KR102296262B1 - manufacturing method of Makkolli using taro - Google Patents

Abstract

The present invention relates to a method for producing taro makgeolli, and more particularly, to a method for producing taro makgeolli, which can diversify the processing method of taro and improve the flavor by preparing makgeolli using the starch contained in rice and taro. is about
The production method of taro makgeolli of the present invention includes a first-stage soaking step of preparing the malt liquor, a two-stage hardening step of fermenting the lower liquor by adding additional liquor, and a filtration step of removing the lees by filtering the liquorice obtained in the second-stage quenching step; It includes a preparation step of adjusting the alcohol content of the makgeolli stock solution obtained after the filtration step.

Description

The manufacturing method of taro makgeolli {manufacturing method of Makkolli using taro}

The present invention relates to a method for producing taro makgeolli, and more particularly, to a method for producing taro makgeolli, which can diversify the processing method of taro and improve flavor by manufacturing makgeolli using the starch contained in rice and taro. is about

Makgeolli is a traditional Korean alcoholic beverage made by steaming glutinous rice, non-glutinous rice, barley, and wheat flour and mixing it with yeast and water.

Since Korea has been mainly engaged in rice farming since ancient times, grain wine made from rice and grains was developed from an early age. Therefore, the exact origin of makgeolli is unknown, but it seems to have been used favorably among farmers by calling it makgeolli, meaning that it has been filtered out of the alcohol residues since the separation of cheongju from grain wine.

Makgeolli has been manufactured using glutinous rice or rice as a raw material and grain as a fermenting agent. However, from 1963, the government’s food policy changed the raw material from rice to wheat flour. The inherent flavor of Takju was lost due to neglect of normal alcohol management such as shortening of the manufacturing period.

After that, as rice makgeolli production was allowed at the end of 1980, makgeolli had an opportunity to improve its quality and research on makgeolli was active. is losing

Makgeolli is a brownish, pale yellow, transparent alcoholic beverage with a unique flavor that harmonizes well with the bitterness derived from alcohol, the fresh sour taste of organic acids generated during fermentation, amino acids, which are major breakdown products of protein, and sugars, the product of starch degradation. .

Makgeolli contains 0.8% organic acid, which not only quenches thirst, but also facilitates metabolism. In particular, yeast cells are rich in nutrients due to their high content of protein and various vitamins, and are used as digestive agents such as lactic acid bacteria. In addition, makgeolli contains essential amino acids such as lysine and methionine, vitamin B, and inositol choline. Also, unlike other alcoholic beverages, it contains about 1.9% protein, so it is nutritionally valuable.

Recently, along with the well-being craze, interest and demand for makgeolli, a traditional Korean liquor, is gradually increasing. As the consumer base expands, various makgeolli with refreshing taste, refreshing feeling and sweetness have been commercialized so that young people and women can drink it without any hesitation. have.

In most of these makgeolli, artificial additives such as carbon dioxide and sweeteners are added or fruits or vegetables are mixed in order to remove the bitter taste and add sweetness and freshness.

However, these conventional makgeolli do not taste as fermented as they are, but simply add additional additives to the makgeolli to enhance sugar content and flavor and lower the alcohol content, so the original deep flavor and taste of makgeolli do not have the disadvantage. .

On the other hand, taro (taro, Colocasia antiquorum ) is a monocotyledonous plant belonging to the perennial plant of the family Cheonnamaceae and is also called toryeon. It is native to tropical Asia and is widely cultivated as a vegetable. It reproduces by kohlrabi and grows well in slightly moist places. The kohlrabi is oval in shape and covered with fibers on the outside, and a small cortex is attached to the side.

