KR101735280B1 - Manufacture method of raw rice wine - Google Patents
Manufacture method of raw rice wine Download PDFInfo
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- KR101735280B1 KR101735280B1 KR1020160017039A KR20160017039A KR101735280B1 KR 101735280 B1 KR101735280 B1 KR 101735280B1 KR 1020160017039 A KR1020160017039 A KR 1020160017039A KR 20160017039 A KR20160017039 A KR 20160017039A KR 101735280 B1 KR101735280 B1 KR 101735280B1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/005—Solid or pasty alcoholic beverage-forming compositions
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- General Health & Medical Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
More particularly, 90 to 110 parts by weight of raw fine powder and 240 to 260 parts by weight of water are stirred at a temperature of 60 to 100 ° C for 20 to 60 minutes to form paste Mixing 30 to 50 parts by weight of an fermentation agent obtained by mixing nuruk and entrant into a mixture of raw powder and water; A fermentation step of fermenting the mixture in the mixing step for 2 to 3 days in a fermenter maintained at 15 to 18 캜; Drying the fermented product fermented in the fermentation step at a temperature of 0 to -30 캜 to 1 to 3% of the weight of the fermented product, and pulverizing the fermented product to a size of 1 to 30 탆 and processing it into a powder form; The present invention also provides a method for producing makgeolli using a powder for artificial sausage, which comprises a powder for sausage making and a mixture of the powder for artificial sausage and water.
Therefore, it is possible to manufacture makgeolli directly by mixing raw powder, water, and fermentation agent and fermenting it, and then freeze-drying the mixture by pulverizing the pulverized pulverized powder with water or paste. Thus, the makgeolli can be manufactured directly, This is clean, consumers can trust and eat, and labor costs are minimized to lower production costs.
In addition, since the production time of makkolli is remarkably reduced in a state in which the powder for sausage preparation is mass-produced in advance, it is possible to easily manufacture the mokolli market and improve the sales of the self-employed and the use of cereals It is possible to contribute to the increase of the farm household income by promoting the consumption of the grain, thereby generating various added value.
Description
More particularly, the present invention relates to a method for producing makgeolli using raw powders, water and an fermentation agent, followed by fermentation, followed by lyophilization and pulverization, ≪ / RTI >
Makgeolli is a unique drink in Korea that is made by fermenting glutinous rice, rice, barley, and flour mixed with leaven and water. It is also known as takju, agri, liquor, and 灰 酒. It is the oldest wine in history in Korea. Its color is white as white as hot, and alcohol is low in 6 ~ 7 degrees.
The method of manufacturing makgeolli is to combine yeast and water with steamed glutinous rice, rice, barley, wheat flour, etc. and then dry the moisture, and squeeze the fermented product at constant temperature.
Good rice wine has sweetness, sourness, bitter taste, sweet taste, and it has a rich flavor and a cool taste. It has been used as a cultivar by relieving the thirst of farmers who sweat and worked.
In addition, the proteins and saccharides contained in the makkolli prevent the decrease of blood sugar which is the energy source of drinking, and it relieves the burden of vitamin B2 and choline, thereby preventing the diseases of alcoholic liver cirrhosis and malnutrition, Has been reported in related academic circles that it plays a role in helping longevity. Therefore, modern people prefer rice wine with low alcohol content and excellent nutritional value.
On December 23, 2015, the Ministry of Strategy and Finance announced an amendment to the Enforcement Decree of the Law on the Enforcement of the Law on the Enforcement of the Liquor Tax Law, which expanded the small-scale liquor manufacturing and sales licenses for beer to traditional alcoholic beverages such as makgeolli. I can sell it.
However, due to the nature of the makgeolli, it is expected that the manufacturing process will be complicated and takes a long time, which makes it difficult to manufacture in a small-sized tavern or a restaurant. Therefore, there is a desperate need for a makgeolli manufacturing method that does not deteriorate quality compared to the conventional makgeolli to be.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method for producing rice wine by mixing raw fish meal, water and an fermentation agent, fermenting the fish meal, The present invention provides a method for manufacturing a makgeolli using a powder for sowing which can be easily manufactured in a small-scale pub or a restaurant, thereby improving the added value.
