KR20100096950A - Pepper wine manufacture - Google Patents
Pepper wine manufacture Download PDFInfo
- Publication number
- KR20100096950A KR20100096950A KR1020090016076A KR20090016076A KR20100096950A KR 20100096950 A KR20100096950 A KR 20100096950A KR 1020090016076 A KR1020090016076 A KR 1020090016076A KR 20090016076 A KR20090016076 A KR 20090016076A KR 20100096950 A KR20100096950 A KR 20100096950A
- Authority
- KR
- South Korea
- Prior art keywords
- wine
- taste
- red pepper
- pepper
- grapes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000014101 wine Nutrition 0.000 title abstract description 22
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 235000002566 Capsicum Nutrition 0.000 title abstract description 6
- 239000006002 Pepper Substances 0.000 title description 4
- 235000016761 Piper aduncum Nutrition 0.000 title description 4
- 235000017804 Piper guineense Nutrition 0.000 title description 4
- 235000008184 Piper nigrum Nutrition 0.000 title description 4
- 244000203593 Piper nigrum Species 0.000 title 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 23
- 235000019674 grape juice Nutrition 0.000 claims abstract description 13
- 241000219094 Vitaceae Species 0.000 claims abstract description 10
- 235000021021 grapes Nutrition 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 16
- 240000004160 Capsicum annuum Species 0.000 abstract description 15
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 15
- 239000001728 capsicum frutescens Substances 0.000 abstract description 15
- 235000019640 taste Nutrition 0.000 abstract description 12
- 229960002504 capsaicin Drugs 0.000 abstract description 8
- 235000017663 capsaicin Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000021109 kimchi Nutrition 0.000 abstract description 3
- 230000003204 osmotic effect Effects 0.000 abstract description 3
- 241000758706 Piperaceae Species 0.000 abstract description 2
- 235000019654 spicy taste Nutrition 0.000 abstract description 2
- 244000294411 Mirabilis expansa Species 0.000 abstract 1
- 235000015429 Mirabilis expansa Nutrition 0.000 abstract 1
- 235000021403 cultural food Nutrition 0.000 abstract 1
- 235000021107 fermented food Nutrition 0.000 abstract 1
- 235000013536 miso Nutrition 0.000 abstract 1
- 238000011514 vinification Methods 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 description 5
- 235000014787 Vitis vinifera Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000005070 ripening Effects 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 235000012206 bottled water Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003673 groundwater Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 206010064031 Limb crushing injury Diseases 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 고추와인 제조에 관한 것으로 더욱 상세하게는 여러 가지 포도가 있으나 선택한 켐벨얼리 포도를 1차 발효시켜 여과시킨 포도즙에다 태양빛에 잘 건조시킨 국내산 청량고추를 가미시켜 제조하는 고추와인에 관한 것이다.The present invention relates to the production of red pepper wine, and more particularly, there are various grapes, but it relates to red pepper wine produced by adding domestically-dried red chilli pepper to well-dried sunlight in grape juice filtered by primary fermentation of selected Campbellly grapes. .
일반적으로 많은 종류의 와인이 있으나 청량고추를 가미하여 제조된 와인은 전무한 것으로 사료되며 한국의 음식문화가 불고기와 김치. 된장요리등의 발효식품이 국내외 널리 인정받고 있는 것이 사실이며 한국 고유의 음식과 교감이 되어 미각을 돋우며 특히 캡사이신의 독특한 매운맛과 와인의 은은한 맛이 어우러져 삼투압 현상의 미각은 한국인뿐만 아니라 외국인 입맛에도 호평이 가능하며 또한 고추와인은 국내외 와인제조의 고정관념을 깨뜨리는 것이 특징이다Generally, there are many kinds of wines, but there are no wines made by adding chilled peppers, and Korean food culture is Bulgogi and Kimchi. It is true that fermented foods such as miso dishes are widely recognized at home and abroad, and it is a sympathy with Korean unique foods to enhance the taste. Especially, the unique spicy taste of capsaicin and the mild taste of wine combine to make the taste of osmotic pressure not only for Koreans but also for foreigners. It is also popular, and red pepper wine is characterized by breaking the stereotypes of domestic and overseas winemaking.
Description
본 발명은 고추와인 제조에 관한 것으로 더욱 상세하게는 파쇄시킨 켐벨얼리 포도를 1차 발효시켜 여과된 포도즙에다 태양에 잘 건조시킨 청량고추를 가미하여 숙성시켜 제조하므로서 와인의 은은한 맛과 캡사이신의 특유한 매운맛을 제공하는 고추와인의 제조방법에 관한 것이다.The present invention relates to the production of red pepper wine, and more particularly, by culturing the crushed Campbellly grapes first fermented into the filtered grape juice and ripening the dried red chilli pepper to the sun, the soft taste of wine and the unique pungent taste of capsaicin It relates to a manufacturing method of red pepper wine.
