KR102707005B1 - Method for producing fermented rice beverage using non-alcohol lees - Google Patents
Method for producing fermented rice beverage using non-alcohol lees Download PDFInfo
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- KR102707005B1 KR102707005B1 KR1020210159250A KR20210159250A KR102707005B1 KR 102707005 B1 KR102707005 B1 KR 102707005B1 KR 1020210159250 A KR1020210159250 A KR 1020210159250A KR 20210159250 A KR20210159250 A KR 20210159250A KR 102707005 B1 KR102707005 B1 KR 102707005B1
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- gold
- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 81
- 235000009566 rice Nutrition 0.000 title claims abstract description 81
- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims description 19
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 11
- 241000675108 Citrus tangerina Species 0.000 claims description 10
- PQTCMBYFWMFIGM-UHFFFAOYSA-N gold silver Chemical compound [Ag].[Au] PQTCMBYFWMFIGM-UHFFFAOYSA-N 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 9
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- 229910052709 silver Inorganic materials 0.000 claims description 6
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- 230000002292 Radical scavenging effect Effects 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 5
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- 239000000796 flavoring agent Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 240000004371 Panax ginseng Species 0.000 description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 4
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- 235000008434 ginseng Nutrition 0.000 description 4
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
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- 244000035851 Chrysanthemum leucanthemum Species 0.000 description 2
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- 229910052739 hydrogen Inorganic materials 0.000 description 2
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- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 240000004183 Bongardia chrysogonum Species 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000025174 PANDAS Diseases 0.000 description 1
- 208000021155 Paediatric autoimmune neuropsychiatric disorders associated with streptococcal infection Diseases 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 208000001647 Renal Insufficiency Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000197975 Solidago virgaurea Species 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
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- 208000010668 atopic eczema Diseases 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000001786 gonorrhea Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 201000006370 kidney failure Diseases 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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- 239000002904 solvent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 알코올을 제거한 주박과 금화규 추출액을 이용하여 제조하는 것을 특징으로 하는 쌀발효 음료의 제조방법 및 상기 방법으로 제조된 쌀발효 음료에 관한 것이다.The present invention relates to a method for producing a fermented rice beverage, characterized in that it is produced using alcohol-free rice bran and a gold-flower extract, and to a fermented rice beverage produced by the method.
Description
본 발명은 (1) 세척한 멥쌀을 물에 불린 후 증자하여 고두밥을 제조하는 단계; (2) 상기 (1)단계의 제조한 고두밥과 누룩가루, 엿기름 가루 및 물을 항아리에 넣고, 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거하는 단계; (3) 금화규 꽃, 감초, 탱자열매, 마타리뿌리, 동백꽃 및 대추를 혼합한 금화규 혼합물을 준비하는 단계; (4) 상기 (3)단계의 준비한 금화규 혼합물에 물을 첨가한 후 추출하여 금화규 추출액을 제조하는 단계; 및 (5) 상기 (4)단계의 제조한 금화규 추출액에 상기 (2)단계의 알코올을 제거한 주박 및 설탕을 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀발효 음료의 제조방법 및 상기 방법으로 제조된 쌀발효 음료에 관한 것이다.The present invention relates to a method for producing a fermented rice beverage, characterized by comprising the steps of: (1) soaking washed non-glutinous rice in water and then steaming it to produce cooked rice; (2) putting the cooked rice produced in step (1), yeast powder, malt powder, and water into a jar, fermenting it, filtering it to separate the fermented liquor and the rice cake, and removing alcohol from the separated rice cake; (3) preparing a rice cake mixture by mixing kumquat flowers, licorice, tansy fruit, matari root, camellia flower, and jujube; (4) adding water to the kumquat mixture prepared in step (3) and then extracting it to produce a kumquat extract; and (5) mixing the kumquat extract produced in step (4) with the rice cake and sugar from which the alcohol has been removed in step (2).
알코올 발효 과정에서 생성되는 부산물의 대표적인 예로는 주박(술지게미) 또는 증류박 등이 있다. 상기 주박은 쌀, 물, 누룩, 효모 등을 이용하여 청주나 약주를 발효 후, 술을 걸러내는 과정에서 생성되는 부산물이며, 탁주로부터 분리된 주박은 식량이 부족했던 시기에 대체 식품의 역할을 담당했을 만큼 영양적인 면에서 우수하다고 알려져 있다.Representative examples of by-products produced during the alcohol fermentation process include liquor residue (wine lees) or distillers' residue. The liquor residue is a by-product produced during the process of filtering the liquor after fermenting cheongju or yakju using rice, water, nuruk, and yeast. The liquor residue separated from takju is known to be nutritionally excellent, to the point that it served as an alternative food during times of food shortages.
