KR20100071028A - A manufacturing method of rice wine made from sweet potato and a rice wine made by that manufacturing method - Google Patents

Abstract

PURPOSE: A makkoli manufacturing method using Ipomoea batatas is provided to enjoy savory flavor of Ipomoea batatas and ensure various nutritions and efficiencies. CONSTITUTION: A manufacturing method of makkoli using Ipomoea batatas comprises: a step of washing root tuber of Ipomoea batatas and eliminating foreign material(S-1a); a step of pulverizing(S-2a); a step of steaming the pulverized root tuber of Ipomoea batatas(S-3a); a step of adding malt and fermenting(S-4a); a step of adding water and yeast and stirring; a step of adding lactic acid and maturing to form distiller's grains(S-5a); and a step of adding water, and purifying enzyme and fermenting(S-6a).

Description

A manufacturing method of rice wine made from sweet potato and a rice wine made by that manufacturing method}

The present invention relates to a method for producing makgeolli using sweet potato and sweet potato makgeolli, and more particularly, to make makgeolli using sweet potato tuber, sweet potato leaf stem as a main ingredient, thereby creating a fresh taste of sweet potato as compared to the prior art. The present invention also relates to a method for producing makgeolli using sweet potatoes, and the sweet potato makgeolli, which is characterized in that a variety of excellent nutrition and efficacy are added.

Makgeolli is also known as Takju (농 酒) and Nongju (農 酒). In general, steamed glutinous rice, non-glutinous rice, flour, etc. and then dried the moisture (this is called 'Jiebab') is mixed with malt and water and fermented at a constant temperature. It is squeezed and sulky liquor that is squeezed as it is without scooping the sake.

The makgeolli, which is manufactured by the traditional and general manufacturing method as described above, has not attracted the modern people due to its peculiar color and rich taste, and as a result, the consumption quantity is not diverse except for the elderly and some enthusiasts. Not much.

However, as the well-being culture that emphasizes health is spreading widely, the demand is also increasing as the nutritional ingredients and efficacy of makgeolli are re-examined.

Regarding this trend, efforts to satisfy various consumer preferences by reducing the ugly taste and clean taste, which are disadvantages of makgeolli, efforts to improve the nutrition of makgeolli by adding various healthy foods, and shelf life Based on efforts to increase the number of people, various makgeolli are developed to meet various tastes of consumers.

However, Jiebab, which is used as a raw material of makgeolli, is made from wheat flour (including some wheat bran) on a uniform basis, and the flour is currently completely dependent on imports. There is a problem.

On the other hand, due to the changes in westernized eating habits of modern people, the demand for rice produced in Korea is gradually decreasing, and the supply is increasing with the development of farming methods, so it is not suitable for the demand of rice.

In order to solve the above problems, the rice makgeolli prepared by mixing rice with flour at a weight ratio (average blending ratio) of 8: 2 has been prepared by escaping the method of manufacturing zeiebap only with flour.

Subsequently, there have been various developments such as sorghum makgeolli added with sorghum to makgeolli, bokbunja makgeolli added with bokbunja to makgeolli, and plum makgeolli added to makgeolli.

However, the makgeollis as described above are merely added with a small amount of turmeric, bokbunja, and plums to the rice wine made from Jiebab, which is manufactured based on one of rice and wheat flour, or at a certain mixing ratio. Can not.

On the other hand, sweet potatoes, which consist of stalks and leaf stems, contain not only carbohydrates (formed in starch form) but also various vitamins and dietary fiber to improve bowel movements and shorten the contact time between carcinogens and intestinal walls. It is good for the prevention of cancer, and when it is absorbed by the human body while preventing aging, it is transformed into vitamin A, which is rich in beta-carotene, which helps to develop the body and strengthens immunity.

In particular, leaf stems and bark roots, which are not easily eaten by consumers, contain much richer vitamins compared to the inner part of the barley, and purple thin skins are rich in anthocyanins that provide antioxidant effects. LDL (Low Density Lipoprotein) In the breakdown of cholesterol, various vitamins and anthocyanins contained in the stem of the leaves were found to have a low density lipoprotein cholesterol degradation ability of about 35 percent higher than the anthocyanin contained in the bark of the tuber. The skin of the tuber contains abundant enzyme called yarabine, which breaks down the starch of sweet potatoes.

In addition, the shell of the tuber is known to contain a flavonoid component of borat nucleus that strengthens blood vessels and prevents cancer and aging, and the pharmacological mechanisms and pharmacological effects thereof are widely known. .

However, in general, consumers who consume sweet potatoes are sad because they do not eat the leaves of the roots and the leaves of the tubers, which have richer nutrition and efficacy, while consuming the inside of the tubers.

In addition, although some of the manufacturing method for manufacturing makgeolli using starch of sweet potato, but only starch is used, the development of makgeolli manufacturing technology utilizing various parts of the sweet potato is urgently required.

The present invention has been made to solve the above problems, by utilizing the various parts of the sweet potato newly used in the production of makgeolli, the nutrition and efficacy of makgeolli as a variety of excellent nutrition and efficacy of sweet potatoes that are recognized as super food It is a first object of the present invention to provide a method for producing makgeolli using sweet potatoes and thereby sweet potato makgeolli, which is further improved and newly added sweet taste of sweet potato, further improving the flavor of makgeolli.

In addition, the second object of the present invention to provide a method for producing makgeolli using sweet potatoes, and thereby sweet potato makgeolli characterized in that it is possible to form jiebab, which is usually made of rice, flour, various parts of sweet potatoes. have.

In order to achieve the above object, the present invention is to propose the following solutions.

The solution of the present invention,

In the method of manufacturing makgeolli,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1a);

After the washing step (S-1a), grinding step (S-2a) for grinding the muscle;

After the crushing step (S-2a), steaming the lumps of the muscles, and then cooled to form a jiebab forming step (S-3a);

After the zeebap forming step (S-3a), the imperial forming step (S-4a) to add fermentation by adding yeast to the jiebap formed as sweet potato tuber;

After the empire forming step (S-4a), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5a);

After the main hair forming step (S-5a), the main hair prepared in the main hair forming step (S-5a) is injected, fermented by inserting the zeebap, water and purified enzyme prepared in the Jiebab forming step (S-3a) Forming a main step (S-6a);

Characterized in that comprises a.

Furthermore, in the method for producing makgeolli,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1b);

After the washing step (S-1b), grinding step (S-2b) for grinding the muscle;

After the crushing step (S-2b), steamed by mixing the crushed muscle, rice, wheat flour, and then cooled to form a jiebab forming step (S-3b);

After the zeebap forming step (S-3b), the Empire forming step of adding fermented yeast to the zeebap (S-4b);

After the empire forming step (S-4b), water and yeast were added to the zeebap produced by the yeast mold and stirred, and then added to lactic acid to ripen to form the main hair (S-5b);

After the main hair forming step (S-5b), the main hair prepared in the main hair forming step (S-5b) is injected, fermented by inserting the zeebap, water and purified enzyme prepared in the Jiebab forming step (S-3b) Forming a main step (S-6b);

Characterized in that comprises a.

In the jiebab forming step (S-3a) (S-3b), it is characterized in that steaming at a temperature of 300 to 500 degrees Celsius.

In the empire forming step (S-4a) (S-4b), the yeast added to the jiebap, characterized in that the fermentation by adding a weight corresponding to 0.1 to 0.4% by weight of the jiebap.

In the main hair forming step (S-5a) (S-5b), 10 parts by weight of yeast rice produced by yeast mold, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight is mixed.

In the jiebab forming step (S-3b), the crushed muscle is 50 to 90% by weight, the rice and flour added to the remaining amount is characterized in that the blended by 50% by weight of the remaining amount.

Furthermore, in the method for producing makgeolli,

Washing step of removing the foreign matter on the outer surface by washing the roots of sweet potatoes, leaf stems of sweet potatoes (S-1c);

After the washing step (S-1c), the crushing step of grinding the leaf stem of the sweet potato, the root of the sweet potato (S-2c);

After the grinding step (S-2c), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3c);

After the zeebap forming step (S-3c), the imperial forming step (S-4c) to add fermented yeast to the zeebap;

After the empire forming step (S-4c), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5c);

After the main hair forming step (S-5c), the main hair prepared in the main hair forming step (S-6c), the fermented by inserting the zeebap, water, and purified enzyme prepared in the Jiebab forming step (S-3c) Forming a main step (S-6c);

Characterized in that comprises a.

Furthermore, in the method for producing makgeolli,

Washing step of removing the foreign matter on the outer surface by washing the roots of sweet potatoes, leaf stems of sweet potatoes (S-1d);

After the washing step (S-1d), the grinding step of grinding the leaf stem of the sweet potato, the root of the sweet potato (S-2d);

After the crushing step (S-2d), steamed by combining the sweet potato crushed, rice, flour, and then cooled to form a jiebab (S-3d);

After the zeebap forming step (S-3d), Empire forming step of adding fermented yeast to the zeebap (S-4d);

After the empire forming step (S-4d), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to the lactic acid to ripen to form a main hair (S-5d);

After the main hair forming step (S-5d), the main hair prepared in the main hair forming step (S-5d), the fermented by inserting the zeebap, water, purified enzyme prepared in the Jiebab forming step (S-3d) and fermented Forming a main step (S-6d);

Characterized in that comprises a.

In the jiebab forming step (S-3c) (S-3d), the crushed sweet potato is characterized in that the weight ratio of 90% by weight of sweet potato root, 10% by weight of the leaf stem of sweet potato.

In the jiebab forming step (S-3d), the pulverized sweet potato is 50 to 90% by weight, the rice and flour added in the remaining amount is characterized in that the blended by 50% by weight of the remaining amount.

In the jiebab forming step (S-3c) (S-3d), it is characterized in that steaming at a temperature of 300 to 500 degrees Celsius.

In the empire forming step (S-4c) (S-4d), the yeast added to Jiebab, characterized in that the fermentation by adding to the weight corresponding to 0.1 to 0.4% by weight of Jiebab.

In the main hair forming step (S-5c) (S-5d), 10 parts by weight of yeast rice produced yeast rice, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight is characterized in that the mixing.

Furthermore, in the method for producing makgeolli,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1e);

After the washing step (S-1e), the grinding step of grinding the sweet potato root (S-2e);

After the crushing step (S-2e), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3e);

After the zeebap forming step (S-3e), Empire forming step (S-4e) of adding the leaven to the zeebap to ferment;

After the empire forming step (S-4e), the sweet potato leaf stem powder, water, yeast was added to the jiebab produced yeast mold, stirred, and then added to the lactic acid to ripen to form the main hair (S- 5e);

After the main hair forming step (S-5e), the main hair prepared in the main hair forming step (S-5e), the fermented by inserting the zeebap, water, and purified enzyme prepared in the Jiebab forming step (S-3e) Forming a main step (S-6e);

Characterized in that comprises a.

Furthermore, in the method for producing makgeolli,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1f);

After the washing step (S-1f), the grinding step of grinding the sweet potato root (S-2f);

After the crushing step (S-2f), the jjimbap forming step (S-3f) of combining the sweet potato crushed rice, rice, flour and steamed, and then cooled to form Jiebab;

After the zeebap forming step (S-3f), the imperial forming step (S-4f) to add the yeast to the zeebap to ferment;

After the empire forming step (S-4f), the sweet potato leaf stem powder, water, yeast was added to the jiebab produced yeast mold, stirred, and then added to the lactic acid to ripen to form the main hair (S- 5f);

After the main hair forming step (S-5f), the main hair is formed by injecting fermentation by adding the zeebap, water and purified enzyme prepared in the Jiebab forming step to the main hair manufactured in the main hair forming step (S-5f). Step S-6f;

Characterized in that comprises a.

