KR101296073B1 - Method for manufacturing rice wine using mulberry fruit - Google Patents

Abstract

PURPOSE: A method for manufacturing makkoli (Korean rice wine) using mulberry fruits is provided to improve the taste, color, and flavor of makkoli by the taste, color, and flavor of mulberry fruits and to improve consumer preference. CONSTITUTION: A method for manufacturing makkoli using mulberry fruits comprises the steps of: collecting mulberry fruits in September to October (S110); removing seeds from the mulberry fruits (S120); juicing the mulberry fruits and obtaining mulberry juice (S130); adding ipguk (Japanese koji), yeast, and purified water to the mulberry juice and performing primary fermentation to prepare crude liquor (S140); adding hard-boiled rice, traditional nuruk (fermentation starter), improve nuruk, lactic acid, salts, oligosaccharides, purified enzyme, and purified water and performing secondary fermentation to prepare suldeot (rice-wine mash) (S150); and adding aspartame and purified water to the suldeot (S160). [Reference numerals] (AA) Start; (BB) End; (S110) Extract mulberry fruits; (S120) Separate mulberry seeds and fruits; (S130) Prepare mulberry fruit juice; (S140) Prepare crude liquor; (S150) Prepare suldeot (Rice-wine mash); (S160) Mix suldeot, aspartam, and purified water

Description

Method of manufacturing makgeolli using kkujippong fruit {METHOD FOR MANUFACTURING RICE WINE USING MULBERRY FRUIT}

The present invention relates to a method of manufacturing makgeolli using kkujippong berries, and more particularly, by mixing the kkujippong berries with makgeolli, consumers consume the active ingredients of kkujippong berries, and improve the taste, color and aroma of makgeolli. It relates to a method of manufacturing makgeolli using kkujippong fruit.

Generally, Makgeolli is called Takju, Nongju, Jaju, and Hoeju. Makgeolli is made by mixing glutinous rice, non-glutinous rice, barley, wheat flour, corn, and fermented with malt and water. It is known that Korea's unique alcoholic beverage is low in alcohol level and microorganisms are alive, so it is rich in nutrition and lactic acid bacteria.

However, the conventional makgeolli has a problem that the taste, color, and aroma of makgeolli is classic (lower liquor) in order to satisfy the needs of modern people who have various consumption tendencies. Therefore, recently, bokbunja, bellflower, citron and the like are added to conventional makgeolli to improve the taste, color and aroma, and are sold on the market.

On the other hand, Kudji Mulberry is a part of Mulberry family, and the fruit native to Kudji Mulberry is used for many products such as beverages, 쨈, gochujang, etc., and Kudjippon Fruit contains pharmacological substances such as gaba, rutin, flavonoids, and morphine asaparaganic acid. In particular, Gabba is a neurotransmitter that is effective in improving anxiety, depression, insomnia, and memory. Routine is known to have a strong effect on diabetes and blood pressure by making capillaries stronger.

Ingredients CJ green tea General mulberry Gava 1150 250 25 Routine 6800 380 100

Rural Development Administration

Republic of Korea Patent Publication No. 10-2012-0041983 (May 03, 2012) Republic of Korea Patent Publication No. 10-2011-0085235 (July 27, 2011)

An object of the present invention to improve the taste, color and aroma of makgeolli by utilizing the kkujippang fruit and makgeolli as described above, to provide a method of manufacturing makgeolli using kkujippong fruit that can meet the needs of modern people. have.

The problem to be solved by the present invention is not limited to the above-mentioned problem, another problem to be solved by the present invention not mentioned herein is to those skilled in the art from the following description. It will be clearly understood.

Makgeolli manufacturing method using the kkujippong fruit according to the present invention, the first step to extract the kkujippong fruit deleted in September to October; A second step of separating the seed of the kkujippong fruit extracted; A third step of preparing a jjippong fruit juice by juice of the jacuzzi fruit from which the seeds are separated; A fourth step of preparing fermentation by mixing fermentation with yeast, yeast and purified water in the Kujippong fruit juice prepared by juice; A fifth step of preparing drunk by mixing the gourd rice, traditional yeast, improved yeast, lactic acid, salt, oligosaccharide, purified enzyme, and purified water to the base liquor prepared by primary fermentation; And a sixth step of mixing aspartame and purified water in the extract prepared by secondary fermentation. Characterized in that it comprises a.

Method of manufacturing the base wine of makgeolli using kkujippong fruit according to an aspect of the present invention, by mixing the weight ratio of 500 ~ 850g kkujippong fruit juice, 5 ~ 7g, the purified water 1.4Kg ~ 1.6Kg per 1Kg of entry It is characterized in that the fermentation base liquor is prepared by primary fermentation.

Method for producing an entry according to an aspect of the present invention, the entry is characterized in that the mixing of the weight ratio of Baekkukyun 2.5g per 1Kg of soybean rice.