Taro eats the kohlrabi of the underground part. Taro is 75-80% water, and carbohydrate (starch) accounts for most (15% to 17%) of solid matter. Protein is about 25%, but it has relatively high protein content among bulbs, rich in essential amino acids, and , phosphorus, calcium) and vitamin C. Taro is an alkaline food and the starch particles are small, so it is easily digested. In addition, it is rich in vitamin B1 necessary for carbohydrate metabolism and vitamin B2 necessary for fat metabolism, helping to lose weight. Compared to other bulbous vegetables, taro has a lot of potassium, so it helps to excrete sodium and is effective in alleviating edema and preventing high blood pressure. effective in reducing

Despite containing a large amount of physiologically active ingredients beneficial to the human body as described above, studies on the practical commercialization of processed foods containing taro are still insufficient. Moreover, there is no case of grafting taro into our traditional wine.

1. Republic of Korea Patent Publication No. 10-2012-0070073: Makgeolli using Donga and manufacturing method thereof 2. Republic of Korea Patent Publication No. 10-2007-0116208: Raw Fruit Makgeolli Manufacturing Method

The present invention was completed after confirming that taro contains abundant starch and excellent nutrients in addition to the mucilage glycoprotein, and thus has suitable properties as a material for makgeolli.

Accordingly, an object of the present invention is to provide a method for producing taro makgeolli that can diversify the processing method of taro and improve the flavor by manufacturing makgeolli using starch contained in rice and taro.

To achieve the above object, the method for producing taro makgeolli of the present invention comprises: a first-stage immersion step of preparing a makgeolli; a two-stage fermenting step of adding deotsul to the base wine and fermenting; A filtration step of removing the lees by filtering the morot obtained in the two-stage gilding step; Including; a fermenting step of adjusting the alcohol content of the makgeolli undiluted solution obtained after the filtration step, wherein the two-stage fermenting step includes a rice soaking step soaked in water after washing the rice, and dry taro mixed with the rice soaked in water A steaming step of obtaining taro godubap by steaming, a deotsul preparation step of mixing water with the taro godubap to obtain the deotsul, and adding the deotsul to the base wine and fermenting it at 20 to 25° C. for 5 to 10 days It is made in the fermentation stage.

The dried taro is obtained through a) immersing raw taro in rice water, b) obtaining taro slices by thinly slicing the immersed raw taro, and c) drying the taro slices by applying cold air. .

The first-stage soaking step includes a rice soaking step soaked in water after washing the rice, a steaming step of steaming the rice soaked in water to obtain godubap, and mixing water and yeast in the godubap at 25 to 30° C. It consists of a fermentation step of fermenting for 2 to 4 days to obtain the base wine.

In the preparation step , an extract of Bistora manshuriensis is added to the makgeolli stock solution.

As described above, the taro makgeolli prepared according to the present invention contains excellent nutrients of taro and is beneficial to health. In addition, the flavor is improved compared to makgeolli made only from rice due to the glycoprotein and abundant starch of taro.

In addition, the present invention can diversify the processing method of taro by using taro, which was mainly used only as a side dish, as a raw material for alcohol.

1 is a block diagram showing a method of manufacturing taro makgeolli according to an embodiment of the present invention.

Hereinafter, a method for producing taro makgeolli according to a preferred embodiment of the present invention will be described.

The method for producing taro makgeolli of the present invention includes a first-stage soaking step of preparing the malt liquor, a two-stage quenching step of fermenting the malt liquor by adding additional liquor, a filtration step of filtering the liquorice obtained in the second-stage quenching step, and removing the lees; It includes a preparation step of adjusting the alcohol content of the makgeolli stock solution obtained after the filtration step. Let's look at each step in detail.

1. Step 1 immersion

In the first stage of immersion, the base wine is prepared. Base alcohol is manufactured to help the fermentation of alcohol to increase the alcohol content and to make sake with good taste and aroma.

The first stage dipping step can be divided into several processes again. For example, the first-stage soaking step includes a step of soaking rice in water after washing the rice, a steaming step of steaming the rice soaked in water to obtain godubap, and mixing water and yeast in the godubap and then 25 to 30℃ It consists of a fermentation step of obtaining the base wine by fermenting it for 2 to 4 days.

