KR20030093138A - preperation method of traditional wine prepared by using natural pine mushroom - Google Patents

Abstract

PURPOSE: A wine using natural Tricholoma matsutake and a preparation method thereof are provided, therefore, a consumer easily takes Tricholoma matsutake having short storage period at any time. CONSTITUTION: A method for preparing natural Tricholoma matsutake wine comprises the steps of: first dipping 2kg of glutinous rice, 50g of malted rice, and 35g of yeast in 3 liter of water and keeping the mixture at 27 deg. C for 24 hours; second dipping 8kg of glutinous rice, 200g of malted rice and 1 to 40% of Tricholoma matsutake in 12 liter of water and keeping the mixture at 23 deg. C for 9 days; and pressurizing the mixture, followed by pasteurization at 65 deg. C for 10 minutes.

Description

Alcohol-based liquor and its manufacturing method {preperation method of traditional wine prepared by using natural pine mushroom}

The present invention relates to a liquor made with natural pine as a main ingredient and a method for producing the same, and more particularly, by creating a liquor that can maintain the flavor and aroma of the natural pine itself as a natural cluster having an important position as a food value. And to provide a liquor having functionality. A number of known processed foods using natural clusters have been known, but there has been no report on the technology of natural clusters.

Therefore, the present invention is characterized in that the liquor is manufactured using the taste and aroma of natural clusters, which are difficult to store, and the conditions are maintained to include the clusters during two-stage immersion using the steam-free method and the steaming method. The final product is to complete the present invention with the focus on providing a method for producing a high-quality and high-functional traditional liquor containing the flavor and aroma of natural clusters.

1 is a manufacturing process showing an embodiment of the present invention

Figure 2 is a manufacturing process showing a preferred embodiment of the present invention

1 is a manufacturing process chart by the steam-free method, Figure 2 is a wine manufacturing process chart by the steaming method described in detail through the configuration and operation of the liquor and the method of manufacturing the natural raw material of the present invention as follows.

The present invention, as shown in the manufacturing method process diagram of Figure 2 based on 10kg miscellaneous rice in the case of a steam-free method 2 kg ground glutinous rice at 1 stage immersion, yeast 50g, yeast 35g, water 3ℓ for 24 hours It was maintained at 27 ± 1 ℃, and the two-stage immersion was made with 8kg of ground glutinous rice, 200g of yeast, 200g of matsutake, 12ℓ of water, and after 23 days kept at 23 ± 1 ℃ for 9 days, it was pasteurized at 65 ℃ for 10 minutes. And other conditions and processes are similar to the liquor manufacturing process using a conventional steam free method. In addition, even when manufactured using the steaming method, 2 kg of steamed rice, 1 g of yeast, 50 g of yeast, 35 g of yeast, and 3 l of water were maintained at 27 ± 1 ° C for 24 hours. 200g, 12 liters of water, kept at 22-23 ℃ for 9 days, pressurized and pasteurized at 65 ℃ for 10 minutes, and other conditions and processes are similar to those of liquor manufacturing process using the ordinary steaming method. Do. That is, by adding fine clusters during the two-stage consignment purchase during the wine fermentation process, it is possible to produce alcohol in consideration of high quality and food value of the product.

In addition, briefly look at the efficacy of natural clusters used in the manufacture of alcohol as follows. Abundant moisture content of matsutake mushrooms is about 89%, protein 2%, sugars 7-8%, fat 1%, minerals 1%, elgosterin, the mother of vitamins B ₂ and D, and guanoic acid, Have It is known that guanic acid lowers blood cholesterol and is good for hypertensive patients and heart patients. In addition, it is known that polysaccharides contain anticancer substances, and the vegetable fiber has a function to clean the intestines, which is said to be good for relieving constipation. It is also effective for atherosclerosis and cholelithiasis. On the other hand, according to the `` herbaceous gangmok '' matsutake is good for treating the turbid turbidity and is used as a special drug of pure acid. In particular, it is known as a good medicinal plant for irritable colitis in modern people suffering from postpartum abdominal pain or stress. Also, according to your preference, Chinese herbal medicines, pine needle powder, earth extract and powder, Gujija, licorice, (medicinal) mugwort, Cheongung, Angelica, ginseng, jujube, chrysanthemum, chichi (root), Schisandra chinensis, safflower, deodeok, muru, bokbunja , Dongguk, Bokryeong, Yumyeongkyeong, Cheonggung, Shouo, Hwanggi, Hwangjeong, lotus root, lotus leaf, etc. If you add the effect will be doubled.

Hereinafter, the present invention will be described in detail with reference to the following Examples.

<Example>

1. Materials and Methods

(1) materials and methods

① Glutinous Rice-It was purchased from 2002 Junggu Market, Buk-gu, Daegu.

② Nuruk and Yeast-Bio Nuruk (Korea Enzyme Co., Ltd.) was used as a fermentation agent manufactured in 2003, using 50% of wheat and 50% of wheat flour.

③ For the production of gourd rice, after heating the steamer in advance, spread the wood, put the glutinous rice, cover it with the wood again, cover the lid, and steam it for 30 minutes after steaming after heating.

