KR101349216B1 - Manufacturing method of maggolli using low temperature pasteurization - Google Patents

Abstract

The present invention relates to a method for producing makgeolli using a pasteurization process. More specifically, in the method for producing makgeolli, which is added to fermented yeast and water to Jiebab obtained by steaming grains and drying water, The present invention relates to a method for producing makgeolli, and to makgeolli prepared by the same method, including the step of pasteurizing to improve shelf life of makgeolli.

Description

Manufacturing method of makgeolli using pasteurization process {Manufacturing method of maggolli using low temperature pasteurization}

The present invention relates to a method for producing makgeolli using a pasteurization process. More specifically, in the method for producing makgeolli, which is added to fermented yeast and water to Jiebab obtained by steaming grains and drying water, The present invention relates to a method for producing makgeolli, and to makgeolli prepared by the same method, including the step of pasteurizing to improve shelf life of makgeolli.

Makgeolli is one of the representative traditional liquor of Korea. It is named after making it as rice and leaven. It is called Takju and farmers have used it.

Unlike regular liquor, makgeolli contains a significant amount of protein, vitamin B group, essential amino acids such as Lysine and Leucine, sugars, small amounts of vitamins and trace amounts of bioactive substances, as well as non-sterile makgeolli, which is raw rice wine. It has a different taste from alcohol.

Makgeolli is classified into sterilized rice wine and fresh rice wine according to the presence or absence of live bacteria.The germicidal rice wine kills microorganisms such as yeast by high-temperature sterilization treatment to increase the shelf life. .

Saengmakgeul is a healthy yeast is alive and contains carbonic acid by fermentation, characterized by a fresh taste and the tangy taste of carbonic acid, but the shelf life is reduced within 10 days of refrigeration distribution (below 10 ℃).

Saengmakgeul is a carbonic acid gas produced by fermentation of starch during distribution, and the remaining residues are fermented by yeast and bacteria, and the taste gradually changes to bitterness, which kills microorganisms by pasteurization and maintains preservation and glucoamylase. By maintaining the activity of glucoamylase), it is possible to sustain the saccharification of undegraded starch of makgeolli to maintain sweetness.

Makgeolli changes in quality depending on the degree of heat treatment, and in the existing sensory quality characteristics, high-temperature sterilized Makgeolli stops fermentation due to the killing of microorganisms and loses its original taste and aroma.

Accordingly, in the present invention, in the method of manufacturing makgeolli to add fermented malt and water to Jiebab obtained by steaming grains and drying the moisture, the storage of makgeolli is improved by including pasteurizing the makgeolli obtained after fermentation. The present invention provides a method for producing makgeolli and makgeolli prepared by the same method which can extend the shelf life of makgeolli.

Meanwhile, there are various methods of manufacturing makgeolli as the prior art related to the present invention, and among them, swelling cereals in the form of rice grains in Korean Patent Laid-Open Publication No. 2011-0106784, to form a grain expanded body; Mixing the yeast and yeast in the grain expanded body, and mixing with water to form a dried rice wine raw material which can become rice wine when fermented; And packaging the makgeolli raw material in a predetermined amount to form a semi-finished makgeolli, and a semi-finished makgeolli prepared by the manufacturing method, and a swelling apparatus applied to the method of producing the makgeolli.

In addition, in the method of manufacturing makgeolli in Korea Patent Publication No. 2010-0071028, the washing step of removing the foreign matter on the outer surface by washing the shell of sweet potato (S-1a); A grinding step (S-2a) of crushing the muscle after the washing step (S-1a); After the grinding step (S-2a) jiebap forming step of steaming the bovine crushed product to form a jiebap (S-3a); Empire formation step (S-4a) of fermenting by adding yeast to the zeebap formed by sweet potato tuber after the step of forming the zeebap (S-3a); After the empire forming step (S-4a) to add water and yeast to the yeast rice is produced yeast mold and stirred, and then added to the lactic acid to ripen to form a main hair (S-5a); After forming the main hair forming step (S-5a), the main hair produced in the main hair forming step (S-5a) is injected into the jiebab, water and purified enzyme prepared in the jiebab forming step (S-3a) to form a main body. The main forming step (S-6a); shows a method for producing makgeolli using sweet potatoes, characterized in that made, including.

