Distilled liquor using roasted hulled barley and its manufacturing method

Abstract

The present invention relates to a method for producing distilled spirits using hulled barley, and more specifically, to a method for producing distilled spirits using hulled barley that eliminates the rough alcohol odor, i.e., spirit odor, generated during distillation and enhances flavor by adding roasted hulled barley to the mash and distilling it without aging it in an oak barrel, and to a distilled spirit produced by said method. When distillation is performed using roasted hulled barley according to the present invention, the carbonized parts of the roasted hulled barley and the aroma of the barley, similar to activated carbon, can be immediately eliminated during distillation. In particular, since the taste and aroma of hulled barley can be preserved, the taste and aroma of the distilled spirit can be enhanced, and the taste and aroma of barley tea, which is familiar to us, can be experienced. Furthermore, the flavor can be improved without alcohol odor without aging in oak barrels, and distilled spirits using hulled barley can be manufactured relatively simply and economically.

Description

Technology Field

[0001] The present invention relates to a method for producing distilled spirits using hulled barley, and more specifically, to a method for producing distilled spirits using hulled barley that eliminates the rough alcohol odor, i.e., spirit odor, generated during distillation and enhances flavor by adding roasted hulled barley to the mash and distilling it without aging it in an oak barrel, and to a distilled spirit produced by said method. Background Technology

[0002] Distillation technology is a method of separating a mixture in a liquid state based on the degree of volatility of the substances. It developed from records of the first use of distillation apparatus in Mesopotamia around 2000 BC, and with the development of medieval alchemy, the production of distilled spirits increased further. It spread to countries around the world and developed into various forms depending on the raw materials and manufacturing methods.

[0003] In Korea, distillation technology from Central Asia was introduced around the 12th century during the Goryeo Dynasty due to the invasion of the Mongol Empire. In particular, distillation technology remained in Andong, Kaesong, and Jeju, which were major garrisons of the Mongol army, and has been passed down to the present day in the form of Korea's unique distilled spirits.

[0004] Distillates and spirits produced by fermenting malt, rice, barley, sweet potatoes, and various starchy raw materials have a rough alcoholic odor and a coarse flavor, making them difficult to drink immediately. To mellow out these coarse spirits, they are aged for a certain period in wooden barrels, stainless steel, or earthenware vessels. Although this process results in some loss of the original liquid due to evaporation, it is an essential step for obtaining high-quality spirits.

[0005] In line with this trend, research is being conducted to improve the quality of various types of alcoholic beverages by utilizing wooden aging containers. As a related prior art, Registered Patent No. 10-1697736, "Method for Aging and Preserving Alcoholic Beverages in a Bamboo Cavity," sought to enhance quality by aging alcoholic beverages in a bamboo aging container to infuse the original flavor with the flavor of the bamboo.

[0006] In Registered Patent No. 10-0831319 "Method for manufacturing grape fermented distilled spirit containing Acanthopanax senticosus and oak wood chips," wood-derived flavors were added to the distilled spirit obtained by distilling the original wine using Acanthopanax senticosus wood chips and oak wood chips in the grape fermented distillate.

[0007] In addition, in Registered Patent No. 10-0864941 "Method for manufacturing oak barrel-aged liqueur containing cultured wild ginseng root," the distilled spirit, in which cultured wild ginseng root is macerated in distilled soju for a certain period, is secondarily aged in an oak barrel to impart flavors derived from oak.

[0008] As mentioned above, wooden barrels are used for aging distilled spirits because stainless steel or earthenware containers have the disadvantage of not enhancing flavor, although they can eliminate the alcoholic odor. Therefore, using oak barrels to eliminate the alcoholic odor and impart oak flavor has become the mainstream trend, and currently, it has become common practice to age distilled soju in oak barrels.

[0009] However, because using oak barrels is time-consuming and costly, oak-aged spirits are generally priced high, posing a problem that makes it difficult for them to become popular alcoholic beverages. Prior art literature

[0010] Registered Patent No. 10-1697736 Registered Patent No. 10-0831319 Registered Patent No. 10-2008-0085418 The problem to be solved

[0011] The objective of the present invention, which aims to solve the above problems, is to provide a method for producing a relatively economical mass-market distilled spirit that is free from alcoholic odors without oak barrel aging, has improved flavor, and can be consumed without aging after distillation. means of solving the problem

[0012] The method for producing distilled spirits using hulled barley according to the present invention is characterized by adding 5 to 100 g / L of roasted hulled barley to a mash and distilling it for 3 to 5 hours in a still at 100 to 110℃.

[0013] According to one embodiment, the mash can be prepared by mixing 10 to 15 parts by weight of 95% alcohol and 85 to 90 parts by weight of water.

