Method for flavoring distilled liquor and system thereof

Abstract

A method for flavoring distilled liquor according to embodiments comprises the steps of: drying flower buds or herbs; and applying, to distilled liquor, the air passing through the dried flower buds or herbs through an air pump, wherein in the drying step, the moisture of the flower buds or herbs are dried by 10% or more and less than 28%.

Description

Distilled liquor flavoring method and system thereof

[0001] The present invention relates to a method and system for flavoring distilled spirits. Specifically, the present invention discloses a specific method and system for flavoring distilled spirits with air containing the aroma of raw materials, and discloses preferred embodiments of the degree of drying of the raw materials and the duration of the aerating process.

[0002] Recently, as lifestyles have become more affluent and more people seek to enjoy a more relaxed atmosphere, interest in distilled spirits has grown significantly. This has led to a significant increase in the variety of distilled spirits, and research into techniques for imparting unique aromas to these spirits is also underway.

[0003] Traditionally, the water used to cook cooked rice was used to enhance flavor, either by adding flavoring additives or by directly adding flavoring agents. However, while these additive-based flavoring methods initially maintained flavor and color, they had the disadvantage of developing a herbal aroma and browning the liquor over time.

[0004] Additionally, a method of injecting flavoring into alcohol using air has been studied. The background technology for this approach is Japanese Patent No. 7734967 (January 21, 2020). However, even in this case, the direct application of flavoring substances does not resolve the problem of the alcohol developing a herbal aroma and browning over time.

[0005] Accordingly, the present invention stems from research into preventing the aroma of alcohol from changing to a herbal aroma or browning without directly adding flavoring agents to the alcohol. Specifically, the invention relates to a method for injecting the aroma of fresh flowers into the air without directly adding flavoring agents into the alcohol.

[0006] In addition, the present invention originated from research on conditions under which the fragrance of fresh flowers can be sufficiently diffused during the process of introducing the fragrance of fresh flowers into the air, and on a method for removing the grassy smell (grassy smell) of fresh flowers so that they can be introduced.

[0007] The purpose of the present invention to solve the above problems is to provide a method for flavoring distilled liquor and a system therefor.

[0008] A method for flavoring a distilled liquor according to embodiments includes a step of drying flower buds or herbs; and a step of applying air passing through the dried flower buds or herbs to the distilled liquor through an air pump; wherein the drying step may be characterized by drying the moisture content of the flower buds or herbs to 10% or more and less than 28%.

[0009] Furthermore, the drying step according to the embodiments may be characterized by drying the moisture content of the flower buds or herbs to 15% or more and less than 20%.

[0010] Furthermore, the step of applying air to the distillate according to the embodiments may further comprise applying air filtered through a filter.

[0011] Additionally, the filter according to the embodiments may be characterized by including one or more HEPA (High Efficiency Particulate Air) filters.

[0012] In addition, the step of applying air to the midstream according to the embodiments may be characterized by applying air passing through the flower bud or hub for 1 hour or more and less than 2 hours.

[0013] Furthermore, the step of applying air to the distillate according to the embodiments may be characterized by applying air filtered through the filter to the distillate in the form of fine bubbles of 1 to 2 mm in size.

[0014] Meanwhile, the method for flavoring a distilled liquor according to the embodiments may further include a circulation step of circulating the approved air through the flower buds or herbs and re-applying it to the distilled liquor.

[0015] Additionally, the circulation step according to the embodiments may further include a step of removing moisture from the circulated air using charcoal.

[0016] Furthermore, the method for flavoring distilled liquor according to the embodiments may further include a step of controlling the temperature of the distilled liquor.

[0017] The method according to the embodiments allows for the most efficient use of the fragrance emitted from raw materials.

[0018] The system according to the embodiments helps to continuously perform the aerating process while preventing the spirit from imparting a grassy (fleshy) aroma and taste by maintaining a rate suitable for removing moisture from the circulating air.

[0019] Figure 1 is a flow chart showing an example of a method for flavoring distilled liquor according to embodiments.

[0020] FIG. 2 is a flowchart illustrating an example of a distilled liquor flavoring system according to embodiments.

[0021] FIG. 3 illustrates an example of a configuration for operating a distilled liquor flavoring system according to embodiments.

[0022] Fig. 4 shows an example of the configuration of an air circulation pipe provided in a distilled liquor flavoring system according to embodiments.

