KR101322933B1 - Method for Preparing Rubus Coreanus Alcohol Containing Polished Barley - Google Patents

Abstract

The present invention relates to a method of manufacturing barley-containing bokbunja, (1) 10kg of barley rice is mixed with 3kg yeast, 100g of yeast and 200g of citric acid by immersing and increasing the weight of barley, and then 15 liters of water is added to maintain a temperature of 25 to 28 ° C. Fermenting yeast for 3 to 4 days to prepare base liquor; (2) 90 kg of the barley and the 3 kg of yeast were mixed with 150 ℓ of the water, and the resulting mixture was aged for 5 to 6 days at 22 to 28 ° C, Producing; (3) 150 kg of soaked and increased barley rice powder, 30 g of liquefied enzyme, 2 kg of yeast and 250 L of water supplied to the first stage immersion obtained in step (2) were mixed to maintain a temperature of 25 to 26 ° C. for 3 days. Preparing a two-stage dip; (4) 150 kg of soaked and cooked barley rice powder, 30 g of liquefied enzyme, 2 kg of yeast, 10 l of bokbunja concentrate and 250 l of water supplied to the second stage immersion obtained in step (3) were mixed to maintain a temperature of 25 to 32 ° C. Second fermentation for 7 days while preparing a third stage immersion; And (5) adding barley 260.4 L of thick water to the third stage immersion obtained in step (4) to prepare barley added bokbunja liquor according to the present invention. As developed in accordance with the present invention, it is expected to be useful in the art because it is rich in beta glucan, which can lower the content of cholesterol in the body.

Description

Method for preparing barley containing barley wine {Method for Preparing Rubus Coreanus Alcohol Containing Polished Barley}

The present invention relates to a method of manufacturing barley-containing bokbunja wine, and more particularly to a method of manufacturing barley-containing bokbunja wine improved the palatability and functionality with the bokbunja using barley containing a large amount of beta glucan.

Alcohol is a representative fermented food with civilization and history of mankind. It is divided into various categories according to the manufacturing method and raw materials for each culture area. In particular, since the fermentation and aging technology of food has been developed from ancient times in Korea, The technique was quickly established. Yakju, represented by our traditional liquor, was brewed by the Joseon scholar Seo Yuger about 300 years ago, and his aho was a medicinal herb, and it was said to be called Yakju because he lived and made it in Yakhyeon, Jongno-gu, Seoul. Traditional berries are divided into brewing, distilled, horny, and hyungju depending on the manufacturing method. Among them, Songgok is divided into Danyang, Lee, and Samyang depending on the manufacturing process. As described above, traditional soy sauce is produced in small quantities in the form of domestic crafts according to each region. It is popular as makkolli or Dongdongju, but because of its difficulty to be preserved for a long time, mainstream or expensive rice such as shochu and beer Competitiveness is weak compared to imported liquor. However, due to the recent increase in living standards and the increase in interest in health, consumers tend to enjoy alcohol with taste and aroma, especially with enhanced health functionalities. Especially, due to the increased interest in health and well-being, the development of alcoholic beverages containing various medicinal ingredients is urgently required. Among the traditional alcoholic beverages, medicinal herb liquor, which can be used as a raw material for various herbal medicines and natural products, .

Traditional berries can be classified into traditional distilled spirits and traditional fermented spirits according to the manufacturing method. Traditional fermented spirits are unique in flavor and aroma depending on the ingredients to be added. However, since they produce sake using the yeast, And foreigners. Due to the characteristics of traditional fermented beans, fermentation and aging time are long and the shelf life is short due to the use of cereals as raw materials. In order to solve the problems of traditional wines, studies have been carried out to identify the characteristics of glycosidase-producing strains and yeasts, which are the subjects of fermentation, and attempts have been made to change the ratio of raw materials such as rice and wheat flour . In recent years, there has been research on a product of traditional Korean liquor added with herbal medicines which can stimulate consumers' interest in health and stimulate various taste and curiosity.