In the jiebab forming step (S-3f), the crushed roots of the sweet potato is characterized in that 50 to 80% by weight, the rice and flour added in the remaining amount of 50% by weight of the remaining amount.

In the jiebab forming step (S-3e) (S-3f), it is characterized in that steaming at a temperature of 300 to 500 degrees Celsius.

In the empire forming step (S-4e) (S-4f), the yeast added to Jiebab, characterized in that the fermentation by adding to the weight corresponding to 0.1 to 0.4% by weight of Jiebab.

In the main hair forming step (S-5e) (S-5f), 10 parts by weight of yeast mold is produced, mixed with 0.2 to 1.0 parts by weight of leaf stem powder of sweet potatoes, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight It is characterized by.

Furthermore, in the method for producing makgeolli,

Washing step to remove the foreign matter on the outside by washing the shell of sweet potato (S-1g);

After the washing step (S-1g), the grinding step of grinding the sweet potato root (S-2g);

After the grinding step (S-2g), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3g);

After forming the zeebap step (S-3g), Empire forming step (S-4g) to add fermented yeast to the zeebap;

After the empire forming step (S-4g), water and yeast was added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5g);

After the main hair forming step (S-5g), to the main hair prepared in the main hair forming step (S-5g), jiebab, sweet potato leaf stem powder, water, purified enzyme prepared in the Jiebab forming step (S-3g) Injected and fermented to form a main forming step (S-6g);

Characterized in that comprises a.

Furthermore, in the method for producing makgeolli,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1h);

After the washing step (S-1h), the grinding step of grinding the sweet potato root (S-2h);

After the crushing step (S-2h), jyebap forming step (S-3h) of combining the sweet potato crushed rice, rice, flour and steamed, and then cooled to form jiebab;

After the zeebap forming step (S-3h), the imperial forming step (S-4h) to add fermented yeast to the zeebap;

After the empire forming step (S-4h), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to the lactic acid to ripen to form a main hair (S-5h);

After the main hair forming step (S-5h), to the main hair prepared in the main hair forming step (S-5h), jiebab, sweet potato leaf stem powder, water, purified enzyme prepared in the Jiebab forming step (S-3h) Injected and fermented to form a main forming step (S-6h);

Characterized in that comprises a.

In the jiebab forming step (S-3h), the sweet potato crushed powder is characterized in that 50 to 90% by weight, rice, flour is blended by 50% by weight of the remaining amount.

In the jiebab forming step (S-3g) (S-3h), it is characterized in that steaming at a temperature of 300 to 500 degrees Celsius.

In the empire forming step (S-4g) (S-4h), the yeast added to Jiebab, characterized in that the fermentation by adding to the weight corresponding to 0.1 to 0.4% by weight of Jiebab.

In the main hair forming step (S-5g) (S-5h), yeast mold is produced by mixing 10 parts by weight, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight.

Licorice is added in the main forming step (S-5a) (S-5b) (S-5c) (S-5d) (S-5e) (S-5f) (S-5g) (S-5h). It features.

It is characterized by the sweet potato makgeolli which is manufactured by one of the manufacturing methods as described above.

The following effects can be expected by the solution of the present invention having the above configuration.

First, sweet potato is added to makgeolli and steamed together with the bark of the tuberculosis containing the yarabine enzyme that decomposes the sweet potato starch, so that the starch of the sweet potato can be digested and absorbed well and fermented. It is decomposed into sugars that provide a sweet taste and delicious flavor, and adds the sweet taste and sweet flavor of sweet potato to makgeolli, as well as other carbohydrate vitamins unlike the conventional one using only starch contained in the sweet potato root. Sweet potato with abundant nutrients such as beta carotene and dietary fiber, as well as anthocyanins that break down cholesterol, yarabine that breaks down starch into sugars, and shells that contain rich minerals Addition of anthocyanins and leaves of sweet potatoes containing various vitamins As, bulbous, as well as due to the nutrients that are extracted from its bark and leaf stem has the effect of providing nutrition and efficacy of sweet potatoes, which is recognized as a super food, ohrotyi through the rice wine.

Second, as described above, the addition of sweet potatoes further improves the taste and flavor of makgeolli, and also greatly increases the nutrients contained therein, thereby increasing the sales of makgeolli, and further increasing the sales of sweet potato makgeolli as described above. A ripple effect could also be expected, affecting the growth of other makgeolli sales.

Third, when making jiebab, the raw material of makgeolli, it is possible to break away from the conventional jiebab made with only rice and wheat flour, and to make sweet potatoes alone, or by adding a little rice and flour to sweet potatoes to improve the nutrition and efficacy of sweet potatoes. It can be effective.

In addition, it is possible to replace the raw material of jiebab, which is mostly made of wheat flour with sweet potatoes, thereby suppressing the use of flour and increasing the utilization rate of sweet potatoes, there is an economic effect that can significantly increase the income of sweet potato farmers.

1 is a manufacturing process diagram of Example 1 of the method for producing makgeolli using sweet potato according to the present invention
Figure 2 is a manufacturing process of the second embodiment of the method for producing makgeolli using sweet potatoes according to the present invention
3 is a manufacturing process diagram of Example 3 of the method for producing makgeolli using sweet potato according to the present invention;
Figure 4 is a manufacturing process of the fourth embodiment of the method for manufacturing makgeolli using sweet potatoes according to the present invention
5 is a manufacturing process diagram of Example 5 of the method for producing makgeolli using sweet potato according to the present invention;
6 is a manufacturing process diagram of Example 6 of the method for producing makgeolli using sweet potato according to the present invention;
7 is a manufacturing process diagram of Example 7 of the method for producing makgeolli using sweet potato according to the present invention;
8 is a manufacturing process diagram of Example 8 of the method for producing makgeolli using sweet potato according to the present invention;

The present invention will be described in more detail with reference to the following embodiments.

Example 1

1 is a manufacturing process diagram of Example 1 of the method for manufacturing makgeolli using sweet potato according to the present invention. As shown therein, in the method for manufacturing makgeolli,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1a);

After the washing step (S-1a), grinding step (S-2a) for grinding the muscle;

After the crushing step (S-2a), steaming the lumps of the muscles, and then cooled to form a jiebab forming step (S-3a);

After the zeebap forming step (S-3a), the imperial forming step (S-4a) to add fermentation by adding yeast to the jiebap formed as sweet potato tuber;

After the empire forming step (S-4a), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5a);

After the main hair forming step (S-5a), the main hair prepared in the main hair forming step (S-5a) is injected, fermented by inserting the zeebap, water and purified enzyme prepared in the Jiebab forming step (S-3a) (S-6a) to form a main forming step (Su);

It is made, including.

Here, the washing step (S-1a) is a step of removing the foreign matter on the outer surface of the sweet potato, since the present invention uses the shell of sweet potato, the washing step (S-1a) for removing the foreign matter on the outer surface Most importantly, it is preferable to clean various foreign substances such as soil or pesticides caught in the gap formed on the outer surface of sweet potato by using an ultrasonic cleaner.

The crushing step (S-2a) is a step of crushing the roots of sweet potatoes, it is possible to form a jiebab more easily through the crushing step (S-2a), containing the yarabine to decompose the starch of sweet potatoes By more uniformly dispersing the shell of the muscle root, the starch of the sweet potato more effectively decomposed to facilitate the subsequent fermentation process, the size of the crushed sweet potato muscle root is 1 to 5 centimeters cube one side It is preferable to form.

The jiebab forming step (S-3a), after steaming the crushed sweet potato root, to be used as a raw material of makgeolli, steaming for 30 to 40 minutes at a temperature of 300 to 500 degrees Celsius, steaming as described above Through this process, the Yarabin enzyme contained in the shell breaks down the sweet potato starch into sugar.

On the other hand, the above steaming temperature and time can vary depending on the situation, of course.

In this regard, conventionally, the starch of sweet potato was not digested or fermented well because its molecular size was larger than that of carbohydrates of rice or wheat flour. However, as described in this step, yarabine decomposes sweet potato starch into sugar. By steaming at a temperature of 300 to 500 degrees Celsius together with the tuber shell of sweet potato containing the enzyme, it is formed to facilitate digestion or fermentation like rice or wheat flour.

At this time, after steaming sweet potato tuber, it is also preferable to grind and grind the cooked tuber of sweet potato.

The empire forming step (S-4a) is a step of mixing the yeast in the jiebap formed from sweet potato tuber, the yeast is added to the jiebap by weight corresponding to 0.1 to 0.4% by weight of the jiebap to ferment 34 degrees Celsius It is preferable to form yeast mold on the zeebap by fermentation at 36 to 36 degrees.

Here, the empire forming step (S-4a) is more specifically, boss step, seeding step, the first flipping step, the second flipping step, the granulation step, the first stacking and operation step, the second stacking and operation step , It is preferable to be formed in the third stacking step, the fourth stacking step, which is generally a well-known process for manufacturing makgeolli, so the detailed description will be omitted, silk, yeast in Jiebab, even if not the above process The method for forming the mold may be any of the known contents.

The main hair forming step (S-5a) is a step of adding water and yeast to Jiebab formed with the yeast mold through the empire forming step (S-4a), stirring it, and then adding lactic acid to mature, Jiebab Water and yeast to be added to 10 parts by weight of zeebap, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight is preferably stirred, the stirring time is preferably stirred for 1 to 6 hours.

In addition, the addition of lactic acid to the stirred zeebap, water and yeast is stirred as described above, wherein the addition amount of the lactic acid is the acidity of the stirring of the zeebap, water, yeast pH 3.0 to pH 3.2 It is preferable to add it as it is.

In more detail the main hair forming step (S-5a),

After the yeast mold is produced Jiebab, water, yeast are mixed in the weight ratio as described above, and then injecting the lactic acid so that the acidity is pH 3.0 to 3.2, the mixture formed by the injection step for 15 to 25 hours Stirring, stirring step of stirring once for 6 to 8 hours, stepping up to 2 to 3 hours at a temperature of 25 to 28 degrees Celsius, the highest temperature step to ferment for 20 to 30 hours at a temperature of 28 degrees Celsius, It takes place in the order of ripening step to mature for 4 to 5 days.

Here, the lactic acid is added to prevent the growth of various bacteria in the main hair forming step (S-5a) as the acidity of the lactic acid, so that the taste of makgeolli can be maximized.

In addition, the yeast finely decomposes the components of Jiebab, and converts into a functional material, improves the antioxidant power to improve the preservation while at the same time serves to increase the flavor of makgeolli.

The stirring step for 15 to 25 hours is to increase the fermentation rate while uniformly mixing and fermenting the yeast mold, jiebab, water, yeast, lactic acid is formed, so that the mixture is 28 degrees Celsius The fermentation takes place in earnest at the temperature of the island.

