KR20100085219A - Manufacturing method of clear strained rice and cudrania tricupspidate bureau wine - Google Patents

Abstract

The present invention relates to a method for manufacturing kkujippong cheongju, the method of preparing the raw material, disinfecting and preparing a natural jar, preparing sweet pumpkin, washing rice with white rice, preparing yeast for brewing, malt gold Prepare yeast, prepare yeast, remove the fifty centimeters from the ground, prepare the ocher, prepare the yellow paper, and organically In order to prepare rice chaff of cultivated rice, cut and wash the bamboo bamboo to block both ends, prepare 1 ~ 2cm of corn stalks, remove the adverse smell peculiar to the zigzag tree, and increase the taste further. Raw material preparation step to prepare by bark, roots, stems, twigs, leaves of coupe chopped trees cut into 2cm,

Crushing and preparing a half of the gusi mulberry tree part finely powdered and

Steps to make a goose rice in a ratio of 1: 0.05 brown rice and gujeukjakku bark (including roots, stems, twigs, leaves) in a ratio of 1: 0.05, and then spread widely to cool,

Mixing the cut cornstalk and the type of douche courageous tree and the like by 1: 1, mixing the mixed material with an appropriate amount of water, and heating to obtain an extract;

The malt gold is poured into the obtained extract, poured into brown rice and douche-covered cooji mulberry parts and cooked boiled rice, and then cooked overnight, and the dried extract is filtered with paper mulberry or burlap, and heated to prepare zigzag syrup,

A genus removing step of cutting off the upper part of the sweet pumpkin and removing the inside of the sweet pumpkin;

Filling step of filling the powder of the kkujippong tree part prepared in advance in the inside of the sweet pumpkin removed;

Covering the lid made by cutting out the top of the sweet pumpkin, slightly wet the hanji with a spray, and then wrap 2-3 sheets of the outer surface of the sweet pumpkin,

Mixing the dough by mixing water with ocher to sweet pumpkin wrapped in the Korean paper, applying the thickness of the ocher to 3 to 5 centimeters, and then drying the ocher for about 3 to 4 hours;

Pour about a bun of rice husk on the sweet pumpkin wrapped in the ocher, and put the fire on the rice chaff to burn from the rice husk, the charcoal bake at a temperature of about 500 to 700 degrees for 12 hours,

After removing the ocher, foreign matter and burnt paper on the outer surface of the sweet pumpkin baked with chaff, crushing the sweet pumpkin, and

Brewed yeast (1: 0.001% by weight) is added to the cooled gourd rice (1% by weight), and the Nuruk is (1: 0.001: 0.02% by weight) and the Kudjippongsacheong (1: 0.001: 0.02: 0.1% by weight) , An extract obtained by heating the corn stalk and the zigzag bark, the root, twigs and leaves with the gut-packed material in water (1: 0.001: 0.02: 0.1: 1.5 weight), and the raw materials were mixed and mixed To put into a natural jar, and fermented for about 7 days to 10 days at 25 ℃ to 30 ℃, to obtain a primary sake,

Filtering the obtained first sake with water or primary filtration with Hanji or burlap;

Yeast (1: 0.001% by weight) is added to the chilled boiled rice (1% by weight) of the same weight, and the Nuruk is (1: 0.001: 0.02% by weight) of the Cudrapon syrup (1: 0.001: 0.02: 0.1% by weight). And, the extract obtained by heating the corn stalks and kkujija bark, roots, twigs, leaves and gut-packed ingredients in water (1: 0.001: 0.02: 0.1: 1.5 weight), and the outside of the sweet pumpkin roasted with chaff After removing the ocher, foreign matter and burnt paper on the surface,

(1: 0.001: 0.02: 0.1: 1.5: 1 weight) prepared by crushing sweet pumpkin, put the first obtained cheongju obtained by the filtration in a jar, and mixed. At a temperature of 20 ℃ to 25 ℃, about 20 days ~ Secondary fermentation for 25 days to obtain a second sake to obtain a second sake,

