KR101906290B1 - Method of manufacturing refined rice wine by adding pine needles, mung bean and refined rice wine manufactured thereof - Google Patents

Abstract

Disclosed are a pure liquor product and a preparing method thereof. According to an embodiment of the present invention, the pure liquor preparing method includes the steps of: steaming 100 parts by weight of grains, 3-3.4 parts by weight of pine needles, and 5-6 parts by weight of Vigna radiata and cooling the steamed ingredients at room temperature; crushing the Vigna radiata, mixing the crushed Vigna radiata, 18-20 parts by weight of yeast, and 150 parts by weight of water to the cooled grains and pine needles, and storing the mixture in a container to execute a first immersing operation; steaming 50 parts by weight of the grains, cooling the grains at room temperature, mixing the grains with 9-10 parts by weight of yeast, mixing a first filtrate prepared by pressing and filtering the liquid obtained after the first immersing operation with 50 parts by weight of water, and storing the mixture in a container to execute a second immersing operation; steaming 25 parts by weight of the grains, cooling the grains at room temperature, mixing the grains with 4-5 parts by weight of yeast, mixing a second filtrate prepared by pressing and filtering the liquid obtained after the second immersing operation with the mixture, storing the mixture in a container, and executing a third immersing operation.

Description

Technical Field [0001] The present invention relates to a method for producing a malt bean using pine needle and mung bean, and to a method for producing the malt bean using the pine needle and mung bean,

More particularly, the present invention relates to a process for producing silver lanterns prepared by adding mung bean during the manufacture of Sangju Sambaek, The silver lantern produced thereby is related.

Alcohol is a kind of fermented beverage in which carbohydrates are decomposed by microorganisms to produce various components including alcohol. The fermentation source is cereals and potatoes mainly composed of starch, fruits mainly composed of sugar, and molasses.

There are many mainstream alcoholic beverages in different countries in the world. In Korea, there are many mainstream alcoholic beverages such as Takju, Yakju, Beer, Chejuju (wine), Wine, Soju, Whiskey, Korean liquor is typical of Takju, Cheongju (sake), Yakju, Shochu, and Hon-yangju.

Our traditional Korean traditional sake is brewed in the form of cereal - based confectionery fermentation method using nuruk, which is produced by naturally growing fungi, yeast and bacteria in grains, as an enzyme and microorganism source for fermentation. Especially, Yakju is a fermented rice brewed with five flavors of sweet, sour, gummy, sour, and spicy flavor.

In the Sangju area, along with Gyeongju 's goldsmiths, there are goldcrafts and silver tales from the Silla era. There are two people who save the old people. One is golden gold and the other is golden gold. It is silver, which is silver. If you bring it to someone who is dead and sick, the population has increased because the dead are raised. However, there are people who want to steal this silver because of the desire to live longer. And the enormous amount of money went in. The king held a meeting with Kim Gye-ju in Gyeongju, Geumcheok-Ri in Geumcheok tomb, and Eunja in Sangju in Gaeseong. Sangju Three hundred and fifty weeks is a kind of fragrant incense, which is a family runaway from the family house of Changnyeongseong who has been in residence for over 250 years.

Also, mug bean (Phaseolus radiatus L.) is originated from India and Myanmar, and grows well in warm climate soil. It is classified into yellow, greenish brown and blackish brown mung bean depending on seed color, Green mung beans account for 90% of the total. Mung bean contains 45-62% of carbohydrates, 20-28% of protein and 1% of fat. It has low lipid content and high protein content. It has a light taste and unique flavor. Have been used as important materials.

Mung beans contain a lot of iron and carotene, which helps children to grow and develop and to make blood in the body. In addition, the relatively high content of zinc in the legumes is mung bean, zinc is selectively accumulated in the pancreas, liver, and testicles, and the zinc into the pancreas enhances the action of insulin as part of the insulin component. In the private sector, it has been used as a detoxifying drug for various addictions since it has a detoxifying effect on mung beans for a long time. It also contains a lot of flavonoids, which can be used for various drug poisoning and lead poisoning. It is effective for removing swelling.