④ Natural pine used Uljinsan in 2002.

⑤ Water Daelim bottled water, Gachang-myeon, Daegu Dalseong-gun was used as drinking water.

⑥ The manufacturing method is made of a method similar to the conventional conventional alcohol production method, including the steam and steam-free fermentation process, but the present invention in the fermentation process in the present invention, as shown in Figure 1, 2,

The fermentation temperature was 27 ± 1 ℃ for 24 hours after 1st injection, 23 ± 1 ℃ for 2 days after fermentation, and the fermentation period was 10 days.

⑦ Alcohol concentration was carried out by specific gravity measurement method.

⑧ pH meter was used Orion (model 410A, USA) meter.

⑨ The color difference meter measured L (lightness), a (hue), and b (chroma) values using Color Techno System (JS555, Japan).

⑩ The sensory test was conducted by 10 well trained panelists to give five points of strength (sour, astringent, bitter, sweet, refreshing, comprehensive) and odor (sour, sour, alcohol, cluster scent, total odor). Significance was tested by a method (very weak: 1 point, weak: 2 points, moderate: 3 points, strong: 4 points, very strong: 5 points).

2. Results and Summary

Table 1. Alcohol content, pH and color of pine (5%) medicine prepared by steaming and steaming method]

1) The given value is the average of 3 experiments

<Result>

① The alcoholic frequency was 13.5% in both the share capital and the no-cap method.

② pH was slightly lower than that of the cooker (4.13) and the cooker (4.37).

③ L value in Yakju was higher than that of no increase, while a and b values were no increase.

High value was shown.

On the other hand, in Takju, it was 96.34, 10.32, and 83.38 of L, a, and b value.

Table 2. Sensory Test of Song-i (5)%

(a) taste

(b) odor

Results and Discussion

① In case of medicinal herbs, the sourness, astringent taste, bitterness and burnt taste, and refreshing taste were all higher than the steaming method, and the overall taste was slightly better.

② In case of Yakju, the value of product of sour odor is no steaming method and alcohol odor is higher of steaming method.

Table 3. Alcohol frequency, pH, color (L, a, b) change of pine oyster (Yakju) according to the amount of pine mushroom

<Result>

① The alcohol content of A3.5 was the same in all treatments at 13.5%.

② In case of pH, the range was 3.77∼3.93.

③ The value of L ranges from 44.87 to 56.99. The value of L is increased in the other treatment groups in addition to the 20% addition group.

④ The value of a increased in the range of -16.27 to 0.28 depending on the amount of clusters added, especially the highest value at 20% clusters.

⑤ The value of b showed a slightly higher value as the amount of cluster addition increased.

Table 4. Sensory test of pine medicinal herbs according to the amount added

(a) taste

(b) odor

Results and Discussion

① The sour and bitter tastes were 40%> 10%> 30%> 20% of the clusters, and the astringent taste of 20% was the highest, while the sweetness was 40% and the freshness was 10%. The overall taste was 30% added to the clusters.

② In the case of sour odor, the higher the cluster addition, the lower the value. In the case of alcohol, the higher the cluster addition, the higher the value.

③ The higher the overall smell and cluster addition, the higher the value.

④ In case of flavor, 30% pine added was the best, and the 30% pine added was best because of the pine scent and overall smell.

As described in detail above, it is possible to manufacture as a natural cultivation using natural clusters that are difficult to store through the present invention, which contains flavors and inherent scents of natural clusters so that the quality of foods and foods are always improved. In addition to being able to achieve this, it is an invention that can provide economic high value in rural areas.

Claims (3)

In the production of liquor using the conventional steam-free method, 2kg of ground glutinous rice, 50g of yeast, 35g of yeast, and 3ℓ of water in one stage of soaking were maintained at 27 ± 1 ℃ for 24 hours. In the two-stage immersion, 1kg of ground glutinous rice, 200g of yeast, 12g of water, and 1-40% of clusters are kept at 23 ± 1 ℃ for 9 days. Liquor made from natural clusters, including a pasteurized pasteurized pasteurized pasteurized at 65 ° C. for 10 minutes, and a method for producing the same. In the production of liquor using the ordinary steaming method At 1 stage of immersion, 2kg of steamed rice, 50g of yeast, 35g of yeast, and 3ℓ of water were kept at 27 ± 1 ℃ for 24 hours. In the two-stage immersion, 8kg of steamed rice, 200g of yeast, 12ℓ of water, containing 1-40% of clusters are kept at 22-23 ℃ for 9 days, Liquor made from natural clusters, including a pasteurized pasteurized pasteurized pasteurized at 65 ° C. for 10 minutes, and a method for producing the same. The method according to claim 1 or 2, Pine needle powder, earth extract and powder, Gujija, licorice, (weak) mugwort, Cheongung, Angelica, Ginseng, Jujube, Chrysanthemum, Chichi (root) root, Omija, safflower, deodeok Wine containing natural pine mushrooms, including the manufacture of Bokbunja, Dongguk, Bokryeong, Yin-Yang, Cheongung, Shouo, Hwanggi, Hwangjeong, Lotus Root, and Lotus Leaf.