일반적으로 포도와인 제조는 재료에 따라 제조자의 방법에 따라 각양각색의 맛을 내는 다양한 품종이 생산되었지만 와인맛과 매운맛을 내는 고추를 재료로 하여 가미한 제품은 전무하며 캡사이신의 독특한 맛을 음미할 수 있는 기회가 없었다In general, grape wine is produced according to the manufacturer's method of various varieties with different flavors, but the wine and spicy peppers do not have any flavored products, the chance to enjoy the unique flavor of capsaicin There was no
본 발명의 고추와인은 한국고유의 전통음식과 잘 조화가 되며 한국은 물론 외국의 음식에도 매운고추의 특유한 캡사이신 맛이 어우러진다는 것은 보편화된 상식으로서 특히 불고기, 삼겹살, 김치 등에는 삼투압 현상의 맛이 더욱 독특함을 알리는데 목적이 있다.Red pepper wine of the present invention is well harmonized with traditional Korean food, and the unique capsaicin taste of spicy red pepper blends well with Korean and foreign foods, and it is common sense. Especially, the taste of osmotic pressure in bulgogi, pork belly, kimchi, etc. The purpose is to make it more unique.
본 발명은 고추와인을 제조함에 있어 파쇄한 켐벨얼리 포도를 1차로 발효시켜 여과시킨 포도즙에다 태양빛에 건조시킨 청량고추를 50내지 70g을 가미하여 15내지 20일 정도 발효시킨다In the present invention, in the preparation of red pepper wine, the crushed Campbellly grapes are first fermented and filtered, and the dried red chilli peppers are dried in sunlight to add 50 to 70 g for 15 to 20 days.
다음으로 발효시킨 청량고추와 찌거기들을 여과주머니로 잘 걸러낸다 그다음 소독된 생수통에 옮겨 담고 25내지 30일정도 숙성시킨 후 다시금 맑게 여과시켜서 각종 병에 넣어서 20내지 30일정도 더 숙성시키는 것을 특징으로 한다Next, the fermented chilli peppers and flakes are filtered well with a filter bag. Then, they are transferred to sterilized bottled water, aged for 25 to 30 days, and then filtered again and put into various bottles for 20 to 30 days.
본 발명은 고추와인으로서 와인 특유의 은은한 맛과 고추의 캡사이신 맛이 잘 조화되어 한국전통음식에 궁합이 맞으며 특히 김치. 불고기. 삼겹살등과 삼투압 현상의 맛이 나며 외국음식에도 어울리며 거부감 없이 깔끔한 맛을 느끼므로 건강에도 유익한 효과를 얻는다The present invention is a red wine, the wine's distinctive taste and the capsaicin taste of red pepper is a good balance of traditional Korean food, especially kimchi. Bulgogi. It has the taste of pork belly and osmotic pressure, goes well with foreign foods, and feels refreshing taste without objection.
본 발명은 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다The present invention is described in detail with reference to the accompanying drawings as follows.
