KR102123330B1 - A makgeolli slush and a method for manufacturing the same - Google Patents

Abstract

The present invention relates to a cream slush using raw rice wine, which comprises: 10 to 50 volume% of raw rice wine; 10 to 30 volume% of a cream mixture; and 30 to 60 volume% of ice particles, and has improved texture and flavor, and to a production method thereof.

Description

Cream slush rice wine and its manufacturing method{A MAKGEOLLI SLUSH AND A METHOD FOR MANUFACTURING THE SAME}

The present invention relates to a cream slush makgeolli and a method for manufacturing the same, and more particularly, to a cream slush makgeolli with improved texture and flavor and a method for manufacturing the same.

Makgeolli, a traditional fermented liquor in Korea, is also called Takju or Nongju. This is a grain wine made by mixing glutinous rice, non-glutinous rice, barley, wheat flour, etc., and fermenting sake made by mixing fermentation with water.

Makgeolli is the only alcohol in the world to drink the entire fermentation product containing yeast, lactic acid bacteria, etc. involved in fermentation due to the nature of not being filtered after fermentation. It not only does not give, but also contains abundant protein and dietary fiber.

In addition, it contains various organic acids and various bioactive substances such as inositol, acetylcholine, riboflavin, and vitamin B complex, and is known to contain about 10 essential amino acids involved in metabolism in the human body.

Recently, through studies related to health functionalities of makgeolli, 3T3-L1 cell lines were used to demonstrate anti-obesity effects through anti-differentiation, anti-inflammatory, inhibitory effects on angiogenesis, and blood circulation improvement effects of makgeolli and makgeolli rice wine.

Recently, interest in functional foods has increased, and in particular, interest in functional foods to prevent obesity has been concentrated. In addition, interest in such functional foods has been added to makgeolli, thereby increasing the functionality and preference of makgeolli. Accordingly, research has been conducted on makgeolli with various functional substances such as cranberry, Angelica hot water extract, and pomegranate. However, these studies are limited to quality evaluation and cannot demonstrate the functional effect.

Unlike regular alcoholic beverages, makgeolli contains a significant amount of protein and sugar, so it has a high nutritional and functional value and contains raw yeast, so it has a unique taste that cannot be compared to other alcoholic beverages.

Despite such excellent fermented foods, makgeolli is being ignored by consumers, which is why it has not been resolved, such as the propensity for consumers to upgrade, the odor generated during storage, the inconvenience of drinking, and the generation of small amounts of fusel oil. Since the microorganisms and enzymes involved in fermentation and fermentation are distributed in a living state, fermentation continues to occur during distribution, so that sweet taste and bitter taste increase with loss of sweetness, and various microorganisms such as acetic acid bacteria and fungi multiply and deteriorate. There are characteristics, such as difficulty in uniformizing quality.

In addition, as a liquor having an alcohol concentration of about 6%, there is a problem in that the storage property is low, and the non-degradable sugar or protein contained in the raw material sinks, resulting in poor taste.

Accordingly, there is a demand for development of makgeolli that combines functionality and palatability as well as taste and aroma.

The present invention is to solve the problems of the prior art described above, the object of the present invention is to provide a cream slush rice wine with improved texture and flavor and a method for manufacturing the same.

One aspect of the present invention, rice wine 10 to 50% by volume; Cream mixture 10-30% by volume; And 30 to 60% by volume of ice particles; provides a cream slush rice wine containing.

In one embodiment, the cream mixture may include 60 to 90% by weight condensed milk and 10 to 40% by weight fresh cream.

In one embodiment, the average particle size of the ice particles may be 0.1 ~ 1mm.

Another aspect of the present invention, the step of adding 10 to 50% by volume of makgeolli, 10 to 30% by volume of a cream mixture, and 30 to 60% by volume of ice in a mixer comprising a crushing means; And crushing the ice while driving the crushing means for 10 to 60 seconds while mixing the makgeolli, a cream mixture, and ice, to provide a method for manufacturing a cream slush makgeolli.

In one embodiment, the cream mixture may include 60 to 90% by weight condensed milk and 10 to 40% by weight fresh cream.

Cream slush rice wine according to an aspect of the present invention, 10 to 50% by volume of rice wine; Cream mixture 10-30% by volume; And 30 to 60% by volume of ice particles, thereby recovering the sweetness lost due to continuous fermentation of makgeolli, and reducing the relatively increased sour and bitter taste to balance functional and palatability as well as taste and aroma. have.

It should be understood that the effects of the present invention are not limited to the above-described effects, and include all effects that can be deduced from the configuration of the invention described in the detailed description or claims of the invention.

The present invention can be implemented in many different forms, and thus is not limited to the embodiments described herein.

Throughout the specification, when a part is "connected" to another part, this includes not only "directly connected" but also "indirectly connected" with another member in between. . Also, when a part “includes” a certain component, this means that other components may be further provided instead of excluding other components, unless otherwise stated.

One aspect of the present invention, rice wine 10 to 50% by volume; Cream mixture 10-30% by volume; And 30 to 60% by volume of ice particles; provides a cream slush rice wine containing.