After filtering the second obtained cheongju with water and then filtered with a mulberry hanji or burlap, and filtered twice, and then sterilized and cooled by heating at 60 to 80 degrees for about 30 minutes, the new jar sterilized by laying down or standing the porridge barrel blocked at both ends, Put it in the jar, put the sterilized round stone so that it doesn't float up, wrap it with burlap to prevent foreign substances and insects from being put in the jar, cover it with a jar, and bury it in the shady ground for about 6 months to 1 year. It is manufactured by the micro-vent of Ojuktongtong, and the natural osmotic foreign substances, impurities and smells are naturally removed, and Cheongju naturally penetrates into Ojuktong, and the beneficial ingredients and fragrances of Ojuktongtong are well blended with the fragrance. Good, soft taste, easy to drink kkujippong Cheongju manufacturing method.

Description

Manufacturing method of Cudrania Cheongju {Manufacturing Method of clear strained rice and Cudrania Tricupspidate Bureau wine}

The present invention relates to a manufacturing method of kkujippong cheongju, the method of preparing the raw materials, disinfecting and preparing a natural jar, preparing sweet pumpkin, washing brown rice, brewing yeast for brewing, malt gold Prepare the yeast, prepare the yeast, remove the fifty centimeters from the ground, prepare the ocher, prepare the yellow paper, and organically In order to prepare rice chaff of cultivated rice, cut and wash the bamboo bamboo to block both ends, prepare 1 ~ 2cm of corn stalks, remove the adverse smell peculiar to the zigzag tree, and increase the taste further. Prepare the bark, roots, stems, twigs, and leaves of Cucumis tree, cut to 2cm.

Prepared by grinding finely half of the Kudji mulberry subsidiary powder into powder,

After making a goose rice with a ratio of 1: 0.05 washed brown rice and gujeokgukku (including roots, stems, twigs, and leaves) in a ratio of 1: 0.05, the cut acorn and the kind of gujeokjak that was hungry. The mixture was mixed with an appropriate amount of water, heated to obtain an extract, and the obtained extract was soaked with malt, and poured into brown rice and gusi mulberry branch parts and cooked boiled rice, and then cut overnight. After filtering by filtering the paper mulberry or burlap, and heating it to prepare the prepared zucchini syrup,

Cut the top of the sweet pumpkin to make a lid, remove the genus to remove the inside of the sweet pumpkin, and fill the powder of the pre-prepared Cucumber tree parts in the inside of the removed sweet pumpkin, cover the lid made by cutting out the top of the sweet pumpkin After slightly soaking Hanji with a sprayer, cover the outer surface of the sweet pumpkin with 2 to 3 sheets of sweet pumpkin wrapped with Korean paper, mix it with water in ocher, knead it, and apply the thickness of the ocher to 3-5 centimeters. Dry the clay for 3 to 4 hours, pour about a lump of rice husk, put the fire on the rice to burn it, and cook it for 12 hours at a temperature of about 500 to 700 degrees. Remove the ocher, foreign matter and burnt paper on the outer surface of the rice cake, crush and prepare the highly concentrated sweet pumpkin, and add brewing yeast (1: 0.001% by weight) to the cooled gourd rice (1% by weight). , The yeast is (1: 0.001: 0.02 weight) the kkujippongjocheong (1: 0.001: 0.02: 0.1% weight), the corn stalk and the kkujippong bark, roots, twigs, leaves and stuffed with water in the water The extract obtained by heating (1: 0.001: 0.02: 0.1: 1.5 weight) and the raw materials were mixed, and the mixed mixture was put in a natural jar, fermented at 25 ° C. to 30 ° C. for about 7 days to 10 days, and To obtain sake,

