KR-20260063418-A - MATURATION METHOD USING ORIENTAL RAISIN TREE CHIPS AND COFFEE BEANS, AND DISTILLED LIQUOR PRODUCED USING THE SAME

KR20260063418AKR 20260063418 AKR20260063418 AKR 20260063418AKR-20260063418-A

Abstract

The present invention relates to a method for aging distilled spirits, comprising: a material preparation step of preparing distilled spirits and an aging material; a pretreatment step of pretreating the prepared aging material; a mixing step of mixing the pretreated aging material with the prepared distilled spirits; and an aging step of aging the distilled spirits mixed with the aging material for a set period; wherein the aging material comprises at least one of hackberry chips, Acanthopanax chips, and coffee beans, and the pretreatment step comprises a process of heating under a temperature condition of 180°C to 220°C.

Inventors

박의광
이윤정
최성열
윤동규
윤향식

Assignees

충청북도 (관리부서:충청북도 농업기술원)

Dates

Publication Date: 20260507
Application Date: 20241030

Claims (10)

Material preparation stage for preparing distilled spirits and aging materials; A pretreatment step for pretreating the above-mentioned prepared aging material; A mixing step of mixing the pre-treated aging material with the prepared distilled spirit; and Aging step comprising aging the distilled spirit mixed with the above-mentioned aging material for a set period; The above-mentioned aged material comprises at least one of hackberry chips, Acanthopanax chips, and coffee beans, and A method for aging distilled spirits, wherein the above pretreatment step includes a process of heating under temperature conditions of 180 ℃ to 220 ℃.
In Article 1, A method for aging distilled spirits, wherein the aging material comprises the above-mentioned hackberry chips and the above-mentioned coffee beans.
In Article 2, A method for aging distilled spirits, wherein the above mixing step involves mixing the pretreated hackberry chips and the pretreated coffee beans in a ratio of 1:4 (w/w).
In Article 2, A method for aging distilled spirits, wherein the above pretreatment step includes a process of heating the above hackberry chips at a temperature of 200 ℃.
In Article 1, A method for aging distilled spirits in which the weight of the above-mentioned pre-treated aging material corresponds to 0.3% of the weight of the above-mentioned prepared distilled spirit.
In Article 1, A method for aging distilled spirits, wherein the above-mentioned prepared distilled spirit is produced by distilling wine prepared by inoculating it with the permivin or Saccharomyces cerevisiae ES-22 strain (accession number: KACC 93327P).
In Article 1, A method for aging distilled spirits, wherein the aging material comprises the above-mentioned elm tree chips and the above-mentioned coffee beans.
Aged distilled spirit produced according to the method of aging distilled spirit according to any one of claims 1 to 7.
Material preparation stage for preparing distilled spirits and aging materials; A pretreatment step for pretreating the above-mentioned prepared aging material; A mixing step of mixing the pre-treated aging material with the prepared distilled spirit; and Aging step comprising aging the distilled spirit mixed with the above-mentioned aging material for a set period; The above-mentioned aging material includes coffee beans, hackberry chips, or oak chips, and A method for aging distilled spirits, wherein the above pretreatment step includes a process of heating under temperature conditions of 180 ℃ to 220 ℃.
In Article 9, A method for aging distilled spirits, wherein the above mixing step involves mixing the pretreated hackberry chips or oak chips and the pretreated coffee beans in a ratio of 1:4 (w/w).

Description

Maturation method using oriental raisin tree chips and coffee beans, and distilled liquor produced using the same The present invention provides a method for aging distilled spirits and an aged distilled spirit produced using the same. The size of the domestic wine market has rapidly increased to approximately 1.5 trillion won as of 2022. Domestic wineries are producing not only domestic wines but also distilled spirits to diversify their product lines, and research for this purpose is currently underway. Oak barrels or oak chips are commonly used in the process of aging distilled spirits. Despite the disadvantages of high cost and the uniform aroma they provide, the majority of cases involve aging using oak chips or oak barrels because there are few alternative means available or they do not measure up to them. FIG. 1 is a flowchart sequentially illustrating a method for aging distilled spirits according to one embodiment of the present invention. FIG. 2 is a photograph of distilled spirits according to one embodiment of the present invention. Hereinafter, a method for aging distilled spirits according to the present invention and an aged distilled spirit produced using the same will be described in detail with reference to the attached drawings. Prior to this, the terms used in this specification and claims shall not be interpreted as being limited to their dictionary meanings; rather, based on the principle that the inventor may appropriately define the concepts of the terms to best describe their invention, they shall be interpreted in a meaning and concept consistent with the technical spirit of the invention. The exemplary embodiments described in the detailed description, drawings, and claims are not intended to be limiting, and other embodiments may be used, and other modifications are possible without departing from the spirit or scope of the technology disclosed herein. Therefore, it should be understood that the embodiments described in this specification and the configurations illustrated in the drawings are merely preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, and that various equivalents and modifications that can replace them may exist at the time of filing this application. Those skilled in the art will readily understand that the components of this disclosure, namely those generally described herein and those depicted in the drawings, can be arranged, configured, combined, and designed in various different configurations, all of which are obviously devised and form part of this disclosure. The present invention is characterized by providing a method for aging distilled spirits and an aged distilled spirit produced using the same. A method for aging distilled spirits according to one embodiment of the present invention can provide an aged distilled spirit with a rich complex aroma, having a variety of aromas rather than monotonous conventional aromas. The present invention provides a method for aging distilled spirits. FIG. 1 is a flowchart sequentially illustrating a method for aging distilled spirits according to one embodiment of the present invention. Referring to FIG. 1, aged distilled spirit according to one embodiment of the present invention can be produced by preparing a distilled spirit and an aging material (S100), pre-treating the prepared aging material (S200), mixing the pre-treated aging material with the prepared distilled spirit (S300), and aging the distilled spirit mixed with the aging material (S400). The material preparation step (S100) is a process of preparing distilled spirits and aging materials, which are materials for manufacturing aged distilled spirits. In this case, since the materials are not limited as long as they are easily obtainable, commercially available products may be purchased and used, or materials prepared directly may be used. In one embodiment, the distilled spirit may be prepared by purchasing a commercially available distilled spirit or by directly brewing it using a known method for producing distilled spirits. For example, the distilled spirit may be prepared by purchasing commercially available products such as aquavit, arach, ark, whisky, vodka, cachaça, baijiu, soju, brandy, mezcal, larch, rum, fortin, etc. Additionally, for example, the distilled spirit may be prepared by distilling wine produced by fermenting fruit. The distilled spirit according to one embodiment may be prepared by distilling wine produced by fermenting grapes using permivin yeast, or by distilling wine produced by fermenting grapes using the ES22 strain (accession number: KACC 93327P). Since the method of distillation is not limited in the present invention, the process of distilling wine may be carried out by applying single distillation or multi-stage distillation. In one embodiment, the aging material may be prepared by using at least one of oak chips, Hovenia dulcis chips, Acanthopanax sessili