KR20040032658A - Epimedium koreanum makkolli and its manafacturing method - Google Patents

Abstract

PURPOSE: Epimedium koreanum nakai raw rice wine named makkolli and a preparation process thereof are provided, thereby preparing Epimedium koreanum raw rice wine having a soft taste, causing no hangover, and strengthening stamina of male. CONSTITUTION: A process for preparing Epimedium koreanum nakai raw rice wine named makkolli comprises the steps of: (a) preparing cereals, malt, Epimedium koreanum nakai, Glycyrrizae radix, and jujube in a weight ratio of 80:40:4:1:1; (b) dipping cereals in water, steaming and cooling them, and followed by mixing with malt to prepare a malt mixture; (c) inserting Epimedium koreanum nakai, Glycyrrizae radix, and jujube into water, and boiling and cooling them to prepare a medicinal herb mixture; and (d) inserting the malt mixture and a medicinal herb mixture into a fermentation vessel, and fermenting them, wherein the cereals include rice, corn and wheat.

Description

Samji-gukcho makgeolli and its manufacturing method {Epimedium koreanum makkolli and its manafacturing method}

The present invention relates to makgeolli using trilobite vinegar and a method of manufacturing the same.

Trilobite vine is a perennial herb belonging to the Berberidaceae family, with several generations from one abandonment. The rhizome extends to the side, with a lot of fine roots, sinuous, and scale-like leaves under the main stem. In the main stem, the leaves are regenerated, divided three times, and three branches have three branches and nine leaves.

In oriental medicine, the whole plant is used as a medicine called Yin-Yang Kwak, and it is known to have an aphrodisiac, tonic, gangjeong, and typhoon effect. It is known to be used in civilian, nervous weakness, forgetfulness, hysteria and lack of erection.

Therefore, the present applicant can obtain the same effect as drinking by soaking alcohol with trigeminal vinegar, and furthermore, in order to eliminate the bitter taste of trigeminal vinegar, it adds licorice and jujube and removes harmful ingredients of liquor, so the taste is soft and sweet. It is an object of the present invention to provide a trichophytaxis makgeolli and a method of manufacturing the same, which can make aesthetic sense and prevent hangovers.

1 is a flowchart of a method for manufacturing makgeolli according to the first embodiment of the present invention.

2 is a flowchart of a method for manufacturing makgeolli according to a second embodiment of the present invention.

Makgeolli of the present invention is prepared by basically including yeast, trichophyte, sweetener, and may include grains such as brown rice (rice), wheat, corn and the like.

Sweeteners may include liquorice, jujube, syrup, or syrup, if cereals are not used.

Therefore, the present invention can be produced in the case of containing grains, koji, trigeminal vinegar and when the starch syrup, yeast, trigeminal vinegar is contained without using cereals.

(1) When sweeteners are contained in cereals, yeast, and trifolium vinegar,

It demonstrates with reference to FIG.

When makgeolli containing cereals is prepared, it has a weight ratio of 80: 40: 4: 1: 1.

Next, the grains are soaked in water and steamed with steam at high temperature. Fully steamed grains have a slow cooling time.

The cooled steamed grains are evenly mixed with the yeast in a container having a constant volume to produce a yeast mixture.

Then, the trigeminal leaf vinegar, licorice, jujube in a suitable amount of water to boil at high temperature. At this time, the boiling temperature is more than 100 ℃.

When Trifolium vinegar, licorice and jujube boil for a reasonable time, they are cooled slowly to produce a herbal mixture.

At this time, licorice and jujube act as a sweetener and weaken the harmful ingredients in alcohol. At this time, the manufacturing order of the yeast mixture and the herbal mixture may be reversed.

Then, the yeast mixture and the herbal mixture is mixed in a fermentation vessel and subjected to a fermentation step. At the fermentation stage, ventilation should be provided to allow contact with the atmosphere rather than closure. This is because fermentation decays in the case of closure.

The fermentation vessel is preferably a poison (jar) made by baking soil. This is because the poison breathes.

The fermentation period is from 3 days up to 15 days, which is shorter at high ambient temperatures and longer at low temperatures.

When fermentation is completed, makgeolli is produced by filtering fermented products.

Makgeolli thus prepared becomes makgeolli with bitterness due to the bitter taste of trichophyte.

Starch syrup may be further added at the stage of producing the herbal mixture in order to eliminate the bitter taste. Starch syrup is about 10 times the weight of the trilobite vinegar.

This makes the rice wine soft and sweet.

(2) when sweeteners are contained in starch syrup, yeast and trigeminal vinegar,

See FIG. 2.

First, trichophytic vinegar, licorice, and jujube are prepared in a weight ratio of 4: 1: 1, put in an appropriate amount of water, boiled at a high temperature for a predetermined time, and cooled.