The obtained primary sake was filtered with water or firstly filtered with hanji or burlap, and the yeast (1: 0.001 wt%) was added to chilled boiled rice (1 wt%) of the same weight, and the yeast was (1: 0.001: 0.02 wt%). Extract obtained by heating the zigzag syrup (1: 0.001: 0.02: 0.1% weight), the corn stalk, the zigzag bark, the roots, twigs, and leaves with water, and stuffing (1: 0.001: 0.02) : 0.1: 1.5 weight) and the highly concentrated sweet pumpkin prepared by crushing the ocher, foreign matter and burnt paper on the surface of the sweet pumpkin baked with chaff

(1: 0.001: 0.02: 0.1: 1.5: 1 by weight), the raw materials obtained by filtering the above, put the first obtained sake in a jar, and mixed. At 20 ℃ to 25 ℃ temperature, about 20 to 25 days Second fermentation is carried out to obtain secondary sake.

After filtering the second obtained cheongju with water, filter it with a mulberry tree or burlap and filter it secondly, then lay or stand the second obtained cheongju and the clogged rice porridge in a new sterilized jar so that it does not float. Put the sterilized round stone, wrap it with burlap to prevent foreign substances and insects, and then cover it with a lid and then bury it in the shaded ground and ripen it for about 6 months to 1 year. By bleeding air permeation, foreign substances, impurities and odors of natural osmotic method are naturally removed, and sake is naturally penetrated into Ojukdae, and the beneficial ingredients and fragrances of Ojukdaetong are well blended, and the beneficial ingredients of Kujippong and high concentration A beneficial ingredient of a sweet pumpkin, soft taste, easy to drink good kkujippong Cheongju manufacturing method.

Recently, studies on the excellent pharmacological effects of Cudrania fern have been continuously made.

Cudrania tricuspidata (Carr.) Bureau ex Lavallee is a deciduous tree belonging to the genus Mulberry family and is called Guji mulberry, Good thorn, Live mulberry.

Root bark, tree bark, bark and leaves of Cudrania japonica contain various ingredients effective for the human body. From now on, Cudrania japonica is a blood pressure lowering agent, tuberculosis depending on the root, bark, stem, leaf, bark, fruit, etc. It has been used as a medicine for antipyretics, antipyretics, expectorants, diuretics, hemostatics, and antiperspirants. It is used for athlete's foot as an antifungal agent and for chronic indigestion due to weakness of digestive organs.

In addition, the fruit of Cudrania japonica is round in the shape of fruit, about 2.5cm in diameter, and matures in red from September to October, and the flesh is sweet and edible. The fruit is known to contain useful organic substances such as vitamin B, B1, B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, lemon acid.

In addition, Cudrania japonica contains a flanovoid known to have an anticancer effect, and it is widely used since ancient times in Dongbobogam, weakness, herbaceous wood, etc., which is being used as a medicinal herb.

For example, "The Chemical Structure and Biological Activity of New Flavonoid Compound Genikudranin Isolated from Cucumber Tree" by Genetic Engineering Laboratory, Korea Research Institute of Science and Technology, the lung bark, colon cancer, skin cancer, uterine cancer, etc. It is reported that it contains a large amount of the ingredients with the effect.

In addition, the zigzag tree has a good effect by applying to patients who cannot use chemotherapy or radiation therapy, which not only makes tumors grow or shrink but also reduces the pain and improves appetite, thereby increasing weight and eliminating revenge. There is action.

On the other hand, there are attempts to use pharmacologically using extracts from Cucumis japonica, but alcohol fermentation using Cucumis japonica leaves, stems, roots, bark, and branches, and the development of Cheongju to the tastes of modern people is still incomplete. It is not popularized.

In addition, the intrinsic odor peculiar to Cudrania tree is not removed, causing considerable inconvenience for drinking.