In order to achieve the above object, the present invention relates to a method for producing a fermentation product, which comprises mixing 90 to 110 parts by weight of raw fine powder and 240 to 260 parts by weight of water at a temperature of 60 to 100 캜 for 20 to 60 minutes to form a paste, Mixing 30 to 50 parts by weight of the mixed fermenting agent with a mixture of raw powder and water; A fermentation step of fermenting the mixture in the mixing step for 2 to 3 days in a fermenter maintained at 15 to 18 캜; Drying the fermented product fermented in the fermentation step at a temperature of 0 to -30 캜 to 1 to 3% of the weight of the fermented product, and pulverizing the fermented product to a size of 1 to 30 탆 and processing it into a powder form; The present invention also provides a method for producing makgeolli using a powder for artificial sausage, which comprises a powder for sausage making and a mixture of the powder for artificial sausage and water.
And the fermentation is performed for 1 to 2 days in a fermenter maintained at 15 to 18 ° C after mixing the above-mentioned powder for foundation and 110 to 130 parts by weight of water.
Also, the above described paste is prepared by mixing 340 to 460 parts by weight of high sugar or bulky powder with glutinous rice as a raw material, and 440 to 460 parts by weight of water, mixing the paste and the powder for suture, And fermented for 3 to 4 days.
As described above, according to the present invention, since makgeolli is prepared by mixing raw powder, water, and fermentation agent, fermenting the mixture, pulverizing pulverized pulverized powder by water or pasting, The hygiene is cleaner than that of the makgeul, which is produced by consumers, and it is effective to lower the production cost by minimizing the labor cost expenditure.
In addition, since the production time of makkolli is remarkably reduced in a state in which the powder for sausage preparation is mass-produced in advance, it is possible to easily manufacture the mokolli market and improve the sales of the self-employed as well as the use of cereals It is possible to contribute to the increase of the farm household income by promoting the consumption of the grain, thereby generating various added value.
The present invention is characterized in that the rice wine is produced by mixing raw wheat powder, water and fermentation agent, fermenting the raw wheat powder, water and fermentation agent, and freeze-drying and pulverizing the pulverized pulverized powder into water or paste, thereby making it possible to easily produce rice wine at a small- I have.
To this end, the present invention is characterized in that the mixing step, fermentation step and processing step are sequentially carried out to produce a sausage powder, and makgeolli is prepared using the powder for sausage production.
In the mixing step, 90 to 110 parts by weight of raw fine powder pulverized by 20 to 40 mesh of raw material called water is mixed with 240 to 260 parts by weight of water, and then the paste is stirred at a temperature of 60 to 100 ° C for 20 to 60 minutes.
And 30 to 50 parts by weight of an fermentation agent having a mixture of yeast and entrails are mixed with a mixture of raw powder and water.
The raw material used in the mixing step may be one or a mixture of two or more of the group consisting of glutinous rice, white rice, brown rice, black rice, and wheat.
The fermentation step is a step of fermenting the mixture in the mixing step in a fermenter maintained at 15 to 18 ° C for 2 to 3 days, so that the microorganisms in the yeast or the entry are mass-proliferated in the mixture in the mixing step.
The fermentation agent is mixed with the yeast and the entry. The yeast uses a wild microorganism, so it has various flavors. It produces a deeper and softer sour taste. It has a low sugar strength and it takes a long period of alcoholization. This is to maximize the merits of leaven and landing by supplementing the disadvantages of contamination possibility with the characteristic that the bacteria are cultivated only because the bacteria are cultured and the taste is constant.
The mixing ratio of the leaven and the entry of the fermentation agent may be appropriately distributed and mixed according to the taste of the consumer.
In the processing step, since the fermented product fermented in the fermentation step is a mixture of the fermented solid and the fermentation liquid, only the fermented extract is extracted through the filtration process.
More specifically, the fermented product, which has been filtered through a filtration process to a particle size of 30 μm or less, is freeze-dried at a temperature of 0 to -30 ° C. to maintain a moisture content of 1 to 3% based on the weight of the fermented product.
In addition, the lyophilized fermented product is ground to a size of 1 to 30 탆 in the processing step and processed into a powder form to produce a powder for suture.
In the processing step, freeze-drying is performed so that 1 to 3% of water is maintained relative to the weight of the fermented product. When the fermented product is lyophilized to have a higher water content than the above-mentioned range, fermentation is continued to prevent corruption. When the water content is low, the freeze drying process takes a long time in order to lower the water content, thereby preventing energy efficiency and productivity from deteriorating.
