KR101034285B1 - Takju containing sap and preparing method thereof - Google Patents

Abstract

The present invention relates to Takju comprising a sap and a method of manufacturing the same, and more specifically, in the manufacturing method of Takju increase of the raw material and sake manufacturing step; and the manufacturing step of casting water containing sap; and said sake Immersing in the casting water and fermenting; It relates to a method for producing Takju comprising sap, including the step of preparing the fermentation and Takju prepared by the method.

Takju containing sap prepared through the present invention not only has a fresh aroma from the sap, but also has a high degree of preference, sugar and alcohol compared to conventional commercial Takju, so no additional addition process is required for commercialization and is useful for sap. It is characterized by maintaining the activity by ingredients, it is easier to maintain acidity and temperature retention during fermentation compared to Takju prepared by the conventional method, as well as to improve the osteoporosis effect of sap, elimination of hangovers, removal of internal organs, gastrointestinal diseases It is also effective as a functional liquor having the effects of preventing kidney disease and diuretic effect.

Sap, makgeolli, sugar

Description

Takju containing sap and preparation method thereof

The present invention relates to Takju comprising a sap and a method of manufacturing the same, and more specifically, in the manufacturing method of Takju increase of the raw material and sake manufacturing step; and the manufacturing step of casting water containing sap; and said sake Immersing in the casting water and fermenting; It relates to a method for producing Takju comprising sap, including the step of preparing the fermentation and Takju prepared by the method.

A sap is a generic term for liquids present in trees. These sap contains sugars such as sucrose, glucose, and fructose, glycosides, amino acids, organic acids, minerals such as Ca, Mg, K, Na, and vitamins. In addition to having sufficient nutritional value as a health drink, it is evaluated to be effective in osteoporosis, diuresis, constipation, gastrointestinal disease, gout, rheumatism, arthritis, swelling, swelling, eczema, scurvy, neuralgia, and postpartum pain.

The sap, a natural filtered purified water sucked from the ground by the tree, has the essential nutrients for the tree to grow leaves and flowers, and the sap, which is selectively absorbed by the root cells to maintain the life of the tissue, is a mineral with a composition different from that of the groundwater. It is full of water. In addition, the sap is known to be the most ideal water for the human body because it looks similar to the biological water constituting the human body, and is known to have various effects in folklore.

Representative examples of sap currently used for drinking are maples such as maple and cypress, as well as birch trees such as birch, birch, birch, cypress, and hawthorn, as well as other wood, bamboo, and sputum And sap such as these. In particular, the sap of the gorilla tree, which is derived from the water that is good for bones and has the nickname Goolisu, is the most widely used species compared to other sap. Gororap sap is known to contain more minerals than other sap, among which cations include calcium, potassium and magnesium ions that are beneficial to the human body and chlorine and sulfate ions as anions. In addition, since the anions are present in a small amount, it is known to be harmless to the human body by meeting the drinking water quality standards.

The sap has a long history of drinking not only in Korea but also in the Soviet Union, China, and Japan, and has not only been fully certified as a safety food, but also contains sugars and minerals, and has sufficient nutritional value as a natural and healthy drink. By doing so, it is possible to effectively manage the increase in acidity that may occur during fermentation of Takju.

Takju (濁酒) is also known as nongju (農 酒), jaeju (滓 酒), hoeju (灰 酒), is generally called the name of makgeok. A traditional liquor that has been brewed in Korea since ancient times, it refers to a liquor that is as white and turbid as alcohol, and has a low alcohol content of 6-7 degrees. The glutinous rice is made from non-glutinous rice and the yeast is added as a fermenting agent. Brewed by

It was possible to manufacture liquor with various tastes and flavors due to differences in raw materials and in particular the types and microorganisms of fermented yeast, but after 1910, uniform brewery production was popular according to Japanese liquor manufacturing policy. Since years, flour has been used instead of rice as a government food policy. Takju according to the laws of the State Tax Act is a mixture of cereals or other starches, or starch liquor soup and water, which is fermented without filtration, or with the ingredients prescribed by Presidential Decree in the fermentation process. It is prescribed.

