KR101306830B1 - Half-finished products for producing crude rice wine and method of producing the same - Google Patents

Abstract

PURPOSE: A semi-finished product for making makkoli (Korean rice wine) and a method for manufacturing the same are provided to enable a person who is not professional to easily make high quality makkoli according to his/her preference. CONSTITUTION: A method for manufacturing a semi-finished product for making makkoli comprises the steps of: adding 50-200 parts by weight of nuruk and 100-500 parts by weight of water to 100 parts by weight of steamed rice and culturing the mixture at 20-35°C for 1-5 days; filtering the cultured mixture and preparing liquid fermentation agent; drying the steamed rice to have a moisture content of 10-20 wt% and preparing steamed and dried rice; and mixing 10-40 parts by weight of the fermentation agent to 100 parts by weight of steamed and dried rice and drying 5-40°C to have a moisture content of 10-18 wt%. [Reference numerals] (AA,NN) Rice; (BB,OO) Wash; (CC,PP) Water immersion (10 hours); (DD) Cook (45mins); (EE,SS) Mix; (FF) Cooked rice:1; (GG) Nuruk:1; (HH) Yeast:100 mg/ rice 1kg; (II) Water:2; (JJ) Culture (3 days); (KK) Filter (60 mesh); (LL) Add alpha-amylase and saccharogenic amylase (respectively 100mg/L); (MM) Liquefaction, saccharification and fermentation; (QQ) Cook (50mins); (RR) Dry (60°C,8 hours,moisture10%); (TT) Liquefaction-saccharification and fermenting solution: 1; (UU) Cooked and dried rice: 4; (VV) Hot air dry (35°C, 6 ours); (WW) Semi-finished product for making makkoli (Korean rice wine); (XX) Pack (P.E. film)

Description

Half-finished products for producing crude rice wine and method of producing the same

The present invention relates to a semi-finished product for manufacturing makgeolli and a method of manufacturing the same, and more particularly, to a semi-finished product for manufacturing makgeolli and a method for producing the makgeolli, which can be easily manufactured in a general home.

The present invention is a research result derived from the development of rice and local food processing technology development and manufacturing process model development research of the Korean food globalization and traditional food activation technology development research.

It is difficult for the general public to try alcoholic beverages such as makgeolli, because it requires knowledge and experience of alcohol. .

Therefore, there is a need for a method that can manufacture makgeolli according to the taste of the individual in an easier way, and a method that anyone can manufacture safe and high quality makgeolli even without the expert knowledge of alcohol.

In addition, recently, as health care has increased, more people prefer to cook at home rather than purchasing ready-to-eat foods on the market. This is in line with this trend.

Accordingly, the present inventors earnestly researched to develop a semi-finished product for manufacturing makgeolli, which enables anyone to easily manufacture high quality makgeolli in general home, ① cultivate alcohol fermentation bacteria by mixing and fermenting water and yeast in steamed rice ② Separately add rice and dry it, ③ Mix the culture of “①” with the cooked rice of “②” and absorb it. ④ When drying “③” to provide semi-finished rice wine, just add water. Makgeolli can be prepared, it is confirmed that can be prepared according to the taste of the individual by adjusting the degree of fermentation or seasoning, etc. to complete the present invention.

Therefore, the main object of the present invention is to provide a makgeolli semi-finished product that enables the general public to easily manufacture makgeolli of excellent quality.

Another object of the present invention is to provide a method for producing the makgeolli semi-finished product.

According to an aspect of the present invention, the present invention is cultured for 1 to 5 days at 20 to 35 ℃ by adding 50 to 200 parts by weight of Nuruk and 100 to 500 parts by weight of water to the cooked rice with 100 parts by weight of rice, the mixture Preparing a liquid fermentation agent by filtration; Drying the cooked rice to 10 to 20% by weight of moisture to prepare cooked dried rice; And mixing 10 to 40 parts by weight of the fermenting agent to 100 parts by weight of the steamed dried rice and drying it to a water content of 10 to 18% by weight at 5 to 40 ° C.

According to the present invention, alcohol fermentation bacteria are absorbed on the surface or inside of rice to prepare a fixed form. If necessary, the rice wine can be easily prepared by adding water, and the moisture content is low. It is characterized by preventing deterioration.

Hereinafter, a method of manufacturing a semi-finished product for manufacturing makgeolli of the present invention will be described in more detail.

In the present invention, the step of preparing the fermentation agent is a step of preparing a fermentation culture medium (bottom) cultured and propagated alcohol fermentation bacteria using the cooked rice as nutrients. At this time, since the difference in fermentation efficiency and the antibacterial contamination of the prepared semi-finished product may occur depending on the degree of culture of the fermentation bacteria, it is preferable to comply with the amount and culture conditions of the respective materials.