BACKGROUND ART Background of the Related Art [0002] Background arts related to Korean traditional berries, which are manufactured by using rice as a main raw material, include a method for manufacturing bamboo shochu (Korea Patent No. 0342709), a method for producing a bamboo shochu (Korean Patent Registration No.0769207), Jeongseon Hwangki (Korean Patent No. 0550446), Rhodophyta and its preparation method (Korea Patent No. 0533098), Cider and its preparation method (Korean Patent No. 0686888), a mixed berry of mulberry berry having a palatability and functionality (Korean Patent Registration No. 0815275), a pearl leaf extract solution (Korean Patent Registration No. 0508615), a method for producing a traditional Chinese liquor using corn oil and a method for producing a Chinese liquor Patent Registration No. No. 0,428,251), the production of sake how the olbanggae the main ingredient (Republic of Korea Patent No. 0449499 No.) there is one advantage of the wide variety of natural and herbal resources are being developed, such as alcohol.

Barley contains nutrients such as protein, fat, vitamin B3 and minerals, even though it has different nutritional components depending on the varieties and processing. Major free amino acids and essential amino acids are higher than those of rice with glutamic acid. Major fatty acids are palmitic acid , Oleic acid and linoleic acid, about 90% of the total, and the content of polyunsaturated fatty acids is higher than that of rice.

In addition, as for the growth conditions of barley, it is not necessary to spray the pesticide because the pest is not so severe compared to other crops, and it is rich in various vitamins and minerals that are likely to be lacked in general diet, And the importance of cultivation is widely recognized in terms of the use of idle land in winter and the protection of domestic agriculture.

The intake of barley is the easiest way to increase the consumption of barley, but the water content of barley is higher than that of white rice and the rate of penetration of water is slower. Barley rice has longer cooking time and hardness than barley rice, and browning at high temperature (110 ℃) The consumer's signal level is reduced and the consumption is limited. In order to compensate for this, studies are under way to improve the cooking characteristics by reducing the water absorption and cooking speed through the processing, and improving the cultivar.

Therefore, the present inventors promote the consumption of barley, prolong the short shelf life, which is a disadvantage of traditionalism, improve the flavor and taste of traditionalism, barley-containing bokbunja that can help improve health with the sweet and subtle flavor of bokbunja The present invention has been completed by developing a drink.

Korea Patent No. 0342709 Korea Patent No. 0701336 Korea Patent No. 0550446 Korean Patent Registration No. 0533098 Korea Patent No. 0769207 Korean Patent Application No. 10-2003-0057125 Korea Patent No. 0686888 Korea Patent No. 0815275 Korea Patent No. 0508615 Korea Patent No. 0428251 Korea Patent Registration No. 0449499)

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The present invention is to provide a method of manufacturing barley-containing bokbunja surgery.

In order to achieve the above object, the present invention provides a method of manufacturing barley containing Bokbunja, which comprises the following steps:

(1) 10 kg of barley rice powder is seasoned and mixed with 3 kg of yeast, 100 g of yeast and 200 g of citric acid, and then 15 liters of water is added to ferment the yeast for 3 to 4 days while maintaining the temperature of 25 to 28 ° C. to prepare the base liquor. step;

(2) 90 kg of the boiled rice barley, 3 kg of yeast, and 150 L of water were mixed in the beads prepared in the step (1), and the dipped product was kept at 22 to 28 ° C for 5 to 6 days, Producing;

(3) the first stage soaking obtained in step (2) was mixed with 150 kg of barley rice powder, steamed liquefied enzyme, 30 g, 2 kg of yeast and 250 L of water supplied to maintain a temperature of 25 to 26 ° C. for 3 days. Preparing a sweet dip;

(4) 150 kg of salivary and increased barley rice powder, 30 g of liquefied enzyme, 2 kg of yeast, 10 l of bokbunja concentrate, and 250 l of water supply were mixed in the second stage immersion obtained in the above step (3) while maintaining a temperature of 25-32 ° C. Second fermentation for 7 days to prepare a third stage immersion; And

(5) The step of forming a third stage immersion obtained in the step (4) by adding 260.4 L of thick water.

Bokbunja wine added with barley prepared according to the present invention was developed according to the consumer's preference for health food, and is rich in beta glucan with its unique sweet taste and function. It is expected.

1 is a schematic diagram showing a process of manufacturing barley-containing bokbunja wine of the present invention.

The technical terms and scientific terms used in the present invention can be construed as meaning ordinary meanings understood by those of ordinary skill in the art without departing from the scope of the present invention.

Barley is added to the manufacturing method of the bokbunja surgery of the present invention as shown in Figure 1 as follows.

