KR20100067001A - The method of makgeolli from maesaeng-i(sea weed) - Google Patents

Abstract

PURPOSE: A method for manufacturing traditional liquor Makgeolli using seaweed fulvescens is provided to intake various nutritious ingredients including natural marine chlorophyll, arginine, potassium, and calcium and to manufacture heath liquor having soft taste. CONSTITUTION: A method for manufacturing traditional liquor Makgeolli using seaweed fulvescens comprises: a step of mixing 0.25 kg of seed malt in 100kg of wheat flour to obtain bred yeast; a step of adding 40g of yeast and 11.2 L of water to the bred yeast and fermenting; a step of adding 200kg of white rice, 1.5kg of improved yeast, 10 kg of seaweed fulvescens concentrate liquid, and 15 L of water and fermenting to obtain a second fermentation; and a step of mixing the second fermentation with 40 kg of starch sugar, 150g of purified enzyme, and 448 L of water and diluting ferment.

Description

Method of manufacturing makgeolli using maesangi {The Method of Makgeolli from Maesaeng-i (sea weed)}

The present invention relates to makgeolli containing mae saengyi, a pronoun of complete pollution-free foods useful to the human body, and in particular, mash saengi concentrate in fermented yeast and improved malt in fermented rice prepared by mixing crude soup with gourd rice. It is. This helps to improve the symptoms such as headaches after drinking, as well as the rich taste that was a disadvantage of the existing makgeolli with the various mineral components of makgeolli and especially the marine chlorophyll in makgeolli. It is in the manufacture of endlessly neat functional health rice wine that can be expected.

The method of manufacturing makgeolli using maesanyi according to the present application is obtained by mixing 100 g of seeded soybean flour and 250 g of crude seed soybean and mixing 100 g of yeast 40 g of yeast and 11.2 ℓ of water to obtain a primary fermented product. after the spray chimmi 200kg rice, steamed on, offering a flour 40kg, 40kg starch, yeast 1.5kg, purified enzyme 150g, maesaengyi concentrate 10kg, 2 tea mixed with water, 448 ℓ fermentation and aging (1,021 ℓ) alcohol It is characterized in that it was prepared by diluting 973 L of rice flour in 15% (15 L of sake lees) per minute.

Makgeolli is a Korean traditional folk liquor that is naturally fermented by pure microorganisms. Recently, academia has reported that our traditional liquor Makgeolli is excellent for cancer prevention and menopausal disorders, and recently, it has been reported that makgeolli has lipolytic effect. In the long-lived regions of the world, foods containing organic acids are steadily ingested, live yeast is supplied with various digestive enzymes and minerals necessary for the human body, and foods that promote blood circulation with moderate amounts of low alcohol drinks. There was a statistic. In general, makgeolli refers to Korean alcohol, fermented by mixing glutinous rice, non-glutinous rice, barley, wheat flour and fermented with malt and water. do.

Maesengi is an annual seaweed of the green algae plant and is a special product of Namdo region (Jeonnam Wando, Goheung, Jangheung), and it melts when any pollutants enter. It grows only in living places.

The composition of every life is 15.6% of water, 20.6% of protein, 0.5% of lipid, 40.6% of carbohydrate, and 22.7% of ash. Algae contains all nutrients except fat. It is a high nutrition product containing more than the daily intake of adult males, which is effective in preventing osteoporosis and of calcium and iron in children's development and hematopoietic function.

Growing only in minerals in the sun and sea water, not only is it rich in various nutrients necessary for good chlorophyll and liver detoxification, but also rich in natural arginine, which helps men's energy buildup.

Currently, it is known that maesanyi to prevent the cardiovascular disease by promoting the excretion of cholesterol and bile acids, water soluble fiber is known to inhibit the synthesis of cholesterol by inhibiting lipid absorption.

Currently, various makgeollis using vegetable raw materials such as black bean makgeolli, pine nuts, and bokbunja are on the market. Therefore, through this application, we would like to develop seaweed makgeolli using maesanyi.

