KR101380381B1 - Brew method of Korea rice wine - Google Patents

Abstract

It relates to traditional liquor which is Takju or medicinal liquor using anti-diabetic pepper leaves, and a method for producing the same, (a) preparing an anti-diabetic pepper leaf powder, (b) dipping common rice in water and cooling at room temperature, and yeast Preparing the base liquor by inoculation, (c) dipping the common rice in water to increase the cooling at room temperature, and adding the fine rice and water cooked in the base liquor prepared in step (b) to the base liquor prepared in step (b) 1 step immersion step of fermentation and (d) mixing the rice increased in the 1 step immersion in step (c) with water, and then the anti-diabetic pepper leaf powder prepared in step (a), purified enzyme and Prepare a configuration comprising a two-stage immersion step of mixing and fermenting artificial sweeteners.
By using the traditional liquor and the manufacturing method as described above, since the traditional liquor is manufactured by using the anti-diabetic chili pepper leaf containing the anti-diabetic component, diabetic patients can conveniently consume the functional food.

Description

Traditional liquor and its manufacturing method {Brew method of Korea rice wine}

The present invention relates to traditional liquor and a method for manufacturing the same, and more particularly, to a traditional liquor which is Takju or medicinal liquor using anti-diabetic pepper leaves and a manufacturing method thereof.

Liquor has been produced for a long time in each country in a distinctive way, and Korea has also brewed traditional liquors with numerous characteristics according to their long history.

Yakju and Takju of Korea began to form before the Three Kingdoms period, and many unique regional manufacturing methods have been inherited over the years. Particularly in the Joseon Dynasty, casting methods were diversified according to the region, season, and family, and the types of liquor were greatly increased. These are classified roughly as Yakju, Takju, Soju, Medicinal liquor. Among them, Takju, which has a good balance of sweetness, acidity, sour taste, gourmet taste, and sashimi, is the oldest alcoholic beverage among our traditional liquors.

The record of the oldest liquor in Korea is recorded in Samguk Sagi, and it is inferred that there were various liquor including Takju in the Three Kingdoms era. The origin and origin of Takju are unclear, but alcohol appeared in the founding myth of Goguryeo King of the same name during the period of Gosamyeo, and there was already a recipe for Takju and other liquors in the Three Kingdoms period. see. In Gojong, many phrases about liquor such as Takju and liquor such as current Takju appear.

Alcohol (fermented liquor) is a type of fermented beverage in which carbohydrates are decomposed by microorganisms, resulting in alcohol and other components. The fermentation sources include grains containing starch, potatoes, and fruits and molasses. . Each country in the world has its own liquor, and in our country there are many liquors such as Takju, Yakju, Beer, Cheongju, Wine, Whiskey and other sanctions, but traditional Korean liquor that has developed with our own brewing method is Takju, Yakju, shochu, mixed liquor.

Traditional manufacturing method of Yakju and Takju is produced by parallel fermentation using grains and yeast, and it is called Makgeolli or Takju after brewing sifting after brewing. do. After immersion, the raw material is decomposed and fermented by the enzymatic action of microorganisms in yeast, and the alcohol concentration is 12-15%. When this is filtered, water is added to make the alcohol concentration 6-8%.

Takju contains nutrients such as vitamin B group, essential amino acids lysine, leucine, glutamic acid, proline and glutathion, which are rich in nutrition. Organic acids involved in acidity are effective in quenching thirst and smoothing metabolism.

These traditional liquors do not differ greatly in the manufacturing method, but their properties and quality vary depending on the ingredients added to the grains as raw materials.

In the last twenty years, our country has emerged as an important task as our culture, traditional culture, and internationalization of all cultures and civilizations. As a part, the necessity of our traditional liquor was raised. As a result, efforts were made to restore traditional folk liquor from the late 1980s.Intangible cultural properties or master designators began industrial production.In April 1994, all corporate liquor licenses were opened and in September 1995, farmers and producers' liquor manufacturing licenses were established. Since the acquisition permit, many traditional liquor factories have been established, and as of 2003, various products such as Takju, medicinal liquor, liqueur, general distilled liquor, distilled soju, and other liquor are sold.

Modern scientific research on traditional liquor was attempted in the 1920s through fermenter, fermentation process analysis, and product analysis. Recent studies include the dynamics, enzyme composition, raw material replacement, and storage of microorganisms in alcoholic beverages. There are studies on taste, nutrition and hygiene, and research on fragrance. On the other hand, research on the manufacturing method of traditional Yakju contains the characteristics of brewing of native Yakju, comparison of fragrance components of traditional Yakju, enzyme source and its efficient method of addition in turkish liquor making, research on yeast making of Yakju, change of ingredients in Yakju making, etc. It has been reported, and the research on the reproduction of traditionalism has been introduced to reproduce the production method of several kinds of traditionalism and to compare the fermentation characteristics and physicochemical components. As a study on specific traditional liquor, research was conducted to improve the quality of Jindo Hongju and Leegangju.