The cooked rice may be prepared by washing with water and immersing the rice to remove water and then cooking. In this case, the soaking is preferably carried out for 4 to 12 hours, and most preferably about 10 hours, in order to uniformize and speed up the gelatinization of the starch during cooking. At this time, the steam is preferably performed for 10 to 30 minutes after the steam is frosted, most preferably about 15 minutes. Spread the steamed rice to expand and cool to room temperature is good to use.

Conditions such as the amount of rice, yeast and water used, fermentation temperature and time are suitable conditions for increasing and activating the cell number of the fermentation bacteria.

In the case of the amount of the material used, it is preferable to add 80 to 120 parts by weight of koji and 150 to 250 parts by weight of water to 100 parts by weight of rice, and more preferably, the ratio of rice, yeast and water is about 1: 1: 1. It is good to do.

Cultivation is preferably performed for 1 to 5 days at 20 to 35 ℃. If the incubation temperature is low or the incubation period is short, not only the number of yeast fermentation bacteria and yeast cells in the culture medium is sufficient, but also the possibility of contaminating the manufactured semi-finished products with various bacteria is increased, and too much time is required for manufacturing rice wine. It is not preferable, and when the incubation temperature is high or the incubation period is long, the activity of yeast fermentation bacteria and yeast may be rather low and the number of cells is more than necessary, which is not preferable. More preferably, the culture temperature is 25 to 30 ° C, most preferably about 27 ° C, and the culture period is more preferably 2 to 3 days.

When the ingredients are mixed and fermented in this way, the alcoholic fermentation bacteria of Nuruk are cultured to obtain a fermentation agent that has been largely proliferated, and the filtered liquid can obtain an activated liquid fermentation agent.

In addition, dry yeast ( Saccharomyces in addition to rice, yeast, water cerevisiae ) is added to the yeast is also cultured with fermentation bacteria of yeast, so that a more enhanced fermentation agent can be prepared, wherein the dry yeast is preferably added at 0.05 to 0.5 parts by weight, more preferably about 0.1 parts by weight, that is, rice It is recommended to add 100mg / kg based on the amount of use.

In addition, it is preferable to add 1 to 200 mg of liquefiase and 1 to 200 mg of glycosylase per liter to the fermentation agent (filtrate) prepared above in order to produce a more effective fermentation agent. These liquefied enzymes and glycosylases can break down carbohydrates in rice during alcohol fermentation to enhance the taste and nutritional value of makgeolli. Powdered enzymes may be used as the liquefied enzyme and glycated enzyme.

In the present invention, the step of preparing the steamed dried rice is the step of preparing the main material of makgeolli, that is, the carbon source of fermentation, by steaming the rice in advance and then dried to make a form easily fermented only by the addition of water during the manufacture of makgeolli, The fermentation agent is characterized in that it is prepared in a form that can be absorbed well. At this time, the cooked rice may be prepared in the same manner as in the step of preparing the fermentation agent, it may be used a hot air dryer to dry the cooked rice. The drying temperature is preferably set to 50 to 70 ° C, more preferably about 60 ° C.

When drying, the water content of the cooked rice is preferably 10 to 20% by weight, more preferably 5 to 18% by weight, even more preferably 8 to 12% by weight, and most preferably about 10% by weight. It is good to dry.

The steamed dry rice thus prepared has a low water content, so that the fermentation agent can easily penetrate into the inside of the rice.

Mixing the dried cooked rice and the fermentation agent prepared and dried may produce a semi-finished product for manufacturing makgeolli of the present invention. At this time, the amount of the fermentation agent and the dry steamed rice is preferably 10 to 40 parts by weight of 100 parts by weight of steamed dried rice, more preferably 20 to 30 parts by weight of fermenter, and most preferably about 25 parts by weight of 100 parts by weight of rice. The weight part, i.e., the ratio of the dry steamed rice and the fermenting agent, may be about 4: 1 by weight. Mixing the steamed dry rice and fermentation agent in this ratio allows an appropriate number of alcoholic fermentation bacteria to penetrate into or on the surface of the rice. The most important step in this step is the drying conditions, which should be dried at low temperatures to prevent the death of alcoholic fermentation bacteria, unlike the step of preparing the steamed dried rice. For this purpose, it is preferable to dry at 5-40 degreeC, More preferably, it is good to dry at 25-40 degreeC, More preferably, it is 30-35 degreeC. If the drying temperature is low, the drying time is prolonged, which may cause deterioration. If the drying temperature exceeds 40 ° C., the yeast present in the fermentation broth may be killed. It is not desirable, because the quality may be degraded.

In addition, it is preferable to circulate air and to dry during drying, which is to prevent fermentation during the drying process. When the air is dried in a poor circulation state, the humidity in the dryer is high and alcohol fermentation is made by the yeast, which is not preferable because the fermentation takes place before the semi-finished product for manufacturing rice wine is produced.