또한, 주박은 당뇨, 고혈압, 골다공증에 효과가 있으며, 뇌경색, 심근경색 및 동맥경화를 예방하고 알레르기 체질을 개선하고, 미백효과를 나타내는 등 다양한 기능 성분을 함유하고 있음이 보고되며, 이들 성분을 이용한 건강식품과 기능성 식품을 개발하려는 연구가 지속되고 있다.In addition, it has been reported that the perilla leaves are effective against diabetes, high blood pressure, and osteoporosis, and contain various functional ingredients such as preventing cerebral infarction, myocardial infarction, and arteriosclerosis, improving allergic constitution, and exhibiting whitening effects. Research is ongoing to develop health foods and functional foods using these ingredients.
현재 우리나라에서는 탁주(막걸리) 제조 과정에서 부산물로서 생산된 주박은 양돈업자에 의해 사료용으로 소비되거나 남은 주박의 경우 추가비용을 들여 폐기하는 실정이다. 우리나라의 탁주 또는 약주와 일본의 청주는 재료나 제조 방법, 특히 발효에 사용되는 효모의 종류가 거의 비슷하다고 할 수 있으므로 청주 주박에서 발견되는 생리 기능성이 쌀 막걸리나 약주 주박에도 함유되어 있을 것으로 판단된다.Currently, in Korea, the by-product of the takju (makgeolli) manufacturing process, the lees, are consumed as feed by pig farmers, or the remaining lees are disposed of at additional cost. Since the takju or yakju of Korea and the cheongju of Japan are almost similar in terms of ingredients, manufacturing methods, and especially the types of yeast used in fermentation, it is believed that the physiological functionality found in the cheongju lees is also contained in the lees of rice makgeolli or yakju.
그러나 이러한 관심에도 불구하고 국내에서는 아직까지 탁주, 약주 및 이들의 주박의 활용 방법 또는 이의 생리적 활성에 관한 시도가 제자리 걸음이라고 해도 과언은 아니다.However, despite this interest, it is no exaggeration to say that in Korea, attempts to utilize takju, yakju, and their lees or their physiological activities are still at a standstill.
금화규는 “본초강목”에 그 유용성이 기록된 식물로, 식물계의 판다(PANDA)라고 불리울 만큼 진귀한 식용, 약용식물로 알려져 있다. 금화규는 한의학에서는 임질(gonorrhea), 종기(furuncle)를 치료하고 해독(detoxication)에 이용된다고 되어있다. 금화규는 플라보노이드, 리놀레산, 올레산, 비타민 E, 셀레늄 및 식물성 콜라겐 등을 함유하고 있다. 금화규의 에탄올 추출물이 뇨단백의 감소 등 당뇨성 신부전증을 개선한다고 밝혀졌다.The usefulness of the golden ginseng is recorded in the “Compendium of Materia Medica”, and it is known as a rare edible and medicinal plant that is called the “PANDA” of the plant world. In Oriental medicine, the golden ginseng is said to be used to treat gonorrhea, furuncles, and for detoxication. The golden ginseng contains flavonoids, linoleic acid, oleic acid, vitamin E, selenium, and plant collagen. The ethanol extract of the golden ginseng has been found to improve diabetic renal failure, including reducing urine protein.
이처럼 금화규의 인체에 유용한 효과를 활용하고자 하는 연구가 진행되고 있으나, 금화규는 색은 우수하지만 맛과 향이 좋지 않아 차로 섭취 시 거부감을 가지게 되어 일상생활에 즐겨 섭취하기엔 어려움이 있다.Research is being conducted to utilize the beneficial effects of Geumhwagyu on the human body, but Geumhwagyu has an excellent color but poor taste and aroma, so it is difficult to enjoy consuming it in daily life because it is unpleasant to consume as tea.
한국공개특허 제2016-0082003호에는 복분자 주박과 오디 주박을 이용한 식초 음료의 제조방법이 개시되어 있고, 한국공개특허 제2019-0043532호에는 맥주박으로부터 음료를 제조하는 방법이 개시되어 있으나, 본 발명의 무알콜 주박을 이용한 쌀발효 음료 제조방법과는 상이하다.Korean Patent Publication No. 2016-0082003 discloses a method for producing a vinegar beverage using bokbunja lees and odi lees, and Korean Patent Publication No. 2019-0043532 discloses a method for producing a beverage from beer lees, but they are different from the method for producing a fermented rice beverage using the non-alcoholic lees of the present invention.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명의 목적은 주박과 금화규를 이용하여 음료를 제조하는 과정에 있어서 기능성을 증진시키면서 기호도가 우수한 음료를 제조하기 위해, 부재료 선정, 재료 전처리, 배합비 등의 제조조건을 최적화하여, 품질 및 기호도가 우수한 쌀발효 음료의 제조방법을 제공하는 데 있다.The present invention was derived from the above-mentioned needs, and the purpose of the present invention is to provide a method for producing a fermented rice beverage having excellent quality and preference by optimizing the manufacturing conditions such as selection of auxiliary materials, material preprocessing, and mixing ratio in order to produce a beverage having excellent preference while enhancing functionality in the process of producing a beverage using rice bran and gold powder.
