KR20040042628A - Method for Preparation of Cheongju made from Bamboo - Google Patents

Abstract

PURPOSE: A process for preparing refined rice wine(cheongju) using bamboo is provided, thereby preparing the refined rice wine(cheongju) with improved quality and taste from bamboo having anticancer and liver function improving activities. CONSTITUTION: A process for preparing refined rice wine(cheongju) using bamboo comprises the steps of: mixing steamed wheat flour, malt, yeast and 3 to 7 wt.% of bamboo and fermenting the mixture; inserting hard-boiled rice, malt, yeast and 3 to 7 wt.% of bamboo to the first fermented product and fermenting the mixture; inserting wheat flour, hard-boiled rice, malt, yeast and 3 to 7 wt.% of bamboo into the second fermented product and fermenting the mixture; and filtering the third fermented product, maturing the filtrate at low temperature, and followed by sterilization to give refined rice wine, wherein the ratio of wheat flour and hard-boiled rice is 4:6 to 6:4.

Description

Method for Preparation of Cheongju made from Bamboo}

The present invention relates to a method for producing sake, and more particularly, to a method for producing bamboo sake to ferment by inserting bamboo stems.

The sap of Pseudosasa japonica MAKINO contains 5-10 times more minerals such as calcium, potassium, and magnesium than grouse sap, and 9 essential amino acids are known to be nutritionally superior. Particularly, in Dongbogam, bamboo is said to be excellent in preventing diuresis, neuralgia, hypertension, stroke, arthritis and stabilizing mind and body. This frustrating and uncomfortable symptom was not effective in stopping the limbs, thirst, and deepening (heart fire).

On the other hand, according to the herbaceous tree, bamboo power (heavy oil) is effective in treating stroke, sogal and juvenile, and oleander leaves are scavenging and fever. (天 되어 風) is said to be better, and folk medicine has been known to have high pharmacological effects, such as being used to remove spots, freckles, and black mushrooms.

However, despite the excellent functionality of the bamboo as described above, the development of processed foods using bamboo to date is very insignificant. The method of preparing food using the pharmacological effects of bamboo has been reported so far as follows.

Republic of Korea Patent No. 96-2397 discloses a method for producing a nutritious food by mixing rice and nutritional medicines inside a cylindrical body made of blue porridge, and Republic of Korea Patent No. 96-5613 uses a bamboo container with bamboo leaves removed A method of manufacturing a healthy food is disclosed, and Korean Patent No. 95-14611 describes a method of manufacturing a smoked barbecue by heating meat materials such as beef, pork, and dog meat in a bamboo barrel. In addition, the Republic of Korea Patent Publication No. 01-93865 discloses a method of manufacturing a bamboo tea produced by using bamboo bamboo, bamboo, bamboo leaves as a powder.

However, when the conventional bamboo barrel is used, it is pointed out that the active ingredient contained in the bamboo cannot be sufficiently transferred to food, and only processed bamboo tea is disclosed as a processed food of bamboo, thus diversifying the product. Can not do it.

In addition, the development of high value-added products with a variety of tastes and functionalities is insignificant in Cheongju, so it is urgent to develop competitive functional Cheongju.

The present inventors have recognized the above problems and researched to develop a functional sake with high added value. As a result of fermenting the bamboo stems in a three-stage injection process at the stage of cheongju manufacturing, it is possible to develop very satisfactory bamboo sake. The present invention has been completed.

Therefore, the end object of the present invention is to provide a method for producing bamboo sake excellent in quality and functionality using bamboo having excellent functionality.

The present invention is a manufacturing method of sake,

A first fermentation step comprising a single step of mixing the increased wheat flour and yeast, yeast and bamboo stalks, and a two-step step of mixing soybean rice and koji, yeast and bamboo stems in Takju obtained in the first fermentation step. A third fermentation step comprising a third step of mixing wheat flour and soybean meal, koji rice, yeast, yeast and bamboo stalks in the Takju obtained in the second fermentation step, and the Takju obtained in the third fermentation step. It includes a method of producing bamboo sake including filtering and final sterilization process through a low temperature aging process.

Bamboo stems usable in the present invention can be obtained from bamboo, which can be commonly obtained in the wild or in cultivation, and is not limited to any particular kind. Bamboo stem provided as a preferred embodiment was obtained from a two-year-old hawthorn bamboo harvested in Goseong-gun was used in the storage. The results of analyzing the general components according to the known AOAC method for the bamboo stems are shown in Table 1 below.

Table 1 General and Mineral Contents

moisture(%) Crude Protein (%) Crude fat (%) Crude fiber (%) % Viewed Mineral (mg / 100g) Ca K Mg P 30.8 1.0 0.4 12.7 0.9 79.5 386.8 - 93.5

In addition, the concentration of the extract obtained by hot water extraction at 80 ° C. for 6 hours by inserting 10 times of water into 100 g of the bamboo stem was different from those shown in Tables 2 to 4, and the anticancer function was measured by a known SRB assay method. It can be confirmed that the function improving effect has high functionality as a result of measuring by a known GST measuring method.

<Table 2> Growth Inhibition of Breast Cancer Cells (Unit:% / mg / ml)

division MCF-7 ^* 0.2mg / ml 0.6mg / ml 1.0mg / ml Bamboo stem 38 53 79 Effect criteria Less than 50%

* MCF-7: breast cancer cell.

<Table 3> Growth Inhibition of Gastric Cancer Cells (Unit:% / mg / ml)

division AGS ^* 0.2mg / ml 0.6mg / ml 1.0mg / ml Bamboo stem 35 58 74 Effect criteria Less than 50%

* AGS: gastric cancer cells.

