KR102482326B1 - Method for producing functional Makgeolli using Yak-Kong - Google Patents

Abstract

The present invention relates to: a method for manufacturing Rhynchosia nulubilis raw rice wine which is manufactured by mixing rice and Rhynchosia nulubilis, and then immersing and steaming the same in water; and Rhynchosia nulubilis raw rice wine manufactured by the method. The present invention can provide Rhynchosia nulubilis raw rice wine with improved quality and palatability while containing a large amount of active ingredients derived from Rhynchosia nulubilis and auxiliary ingredients.

Description

Method for producing functional Makgeolli using Yak-Kong {Method for producing functional Makgeolli using Yak-Kong}

The present invention comprises the steps of (1) mixing sugar with a mixture of snowcapped horseradish leaves, guava leaves, and apple jujube, and then aging and filtering to prepare a matured liquid; (2) preparing a mixture of rice and medicinal beans, soaking in water, and then increasing the rice to prepare medicinal rice; (3) adding yeast to the yak bean rice prepared in step (2) and maturing; (4) adding sacha inchi powder, yeast powder, water and the aging liquid prepared in step (1) to the aged kongbap in step (3), mixing them, and then firstly aging them; And (5) it relates to a method for producing yakbean makgeolli, characterized in that it is produced by including the step of filtering after secondary aging of the firstly aged product in step (4), and yakbean makgeolli produced by the method .

Makgeolli is a traditional Korean alcoholic beverage made mainly from rice and barley. It is a representative traditional fermented food in Korea with high nutritional value. It is known as the world's only alcoholic beverage with a unique manufacturing method in which the entire fermentation product, including yeast or lactic acid bacteria involved in fermentation, is consumed without filtering after fermenting grains. It is relatively low in alcohol, so it does not burden the stomach, is rich in protein and dietary fiber, and contains various useful physiologically active substances such as vitamin B complex, various organic acids, inositol, acetylcholine, and riboflavin. It is reported to contain about 10 essential amino acids involved in

To make makgeolli, it is necessary to use high-quality water with a constant water temperature and uncontaminated, rice as a starch raw material, yeast (gokja) as a leavening agent, and entry and exit. Entry refers to koji made by putting rice or wheat flour into rice, and bun-guk is wheat flour inoculated with bacteria. Next, to make the brew, water and rice are mixed and yeast is cultured, and through this, first and second-stage mash is made. The first-stage mash is cultured for 1-2 days by adding rice, rice, and water under alcohol, and then mixing the first-stage mash with rice, rice, and water to increase the amount of soaking to become a second-stage mash. If fermented for about 3 days, it becomes Takju with an alcohol concentration of 10-20%.

Yakbean, which is the smallest in size among black beans and is shiny and has excellent detoxifying effect, is also known as 'mouse-eye bean'. It makes urine come out well, removes wind, has detoxification effect, and unlike other beans, black pigment anthocyanin and carotene have excellent antioxidant action, preventing aging and promoting blood circulation to help prevent disease. It is known to have an anti-cancer effect, so at home, it is eaten by mixing it with rice.

Korean Patent Publication No. 2021-0000710 discloses a method for producing healthy makgeolli mixed with shiitake mushrooms and zinnia mushrooms, and Korean Patent No. 1723162 discloses a method for producing makgeolli using Tobongryeong. It is different from the manufacturing method of functional makgeolli using medicinal beans.

The present invention was derived from the above needs, and the present invention optimizes manufacturing conditions such as pretreatment of medicinal beans, material mixing ratio, fermentation, etc. to produce makgeolli using medicinal beans having excellent quality and palatability, thereby improving flavor and preference. It is to provide a method for manufacturing yakbean makgeolli.