Method for producing sake of makgeolli using kkujippong fruit according to an aspect of the present invention, 93 ~ 106g of the traditional yeast per 1Kg of the gourd rice in the base wine prepared by fermentation, the improved yeast 16-17g, the lactic acid 0.6-1.3 g, the salt 1.3 ~ 2g, the oligosaccharide 110 ~ 123g, the purified enzyme 0.3 ~ 1g, the purified water by mixing at a weight ratio of 2.3 ~ 2.6Kg and characterized in that the fermentation to prepare a drunk.

Method for producing makgeolli using kkujippong berries according to the present invention, characterized in that the method for producing makgeolli using kkujippong berries are mixed in a weight ratio of aspartame 0.08 ~ 0.09g per 1Kg of purified water.

By the means for solving the above problems, the method of manufacturing makgeolli using kkujippong fruit of the present invention can improve the taste, color and aroma of makgeolli by the taste, color and aroma of coupe champon fruit, thereby increasing consumer preference. It works.

In addition, the kkujippong fruit, the main ingredient of the present invention contains excellent active ingredients such as immune function, diabetes, high blood pressure, various cancers, hangover relief, etc. (as described in the Korean herbal book of Andeokgyun), the consumer can Drinking makgeolli containing, the effect of ingesting the active ingredient of the kkujippong is generated.

1 is a view for explaining a method of manufacturing makgeolli using kkujippong fruit according to an embodiment of the present invention.

Specific matters including the problem to be solved, the solution to the problem, and the effects of the present invention as described above are included in the embodiments and drawings to be described below. Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail with the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in more detail with reference to the accompanying drawings.

1 is a view for explaining a method of manufacturing a film distance using kkujippong fruit according to an embodiment of the present invention.

As shown in Figure 1, the manufacturing method of makgeolli using kkujippong fruit according to an embodiment of the present invention is made according to the following steps.

The manufacturing method of the makgeolli using the kkujippong fruit, the first step of extracting the kkujippang fruit deleted in September-October, the second step of separating the seeds of the kkujippong fruit extracted, the crushed kkujippang fruit The third step of preparing the kkujippong fruit juice, the first step of fermentation by mixing the entry, yeast and purified water into the kkujippong fruit juice prepared by juice, the fourth step to prepare the base liquor, the gourd rice in the base wine prepared by the first fermentation , The fifth step of preparing the syrup by mixing with the traditional yeast, improved yeast, lactic acid, salt, oligosaccharide, purified enzyme, purified water, and the sixth step of mixing aspartame and purified water with the syrup prepared by the second fermentation. It includes.

First, in the first step (S110) to extract the fruit kkujippong deleted in September to October.

The kkujippong fruit that has been deleted from the kkujippong tree becomes red as it matures in green and becomes black as it matures further.

At this time, the kkujippong fruit is extracted from kkujippong fruit having a red color in September to October.

That is, the Kudjippang fruit is astringent taste is strong when it is green, can not be used for edible, and when the Guccippon fruit is more mature and black than when the red color has a higher sugar content, but the fruit juice is lost in a large amount of juice is less efficient when juiced.

Therefore, the kkujippong fruit uses the fruit matured in red color in September to October.

Next, in the second step (S120) to separate the seeds of the kkujippong fruit extracted.

The kkujippong fruit contains at least one seed, the seeds of the kkujippong fruit is edible but can not be prepared as a juice.

In addition, if the juice is prepared without removing the seeds of the Cudrania fruit, foreign substances are produced due to the seeds.

Thus, the kkujippong fruit and seeds are separated.

Next, in the third step (S130) to prepare the kkujippong fruit juice by juice the kkujippang fruit separated seeds.

At this time, the crushed kkujippang fruit separated from the body is pressed to the juice.

At this time, the kkujippong fruit juice prepared by juice the kkujippong fruit is instantaneous high temperature sterilization or pasteurization.

That is, the kkujippong fruit juice is maintained in the non-condensed juice of the active ingredient contained in the kkujippong fruit is not destroyed, the consumer can take the active ingredient of the kkujippong fruit as it is.

Next, in the fourth step (S140) is mixed with the entry, yeast and purified water in the kkujippong fruit juice prepared by juice to prepare the base liquor by primary fermentation.

At this time, the kkujippong fruit juice 0.50 ~ 0.85Kg in 1-1.5Kg, the yeast 5-7g, purified water 1.4 ~ 1.6L weight ratio of the fermented mixture to prepare the first fermentation base liquor.

That is, 500g to 850g of the juice of kkujippong juice, 5 to 7g of the yeast, and 1.4 to 1.6Kg of purified water are mixed per 1Kg of the entry.

At this time, the raw material of the entry to be mixed in the kkujippong fruit juice can be used glutinous rice, non-rice, barley, wheat flour, corn, and the like.

