KR100957281B1 - preparation method of yakju Korean cleared rice wine and takju Korean turbid rice wine fermented by adding turmeric - Google Patents

Abstract

The present invention uses brown rice vinegar and peach immature and extract-containing treated water which are known to contain antimicrobial and functional substances in the process of washing and immersing raw materials when preparing traditional liquor. A method of producing traditional liquor by applying pretreatment turmeric step by step.

In other words, during the preparation of alcohol, natural materials containing antibacterial and functional substances were used to wash and taste the raw materials. By applying turmeric, it is possible to manufacture traditional liquor by increasing the taste, color and functional materials of the final product to meet the tastes of consumers and to produce high quality functional traditional liquor that can create high added value.

Brown rice vinegar, Peach immature, Turmeric, Traditional liquor (Yakju, Takju)

Description

Preparation method of yakju (Korean cleared rice wine) and takju (Korean turbid rice wine) fermented by adding turmeric}

The present invention relates to a method for preparing traditional liquor using pretreated turmeric, and more particularly, to improve the quality of liquor by using turmeric known as a functional substance among additives that play a small amount in the manufacture of liquor but plays an important role in the quality of the final product. In order to provide sake with high added value creation and functionality by manufacturing breakthrough quality improved sake in consumer preferences such as taste, color and color.

Regarding turmeric, registration number “10-0002642-0000” “curcumin extraction method” and registration number “10-0000087-0000” “special curry powder manufacturing method” registration number “10-0239880-0000” “prevent liver disease And herbal composition for treatment ”registration number“ 10-0239879-0000 ”“ herbal medicine for liver cancer prevention and treatment ”registration number“ 10-0523336-0000 ”“ water insoluble curcumin receptive method ”registration number“ 10-0565989- No. 0000 ”“ Method of fermentation and preparation of food composition based on turmeric ”and registration number“ 20-0431008-0000 ”“ Turum tea bag ”Registration No.“ 10-0634402-0000 ”“ Ultum extract or demethoxy Compositions for the control of pepper anthracnose disease with curcumin as an active ingredient ”registration number“ 10-0621741-0000 ”“ water soluble curcumin and its manufacturing method ”and the like, and related to the use of turmeric, but before the turmeric as in the present invention wife The technology to manufacture the traditionalism had been reported so far. Accordingly, in the production of traditional liquor, it is urgently needed to develop and develop traditional liquor by effectively applying turmeric and to provide consumers with beneficial traditional liquor.

This is a small amount of various ingredients in the manufacture of alcohol, but the role of additives is the most influential factor in the final product quality, so in the present invention, pretreatment of turmeric known as a functional substance as an additive is used to prepare traditional liquor We tried to provide traditional liquor that improved the final quality such as taste and color.

The present invention has been invented to achieve the above technical problem, brown rice vinegar or peach unripe at the time of washing and seasoning of various raw materials during the process of manufacturing traditional liquor to maximize the taste, color, functionality and nutritional ingredients through turmeric in the final product By using natural ingredients such as water and extracts, and processing traditional liquor in the first and second stages of immersion, the final product has the unique taste, aroma and color. The present invention has been completed with an emphasis on providing a method for producing a high quality and high functionality traditional liquor.

As described in detail above, through the present invention, a stable and effective treatment process using brown rice vinegar and peach immature and extract-containing treated water, which are known to contain antibacterial and functional substances in the process of washing and immersing traditional liquor, is made through the present invention. In the first and second stages of the fermentation process, the functional substance known turmeric is applied to the fermentation process step by step before and after the pretreatment, so that it contains high taste, color and ingredients unique to the turmeric. It is an invention that satisfies a wide range of consumers' preferences and provides economic high value added to producers by being able to manufacture traditional liquor of quality and having beautiful natural color and improved food value. would.