Fermentation microorganisms and process-related research include separation and identification of fermentation microorganisms, fermentation characteristics and quality evaluation according to microbial differences, optimization of various process conditions and extension of shelf life, and analysis of various physicochemical components of traditional liquor. It became. In the functional studies, some researches on the measurement of bio-functionality of folklore using medicinal plants have been conducted in recent years. In addition to the white rice and grains used in traditional medicine, flower leaves and herbal medicines were mainly used. There is not much literature systematically reported separately.

In addition to the stabilization of diet, diversification and internationalization of drinking culture, consumers' desires are increasing and their interest in health is increasing day by day, and the development of functional foods that can satisfy both functions such as preference and health maintenance is required. The development of traditionalism with functionality has been called for as a result of this change.

Moreover, it is disclosed by the following patent documents etc. for use in manufacture of such traditional liquor.

That is, Patent Literature 1 below calls 12-22% by volume of Nuruk, which is a fungus having an alcohol-making enzyme, into grains, and is called 78-88% by volume of water at 10-20 ° C for 6-8 hours. Yeast product manufacturing process to get koji water, glutinous rice soaked in water, steamed soaked glutinous rice to make gourd rice, and fermented three times with different fermentation conditions of temperature and time Fermented liquor manufacturing process for filtering fermented rice to obtain fermented liquor Disclosed is a method for preparing traditional liquor comprising a aging process.

In addition, Patent Document 2 is a step of immersing the sugar raw material and water, yeast and yeast at a predetermined ratio and then immersed in one stage, after the first stage immersion, the sugar raw material and water and yeast are mixed again in a predetermined ratio and then two stages. A method of preparing a liquor comprising the step of immersing and filtering the fermented liquor, wherein the germination of the first stage immersion step: germination of brown rice: water: yeast: yeast 1: 1.2-1.7: 0.01-0.05: 0.005-0.02 Mix by weight ratio and ferment for 1-3 days at 20-27 ℃, in the two-stage immersion step germination brown rice corresponding to 1-3 times the amount of each material in one-stage immersion to the resultant fermentation by one-stage immersion: Water: Mix the red yeast pepper at a weight ratio of 1: 1.2-1.7: 0.01-0.05, and at a weight ratio of 0.01-0.5 with respect to the total sugar material used in the 1st stage and the 2nd stage immersion. Disclosed is a method for preparing red pepper wine fermented at 20-27 ℃ for 5-10 days have.

In addition, the following Document 3, in the manufacturing method of the functional makgeolli, the fermented product and the fermented yeast mixed with the fermented grains, and then fermented to prepare the entry, and adding fermentation to the entry and fermentation to produce the main hair, After the fermentation is prepared by mixing the casting water and the seed yeast prepared by mixing the purified water, mineral minerals, goryeop sap to the main hair and fermentation, after the addition of the casting water to the fermented product sieve sieve 20 or less It is disclosed for the technique comprising the step of manufacturing makgeolli and the step of adding edible calcium to the makgeolli and mixing it to produce life-long makgeolli.

Republic of Korea Patent Registration No. 10-064706 (January 19, 2007) Republic of Korea Patent Registration No. 10-064706 (announced on March 29, 2006) Republic of Korea Patent Publication No. 2011-0116736 (published Oct. 26, 2011)

An object of the present invention is to provide a traditional liquor using the anti-diabetic pepper leaves and its manufacturing method.

Traditional liquor manufacturing method according to the present invention in order to achieve the above object is (a) preparing an anti-diabetic pepper leaf powder, (b) dipping common rice in water to increase the cooling at room temperature, inoculated with yeast Step of preparing, (c) by dipping the common rice in water to increase the cooling at room temperature, and the fermented by adding the common rice and water cooked in the base wine prepared in step (b) into the base wine prepared in step (b) Step 1 immersion step and (d) after mixing the rice increased in the step 1 immersion with water and mixed with water, the anti-diabetic pepper leaf powder prepared in the step (a), purified enzyme and artificial sweetener It is characterized in that it comprises a two-stage immersion step to ferment.

In the traditional liquor manufacturing method according to the present invention, the anti-diabetic pepper leaf powder in the step (a) is characterized in that the powdered by grinding the same size as the flour particles after drying the pepper leaf into a dryer. .

