KR101296506B1 - Abalone Maggolli and Manufacturing Method thereof - Google Patents

Abstract

The present invention relates to an abalone makgeolli and a method of manufacturing the same so that both the nutrients of rice and the functional ingredients of abalone can be ingested.
Washing the rice cleanly and soaked in water for 2 to 3 hours, and then using a sieve to drain the water for 1 hour, and then putting the rice into a steamer to make rice gourd rice; A second step of mixing completely cooled rice gourd rice, koji, abalone powder and water in a ratio of 4: 1: 1: 6, and then mixing them evenly; A third step of putting the mixture obtained in the second step into a container and storing the mixture in a dark place at 15 to 20 ° C. for 18 to 20 days for aging and fermentation; A fourth step of filtering the fermented stock solution using a sieve; And a fifth step of mixing the filtered liquor with clean ground water so that the alcohol content becomes 6-8%.
After all, the present invention solves the problem of foreign currency outflow and the government stockpile stock by manufacturing rice wine using rice as the main raw material instead of wheat flour, which depends on the whole import, and can simultaneously consume the nutritional component of rice and the nutritional component of abalone. It can be used as a new functional liquor.

Description

Abalone rice wine and its manufacturing method {Abalone Maggolli and Manufacturing Method}

The present invention relates to a method of manufacturing abalone makgeolli using a known method of manufacturing makgeolli, and relates to an abalone makgeolli so that the nutrients of rice and functional ingredients of abalone can be ingested.

In general, makgeolli refers to Korea's own liquor obtained by steaming glutinous rice, non-glutinous rice, barley, and flour, and then fermenting it with yeast and water. These rice wines are known to be effective in preventing cancer, restoring damaged liver tissues and resolving menopausal disorders by various experiments. Makgeolli is also known to be effective in preventing liver cirrhosis and fatty liver because it contains a lot of raw yeast.

Most of the rice wine currently on the market uses wheat flour as its main ingredient, which is mostly dependent on imports. Therefore, using wheat flour as the main ingredient of makgeolli wastes foreign currency.

The reason why most makgeolli manufacturers use wheat flour as a main ingredient was to reduce rice consumption and reduce costs when rice self-sufficiency was difficult in the past. By the way, the rice self-sufficiency rate has exceeded 100% and the government stockpiles have increased exponentially due to the expansion of mandatory imports, and the cost of storing these stockpiles has grown exponentially.

Increasing the government stockpile of rice has caused the price of rice to fall, causing farmers to grind. As a result, many farmers have given up on rice farming, which has led to a drop in rice self-sufficiency and many concerns in terms of food security. . As a result, the government has devised various measures to promote the consumption of rice, but most of them are just tabletops, and rice consumption has not increased significantly.

In other words, the conventional makgeolli is based on wheat flour, which causes waste of foreign currency and does not help to eliminate rice stocks that are emerging as a national problem.

On the other hand, the abalone is an elliptical mollusk belonging to the abalone family of primitive abalone, and lives mainly in tropical and temperate seas with a water temperature of 10-23 ° C. These abalones live on shallow sea reefs or small rocks, mostly from seaweeds such as sticky diatoms.

The abalone nutrient contains about 13% protein, 0.5% fat, 4.2% sugar and 2.0% mineral. In addition, amino acids and fragrances, such as glutamic acid, adenylic acid, glycine, and betaine, are known to be involved in the unique aroma and taste of abalone, and have higher protein content and lower fat content than other fish and shellfish. have. In addition, sun-dried abalone is known as a tonic food since ancient times.

In addition, abalone is known to increase the strength of the liver because it is better to eat abalone when there is a high iodine content, pain in the head, ringing ears and dry tongue and throat.

The abalone has been used for food for a long time, and in the mid-1970s, abalone farming was started in Korea. As a result, research on the farming environment and feed of abalone farming, and the industrialization of abalone farming, such as abalone farming using marine cages, has been steadily being conducted. In addition, farming using various foods has been attempted.

However, the abalones are relatively expensive because of the cost of harvesting and farming. It is true.

The present invention has been made in order to solve the above-mentioned conventional problems, to prevent the outflow of foreign currency due to the import of wheat flour and to eliminate the remaining stock of rice, as well as to eat the nutritional components of the rice and functional ingredients of abalone. The purpose of the present invention is to provide abalone makgeolli and its manufacturing method which can contribute to revitalizing the fisheries economy.

The present invention for achieving the above object, after washing the rice clean and soaked in water for 2 to 3 hours, using a sieve to remove water for 1 hour, and then put the rice in a steamer to make rice godubap; A second step of mixing completely cooled rice gourd rice, koji, abalone powder and water in a ratio of 4: 1: 1: 6, and then mixing them evenly; A third step of putting the mixture obtained in the second step into a container and storing the mixture in a dark place at 15 to 20 ° C. for 18 to 20 days for aging and fermentation; A fourth step of filtering the fermented stock solution using a sieve; And a fifth step of mixing the filtered liquor with clean ground water so that the alcohol content becomes 6-8%.

In addition, according to the method for producing abalone rice wine of the present invention, the abalone powder is characterized in that it is one of Myeongpo or Miso.

The abalone rice wine and its manufacturing method of the present invention solve the problem of foreign currency spillage and the government stockpile stock by manufacturing rice wine using rice as a main raw material instead of wheat flour, which is dependent on the whole import, and the nutritional components of rice and abalone By consuming nutritional ingredients at the same time, it can be used as a new functional liquor.