상기 과제를 해결하기 위해, 본 발명은 (1) 세척한 멥쌀을 물에 불린 후 증자하여 고두밥을 제조하는 단계; (2) 상기 (1)단계의 제조한 고두밥과 누룩가루, 엿기름 가루 및 물을 항아리에 넣고, 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거하는 단계; (3) 금화규 꽃, 감초, 탱자열매, 마타리뿌리, 동백꽃 및 대추를 혼합한 금화규 혼합물을 준비하는 단계; (4) 상기 (3)단계의 준비한 금화규 혼합물에 물을 첨가한 후 추출하여 금화규 추출액을 제조하는 단계; 및 (5) 상기 (4)단계의 제조한 금화규 추출액에 상기 (2)단계의 알코올을 제거한 주박 및 설탕을 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀발효 음료의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a method for producing a fermented rice beverage, characterized by including: (1) a step of soaking washed non-glutinous rice in water and then steaming it to produce cooked rice; (2) a step of putting cooked rice, yeast powder, malt powder, and water prepared in step (1), into a jar, fermenting it, filtering it to separate the fermented liquor and the rice cake, and removing alcohol from the separated rice cake; (3) a step of preparing a rice cake mixture by mixing kumquat flowers, licorice, tansy fruit, matari root, camellia flower, and jujube; (4) a step of adding water to the kumquat mixture prepared in step (3) and then extracting it to produce a kumquat extract; and (5) a step of mixing the kumquat extract prepared in step (4) with the rice cake and sugar from which alcohol has been removed in step (2).
또한, 본 발명은 상기 방법으로 제조된 쌀발효 음료를 제공한다.In addition, the present invention provides a fermented rice beverage manufactured by the above method.
본 발명의 쌀발효 음료는 주박 특유의 이취는 제거하고, 기호성이 증진되면서 기능성을 증가시켜 소비자들이 더욱 선호하는 쌀발효 음료를 제공할 수 있다.The fermented rice beverage of the present invention can provide a fermented rice beverage that is more preferred by consumers by removing the off-flavor characteristic of rice lees, increasing palatability, and increasing functionality.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the purpose of the present invention, the present invention
(1) 세척한 멥쌀을 물에 불린 후 증자하여 고두밥을 제조하는 단계;(1) A step of making cooked rice by soaking washed glutinous rice in water and then steaming it;
(2) 상기 (1)단계의 제조한 고두밥과 누룩가루, 엿기름 가루 및 물을 항아리에 넣고, 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거하는 단계;(2) A step of putting the prepared cooked rice, yeast powder, malt powder, and water from step (1) into a jar, fermenting, then filtering to separate the fermented liquor and the lees, and removing the alcohol from the separated lees;
(3) 금화규 꽃, 감초, 탱자열매, 마타리뿌리, 동백꽃 및 대추를 혼합한 금화규 혼합물을 준비하는 단계;(3) A step for preparing a mixture of goldenrod flowers, licorice, tangerine fruit, matari root, camellia flower, and jujube;
(4) 상기 (3)단계의 준비한 금화규 혼합물에 물을 첨가한 후 추출하여 금화규 추출액을 제조하는 단계; 및(4) a step of adding water to the prepared gold and silver mixture of step (3) and then extracting it to prepare a gold and silver extract; and
(5) 상기 (4)단계의 제조한 금화규 추출액에 상기 (2)단계의 알코올을 제거한 주박 및 설탕을 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀발효 음료의 제조방법을 제공한다.(5) A method for producing a fermented rice beverage is provided, characterized by including a step of mixing the alcohol-free rice bran extract of step (2) and sugar into the gold powder extract of step (4).
본 발명의 쌀발효 음료의 제조방법에서, 상기 (1)단계는 바람직하게는 세척한 멥쌀을 2~3시간 동안 물에 불린 후 증자하여 고두밥을 제조할 수 있다.In the method for producing a fermented rice beverage of the present invention, step (1) may preferably be performed by soaking washed non-glutinous rice in water for 2 to 3 hours and then steaming it to produce cooked rice.
