KR101039882B1 - A manufacturing method of rice wine used ramie and ramie rice wine - Google Patents

Abstract

PURPOSE: A method for manufacturing Makkoli using ramie is provided to improve flavor of Makkoli and to prevent cancer, aging, and osteoporosis. CONSTITUTION: A method for manufacturing Makkoli using ramie comprises: a step of mixing wheat flour and ramie flour, steaminig, and cooling to make Jiebab(cooked rice for brewing); a step of mixing 20 kg of Jiebab and 50g of seed malt and wrapping with a cloth and fermenting at 34-36 degrees Celsius; a step of grinding the mixture and fermenting to make bred yeast; a step of mixing 2kg of bred yeast, 50g of yeast, 15 mL of lactic acid, and 2.8L of water and fermenting to obtain a crude liquor; a step of adding bred yeast and water to the crude liquor and fermenting for 24-48 hours; a step of mixing Jiebab, steamed rice, licorice liquid, and water and stirring; a step of fermenting the mixture for 100-140 hours to make rice-wine mash; and a step of adding water to the rice-wine mash.

Description

Makgeolli manufacturing method using ramie and ramie rice wine by the same {A manufacturing method of rice wine used ramie and ramie rice wine}

The present invention relates to a method for manufacturing makgeolli using moshi and moshi makgeolli by the same, and more specifically, by adding moshi powder when preparing makgeolli, it is possible to add nutrition and efficacy of moshi to makgeolli, as well as makgeolli. It relates to a method for producing makgeolli using ramie, and the ramie makgeolli thereby.

Makgeolli, also known as Takju, Nongju, Jaju, and Hoeju, is the oldest sake in Korea. The color is white and turbid, and most alcohols are 6-7 degrees. It is alcohol.

Makgeolli as described above, steamed glutinous rice, non-glutinous rice, barley, wheat flour, etc., and then dried the moisture (this is called 'jiebab'), mixed with leaven and water and fermented at a constant temperature It has been produced by squeezing out as it is without.

Makgeolli prepared by the method as described above is rich in dietary fiber, compared to the general distilled liquor, the bowel movements to prevent constipation, as well as to prevent cardiovascular diseases.

In addition, lactic acid bacteria are rich in the amount of lactic acid bacteria per liter of 1.5 liters of Makgeolli to destroy harmful bacteria causing inflammation or cancer in the intestine, and enhance immunity.

In addition, it is rich in vitamin B group has the effect of relieving fatigue, regenerating skin, and improve vision.

Despite the various and beneficial effects as described above, due to the unique taste of the taste was not much demand, but recently, due to the influence of well-being culture that is important to health has abundant nutrition and a variety of efficacy little by little Demand is increasing.

Accordingly, various kinds of makgeolli have been developed that further enhance the flavor and nutrition by reducing the stiffness and further highlighting the neat taste, or by adding various additional ingredients. Typically, there are plum makgeolli, bokbunja makgeolli, and turmeric makgeolli.

Meanwhile, ramie is generally known as a material of low abrasion, but young sprouts of ramie leaves are eaten with herbs, and matured ramie leaves are dried, and then powdered out to eat rice cakes or kalguksu, or a variety of seasonings.

More specifically, the ramie contains half of the weight of sugar in the dietary fiber, contains a large amount of rutin to strengthen blood vessels, and contains a variety of flavonoids, including beta carotene, vitamins, folic acid, potassium, calcium, and iron. It is.

However, despite having various nutrients and efficacy as described above, due to the strong recognition that ramie is a low abrasion material, there is a problem that it is not easy to use a variety of food.

The present invention is to solve the problems as described above, in response to the increasing demand and development trend of makgeolli, by adding a variety of ramie as described above to the process of manufacturing makgeolli, the nutrition and efficacy of ramie through the rice wine It is the first object of the present invention to be able to provide.

The second object of the present invention is to enable the intestinal movement to be active by combining the fiber-rich ramie and lactic acid bacteria-rich rice wine, and to further promote health with various nutrients contained in ramie.

In addition, the third of the present invention in order to increase the utilization of ramie, and to significantly increase the income of the ramie farmers by making it possible to use a variety of ramie, which is generally recognized only as a material of summer clothes as a food material There is a purpose.

In order to achieve the above object, the present invention is to propose a solution as follows.

In the method of manufacturing makgeolli,

Steamed by adding ramie powder to flour, and cooling it to form jiebab (S-1);

After the first step (S-1), the second step (S-2) to form the entry by fermentation by adding the end to the jiebap;

After the second step (S-2), the third step (S-3) to form a base liquor by adding yeast, lactic acid, water to the entry into the fermentation;

After the third step (S-3), after adding the entry and water to the base of the stirring and stirring, four steps of fermentation for 24 to 48 hours (S-4);

After the fourth step (S-4), the jiebab, steamed rice, licorice liquor, water made by mixing flour and ramie powder as in step 1 (S-1) were added and stirred, followed by fermentation for 100 to 140 hours. Step 5 to form a sour (S-5);

After step 5 (S-5), step 6 to form a rice wine by adding water to the sake (S-6);

