KR101345808B1 - Traditional rice wine made from Glutinous Corn Flour and a method of making the same - Google Patents

Abstract

The present invention relates to a traditional Chinese herbal medicine and its manufacturing method, which improves the storage stability and at the same time improve the sensory performance of traditional traditional medicine by adding the flavor and color unique to the waxy corn by manufacturing traditional herbal medicine using roasted waxy corn powder, With the addition of flavor and color, the traditional medicine's flavor and color is also improved, the sensory is improved, and the storage stability is improved. In addition, by promoting the consumption of waxy corn can contribute to improving the income of waxy corn farmers, and rich nutritional ingredients such as dietary fiber can help to improve the health of busy modern people.

Description

Traditional rice wine made from Glutinous Corn Flour and a method of making the same

The present invention relates to waxy corn traditional medicine and its manufacturing method, and more particularly, by preparing traditional medicine using roasted waxy corn powder, the flavor and color unique to waxy corn are added to improve the sensory performance of the traditional medicine and at the same time storage stability The improved waxy corn traditional medicine and its manufacturing method.

Liquor is a representative fermented food that shares the civilization and history of mankind, and is divided into various categories according to the manufacturing method and raw materials for each culture. Especially, since Korea has developed the fermentation and fermenting technology of food from ancient times, The technique settled quickly.

Korean traditional liquor is classified into brewed wine (fermented wine), distilled wine, mixed wine and mixed wine according to the manufacturing method. Depending on the materials used, it is divided into pure grain wine and medicinal flavoured grain wine. Among them, pure grain wine is divided into Danyang wine, Yiyang wine, and Samyang wine according to the manufacturing process.

Traditional Korean fermented liquor can be manufactured to have a unique flavor depending on the added ingredients, while the unique flavor of the yeast used in the manufacturing has a problem of acting as a factor that lowers the preference of consumers and foreigners unfamiliar with it. In addition, the fermentation and ripening time is long, and the shelf life is short because cereals are used as raw materials. This problem is that most of Korean traditional liquor is produced in each province as Gayang liquor, and it acts as an obstacle to the distribution and distribution of traditional liquor in Korea, which can be compared with soju or beer that can be mass-produced and wine whose value increases with age. It is a factor of weakening competitiveness.

Therefore, in order to enhance the competitiveness, researches are underway to grasp the characteristics of the saccharogenic enzyme-producing strain and yeast, which are the subjects of fermentation, and to adjust the ratio of fermentation raw materials such as rice, barley, and flour to give various flavors. Attempts have been made to change.

In particular, the strong toxicity of chemicals not only has a very detrimental effect on the human body, but also causes a very severe hangover phenomenon such as headache and heartburn.While traditional Korean liquor is made of grains, it is less toxic than chemicals, As it is known to be beneficial, consumers' interest in traditional Korean liquor is increasing.

Recently, as the standard of living is improved and the interest in health and nurture is increased, it is a trend to prefer alcohol with enhanced health functionalities by adding various medicinal ingredients while adding taste and aroma. Accordingly, medicinal fragrance liquor that can be used as a raw material of various herbal medicines and natural products are of interest.

Regarding traditional liquor, bamboo medicinal liquor manufacturing method (Korean Patent Registration No. 0342709), tonic or Kang Jeong-yong herbal liquor and its manufacturing method (Republic of Korea Patent Registration No. 0701336), traditional herbal liquor manufacturing method using soybean by-products (Korea Patent Registration No. 0550446), Audi Yakju and its manufacturing method (Korean Patent Registration No. 0533098), Apple wine and its manufacturing method (Korean Patent Registration No. 0769207), Jeong Sun Hwang (Korea Patent Application No. 10-2003-0057125), Sansam Manufacturing method of medicinal liquor containing culture roots (Korean Patent Registration No. 0686888), Mixed plum wine with palatability and functionality (Korean Patent Registration No. 0815275), Production method of liquor using white lotus leaf extract (Korean Patent Registration No. 0508615) No.), manufacturing method of traditional yakju using cornus oil, and cornus lacquer made by the method (Korean Patent Registration No. 0428251) Liquor has been developed using a wide variety of natural products and herbal resources, such as folkism manufacturing method (Korean Patent Registration No. 0449499).