1. Bone preparation (first step)

10 kg of barley rice was mixed with 3 kg of yeast, 100 g of yeast and 200 g of citric acid, and then 15 L of water was added. The mixture was stirred every 6 to 8 hours while maintaining the temperature at 25 to 28 캜, Is fermented to produce a bone marrow. At this time, after 24 hours after injection, the yeast is grown and the temperature for yeast growth is maintained at 28 ° C. The content ratio and the temperature range of each of these contents are optimum condition values for producing the optimum taste, flavor and quality according to the control of the various content ratios. The saliva and steaming of the barley rice is carried out according to a conventional method, until the barley rice is fully ripe. At this time, the temperature of the barley rice is 24 ℃ is most preferred, if lower than this temperature, the whole fermentation progress is slow, productivity worsens, if higher than this temperature fermentation is excessively progressed, the taste and quality are degraded.

2. Dipping 1 stage (2nd stage)

90 kg of boiled rice barley, 3 kg of yeast, and 150 liters of water are mixed with the above-prepared beeswax and kept at 22 to 28 ° C for 5 to 6 days to prepare a first stage. At this time, agitation is carried out 2 to 3 times so that the contents including mung bean, barley rice, koji and water are mixed and can be aged evenly so as to have optimum taste, aroma and quality. The dipping temperature is preferably maintained at 27 to 28 占 폚. At this time, if the temperature of the dipping product temperature is less than 27 캜, sufficient aging can not be achieved within the day of shipment and the optimum taste can not be attained. If the temperature exceeds 28 캜, the sour taste increases and the optimum taste and quality are deteriorated.

3. Two-stage soaking (third stage)

150 kg, liquefied enzyme, 30 g, liquefied enzyme, 2 kg, and 250 liters of feed water were mixed in the first stage immersion prepared in the first stage immersion to maintain a temperature of 25 to 26 ° C. for 3 days Prepare a dip. The liquefaction enzyme is preferably alpha amylase.

4. Immersion in 3 steps (4th step)

Mixing 150kg, liquefied enzyme 30g, liquefied enzyme 30g, yeast 2kg, bokbunja condensate 10L and 250L water supply to the second stage immersion of the obtained second stage immersion while maintaining a temperature of 25 to 32 ℃ the temperature for optimum immersion 7 Second fermentation is carried out for days to prepare a third stage dip. At this time, after about 10 hours after the third stage injection, and sinks. At this time, if the temperature exceeds 32 ℃ sour taste is strong and the optimum quality is lowered so should not exceed this temperature.
The bokbunja concentrate is prepared by a known general manufacturing method, specifically, the bokbunja and sugar collected by mixing for example 2: 1 to crush the bokbunja solution and then fermented at room temperature for 3 days, bokbunja seeds in fermented bokbunja liquid After filtration, honey is added to the remaining bokbunja liquid at a ratio of 2: 1, and then heated to 100 ° C for 30 minutes, and then re-fermented at room temperature for 3 days to complete storage for one month.

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5. Formulation (fifth step)

To the third stage immersion obtained above, 260.4 L of thick water is added to form the same.

Barley added to the bokbunja of the present invention is nutritionally high in the content of beta glucan, a kind of dietary fiber, these components are mainly present in the cell wall of the endosperm or whistle layer and lowers the content of blood cholesterol in the body, which is a component of adult disease By doing so, it is known that cardiovascular disease and body fat accumulation can be prevented.

Barley contains nutrients such as protein, fat, vitamin B3 and minerals, even though it has different nutritional components depending on the varieties and processing. Major free amino acids and essential amino acids are higher than those of rice with glutamic acid. Major fatty acids are palmitic acid , Oleic acid and linoleic acid, about 90% of the total, and the content of polyunsaturated fatty acids is higher than that of rice.

In addition, bokbunja promotes the secretion of sex hormones to help enhance sexual function, urinate well, strengthen the kidneys, relieve chronic fatigue, help the liver, excellent anti-oxidation helps skin care, It contains vitamins that can help you recover from fatigue and brighten your eyesight.

Bokbunja wine added in accordance with the present invention was developed according to the consumer's preference for health foods that can be used to improve the sweet taste with bokbunja, beta glucan is rich in ingredients to be useful in the art It is expected to be.

Hereinafter, the present invention will be described in more detail based on the following examples and test examples. However, the following examples and test examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1 Preparation of Barley Containing Bokbunja

10 kg of barley rice was mixed with 3 kg of yeast, 100 g of yeast and 200 g of citric acid, and then 15 L of water was added. The mixture was stirred every 6 to 8 hours while maintaining the temperature at 25 to 28 캜, Is fermented to produce a bone marrow. At this time, after 24 hours after injection, the yeast is grown and the temperature for yeast growth is maintained at 28 ° C.