Rice can be used in any one or a mixture of two or more of non-glutinous rice, glutinous rice, and black rice.

Wash the rice 2 to 5 times with clean water, and then soak it in water. Then, soak the soaked rice in a sieve or basket to remove moisture. The dehydrated rice is steamed and steamed to obtain godubap.

When godubap is prepared, godubap, water, and yeast are put in a jar, mixed, and fermented at 25-30℃ for 2 to 4 days. For example, 100 to 300 parts by weight of water and 5 to 20 parts by weight of yeast can be mixed and fermented with respect to 100 parts by weight of godubap. At this time, mineral water or boiled water (hot water) can be used.

In this way, when godubap is mixed with water and yeast and fermented, the bottom alcohol is completed.

2. Two-stage immersion step

Next, perform a two-stage fermenting step of fermenting by adding deotsul to the base wine.

The two-stage dipping step can be divided into several processes again. For example, a step of soaking rice in water after washing the rice, a steaming step of mixing dried taro with the rice soaked in water and steaming to obtain taro godubap, and mixing water with the taro godubap to obtain the deotsul It consists of a deotsul preparation step, and a fermentation step of fermenting for 5 to 10 days at 20 to 25° C. by adding the deotsul to the base wine.

Rice can be used in any one or a mixture of two or more of non-glutinous rice, glutinous rice, and black rice.

Wash the rice 2 to 5 times with clean water, and then soak it in water. Then, soak the soaked rice in a sieve or basket to remove moisture, and then mix with dried taro. For example, 10 to 20 parts by weight of dry taro may be mixed with respect to 100 parts by weight of soaked rice.

Taro (taro, Colocasia antiquorum ) is a monocotyledonous perennial plant belonging to the family Cheonnamaceae and is also called toryeon. It is native to tropical Asia and is widely cultivated as a vegetable. It reproduces by kohlrabi and grows well in slightly moist places. The kohlrabi is oval in shape and covered with fibers on the outside, and a small cortex is attached to the side.

In the present invention, taro uses kohlrabi.

As a material added for the functionality of makgeolli, it is preferable to use a food that contains starch, such as rice, so that it can be saccharified and fermented with alcohol by microorganisms while at the same time containing various nutrients. In this respect, taro has excellent properties as a material added to makgeolli because it contains abundant starch and excellent nutrients in addition to glycoprotein. In addition, taro contains a large amount of physiologically active ingredients beneficial to the human body, so it can nutritionally supplement makgeolli and is an excellent ingredient that can improve flavor.

To prepare dried taro, raw taro is immersed in rice water, then sliced raw taro is thinly sliced to obtain taro slices and dried by applying cold air to the taro slices.

Since raw taro has a bitter and astringent taste, to remove it, the raw taro is soaked in rice water and immersed. It is preferable to use what is generated when washing the rice in the first-stage immersion step or the second-stage immersion step described above with rice water. Raw taro can be soaked in rice water for 1 to 3 hours.

After soaking it sufficiently, remove the raw taro from the rice water and then slice it thinly to obtain taro slices. For example, taro slices can be obtained by slicing them to a thickness of 2 to 10 mm. The taro slices are dried by applying cold air. Compared to hot air drying, cold air drying can improve quality in smell, taste, etc., and has no browning phenomenon and nutrients are not destroyed. As an example of cold air drying, cold air at 10 to 20° C. is applied for 40 to 100 hours and dried. The dried taro may have a moisture content of 5 to 15% (w/w).

Prepare taro godubap by mixing dried taro with rice soaked in water and steaming it. Taro godubap refers to godubap mixed with steamed taro.

Mix the prepared taro godubap with water to make deotsul. At this time, mineral water or boiled water (hot water) can be used. Deotsul may be formed by mixing 30 to 70 parts by weight of water with respect to 100 parts by weight of taro godubap.

Next, add deotsul to the bottom wine by putting it in the jar containing the bottom wine. Bassul and deotsul can be added in a weight ratio of 1:1 to 10. Taste, aroma, alcohol content, etc. are controlled by the amount of deotsul.

