KR101691897B1 - Fermented alcoholic drink using the red garlic and method manufacturing thereof - Google Patents

Abstract

The present invention discloses a fermented beverage using red garlic and a process for producing the same. In other words, the present invention can enhance the anti-obesity effect of the fermented milk by using the starch raw material and the red garlic powder to produce the fermented soybean which has excellent taste and flavor, and the physiologically active substance is increased.

Description

FIELD OF THE INVENTION The present invention relates to fermented beverages,

The present invention relates to a fermentation liquor using red garlic and a method for producing the fermentation liquor, and more particularly, to a fermentation liquor using red garlic, which produces a fermentation liquor using starch raw materials and red garlic powder,

Alcohol is a representative food with the civilization and history of mankind. It is classified into various categories according to the manufacturing method and raw materials for each culture. In our country, fermentation and aging technology of food are developed from ancient times, It was settled.

Especially, Korean traditional liquor is divided into brewing, distilled, hot liquor, and hyungsuju depending on the manufacturing method. Among them, Songgok is divided into Danyang, Lee, and Samyang depending on the manufacturing process. As such, traditional liquor is manufactured in small quantities in the form of domestic crafts according to each region, and it has popularity as makkolli or Dongdongju, but it is difficult to maintain for a long time. Competitiveness is weak compared to others.

Korean Patent Laid-Open No. 10-2011-0001750 [Name: Black Garlic Nurak, its preparation method, and fermented wine using black garlic]

An object of the present invention is to provide a fermented beverage using red garlic, which produces a fermented beverage using starch raw materials and red garlic powder, which are excellent in taste and flavor, and a process for producing the fermented beverage.

A method for preparing a fermented beverage using red garlic according to an embodiment of the present invention comprises the steps of: preparing a first raw material by treating a first starch raw material and a first raw material; The prepared first starch, the prepared first inlet, 5.5g to 7g of yeast, 1g to 1.5g of sugar, 10g to 15g of first koji, 640ml to 680ml of second koji, and 30g to 68g of first red garlic powder were heated at 22 DEG C Performing a first stage fermentation which is first fermented for 23 to 25 hours in an incubator preset at ~ 24 ° C; Treating the second starch feedstock and the second feedstock to prepare a second feedstock; The prepared second starch, the prepared second entrant, 15 g to 22 g of the second koji, 900 ml to 950 ml of the fourth crude oil and 45 g to 104 g of the second red garlic powder were placed in an incubator preset at 22 ° C to 24 ° C, Performing a two-stage fermentation by fermenting the fermented material through the fermentation for 130 hours to 160 hours; Filtering the material fermented through the two-stage immersion into 60 mesh to 80 mesh to remove sake lees and preparing a stock solution; And adding the aspartame and the purified water at a concentration of 110 ppm to 125 ppm to the filtrate to complete the fermentation process.

As an example related to the present invention, the first starch material and the second starch material may be any one of glutinous rice, rice flour and wheat flour.

In one embodiment of the present invention, the preparation of the first raw material is performed by mixing 300 g to 340 g of the first starch raw material for 20 minutes to 40 minutes with 640 ml to 680 ml of the first raw material through a grinder at 160 mesh to 170 mesh Crushing to size; Adding 0.3 g to 0.6 g of a first liquefying enzyme, termamyl SC, to the pulverized first starch raw material, and heating the mixture at a temperature of 94 ° C to 98 ° C for 50 minutes to 70 minutes; Cooling the heated first starch to 25 ° C to 35 ° C for 50 minutes to 70 minutes; Immersing the first entry 70g to 90g in water for 25 minutes to 35 minutes; And pulverizing the immersed first inlet through a crusher to a size of 160 mesh to 170 mesh.

As an example related to the present invention, preparing the second raw material may be performed by mixing 450 g to 520 g of the second starch raw material for 20 minutes to 40 minutes with 900 ml to 960 ml of the third raw material through the grinder at 160 mesh to 170 mesh Crushing to size; Adding 0.6 g to 0.8 g of a second liquefying enzyme such as TERAMAMILL SC to the pulverized second starch raw material, and heating the mixture at 94 ° C to 98 ° C for 50 minutes to 70 minutes; Cooling the heated second starch to 25 ° C to 35 ° C for 50 minutes to 70 minutes; Immersing the second entry 100 g to 140 g in water for 25 to 35 minutes; And pulverizing the immersed second entry into a size of 160 mesh to 170 mesh through the crusher.

As an example related to the present invention, in the step of completing the fermentation process, the filtrate may be produced at an alcoholic strength of 5.5% to 6.5%, which represents 14.5% to 15.6% alcohol.

The fermented livestock using the red garlic according to the embodiment of the present invention can be manufactured according to the manufacturing method using red garlic.

