KR100388082B1 - Alcoholic beverage for low calorie - Google Patents

Abstract

The present invention relates to a low calorie alcoholic beverage prepared using makgeolli,

It adds rice flour, wheat flour or corn flour, mixes and cultures the seed yeast with the increased grains, prepares entry into the country, supplies purified water to the prepared entry and ferments them to prepare the seedlings, and then adds water and yeast to the seedlings. , Mixed with fermentation enzyme, sweetener and yeast, and fermented to make a fermentation broth. The fermentation broth is filtered and then added to water, and the makgeolli made by the above method is placed in a aging vessel. 50%) and then sealed and aged for 2-5 days at 0 ~ 10 ℃ for natural precipitation or forced precipitation using a centrifuge at 30 ~ 50000rpm. It is a low-calorie alcoholic beverage made by injecting together one or two of silkworm powder and carbonic acid gas or nitrogen gas of 7wt% relative to the total amount of the supernatant when sealed.

Description

Low calorie alcoholic beverage {Alcoholic beverage for low calorie}

The present invention relates to a low-calorie alcoholic beverage prepared using makgeolli, and more specifically, makgeolli prepared by a conventional method is injected into a aging vessel in a half (50%) or more and then closed 0-10. Aged for 2-5 days at ℃ and forced to settle using a centrifuge of 30 to 50000rpm, and then filled with pure transparent supernatant in bottles or cans and sealed in silkworm powder, carbon dioxide or nitrogen gas. It is intended to provide a low calorie alcoholic beverage by injecting either or both together.

Makgeolli is a Korean liquor mainly consumed by farmers or common people in the suburbs of Seoul. It has been used to soothe thirst and hunger while doing hard work. However, since the calories are relatively high at 80 cal / g, there is a problem in that it is very difficult to drink a diabetic or obese patient.

In the preparation of the makgeolli, rice flour, flour, and corn flour are pulverized, inoculated and inoculated with seed yeast, followed by incubation with purified water to the culture solution, followed by primary fermentation to obtain an undiluted stock solution. First fermented base liquor, water and flour or rice flour, corn flour, etc. are mixed and stirred to obtain a liquor by secondary fermentation. Makgeolli is usually around 6-8%, and contains various amino acids, organic acids, vitamins, etc. During fermentation, esters, aldehydes, and fusel oils are also formed, forming a unique flavor. There is a problem that the fermentation is carried out for a certain period of time after the formation, to have a refreshing taste and the balance of turbidity is maintained, but if the time is long, the refreshing taste is lost and the sediment of the solid is increased and the main quality is lowered.

In addition, as a trace component, isomaltose (Isomaltose), sucrose (Sucrose), glucose (Glucose), fructose (Fructose), xylose, Raffinose, Isomaltoritriose (Isomaltotriose), Sugars such as panose, lactic acid, succinic acid, acetic acid, citric acid, formic acid, fumic acid, malic acid, organic acid and glutamic acid acid, Lysine, Leucine, Serine, Glycine, Proline, Proline, Valine, Tryptophan, Aspartic acid, Cystine, Amino acids such as alanine, histidine, phenylalanine and the like have been reported.

The present invention has been invented to solve this problem in view of the above problems, the purpose of which is low calorie in order to enjoy the anti-obesity effect in obese patients, silkworm powder in order to suppress the blood sugar rise in the case of high blood sugar It is to provide a low-calorie alcoholic beverage filled with carbon dioxide or nitrogen gas to increase the preference and at the same time can be stored for a long time.

In the low-calorie alcoholic beverage of the present invention, rice flour, flour or corn flour is added, and the seed grain is mixed and cultured with the increased grains to prepare an entry, and the purified water is fed to the prepared entry and fermented to prepare a juju. After mixing water and yeast, purified enzymes, sweeteners and yeast, mixed with fermentation to make fermentation broth, filtering the fermentation broth and then adding water to makgeolli prepared by the above method. Is injected into a aging vessel at least 1/2 (50%), sealed and aged at 0 to 10 ° C for 2 to 5 days for natural precipitation, or forced precipitation using a centrifuge at 30 to 50000rpm. When only the supernatant is filled and sealed in a bottle or can, 7 wt% silkworm powder and carbon dioxide gas or nitrogen gas are injected together with the supernatant. When the process for producing a low-calorie alcoholic beverage of the present invention as described above is divided into each step as follows. [First Step] The first step of the present invention is to prepare makgeolli, which is first, the steamed rice flour , Inoculated with seed and yeast in flour and corn flour to prepare an entry, water purified water in the prepared entry and then primary culture to prepare a seedling, the prepared seedling and purified water, steamed rice flour, Rice wine is prepared by mixing flour or cornmeal. This is a well-known method of manufacturing makgeolli. [Second step] The second step of the present invention is the step of ripening the makgeolli prepared by the first step and separating the supernatant of the matured makgeolli. Is filled with more than 1/2 (50%) in a maturation vessel, and then sealed for 2 to 5 days at low temperature in the temperature range of 0 to 10 ° C for natural precipitation or forced precipitation using a centrifuge of 30 to 50000 rpm. Only the pure transparent supernatant is separated. The makgeolli is filled at least 1/2 (50%) in a container at a low temperature of 0 to 10 ° C., and then sealed and aged for 2 to 5 days. The reason for this is that at 0 ° C. or lower, aging is not normally performed within a desired period (2 to 5 days), and when the temperature is 10 ° C. or higher, there is a problem that aging is too much. The aging temperature is 0 to 10 ° C. Aging period is 2 to 5 days One reason is that 2 to 5 days is most preferable at 0 to 10 DEG C. The reason for separating only the supernatant of matured rice wine from the container is to prepare a transparent low calorie alcoholic beverage with no residue. In addition, the reason for filling the makgeolli more than 1/2 (50%) in the aging vessel, the first is filled with the makgeolli to the top of the container and sealed and the makgeolli is not matured normally This is to fill the makgeolli so that sufficient space (less than half (50%) of the container) is secured in the container so that the aging of the rice wine filled in the container is made smoothly. Second, the rice wine is aged in the container. This is to ensure a space for accommodating the gas generated when gas is generated. [Third Step] In a third step of the present invention, the supernatant separated by the second step is bottled. The step of enhancing the preservation of the low-calorie alcoholic beverage and filling the conditions of the low-calorie alcoholic beverage when filling and sealing the can, which is at the same time when filling the supernatant in bottles or cans, silkworm powder, carbon dioxide or nitrogen gas The reason for injecting silkworm powder into the supernatant liquid is to enjoy the efficacy of the silkworm powder described below, and the amount of silkworm powder used is 7wt% of the total amount of the supernatant liquid. If more than that, the effect of the silkworm powder described above may be better, but there is a problem that the unit price of low-calorie alcoholic beverages increases because the silkworm powder is expensive. It has been reported to have an effect of suppressing blood glucose rise by 55-67%. In addition, the effects of the silkworm powder is known to be effective in the recovery of liver function, prevention of adult diseases, osteoporosis. And two kinds of arabinitol. They mainly inhibit the action of alpha-glucosidase, a glycosylase of food starch or disaccharides, to prevent blood sugar rise. The reason for filling the carbon dioxide gas is low calorie alcohol. In order to increase palatability by enhancing the taste of the beverage, the reason for filling nitrogen is to increase the shelf life of low-calorie alcoholic beverages for a long time. The low-calorie alcoholic beverage component according to the present invention prepared as described above. When compared with the conventionally prepared rice wine, the results were as follows. This is analyzed by Science and Technology Analysis Center.

