KR101414500B1 - Method of preparing of makgeolli(raw rice wine) and cheongju(refined rice wine) containing sap of acer mono - Google Patents

Abstract

The present invention relates to a method for producing takju and sake including the nodule sap, and takju and sake made by the method. Specifically, the step of washing and immersing the glutinous rice or rice in water (S010); Heating the soaked glutinous rice or the rice with steam to form a rice cake (S020); (S030) adding water to the rice cake by pouring water at 80 to 100 DEG C; Step (S040) of adding the pure water or distilled water having the same weight and the yeast to the roasted rice cake and fermenting the roasted rice to make a graft (S040); (S050) of adding the roasted rice cake and the groschi sap in step S030 and fermenting the roasted rice in the sausage making step (S050); Aging the above description (S060); And a step (S070) of forming the aged paste (S070); a step (S080) of fermenting the aged paste after fermenting the aged paste after the aging of the paste (S060); And a filtration step (S090) of collecting only the upper layer of the fermented paste and filtering the filtrate (S090). When preparing Takju and sake including the liquid of the pine nut by using the manufacturing method of the present invention, the taste and refreshing feeling are improved and the useful ingredient such as a large amount of trace elements and minerals and vitamin C is maintained intact, Effect can be seen.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing takju and sake,

The present invention relates to a process for producing takju and sake including ganoderma sap.

The juice of the gonorrhea is collected from the gonorrhea tree belonging to the Maple tree which grows in the high altitude of 500 ~ 1500m above sea level. This fluid is generally lower than 3 ~ 4 ℃ at night and lower than 10 ~ 15 ℃ during daytime temperature, and the temperature difference between night and day is about 15 ℃. And is generated by the stem pressure at this time. It is also known to have more winds and clearer weather. Therefore, the demand for the gono sap is concentrated around the end of January to early February of the lunar calendar.

It has been reported that a large amount of trace elements, especially calcium and magnesium, are contained about 40 times and 30 times, respectively, of drinking water. The mineral and vitamin C are enriched and are effective for diabetes, gastrointestinal diseases, neuralgia, hypertension, constipation and neuralgia . Consumers' interest in the efficacy of gonorrhea sap and the experience of environmentally friendly gonorrhea is increasing rapidly, but the collection method, packaging and processing technology are still primitive, so they can not preserve the fluid for a long period of time and are easily deformed, .

Accordingly, the present inventors have made efforts to develop a method for producing Takju and sake, which is improved in storage stability, functionality and functionality while maintaining the nutritional content of the nodule sap solution while shortening the processing time for making takju and sake. As a result, Respectively.

It is an object of the present invention to provide a method for manufacturing functional Takju and sake, which shortens the time of the conventional sake-making process and maintains the nutritional content of the syrupy solution.

Another object of the present invention is to provide Takju and sake made by the above method.

The present invention relates to a process for producing takju and sake including ganoderma sap.

A method of manufacturing a takju according to the present invention comprises washing (S010) glutinous rice or rice and dipping in water at 10 to 16 占 폚 for 5 to 6 hours; (S020) heating the soaked glutinous rice or the rice with steam to form a rice cake; Pouring 80 to 100 ° C water into the rice cake for 20 to 26 hours (S030); 20 to 40 parts by weight of yeast, based on 100 parts by weight of roasted potatoes, and distilled water of the same weight as the roasted potatoes or the same weight of the roasted potatoes, (S040) for fermentation for 40 to 50 hours to make a graft; 200 to 400 parts by weight of roasted black pepper and 100 to 160 parts by weight of ganoderma liquor based on 100 parts by weight of the above-mentioned beads are added to the beads and fermented at 25 to 28 ° C for 40 to 50 hours to make a paste (S050); Aging the above description at 22 to 28 DEG C for 5 to 15 days (S060); And a step (S070) of forming the aged paste.

In addition, the method for producing sake including the noodle sap of the present invention comprises the step (S080) of fermenting the aged paste after the aging step (S060) in the method of manufacturing the takju; And a filtering step (S090) for collecting and filtering only the upper layer portion.

Hereinafter, the method for producing Takju and sake including the nodule sap according to the present invention will be described in detail with reference to the respective steps.