Conventional patents related to Takju are registered with a variety of patents, such as the manufacturing method of Takju, the manufacturing method of Takju, and the method of brewing with the addition of medicinal herbs such as thorn oakpipi and trichophyte vinegar. Liquor manufacturing method (Patent No. 2003-0030210), Liquor manufacturing method using white lotus water (Patent No. 2003-0083856), Takju manufacturing method using vitamin tree water (Patent No. 10-2007-0063970), Clarification A manufacturing method of one ocher rice wine and its makgeolli (published patent 10-2006-0126411), a method of manufacturing makgeolli containing herbal medicine ingredients using deep sea water (registered patent 10-0702901), a method of manufacturing makgeolli using deep sea water Patent 10-0673327), there is a method for manufacturing the sake using deep sea water (registered patent 10-0702897) and the like, the prior art in the manufacturing method using the sap as casting water as in the present invention The invention is different from the related technical configurations.

An object of the present invention is to provide a high-performance functional Takju containing a high sugar concentration and various minerals compared to the conventional Takju and palatability, and also to provide an efficient manufacturing method thereof.

To solve the above problems,

The present invention provides a manufacturing method of Takju, the step of producing a raw material and steaming powder; and a manufacturing step of the casting water comprising sap; and immersing the fermentation in the casting water and fermentation; And a preparation step of the fermentation. It provides a method of preparing Takju comprising sap, and Takju prepared by the method.

Takju containing sap prepared through the present invention not only has a fresh aroma from the sap, but also has a high degree of preference, sugar and alcohol compared to conventional commercial Takju, so no additional addition process is required for commercialization and is useful for sap. It is characterized by maintaining the activity by the component.

In addition, Takju containing sap prepared through the present invention is easier than acidity management and temperature maintenance during fermentation compared to Takju prepared by the conventional method, as well as osteoporosis improvement effect of the sap, hangover removal, removal of waste from internal organs, It also has the effect as a functional liquor with the efficacy of gastrointestinal and kidney disease prevention and diuretic effect.

The present invention provides a manufacturing method of Takju, the step of producing a raw material and steaming powder; and a manufacturing step of the casting water comprising sap; and immersing the fermentation in the casting water and fermentation; It provides a method for producing Takju comprising sap comprising; and the step of producing the fermentation.

In the present invention, the sap may include 5 to 15% by weight compared to 100% by weight of the total casting water, and the sap is grocer sap, Umbrella croquette sap, Manju rot sap, narrow maple sap, maple sap, birch sap It can be any one selected from the group consisting of, birch sap, birch sap, giant sap, sapwood sap, royal sap, cotton sap, sapwood sap, stalk sap, sputum sap and dogwood sap.

In the present invention, the casting water 100% by weight of any one or more functional ingredients selected from the group consisting of a herb, cheongung, Angelica, Astragalus, white paper, dermis, cinnamon, motherwort, mugwort, cabbage, gardenia, woody skin and goji 3 to 5% by weight can be added more.

In addition, in the present invention, the Takju containing the sap may be 18 to 25% alcohol, 7 to 12 Brix and pH 4.1 to 4.5.

The present invention provides a takju comprising sap prepared by any one of the above methods.

Hereinafter, the manufacturing method of Takju containing the sap of this invention is demonstrated concretely.

[Step 1: Preparation of Increased Raw Material and Soup of Raw Material]

After a certain amount of steamed rice is cooled to room temperature until the temperature of the rice is 30 ~ 36 ℃, and the Baekkukyun mixed even with the rice and fermented in a constant temperature and humidity of 32-38 ℃, humidity 65-75%.

After 21-27 hours, transfer the fermented rice into a grain box, stir every 1-3 hours, and keep it for 32 to 39 hours in a constant temperature and humidity chamber at 32-38 ℃ and 65-75% humidity.

As the raw material of the rice, glutinous rice or non-glutinous rice may be used.

[Step 2: Production of Casting Water Containing Sap]

The sap of croquette sap, Umbrella croquette sap, Manjuro sap sap, narrow maple sap, maple sap, birch sap, birch sap, birch sap, giant sap, sapwood sap, king sap, cotton sap, blind porridge It may be any one selected from the group consisting of sap, sapwood sap, sputum sap and dogwood sap, and sap includes 5 to 15% by weight relative to 100% by weight of total casting water. Excessive content of the sap may affect the microorganism causing fermentation of takju, and may cause economic problems, the above content is preferred. More preferably to include 10% by weight relative to 100% by weight of the total casting water. Their content affects the alcohol concentration, sugar content and pH of the pesticide Takju in the following test examples.

