KR101698551B1 - Chokeberry containing rice wine production methods - Google Patents

Abstract

The present invention relates to a method for producing aronia-containing raw rice wine. More specifically, the present invention relates to method for producing aronia-containing raw rice wine, which is produced by using dried aronia powder, exhibits specific preference in terms of colors, aroma, and tastes as well as physicochemically unique characteristics by using aronia, and promotes cell regeneration when taken, thereby being effective in strengthening physiological function and immune functions and promoting blood circulation and blood flow.

Description

[0001] The present invention relates to a method for producing rice wine containing Aronia,

More particularly, the present invention relates to a method for producing aroma-containing makgeolli, and more particularly, to a method for producing aroma-containing makgeolli, which is characterized by imparting unusual palatability to color, flavor, The present invention relates to a method for manufacturing aroma-containing makgeolli which can enhance the physiological function, promote blood circulation, enhance blood flow, and enhance immunity.

As is well known, makgeolli is the oldest wine in Korea, also known as takju, agriculture, liquor, and 灰 酒, and its color is as white as hot, Road alcohol is low in alcohol content.

Makgeolli is produced only in the local government breweries. In the old days, it was called the farmer, which was manufactured individually at the farmhouse. There is Ewha (梨花 酒) as the famous makgeolli from the Goryeo Dynasty. According to the survey of Chosun Yang, "It was the first time in the Daedong River area that it started to spread to all corners of the country and became the nation's own liquor." It is written.

The production method is mainly steamed starch ingredients such as glutinous rice, rice, barley, wheat flour and then dried the water (this is called zebo). The yeast and water are mixed and fermented at a constant temperature (36 to 38 ° C) In old traditional homes, the traditional alcoholic beverage mixed with leaven is placed on top of a bowl of "井" shaped tumbler, placed on top of it, poured on the sieve, and it becomes a makgeolli which is puddled and tough, Is a raw material of glutinous rice makgeolli, which is left untouched, with the rice flour as it is called Dongdongju. The good makgeolli is sweet, sour, bitter, and sweet, and has a richness and a cool taste. It relieves the thirst of farmers who sweat and worked It has been a favorite as a mainstream farmer.

These makgeolli are known to help health, but in recent years, various types of makgeolli have been introduced based on diversification of food and securing competitiveness.

Among them, Aronia is used to combine Aronia's skin antioxidant effect, collagen synthesis effect, skin wrinkle reducing effect, acne prevention effect and inflammation relieving effect to flavor and aroma without rejecting to makgeolli Efforts are being made to improve the health of people by ingesting makkolli while naturally consuming air.

Korean Patent Laid-Open No. 10-2000-0032998 (2000-06-15) 'Method of producing makgeolli' Korean Patent Registration No. 10-0673327 (2007-01-17) 'Method for manufacturing makkolli using deep sea water' Korean Patent Registration No. 10-1295658 (2013-08-06) 'Green tea makgeolli manufacturing method' Korea Patent Registration No. 10-10-1286382 (2013-07-09) 'How to make a bottle of happy fermented beans with Aronia fruit added'

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems in the prior art, and it is an object of the present invention to provide a method for producing a colorless powder which is characterized by imparting palatability to colors, The main purpose of the present invention is to provide a method of manufacturing aroma-containing makgeolli which can accelerate cell regeneration during ingestion, enhance physiological function, promote blood circulation, enhance blood flow, and enhance immunity.

The present invention provides, as means for attaining the above-mentioned object, a process for preparing a yeast preparation, a starch raw material preparation process, an entry process (granulation process), a sake production process, a primary fermentation process, a secondary fermentation process, In the conventional method for producing makgeolli in a fermentation process, a preparation process (production process), and a makgeolli production process, 2-5 parts by weight of the starch raw material is added to 100 parts by weight of the starch raw material in preparation of the starch raw material preparation step Further prepared by adding an Aronia powder; After the fermentation is completed through the tertiary fermentation process, a functional additive is further added to the fermented product fermented thirdly before the fermentation process is performed, and the functional additive has a particle size of 0.01-0.02 mm relative to 100 parts by weight of the fermented product 3-5 parts by weight of red pepper powder having a particle size of 0.01-0.02 mm, 3-5 parts by weight of white powdery extract and 5-10 parts by weight of filtrate obtained by leaching purified water into shell powder, 5-10 parts by weight of a filtrate obtained by leaching purified water into pegmatite powder, 2-4 parts by weight of an extract of corn oil, 3-5 parts by weight of a borage extract, 1-3 parts by weight of a yellowish leaf extract, 1-2 parts by weight of Allantoin 0.5-1.5 parts by weight of Laurel leaf extract, and 1-2 parts by weight of graviola extract.