(1) Pretreatment step of glutinous rice or rice (S010).

It is a step of washing and immersing glutinous rice or rice in water and removing water. The water is desalted water containing no salt, and the temperature of the fresh water is 5 to 30 캜, preferably 8 to 20 캜, more preferably 10 to 16 캜. The immersion time is preferably 3 to 10 hours, preferably 5 to 7 hours. The degree of fermentation varies depending on the temperature of the fresh water and the immersion time, and the taste of the final takju is different. Therefore, the temperature is preferably within the range of the temperature and the immersion time.

When only glutinous rice is used alone, the taste of sweet potatoes and sake is strongly sweet, and when only rice flour is used, there is almost no sweet taste when it is used in general manufacturing process. However, according to the present invention, . It is also possible to use a mixture of glutinous rice and rice. In this case, mixing glutinous rice with rice at a ratio of 7: 3 has the most suitable sweet taste, but is not limited thereto.

(2) a step of making a cup (S020).

And heating the pre-processed glutinous rice or the rice in step S010 with steam to form a rice cake. The steam temperature is 90 ° C or higher, preferably 100 ° C or higher, and more preferably 100 to 120 ° C. The steam heating time is 10 minutes to 30 minutes, preferably 10 minutes to 20 minutes.

The temperature and the time are preferable since the hot pepper suitable for the production of takju and sake is not produced at the temperature and time outside the above range.

(3) Capital increase step (S030).

In step S020, boiling water is poured into the hot pepper to increase the hot pepper.

In the present invention, water is heated at 80 to 100 DEG C, preferably 90 to 100 DEG C, and then cooled to 20 to 26 DEG C For a period of time, preferably 24 hours.

Accordingly, there is an advantage that the taste and aroma are improved in a simple but finally prepared takju and sake.

(4) Masonry manufacturing step (S040).

In step S030, the rice cake is mixed with koji, purified water, or distilled water to prepare a graft.

It is preferable to add 20 to 40 parts by weight, preferably 25 to 30 parts by weight, based on 100 parts by weight of the roasted barley. If the amount is smaller than the above range, the fermentation is insufficient or the fermentation amount is excessive.

The yeast is a fermentation enzyme produced by pulverizing a grain, which is a mixture of rice, barley, corn, sorghum, barley, wheat, etc., alone or in combination, and drying fungi, yeast, lactic acid bacteria and the like in a natural state. In one specific example, 20 parts by weight of water is added to 100 parts by weight of the ground cereal, and the mixture is kneaded, wrapped in a cloth, straw, grass leaf, etc., And then dried in a drier for 3 to 5 days at a temperature of 40 to 60 DEG C after fermentation for 7 to 40 days by placing straw or mugwort on a thermostat maintained at a temperature of 30 to 40 DEG C. [

The purified water is water in which impurities such as iron powder, sulfate ion, chlorine ion, silica, organic matter, microorganism, and dissolved oxygen are removed by using an ion filter or a water purifier or the like. Lt; / RTI > and then standing at room temperature for 18 to 40 hours.

The purified water or distilled water is added to the same weight of the potatoes.

When such purified water or distilled water is used, odor due to water can be removed, and the efficacy, taste, and flavor of the gon roo can be improved in the takju and sake produced by the present invention.

The above-mentioned preparation is performed by fermentation at 25 to 28 ° C for 40 to 50 hours, preferably 47 to 49 hours.

The temperature and the fermentation time are the most suitable temperature and fermentation time in the production of the present invention. If the temperature and the fermentation time are outside the above ranges, there is a problem that the preparation of the bees is insufficient or the taste of the final liquor deteriorates.

(5) an erosion preparation step (S050).

In step S040, the roasted hot pepper and the nodule solution added in step S030 are added to make the paste through fermentation.

Nodong sap is collected from 9 provinces such as Jeollanamdo and Gyeongsangnam-do, and most of them are collected in Jirisan and Baekwoonan. In one specific implementation, the ginseng sap was collected from the Baekunsan region of Gwangyang, Jeonnam.

In the present invention, sterilized by using a sterilizing filter for generating a sterilizing wavelength, and then stored in a freezer maintained at a temperature of 0 to -20 ° C or below, is used as a stock solution or a powder and an extract. .