The present invention has the effect of enhancing the anti-obesity effect through the increased amount of physiologically active substance of red garlic by preparing a fermented soybean meal using starch raw material and red garlic powder.

1, FIG. 3 is a flowchart illustrating a method for producing a fermented beverage using red garlic according to an embodiment of the present invention. FIG.

It is noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be construed in a sense generally understood by a person having ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, Should not be construed to mean, or be interpreted in an excessively reduced sense. In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms that can be understood by a person skilled in the art can be properly understood. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

Furthermore, the singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. The term "comprising" or "comprising" or the like in the present invention should not be construed as necessarily including the various elements or steps described in the invention, Or may further include additional components or steps.

Furthermore, terms including ordinals such as first, second, etc. used in the present invention can be used to describe elements, but the elements should not be limited by terms. Terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.

In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. It is to be noted that the accompanying drawings are only for the purpose of facilitating understanding of the present invention, and should not be construed as limiting the scope of the present invention with reference to the accompanying drawings.

Hereinafter, a method for producing a fermented beverage using red garlic according to the present invention will be described in detail with reference to FIG.

1, FIG. 3 is a flowchart illustrating a method for producing a fermented beverage using red garlic according to an embodiment of the present invention. FIG.

First, the first raw material is prepared by treating the first starch raw material and the first entry (or the raw material / material capable of saccharifying the starch raw material by inoculating and cultivating the Aspergillus kawachii in the cereal).

That is, 300 g to 340 g (generally 320 g) of the first starch raw material called for 20 minutes to 40 minutes (generally 30 minutes) is mixed with 640 ml to 680 ml (generally 660 ml) of the first raw material (or water) Crush to mesh ~ 170 mesh size. Here, the first starch material may be a starch-rich material such as glutinous rice, rice flour, wheat flour, and the like.

Further, 0.3 g to 0.6 g (generally 0.48 g) of the first liquefying enzyme is added to the pulverized first starch raw material, and the mixture is heated at a temperature of 94 ° C to 98 ° C (generally 95 ° C) for 50 minutes to 70 minutes For 60 minutes). Here, the first liquefying enzyme may be termamyl SC.

Also, the heated first starch is allowed to cool (or cool) at 25 ° C to 35 ° C (typically 30 ° C) for 50 minutes to 70 minutes (typically 60 minutes).

Further, 70 g to 90 g (generally 80 g) of the first entry is immersed in water for 25 to 35 minutes (generally 30 minutes). Also, the immersed first inlet is pulverized through the grinder to a size of 160 mesh to 170 mesh.

Through the above process, the first raw material and the first raw material are processed to prepare the first raw material (S110).

Thereafter, the cooled starch, the crushed first entrant, 5.5 g to 7 g (generally 6.24 g) of yeast, 1 g to 1.5 g (generally 1.3 g) of sugar, 10 g to 15 g , 640 ml to 680 ml (generally 660 ml) of the second raw material and 30 g to 68 g (generally 10% to 20% of the first starch) of the first red garlic powder are heated at 22 ° C to 24 ° C The fermentation process is carried out by firstly fermenting for 23 to 25 hours (generally 24 hours).

Here, the powdery red garlic (or red garlic powder) is a reddish-brown medium-aged garlic having improved peculiar odor and pungent taste of raw garlic by aging the existing raw garlic under specific conditions and for a specific time, May be varied. In the embodiment of the present invention, the production method of the red garlic is not described (S120).

Thereafter, the second starch feedstock and the second feedstock are treated to prepare the second feedstock.

That is, 450 g to 520 g (generally 480 g) of a second starch raw material called for 20 minutes to 40 minutes (generally 30 minutes) is mixed with 900 ml to 960 ml (generally 927 ml) Crush to mesh size. Here, the second starch material may be a starch-rich material such as glutinous rice, rice flour, wheat flour, and the like.

Further, 0.6 g to 0.8 g (generally 0.72 g) of a second liquefying enzyme is added to the pulverized second starch raw material, and the mixture is heated at a temperature of 94 ° C to 98 ° C (generally 95 ° C) for 50 minutes to 70 minutes For 60 minutes). Here, the second liquefying enzyme may be a teramyl-SC.

Also, the heated second starch is allowed to cool (or cool) at 25 ° C to 35 ° C (generally 30 ° C) for 50 minutes to 70 minutes (typically 60 minutes).

Also, the second entry 100g to 140g (generally 120g) is immersed in water for 25 minutes to 35 minutes (generally 30 minutes). Further, the immersed second inlet is pulverized through the crusher to a size of 160 mesh to 170 mesh.

Through this process, the second starch material and the second entry are processed to prepare the second raw material (S130).