[0023] The present invention is susceptible to various modifications and embodiments. Specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, but rather to encompass all modifications, equivalents, and alternatives falling within the spirit and technical scope of the present invention. Throughout the description of each drawing, similar reference numerals have been used to designate similar components.

[0024] Terms such as first, second, A, and B may be used to describe various components, but the components should not be limited by the terms. The terms are used solely to distinguish one component from another. For example, without departing from the scope of the present invention, the first component could be referred to as the second component, and similarly, the second component could also be referred to as the first component. The term "and / or" includes any combination of multiple related items described or any item among multiple related items described.

[0025] When a component is referred to as being "connected" or "connected" to another component, it should be understood that it may be directly connected or connected to that other component, but that there may be other components intervening. Conversely, when a component is referred to as being "directly connected" or "connected" to another component, it should be understood that there are no other components intervening.

[0026] The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, it should be understood that the terms "comprise" or "have" indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but do not exclude in advance the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

[0027] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and will not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

[0028] The present specification discloses a method for flavoring distilled liquor and a system thereof according to embodiments. The distilled liquor flavoring system repeatedly applies the fragrance emitted from fresh flower buds or herbs to the distilled liquor, thereby flavoring the distilled liquor with the corresponding fragrance. To this end, the distilled liquor flavoring system according to embodiments dries the fresh flower buds or herbs to effectively release their fragrance, and applies the fragrance emitted from the dried flower buds or herbs to the distilled liquor using air circulation.

[0029] A distilled spirits flavoring system according to embodiments discloses an improved method and configuration for efficiently introducing air containing flavors into distilled spirits.

[0030] Figure 1 is a flow chart showing an example of a method for flavoring distilled liquor according to embodiments.

[0031] A method for flavoring a distilled liquor according to embodiments (hereinafter referred to as “method according to embodiments”) includes a step (100) of drying flower buds or herbs, a step (101) of applying air passing through the dried flower buds or herbs to the distilled liquor, and a step (102) of circulating the applied air and reapplying it to the distilled liquor through the flower buds or herbs.

[0032] Referring to 100 of FIG. 1, the step (100) of drying flower buds or herbs is a step of drying moisture to remove unnecessary fragrances of flower buds or herbs. If the fragrance emitted from flower buds or herbs is applied to distilled liquor without drying them, there is a problem in that an unnecessary grassy smell is also applied along with the moisture evaporation. In order to remove this grassy smell, it is necessary to reduce the moisture content of flower buds or herbs by a certain percentage. Therefore, the method according to the embodiments can dry the moisture content of flower buds or herbs, and preferably, can dry them so as to reduce the moisture content by 10% or more and less than 28%.

[0033] Referring to 101 of FIG. 1, the step (101) of applying air passing through the dried flower buds or herbs to the distilled liquor is a step of applying air passing through the dried flower buds or herbs to the distilled liquor through the air pump when the moisture content of the flower buds or herbs has decreased by 10% or more and less than 28%. Specifically, step 101 is a step of applying air passing through the dried flower buds or herbs to the distilled liquor, and may include a step of injecting fine air bubbles into the distilled liquor. In step 101, the fragrance molecule components contained in the fine air bubbles are combined with alcohol, so that the fragrance is absorbed into the liquor.

[0034] Meanwhile, if the moisture content of these raw materials (flower buds or herbs, etc.) dries excessively, there is a problem in that the fragrance emitted from them rapidly decreases. Therefore, if the moisture content of the flower buds or herbs decreases by more than 28% from their initial state, the method according to the embodiments may be interrupted or not performed in step 101 described above.

[0035] Likewise, when the moisture content of raw materials is low, the fragrance emitted from them may contain a grassy (wet) smell due to moisture, which may impart an undesirable aroma and taste to the distilled liquor. Therefore, when the moisture content of flower buds or herbs is reduced by less than 10% from the initial state, the method according to the embodiments may not perform the above-described step 101. The method according to the embodiments may continue to perform step 100 until the moisture content of flower buds or herbs is reduced by 10% or more and less than 28% from the initial state.

[0036] Referring to 102 of FIG. 1, a step (102) may further be included in which air containing the scent of flower buds or herbs is applied to the distilled liquor, and then the applied air is circulated through the flower buds or herbs and re-applied to the distilled liquor.