Regarding corn, a method for producing a dietary supplement containing corn (Korean Patent Application No. 2006-0021913), a method for preparing a composition containing corn whiskers and dietary fiber (Korean Patent Application No. 2005-0067853), corn Hangover releasing agent containing the beard extract and health supplements containing the same (Korean Patent Application No. 2006-0052543), manufacturing method of the composition containing the corn beard extract and fine powder (Korean Patent Application No. 2005-0055526), Although a method for preparing a beverage containing corn beard extract (Korean Patent Application No. 2005-0026489) has been reported,

There is no report on the development of traditional Yakju, which improved the flavor and improved the color of traditional Yakju by using waxy corn.

An object of the present invention to improve the flavor and color of traditional Yakju, to improve the sensuality of traditional Yakju, and to provide a traditional traditional waxy corn and a method of manufacturing the same secured storage stability.

In addition, although it contains bioactive ingredients rich in waxy corn, despite its value as a functional food, it has no yellow color compared to normal corn, has a peculiar fragrance, and has not developed scientific and differentiated processing technology to overcome it. In light of the undervalued value of corn, it is intended to provide a processing method that enhances the color and flavor of waxy corn.

In addition, through this processing method, there is a limit to the consumption of waxy corn to solve the problem that the price drop at the time of flood shipping.

In the present invention, by selecting the waxy corn after making the powder and then roasting to provide the roasted waxy corn powder; Saccharomyces in purified water and Saccharomyces cerevisiae ) one-stage immersion step of fermentation after adding yeast to prepare sake; A two-stage immersion step of adding rice and roasted waxy corn powder and adding the same to the dipped rice wine in one stage with purified water; And it provides a method of producing waxy traditional corn wine, characterized in that it comprises fermentation, ripening and filtering.

In addition, the present invention provides a manufacturing method characterized in that the rice in the two-stage immersion step first spread in the cooker and put roasted waxy corn powder thereon.

In addition, the present invention provides a waxy traditional corn wine prepared according to the manufacturing method.

Chak corn traditional herbal medicine according to the present invention using eco-friendly organic waxy corn grown in Chilseong-myeon, Goesan-gun, Chungbuk, Korea as a main ingredient, the flavor and color of waxy corn are enhanced and expressed, and the flavor and color of traditional medicine are improved, and the sensory is improved. It has the excellent effect of becoming storage stability.

In addition, it is a very useful invention that promotes the consumption of waxy corn and contributes to the income improvement of the waxy corn farmers, and helps to improve the health of busy modern people due to the rich nutrients, including dietary fiber.

According to the present invention, the step of screening the waxy corn after making the powder and then roasting to provide the roasted waxy corn powder; Saccharomyces in purified water and Saccharomyces cerevisiae ) one-stage immersion step of fermentation after adding yeast to prepare sake; A two-stage immersion step of adding rice and roasted waxy corn powder and adding the same to the dipped rice wine in one stage with purified water; And fermentation, aging, and filtration to provide a traditional method of manufacturing waxy corn, and waxy corn traditional medicine prepared therefrom.

Waxy corn is a kind of snack corn, which, as its name suggests, is very cold because its starch structure is different from ordinary corn, and the part surrounding the seed is made up of only amylopectin, which constitutes starch. Round white eggs are the most cultivated, but in recent years, the black waxy corn has also become more popular. It is known to contain functional substances such as anticancer, antidiabetic, antihypertensive, antioxidant and anti-aging components, dietary fiber, and vegetable sterols.

In the present invention, the waxy corn of good quality is selected and used as a powder. Preferably, the waxy corn is ground to have a size of 50 mesh.

The waxy corn powder is roasted, preferably at 95 ° C. for 30 minutes. By the roasting process, the color and flavor of the waxy corn powder is enhanced.

30% of the raw rice is washed with water, steamed, cooled to 30 to 40 ° C, and finally inoculated to prepare entry. Preferably, Aspergillus kawacchii ) is used.

Purified water and activated Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Yeast is added and soaked in 1 stage for 2 days.

Subsequently, the remaining 70% of rice is first spread in a cooker, and the roasted waxy corn powder is added thereto and cooked.

After two stages of immersion, the fermentation was carried out for 5 days while maintaining the fermentation temperature at 25 ℃ and aged for 3 days.

After filtering aged bottled wine, it completes traditional waxy corn with health function.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the embodiments are only illustrative of the present invention, and the scope of the present invention is not limited thereto.

Example

(1) Preparation of Roasted Corn Powder

The waxy corn used in this example is grown in an eco-friendly organic farm in Chilseong - myeon, Goesan - gun, Chungbuk, Korea.

Waxy corn was ground to a 50 mesh size by a mill. Subsequently, the mixture was stirred with stirring at 95 ° C. for 30 minutes to obtain 2 kg of roasted waxy corn powder.

