KR100669232B1 - Makgeolli with phellinus linteus and method for manufacturing thereof - Google Patents

Abstract

Unrefined rice wine(makgeolli) with Phellinus linteus and a method for manufacturing thereof are provided to confer health-improving effects such as activating function of internal organs including heart, liver, spleen, lung, kidney and stomach, and detoxification on the unrefined rice wine(makgeolli). The method for manufacturing the unrefined rice wine(makgeolli) with Phellinus linteus comprises the steps of: mixing hard boiled rice with Aspergillus oryzae to prepare koji; adding Phellinus linteus powder, yeast and water into the koji, and fermenting the mixture at 20-25 deg.C for 5 days; adding hard boiled rice, modified Nuruk and water into the first fermented product, and fermenting the mixture at 25-26 deg.C for 2 days; adding wheat flour and water into the second fermented product, and fermenting the mixture at 25-26 deg.C for 1 day; adding starch and water into the third fermented product, and maturing the mixture for 1 day to prepare mash; and adding aspartame into the mash and diluting the wine with water.

Description

Makgeolli with Phellinus linteus and Method for Manufacturing Thereof

The present invention relates to makgeolli and a method of manufacturing the same, and more particularly to makgeolli containing a situation mushroom useful to the human body and a method of manufacturing the same.

In general, Makgeolli refers to Korea's unique alcohol made by mixing glutinous rice, non-glutinous rice, barley, wheat flour, and fermented with malt and water. According to various experiments, it is known to prevent cancer, to recover damaged liver tissue, and to relieve menopausal disorders. There is also a lot of live yeast, cirrhosis, fatty liver prevention, as well as a variety of active ingredients is said to be rich in nutrition.

Therefore, an object of the present invention is to provide a makgeolli containing a situation mushroom and a method of producing the same, which is useful for the human body by containing the situation mushroom to obtain more efficacy, such as the anti-cancer effect that can be obtained from the situation mushroom. .

The present invention for achieving the above object is to increase the rice to make a godu rice and mixing the preparation seed soup 0.5kg in 240kg of soybean rice to prepare the entry; Mixing and stirring 5 kg of mushroom powder in yeast, 0.15 kg of yeast and 380 L of water at the entry, and fermenting for 5 days while maintaining a temperature of 20-25 ° C. to obtain a primary fermented product; Mixing and stirring 410 kg of soybean rice, 10 kg of improved malt and 760 L of water to the primary fermented product and fermenting for 2 days while maintaining a temperature of 25 to 26 ° C. to obtain a secondary fermented product; Mixing 330 kg of wheat flour and 560 L of water to the secondary fermentation to ferment for 1 day while maintaining a temperature of 25 to 26 ° C. to obtain a third fermentation product; Mixing 120 kg of starch and 120 liters of water to the third fermented product and then aging for 1 day to obtain alcohol-fermented drunk; And adding 0.8 kg of aspartame to the drunk and then diluting the same to prepare a predetermined alcohol content. At this time, it is preferable that the gourd rice in the step of preparing the entry is prepared by increasing the rice soaked for 2 to 3 hours.

In another aspect, the present invention is to prepare a gourmet rice by increasing the rice to make a godu rice and mixing 0.5kg of crude soup with 240kg of soybean rice; 5 kg of a situation mushroom leachate, 0.15 kg of yeast and 380 L of water are mixed and stirred in the country, and then fermented for 5 days while maintaining a temperature of 20 to 25 ° C. to obtain a primary fermented product; Mixing and stirring 740 kg of gourd rice, 10 kg of improved nuruk, and 1260 L of water to the primary fermented product and fermenting for 2 days while maintaining a temperature of 25 to 26 ° C. to obtain a secondary fermented product; Mixing 120 kg of starch and 120 L of water to the second fermentation product and then aging for 1 day to obtain alcohol fermented sourdough; And adding 0.8 kg of aspartame to the drunk and then diluting the same to prepare a predetermined alcohol content. At this time, it is preferable that the gourd rice in the step of preparing the entry is prepared by increasing the rice soaked for 2 to 3 hours. In addition, the situation mushroom leachate in the step of obtaining the primary fermentation is preferably used to boil for 5-8 hours at a temperature of 90 ℃.