[0037] Even if air is injected at step 101, not all of the aroma molecules emitted by dried flower buds or herbs may bind to the alcohol. Furthermore, for the spirit to be fragrant, air containing the aroma must be continuously injected. The air injected at step 101 rises to the surface of the spirit in the form of bubbles, potentially releasing undissolved aroma molecules.

[0038] To avoid the above problem, the method according to the embodiments can reuse the residual aroma that is not dissolved in the distillate and is discharged. To reuse this residual aroma, the method according to the embodiments can circulate the applied air through the flower buds or herbs and re-apply it to the distillate (102).

[0039] By performing these actions, the method according to the embodiments allows for the most efficient use of the fragrance emitted from the raw material.

[0040] FIG. 2 is a diagram illustrating an example of the operation of a distilled liquor flavoring system according to embodiments.

[0041] Specifically, FIG. 2 illustrates a flowchart of a system that performs the operations illustrated in FIG. 1. Some or all of the operations illustrated in FIG. 2 may be performed or controlled by one or more mechanisms and electronic devices associated therewith.

[0042] Referring to FIG. 2, the system according to the embodiments first dries flower buds or herbs (200). Operation 200 may be performed, for example, by a drying unit provided in a separately provided drying device or material container.

[0043] The system according to the embodiments can check in real time (201) the degree of moisture removal from a raw material while performing operation 200. Operation 201 can be performed, for example, by a moisture detection sensor(s) provided in a drying device or a material container and / or a processor that measures moisture (or the degree of moisture reduction) based on data received from the moisture detection sensor(s).

[0044] The moisture detection sensor may include various sensors. For example, the moisture detection sensor may include a capacitive humidity sensor. The capacitive humidity sensor is a sensor that detects changes in humidity in the air. The capacitive humidity sensor can obtain humidity information about the surroundings of the raw material in real time and check in real time the degree of decrease compared to the surrounding humidity before drying (201). The system according to the embodiments can check the surrounding humidity of the raw material received from the capacitive humidity sensor, and if the humidity is in a range where the flower bud or herb is decreased by 10% to 28% compared to before drying, it can perform the airing process (202) described below.

[0045] Additionally, moisture detection sensors may include a Normalized Difference Vegetation Index (NDVI) sensor. NDVI sensors are used to monitor plant health, analyzing the amount and type of light received by the plant to quantitatively determine its moisture level.

[0046] Additionally, the moisture detection sensor may include an electrical resistance measurement sensor. The moisture content of a raw material affects its electrical resistance, with higher moisture content lowering its electrical resistance. Accordingly, the system according to the embodiments measures the electrical resistance of the raw material in real time (201), and if the electrical resistance increases by 10% to 28% compared to the initial value, the airing process (202) described below can be performed.

[0047] The system according to the embodiments performs an airing process (202) when the moisture content of the raw material decreases by 10% to 28%. The airing process (202) is a process including steps 101 and 102 of FIG. 1. That is, the airing process (202) refers to a process of applying a fragrance emitted from the raw material to the distilled liquor, circulating the applied air through the flower buds or herbs, and reapplying it to the distilled liquor. Meanwhile, since the moisture content of the air containing the raw material may increase even during the airing process (202), the system according to the embodiments continuously dries the flower buds or herbs (200) or maintains the humidity.

[0048] If the moisture content of the raw material is reduced to only 10% or less, the system according to the embodiments does not perform the airing process (202) and continues to dry the flower buds or herbs (200). If the moisture content of the raw material is reduced to 28% or more, the system according to the embodiments stops the airing process (202) and continues to dry the flower buds or herbs (200).

[0049] In some cases, scented air can be introduced into the distillate for a limited period of time, depending on the degree of drying (time), without a separate moisture sensor.

[0050] Due to this system, the method according to the embodiments allows for the most efficient use of the fragrance emitted from the raw material.

[0051] FIG. 3 illustrates an example of a configuration for operating a distilled liquor flavoring system according to embodiments.

[0052] Specifically, FIG. 3 shows a configuration diagram of a distilled liquor flavoring system in which the operations described in FIGS. 1 and 2 are performed.

[0053] Referring to FIG. 3, the distilled liquor flavoring system according to the embodiments includes a material container (300), an impurity removal filter (301), an air pump (302), an air connection pipe (303), and a distilled liquor container (304). Additionally, the distilled liquor flavoring system according to the embodiments may include a moisture removal filter (305) and an air circulation pipe (306).