Syrup was added to the cooled mixture at 50 times the weight of the trigeminal vinegar and boiled again and then cooled. At this time, the boiling time is put shorter than the time to put the three leaves.

After the fermentation by mixing and mixing the yeast in the fermentation vessel with 10 times the weight of the trigeminal vinegar to the cooled mixture, the makgeolli is produced by filtering it.

Makgeolli thus prepared contains a large amount of starch syrup to the total content, so there is no bitter taste, soft and slightly sweet taste.

Fermentation conditions and fermentation time are the same as in (1).

Makgeolli produced in (1) and (2) are medicinal ingredients from about 200g of trifolium vinegar based on 1 mal (about 18 liters). As a medicinal effect, alcohol can weaken the toxic effects of hangovers. Women also have the benefits of beauty.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First Embodiment

Soak 4kg of white rice in water for 24 hours and steam for 30-40 minutes at high temperature. 4 kg of steamed white rice is laid on a dull and slowly cooled in the air, followed by mixing well with 2 kg of powdered yeast to form a yeast mixture.

Next, 200 g of trichophyte, 50 g of licorice, 50 g of jujube, 2 kg of syrup are added to 18 l of water, boiled at a temperature of 100 ° C. or higher for 30 minutes, and cooled to produce a herbal mixture.

At this time, trichophytic vinegar is preferably to use all the roots, stems, leaves.

Here licorice and jujube are put to the purpose of weakening alcohol toxicity, starch syrup serves to remove the bitter taste of trigeminal vinegar.

In fact, when starch syrup was added, a good reaction occurred in the young and female groups, and when starch syrup was not added, a good response to bitter taste was observed in the aged and old age groups.

The yeast mixture and the herbal mixture are preferably placed in a porcelain (jar) made of porcelain, mixed evenly, and have a fermentation period for several days.

In the fermentation stage, it is important to ensure that some degree of ventilation is available because the poison is enclosed and the mixture will rot.

The fermentation date depends on the ambient temperature. For example, it takes about 7 to 10 days in spring, about 3 to 5 days in summer, and about 10 to 15 days in winter.

When fermentation is completed in this way, triangular vinegar Makgeolli of about 1 horse is produced by filtering it with fine grains.

Second Embodiment

The second embodiment is characterized in that three trifoliate vinegar rice wine is produced without using cereals.

200 g of Trifolium vinegar, 50 g of licorice, and 50 g of jujube in 18 L of water, boil and cool to produce a herbal mixture. At this time, the boiling temperature is boiled for about 30 minutes at 100 ℃ or more.

Next, 10 kg of starch syrup is added to the herbal mixture, and then boiled at 100 ° C. for about 5 minutes and cooled to produce a starch mixture.

Then, 2 kg of syrup mixture and yeast are preferably added to a poison (jar) made of porcelain, mixed evenly, and then fermented for several days.

The method and duration of fermentation are the same as in the first embodiment described above, and when the fermentation is finished, one trigeminal vinegar makgeolli is produced.

As described above, according to the present invention, trichophytic vinegar, licorice and jujube are contained, the taste is smooth and the toxins are removed from the alcohol, there is no hangover, and men have the effect of energetic reinforcement and women have beauty effects.

Claims (5)

(a) preparing grains, yeast, trilobite, licorice and jujube in a weight ratio of 80: 40: 4: 1: 1; (b) soaking the cereals and steaming them with steam at high temperature to cool them to mix with the yeast to produce a yeast mixture; (c) adding trigeminal vinegar, licorice and jujube to an appropriate amount of water to boil at high temperature and then cooling to produce a herbal mixture; (d) mixing the yeast mixture of step (b) and the herbal mixture of step (c) in a fermentation vessel and fermentation step; The method of claim 1, Method of producing trigeminal vinegar makgeolli, characterized in that 10 times more weight syrup is added to the trigeminal vinegar in the step (c). The method of claim 1, The grains are trichophytic vinegar manufacturing method characterized in that the choice of any one of rice, corn, wheat. (a) preparing three trifolium vinegar, licorice and jujube in a weight ratio of 4: 1: 1, and putting them in an appropriate amount of water and boiling; (b) adding syrup to the mixture cooled in the step (a) at 50 times the weight of the trifoliate leaf and boiling again and then cooling; (c) fermenting by mixing the yeast in the mixture cooled in the step (b) in a fermentation vessel by mixing 10 times the weight with respect to the three trichophyll vinegar; trigeminal vinegar makgeolli manufacturing method characterized in that the filtered through. Trigeminal vinegar makgeolli, characterized in that produced by the method of any one of claims 1 to 4.