After adding deotsul to the base wine, it is fermented at 20 to 25° C. for 5 to 10 days.

3. Filtration step

When the fermentation is completed, the leeks are removed by filtering the mortise in the jar. Suldeot refers to the alcohol in the jar that has been immersed in two stages. If you use a sieve or filter cloth to filter the makgeolli, you can get a makgeolli undiluted solution with an alcohol content of 16-20 degrees with lees removed.

4. Formation stage

Next, the alcohol content is adjusted by adding water to the makgeolli undiluted solution. The alcohol content can be adjusted to 6 to 10 degrees. The amount of water added is appropriately used according to the desired alcohol content.

When the preparation stage is completed in this way, taro makgeolli is finally completed. After that, taro makgeolli, which has been prepared, may be packaged and distributed in a bottle or pack, a plastic packaging container, or the like.

Taro makgeolli prepared as described above is beneficial to health because it contains excellent nutrients of taro. In addition, the flavor is improved compared to makgeolli made only from rice due to the glycoprotein and abundant starch of taro.

On the other hand, in the present invention, the pantail extract can be added to the makgeolli undiluted solution in the preparation step. For example, 0.5 to 5 parts by weight of the beomtail extract may be added and mixed with respect to 100 parts by weight of the makgeolli undiluted solution. Then, by adding more water, the alcohol content is adjusted to make taro makgeolli.

The pantail ( Bistora manshuriensis ) is a herbaceous perennial plant in the family Candidae. In the present invention, the tiger tail uses leaves. The tigertail extract can be extracted by adding an extraction solvent to the leaves of the tigertail.

At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as the extraction solvent. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

As an example of extraction, 2 to 20 times the weight ratio of the extraction solvent is added and mixed with respect to the leaves of the tiger tail, and hot water extraction, cold or warm chim extraction, etc. can be used at 10 to 150° C. for 1 to 24 hours.

Taro makgeolli with beomtail extract added can improve storage by suppressing taste deterioration by the excellent antioxidant ability of beomtail extract.

Hereinafter, the present invention will be described with reference to the following examples. However, the following examples are provided to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

For the first immersion, glutinous rice was washed with clean water 4 times and then soaked in water for 6 hours. Then, the soaked rice was sifted through a sieve to remove moisture and then steamed to obtain godubap. 10 kg of godubap, 20 kg of water, and 1 kg of yeast were put in a jar and mixed, and then fermented for 3 days at 27°C to make the first alcoholic beverage.

For the second immersion, the glutinous rice was washed with clean water 4 times and then soaked in water for 6 hours. Then, the soaked rice was drained by sieving it through a sieve, and then the soaked rice and dried taro were mixed in a weight ratio of 10:1, and then steamed to obtain taro godubap. Then, 23 kg of taro godubap and 13 kg of water were mixed to make deotsul, and after adding deotsul to the jar containing the taro, it was fermented a second time at 23°C for 7 days.

After the secondary fermentation was completed, the leeks were removed by filtering the morot in the jar to obtain a makgeolli undiluted solution with an alcohol content of 18 degrees. Water was added to the makgeolli stock solution to finally prepare makgeolli with an alcohol content of 8 degrees.

On the other hand, the dried taro used above was prepared as follows.

Raw taro was soaked in rice water for 2 hours, then sliced thinly to obtain taro slices, and then dried by applying cold air at 15° C. for 72 hours to obtain dried taro.

(Example 2)

Makgeolli was prepared in the same manner as in Example 1, but 30 g of beomtail extract per 1 kg of makgeolli stock solution was added and mixed, and then water was added to adjust the alcohol content to 8 degrees.

After adding 10 times the weight ratio of water to the leaves of the tigertail, the extract was extracted at 90° C. for 6 hours, followed by filtration to prepare a liquid tigertail extract.

