KR101169896B1 - Preparing method of unrefined rice wine - Google Patents

Abstract

PURPOSE: A method for making Takju containing pear culture liquid fermented by lactic acid bacteria is provided to enhance digestive absorption and to promote liver functions. CONSTITUTION: A method for making Takju comprises: a step of fermenting original liquor and removing suljigemi(rice-wine filter cake); a step of maturing the fermented liquor; and a step of adding lactic acid bacteria-cultured liquid matured with pears. The lactic acid bacteria-cultured liquid is prepared by cutting pears, fermenting and maturing the pears for 80-120 days, and adding 300g of citric acid and 90g of aspartame and potassium acesulfame.

Description

Takju production method {Preparing method of unrefined rice wine}

The present invention relates to a method of manufacturing Takju, and more particularly, to a method of manufacturing Takju advanced by adding functionality and palatability by containing lactic acid bacteria culture solution of fruit, especially pear, in traditional Korean Takju.

Traditional Takju (makgeolli) is washed with white rice, drained water, cooked and cooled, and then add malt (sometimes malt, flour, etc. are added). Sweet soaked) Make the base liquor by aging, and mix yeast and gourdap again (this is called 2-stage feeding or 2-stage soaking), ripen for about 3 ~ 5 days, filter off the forge and remove only the liquid water. It is manufactured by the method of adding thick water (dilution water). The alcohol content of Takju prepared in this way is about 6-7%, and the alcohol content of currently marketed Takju is about 6-7%.

Conventional Takju prepared by this method is in the process of fermentation, i.e., it has been produced in a state of immaturity, and when it is ingested, the raw yeast directly ingested by the human body is not digested well during digestion, resulting in discomfort due to trimming. In particular, as the leaven is used as it is, the specific gravity is gradually decreasing.
On the other hand, Korean Patent Registration No. 10-0519483 describes "Lactococcus, Lactobacillus, Pediococcus, Leuconostoc, Carnobacterium,
The lactic acid bacteria and bacteriocin obtained by the amount and concentration were cultured for 6 to 48 hours at a temperature of 20 to 50 ° C. in a medium to which 0.1 to 5% of a carbon source and 0.1 to 3% of a nitrogen source were added to the total weight of the medium. Disclosed is a method for producing Takju and Yakju, which is characterized by adding the powdered lactic acid bacteria cultured dry matter to the culture solution as it is or lyophilized or spray-dried.
However, such a conventional manufacturing method is intended to show the effect of extending the shelf life simply by adding lactic acid bacteria, and there is a lack in utilizing the taste and aroma of Takju, and in particular, the improvement in functional aspects such as digestive absorption ability is behind. Was to follow.

Accordingly, the present invention is to provide a method for producing Takju by adding a vegetable lactic acid culture medium containing pear as a raw material to Takju to prepare a Takju, while properly adjusting the carbonic acidity of Takju and at the same time improve digestive absorption.

The object of the present invention is to remove the fork after fermenting the circumference of the circumference produced by the starch as a main raw material, and in the production method of Takju fermented fermented liquor from which the forge is removed, the lactic acid bacteria culture medium using the pear as a raw material in the mature aged wine It can be achieved by the method for producing takju characterized by mixing.

The lactic acid bacteria culture medium is preferably fermentation ripening for 80 to 120 days by cutting the pear. Most preferably, fermentation is aged for 100 days.

The lactic acid bacteria culture medium is preferably pH 3.0 or less.

The lactic acid bacteria culture medium is preferably added to 6 ~ 10% of the mature wine. The lactic acid bacteria culture medium is most preferably added to 8% of the mature wine.

It is preferable to mix 300 g of citric acid and 90 g of a mixture of aspartame and acesultam potassium with respect to 80 to 100 liters of the lactic acid bacteria culture medium.

Since ancient times, pears are strong alkaline foods, eating a lot of pears have a great effect on keeping our blood neutral. It also has the effect of disinfecting the urethra and making the urine come out well. In particular, in the case of severe thirst or severe hangovers, the stomach promotes liver activity to quickly detoxify the alcohol content in the body, thereby quenching poison and eliminating thirst. Furthermore, pears have a softening enzyme that softens the meat, so the pears are sliced and mixed with the meat to be eaten overnight.

The present invention is capable of doubling the digestive absorption ability by mixing a suitable amount of lactic acid bacteria culture medium containing pears in Takju, and in particular, it has the effect of quickly detoxifying alcohol components by promoting liver activity.
In other words, it contains about 10-13% of sugar in pears to help constipation in the large intestine, including sorbitol, and 0.3% of protein, to promote hepatic activity and toxin poisoning, including asparic acid, and to improve dietary fiber such as phagocytes. Only contains well known as a high effect on constipation and dressing action.

Below look at a preferred embodiment of the method of manufacturing Takju according to the present invention in more detail.

First, wash the white rice, drain the water, cook it, and cool it. Then, add the leaven to it and mix it to make the base liquor. Then mix the leaven and gourd rice and mix it again for three to five days. After removal, take only liquids. At this time, the alcohol content of the aged wine is about 15 degrees. Therefore, in order to meet the normal makgeolli content of 6-7% by adding thick water (dilution water) to the aging liquor to maintain the alcohol content of about 6-7%.

On the other hand, the present invention is mixed with the lactic acid bacteria culture medium as a raw material to the ripened matured wine with the thick water. The lactic acid bacteria culture medium was fermented and matured for 100 days by cutting the pear, and preferably pH 3.0 or less. In more detail, after about 50 days have passed after the pear cut together with the shell in a plastic container, the pear's self fermentation proceeds. Lactic acid bacteria culture by such fermentation is characterized by lactic acid bacteria using plant components, such as kimchi, unlike animal lactic acid bacteria that use fats and oils such as yogurt.

In addition, the lactic acid bacteria culture medium is preferably added to 8% of the aged wine.

According to the present invention, the matured liquor may be mixed with additives along with the lactic acid bacteria culture solution. Such additives are citric acid or aspartame, and specifically, it is preferable to mix 300 g of citric acid and 90 g of a mixture of aspartame and acesultam potassium with respect to 80 to 100 liters of the lactic acid bacteria culture medium.

Claims (6)

In the production method of Takju, a fermented liquor made from starch as a main raw material is removed after fermentation, matured fermented liquor from which forklift is removed, and the lactic acid bacteria culture solution obtained by aging fermented pear is mixed.
The fermented lactic acid bacteria culture medium was prepared by fermenting and fermenting 80-120 days fermented lactic acid, pH 3.0 or less, mixed with 6-10% of mature wine, lactic acid bacteria culture medium 80g and 100g of citric acid and aspartame and acesultam potassium Takju production method characterized by mixing the mixture 90g. delete delete delete delete delete