In addition, in the method of preparing traditional liquor according to the present invention, the step (b) is performed by dipping 7 kg of general rice in 14 L of water, and then cooking for 3 hours. The fermentation is carried out for 4 days, and the step (c) is added to 53 kg of cooked general rice and 160 l of water, and fermented at 25 to 30 ° C. for 3 to 4 days, and the step (d) adds 366 l of water to 260 kg of cooked general rice. After mixing, the anti-diabetic pepper leaf powder 10kg, purified enzyme 72g and artificial sweetener aspartame 150g, characterized in that it is run for 6 to 8 days at 20 ~ 25 ℃.

In the traditional liquor manufacturing method according to the present invention, in the step (b) to the step (d), it is characterized in that the stirring is performed.

In addition, the traditional liquor according to the present invention in order to achieve the object as described above is characterized in that Takju or Yakju prepared by the method of producing traditional liquor as described above.

As described above, according to the traditional liquor and the manufacturing method thereof according to the present invention, since the traditional liquor is manufactured by using anti-diabetic pepper leaves, the effect that the functional food can be ingested is obtained.

1 is a process chart for explaining a method of manufacturing traditional wine according to the present invention,
Figure 2 is a photograph showing the cultivation state of the anti-diabetic pepper leaves applied to the present invention,
Figure 3 is a photograph showing a state in which the anti-diabetic pepper leaves applied to the present invention.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

First, the anti-diabetic red pepper leaf applied to the present invention will be described.

Red pepper is a representative seasonal vegetable containing various vitamins, nutritional balance, high food value, red pigment and spicy taste.

In addition, pepper is an important seasoning vegetable for the food culture of Korea, and it occupies an important position next to rice in agricultural production amount, and the production amount reaches 1 trillion won. Considering this market, functional red pepper with high α-glucosidase inhibitor (AGI) content that suppresses postprandial blood glucose increase in pepper and fruit was developed. The AGI is a drug to prevent the breakdown of starch such as bread, potatoes, and pasta in the intestine. It helps lower blood sugar by slowing the increase of blood glucose after a meal. AGI, which reversibly inhibits the action of the disaccharidase present in the brush border of the small intestine, reduces postprandial hyperglycemia and is administered before meals. Major side effects include abdominal distension, abdominal pain, and diarrhea, and are not absorbed into the blood, so there are no serious systemic side effects.

Especially, the vitamin C of red pepper is 20 times higher than apple and 2 ~ 3 times higher than tangerine, so it is not easily oxidized due to capsaicin, which is a hot ingredient of red pepper. In addition, proteins and lipids in pepper, carbohydrates in carbohydrates and fiber, minerals such as calcium and phosphorus, iron, sodium, potassium and evenly. Green pepper has a spicy taste and contains a lot of carotene, so it is not only high value as a green vegetable but also has various pharmacological functions.

It is a functional substance that reduces the digestion rate of carbohydrates in the upper part of the intestine including the duodenum after ingesting food. This substance degrades the sugar in the digestion of food to inhibit the increase in sugar content in the blood diabetes, obesity. And can be used for the prevention and treatment of adult diseases such as fructose. Already the same principles have been developed and marketed for drugs that suppress hyperglycemia after a meal.

In addition, the blood glucose lowering effect of rats using crude extracts isolated from pepper leaves was found to be somewhat less effective than the drugs already marketed as diabetes drugs, but it was found to have considerable blood glucose lowering effects.

The Rural Development Administration worked with industry-academia jointly from 2005 to 2008 to foster exclusive varieties of anti-diabetic pepper leaves. AGI activity was investigated in red pepper fruits and leaves of 1200 pepper genomes collected from all over the world, and the difference was up to 20 times in the fruit and up to 6 times in the leaf in the fruit.

The selected varieties were selected to have higher AGI activity on the leaves than on the fruit.

Therefore, in the present invention, the traditional liquor is prepared by using a pepper leaf having a high AGI activity (the pepper leaf of 'Pepper No. 1', which is a pepper variety for pepper, is called an anti-diabetic pepper leaf).

As shown in FIG. 2, the anti-diabetic pepper as described above is cultivated with seeds as in the general pepper, and the cultivation period is cultivated for about 3 months, which is based on the production time of the pepper leaf, as shown in FIG. Was harvested.

As shown in FIG. 3, the harvested anti-diabetic pepper leaves were put into a dryer and dried for about 2 days.

Thereafter, the dried anti-diabetic pepper leaves were ground to flour particles, for example, about 60 microns, and used for preparing traditional liquor according to the present invention.

In particular, in the present invention, the stability of the activity of the active ingredient is maintained through the physicochemical test during the high temperature (100 ℃) processing of anti-diabetic pepper leaves.