In order to achieve the object of the present invention, the present invention comprises the steps of (1) mixing sugar with a mixture of snowcapped horseradish leaves, guava leaves, and apple jujube, and then aging and filtering to prepare a matured liquid; (2) preparing a mixture of rice and medicinal beans, soaking in water, and then increasing the rice to prepare medicinal rice; (3) adding yeast to the yak bean rice prepared in step (2) and maturing; (4) adding sacha inchi powder, yeast powder, water and the aging liquid prepared in step (1) to the aged kongbap in step (3), mixing them, and then firstly aging them; And (5) providing a method for producing yakbean makgeolli, characterized in that it is produced by including the step of filtering after secondary aging of the firstly aged product in step (4).

In addition, the present invention provides yakbean makgeolli prepared by the above method.

The present invention can provide yakbean makgeolli with improved quality and preference while containing a large amount of active ingredients derived from yakbean and subsidiary materials by establishing manufacturing conditions such as pretreatment, mixing ratio, and fermentation of yakbean.

In order to achieve the object of the present invention, the present invention

(1) mixing sugar with a mixture of snow guava leaves, guava leaves, and apple jujube, aging and filtering to prepare a ripening liquid;

(2) preparing a mixture of rice and medicinal beans, soaking in water, and then increasing the rice to prepare medicinal rice;

(3) adding yeast to the yak bean rice prepared in step (2) and maturing;

(4) adding sacha inchi powder, yeast powder, water and the aging liquid prepared in step (1) to the aged kongbap in step (3), mixing them, and then firstly aging them; and

(5) Provides a method for producing yakbean makgeolli, characterized in that it is produced by including the step of filtering after secondary aging of the firstly aged product in step (4).

In the method for producing yakbean makgeolli of the present invention, the aging liquid in step (1) is preferably a mixture of snow horseback riding leaves, guava leaves, and apple jujubes in a weight ratio of 0.8 to 1.2: 1.8 to 2.2: 6.8 to 7.2. It can be prepared by mixing sugar in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, aging at 15 to 25 ° C for 60 to 100 days, and then filtering. : It can be prepared by mixing sugar in a mixture in a weight ratio of 2: 7 in a weight ratio of 1: 1, aging at 20 ° C. for 80 days, and then filtering.

In addition, in the method for producing yakbean makgeolli of the present invention, the yakbean rice in step (2) is preferably prepared by preparing rice and yakbean in a weight ratio of 8.8 to 9.2:0.8 to 1.2 and soaking in water for 4 to 8 hours. It can be prepared by steaming, more preferably by preparing rice and medicinal beans at a weight ratio of 9: 1, soaking in water for 6 hours, and then steaming. The production of yak bean rice under the above conditions could be sufficiently increased to produce yak bean rice suitable for the subsequent maturation step.

In addition, in the method for producing yakbean makgeolli of the present invention, in the step (3), preferably, 60 to 80 g of yeast may be added to yakbean rice and aged at 20 to 30 ° C for 18 to 22 hours, more preferably 70 g of yeast can be added to yakkong rice and aged for 20 hours at 25 ° C. By aging under the above conditions, the yeast could be sufficiently cultured without off-flavors occurring.

In addition, in the method for producing yakbean makgeolli of the present invention, step (4) is preferably 80 to 120 g of sacha inchi powder, 600 to 700 g of yeast powder, 0.8 to 1.2 L of water, and 0.8 L of ripening liquid. After adding ~1.2 L and mixing, it can be first aged at 30-34 ° C for 4-6 days. More preferably, 100 g of Sacha inchi powder, 650 g of yeast powder, 1 L of water and aging After adding 1 L of the liquid and mixing, the first aging may be performed at 32° C. for 5 days. Makgeolli prepared under the above ingredients mixing ratio and aging conditions could be made into makgeolli with a refreshing aftertaste because it does not have the bitter taste and stinky taste peculiar to makgeolli, has a soft and savory taste, and has an excellent refreshing feeling.