[0054] The material container (300) is a container for storing raw materials, such as flower buds or herbs, and is a space through which circulated air passes while performing the airing process described in FIGS. 1 and 2. That is, the material container (300) may be a closed container provided so that air circulated through an air circulation pipe (306) passes through the raw material (300a).

[0055] Meanwhile, the raw material (300a) may be stored in the material container (300) in a dried state externally, but may also be dried directly inside the material container (300). In addition, the material container (300) may further include a drying section (not shown) so that the raw material (300a) is stored in a dried environment.

[0056] The material container (300) may be formed in a labyrinth structure or a multi-layer structure so that the circulating air can come into contact with the raw material (300a) stored in the material container (300) as much as possible.

[0057] The impurity removal filter (301) filters out impurities (e.g., pollen, dirt, dust, etc.) floating in the air that enters from the air circulation pipe (306) and passes (or is circulated) through the raw material. The impurity removal filter (301) filters out impurities that should not be injected into the distilled liquor. The impurity removal filter (301) may be provided to surround one end of an air connection pipe (303) through which air moves from the material container (300) to the distilled liquor container (304). The impurity removal filter (301) may be provided to surround an air pump (302) provided at one end of the air connection pipe (303) as shown in FIG. 3.

[0058] Preferably, the impurity removal filter (301) may include one or more HEPA (High-Efficiency Particulate Air) filters.

[0059] The air pump (302) is attached to the surface of the material container (300) and is connected to one end of the air connection pipe (303). The air pump (302) uses power to move air inside the material container (300) to the air connection pipe (303). The air connection pipe (303) may be a connecting pipe provided so that the air inside the material container (300) moves to the distillation container (304) by the power of the air pump (302).

[0060] Meanwhile, the air pump (302) induces high pressure in the air supplied to the distilled liquor sufficient to create microbubbles.

[0061] Meanwhile, when the raw material (300a) is stored in the material container (300) without any fixing device, the raw material (300a) may clump around the air pump (302) due to the power of the air pump (302), which may cause an obstruction in the circulation of air, and the possibility of impurities passing through the filter (301) and entering the distilled liquor (304a) also increases. Therefore, the system according to the embodiments needs to prevent the raw material (300a) in the material container (300) from clumping at a specific location.

[0062] Accordingly, the material container (300) according to the embodiments may further include a mesh (300b) surrounding the raw material (300a). The mesh (300b) contains the raw material (300a), and the mesh (300b) may be fixed or suspended at a position of the material container (300). As another example, the material container (300) may include a fan or a motor at a position, and the mesh (300b) may be intermittently or periodically moved by the fan or motor. By intermittently or periodically moving the mesh (300b), it is possible to prevent flower buds or herbs from clumping together and not emitting a fragrance.

[0063] The distillation vessel (304) is a vessel for containing distillation (304a). An air inlet (303a) connected to the other end of an air connection pipe (303) is provided at the bottom of the distillation vessel (304). Air flowing through the air connection pipe (303) is applied to the bottom of the distillation vessel (304) through the air inlet (303a). The air applied to the distillation vessel (304) is applied at a high pressure through an air pump (302).

[0064] The distillation vessel (304) may further include a temperature control unit (not shown) for raising or lowering the temperature of the distillation unit (304a). The temperature control unit cools the temperature of the distillation unit (304a) so that the aroma of the raw material in the air can be more effectively dissolved into the distillation unit (304a).

[0065] Meanwhile, the air injection unit (303a) may include a nozzle, a membrane, and one or more Venturi tubes, which are provided so that air can be applied to the distillate (304a) of the distillate container (304) in the form of microbubbles (304b) having a size of 1 mm or more and less than 2 mm. As another example, the air injection unit (303a) may include an ultrasonic nebulizer that uses ultrasonic waves to break down gas into microbubbles (304b). As another example, the air injection unit (303a) may include an electrostatic atomization module that electrically charges air to generate microbubbles (304b).

[0066] Meanwhile, the air discharged from the distillation vessel (304) includes air (flavor) introduced from the material vessel (300), but also moisture generated by evaporation of the distillation vessel (304a). When the air containing moisture in this way flows back into the material vessel (300) and comes into contact with the raw material (300a), a flavor and substance that causes a grassy smell (a grassy smell) may be introduced into the distillation vessel. Therefore, the moisture removal filter (305) needs to remove moisture from the air introduced from the distillation vessel (304) before it flows into the material vessel (300).