또한, 본 발명의 쌀발효 음료의 제조방법에서, 상기 (2)단계는 바람직하게는 고두밥 8~12 kg, 누룩가루 8~10 kg, 엿기름 가루 0.8~1.2 kg 및 물 45~55 L를 항아리에 넣고, 35~40℃에서 1~3주 동안 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거할 수 있으며, 더욱 바람직하게는 고두밥 10 kg, 누룩가루 9 kg, 엿기름 가루 1 kg 및 물 50 L를 항아리에 넣고, 35~40℃에서 2주 동안 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거할 수 있다.In addition, in the method for producing a fermented rice beverage of the present invention, the step (2) is preferably performed by putting 8 to 12 kg of cooked rice, 8 to 10 kg of yeast powder, 0.8 to 1.2 kg of malt powder, and 45 to 55 L of water in a jar, fermenting at 35 to 40°C for 1 to 3 weeks, then filtering to separate the fermented liquor and the lees, and removing the alcohol in the separated lees, more preferably, putting 10 kg of cooked rice, 9 kg of yeast powder, 1 kg of malt powder, and 50 L of water in a jar, fermenting at 35 to 40°C for 2 weeks, then filtering to separate the fermented liquor and the lees, and removing the alcohol in the separated lees.
상기 (1) 및 (2)단계와 같은 조건으로 주박을 제조하는 것이 주박이 갖는 영양성분과 풍미를 손상시키지 않으면서 주박 특유의 이취는 제거되고 고소한 향미가 더욱 향상되어 기호도가 증진된 음료 제조에 적합한 상태로 준비할 수 있었다.By manufacturing the liquor under the same conditions as in steps (1) and (2) above, it was possible to prepare a beverage suitable for manufacturing in which the liquor's unique off-flavor was removed and its rich flavor was further enhanced without damaging the nutrients and flavor of the liquor, thereby enhancing the preference.
또한, 본 발명의 쌀발효 음료의 제조방법에서, 상기 (3)단계는 바람직하게는 금화규 혼합물 총 중량 기준으로, 금화규 꽃 55~65 중량%, 감초 18~22 중량%, 탱자열매 4~6 중량%, 마타리뿌리 4~6 중량%, 동백꽃 4~6 중량% 및 대추 4~6 중량%를 혼합할 수 있으며, 더욱 바람직하게는 금화규 혼합물 총 중량 기준으로, 금화규 꽃 60 중량%, 감초 20 중량%, 탱자열매 5 중량%, 마타리뿌리 5 중량%, 동백꽃 5 중량% 및 대추 5 중량%를 혼합할 수 있다.In addition, in the method for producing a fermented rice beverage of the present invention, the step (3) may preferably mix 55 to 65 wt% of the gold flower, 18 to 22 wt% of the licorice, 4 to 6 wt% of the tangerine fruit, 4 to 6 wt% of the rhizome root, 4 to 6 wt% of the camellia flower, and 4 to 6 wt% of the jujube, based on the total weight of the gold flower mixture, and more preferably, 60 wt% of the gold flower, 20 wt% of the licorice, 5 wt% of the tangerine fruit, 5 wt% of the rhizome root, 5 wt% of the camellia flower, and 5 wt% of the jujube, based on the total weight of the gold flower mixture.
또한, 본 발명의 쌀발효 음료의 제조방법에서, 상기 (4)단계의 금화규 추출액은 바람직하게는 금화규 혼합물에 금화규 혼합물 대비 물 7~9배(v/w) 첨가한 후 70~90℃에서 50~70분 동안 추출하여 제조할 수 있으며, 더욱 바람직하게는 금화규 혼합물에 금화규 혼합물 대비 물 8배(v/w) 첨가한 후 80℃에서 60분 동안 추출하여 제조할 수 있다. 상기와 같은 조건으로 추출함으로써 추출 수율이 높은 이점이 있으나, 추출조건이 상기 범위를 벗어날 경우 기호도 및 유효성분의 함량이 감소하는 문제점이 있다.In addition, in the method for producing a fermented rice beverage of the present invention, the gold-colored extract of step (4) can be preferably produced by adding 7 to 9 times (v/w) of water relative to the gold-colored mixture to the gold-colored mixture and then extracting at 70 to 90°C for 50 to 70 minutes, and more preferably by adding 8 times (v/w) of water relative to the gold-colored mixture to the gold-colored mixture and then extracting at 80°C for 60 minutes. There is an advantage of a high extraction yield by extracting under the above conditions, but there is a problem that the preference and the content of the effective ingredient decrease when the extraction conditions are outside the above range.
또한, 본 발명의 쌀발효 음료의 제조방법에서, 상기 (5)단계는 바람직하게는 금화규 추출액에 추출액 대비 알코올을 제거한 주박 4~6%(w/v) 및 설탕 7~9%(w/v)를 혼합할 수 있으며, 더욱 바람직하게는 금화규 추출액에 추출액 대비 알코올을 제거한 주박 5%(w/v) 및 설탕 8%(w/v)를 혼합할 수 있다. 상기 혼합비로 배합하여 제조된 음료는 재료들의 맛과 향미가 잘 조합되어 기호도가 높아 소비자들의 입맛에 맞는 음료를 제공할 수 있었다.In addition, in the method for producing a fermented rice beverage of the present invention, the step (5) may preferably mix 4 to 6% (w/v) of the sake lees from which alcohol has been removed relative to the extract with the gold hwagyu extract and 7 to 9% (w/v) of sugar, and more preferably, 5% (w/v) of the sake lees from which alcohol has been removed relative to the extract with the gold hwagyu extract and 8% (w/v) of sugar. The beverage manufactured by mixing at the above mixing ratio had a high preference because the tastes and flavors of the ingredients were well combined, and thus it was possible to provide a beverage that suited the tastes of consumers.