(2) entry manufacturing

After washing 3 kg of rice, it was immersed for 5 hours and water was removed to maintain the water absorption rate at 30 to 35%. After cooking, the cooked rice is cooled to 30 ° C and deposited and left for 2 hours at a humidity of 90%, and 3g of Aspergillus gauchi ( Aspergillus) kawacchii ) were uniformly inoculated, mixed well, spread at a thickness of 50 mm, and cultured at a temperature of 25 to 30 ° C and a humidity of 30 to 40% for 3 days to complete the entry.

(3) 1st stage immersion

4.5L of purified carbon treated with activated carbon and saccharomyces cerevisiae ( Saccharomyces) cerevisiae ) 1.5 g of dry yeast was added and fermented at 25-30 ° C. for 2 days.

(4) 2-stage immersion

After washing 7kg of rice and soaked for 5 hours, water was removed to maintain the water absorption at 30 to 35%. This was first placed in a cooker, and 2kg of roasted waxy corn powder was put thereon and cooked. After steaming, the mixture was allowed to cool to about 25 ° C. and placed in 18 liters of purified water treated with activated carbon in the above-described single-dip drunk.

(5) Fermentation and Temperature Management

When the fermentation process starts after the two-stage immersion, the fermentation was carried out for 5 days while keeping the temperature at 25 ° C. while paying attention to the rapid increase in product temperature from the second day.

(6) aging

The fermented solution was allowed to stand at room temperature for 3 days, and the fermented ingredients were precipitated while stabilizing the unique aroma, soft taste, and chromaticity of waxy corn.

(7) filtration and bottling

The waxy corn wine aged as described above was filtered three times using a compressed filter cloth of 2 μm, and finished the waxy corn traditional medicine through the bottling process (hereinafter, referred to as the traditional waxy corn).

Comparative Example

Except not adding waxy corn in the two-stage forging step, the traditional medicine was prepared in the same manner as in the above embodiment (hereinafter referred to as 'comparative traditional medicine').

< Experimental Example  1: fragrance ingredient inspection>

The purpose of this Experimental Example is to scientifically measure the fragrance components of Waxy Corn traditional Yakju and Comparative Example Traditional Yakju, to provide objective data of the Waxy Corn traditional Yakju of the present invention.

Waxy Corn Traditional Medicine and Comparative Example Traditional medicine was extracted with dichloromethane and dehydrated with anhydrous sodium sulfate, followed by gas chromatography (Gaschromatography) analysis and the results are shown in Table 1 below. The instrument used was HP-6890, the column was HP-FFAP (film thickness 0.5㎛, length 50m, ID 0.32㎛, detector: FID).

Fragrance Analysis division Waxy corn traditional medicine (ppm) Traditional Yakju of Comparative Example (ppm) Acetaldehyde 16.37 27.12 Acetone - 0.72 Methyl acetate 0.57 0.72 Ethyl acetate 94.42 90.19 Methyl alcohol 4.22 6.67 2-butanol - - n-prophenol 147.82 130.77 Isobutanol 398.21 401.43 Isoamyl acetate 7.82 7.58 n-butanol - - Asoamyl alcohol 862.64 815.37 Ethyl caproate 1.22 1.07

As can be seen from Table 1, waxy corn traditional medicine contains a large amount of ethyl acetate, which gives a bright and fresh scent, compared to the traditional medicine of Comparative Example, and has a high boiling point compound such as isoamyl alcohol and Very low boiling point compounds, such as acetaldehyde, contained less than the comparative traditional medicine. As a result, the waxy corn traditional medicine of the present invention had a deeper flavor than the general medicine, and it was found that the fragrant taste and the gentle aroma of the tip of the tongue were good.

< Experimental Example  2: chromaticity measurement>

This experiment was conducted to scientifically measure the color of waxy corn traditional medicine and comparative traditional medicine, to determine the consumer preference.

Chromic Corn Traditional Yakju and Comparative Example Traditional Yakju was measured using a color meter (Chroma meter, Cm-3500d, Minolta, Japan). At this time, after correcting with standard color plate (L: 96.85 a: -0.28 b: -0.30), L value (lightness) is lightness from 0 (black) to 100 (white), a value (redness) is -80 ( Green) to +100 (red) and b-value (yellowness) were expressed in the range of -50 (blue) to +70 (yellow) as yellow, and the chromaticity of the sample was measured at least five times to obtain the average and deviation. The results are shown in Table 2 below.

