KR100776987B1 - The Method of Brewing Makkoli from Whole Rice - Google Patents

Abstract

The present invention relates to a method for producing makgeolli, and more particularly, to a method for producing functional makgeolli, which has brown rice instead of white rice as a main ingredient.

The reason why conventionally, brown rice, which is nutritionally superior to white flour and wheat flour, is not used as the main ingredient of makgeolli, because the outer shell of brown rice is rich in nutrients, so that the growth of yeast and mold is active and rapid, so that saccharification and alcohol production of starch are performed. Because of the imbalance of, the taste and aroma were not harmonized, and the minerals and pigments in the outer shell reduced the color, taste, and aroma of makgeolli.

Therefore, an object of the present invention is to disclose a method of properly using corn rice and potato in the manufacture of brown rice makgeolli, to solve the disadvantages of brown rice, and to provide a method for producing brown rice makgeolli excellent in quality and flavor.

Brown rice Makgeolli according to the present invention is characterized by excellent flavor and no trim and hangover due to the exquisite combination of corn rice and potatoes, while using the nutritional ingredients of brown rice as it is, and a cost increase of less than 10% is expected. It is expected to be able to give vitality to Makgeolli Market, our unique traditional wine.

Rice wine, Takju

Description

The Method of Brewing Makkoli from Whole Rice}

1 is a flow chart of a brown rice rice wine manufacturing method according to the present invention.

The present invention relates to a method for producing makgeolli, and more particularly, to a method for producing functional makgeolli, which has brown rice instead of white rice as a main ingredient.

Since Korea has been doing rice farming since ancient times, grain wine made from rice and grain was developed early. Therefore, the exact origin of makgeolli, also known as Takju, is unknown, but it has been widely used among farmers, referring to makgeul, which means that it has been crushed about the liquor from separating the sake.

Makgeolli was originally made from glutinous rice or rice and fertilizer as a fermenting agent. Since 1963, the government's food policy has replaced raw materials from rice to flour. On the other hand, makgeolli makers lost their unique flavor by neglecting normal quality control such as modification of manufacturing method and shortening of manufacturing period in order to reduce manufacturing cost.

Later, when rice makgeolli was allowed to be produced at the end of 1980, makgeolli had the opportunity to improve its quality, and research on makgeolli was active.Manufacturing makgeolli using various raw materials has been attempted, but due to the increase in manufacturing cost and limitations in flavor. The popularization of high quality rice wine still seems far away.

In particular, the nutritional value of brown rice, which is one of the alternative raw materials, is much higher than that of white rice, and the shell of rice contains ash, fiber, calcium, phosphorus, iron, magnesium, vitamin B1, vitamin B2, nicotinic acid (niacin), pantothenic acid, and piotin. Effective nutrients such as folic acid, folate, vitamin B6, inositol, corin, vitamin K, vitamin E, and whicin acid are concentrated, and especially antioxidants (vitamin E, gamma-orizanol, etc.) that can remove free radicals that cause disease and aging ) Is a very important nutrient that is necessary for modern people because it is excellent in absorbing toxins and wastes contained in the human body and discharging them to the body.

However, the reason why we could not use this nutritionally superior brown rice as the main ingredient of makgeolli is because the outer shell of brown rice is rich in nutrients, so that the growth of yeast and mold is vigorous and rapid. The fragrance was not harmonized, and the minerals and pigments in the outer shell reduced the color, taste, and aroma of makgeolli.

The present invention has been made to solve the problems of the conventional manufacturing method associated with brown rice makgeolli, and aims to enable the popularization of high quality makgeolli by minimizing the cost increase while improving the quality and flavor of makgeolli using brown rice.