The main forming step (S-6a), by injecting fermentation by adding the zeebap, water, and purified enzyme prepared in the jiebab forming step (S-3a) to the main hair prepared in the main forming step (S-5a) As a step of forming

Referring to the main forming step (S-6a) in more detail, based on 5 parts by weight of the main hair prepared through the forming step (S-5a), Jiebab 40 prepared in the jiebab forming step (S-3a) 1 step injection step of fermenting for 4 to 6 hours by inserting 60 to 90 parts by weight, 60 to 90 parts by weight of water and 0.04 to 0.15 parts by weight of purified enzyme;

After the one-stage injection step, after the addition of 40 to 60 parts by weight of Jiebab, 52 to 78 parts by weight of water, stirring for 15 to 25 hours, two-stage injection step of stirring once every 6 to 8 hours;

After the two-stage injection step, the stirring step of stirring for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius;

After the stirring step, the highest temperature step of fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius;

After the highest temperature step, aging step of aging for 4 to 5 days;

As a result, the main liquor that can be called makgeolli's liquor is formed.

Here, the zeebab is dissolved and saccharified through the first stage injection step, and the various leaching acids lead to the safe growth of yeast mold. The water supplied in the first stage injection step is TDS (total dissolved solids) index. It is preferable to purify water so that it may be 10.

The two-stage injection step is to add a zeebap to the mixture mixed in the first stage injection step and stirred for 15 to 25 hours, while stirring and fermenting the zeebap, jumo, water, and enzymes uniformly by the above agitation In addition to the saccharification and alcohol fermentation, the fermentation of the mixture proceeds rapidly at the highest temperature step for 20 to 30 hours.

Carbohydrates of sweet potatoes decomposed into molecules of the same size as rice or flour by yarabine contained in the shell of sweet potato tuber at the first and second stages of feeding step are converted into sugars by purified enzyme added to the main formation step. The sugar is decomposed into alcohol and carbon dioxide by the yeast contained in the main hair, and the sugar is leached from the organic acid by the purified enzyme, and the protein contained in the muscle muscle is decomposed into amino acids by the enzyme and then decomposed into alcohol by the yeast. will be.

The main (sulfur) prepared by the above process is a so-called makgeolli stock solution, and when the main makgeolli is to be formed, the sweet potato makgeolli is produced by mixing and diluting 7 parts by weight of water based on the main 1 part by weight. Will be done.

[Example 2]

Figure 2 is a manufacturing process of the second embodiment of the method for manufacturing makgeolli using sweet potatoes according to the present invention, as shown in the makgeolli manufacturing method,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1b);

After the washing step (S-1b), grinding step (S-2b) for grinding the muscle;

After the crushing step (S-2b), steamed by mixing the crushed muscle, rice, wheat flour, and then cooled to form a jiebab forming step (S-3b);

After the zeebap forming step (S-3b), the Empire forming step of adding fermented yeast to the zeebap (S-4b);

After the empire forming step (S-4b), water and yeast were added to the zeebap produced by the yeast mold and stirred, and then added to lactic acid to ripen to form the main hair (S-5b);

After the main hair forming step (S-5b), the main hair prepared in the main hair forming step (S-5b) is injected, fermented by inserting the zeebap, water and purified enzyme prepared in the Jiebab forming step (S-3b) Forming a main step (S-6b);

It is made, including.

Here, the washing step (S-1b) is a step of removing the foreign matter on the outer surface of the sweet potato, since the present invention uses the shell of the sweet potato, the washing step (S-1b) for removing the foreign matter on the outer surface Most importantly, it is preferable to clean various foreign substances such as soil or pesticides caught in the gap formed on the outer surface of sweet potato by using an ultrasonic cleaner.

The crushing step (S-2b) is a step of crushing the roots of sweet potatoes, it is possible to form a jiebab more easily through the crushing step (S-2b), containing the yarabine to decompose the starch of sweet potatoes By more uniformly dispersing the shell of the muscle root, the starch of the sweet potato more effectively decomposed to facilitate the subsequent fermentation process, the size of the crushed sweet potato muscle root is 1 to 5 centimeters cube one side It is preferable to form.

The jiebab forming step (S-3b) is to mix and steam the crushed sweet potato, rice, flour and steamed, to be used as a raw material of makgeolli, steaming for 30 to 40 minutes at a temperature of 300 to 500 degrees Celsius Preferably, the steaming process as described above, the yarabine enzyme contained in the shell breaks down the starch of sweet potato into sugar.

Here, in the blending of crushed sweet potato crushed rice and wheat flour, the sweet crushed crushed sweet potato is 50 to 90% by weight, and the remaining amount of rice and flour is 50% by weight of the remaining amount. It is preferable.

In this regard, conventionally, the starch of sweet potato was not digested or fermented well because its molecular size was larger than that of carbohydrates of rice or wheat flour. However, as described in this step, yarabine decomposes sweet potato starch into sugar. By steaming at a temperature of 300 to 500 degrees Celsius together with the tuber shell of sweet potato containing the enzyme, it is formed to facilitate digestion or fermentation like rice or wheat flour.

At this time, after steaming sweet potato tuber, it is also preferable to grind and grind the cooked tuber of sweet potato.

The empire forming step (S-4b) is a step of blending the yeast in the jiebap formed from sweet potato tuber, the yeast is added to the jiebap by weight corresponding to 0.1 to 0.4% by weight of the jiebap to ferment 34 degrees Celsius It is preferable to form yeast mold on the zeebap by fermentation at 36 to 36 degrees.

Here, the empire forming step (S-4b) is more specifically, bossam step, seeding step, the first flipping step, the second flipping step, the granulation step, the first stacking and operation step, the second stacking and operation step , It is preferable to be formed in the third stacking step, the fourth stacking step, which is generally a well-known process for manufacturing makgeolli, so the detailed description will be omitted, silk, yeast in Jiebab, even if not the above process The method for forming the mold may be any of the known contents.

The main hair forming step (S-5b) is a step of adding water and yeast to Jiebab formed with the yeast mold through the empire forming step (S-4a), stirring it, and then adding lactic acid to ripen it. Water and yeast to be added to 10 parts by weight of zeebap, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight is preferably stirred, the stirring time is preferably stirred for 1 to 6 hours.

In addition, the addition of lactic acid to the stirred zeebap, water and yeast is stirred as described above, wherein the addition amount of the lactic acid is the acidity of the stirring of the zeebap, water, yeast pH 3.0 to pH 3.2 It is preferable to add it as it is.

In more detail the main hair forming step (S-5b),

After the yeast mold is produced Jiebab, water, yeast are mixed in the weight ratio as described above, and then injecting the lactic acid so that the acidity is pH 3.0 to 3.2, the mixture formed by the injection step for 15 to 25 hours Stirring, stirring step of stirring once for 6 to 8 hours, stepping up to 2 to 3 hours at a temperature of 25 to 28 degrees Celsius, the highest temperature step to ferment for 20 to 30 hours at a temperature of 28 degrees Celsius, It takes place in the order of ripening step to mature for 4 to 5 days.

Here, the lactic acid is added to the lactic acid so as to maximize the taste of makgeolli while preventing the growth of germs in the main hair forming step (S-5b).

In addition, the yeast finely decomposes the components of Jiebab, and converts into a functional material, improves the antioxidant power to improve the preservation while at the same time serves to increase the flavor of makgeolli.

The stirring step for 15 to 25 hours is to increase the fermentation rate while uniformly mixing and fermenting the yeast mold, jiebab, water, yeast, lactic acid is formed, so that the mixture is 28 degrees Celsius The fermentation takes place in earnest at the temperature of the island.

The main forming step (S-6b), by inserting the fermentation by adding the zeebap, water, and purified enzyme prepared in the jiebab forming step (S-3b) to the main hair produced in the main forming step (S-5b) As a step of forming

When explaining the main forming step (S-6b) in more detail, on the basis of 5 parts by weight of the main hair prepared through the forming step (S-5b), Jiebab 40 prepared in the jiebab forming step (S-3b) 1 step injection step of fermenting for 4 to 6 hours by inserting 60 to 90 parts by weight, 60 to 90 parts by weight of water and 0.04 to 0.15 parts by weight of purified enzyme;

After the one-stage injection step, after the addition of 40 to 60 parts by weight of Jiebab, 52 to 78 parts by weight of water, stirring for 15 to 25 hours, two-stage injection step of stirring once every 6 to 8 hours;

After the two-stage injection step, the stirring step of stirring for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius;

After the stirring step, the highest temperature step of fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius;

After the highest temperature step, aging step of aging for 4 to 5 days;

As a result, the main liquor that can be called makgeolli's liquor is formed.

Here, the zeebab is dissolved and saccharified through the first stage injection step, and the various leaching acids lead to the safe growth of yeast mold. The water supplied in the first stage injection step is TDS (total dissolved solids) index. It is preferable to purify water so that it may be 10.

The two-stage injection step is to add a zeebap to the mixture mixed in the first stage injection step and stirred for 15 to 25 hours, while stirring and fermenting the zeebap, jumo, water, and enzymes uniformly by the above agitation In addition to the saccharification and alcohol fermentation, the fermentation of the mixture proceeds rapidly at the highest temperature step for 20 to 30 hours.

Carbohydrates of sweet potatoes decomposed into molecules of the same size as rice or flour by yarabine contained in the shell of sweet potato tuber at the first and second stages of feeding step are converted into sugars by purified enzyme added to the main formation step. The sugar is decomposed into alcohol and carbon dioxide by the yeast contained in the main hair, and the sugar is leached from the organic acid by the purified enzyme, and the protein contained in the muscle muscle is decomposed into amino acids by the enzyme and then decomposed into alcohol by the yeast. will be.

The main (sulfur) prepared by the above process is a so-called makgeolli stock solution, and when the main makgeolli is to be formed, the sweet potato makgeolli is produced by mixing and diluting 7 parts by weight of water based on the main 1 part by weight. Will be done.

Example 3

3 is a manufacturing process diagram of Example 3 of the method for manufacturing makgeolli using sweet potato according to the present invention. As shown therein, in the method for manufacturing makgeolli,

Washing step of removing the foreign matter on the outer surface by washing the roots of sweet potatoes, leaf stems of sweet potatoes (S-1c);

After the washing step (S-1c), the crushing step of grinding the leaf stem of the sweet potato, the root of the sweet potato (S-2c);

After the grinding step (S-2c), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3c);

After the zeebap forming step (S-3c), the imperial forming step (S-4c) to add fermented yeast to the zeebap;

After the empire forming step (S-4c), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5c);

After the main hair forming step (S-5c), the main hair prepared in the main hair forming step (S-6c), the fermented by inserting the zeebap, water, and purified enzyme prepared in the Jiebab forming step (S-3c) Forming a main step (S-6c);

It is made, including.

Here, the washing step (S-1c) is a step of removing the foreign matter on the outer surface of the sweet potato, since the present invention uses the shell of the sweet potato, the washing step (S-1c) for removing the foreign matter on the outer surface Most importantly, it is preferable to clean various foreign substances such as soil or pesticides caught in the gap formed on the outer surface of sweet potato by using an ultrasonic cleaner.

The crushing step (S-2c) is a step of crushing the sweet potato, the root of the sweet potato, the stem of the sweet potato, through the crushing step (S-2c) it is possible to more easily form jiebap, to decompose the starch of the sweet potato By more uniformly dispersing the bark of the myocardium containing the yarabine, the starch of the sweet potato is more effectively decomposed to facilitate the subsequent fermentation process, the size of the crushed sweet potato tuber is one side length It is preferable to form a cube of 1 to 5 centimeters.

The jiebab forming step (S-3c) is to be used as a raw material of makgeolli by steaming the roots of sweet potato, crushed sweet potato, yam, preferably steamed for 30 to 40 minutes at a temperature of 300 to 500 degrees Celsius Through the steaming process, the yarabine enzyme contained in the shell breaks down sweet potato starch into sugar.