However, the above-described prior art and the present invention have different technical features of the present invention, which are different from each other.

An object of the present invention is to provide a method of manufacturing makgeolli that can be extended to improve shelf life.

Another object of the present invention is to provide a makgeolli that can be manufactured by the above-mentioned method to improve shelf life and to extend the shelf life.

Another object of the present invention to include the step of adding the addition of the turkey vinegar extract when the yeast and water is added to Jiebab in the manufacture of makgeolli to include the functional ingredient with the vinegar, and also improve the shelf life to extend the shelf life It is to provide a method for producing makgeolli and makgeolli prepared by the same method.

The present invention is a method of manufacturing makgeolli to add fermented yeast and water to Jiebab obtained by steaming grains and then drying the moisture, so as to include the step of pasteurizing the makgeolli obtained after fermentation to improve the shelf life of makgeolli It is possible to provide a method of manufacturing makgeolli that can extend the shelf life of the.

It is intended to provide a rice wine that can be produced by the above-mentioned method of the present invention to improve shelf life and to extend shelf life.

The present invention is a method of manufacturing makgeolli to add fermented yeast and water to the jiebap obtained by steaming the grains and then drying the moisture, so that the addition of the extract of the turkey vinegar when the yeast and water is added to the jiebap It is intended to provide a method of manufacturing makgeolli and a makgeolli prepared by the same method, which include a functional ingredient possessed by a turkey, and also improve shelf life and extend a shelf life.

According to the present invention, it is possible to provide makgeolli with improved shelf life and extended shelf life.

In another aspect, the present invention is a method for producing makgeolli to add fermented malt and water to the jiebap obtained by steaming the grains and then drying the moisture, the step of further adding a tannincho extract when the yeast and water is added to the jiebap It is possible to provide a manufacturing method of the makgeolli and the makgeolli produced by the method comprising a functional ingredient possessed by the turkey vinegar, and also to improve shelf life to extend the shelf life.

The present invention shows a method for producing makgeolli using a pasteurization process.

The present invention is a method of manufacturing makgeolli to add fermented yeast and water to Jiebab obtained by steaming grains and then drying the moisture, so that the shelf life is improved by including pasteurizing the makgeolli obtained after fermentation. The manufacturing method of makgeolli characterized by the fact that it can be extended is shown.

Jiebab in the above can be obtained by steaming grains and drying the moisture.

In the above, zeebap can be obtained using conventional materials and methods when manufacturing makgeolli, and as an example of such zeebap, the grains are washed in purified water, immersed in purified water for 5 to 10 hours, then drained and then steamed to use moisture obtained. Can be.

The grains may be any one or more selected from rice, barley, wheat, buckwheat, sorghum and corn.

Among the grains, the rice may be any one or more selected from non-glutinous rice, glutinous rice, brown rice, and black rice.

Makgeolli can be prepared by adding fermented yeast and water to Jiebab.

In the above container, 0.1-3 parts by weight of yeast and 100-1000 parts by weight of water are added to 100 parts by weight of zeebap, and fermented at 20-30 ° C. for 3 days to 7 days to obtain a liquor. Can be.

In addition to yeast and water yeast may be added to jiebab.

0.1-3 parts by weight of yeast, 0.1-2 parts by weight of yeast, 100-1000 parts by weight of water, and fermentation at 20-30 ° C. for 3-7 days in order to obtain liquor Makgeolli can be prepared by the addition.

The pasteurization in the above can be carried out for 20 to 60 minutes at a temperature of 50 to 65 ℃.

In the above pasteurization, after the first sterilization treatment for 10 minutes to 30 minutes at a temperature of 50 ~ 57.5 ℃ can be a second sterilization treatment for 10 minutes to 30 minutes at a temperature of 57.5 ~ 65 ℃.

In the above pasteurization, after the first sterilization treatment for 10 minutes to 30 minutes at a temperature of 50 to 55 ° C., the second sterilization treatment for 10 minutes to 30 minutes at a temperature of 55 to 60 ° C. and then at a temperature of 60 to 65 ° C. The third sterilization can be done for 30 minutes.

