브 0.01~0.1 About 0.01 ~ 0.1 herb 중량부Parts by weight 및 스테비아 0.001~0.05 중량 And stevia 0.001-0.05 weight 부을Pour 첨가하는 것을 특징으로 한다. It is characterized by the addition.
또한, 전체 혼합물의 Also, of the whole mixture 중량부에By weight 대하여 허브와 스테비아의 첨가량은 각각 최대 0. The maximum amount of herbs and stevia added is 0. 1중량부와1 part by weight 0. 0. 05중량부를05 parts by weight 초과하지 않는 것을 특징으로 한다. It is characterized by not exceeding.
본 발명은 허브 발효주에 관한 것으로, 멥쌀에 누룩과 물을 혼합하여 발효시켜 효모와 효소를 생성하는 밑술 제조단계와, 상기와 같이 제조된 밑술에 찹쌀을 증기에 찐 고두밥, 허브 및 스테비아를 첨가하여 효모에 의해 발효시키는 덧술 제조단계와, 제조된 덧술을 여과하여 숙성시켜 발효주를 제조하는 발효주 제조단계로 이루어진다.The present invention relates to a herbal fermented liquor, which is fermented by mixing yeast and water in non-glutinous rice to produce yeast and enzyme, and by adding glutinous rice steamed glutinous rice to steamed glutinous rice, herb and stevia, It consists of a manufacturing step of the sulcus fermentation by the yeast, and a fermentation liquor manufacturing step of producing a fermented liquor by filtering and aging the prepared sulcus.
본 발명은 먼저 멥쌀과 누룩으로 밑술을 발효시켜 담금 후, 상기 밑술을 이용하여 밑술과 허브, 찹쌀을 첨가하여 발효시켜 덧술을 담그고 이를 여과하여 저온숙성을 하여 발효주를 제조한다.The present invention first fermented the base liquor with non-glutinous rice and malt, and then fermented by adding the base liquor, herbs, and glutinous rice using the base liquor to immerse the sulcus and filter it to produce low-temperature aging fermented liquor.
이하, 첨부된 도면을 참조하면서, 본 발명에 따른 허브 발효주의 제조방법을 상세히 설명한다.Hereinafter, with reference to the accompanying drawings, it will be described in detail the manufacturing method of the herbal fermented wine according to the present invention.
도 1에는 본 발명의 일실시예에 따른 허브 발효주의 제조공정의 개략적인 도면이 도시되어있다.Figure 1 is a schematic diagram of the manufacturing process of the herbal fermented wine according to an embodiment of the present invention.
본 발명의 허브 발효주의 제조방법에서는 밑술 제조단계와 덧술 제조단계를 거치는데 좀 더 자세히 살펴보면, 밑술 제조단계에서는 다당류인 멥쌀과 누룩, 물을 혼합한 후 발효시켜 밑술을 제조하고, 덧술 제조단계로 넘어가 상기에서 제조한 밑술에 찹쌀을 증기에 찐 고두밥을 혼합하고, 허브 및 스테비아를 첨가한 후 발효시킨 덧술을 제조한다. 제조된 덧술은 이를 여과한 후 저온숙성을 하는 단계로 이루어져 있다.In the method of producing herbal fermented liquor of the present invention, the sulcus preparation step and the sulcus preparation step are looked at in more detail. In addition, the gourd rice steamed glutinous rice steamed in the base liquor prepared above, and after adding the herbs and stevia to prepare a fermented sake. The prepared sulcus consists of filtration and then low temperature aging.
밑술 제조단계는 발효주 제조과정에서 이루어지는 통상적인 밑술 제조과정과 동일하다.The manufacturing procedure of the base liquor is the same as the conventional manufacturing process of the base liquor made in the fermentation liquor manufacturing process.
예를 들면 멥쌀을 세척하여 물에 불린 후 체에 건져 분쇄하고, 분쇄된 멥쌀 16~18중량%와, 누룩 9~11중량%와, 물 71~75중량%를 혼합하여, 약 25℃에서 30~40시간 정도 발효시켜 제조할 수 있다.For example, washing non-glutinous rice, soaked in water, and then crushed by sieving, mixing 16-18 wt% of crushed non-glutinous rice, 9-11 wt% of yeast, and 71-75 wt% of water, and at 30 ° C. It can be prepared by fermentation in about 40 hours.
또한, 멥쌀가루와 누룩이 발효되는 과정에 효모와 효소가 생성되어 덧술 제조과정에서 발효가 더욱 잘 이루어진다.In addition, yeast and enzymes are produced during the fermentation of non-glutinous rice flour and yeast, so that fermentation is better during the manufacturing process.