At this time, the root of the sweet potato is 90% by weight, the leaf stem of the sweet potato is preferably blended in 10% by weight.

On the other hand, the above steaming temperature and time can vary depending on the situation, of course.

In this regard, conventionally, the starch of sweet potato was not digested or fermented well because its molecular size was larger than that of carbohydrates of rice or wheat flour. However, as described in this step, yarabine decomposes sweet potato starch into sugar. By steaming at a temperature of 300 to 500 degrees Celsius together with the tuber shell of sweet potato containing the enzyme, it is formed to facilitate digestion or fermentation like rice or wheat flour.

At this time, it is also preferable to grind and grind the roots of sweet potatoes and steamed leaves of sweet potatoes.

The empire forming step (S-4c) is a step of blending the yeast in the jiebap formed by the sweet potato tuber, the leaf stem of the sweet potato, the yeast is a jiebap by the weight corresponding to 0.1 to 0.4% by weight of the jiebap to ferment It is preferable to add to the fermentation at 34 to 36 degrees Celsius to form yeast mold on the zeebap.

Here, the empire forming step (S-4c) is more specifically, the bossam step, sowing step, the first flipping step, the second flipping step, the granulation step, the first stacking and operation step, the second stacking and operation step , It is preferable to be formed in the third stacking step, the fourth stacking step, which is generally a well-known process for manufacturing makgeolli, so the detailed description will be omitted, silk, yeast in Jiebab, even if not the above process The method for forming the mold may be any of the known contents.

The main hair forming step (S-5c) is a step of adding water and yeast to Jiebab formed with yeast mold through the imperial forming step (S-4c), stirring it, and then adding lactic acid to ripen it. Water and yeast to be added to 10 parts by weight of zeebap, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight is preferably stirred, the stirring time is preferably stirred for 1 to 6 hours.

In addition, the addition of lactic acid to the stirred zeebap, water and yeast is stirred as described above, wherein the addition amount of the lactic acid is the acidity of the stirring of the zeebap, water, yeast pH 3.0 to pH 3.2 It is preferable to add it as it is.

In more detail the main hair forming step (S-5c),

After the yeast mold is produced Jiebab, water, yeast are mixed in the weight ratio as described above, and then injecting the lactic acid so that the acidity is pH 3.0 to 3.2, the mixture formed by the injection step for 15 to 25 hours Stirring, stirring step of stirring once for 6 to 8 hours, stepping up to 2 to 3 hours at a temperature of 25 to 28 degrees Celsius, the highest temperature step to ferment for 20 to 30 hours at a temperature of 28 degrees Celsius, It takes place in the order of ripening step to mature for 4 to 5 days.

In this case, the lactic acid is added to prevent the growth of miscellaneous bacteria in the main hair forming step (S-5c) as the acidity of the lactic acid so as to maximize the taste of makgeolli.

In addition, the yeast finely decomposes the components of Jiebab, and converts into a functional material, improves the antioxidant power to improve the preservation while at the same time serves to increase the flavor of makgeolli.

The stirring step for 15 to 25 hours is to increase the fermentation rate while uniformly mixing and fermenting the yeast mold, jiebab, water, yeast, lactic acid is formed, so that the mixture is 28 degrees Celsius The fermentation takes place in earnest at the temperature of the island.

The main forming step (S-6c), by inserting the fermentation by adding the zeebap, water, and purified enzyme prepared in the jiebab forming step (S-3c) to the main hair produced in the main forming step (S-5c) As a step of forming

When explaining the main forming step (S-6c) in more detail, based on 5 parts by weight of the main hair prepared through the main hair forming step (S-5c), Jiebab 40 prepared in the jiebab forming step (S-3c) 1 step injection step of fermenting for 4 to 6 hours by inserting 60 to 90 parts by weight, 60 to 90 parts by weight of water and 0.04 to 0.15 parts by weight of purified enzyme;

After the one-stage injection step, after the addition of 40 to 60 parts by weight of Jiebab, 52 to 78 parts by weight of water, stirring for 15 to 25 hours, two-stage injection step of stirring once every 6 to 8 hours;

After the two-stage injection step, the stirring step of stirring for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius;

After the stirring step, the highest temperature step of fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius;

After the highest temperature step, aging step of aging for 4 to 5 days;

As a result, the main liquor that can be called makgeolli's liquor is formed.

Here, the zeebab is dissolved and saccharified through the first stage injection step, and the various leaching acids lead to the safe growth of yeast mold. The water supplied in the first stage injection step is TDS (total dissolved solids) index. It is preferable to purify water so that it may be 10.

The two-stage injection step is to add a zeebap to the mixture mixed in the first stage injection step and stirred for 15 to 25 hours, while stirring and fermenting the zeebap, jumo, water, and enzymes uniformly by the above agitation In addition to the saccharification and alcohol fermentation, the fermentation of the mixture proceeds rapidly at the highest temperature step for 20 to 30 hours.

Carbohydrates of sweet potatoes decomposed into molecules of the same size as rice or flour by yarabine contained in the shell of sweet potato tuber at the first and second stages of feeding step are converted into sugars by purified enzyme added to the main formation step. The sugar is decomposed into alcohol and carbon dioxide by the yeast contained in the main hair, and the sugar is leached from the organic acid by the purified enzyme, and the protein contained in the muscle muscle is decomposed into amino acids by the enzyme and then decomposed into alcohol by the yeast. will be.

The main (sulfur) prepared by the above process is a so-called makgeolli stock solution, and when the main makgeolli is to be formed, the sweet potato makgeolli is produced by mixing and diluting 7 parts by weight of water based on the main 1 part by weight. Will be done.

Example 4

Figure 4 is a manufacturing process of the fourth embodiment of the method for manufacturing makgeolli using sweet potatoes according to the present invention, as shown therein, in the makgeolli manufacturing method,

Washing step of removing the foreign matter on the outer surface by washing the roots of sweet potatoes, leaf stems of sweet potatoes (S-1d);

After the washing step (S-1d), the grinding step of grinding the leaf stem of the sweet potato, the root of the sweet potato (S-2d);

After the crushing step (S-2d), steamed by combining the sweet potato crushed, rice, flour, and then cooled to form a jiebab (S-3d);

After the zeebap forming step (S-3d), Empire forming step of adding fermented yeast to the zeebap (S-4d);

After the empire forming step (S-4d), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to the lactic acid to ripen to form a main hair (S-5d);

After the main hair forming step (S-5d), the main hair prepared in the main hair forming step (S-5d), the fermented by inserting the zeebap, water, purified enzyme prepared in the Jiebab forming step (S-3d) and fermented Forming a main step (S-6d);

It is made, including.

Here, the washing step (S-1d) is a step of removing the foreign matter on the outer surface of the sweet potato, since the present invention uses the shell of the sweet potato, the washing step (S-1d) for removing the foreign matter on the outer surface Most importantly, it is preferable to clean various foreign substances such as soil or pesticides caught in the gap formed on the outer surface of sweet potato by using an ultrasonic cleaner.

The crushing step (S-2d) is a step of crushing sweet potato roots, leaf stems of sweet potatoes, through which the crushing step (S-2d) it is possible to more easily form jiebap, decomposing the starch of sweet potatoes By more uniformly dispersing the bark of the myocardium containing the yarabine, the starch of the sweet potato is more effectively decomposed to facilitate the subsequent fermentation process, the size of the crushed sweet potato tuber is one to one side It is preferable to form a cube of 5 centimeters.

The Jiebab forming step (S-3d) is to be used as a raw material of makgeolli after steaming, crushed sweet potato root, sweet potato leaf stem, rice, wheat flour, 30 to 40 minutes at a temperature of 300 to 500 degrees Celsius Steaming is preferable, and the steaming process, such as the yarabine enzyme contained in the shell breaks down the starch of sweet potato into sugar.

Here, the sweet potato pulverized and the rice, flour made of the crushed sweet potato of the yam, leaf stem of the sweet potato is added to the 50 to 90% by weight of the sweet potato crushed as the remaining amount, each 50% by weight of the flour is formed Preferably, the sweet potato pulverized powder is preferably blended with 90% by weight of sweet potato root weight and 10% by weight of sweet potato leaf stem.

In this regard, conventionally, the starch of sweet potato was not digested or fermented well because its molecular size was larger than that of carbohydrates of rice or wheat flour. However, as described in this step, yarabine decomposes sweet potato starch into sugar. By steaming at a temperature of 300 to 500 degrees Celsius together with the tuber shell of sweet potato containing the enzyme, it is formed to facilitate digestion or fermentation like rice or wheat flour.

At this time, after steaming the sweet potato pulverized product, it is also preferable to grind the cooked sweet potato pulverized product once again.

The empire forming step (S-4d) is a step of blending yeast with jiebap formed from sweet potato root, sweet potato leaf stem, rice, flour, and the yeast is 0.1 to 0.4% by weight of Jiebab to ferment It is preferable to add yeast to the zeebap as a corresponding weight to ferment at 34 to 36 degrees Celsius to form yeast mold on the zeebap.

Here, the empire forming step (S-4d) is more specifically, the bossam step, sowing step, the first flipping step, the second flipping step, the granulation step, the first stacking and operation step, the second stacking and operation step , It is preferable to be formed in the third stacking step, the fourth stacking step, which is generally a well-known process for manufacturing makgeolli, so the detailed description will be omitted, silk, yeast in Jiebab, even if not the above process The method for forming the mold may be any of the known contents.

The main hair forming step (S-5d) is a step of adding water and yeast to Jiebab formed with yeast mold through the empire forming step (S-4d), stirring it, and then adding lactic acid to mature, Jiebab Water and yeast to be added to 10 parts by weight of zeebap, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight is preferably stirred, the stirring time is preferably stirred for 1 to 6 hours.

In addition, the addition of lactic acid to the stirred zeebap, water and yeast is stirred as described above, wherein the addition amount of the lactic acid is the acidity of the stirring of the zeebap, water, yeast pH 3.0 to pH 3.2 It is preferable to add it as it is.

In more detail the main hair forming step (S-5d),

After the yeast mold is produced Jiebab, water, yeast are mixed in the weight ratio as described above, and then injecting the lactic acid so that the acidity is pH 3.0 to 3.2, the mixture formed by the injection step for 15 to 25 hours Stirring, stirring step of stirring once for 6 to 8 hours, stepping up to 2 to 3 hours at a temperature of 25 to 28 degrees Celsius, the highest temperature step to ferment for 20 to 30 hours at a temperature of 28 degrees Celsius, It takes place in the order of ripening step to mature for 4 to 5 days.

In this case, the lactic acid is added to the lactic acid to ensure the best taste of makgeolli while preventing the growth of germs in the main hair forming step (S-5d).

In addition, the yeast finely decomposes the components of Jiebab, and converts into a functional material, improves the antioxidant power to improve the preservation while at the same time serves to increase the flavor of makgeolli.

The stirring step for 15 to 25 hours is to increase the fermentation rate while uniformly mixing and fermenting the yeast mold, jiebab, water, yeast, lactic acid is formed, so that the mixture is 28 degrees Celsius The fermentation takes place in earnest at the temperature of the island.