The rice wine is also called Takju or Nongju, which is a grain wine made by mixing glutinous rice, non-glutinous rice, barley, wheat flour, etc., and fermenting the alcoholic beverage mixed with yeast and water without filtering. The type of the makgeolli contained in the cream slush makgeolli is not particularly limited, and a commercially available one or a self-producible one is sufficient.

The cream mixture may include condensed milk and fresh cream, and if necessary, one selected from the group consisting of vegetable cream, vegetable oil, butter, lactose, whey protein powder, fructose, guar gum, emulsifier, and combinations of two or more thereof. It may further include.

The condensed milk refers to milk concentrated to about 1/2 to 1/3 in a vacuum, and may be divided into sweetened condensed milk and sweetened condensed milk depending on the presence or absence of sugar, and whole condensed milk and skim condensed milk depending on the presence or absence of fat.

The sweetened condensed milk is milk, and after adding about 40% by weight of sugar, the total sugar content is adjusted to about 50 to 60% by weight, and the sweetness lost by the continuous fermentation of the makgeolli is restored. The increased sourness and bitterness can be alleviated to impart functionality and palatability as well as taste and aroma.

The sugar-free condensed milk is concentrated to about 1/2 to 2/5 milk, and sugar is not added. The sugar-free condensed milk is easier to digest than raw milk, because casein is made into a fine curd by high heat compression, and the fat becomes small particles, making it easy to contact with lipolytic enzymes.

In addition, since the condensed milk can be stored for a long time even at room temperature, it can be a good source of calcium and phosphorus.

The fresh cream is a milk cream in a liquid form obtained by separating and sterilizing milk fat in milk, and can improve the flavor of the rice wine.

The cream mixture may include 60 to 90% by weight condensed milk and 10 to 40% by weight fresh cream, preferably, 60 to 80% by weight condensed milk and 20 to 40% by weight fresh cream, but is not limited thereto. no. If the content of the condensed milk in the cream mixture exceeds 90% by weight, the sweetness becomes too strong to deteriorate the flavor of the general liquor, and if it is less than 60% by weight, it is difficult to recover the sweetness lost due to continuous fermentation of rice wine, and the sour and bitterness is relatively It is difficult to meet the various tastes of consumers by increasing.

The average particle size of the ice particles may be 0.1 to 1 mm, preferably 0.1 to 0.5 mm. The average particle size of the ice particles can be adjusted through the driving time of the mixer equipped with the grinding means. Specifically, the longer the driving time of the mixer, the smaller the ice particles may be crushed.

If the average particle size of the ice particles is less than 0.1 mm, the surface area of the ice particles is excessively increased, so that the ice particles dispersed in the cream slush makgeolli can melt within a short time, resulting in layer separation between water, cream mixture, and makgeolli. Can be. This layer separation not only hinders aesthetics while being carried in a container such as a bottle, but can also cause dispersion of ice particles (water), cream mixtures, and rice wine, and thus uneven taste, flavor, and palatability.

In addition, if the average particle size of the ice particles is greater than 1 mm, the ice particles in the cream slush makgeolli may float to the top to impart a texture similar to that of a normal slush, and it is inconvenient to drink, makgeolli, cream mixture, and ice particles Mixing of the non-uniform taste, aroma, and preference may be deteriorated overall.

On the other hand, the cream slush Makgeolli strawberry, mango, banana, kiwi, lemon, orange, apple, pear, blueberry, pineapple, grapefruit and the like may further include fruit and/or juice thereof, but the type of the fruit is It is not limited.

Another aspect of the present invention, the step of adding 10 to 50% by volume of makgeolli, 10 to 30% by volume of a cream mixture, and 30 to 60% by volume of ice in a mixer comprising a crushing means; And crushing the ice while driving the crushing means for 10 to 60 seconds while mixing the makgeolli, a cream mixture, and ice, to provide a method for manufacturing a cream slush makgeolli.

The crushing means may include one or more blades of a metal material, a central axis for rotating the blade, and a motor connected to the central axis to provide rotational force to the central axis, and a mixer including such crushing means A conventional blender or the like can be used, but is not limited thereto.

The makgeolli, cream mixture, and types, contents, and effects of ice are the same as described above.

The manual time of the grinding means not only determines the average particle size of the ice particles, but can also directly affect the dispersion uniformity of the makgeolli, cream mixture, and ice particles.

If the driving time of the crushing means is less than 10 seconds, the average particle size of the crushed ice particles exceeds 1 mm, and the ice particles in the cream slush makgeolli are floated to the top, so that it is impossible to impart a texture similar to that of normal slush, and drink It is uncomfortable, and the mixing of makgeolli, cream mixture, and ice particles is non-uniform, so that the taste, aroma, and preference may be deteriorated.

On the other hand, if the driving time of the crushing means exceeds 60 seconds, the average particle size of the ice particles decreases to less than 0.1 mm, and at this time, the surface area of the ice particles increases excessively, so that the ice particles dispersed in the cream slush rice wine are short-lived. Can dissolve within, resulting in layer separation between water, cream mixture, and rice wine. This layer separation not only hinders aesthetics while being carried in a container such as a bottle, but can also cause dispersion of ice particles (water), cream mixtures, and rice wine, and thus uneven taste, flavor, and palatability. In addition, even if the driving time of the crushing means exceeds 60 seconds, since the average particle size of the crushed ice particles is no longer smaller, it is also disadvantageous in terms of economy and productivity.