도1은 본 발명에 따른 고추와인을 제조하기 위한 구체적인 설명으로 먼저 항아리(1)에 파쇄한 켐벨얼리포도 23내지 25kg(2)를 넣고 다음 포도효모3내지 5g(3)과 백설탕 2.0내지 2.5kg(4)과 아황산염 3내지 5g(5)과 지하수 15내지 20ℓ(6)을 넣은 다음 한지 3내지 5장(7)로 덮은 후 고무줄(8)로 묶어서 7내지 10일 동안 발효시키는 제조단계1 is a detailed description for producing red pepper wine according to the present invention first put the crushed Campbell early grapes 23 to 25kg (2) in the jar (1) and then
다음 도2는 제1차 발효하여 여과시킨 포도즙(2)를 항아리(1)에 넣고 다음에 청량고추 50내지 70g(3)을 넣어서 15내지 20 일 발효시키는 제조단계Next, Figure 2 is a fermentation step of putting the grape juice (2) filtered by the first fermentation into a jar (1) and then put 50 to 70 g (3) of chilled pepper to fermentation for 15 to 20 days
다음 도3은 포도즙에 가미된 청량고추와 찌꺼기를 여과시킨 것을 소독한 생수통(1)에 포도즙과 고추성분이 혼용된 고추와인(2)를 넣고 25내지 30일정도 숙성시키는 제조단계Next, Figure 3 is a manufacturing step of aging 25 to 30 days put the pepper wine (2) mixed with grape juice and red pepper components in the bottled water (1) sterilized that filtered red pepper and grounds added to the grape juice
다음 도4는 각종 병(1)에 숙성된 고추와인(2)을 넣고 25내지 30일 숙성시키는 제조단계Next Figure 4 is the manufacturing step of ripening 25 to 30 days put the pepper wine (2) aged in various bottles (1)
상기의 본 발명의 권리범위는 이에 한정하지 않으며 본 발명의 기술적 사상의 범위내에서 재료, 혼합, 제조방법등은 얼마든지 치환 또는 변형이 가능하다는 것이 당업자에게 명백히 이해될 것이고 이 또한 본 발명의 권리범위에 속함은 물론이다The scope of the present invention is not limited to the above, and it will be apparent to those skilled in the art that materials, mixing, manufacturing methods, etc. can be substituted or modified within the scope of the technical idea of the present invention. Of course it belongs to the range
본 발명의 제조과정Manufacturing process of the present invention
1. 포도준비는 켐벨얼리 23내지 25kg 준비함1. Prepare grapes from Campbell Early 23 to 25 kg
2. 파쇄는 줄기를 제거한 포도알을 손으로 파쇄함2. Crushing by hand crushing grapes with stem removed
3. 제1차 발효과정3. First fermentation process
가. 소독한 항아리에 손으로 파쇄한 포도를 넣음end. Hand-crushed grapes are placed in a sterile jar
나. 당도를 높이기 위하여 백설탕을 2.0내지 2.5kg 넣음I. Add 2.0 to 2.5kg of white sugar to increase sugar content
다. 따뜻한 물 400내지 500㎖에 포도효모 3내지 5g넣어서 1내지 2시간후에 거품이 일어나면 항아리에 넣음All. 3 to 5 g of grape yeast in 400 to 500 ml of warm water, and after 1 to 2 hours
라. 아황산염 3내지 5g을 넣음la. Add 3 to 5 g of sulfite
마. 25내지 30시간 침전시킨 지하수 15내지 20ℓ를 넣음hemp. 15 to 20 ℓ of groundwater settled for 25 to 30 hours
바. 한지종이 3내지 5겹으로 밀봉함bar. Korean paper is sealed in 3 to 5 layers
사. 온도는 20내지 25도씨정도 유지함four. Temperature is maintained at 20 to 25 degrees Celsius
아. 하루에 2내지 4회정도 주걱으로 저어줌Ah. Stir with a
자. 발효는 7내지 10일정도 발효시킴character. Fermentation takes about 7 to 10 days
4. 압착은 발효가 되면 포도껍질과 찌꺼기를 꺼내서 조밀한 여과주머니로 압착하여 포도즙을 얻음4. When pressing is fermented, take out the skins and debris and compress it with compact filter bag to get grape juice.
5. 제2차 발효는 제1차 발효시켜 여과된 포도즙에 태양에 건조시킨 청량고추의 꼭지를 제거하여 50내지 70g을 가미하여 15내지 20일정도 발효시킴5. The second fermentation is the first fermentation, and the filtered grape juice is removed from the sun-dried red chilli pepper and added 50 to 70g to ferment for 15 to 20 days.
6. 앙금제거는 발효된 포도즙에 가미되어 있는 청량고추와 모든 찌꺼기를 여과주머니로 걸러 냄6. Sediment removal filter out the chilli pepper and all the debris added to the fermented grape juice with a filter bag.
7. 숙성과정으로 캡사이신 성분이 들어있는 포도즙을 생수통에 옮겨 넣고 25내지 30일정도 숙성시킴7. As the ripening process, grape juice containing capsaicin is transferred to bottled water and aged for 25 to 30 days.
8. 여과 과정으로 숙성된 포도즙을 다시 한번 여과시킴8. Filtration of aged grape juice by filtration
9. 병입 과정으로 여과시킨 포도즙은 캡사이신 성분이 함유된 포도와인이 되며 이것을 각종 병에 넣어서 20내지 30일정도 더 숙성시키면 양질의 고추와인이 됨9. The grape juice filtered by the bottling process becomes grape wine containing capsaicin, and when it is put into various bottles and aged for 20 to 30 days, it becomes a good red pepper wine.