본 발명의 쌀발효 음료의 제조방법은, 보다 구체적으로는More specifically, the method for producing a fermented rice beverage of the present invention comprises:
(1) 세척한 멥쌀을 2~3시간 동안 물에 불린 후 증자하여 고두밥을 제조하는 단계;(1) A step of making cooked rice by soaking washed glutinous rice in water for 2 to 3 hours and then steaming it;
(2) 상기 (1)단계의 제조한 고두밥 8~12 kg과 누룩가루 8~10 kg, 엿기름 가루 0.8~1.2 kg 및 물 45~55 L를 항아리에 넣고, 35~40℃에서 1~3주 동안 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거하는 단계;(2) A step of putting 8 to 12 kg of the prepared cooked rice in step (1), 8 to 10 kg of yeast powder, 0.8 to 1.2 kg of malt powder, and 45 to 55 L of water into a jar, fermenting at 35 to 40°C for 1 to 3 weeks, then filtering to separate the fermented liquor and the lees, and removing the alcohol in the separated lees;
(3) 금화규 혼합물 총 중량 기준으로, 금화규 꽃 55~65 중량%, 감초 18~22 중량%, 탱자열매 4~6 중량%, 마타리뿌리 4~6 중량%, 동백꽃 4~6 중량% 및 대추 4~6 중량%를 혼합한 금화규 혼합물을 준비하는 단계;(3) A step for preparing a gold flower mixture by mixing 55 to 65 wt% of gold flower, 18 to 22 wt% of licorice, 4 to 6 wt% of tangerine fruit, 4 to 6 wt% of matari root, 4 to 6 wt% of camellia flower, and 4 to 6 wt% of jujube based on the total weight of the gold flower mixture;
(4) 상기 (3)단계의 준비한 금화규 혼합물에 금화규 혼합물 대비 물 7~9배(v/w) 첨가한 후 70~90℃에서 50~70분 동안 추출하여 금화규 추출액을 제조하는 단계; 및(4) a step of preparing a gold-silver extract by adding 7 to 9 times (v/w) of water to the gold-silver mixture prepared in step (3) and extracting at 70 to 90°C for 50 to 70 minutes; and
(5) 상기 (4)단계의 제조한 금화규 추출액에 추출액 대비 상기 (2)단계의 알코올을 제거한 주박 4~6%(w/v) 및 설탕 7~9%(w/v)를 혼합하는 단계를 포함할 수 있으며,(5) It may include a step of mixing 4 to 6% (w/v) of the alcohol-removed liquor of step (2) and 7 to 9% (w/v) of sugar with the gold extract prepared in step (4) compared to the extract.
더욱 구체적으로는More specifically,
(1) 세척한 멥쌀을 2~3시간 동안 물에 불린 후 증자하여 고두밥을 제조하는 단계;(1) A step of making cooked rice by soaking washed glutinous rice in water for 2 to 3 hours and then steaming it;
(2) 상기 (1)단계의 제조한 고두밥 10 kg과 누룩가루 9 kg, 엿기름 가루 1 kg 및 물 50 L를 항아리에 넣고, 35~40℃에서 2주 동안 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거하는 단계;(2) A step of placing 10 kg of the prepared cooked rice in step (1), 9 kg of yeast powder, 1 kg of malt powder, and 50 L of water in a jar, fermenting at 35 to 40°C for 2 weeks, then filtering to separate the fermented liquor and the lees, and removing the alcohol in the separated lees;
(3) 금화규 혼합물 총 중량 기준으로, 금화규 꽃 60 중량%, 감초 20 중량%, 탱자열매 5 중량%, 마타리뿌리 5 중량%, 동백꽃 5 중량% 및 대추 5 중량%를 혼합한 금화규 혼합물을 준비하는 단계;(3) A step for preparing a gold flower mixture by mixing 60 wt% of gold flower, 20 wt% of licorice, 5 wt% of tangerine fruit, 5 wt% of matari root, 5 wt% of camellia flower, and 5 wt% of jujube based on the total weight of the gold flower mixture;
(4) 상기 (3)단계의 준비한 금화규 혼합물에 금화규 혼합물 대비 물 8배(v/w) 첨가한 후 80℃에서 60분 동안 추출하여 금화규 추출액을 제조하는 단계; 및(4) a step of preparing a gold-silver extract by adding 8 times (v/w) of water to the gold-silver mixture prepared in step (3) and extracting at 80°C for 60 minutes; and
(5) 상기 (4)단계의 제조한 금화규 추출액에 추출액 대비 상기 (2)단계의 알코올을 제거한 주박 5%(w/v) 및 설탕 8%(w/v)를 혼합하는 단계를 포함할 수 있다.(5) It may include a step of mixing 5% (w/v) of the liquor residue from which alcohol was removed in step (2) and 8% (w/v) of sugar into the gold extract prepared in step (4).