On the other hand, the present invention is obtained by mixing 5kg of the situation mushroom powder, yeast 0.15kg and 380L of water to the entry made by mixing 240kg of soybean rice with 0.5kg of crude seed soup to obtain a primary fermented product, and the brewed rice 410 in the primary fermented product. Kg, improved yeast 10 kg, and water 760 L were mixed to obtain a secondary fermentation product, and 330 kg of wheat flour and 560 L of water were mixed with the secondary fermentation product to obtain a tertiary fermentation product. It was characterized in that the composition was prepared by diluting after adding 0.8kg of aspartame to the powder obtained by mixing kg and 120L of water.

In addition, the present invention is obtained by mixing 5kg of situation mushroom leachate, 0.15kg of yeast and 380 liters of water to an entry made by mixing 240kg of soybean rice with 0.5kg of crude seed soup to obtain a primary fermented product, and 740kg of soybean rice in the primary fermented product. , 10kg improved yeast and 1260ℓ of water were mixed to obtain a secondary fermentation product, and 120kg per starch and 120ℓ of water were added to the secondary fermentation, followed by the addition of 0.8kg of aspartame, followed by dilution. It is done.

The above objects, advantages and other features will be apparent from the description below.

Hereinafter, preferred embodiments of the present invention will be described.

<Example 1>

Entry production

First, the rice milled for 14 minutes clean and semi-simmered for 2 hours, and then cooked to make a godu rice, of which 240kg of kodu rice is mixed with 0.5kg of crude soup to prepare entry. Rice is japonica type, which is round, thick, absorbent, easy to increase, and uses high-quality domestic general rice with good saccharification during fermentation and during fermentation. The term "jongguk" refers to fungi that are used as spawns in the production of soup, which is divided into a preparation seed and a powder seed soup.

Situation Mushroom Powder Manufacturing

Only fine products of the collected situation mushrooms are removed to remove foreign substances cleanly, and then the situation mushroom powder is prepared by grinding. Situation mushrooms are known to improve immune function in combination with chemotherapy after resection of liver cancer including gastric cancer, esophageal cancer, duodenum, colon cancer, and rectal cancers of the digestive system. It is known to have an activation and detoxification effect, and has an excellent anticancer activity among basophils. In addition, if you drink after drinking the situation mushroom, the degree of drinking is more than enough to feel when you do not eat, and the result after drinking alcohol is known to have very good results.

1 step

After mixing and stirring 5 kg of mushroom mushroom powder, 0.15 kg of yeast and 380 L of water in the above-mentioned entry into Korea, fermentation is carried out for 5 days while maintaining a temperature of 20-25 ° C. to obtain a primary fermented product. This step is to expand the yeast necessary for fermentation. Cultured yeast is a liquid yeast and solid yeast, but it refers to the pure culture for the purpose of manufacturing the base liquor, brewing yeast is used in yeast proliferation culture. Generally, water (manufacturing water) accounts for more than 80% of makgeolli, so the effect on the quality is great. For this reason, it should be colorless and transparent, free from blemishes and odors, and neutral to alkaline, having an appropriate amount of active ingredient, which is essential for the growth and fermentation of microorganisms, and the use of potable groundwater necessary for the extraction and stabilization of enzymes. Note that all water being tested is certified water with these properties.

2 step

After mixing and stirring 410 kg of steamed rice (godubab) for two stages, 10 kg of improved Nuruk, and 760 liters of water, the fermented product obtained in the first stage was fermented for 2 days while maintaining a temperature of 25 to 26 ° C. Get tea fermentation. Yeast contains enzymes contained in raw grains and filamentous fungi, yeasts and other fungi such as Lycopus genus and Aspergillus genus, which produce and secrete various enzymes and produce many wild yeasts. It has a sugar content of more than 1200 with improved fermentation and improved yeast.

3 steps

330 kg of wheat flour and 560 L of water are mixed with the secondary fermented product and fermented for 1 day while maintaining a temperature of 25-26 ° C. to obtain a tertiary fermented product. Wheat flour has a variety of quality but low guruten content of the wheat flour system is good, but the lack of stickiness, it is preferable to use a mixture of 80% and 20% red wheat.

4 steps

120 kg per starch dissolved in the tertiary fermentate and 120 L of water are mixed and fermented completely for 1 day to obtain alcohol-produced rice cake. Starch sugar is preferably 340 or more calories, solids 82 or more, glucose equivalent 40 or more, select high sugar syrup with inherent selection and sweetness and consistency.

Castle

After adding 0.8 kg of aspartame to the sake, the dilution was performed to meet the alcohol standard 6%, thereby completing the makgeolli according to the present invention. Dilution is done with water. Aspartame has a light sweet taste and is preferably used.