(Comparative example)

Makgeolli was prepared in the same manner as in Example 1, but Godubap was made and used only with glutinous rice soaked in water without using dried taro in the two-stage soaking process.

<Experimental example>

- sensory test

The makgeolli of Examples and Comparative Examples was subjected to a sensory test. A panel was selected and the appearance, fragrance, taste, and overall preference were evaluated by a 9-point evaluation method (1: very bad, 3: bad, 5: average, 7: good, 9: very good), and the results are shown in Table 1 shown in

division Exterior taste incense Comprehensive symbol map Example 1 7.4 8.6 7.8 7.9 Example 2 7.1 8.3 7.5 7.6 comparative example 7.2 5.7 5.1 5.5

Looking at the results of Table 1, both Examples 1 and 2 showed excellent sensory test results. On the other hand, in the case of the comparative example, the score was lower in taste and aroma. Through this, it was confirmed that the addition of taro improves the taste and aroma of makgeolli, thereby improving the flavor.

-Antioxidant activity measurement

Antioxidant activity was measured using the makgeolli of Examples 1 and 2 as samples. To this end, the change in the peroxide value was measured while the sample was stored at room temperature (25° C.), and the results are shown in Table 2 below.

The peroxide value was measured using the AOAC method (2006). Take 1 g of the sample into a 250 mL Erlenmeyer flask, add 30 mL of a mixed solution of glacial acetic acid and chloroform (3:2) and 0.5 mL of standard potassium iodide solution, respectively, stir for 1 minute, add 30 mL of distilled water, and use water-soluble starch as an indicator to prepare 0.01 N sodium thiosulfate solution. Titrated.

sample Peroxide value (meq/kg) Day 3 Day 7 Example 1 70.9 822.3 Example 2 32.8 194.5 comparative example 145.1 1137.2

Referring to the results of Table 2, in the case of Comparative Example, the peroxide value rapidly increased over time, whereas in Example 2, the peroxide value gradually increased, which was significantly different from the Comparative Example on the 7th day. Therefore, in the case of Example 2, it seems that it is possible to suppress rancidity and increase long-term storage.

As mentioned above, although the present invention has been described with reference to the embodiments, it will be understood that these are merely exemplary, and that various modifications and equivalent embodiments are possible therefrom by those of ordinary skill in the art. Accordingly, the true protection scope of the present invention should be defined only by the appended claims.

Claims (4)

A step of immersing in one stage to prepare a malt wine;
a two-stage fermenting step of adding deotsul to the base wine and fermenting;
A filtration step of removing the lees by filtering the mortar obtained in the two-stage stepping step;
A preparation step of adjusting the alcohol content of the makgeolli undiluted solution obtained after the filtration step;
The two-stage fermenting step includes a step of soaking rice in water after washing the rice, a steaming step of mixing dried taro with the rice soaked in water and steaming to obtain taro godubap, and mixing water with the taro godubap. It consists of a deotsul preparation step of obtaining the deotsul, and a fermentation step of fermenting the deotsul for 5 to 10 days at 20 to 25° C.
The dried taro is obtained through a) immersing raw taro in rice water, b) thinly slicing the immersed raw taro to obtain taro slices, and c) drying the taro slices by applying cold air, and ,
The raw taro is the kohlrabi of taro,
In the preparation step, 0.5 to 5 parts by weight of the beomtail extract is added with respect to 100 parts by weight of the makgeolli undiluted solution,
The method for producing taro makgeolli, characterized in that the beomtail extract is extracted at 10 to 150° C. for 1 to 24 hours after mixing the extract by adding 2 to 20 times the weight ratio of the extraction solvent to the leaves of the beomtail. delete According to claim 1, wherein the first immersion step includes a step of soaking rice in water after washing the rice, a steaming step of steaming the rice soaked in water to obtain godubap, and mixing water and yeast in the godubap. A method of producing taro makgeolli, characterized in that it comprises a fermentation step of fermenting at 25 to 30° C. for 2 to 4 days to obtain the malt liquor. delete

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