KR101188534B1 - method for manufacturing raw rice wine with a whole-wheat - Google Patents

Abstract

The present invention relates to a method for producing whole wheat makgeolli, which allows the fragrance, taste, and color of whole wheat itself to be intact in fermented products due to the combination of microorganisms such as yeast, lactobacillus, etc., rich in fiber of whole wheat and yeast.

Specifically, 75 kg of whole wheat flour is immersed in lukewarm water at 10-20 ° C., soaked for 6-8 hours, washed with water, and then rinsed with water to remove water and crushed with a grinder; and, crushed whole wheat Kneading with water and putting it into a gas steamer and steaming it for 40 to 60 minutes with steam at 130-150 ° C. to make whole wheat gourd rice; transfer the whole wheat gourd rice to the cotton beet, wrap it with a crusher, and crush it finely. Grinding and cooling process to slow cooling in the shade; and, fermented and stirred by pouring whole wheat flour powder of 75 Kg whole wheat flour, 55 L of water, 55 Kg of yeast, and 15 L of ultra short into the tank, keeping the temperature inside the tank at 18 ° C and humidity of 35%. Fermentation process to ripen for 5-7 days; and, to filter liquor fermented above, the nail water of the liquor (siege water) is first filtered through a sieve, and the filtered residue Filtering the waste by rubbing by hand while pouring the water, the dilution amount with the water to be 414 ℓ filtration process to produce whole wheat makgeolli 6% degree of alcohol.

According to the method of manufacturing wholemeal rice wine according to the present invention, it is possible to expect the improvement of farm income and the expansion of the industrialization base of domestic traditional liquor and the prevention of constipation.

Traditional sake, rice wine, takju, whole wheat rice wine

Description

Method for manufacturing raw rice wine with a whole-wheat}

The present invention relates to a method for manufacturing whole wheat makgeolli, and more particularly, to a method for producing whole wheat makgeolli, which is made from domestic whole wheat flour as a main ingredient and fermented and matured to bring out the aroma and unique taste of whole wheat.

Alcohol is classified into various types according to the manufacturing method and the materials used in the process of being developed and developed along with human civilization. Especially since Korea has been doing rice farming since ancient times, grains made from rice and grain are used early. It has been developed since. And since I have separated the sake from Gokja, it has been called to be a stop for the dregs.

Makgeolli was originally made from glutinous rice or rice and was used as a fermentation agent. However, as rice rice wine production is allowed, rice wine has an opportunity for quality improvement, and research on rice wine has been actively conducted. Manufacturing has been attempted.

The government's food policy has also replaced raw materials from rice to flour. On the other hand, makgeolli manufacturers have lost their inherent flavor by neglecting normal quality control such as improvement of manufacturing method and shortening of manufacturing period for the purpose of reducing manufacturing cost. As described above, various developments of makgeolli using various raw materials have been attempted. However, due to the increase in manufacturing cost and limitation of flavor, popularization of high quality makgeolli still seems to be far away.

As a result, there is a need for the development of advanced makgeolli, which can be replaced with rice but improves the quality of makgeolli and survives taste and aroma.

The present invention has been invented as the necessity as described above, due to the combination of the rich fiber of the whole wheat husk and yeast, lactic acid bacteria such as yeast from the yeast, the aroma, taste and color of the whole wheat itself can be made in the fermented product as it is. It is an object to provide a method for producing whole wheat rice wine.

The method for producing wholemeal rice wine of the present invention comprises: washing and crushing the whole wheat flour with 75Kg soaked in lukewarm water at 10 to 20 ° C. for 6 to 8 hours, followed by washing with water to remove the water and crushing it with a grinder; And, kneading the whole wheat flour with water and put it in a gas steamer and steamed for 40 minutes to 60 minutes with steam at 130-150 ° C. to make whole wheat soybean rice; and, transfer the whole wheat soybean rice to the cotton beet, and then beat it with a grinder Crushing and cooling process to crush and slow down in a windy shade; and to ferment and stir the whole wheat gourd powder of 75 Kg, 55 L of water, 55 Kg of yeast, and 15 L of ultra short into the tank. The fermentation process is aged for 5 to 7 days while maintaining at 35%; And, to filter the fermented aged wine in the above to filter the nail water (waste water) through the sieve first And, pour water into the sieve filtered sieve, rub the residue by hand, the filtration process to produce a whole wheat makgeolli with a degree of alcohol 6% by diluting the amount with water to 414ℓ; .

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According to the method of manufacturing wholemeal rice wine according to the present invention, it is possible to expect the improvement of farm income and the expansion of industrialization base of traditional liquor and the prevention of constipation.

Hereinafter, the process flow and the action exerted by the whole wheat makgeolli manufacturing method of the present invention will be described in detail.

1 is a view showing a process flow for explaining the method of manufacturing whole wheat makgeolli of the present invention.

Whole wheat has very low viscosity and elasticity due to its roughness due to the characteristics of wheat bran (whole hull). As such, the coarse fibers of the bran degrade the viscoelasticity in the tissue. He also claims that bran eliminates constipation and greatly reduces the chances of developing hemorrhoids, diverticula, and colon cancer. Indeed, many children in the city complain of geriatric conditions such as constipation, obesity and diabetes, which are also associated with low-fiber diets such as bran.

In 1936, the United States studied the ingredients in wheat germ, and then studied the ingredients related to fertility, and separated them into what are called "tocophenols." It has been known that tocophenols are not only related to fertility, but also to prevent aging in humans, and they are named vitamin E because they must be supplied through food.

In summary, vitamin E prevents blood clotting and inhibits oxidative activity in the body that causes blood clots and cancer, preventing adult diseases and preventing aging. This vitamin E is found in wheat embryos. Therefore, our wheat that we eat is the best natural health food.

