KR20000056670A - Process for preparing of chrysanthemum wine - Google Patents

Abstract

PURPOSE: Provided is a preparation method of alcoholic beverage using chrysanthemum that has taste smooth, free of hangover. CONSTITUTION: A preparation method of alcoholic beverage using dried chrysanthemum comprises the following steps : (i) washing 4 parts by weight of polished rice and 1 parts by weight of glutinous rice, and then steaming ; (ii) adding thereto 1 parts by weight of germinated grains, 0.02 parts by weight of enzyme, 5 parts by weight of water ; (iii) washing 8 parts by weight of polished rice and 2 parts by weight of glutinous rice, and then steaming ; (iv) adding 10 parts by weight of water to the solution obtained in step 3 ; (v) adding thereto(step 4) 0.05 parts by weight of dried chrysanthemum after fermenting the solution for 72 hrs ; (vi) compress-filtrating the solution after aging for about 11-12 days in order to remove alcoholic-sediments ; and then (vii) adding thereto about 3 parts by weight of water in order to adjust the alcohol concentration to be 14%.

Description

Chrysanthemum manufacturing method {PROCESS FOR PREPARING OF CHRYSANTHEMUM WINE}

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, the present invention will be described in detail.

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;

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,

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.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example

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.

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.

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)

4 parts by weight of white rice and 1 part by weight of glutinous rice were washed with water, and then steamed and prepared by adding 1 part by weight of grains, 0.02 parts by weight of yeast and 5 parts by weight of water, followed by 8 parts by weight of rice and 2 parts by weight of glutinous rice, respectively. After washing with water, adding 10 parts by weight of water to make single-stage injection, and fermenting for about 72 hours, and then inserting about 0.05 parts by weight of dry chrysanthemum and inserting the single-stage injection step, 11 to 12 days after the single-stage injection. After the aging is completed after the filtration is filtered, about 10 parts by weight of the gourd strain is filtered out, and after the addition of about 3 parts by weight of thick water to obtain 25 parts by weight of chrysanthemum liquor adjusted to 14% concentration of the alcohol component. The method of claim 1, wherein the temperature of the ripening step of the chrysanthemum manufacturing method, characterized in that to maintain 18 ℃.