At this time, the Aronia powder is dried by crushing the Aronia powder, and the Aronia leaves are matured to extract the leaf tea. Then, the Aronia powder and the leaf tea extract are mixed at a weight ratio of 2: 1, and the mixture is agglomerated And then the mixture is pulverized and concentrated to a fine powder having a final particle size of 0.02-0.04 mm.

In addition, the functional additive is sterilized by pre-treatment before addition, and the sterilization is characterized by sterilization treatment by high-voltage high-frequency constant-voltage treatment after sterilization with ultraviolet rays.

According to the present invention, by using the Aronia dry powder, it is possible to provide a novel palatability for color, flavor and aesthetics, and to have physicochemical characteristics, as well as to promote cell regeneration during ingestion, to enhance physiological function, , Blood flow enhancement, and immunity enhancing effect can be obtained.

Hereinafter, preferred embodiments according to the present invention will be described in detail.

Before describing the present invention, the following specific structural or functional descriptions are merely illustrative for the purpose of describing an embodiment according to the concept of the present invention, and embodiments according to the concept of the present invention may be embodied in various forms, And should not be construed as limited to the embodiments described herein.

In addition, the embodiment according to the concept of the present invention can be variously modified and various forms, so it is not intended to limit the present invention to a specific starting form, and all changes, equivalents, But should be understood to include alternatives.

The Aronia used in the method of producing the Archangel-containing machelier according to the present invention has a powder form.

In particular, Aronia is a deciduous shrub of Rosaceae, which has a very high content of polyphenols and anthocyanins, and thus has excellent antioxidant capacity (ORAC: Oxygen Radical Absorbent Capacity). The fruit has a skin antioxidant effect, a collagen synthesis effect , Skin wrinkle reducing effect, acne prevention effect and inflammation relieving effect were measured.

These Aronia are also known as Black Chokeberry, or Black Rowanberry, and are Aronia mandschurica, a plant of Berries, belonging to the Rosaceases family Rosaceae. Originally, it grows in a harsh environment, such as a cold 20 degrees in the North America and 5 months in the intense ultraviolet rays. The flowers last 11 ~ 20 days like corn oil, plum and cherries, and bear red berries from September to November. They have good flavor and aroma of fruit and use juice as a drink.

Aronia is usually able to harvest about 10-15 kg of fruit per plant. It has already been reported in the academia that an active ingredient of Aronia contains anthocyanins and tannins, chlorogenic acid, and neochlorojenic acid, which are indicators of various antioxidant activities. In particular, it is known that the antioxidant power (ORAC standard) is also very excellent because the content of polyphenol and anthocyanin is very high. Aronia anthocyanins are found to contain the highest anthocyanin in nature, 80 to 180 times of grapes, 1,000 to 2,000 times of banana, 20 to 40 times of brambles and cranberries, Has been reported.

In the present invention, concentrated powders are used to maximize the effect of the aronia.

To this end, in the present invention, the Aronia fruit is dried and crushed, the Aronia leaves are matured to extract the leaf tea, the Aronia fruit powder and the leaf tea extract are mixed at a weight ratio of 2: 1, and the mixture is agglomerated Dried, and then pulverized to obtain an ultrafine powder having a final particle size of 0.02-0.04 mm.

Herein, the present invention extracts leaf tea from the previously discarded Aronia leaf and utilizes it. This is because polyphenols, which convert active corals (harmful oxygen) in our bodies into harmless substances, It is necessary to carry out the same process as above in order to utilize useful components of human body contained in Aronia leaf in addition to the effect of Aronia fruit.

When the Aronia powder is prepared in this way, the rice wine and the functional additives according to the present invention are added to the makgeolli at some stages of the conventional makgeolli production process.

For example, a typical makgeolli manufacturing method includes a step of preparing yeast, a starch raw material preparation process, an entry process (granulation process), a process of manufacturing a sake (liquor), a primary fermentation process, a secondary fermentation process, a tertiary fermentation process, (Manufacturing process), and makgeolli commercialization process.

