KR100741265B1 - Processing method of loess-rice wine and manufactured by the same - Google Patents

Abstract

TECHNICAL FIELD The present invention relates to a method for producing clarified ocher rice wine, which contains Jijosu ingredients, and which is free of sake lees. In particular, the present invention mixes the prepared makgeolli and ocher powder and stirred so that the components of each other are homogeneously harmonized (을 和) to prepare a suspension of makgeolli with the jijangsu component while adsorbing sake lees on the ocher surface. After aging and sedimentation at low temperature, it is injected into a centrifuge and centrifuged by sake and impurity sludge together with ocher to produce clear yellow rice wine, which is made of pale yellow clear rice wine containing no crushed liquor and containing a large amount of jangsu water. The method and its rice wine.

Ocher, jijangsu, rice wine, takju, centrifugation.

Description

Processing method of loess-rice wine and manufactured by the same

1 is a manufacturing process diagram of the present invention

TECHNICAL FIELD The present invention relates to a method for producing clarified ocher rice wine, which contains Jijosu ingredients, and which is free of sake lees. In particular, the present invention mixes the prepared makgeolli and ocher powder and stirred so that the components of each other are homogeneously harmonized (을 和) to prepare a suspension of makgeolli with the jijangsu component while adsorbing sake lees on the ocher surface. After aging and sedimentation at low temperature, it is injected into a centrifuge and centrifuged by sake and impurity sludge together with ocher to produce clear yellow rice wine, which is made of pale yellow clear rice wine containing no crushed liquor and containing a large amount of jangsu water. The method and its rice wine.

Conventional makgeolli (Takju) is made by sieve rice made with grains, mixed with yeast, water and yeast, and fermented at a certain temperature, and sieved together with water. The alcohol content (6-7%) is low and thirsty while drinking. It is a sake with a refreshing feeling, but the fine grain sake contained in the sake while filtering it contains a large amount of methylene alcohol contained in immature fermented ingredients or impurities deteriorated by excessive aging. This caused problems with hangovers, burping and indigestion.

Some ginsengs, green teas, herbal medicines, etc. were added to rice wine to relieve hangovers, or centrifuged rice wine was minimized to relieve burp. However, they still contain sake lees in the liquor. Since the sticking to the opaque state of 濁酒 still does not solve the problem of causing hangovers, burp, indigestion.

The present invention has been produced to solve the above-mentioned problems, and in particular, the makgeolli and ocher are formulated into a stirrer and stirred so that the components of each other are homogeneously harmonized so as to adsorb the sake lees on the surface of the ocher. It manufactures suspension of makgeolli, matures and precipitates it at low temperature, and injects it into centrifuge to centrifuge crumbs and impurity sludge together with loess. To provide a pale yellow clarified ocher rice wine containing a large amount of Jijangsu ingredients.

The configuration of the present invention will be described in detail with reference to the accompanying drawings.

子)로 추출하는 단계(500)와, 탁도를 더 개선하기 위해 상기한 황토 막걸리를 10,000∼20,000g(9.8㎨)의 고속원심분리기에 주입시켜(600) 황토와 함께 주박 및 불순물 슬러지를 원심분리방식으로 배출시키고(700) 여기서 원심분리되는 담황색의 청징(淸澄)한 막걸리를 추출하는 단계(800)와, 상기한 청징한 황토 막걸리를 용기에 넣고 55∼60℃에서 약 30분간 가열한 후 냉각하는 단계(900)를 포함하고 있다.The present invention comprises the step (100) for preparing the makgeolli, the step (200) for preparing the ocher powder, a mixture of the prepared makgeolli 90 ± 8% by weight and 10 ± 8% by weight of the ocher powder (300) ) (400) preparing a suspension of makgeolli with the Jijangsu component adsorbed while stirring the makgeolli and the molecules of the ocher powder in a homogeneous manner. It is put in a low temperature bath at -4 ℃ and aged for 12 hours to 15 days to precipitate the pale yellow loess rice wine floating in the upper layer.

Extraction step (500), and in order to further improve turbidity, the above-mentioned ocher rice wine is injected into a high-speed centrifuge of 10,000 to 20,000 g (9.8 kPa) (600) to centrifuge liquor and impurity sludge together with ocher. After discharging (700) and extracting the pale yellow clarified makgeolli, which is centrifuged here (800), and putting the clarified ocher makgeolli in a container and heating at 55 to 60 ° C. for about 30 minutes. A cooling step 900 is included.

And the present invention includes makgeolli produced by the above-described manufacturing method.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

In the present invention, the step of preparing makgeolli (100) is preferably steamed cereals, followed by drying of water (this is called jiebab), mixing yeast and water and yeast, and fermenting at a constant temperature of 1 to 1.5 times water and additives. (Ginseng, green tea, herbal medicine, etc.) is mixed to filter the makgeolli so that the alcohol content is 6-7%.

In addition, the step (200) of preparing the ocher powder in the present invention is preferably sterilized and far-infrared radiation by collecting the ocher in 60 cm or less from the pure loess soil, which is sunny and free from contamination, and then removing impurities. After processing to be ground to 150 to 300mash to prepare the ocher powder.

The loess has a large amount of calcium carbonate (CaCo3) and consists of silica (SIO2), alumina (Al2O3), iron, magnesium (Mg), sodium (Na), potassium (K), and various enzymes (catalase, di). It contains phenol oxidase, saccharase, and protease) and emits a large amount of far-infrared rays necessary for the growth of animals and plants. So called ocher is a living organism, and it is known as a disease-free and long-lived soil from ancient times.