<Table 4> Improving Liver Function (Unit:% / mg / ml)

division density 0.2mg / ml 0.6mg / ml 1.0mg / ml Bamboo stem 115 125 133 Effect criteria Less than 50%

Bamboo stem is preferably added 3 to 7% by weight relative to the white rice every step of the injection. If the amount is less than 3% by weight, the addition effect is insignificant, and if it is more than 7% by weight, it is not preferable because it generates a high amount.

In the first fermentation step including the first stage injection process, the wheat flour is increased by about 15 to 45 minutes with a known steamer, cooled to about 10 ° C. to 20 ° C., and 5 to 10% by weight of yeast and 0.1 to dry yeast. Mixing 0.5% by weight and 3-7% by weight of bamboo stalks, and fermenting and filtering the mixture at 15-25 ° C., preferably 20 ° C. for 5-10 days, more preferably 7 days, to prepare Takju. It includes the process of doing.

The second fermentation step including the two-stage injection process is 30 to 40% by weight, 200 to 10% by weight of yeast, 5 to 10% by weight of yeast, 0.1 to 0.5% by weight of dry yeast and 3 to bamboo stems obtained in the first stage fermentation step. Mixing 7% by weight, and fermenting and filtering the mixture at 15 to 25 ° C., preferably at 20 ° C. for 5 to 10 days, and more preferably for 7 days, to prepare takju.

The third fermentation step including the three-stage injection process is 30 to 40% by weight of wheat flour and soybean rice 4: 6-6: 4, preferably 5: 5 in Takju obtained through the second fermentation step. 5-10% by weight of yeast, 0.1-0.5% by weight of dry yeast, and 3-7% by weight of bamboo stalks, mixed at 15-25 ° C, preferably 20 ° C for 5-10 days, more preferably Fermentation for 7 days.

Takju, which has undergone the three-step fermentation, is filtered through 150 mesh, aged at 3 to 5 ° C., preferably at 4 ° C. for about 2 to 3 days, and then filtered and prepared for sake, and sterilized according to a known example.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

EXAMPLES Preparation of Cheongju

(1) First fermentation stage, including one-stage injection process

The wheat flour is steamed for 30 minutes with a known steamer and cooled to 15 ° C., and 5% by weight of Nuruk (Improvement by Korea Enzyme Co., Ltd., below), 0.5% by weight of dry yeast (Vision Biochem Co., Ltd. or below) % And 5% by weight of bamboo stalks were mixed, and the mixture was fermented at 20 ° C. for 7 days and filtered to prepare Takju.

(2) the second fermentation stage, including a two-stage injection process

And mixing 30% by weight of soybean rice, 5% by weight of yeast, 0.5% by weight of dry yeast, and 5% by weight of bamboo stalks in Takju obtained through the first stage fermentation step. The mixture is fermented at 20 ° C. for 7 days and filtered. Takju was prepared.

(3) Third fermentation stage, including a three-step injection process

30% by weight of wheat flour and soybean rice in a ratio of 5: 5 to Takju obtained through the second fermentation step, 5% by weight of yeast, 0.5% by weight of dry yeast and 5% by weight of bamboo stalks were mixed at 20 ° C. Takju was prepared by fermentation at 7 days.

(4) final product stage

Takju, which had undergone the three-step fermentation, was filtered through 150 mesh, aged at 4 ° C. for 3 days, and then filtered and prepared for cheongju, and sterilized at 80 ° C. for 30 minutes.

Test Example Quality Characteristics

In order to determine the bamboo purchase time, the alcohol content and sensory test of Cheongju by adding bamboo for each purchase are shown in Table 5 below. In order to improve the aroma and taste of bamboo, it was found that the sake of sake made by adding bamboo from 1st stage to 3rd stage was good at the sensory test.

<Table 5> Alcohol Contents and Quality Characteristics

When to buy Alcohol content Sensory evaluation (1 ~ 5) color flavor Scent Overall preference 1 stage 15 3.2 3.4 3.4 3.3 2-stage 13 3.6 3.7 3.6 3.6 3-stage 13 3.8 3.9 3.9 3.9

♩: 1.Very bad 2.Bad 3.Normal 4.Good 5.Very good

In addition, the quality characteristics of Cheongju prepared by injecting bamboo over three stages showed alcohol content of 13%, pH 4.18, and Brix of 24% as shown in Table 6 below.

<Table 6> Quality Characteristics of Bamboo Cheongju at 3-stage Insertion

moisture Brix pH Turbidity Alcohol content Constellation Chromaticity L a b 71.56 24.6 4.18 0.78 13% Blue light, distinctive incense 84.59 -2.04 22.64

♩: L, + white,-black, a: + Red, -Green, b: Yellow, -Blue

According to the present invention can produce a sake of excellent quality and sensuality from bamboo stems excellent in anticancer function and liver function improvement to increase the income of farmers growing bamboo, as well as to meet various needs for modern health and preferences give.

Claims (3)

In the method of manufacturing sake, A first fermentation step comprising a one-stage injection of mixed flour flour and yeast, yeast and bamboo stalks, A second fermentation step comprising a two-stage injection of mixing Godu rice and koji, yeast and bamboo stalks in Takju obtained in the first fermentation step; A third fermentation step comprising a three-stage injection of mixing wheat flour, soybean meal, koji, yeast and bamboo stems in Takju obtained in the second fermentation step, and The method for producing bamboo sake characterized in that it comprises the step of filtering the final Takju obtained in the third fermentation step through a low temperature aging process for final sterilization The method of claim 1, Bamboo stalk is a method for producing bamboo sake, characterized in that 3 to 7% by weight is added at every stage of feeding The method of claim 1, Wheat flour and soybean rice are added at a ratio of 4: 6 to 6: 4 at the stage of three-stage feeding.