In this case, the yeast is for fermentation and the starch raw material is a mixture of white rice, brown rice, glutinous rice, barley rice, wheat flour, corn, sweet potato or potato starch alone or in combination of two or more kinds. Refers to the propagation of end plants at 26 to 30 ° C using white germ as a seed, and the term "cultivation" refers to culturing the mixture of yeast and yeast with the base, and in order to control the degree of aging, 1,2,3 The fermentation is done by sequential fermentation through the tea. The fermentation is a process in which the fermented product is filtered through aged sake, filtered, and the alcohol content is measured. Then, the two sake water is injected in the alcohol concentration range. It says.

In the general process for producing rice wine, the present invention is prepared by adding the above-mentioned Aronia powder to 2-5 parts by weight with respect to 100 parts by weight of the starch raw material when preparing the starch raw material.

Then, the starch raw material containing the Aronia powder according to the present invention exhibits the properties of Aronia together with the entry process.

Here, the major ingredient of the present invention is that the Aronia powder is not simply dried by pulverizing the Aronia powder but using the fine powder in which the Aronia leaf tea extract is mixed and dried as described above.

In addition, the functional additive according to the present invention is further added to the fermented product fermented three times before the fermentation process is performed after the fermentation is completed.

The functional additives are pre-treated and sterilized before being added. The sterilization is performed by sterilization treatment by high-voltage high-frequency constant-voltage treatment after sterilization with ultraviolet rays, so that it is preferable to prevent decay by the cells in the production of makgeolli.

3 to 5 parts by weight of white freckle powder having a particle size of 0.01-0.02 mm with respect to 100 parts by weight of the fermented product, 1-2 parts by weight of a red pepper powder having a particle size of 0.01-0.02 mm, 5-10 parts by weight of a filtrate obtained by leaching purified water into a shell-shell powder, 5-10 parts by weight of a filtrate obtained by leaching purified water into pegmatite powder, 2-4 parts by weight of an extract of corn oil, 2- 1 to 3 parts by weight of a leaf extract, 1-2 parts by weight of allantoin, 0.5-1.5 parts by weight of Laurel leaf extract, and 1-2 parts by weight of graviola extract.

At this time, Hedyotis diffusa Wilid is a natural substance which is added for the purpose of detoxifying the body toxin, treating inflammation, and improving immunity, and it is dried and collected in summer and autumn, and then pulverized to obtain a particle size of 0.01-0.02 mm By weight.

And pepper is an annual vegetable belonging to the branch and it contains various components such as protein, lipid, saccharide, fiber, ash, calcium, phosphorus, iron, sodium, retinol, carotene, vitamin, niacin, It is known to contribute to antioxidative effect. It is said that it contributes to the antioxidative effect. It is made by pulverizing and pulverizing pepper leaves in hot water, drying and sufficiently dry; Rapeseed is an annual plant attached to mustard seeds. It is obtained by picking a yellow flower and then crushing it in the same manner as that of processing the pepper leaves, followed by drying, pulverizing and pulverizing.

In addition, the above-mentioned gypsum and extracts were prepared by washing the leaves and firewood of the gypsum and drying them, drying the gypsum, and adding the dried gypsum and the dried gypsum to the distillation apparatus, For 4 hours. When the heating is completed, the mixture is cooled and then filtered, and the filtrate is concentrated under reduced pressure.

These lavender and extracts contain more than three times as much vitamin C as pomegranates and contain more than five times as much niacin, which is beneficial to prevent aging, and is rich in magnesium, iron, and zinc, among others. Beta-carotene and beta- It is rich in tocoxanthin to increase immunity and antioxidant effect, so it may be added in excess but it should be limited to the above range in order to maintain balance with other ingredients.

In addition, shellfish shell contains a large amount of calcium (Ca), while phosphorus (P) is contained in a small amount, so that shellfish shells can be dissolved in vinegar to make high-calcium vinegar with high water absorption. come.

Particularly, in the present invention, the pulverized powder is pulverized to have a particle size of 0.1-0.2 mm by using a pulverizer, and the filtrate is filtered by pouring purified water into the funnel having a screen attached thereto.

At this time, in order to increase the efficacy, the filtrate should be filtered at least five times.

Since the shell-shell powder contains calcium carbonate (91.7%), water (2.23%) and organic matter (5.95%), it is easy to extract leachate from the water and the extract can keep the skin slightly acidic It is also known that it enhances the immunity of skin, prevents aging of skin, stimulates blood circulation and promotes cell regeneration.