When the lyophilized fermented product is pulverized to a size of 1 to 30 탆, if the particle size is less than the above-mentioned range, the particle size is excessively fine and the pulverization process takes a long time and expensive equipment should be used. This is because the dispersion can not be easily performed when mixing the water-based powders with the water or the paste.
Therefore, the makgeolli can be manufactured by mixing the powdered morsel prepared by the above step with water or the paste to produce the makgeolli directly, thus the hygiene is cleaned, the production cost is lowered, and the manufacturing time of the makgeolli is remarkably reduced, It is possible to manufacture easily in the restaurant and restaurant. With the activation of the makgeolli market, it is possible to improve the sales of the self-employed and increase the income of the farm household by promoting the consumption of the grain due to the use of the grain, will be.
As described above, in the present invention, makgeolli is prepared by mixing with water or an extract to the powder for suture through the above step. Since the fermentation of the powder for suture is fermented until the saccharification step, Secondary fermentation for the fermentation of glucose to be fermented must be performed. This secondary fermentation is carried out after mixing the powder for sublingual use with water or paste.
The makgeolli prepared by mixing water for sausing powder is fermented in a fermenter maintained at 15 to 18 ° C after mixing the above-mentioned powder for foundation and water in an amount of 110 to 130 parts by weight for 1 to 2 days.
The yeast can be mixed with a coenzyme agent that gives a sweet taste by aging the raw material with a strong saccharide force and a yeast for increasing the alcohol content of makgeolli.
The crude enzyme is mixed with 5 to 8 parts by weight of coenzyme based on 100 parts by weight of a mixture of a powder for undergarments and water, which is a mixing value maximizing the sweetness of the makgeolli during the fermentation period.
Also, the yeast is mixed in the range of 1 to 10 parts by weight of the yeast on the basis of 100 parts by weight of the mixture of the powder for softening and water, so that the frequency of the rice wine is selectively determined.
On the other hand, in order to improve the flavor of makgeolli, a sub ingredient consisting of fruit, herb and vegetable may be mixed with powder or juice.
More particularly, the present invention relates to a fermented product obtained by mixing 92 to 95% by weight of a fermented product obtained by fermenting a mixture of a powder for undergrowth and water and a fermented product of grapefruit, citron, berries, citron, grape, omelet, pumpkin, honey, aloe, blueberry, 5 to 8% by weight of a mixture of one or more kinds of materials selected from the group consisting of dyes, purple sweet potatoes, pears, and apples.
If the mixing ratio of the sub materials is less than the above range, the flavor of the sub material can not be felt. If the mixing ratio of the sub material exceeds the above range, the taste of the sub material may become too strong and the mixture may not be combined with the makgeolli, Is undesirably increased.
First, the makgeolli prepared by mixing the powder for sublingual use is prepared by mixing 340 to 460 parts by weight of high sugar meal or expanded powder with glutinous rice as a raw material and 440 to 460 parts by weight of water.
As a component for supplementing the sweetness of the makgeolli, it is not necessary to supplement the coarse enzyme as compared with the makgeolli which is produced by mixing water for the underpowering powder.
The fermentation is performed for 3 to 4 days in a fermenter maintained at 15 to 18 ° C after mixing the prepared paste and the powder for suture.
The fermentation period is about 1.5 times as much as that of the rice wine produced by mixing water to the powder for sowing, and the fermentation is sufficiently performed.
On the other hand, confining the fermentation temperature of makgeolli, which is mixed with rice wine with water for sausage, water for sausage powder and paste, to the temperature of 15 ~ 18 ℃ prevents sour taste or corruption by preventing the production of acid bacteria. In addition, if the fermentation takes place at too low a temperature, the period of time during which the alcohol is produced is too slow, so that the period for producing the alcohol is effectively advanced.
In addition, the makgeolli prepared by mixing the powder for sore powder with powder or juice made of fruit, herb and vegetable according to the taste of the consumer may be mixed with the powder or juice. In this case, Mix ratio low.
More particularly, the present invention relates to a fermented product obtained by mixing 96 to 98% by weight of a fermented product obtained by mixing a powder for undergrowth and an extract and grapefruit, citron, berries, citron, grape, omelet, pumpkin, honey, aloe, blueberry, 2 to 4% by weight of a mixture of at least one kind or two or more kinds of materials selected from the group consisting of dyes, purple sweet potatoes, pears, and apples.