The present invention has been devised in consideration of the above-mentioned matters, by decimating Kujippong trees and tree parts, to remove the odor of the Kujippong trees, and to further increase the taste and beneficial ingredients, and to concentrate Kujippong syrup and high concentration thereof. Alcohol fermentation with a sweet pumpkin to obtain quality sake, natural filtration and maturation using Ojuktong barrel, removes the bad smell and the foreign substances and impurities of Cucumber tree Thus, the beneficial components and aromas of Ojuktongtong are well combined, and the quality of the sake is higher, the taste is good, and it is an object of the present invention to provide a kkujippong sake production method that can be easily drink.

The present invention relates to a method for manufacturing kkujippong cheongju, the method of preparing the raw material, disinfecting and preparing a natural jar, preparing sweet pumpkin, washing rice with white rice, preparing yeast for brewing, malt gold Prepare yeast, prepare yeast, remove the fifty centimeters from the ground and prepare ocher, prepare paper mulberry, Prepare rice husks grown, cut the bamboo shoots so that both ends are clogged and wash them, cut 1 ~ 2cm of corn stalks, and cut them to 1-2cm to further enhance the unique smell and taste The raw material preparation step is prepared by doubling the bark, roots, stems, twigs, and leaves of the Cudrania tree.

Crushing half of the bulbous Kudji mulberry into fine powder and preparing

Steps to make a goose rice in a ratio of 1: 0.05 brown rice and gujeukjakku bark (including roots, stems, twigs, leaves) in a ratio of 1: 0.05, and then spread widely to cool,

Mixing the cut cornstalk and the type of douche couped zigzag tree in a 1: 1 ratio, mixing the mixed material with an appropriate amount of water, and heating to obtain an extract;

Soaking malt with the obtained extract, pour in brown rice and gujeokjak parts and cooked Kodu rice and cooked overnight, and the filtered extract was filtered with paper mulberry or hemp, and then heated, to prepare zigzag syrup;

A genus removing step of cutting off the upper part of the sweet pumpkin and removing the inside of the sweet pumpkin;

Filling step of filling the powder of the kkujippong tree parts prepared in advance in the inside of the sweet pumpkin removed;

Covering the lid made by cutting off the top of the sweet pumpkin, slightly dampened with Hanji with a spray, and then wrapping 2-3 sheets of the outer surface of the sweet pumpkin,

Mixing the dough by mixing water with ocher to sweet pumpkin wrapped in the hanji, applying the thickness of the ocher to 3 to 5 centimeters, and then drying the ocher for about 3 to 4 hours;

Pour about a bun of rice husk on the sweet pumpkin wrapped in the ocher, and put the fire on the rice chaff to burn from the rice husk, the charcoal bake at a temperature of about 500 to 700 degrees for 12 hours,

Removing ocher, foreign matter and burnt paper on the outer surface of the sweet pumpkin baked with chaff, crushing and preparing a highly concentrated sweet pumpkin,

Brewed yeast (1: 0.001% by weight) is added to the cooled gourd rice (1% by weight), and the Nuruk is (1: 0.001: 0.02% by weight) and the Kudjippongsacheong (1: 0.001: 0.02: 0.1% by weight) , An extract obtained by heating the corn stalk and the zigzag bark, the root, twigs and leaves with the gut-packed material in water (1: 0.001: 0.02: 0.1: 1.5 weight), and the raw materials were mixed and mixed To put into a natural jar, and fermented for about 7 days to 10 days at 25 ℃ to 30 ℃, to obtain a primary sake,

Filtering the obtained first sake with water or primary filtration with Hanji or burlap;

Yeast (1: 0.001% by weight) is added to the chilled boiled rice (1% by weight) of the same weight, and the Nuruk is (1: 0.001: 0.02% by weight) of the Cudrapon syrup (1: 0.001: 0.02: 0.1% by weight). And, the extract obtained by heating the corn stalks and kkujija bark, roots, twigs, leaves and gut-packed ingredients in water (1: 0.001: 0.02: 0.1: 1.5 weight), and the outside of the sweet pumpkin roasted with chaff Prepared by crushing the highly concentrated sweet pumpkin (1: 0.001: 0.02: 0.1: 1.5: 1 weight) removed from the surface ocher, foreign matter and burnt paper, the primary obtained sake obtained by filtration of the above in a jar A secondary fermentation step of subjecting the mixture to 20 ° C. to 25 ° C. at a temperature of 20 ° C. to 25 ° C. for about 20 days to 25 days to obtain secondary sake;