본 발명은 또한, 상기 방법으로 제조된 쌀발효 음료를 제공한다.The present invention also provides a fermented rice beverage produced by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to manufacturing examples and examples. However, the following manufacturing examples and examples are only intended to illustrate the present invention, and the content of the present invention is not limited to the following manufacturing examples and examples.
제조예 1. 쌀발효 음료Manufacturing Example 1. Fermented rice beverage
(1) 유기농 멥쌀을 세척한 후 상온(20~25℃)에서 2~3시간 동안 불린 후 밥솥에 넣고 물을 첨가한 후 증자하여 고두밥을 제조하였다.(1) After washing the organic glutinous rice, soak it at room temperature (20–25°C) for 2–3 hours, place it in a rice cooker, add water, and steam it to make cooked rice.
(2) 상기 (1)단계의 제조한 고두밥 10 kg, 누룩가루 9 kg, 엿기름 가루 1 kg 및 물 50 L를 항아리에 넣고, 공기가 유통되도록 항아리 입구를 거즈로 덮고, 35~40℃의 온도를 유지하면서 2주 동안 발효시킨 후 여과하여 발효주와 주박(술지게미)를 분리하였다. 상기 분리한 주박을 저온감압 증류 방식으로 알코올을 제거하였다.(2) 10 kg of the prepared cooked rice, 9 kg of yeast powder, 1 kg of malt powder, and 50 L of water in the step (1) were placed in a jar, the mouth of the jar was covered with gauze to allow air to circulate, and fermented for 2 weeks while maintaining a temperature of 35 to 40°C, then filtered to separate the fermented liquor and the lees (sake lees). The alcohol was removed from the separated lees by low-temperature and reduced-pressure distillation.
(3) 금화규 혼합물 총 중량 기준으로, 금화규 꽃 60 중량%, 감초 20 중량%, 탱자열매 5 중량%, 마타리뿌리(가얌취) 5 중량%, 동백꽃 5 중량% 및 대추 5 중량%를 혼합한 금화규 혼합물을 준비하였다.(3) Based on the total weight of the gold powder mixture, a gold powder mixture was prepared by mixing 60 wt% of gold powder flowers, 20 wt% of licorice, 5 wt% of tangerine fruit, 5 wt% of matari root (gayamchwi), 5 wt% of camellia flower, and 5 wt% of jujube.
(4) 상기 (3)단계의 준비한 금화규 혼합물에 금화규 혼합물 대비 정제수 8배(v/w) 첨가한 후 80℃에서 1시간 동안 추출한 후 여과하여 금화규 추출액을 제조하였다.(4) After adding purified water 8 times (v/w) relative to the amount of the gold-silver mixture prepared in step (3) above, extraction was performed at 80°C for 1 hour, and then filtered to prepare a gold-silver extract.
(5) 상기 (4)단계의 제조한 금화규 추출액에 추출액 대비 상기 (2)단계의 알코올을 제거한 주박 5%(w/v) 및 유기농 설탕 8%(w/v)를 혼합한 후 120℃에서 15분 동안 살균처리하였다.(5) 5% (w/v) of the liquor residue from which alcohol was removed in step (2) and 8% (w/v) of organic sugar were mixed with the gold extract prepared in step (4) and sterilized at 120°C for 15 minutes.
비교예 1 내지 5. 쌀발효 음료Comparative examples 1 to 5. Fermented rice beverages
상기 제조예 1의 방법으로 쌀발효 음료를 제조하되, (3)단계의 혼합 시 상기 표 1의 배합비로 배합한 금화규 혼합물을 이용하여, 비교예 1 내지 5의 쌀발효 음료를 각각 제조하였다.A fermented rice beverage was manufactured using the method of the above Manufacturing Example 1, but in the mixing step (3), a mixture of gold and silver in the mixing ratio of Table 1 was used to manufacture each of the fermented rice beverages of Comparative Examples 1 to 5.