[0067] Accordingly, an air circulation pipe (306) communicating with a moisture removal filter (305) or a material container (300) is provided at the top of the distillation vessel (304), and one or more moisture removal filters (305) are provided inside the air circulation pipe (306). The moisture removal filter (305) removes moisture from the air flowing into the top of the distillation vessel (304). An improved configuration of the air circulation pipe (306) is specifically described in FIG. 4.

[0068] The method according to the embodiments allows for the most efficient use of the fragrance emitted from raw materials.

[0069] Fig. 4 shows an example of the configuration of an air circulation pipe provided in a distilled liquor flavoring system according to embodiments.

[0070] Specifically, FIG. 4 shows an example in which the air circulation pipe (306) and the moisture removal filter (305) described in FIG. 3 are provided. Referring to FIG. 4, the air circulation pipe induces circulation by moving air from the distillation container (401) to the material container (400), while simultaneously removing moisture from the air.

[0071] Recirculated air may not have high aromatization efficiency if discarded immediately, as it contains fragrance molecules that are not bound to alcohol. However, if the air passing through the distillation unit is directly introduced into the material container (400) while still containing moisture, the flower buds and herbs in the material container may become damp, generating an unpleasant aroma.

[0072] To prevent the above problem, the air flowing into the distillation vessel (401) may be air containing moisture due to the distillation vessel, and such air needs to be discharged to the material vessel (400) with the moisture removed. Accordingly, the air circulation pipe includes one or more moisture removal filters (405).

[0073] Meanwhile, the moisture removal filter (405) may be a filter using charcoal or a filter containing charcoal components.

[0074] Meanwhile, when air is introduced from the material container (400) to the distillation container (401), it is introduced at a high speed, whereas the air passing through the air circulation pipe requires time for sufficient moisture to be removed. Therefore, the air circulation pipe needs to reduce the speed of the air so that the moisture can be sufficiently removed as the air is circulated.

[0075] Accordingly, referring to FIG. 4, the air circulation pipe is composed of an expansion portion (403a) whose width increases as it moves away from the air inlet portion (402a), a communication portion (404) whose width remains constant, and a contraction portion (403b) whose width becomes narrower as it approaches the air outlet portion (402b).

[0076] In the expansion section (403a), the speed of the air decreases according to Bernoulli's law. At this time, the expansion section (403a) may also be equipped with one or more moisture removal filters. The communication section (404) includes one or more moisture removal filters (405). In the communication section (404), the air passes through the moisture removal filter at a constant speed. In the contraction section (403b), the speed of the air increases according to Bernoulli's law. At this time, the contraction section (403b) may also be equipped with one or more moisture removal filters.

[0077] Preferably, in the expansion portion (403a) and the contraction portion (403b), the moisture removal filters (405) can be more densely distributed in a wide section. That is, in the expansion portion (403a), the moisture removal filters (405) can be more densely distributed in a position close to the communication portion (404), and in the contraction portion (403b), the moisture removal filters (405) can be more densely distributed in a position close to the communication portion (404).

[0078] With this configuration, the system according to the embodiments helps to continuously perform the aerating process while preventing the spirit from imparting a grassy (grassy) aroma and taste by maintaining a rate suitable for removing moisture from the circulating air.

[0079] Below, preferred embodiments of the degree of drying of raw materials and the duration of the airing process are described.

[0080] In the process of drying raw materials (e.g., 100 in FIG. 1, 200 in FIG. 2, etc.), the method (or system) according to a preferred embodiment dries the raw materials by 10% to 28%. When the airing process (e.g., 101 and 102 in FIG. 1, 202 in FIG. 2, etc.) is performed in a state where 10% to 28% of the moisture is removed from the raw materials immediately after extraction from the raw material, the overall preference was high. In addition, the method (system) according to a preferred embodiment performs the airing process for 1 hour or more and 2 hours or less. Hereinafter, the preferred embodiment is verified by comparing nine examples with comparative examples.

[0081] The description of each embodiment described in [Table 1] and [Table 3] below is as follows.

[0082] Example 1: The raw material is dried to less than 10% of its initial state and the airing process is performed for 60 minutes.

[0083] Example 2: The raw material is dried to less than 10% of its initial state, and the airing process is performed for 120 minutes.

[0084] Example 3: The raw material is dried to less than 10% of its initial state, and the airing process is performed for 180 minutes.