In addition, in the method for producing yakbean makgeolli of the present invention, the secondary aging in step (5) is preferably filtered after secondary aging at 22 to 26 ° C for 5 to 7 days. And, more preferably, the firstly aged material may be filtered after secondary aging at 24 ° C. for 6 days. Secondary aging under the above conditions could enhance the deep taste and age to have an alcohol content suitable for makgeolli.

The method for producing yakbean makgeolli of the present invention is more specifically

(1) Sugar is mixed in a mixture of 0.8~1.2:1.8~2.2:6.8~7.2 weight ratio of snow guava leaf, guava leaf, and apple jujube in a weight ratio of 0.8~1.2:0.8~1.2, and then heated to 15~25℃. Aging for 60 to 100 days and then filtering to prepare an aged liquid;

(2) Preparing rice and medicinal beans in a weight ratio of 8.8 to 9.2:0.8 to 1.2, soaking in water for 4 to 8 hours, and then steaming to prepare rice with medicinal beans;

(3) adding 60 to 80 g of yeast to the yak bean rice prepared in step (2) and aging at 20 to 30 ° C for 18 to 22 hours;

(4) 80-120 g of sacha inchi powder, 600-700 g of yeast powder, 0.8-1.2 L of water, and 0.8-1.2 L of the aging liquid prepared in step (1) were added to the aged yak bean rice in step (3) above. First aging at 30 ~ 34 ℃ for 4 ~ 6 days after mixing; and

(5) may include a step of filtering after secondary aging of the firstly aged product in step (4) at 22 to 26 ° C for 5 to 7 days,

more specifically

(1) Sugar was mixed in a weight ratio of 1: 1 with a mixture of sage leaves, guava leaves, and apple jujubes in a weight ratio of 1: 2: 7, aged at 20 ° C for 80 days, and then filtered to obtain a matured liquid. manufacturing;

(2) Preparing rice and medicinal beans at a weight ratio of 9:1, soaking in water for 6 hours, and then increasing the rice to prepare rice with medicinal beans;

(3) adding 70 g of yeast to the yak bean rice prepared in step (2) and aging it at 25° C. for 20 hours;

(4) Add 100 g of sacha inchi powder, 650 g of yeast powder, 1 L of water, and 1 L of the aging liquid prepared in step (1) to the aged yak bean rice in step (3), mix, and mix at 32 ° C for 5 minutes. Primary aging for days; and

(5) may include a step of filtering after secondary aging of the firstly aged product of step (4) at 24 ° C. for 6 days.

The present invention also provides yakbean makgeolli prepared by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Manufacturing Example 1. Yakbean Makgeolli

(1) Sugar was mixed in a weight ratio of 1: 1 with a mixture of sage leaves, guava leaves, and apple jujubes in a weight ratio of 1: 2: 7, aged at 20 ° C for 80 days, and then filtered to obtain a matured liquid. manufactured.

(2) Glutinous rice and medicinal beans (swine beans) were prepared at a weight ratio of 9:1, soaked in water for 6 hours, and then steamed to prepare rice with medicinal beans.

(3) 70 g of yeast (Fresh yeast, Ottogi, Anyang, Korea) was added to the yakkonbap prepared in step (2) and aged at 25 ° C for 18 hours.

(4) 100 g of sacha inchi powder (roasted for 10 minutes at 180 ° C and then pulverized), 650 g of yeast powder (Songhwagokja Soyulgok Korean wheat), 1 L of purified water and the above (1 ) After mixing, 1 L of the aging solution prepared in the step was first aged at 32 ° C. for 5 days.

(5) The firstly aged product of step (4) was secondarily aged at 24° C. for 6 days and then filtered.

Comparative Example 1. Yakbean Makgeolli

(1) Glutinous rice and medicinal beans (swine-eyed beans) were prepared at a weight ratio of 9:1, soaked in water for 6 hours, and then steamed to prepare medicinal bean rice.