Characterized in that comprises a.

again,

In the method of manufacturing makgeolli,

After steaming the flour, and cooling to form a jiebab 1a step (S-1a);

After the step 1a (S-1a), step 2a (S-2a) to form the entry by fermentation by adding the end to the jiebap;

After step 2a (S-2a), step 3a (S-3a) to form a base liquor by adding yeast, lactic acid, water to the entry into the fermentation;

After the step 3a (S-3a), after adding the entry and water to the base of the stirring and stirring, step 4a (S-4a) to ferment for 24 to 48 hours;

After the step 4a (S-4a), as shown in step 1a (S-1a), and then added to zei rice, steamed rice, ramie powder, licorice solution, water made of flour and stirred, fermented for 100 to 140 hours Step 5a to form (S-5a);

After step 5a (S-5a), step 6a (S-6a) to form a rice wine by adding water to sake;

Characterized in that made.

The ramie powder is characterized in that it is added in a weight ratio of 1.5 to 2 grams per kilogram of flour used to form Jiebab.

Jiebab and steamed rice which is added in the step 5 (S-5) and step 5a (S-5a) is characterized in that it is formulated in a weight ratio of 7: 1.

Licorice solution added in the step 5 (S-5) and step 5a (S-5a) is characterized in that the addition of 0.2 liters per kilogram of steamed rice is added together.

It is characterized by the ramie rice wine is manufactured by the method of manufacturing rice wine using the above.

The present invention suggesting the above solution can expect the following effects.

First, by adding moshi to makgeolli, which is mainly used by adults and elderly people, it strengthens the blood vessels of adults and the elderly and prevents aging through rutin, flavonoids, beta-carotene, vitamins, potassium, and calcium contained in large amounts of moshi. In addition, the effect of preventing osteoporosis can be expected.

Second, the combination of ramie, which contains a large amount of dietary fiber, equivalent to 50% by weight of sugar, and makgeolli, which contains 70 billion to 80 billion lactobacilli per 1.5 liters. By removing them cleanly, an effect that can reliably prevent various cancers and diseases caused by the bacteria can be expected.

Third, it is widely known that ramie, which is widely known as a raw material of ramie clothes, can be used as a nutrient-rich food, and it can be expected to greatly increase the income of ramie farmers by inducing various applications of ramie.

1 is a process for manufacturing makgeolli using ramie according to the present invention 1
2 is a rice wine manufacturing process using a ramie according to the present invention 2

It will be described in more detail in conjunction with the accompanying drawings, a means for achieving the above object.

1 is a process for producing makgeolli using ramie according to the present invention, FIG. 2 is a process for producing makgeolli using ramie according to the present invention.

Example 1

As shown in Figure 1,

In the method of manufacturing makgeolli,

Adding steamed rice flour to flour and steaming, followed by cooling to form Jiebab (S-1);

After the first step (S-1), the second step (S-2) to form the entry by fermentation by adding the end to the jiebap;

After the second step (S-2), the third step (S-3) to form a base liquor by adding yeast, lactic acid, water to the entry into the fermentation;

After the third step (S-3), after adding the entry and water to the base of the stirring and stirring, four steps of fermentation for 24 to 48 hours (S-4);

After the fourth step (S-4), the jiebab, steamed rice, licorice liquor, water made by mixing flour and ramie powder as in step 1 (S-1) were added and stirred, followed by fermentation for 100 to 140 hours. Step 5 to form a sour (S-5);

After the fifth step (S-5), the sixth step of forming the rice wine by adding water to sake; (S-6)

Characterized in that made.

The first step (S-1) is a step of forming a zeebap as flour, and the ramie powder added to the flour is powdered by drying the ramie leaves, the ramie powder at a weight ratio of 1.5 to 2 grams per kilogram of flour. It is preferable to add.

Meanwhile, instead of the flour, one of glutinous rice flour, non-glutinous rice flour and barley flour may be selected, or two or more may be blended.

The second step (S-2) is a step of forming an entry, wherein the entry is formed by adding a fermentation to Jiebab and fermenting. Looking at the process of forming the entry in more detail,

A. 20 kg of jiebab is mixed with 50 grams, and then wrapped in a furoshiki and fermented at a temperature of 34 to 36 degrees Celsius,

B. After the bossam step, inverting the mixture at regular time intervals for uniform breeding of yeast mold while fermenting the mixture of jiebap and final soup wrapped in the furoshiki at the same temperature;

C. after the flipping step, the granulation step of spreading the mixture evenly to ferment at the temperature;

D. After the granulation step, the grinding step of fermenting while grinding the lump mixture finely;

.

The third step (S-3) is a step of forming a base liquor by adding water to the entry completed in the second step (S-2), the base liquor is 50 kilograms of yeast, 15 milliliters of lactic acid, water 2.8 Formulated in the ratio of liters, approximately 4.6 liters of base liquor can be prepared through the above composition ratio.

The fourth step (S-4) is added to the base liquor prepared in the third step (S-3) (the fermented by adding the final station to Jiebap) and water, followed by stirring for 24 to 48 hours As the first soaking step, it is preferable that the entry and water added to the base liquor be 18 kilograms and 31.2 liters, respectively.