When the yeast and water are added to Jiebab, the method further comprises the step of additionally extracting the extract of chinensis (七 面 草, Suaeda japonica) to include the functional ingredients and / or nutritional ingredients of the turkey, and the shelf life is improved and distributed. Makgeolli can be produced which can be extended.

The addition of yeast, water and turkey vinegar extract to the zeebap may be 0.1 to 3 parts by weight of yeast, 100 to 1000 parts by weight of water, and 5 to 20 parts by weight of turkey vinegar extract with respect to 100 parts by weight of jiebab.

When yeast and water are added to yeast rice, yeast may be further added to the extract of yeast, and at this time, the yeast, water, yeast, and the extract of turkey yeast are added to yeast 0.1 to 3 parts by weight and 100 water of yeast rice. 1000 weight part, yeast 0.1-2 weight part, and 5-20 weight part of turkey vinegar extract can be added.

The above-mentioned turkey vinegar extract is cut into the size of 0.5 ~ 2cm after removing the foreign matter after washing with water, and then added the cut turkey vinegar to 5 to 20 times the weight of purified water and the volume of the first purified water at 90 ~ 120 ℃ After extracting to 50%, the obtained by filtration can be used.

When manufacturing makgeolli using the pasteurization process of the present invention, the step of treating makgeolli at low frequency before the pasteurization may be further added.

The low frequency treatment may be performed for 1 to 2 hours at a low frequency of 1 to 500 Hz.

The low frequency treatment may be performed for 1 to 2 hours at a low frequency of 1 to 500 Hz with respect to 100 liters of rice wine.

The low frequency treatment may be performed before pasteurization of makgeolli to further increase the shelf life of makgeolli and contribute to extending the shelf life of makgeolli.

The method for producing makgeolli using the pasteurization process of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for preparing makgeolli using the pasteurization process under the above-mentioned conditions. .

The present invention includes makgeolli prepared by the method for producing makgeolli using the above-mentioned pasteurization process.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

After washing the rice in purified water and soaking for 8 hours, the water was drained and steamed to obtain Zeebap.

20 g of Nuruk and 3 kg of water were added to 1 kg of zeebap in the jar, and the temperature was maintained at 25 ° C. and fermented for 7 days to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The pasteurized rice wine was subjected to pasteurization for 35 minutes at a temperature of 50 ° C. to prepare pasteurized rice wine.

<Example 2>

After washing the rice in purified water and soaking for 8 hours, the water was drained and steamed to obtain Zeebap.

20 g of Nuruk and 3 kg of water were added to 1 kg of zeebap in the jar, and the temperature was maintained at 25 ° C. and fermented for 7 days to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The pasteurized rice wine was subjected to pasteurization at a temperature of 55 ° C. for 35 minutes to prepare pasteurized rice wine.

<Example 3>

After washing the rice in purified water and soaking for 8 hours, the water was drained and steamed to obtain Zeebap.

20 g of Nuruk and 3 kg of water were added to 1 kg of zeebap in the jar, and the temperature was maintained at 25 ° C. and fermented for 7 days to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The pasteurized rice wine was subjected to pasteurization at a temperature of 65 ° C. for 35 minutes to prepare pasteurized rice wine.

&Lt; Test Example 1 >

Each of the makgeolli prepared in Examples 1 to 3 as an experimental group, and the makgeolli sold on the market (product name: Kuk Soondang, manufacturing company: Kuk Soondang, country of manufacture: Korea) as a control group of the experimental group and the control group The number of bacteria was measured and the results are shown in Table 1 below.

Comparison of total bacteria according to pasteurization temperature division Total bacteria Control group 4.1 × 10 ^{7 to} 4.5 × 10 ⁷ Example 1 1.0 × 10 ^{5 to} 1.5 × 10 ⁵ Example 2 8.0 × 10 ^{4 to} 8.3 × 10 ⁴ Example 3 1.2 × 10 ^{3 to} 1.4 × 10 ³

As shown in the results of Table 1, the makgeolli prepared using the pasteurization process of the present invention can be seen that the shelf life of makgeolli can be extended due to its excellent storage ability compared to the makgeolli sold on the market in the control group. there was.