[0085] Example 4: The raw material is dried to a level of 10% or more and less than 28% of the initial state, and the airing process is performed for 60 minutes.

[0086] Example 5: The raw material is dried to a level of 10% or more and less than 28% of the initial state, and the airing process is performed for 120 minutes.

[0087] Example 6: The raw material is dried to a level of 10% or more and less than 28% of the initial state, and the airing process is performed for 180 minutes.

[0088] Example 7: The raw material is dried to a level of 28% or more and less than 35% of the initial state, and the airing process is performed for 60 minutes.

[0089] Example 8: The raw material is dried to a level of 28% or more and less than 35% of the initial state, and the airing process is performed for 120 minutes.

[0090] Example 9: The raw material is dried to a level of 28% or more and less than 35% of the initial state, and the airing process is performed for 180 minutes.

[0091] Comparative Example 1: Raw materials are added to distilled liquor by infusion.

[0092] Example 1 (Dry less than 10% + Airing 60 minutes) 7.7 5.5 6.7 6.5 Example 2 (Dry less than 10% + Airing 120 minutes) 8.2 8.0 7.3 8.8 Example 3 (Dry less than 10% + Airing 180 minutes) 8.2 8.2 9.2 7.2 Example 4 (Dry 10% ~ 28% + Airing 60 minutes) 7.3 6.7 2.2 11.8 Example 5 (Dry 10% ~ 28% + Airing 120 minutes) 8.3 7.9 3.3 12.8 Example 6 (Dry 10% ~ 28% + Airing 180 minutes) 7.5 8.8 4.8 9.5 Example 7 (Dry 28% ~ 35% + Airing 60 min) 7.0 2.8 1.3 8.5 Example 8 (28% to 35% dry + 120 min airing) 7.4 3.4 2.7 8.2 Example 9 (28% to 35% dry + 180 min airing) 7.1 3.8 5.6 5.4 Comparative Example 1 (leaching) 5.5 6.8 4.5 7.8

[0093] Referring to [Table 1], the overall texture was higher when the drying and airing process was performed than when the leaching method was used.

[0094] First, the dryness of the raw ingredients, texture, aroma, unpleasantness index, and overall preference are analyzed. The overall preference is calculated by adding the texture and aroma scores and subtracting the unpleasantness index from the total. Texture, aroma, and unpleasantness index are each assigned a minimum score of 0 and a maximum score of 10, respectively.

[0095] The degree of aroma (aroma score) was proportional to the duration of the airing process, and the highest scores were shown in Examples 2 to 4. In cases where drying was insufficient (Examples 1 to 3), the degree of aroma was low and the unpleasantness index was high. This is understood to be because other aromas and a grassy smell (grassy smell) contained in the raw material were added to the distilled liquor rather than the inherent aroma of the raw material. In cases where drying was excessive (Examples 7 to 9), the unpleasantness index, such as a grassy smell (grassy smell), was low, but the degree of aroma was also low. This is understood to be because the airing process was performed in a state where the inherent aroma of the raw material had disappeared.

[0096] Therefore, a preferred embodiment is characterized in that the airing is performed in a state where the raw material is dried by 10% or more and less than 28%.

[0097] Additionally, the longer the airing time, the more the unique aroma of the raw ingredients is infused into the distilled liquor. However, if the airing time is long, the grassy (grassy) aroma contained in the raw ingredients is also infused, negatively affecting the overall score. [Table 1] shows that the highest overall score was obtained when the airing process was performed for 1 to 2 hours. Therefore, a preferred embodiment is characterized by performing the airing process for 1 to 2 hours.

[0098] Classification 1 day 10 days 20 days 30 days Example 1 (less than 10% dry + airing 60 minutes) 3.2 3.6 3.2 2.2 Example 2 (less than 10% dry + airing 120 minutes) 3.5 3.0 2.6 2.4 Example 3 (less than 10% dry + airing 180 minutes) 3.3 3.4 2.8 2.0 Example 4 (10% to 28% dry + airing 60 minutes) 4.2 4.5 4.3 3.8 Example 5 (10% to 28% dry + airing 120 minutes) 4.8 4.1 4.3 3.4 Example 6 (10% to 28% dry + airing 180 minutes) 4.3 4.3 2.8 2.6 Example 7 (28% to 35% dry + airing 60 min)4.03.02.72.7Example 8 (28%~35% dry + 120 min airing)4.23.82.52.6Example 9 (28%~35% dry + 180 min airing)4.03.41.82.2Comparative Example 1 (leaching)4.83.71.81.3

[0099] [Table 2] shows the correlation between the storage periods (1 day, 10 days, 20 days, and 30 days) and sensory scores for the examples described above. Sensory scores were evaluated on a 5-point scale.