Recently, the efficacy studies on mung bean showed that isoflavone content, antioxidant and thrombolytic activity, and the effect of cadmium on the recovery of liver damage by cadmium, antioxidant activity, antimutagenicity and mutagenicity of ethanol extract of mung bean (J. Food Sci. Technol. Vol. 45, No. 1, pp. 34-39, 2013). The ethanol extract of mung bean has been reported to be an important food resource for the isolation of anti-inflammatory and cancer preventive ingredients (Lim et al., J. Food Sci. Technol. Vol. 42, no. -761, 2010).

When mung will come to mind, Gen Bong-jun, called General Mung Du. It is said that he called the general Mung Du with a small size and called for the nature of the mung bean that grows well in the harsh environment. When the Donghak peasant revolt started to punish Joe Byeong-gub of Ko Bung-soo, he put the mung bean in the three hundred-ca. And it can feel the power of the people who cheered on General Chun Bong-jun. The museum is located in Sangju-eokseokgong-dong, the main school of Donghak, in Sangju, and the Chondogyo-related museum is located in Gangseokbuk-do. It is a Yakju that was derived from three hundred years old by the outline which was born by adding mung bean to three hundred years.

The general method for producing the Chinese cabbage is such that the amount of the main ingredients such as rice gob, which is added to each fermentation step, is constantly or gradually increased in the progress of multi-stage fermentation from the second stage to the third stage.

Patent Document 1: Korean Patent Publication No. 10-2012-0027676 Patent Document 2: Korean Patent Publication No. 10-1605540

The embodiments of the present invention are based on the fact that the pancreas and mung bean in a clean area are added by adding a material in half of the amount of the fermentation from the two stages after the first fermentation in the fermentation process, And to provide a method for producing a high-quality Chinese liquor, which has an incense and a unique taste, and a prepared liquor.

According to an embodiment of the present invention, there is provided a method of manufacturing a Chinese cabbage comprising the steps of: 100 parts by weight of grain; 3 to 3.4 parts by weight of pine needles; and 5 to 6 parts by weight of mung bean, Mixing 20 to 20 parts by weight of crushed mung bean, 18 to 20 parts by weight of koji, and 150 parts by weight of water, and then carrying out primary immersion in a container; mixing 50 parts by weight of grain with 9 to 10 parts by weight of koji after cooling to room temperature; Mixing the tea wallet with the primary filtrate by filtration and mixing with 50 parts by weight of water, and then carrying out secondary dipping in a container; and mixing 25 parts by weight of the grain with 4 to 5 parts by weight of yeast after cooling to room temperature , Mixing the second carrier with a secondary filtrate filtered through squeeze, and then carrying it in a container to perform tertiary immersion.

Further, according to one embodiment of the present invention, the primary, secondary and tertiary dipping can be fermented at a temperature of 22 to 24 캜 for 7 to 10 days.

According to an embodiment of the present invention, the grains are mixed at a ratio of 1: 1 to 3: 1 of rice and glutinous rice, and the leuch is a mixture of traditional yeast and modified yeast at a ratio of 1: 1 to 3: 1 Can be mixed.

In addition, according to an embodiment of the present invention, the third carrier may be further subjected to press filtration to allow low-temperature aging at a temperature of 5 ° C or less for 30 days or less.

Also, the Yakju according to one embodiment of the present invention is manufactured by the above-described manufacturing method.

The examples of the present invention are prepared by adding a pine needle and mung bean to a sake fermentation process using a different sake production method than that of a conventional sake production method. And a large amount of polyphenol, which is one of the antioxidative active substances, can be produced.

FIG. 1 is a flowchart illustrating a method of manufacturing a malt bean using pine needle and mung bean according to an embodiment of the present invention. Referring to FIG.
FIG. 2 is a photograph for explaining a method of manufacturing a Chinese cabbage using pine needle and mung bean according to an embodiment of the present invention.
FIG. 3 is a graph showing the results of gas chromatography-mass spectrometry analysis of components of Yakju according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following embodiments are provided to fully convey the spirit of the present invention to a person having ordinary skill in the art to which the present invention belongs. The present invention is not limited to the embodiments shown herein but may be embodied in other forms. For the sake of clarity, the drawings are not drawn to scale, and the size of the elements may be slightly exaggerated to facilitate understanding.