<Example 2>

Entry production

First, the rice milled for about 14 minutes to clean semi-precipitated for 2 hours, and then cooked to make a godu rice, of which 240kg of mixed soybeans mixed 0.5kg of crude soup to prepare entry.

Situation Mushroom Leachate Preparation

Pick out only the pulp of the collected mushrooms, and remove the foreign substances, and then cut them into pieces of a certain size and heat them at 90 ℃ to boil for 5 hours. At this time, it is cooled to 20 ~ 22 ℃ and used in one step forging.

1 step

After mixing and stirring 5 kg of mushroom leachate, 0.15 kg of yeast, and 380 L of water, the fermentation is carried out for 5 days while maintaining a temperature of 20-25 ° C. to obtain a primary fermented product.

2 step

After mixing and stirring 740 kg of gourd rice, 10 kg of improved nuruk, and 1260 L of water, the fermented rice was prepared in the international fermentation step, and then fermented for 2 days while maintaining a temperature of 25 to 26 ° C. to obtain a secondary fermented product.

3 steps

120 kg per starch and 120 L of water are mixed with the secondary fermented product and then fermented completely for 1 day to obtain alcohol-produced rice cake.

Castle

After adding 0.8 kg of aspartame to the sake, diluting with water to prepare 6% alcohol standard to complete the makgeolli according to the present invention.

As described above, according to the present invention, as well as the effects of the existing Makgeolli, there is an effect that is greatly useful for promoting the health of the human body by detoxification, such as activation and receipt of the intestinal and gastrointestinal functions obtained from the situation mushroom.

Claims (4)

Preparing a gourmet rice by increasing rice and mixing 0.5kg of crude soup with 240kg of soybean rice to prepare entry; Mixing and stirring 5 kg of mushroom powder in yeast, 0.15 kg of yeast and 380 L of water at the entry, and fermenting for 5 days while maintaining a temperature of 20-25 ° C. to obtain a primary fermented product; Mixing and stirring 410 kg of soybean rice, 10 kg of improved malt and 760 L of water to the primary fermented product and fermenting for 2 days while maintaining a temperature of 25 to 26 ° C. to obtain a secondary fermented product; Mixing 330 kg of wheat flour and 560 L of water to the secondary fermentation to ferment for 1 day while maintaining a temperature of 25 to 26 ° C. to obtain a third fermentation product; Mixing 120 kg of starch and 120 liters of water to the third fermented product and then aging for 1 day to obtain alcohol-fermented drunk; And Method of producing rice wine containing the situation mushroom, characterized in that the step of adding aspartame 0.8kg to dilution and dilution to prepare a predetermined alcoholic water. Preparing a gourmet rice by increasing rice and mixing 0.5kg of crude soup with 240kg of soybean rice to prepare entry; 5 kg of a situation mushroom leachate, 0.15 kg of yeast and 380 L of water are mixed and stirred in the country, and then fermented for 5 days while maintaining a temperature of 20 to 25 ° C. to obtain a primary fermented product; Mixing and stirring 740 kg of soybean rice, 10 kg of improved nuruk, and 1260 L of water to the primary fermented product and fermenting for 2 days while maintaining a temperature of 25 to 26 ° C. to obtain a secondary fermented product; Mixing 120 kg of starch and 120 L of water to the second fermentation product and then aging for 1 day to obtain alcohol fermented sourdough; And Method of producing rice wine containing the situation mushroom, characterized in that the step of adding aspartame 0.8kg to dilution and dilution to prepare a predetermined alcoholic water. 240 kg of soybean rice was mixed with 0.5 kg of crude soup and mixed with 5 kg of situation mushroom powder, 0.15 kg of yeast, and 380 liters of water, to obtain a primary fermented product. Kg and 760 liters of water were mixed to obtain a secondary fermented product. To the secondary fermented product, 330 kg of wheat flour and 560 liters of water were mixed to obtain a tertiary fermented product. 120 kilograms per starch and 120 liters of water were added to the tertiary fermented product. Makgeolli containing mushrooms, characterized in that the composition obtained by diluting after adding 0.8kg aspartame to the obtained by mixing. 240 kg of soybean rice was mixed with 0.5 kg of crude seed soup and 5 kg of situation mushroom leachate, 0.15 kg of yeast, and 380 liters of water were obtained to obtain a primary fermented product. Kg and 1260 liters of water were mixed to obtain a secondary fermented product. The situation was characterized by adding 0.8 kg of aspartame to distillate obtained by mixing 120 kg per starch and 120 liters of water in the secondary fermented product. Makgeolli containing.