KR102508089B1 - Makgeolli containing fermented pear and preparing method of the same - Google Patents

Abstract

Provided are makgeolli containing fermented pear and a manufacturing method thereof, wherein the makgeolli reduces astringent taste caused by a fermented product and provides a fragrant flavor along with the savory and tangy taste unique to the makgeolli. The manufacturing method is prepared by a iyangju method, in which a crude liquor is prepared by mixing and fermenting pudding rice and pears, additional fermentation is performed by adding second liquid with godubap and filtering the same, and rice wine lees is removed to filter the liquid.

Description

Makgeolli containing fermented pear and its manufacturing method {MAKGEOLLI CONTAINING FERMENTED PEAR AND PREPARING METHOD OF THE SAME}

The present invention relates to makgeolli containing fermented pear and a method for producing the same. In detail, it relates to makgeolli containing a fermented pear that reduces the astringent taste caused by the fermented product and provides a fragrant flavor along with the unique savory and tangy taste of makgeolli and a method for manufacturing the same.

Liquor is a general term for beverages that contain alcohol and are intoxicating when consumed. Since alcohol is basically manufactured by fermenting the sugar of fruits or grains to produce alcohol, manufacturing methods have been developed using regionally produced fruits and grains.

Alcohol is roughly divided into brewed liquor, distilled liquor, and mixed liquor according to the manufacturing method. Brewery is also called fermented liquor because it is made by fermenting the sugars of fruits or grains using yeast. Representative brews include wine using grapes, beer using barley, rice wine using rice, and makgeolli.

Brewing using natural fermentation is difficult to obtain an alcohol content of 20 degrees or more. Therefore, in order to obtain a higher alcohol content, brewed liquor is distilled and alcohol is extracted, which is called distilled liquor. Representative distilled spirits include brandy, whiskey, gin, vodka, and soju.

Among the various alcoholic beverages described above, makgeolli (rice wine) is one of Korea's traditional liquors, a brewed liquor made from rice and yeast. Rice is fermented and only the upper layer of clear liquor is filtered, which is called Cheongju, and unfiltered or cloudy liquor after filtering Cheongju is called Makgeolli. Makgeolli is also called Takju (濁酒) because it is whiter and more cloudy than Cheongju.

Makgeolli contains nutrients from grains such as rice, which are not included in rice wine, and is high in dietary fiber and vitamins. Makgeolli is one of the most popular alcoholic beverages in Korea, along with soju and beer. In the past, makgeolli had an image of a hangover and common people's drink, but recently, with the release of various cocktail makgeolli, it is enjoyed regardless of generation and class.

KR 10-1435185 B1

Patent Document 1 discloses so-called cocktail makgeolli to which fruit flavor is added. Specifically, Patent Document 1 discloses a configuration in which one or more fruit juices of orange, pineapple, plum, apricot, watermelon, melon, peach, apple, pear, grape, and kiwi are added to makgeolli. However, fruit juice as above is added in the post-fermentation stage. That is, all of the conventionally developed fruit-flavored cocktail makgeolli is limited to the extent to which fruit juice is added after alcohol is brewed, that is, after fermentation, and does not use fruit fermentation products.

The reason why conventional fruit-flavoured makgeolli takes this configuration is that, unlike distilled spirits that distill alcohol, brews using natural fermentation have a difference in taste even if the fermentation process, additives, or composition ratio change slightly, making it difficult to obtain reproducible and palatable alcohol. For this reason, brewers use different manufacturing methods for different regions with different climatic conditions such as temperature and humidity, and in the case of large breweries, considerable efforts are made to maintain constant temperature and humidity conditions in the fermentation chamber.

In addition, it takes at least 2 weeks to 2 months or more for the production of brewing. In addition, the taste of alcohol continues to change depending on the progress of fermentation, and since the alcohol that ordinary people drink with preference is the optimal state selected from a number of cases, alcohol with reproducibility and preference, specifically, flavor and taste, A lot of trial and error is required to obtain a color-optimized liquor, and for this reason, most brewers keep their manufacturing method a secret.

Unlike conventional fruit-flavored makgeolli, the inventors of the present invention have repeated numerous trials and errors in order to prepare brewed liquor, particularly makgeolli, which is fermented fruit, in order to use the physiologically active substances of fermented fruit. Despite countless attempts, it was confirmed that in most cases, when fruit and rice are fermented together, an astringent or sour taste is created, spoiling the taste of makgeolli. The reason may be that fruits contain a lot of monosaccharides, while rice, which is a material for makgeolli, contains a lot of polysaccharides, so it is not easy to ferment them all to an appropriate degree. And the above problems can be further intensified in mass brewing.

Therefore, the problem to be solved by the present invention is to suppress or reduce the astringent taste even when fruits such as pears are added during the fermentation process, and at the same time to provide makgeolli containing fermented pears that makes use of the unique savory and tangy taste of makgeolli. . In particular, it is to provide makgeolli that is helpful in relieving a hangover by containing fermented pears while maintaining the unique flavor of makgeolli.

Another problem to be solved by the present invention is to provide a method for producing makgeolli containing fermented pears as above.

The tasks of the present invention are not limited to the technical tasks mentioned above, and other technical tasks not mentioned will be clearly understood by those skilled in the art from the following description.

A method for producing alcoholic beverages, alcoholic beverages, or makgeolli according to an embodiment for solving the above problems is to mix and ferment rice dumplings and pears to prepare base liquor, use godubap for additional fermentation by adding rice, and filter to lees It can be manufactured according to the Yiyangju method, including preparing after removing the.

The step of preparing the base liquor is to prepare rice for base liquor, prepare rice batter by powdering and steaming the rice, cool the rice batter to a temperature of 10 ° C to 25 ° C, and grind the rice batter, nuruk, and pulverize the rice. It may include mixing pears and purified water for malt and primary fermentation.

At this time, the purified water for base sake may be mixed in an amount of 1.5 to 2.5 times the volume of rice.

In addition, the nuruk may be mixed with 8% to 20% of the weight of the rice filling.

The oversul step is to prepare rice for oversalt, prepare godubap by soaking and steaming the rice, cool the godubap to a temperature of 10 ° C to 25 ° C, mix godubap and purified water for oversalt to prepare oversalt, It may include mixing the prepared additional liquor with the primary fermented base liquor and secondary fermentation for a longer period of time than the primary fermentation time.

At this time, the purified water for deossul may be mixed with 0.5 to 0.75 times the volume of the godubap.

In addition, the godubap may be mixed with 3.5 to 4.5 times the weight of the rice buckwheat, and the purified water for the deotsul may be mixed with 1 to 1.5 times the weight of the purified water for the base sake.

The ratio of the volume of the mixed base liquor and the volume of the additional liquor may be in the range of 4:6 to 4.55:5.45.

The step of preparing the base liquor may further include adding sewage root to the fermented product 20 to 30 hours after the start of the first fermentation.

In the step of preparing the malt liquor, the pear may be mixed in 8 parts by weight to 13 parts by weight based on 100 parts by weight of distilled water for malt liquor.

In addition, in the step of preparing the base liquor, the sewage may be mixed with 1 part by weight to 2 parts by weight based on 100 parts by weight of distilled water for base liquor.

An alcoholic beverage containing fermented pears according to an embodiment of the present invention for solving the above other problems is prepared through the above-described method.

Other embodiment specifics are included in the detailed description.

According to the embodiments of the present invention, even when fermenting a mixture containing pears, it is possible to provide makgeolli having a savory and tangy taste unique to makgeolli even when the astringent taste caused by fermented pears is reduced. In addition, it is possible to provide makgeolli with relatively less hangover by containing the fermentation product of pears.

Effects according to the embodiments of the present invention are not limited by the contents exemplified above, and more diverse effects are included in the present specification.

1 is a flowchart showing a method for manufacturing makgeolli according to an embodiment of the present invention.
2 to 4 are images showing the manufacturing process of makgeolli.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, and only the embodiments make the disclosure of the present invention complete, and those skilled in the art in the art to which the present invention belongs It is provided to fully inform the person of the scope of the invention, and the invention is only defined by the scope of the claims. That is, various changes may be made to the embodiments provided by the present invention. The embodiments described below are not intended to be limiting on the embodiments, and should be understood to include all modifications, equivalents or substitutes thereto.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used in a meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless explicitly specifically defined.

In this specification, 'and/or' includes each and every combination of one or more of the recited items. In addition, singular forms also include plural forms unless otherwise specified in the text. As used herein, 'comprises' and/or 'comprising' does not exclude the presence or addition of one or more other elements other than the recited elements. A numerical range expressed using 'to' indicates a numerical range including the values listed before and after it as the lower limit and the upper limit, respectively. 'About' or 'approximately' means a value or range of values within 20% of the value or range of values set forth thereafter.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart showing a method for manufacturing makgeolli according to an embodiment of the present invention.

Referring to FIG. 1, the method for manufacturing makgeolli (or alcoholic beverage) according to the present embodiment includes preparing base liquor (S100), preparing additional liquor and adding additional liquor (S200), and removing lees (S300). ) and forming step (S400).

The step of preparing the base liquor (S100) may be a step of preparing the primary fermented product, which is the basis of makgeolli. The step of preparing base sake (S100) may include preparing rice by powdering, that is, powdering (S110), and preparing rice batter by steaming the powdered rice (S120). In addition, it may further include mixing nuruk, pear, purified water, and sewage with the prepared batter (S130) and fermenting them (S140).

Makgeolli is Takju made from fermented rice. Therefore, in order to preserve the unique taste and aroma of makgeolli, the base liquor can be prepared using rice. As a non-limiting example, the rice may include white rice, but may not include non-glutinous rice. As described above, innumerable trials and errors are required to produce palatable alcohol, and even if the fermentation process and conditions are slightly different, a difference occurs in the fermentation product. In particular, in the present invention, pears participate in the fermentation process along with rice, and it is not easy to establish conditions in which all of them can be fermented. The inventor of the present invention came to complete the present invention after countless trials and errors in order to ferment the pear with rice in the step of preparing the base liquor (S100). At this time, it was confirmed that the desired fermented product could not be produced in the case of non-glutinous rice.

Specifically, the step of pulverizing rice (S110) may include preparing dried rice, washing with clean water until clear water comes out of the dried rice, and soaking in water for 3 hours or more, or 4 hours or more. there is. and completely draining and grinding.

Then, the powdered rice can be steamed to make bumbeok (S120). Bumbeok usually refers to food made by seasoning grain powder like soybean paste. In this specification, rice dumplings may be used interchangeably with terms such as porridge and rice cakes. Prepared rice batter can be cooled naturally at room temperature. If mixed with koji without cooling, the koji may be killed by the heat of the rice filling. The chilling temperature of the rice batter may be between about 20°C and 25°C. The lower limit of the cooling temperature is not particularly limited, but may be, for example, about 10°C.

Then, the rice batter, nuruk, pear and purified water are mixed (S130).

Nuruk means the breeding of a mold having an enzyme for making sake. For example, Nuruk can use Hwanggukgyun Nuruk. Nuruk may use a commercially available product with 100% yeast content. In general, it is known to use nuruk at a level of 2% to 5% of the weight of the rice batter when using rice, for example, rice batter, which is generally used for base liquor when manufacturing makgeolli. However, according to the present invention, when using the above level of yeast, the present invention was completed by confirming that the taste of the makgeolli produced without proper fermentation was bitter and bitter. In an exemplary embodiment, it may be desirable to add an excess of yeast at the level of about 8% to 20%, or about 9% to 15%, or about 10% to 14% of the weight of the rice batter. On the other hand, if the content of yeast exceeds the above range, a yeast smell may remain in makgeolli.

On the other hand, if an excessive amount of purified water for base sake is added during preparation of base liquor, fermentation may not be performed well. This may be because, in particular, pears are mixed together in addition to rice, which is a grain. On the other hand, if there is too little purified water, acid will be produced, which can make makgeolli taste sour. In an exemplary embodiment, the purified water for malt may be mixed with about 1.5 to 2.5 times, or about 1.8 to 2.2 times the volume of the rice batter. As described above, since pears are added together during the production of base liquor, the present invention has made a lot of effort to find a composition different from conventional makgeolli production and completed the present invention. The technical significance of the content of purified water for base sake will be described later along with the purified water for oversalt.

Pears can be prepared by removing the skins and cores, then crushing the flesh of the pears. In an exemplary embodiment, the added pears may be mixed at about 8 parts by weight to 13 parts by weight, or about 9 parts by weight to 12.5 parts by weight based on 100 parts by weight of distilled water for malt. If the pear content is higher than the above range, delicious fermented malt liquor cannot be prepared through the above-described combination. On the other hand, if the pear content is lower than the above range, not only cannot contain sufficient fermented pears, but also cannot produce delicious fermented makgeolli.

In some embodiments, heated vessels may be used to facilitate fermentation of malt. For example, it is possible to steam the pear with the skin on using boiling water steam, remove the skin from the steamed pear, and then crush or squeeze the steamed flesh using a sieve. If steamed with the skin peeled off, moisture may be lost from the pear, which may not be desirable. At this time, the steaming time may be about 1 hour to 2 hours. If the steaming time is too long, the makgeolli may become too sweet or the fermentation time may be prolonged.

Then, primary fermentation for the preparation of malt is performed (S140). The primary fermentation step (S140) may be performed for about 2 to 4 days. Fermentation may proceed in a state in which air communication is minimized by mixing the above-described rice batter, nuruk, pear, and purified water into a fermentation chamber, for example, a jar, and closing the lid. The fermentation temperature may be between about 22°C and 25°C. While the fermentation of the base liquor is in progress, the fermentation period can be set by sufficiently stirring the mixture once a day and checking the state of bubbles rising. In general, when fermentation is successful, bubbles disappear through a period in which a lot of bubbles rise due to the generation of carbon dioxide. The fermentation phase can be considered complete when the air bubbles have completely subsided.

In some embodiments, sewage may be further used to prepare malt. Although the present invention is not limited to any theory, after various attempts to produce malt, it was confirmed that when Sewage is mixed, fermentation of pears can be promoted in addition to fermentation of rice and pears using yeast, and to complete the present invention. reached

Sewage may be white sage root or drop sage root. When using dripping water, the color of makgeolli can be made reddish. Specifically, the sewage may be washed and dried, cut into appropriate sizes, put into a sieve, and the sieve into which the sewage is introduced may be fixed to the bottom of the fermentation chamber, for example, a jar.

In a more specific embodiment, the sewage water is not introduced into the fermentation chamber from the beginning, but after about 20 to 30 hours after the fermentation is started by mixing the above-described mash mixture, that is, rice buckwheat, nuruk, pear, and purified water, the sewage water can be put in As described above, since pears are added together during the production of base liquor, the present invention has made great efforts to find fermentation conditions different from those of conventional makgeolli production and completed the present invention. If sewage is introduced into the fermentation chamber from the beginning, fermentation of sewage itself proceeds to a certain extent, which is undesirable.

On the other hand, sewage may be mixed with about 1 part by weight to 2 parts by weight based on 100 parts by weight of distilled water for brewing. If the content of sewage is higher than the above range, the smell of sewage in makgeolli is too strong, and it may be difficult to achieve the purpose of makgeolli containing pears. In addition, the color of makgeolli may be too red instead of white. On the other hand, when the content of sewage sludge is lower than the above range, it may be difficult to achieve the purpose of adding sewage sludge to promote fermentation of pears.

It is possible to prepare the malt liquor in which the primary fermentation is completed by the above method (S100). Base liquor is a fermented product that is the basis of the liquor to be manufactured, and only when fermentation in the base liquor is successfully performed can a liquor with high taste and aroma, that is, high palatability, be produced. Next, the overwritten step (S200) will be described.

The step of preparing the deotsul (S200) or the step of deotsul may be performed to increase the alcohol content and increase the amount of makgeolli produced by expanding and culturing the microorganisms proliferated in the basesul. Makgeolli according to the present invention can be prepared according to the brewing method in which additional alcohol is added only once after the preparation of base alcohol. That is, there is no additional overwriting process. As described above, among the numerous cases according to the brewing method, a lot of trial and error is required to obtain reproducible and palatable alcohol, and the taste of makgeolli can be affected as the oversalting process is added or subtracted. Accordingly, the inventor of the present invention confirmed that it is desirable to produce makgeolli by over-drinking only once, and came to complete the present invention.

The deossul step (S200) may include preparing godubap (S210), mixing godubap and purified water with base liquor (S220), and fermenting them (S230).

Specifically, the step of preparing godubap (S210) may include preparing dried rice, washing with clean water until clear water comes out of the dried rice, and soaking in water for 3 hours or more, or 4 hours or more. . And you can prepare it by completely removing the water.

Then, add rice to excess water and steam for 40 minutes or more, or about 60 minutes or more, and then steam for 20 minutes or more, or about 30 minutes or more to make godubap. Godubap usually refers to rice cooked very hard to make sikhye or alcohol. Prepared godubap can be cooled naturally at room temperature. The cooling temperature of godubap may be about 20 °C to 25 °C. The lower limit of the cooling temperature is not particularly limited, but may be, for example, about 10°C.

In an exemplary embodiment, water used when cooking godubap may use water containing an extract of dalgaebi ( commelina communis ) leaves. For example, you can use water infused with moonshine leaves. Dalgaebi has a diuretic effect, so it is expected to be effective in reducing hangovers together with the fermented pear according to the present invention.

Then, Godubap and purified water are mixed, and they are mixed with the base liquor (S220). As a non-limiting example, nuruk may not be mixed with the sake. As described above, the time of adding the additional sake may be after the first fermentation step (S140) performed for 2 to 4 days is completed.

In an exemplary embodiment, considering the fermentation (secondary fermentation) of the base liquor performed for about 2 to 4 days and the additional liquor performed for a relatively long period of time, the amount of purified water used in the base liquor and the purified water used in the additional liquor is fermented It was confirmed that the results of the product were affected and the present invention was completed.

In an exemplary embodiment, the purified water for deotsul may be mixed with about 0.5 to 0.75 times the volume of godubap. At the same time, about 1.0 to 1.5 times, or about 1.1 to 1.4 times the weight of the purified water used for base sake may be used. And the weight of the godubap may be mixed with about 3.5 to 4.5 times, or about 3.8 to 4.2 times the weight of the rice filling.

As described above, if there is too little purified water in the preparation of base liquor, the taste of makgeolli may become sour. On the other hand, if there is too much purified water for base sake, yeast cannot sufficiently proliferate in the first fermentation step (S140) of base liquor, and even if additional liquor is added, sufficiently fermented makgeolli cannot be produced. In particular, the present invention is not limited to any theory, This problem can be aggravated because the base liquor is already mixed with pears.

In addition, the content of rice and purified water used in the first fermentation of base sake and the second fermentation after oversul may affect the fermentation product. According to the conventional brewing method, there were many cases in which purified water was mixed only with base liquor and only grain was used as oversalt without adding purified water such as water to oversalt. However, as described above, the present invention has a problem in that it is difficult to mix a sufficient amount of purified water into the base liquor because the pear is already mixed during the preparation of the base liquor.

Therefore, the present invention adopts a configuration in which purified water is mixed with the base liquor and mixed with the base liquor. That is, an appropriate amount of purified water was mixed with both the base liquor and the additional liquor.

Specifically, in the base liquor, relatively little rice (rice covered) is used to prepare sufficiently fermented base liquor despite mixing with pears, but in the process of oversul, excessive rice (godubab) is used to prevent fermentation in the secondary fermentation maximized. Furthermore, the amount of purified water used for the additional liquor is in the range of about 0.5 to 0.75 times the volume of godubap, or the sum of the purified water contents used for the base liquor and the additional liquor is about 1.1 to 1.3 times the volume of godubap, so that the additional liquor Afterwards, excessive generation of bubbles due to excessive microbial growth was prevented.

In addition, after various trials and errors, for example, when the weight ratio of rice dumplings and godubap is about 1:4, more purified water for oversalting is used than purified water for base sake, but the amount of purified water for oversalting is about 1.5 of the amount of purified water for base sake. When in the embryo, it was confirmed that the most optimized fermentation conditions were formed and the present invention was completed. If the amount of purified water used for the additional sake is greater than the above range, the time required for fermentation of the additional sake, that is, the secondary fermentation step (S230) may be too long. On the other hand, if the amount of purified water used for oversul is less than the amount of purified water for base sake, secondary fermentation cannot be sufficiently performed, the increase in alcohol content is insignificant, and the amount of makgeolli produced cannot be sufficiently increased.

According to the composition as described above, the volume ratio of the volume of the base liquor and the volume of the overcoat mixture to be overwritten may be in the range of about 4:6 to 4.55:5.45.

Then, after the base sake is mixed with the oversalt mixture, secondary fermentation is performed (S230). The secondary fermentation step may be conducted for about 7 to 20 days, or about 10 to 16 days, or about 14 days. After the additional sake is added, fermentation may proceed in a state in which air communication is minimized by closing the lid of the fermentation chamber, for example, the jar. The fermentation temperature may be between about 22°C and 25°C. While the fermentation of the base liquor is in progress, the fermentation period can be set by sufficiently stirring the mixture once a day and checking the state of bubbles rising. In general, when fermentation is successful, bubbles disappear through a period in which a lot of bubbles rise due to the generation of carbon dioxide. The fermentation phase can be considered complete when the air bubbles have completely subsided.

In the above-described method, it is possible to prepare alcohol in which secondary fermentation has been completed, that is, alcohol in which additional alcohol has been completed (S200).

Subsequently, the alcohol sufficiently subjected to secondary fermentation is filtered to filter out the lees (S300). As described above, after fermenting rice, scooping out the clear part of the upper layer where the lees have settled is called cheongju, in contrast to the cloudy alcohol that has settled in the lower layer, or the alcohol that has only been filtered out of the lees is called takju or makgeolli. In an exemplary embodiment, makgeolli according to the present invention may be used to filter out only the rice wine from the secondary fermentation completed liquor using a sieve without scooping out the rice wine portion.

Then, it is prepared and additives are added (S400). Preparation may refer to a process of adjusting the alcohol content (concentration) by adding more water, that is, purified water, to the filtered alcohol after the secondary fermentation is completed. Also, in this step, additional components such as pear juice and aspartame may be further mixed as needed.

In some embodiments, moongaebi leaf extract may be further added to the makgeolli prepared in this step (S400). As described above, moonshine leaves are expected to be effective in reducing hangovers or relieving hangovers together with fermented pears. The added amount of Dalgaebi extract may be, for example, 0.5 parts by weight to 2 parts by weight based on 100 parts by weight of makgeolli.

Although not shown in the drawing, makgeolli can be aged after making. The aging step may be performed at a temperature of about 0 ° C to 10 ° C for about 20 hours to 48 hours. In some embodiments, in this step, makgeolli may be performed using pine needles in order to maximize the flavor of makgeolli and hide the astringent taste caused by fermented pears as much as possible. For example, aging may be performed in a state in which a sieve containing pine needles is put into a jar containing makgeolli after preparation.

Hereinafter, the present invention will be described in more detail with further reference to production examples of the present invention.

<Production Example>

Base liquor was prepared with the same composition as in Tables 1 to 3 below. For rice, both the form of beombeok and the form of godubap were used. The case of using the bumbeok is shown in FIG. 2 . In addition, the state of mixing with yeast and the state of fermentation are shown in FIGS. 3 and 4.

manufacturing example One 2 3 4 5 6 7 8 rice (rice covered) 1L 1L 1L 1L Rice (Godubap) 1L 1L 1L 1L yeast 50g 50g 50g 50g 50g 50g 50g 50g ship 250g 250g 250g 250g 250g 250g 250g 250g Purified water 5L 3L 2.5L 2L 5L 3L 2.5L 2L bubble × × × × × × × ×

manufacturing example 9 10 11 12 13 14 15 16 rice (rice covered) 1L 1L 1L 1L Rice (Godubap) 1L 1L 1L 1L yeast 100g 100g 100g 100g 100g 100g 100g 100g ship 250g 250g 250g 250g 250g 250g 250g 250g Purified water 5L 3L 2.5L 2L 5L 3L 2.5L 2L bubble △ ○ ○ ○ △ △ △ △

manufacturing example 17 18 19 20 21 22 23 24 rice (rice covered) 1L 1L 1L 1L Rice (Godubap) 1L 1L 1L 1L yeast 150g 150g 150g 150g 150g 150g 150g 150g ship 250g 250g 250g 250g 250g 250g 250g 250g Purified water 5L 3L 2.5L 2L 5L 3L 2.5L 2L bubble ○ ○ ○ ○ ○ ○ ○ ○

First, in the case of Preparation Examples 1 to 8 using a relatively small amount of nuruk, carbon dioxide was not generated well and fermentation was not performed well in the primary fermentation process. When the fermented product after 4 days of fermentation was eaten, it was bitter and did not taste like the base liquor.

Next, in the case of Preparation Examples 9 to 12, especially Preparation Examples 10 to 12, after fermentation for 2 days, base liquor was well prepared. On the other hand, in the case of Preparation Examples 13 to 16 using godubap rather than rice, it did not ferment well and had a bitter taste.

In the case of conventional makgeolli production, even when using godubap or rice dumplings and using yeast of about 5% by weight of rice, base liquor is well prepared. However, it seems that fermentation does not work well when pears are added as in this example.

In the case of Preparation Examples 13 to 24, fermentation was successful after 2 days, but the alcohol had a slightly yeasty odor.

Using Preparation Examples 10 to 12 in which the base brush was made relatively well, the overcoat process was performed as shown in Tables 4 to 6 below. Godubap used for oversul used water brewed with dalgaebi leaves.

manufacturing example 25 26 27 28 29 30 31 32 33 34 bottom liquor Rice Covered 1L yeast 100g ship 250g Purified water 3L overdose Rice Covered 1L 2L Godubap 1L 1L 2L 2L 2L 4L 4L 4L Purified water 2L 2L - 2L - 1L 2L 1L 2L 3L bubble ○ ◎ △ × ○ △ △ △ ○ ○

manufacturing example 35 36 37 38 39 40 41 42 43 44 bottom liquor Rice Covered 1L yeast 100g ship 250g Purified water 2.5L overdose Rice Covered 1L 2L Godubap 1L 1L 2L 2L 2L 4L 4L 4L Purified water 2L 2L - 2.5L - 2L 3L 2L 2.5L 3L bubble ○ ◎ △ × ○ △ △ ○ ○ ○

manufacturing example 45 46 47 48 49 50 51 52 53 54 bottom liquor Rice Covered 1L yeast 100g ship 250g Purified water 2L overdose Rice Covered 1L 2L Godubap 1L 1L 2L 2L 2L 4L 4L 4L Purified water 2L 2L - 3L - 2L 3L 2L 2.5L 3L bubble ○ ◎ △ × ○ △ △ ○ ○ ○

First of all, in the case of Preparation Examples 25, 26, 35, 36, 45, and 46 using rice-covered rice during the oversul process, excessive bubbles were generated and the bubbles overflowed the jar.

Next, in the case of Production Example 27, Production Example 28, Production Example 37, Production Example 38, Production Example 47, and Production Example 48 in which only 1L of rice was mixed with the additional sake, there was not much generation of bubbles, and although fermentation was somewhat completed, other cases Compared to that, it tasted bitter. In particular, in the case of Preparation Example 28, Preparation Example 38, and Preparation Example 48, the amount of purified water was too large, so fermentation did not seem to be performed well.

In the case of Preparation Example 29, Preparation Example 39, and Preparation Example 49, it took about 10 days for deossul fermentation, and the fermentation seemed to be relatively successful, but the amount of alcohol was too small. In addition, in the case of Production Example 30, Production Example 31, Production Example 40, Production Example 41, Production Example 50, and Production Example 51, bubbles were not sufficiently generated even though a sufficient amount of godubap was added. It seems that the amount of purified water was too large compared to the amount of godubap. In addition, in the case of Preparation Example 32, it seems that fermentation did not occur well because the total amount of purified water in the base liquor and the additional liquor was too small.

In the case of Preparation Example 33, Preparation Example 34, Preparation Example 42 to Preparation Example 44, and Preparation Example 52 to Preparation Example 54 in which 4L of godubap was mixed, bubbles were generated relatively well, and it was confirmed that fermentation occurred well.

Makgeolli was prepared once again by the methods of Preparation Example 33, Preparation Example 34, Preparation Example 42 to Production Example 44, and Preparation Example 52 to Production Example 54.

manufacturing example 33 34 42 43 44 52 53 54 bottom liquor Rice Covered 1L 1L 1L yeast 100g 100g 100g ship 250g 250g 250g Purified water 3L 2.5L 2L overdose Godubap 4L 4L 4L Purified water 2L 3L 2L 2.5L 3L 2L 2.5L 3L total amount about 5L About 6L About 4.5L about 5L About 5.5L about 4L About 4.5L about 5L overdraw period 12 days 16th 13th 15th 14 days 13th 14 days 14 days relative bubble Great Great Great

As shown in Table 7, Preparation Examples 44, 53, and 54 were determined to be optimal fermentation conditions. That is, while maintaining a volume ratio of about 1:4 between the amount of rice in the base liquor and the additional liquor, it is confirmed as a preferable condition to add an excess amount of purified water in the base liquor rather than purified water in the base liquor.

Additionally, in order to establish more optimized fermentation conditions, additional preparation was performed based on Preparation Example 44, in which the highest amount of makgeolli was produced. Pears were mixed by grinding raw pears (Preparation Example 44) or by extracting juice steamed for a predetermined time (Preparation Examples 55 and 56). Sewage was prepared using a method such as being added at the same time as the base liquor fermentation started (Preparation Example 57) or added after 24 hours (Preparation Example 58).

manufacturing example 44 55 56 57 58 bottom liquor Rice Covered 1L yeast 100g ship 250g Steamed pear (90 minutes) 250g Steamed pear (270 minutes) 250g Ha Suo (0 hours) 30g Hasuo (24 hours) 30g Purified water 2.5L overdose Godubap 4L Purified water 3L

After filtering, preparing, and aging the makgeolli prepared as shown in Table 8, a blind test was conducted. The participating panel consisted of three men and women in their 20s. In addition, brief comments were made on the five types of makgeolli and their preference for comparison with commercially available makgeolli (control group) was investigated. At the same time, the rankings of the five makgeolli were ranked, but if superiority or inferiority could not be determined, the same ranking was recognized. And the results are shown in Table 9 below.

Production Example 44 Preparation Example 55 Preparation Example 56 Preparation Example 57 Preparation Example 58 panel 1 ○ ○ ○ ○ One One 5 3 3 panel 2 ○ ○ ○ ○ One One 5 4 3 panel 3 ○ ○ ○ ○ One 3 5 4 2

In Table 9, ○ means that it is evaluated to have a taste or a unique charm compared to commercially available makgeolli. Referring to Table 9, Preparation Example 56 was selected as the lowest in common, and it was evaluated that makgeolli had a sour taste. The rest of the makgeolli was evaluated as equal to or higher in taste than commercial makgeolli.

Although the above has been described with reference to the embodiments of the present invention, this is only an example and does not limit the present invention, and those skilled in the art in the field to which the present invention belongs will It will be appreciated that various modifications and applications not exemplified above are possible.

Therefore, it should be understood that the scope of the present invention includes modifications, equivalents, or substitutes of the technical ideas exemplified above. For example, each component specifically shown in the embodiment of the present invention may be modified and implemented. And the differences related to these modifications and applications should be construed as being included in the scope of the present invention as defined in the appended claims.

Claims (8)

Prepare the base liquor by mixing and fermenting the rice mixture, purified water for base liquor, pears and yeast,
Additional fermentation using godubap and additional fermentation,
Including filtering to remove lees and then preparing,
In the base liquor preparation step, the purified water for base liquor is 1.5 to 2.5 times the volume of rice batter, the nuruk is 10% to 14% of the weight of rice batter, and the pear is 8 parts by weight to 100 parts by weight of purified water for base liquor. 13 parts by weight,
In the oversalting step, the godubap is 3.5 to 4.5 times the weight of the rice-stuffed rice, and the purified water for oversalting is 1 to 1.5 times the weight of the purified water for undersalting. According to claim 1,
The step of preparing the base liquor,
Powdering and steaming rice for base sake to prepare the rice batter,
Cooling the rice batter to a temperature of 10 ° C to 25 ° C,
Mixing the rice batter, the nuruk, the pear, and the purified water for the sake,
A manufacturing method comprising primary fermentation. According to claim 2,
The step of additional fermentation by overwriting,
Prepare the godubap by soaking and steaming the rice for additional sake,
Cooling the godubap to a temperature of 10 ℃ to 25 ℃,
Preparing an oversalt by mixing the godubap and the purified water for the oversalt,
Mix the prepared additional liquor with the primary fermented base liquor,
A manufacturing method comprising secondary fermentation for a longer period of time than the primary fermentation time. According to claim 1,
The method of manufacturing the pear, wherein the pear is steamed for 1 to 2 hours with the skin on, and the pulp is crushed or juiced after removing the skin. According to claim 1,
In the oversul step, the purified water for oversul is mixed with 0.5 to 0.75 times the volume of the godubap,
The ratio of the volume of the base liquor and the volume of the base liquor to be mixed is in the range of 4:6 to 4.55:5.45. According to claim 1,
The step of preparing the base liquor,
20 to 30 hours after the start of the first fermentation, further comprising adding sewage root to the fermented product. According to claim 1,
A manufacturing method further comprising mixing moongae leaf extract after preparation. An alcoholic beverage containing fermented pears prepared by the method of any one of claims 1 to 7.

Images