또한, 일정 온도인 25℃에서 발효를 시킴으로써, 효모의 생성을 더욱 활발하게 하며, 덧술 제조과정에서 효모의 활발한 활동과 맛을 더욱 풍부하게 한다.In addition, by fermentation at a constant temperature of 25 ℃, the production of yeast is more active, and the active activity and taste of yeast is more abundant in the preparation process.
밑술 제조과정을 마친 후, 덧술 제조과정에서는 상기와 같이 제조된 밑술에 찹쌀을 혼합하고, 여기에 허브 및 스테비아를 첨가한 후 25℃에서 발효시킨 후 여과한다.After finishing the manufacturing process of the basement, in the manufacturing process of the basement, the glutinous rice is mixed with the basement prepared as described above, and after adding herbs and stevia to it, fermented at 25 ° C. and filtered.
이때, 바람직한 혼합비율은 밑술 50~60 중량%와 고두밥 40~50 중량%를 혼합하고, 상기 밑술과 찹쌀의 혼합물 100 중량부에 대하여, 허브 0.01~0.1 중량부와, 스테비아 0.001~0.05 중량부를 혼합한다. At this time, the preferred mixing ratio is 50 to 60% by weight of sulcus and 40 to 50% by weight of soybean rice, 0.01 to 0.1 parts by weight of herbs and 0.001 to 0.05 parts by weight of stevia per 100 parts by weight of the mixture of sulcus and glutinous rice do.
밑술의 멥쌀과 마찬가지로 찹쌀을 물에 세척하여 약 3시간 동안 물에 불려 체에 받쳐 물기를 충분히 뺀 후 증기에 쪄내 고두밥을 제조한다.Like non-glutinous rice, the glutinous rice is washed in water, soaked in water for about 3 hours, soaked in a sieve, and drained thoroughly to make steamed rice.
상기 찹쌀은 뜨거운 성질을 가지고 있어, 소화기를 보강하며 소화기 장애를 가진 사람들에게 효과적이며, 멥쌀보다 글루텐이 더 형성이 되어 있어 차지며 당도도 멥쌀보다 더 많이 함유되어 있다. 또한, 찹쌀은 멥쌀보다 숙성을 빨리 시키는 것으로 멥쌀로만 술을 담글때보다 시간이 줄어들며 맛도 훨씬 좋다.The glutinous rice has hot properties, reinforcing the digestive tract and effective for people with digestive disorders, gluten is formed more than non-glutinous rice, and contains more sugar than non-glutinous rice. In addition, glutinous rice is faster to ripen than non-glutinous rice is less time and tastes much better than just soaking with only rice.
또한, 찹쌀은 발효가 되면서 찹쌀의 당 성분이 알코올로 분해되어 기존에 형성된 밑술의 상호작용으로 풍부한 맛을 느낄 수 있다.In addition, as the glutinous rice is fermented, the sugar component of the glutinous rice is decomposed into alcohol, and the rich taste can be felt by the interaction of the base wine formed.
허브는 술에 좋은 향이 나도록 첨가되는 것이나 매우 강한 향이 나타내기 때문에 너무 많이 첨가되면 실제로 먹을 수가 없게 되므로 0.1 중량부 이하를 첨가하는 것이 바람직하며, 스테비아는 단맛을 나타내어 술맛을 좋게 하는 역할을 하나 스테비아는 설탕의 200~300배 정도의 매우 높은 당도를 갖고 있기 때문에 0.05 중량부 이하를 첨가하는 것이 바람직하다.Herbs are added to have a good aroma, but because it shows a very strong aroma, so if you add too much can not actually eat, it is preferable to add 0.1 parts by weight or less, Stevia is a sweet taste to improve the taste of alcohol, but Stevia It is preferable to add 0.05 parts by weight or less because it has a very high sugar content of about 200 to 300 times that of sugar.
이와 같이 밑술에 고두밥을 혼합하고 허브와 스테비아를 첨가한 후 약 25℃에서 약 36~50 시간 동안 발효시킨다. 이때, 상기 밑술과 마찬가지로 일정 온도인 25℃에서 발효를 시킴으로써, 효모의 생성을 더욱 활발하게 하여 발효가 잘 이루어지며 맛이 더욱 좋아진다.In this way, the gourd rice is mixed in the base liquor, and herbs and stevia are added and then fermented at about 25 ° C. for about 36 to 50 hours. At this time, by fermentation at a constant temperature of 25 ℃ as in the base liquor, the production of yeast is more active, fermentation is made well and taste is better.
허브를 술로 담그면 전통 발효주의 특유한 시큼한 냄새를 없애주며, 향을 풍부하게 느낄 수 있으며, 허브의 약용작용으로 약주로도 사용할 수 있으며, 과자를 만들때나 요리의 밑간으로도 이용할 수 있다.Dipping herbs with alcohol eliminates the sour smell peculiar to traditional fermented liquor, and gives a rich aroma.It can also be used as a medicinal herb due to the medicinal action of herbs.It can also be used for making sweets or as a base for cooking.
