KR20000072970A - Production of ginseng macgeoli - Google Patents

Abstract

PURPOSE: A producing method of Makkolli including a ginseng that has excellent pharmacological effects and improves physical health with abundant nutrients of the ginseng is provided to serve a high quality of Makkulli. CONSTITUTION: The Insam Makkulli is made by the process of washing rice, soaking the rice, draining off the water, steaming and cooling, a first fermenting, a second fermenting, adding powdered ginseng, ripening, adjusting proof of the liquor, and filtrating the liquor and packing.

Description

Ginseng Makgeolli Manufacturing Method {PRODUCTION OF GINSENG MACGEOLI}

(Technical field to which the invention belongs)

The present invention relates to ginseng makgeolli manufacture, and more particularly, to a method of producing ginseng makgeolli by adding and ripening ginseng powder after the second fermentation in the manufacture of makgeolli.

(Background)

Saponin, which is known as the main active ingredient of ginseng, is characterized by being widely distributed in Korea ginseng in terms of its composition and composition. This supports the various pharmacological effects of Korean ginseng in that pharmacological action is impaired depending on the type of saponin. In addition, Korean ginseng has been found to have anti-diabetic substances that are not yet found in other types of ginseng, as well as anti-diabetic agents that have anti-aging effects.

The first study of ginseng originated in 1854 when Garriques of the United States named an amorphous substance obtained from ginseng called Panaquilon. Later, in late 1950, Japan's Shibata and Tanaka began research on ginseng saponins to isolate and identify various types of ginseng saponins contained in Korean ginseng and to identify their chemical structural formulas. The research was made possible, and a scientific basis was established to support the pharmacological efficacy of Korean ginseng.

In the early 1960s, Soviet Brekmann advocated Adaptogen, which said that Korean ginseng normalizes abnormal physical conditions nonspecifically, and its active ingredient is called Adaptogen. By naming, various scientific researches have been carried out to reveal various efficacy.

Although ginseng's efficacy revealed by modern science is very high, the most important contents are as follows.

First, it is effective for liver disease by promoting protein synthesis in vivo, promoting recovery and protective action in case of dysfunction, promoting regeneration rate during partial resection, promoting liver metabolism, and preparing for chronic acute hepatitis.

Second, blood sugar strengthening and effective insulin-containing substances are effective for diabetes.

Third, cancer cell proliferation and growth inhibitory effect, carcinogenesis inhibitory effect, when used in combination with an anticancer agent, and the efficacy for cancer.

Fourth, there is an effect on fatigue recovery, such as fatigue prevention effect, exercise ability promotion.

Fifth, there is an effect on atherosclerosis and blood pressure by improving the lipid metabolism in vivo (생체 代謝) to prevent atherosclerosis, inhibit blood cholesterol increase, lower or increase blood pressure.

Sixth, there is an effect on radiation irradiation (radiation) by the recovery and defense action of radiation disorders, the effect of promoting the recovery of cancer patients with radiation therapy.

Seventh, there is an effect on stress, such as increased resistance to stress, increased adaptability to stress, suppression of stress occurrence and recovery effect.

Eighth, there is an effect on the central nervous system such as equilibrium control (excitement in a small amount, soothing in a large amount), responsiveness control and adaptation improvement, neurological disease improvement effect.

Ninth, sperm formation, ovarian (卵巢) endosperm cell qualitative improvement, male fertility improvement effect, such as (정 精) effect.

In addition, ginseng has an incredible variety of effects, including cardiovascular effects, recovery of anemia, improvement of various circulatory disorders, anti-inflammatory effects, and prevention and treatment of gastric ulcers. .

Along with this, ginseng, which has various effects shown above, is an absolutely safe food that does not cause any kind of side effects in taking.

Existing ginseng liquor is classified as re-jeju in Korea's liquor law, which means that it is prepared by distillation by adding other liquor or material to fermented liquor fermented with ginseng extract or ginseng as the main raw material. Raw ginseng is selected from 4 to 6 years old, suitable for the production of ginseng liquor, washed several times, and leached using an alcoholic liquor for about 40-50%. Also, in order to soften the taste of ginseng wine, jujube and ginger are put together with fresh ginseng, and the jujube is roasted enough to ripen slightly, and the ginger is washed well and used as it is. Ginseng component and pigment are eluted with yellow color.

Summary of the Invention The object of the present invention is that the effect on liver disease, the effect on diabetes, the effect on cancer, the effect on fatigue, the effect on arteriosclerosis and blood pressure, the effect on radiation, the effect on stress, the central nervous system By using ginseng with various effects such as efficacy and gangjeong effect to make makgeolli, we intend to make our own traditional folk liquor, makgeolli, into high-functional liquor.

1 is a ginseng makgeolli manufacturing process

According to the present invention, there is provided a method for producing ginseng makgeolli, which is a high-quality makgeolli, which combines its flavor and functionality, and includes semi-scented, drained, steamed and cooled processes, primary fermentation, secondary fermentation, and fermentation. Ginseng Makgeolli is produced by adding ginseng powder and aging.

The present invention 'ginseng that can be used to manufacture ginseng makgeolli can use any ginseng, white ginseng, red ginseng, and uses Korean ginseng (Korea ginseng) that is recognized as the world's best quality.