Such a sterilization method has an effect of improving the storage period of takju and sake.

On the other hand, gono sap is abundant nutrients such as sugar, calcium, magnesium, sodium, minerals and vitamin C, and is effective for diabetes, gastrointestinal diseases, neuralgia, hypertension, constipation and neuralgia, and has an effect of inhibiting microorganism growth. Such characteristics have the effect of improving the sensuality and functionality without using the artificial sweetener depending on the use of the gono sap solution.

The above-described preparation is carried out by adding 200 to 400 parts by weight, preferably 300 to 400 parts by weight, and 100 to 160 parts by weight, preferably 120 to 150 parts by weight, of rosemary increased to 100 parts by weight of the base, Lt; 0 > C for 6 to 30 hours while stirring for 6 to 10 hours.

If the content of the roasted rice cake and noodle juice is outside the above range, there is a problem that the preparation of the paste is insufficient and the fermentation is insufficient or the flavor of the wine is deteriorated.

(6) Aging step (S060).

And the step of S050 is aged. Specifically, it is accomplished by aging at 22 to 28 DEG C for 5 to 15 days, preferably for 10 days.

Through this aging, the oil component of the gonad sap is well fused to the liquor and the sensation of coolness can be increased.

(7) Formulation step (S070).

In step S060, water is added to the aged paste, and water is poured into the Takju so that the alcohol frequency becomes 5 to 8%. The water is preferably purified water or distilled water. Specifically, the aged paste is put into the Takju squeeze net, sieve, and takju surname, and water is poured, and the squeeze and the sake are separated. The water is preferably purified water or distilled water.

Conventional methods of preparation include adding sugar, syrup, honey, and aspartame in order to obtain a sweet taste after separating sake fork and sake, but the present invention has an advantage of having a sweet taste even if such a process is omitted.

In the meantime, the method for manufacturing sake including the syrupy solution of the present invention comprises: (S080) after the aging step (S060), leaving the aged paste to be fermented; And a filtering step (S090) for collecting and filtering only the upper layer portion.

The specific fermentation step (S080) and the filtration step (S090) will be described below.

(8) Fermentation step (S080).

And the fermentation of the aged syrup of the aging step (S060) is further performed. Specifically fermenting at 22 to 28 DEG C for 10 to 30 days, preferably 20 days.

When the amount is less than the above range, the oil component of the nodule sap does not fuse well in the liquor, and when it exceeds the above range, the efficiency of the fermentation is inefficient.

(9) Filtration step (S090).

Only the upper layer on the solids of the fermented paste of step S080 is obtained and filtered to produce sake. Specifically, an upper layer on the solids is obtained, and the solution is allowed to stand at 10 to 16 ° C for 5 to 8 days, followed by filtration using a filter.

The filtration is to remove impurities contained in the liquor by using a filter aid such as diatomaceous earth or perlite, a cotton or nylon filter.

Since the present invention is produced by adding distilled water during the step of preparing a slip, it accelerates fermentation and increases the workability of the existing takju and sake. In addition, the storage period of Takju and sake is improved by adding the liquid of the noodles during the manufacturing process of the paste, and a large amount of trace elements, minerals and vitamin C contained in the noodle juice are transferred to Takju and sake, It has an effect of providing Takju and sake which are effective for neuralgia and the like.

FIG. 1 is a schematic view illustrating a manufacturing process of a Takju and sake including hot water for a sake according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be understood that these examples and experimental examples are given by way of illustration only, and are not intended to limit the scope of the present invention.

Example 1: Sterilization of goblet sap

At the end of February, the nodule sap was collected from the noodle tree of Baekun Mountain. A germicidal filter with a sterilization wavelength (253.7 nm) was put into the collected gono sap and sterilized and stored in a freezer at -20 ° C.

Example 2: Manufacture of takju using nodule sap

1) raw material pretreatment process

20 kg of rice was washed and immersed in 600 ml of water at 16 ° C for 5 hours, and the water was removed.

2) Process for manufacturing rice cake

The raw rice pretreated in the above step 1) was steamed by steam at 100 ° C or higher to prepare a rice cake.

3) Capital increase process

The boiled water at 100 ° C was poured into the hot pepper obtained in the step 2) for 24 hours.