허브주를 담글 때 꽃잎을 이용하는 허브주에는 카모마일, 콘플라워, 사프란,찔레나무, 멜로우, 매리골드, 라벤더가 있으며, 잎을 이용하는 허브주에는 오레가노, 제피, 자소, 세이지, 타임, 바질, 파슬리, 히솝, 벨가못트, 마조람, 민트, 레몬그라스, 로즈마리가 있으며, 씨를 이용하는 허브주에는 캐러웨이, 코리안더, 휜넬을 사용하여 허브주를 담글 수 있으며, 숙성이 끝난 후에 보관을 할 때, 술병에 허브 꽃잎이나 잎을 넣으면 장식적인 효과를 볼 수도 있겠다.Herbal wines that use petals to soak herbal teas include chamomile, cornflower, saffron, brier, mellow, marigold and lavender. There are hyssop, bergamot, marjoram, mint, lemongrass, and rosemary. Herb seeds using caraway, coriander, and chanel can be used to soak the herbal liquor. You can also put a leaf or decorative effect.
상기 허브를 사용할 때는 허브를 세척하여 물기를 뺀 후, 음지에 건조하여 향의 손실을 극소화하고 자외선에 의한 향미성분의 파괴를 최소화하는 것이 바람직 하며, 음건 후 절삭하여 사용하는 것이 바람직하겠다.When using the hub, it is preferable to minimize the loss of the fragrance by minimizing the loss of fragrance by drying in the shade after washing the hub to remove the water, it is preferable to use after cutting the shade.
스테비아는 설탕보다 2백∼3백 배 정도 당도가 높아 예부터 감미료로 이용되어 왔으며 독성이 없고 내열성이 있어 당뇨병이나 비만 환자들의 감미료로 적합하다. 꽃이 피기 직전에 가지를 잘라 건조시킨 다음 밀폐용기에 보존해 감미료로 사용한다. 또한, 많은 양을 사용하면 음용 할 수 없게 되어 소량을 사용하는 것이 바람직하다.Stevia has a sugar content of about 200 to 300 times higher than sugar, and has been used as a sweetener since it is not toxic and heat resistant. The branches are cut and dried just before flowering, and then stored in an airtight container for use as a sweetener. In addition, when a large amount is used, it becomes impossible to drink and it is preferable to use a small amount.
따라서 향을 풍부하게 하는 허브와 허브주의 맛을 좋게 하는 찹쌀과 스테비아를 사용함으로써 풍부한 향과 풍미를 느낄 수 있다.Therefore, you can feel the rich aroma and flavor by using glutinous rice and stevia to enhance the flavor of herbs and herb wine.
밑술의 발효온도와 같이 덧술은 발효온도를 25℃에서 균일하게 이루어져야 하며, 36 ~ 50시간 동안 발효를 시킨다.As with the fermentation temperature of the base liquor, over-the-counter fermentation temperature should be made uniformly at 25 ° C, and fermented for 36 to 50 hours.
상기 발효가 끝나면 여과하여 덧술을 5~10℃에서 1개월 동안 저온숙성시켜 허브의 향이 발효주의 맛과 더 잘 어울릴 수 있게 하며, 발효주의 맛을 더욱 좋게 할 수 있다.After the fermentation is finished by filtration, the sulcus is matured at low temperature for 5 months at 5 to 10 ° C. so that the flavor of the herb goes well with the taste of the fermented wine, and the fermented wine can taste better.
상기 허브 발효주는 여러 가지 허브를 이용하여 발효주를 담글 수 있지만, 각종 허브의 향과 풍미와 효능을 효과를 극대화하기 위하여 각각 이용하여 허브 발효주를 담글 수 있겠다.The herbal fermented wine can be soaked in the fermented wine using a variety of herbs, it can be soaked in herb fermented wine using each of the herbs in order to maximize the effect and flavor and efficacy.
이하, 본 발명에 따른 구체적인 제조공정을 실시예를 들어 자세히 설명하겠다.Hereinafter, a specific manufacturing process according to the present invention will be described in detail by way of examples.
밑술제조Base liquor manufacturing
물에 불린 후 분쇄한 멥쌀 800g과 누룩 500g을 골고루 섞어 잘 혼합할 수 있도록 하였다.After soaking in water, crushed 800g of uncooked rice and 500g of yeast were mixed evenly.
여기에 물 3,600g을 첨가하여 물과 잘 섞이도록 혼합한 후 발효가 잘 이루어질 수 있도록 25℃에서 36시간 발효시켜 밑술을 제조하였다.3,600 g of water was added thereto, mixed with water to mix well, and then fermented at 25 ° C. for 36 hours to prepare fermentation well.