The main forming step (S-6d), by inserting the fermentation by adding the zeebap, water, and purified enzyme prepared in the jiebab forming step (S-3d) to the main hair prepared in the main forming step (S-5d) As a step of forming

When explaining the main forming step (S-6d) in more detail, based on 5 parts by weight of the main hair prepared through the main forming step (S-5d), Jiebab 40 prepared in the jiebab forming step (S-3d) 1 step injection step of fermenting for 4 to 6 hours by inserting 60 to 90 parts by weight, 60 to 90 parts by weight of water and 0.04 to 0.15 parts by weight of purified enzyme;

After the one-stage injection step, after the addition of 40 to 60 parts by weight of Jiebab, 52 to 78 parts by weight of water, stirring for 15 to 25 hours, two-stage injection step of stirring once every 6 to 8 hours;

After the two-stage injection step, the stirring step of stirring for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius;

After the stirring step, the highest temperature step of fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius;

After the highest temperature step, aging step of aging for 4 to 5 days;

As a result, the main liquor that can be called makgeolli's liquor is formed.

Here, the zeebab is dissolved and saccharified through the first stage injection step, and the various leaching acids lead to the safe growth of yeast mold. The water supplied in the first stage injection step is TDS (total dissolved solids) index. It is preferable to purify water so that it may be 10.

The two-stage injection step is to add a zeebap to the mixture mixed in the first stage injection step and stirred for 15 to 25 hours, while stirring and fermenting the zeebap, jumo, water, and enzymes uniformly by the above agitation In addition to the saccharification and alcohol fermentation, the fermentation of the mixture proceeds rapidly at the highest temperature step for 20 to 30 hours.

Carbohydrates of sweet potatoes decomposed into molecules of the same size as rice or flour by yarabine contained in the shell of sweet potato tuber at the first and second stages of feeding step are converted into sugars by purified enzyme added to the main formation step. The sugar is decomposed into alcohol and carbon dioxide by the yeast contained in the main hair, and the sugar is leached from the organic acid by the purified enzyme, and the protein contained in the muscle muscle is decomposed into amino acids by the enzyme and then decomposed into alcohol by the yeast. will be.

The main (sulfur) prepared by the above process is a so-called makgeolli stock solution, and when the main makgeolli is to be formed, the sweet potato makgeolli is produced by mixing and diluting 7 parts by weight of water based on the main 1 part by weight. Will be done.

Example 5

5 is a manufacturing process diagram of Example 5 of the method for producing makgeolli using sweet potato according to the present invention. As shown therein, in the method for manufacturing makgeolli,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1e);

After the washing step (S-1e), the grinding step of grinding the sweet potato root (S-2e);

After the crushing step (S-2e), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3e);

After the zeebap forming step (S-3e), Empire forming step (S-4e) of adding the leaven to the zeebap to ferment;

After the empire forming step (S-4e), the sweet potato leaf stem powder, water, yeast was added to the jiebab produced yeast mold, stirred, and then added to the lactic acid to ripen to form the main hair (S- 5e);

After the main hair forming step (S-5e), the main hair prepared in the main hair forming step (S-5e), the fermented by inserting the zeebap, water, and purified enzyme prepared in the Jiebab forming step (S-3e) Forming a main step (S-6e);

It is made, including.

Here, the washing step (S-1e) is a step of removing the foreign matter on the outer surface of the sweet muscle of the sweet potato, since the present invention uses the shell of sweet potato, the washing step for removing the foreign matter on the outer surface (S-1e) Is most important, it is preferable to clean various foreign substances such as soil or pesticides caught in the gap formed on the outer surface of the sweet potato by using an ultrasonic cleaner.

The crushing step (S-2e) is a step of crushing the sweet muscle of sweet potatoes, it is possible to more easily form Jiebab through the crushing step (S-2e), containing the yarabine to decompose the starch of sweet potatoes By more uniformly dispersing the shell of the muscle root, the starch of the sweet potato more effectively decomposed to facilitate the subsequent fermentation process, the size of the crushed sweet potato muscle root is 1 to 5 centimeters cube one side It is preferable to form.

The Jiebab forming step (S-3e), after steaming the crushed sweet potato root, to be used as a raw material of makgeolli, steaming for 30 to 40 minutes at a temperature of 300 to 500 degrees Celsius, steaming as described above Through this process, the Yarabin enzyme contained in the shell breaks down the sweet potato starch into sugar.

On the other hand, the above steaming temperature and time can vary depending on the situation, of course.

In this regard, conventionally, the starch of sweet potato was not digested or fermented well because its molecular size was larger than that of carbohydrates of rice or wheat flour. However, as described in this step, yarabine decomposes sweet potato starch into sugar. By steaming at a temperature of 300 to 500 degrees Celsius together with the tuber shell of sweet potato containing the enzyme, it is formed to facilitate digestion or fermentation like rice or wheat flour.

At this time, after steaming sweet potato tuber, it is also preferable to grind and grind the cooked tuber of sweet potato.

The empire forming step (S-4e) is a step of mixing the yeast to the jiebap formed by sweet potato tuber, the yeast is added to the jiebap by weight corresponding to 0.1 to 0.4% by weight of the jiebap to ferment 34 degrees Celsius It is preferable to form yeast mold on the zeebap by fermentation at 36 to 36 degrees.

Here, the empire forming step (S-4e) is more specifically, boss step, seeding step, the first flipping step, the second flipping step, the granulation step, the first stacking and operation step, the second stacking and operation step , It is preferable to be formed in the third stacking step, the fourth stacking step, which is generally a well-known process for manufacturing makgeolli, so the detailed description will be omitted, silk, yeast in Jiebab, even if not the above process The method for forming the mold may be any of the known contents.

The main hair forming step (S-5e), after adding the sweet potato leaf stem powder, water, yeast to Jiebab formed yeast fungus through the empire forming step (S-4e), and then stirred it, and then put lactic acid and aged As a step of making, the water and yeast to be added to Jiebab is preferably stirred by adding 0.2 to 1.0 parts by weight of sweet potato leaf stem powder, 13 parts by weight of water, 0.04 to 0.06 parts by weight of yeast, and the stirring time, Preference is given to stirring for 1 to 6 hours.

In addition, the above-mentioned stirred zeebap, sweet potato leaf stem powder, water, yeast is further aged by adding lactic acid, wherein the lactic acid is added to the acidity of the stirring of the zeebap, water, yeast pH 3.0 to It is preferable to add in an amount which will be pH 3.2.

In more detail the main hair forming step (S-5e),

After the yeast mold is produced Jiebab, sweet potato leaf stem powder, water, yeast is mixed in the weight ratio as described above, the injection step of adding lactic acid so that the acidity is pH 3.0 to 3.2, the mixture formed by the injection step Stirring for 15 to 25 hours, stirring step once for 6 to 8 hours, the step of stirring to soak for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius, fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius It is made in the order of the highest temperature step, aging step for 4 to 5 days.

Here, the lactic acid is added to prevent the growth of various bacteria in the main hair forming step (S-5a) as the acidity of the lactic acid, so that the taste of makgeolli can be maximized.

In addition, the yeast finely decomposes the components of Jiebab, and converts into a functional material, improves the antioxidant power to improve the preservation while at the same time serves to increase the flavor of makgeolli.

The stirring step for 15 to 25 hours is to increase the fermentation rate while uniformly mixing and fermenting the yeast mold, jiebab, water, yeast, lactic acid is formed, so that the mixture is 28 degrees Celsius The fermentation takes place in earnest at the temperature of the island.

The main forming step (S-6e), by inserting the fermentation by adding the jiebab, water, and purified enzyme prepared in the Jiebab forming step (S-3e) to the main hair produced in the main forming step (S-5e) As a step of forming

When explaining the main forming step (S-6e) in more detail, based on 5 parts by weight of the main hair prepared through the main hair forming step (S-5e), Jiebab 40 prepared in the jiebab forming step (S-3e) 1 step injection step of fermenting for 4 to 6 hours by inserting 60 to 90 parts by weight, 60 to 90 parts by weight of water and 0.04 to 0.15 parts by weight of purified enzyme;

After the one-stage injection step, after the addition of 40 to 60 parts by weight of Jiebab, 52 to 78 parts by weight of water, stirring for 15 to 25 hours, two-stage injection step of stirring once every 6 to 8 hours;

After the two-stage injection step, the stirring step of stirring for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius;

After the stirring step, the highest temperature step of fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius;

After the highest temperature step, aging step of aging for 4 to 5 days;

As a result, the main liquor that can be called makgeolli's liquor is formed.

Here, the zeebab is dissolved and saccharified through the first stage injection step, and the various leaching acids lead to the safe growth of yeast mold. The water supplied in the first stage injection step is TDS (total dissolved solids) index. It is preferable to purify water so that it may be 10.

The two-stage injection step is to add a zeebap to the mixture mixed in the first stage injection step and stirred for 15 to 25 hours, while stirring and fermenting the zeebap, jumo, water, and enzymes uniformly by the above agitation In addition to the saccharification and alcohol fermentation, the fermentation of the mixture proceeds rapidly at the highest temperature step for 20 to 30 hours.

Carbohydrates of sweet potatoes decomposed into molecules of the same size as rice or flour by yarabine contained in the shell of sweet potato tuber at the first and second stages of feeding step are converted into sugars by purified enzyme added to the main formation step. The sugar is decomposed into alcohol and carbon dioxide by the yeast contained in the main hair, and the sugar is leached from the organic acid by the purified enzyme, and the protein contained in the muscle muscle is decomposed into amino acids by the enzyme and then decomposed into alcohol by the yeast. will be.

The main (sulfur) prepared by the above process is a so-called makgeolli stock solution, and when the main makgeolli is to be formed, the sweet potato makgeolli is produced by mixing and diluting 7 parts by weight of water based on the main 1 part by weight. Will be done.

Example 6

6 is a manufacturing process diagram of Example 6 of the method for manufacturing makgeolli using sweet potato according to the present invention. As shown therein, in the method for manufacturing makgeolli,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1f);

After the washing step (S-1f), the grinding step of grinding the sweet potato root (S-2f);

After the crushing step (S-2f), the jjimbap forming step (S-3f) of combining the sweet potato crushed rice, rice, flour and steamed, and then cooled to form Jiebab;

After the zeebap forming step (S-3f), the imperial forming step (S-4f) to add the yeast to the zeebap to ferment;

After the empire forming step (S-4f), the sweet potato leaf stem powder, water, yeast was added to the jiebab produced yeast mold, stirred, and then added to the lactic acid to ripen to form the main hair (S- 5f);

After the main hair forming step (S-5f), the main hair is formed by injecting fermentation by adding the zeebap, water and purified enzyme prepared in the Jiebab forming step to the main hair manufactured in the main hair forming step (S-5f). Step S-6f;

It is made, including.

Here, the washing step (S-1f) is a step of removing the foreign matter on the outer surface of the sweet potato, since the present invention uses the shell of the sweet potato, the washing step (S-1f) for removing the foreign matter on the outer surface Most importantly, it is preferable to clean various foreign substances such as soil or pesticides caught in the gap formed on the outer surface of sweet potato by using an ultrasonic cleaner.

The crushing step (S-2f) is a step of crushing the roots of sweet potatoes, it is possible to more easily form Jiebab through the crushing step (S-2f), containing the yarabine to decompose the starch of sweet potatoes By more uniformly dispersing the shell of the muscle root, the starch of the sweet potato more effectively decomposed to facilitate the subsequent fermentation process, the size of the crushed sweet potato muscle root is 1 to 5 centimeters cube one side It is preferable to form.