(2) adding 70 g of yeast (Fresh yeast, Ottogi, Anyang, Korea) to the yakkonbap prepared in step (1) and aging at 25° C. for 18 hours;

(3) 650 g of yeast powder (Songhwagokja Soyulgok Korean wheat) and 2 L of purified water were added to the aged yak bean rice in step (2), mixed, and then first aged at 32° C. for 5 days.

(4) The firstly aged product of step (3) was secondarily aged at 24° C. for 6 days and then filtered.

Comparative Example 2. Yakbean Makgeolli

(1) Glutinous rice and medicinal beans (swine-eyed beans) were prepared at a weight ratio of 9:1, soaked in water for 6 hours, and then steamed to prepare medicinal bean rice.

(2) 70 g of yeast (Fresh yeast, Ottogi, Anyang, Korea) was added to the yakkonbap prepared in step (1) and aged at 25 ° C for 18 hours.

(3) 100 g of sacha inchi powder (roasted at 180 ° C for 10 minutes and then pulverized), 650 g of yeast powder (songhwa gokja soyulgok Korean wheat), and 2 L of purified water were added to the aged yak bean rice in step (2) and mixed. After the first aging at 32 ℃ for 5 days.

(4) The firstly aged product of step (3) was secondarily aged at 24° C. for 6 days and then filtered.

Comparative Example 3. Yakbean Makgeolli

Yakbean makgeolli was prepared by the method of Preparation Example 1, but when preparing the aged liquid in step (1), sugar was mixed with apple jujube at a weight ratio of 1: 1 without using snow leaf and guava leaf, and then 20 ° C. After aging for 80 days in , using the aged liquid prepared by filtering, yakbean makgeolli was prepared.

Comparative Example 4. Yakbean Makgeolli

(1) A mixture of guava leaves and apple jujubes in a 3:7 weight ratio was mixed with sugar in a weight ratio of 1:1, aged at 20 ° C for 80 days, and then filtered to prepare an aged liquid.

(2) Glutinous rice and medicinal beans (swine beans) were prepared at a weight ratio of 9:1, soaked in water for 6 hours, and then steamed to prepare rice with medicinal beans.

(3) 70 g of yeast (Fresh yeast, Ottogi, Anyang, Korea) was added to the yakkonbap prepared in step (2) and aged at 25 ° C for 18 hours.

(4) 650 g of yeast powder (songhwagokja soyulgok Korean wheat), 1 L of purified water, and 1 L of the aging liquid prepared in step (1) were added to the aged yak bean rice in step (3), mixed, and then heated at 32 ° C. It was first aged for 5 days.

(5) The firstly aged product of step (4) was secondarily aged at 24° C. for 6 days and then filtered.

Experiment method

(1) Measurement of alcohol content

The alcohol content was calculated by an external standard method after filtering the sample and injecting 1 μl of the filtrate into the GC. For GC analysis conditions, Supelcowax™ 10 (60 m × 0.32 mm × 0.25 ㎛, Supelco Co., Bellefonte, PA, USA) was used, and the oven temperature was raised from 60 ° C to 150 ° C at a rate of 5 ° C / min. The temperatures were 220 °C and 250 °C, respectively, and N2 was used as the carrier gas.

(2) Measurement of antioxidant activity

For the DPPH radical scavenging activity, each sample was mixed with a 0.3 mM DPPH solution and the absorbance was measured at 530 nm. For the ABTS radical scavenging activity, the ABTS solution was adjusted to 0.7 absorbance at 630 nm, each sample was mixed with the ABTS solution, and the absorbance was measured at 630 nm. was measured.

(3) Sensory evaluation

The sensory evaluation was conducted with 50 sensory evaluation agents, with scent, color, and taste as evaluation items, and finally, the overall preference was conducted in a 9-step evaluation method.

Example 1. Alcohol content

The results of comparing the alcohol content of Yakkong Makgeolli of Preparation Example 1 and Comparative Examples are shown in Table 1 below. As a result, Comparative Examples 1 and 2 showed slightly lower contents, but no significant difference was observed.