The raw material for the entry is not limited, and one or at least one of the raw materials for the entry may be used in combination.

In the method of entry into the country, the rice is washed, soaked in water and soaked in water for about 1 to 2 hours.

At this time, the soaked rice is moved to the place where the water gradually withdraws with time and withdraw the water for about 1 hour, and the soaked rice is steamed with steam of 100 ~ 120 ℃ for 1 hour to prepare a gourd rice.

At this time, the prepared gourdap and widen to cool to 20 ~ 28 ℃, mixed with a weight ratio of Baekdu bacteria 2.5g per 1Kg of the gourd rice to complete the entry.

The entry is completed at 8 am and covered with a blanket or a thermal cover for 19-20 hours to keep warm at 40-43 ° C.

In this case, when the entry becomes 38-40 ° C. after 7-8 hours, the entry is overturned first.

In addition, the entry, which is inverted primarily, overturns the entry into secondary entry when the entry reaches 38-40 ° C. after 7-8 hours.

In addition, the entry, which is inverted in the second time, is inverted in the third time when the entry becomes 35 to 38 ° C after 7-8 hours.

In addition, the entry overturned in the third is stored after 7-8 hours to cool the entry to 20 ~ 25 ℃ sealed with a plastic bag or sealed container.

In other words, the entry of the starch is artificially reproduced after increasing the starch raw material, and the shape and function is similar to the traditional yeast in Korea.

Therefore, the entry has the effect of degrading starch and giving a scent to alcohol and preventing contamination inside the base liquor.

In addition, the purified water is a colorless liquid from which organic and inorganic substances are removed by purifying water, and when the base liquor is added, the purified water may increase the storage period.

Therefore, the purified water has an effect of increasing the storage period when manufacturing the lower liquor, and adjusts the acidity of the lower liquor.

In addition, the yeast is a fungal or mushroom herd but no mycelia, and has no photosynthesis or motility, and the yeast serves to ferment sugar.

Therefore, the yeast is fermented based on the yeast to produce the base liquor when mixed with the kkujippong juice, the entry and purified water.

In addition, the kkujippong fruit juice is added to the flavor by the taste and color and aroma, giving the taste, color and aroma of the kkujippong fruit.

Thus, mixing the base liquor produced during the preparation of makgeolli, which is produced by mixing the entry, the purified water, the yeast, and the kkujippong fruit juice, can improve the taste, color, and aroma of makgeolli, and make the cup frothing or tega The jamming phenomenon can be prevented.

Next, the fifth step (S150) in the fermented rice prepared by the first fermented gourdap, traditional yeast, improved Nuruk, lactic acid, salt, oligosaccharides, purified enzyme, purified water to make a second foot to prepare the powder.

At this time, 3Kg ~ 5Kg of gourd rice in the first fermented liquor, 280g ~ 320g traditional yeast, 48g ~ 52g improved lactic acid, 2g ~ 4g, salt 4g ~ 6g, oligosaccharide 330g ~ 370g, purified enzyme 1g ~ 3g, purified water 7L ~ Mix 8L.

That is, it mixes 93 ~ 106g of traditional malt, 1 ~ 16g of lactic acid, 0.6 ~ 1.3g, lactic acid 1.3 ~ 2g, oligosaccharide 110 ~ 123g, purified enzyme 0.3 ~ 1g, purified water 2.3 ~ 2.6Kg .

In addition, the base liquor, mixed with gourd rice, traditional yeast, improved yeast, lactic acid, salt, oligosaccharide and purified enzyme, stirs 2-4 times daily at 20-30 ° C. for 1 to 3 days and fermented for 2 to 3 more days. Produce fermented sourdough.

At this time, the traditional yeast is a kind of yeast soup in which various enzymes are produced by grinding the whole wheat flour or kneading together with water in rice flour or flour and then forming it in the air to allow mold to naturally grow.

In addition, the improved yeast is also called coenzyme agent, is a granule yeast made by artificially propagating glycosylase-producing bacteria by increasing the bran (wheat) or starch raw material or sterilizing it as it is.

That is, the authentic nuruk and the improved nuruk serve to convert starch such as glutinous rice, non-glutinous rice, barley, wheat, corn and crude into fermentable glucose.

In addition, the lactic acid is added to prevent the growth of various bacteria and to help the yeast grow.

Therefore, the lactic acid is effective in preventing yeast growth and growth of yeast in the drunk.

In addition, the salt serves to neutralize the acidity of the food.

Therefore, the salt is added to the powder, thereby reducing the acidity of the powder and increases the sweetness.

In addition, the oligosaccharide is a functional sugar produced by enzyme synthesis has the function of improving cholesterol, antibacterial action, enhance immunity.

Therefore, by adding the oligosaccharide, the active ingredient of the oligosaccharide is added to the drunk.