The reason why our wheat has a healthier function than imported wheat should be scientifically revealed the exact reason through future experiments, but if you list the reasons why your wheat can be adapted to low temperature, low sunshine, etc. during winter, It is likely to produce a variety of tough materials. One example is imported wheat and other protein patterns.

The reason why our wheat increases immune function is that wheat has been used by our ancestors for a long time, so Koreans are well adapted to digestion, absorption and use of various ingredients of our wheat, whereas imported wheat has a history of utilization. Its short and different ingredients are not well applied to Korean constitution. Like this, our wheat is excellent because the soil is grown differently from the imported wheat and the growing season is different. In agreement, there is a record that our wheat was used as a treatment for wave products, jaundice, boils, etc., and it is expected to have an excellent effect on improving liver function.

Because fiber contains a lot of water, it increases bowel movements. In addition, the time to pass through the mutant colon is shortened by inhibiting the action of carcinogens to shorten the time to pass through the colorectal cancer by inhibiting the action of carcinogens, thereby preventing colon cancer. Fiber also has the effect of suppressing the rate of increase in blood sugar levels and preventing diabetes.

[Washing and Grinding Process] (Step 10)

In order to prepare whole wheat makgeolli, first, as can be seen in Figure 1, soaked whole wheat 75Kg in lukewarm water at a temperature of 10 ~ 20 ℃, soaked for 6 to 8 hours, washed, then filtered and drained. Steam the washed whole wheat flour into a grinder to crush the whole wheat flour. General ingredients of whole wheat are shown in Table 1 (per 100 g of decorative part).

[Table 1]

ingredient

content
ingredient
content
moisture

11.8%
calcium
71 g
protein

12.0 g
sign
290 mg
Geology

2.9 g
iron content
3.2mg
Sugar

69.0 g
Vitamin B1
0.34mg
fiber

2.5 g
Vitamin B2
0.11mg
Ash

1.8g
Niasan
5.0 mg

Gourmet Rice Production Process (Step 20)

In step 10, the mashed whole wheat flour is kneaded with an appropriate amount of water, put into a gas steamer, and steamed for 40 to 60 minutes with a strong steam of 130 ° C. to 150 ° C. to make whole wheat flour. At this time, if the water is small, the whole wheat does not swell well, and if the water is much, the whole wheat contains a lot of water, so it takes a long time to carry out the fermentation process.

[Crushing and Cooling Process] (Step 30)

In step 20, the whole wheat flour steamed steamed in a gas steamer is placed on an uncooked beet, and the spread whole wheat curd rice is wrapped in an uncooked beet. And tap with a grinder to crush the whole wheat gourd rice. After crushing the whole wheat curd, finely chopped whole wheat curd is removed from cotton and cooled in a well-ventilated shade or cooled using a fan.

Fermentation Process (Step 40)

The whole wheat gourd rice powder of 75 Kg, 55 L water, 55 Kg of Nuruk, 15 L of the first stage were added into the tank for fermentation and stirring, while the temperature inside the tank was 18 ° C. and the humidity was maintained at 35% for 5 to 7 days.
At this time, the aroma, taste, and color of the whole wheat itself can be soaked in the fermented product as it is mixed with the rich fiber of wheat bran (referred to the wheat) and microorganisms such as yeast and lactic acid bacteria from yeast. do.
Here, the first step is to manufacture the base liquor to make makgeolli, in which the immersion process is involved in the preparation of the base liquor, usually the first immersion is called Jomo, and the result of the second immersion is called the first stage. That is, the first stage in the present invention is a form of base.

Filtration Process (Step 50)

In order to filter the fermented aged wine in the above, first filter the liquor water from the sieve through the sieve, and pour water over the sifted sieve and rub the residue by hand, so that the amount diluted with water is 414ℓ. To make whole wheat makgeolli with a degree of alcohol of 6%.
Here, the nail water refers to the loss part generated by filtering makgeolli, that is, the residue water.

According to the method of manufacturing whole wheat makgeolli of the present invention through the process of the above process, because the unique aroma and taste and color of the whole wheat itself is cut into the rice wine, alcohol is beneficial to the human body is produced, and because it uses pure domestic wheat, cultivated farmhouse Increasing the number of income sources.

In particular, whole wheat is soft in nature, so it is most suitable as a material for manufacturing makgeolli, and the nutrition of whole wheat can be ingested as it is.

1 is a view showing a process flow for explaining the method of manufacturing whole wheat makgeolli of the present invention.

≪ Brief Description of Drawings &

10: washing and grinding process 20: gourd rice manufacturing process

30 grinding and cooling process 40 fermentation process

50: filtration process

Claims (3)

Soak and grind 75Kg of whole wheat in lukewarm water at 10 ~ 20 ℃ for 6 ~ 8 hours, and then rinse with water to remove the water and crush it with a grinder to make it crushed; The process of manufacturing gourd rice, which is put into a steamer and steamed for about 40 to 60 minutes with steam at 130 to 150 ° C .; Grinding and cooling process; and, fermented and agitated by putting whole wheat flour powder of 75Kg whole wheat flour, 55ℓ of water, 55Kg of yeast, and 15ℓ of ultrashort into the tank, while keeping the temperature inside the tank at 18 ℃ and 35% humidity, 5 ~ 7 Fermentation process to ripen for one day; And to filter the fermentation aged wine in the above to filter the liquor water (sewage water) first through a sieve, and pour water into the filtered waste Rubbing by hand while filtering the debris, the dilution amount with water to be 414L to produce a whole wheat makgeolli with a degree of alcohol 6%; manufacturing method of whole wheat makgeolli characterized in that consisting of. delete delete

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