실시예 1. 쌀발효 음료의 DPPH 라디칼 소거능Example 1. DPPH radical scavenging activity of fermented rice beverage
항산화능을 알아보기 위해 수소전자공여능에 의해 항산화 활성을 측정하였다. 시료를 메탄올(or DMSO) 용매로 희석하여, 900 ㎕의 DPPH 용액(100 uM)과 각 시료 100 ㎕를 혼합하여 교반하였다. 이 혼합 시료를 암소에서 30분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 수소전자공여능은 각 실험을 3회 반복하여 평균을 낸 다음 대조구에 대한 흡광도의 감소 정도를 다음 식에 의하여 계산하였다.To determine the antioxidant activity, the antioxidant activity was measured by the hydrogen electron donating ability. The sample was diluted with methanol (or DMSO) solvent, and 100 ㎕ of each sample was mixed with 900 ㎕ of DPPH solution (100 uM) and stirred. The mixed sample was reacted in the dark for 30 minutes, and the absorbance was measured at 517 nm. The hydrogen electron donating ability was calculated by averaging the average of each experiment repeated three times and calculating the degree of decrease in absorbance compared to the control group using the following equation.
DPPH 라디칼 소거능에 대한 항산화 활성(%) = (시료가 첨가되지 않은 DPPH 용액의 흡광도 - 반응용액 중의 DPPH와 시료의 반응한 흡광도)/시료가 첨가되지 않은 DPPH 용액의 흡광도 × 100Antioxidant activity (%) for DPPH radical scavenging ability = (absorbance of DPPH solution without sample added - absorbance of DPPH reaction with sample in reaction solution) / absorbance of DPPH solution without sample added × 100
쌀발효 음료의 DPPH 라디칼 소거능 결과는 상기 표 2에 나타내었다. 그 결과, 제조예 1의 쌀발효 음료가 가장 높은 소거능을 나타내어, 금화규 혼합물 제조 시 제조예 1의 조건으로 배합한 금화규 혼합물을 이용하는 것이 음료의 항산화 활성을 높일 수 있음을 확인하였다.The DPPH radical scavenging activity results of fermented rice beverages are shown in Table 2 above. As a result, the fermented rice beverage of Manufacturing Example 1 showed the highest scavenging activity, confirming that using the gold-containing mixture mixed under the conditions of Manufacturing Example 1 when manufacturing the gold-containing mixture can increase the antioxidant activity of the beverage.
실시예 2. 쌀발효 음료의 관능검사Example 2. Sensory evaluation of fermented rice beverages
관능검사는 성인 남녀 50명을 대상으로 제조예 1과 비교예들의 쌀발효 음료를 시음하게 하고, 색, 향, 맛 및 종합 기호도를 구분하여 1점: 매우 나쁘다, 2점: 나쁘다, 3점: 보통이다, 4점: 좋다, 5점: 매우 좋다를 나타나는 5점 기호척도법으로 평가를 실시하였다.The sensory test was conducted with 50 adult men and women, who tasted the fermented rice beverages of Manufacturing Example 1 and Comparative Examples, and evaluated them using a 5-point preference scale, distinguishing between color, aroma, taste, and overall preference: 1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, and 5 points: very good.
그 결과, 상기 표 3에서 나타낸 바와 같이, 제조예 1의 쌀발효 음료가 향, 맛 및 종합적인 기호도에서 가장 높은 점수를 나타냄을 확인할 수 있었다.As a result, as shown in Table 3 above, it was confirmed that the fermented rice beverage of Manufacturing Example 1 showed the highest scores in aroma, taste, and overall preference.
Claims (5)
(2) 상기 (1)단계의 제조한 고두밥과 누룩가루, 엿기름 가루 및 물을 항아리에 넣고, 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거하는 단계;
(3) 금화규 혼합물 총 중량 기준으로, 금화규 꽃 55~65 중량%, 감초 18~22 중량%, 탱자열매 4~6 중량%, 마타리뿌리 4~6 중량%, 동백꽃 4~6 중량% 및 대추 4~6 중량%를 혼합한 금화규 혼합물을 준비하는 단계;
(4) 상기 (3)단계의 준비한 금화규 혼합물에 물을 첨가한 후 추출하여 금화규 추출액을 제조하는 단계; 및
(5) 상기 (4)단계의 제조한 금화규 추출액에 상기 (2)단계의 알코올을 제거한 주박 및 설탕을 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀발효 음료의 제조방법.(1) A step of making cooked rice by soaking washed glutinous rice in water and then steaming it;
(2) A step of putting the prepared cooked rice, yeast powder, malt powder, and water from step (1) into a jar, fermenting, then filtering to separate the fermented liquor and the lees, and removing the alcohol from the separated lees;
(3) A step for preparing a gold flower mixture by mixing 55 to 65 wt% of gold flower, 18 to 22 wt% of licorice, 4 to 6 wt% of tangerine fruit, 4 to 6 wt% of matari root, 4 to 6 wt% of camellia flower, and 4 to 6 wt% of jujube based on the total weight of the gold flower mixture;
(4) a step of adding water to the prepared gold and silver mixture of step (3) and then extracting it to prepare a gold and silver extract; and
(5) A method for producing a fermented rice beverage, characterized by including a step of mixing the alcohol-free rice cake and sugar from step (2) into the gold powder extract produced in step (4).