FIG. 1 is a flowchart illustrating a method of manufacturing a malt bean using pine needle and mung bean according to an embodiment of the present invention. Referring to FIG. FIG. 2 is a photograph for explaining a method of manufacturing a Chinese cabbage using pine needle and mung bean according to an embodiment of the present invention.

A method for manufacturing a caulk according to an embodiment of the present invention includes the following steps. Hereinafter, in the case of mixing ratio and weight part used in the manufacture of Yakju, the range is such that the Yakju is fermented under the optimum conditions.

First, 100 parts by weight of grain, 3 to 3.4 parts by weight of pine needle and 5 to 6 parts by weight of mung bean are mixed and cooled to room temperature (S100).

The degree of steaming of the grain (degree of mashing) is crushed when pressed with fingertips, but it is preferable to steep until it does not get tangled in the hands and becomes dull. In the present invention, grains of rice and glutinous rice were used as the grains.

For example, the grain may be mixed at a ratio of 1: 1 to 3: 1 of rice and glutinous rice. On the other hand, in order to limit the ratio of rice and glutinous rice to the above ratio, it is necessary to prevent the glutinous rice from being excessively touched, thereby maintaining a high level of tolerance.

For example, it is desirable to cool the grains in a shade of natural, windy conditions.

Pine needles have antimicrobial action in the production of sake lees, and when they are cooked and immersed in the sake lees, pine leaves are extracted and contained in the sake lees.

Pine needles were collected from clean areas, cleaned and then cooked together with the grains. In the present invention, pine leaves were used in the vicinity of Sungjongbong, located in Cheonjak, Sangju, Gyeongbuk province.

For example, mung bean is purchased from domestic mung bean, and mung bean is cleaned thoroughly for 2 hours or more. After mung bean is boiled, it is cooled to room temperature in the same manner as grain and then used for grinding. In the present invention, mung bean was purchased from mung bean in residential area.

18 to 20 parts by weight of koji and 150 parts by weight of koji are mixed in the cooled cereal, pine needle and mashed mung bean, and then the mixture is firstly dipped in a container (S110).

For example, the yeast can be mixed with the conventional yeast and the modified yeast in a ratio of 1: 1 to 3: 1. The conventional yeast and the modified yeast were commercially available.

For example, it is desirable to use ground water as a clear, clean cold water. In the present invention, a 200 m groundwater of the Changnyeong Sungseong branch located in the Cheonjak-myeon, Changju city, Gyeongbuk province was used.

That is, the cooled cereal, pine needles and yeast are mixed and then placed in a container. Thereafter, the primary dipping is carried out by mixing with water.

The container may be a fermenter, which is made of stainless steel.

For example, the primary dipping can proceed with fermentation for 7 to 10 days at a temperature of 22 to 24 占 폚.

After the first dipping step, the first step filtrate is subjected to a press filtration (S120) to obtain a primary filtrate.

After the primary immersion is completed, 50 parts by weight of the grain is mixed and cooled to room temperature (S200).

9 to 10 parts by weight of koji, the primary filtrate and 50 parts by weight of water are mixed in the cooled cereal, and the mixture is then subjected to secondary dipping (S210).

The amount of grain and yeast added to the secondary dipping is added by reducing to about half the amount added to the primary dipping.

That is, the grains, the koji, the water, and the primary filtrate are mixed and then the secondary dipping is carried out in the vessel.

For example, the secondary soaking proceeds in the same manner as the primary soaking, and the fermentation can proceed for 7 to 10 days at a temperature of 22 to 24 캜.

After the second immersion, the second filtrate is obtained by squeezing the filtrate (S220).

After the second immersion is completed, 25 parts by weight of the grain is mixed and cooled to room temperature (S300).

4 to 5 parts by weight of yeast is mixed with the secondary filtrate, and the resulting mixture is placed in a container to carry out tertiary immersion (S310).