1 is a process chart for pretreatment of turmeric, which is a major additive in the manufacture of liquor, and FIG. 2 is a process chart for manufacturing liquor. Natural rice brown vinegar and peach unripe fruit extract were used, and the manufacturing method using pretreatment during the fermentation process in the first and second stages of immersion is described in detail through its composition and function as follows.

Prunus persica L. Batsch ) is a deciduous and arborescent plant belonging to the genus Rosaceae, Plum, Amigodalus, and its origin is China, its main components are starch, sucrose, fructose and glucose, and its aromatic components are acetic acid and acetic acid. Aldehydes, etc., seeds contain a lot of protein and lipids. Peaches with these characteristics are mainly produced as waste resources due to the immature fruits of peach. Peach immature fruit contains abundant calcium and potassium, and it contains antioxidants called polyphenols, known as functional substances, to remove harmful oxygen that causes diabetes, arteriosclerosis, and cancer in our bodies.

Turmeric is described as a coloring substance in the Assyrian plant land, which has been recorded from around 600 BC. It is a perennial vegetation belonging to the ginger family. do. Its distribution is native to southern Asia, China, etc., and its origin is India, China, Okinawa, etc., and it is cultivated in tropical and subtropical regions such as Jamaica, Taiwan, and Peru. In Korea, it is grown in all parts of the country except in the mountainous regions of the north. Turmeric has been used in India, Southeast Asia, and China for many years as a spice used to make curry, as it has been used for dyeing and edible coloring of silk and cotton. Curcumin, a functional ingredient of turmeric, is known to be effective in strengthening the liver and to become a powerful antioxidant in the body. In addition, it is known to promote diuretic, diarrhea and liver detoxification functions. I use it.

On the other hand, in oriental medicine, root stems are called turmeric and tuber roots. In particular, turmeric has been used as a psoriasis medicine, tonic medicine, and is known to be used for nosebleeds, pissing and hemorrhage. Pharmacological action dissolves cholesterin and promotes bile secretion and gallbladder contraction. Used to treat chronic cholecystitis, cholelithiasis, jaundice. In addition, there are diuretic and mild analgesic effect, Changmandong pain, dysmenorrhea, menopause, such as Shiho, Earl pill, and Angelica is prescribed in the treatment drugs. Recently, it is used as an adjunct to cancer treatment, hepatitis, cholelithiasis and bleeding.

Looking at the step-by-step manufacturing and fermentation method in detail

 ① Wash the raw rice (glutinous rice) three times with water containing 0.5% brown rice vinegar,

② The washed rice (glutinous rice) 3% peach immature fruit extract (peach immature fruit 50% ethanol extracted for 24 hours and freeze-dried) containing water for 8 hours soaking step and using a strainer 2 hours to drain the water,

③ After immersion of the rice and gourd with sequential conditions and options commonly used in the manufacture of general Takju after the water draining step,
Based on 2kg of rice, steamed rice 400g, koji 5g, turmeric yeast culture solution (100g of water, 1.5g of turmeric powder and 7g of powdered yeast, incubated for 24 hours at a relative humidity of 50% and a culture temperature of 26-28 ℃ for 24 hours) 0.1-5%, 600mL of water to maintain a 27 ± 1 ℃ for 24 hours in one stage immersion step,

④ Steamed rice 1600g, yeast 40g, turmeric treatment powder in two stages of immersion (wash the fresh sulphide in tap water three times, remove the shell and cut it into small pieces with a knife. Treated slice (horizontal (3㎝) Ⅹvertical (3㎝)) ) Mix deep seawater with native honey (100: 1 = W / W) and add turmeric (boiled content) to boiled water, soak it in a 40 ℃ thermostat for 5 hours, and store it at 4 ℃ for 20 hours. Freeze-dried, pulverized (100 mesh) to be used as turmeric powder) 0.1-5% compared to the raw material, 2400mL of water is maintained at 23 ± 1 ℃ for 8 days fermentation treatment,

⑤ In case of Takju after fermentation, it is a step of producing products after proceeding by selecting the preparation and seasoning process that is normally performed in the conventional Takju manufacturing process,

⑥ In the case of yakju after fermentation, the product is produced through the conventional process of manufacturing the medicine, followed by the process of pasteurization, seasoning, filtration, bottling, and second pasteurization (65 ℃ / 10 minutes) at 65 ℃ for 10 minutes. to be.

