KR20070021594A - Preparation method of yakju korean cleared rice wine, yakju korean cleared rice wine fermentaled by using SeasongiPleurotus eryngii mushroom - Google Patents

Abstract

The present invention relates to the traditional medicine, Takju manufacturing method using the mushrooms considered to be the final product, Saengsong medicinal herbs, Takju safety, high-quality by applying to the manufacture of traditional medicine, Takju using a variety of mushrooms, such as health benefits.

That is, until now, various mushrooms have functional aspects in terms of nutrition, but in terms of its use, the cost of cooking is extremely limited, thus satisfying consumers' expectations. Accordingly, the present invention provides a method for manufacturing medicine and takju that satisfies hygiene, food science and consumer needs by adding technical methods to traditional medicine and takju in consideration of the functional and nutritional aspects of various mushrooms. It is.

 Mushroom, Ultrasonic, Yakju, Takju

Description

Preparation method of yakju (korean cleared rice wine), yakju (korean cleared rice wine) fermentaled by using Seasongi (Pleurotus eryngii) mushroom}

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

The present invention relates to a method of ultrasonication, quenching, and freeze-drying of various mushrooms used in the manufacture of medicine and takju. More specifically, more than 90% of oyster mushrooms widely used in cooking are water, and the remainder is protein, fat, minerals, etc. This occupies. It has few calories and tastes good as a diet food. A clinical study of cancer extracts from Pleurotus eryngii in cancer patients showed that it had a great effect on breast cancer, lung cancer and liver cancer. It is also effective for side effects such as vomiting, hair loss and diarrhea that occur during cancer treatment. Raw perilla mushroom contains 89.3% moisture, 3.0% protein, 0.4% fat, 5.6% carbohydrates, 0.8% fiber, 4 mg calcium, 98 mg phosphorus and 4.5 mg iron. There is no vitamin A, B₁ 0.08mg%, B₂0.03mg%, niacin 0.8mg%, C 10mg%, protein, carbohydrates, phosphorus is relatively high, and also contains the provitamin D₂ ergosterol. The mushrooms are nutritionally higher in vitamin C than oyster mushrooms and are about 10 times higher than the top mushrooms. Potassium contains 410mg% of minerals. In addition, a number of mushrooms can be used. Especially, high value-added products and consumers are prepared by manufacturing medicines and takju using shiitake mushrooms, ganoderma lucidum mushrooms, thirsty mushrooms, chaga mushrooms, and enoki mushrooms, which contain many beneficial ingredients. This is to provide traditional liquor to your liking.

Conventionally, there is no technical data on alcoholic beverages using mushrooms. In the same industry, alcohol products using pre-treated mushrooms have not been reported so far. They also need to provide an alcoholic beverage with nutritionally good mushrooms.

Therefore, in the present invention, pre-treated mushroom powder by adding mushrooms in ultrasonic state, quenching, lyophilizing and squeezing mushrooms during two-stage immersion during the fermentation process of liquor, which is different from the conventional medicinal and fermentation process To provide a functional medicine, Takju prepared method considering the high quality of the final product and the simplicity and economics of the method of manufacturing the mushroom medicine, Takju prepared by using the present invention has been completed the present invention.

The present invention relates to a medicine, Takju manufacturing method using a mushroom Figure 1 is a manufacturing process showing a preferred embodiment of the present invention when described in detail the configuration and operation of the present invention.

First of all, mushrooms have been widely used for food and medicinal since ancient times regardless of their unique taste and aroma. Mushrooms also have a functional (mouse test) effect that enhances immunity-induced cancer cell growth, and thus can be used to impart a soft taste and functional ingredients to the final product. Therefore, the present invention is a mushroom medicine, Takju production method in consideration of nutritional excellence and practicality and convenience in manufacturing by extracting, lyophilizing and preparing the mushroom in powder form.

Hereinafter, the present invention will be described in detail according to embodiments.

(Example)

1. Materials and Methods

① Apparatus: Ultrasonic cleaner (Ultrasonic cleaner, UTA-152, Japan) is the size of width (32cm) x length (12cm) x height (14cm), output is 150W and frequency is 28kHz.

② Ingredients: Raw materials of ordinary medicines such as rice, yeast, yeast, and takju, and mushrooms were purchased from Korea.

③ Mushrooms: Pleurotus eryngii, oyster mushroom, shiitake mushroom, ganoderma lucidum mushroom, sour mushroom, chaga mushroom, enoki mushroom After treatment, general drying (40 ~ 60 ℃) and quenching (-40 ℃) lyophilized and used as an experiment in a powder state.

Since the ecological and environmental characteristics of the mushrooms are similar in nature, the embodiment of the present invention was carried out using a representative mushroom.

* Reason for application in powder state

Material form Archive Storage period Wine Two steps of raw materials as it is Bad Short term Poor final product due to small surface area and low yeast and yeast activity powder facility Long term It is powdered and has a large surface area so that yeast and yeast are active and can be easily mixed with other materials.

-After scavenging mushrooms (ultrasound treatment), lyophilized and finely pulverized to remove the excess of 50mesh was used after separation.