The amount of grains and koji added to the third dipping is reduced by about half of the amount added to the second dipping.

That is, the grains, the yeast, and the secondary filtrate are mixed, and the resulting mixture is placed in a container to carry out a tertiary immersion.

For example, the tertiary soaking proceeds in the same manner as the primary soaking and the secondary soaking, and the fermentation can proceed for 7 to 10 days at a temperature of 22 to 24 ° C.

After the third dipping process, the third filtrate can be obtained by pressure filtration (S320).

Further, for example, it may further include a step of low-temperature aging the tertiary filtrate at a temperature of 5 DEG C or lower for 30 days or less.

By the low-temperature aging, the final product is prevented from being easily deteriorated, so that the shelf life can be prolonged, and the taste, aroma, and color of the product can be improved, thereby improving the merchantability.

Hereinafter, the present invention will be described in detail with reference to the following examples.

Example

1. Materials and Methods

1) Materials

As a main raw material for the manufacture of Yakju, rice (rice and glutinous rice) produced in Sangju area was used as a main ingredient and Nuruk was purchased and used on the market.

The pine needles were poured in a cup with pine needles collected from Sungjong - bong, Sangju - si, Changju city.

The mung bean was mung bean produced in Changsik city and used in water.

The water used for the manufacture of the liquor was 200 m of groundwater at the end of the Changnyeong Sung Seel in Changseok City, Changju City.

2) Method

- Fermentation temperature: 23 ± 2 ℃

- Fermenter: Stainless steel container

- 1 cup: Mixed rice (1.5 kg of rice, 0.5 kg of glutinous rice, 64 g of pine needles, 105 g of mung bean), 250 g of traditional yeast, 125 g of modified yeast, and 3 L of water and fermented in a fermenter at a temperature of 23 ± 2 ° C for 10 days

- Second preparation: Combine high-fat rice (750 g of rice, 250 g of glutinous rice), 125 g of traditional yeast, 62.5 g of modified yeast, 1 L of water and primary filtrate and ferment at a temperature of 23 ± 2 ° C for 10 days

- Third fermentation: Mixed rice (375g of rice, 125g of glutinous rice), 62.5g of traditional yeast, 31.3g of modified yeast, and secondary filtrate were mixed and fermented in a fermenter at a temperature of 23 ± 2 ℃ for 10 days

Thus, the method of the present invention was performed for 30 days in a conventional method, and it took 30 days for filtration after filtration after 4 days of low temperature aging for 20 days.

2. Analysis method and result

1) Fragrance analysis

Analysis of the fragrance components was performed by gas chromatography-mass spectrometry. The column was a Thermo Scientific TG-5 ms 30 m x 0.25 mm x 0.25 m.

The oven temperature was maintained at 40 캜 for 4 minutes, then heated up to 250 캜 at a rate of 10 캜 / min and maintained for 5 minutes. Helium was used as the carrier gas and the flow rate was 1.0 mL / min.

2) pH measurement

A pH meter (Orion: 210A, USA) was used.

3) pH

The phenolphthalein indicator was added to 20 ml of the sample solution, titrated with 0.1 N NaOH standard solution for 30 seconds until the pale pink color did not disappear, and expressed as ml of 0.1 N NaOH.

4) Alcohol content

The specific gravity of volatilized juice was measured by distilling the sample. That is, the distillate obtained by distilling 100 ml of the sample was diluted with 100 ml, and the frequency was measured using an umbrella system.

5) Chromaticity

Color Techno system (JS555, Japan), and the values were expressed as L, a, and b values.

6) DPPH radical scavenging ability

After the sample was filtered, the DPPH reagent was added, and the sample was incubated for 30 minutes. The absorbance was measured at 517 nm using a spectrophotometer (optizen 2120uv).

7) Total polyphenol content

The sample was filtered, and Folin-Ciocalteu's solution and Na ₂ CO ₃ saturated solution were added to the filtrate. The solution was allowed to stand for 90 minutes and the absorbance was measured with a spectrophotometer (optizen 2120uv) at a wavelength of 725 nm.