[Table 1] Low calorie alcoholic beverages according to the present invention Inspection items unit test results Remarks moisture % 99.02 Crude protein % 0.14 Crude fat % 0.01 View minutes % 0.05 carbohydrate % 0.78 calorie kcal / 100g 3.77

[Table 2] Typical rice wine Inspection items unit test results Remarks moisture % 97.31 Crude protein % 0.92 Crude fat % 0.07 View minutes % 0.09 carbohydrate % 1.61 calorie kcal / 100g 10.75 As shown in the above table, calorie that plays a decisive role in human obesity, that is, calorie in the low calorie alcoholic beverage according to the present invention can be seen that it is very effective in preventing obesity because less than 1/2 less than the general makgeolli. When explaining a method for producing a low calorie alcoholic beverage of the present invention with one embodiment as follows.

EXAMPLE

First Step: Entry Production

After adding 16 kg of rice flour, flour or corn flour, the added grains are ground and cooled. 16 g of the cooled grains were mixed with 80 g of seed yeast, and cultured at 30 to 40 ° C. for 24 hours to prepare entry.

2nd process: master hair manufacturing

60 liters of water was supplied to the entry made in the first step and fermented for 48 hours.

Third Step: Preparation of Soot

144 kg of cooked rice flour, wheat flour or corn flour was pulverized, and then cooled, and the fermented soybean and water, yeast, tablet enzyme, sweetener and yeast prepared in the second step were fermented for 48 hours after mixing. The fermentation broth was filtered and then water was added to prepare makgeolli.

Fourth Process: Supernatant Preparation

Makgeolli prepared in the third step is filled in a container (1/2 (50%) or more) at a low temperature in the temperature range of 0 ~ 10 ℃ and sealed and aged for 2 to 5 days to naturally precipitate or by using a centrifuge As a result, the precipitate and the supernatant mixed with yeast and undecomposed starch were separated and only the supernatant was obtained.

5th process: carbon dioxide gas injection

Carbon dioxide gas was injected into the makgeolli supernatant prepared in the fourth step to enhance the taste of the low-calorie alcoholic beverage of the present invention.

Step 6: Add Silkworm Powder

Silkworm powder was added within 7 Wt% to the total amount of the supernatant prepared in the fourth or fifth process and then mixed.

Step 7: Packaging and Commercialization

The supernatant prepared in the sixth step was filled into a bottle or can with nitrogen to be commercialized.

As described above, the low-calorie alcoholic beverage of the present invention can be drinkable even in the case of special constitutions such as obesity and diabetes by adding silkworm powder, which has an effect of lowering blood sugar, and can be manufactured in a transparent color. And by injecting carbonic acid gas to enhance the taste and taste, as well as to prevent bloating and trim, long-term storage is possible compared to the existing makgeolli has an excellent effect of improving functionality.

Claims (4)

After adding rice flour, flour or corn flour, the seed grains are mixed and cultured to make entry into Korea, and the purified water is fed and fermented to prepare the seedlings, and then the water, yeast, In a conventional makgeolli prepared by adding a fermented enzyme, sweetener and yeast, mixing and fermentation to make a fermentation broth, filtering the fermentation broth and adding water, The makgeolli prepared by the above method is injected into a aging vessel at least 1/2 (50%), sealed and aged at 0 to 10 ° C. for 2 to 5 days to naturally precipitate, or by using a centrifuge of 30 to 50000 rpm. A low calorie alcoholic beverage made by injecting one or two of 7 wt% silkworm powder and carbonic acid gas or nitrogen gas together with the total amount of the supernatant when the liquid is filled into a bottle or a can after sealing. delete delete. delete