KR102549768B1 - Vegetable Makgeolli containing barley sprout, chive, spinach and pear juice, and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing vegetable makgeolli by mixing grains with yeast, vegetable juice, vegetable powder, pear juice, and water. More specifically, the first step of preparing godubap by washing grains with water and then steaming them with steam, It relates to a method for producing vegetable makgeolli, characterized in that it comprises a second step of fermenting the mixture by mixing yeast, vegetable juice, vegetable powder, pear juice and water with the godubap, and a third step of aging the fermented mixture.
The vegetable makgeolli of the present invention thus prepared contains 8 vitamins, 12 minerals, 10 amino acids, policosanol, chlorophyll, SOD, glucose, iron, beta-carotene, calcium, folic acid, It contains a large amount of magnesium and minerals, so it is effective in relieving inflammation, improving blood circulation, improving cholesterol level, anti-cancer, preventing anemia, and improving diabetes.

Description

Vegetable Makgeolli containing barley sprout, chive, spinach and pear juice and its manufacturing method {Vegetable Makgeolli containing barley sprout, chive, spinach and pear juice, and its manufacturing method}

The present invention relates to makgeolli, which has health benefits such as relieving inflammation, improving blood circulation, improving cholesterol level, anti-cancer, preventing anemia, and improving diabetes, including various nutrients contained in sprouted barley, leek, spinach, and pear juice, and a method for producing the same it is about

Makgeolli is a traditional Korean alcoholic beverage characterized by filtering it as it is without scooping out rice wine. Makgeolli is a mixture of water, alcohol, protein, carbohydrates, fat, dietary fiber, vitamins B and C, lactic acid bacteria, and yeast, so it is beneficial to our health as it contains a large amount of beneficial ingredients to our body if not consumed excessively. .

Makgeolli was originally manufactured using rice as a raw material and nuruk as a leavening agent. Various studies have been initiated to improve nutritional content and quality.

When makgeolli is manufactured using rice, there is a problem of a short storage period. There is a problem of rancidity by generating.

In addition, since it is manufactured using rice, it is not popular with young people or women who seek a clean taste, such as a unique bitter taste and sensitive drinkers feel a foreign body, so it is necessary to improve it to expand the consumer base.

Accordingly, the manufacture of makgeolli using alternative raw materials has been attempted, and the present inventors have sprouted barley containing vitamins, minerals, amino acids, policosanol, chlorophyll, SOD, etc. as one of the alternative raw materials, vitamins, glucose, iron, allicin, beta-calotene Health with various nutrients, including chives containing iron, spinach containing vitamins, iron, folic acid, lutein, magnesium, beta carotene, etc., and pear juice containing polyphenols, aspartic acid, pectin, etc. I would like to propose an invention for manufacturing vegetable makgeolli.

Korean Patent Publication No. 10-2019-0140712 Korean Patent Registration No. 10-1926153 Korean Patent Registration No. 10-1017579

An object of the present invention is to provide a method for producing vegetable makgeolli including barley sprouts, chives, spinach, and pear juice, which is effective for relieving inflammation, improving blood circulation, improving cholesterol levels, preventing cancer, preventing anemia, and improving diabetes.

In order to achieve the above purpose,

the present invention

A first step of preparing godubap by washing grains with water and then steaming them with steam;

A second step of fermenting a mixture of yeast, vegetable juice, vegetable powder, pear juice and water in the godubap; And a third step of aging the fermented mixture; provides a method for producing vegetable makgeolli, comprising a.

The grain is preferably at least one selected from the group consisting of rice, barley, wheat, corn, and sorghum.

It may include 2 to 50 parts by weight of yeast, 1 to 10 parts by weight of vegetable juice, 1 to 10 parts by weight of vegetable powder, 5 to 20 parts by weight of pear juice, and 150 to 200 parts by weight of water, based on 100 parts by weight of the godubap.

The vegetable is preferably at least one selected from the group consisting of barley sprouts, leek, and spinach.

The fermentation is preferably carried out at 20 to 28 ° C. for 3 to 4 days.

The aging is preferably carried out at 4 to 8 ℃ for 3 to 4 days.

Provides vegetable makgeolli prepared by the above manufacturing method.