After filtering the second obtained cheongju with water, and then filtered with a mulberry hanji or burlap, and then filtered twice, heated and sterilized and cooled by heating at 60 to 80 degrees for about 30 minutes, lying down or standing the end of the barrel was blocked, the new jar sterilized Put it in the jar, put the sterilized round stone so that it doesn't float up, wrap it with burlap to prevent foreign substances and insects from being put in the jar, cover it with a jar, and bury it in the shady ground for about 6 months to 1 year. It is manufactured, and by the fine ventilation of Ojuktong through the natural osmotic foreign substances, impurities and odors are naturally removed, Kudjippong Cheongju naturally penetrates into Ojuktong, the beneficial ingredients of Ojuktongtong and highly concentrated sweet pumpkin Its ingredients and fragrance are well combined, its fragrance is good, its taste is soft, and it is manufactured by the method of preparing courageous sake.

Kujippong Cheongju manufacturing method according to the present invention, by doubling the kkujippong trees and tree parts, to remove the adverse smell of kkujippong trees, to further enhance the taste and beneficial ingredients, extract, kkujippong syrup and this, sweet pumpkin inside Jaw-dropped in a pumpkin, roasted with powdered powder, baked, and fermented, high-density sweet pumpkin, alcohol fermented to obtain good sake, natural filtration and maturation, Saehan Aperture removes the odor of the Cucumber Japonica, foreign substances and impurities, and combines the beneficial ingredients of Ojukdaetong with the ingredients and aroma of highly concentrated sweet pumpkin.The quality of Cheongju is higher, its taste is good, and it is easy to use. To make drinkable kkujippong sake production method is provided.

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

1 is a flow chart and code for a method for preparing jjippong sake liquor according to an embodiment of the present invention.

Figure 2 is a pictorial illustration of the jar (B10) and the lid of the jar (B20), bamboo barrel (A10), sterilized stone (B30).

Referring to Figure 1, the method of producing jjujippong sake according to an embodiment of the present invention

Raw material preparation process

(B10), (C20), (C30), (C40), (C50), (B30), (B50), (B40), (A10). (C60), (C70), (D10).

Cudrania powder process (C100),

Soybean rice process (C80), (C70).

Corn and Cudrania extract process (C60), (C70).

Cudrania syrup syrup process (C40), (C20), (C70), (C80), (D50).

Sweet pumpkin kernel removal step (D10), (D20).

Filling the sweet pumpkin (D10), (C100).

Sweet pumpkin outer surface wrapping process (D10), (D20), (D50).

Sweet pumpkin surface ocher process (D10), (D50), (D30).

Sweet pumpkin baking process (D10), (D30), (D40)

High concentration sweet pumpkin crushing step (D10), (D30), (D40), (D50).

Primary sake obtaining process (C80), (C30), (C50), (C110), (C60), (C70), (B10).

Primary filtration process (A20), (B50).

Second Cheongju Obtaining Process

(C80), (C30), (C50), (C110), (C60), (C70), (D40), (D10), (D30), (D50).

Sterilization and Aging Process (A20), (D50), (A10), (C10), (B10), (B30), (B20). It consists of steps.

First, in order to prepare the kkujippong sake sake, in the step of preparing the raw materials, disinfect and prepare a natural jar (B10), prepare sweet pumpkin (D10), washed with brown rice (C20), prepare brewing yeast (C30), prepare the malt (C40), prepare the yeast (C50), and place the dried ocher (D30), which is not touched by the pine roots of the east pine field, about 50 centimeters from the ground. Knead and prepare ocher (D30), prepare paper mulberry (D50), prepare organic rice cultivated rice chaff (D40), cut the bamboo bamboo (A10) to block both ends, and wash, Prepare (C60) by cutting 1 ~ 2cm, prepare by peeling 1 ~ 2cm of bark of Cudrania tree, root, stem, twig, leaf.