&Lt; Test Example 2 &

Each of the makgeolli produced in Examples 1 to 3 was used as an experimental group, and the experimental group and the control group were made using makgeolli (product name: Guksundang fresh rice wine, manufacturer: Kuksundang, manufacturing country: Korea) sold on the market as a control group. After storage for 25 days at ℃ was measured the total number of bacteria and the results are shown in Table 2 below.

Comparison of total bacteria by storage period division Storage period (day) 0 days 4 days 11th 19th 25th Control group 1.0 x 10 ⁷ 4.5 × 10 ⁷ 1.0 x 10 ⁷ 8.0 × 10 ⁷ 2.0 × 10 ⁸ Example 1 1.0 × 10 ⁵ 1.0 × 10 ⁵ 6.0 × 10 ⁶ 3.5 × 10 ⁷ 5.0 × 10 ⁷ Example 2 1.0 x 10 ⁴ 8.0 × 10 ⁴ 3.5 × 10 ⁵ 9.5 × 10 ⁵ 1.0 × 10 ⁶ Example 3 1.0 x 10 ³ 1.3 x 10 ³ 8.0 × 10 ² 2.2 x 10 ⁵ 1.6 × 10 ⁷

As shown in the results of Table 2, the rice wine of Examples 1 to 3 manufactured using the pasteurization process of the present invention generally increased the total bacterial count as the storage period increased, but compared to the rice wine that is commercially available as a control. The number of bacteria was small. In particular, it was found that the rice wine of Examples 1 to 3 was very small compared to the control group up to 11 days, the shelf life of the rice wine, so that the shelf life of the rice wine can be extended.

&Lt; Test Example 3 >

Each of the makgeolli produced in Examples 1 to 3 was used as an experimental group, and the experimental group and the control group were made using makgeolli (product name: Guksundang fresh rice wine, manufacturer: Kuksundang, manufacturing country: Korea) sold on the market as a control group. Acidity was measured after storage at 25 ° C. for 25 days and the results are shown in Table 3 below.

Comparison of pH by Storage Period division Storage period (day) 0 days 4 days 11th 19th 25th Control group 0.33 0.3 0.6 0.84 0.84 Example 1 0.17 0.24 0.36 0.36 0.42 Example 2 0.17 0.36 0.3 0.3 0.36 Example 3 0.17 0.3 0.36 0.36 0.36

As shown in the results of Table 3, the makgeolli of Examples 1 to 3 prepared by using the pasteurization process of the present invention showed that there is little change in acidity according to storage period compared to the makgeolli sold in the market as a control group. there was. In addition, it was found that the acidity of Makgeolli of Examples 1 to 3 prepared using the pasteurization process of the present invention was maintained at 0.5 or less.

<Test Example 4>

Each of the makgeolli produced in Examples 1 to 3 as an experimental group, and the makgeolli sold on the market (product name: Kuk Soondang, Makgeolli, manufacturer: Kuk Soondang, country of manufacture: Korea) as a control group turbidity of the experimental group and the control group Was measured and the results are shown in Table 4 below.

Turbidity comparison division Turbidity Control group 1.92 Example 1 1.7 Example 2 1.7 Example 3 1.76

As shown in the results of Table 4, the rice wine of Examples 1 to 3 prepared using the pasteurization process of the present invention has a slightly lower turbidity than commercially available rice wine, which is a control, by using the pasteurization process of the present invention. Compared with the makgeolli of the prepared Examples 1 to 3, it was considered that another solid content was added to the makgeolli of the control group.

&Lt; Test Example 5 >

Each of the makgeolli produced in Examples 1 to 3 as an experimental group, and the commercially available makgeolli (product name: Kuk Soon-Dang fresh rice wine, manufacturer: Kook Soon-Dang, country of manufacture: Korea) as a control, the sugar content of the experimental group and the control group Was measured and the results are shown in Table 5 below.