The process of semi-mipping and draining raw materials is a process of removing impurities such as dust adhering to the surface of rice, which is the basic raw material of makgeolli, and absorbing a small amount of water, followed by draining water to absorb moisture. The steaming and cooling process steams the water-absorbed rice with strong steam and then cools it. The starch is gelatinized by steam penetrating the rice to facilitate various enzyme reactions. The primary fermentation process is fermentation of base liquor, entry and water as raw materials. It aims to grow yeast in a safe state to prevent leaching of various enzymes and acids secreted by entry, dissolution saccharification of entry itself, and bacterial contamination. The secondary fermentation process is a process of adding soot, which is a process of adding fermented chilled rice and water to a fermentation tank in which the primary fermentation has proceeded. The fermentation process by adding ginseng after fermentation is the process of crushing ginseng to make small particle size and mixing it with makgeolli after the second fermentation to add ginseng flavor and functionality to makgeolli. The manufacturing and packaging process is a process of adjusting the alcohol content, filtration, and bottling it into a final product.

Ginseng Makgeolli made by the present invention by the ginseng to increase the advantages of Makgeolli and reduce the disadvantage can achieve high quality of Makgeolli.

In general, the more alcohol is burdened, the lower the blood sugar levels fall into a coma and cholesterol levels are known to cause a sudden change in hypertension, such as adult diseases.

However, unlike regular liquor, makgeolli contains significant amounts of protein, sugar, choline, and vitamin B2. Proteins and sugars can help prevent the reduction of blood sugar, which is the energy source of drinking alcohol, and vitamin B2 and choline can reduce the burden on the liver to prevent alcoholic cirrhosis or malnutrition. Makgeolli contains live yeast, which lowers cholesterol levels in serum, unlike alcohol, which causes circulatory diseases such as high blood pressure, heart disease, and atherosclerosis. The benefits of makgeolli include physical strength improvement, anti-diabetic effect, liver protection, anti-aging, blood pressure control, gastrointestinal function, anti-cancer effect, immune function, stress relief and tonic effect, treatment of male infertility, radiation protection, anemia recovery effect, and The benefits of Korean ginseng (Korea Ginseng), which have excellent effects such as hematopoietic effect, are added to cause synergy, and the hangover problem, which is considered to be the biggest disadvantage of existing makgeolli, can be considerably reduced by adding ginseng. Ginseng increases the activity of various enzymes involved in alcohol metabolism and protects the liver from alcohol injury and poisoning, thereby reducing the time required for induction, duration, and recovery of anesthesia.

Hereinafter, the method of manufacturing ginseng makgeolli according to the present invention will be described in detail through specific examples. The following embodiments are merely illustrative of the ginseng makgeolli manufacturing method according to the present invention, it is not intended to limit the scope of the present invention.

Example 1 Process of Semi-Taste and Draining of Raw Material

Rice, the basic raw material for making rice wine, is washed with water to remove impurities such as dust and soaked for 1 hour to absorb moisture. As for the water absorption rate after draining, 25 to 28% is suitable.

Example 2 Increase and Cooling Process

Lay a mineral cloth in the steamer and spread the water-absorbed rice on it. Steam for 40 minutes with strong steam at 100 ° C. and steam for 20-30 minutes to increase the weight of the rice by 35-42%. Allow it to cool down to a temperature where it can be inoculated.

Example 3 International Arrival Process

The final inoculation is about 0.2% (w / w) of the whole raw material, and the temperature is 35 ℃, 30 ℃, and 28 ℃ in a constant temperature and humidity chamber.

Example 4 Primary Fermentation Process

Mix base liquor and immigration, add water at 120% water supply and mix well. The fermentation temperature is maintained at 22-28 ° C. for 3-5 days.

Example 5 Secondary Fermentation Process

Add fermentation after the first fermentation. Add the raw material after semi-salt, draining, steaming and cooling, and add water at 170% water supply. The whole is mixed well and fermentation proceeds. The temperature is 25-26 ° C. for 5-7 days.

Example 6 Aging Process

Korean ginseng (Korean ginseng) White ginseng was made into powder, put into a liquor which was advanced to the second fermentation, and aged for one day in a dark place at 4-25 ° C. After ripening, 100 people were tested for preferences to obtain the results as shown in Table 1. The ginseng powder added 0.5% of the best 77 people. In ginseng flavor, there were many opinions that 0.01% felt ginseng in the aftertaste, 0.1% was weak but felt from the beginning, 0.5% had a strong flavor, and 1% was too dark.

Example 7: Forming and Packaging Process

Adjust to meet the alcohol standard (6 degrees or more of alcohol content) as stated in the State Tax Law, filter, and bottle feed packaging.

According to the method of manufacturing ginseng makgeolli according to the present invention described above, ginseng having the effect of hypertension, gastrointestinal disease, anemia, hepatoprotective effect, hangover removal effect, anti-fatigue and anti-stress effect, radioactivity defense effect, AIDS virus growth inhibition, etc. It is possible to provide high quality makgeolli containing the characteristics of.

Claims (2)

Raw material semi-preparation, draining process; Steaming and cooling process; Primary fermentation process; Secondary fermentation process; Aging process; Method for producing makgeolli by adding ginseng characterized by the manufacturing and packaging process. The method for producing ginseng makgeolli according to claim 1, wherein the ginseng is fermented after fermentation.