The present invention contains 8 kinds of vitamins, 12 kinds of minerals, 10 kinds of amino acids, policosanol, chlorophyll, SOD, glucose, iron, beta-carotene, calcium, folic acid, magnesium, and minerals including sprout barley, leek, spinach, and pear juice. Makgeolli can be made, which is effective in relieving inflammation, improving blood circulation, improving cholesterol level, anti-cancer, preventing anemia, and improving diabetes.

1 is a schematic diagram of a method for manufacturing vegetable makgeolli according to an embodiment of the present invention.

In describing the present invention, detailed descriptions of related known configurations or functions may be omitted.

Terms or words used in the claims in this specification should not be construed as being limited to ordinary or dictionary meanings, but should be interpreted as meanings and concepts consistent with the technical details of the present invention.

The embodiments described in this specification and the configurations shown in the drawings are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so various equivalents and modifications that can replace them at the time of this application are There may be.

Hereinafter, the present invention will be described in more detail.

The present invention is a first step of preparing godubap by washing grains with water and then steaming them with steam, a second step of fermenting a mixture of yeast, vegetable juice, vegetable powder, pear juice and water in the godubap, and aging the fermented mixture It provides a method for producing vegetable makgeolli, characterized in that it comprises a; third step of doing.

First, the first step of preparing godubap by washing grains with water and then steaming them with steam is performed.

The grains may include at least one selected from the group consisting of rice, barley, wheat, corn, and sorghum.

The grains can be used with the seeds and skins separated, and it is preferable to steam them after washing until clear water comes out.

At this time, it is preferable to steam with steam in a steamer or steamer.

Next, a second step of fermenting a mixture of yeast, vegetable juice, vegetable powder, pear juice and water in the godubap is performed.

It may include 2 to 50 parts by weight of yeast, 1 to 10 parts by weight of vegetable juice, 1 to 10 parts by weight of vegetable powder, 5 to 20 parts by weight of pear juice, and 150 to 200 parts by weight of water, based on 100 parts by weight of the godubap.

If it is out of the range of parts by weight, a problem occurs that the mixture does not boil smoothly during fermentation.

The vegetable may include at least one selected from the group consisting of sprout barley, leek, and spinach.

The vegetables may be all vegetables in various states such as raw sprout barley, raw leek, raw spinach, dried sprout barley, dried leek, and dry spinach.

Minerals contained in a large amount of the barley sprouts are five essential nutrients and are important components of the skeleton, gums, and blood. It also helps metabolism in the body and plays an important role as a part of hormones. In particular, minerals help transport oxygen in our body to prevent memory loss or forgetfulness. Therefore, minerals play a role in strengthening immunity, discharging waste products, smoothing metabolism, and maintaining nutrients in the body.

In addition, policosanol, which is contained in a large amount in sprouted barley, reduces LDL cholesterol and increases HDL cholesterol, improves exercise capacity, reduces blood pressure, reduces blood clots, reduces body fat, prevents osteoporosis, improves wound healing speed, and improves neutral fat levels. has a reducing effect.

The leek is a food ingredient nicknamed as a natural nutritious tonic, and has excellent effects on rejuvenation and fatigue, and it is good for liver function enhancement, anticancer effect, stomach health, anemia prevention, and blood vessel health. Vitamin A, vitamin C, glucose, iron , allicin. It contains beta carotene and iron.

Next, spinach is called the king of green vegetables and is one of the world's top 10 superfoods. It contains beta-calotene, vitamin B, vitamin C, iron, folic acid, lutein, and magnesium to improve eye health, improve bone density, prevent obesity, and fight cancer. It is effective in improving diabetes, blood vessel health.

The vegetable is preferably cut into 5 to 20 mm and mixed.

If the size of the vegetable is less than 5 mm, the size is too small and it is difficult for the worker to handle, and if the size of the vegetable exceeds 20 mm, the size is too large to process by putting it into the machine for juice and powdering A difficult problem arises.

The vegetable juice may be used after grinding sprout barley, leek, and spinach with a blender and then squeezing them with cotton wool.

The vegetable powder is a powder obtained by pulverizing barley sprouts, leek, and spinach through a high-pressure compressed air spray nozzle, and preferably has a size of 170 to 200 mesh.