Finally, in the sixth step (S160), aspartame and purified water are mixed with the drunk prepared by the second fermentation to complete the manufacture of makgeolli using kkujippong.

At this time, the purified water 28Kg ~ 30Kg, aspartame 2.3g ~ 2.7g is mixed.

That is, it is mixed at a weight ratio of aspartame 0.08 to 0.09 g per 1 kg of purified water.

In addition, the purified water is mixed so that the concentration of makgeolli using kkujippong 6 ~ 7%.

The purified water is a colorless liquid in which water and organic matter are removed to purify water, and may be used instead of water.

Therefore, the purified water can increase the storage period of the film distance using the kkujippong, there is an effect that can adjust the concentration of makgeolli using the kkujippong.

In addition, the aspartame is a sweetener that is 200 times sweeter than sugar, and can adjust the acidity of makgeolli using the kkujippong.

Therefore, the aspartame has an effect of giving sweetness to the makgeolli using the kkujippong and lowering the acidity.

Therefore, according to the present invention, the taste, color, and aroma of makgeolli can be improved by the taste, color, and aroma of Cudrania fruit, thereby increasing the consumer's preference.

In addition, the kkujippong fruit, the main ingredient of the present invention contains excellent active ingredients such as immune function, diabetes, high blood pressure, various cancers, hangover relief, etc. (as described in the Korean herbal book of Andeokgyun), the consumer can Drinking makgeolli containing, the effect of ingesting the active ingredient of the kkujippong is generated.

<Other Embodiments>

When preparing the base liquor can be formulated in a weight ratio of 500g ~ 750g kkujippang fruit juice per 1Kg of entry.

Next, the sensory test was carried out for more than one year on makgeolli using kkujippong fruit according to the mixing ratio of the kkujippong fruit juice.

The sensory test was carried out sensory evaluation by 10 trained sensory test personnel.

Cudrania fruit juice added amount color flavor incense 500g 2.0 3.0 2.0 600 g 3.0 3.5 2.5 750 g 4.5 4.5 3.0

(Sensory evaluation score: Very good = 5, Good = 4, Supplement = 3, Bad = 2, Very bad = 1)

It can be seen that the score of the color, taste and aroma of Example 3 is superior to other examples according to the sensory evaluation score. Thus, based on Example 3 it can be produced makgeolli using kkujippong.

Therefore, according to the present invention, the taste, color, and aroma of makgeolli can be improved by the taste, color, and aroma of Cudrania fruit, thereby increasing the consumer's preference.

In addition, the kkujippong fruit, the main ingredient of the present invention contains excellent active ingredients such as immune function, diabetes, high blood pressure, various cancers, hangover relief, etc. (as described in the Korean herbal book of Andeokgyun), the consumer can Drinking makgeolli containing, the effect of ingesting the active ingredient of the kkujippong is generated.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

Claims (5)

The first step of extracting the fruit of the kkujippong fruit from September to October;
A second step of separating the seed of the kkujippong fruit extracted;
A third step of preparing a jjippong fruit juice by juice of the jacuzzi fruit from which the seeds are separated;
A fourth step of preparing fermentation by mixing fermentation with yeast, yeast and purified water in the Kujippong fruit juice prepared by juice;
A fifth step of preparing fermentation by mixing fermented rice, traditional yeast, improved yeast, lactic acid, salt, oligosaccharide, purified enzyme, and purified water to the fermentation prepared by primary fermentation; And
A sixth step of mixing aspartame and purified water to the sum prepared by secondary fermentation;
Method of producing makgeolli using kkujippong berries, characterized in that it comprises a. The method of claim 1,
In the fourth step,
Preparation of makgeolli using kkujippong fruit, characterized in that the fermented liquor by first fermentation by mixing in the weight ratio of 500 ~ 850g, the yeast 5-7g, the purified water 1.4Kg ~ 1.6Kg per 1Kg of entry Way. The method of claim 2,
In the fifth step,
The traditional yeast 93 ~ 106g, the improved yeast 16 ~ 17g, the lactic acid 0.6 ~ 1.3g, the salt 1.3 ~ 2g, the oligosaccharide 110 ~ 123g, the purified enzyme 0.3 ~ 1g , Method of producing makgeolli using kkujippong fruit, characterized in that by mixing the purified water 2.3 ~ 2.6Kg by weight ratio and fermented by secondary fermentation. The method of claim 3,
In the sixth step,
Method for producing makgeolli using kkujippong berries, characterized in that the mixing ratio in the weight ratio of aspartame 0.08 ~ 0.09Kg per 1Kg of purified water. The method of claim 1,
The entry is a method for producing makgeolli using kkujippong berries, characterized in that the mixing of the weight ratio of Baekkukyun 2.5g per 1Kg of gourd rice.

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