[0014] According to another embodiment, the mash may be prepared by mixing 10 to 15 parts by weight of alcohol and 85 to 90 parts by weight of fermented mash.

[0015] According to another embodiment, the mash can be prepared as a fermented mash.

[0016] The above mash can be prepared as a fermented mash by fermenting one or more starchy raw materials among malt, rice, barley, wheat, sweet potato, buckwheat, corn, and millet as the main component.

[0017] A mash can be prepared by infusing one or more of Angelica gigas, Acanthopanax senticosus, ginseng, Polygonum multiflorum, herbs, and oak chips into the above mash, or by directly adding them.

[0018] In addition, according to one embodiment, the hulled barley is characterized by being prepared by roasting at 200 to 250°C for 10 to 15 minutes.

[0019] In addition, the present invention provides a distilled spirit using hulled barley produced by the above manufacturing method. Effects of the invention

[0020] When distillation is performed using roasted hulled barley according to the present invention, the carbonized parts of the roasted hulled barley and the aroma of the barley, similar to activated carbon, can be immediately eliminated during distillation. In particular, since the taste and aroma of hulled barley can be preserved, the taste and aroma of the distilled spirit can be enhanced, and the taste and aroma of barley tea, which is familiar to us, can be experienced. Furthermore, the flavor can be improved without alcohol odor without aging in oak barrels, and distilled spirits using hulled barley can be manufactured relatively simply and economically. Specific details for implementing the invention

[0021] The distilled spirit using hulled barley and the method for manufacturing the same according to the present invention are described with reference to examples as follows. The present invention is not limited to the following examples, and it will be understood that various modifications are possible by those skilled in the art to which the present invention pertains.

[0022] Hereinafter, preferred embodiments according to the present invention will be described in detail.

[0023] The present invention is a method for producing distilled spirits by adding 5-100g / L of roasted barley to the mash to be distilled and distilling it, thereby removing the rough alcohol smell, i.e., the alcohol smell, and enhancing the flavor without oak barrel aging.

[0024] Generally, the most important thing in aging is to eliminate the harsh alcohol smell, or spirit smell. When distilling using roasted hulled barley, the carbonized parts of the roasted hulled barley and the aroma of the barley, similar to activated charcoal, immediately eliminate the spirit smell during distillation.

[0025] In particular, since it can impart the taste and aroma of hulled barley, it not only enhances the flavor and aroma of the distilled spirit but also allows us to experience the taste and aroma of barley tea that is familiar to us.

[0026] In addition, as described in the *Donguibogam*, "Barley has a sweet taste and a cold nature, improves the spleen and stomach, and stops diarrhea," when roasted barley is added and distilled, about 10% of the barley components added to the distillation are mixed into the distilled spirit. Since the cold nature of the barley neutralizes the hot distilled spirit, promotes digestion, and prevents diarrhea caused by consuming cold foods, it compensates for the disadvantages of distilled spirits and makes them healthier to drink.

[0027] The present invention is a method for producing distilled spirits by adding 5-100g / L of roasted hulled barley to a mash made by fermenting starchy raw materials such as rice, barley, wheat, and sweet potatoes containing malt, and then distilling it.

[0028] The present invention is a method for producing distilled spirits by adding 5-100g / L of roasted barley to a mash made by directly adding water, fruit, grain, and herb extracts, or without extraction, to alcohol, and then distilling it.

[0029] The mash of the present invention is a method for producing distilled spirits by adding 5-100g / L of roasted barley to a mash made by fermenting the above-mentioned starchy raw materials and malt, etc., and distilling it.

[0030] In one aspect of the present invention, a method for producing distilled spirits is to add 5-100g / L of roasted barley to a mash prepared by infusing medicinal herbs, spices, or herbs into a combination of the mashes listed above, mixing them, or directly adding them, and then distilling the mixture.

[0031] The present invention produces a distilled spirit with enhanced flavor and eliminates the alcoholic odor that occurs in the distilled spirit without post-distillation aging by adding roasted barley to the mash and distilling it. Through experimental examples for each type of mash used here, the alcoholic odor, taste, and aroma after distillation were tested.

[0032] < Example 1 > Maste - Alcohol + Water

[0033] 3 liters of 95% alcohol and 16 liters of water were mixed to make 19 liters of mash, placed in a Kyungseo Machinery KS-220 50L still, and 30g / L, or 570g, of roasted hulled barley (H company product sold at L-Mart for barley tea) was added. The mixture was distilled for 3 hours at a still temperature of 104 degrees to obtain approximately 7.5L of a total alcohol concentration of 35%.