Sugar comparison division Brix Control group 3.5 Example 1 3.2 Example 2 3.5 Example 3 3.3

As shown in the results of Table 5, the makgeolli of commercially available makgeolli of Example 1 to Example 3 and the control group prepared using the pasteurization process of the present invention showed a large sugar content in the range of 3.0 to 3.5brix of sugar. Was not.

&Lt; Test Example 6 >

Each of the makgeolli prepared in Examples 1 to 3 as an experimental group, and the makgeolli sold on the market (product name: Kuk Soondang, Makgeolli, manufacturer: Kuk Soondang, country of manufacture: Korea) as a control, the solid content of the experimental group and the control group Was measured and the results are shown in Table 6 below.

Solid content comparison division Solids Control group 2.5 Example 1 1.97 Example 2 2.1 Example 3 1.96

As shown in the results of Table 6, the solid content of the makgeolli of Examples 1 to 3 prepared using the pasteurization process of the present invention showed a value of 1.97 to 2.1, but the solid content of the makgeolli was slightly smaller than that of the control group, but the big difference was none.

&Lt; Test Example 7 >

Each of the makgeolli prepared in Examples 1 to 3 was used as an experimental group, and the makgeolli sold on the market (product name: Kuk Soondang, Makgeolli, manufacturer: Kuk Soondang, country of manufacture: Korea) was used as a control group for the experimental group and the control group. Sensory tests were measured and the results are shown in Table 7 below.

In the above sensory evaluation, 30 panelists (15 males and 15 females) who had more than 3 years of experience in the food field were examined by a five-point scale method for taste, palatability, and overall preference.

Sensory test result division flavor Mouth feeling
(Throbbing) Overall
Likelihood Control group 4.1 4.0 4.0 Example 1 4.2 4.1 4.2 Example 2 4.4 4.3 4.4 Example 3 4.3 4.2 4.2

* Sensory test results for the makgeolli of each of the makgeolli and the control group manufactured in Examples 1 to 3 of Table 7 is rounded up to the second decimal place after dividing the total score of the panel by the number of panels, the higher the value It means that the functionality is excellent.

As shown in the results of Table 7, the rice wine of Examples 1 to 3 prepared using the pasteurization process of the present invention was found to be sufficiently valuable as a product having an equivalent level or more of functionality compared to the rice wine of the control group. .

<Example 4>

After washing the rice in purified water and soaking for 8 hours, the water was drained and steamed to obtain Zeebap.

20g of yeast, 15g of yeast, and 3kg of water were added to the jar and 1kg of zeebap was fermented for 7 days while keeping the temperature inside the jar at 25 ° C to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The pasteurized rice wine was subjected to pasteurization at a temperature of 55 ° C. for 35 minutes to prepare pasteurized rice wine.

<Example 5>

After washing the rice in purified water and soaking for 8 hours, the water was drained and steamed to obtain Zeebap.

20g of yeast, 15g of yeast, and 3kg of water were added to the jar and 1kg of zeebap was fermented for 7 days while keeping the temperature inside the jar at 25 ° C to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

After the first sterilization treatment for 20 minutes at the temperature of 55 ℃ for the rice wine was subjected to a pasteurization treatment for 20 minutes at a temperature of 63 ℃ to prepare a pasteurized rice wine.

<Example 6>

After washing the rice in purified water and soaking for 8 hours, the water was drained and steamed to obtain Zeebap.

20g of yeast, 15g of yeast, and 3kg of water were added to the jar and 1kg of zeebap was fermented for 7 days while keeping the temperature inside the jar at 25 ° C to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

After the first sterilization treatment at the temperature of 53 ℃ for 20 minutes at the temperature of 53 ℃, the second sterilization treatment for 20 minutes at a temperature of 58 ℃ and then subjected to low temperature sterilization treatment for the third sterilization treatment for 20 minutes at a temperature of 64 ℃ Pasteurized rice wine was prepared.

&Lt; Example 7-1 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20 g of Nuruk and 3 kg of water were added to 1 kg of zeebap in the jar, and the temperature was maintained at 25 ° C. and fermented for 7 days to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The low frequency of 100 Hz wavelength was performed for 1 hour with respect to 100 liters of makgeolli obtained above, and low frequency treatment was performed.