8) Sensory evaluation

Color, flavor, taste, cusp, and comprehensive evaluation were evaluated by 25 well-trained panelists.

The eight analysis experiments were repeated three or more times, and the average values thereof are shown in Tables 1 to 3 below.

pH Acidity (%) DPPH radical scavenging ability (%) Total polyphenol content (mg%) Alcohol Content (%) color L (brightness) a (red) b (yellow) 4.23 0.69 22.07 94.04 17.7 89.34 -3.19 23.45

The pH value was 4.23, the acidity was 0.69%, the alcohol content was 17.7%, the DPPH radical scavenging activity was 22.07%, the total polyphenol content was 94.04 mg%, the L value was 89.34, the a value was -3.19 and the b value was 23.45 .

The results of the perfume analysis are shown in Table 2 below.

FIG. 3 is a graph showing the results of gas chromatography-mass spectrometry analysis of components of Yakju according to an embodiment of the present invention. The results of analyzing the graph of FIG. 3 are shown in Table 2 below.

Compound type Area% One Ethanol 85.34 2 Ethyl Acetate 7.09 3 Pentanol 5.83 4 3,10-Dioxatricyclo [4.3.1.0 (2,4)] dec-7-ene 0.07 5 Phenylethyl Alcohol 0.42 6 endo-Borneol 0.04 7 Pentadecanoic acid, ethyl ester 0.61

Ethanol as a base of flavor, essential oil as a fragrance ingredient, and ethyl ester as a main component of a brilliant aroma.

The results of sensory evaluation are shown in Table 3 below.

The comparative example was prepared in the same manner as in Example 1 except that pine needle and mung bean were not added, and the rice wine was prepared by using rice cakes, koji and water. The amount of rice cakes added in the secondary and tertiary soaks after the primary soaking, And the other was prepared under the same conditions as those of the above example except for the addition of 2-fold to prepare the Yakju. In other words, the comparative example is the one prepared by the conventional Samyang main method.

Color (10 points) Incense (30 points) Taste (40 points) The tail (10 points) Comprehensive (10 points) Total (100 points) Example 9.1 26.5 27.5 8.8 8.6 80.4 Comparative Example 8.5 22.5 25.1 9.3 8.0 73.4

Referring to Table 3, it can be seen that the examples of the present invention are superior to the comparative examples in terms of flavor and taste. It was confirmed that the remaining characteristics were similar or superior to those of the comparative example.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited thereto. Those skilled in the art will readily obviate modifications and variations within the spirit and scope of the appended claims. It will be understood that various changes and modifications may be made therein without departing from the spirit and scope of the invention.

Claims (5)

100 parts by weight of grain, 3 to 3.4 parts by weight of pine needle and 5 to 6 parts by weight of mung bean are mixed and cooled to room temperature;
Crushing the mung bean, mixing the cooled grains and the pine needles with 18 to 20 parts by weight of mashed mung bean, koji and 150 parts by weight of water,
50 parts by weight of the grains are mixed and mixed with 9 to 10 parts by weight of the nutrient after cooling to room temperature. The primary filtrate is mixed with the primary filtrate and the 50 parts by weight of water by filtration, step;
Mixing 25 parts by weight of the grain with 4 to 5 parts by weight of koji after cooling to room temperature, mixing the second carrier with the second filtrate by filtration, And
Filtering the third molten salt by filtration and aging at a low temperature of 5 ° C or lower for 30 days or less,
The primary, secondary and tertiary soils are fermented at a temperature of 22 to 24 캜 for 7 to 10 days,
The grain is mixed at a ratio of 1: 1 to 3: 1 of rice and glutinous rice, and the yeast is mixed at a ratio of 1: 1 to 3: 1 with the conventional yeast and the modified yeast,
The low-temperature aged Yakju is composed of Ethanol, Ethyl Acetate, Pentanol, 3,10-Dioxatricyclo [4.3.1.0 (2,4)] dec-7-ene, Phenylethyl Alcohol, Endo-Borneol, Pentadecanoic acid, Gt; delete delete delete 7. A process according to claim 1,

Images