덧술제조Brewing
찹쌀을 물에 불린 후 증기에 쪄낸 고두밥 4,000g을 상기 밑술 4,900g에 첨가하여 찹쌀이 밑술에 잘 풀어질 수 있도록 골고루 섞어 혼합한다.Soak glutinous rice in water and add 4,000 g of steamed boiled boiled rice to 4,900 g of the base wine.
상기 혼합물에 첨가할 라벤더의 꽃잎을 세척하여 음건한 후, 향이 잘 우러나올 수 있도록 잘게 절삭하여 준비하였다.After washing the petals of lavender to be added to the mixture to dry, it was prepared by cutting finely so that the fragrance comes out well.
또한, 스테비아도 잎을 세척하여 음건한 후, 잘게 절삭하여 준비하였다.In addition, stevia was also prepared by washing the leaves after drying, finely chopped.
상기 혼합물 8,900g에 앞서 준비한 라벤더 6g과 스테비아 3g을 첨가하여 혼합한 후, 25℃에서 36시간 동안 발효시켜 덧술을 제조하였다.6,900 g of lavender and 3 g of stevia were added to the mixture, followed by fermentation at 25 ° C. for 36 hours to prepare a sachet.
여과 후 저온 숙성Low temperature aging after filtration
상기 제조된 덧술을 여과하여 건더기를 제거한 후 5℃의 저온에서 숙성을 1개월간 시켜 라벤더주를 제조하였다.After removing the dry by filtering the prepared sulcus to produce a brewed lavender wine was aged for 1 month at a low temperature of 5 ℃.
상기 실시예와 같은 공정으로 제조된 라벤더주는 향기로운 라벤더의 향과 일정온도에서의 발효와 저온 저장으로 맛과 향을 풍부하게 느낄 수 있다.Lavender wine prepared by the same process as in the above embodiment can feel abundant taste and aroma by the fragrance of aromatic lavender and fermentation and low temperature storage at a certain temperature.
본 발명의 권리범위가 상기 실시예에 국한되어 정해지는 것은 아니며, 하나의 예시로 제시된 것으로 다양한 허브를 첨가하여 허브 발효주를 제조할 수 있다.The scope of the present invention is not limited to the above embodiments, but is presented as an example, and it is possible to prepare herbal fermented liquor by adding various herbs.
본 발명의 허브 발효주의 제조하는 방법에 있어서, 허브를 사용한 발효주의 맛을 더욱 풍부하게 하기 위해 1단 담금으로 밑술을 제조한 후에 2단 담금에 허브와 밑술, 고두밥, 스테비아를 첨가함으로써 발효주의 특유의 시큼한 향을 없애고 허브 특유의 향과 맛을 낼 수 있으며 술 뿐만 아니라 각종 요리에 다양하게 사용할 수 있는 허브 발효주를 제조할 수 있는 효과가 있다.In the method of producing the herbal fermented wine of the present invention, in order to further enrich the taste of fermented wine using herbs, after preparing the base liquor in a single stage immersion, by adding herbs, base liquor, soybean rice, and stevia to the second stage immersion, Eliminates the sour aroma of the herb can give a distinctive aroma and flavor, and it is effective in producing herbal fermented liquor that can be used in various dishes as well as alcohol.
또한, 일정 온도에서 발효시키는 것으로 효소의 활성을 극대화시켰으며 일정한 맛을 유지할 수 있다.In addition, the fermentation at a constant temperature to maximize the activity of the enzyme and can maintain a constant taste.
상술한 바와 같이, 본 발명은 허브 발효주에 관한 것으로서, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능할 것이다.As described above, the present invention relates to a herbal fermented wine, various modifications and changes will be possible without departing from the technical spirit of the present invention.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101471693B1 (en) * | 2007-06-14 | 2014-12-10 | 산토리 홀딩스 가부시키가이샤 | Distilled alcoholic beverages having fresh and natural aroma of red shiso and method of producing the same |
| KR20180038306A (en) * | 2016-10-06 | 2018-04-16 | 이명수 | The manufacturing method rice wine containing stevia ingredients |
| CN115637204A (en) * | 2022-10-10 | 2023-01-24 | 统一企业(中国)投资有限公司昆山研究开发中心 | Composite rice wine juice and its production process and application |
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| KR101471693B1 (en) * | 2007-06-14 | 2014-12-10 | 산토리 홀딩스 가부시키가이샤 | Distilled alcoholic beverages having fresh and natural aroma of red shiso and method of producing the same |
| KR20180038306A (en) * | 2016-10-06 | 2018-04-16 | 이명수 | The manufacturing method rice wine containing stevia ingredients |
| CN115637204A (en) * | 2022-10-10 | 2023-01-24 | 统一企业(中国)投资有限公司昆山研究开发中心 | Composite rice wine juice and its production process and application |
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