Thereafter, the cooled starch, the pulverized second entrant, the second koji of 15g to 22g (generally 18g), the fourth quartz of 900ml to 950ml (generally 927.6ml) and the second red garlic powder 45g to 104g (Generally, an amount corresponding to 10% to 20% of the second starch) is placed in an incubator preset at 22 ° C to 24 ° C (generally 23 ° C) and stirred with the fermenting material through the one- A two stage fermentation process is performed in which fermentation is carried out for a period of time of ~ 160 hours (generally 6 days) (S140).

Thereafter, the fermented material is filtrated through 60 mesh to 80 mesh to remove (or filter / filter) the sake lees (or remaining sludge remaining) to prepare a stock solution (S150).

Then, aspartame, synthetic water (or water / tap water) at a concentration of 110 ppm to 125 ppm (generally, 118 ppm) is added to the filtrate to complete the fermentation process. Here, the filtered stock solution has an alcohol frequency of about 14.5% to 15.6%, and is finally made (or made) with an alcohol frequency of about 5.5% to 6.5% (generally, 6%) through the process of sifting. At this time, the amount of the added aspartame and the raw water is 0.5 to 0.7 g (generally, 0.59 g) of the aspartame and 2800 to 3200 ml (generally 3000 ml) of the filtered 15% Respectively (S160).

Then, the finished fermented beverage is poured into a packaging container prepared in advance through a packing machine to prepare a finished product (or a product) (S170).

As described above, the embodiment of the present invention can enhance the antiobesity effect of the fermented soybean meal by using the starchy raw material and the red garlic powder to produce the fermented soybean which has excellent taste and flavor.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or essential characteristics thereof. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

The present invention can enhance the anti-obesity effect through the use of an increased amount of physiologically active substance of red garlic by preparing a fermented soybean meal using starch raw materials and red garlic powder, which are excellent in taste and flavor, and can be widely used in the field of fermentation have.

Claims (6)

A method for producing a fermented beverage using red garlic,
Treating the first starch feedstock and the first feedstock to prepare a first feedstock;
The prepared first starch, the prepared first inlet, 5.5g to 7g of yeast, 1g to 1.5g of sugar, 10g to 15g of first koji, 640ml to 680ml of second koji, and 30g to 68g of first red garlic powder were heated at 22 DEG C Performing a first stage fermentation which is first fermented for 23 to 25 hours in an incubator preset at ~ 24 ° C;
Treating the second starch feedstock and the second feedstock to prepare a second feedstock;
The prepared second starch, the prepared second entrant, 15 g to 22 g of the second koji, 900 ml to 950 ml of the fourth crude oil and 45 g to 104 g of the second red garlic powder were placed in an incubator preset at 22 ° C to 24 ° C, Performing a two-stage fermentation by fermenting the fermented material through the fermentation for 130 hours to 160 hours;
Filtering the material fermented through the two-stage immersion into 60 mesh to 80 mesh to remove sake lees and preparing a stock solution; And
Adding the aspartame and the synthetic water at a concentration of 110 ppm to 125 ppm to the filtered stock solution to complete the fermentation step,
The step of preparing the first raw material may include:
Milling 300 g to 340 g of the first starch raw material, which is called for 20 minutes to 40 minutes, in a size of 160 mesh to 170 mesh through a grinder with 640 ml to 680 ml of the first raw material;
Adding 0.3 g to 0.6 g of a first liquefying enzyme, termamyl SC, to the pulverized first starch raw material, and heating the mixture at a temperature of 94 ° C to 98 ° C for 50 minutes to 70 minutes;
Cooling the heated first starch to 25 ° C to 35 ° C for 50 minutes to 70 minutes;
Immersing the first entry 70g to 90g in water for 25 minutes to 35 minutes; And
And pulverizing the immersed first inlet through a crusher to a size of 160 mesh to 170 mesh,
The step of preparing the second raw material may include:
Pulverizing 450 g to 520 g of a second starch raw material called for 20 minutes to 40 minutes through the grinder with 900 ml to 960 ml of a third-party raw material to a size of 160 mesh to 170 mesh;
Adding 0.6 g to 0.8 g of a second liquefying enzyme such as TERAMAMILL SC to the pulverized second starch raw material, and heating the mixture at 94 ° C to 98 ° C for 50 minutes to 70 minutes;
Cooling the heated second starch to 25 ° C to 35 ° C for 50 minutes to 70 minutes;
Immersing the second entry 100 g to 140 g in water for 25 to 35 minutes; And
And pulverizing the immersed second inlet through a crusher to a size of 160 mesh to 170 mesh,
The step of completing the fermentation process by the above-
Wherein the filtered stock solution exhibiting an alcohol frequency of 14.5% to 15.6% is prepared in an alcoholic strength of 5.5% to 6.5%. The method according to claim 1,
Wherein the first starch raw material and the second starch raw material,
Glutinous rice, wheat gluten, wheat gluten, rice flour, wheat flour, and the like. delete delete delete A fermented beverage comprising red garlic produced according to the method of claim 1.

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