The pear juice is rich in nutrients such as polyphenol, aspartic acid, pectin and polyphenol, and is effective in relieving hangover, improving bronchial function, and improving cardiovascular disease.

The fermentation may be carried out at 20 to 28 ° C. for 3 to 4 days.

At this time, if the fermentation range is less than the minimum temperature, there is a problem that fermentation does not proceed properly, and if the fermentation range exceeds the maximum temperature, fermentation proceeds excessively and there is a problem in producing sour or makgeolli from the mixture.

In addition, through the fermentation process, it is possible to prepare a mixture in which godubap, nuruk, vegetable juice, vegetable powder, and pear juice are harmoniously mixed and fermented.

Finally, a third step of aging the fermented mixture is performed.

The aging may be performed at 4 to 8 ° C for 3 to 4 days.

At this time, if the minimum conditions of the aging range are not met, the aging is not performed properly and makgeolli is not produced, and if the maximum conditions of the aging range are exceeded, the aging is excessive, resulting in a sour taste and a large amount of carbonic acid. A problem arises in doing

Hereinafter, the present invention will be described in more detail through examples and experimental examples. These examples and experimental examples are only for explaining the present invention in more detail, and it is common knowledge in the art that the scope of the present invention is not limited by these examples and experimental examples according to the gist of the present invention. It is self-evident for oneself.

<Example 1>

Wash the rice with seed germ and epidermis separated with water.

Then, the rice is steamed to make godubap.

Next, a mixture of 20 parts by weight of nuruk, 1 part by weight of sprout barley juice, 1 part by weight of sprout barley powder, and 5 parts by weight of pear juice was fermented at 20 ° C. for 3 days with respect to 100 parts by weight of godubap.

The fermented mixture was aged at 4 ° C. for 3 days to prepare vegetable makgeolli.

<Comparative Example 1>

Vegetable makgeolli was prepared in the same manner as in Example 1 except for the pear juice.

<Comparative Example 2>

Vegetable makgeolli was prepared in the same manner as in Example 1, except for the sprout barley.

Taste, aroma, color, and preference were evaluated for vegetable makgeolli prepared from Example 1 and Comparative Examples 1 and 2, and the measurement test of each item was performed by randomly selected men and women (30s to 50s), 20 each, for a total of 40 people. A panel was selected. After having them alternately taste the vegetable makgeolli prepared in Example 1 and Comparative Examples 1 and 2 of the present invention, a sensory test was performed to judge the result by dividing it from 5 points to 1 point according to good or bad. Average values are shown in Table 1 below. The evaluation criteria are as follows.

1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good

taste incense Color preference Example 1 4.3 4.4 4.6 4.8 Comparative Example 1 3.9 4.2 4.2 4.0 Comparative Example 2 2.8 3.1 3.5 3.2

The makgeolli prepared in Example 1 had good taste and aroma, and the color was also visually evaluated, and the overall preference was high with an average of 4.8 points.

On the other hand, Comparative Example 1 prepared without adding pear juice had a dull taste and a light color, so it received a lower score than the vegetable makgeolli of Example 1, and overall preference received an average of 4.0 points. In addition, Comparative Example 2 prepared without the addition of barley sprouts received a low score because the taste was stronger, and the fragrance of grains was felt larger, so the fragrance was also scored at a moderate level, and overall the preference score was an average of 3.2 points.

Claims (7)

A first step of preparing godubap by washing grains with water and then steaming them with steam;
A second step of fermenting a mixture of yeast, vegetable juice, vegetable powder, pear juice and water in the godubap; and
A third step of aging the fermented mixture; including,
The grain is at least one selected from the group consisting of rice, barley, wheat, corn, and sorghum,
2 to 50 parts by weight of yeast, 1 to 10 parts by weight of vegetable juice, 1 to 10 parts by weight of vegetable powder, 5 to 20 parts by weight of pear juice, 150 to 200 parts by weight of water,
The vegetable is at least one selected from the group consisting of sprout barley, leek, and spinach,
The fermentation is carried out at 20 to 28 ° C. for 3 to 4 days,
The aging is a method for producing vegetable makgeolli, characterized in that in progress for 3 to 4 days at 4 to 8 ℃.
delete delete delete delete delete Vegetable makgeolli prepared by the manufacturing method of claim 1.

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