[0034] < Example 2 > Mash - Alcohol + Fermented Mash

[0035] 1.92L of alcohol and 17.08L of commercially available J brand 6% fermented mash were mixed to make 19L of mash, placed in a Kyungseo Machinery KS-220 50L still, and 30g / L, or 570g, of roasted hulled barley (H brand product sold at L Mart for barley tea) was added, and distilled for 3 hours at a still temperature of 104 degrees to obtain approximately 7.5L of total alcohol concentration 34.

[0036] When fermented mash is mixed with alcohol, the flavor of the Aspergillus oryzae used in the mash is added, making the barley flavor slightly less noticeable.

[0037] < Example 3 > Mash - Fermented mash

[0038] 19 liters of commercially available J brand 6% fermented mash were prepared and placed in a Kyungseo Machinery KS-220 50L still. Roasted hulled barley (H brand product sold at L-Mart for barley tea) was added at 15g / L, or 285g, and distilled at a still temperature of 101 degrees for 2 hours to obtain approximately 3.8L with a total alcohol concentration of 24%.

[0039] < Example 4 > Hulled barley - 200 ℃

[0040] 3 liters of 95% alcohol and 16 liters of water were mixed to make 19 liters of mash, placed in a Kyungseo Machinery KS-220 50L still, and 570g of hulled barley (30g / L) roasted at 200℃ for 15 minutes was added, and distilled for 3 hours at a still temperature of 104℃ to obtain approximately 7.5L of a total alcohol concentration of 35%.

[0041] < Example 5 > Hulled barley - 250 ℃

[0042] 3 liters of 95% alcohol and 16 liters of water were mixed to make 19 liters of mash, placed in a Kyungseo Machinery KS-220 50L still, and 570g of hulled barley (30g / L) roasted at 250℃ for 10 minutes was added, and distilled for 3 hours at a still temperature of 104℃ to obtain approximately 7.5L of total alcohol concentration of 35%.

[0043]

[0044] Each is represented in 0 to 10 steps.

[0045] < Review Results >

[0046] In Examples 1-2, roasted hulled barley showed good effects, so in Example 3, the amount of hulled barley was reduced to half to conduct the experiment. The alcoholic odor disappeared, and the barley flavor seemed to be slightly interfered with by the taste of Aspergillus niger in the fermented mash, and the aroma was also slightly interfered with and felt less. For the comparative example, commercially available soju was used in the experiment.

[0047] Examples 1 to 3 showed that the taste and aroma may change depending on the amount of roasted hulled barley, but it was found that roasted hulled barley above a certain level effectively removes alcohol odor.

[0048] In Examples 4 and 5, changes in taste and aroma were observed by varying the roasting temperature and time of the hulled barley. It was found that when roasted at a high temperature of 250°C for 10 minutes, as in Example 5, the taste and aroma were more intense.

[0049] Regarding taste and aroma, it appears that about 5-100g / L of roasted barley can be added depending on the customer's preference or the type of mash, and about 15-100g / L can be added for alcoholic flavor.

[0050] In particular, since the alcoholic taste and aroma may vary depending on the degree of roasting, it can be adjusted according to the customer's preference, and if you like a peaty flavor, it is better to roast it more strongly than for barley tea.

[0051] The embodiments presented above are exemplary, and those skilled in the art may make various variations and modifications to the presented embodiments without departing from the technical spirit of the invention. The scope of the invention is not limited by such variations and modifications.

Claims

Claim 1 A method for producing distilled liquor using hulled barley, characterized by directly adding or macering 5 to 100 g / L of roasted hulled barley to a mash prepared using alcohol or fermented mash, and distilling it in a still at 100 to 110℃ for 3 to 5 hours. Claim 2 A method for producing distilled spirits using hulled barley according to claim 1, characterized in that the mash is prepared by mixing 10 to 15 parts by weight of 95% alcohol and 85 to 90 parts by weight of water. Claim 3 A method for producing distilled liquor using hulled barley according to claim 1, characterized in that the mash is prepared by mixing 10 to 15 parts by weight of ethanol and 85 to 90 parts by weight of fermented mash. Claim 4 A method for producing distilled spirits using hulled barley, characterized in that, in claim 1, the above-mentioned mash is prepared by fermenting one or more starchy raw materials selected from malt, rice, barley, wheat, sweet potato, buckwheat, corn, and millet as the main component. Claim 5 A method for producing distilled spirits using hulled barley according to claim 1, characterized in that the hulled barley is roasted at 200 to 250°C for 10 to 15 minutes. Claim 6 A method for producing distilled spirits using hulled barley according to claim 1, characterized in that the mash is prepared by infusing one or more of Angelica gigas, Acanthopanax senticosus, ginseng, Polygonum multiflorum, herbs, and oak chips into the mash, or by directly adding them. Claim 7 A distilled spirit using hulled barley produced by the manufacturing method of any one of paragraphs 1 to 6.

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