Hereinafter, the present invention will be described in detail with reference to the following Examples.

<Example>

1. Materials and Methods

① Rice, Glutinous Rice, Brown Rice Vinegar-It was purchased from 2007 Junggu Market in Buk-gu, Daegu.

② Nuruk and Yeast-Bio Nuruk (Korea Enzyme Co., Ltd.) was used in 2007 as a fermentation agent using 50% wheat flour and 50% wheat flour.

③ To prepare the gourd rice after heating the steamer in advance, put the wood and put the glutinous rice and cover it with the mineral wood again, cover the lid and steamed after heating and used for 30 minutes.

④ Peach Immature and Extract

Prunus Persica L. Bastch ) A 'famous' cultivar, which occurs 20 days after full bloom (from 2006) in the Qingdao region of Gyeongbuk, using fresh and immature fruits with an average individual weight of 12 ± 5g and a diameter of 5.1 ± 0.6cm. After cutting, the mixture was extracted in 50% ethanol for 24 hours, lyophilized and used in powder form.

⑤ Water Daelim bottled water, Gachang-myeon, Daegu Dalseong-gun was used as drinking water.

⑥ Curling and Curling

Turmeric was purchased and used commercially.

Ⓐ The turmeric yeast treatment culture solution (treatment treatment ①) is incubated for 24 hours at 100 ml of sterilized water at 1.5 g of turmeric powder and 7 g of powdered yeast at a relative humidity of 50% or higher and a culture temperature of 26-28 ° C., and then used as a yeast culture medium. At this time, incubation for 10 minutes with an ultrasonic apparatus every 6 hours for high quality of yeast culture and turmeric culture. The ultrasonic treatment equipment used (Decon, USA 28㎑) was 12 cm (width) x 30 cm (length) x 14 cm (height).

Ⓑ Turmeric treatment powder (turmeric treatment ②) is washed three times with fresh turmeric in tap water, remove the shell and cut into small pieces with a knife. The treated slices (3 cm wide and 3 cm long) were mixed with deep sea water and native honey (100: 1 = W / W) and poured into boiling water with turmeric (salt content) and soaked in a 40 ° C thermostat for 5 hours. After storing for 20 hours at 4 ° C it was repeated two times, all freeze-dried, pulverized (100 mesh) was used as turmeric powder.

⑦ Raw material treatment and manufacturing method of medicine and takju (It was prepared in the same way as the above-mentioned manufacturing method and fermentation conditions, and prepared by subtracting ingredients or adding materials as described in the table below)

 process  Way  A-1  General manufacturing (without turmeric)  A-2  Ingredients washing (brown rice vinegar, peach unripe) + general manufacturing (no turmeric)  A-3  Material washing (Brown brown vinegar, Peach unripe fruit) + Curing treatment- ① + Curing treatment -② 0.1% added  A-4  Material washing (Brown brown vinegar, Peach unripe fruit) + Curing treatment- ① + Curing treatment -② 1% added  A-5  Material washing (Brown brown vinegar, Peach unripe fruit) + Curing treatment- ① + Curing treatment -② 5% added

(8) The manufacturing method was made into the above-mentioned manufacturing method. In other words, in contrast to the traditional steamed fermentation process (when the raw material of glutinous rice (or rice) is made with no steaming method, the traditional wine making method is used to increase the raw materials (steamed rice), main soaked rice, 1-stage immersion, 2-stage Immersion (injection), post-takju go through the defrosting process, and medicinal liquor go through the sterilization process) to the conventional liquor manufacturing method, fermentation temperature is 27 ± 1 for 24 hours after the first stage injection of Yakju 9 days after the second injection was 23 ± 1 ℃, and the fermentation period was 10 days. On the other hand, Takju was a conventional liquor manufacturing method, the fermentation temperature was 27 ± 1 ℃ for 24 hours after the first injection, the fermentation period was 5 days after the second injection, the temperature was 23 ± 1 ℃.