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In addition, according to the abalone rice wine and its manufacturing method of the present invention, by adding the abalone powder as a functional ingredient, it is utilized as a profit industry of fishery abalone farming to contribute to the activation of the fisheries economy.

In addition, according to the abalone makgeolli of the present invention and the method of manufacturing the same, by manufacturing the rice wine using land abalone of rice and sea, you can feel the flavor of the meeting of land and sea, nutrition of abalone with the nutritional ingredients of rice It contains all the ingredients, so it can be positioned as the best well-being food.

1 is a flowchart illustrating a method of manufacturing abalone rice wine of the present invention.

Hereinafter, the abalone makgeolli manufacturing method of the present invention with reference to the accompanying drawings.

The method for producing abalone rice wine according to the present invention utilizes a conventional method for producing rice wine rice wine, which is produced by mixing the yeast-containing fermented yeast yukguk yeast with rice, which is starch.

Specifically, in the method of manufacturing abalone rice wine of the present invention, as shown in Figure 1, after washing the rice clean and soaked in water for 2-3 hours, using a sieve to remove the water for 1 hour, and then put the rice in a steamer rice A first step of making gourd rice; A second step of mixing completely cooled rice gourd rice, koji, abalone powder and water in a ratio of 4: 1: 1: 6, and then mixing them evenly; A third step of putting the mixture obtained in the second step into a container and storing the mixture in a dark place at 15 to 20 ° C. for 18 to 20 days for aging and fermentation; A fourth step of filtering the fermented stock solution using a sieve; And a fifth step of mixing the filtered liquor with clean ground water so that the alcohol content becomes 6-8%.

Here, it is natural that the abalone powder should use Myeongpo, which is dried abalone, or Sukpo, which is cooked abalone, without using live abalone, which is a live abalone.

In general, abalone is a high-quality food that is widely used as a medicine or medicine, but the price is very expensive, as well as nutrients, such as proteins and minerals, as well as vitamin B1, vitamin B12 is rich in minerals such as calcium and phosphorus. In particular, taurine, which forms on the surface of dried abalone or made of dried sackcloth, is known to enhance gallstone dissolution and liver detoxification, lower cholesterol, improve heart function, and restore vision. . Therefore, in the present invention, in order to utilize the various functional ingredients of such abalone, the abalone powder is further added when preparing makgeolli.

  <Examples>

Prepare 10kg of non-glutinous rice, 2.5kg of yellow yeast yeast and 2.5kg of abalone powder to prepare makgeolli. Thereafter, the non-glutinous rice is washed and soaked in water for 2 to 3 hours, and the soaked rice is soaked in a sieve for about 1 hour to drain the soaked rice. Then, the soaked rice is put in a steamer and heated with steam to make rice gourd rice. The cooked rice gourd rice needs to be completely cooled before mixing with the yeast, because if the temperature of the rice gourd is too high, the yeast of the yeast dies by heat and the fermentation is not good.

10 kg of fully cooled rice gourd rice, 2.5 kg of Nuruk and 2.5 kg of abalone powder are mixed, and then 15 kg of water is added and mixed evenly to make a mixture of rice gourd rice, Nuruk and abalone powder. Place this mixture in a suitable container, close the lid, and store it in a cool dark at approximately 15-20 ° C for 18-20 days.

The mixture inside the vessel is aged and fermented during storage in a cool dark place. That is, in the early stage of ripening, rice gourd rice and malt absorb water, but alcohol fermentation causes chemical reaction by decomposing rice gourd rice by yeast yeast. Eventually, over time, rice gourd and leaven will gradually decompose, and the liquid will gradually increase.

As such, when the mixture of rice gourd rice and koji is stored in a dark dark place having a low temperature for a predetermined period of time, alcohol fermentation occurs by yeast of yeast to produce edible alcohol. The alcohol content of the fermented stock solution is about 12-16% and includes various residues, so it is natural to filter the fermented stock solution using a sieve.

Thereafter, clean ground water is mixed with the filtered liquor to dilute the alcohol content to 6-8% to complete the rice wine suitable for application.

Abalone rice wine made by the above method contains amino acids such as glutamic acid, arginine, glutamic acid, leucine, and arginine, minerals such as iron, magnesium, copper, and calcium, vitamins and iodine, etc. Make sure you eat both nutrients and abalone.

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As described above, the present invention has been described only with respect to specific examples, but it is apparent to those skilled in the art that various modifications and variations are possible within the technical spirit of the present invention based on the specific examples described above. And modifications belong to the appended claims.

Claims (3)

Washing the rice cleanly and soaked in water for 2 to 3 hours, and then using a sieve to drain the water for 1 hour, and then putting the rice into a steamer to make rice gourd rice;
A second step of mixing completely cooled rice gourd rice, koji, abalone powder and water in a ratio of 4: 1: 1: 6, and then mixing them evenly;
A third step of putting the mixture obtained in the second step into a container and storing the mixture in a dark place at 15 to 20 ° C. for 18 to 20 days for aging and fermentation;
A fourth step of filtering the fermented stock solution using a sieve;
The fifth step of mixing the filtered drinking water with clean ground water so that the alcohol content is 6 ~ 8%; abalone makgeolli manufacturing method comprising a. The method of claim 1,
The abalone powder is a method of producing abalone makgeolli, characterized in that one of Myeongpo or Mengpo. Abalone rice wine, characterized in that prepared according to the method of claim 1 or 2.

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