Chromaticity measurement division L value a value b value Waxy corn traditional medicine 64.86 12.52 88.25 Comparative Example Traditional Medicine 77.59 47.31 60.38

As can be seen from Table 2, the waxy traditional corn wine was higher in black and yellow than the comparative traditional medicine, but the redness was low. The reason is that the yellow of waxy corn was extracted in Yakju by using roasted waxy corn, and it can be inferred that consumer preference is high in terms of chromaticity.

< Experimental Example  3: sensory test>

This experiment was carried out to evaluate the taste, aroma and appearance of traditional waxy corn and comparative traditional medicine.

The sensory test to predict consumer preference of traditional medicine was conducted on 50 men in their 20s to 50s who enjoy drinking alcohol.The sensory test was conducted according to the A-20 pointcard method, which is Amerine's wine sensory test. , 12 points of taste, 4 points of aroma, and 4 points of appearance (color) were obtained, and the average value of the test results was obtained, and the results are shown in Table 3 below.

Sensory test of the traditional Yak-su corn of the present invention division Appearance (Color) incense flavor Total score Waxy corn traditional medicine 3.7 2.6 9.2 15.5 Comparative Example Traditional Medicine 3.0 1.7 6.6 11.3

As can be seen from Table 3, the waxy traditional corn wine was higher in the appearance (color), aroma, and taste than the comparative traditional medicine, it was shown to be excellent in the overall evaluation.

The same panel was examined for sequelae after 4 hours of drinking by the same method, and the results are shown in Table 4 below.

Sequelae after 4 hours of drinking division Waxy corn traditional medicine Comparative Example Traditional Medicine none is average Severe none is average Severe headache 41 7 2 7 37 6 Objection 38 12 - 8 21 21 Bloating 38 12 - 8 42 - hangover 39 9 2 3 42 5

As can be seen from Table 4, waxy corn traditional medicine was found to be superior in all items, such as headache, stomach discomfort, abdominal bloating, hangover, compared to the traditional herbal medicine, from which the waxy corn traditional medicine of the present invention consumer preference The high marketability and low or no sequelae have a high merchandise.

< Experimental Example  5: Measurement of Physical and Chemical Properties>

This experiment is to measure the ethanol content, pH, acidity and turbidity of waxy corn traditional medicine and comparative traditional medicine.

To this end, the ethanol content of waxy traditional medicine and comparative traditional medicine was measured by Baume hydrometer, pH was measured by pH meter (Model 410, thermo orion, USA). In addition, the acidity was measured by adding a phenolphthalein indicator to 10 ml of the traditional medicine liquor, and titrating with 0.1 N NaOH standard solution until the pale pink did not disappear for 30 seconds, and expressed as the volume (mL) of 0.1 N NaOH consumed at this time. . In addition, turbidity is for evaluating storage properties, and the absorbance of the sample was measured at 420 nm by sampling the finished traditional medicine after storage at room temperature for 60 days. These results are shown in Table 6 below.

Physical and chemical characterization division Waxy corn traditional medicine Comparative Example Traditional Yakju Ethanol Content (%, v / v) 15.8 13.9 pH 3.6 3.5 Acidity 7.7 7.6 Turbidity (O.D. 420 nm) 0.12 0.21

As can be seen from Table 6, the waxy traditional corn wine has a higher ethanol content than the comparative traditional medicine because the sugar contained in waxy corn played a useful role in fermentation ripening process of the wine. The acidity and pH of the waxy corn traditional medicine of the present invention and the comparative traditional medicine were similar. In addition, in the traditional Yakju of Comparative Example, fine precipitation appeared and the turbidity was high. However, the turbidity of the traditional Yakju was low.

Claims (3)

Screening the waxy corn and then roasting it to provide roasted waxy corn powder;
1 step immersion step of preparing fermentation by adding fermented purified water and Saccharomyces cerevisiae dry yeast to the inoculation cultured by inoculating Aspergillus Kawacchii in the steamed rice;
A two-stage immersion step of adding rice and roasted waxy corn powder obtained above and adding the same to the one-stage dipped rice flour with purified water;
Fermentation for 5 days while maintaining the temperature of 25 ℃ after the two-stage immersion for 5 days and aging to stop stabilizing the fiber of the waxy corn by fermentation for three days after the fermentation step of the traditional production of wax corn traditional medicine Way.
The method according to claim 1,
In the two-stage immersion step, the rice is first placed in a cooker, and the roasted waxy corn powder is weighed in a weight ratio of 7: 2 and placed on the cooker.
Korean traditional wax alcohol prepared according to the manufacturing method of claim 1 or 2.