④ pH measurement: A pH meter (Metrohm 632, Switzerland) was used.

⑤ Color change: L (brightness), a (color), and b (chroma) values were measured using a color difference meter (CR-200, Minolta).

⑥ Sensory test: 10 panelists who are well trained in smell (sour, sour, alcohol, alcohol), taste (sour, astringent, bitter, sweet, refreshing) are very weak by the 5-point intensity method. 1 point), weak (2 points), normal (3 points), strong (4 points), and very strong (5 points).

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

⑧ The experiment was performed in three iterations, and statistical analysis was performed using the Duncan multi gp cognition test of the SAS package.

2. Results and Summary

Table 1. Differences in the Application of Powder Dried Drying-Difference in Makgeolli Quality by Sprout Mushroom Condition (Plain / Fresh after Normal Drying (40 ~ 60 ℃)

(A) Takju

<Result>

① The quality of Pleurotus eryngii powder (normal dry), powder (freeze-dried), and raw Takju added in raw form are PH (4.01 ~ 4.03), a (color / -2.08 ~ -1.98) value, b (color / 3.32 ~ 3.82) values were similar in all treatments.

② In the case of the alcohol content and the brightness (L value) of the color, powder (freeze drying)> powder (normal drying)> raw material was ordered.

③ The overall taste was good quality in the order of powder (freeze drying)> powder (normal drying)> raw.

④ Therefore, in this experiment and patent, it is judged that powder / freeze drying is the most desirable condition for adding Pleurotus eryngii to Takju fermentation

(B) Yakju

<Result>

① The quality of the final mushrooms added in the state of powder (normal drying), powder (freeze drying) and raw of fresh mushrooms is PH (4.15 ~ 4.16), a (color / -8.12 ~ -7.21), b (color / 50.13 ~ 56.12) values were similar in all treatments.

② For the alcohol content and the brightness (L value) of the color, powder (freeze drying)> powder (normal drying)> raw materials.

③ The result of comprehensive taste was good quality in the order of powder (freeze drying)> powder (normal drying)> raw.

④ Therefore, in this experiment and patent, it is judged that powder / freeze drying is the most desirable condition of adding Pleurotus eryngii when fermenting Yakju

Table 2. Changes in pH and Alcohol Frequency by Sludge Processing and Addition

<Result>

① The pH of Takju was 4.61 ~ 4.04 in the range of treatment (no treatment, ultrasonic, ultrasonic + freeze drying) and addition amount (0-40%). There was no significant difference.

② The alcohol content of Takju ranged from 6.0 to 6.3%, and did not show a big difference in treatment and addition amount. In the case of alcohol, 13.0 ～ 13.3% also showed no significant difference in treatment and addition amount.

Table 3. Color change by treatment and amount added

<Result>

① Yakju-A (color) value and b (chromaity) value did not show a big difference according to treatment and addition amount, but L (brightness) value did not show a big difference for each treatment and the value tended to decrease as the amount added Indicated.

② Takju-The same trend as Yakju was shown by treatment and addition amount.

Table 3. Sensory Evaluation by Processing and Addition

(A) Taste-Takju

(B) Taste-Yakju

<Results>

① Takju-Sour taste, astringent taste, bitter taste, and refreshing taste did not show a big difference according to the amount of liver and the amount of treatment, but in the case of sweet taste, the sweetness increased slightly as the amount of the treatment increased. In case of treatment, ultrasonic treatment (60 minutes) + freeze drying were the best, and the amount of addition was 10%.

② Yakju-Takju showed the same trend depending on the amount of liver and amount of treatment.

(C) odor

<Results>

① Takju-The sour smell and alcohol odor did not change significantly depending on the treatment and the amount of addition, but in the overall odor, the higher the addition amount, the higher the value. .

② Yakju-Takju showed the same tendency according to treatment and addition amount.

As described in detail above, the medicine and Takju manufacturing method provided by the present invention is prepared by adding pre-treated mushrooms during the manufacture of sake to produce high-quality medicine and Takju by improving the food value of mushrooms and Takju. It is a great invention that can greatly improve the high value added in the prevention of adult diseases and income of farmers.

Claims (3)

In the usual process of preparing takju by immersing in two stages using raw materials such as steaming, yeast, yeast, water, etc. Ultrasonic extraction of mushrooms, drying and pre-processing mushroom powders through a powder process, when the two-stage injection, the production method of medicine, Takju using mushrooms, including adding 1-40% of the total weight In the conventional process of manufacturing a medicine liquor by immersing normally in two stages using raw materials, such as jeungmi, yeast, yeast, and water, Preparation method of medicine and takju using mushrooms, which comprises adding 1-40% of the total weight of the mushroom powder pre-treated by two steps through the ultrasonic extraction and drying powder process The method according to claim 1 or 2, In the pretreatment process, the mushrooms are washed, mixed with water at a certain weight part with an ultrasonic device (water: mushrooms = 2: 1), and treated for 60 minutes, and then frozen after general drying (40 to 60 ° C.) or quenching (-40 ° C.). Method for producing medicinal herbs, mushrooms, including mushrooms, which comprises drying and treating the powders to 50 mesh or less

Images