In the method of the gujegubu-bubble at the area of the custard, the temperature of the tea pot is about 250 ° C to 300 ° C (when the teapot is completely heated up and drops of water drops, drops occur like oil) .The temperature at this time is based on the surface heat of the first teapot. The temperature of the 10cm point on the surface of the first teapot is about 170 ° C. to 180 ° C.), and the Cucumber tree parts, etc., should be carefully and quickly put in a heated tea pot. When the jacuzzi part enters the tea pot, the peculiar smell of fresh jacuzzi rises up, and after about 2 ~ 3 minutes, the guji mulberry part starts to wither and withdraws, and after about 4 ~ 5 minutes, the smell of fishy and peculiar taste As the smell disappears, the ripe and characteristic scent of the tea of the Cudrania tree comes up. At this time, add 2 minutes to the flesh. At this time, the total time should be about 9 to 10 minutes. This process is called salsaeng process.

When salcheong is finished, take out the parts of Cucumber tree, etc. When you keep in mind as a step to keep in mind, you have to rub them well using your palms and fingers, and roll them as you twist them. Use it to shake off the quesadilla tree and cool it down. This process is called a mindful process.

When it has cooled down, it should be put in a teapot and steamed first. At this time, unlike the temperature at the time of fat, lower the temperature to about 150 ℃. It gives deokeo.

Soak it for about 10 minutes and take it out. At this time, because the thickness of the twigs, the bark and the leaves, and the moisture content is different, the courageous tree parts need to be carefully rubbed soft areas, and roughly rub the rugged parts. For the second teasing, put the cold Cucumber leaves in the tea pot for the third teasing. Lower the temperature to about 100 ℃ and shake off the inside of the pot so that the soft and rough areas do not clump together. Steam it for 4 to 5 minutes and take it out again to cool the soft parts of the courageous tree as it is.

The third steaming, the temperature of the fourth pot to be lowered to about 90 ℃ lowered about 5 minutes of the kkujippong tree area, and then take it out again and lay a clean squirt or cloth to cool completely, do not mind.

For the fourth steaming, lower the temperature of the fifth tea pot to be cooled down to about 80 ℃, steam for 5-7 minutes, and take it out to cool down. For the 5th teaser, lower the temperature of the teapot for the sixth teaser by 70 ℃. Steam about 5 to 8 minutes and let cool. The sixth steaming, the temperature of the seventh teapot to be steamed, boil enough for about 10 minutes at 60 ℃, take out and cool. The seventh teat, the temperature of the eighth teapot to be cooled for about 10 minutes at 50 ℃, and then stops and removes when the tea flavor begins to rise as the distinctive aroma and soft scent of cinnamon leaves begin to rise.

For the 8th steaming, the last ninth is best to wash after 24 hours, and the pot temperature is about 20 minutes at 50 ° C.

Finely crushed half of the Kudji mulberry subsidiary (C70) finely powdered to make a kkujippong powder (C100),

White-washed brown rice (C20) and citrus bark (including roots, stems, twigs, and leaves) (C100) are made in a ratio of 1: 0.05, then spread out and cooled widely.

The cut cornstalk (C60) and the area of C. julibrissin (C70), etc. are mixed 1: 1, the mixed material is mixed with an appropriate amount of water, and heated to obtain an extract.

The obtained extract was called malt gold (C40), poured into brown rice (C20) and douche courageous (C70) and cooked gourd rice (C80), and then cut overnight. After heating, kkujippong Jocheong (C110) is made.