In addition, the shell-shell powder contains a large amount of various amino acids, so it is not an exaggeration to say that it is a rich natural mineral mass.

In addition, pegmatite is also called gigantic granite as a differentiated ore product of magma, and ores that can act pharmacologically are called gigantite pegmatite, and they are crushed by jaw crusher or impact crusher and then ground by a crusher (jet mill) 0.2 mm in size, and the extract is obtained by filtration leaching using a funnel in the same manner as that of the above-mentioned shell-shell extract.

These pegmatites are minerals containing nine kinds of components favorable to the human body among a single 20 kinds of ingredients, and have a far-infrared radiation and antimicrobial deodorizing function as a material of a single radiator. In the present invention, It is used as the main component to be mixed.

In addition, corn oil also contains glycosides such as cornin, morroniside, loganin, tannin, and saponin, and organic acids such as wine, malic acid, tartaric acid, A and a large amount of sugar, and palmitic acid, oleic acid, linoleic acid and the like are contained, and it is reported that it is effective for strengthening the physiological function and enhancing the tincture.

Such corn oil is obtained by steaming the fruit, roots and leaves at 90-100 ° C., drying and pulverizing, and wrapping it in a burlap cloth, in the form of a disturbed form at 70-80 ° C. purified water.

However, in spite of such excellent efficacy, overproduction, in particular, should not exceed 10 parts by weight because it stimulates parasympathetic nerves by the influence of cornin, causing excitement and disturbing the nerves.

In addition, the above borage extract solution is obtained by heating the leaves and seeds of Borage leaves and then filtering and concentrating them under reduced pressure, and is rich in carotene, rosmarinic acid, tannin, essential fatty acids, silicic acid and potassium, .

In addition, the above-described Huangchil extract solution is poured purified water into Huangchil tree, steamed at 100 ° C, and then wrapped with Samba wrapper and then filtered to obtain hepatocyte inflammation. Therefore, it has the function of improving the circulation of blood, and has a function of assisting in maintaining normalization of blood pressure and blood flow, and also includes an immune enhancing component called a trash, thereby enhancing immunity.

In addition, the allantoin is a natural substance extracted from places such as oats, oats, comfrey roots, sugar beets and wheat germs, and is added for sedation and anti-inflammatory action.

In addition, the laurel leaf is mainly used as a spice, but in the present invention, a small amount of cineol is added for promoting digestion, promoting diuretic and improving food by extracting cineol contained in laurel leaves, It is preferable that the ananasin and the phytochecal contained in the gravy leaves be added in the form of squeezed gravy leaves because they have excellent antimicrobial and antiviral effects.

In addition, N-acetylglucosamic acid may be added in an amount of 3-5 parts by weight based on 100 parts by weight of the fermentation product in order to enhance the defensive function against bacterial infiltration.

Hereinafter, examples will be described.

[Example 1]

Maki-ri samples were prepared according to the above-described manufacturing method.

At this time, when preparing the starch raw materials in the makgeolli production process, 5 parts by weight of the atorvastatin powder is further added to 100 parts by weight of the starch raw material, and the atorvastatin powder is dried by crushing the atorvastatin fruit, The resulting mixture was mixed with a mixture of Aronia powder and leaf tea extract at a weight ratio of 2: 1, and the mixture was agitated and agitated until it was agglomerated and then pulverized to obtain an Aronia powder having a final particle size of 0.02 mm .

Also, a functional additive is further added to the fermented product fermented three times before the fermentation is completed after the fermentation is completed, wherein the functional additive comprises 3 parts by weight of white freckle powder having a particle size of 0.01 mm with respect to 100 parts by weight of the fermented product , 2 parts by weight of a red pepper powder having a particle size of 0.01 mm, 3 parts by weight of an extract of papaya, 8 parts by weight of a filtrate obtained by leaching purified water into a shell shell powder, 8 parts by weight of a filtrate obtained by leaching purified water into pegmatite powder, , 4 parts by weight of the extract of Borage, 2 parts by weight of the extract of Borax leaf, 2 parts by weight of Allantoin, 1 part by weight of Laurel leaf extract and 1 part by weight of Graviola extract.

[Example 2]

Samples of makgeolli were prepared in the same manner as in Example 1, and 3-5 parts by weight of N-acetylglucosamic acid was further added to the above-mentioned functional additives in 100 parts by weight of the fermentation product.