The purpose of the present application is to provide a medicinal makgeolli and its manufacturing method further enhanced functionality due to the active ingredient obtainable from the maegigi as well as the efficacy of the existing makgeolli containing nutrients of maegiyi. Algae are abundant in alginic acid and other mucus components, and when these ingredients are used to make makgeolli, there are problems such as poor texture. In addition, when seaweed is dried and added to makgeolli in the form of powder, the algae powder does not float and sinks, resulting in a large drop in homogeneity. To solve this problem, it has a great effect on the cost increase. do. Therefore, it was most appropriate to apply the seaweed ear concentrate with the alcohol component removed by ultrasonic extraction and concentration using the algae.

The falcon has very soft feet and grows in the presence of 뻘, so that the cultivated ants are removed from the tank by removing the 뻘 and foreign bodies, and then washing them in clean fresh water. The purpose of this study is to prepare the prepared medicinal broth in an extractor and then extract it by operating an ultrasonic generator, and then input the raw material in the fermentation step of Makgeolli fermentation of the concentrated solution evaporated by the low temperature vacuum concentration.

The makgeolli containing the maesengyi of the present application configuration is not only soft but also the color of the chlorophyll contained in the maesengyi by ultrasonic extraction has a soft sea color and gives a very fresh and neat feeling compared to the thick and thick makgeolli. In addition, it contains a lot of concentrated liquor, which can not only improve liver function, but also help prevent adult diseases such as improving blood circulation, blood flow and platelet aggregation ability, and the taste of Japanese people who prefer makgeolli to younger generations as well as sake. It can be said that healthy seaweed makge fit well.

Manufacture of entry

Wash 100kg of wheat flour 3-4 times in clean water and steam for 30-40 minutes at high temperature. Steamed wheat flour is cooked well, cooled, and mixed with 0.25kg of pre-cooked soup to prepare for entry.

1 stage

40 g of yeast and 11.2 liters of water are mixed with 100 kg of entry into the country, and fermented for 5 days while maintaining a temperature of 23-25 ° C. to obtain a primary fermented product. At this time, try to block the contamination of product temperature and germs as much as possible. This step is to expand the cultivation of the yeast necessary for fermentation, which is used for the purpose of manufacturing the base liquor.

2 steps

Soak 200kg of white rice in water for 24 hours and steam it again for 30-40 minutes at high temperature. 200 kg of soybean rice, 1.5 kg of modified malt, 10 kg of perennial concentrate, and 15 liters of water are mixed and stirred in the primary fermented product, and the secondary fermented product is obtained for 2 days while maintaining the temperature of 25-27 ° C.

Produced Concentrate

In the water bath, remove the salts by thoroughly washing the falcons under running water, which has been removed from the water and other foreign substances, and then cut the falcons in the chopping machine. After cutting the cut broccoli into the extractor, the liquor is put in the amount of alcohol which is multiplied by the weight. Slowly stir with a stirrer to induce sufficient chlorophyll of the falcons. After soaking for about 1 hour, when the temperature of the extractor reaches 80 ~ 90 ℃, the ultrasonic generator is activated. Ultrasonic waves of 17-25khz are promoted to promote the dissolution of active ingredients. After extraction for 3 hours, the filter was passed through a 60 mesh filter. The filtered perilla extract is concentrated while removing alcohol contained in a vacuum concentrator at 60-68 ° C. After passing through an 80 mesh filter, the medium is concentrated to obtain a concentrate.

3 steps

40 kg of starch, 150 g of purified enzyme, and 448 liters of water are mixed with the secondary fermentation product to obtain the sake matured by alcoholic fermentation while maintaining the temperature of 25-26 ° C. Starch sugar was used as a syrup with more than 340 calories, more than 82 solids, more than 40 glucose, and inherent sweetness.

Castle

At this time, the alcohol powder is subjected to the step of forming a predetermined alcohol standard to 15%. The water used is 250m underground and uses natural rock water, which is clean and rich in minerals, and has an excellent refreshing feeling without injecting artificial carbonic acid.

As well as the inherent efficacy of the existing makgeolli, you can expect the active ingredient of seaweed seaweed to produce health makgeolli further enhanced functionality.

Claims (1)

100 kg of wheat flour is mixed with 0.25 kg of pre-cooked broth to prepare an entry, and 40 g of yeast is mixed with 11.2 liters of water to obtain a primary fermented product. After stirring, a second fermentation product is obtained. It is a seaweed rice wine containing maesengyi, characterized in that the dilution obtained by mixing 40 kg of starch per second, 150 g of purified enzyme, and 448 liters of water.