90 kg of barley, 3 kg of yeast and 150 ℓ of water are mixed with the above-prepared beeswax, and the dipping temperature is maintained at 22 to 28 ° C for 5 to 6 days to prepare a first-stage dipping. At this time, stirring is carried out two to three times.

150 kg, liquefied enzyme, 30 g, liquefied enzyme, 2 kg, and 250 liters of feed water were mixed in the first stage immersion prepared above to maintain a temperature of 25 to 26 ° C. for 3 days to prepare a second stage immersion.

150 kg of barley rice powder, liquefied enzyme 30g, 2 kg of yeast, 10 l of bokbunja condensate and 250 l of water supplied to the obtained second stage immersion were mixed, followed by secondary fermentation for 7 days while maintaining a temperature of 25 to 32 ° C. Prepare a three stage dip. At this time, it sinks after expansion after about 10 hours after entering the third stage. The temperature should not exceed 32 ° C.

To the third stage immersion obtained above was added 260.4 L of thick water to prepare barley-containing bokbunja surgery.

Comparative Example 1

Bokbunja procedure without barley was prepared according to the general method.

Test Example 1: Sensory evaluation

For the barley-containing bokbunja surgery prepared in Example 1 and the bokbunja surgery without the barley prepared in Comparative Example 1 were selected 30 panels that fully understand the contents of sensory evaluation in advance, color, richness, flavor The five, the worst, the sweetness, and the overall taste were evaluated by the five-point scoring method. Five products with high scores were selected to investigate their quality characteristics. The results are shown in Table 1 below.

Example 1 Comparative Example 1 color 4.5 ± 0.1 3.9 ± 0.2 Rich feeling 4.8 ± 0.1 2.9 ± 0.2 incense 4.2 ± 0.1 2.9 ± 0.1 Sweetness 4.9 ± 0.1 3.0 ± 0.2 Overall flavor 4.5 ± 0.1 3.0 ± 0.1

As shown in Table 1, barley-containing bokbunja liquor according to the present invention according to Example 1 was able to feel the flavor and taste delicious unique to the barley compared to the conventional bokbunja liquor prepared in Comparative Example 1, It was blended properly and there was no burden to drink it.

Barley-added bokbunja wine prepared according to the present invention was developed according to consumer's preference for health food, and it is expected to be useful in the art because it is rich in beta glucan with sweet taste and function of bokbunja. .

Claims (5)

Method for producing barley-containing bokbunja wine comprising the following steps:
(1) 10 kg of barley is smeared and grown, and 3 kg of yeast, 100 g of yeast and 200 g of citric acid are uniformly mixed, and then 15 liters of water are added to ferment yeast for 3 to 4 days while maintaining the temperature at 25 to 28 캜 ;
(2) 90 kg of the boiled rice barley, 3 kg of yeast, and 150 L of water were mixed in the beads prepared in the step (1), and the dipped product was kept at 22 to 28 ° C for 5 to 6 days, Producing;
(3) the first stage soaking obtained in step (2) was mixed with 150 kg of barley rice powder, steamed liquefied enzyme, 30 g, 2 kg of yeast and 250 L of water supplied to maintain a temperature of 25 to 26 ° C. for 3 days. Preparing a sweet dip;
(4) Mixing 150 kg of saliva and steamed barley rice powder, 30 g of liquefied enzyme, 2 kg of yeast, 10 l of bokbunja concentrate and 250 l of water supply to the second stage immersion obtained in the above step (3) while maintaining a temperature of 25 to 32 ° C Second fermentation for 7 days to prepare a third stage immersion; And
(5) The step of forming a third stage immersion obtained in the step (4) by adding 260.4 L of thick water. Claim 2 has been abandoned due to the setting registration fee. The method of claim 1,
Method for producing barley-containing bokbunja wine, characterized in that the step of (1) barley rice simmering at 24 ℃. Claim 3 has been abandoned due to the setting registration fee. The method of claim 1,
Barley-containing bokbunja surgery method characterized in that the immersion temperature is maintained at 27 to 28 ℃ in the step (2). Claim 4 has been abandoned due to the setting registration fee. The method of claim 1,
Method of producing barley containing bokbunja characterized in that the stirring is carried out two to three times in the step (2). delete

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