The Jiebab forming step (S-3f) is to mix and steam the crushed sweet potato, rice, flour and steamed, to be used as a raw material of makgeolli, steaming for 30 to 40 minutes at a temperature of 300 to 500 degrees Celsius Preferably, the steaming process as described above, the yarabine enzyme contained in the shell breaks down the starch of sweet potato into sugar.

Here, the roots of sweet potatoes are formed in 50 to 90% by weight, the rice and flour added as the remaining amount is preferably formed by mixing each 50% by weight of the remaining amount.

In this regard, conventionally, the starch of sweet potato was not digested or fermented well because its molecular size was larger than that of carbohydrates of rice or wheat flour. However, as described in this step, yarabine decomposes sweet potato starch into sugar. By steaming at a temperature of 300 to 500 degrees Celsius together with the tuber shell of sweet potato containing the enzyme, it is formed to facilitate digestion or fermentation like rice or wheat flour.

At this time, after steaming sweet potato tuber, it is also preferable to grind and grind the cooked tuber of sweet potato.

The empire forming step (S-4f) is a step of mixing the yeast in the jiebap formed of sweet potato root, rice, wheat flour, and the yeast is a weight equivalent to 0.1 to 0.4% by weight of the jiebap to ferment It is preferable to add to the fermentation at 34 to 36 degrees Celsius to form yeast mold on the zeebap.

Here, the empire forming step (S-4f) is more specifically, the bossam step, the seeding step, the first flipping step, the second flipping step, the granulation step, the first stacking and operation step, the second stacking and operation step , It is preferable to be formed in the third stacking step, the fourth stacking step, which is generally a well-known process for manufacturing makgeolli, so the detailed description will be omitted, silk, yeast in Jiebab, even if not the above process The method for forming the mold may be any of the known contents.

The main hair forming step (S-5f), after putting the sweet potato leaf stem powder, water and yeast into Jiebab formed in the yeast fungus through the empire forming step (S-4f), and then stirred, and then put lactic acid As a step of aging, water and yeast added to Jiebab are added to 0.2 parts by weight of sweet potato leaf stem powder, 10 parts by weight of water, 13 parts by weight of water, and 0.04 to 0.06 parts of yeast by stirring, and the stirring time thereof. It is preferable to stir the silver for 1 to 6 hours.

In addition, the above-mentioned stirred zeebap, sweet potato leaf stem powder, water, yeast is further aged by adding lactic acid, wherein the lactic acid is added to the acidity of the stirring of the zeebap, water, yeast pH 3.0 to It is preferable to add in an amount which will be pH 3.2.

In more detail the main hair forming step (S-5f),

After the yeast mold is produced Jiebab, water, yeast are mixed in the weight ratio as described above, and then injecting the lactic acid so that the acidity is pH 3.0 to 3.2, the mixture formed by the injection step for 15 to 25 hours Stirring, stirring step of stirring once for 6 to 8 hours, stepping up to 2 to 3 hours at a temperature of 25 to 28 degrees Celsius, the highest temperature step to ferment for 20 to 30 hours at a temperature of 28 degrees Celsius, It takes place in the order of ripening step to mature for 4 to 5 days.

In this case, the lactic acid is added to prevent the growth of miscellaneous bacteria in the main hair forming step (S-5f) as the acidity of the lactic acid so as to maximize the taste of makgeolli.

In addition, the yeast finely decomposes the components of Jiebab, and converts into a functional material, improves the antioxidant power to improve the preservation while at the same time serves to increase the flavor of makgeolli.

The stirring step for 15 to 25 hours is to increase the fermentation rate while uniformly mixing and fermenting the yeast mold, jiebab, water, yeast, lactic acid is formed, so that the mixture is 28 degrees Celsius The fermentation takes place in earnest at the temperature of the island.

The main forming step (S-6f), by inserting the fermentation by adding the zeebap, water, and purified enzyme prepared in the jiebab forming step (S-3f) to the main hair produced in the main forming step (S-5f) As a step of forming

When explaining the main forming step (S-6f) in more detail, based on 5 parts by weight of the main hair prepared through the main hair forming step (S-5f), Jiebab 40 prepared in the jiebab forming step (S-3f) 1 step injection step of fermenting for 4 to 6 hours by inserting 60 to 90 parts by weight, 60 to 90 parts by weight of water and 0.04 to 0.15 parts by weight of purified enzyme;

After the one-stage injection step, after the addition of 40 to 60 parts by weight of Jiebab, 52 to 78 parts by weight of water, stirring for 15 to 25 hours, two-stage injection step of stirring once every 6 to 8 hours;

After the two-stage injection step, the stirring step of stirring for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius;

After the stirring step, the highest temperature step of fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius;

After the highest temperature step, aging step of aging for 4 to 5 days;

As a result, the main liquor that can be called makgeolli's liquor is formed.

Here, the zeebab is dissolved and saccharified through the first stage injection step, and the various leaching acids lead to the safe growth of yeast mold. The water supplied in the first stage injection step is TDS (total dissolved solids) index. It is preferable to purify water so that it may be 10.

The two-stage injection step is to add a zeebap to the mixture mixed in the first stage injection step and stirred for 15 to 25 hours, while stirring and fermenting the zeebap, jumo, water, and enzymes uniformly by the above agitation In addition to the saccharification and alcohol fermentation, the fermentation of the mixture proceeds rapidly at the highest temperature step for 20 to 30 hours.

Carbohydrates of sweet potatoes decomposed into molecules of the same size as rice or flour by yarabine contained in the shell of sweet potato tuber at the first and second stages of feeding step are converted into sugars by purified enzyme added to the main formation step. The sugar is decomposed into alcohol and carbon dioxide by the yeast contained in the main hair, and the sugar is leached from the organic acid by the purified enzyme, and the protein contained in the muscle muscle is decomposed into amino acids by the enzyme and then decomposed into alcohol by the yeast. will be.

The main (sulfur) prepared by the above process is a so-called makgeolli stock solution, and when the main makgeolli is to be formed, the sweet potato makgeolli is produced by mixing and diluting 7 parts by weight of water based on the main 1 part by weight. Will be done.

Example 7

7 is a manufacturing process diagram of Example 7 of the method for producing makgeolli using sweet potato according to the present invention. As shown therein, in the method of manufacturing makgeolli,

Washing step to remove the foreign matter on the outside by washing the shell of sweet potato (S-1g);

After the washing step (S-1g), the grinding step of grinding the sweet potato root (S-2g);

After the grinding step (S-2g), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3g);

After forming the zeebap step (S-3g), Empire forming step (S-4g) to add fermented yeast to the zeebap;

After the empire forming step (S-4g), water and yeast was added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5g);

After the main hair forming step (S-5g), to the main hair prepared in the main hair forming step (S-5g), jiebab, sweet potato leaf stem powder, water, purified enzyme prepared in the Jiebab forming step (S-3g) Injected and fermented to form a main forming step (S-6g);

It is made, including.

Here, the washing step (S-1g) is a step of removing the foreign matter on the outer surface of the sweet potato, in the present invention, because the shell of the sweet potato used in the shell, the cleaning step (S-1g) for removing the foreign matter on the outer surface Most importantly, it is preferable to clean various foreign substances such as soil or pesticides caught in the gap formed on the outer surface of sweet potato by using an ultrasonic cleaner.

The crushing step (S-2g) is a step of crushing the sweet potato muscle, and through the crushing step (S-2g) it is possible to more easily form Jiebab, containing the yarabine to decompose the starch of sweet potato By more uniformly dispersing the shell of the muscle root, the starch of the sweet potato more effectively decomposed to facilitate the subsequent fermentation process, the size of the crushed sweet potato muscle root is 1 to 5 centimeters cube one side It is preferable to form.

The Jiebab forming step (S-3g), after steaming the crushed sweet potato root, to be used as a raw material of makgeolli, steaming for 30 to 40 minutes at a temperature of 300 to 500 degrees Celsius, steaming as described above Through this process, the Yarabin enzyme contained in the shell breaks down the sweet potato starch into sugar.

On the other hand, the above steaming temperature and time can vary depending on the situation, of course.

In this regard, conventionally, the starch of sweet potato was not digested or fermented well because its molecular size was larger than that of carbohydrates of rice or wheat flour. However, as described in this step, yarabine decomposes sweet potato starch into sugar. By steaming at a temperature of 300 to 500 degrees Celsius together with the tuber shell of sweet potato containing the enzyme, it is formed to facilitate digestion or fermentation like rice or wheat flour.

At this time, after steaming sweet potato tuber, it is also preferable to grind and grind the cooked tuber of sweet potato.

The empire forming step (S-4g) is a step of mixing the yeast in the jiebap formed from sweet potato tuber, the yeast is added to the jiebap by weight corresponding to 0.1 to 0.4% by weight of the jiebap to ferment 34 degrees Celsius It is preferable to form yeast mold on the zeebap by fermentation at 36 to 36 degrees.

Here, the empire forming step (S-4g) is more specifically, bossam step, seeding step, the first flipping step, the second flipping step, the granulation step, the first stacking and operation step, the second stacking and operation step , It is preferable to be formed in the third stacking step, the fourth stacking step, which is generally a well-known process for manufacturing makgeolli, so the detailed description will be omitted, silk, yeast in Jiebab, even if not the above process The method for forming the mold may be any of the known contents.

The main hair forming step (S-5g) is a step of adding water and yeast to Jiebab formed with yeast mold through the empire forming step (S-4g), stirring it, and then adding lactic acid to ripen it, Jiebab Water and yeast to be added to 10 parts by weight of zeebap, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight is preferably stirred, the stirring time is preferably stirred for 1 to 6 hours.

In addition, the addition of lactic acid to the stirred zeebap, water and yeast is stirred as described above, wherein the addition amount of the lactic acid is the acidity of the stirring of the zeebap, water, yeast pH 3.0 to pH 3.2 It is preferable to add it as it is.

Referring to the main hair forming step (S-5g) in more detail,

After the yeast mold is produced Jiebab, water, yeast are mixed in the weight ratio as described above, and then injecting the lactic acid so that the acidity is pH 3.0 to 3.2, the mixture formed by the injection step for 15 to 25 hours Stirring, stirring step of stirring once for 6 to 8 hours, stepping up to 2 to 3 hours at a temperature of 25 to 28 degrees Celsius, the highest temperature step to ferment for 20 to 30 hours at a temperature of 28 degrees Celsius, It takes place in the order of ripening step to mature for 4 to 5 days.

Here, the lactic acid is added to prevent the growth of miscellaneous bacteria in the main hair forming step (S-5g) as the acidity of lactic acid, so as to maximize the taste of makgeolli.

In addition, the yeast finely decomposes the components of Jiebab, and converts into a functional material, improves the antioxidant power to improve the preservation while at the same time serves to increase the flavor of makgeolli.

The stirring step for 15 to 25 hours is to increase the fermentation rate while uniformly mixing and fermenting the yeast mold, jiebab, water, yeast, lactic acid is formed, so that the mixture is 28 degrees Celsius The fermentation takes place in earnest at the temperature of the island.