Hereinafter, embodiments of the present invention will be described in detail.

Examples 1-3 and Comparative Examples 1-2

A cream mixture containing 70% and 30% by weight of makgeolli, sweetened condensed milk, and fresh cream, respectively, was added to a 2L blender equipped with a stainless steel blade at the bottom, and ice was added, and the blender was driven for 30 seconds to perform cream slush makgeolli. It was prepared. The composition of the cream slush makgeolli according to Examples and Comparative Examples is shown in Table 1 below.

division Makgeolli Cream mixture Ice particles Example 1 330 220 450 Example 2 450 100 450 Example 3 250 300 450 Comparative Example 1 200 350 450 Comparative Example 2 470 80 450

(Unit: mL)

Examples 4-8 and Comparative Examples 3-4

Cream slush makgeolli was prepared in the same manner as in Example 1, except that the contents of the sweetened condensed milk and fresh cream in the cream mixture were changed as shown in Table 2 below.

division Sweetened condensed milk whipping cream Example 1 70 30 Example 4 90 10 Example 5 80 20 Example 6 75 25 Example 7 67 33 Example 8 60 40 Comparative Example 3 95 5 Comparative Example 4 55 45

(Unit:% by weight)

Examples 9-11 and Comparative Examples 5-6

A cream slush makgeolli was prepared in the same manner as in Example 1, except that the driving time of the blender was changed as shown in Table 3 below.

division Crushing time (sec) Average particle size of ice (mm) Example 1 30 0.3 Example 9 10 0.9 Example 10 20 0.5 Example 11 60 0.1 Comparative Example 5 5 5.0 Comparative Example 6 70 0.1

Experimental Example

For the sensory evaluation of the cream slush makgeolli prepared in the above Examples and Comparative Examples, 50 men and women in their 20s and 40s were selected to evaluate the taste, aroma and preference of the cream slush makgeolli prepared in the Examples and Comparative Examples. Sensory evaluation was evaluated using a 9-point evaluation method, and the results are shown in Table 4 below.

division flavor incense Preference Synthesis Example 1 8.6 8.4 8.3 8.43 Example 2 8.5 8.6 8.7 8.60 Example 3 8.8 8.1 8.5 8.47 Example 4 8.2 8.2 8.1 8.17 Example 5 7.9 8.3 8.2 8.13 Example 6 8.9 8.7 8.8 8.80 Example 7 8.7 8.8 8.9 8.80 Example 8 8.7 8.5 8.5 8.57 Example 9 8.5 8.4 8.1 8.33 Example 10 8.3 8.4 8.2 8.30 Example 11 8.7 8.5 8.9 8.70 Comparative Example 1 6.4 4.7 5.1 5.40 Comparative Example 2 5.8 4.9 5.2 5.30 Comparative Example 3 5.1 4.6 5.4 5.03 Comparative Example 4 6.1 5.6 5.8 5.83 Comparative Example 5 4.2 4.4 4.1 4.23 Comparative Example 6 8.7 8.5 8.8 8.67

(Sensory evaluation value: 9: very good, 0: very bad)

Referring to Table 4, the cream slush makgeolli prepared according to the embodiment of the present invention was evaluated at a value of 8 points or more or close to about 9 points in all sensory evaluations (taste, flavor, preference).

On the other hand, when the content of the cream mixture in the cream slush rice wine was excessive (Comparative Example 1) or the content of sweetened condensed milk in the cream mixture was excessive (Comparative Example 3), the taste, aroma, and preference were decreased overall. In particular, when the average particle size of the ice particles is excessively large (about 5 mm) (Comparative Example 5), it is inconvenient to drink and the mixture of makgeolli, cream mixture, and ice is non-uniform, and thus, the taste, aroma, and preference are the lowest among the comparative examples. .

The above description of the present invention is for illustration only, and those skilled in the art to which the present invention pertains can understand that the present invention can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be interpreted to be included in the scope of the present invention.

Claims (5)

Makgeolli 10 to 50% by volume;
Cream mixture 10-30% by volume; And
Contains 30 to 60% by volume of ice particles;
The cream mixture contains 60 to 75% by weight of sweetened condensed milk and 25 to 40% by weight of fresh cream,
The average particle size of the ice particles is 0.1 to 0.3 mm, cream slush makgeolli. delete delete Injecting 10 to 50% by volume of makgeolli, 10 to 30% by volume of a cream mixture, and 30 to 60% by volume of ice in a mixer comprising a grinding means; And
Containing; crushing the ice while driving the crushing means for 30-60 seconds while mixing the makgeolli, cream mixture and ice;
The cream mixture contains 60 to 75% by weight of sweetened condensed milk and 25 to 40% by weight of fresh cream,
The average particle size of the crushed ice is 0.1 ~ 0.3mm, a method of manufacturing a cream slush makgeolli. delete