4) Masonry manufacturing process

3 L of distilled water and 3 kg of boiled rice (Kyo Yulgok, Song Kook) were added to 3 kg of the boiled rice obtained in the step 3), and the mixture was stirred at 25 to 28 ° C for 6 hours at an interval of 6 hours for fermentation, .

5) Epilation manufacturing process

10 kg of the roasted rice obtained in step 3) and 9 L of the noodle solution obtained in step 3) and 9 L of the noodle solution obtained in step 3) were added to the bottom of step 4), and the mixture was stirred at 25 to 28 캜 for 6 hours and fermented for 40 hours.

6) Aging

The fermentation process of step 5) was aged at 22 to 28 ° C for 10 days.

7) Formulation

5 kg of the aged paste, which was obtained through step 5), was suspended in a Takju squeeze screen, and water was added thereto to separate the sake.

Example 3: Production of sake using syrup liquid

5 kg of the aged extract of the above Example 2-6) was fermented at 22 to 28 ° C for 20 days. Then, the upper part of the fermented paste was obtained and allowed to stand at 10 to 16 ° C for 7 days. Then, only the supernatant (sake) was filtered off using a vacuum press.

Comparative Example 1: Production of Takju using a general water tank

A common takju was prepared using the same method as in Example 1, except that distilled water was used instead of ganoderma sap to prepare takju.

Comparative Example 2: Production of sake using ordinary potable water

5 kg of the paste obtained in Comparative Example 1 was fermented at 22 to 28 ° C for 20 days. Then, the upper part of the fermented paste was obtained and allowed to stand at 10 to 16 ° C for 7 days. Then, only the supernatant (sake) was filtered off using a vacuum press.

Experimental Example 1: Analysis of general components of sake using ganoderma sap

1-1. Analysis of general components of sake using syrup sap

 Moisture, ash, carbohydrate, crude protein and crude lipid content were analyzed by AOAC general component analysis using 5 ml of sake from the gonad juice obtained in Example 3 above. As a control group, nodule sap was used. The results are shown in Table 1.

1) Moisture

5 ml of the sake obtained from the above Example 3 was dried in a vacuum oven at 105 ° C and dried for about 5 hours so that the weight was constant (AOAC method 926.08 and 925.09, 1990).

2) Ashes

5 ml of sake obtained from the above Example 3 was heated at 660 ° C to remove volatile organic substances. After determining the weight of the residue, the ash content was calculated (AOAC method 923.03, 1990).

3) Crude protein

5 ml of sake obtained from the above-described Example 3 was dissolved in a Kjeldahl digestion apparatus and quantified by a nitrogen automatic analyzer.

4) crude fat

5 ml of sake obtained from the above Example 3 was added to a cylinder and extracted with ether for 15 to 18 hours in a Soxhlet extractor, and the ether was recovered and dried.

5) Carbohydrate

Using the data of crude protein, crude fat, ash, and moisture content, the carbohydrate content was calculated by the following equation 1 (USDA Agricultural Handbook Volume 8, 1975).

[Equation 1]

Carbohydrate content (%) = 100 - (Crude protein content + crude fat content + ash content + water content)

6) Saccharides

5 ml of sake using the gonad sap of Example 3 was diluted with 250 ml of 50% acetonitrile and filtered through a 0.45 μm membrane filter. Then, standard samples of glucose, lactose, maltose, sucrose, and fucose were diluted with 50% ethanol and adjusted to about 0.1%, 0.2%, 0.4%, 0.8%, and 1.6%, and used as a standard solution. HPLC-RI (high performance liquid chromatography-reflective index: aglient 1100 series, agilent, USA).

Unit (g / 100g) moisture Ash carbohydrate Crude protein Crude fat sugars Example 3 94.42 0.2 5.12 2.25 0.01 3.812 Control group 98.55 0.01 1.42 0.01 0.01 1.4

As shown in Table 1, it was analyzed that the sake added with the gono sap solution increased the carbohydrate, crude protein, saccharide, and ash content as compared with the ordinary gono sap.