The main forming step (S-6g), the pulp prepared in the main forming step (S-5g), jiebab, sweet potato leaf stem powder, water, purified enzyme prepared in the Jiebab forming step (S-3g) Injecting and fermenting to form a major (sulting),

When explaining the main forming step (S-6g) in more detail, 5 parts by weight of the main hair prepared through the main hair forming step (S-5g), Jiebab 40 to 60 manufactured in the jiebab forming step (S-3g) Weight part, sweet potato leaf stem powder 0.02 to 0.04 parts by weight, water 60 to 90 parts by weight, purified enzyme 0.04 to 0.15 parts by weight of a single-stage injection step of fermentation for 4 to 6 hours;

After the one-stage injection step, after the addition of 40 to 60 parts by weight of Jiebab, 52 to 78 parts by weight of water, stirring for 15 to 25 hours, two-stage injection step of stirring once every 6 to 8 hours;

After the two-stage injection step, the stirring step of stirring for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius;

After the stirring step, the highest temperature step of fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius;

After the highest temperature step, aging step of aging for 4 to 5 days;

As a result, the main liquor that can be called makgeolli's liquor is formed.

Here, the zeebab is dissolved and saccharified through the first stage injection step, and the various leaching acids lead to the safe growth of yeast mold. The water supplied in the first stage injection step is TDS (total dissolved solids) index. It is preferable to purify water so that it may be 10.

The two-stage injection step is to add a zeebap to the mixture mixed in the first stage injection step and stirred for 15 to 25 hours, while stirring and fermenting the zeebap, jumo, water, and enzymes uniformly by the above agitation In addition to the saccharification and alcohol fermentation, the fermentation of the mixture proceeds rapidly at the highest temperature step for 20 to 30 hours.

Carbohydrates of sweet potatoes decomposed into molecules of the same size as rice or flour by yarabine contained in the shell of sweet potato tuber at the first and second stages of feeding step are converted into sugars by purified enzyme added to the main formation step. The sugar is decomposed into alcohol and carbon dioxide by the yeast contained in the main hair, and the sugar is leached from the organic acid by the purified enzyme, and the protein contained in the muscle muscle is decomposed into amino acids by the enzyme and then decomposed into alcohol by the yeast. will be.

The main (sulfur) prepared by the above process is a so-called makgeolli stock solution, and when the main makgeolli is to be formed, the sweet potato makgeolli is produced by mixing and diluting 7 parts by weight of water based on the main 1 part by weight. Will be done.

Example 8

8 is a manufacturing process diagram of Example 8 of the method for manufacturing makgeolli using sweet potato according to the present invention. As shown therein,

Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1h);

After the washing step (S-1h), the grinding step of grinding the sweet potato root (S-2h);

After the crushing step (S-2h), jyebap forming step (S-3h) of combining the sweet potato crushed rice, rice, flour and steamed, and then cooled to form jiebab;

After the zeebap forming step (S-3h), the imperial forming step (S-4h) to add fermented yeast to the zeebap;

After the empire forming step (S-4h), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to the lactic acid to ripen to form a main hair (S-5h);

After the main hair forming step (S-5h), to the main hair prepared in the main hair forming step (S-5h), jiebab, sweet potato leaf stem powder, water, purified enzyme prepared in the Jiebab forming step (S-3h) Injected and fermented to form a main forming step (S-6h);

It is made, including.

Here, the washing step (S-1h) is a step of removing the foreign matter on the outer surface of the sweet potato, since the present invention uses the shell of sweet potato, the washing step (S-1h) for removing the foreign matter on the outer surface Most importantly, it is preferable to clean various foreign substances such as soil or pesticides caught in the gap formed on the outer surface of sweet potato by using an ultrasonic cleaner.

The crushing step (S-2h) is a step of crushing the sweet potato tuber, through the crushing step (S-2h) it is possible to more easily form Jiebab, containing the yarabine to decompose the starch of the sweet potato By more uniformly dispersing the shell of the muscle root, the starch of the sweet potato more effectively decomposed to facilitate the subsequent fermentation process, the size of the crushed sweet potato muscle root is 1 to 5 centimeters cube one side It is preferable to form.

The Jiebab forming step (S-3h) is to be used as a raw material of makgeolli by steaming the crushed sweet potato, rice, flour, and steamed for 30 to 40 minutes at a temperature of 300 to 500 degrees Celsius. In the process of steaming, the yarabine enzyme contained in the shell breaks down the sweet potato starch into sugar.

On the other hand, the above steaming temperature and time can vary depending on the situation, of course.

In this regard, conventionally, the starch of sweet potato was not digested or fermented well because its molecular size was larger than that of carbohydrates of rice or wheat flour. However, as described in this step, yarabine decomposes sweet potato starch into sugar. By steaming at a temperature of 300 to 500 degrees Celsius together with the tuber shell of sweet potato containing the enzyme, it is formed to facilitate digestion or fermentation like rice or wheat flour.

At this time, after steaming the sweet potato tuber, it is also preferable to grind and mill the cooked sweet potato tuber, the sweet potato tuber powder is formed in 50 to 90% by weight, the remaining amount of rice and flour added to the remaining amount It is preferable to form 50 weight percent of each.

The empire forming step (S-4h) is a step of mixing the yeast in the jiebap formed from sweet potato tuber, rice, wheat flour, the yeast is a weight equivalent to 0.1 to 0.4% by weight of the jiebap to ferment into the jiebap It is preferred to form a yeast mold on the zeebap by fermentation at 34 to 36 degrees Celsius by addition.

Here, the empire forming step (S-4h) is more specifically, the bossam step, sowing step, the first flipping step, the second flipping step, the granulation step, the first stacking and operation step, the second stacking and operation step , It is preferable to be formed in the third stacking step, the fourth stacking step, which is generally a well-known process for manufacturing makgeolli, so the detailed description will be omitted, silk, yeast in Jiebab, even if not the above process The method for forming the mold may be any of the known contents.

The main hair forming step (S-5h) is a step of adding water and yeast to Jiebab formed with yeast mold through the empire forming step (S-4h), stirring it, and then adding lactic acid to mature, Jiebab Water and yeast to be added to 10 parts by weight of zeebap, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight is preferably stirred, the stirring time is preferably stirred for 1 to 6 hours.

In addition, the addition of lactic acid to the stirred zeebap, water and yeast is stirred as described above, wherein the addition amount of the lactic acid is the acidity of the stirring of the zeebap, water, yeast pH 3.0 to pH 3.2 It is preferable to add it as it is.

In more detail the main hair forming step (S-5h),

After the yeast mold is produced Jiebab, water, yeast are mixed in the weight ratio as described above, and then injecting the lactic acid so that the acidity is pH 3.0 to 3.2, the mixture formed by the injection step for 15 to 25 hours Stirring, stirring step of stirring once for 6 to 8 hours, stepping up to 2 to 3 hours at a temperature of 25 to 28 degrees Celsius, the highest temperature step to ferment for 20 to 30 hours at a temperature of 28 degrees Celsius, It takes place in the order of ripening step to mature for 4 to 5 days.

In this case, the lactic acid is added to prevent the growth of miscellaneous bacteria in the main hair forming step (S-5h) as the acidity of the lactic acid so as to maximize the taste of makgeolli.

In addition, the yeast finely decomposes the components of Jiebab, and converts into a functional material, improves the antioxidant power to improve the preservation while at the same time serves to increase the flavor of makgeolli.

The stirring step for 15 to 25 hours is to increase the fermentation rate while uniformly mixing and fermenting the yeast mold, jiebab, water, yeast, lactic acid is formed, so that the mixture is 28 degrees Celsius The fermentation takes place in earnest at the temperature of the island.

The main forming step (S-6h), the pulp prepared in the main forming step (S-5h), jiebab, sweet potato leaf stem powder, water, purified enzyme prepared in the Jiebab forming step (S-3h) Injecting and fermenting to form a major (sulting),

When explaining the main forming step (S-6h) in more detail, based on 5 parts by weight of the main hair prepared through the forming step (S-5h), Jiebab 40 prepared in the jiebab forming step (S-3h) To 60 parts by weight, sweet potato leaf stem powder of 0.02 to 0.04 parts by weight, 60 to 90 parts by weight of water, 0.04 to 0.15 parts by weight of purified enzyme, the first step of fermentation for 4 to 6 hours;

After the one-stage injection step, after the addition of 40 to 60 parts by weight of Jiebab, 52 to 78 parts by weight of water, stirring for 15 to 25 hours, two-stage injection step of stirring once every 6 to 8 hours;

After the two-stage injection step, the stirring step of stirring for 2 to 3 hours at a temperature of 25 to 28 degrees Celsius;

After the stirring step, the highest temperature step of fermentation for 20 to 30 hours at a temperature of 28 degrees Celsius;

After the highest temperature step, aging step of aging for 4 to 5 days;

As a result, the main liquor that can be called makgeolli's liquor is formed.

Here, the zeebab is dissolved and saccharified through the first stage injection step, and the various leaching acids lead to the safe growth of yeast mold. The water supplied in the first stage injection step is TDS (total dissolved solids) index. It is preferable to purify water so that it may be 10.

The two-stage injection step is to add a zeebap to the mixture mixed in the first stage injection step and stirred for 15 to 25 hours, while stirring and fermenting the zeebap, jumo, water, and enzymes uniformly by the above agitation In addition to the saccharification and alcohol fermentation, the fermentation of the mixture proceeds rapidly at the highest temperature step for 20 to 30 hours.

Carbohydrates of sweet potatoes decomposed into molecules of the same size as rice or flour by yarabine contained in the shell of sweet potato tuber at the first and second stages of feeding step are converted into sugars by purified enzyme added to the main formation step. The sugar is decomposed into alcohol and carbon dioxide by the yeast contained in the main hair, and the sugar is leached from the organic acid by the purified enzyme, and the protein contained in the muscle muscle is decomposed into amino acids by the enzyme and then decomposed into alcohol by the yeast. will be.

The main (sulfur) prepared by the above process is a so-called makgeolli stock solution, and when the main makgeolli is to be formed, the sweet potato makgeolli is produced by mixing and diluting 7 parts by weight of water based on the main 1 part by weight. Will be done.

Although the present invention has been described with reference to the above embodiments, it is also possible to add licorice in the main step of each embodiment, the addition of licorice, the taste of makgeolli is further improved, the effect of licorice is added.

At this time, the licorice, after boiling 100 grams of licorice in 20 to 30 liters of water at 100 degrees Celsius for 30 minutes, it is preferable to use the extract, the amount is added 2 liters licorice per 100 kilograms of jiebab It is desirable to.

In addition, in addition to the above embodiments can be variously carried out within the scope not departing from the technical idea of the present invention, of course, the numerical values of the above embodiments within the technical idea of the present invention, Of course, it can be carried out.

In addition, through the sweet potato makgeolli produced in the above-described embodiment, although it contains more nutrition and efficacy than the sweet potato tuber as described above in the background, it is generally not ingested and discarded leaf stem and Various parts of sweet potatoes, such as shells, can easily enjoy a variety of rich nutrition and efficacy of sweet potatoes.