[0100] Referring to [Table 2], when the raw material was dried by 10-28% (Examples 4 to 6), it showed good sensory scores, but did not show significant differences from the other examples. However, even when the storage period was extended, the sensory scores of Examples 4 to 6 did not decrease significantly, while those of the other examples decreased significantly.

[0101] Therefore, according to [Table 2], preferred examples for producing flavored distilled liquor that can be stored for a long time are Examples 4 to 6.

[0102] Furthermore, in the above-described examples 4 and 5, the comprehensive preference derived by further specifying the degree of drying is as follows [Table 3].

[0103] Example 10 (10% to 15% dry + airing for 60 minutes) 7.35.51.811.0 Example 11 (10% to 15% dry + airing for 120 minutes) 7.37.12.012.4 Example 12 (15% to 20% dry + airing for 60 minutes) 8.38.01.714.6 Example 13 (15% to 20% dry + airing for 120 minutes) 8.19.41.316.2 Example 14 (20% to 28% dry + airing for 60 minutes) 7.37.43.511.2 Example 15 (20% to 28% dry + airing for 120 minutes) 7.77.52.912.3

[0104] [Table 3] shows that among the range of 10% to 28% dryness, a high preference was shown, especially in the range of 15% to 20% dryness, and the discomfort index associated with the grassy smell (grassy smell) was also evaluated as significantly lower than other embodiments. Therefore, more preferable embodiments are embodiments 12 and 13. The embodiments of the present invention disclosed in the present specification and drawings are only specific examples to easily explain the technical contents of the present invention and to help the understanding of the present invention, and are not intended to limit the scope of the present invention. It will be apparent to a person skilled in the art that other modified examples based on the technical idea of ​​the present invention can be implemented in addition to the embodiments disclosed herein.

[0105] Although the present invention has been described above with reference to preferred embodiments thereof, it will be understood by those skilled in the art that various modifications and changes may be made to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below.

Claims

1. The step of drying flower buds or herbs; and A step of applying air passing through the dried flower buds or herbs to the distilled liquor through an air pump; The above drying step A method for flavoring distilled liquor, characterized in that the moisture content of the flower buds or herbs is dried to 10% or more and less than 28%.

2. In paragraph 1, The above drying step A method for flavoring distilled liquor, characterized by drying the moisture content of the flower buds or herbs to 15% or more and less than 20%.

3. In paragraph 1, The step of introducing the above air into the distillate is A method for flavoring a distilled liquor, characterized in that it further comprises introducing air filtered through a filter.

4. In paragraph 3, A method for flavoring a distilled spirit, characterized in that the filter comprises one or more HEPA (High Efficiency Particulate Air) filters.

5. In paragraph 1, The step of applying the above air to the midstream is A method for flavoring distilled water, characterized in that air is allowed to pass through the flower buds or herbs for 1 hour or more and less than 2 hours.

6. In paragraph 3, The step of applying the above air to the midstream is A method for flavoring distilled water, characterized in that air filtered through the filter is applied to the distilled water in the form of fine bubbles having a size of 1 to 2 mm.

7. In paragraph 1, The above method of flavoring distilled liquor A method for flavoring a distilled liquor, characterized in that it further comprises a circulation step of circulating the authorized air and re-introducing it into the distilled liquor through the flower buds or herbs.

8. In paragraph 7, The above cycle steps are A method for flavoring a distilled liquor, characterized by further comprising a step of removing moisture from circulated air using charcoal.

9. In paragraph 1, The above method of flavoring distilled liquor A method for flavoring distilled liquor, characterized in that it further comprises a step of controlling the temperature of the distilled liquor.

10. A distillery vessel containing distilled spirits; A container containing dried flower buds or herbs; An air ring unit that supplies air passing through the dried flower buds or herbs in the material container to the distillation vessel through an air pump; and An air circulation pipe that circulates air supplied through the air ring into the material container; and Includes a moisture removal filter that removes moisture from circulated air; The flower buds or herbs contained in the above material container A distilled liquor flavoring system characterized in that it is used in a dried state with a moisture content of 10% or more and less than 28%.

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