In order to achieve the above object, the present invention is a primary process, by cooling the corn rice or potato by adding a fermentation agent such as yeast or yeast to make the base liquor, in the case of corn rice fermented for about 48 hours at 25 ℃, In the case of potatoes, fermented at 25 ° C. for 17 to 18 hours, and then, as a secondary process, soaked brown rice in water to remove pigments, and then increase the remaining ingredients and brown rice of corn rice and potatoes not used in the first process. After cooling, the base liquor produced in the first step is combined with the fermentation agent to make fermented liquor by fermentation for 3 days, and then it is aged for 2 days and the rice wine rice wine manufacturing method characterized in that it comprises a ripening step (sake step). To provide.

At this time, the mixing ratio of brown rice, potato and corn rice is a weight ratio of 4: 3: 3, characterized in that the variable range is ± 1.

Hereinafter, the present invention will be described in detail.

In the present invention, brown rice, corn rice, and potatoes are produced in a weight ratio of 4: 3: 3, and the rice wine using brown rice has the characteristics of ingredients that tend to be low grade rice wine because the flavor is not harmonious as described above. It can be said that the main technical idea of the present invention is to make brown rice rice wine excellent in quality and flavor by supplementing the disadvantages of brown rice by using corn rice and potatoes properly.

Corn rice is mainly used to control the alcohol content, and potato is mainly used to supplement the flavor. By controlling the mixing ratio and process of brown rice, corn rice and potato, a subtle difference in flavor can be realized. 3, corn rice was found to be the most desirable results in several experiments to be combined in a weight ratio of 3. At this time, the variable range of the weight ratio is ± 1 and can provide a generally uniform flavor within this range. In addition, the corn rice is more effective to use cold corn rice if possible.

However, in the case of brown rice, when the weight ratio exceeds 1, a problem arises in that the turbid color is extracted from the cortex of brown rice and the color of makgeolli becomes dark. In the present invention, the brown rice is soaked in water for 3 hours or more to suppress the increase and increase the ratio of brown rice. In addition, the process of extracting the unique pigment of brown rice by washing and adding was added, thereby increasing the proportion of brown rice.

An embodiment of the brown rice rice wine manufacturing process according to the present invention will be described in detail with reference to FIG.

The primary process includes the first gelatinization step of starch (s101) and the first fermentation step (s102), which is a base liquor manufacturing process.

In the first pregelatinization step of starch (s101), it is cooled by increasing the amount of corn rice or potato, which is the material of the base wine, and when the corn rice with low moisture content of the starch tissue is selected as the base material, the fermentation and ripening period of the corn rice can be maximized. Therefore, there is an advantage to increase the alcohol content by increasing the utilization efficiency of corn rice, but may increase the process time may cause a cost increase. On the other hand, if the potato with a high moisture content is selected as the material of the base, the process time can be shortened while providing the flavor of brown rice rice wine according to the present invention is an economical method.

In the first gelatinization step (s101), the tissue of the starch is loosened and then the base liquor is made through the first fermentation step (s102) in which fermentation agents such as yeast and yeast are mixed and fermented. The fermentation is performed for about an hour, and in the case of potatoes, the fermentation is performed at 25 ° C. for about 17 to 18 hours. At this time, the mixing ratio of the fermenting agent is in accordance with the prior art.

The secondary process may include brown rice pigment extraction step (s201), secondary gelatinization step (s202), secondary fermentation step (s203) and the aging step (s204).

In the brown rice pigment extraction step (s201), soak the brown rice in water for 3 hours or more to extract and extract the black pigment unique to brown rice. If brown rice is soaked in water for a long time, the flesh of brown rice will expand and after a certain time brown rice will start to appear white. Soak brown rice in water until this time to maintain the milky color peculiar to makgeolli.

In the second gelatinization step (s202), the gelatinization of the raw rice and the brown rice which are not used in the first gelatinization step among the corn rice and the potato proceeds.In the case of using the corn rice, after washing the brown rice and the corn rice for about 4 hours, In the case of corn rice, soak it in water for about 7 hours, then scoop it up to remove the moisture, increase it, and cool it. If potatoes are used instead of corn rice, only brown rice requires a process called soaking in water as described above before cooking, and potatoes have sufficient moisture to cool and cook immediately.