S-1a, S-1b, S-1c, S-1d, S-1e, S-1f, S-1g, S-1h: washing step
S-2a, S-2b, S-2c, S-2d, S-2e, S-2f, S-2g, S-2h: grinding step
S-3a, S-3b, S-3c, S-3d, S-3e, S-3f, S-3g, S-3h: Jiebab forming step
S-4a, S-4b, S-4c, S-4d, S-4e, S-4f, S-4g, S-4h: Empire Formation Step
S-5a, S-5b, S-5c, S-5d, S-5e, S-5f, S-5g, S-5h: Main hair formation step
S-6a, S-6b, S-6c, S-6d, S-6e, S-6f, S-6g, S-6h

Claims (28)

In the method of manufacturing makgeolli,
Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1a);
After the washing step (S-1a), grinding step (S-2a) for grinding the muscle;
After the crushing step (S-2a), steaming the lumps of the muscles, and then cooled to form a jiebab forming step (S-3a);
After the zeebap forming step (S-3a), the imperial forming step (S-4a) to add fermentation by adding yeast to the jiebap formed as sweet potato tuber;
After the empire forming step (S-4a), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5a);
After the main hair forming step (S-5a), the main hair prepared in the main hair forming step (S-5a) is injected, fermented by inserting the zeebap, water and purified enzyme prepared in the Jiebab forming step (S-3a) Forming a main step (S-6a);
Makgeolli manufacturing method using sweet potatoes, characterized in that made, including.
In the method of manufacturing makgeolli,
Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1b);
After the washing step (S-1b), grinding step (S-2b) for grinding the muscle;
After the grinding step (S-2b), steamed by mixing the crushed muscle, rice, wheat flour, and then cooled to form a jiebap forming step (S-3b);
After the zeebap forming step (S-3b), the Empire forming step of adding fermented yeast to the zeebap (S-4b);
After the empire forming step (S-4b), water and yeast were added to the zeebap produced by the yeast mold and stirred, and then added to lactic acid to ripen to form the main hair (S-5b);
After the main hair forming step (S-5b), the main hair prepared in the main hair forming step (S-5b) is injected, fermented by inserting the zeebap, water and purified enzyme prepared in the Jiebab forming step (S-3b) Forming a main step (S-6b);
Makgeolli manufacturing method using sweet potatoes, characterized in that made, including. The method according to claim 1 or 2,
In the jiebab forming step (S-3a) (S-3b), characterized in that steaming at a temperature of 300 to 500 degrees Celsius, makgeolli manufacturing method using sweet potatoes. The method according to claim 1 or 2,
In the empire forming step (S-4a) (S-4b), the yeast added to Jiebab, fermented by adding to the weight corresponding to 0.1 to 0.4% by weight of Jiebab, makgeolli manufacturing method using sweet potatoes . The method according to claim 1 or 2,
In the main hair forming step (S-5a) (S-5b), 10 parts by weight of yeast rice produced by yeast mold, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight, characterized in that makgeolli manufacturing method using sweet potatoes . The method of claim 2,
In the jiebab forming step (S-3b), the crushed muscle is 50 to 90% by weight, the rice and flour are added in the remaining amount of 50% by weight of the remaining amount, characterized in that the method for producing makgeolli using sweet potatoes. In the method of manufacturing makgeolli,
Washing step of removing the foreign matter on the outer surface by washing the roots of sweet potatoes, leaf stems of sweet potatoes (S-1c);
After the washing step (S-1c), the crushing step of grinding the leaf stem of the sweet potato, the root of the sweet potato (S-2c);
After the grinding step (S-2c), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3c);
After the zeebap forming step (S-3c), the imperial forming step (S-4c) to add fermented yeast to the zeebap;
After the empire forming step (S-4c), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5c);
After the main hair forming step (S-5c), the main hair is formed by inserting fermentation by adding the zeebap, water and purified enzyme prepared in the jiebab forming step (S-3c) to the main hair prepared in the main hair forming step (S-3c). Step S-6c;
Makgeolli manufacturing method using sweet potatoes, characterized in that made, including. In the method of manufacturing makgeolli,
Washing step of removing the foreign matter on the outer surface by washing the roots of sweet potatoes, leaf stems of sweet potatoes (S-1d);
After the washing step (S-1d), the grinding step of grinding the leaf stem of the sweet potato, the root of the sweet potato (S-2d);
After the crushing step (S-2d), steamed by combining the sweet potato crushed, rice, flour, and then cooled to form a jiebab (S-3d);
After the zeebap forming step (S-3d), the imperial forming step (S-4d) to add the yeast to the zeebap to ferment;
After the empire forming step (S-4d), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to the lactic acid to ripen to form a main hair (S-5d);
After the main hair forming step (S-5d), the main hair prepared in the main hair forming step (S-4d), the fermented by inserting the zeebap, water, and purified enzyme prepared in the Jiebab forming step (S-3d) Forming a main step (S-6d);
Makgeolli manufacturing method using sweet potatoes, characterized in that made, including. The method according to claim 7 or 8,
In the jiebab forming step (S-3c) (S-3d), the sweet potato pulverized product is made of sweet potato using the weight ratio of 90% by weight of sweet potato, 10% by weight of the leaf stem of sweet potato . The method of claim 8,
In the jiebab forming step (S-3d), the pulverized sweet potato is 50 to 90% by weight, the rice and flour are added in the remaining amount of 50% by weight of the remaining amount, characterized in that the method for producing makgeolli using sweet potatoes. The method according to claim 7 or 8,
The jiebab forming step (S-3c) (S-3d), characterized in that steaming at a temperature of 300 to 500 degrees Celsius, makgeolli manufacturing method using sweet potatoes. The method according to claim 7 or 8,
In the empire forming step (S-4c) (S-4d), the yeast added to Jiebab, fermented by adding to the weight corresponding to 0.1 to 0.4% by weight of Jiebab, makgeolli manufacturing method using sweet potatoes . The method according to claim 7 or 8,
In the forming step (S-5c) (S-5d), 10 parts by weight of yeast rice produced by yeast mold, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight, characterized in that for producing makgeolli using sweet potatoes . In the method of manufacturing makgeolli,
Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1e);
After the washing step (S-1e), the grinding step of grinding the sweet potato root (S-2e);
After the crushing step (S-2e), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3e);
After the zeebap forming step (S-3e), Empire forming step (S-4e) of adding the leaven to the zeebap to ferment;
After the empire forming step (S-4e), the sweet potato leaf stem powder, water, yeast was added to the jiebab produced yeast mold, stirred, and then added to the lactic acid to ripen to form the main hair (S- 5e);
After the main hair forming step (S-5e), the main hair prepared in the hairpin forming step (S-4e), the fermented by inserting the zeebap, water, and purified enzyme prepared in the Jiebab forming step (S-3e) and fermented Forming a main step (S-6e);
Makgeolli manufacturing method using sweet potatoes, characterized in that made, including. In the method of manufacturing makgeolli,
Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1f);
After the washing step (S-1f), the grinding step of grinding the sweet potato root (S-2f);
After the crushing step (S-2f), the jjimbap forming step (S-3f) of combining the sweet potato crushed rice, rice, flour and steamed, and then cooled to form Jiebab;
After the zeebap forming step (S-3f), the imperial forming step (S-4f) to add the yeast to the zeebap to ferment;
After the empire forming step (S-4f), the sweet potato leaf stem powder, water, yeast was added to the jiebab produced yeast mold, stirred, and then added to the lactic acid to ripen to form the main hair (S- 5f);
After the main hair forming step (S-5f), the main hair prepared in the main hair forming step (S-5f), the fermented by inserting the zeebap, water, and purified enzyme prepared in the Jiebab forming step (S-3f) Forming a main step (S-6f);
Makgeolli manufacturing method using sweet potatoes, characterized in that made, including. The method of claim 15,
In the jiebab forming step (S-3f), the scavenged crushed sweet potato is 50 to 90% by weight, the rice and flour are added in the remaining amount of 50% by weight of the remaining amount, the production of makgeolli using sweet potato Way. The method according to claim 14 or 15,
In the jiebab forming step (S-3e) (S-3f), characterized in that steaming at a temperature of 300 to 500 degrees, makgeolli manufacturing method using sweet potatoes. The method according to claim 14 or 15,
In the empire forming step (S-4e) (S-4f), the yeast added to Jiebab, fermented by adding to the weight corresponding to 0.1 to 0.4% by weight of Jiebab, makgeolli manufacturing method using sweet potatoes . The method according to claim 14 or 15,
In the main hair forming step (S-5e) (S-5f), 10 parts by weight of yeast mold is produced, mixed with 0.2 to 1.0 parts by weight of leaf stem powder of sweet potatoes, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight Characterized in that, the method for producing makgeolli using sweet potatoes. In the method of manufacturing makgeolli,
Washing step to remove the foreign matter on the outside by washing the shell of sweet potato (S-1g);
After the washing step (S-1g), the grinding step of grinding the sweet potato root (S-2g);
After the grinding step (S-2g), steamed sweet potato crushed, and then cooled to form a jiebab forming step (S-3g);
After forming the zeebap step (S-3g), Empire forming step (S-4g) to add fermented yeast to the zeebap;
After the empire forming step (S-4g), water and yeast was added to the jiebab produced yeast mold and stirred, and then added to lactic acid to ripen to form a main hair (S-5g);
After the main hair forming step (S-5g), to the main hair prepared in the main hair forming step (S-4g), jiebab, sweet potato leaf stem powder, water, purified enzyme prepared in the Jiebab forming step (S-3g) Injected and fermented to form a main forming step (S-6g);
Makgeolli manufacturing method using sweet potatoes, characterized in that made, including. In the method of manufacturing makgeolli,
Washing step to remove the foreign matter on the outer surface by washing the shell of sweet potato (S-1h);
After the washing step (S-1h), the grinding step of grinding the sweet potato root (S-2h);
After the crushing step (S-2h), jyebap forming step (S-3h) of combining the sweet potato crushed rice, rice, flour and steamed, and then cooled to form jiebab;
After the zeebap forming step (S-3h), the imperial forming step (S-4h) to add fermented yeast to the zeebap;
After the empire forming step (S-4h), water and yeast were added to the jiebab produced yeast mold and stirred, and then added to the lactic acid to ripen to form a main hair (S-5h);
After the main hair forming step (S-5h), to the main hair prepared in the main hair forming step (S-4h), jiebab, sweet potato leaf stem powder, water, purified enzyme prepared in the Jiebab forming step (S-3h) Injected and fermented to form a main forming step (S-6h);
Makgeolli manufacturing method using sweet potatoes, characterized in that made, including. The method of claim 21,
In the jiebab forming step (S-3h), 50 to 90% by weight of sweet potato crushed products, rice, flour is a method for producing makgeolli using sweet potato, characterized in that the blended by 50% by weight of the remaining amount. The method of claim 20 or 21,
In the jiebab forming step (S-3g) (S-3h), characterized in that steaming at a temperature of 300 to 500 degrees, makgeolli manufacturing method using sweet potatoes. The method of claim 20 or 21,
In the empire forming step (S-4g) (S-4h), the yeast added to Jiebab, characterized in that the fermentation by adding to the weight corresponding to 0.1 to 0.4% by weight of Jiebab, makgeolli production method using sweet potatoes . The method of claim 20 or 21,
In the main hair forming step (S-5g) (S-5h), 10 parts by weight of yeast rice produced by yeast rice, 13 parts by weight of water, yeast 0.04 to 0.06 parts by weight, characterized in that the makgeolli manufacturing method using sweet potatoes . The method according to any one of claims 1 to 2, 7 to 8, 14 to 15, and 20 to 21, each of the main forming steps (S-6a, S-6b). , S-6c, S-6d, S-6e, S-6f, S-6g, S-6h) characterized in that the licorice solution is added, makgeolli manufacturing method using sweet potatoes. Sweet potato makgeolli characterized in that it is produced by the method of manufacturing makgeolli using the sweet potato of any one of claims 1 to 2, 7 to 8, 14 to 15, 20 to 21. . Claims 1 to 2, 7 to 8, 14 to 15, 20 to 21 of each main forming step of the method for producing makgeolli using sweet potatoes according to any one of claims (S-6a) , S-6b, S-6c, S-6d, S-6e, S-6f, S-6g, S-6h) Sweet potato makgeolli, characterized in that is prepared by adding licorice solution.

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