⑨ Alcohol concentration was carried out by specific gravity measurement method.

The pH meter used an Orion (model 410A, USA) meter.

The color difference meter measured L (lightness), a (hue), and b (chroma) values using a Color Techno System (JS555, Japan).

⑫ Sensory tests were conducted by 10 well trained panelists to determine taste (sour, bitter, sweet, refreshing, comprehensive) and odor (sour, alcohol, group, overall). Very weak: 1 point, weak: 2 points, normal: 3 points, strong: 4 points, very strong: 5 points).

2. Results and Summary

[Table 2. Drugs by Turmeric Addition, Alcohol Content, pH and Color of Takju]

<Result>

① Alcohol content was 13.0% in A-1, A-2, and A-3 treatments, and 13.5% in A-4 and A-5 treatments.

On the other hand, in the case of Takju, A-1, A-2, and A-3 treatments were 6.0%, and A-4 and A-5 treatments were 6%.

② The pH ranged from 4.16 to 4.38 in Yakju and 4.22 to 4.51 in Takju.

③ There was no significant difference between the treatments of Yakju and Takju, but L, a and b values were lower in Takju and Yakju A-1 than in the other treatments.

[Table 3. Sensory test of medicines, Takju by adding turmeric]

(a) taste

<Result>

① Sour taste and refreshing feeling-In AY and Takju, the values of A-4 treatments were lower than those of other treatments.

② bitter taste, sweet taste-Yakju and Takju did not show a big difference in all treatment.

③ Comprehensive Taste-In AY and Takju, the value of A-4 treatment was higher than other treatment.

(b) odor

Results and Discussion

① Sour and group odors-The values of A-4 and A-5 were lower than those of other treatments in Yakju and Takju.

② Alcoholol Odor-A-5 in Takju and Takju showed higher value than other treatments.

③ Comprehensive Odor-In case of Yakju, A-5 treatment group and Takju A-4 treatment group showed higher values than other treatments.

1 is a preferred pre-treatment manufacturing process diagram of the additive in the liquor preparation of the present invention

Figure 2 is a manufacturing process showing an embodiment of the present invention

Claims (1)

After washing the glutinous rice with water containing brown rice vinegar, the glutinous rice is immersed in water containing peach unripe fruit extract for 8 hours; After subtracting the water after the immersion step, including steamed rice 400g, koji 5g on the basis of 2kg of glutinous rice, which is a process of manufacturing traditional liquor jejumi, immersed in jumo, 100% water 1.5g and powdered yeast 7g relative humidity 50%, Containing the turmeric yeast culture medium cultured for 24 hours at 26 ~ 28 ℃ culture temperature 0.1 to 5% of the total weight, 600 ml of water mixed to maintain a single stage of 27 ± 1 ℃ for 24 hours; After the first stage of soaking step, steamed rice 1600g, koji 40g and native honey were mixed, slice the turmeric in the boiled water, put it in a 40 ℃ thermostat, soak for 5 hours, repeat the storage process at 4 ℃ for 20 hours twice, freeze-dried and crushed. Containing turmeric treatment powder constituted 0.1 to 5% relative to the total weight, two-stage immersion step of maintaining the fermentation treatment at 23 ± 1 ℃ for 8 days after mixing 2400m water; Method of producing traditional liquor using turmeric comprising the step of manufacturing traditional liquor after the two-stage immersion step through the manufacturing or sterilization process of the manufacturing process of Takju and Yakju

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