In addition, drying the final moisture content too low during drying may result in severe dehydration of the cells of alcoholic fermentation bacteria, which may kill some of them. If the moisture content is too high, various germs may grow during distribution, resulting in deterioration of the final product of makgeolli. The water content is preferably 10 to 18% by weight, more preferably 12 to 16%, most preferably 13 to 14%.

The semi-finished product for preparing makgeolli (Premix) may be packaged in various food packaging containers, but preferably, general, sealed or vacuum packaging. Alcohol fermentation bacteria are mostly anaerobic bacteria, and considering the shelf life, it is preferable to seal or vacuum-pack the most preferably using a food packaging material having low permeability and moisture permeability.

According to another aspect of the present invention, the present invention provides a semi-finished product for manufacturing rice wine produced by the above production method.

If the semi-finished product for manufacturing makgeolli of the present invention is used, even people without specialized knowledge of alcohol can manufacture makgeolli as high quality as needed in a very easy way, and according to personal taste through the addition of seasonings and seasonings, Makgeolli can be prepared directly.

1 is a block diagram showing an embodiment of a method for manufacturing a semi-finished product for manufacturing makgeolli of the present invention.
Figure 2 is a photograph of a semi-finished product for manufacturing makgeolli of the present invention.
Figure 3 is a photograph packaging the semi-finished product for manufacturing makgeolli of the present invention.
Figure 4 is a photograph showing the process of manufacturing makgeolli using the semi-finished product for manufacturing makgeolli of the present invention in a safety fermentation container.

Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

Example  1. Manufacture of semi-finished products for manufacturing rice wine

5 kg of rice was washed with water, soaked for 10 hours, steamed for 45 minutes, cooled to room temperature (about 20 ° C), mixed by adding 5kg of yeast and 10L of water, mixed in a container, and fermented to alcohol at room temperature (about 25 ° C) for 3 days. Was cultured.

The mixture in which the alcoholic fermentation bacteria were cultured was filtered through a 60 mesh cloth to obtain a liquid fermentation agent. The fermentation agent obtained at this time is about 10 liters.

40 kg of separate rice was washed with water, soaked for 10 hours, and cooked for about 50 minutes. The steamed rice was put in a hot air dryer and dried to a water content of about 10% at a temperature of about 60 ° C. to produce steamed rice. At this time, the drying time was about 8 hours.

Mix all the cooked dried rice and fermenter so that the fermenter is evenly absorbed by the cooked dried rice, and then put it in a hot air dryer to dry it to a moisture content of about 13% at a temperature of about 35 ℃ (temperature 30 ℃) Makgeolli Preparative semifinished product (see FIG. 2) was prepared.

The semi-finished product for preparing makgeolli was encapsulated in a polyethylene film packaging (see FIG. 3).

Even if the shelf life was longer than 6 months, contamination by various bacteria did not occur and the quality did not change at all.

Example  2. Manufacturing semifinished products for manufacturing rice wine

Prepared in the same manner as in Example 1, when the yeast and water is added to the cooked rice dry yeast ( Saccharomyces cerevisiae ) was further added 0.5 g.

Example  3. Manufacture of semi-finished products for manufacturing rice wine

Prepared in the same manner as in Example 1, 1 g of powdered liquefied enzyme (α-amylase) and glycosylated enzyme (β-amylase), respectively, added to 10 L of the fermentation agent obtained and mixed well, and used as a final fermentation agent. It was.

Example  4. Manufacturing makgeolli using semi-finished products for manufacturing makgeolli

1 kg of each of the semi-finished products for manufacturing makgeolli prepared in Examples 1 to 3 were placed in a safety fermentation jug and mixed well by adding 1.5 L of water, followed by fermentation at about 25 ° C. for 7 days (see FIG. 4).

Claims (3)

Adding 50 to 200 parts by weight of koji and 100 to 500 parts by weight of water to steamed rice cooked with 100 parts by weight of rice and incubating at 20 to 35 ° C. for 1 to 5 days, and filtering the cultured mixture to prepare a liquid fermentation agent;
Drying the cooked rice to 10 to 20% by weight of moisture to prepare cooked dried rice; And
Mixing 10 to 40 parts by weight of the fermenting agent to 100 parts by weight of the steamed dried rice and dried to a water content of 10 to 18% by weight at 5 to 40 ℃; manufacturing a semi-finished product for manufacturing rice wine. The method of claim 1,
The step of preparing the fermentation agent is a semi-finished product manufacturing method for producing rice wine, characterized in that further adding 0.05 to 0.5 parts by weight of dry yeast to the cooked rice. The method of claim 1,
The preparing of the fermentation agent is a method for producing a semi-finished product for manufacturing rice wine, characterized in that the fermentation agent is prepared by adding 1 to 200 mg of liquefied enzyme and 1 to 200 mg of glycated enzyme per 1 liter of the filtrate produced by filtering the mixture.

Images