In order to make liquor using the subsidiary materials used in the production of traditional liquor as described above, it is important to check the brewing characteristics of the subsidiary materials. In other words, the sugar content of the subsidiary material is low, the sugar necessary for the preparation of alcohol, so the preservatives should be determined, and if too little subsidiary material or a large amount of subsidiary material is added, there may be a sensory evaluation.

Next, a method of manufacturing traditional liquor according to the present invention will be described with reference to FIG. 1.

1 is a process chart for explaining a method for manufacturing traditional wine according to the present invention.

Rice used in the present invention is immersed in 14ℓ of 7kg as a general rice, cooked for 3 hours, cooked for 3 hours, cooled to room temperature, for example, 28 ℃ and then inoculated with yeast 18g and 3 to 4 at 25 ~ 28 ℃ To ferment for days to prepare a base liquor (S10).

The above-mentioned stock is intended to be sterilized by the enzymatic action by softening the raw material tissue by the α to generalized starch.

In addition, in order to efficiently increase the fermentation in the step S10, agitation may be performed at regular time intervals, for example, at intervals of 6 to 8 hours.

Next, 53 kg of ordinary rice is cooked and cooled in the same manner as the base wine manufacturing process. Thereafter, in order to multiply yeast, 53 kg of rice cooked in the base liquor and 160 l of water are added to carry out one-stage immersion (S20). After the one-stage immersion in the step S20, it is fermented for 3 to 4 days at 30 ℃ or less, preferably 25 ~ 30 ℃. In addition, in the step S20, in order to efficiently increase the fermentation, the stirring may be performed at regular time intervals, for example, at intervals of 6 to 8 hours.

Next, 366 L of water is mixed with 260 kg of cooked common rice, 10 kg of anti-diabetic pepper leaf powder as described above, 72 g of purified enzyme, and 150 g of aspartame, an artificial sweetener, are subjected to two-stage immersion (S30). In addition, if necessary in the step S30 may be performed once or twice a day about stirring.

After the two-stage immersion in the step S30, it is fermented for 6-8 days at 20 ~ 25 ℃, preferably 23 ℃ (S40).

Thereafter, in order to extract the traditional liquor Takju (makgeolli) according to the present invention the fermentation process is completed, it is filtered and sterilized and injected into the container (S50).

In addition, the process of manufacturing Takju (makgeolli) prepared as described above as a medicine liquor is as follows.

Filter the residue from the above-mentioned Takju, put in a container and aged for 3 to 5 days at 4 ~ 20 ℃ to produce a medicine. More preferably, if you use white rice (gluten rice) than the general rice can be prepared yakju as a luxury product.

As a result of performing the sensory evaluation of Takju and Yakju prepared as described above, the taste, color, taste and overall taste were better than general Takju.

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Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

Traditional liquor and its manufacturing method according to the present invention can drink Takju or Yakju as a favorite food.

Claims (5)

(a) preparing an anti-diabetic chili leaf powder,
(b) distilling common rice in water to increase the temperature and cooling at room temperature, and inoculating yeast to prepare a base liquor,
(C) a one-stage immersion step of immersing the common rice in water to increase the steam to cool at room temperature, and fermented by adding the common rice and water cooked in the base wine prepared in step (b) to the base wine prepared in step (b) And
(d) two-stage immersion by mixing the rice cooked in one-stage immersion in step (c) with water and then mixing and fermenting the anti-diabetic pepper leaf powder prepared in the step (a), purified enzyme and artificial sweetener Traditional liquor manufacturing method comprising the step. The method according to claim 1,
The anti-diabetic chili pepper powder in the step (a) is a traditional liquor manufacturing method characterized in that the powdered by grinding the same size as the flour particles after drying the pepper leaf into a dryer. 3. The method of claim 2,
The step (b) is carried out by immersing 7 kg of plain rice in 14 l of water, and then increasing the solution for 3 hours, cooling at room temperature, inoculating 18 g of yeast, and fermenting at 25 to 28 ° C. for 3 to 4 days.
The step (c) is added to 53 kg of cooked common rice and 160 L of water, and fermented at 25 to 30 ° C. for 3 to 4 days,
In the step (d), 366 L of water is mixed with 260 kg of cooked common rice, 10 kg of the anti-diabetic pepper leaf powder, 72 g of purified enzyme, and 150 g of aspartame, an artificial sweetener, are run at 20-25 ° C. for 6-8 days. Characterized by the traditional method of manufacturing. The method of claim 3,
In the step (b) to step (d), the traditional liquor manufacturing method, characterized in that for each stirring. Claims The traditional liquor characterized in that Takju or Yakju prepared by the method for producing traditional liquor according to any one of claims 1 to 3.

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