The pasteurized rice wine was subjected to pasteurization at a temperature of 55 ° C. for 35 minutes to prepare pasteurized rice wine.

&Lt; Example 7-2 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

To the jar, 20g of Nuruk, 50g of turkey extract, and 3kg of water were added to 1kg of zeebap and fermented for 7 days while keeping the temperature inside the jar at 25 ° C to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The rice wine was pasteurized at a temperature of 55 ° C. for 35 minutes to prepare pasteurized rice wine.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

<Example 7-3>

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20g of yeast, 15g of yeast, 50g of turkey herb extract, and 3kg of water were added to the jar, and fermented for 7 days while keeping the temperature inside the jar at 25 ° C.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The rice wine was pasteurized at a temperature of 55 ° C. for 35 minutes to prepare pasteurized rice wine.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

<Example 7-4>

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20g of yeast, 15g of yeast, 50g of turkey herb extract, and 3kg of water were added to the jar, and fermented for 7 days while keeping the temperature inside the jar at 25 ° C.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The low frequency of 150 Hz wavelength was performed for 1.5 hours with respect to 100 liters of makgeolli obtained above.

The low frequency treated rice wine was pasteurized for 35 minutes at a temperature of 55 ° C. to prepare pasteurized rice wine.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

<Example 8-1>

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20 g of Nuruk and 3 kg of water were added to 1 kg of zeebap in the jar, and the temperature was maintained at 25 ° C. and fermented for 7 days to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The low frequency of 100 Hz wavelength was performed for 1 hour with respect to 100 liters of makgeolli obtained above, and low frequency treatment was performed.

The low-frequency treated rice wine was first sterilized for 20 minutes at a temperature of 55 ° C. and then pasteurized for 20 minutes at a temperature of 63 ° C. to prepare pasteurized rice wine.

&Lt; Example 8-2 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

To the jar, 20g of Nuruk, 50g of turkey extract, and 3kg of water were added to 1kg of zeebap and fermented for 7 days while keeping the temperature inside the jar at 25 ° C to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The pasteurized rice wine was first sterilized at 55 ° C. for 20 minutes, and then pasteurized at 20 ° C. for 20 minutes to prepare pasteurized rice wine.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

&Lt; Example 8-3 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20g of yeast, 15g of yeast, 50g of turkey herb extract, and 3kg of water were added to the jar, and fermented for 7 days while keeping the temperature inside the jar at 25 ° C.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The pasteurized rice wine was first sterilized at 55 ° C. for 20 minutes, and then pasteurized at 20 ° C. for 20 minutes to prepare pasteurized rice wine.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

&Lt; Example 8-4 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20g of yeast, 15g of yeast, 50g of turkey herb extract, and 3kg of water were added to the jar, and fermented for 7 days while keeping the temperature inside the jar at 25 ° C.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The low frequency of 150 Hz wavelength was performed for 1.5 hours with respect to 100 liters of makgeolli obtained above.

The low-frequency treated rice wine was first sterilized for 20 minutes at a temperature of 55 ° C. and then pasteurized for 20 minutes at a temperature of 63 ° C. to prepare pasteurized rice wine.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

&Lt; Example 9-1 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20 g of Nuruk and 3 kg of water were added to 1 kg of zeebap in the jar, and the temperature was maintained at 25 ° C. and fermented for 7 days to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The low frequency of 100 Hz wavelength was performed for 1 hour with respect to 100 liters of makgeolli obtained above, and low frequency treatment was performed.

The low frequency treated rice wine was first sterilized for 20 minutes at a temperature of 53 ° C., and then secondly sterilized for 20 minutes at a temperature of 58 ° C., and then sterilized for 3 minutes at a temperature of 64 ° C. for 20 minutes. It was carried out to prepare pasteurized rice wine.

&Lt; Example 9-2 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

To the jar, 20g of Nuruk, 50g of turkey extract, and 3kg of water were added to 1kg of zeebap and fermented for 7 days while keeping the temperature inside the jar at 25 ° C to obtain a liquor.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

After the first sterilization of the makgeolli for 20 minutes at a temperature of 53 ℃ and the second sterilization for 20 minutes at a temperature of 58 ℃ and then subjected to low temperature sterilization treatment for 3 minutes at a temperature of 64 ℃ Pasteurized rice wine was prepared.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

&Lt; Example 9-3 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20g of yeast, 15g of yeast, 50g of turkey herb extract, and 3kg of water were added to the jar, and fermented for 7 days while keeping the temperature inside the jar at 25 ° C.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

After the first sterilization of the makgeolli for 20 minutes at a temperature of 53 ℃ and the second sterilization for 20 minutes at a temperature of 58 ℃ and then subjected to low temperature sterilization treatment for 3 minutes at a temperature of 64 ℃ Pasteurized rice wine was prepared.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

&Lt; Example 9-4 >

After washing the rice in purified water and soaking for 5 hours, the water was subtracted and then steamed to obtain Zeebap.

20g of yeast, 15g of yeast, 50g of turkey herb extract, and 3kg of water were added to the jar, and fermented for 7 days while keeping the temperature inside the jar at 25 ° C.

Purified water was added to the above liquor to obtain makgeolli having an alcohol content of 6% (v / v).

The low frequency of 200 Hz wavelength was performed for 1.5 hours with respect to 100 liters of makgeolli obtained above.

The low frequency treated rice wine was first sterilized for 20 minutes at a temperature of 53 ° C., and then secondly sterilized for 20 minutes at a temperature of 58 ° C., and then sterilized for 3 minutes at a temperature of 64 ° C. for 20 minutes. It was carried out to prepare pasteurized rice wine.

In the above, the extract of the turkey vinegar is obtained by cutting the vinegar into 0.5 to 1 cm size, adding the cut turkey vinegar to 10 times the weight of purified water and extracting it to 20% of the volume of the first purified water at 110 ° C., and then filtering it with a filter paper. Was used.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

According to the present invention, it is possible to provide makgeolli with improved shelf life and extended shelf life. In another aspect, the present invention is a method for producing makgeolli to add fermented malt and water to the jiebap obtained by steaming the grains and then drying the moisture, the step of further adding a tannincho extract when the yeast and water is added to the jiebap It contains a functional ingredient with the vinegar, and can also provide a manufacturing method of makgeolli and the makgeolli produced by the method can be extended to improve shelf life and contribute to the development of makgeolli-related industry There is industrial applicability.

Claims (7)

In the manufacturing method of makgeolli to add fermented yeast and water to Jiebab obtained by steaming grains and drying the moisture,
Pasteurizing the makgeolli obtained after fermentation,
When the yeast and water is added to Jiebab, the method further comprises the step of additionally extracting the turkey vinegar, wherein at this time, 0.1 to 3 parts by weight of yeast, 100 to 1000 parts by weight of water, and 5 to 20 parts by weight of the turkey extract are added. ,
The method for manufacturing makgeolli further comprises the step of further processing low-frequency makgeolli before pasteurization, wherein the low-frequency treatment is performed at a low frequency of 1 to 500 Hz for 1 to 2 hours. The method of claim 1,
Cereals is a method for producing makgeolli, characterized in that any one or more selected from rice, barley, wheat, buckwheat, sorghum, corn. The method of claim 1,
Fermentation is a method for producing makgeolli, characterized in that carried out for 3 to 7 days at 20-30 ℃. The method of claim 1,
Pasteurization is carried out for 20 minutes to 60 minutes at a temperature of 50 to 65 ° C, or at 27.5 to 66 ° C after primary sterilization for 10 to 30 minutes at a temperature of 50 to 57.5 ° C. Secondary sterilization for 10-30 minutes or (3) primary sterilization for 10-30 minutes at a temperature of 50-55 ° C and secondary sterilization for 10-30 minutes at a temperature of 55-60 ° C. And then the method of producing makgeolli characterized in that the third sterilization treatment for 10 to 30 minutes at a temperature of 60 ~ 65 ℃. delete delete Makgeolli prepared by the method of any one of claims 1 to 4.