Experimental Example 2: Analysis of mineral content of sake using syrup liquid

25 ml of 6N HCl was added to 5 ml of syrup using the gonad sap solution obtained in Example 3, and the mixture was acid-hydrolyzed by heating at 105 ° C for 24 hours. The magnesium, calcium, potassium, zinc, iron, sodium and copper contents of the decomposed samples were then analyzed using an inductively coupled plasma mass spectrometer (ICP-MS). (10 μg / ml for inductively coupled plasma-mass spectrometer (ICP-MS), Agilent, USA) for inductively coupled plasma mass spectrometry was used as a standard solution. Table 2 shows the results of using the common nodule sap as a control.

(g / 100 g) magnesium calcium potassium zinc iron salt Copper Example 3 12.1 6.634 33.69 0.012 0.0066 1.626 0.0008 Control group 0.0331 0.1323 0.8175 0.0018 0.0001 0.00145 0.0002

As shown in Table 2, it was confirmed that the mineral content of sake using the gono sap solution was higher than that of the conventional gono juice.

Experimental Example 3: Sensory evaluation of manufactured Takju and sake

Takju and sake obtained by using the ganoderma sap in Examples 2 and 3 and Takju and sake obtained by using the general preparation water prepared in Comparative Examples 1 and 2 were subjected to sensory evaluation . As a control group, functional Takju prepared using the ganoderma sap solution prepared in Korean Patent Publication No. 2012-0040170 was used.

The sensory test was performed on sensory test after establishing stable judgment criteria about discrimination, characteristic, and taste which were evaluated through 15 curriculums of 15 persons (total 30) in 20s and 30s men and women. The sensory test items were evaluated on a scale of 10 out of 5 points including color, flavor, taste, refreshing sensation and overall acceptability. The results are shown in Table 3.

The scoring criteria are as follows.

Very good: 10 points

Good: 8 points

Usually: 6 points

Bad: 4 points

Very bad: 2 points

division color incense flavor Refreshing feeling Likelihood Example 2 7.2 7.0 8.0 7.6 8.0 Comparative Example 1 6.8 6.4 5.9 5.8 6.4 Example 3 7.0 7.2 7.8 8.0 7.4 Comparative Example 2 6.9 6.1 5.2 6.0 6.5 Control group 7.1 6.8 7.8 7.1 7.6

As shown in the above Table 3, Takju and Cheongju produced by using the squeezable juice solution received higher scores in all the sensory evaluation items than those of Takju and Cheongju produced by using general manufacturing water. As shown in the results, the advantages of Takju and Cheongju produced by using the gono juice were the refreshing sensation and the taste. This was because the fermentation efficiency was increased by the high sugar content and the fermentation efficiency of CO ₂ after the fermentation It is because it is dissolved much in alcohol. In addition, it was confirmed that the sensory properties were improved in comparison with the functional takkuju using the conventional nodule sap compared to the control group.

Claims (7)

Washing the glutinous rice or rice and soaking in water at 10 to 16 DEG C for 5 to 6 hours (S010); (S020) heating the soaked glutinous rice or the rice with steam to form a rice cake; Pouring 80 to 100 ° C water into the rice cake for 20 to 26 hours (S030); 20 to 40 parts by weight of yeast, based on 100 parts by weight of roasted potatoes, and distilled water of the same weight as the roasted potatoes or the same weight of the roasted potatoes, (S040) for fermentation for 40 to 50 hours to make a graft; 200 to 400 parts by weight of roasted black pepper and 100 to 160 parts by weight of ganoderma liquor based on 100 parts by weight of the above-mentioned beads are added to the beads and fermented at 25 to 28 ° C for 40 to 50 hours to make a paste (S050); Aging the above description at 22 to 28 DEG C for 5 to 15 days (S060); And a step (S070) of forming the maturing depression (S070).
Fermenting (S080) an agar-aging step (S060) in the manufacturing process of takju of claim 1 for 10 to 30 days at 22 to 28 占 폚; And a filtration step (S090) in which the fermented paste is allowed to stand at 10 to 16 DEG C for 5 to 8 days to collect only the upper layer and filter the filtrate (S090).
The method according to claim 1, wherein the nodule sap is sterilized using a UV sterilizing filter.
delete delete A takju containing the gono sap that is manufactured by the manufacturing method of claim 1.
A sake comprising the gono sap in accordance with the manufacturing method of claim 2.

Images