상기 [실시예] 의 제조과정에 의하면 제조 완성된 고추와인은 포도와인의 은은한 맛과 캡사이신의 매콤한 맛이 어우러져 깔끔하고 독특한 맛을 느낄 수 있었음.According to the manufacturing process of [Example], the finished red pepper wine was able to feel the clean and unique taste of the mellow taste of grape wine and the spicy taste of capsaicin.
도 1은 제1차 포도를 발효시키는 제조과정을 나타낸 단면도1 is a cross-sectional view showing a manufacturing process of fermenting the first grapes
도 2는 제2차 포도즙에 청량고추를 발효시키는 과정의 단면도Figure 2 is a cross-sectional view of the process of fermenting the chilli pepper in the second grape juice
도 3은 청량고추와 앙금을 여과시킨 후 숙성시키는 과정의 단면도Figure 3 is a cross-sectional view of the process of ripening after filtering the red pepper and sediment
도 4는 각종 병에 넣어서 숙성시키는 과정의 단면도4 is a cross-sectional view of the process of aging by various bottles
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090016076A KR20100096950A (en) | 2009-02-24 | 2009-02-24 | Pepper wine manufacture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090016076A KR20100096950A (en) | 2009-02-24 | 2009-02-24 | Pepper wine manufacture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100096950A true KR20100096950A (en) | 2010-09-02 |
Family
ID=43004417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090016076A Ceased KR20100096950A (en) | 2009-02-24 | 2009-02-24 | Pepper wine manufacture |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100096950A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101380381B1 (en) * | 2012-02-22 | 2014-03-31 | (주)조술당 | Brew method of Korea rice wine |
| CN117243315A (en) * | 2023-11-20 | 2023-12-19 | 山东农圣恒昌农业科技有限公司 | Fermented chilli beverage and processing method thereof |
-
2009
- 2009-02-24 KR KR1020090016076A patent/KR20100096950A/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101380381B1 (en) * | 2012-02-22 | 2014-03-31 | (주)조술당 | Brew method of Korea rice wine |
| CN117243315A (en) * | 2023-11-20 | 2023-12-19 | 山东农圣恒昌农业科技有限公司 | Fermented chilli beverage and processing method thereof |
| CN117243315B (en) * | 2023-11-20 | 2024-02-02 | 山东农圣恒昌农业科技有限公司 | Fermented chilli beverage and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102277252B (en) | A method of blending wine | |
| CN104928107B (en) | A kind of ground sealed yellow wine and its brewing method | |
| CN103266037B (en) | Tea fruit wine and preparation method thereof | |
| CN104357266A (en) | Preparation method of chrysanthemum dry red wine | |
| KR20120123774A (en) | Aronia mandschurica | |
| JP6993407B2 (en) | Grape-flavored sweet wine manufacturing method and grape-flavored sweet wine | |
| CN101294123A (en) | Method for preparing gingkgo fruit wine | |
| CN103333759A (en) | Pinot Noir grape peach sparkling wine and brewing method of Pinot Noir grape peach sparkling wine | |
| CN102776100A (en) | Process for preparing blueberry brandy | |
| CN101519630B (en) | Perilla greengage wine and preparation method thereof | |
| CN103320252A (en) | Fermentation wine and preparation method thereof, and liqueur and preparation method thereof | |
| KR20100096950A (en) | Pepper wine manufacture | |
| CN101285028A (en) | The processing method of kumquat brandy | |
| KR100790504B1 (en) | Manufacturing method of liquor using wild ginseng cultured root | |
| CN100400637C (en) | A kind of brewing method of wolfberry wine | |
| KR20080114236A (en) | Fermented Yakju Manufacturing Method | |
| CN104450468A (en) | White spirit preparing method | |
| CN1267545C (en) | Wine of fleece-flower root and preparing technique | |
| CN100400638C (en) | A kind of brewing method of wolfberry grape mixed fermented wine | |
| CN105838533A (en) | Production method of summer black grape liqueur | |
| KR20060018979A (en) | Folk fermented liquor using traditional fermented liquor manufacturing method and its manufacturing method | |
| CN101165158A (en) | Method for preparing juicy peach wine | |
| CN103740538A (en) | Preparation method of strawberry flower fruit wine | |
| KR101461117B1 (en) | The method for manufacturing Makgeolli kit | |
| CN102433235B (en) | Fragrant and sweet health-care red grape gin and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20090224 |
|
| PA0201 | Request for examination | ||
| PG1501 | Laying open of application | ||
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20110324 Patent event code: PE09021S01D |
|
| E601 | Decision to refuse application | ||
| PE0601 | Decision on rejection of patent |
Patent event date: 20111028 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 20110324 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |