KR102545395B1 - Preparation method of dried laver fermented brewed alcoholic beverage - Google Patents

Abstract

A fermented liquor containing seaweed fermentation product, such as raw rice wine, and a method for manufacturing the same are provided by adding seaweed (laver, dried laver) or seaweed powder when producing base liquor. The method for manufacturing the fermented liquor includes the following steps: mixing rice flour, seaweed powder, yeast, purified enzyme, and purified water and performing primary fermentation to produce base liquor; mixing hard-boiled rice with the base liquor and performing secondary fermentation to add liquor; and sieving, refining, and low-temperature aging the above-mentioned secondary fermentation product.

Description

Manufacturing method of fermented laver {PREPARATION METHOD OF DRIED LAVER FERMENTED BREWED ALCOHOLIC BEVERAGE}

The present invention relates to a method for producing fermented laver. In detail, it relates to fermented liquor containing laver fermented product by adding laver (dried laver) or laver powder when preparing malt liquor, such as 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 (or fermented liquor), distilled liquor, and mixed liquor according to its 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 10-1254696 B1

Laver, one of seaweeds, is known to be helpful in cholesterol control as it contains amino acids, dietary fiber, and various minerals such as calcium, potassium, and iron, as well as vitamins A, B1, and C.

The inventor of the present invention came to complete the present invention in order to ferment laver to produce makgeolli. Brewers such as makgeolli are difficult to obtain reproducible and palatable alcohol, such as the astringent taste that occurs even if the fermentation process, additives, and composition ratio are slightly different. 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 brewed liquor. 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 palatability, specifically the flavor, taste, and color Countless trials and errors are required to obtain this optimized drink.

The inventors of the present invention have repeated numerous trials and errors to prepare fermented laver together with brewed liquor, particularly makgeolli, which is takju, in order to use the physiologically active substances of fermented seaweed. Despite countless attempts, it was confirmed that in most cases fermented with seaweed, an astringent or fishy taste spoiled the taste of makgeolli.

Therefore, the problem to be solved by the present invention is to reduce the astringent taste resulting from the fermented product even when seaweed or the like is added during the fermentation process, while at the same time providing a delicious and fragrant laver-containing makgeolli unique to makgeolli. In particular, it is to provide makgeolli that exhibits an antioxidant effect by richly containing fermented seaweed while maintaining the unique flavor of makgeolli.

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.

Method for producing fermented seaweed makgeolli according to an embodiment for solving the above problems is to prepare base liquor by mixing rice-covered seaweed, seaweed powder, yeast, purified enzyme and purified water and primary fermentation; Mixing godubap with the base liquor and adding secondary fermentation to the liquor; and sifting, preparing, and aging the secondary fermented product described above at a low temperature.

In the step of preparing the rice dumpling, rice powder is prepared by pulverizing rice for base sake, and the rice powder is mixed with boiling water at a weight ratio of 1: 1.2 to 1: 1.5 and then heated to a temperature of 10 ° C to 25 ° C. A cooling step may be included.

In addition, the step of preparing the rice batter may further include the step of smoking the dried rice for 30 minutes to 180 minutes using peat before preparing rice flour.

The step of preparing the seaweed powder may further include preparing seaweed powder after roasting dried seaweed dried at a temperature of 30 ° C to 50 ° C with yeast salt before preparing the seaweed powder.

At this time, the yeast salt may be mixed with 0.1 part by weight to 10 parts by weight based on 100 parts by weight of dried seaweed.

In the base sake preparation step, the seaweed powder is used at 0.1% to 1% by weight of the weight of the rice batter, the nuruk is used at 2% to 5% by weight of the weight of the rice batter, and the purified enzyme is used at 0.1% by weight of the weight of the rice batter. It is used in an amount of 1% to 1% by weight, and the purified water may be used in an amount of 1.5 to 2.5 times the volume of rice.

In addition, the primary fermentation may be carried out at 23 ° C to 28 ° C for 48 hours to 72 hours.

In the step of oversul, the oversul rice is soaked and steamed to prepare godubap, the godubap is cooled to a temperature of 10 ° C to 25 ° C, and the oversul may be prepared by mixing the godubap and purified water for oversul.

The secondary fermentation may be carried out at 23 ° C to 28 ° C for 5 to 15 days.

The godubap may be mixed with 50% by weight of the rice flour weight used in the rice bumbeok.

The preparing of the malt liquor may include mixing an additional seaweed extract.

At this time, in the step of preparing the additional seaweed extract, 1 to 5 parts by weight of at least one selected from the group consisting of silk grass, agar-agar, fusiformes, capricorn, and persimmon persimmon, with respect to 100 parts by weight of the dried seaweed, dried seaweed and Mixing, drying and pulverizing the mixture, mixing with distilled water and heating, adding an enzyme to ferment to prepare a liquid extract, adding the liquid extract after the forming step, and aging at a low temperature. .

The preparation step of the base liquor is a step of obtaining a liquid extract from at least one selected from the group consisting of loquat, fenugreek, cardamom, meadowsweet, cinnamon basil, and lemon basil, and preparing the obtained liquid extract. After that, it may include a step of aging at a low temperature by adding.

Laver fermented makgeolli according to an embodiment of the present invention for solving the above other problems may be manufactured by the above-described method.

Other embodiment specifics are included in the detailed description.

According to the embodiments of the present invention, by including seaweed powder in the base sake manufacturing step of the makgeolli manufacturing process and fermenting it together with rice, Makgeori with excellent savory and fragrant flavor can be provided while reducing the astringent taste of the fermented product. In particular, despite mixing seaweed in the fermentation stage, it is possible to reduce the astringent or fishy taste and preserve the main flavor of makgeolli.

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.

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 according to the present embodiment may include preparing base sake (S100), adding sake (S200), and screening, preparing, and aging at low temperature (S300).

The step of preparing base liquor (S100) is a step of preparing the primary fermented product, which is the basis of makgeolli, and may be referred to as the primary immersion barrier. The step of preparing the base liquor may include the steps of preparing rice-covered rice (S110), mixing the rice-covered seaweed, seaweed powder, nuruk, purified enzyme, and purified water (S120), and primary fermentation (S130).

First, rice batter can be prepared by mixing rice flour and water in a certain ratio. At this time, rice may be used by mixing any one or two or more types of nonglutinous rice, glutinous rice, and black rice.

In one embodiment of the present invention, the step of preparing the rice dumplings is to prepare rice flour by powdering rice for base sake, and mixing the rice flour with boiling water at a weight ratio of 1: 1.2 to 1: 1.5. and then cooling to a temperature of 10 to 25°C.

The step of pulverizing rice 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 completely draining and grinding.

Thereafter, the powdered rice may be steamed to make rice batter. Rice stuffing usually means a food made with grain flour 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 cooling temperature of the rice batter may be about 10°C to 25°C, or about 12°C to 23°C, or about 15°C to 23°C.

On the other hand, in the present invention, after the dried rice is smoked using peat for 30 minutes to 180 minutes, it may further include a step of preparing rice flour through a powdering step. Peat is biochemically carbonized after being deposited near the surface of aquatic plants, moss, and wetland grass, and is intermediate between wood and lignite.

When the rice flour used in the manufacture of the rice flour is subjected to a process of burning peat and smoking the dried rice flour using the heat and heat, the flavor of peat is absorbed into the dried rice flour due to the smoking effect. In this way, when rice flour with the scent of peat is used to prepare rice flour, it is possible to manufacture makgeori in which the unique scent of smoked peat, the scent of seaweed powder, and the unique scent of makgeolli are added. In addition, in the fermented product of seaweed powder, the fishy taste peculiar to seaweed or excessive savory taste can be reduced and the palatability can be increased.

Preferably, the smoking time may be 15 minutes to 180 minutes, or 20 minutes to 120 minutes, or 30 minutes to 90 minutes. When the rice flour is smoked within the above range, the unique flavor of makgeolli may not be harmed while giving off a unique flavor of smoke.

The prepared rice batter goes through a step (S120) of mixing seaweed powder, yeast, purified enzyme and purified water.

Laver (laver; Porphyra tenera ) is a seaweed of red algae, and contains a lot of carbohydrates and proteins, the main components of which are agar-agar. Like other seaweeds, it contains minerals such as sodium, potassium, calcium, phosphorus, and iron, and is known to contain more carotene than seaweed and kelp, which are brown algae. In addition, seaweed contains glycine and alanine, which are amino acids that taste sweet and greasy, giving it a savory taste.

By mixing the laver in the form of powder with rice and fermenting it together to prepare base liquor, it is possible to provide makgeolli with added active ingredients contained in laver and unique flavor and savory taste. In addition, making makgeolli by mixing the seaweed powder with rice buckwheat in the base liquor preparation step has less bitter taste and excellent sweetness and aroma compared to the method using godubap.

First, it is preferable to prepare seaweed powder in a dried state. Seaweed powder may be used by washing processed laver or seaweed collected from the sea, drying it, roasting it at a temperature of 90 ° C to 110 ° C, and pulverizing it to a size of 0.1 mm to 1 mm. When baking seaweed, the baking time varies depending on the temperature, but it can be pulverized by roasting it to dry for 20 seconds to 5 minutes while avoiding direct contact with fire.

In addition, before preparing the seaweed powder, it may further include the step of preparing seaweed powder after sprinkling yeast salt on dry seaweed dried at a temperature of 30 ° C to 50 ° C and roasting, and the yeast salt is based on 100 parts by weight of dry seaweed 0.1 part by weight to 10 parts by weight may be used.

There is no particular limitation on the method of manufacturing the dried seaweed before sprinkling the yeast salt, but for example, after spreading the seaweed in a sheet shape of a certain thickness, it may be a method of using hot air with low humidity. The temperature of the hot air may be 30 °C to 50 °C, or 35 °C to 45 °C.

The yeast salt refers to a seasoning prepared by mixing refined salt and purified water with rice yeast, fermenting at room temperature for 5 to 10 days, and finely pulverizing. In the present invention, there is no particular limitation on the manufacturing method of rice nuruk used in the nuruk salt and the mixing ratio of purified salt and purified water, and for example, 10 to 30 parts by weight of salt compared to 100 parts by weight of rice nuruk, It may include 50 to 150 parts by weight of purified water compared to parts by weight. In addition, the yeast salt may be used in an amount of 0.1 part by weight to 10 parts by weight, 0.2 parts by weight to 7 parts by weight, or 0.5 parts by weight to 5 parts by weight based on 100 parts by weight of dried seaweed. Using yeast salt in the above range is suitable for making rice wine with fine salinity while properly harmonizing with yeast used in the preparation of base liquor.

The roasted seaweed sprinkled with yeast salt can be made into seaweed powder by applying the above-described seaweed powder manufacturing method.

When seaweed powder is prepared by sprinkling yeast salt on dried seaweed powder and baking it, the microorganisms in yeast salt help ferment the base liquor, and the salinity of yeast salt can add the unique taste of seaweed powder.

In addition, in the base liquor preparation step, the seaweed powder may be used in an amount of 0.1% to 1%, or 0.2% to 0.7%, or 0.2% to 0.5% of the weight of the rice filling. When seaweed powder is mixed with rice in the above range, it is possible to suppress fermentation of base sake, etc., suppress the production of other bacteria, and produce excellent taste and aroma of makgeolli. Hereinafter, unless otherwise specified, percent (%) means weight percent.

On the other hand, the yeast means that a mold having an enzyme for making alcohol is propagated. At this time, the nuruk used in preparing the base liquor may be the same as or different from the nuruk used in the preparation of the nuruk salt used in the seaweed powder manufacturing step. For example, when preparing malt liquor, yeast may use Hwanggukgyun, Blackgukgyun, Honggukgyun, and the like. 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. If the content of yeast is out of the above range, the primary fermentation may proceed slowly, or a yeast odor may remain in makgeolli.

Purified enzyme refers to a product prepared by culturing saccharification enzyme-producing bacteria such as mold, bacteria, yeast, etc. in a solid or liquid medium and extracting and isolating an enzyme that saccharifies and decomposes starch using malt, and is manufactured for the purpose of producing alcoholic beverages. The purified enzyme may be used at 0.1% to 1%, or 0.15% to 0.5% of the weight of the rice batter.

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. In particular, this may be because seaweed powder is 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.

After mixing the rice flour, seaweed powder, nuruk, purified enzyme, and purified water, primary fermentation (S130) for the preparation of base liquor is performed. Primary fermentation (S130) may be performed at 23 ° C to 28 ° C for 48 to 72 hours. Fermentation may proceed in a state in which air communication is minimized by mixing the above-described rice batter, seaweed powder, nuruk, purified enzyme, and purified water, put in a fermentation chamber, for example, a jar, and closed with a lid. 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.

As described above, in the manufacturing method of the present invention, it is possible to prepare base liquor in which the primary fermentation is completed (S100). Base liquor is a fermented product that is the basis of the liquor to be manufactured, and fermentation in the base liquor must be successfully performed to produce liquor with taste and aroma, that is, high palatability.

Next, the present invention includes a step of mixing the prepared base liquor with godubap and performing secondary fermentation (S200) or preparing an additional liquor. The step of brewing may be performed to increase the alcohol content by expanding and culturing the microorganisms proliferated in the base liquor and to increase the amount of makgeolli produced. As a non-limiting example, the makgeolli manufacturing method according to the present invention may be prepared according to a two-way brewing method in which additional liquor is added only once after preparing base liquor. When producing makgeolli by the two brewing method, it is possible to produce makgeolli exhibiting uniform taste and quality with high palatability by excluding the additional secondary oversalting process.

The step of oversul (S200) may include preparing godubap in base liquor (S210), mixing godubap and purified water in base liquor (S220), and performing secondary fermentation to oversalt (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.

On the other hand, the godubap may be used in 50% of the weight of the rice flour used for the rice dumpling. In the makgeolli manufacturing method of the present invention, by using godubap as 50% of the weight of the rice flour used for the rice batter, the secondary fermentation can be effectively performed by appropriately controlling the amount of rice batter and water used in preparing the base liquor.

Next, the prepared godubap and purified water are mixed, and they are mixed with the base liquor (S220). 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.

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 5 to 15 days, or about 6 to 12 days, or about 8 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.

Subsequently, a step (S300) of sifting, preparing, and aging the secondary fermentation product described above is included. Sifting means the step of filtering out the lees by filtering the secondary fermentation completed alcohol. After fermenting rice, the clear part of the upper layer where the lees have settled is called cheongju, and in contrast to the turbid liquor that has settled in the lower layer, or only the lees filtered out, it is called takju or makgeolli. In the present invention, only the sake lees can be filtered out using a sieve from the sake after the secondary fermentation has been completed, without scooping out the sake portion.

After sifting, a stage of preparation is performed. 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.

In addition, after forming, a low-temperature aging step is included. The aging step may be performed at a temperature of about 0 ° C to 10 ° C for about 20 hours to 48 hours.

Further, in the present invention, if necessary, with respect to 100 parts by weight of dried seaweed, at least one selected from the group consisting of silk grass, agar-agar, fusiformes, capricorn, and persimmon persimmon is mixed with dried seaweed in an amount of 1 to 5 parts by weight, After drying and pulverizing the mixture, distilled water is mixed and heated, an enzyme is added and fermented to prepare a liquid extract, and the liquid extract is added after the forming step and aged at a low temperature.

Instead of fermenting the fermented liquid extract mixed with dried seaweed, silk grass, agar-agar, hijiki, japonica, Ecklonia cava, etc. together with rice covered in the present invention, a separate fermented extract is prepared, added after the preparation step, and then aged at low temperature. The flavor of makgeolli can be further increased by adding the unique umami of additives without inhibiting the fermentation of base liquor and oversul.

In addition, in the present invention, if necessary, a liquid extract is obtained from at least one selected from the group consisting of loquat, fenugreek, cardamom, meadowsweet, cinnamon basil, and lemon basil, and the obtained liquid extract It may include a step of aging at a low temperature by adding after the forming step.

Liquid extracts such as loquat, fenugreek, cardamom, meadowsweet, cinnamon basil, and lemon basil reduce the occurrence of hangovers through the active ingredients of each substance, or enhance palatability by adding the unique flavor of spices to makgeolli. can make it The liquid extract obtained from at least one selected from the group consisting of loquat, fenugreek, cardamom, meadowsweet, cinnamon basil and lemon basil may be added in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of makgeolli.

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

<Example>

Example 1

Wash 1 kg of non-glutinous rice in water about 30 times until clear water comes out (baekse). After that, it is soaked for at least 3 hours, more preferably 6 hours. Then, take the soaked nonglutinous rice through a sieve, drain the water for about an hour, and grind it to make powder. Thereafter, 1.5 kg of boiling water is poured into the flour and mixed, and then cooled at 23 ° C to prepare a rice filling.

After adding 10 g of seaweed powder, 120 g of Nuruk Hwang, and 5 g of yeast to the prepared rice batter, a mixture was prepared by adding 4 L of purified water, and the prepared mixture was first fermented at 23 ° C to 25 ° C for 48 hours to prepare base liquor.

Then, after washing 700g of spicy rice with water about 30 times, it is soaked in water for about 5 hours. Thereafter, the soaked rice was received through a sieve to completely remove the water, and the excess water was added to the drained rice, steamed for 60 minutes, and steamed for 30 minutes to prepare godubap. The prepared godubap was cooled at about 23 ° C. 2L of purified water was added to 500g of prepared godubap to prepare additional alcohol. Thereafter, additional sake was added to the base liquor in which the primary fermentation was completed, followed by secondary fermentation at 23 ° C to 25 ° C for 7 days.

After going through the step of sifting and preparing the secondary fermented product, it was aged at about 2 ° C to 4 ° C for 36 hours to prepare makgeolli.

Example 2

After washing the non-glutinous rice, it was dried by removing moisture, smoked for 60 minutes using peat, and then subjected to a powdering step to prepare rice flour. Makgeolli was prepared in the same manner as in Example 1, except that 1 kg of prepared rice flour was used instead of 1 kg of normal non-glutinous rice flour when preparing rice dumplings.

Example 3

10 g of seaweed dried at 40 ° C. was sprinkled with 0.1 g of yeast salt (manufacturer: Inja Lee, product name: Salt Nuruk), and then powdered to prepare seaweed powder. Makgeolli was prepared in the same manner as in Example 1, except that 10 g of seaweed powder instead of regular seaweed powder was mixed with rice flour.

comparative example

In the base sake preparation step, Makgeori was prepared in the same manner as in Example 1, except that seaweed powder was not added.

<Sensory evaluation>

Sensory evaluation was performed on the membranes prepared in Examples 1 to 3 and Comparative Example.

Sensory evaluation was evaluated using a 9-point rating method by classifying the taste, aroma, and preference of the manufactured makgeolli. The measurement items are color, taste, flavor, and overall acceptability, but to check the taste in detail, it is subdivided into bitterness, sweetness, and swallowing. 7: good, 5: normal, 3: bad, 1: very bad) was used to represent the average value.

Considering age and gender, a total of 40 male and female adults in their 20s to 50s, 10 each for each age group, were selected.