The samples of Examples 1 and 2 according to the present invention were subjected to sensory evaluation. The sensory evaluation was carried out in a manner similar to that carried out in the registered patent No. 10-1286382 (Mar.

However, in order to evaluate the sensory evaluation, 10 male, 30 male, 10 male, 50 female and 10 male were selected from Pyeongchang - gun, Gangwon - do and participated in sensory evaluation.

The sensory evaluations of the samples according to the present invention were made by expressing the percentage of the evaluator 's feelings as to how fast the odor was accelerated by the blood circulation promotion compared to the rice rice wine after the intake of the samples, and then averaged.

As a result of the sensory evaluation, males in their thirties evaluated that the average speed of the rice maker is about 15% higher than that of the rice makgeolli, and about 40% of those in their 50s and 12% of their fifties.

In addition, most of the evaluators in the evaluation of incense and taste said that they could feel a deep smell due to the flavor of the fragrance and slightly sweeter than the rice wine of the existing rice.

In addition, in order to more accurately confirm the promotion of blood circulation, the average heart rate was measured before drinking the makgeolli of Examples 1 and 2 by selecting 30, 4, 40, and 50 of the sensory evaluation institutes.

At this time, the experiment proceeded the day after the preceding sensory evaluation, and the heart rate before drinking was 80 times in the 30s, 82 times in the 40s, and 78 times in 50s.

Two of the 30, 40, and 50 patients were allowed to drink the rice wine of Example 1, and the remaining two patients were allowed to drink the rice wine of Example 2. One hour after drinking the rice wine, (Model name: SMART PLUSE, manufacturer: Mediko) was put on the index finger of the right hand and the heart rate was checked. As a result of measurement, the average heart rate of the six people who drank the makgeolli of Example 1 was 94, and the average heart rate Was 93 times.

Thus, it was confirmed that the makgeolli according to the present invention has an effect of promoting blood circulation.

In order to confirm the degree of rancidity, rice makgeolli sold in the market and the samples of Examples 1 and 2 according to the present invention were allowed to stand at room temperature in a state exposed to air.

Afterwards, the time taken for rancidity was confirmed. As a result, ordinary rice rice wine was rancid on the 4th day, but the sample of Example 1 was rancid on the fifth day, and Example 2 was rancid on the sixth day.

It is inferred that, in the case of Example 2, the addition of a component inhibiting rancidity resulted in its efficacy. Furthermore, since the antiperspirant is not a chemical agent that has undergone chemical processing, it has an effect of ensuring environmental friendliness, human harmlessness, and profitability.

Claims (3)

(Fermentation process), fermentation process (fermentation process), makgeolli production (fermentation process), fermentation process (fermentation process), fermentation process In the conventional method for producing makgeolli,
In preparing the starch raw material, the starch raw material is prepared by further adding 2 to 5 parts by weight of an atorvastatin powder to 100 parts by weight of the starch raw material;
After the fermentation is completed through the tertiary fermentation process, a functional additive is further added to the fermented product fermented thirdly before the fermentation process is performed, and the functional additive has a particle size of 0.01-0.02 mm relative to 100 parts by weight of the fermented product 3-5 parts by weight of red pepper powder having a particle size of 0.01-0.02 mm, 3-5 parts by weight of white powdery extract and 5-10 parts by weight of filtrate obtained by leaching purified water into shell powder, 5-10 parts by weight of a filtrate obtained by leaching purified water into pegmatite powder, 2-4 parts by weight of an extract of corn oil, 3-5 parts by weight of a borage extract, 1-3 parts by weight of a yellowish leaf extract, 1-2 parts by weight of Allantoin 0.5-1.5 parts by weight of laurel leaf extract, and 1-2 parts by weight of graviola extract.
The method according to claim 1,
The Aronia powder was dried and crushed, the Aronia leaf was matured to extract the leaf tea, the Aronia powder and the leaf tea extract were mixed at a weight ratio of 2: 1, and the mixture was agglomerated Dried, agitated, pulverized, and concentrated to a fine powder having a final particle size of 0.02 to 0.04 mm.
The method according to claim 1,
Wherein the functional additive is sterilized by pre-treatment before being added, and the sterilization is performed by a sterilization treatment method by a high-pressure high-frequency constant-voltage treatment after ultraviolet sterilization.