The fifth step (S-5) is added to the product according to the fourth step (S-4) jiebab (steamed by mixing flour and ramie powder), steamed rice, licorice solution, water As a second immersion step of fermentation, finally drunk is formed through this step 5 (S-5), in this embodiment, the rice and steamed rice is preferably added to 70 kg, 10 kg, respectively, licorice It is preferable to add 2 liters of silver and 136 liters of water.

Here, the licorice solution is extracted by boiling licorice in water, which makes the flavor of makgeolli, which may become flat if only the ramie powder is added, to the rich taste of licorice, and serves to further enhance the taste of makgeolli. , The licorice liquor is formulated at a mixing ratio of 2.5 liters of water per 100 grams of licorice, and boiled for 20 to 30 minutes at 100 degrees Celsius.

In the fifth step (S-5) is formed sake, which can be referred to as the stock solution of makgeolli, the sixth step (S-6) is a step of forming the makgeolli by adding water to the sake, it is formed in the configuration as described above Although the alcohol content reaches approximately 14 degrees, the dregs are removed from the drunk, and water can be finally added to the alcohol content so that the alcohol content can be adjusted to 6 degrees.

On the other hand, of the contents described in the embodiment of the present invention as described above, some specific numerical description may be omitted, which will be omitted because it is generally known among those skilled in the art of manufacturing makgeolli.

[Example 2]

As shown in FIG. 2,

In the method of manufacturing makgeolli,

After steaming the flour, and cooling to form a jiebab 1a step (S-1a);

After the step 1a (S-1a), step 2a (S-2a) to form the entry by fermentation by adding the end to the jiebap;

After step 2a (S-2a), step 3a (S-3a) to form a base liquor by adding yeast, lactic acid, water to the entry into the fermentation;

After the step 3a (S-3a), after adding the entry and water to the base of the stirring and stirring, step 4a (S-4a) to ferment for 24 to 48 hours;

After the step 4a (S-4a), as shown in step 1a (S-1a), and then added to zei rice, steamed rice, ramie powder, licorice solution, water made of flour and stirred, fermented for 100 to 140 hours Step 5a to form (S-5a);

After step 5a (S-5a), step 6a to form a rice wine by adding water to the sake; (S-6a)

Characterized in that made.

In Example 2, unlike Example 1, in which the seedling powder is added in the first step (S-1), there is a difference in adding the seedling powder in the step 5a (S-5a), and the amount of the seedling powder is 1a. It is preferable to combine in an amount formed at a weight ratio of 1.5 to 2 grams per kilogram of flour used to form Jiebab in step (S-1a).

In addition, although the present invention has been described in the above embodiments, it is a matter of course that various implementations are possible without departing from the technical spirit of the present invention.

S-1: Jiebap (Made with Flour + Moshi Powder) Formation Step
S-1a: Jiebab (Made from Flour) Formation
S-2, S-2a: Entry Formation Stage
S-3, S-3a: base liquor forming step
S-4, S-4a: 1st immersion stage
S-5: 2nd immersion stage (Add rice, steamed rice, licorice, water)
S-5a: 2nd immersion stage (Add rice, steamed rice, ramie powder, licorice, water)
S-6, S-6a: makgeolli forming step

Claims (6)

In the method of manufacturing makgeolli,
1 step (S-1) of adding flour and ramie powder at a weight ratio of 1.5 to 2 grams per kilogram of flour, followed by cooling them to form jiebab;
After the first step (S-1), after mixing the ratio of the final 50 grams per 20 kilograms of jiebab, wrapped it in a furoshiki, and the fermentation step of fermentation at a temperature of 34 to 36 degrees Celsius, after the Bossam step, the furoshiki Fermentation of the wrapped Zeebap and the final mixture at a temperature of 34 to 36 degrees Celsius, the flipping step of inverting the mixture at regular intervals, after the flipping step, the granulation step of spreading the mixture evenly to ferment at the temperature, the granulation step Then, the grinding step of fermenting while grinding the lump mixture finely; forming the entry into the second step (S-2);
After the second step (S-2), the third step (S-3) to form a base liquor by adding and fermenting in a ratio of 50 grams of yeast per 2 kilograms of entry, 15 milliliters of lactic acid, 2.8 liters of water;
After the third step (S-3), after adding the entry and water to the base of the stirring and stirring, four steps of fermentation for 24 to 48 hours (S-4);
After the fourth step (S-4), the jiebab, steamed rice, licorice liquor, water made by mixing flour and ramie powder as in step 1 (S-1) were added and stirred, followed by fermentation for 100 to 140 hours. Form drunkenness,
Jiebab and steamed rice is blended in a weight ratio of 7: 1, licorice liquor is 5 steps (S-5) added at a rate of 0.2 liters per kilogram of steamed rice;
After step 5, step 6 of adding water to the sake to form makgeolli (S-6);
Makgeolli manufacturing method using ramie characterized in that comprises a.
delete delete delete delete Moshi makgeolli characterized in that it is manufactured by the method of manufacturing makgeolli using the moshi of claim 1.

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