The results of the sensory evaluation are shown in Table 1 below.

division color taste incense preference astringent taste bitter sweetness Throat Example 1 8.1 8.5 7.2 8.2 7.4 7.5 7.82 Example 2 7.7 8.1 6.8 7.5 7.6 8.2 7.65 Example 3 8.0 8.8 7.3 8.7 8.1 7.9 8.13 Comparative Example 1 8.3 5.4 6.6 6.7 5.8 6.1 6.56

As can be seen from Table 1, the makgeolli produced by the makgeolli manufacturing method of the present invention has reduced astringency and bitterness, has an appropriate sweetness and is excellent in swallowing, and the fragrance of the makgeolli produced has been evaluated as excellent overall. It was confirmed that it received a high score in the overall liking. On the other hand, although some differences in color from normal makgeolli were confirmed in the makgeolli prepared with seaweed powder, it was confirmed that the color was not reduced enough to lower the overall preference.

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 to which the present invention belongs will be able to 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 can be modified and implemented. And 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 (10)

Mixing rice flour, seaweed powder, nuruk, purified enzyme, and purified water and first fermenting to prepare malt liquor;
Mixing godubap with the base liquor and adding secondary fermentation to the liquor; and
Including the steps of preparing and aging the second fermentation product described above,
The seaweed powder is prepared by sprinkling yeast salt on dried seaweed at a temperature of 30 ° C to 50 ° C and grinding it, and the yeast salt is used in an amount of 0.1 part by weight to 10 parts by weight based on 100 parts by weight of the dried seaweed. By the Transfer Act,
Method for producing fermented liquor. According to claim 1,
The step of preparing the rice filling in the base sake manufacturing step,
A method for producing fermented liquor prepared by mixing pulverized rice flour and boiling water in a weight ratio of 1:1.2 to 1:1.5. According to claim 1,
The method of producing fermented liquor prepared by steaming rice after pulverizing smoked rice. According to claim 3,
Wherein the smoking is performed for 30 to 180 minutes using peat. According to claim 1,
In the base liquor preparation step,
The seaweed powder is used at 0.1% to 1% by weight of the weight of the rice batter, the nuruk is used at 2% to 5% by weight of the weight of the rice batter, and the purified enzyme is used at 0.1% to 1% by weight of the weight of the rice batter. , and the purified water is used in an amount of 1.5 to 2.5 times the volume of the rice buckwheat,
A method for producing a fermented beverage in which the primary fermentation proceeds at 23 ° C to 28 ° C for 48 hours to 72 hours. According to claim 1,
In the overwriting step,
Soaking and steaming the rice for additional sake to prepare godubap,
Cooling the godubap to a temperature of 10 ° C to 25 ° C, preparing an additional drink by mixing the godubap and purified water for additional sake,
The secondary fermentation is performed at 23 ° C. to 28 ° C. for 5 to 15 days. According to claim 1,
The godubap is used in 50% by weight of the weight of the rice flour used in the rice buckwheat,
Method for producing fermented liquor. According to claim 1,
The step of preparing the base liquor includes mixing the additional seaweed extract,
The step of preparing the added seaweed extract,
With respect to 100 parts by weight of the dried seaweed, at least one selected from the group consisting of silk grass, agar-agar, fusiformes, capricorn, and persimmon persimmon is mixed with dried seaweed in an amount of 1 to 5 parts by weight,
The mixture was dried and pulverized, mixed with distilled water and heated, and then fermented by adding an enzyme to prepare a liquid extract,
Comprising the step of aging at a low temperature by adding the liquid extract after the preparation step,
Method for producing fermented liquor. According to claim 1,
Obtaining a liquid extract from at least one selected from the group consisting of loquat, fenugreek, cardamom, meadowsweet, cinnamon basil, and lemon basil;
A method for producing a fermented liquor comprising the step of aging at a low temperature by adding the obtained liquid extract after the preparation step. A laver fermented liquor prepared according to any one of claims 1 to 9.

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