Cut out the upper part of the sweet pumpkin (D10) to make a lid (D20) and remove the inside of the sweet pumpkin (D10),

Fill the powder (C100) of kkujippong tree parts prepared in advance in the inside of the sweet pumpkin (D10) removed,

Cover the lid (D20) made by cutting off the upper part of the sweet pumpkin (D10), and after the Hanji (D50) is lightly soaked with a spray, 2-3 sheets are wrapped around the outer surface of the sweet pumpkin (D10),

The sweet pumpkin (D50) wrapped with Hanji (D50) is mixed with water to the ocher (D30) and kneaded, so that the thickness of the ocher (D30) is 3 to 5 centimeters, and then the ocher (D30) is dried for about 3 to 4 hours. Make sure,

Pour about a bit of rice husk (D40) into the sweet pumpkin (D10) wrapped in ocher (D30), and put a fire on the rice husk (D40) to burn from the rice husk (D40), the chaff at a temperature of about 500 to 700 degrees D40) gently bake for 12 hours.

Remove the ocher (D30) and foreign matter and burnt paper (D50) of the outer surface of the sweet pumpkin (D10) baked with chaff (D40), this is called highly concentrated sweet pumpkin. Prepared by crushing the highly concentrated sweet pumpkin (D10) prepared through this process,

Brewed yeast rice (1% by weight) (C80) is added to brewing yeast (1: 0.001% by weight) (C30), and Nuruk (C50) is (1: 0.001: 0.02 weight), Cuzidonzocheong (1: 0.001: 0.02: 0.1% by weight) (C110), corn stalk (C60), bark of coriander bark, root, twigs and leaves (C70) extract obtained by heating in water (1: 0.001: 0.02: 0.1: 1.5 weight) and the raw materials are mixed, and the mixed mixture is placed in a natural jar (B10) and fermented at 25 ° C. to 30 ° C. for about 7 days to 10 days to obtain primary sake.

The obtained primary sake was filtered with water (A20) and filtered first with Hanji (D50) or burlap,

Yeast (1: 0.001% by weight) (C30) is added to chilled boiled rice (1% by weight) (C80) of the same weight, and the leaven (C50) is (1: 0.001: 0.02% by weight) 0.001: 0.02: 0.1% by weight) (C110), corn stalk (C60), kkujikk bark, roots, twigs, leaves, augmented (C70) material obtained by heating in water (1: 0.001: 0.02: 0.1: 1.5 weight) and the highly concentrated sweet pumpkin (D10) which was removed from the ocher (D30) and the foreign matter and burnt paper (D50) on the surface of sweet pumpkin (D10) baked with chaff (D40) (1: 0.001: 0.02: 0.1: 1.5: 1 weight), the raw materials obtained by the filtration, the first obtained sake is put in a jar (B10) and mixed. At a temperature of 20 ℃ to 25 ℃, about 20 to 25 days Secondary fermentation to obtain a second sake to obtain a second sake, and

After filtering the second obtained sake with water (A20), and filtered it with 2 g of Korean paper (D50) or burlap, and then heated and sterilized for 30 minutes at 60 to 80 degrees, sterilized and cooled. ) Or lay it up, put it in a new sterilized jar (B10), put the sterilized round stone (B30) so that the barrel (A10) does not float, and wrap it with burlap to prevent foreign substances and insects from entering the jar. After covering the lid of the jar (B20) and buried in the shaded ground and aged for about 6 months to 1 year, it is manufactured, and by the fine air permeability of Ojuktongtong (A10) is a natural osmotic foreign matter, impurities and odor is natural It is removed, Cheongju naturally penetrates into Ojukdaetong (A10), the beneficial ingredients and scent of Ojuktongtong (A10) is a good combination of the fragrance is good, the taste is soft, easy to drink kkujippong Cheongju manufacturing method.