Three to five weights of one or more functional ingredients selected from the group consisting of Herb, Cheongung, Angelica, Astragalus, White Paper, Dermis, Cinnamon, Motherwort, Wormwood, Doin, Gardenia, Bark and Goji % May be further added, and more preferably 4% by weight may be added to 100% by weight of the total casting water. In this way, the content ratio of the functional ingredient is intended to prevent the functional ingredient from becoming a main raw material and changing the entire fermentation process of Takju or degrading the function of the sap which is the original core component of the invention.

In addition, the functional ingredients can be used to extract each functional ingredient with hot water to obtain a hot water extract, more preferably each functional ingredient is added to the purified water of 3 to 10 times the weight of the functional ingredient and the content of purified water is the first purified water Hot water extract can be obtained by extracting at 90 ~ 100 ℃ until 30 ~ 50% of.

The effects of these functional ingredients are well-known facts, and a review of their efficacy and the like is omitted.

Purified water is used as casting water, except for the sap and functional components.

[3rd step: immersion]

When the bacteria infiltrate at least 1/2 of the first step, the water is immersed in a predetermined amount in the casting water prepared through the second step, and fermented in a constant temperature and humidity condition.

At this time, the product temperature is preferably maintained at 28 ~ 30 ℃, it is possible to further immerse the rice paddy by checking the fermentation state after the first immersion to increase the brewing amount or alcohol.

[4th Step: Defrosting]

After 2 to 3 days after the immersion in the third step, the immersion material is aged, and the fermentation product can be obtained through a defrosting step of filtration and heat treatment.

Alcohol content of the aged Takju was measured to determine the amount of water to be diluted according to the degree, and the final Takju was obtained by filtering the aged Takju added with water through a sieve of about 20 items.

Fermentation by the remaining yeast proceeds even after the preparation, at which time the fermentation is preferably carried out at a relatively low temperature. This is because the produced CO ₂ can be dissolved in alcohol to give a refreshing feeling.

Hereinafter, the present invention will be described in detail through Examples and Test Examples Takju including sap. However, these Examples and Test Examples are intended to describe the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1> Preparation of Takju using groin sap

Takju was prepared by using the grouse sap collected from Intae-gun Bangtaesan for the preparation of takju containing groin sap.

After steaming 20kg of rice, the temperature of the rice was cooled to 33 ℃, and then 10g / 10kg of Baekukgi was mixed with the rice, covered with wet burlap, and fermented in a constant temperature and humidity chamber at 35 ° C and 70% humidity. After 24 hours, the rice was put in a grain box to make it well ventilated, and then covered with burlap, and mixed every two hours to prepare 36 minutes in a thermo-hygrostat.

The prepared rice cake was immersed in 10% by weight of groin sap at 100% by weight of the total casting water at 35 ° C. at a rate of 10 kg / 12 L and maintained in a constant temperature and humidity chamber for 24 hours.

The alcohol content, sugar content and pH of the immersion material were measured and filtered to obtain Takju by 20 sieves.

Takju obtained through the process was stored in a constant temperature and humidity of 12 ℃ and then fermented.

<Example 2-16> Preparation of Takju using different kinds of sap

In order to manufacture Takju using different types of sap, other types of sap (Umbrella gobap sap, Mango rot sap, narrow maple sap, maple sap, birch sap, birch sap, birch sap, geojesu Tree sap, hawthorn sap, royal sap, cotton sap, blind bamboo sap, stalk tree sap, sputum sap or dogwood sap) (see Table 1 below). Except for sap, Takju including other kinds of sap was prepared in the same manner as in Example 1.

<Table 1> sap for sap takju

division Used sap Example 2 Umbrella Chain Sap Example 3 Manju Roche Sap Example 4 Narrow Maple Sap Example 5 Maple Sap Example 6 Birch sap Example 7 Birch Sap Example 8 Birch Sap Example 9 Green Tree Sap Example 10 Blackwood Sap Example 11 Royal sap Example 12 Cotton sap Example 13 Blind bamboo sap Example 14 Stalk Example 15 Sputum sap Example 16 Dogwood sap

<Example 17-29> Preparation of Takju using sap added further functional ingredients

Preparation of Takju in the same manner as in Example 1, but when immersed in the total casting water containing the sulphap sap, functional ingredients (one herb, cheongung, donkey, Astragalus, white paper, dermis, cinnamon, motherwort, mugwort, doin , Gardenia, bark or goji) 4% by weight to 100% by weight of the total casting water was added (see Table 2 below). The functional ingredients were added to purified water five times the weight of the functional ingredient and extracted at 95 ° C. until the content of purified water was 40% of the first purified water to obtain a hot water extract.