(1) 세척한 멥쌀을 물에 불린 후 증자하여 고두밥을 제조하는 단계;
(2) 상기 (1)단계의 제조한 고두밥 8~12 kg과 누룩가루 8~10 kg, 엿기름 가루 0.8~1.2 kg 및 물 45~55 L를 항아리에 넣고, 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거하는 단계;
(3) 금화규 혼합물 총 중량 기준으로, 금화규 꽃 55~65 중량%, 감초 18~22 중량%, 탱자열매 4~6 중량%, 마타리뿌리 4~6 중량%, 동백꽃 4~6 중량% 및 대추 4~6 중량%를 혼합한 금화규 혼합물을 준비하는 단계;
(4) 상기 (3)단계의 준비한 금화규 혼합물에 금화규 혼합물 대비 물 7~9배(v/w) 첨가한 후 추출하여 금화규 추출액을 제조하는 단계; 및
(5) 상기 (4)단계의 제조한 금화규 추출액에 추출액 대비 상기 (2)단계의 알코올을 제거한 주박 4~6%(w/v) 및 설탕 7~9%(w/v)를 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀발효 음료의 제조방법.In the first paragraph,
(1) A step of making cooked rice by soaking washed glutinous rice in water and then steaming it;
(2) A step of putting 8 to 12 kg of the prepared cooked rice in step (1), 8 to 10 kg of yeast powder, 0.8 to 1.2 kg of malt powder, and 45 to 55 L of water into a jar, fermenting, then filtering to separate the fermented liquor and the lees, and removing the alcohol in the separated lees;
(3) A step for preparing a gold flower mixture by mixing 55 to 65 wt% of gold flower, 18 to 22 wt% of licorice, 4 to 6 wt% of tangerine fruit, 4 to 6 wt% of matari root, 4 to 6 wt% of camellia flower, and 4 to 6 wt% of jujube based on the total weight of the gold flower mixture;
(4) a step of preparing a gold-silver extract by adding 7 to 9 times (v/w) of water to the gold-silver mixture prepared in step (3) and then extracting it; and
(5) A method for producing a fermented rice beverage, characterized by including a step of mixing 4 to 6% (w/v) of the alcohol-removed liquor of step (2) and 7 to 9% (w/v) of sugar into the gold extract of step (4) based on the extract.
(1) 세척한 멥쌀을 2~3시간 동안 물에 불린 후 증자하여 고두밥을 제조하는 단계;
(2) 상기 (1)단계의 제조한 고두밥 8~12 kg과 누룩가루 8~10 kg, 엿기름 가루 0.8~1.2 kg 및 물 45~55 L를 항아리에 넣고, 35~40℃에서 1~3주 동안 발효시킨 후 여과하여 발효주와 주박을 분리하고, 분리한 주박의 알코올을 제거하는 단계;
(3) 금화규 혼합물 총 중량 기준으로, 금화규 꽃 55~65 중량%, 감초 18~22 중량%, 탱자열매 4~6 중량%, 마타리뿌리 4~6 중량%, 동백꽃 4~6 중량% 및 대추 4~6 중량%를 혼합한 금화규 혼합물을 준비하는 단계;
(4) 상기 (3)단계의 준비한 금화규 혼합물에 금화규 혼합물 대비 물 7~9배(v/w) 첨가한 후 70~90℃에서 50~70분 동안 추출하여 금화규 추출액을 제조하는 단계; 및
(5) 상기 (4)단계의 제조한 금화규 추출액에 추출액 대비 상기 (2)단계의 알코올을 제거한 주박 4~6%(w/v) 및 설탕 7~9%(w/v)를 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 쌀발효 음료의 제조방법.In the third paragraph,
(1) A step of making cooked rice by soaking washed glutinous rice in water for 2 to 3 hours and then steaming it;
(2) A step of putting 8 to 12 kg of the prepared cooked rice in step (1), 8 to 10 kg of yeast powder, 0.8 to 1.2 kg of malt powder, and 45 to 55 L of water into a jar, fermenting at 35 to 40°C for 1 to 3 weeks, then filtering to separate the fermented liquor and the lees, and removing the alcohol in the separated lees;
(3) A step for preparing a gold flower mixture by mixing 55 to 65 wt% of gold flower, 18 to 22 wt% of licorice, 4 to 6 wt% of tangerine fruit, 4 to 6 wt% of matari root, 4 to 6 wt% of camellia flower, and 4 to 6 wt% of jujube based on the total weight of the gold flower mixture;
(4) a step of preparing a gold-silver extract by adding 7 to 9 times (v/w) of water to the gold-silver mixture prepared in step (3) and extracting at 70 to 90°C for 50 to 70 minutes; and
(5) A method for producing a fermented rice beverage, characterized by including a step of mixing 4 to 6% (w/v) of the alcohol-removed liquor of step (2) and 7 to 9% (w/v) of sugar into the gold extract of step (4) based on the extract.
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