And such ocher has many layers of honeycomb structure with wide surface like sponge. The far-infrared rays are absorbed and stored in a hole in the sponge-like space to stimulate molecular activity of other objects and to adsorb foreign substances.

These ochers are mixed well with water and after a certain time, the ingredients contained in the ocher come out in the water. When this ocher adsorbs foreign substances and precipitates, pale pale yellow clear water floats on the upper layer.

Ji-soo said, "In agreement with the agreement," he said, "The nature is full of cold, poisonous and addicted to soothe discomfort and solve all other poisons." In the herbal herb, "fish, meat, fruit, vegetables, drugs, various Detoxify the mushroom poison and cure deaths from earthworm eggs and heat stroke. In modern Korean medicine, Jisoo is known to improve the immune function of the human body and to treat allergies and atopic skin diseases.

Therefore, in the present invention, a mixture of 90 ± 8% by weight of the prepared rice wine and 10 ± 8% by weight of the above-mentioned ocher powder is added to the stirrer (300), and the makgeolli and the ocher powder are blended by agitation in sap and ocher of the rice wine. By preparing (400) a suspension containing the Jijangsu component, various enzymes such as catalase, diphenol oxidase, saccharase, and protease are contained in makgeolli. In other words, the enzymes play a role in removing, decomposing, and purifying the toxins, and thus, in the suspension of the makgeolli and the ocher, the components (the components of Jisu-soo) are used to help loosen the poison and help the hangover.

In the process of blending the makgeolli and ocher powder in the stirrer, the fine grains and impurities in the particulate state, which are difficult to remove even after being precipitated for a long time, are mostly adsorbed on the surface of the ocher, so that they can be precipitated. Makgeolli suspension is prepared by placing the makgeolli suspension in a cold bath of 4 ° C. or less and settling for about 24 hours to extract the pale yellow ocher makgeolli, which floated in the upper layer, into water.

At this time, the conventional makgeolli and ocher mixed makgeolli in each of 4 ℃ or less in a low-temperature bath, aged for about 24 hours to precipitate and settled in the upper layer extracted with water and turbidity (NTU) of each sample turbidity meter (7082 TURB turbidimeter-Dongshin) 20 times with IPC Co., Ltd.) and compared the average value.The turbidity of the sample obtained by precipitating and separating the rice wine mixed with ocher (experimental group) was about 12 times as shown in the table below. It was found to be low over.

These test results show that the samples extracted with conventional makgeolli remain mostly in the sample because the flakes of fine particles with light specific gravity do not separate well by gravity precipitation only, but the sample extracted with ocher mixed rice wine is very light and fine on the surface of heavy loess. Since most of the flakes of the particles are adsorbed and precipitated together, it can be seen that precipitation of the makgeolli mixed with loess than the conventional makgeolli can produce more clarified makgeolli.

In addition, in order to further improve turbidity and remove impurities such as heavy metals, the above-mentioned ocher makgeolli is 0.5NTU turbidity formed by gravity precipitation and injected into a high-speed centrifuge of 10,000 to 20,000 g (9.8 kW) (600). The crumb and impurity sludge are discharged by centrifugation by strong centrifugal force (700) and the clarified ocher rice wine is produced by the step (800) of extracting the light yellow clarified makgeolli separated therefrom.

And the fermentation is further proceeded by the step 900 to cool and then put in a container for the sterilization of raw wine and the destruction of the remaining enzyme, the premise of the flavor, heating for about 30 minutes at 55 ℃ to 60 ℃ It is made of clarified ocher makgeolli which does not deteriorate the taste of makgeolli for a long time and prolongs the shelf life.

Such a present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by those skilled in the art without departing from the gist of the present invention as claimed in the claims. It goes without saying that such changes are within the scope of the claims of the present invention.

In order to solve the conventional problems, the present invention is to manufacture clarified ocher makgeolli containing the Jijangsu component that is known to be effective in releasing poison and diarrhea and diarrhea, and in particular, the clarified ocher makgeolli of the present invention and the conventional makgeolli Unlike ocher, it removes sake lees and impurities and reduces the risk of belching and indigestion after drinking, and also helps to relieve hangovers because the Jijangsu ingredient in the rice wine helps to dissolve hangovers. As a result, the taste does not deteriorate for a long time and the storage and distribution periods are extended.

Claims (2)

The step of preparing the makgeolli (100), the step of preparing the ocher powder (200), the mixture of the prepared makgeolli 90 ± 8% by weight and 10 ± 8% by weight of the ocher powder in a stirrer (300) And stirring to homogeneously harmonize the molecules of the ocher powder (400) to prepare a suspension of makgeolli with the Jijisu component adsorbed on the surface of the ocher and adsorbing sake lees. The yellow-yellow ocher rice wine which floated in the upper layer by aging and settling for 12 hours to 15 days.

Extraction step (500), and in order to further improve turbidity, the above-mentioned ocher rice wine is injected into a high-speed centrifuge of 10,000 to 20,000 g (9.8 kPa) (600) to centrifuge liquor and impurity sludge together with ocher. After discharging (700) and extracting the pale yellow clarified makgeolli, which is centrifuged here (800), and putting the clarified ocher makgeolli in a container and heating at 55 to 60 ° C. for about 30 minutes. Method for producing clarified ocher rice wine, characterized in that it comprises the step of cooling (900). Makgeolli produced by the manufacturing method of claim 1.

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