<Table 2> Functional Ingredients for Sap Takju Production

division Functional ingredient used Example 17 One second Example 18 Cheongung Example 19 Donkey Example 20 Hwanggi Example 21 blank Example 22 dermis Example 23 cinnamon Example 24 motherwort Example 25 Mugwort Example 26 Doin Example 27 Gardenia Example 28 Neck skin Example 29 Wolfberry

In addition to the above-described examples 1-29, the addition of the functional ingredient to the casting water is considered to be appropriately performed by those skilled in the art. Therefore, the descriptions of the specific embodiments will be omitted.

<Comparative Example> General Takju Production

In order to compare the Takju containing sap through the method of the present invention with the general Takju, using the same method as in Example 1-29 to prepare a general Takju, boiled and cooled instead of sap was used without adding functional ingredients Takju was prepared.

Test Example 1 Comparison of Alcohol, Sugar, and pH of Takju Prepared by the Method According to Examples 1-29 and Comparative Examples

The alcohol content, sugar content, and pH of the Takju using the sap prepared in Example 1-29 and the general Takju prepared in the comparative example were measured, and the results are shown in Table 3 below.

The alcohol content was measured using an alcohol meter with a supernatant of Takju prepared without the addition of thick water (%: w / w), and the sugar content was measured using a sugar meter with a supernatant of Takju (unit: Brix). ), pH was measured using a pH meter taking the supernatant of Takju.

Table 3 Characteristics of the prepared Takju

division Alcohol Sugar content pH division Alcohol Sugar content pH Example 1 20.2 8 4.2 Example 16 23.0 11.8 4.4 Example 2 23.1 10.5 4.3 Example 17 21.1 12.0 4.0 Example 3 19.7 7.5 4.1 Example 18 22.3 12.4 4.1 Example 4 20.8 9.2 4.5 Example 19 20.4 12.2 4.1 Example 5 22.0 10.0 4.2 Example 20 20.6 11.4 4.3 Example 6 21.3 10.8 4.5 Example 21 22.6 13.6 4.2 Example 7 22.6 8.2 4.3 Example 22 19.9 13.3 4.3 Example 8 22.0 8.9 4.1 Example 23 21.0 12.5 4.0 Example 9 19.5 7.7 4.4 Example 24 21.7 12.8 4.4 Example 10 19.0 10.5 4.3 Example 25 22.1 14.0 4.6 Example 11 20.8 9.8 4.5 Example 26 23.5 13.2 4.5 Example 12 19.9 10.0 4.1 Example 27 19.8 13.5 4.1 Example 13 21.3 9.2 4.1 Example 28 20.5 12.8 4.2 Example 14 21.9 7.6 4.3 Example 29 23.5 12.3 4.1 Example 15 22.5 10.8 4.2 Comparative example 14.6 4.0 4.0

As shown in Table 3 above, it was found that Takju prepared using sap in Examples 1-29 showed higher alcohol count compared to general Takju of Comparative Example.

In the result of measuring the sugar content, as in the alcohol content measurement, Takju prepared in Example 1-29 showed a higher sugar content than the general Takju of the comparative example.

The pH measurement result did not show a big difference in Examples 1-29 and Comparative Examples.

In addition, it can be seen that the addition of the functional ingredients can produce a higher sugar content Takju.

Test Example 2 Sensory test on Takju prepared by the method according to Examples 1-29 and Comparative Examples

Takju using sap prepared in Example 1-29 and general taste prepared in Comparative Example were subjected to a sensory test to determine the degree of preference as a product.

The sensory evaluation staff conducted a sensory test on 15 men and women in their 20s and 30s (30 persons in total) and established a stable judgment criteria for characteristics, tastes, and tastes. Takju was taken out of the refrigerator 10 minutes before the sensory test, thoroughly stirred, and then placed in a 20 ml white paper cup and tasted while stirring with a disposable spoon for homogeneity of the sample.

The sensory evaluation items were evaluated based on a total of five points out of five points (color, aroma, taste, refreshment, and overall preference) (average of 30 scores, rounded to two decimal places).

Table 4 below shows the average of 30 sensory test results.