In the secondary gelatinization step (s202), the secondary fermentation step (s203) is performed in which the gelatinized material is combined with the base of the primary process and fermentation agent is added to 2 g per 1 kg of the gelatinized material for 3 days. At this time, the mixing ratio of the base material of the first step and the luxury of the second luxury step is naturally determined according to the weight ratio of 4: 3: 3, which is the mixing ratio of brown rice, potato and corn rice, and the external temperature condition during fermentation. Is the same as the primary compatibility step.

In the aging step (s204), the second fermentation is completed, the sulcus is aged for two days at the same temperature as the secondary gelatinization step (steps), thereby producing brown rice wine of about 14 degrees alcohol.

As a result of performing sensory tests on the brown rice makgeolli according to the present invention 15 people (selected as a survey subject to those who normally enjoy makgeolli to make comparison evaluation with commercially available makgeolli), the graph 1 and Similarly, 40% of the respondents mentioned the mild taste, 40% said affirmative about the fragrance, 10% said that the neck was soft and comfortable, and 5% had less trim and no smell even when trimming. In the opinion, the other 5% gave a comprehensive review of good liquor.

In general, a mild taste and aroma were obtained. This is because the characteristics of the potato were synergistic through proper mixing with other ingredients, and the brown rice rice wine according to the present invention was foamed unlike conventional rice or wheat rice wine. This rarely occurs, which is characterized by almost no typical trimming after drinking makgeolli. In addition, because of the antioxidant and detoxification of brown rice, trimming does not have a smell and hangover did not occur.

 In addition, in order to check whether the brown rice Makgeolli according to the present invention meets the statutory standards as a Takju, a request was made to the Seoul Metropolitan Institute of Health and Environment to obtain an appropriate determination.

In the above description of the present invention through specific examples, which are only for the detailed description of the present invention and are not intended to limit the technical scope of the present invention to the embodiments. However, differences due to matters apparent to those skilled in the art in the process will be included in the technical scope of the present invention.

Brown rice Makgeolli according to the present invention is excellent rice flavor with exquisite blend of corn rice and potato while using nutritional ingredients of brown rice as it is, and does not cause trimming and hangover, and is a relatively inexpensive crop of corn rice and potato at a cost. It can be manufactured at a 10% increase compared to the conventional rice wine, and it is expected to be able to enhance the status of the rice wine, which is our own traditional liquor, and to invigorate the traditional liquor market.

Claims (6)

As a primary process, the primary gelatinization step of cooling by increasing the corn rice or potatoes; And a first fermentation step of adding fermentation agent thereto and fermenting it to make base liquor. Including, As a secondary process, brown rice pigment extraction step of removing the pigment by immersing brown rice in water; A second luxury step of cooling after increasing the unused ingredients and brown rice in corn rice and potatoes; A secondary fermentation step of blending the luxury material of the step with the base liquor produced in the first process and adding fermentation agent to make a mash; And brown rice makgeolli manufacturing method characterized in that it comprises the step of maturing the liquor by aging (sulting step). The method of claim 1, wherein the brown rice, potato and corn rice of the material is blended in a weight ratio of 4: 3: 3: brown rice rice wine manufacturing method, characterized in that the variable range is ± 1. The method of claim 1, wherein when the corn rice is selected in the first gelatinization step, the first fermentation step is a brown rice makgeolli manufacturing method characterized in that for 48 hours at 25 ℃. The method of claim 1, wherein when the potato is selected in the primary gelatinization step, the primary fermentation step is carried out at 25 ℃ for 17 to 18 hours, characterized in that the brown rice makgeolli manufacturing method. The method of claim 1, wherein the secondary fermentation step is brown rice makgeolli manufacturing method characterized in that it is carried out for three days. The method of claim 1, wherein the aging step brown rice makgeolli characterized in that proceeding for two days.

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