KR100201532B1 - Preparation of rice wine by using a citron - Google Patents

Abstract

1. Technical field to which the invention described in the claims belongs

The present invention relates to a method for manufacturing a traditional soup using citron.

2. Technical Challenges to be Solved by the Invention

Yuza, a special product of Korea, is a good fruit in terms of taste and flavor and nutritious value.

However, since the citron is utilized only as a car, the demand is not enough to harvest, so that the citron farmer is hit hard and this is to provide a manufacturing method of traditional citron using citron to increase the demand.

3. The point of the solution of the invention

It makes fermented juice of citron by fermenting citron peel and ovary and ferment juice of citron fermentation juice mixed with rice ripe makgeolli, glutinous rice sikhye, yeast fermentation liquid, ginger juice and various fruit husks etc. It is possible to obtain the citron fruit juice and to obtain the citron rice wine by mixing and aging the citron juice with the rice wine, ginger juice and various fruit husks at a proper ratio.

4. Important Uses of the Invention

Citron Dongjooju and rice wine.

Description

Method of manufacturing traditional curry using citron

The present invention relates to a method for manufacturing Dongdongju and makgeolli using citron, which is able to produce Dongdongju and makgeolli using citron, a special product of Korea, which is excellent in taste, aroma and nutritional value.

It is known that citron is good for taste and flavor and nutritional value as a special product of Korea.

Citron tea is a citron tea that is sliced into small pieces, mixed with sugar, put into a predetermined container, fermented for a certain period of time, and put into hot water for eating as tea.

On the other hand, in recent years, in the farms growing citron, citrus growers are increasing, but the demand is limited, so that the price is falling and the citrus farmers are hitting economically.

The present invention proposes a method of manufacturing makgeolli or Dongdongju, which is a traditional Korean food of the Korean people, in order to reduce the economic loss of the cultivator due to limited use of the citron, As follows.

Citrus fruit juice, glutinous rice sikhye, yeast fermented juice, ginger juice and fruit husks should be prepared for the preparation of the stock solution of citrus fruit juice. The preparation and the preparation method thereof are as follows.

[Citron fermentation juice]

The seeds of ripe citron were removed and the weight ratio of shell and ovary was 2: 1. After finely chopped, the finely sliced yuza and syrup were mixed at a weight ratio of 1: 1, Lt; / RTI >

Subsequently, the citron thus aged is finely ground to a diameter of 0.3 mm or less and added.

[Sir Glutinous Rice]

Glutinous rice is made into steamed rice, cooled, soaked in barley malt for 3 hours, then mixed with steamed rice and barley malt, fermented at 55-70 ℃ for 6-7 hours, and then melted until high temperature.

At this time, glutinous rice is to be made at a ratio of 500g per 18ℓ of Dongdongju.

[Yeast fermentation broth]

Generally rice rice wine produced from rice bran as a main raw material is aged in cool water at 15 ° C-20 ° C for about 24 hours. Then, wheat rye is finely crushed and mixed in the thus-aged rice wine, followed by fermentation for about 5 hours in a cool place After that, it hangs fine.

Nuruk should be at a ratio of 500g per 18ℓ of Dong Dongju.

On the other hand, the yeast fermentation broth may be prepared by using the rice wine as needed, and drinking water may be used.

[ginger]

Grind it (a little bit) and juice it.

[Various Fruit Peel]

Night scallop, persimmon crust, crushed citron peel.

The preparation of the stock solution of the citron nutrient solution using the prepared materials is as follows.

The ingredients are mixed in the mixing ratios as described above, and the mixture is put into a pot, and the lid is opened. The mixture is fermented for 12 hours at a temperature of 18 ° C to 20 ° C.

At this time, the temperature of the mixture is adjusted by immersing the container containing the mixture in a large container containing cold water, and the mixed state becomes the stock solution of citron spermine (for example, alcohol).

[Manufacturing method of citron Dongdongju]

The mixture of fermented koji Dongdongju juice and rice rice wine with 18 liters is mixed with pottery jar and aged at 15-18 ℃ for 20-24 hours.

At this time, rice wine makgeolli made in a general brewery is matured for about 24 hours in cool water at about 15 ℃.

The thus-prepared citron nutrient concentrate may be stored or circulated in a container. In this case, the citron nutrient concentrate should be stored / distributed without being completely sealed since it is continuously aged / fermented.

On the other hand, the optimum temperature and period in which the flavor and aroma of the above-described citron nutrients did not change were as shown in the following table.

Also, after the condition of the above table, it is expected to be somewhat sour, because various living enzymes such as vinegar are active in digesting nutrients.

[Manufacturing method of yuzu makgeolli]

As described above, in the rice makgeolli which was aged at 15 ° C for about 24 hours, the fermented juice of citron juice, ginger juice, various fruit husks (chestnut skin, persimmon husk and citron peel powder) And aged under the same conditions, sealed, and stored.

That is, the mixing ratio of yuzu makgeolli is as follows.

As a result of eating the citron jujube and makgeolli produced by the above method, the uniqueness and taste of the citron can be felt by the smell and taste, and it is confirmed that even if the liquor is somewhat overcooked, there is no headache and hangover.

In particular, the present invention provides a Dongdongju and makgeolli using citron beneficial for health through fermentation of makgeolli (fermentation) and fermentation of citron fermented Dongju juice by the stepwise division, followed by re-mixing and secondary fermentation.

According to the present invention, it is possible to minimize the economic loss of the citron cultivator according to the limited demand by utilizing it only as a citron tea and to improve the quality of Dong Dongju and makgeolli, will be.

Claims (5)

Rice Mixed rice wine (18 ℓ) was mixed with 50-70 g of a mixture of at least one selected from the group consisting of 1,000-1,500 g of fermented juice, 100-130 g of ginger juice, chestnut skins, persimmon husk and citron peel powder, And aging at a temperature of 18-20 ° C for 20-24 hours. The method according to claim 1, wherein 500-1,000 g of glutinous rice sikye and 1,500-2,000 g of fermented yeast are added. The method according to claim 1, wherein the citron juice is obtained by removing the seeds from ripe citron and finely chopping 2: 1 by weight of the shell and ovary (endosperm), mixing the starch syrup at a weight ratio of 1: Wherein the fermented milk is aged in a cow at about < RTI ID = 0.0 > 15 C < / RTI > for a month. The method according to claim 2, wherein the glutinous rice syrup is fermented at 55-70 ° C. for 6-7 hours after mixing 500 g of steamed glutinous rice with barley malt. [Claim 3] The method according to claim 2, wherein the koji fermentation broth is prepared by mixing wheat leaven with aged rice wine, and fermenting the same at a temperature of 15-20 < 0 > C for 5 hours.