<Table 4> Sensory Evaluation of Manufactured Sap Takju

division color incense flavor Refreshing feeling Symbol division color incense flavor Refreshing feeling Symbol Example 1 6.4 7.6 6.8 7.0 7.8 Example 16 6.3 7.1 6.8 7.0 7.2 Example 2 6.2 7.1 6.8 6.1 6.4 Example 17 6.5 7.5 7.0 7.2 6.8 Example 3 5.8 7.0 6.5 6.6 6.4 Example 18 6.4 7.6 7.0 7.1 7.7 Example 4 6.0 7.5 6.4 6.3 6.2 Example 19 6.2 7.4 7.0 6.8 7.6 Example 5 6.2 7.3 6.6 7.1 6.5 Example 20 6.0 7.3 7.3 6.7 7.3 Example 6 5.7 6.9 6.6 6.2 6.5 Example 21 6.1 7.6 6.5 6.6 6.9 Example 7 6.4 6.9 6.5 6.9 6.9 Example 22 6.4 7.7 6.8 7.2 8.0 Example 8 6.0 7.5 6.0 6.3 7.0 Example 23 6.2 6.9 7.2 7.2 7.5 Example 9 6.2 7.0 6.0 7.0 6.4 Example 24 6.0 7.0 7.4 7.2 7.8 Example 10 5.7 7.1 6.3 7.0 6.7 Example 25 5.8 7.2 6.9 7.4 7.1 Example 11 5.9 6.6 6.0 6.8 6.9 Example 26 6.2 7.2 6.8 7.5 7.2 Example 12 6.2 6.5 6.2 6.4 6.6 Example 27 6.4 7.4 6.8 6.9 7.7 Example 13 6.3 6.8 6.2 6.6 6.3 Example 28 6.1 7.5 7.0 7.3 6.9 Example 14 5.9 6.8 6.7 6.9 6.5 Example 29 6.0 7.3 7.1 7.5 7.8 Example 15 5.8 7.2 6.3 5.9 6.9 Comparative example 6.4 6.5 5.8 5.3 6.0

The results of Table 4 showed that the Takju using the sap prepared in Example 1-29 received a higher evaluation score than the general Takju in all sensory evaluation items. As the results show, the benefits of Takju prepared using sap were found to be refreshing and tasteful, which means that the sap with the fresh flavor of sap, high sugar content improves fermentation efficiency and CO ₂ was dissolved in alcohol through post fermentation. Because

Also, when the functional ingredients were included, the sensory test result was better, which was the result of the intrinsic taste and aroma of the functional ingredients. The addition of these functional ingredients was expected to enable the manufacture of healthy Takju, as well as the taste and aroma of Takju, to meet the needs of consumers.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

The present invention can be used not only to diversify the use of sap, but also contribute to the increase of imports of sap Takju farmers, by using the sap to drink only the raw water itself so far, in the production of traditional liquor Takju Ultimately, it is expected to contribute to the national industrial development.

Claims (6)

In the manufacturing method of takju, 1) Steam the rice with glutinous or non-glutinous rice and cool it at room temperature until the temperature of the rice is 30-36 ℃. After mixing Baekkukyun with the rice, the thermo-hygrostat of 32-38 ℃ and humidity of 65-75% After fermentation at 21-27 hours at step, transfer the fermented rice to a grain box and stir every 1 to 3 hours while maintaining 33-39 hours in a constant temperature and humidity chamber at 32-38 ° C and 65-75% humidity ; 2) croquette sap, umbrella croquette sap, mango croque sap, narrow maple sap, maple sap, birch sap, birch sap, birch sap, giant sap, mandarin sap, bovine sap, cotton sap, blind porridge 5-15% by weight of any one or more sap selected from the group consisting of sap, sapwood sap, sap sap and dogwood sap relative to 100% by weight of casting water; At least one functional ingredient selected from the group consisting of a herb extract and bark extract is 3 to 5% by weight relative to 100% by weight of the total casting water; including, but not limited to each herb extract and 3 to 10 times the weight of the bark skin Of the casting water containing the extract of aquatic extract, and the extract of aquatic extract, obtained at 90-100 ° C until the content of purified water added with vinegar and bark skin to purified water is 30-50% of the original purified water. Manufacturing step; 3) dipping the soot obtained in step 1) in the casting water obtained in step 2) and fermenting at 28 to 30 ° C. to obtain fermented product; And 4) manufacturing method of the fermentation of the fermentation; including the sake of 18 to 25% alcohol, 7 to 12 Brix and pH 4.1 to 4.5 of Takju including a sap comprising the sap. delete delete delete delete delete