Claims (7)
A fermentation step of fermenting the mixture in the mixing step for 2 to 3 days in a fermenter maintained at 15 to 18 캜;
Drying the fermented product fermented in the fermentation step at a temperature of 0 to -30 캜 to 1 to 3% of the weight of the fermented product, and pulverizing the fermented product to a size of 1 to 30 탆 and processing it into a powder form; To prepare a powder for bone grafting,
Wherein the molten steel powder is mixed with water or an artificial paste to produce a rice wine.
Wherein the raw fine powder is one or a mixture of two or more of the group consisting of glutinous rice, white rice, brown rice, black rice, and wheat.
Wherein the sausage powder is mixed with 110 to 130 parts by weight of water and then fermented in a fermenter maintained at 15 to 18 ° C for 1 to 2 days.
Wherein 5 to 8 parts by weight of the coenzyme and 1 to 10 parts by weight of yeast are mixed based on 100 parts by weight of the mixture of the underpowering powder and water.
The present invention relates to a fermented product obtained by mixing 92 to 95% by weight of a fermented product obtained by mixing the above-described powder for foundation and water and a mixture of 92 to 95% by weight of grapefruit, citron, berries, citrus, grape, omelet, pumpkin, honey, aloe, blueberry, bramble, pomegranate, And 5 to 8% by weight of a mixture of at least one kind selected from the group consisting of purple sweet potato, pear, and apple.
The above described paste is prepared by mixing 340 to 460 parts by weight of rice cake or bulky powder with glutinous rice as a raw material and 440 to 460 parts by weight of water,
Wherein the fermentation is carried out for 3 to 4 days in a fermenter maintained at 15 to 18 ° C after mixing the above-described powder with the above-described powder for artificial sowing.
The present invention relates to a fermented product comprising 96 to 98% by weight of a fermented product obtained by mixing the above-mentioned powder for artificial softening and an artificial fermentation product and a grapefruit, citron, berries, citrus fruits, grapes, omija, amber, honey, aloe, blueberry, bramble, pomegranate, And 2 to 4% by weight of a mixture of one or more kinds of materials selected from the group consisting of purple sweet potatoes, pears, and apples.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160017039A KR101735280B1 (en) | 2016-02-15 | 2016-02-15 | Manufacture method of raw rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020160017039A KR101735280B1 (en) | 2016-02-15 | 2016-02-15 | Manufacture method of raw rice wine |
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| KR101735280B1 true KR101735280B1 (en) | 2017-05-16 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107739680A (en) * | 2017-11-14 | 2018-02-27 | 蚌埠市涂山村富民石榴专业合作社 | A kind of preparation method of pomegranate glutinous rice wine |
| CN108048290A (en) * | 2018-02-09 | 2018-05-18 | 贵州凯里花清酒业有限公司 | A kind of cyanine wine and preparation method thereof |
| KR101969708B1 (en) * | 2017-11-20 | 2019-04-17 | 최기호 | Powder makgeolli composition containing DIY kit type lactic acid bacterium, method of preparing the composition, and makgeolli |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100702901B1 (en) | 2006-12-24 | 2007-04-09 | 서희동 | A manufacturing method of makgeolli containing medicinal properties which used deep sea water |
| KR101211504B1 (en) | 2010-05-20 | 2012-12-12 | 대한민국 | manufacturing method of fermented alcohol using rice and weak flour |
-
2016
- 2016-02-15 KR KR1020160017039A patent/KR101735280B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100702901B1 (en) | 2006-12-24 | 2007-04-09 | 서희동 | A manufacturing method of makgeolli containing medicinal properties which used deep sea water |
| KR101211504B1 (en) | 2010-05-20 | 2012-12-12 | 대한민국 | manufacturing method of fermented alcohol using rice and weak flour |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107739680A (en) * | 2017-11-14 | 2018-02-27 | 蚌埠市涂山村富民石榴专业合作社 | A kind of preparation method of pomegranate glutinous rice wine |
| KR101969708B1 (en) * | 2017-11-20 | 2019-04-17 | 최기호 | Powder makgeolli composition containing DIY kit type lactic acid bacterium, method of preparing the composition, and makgeolli |
| CN108048290A (en) * | 2018-02-09 | 2018-05-18 | 贵州凯里花清酒业有限公司 | A kind of cyanine wine and preparation method thereof |
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