Alcohol content of Yakkong Makgeolli (%) Kinds Alcohol content (%) Preparation Example 1 15.38 Comparative Example 1 14.01 Comparative Example 2 14.56 Comparative Example 3 15.44 Comparative Example 4 15.90

Example 2. Antioxidant activity

The results of comparing the antioxidant activity of each yakkong makgeolli are shown in Table 2 below. As a result, Preparation Example 1 showed the highest activity in both DPPH radical scavenging activity and ABTS radical scavenging activity.

Antioxidant activity of Yakkong Makgeolli Kinds DPPH radical scavenging activity (%) ABTS radical scavenging activity (%) Preparation Example 1 38.7 35.4 Comparative Example 1 23.8 22.1 Comparative Example 2 25.5 26.8 Comparative Example 3 28.0 27.5 Comparative Example 4 32.8 31.3

Example 3. Sensory test

As a result of the sensory test of Yakkong Makgeolli, it was confirmed that Makgeolli of Preparation Example 1 showed the highest score in aroma, taste and overall acceptability, and among comparative examples, Makgeolli of Comparative Example 1 showed the lowest score.

Sensory test of medicinal bean makgeolli Kinds color incense taste Comprehensive Symbol Preparation Example 1 6.8 7.3 7.6 7.2 Comparative Example 1 6.4 5.4 5.0 5.1 Comparative Example 2 6.6 6.0 6.2 6.3 Comparative Example 3 6.8 6.2 6.1 6.2 Comparative Example 4 6.8 5.8 6.3 6.4

Claims (5)

(1) Sugar is mixed in a mixture of 0.8~1.2:1.8~2.2:6.8~7.2 weight ratio of snow guava leaf, guava leaf, and apple jujube in a weight ratio of 0.8~1.2:0.8~1.2, and then heated to 15~25℃. Aging for 60 to 100 days and then filtering to prepare an aged liquid;
(2) Preparing rice and medicinal beans by mixing them in a weight ratio of 8.8 to 9.2:0.8 to 1.2, soaking in water, and then increasing the rice to prepare rice with medicinal beans;
(3) adding 60 to 80 g of yeast to the yak bean rice prepared in step (2) and maturing;
(4) 80-120 g of Sacha inchi powder, 600-700 g of yeast powder, 0.8-1.2 L of water, and 0.8-1.2 L of the aging liquid prepared in step (1) were added to the aged yak bean rice in step (3) above. Putting and mixing, followed by primary aging; and
(5) A method for producing yakbean makgeolli, characterized in that it is produced by including the step of filtering after secondary aging of the firstly aged product in step (4). delete delete According to claim 1,
(1) Sugar is mixed in a mixture of 0.8~1.2:1.8~2.2:6.8~7.2 weight ratio of snow guava leaf, guava leaf, and apple jujube in a weight ratio of 0.8~1.2:0.8~1.2, and then heated to 15~25℃. Aging for 60 to 100 days and then filtering to prepare an aged liquid;
(2) preparing rice and medicinal beans in a weight ratio of 8.8 to 9.2:0.8 to 1.2, soaking in water for 4 to 8 hours, and then steaming to prepare rice with medicinal beans;
(3) adding 60 to 80 g of yeast to the yak bean rice prepared in step (2) and aging at 20 to 30 ° C for 18 to 22 hours;
(4) 80-120 g of Sacha inchi powder, 600-700 g of yeast powder, 0.8-1.2 L of water, and 0.8-1.2 L of the aging liquid prepared in step (1) were added to the aged yak bean rice in step (3) above. After adding and mixing, primary aging at 30 to 34 ° C. for 4 to 6 days; and
(5) A method for producing yakbean makgeolli, characterized in that it is produced by including the step of filtering after secondary aging of the firstly aged product in step (4) at 22 ~ 26 ℃ for 5 ~ 7 days. Yakkong makgeolli prepared by the method of claim 1 or 4.