In the manufacturing process step (C40), (C20), (C70), (C80), (D50), using a mixed corn cob (C60), corn (C60) oleic acid, linoleic acid, palmitic acid, etc. Because it contains essential amino acids, it is effective in preventing adult diseases such as diabetes and colorectal cancer.It is rich in carbohydrates and rich in protein, sugar, fiber, vitamin A, etc. It is known.

Corn stalk (C60) of the corn having the above-described effects by mixing and heating the respective parts (C70) of the kkujippongja to produce kkujippongjocheong (C110), in addition to the inherent anti-cancer effect of kkujippong, Provides adult disease prevention effect

In addition, due to the high sugar content of corn stalks, the primary sake fermentation process (C80), (C30), (C50), (C110), (C60), (C70), (B10) and secondary sake alcohol fermentation Water fermentation process (C80), (C30), (C50), (C110), (C60), (C70), (D40), (D10), (D30), (D50) is promoted, Inverse odor is diluted and fermentation is well fermented, sake makes it easier to drink.

In addition, the secondary sake obtaining process

Highly concentrated sweet pumpkin (D10), (D30) from (C80), (C30), (C50), (C110), (C60), (C70), (D40), (D10), (D30), (D50) By adding (D40) and (D50), fermentation and fermentation are further increased with high sugar content, and sweet pumpkin (D10) has high sugar content, sweet taste and rich in vitamins A and C in terms of ingredients. It is good for adult diseases, and is rich in vitamins, iron, calcium, carbohydrates, fiber, and various vitamins and minerals, including carotene, which is good for children's weakness, and it is widely regarded as a diet food because it contains major nutrients. Pumpkin is used as a therapy to improve diuresis and reduce maternal swelling.

In addition, ocher (D30), which covers about 10% of the earth's surface today, has a large amount of calcium carbonate (CaCo3), which causes clay (D30) to have a viscous force that does not break easily, and turns to clay when water is added. There is a nature.

It is also composed of silica (SIO2), alumina (Al2O3), iron, magnesium (Mg), sodium (Na), and kali. Because of the large amount of radiation, the so-called ocher (D30) is called a living creature, and the east ocher (D30), which receives the most sunlight in the east, is considered to be ocher (D30) among the ocher.

The color of loess (D30) is mainly iron oxide mineral, but its content is very small, and the main constituent mineral of loess is clay mineral and quartz, feldspar, clay mineral and calcite, heavy sand mineral and so on. Even if the raw rock contains quartz and feldspar, if it is soiled for a long time, both quartz and feldspar are dissolved and spilled, leaving only aluminum mineral (clay mineral) and iron oxide mineral. .

The nature of loess (D30) is determined by the type of clay minerals contained in loess (D30), and the types of clay minerals that make up loess (D30) are geological and hydrological environments, topography, and climate in which loess (D30) is formed. The clay minerals that make up the loess (D30) are mostly kaolinite, halosite, illite, vermiculite, and chlorite, and a large honeycomb structure with a large surface makes a double layer structure. Far-infrared rays are absorbed and stored in the inside, and radiate when heated to stimulate molecular activity of other objects.

In other words, ocher (D30) absorbs solar energy for many years and can be called 'solar cellar' as a silicon mineral, and sweet pumpkin made by high concentration of ocher (D30) is made of loess and heat. Of course, it also increases the content of highly concentrated sweet pumpkin.

In addition, chaff (D40), a professor of food and biotechnology at Kyungnam University, and a team of professors Lee Seung-cheol held a press conference on March 20, 2007 at the 2nd laboratory of Kyungnam University, and the first momilactone in the world B has succeeded in isolating anticancer substances.

Momilactone B is a chemical that is resistant to self-defense and protection as the plant grows.

Professor Lee Seung-cheol's research team has been actively researching the ingredients of chaff (D40), focusing on the large reduction in cancer-causing mass as a result of feeding the chaff (D40) extract, which is common among agricultural products, to mice with cancer.

Professor Lee's team succeeded in extracting Momiractone B substance through a five-step process, such as extracting methanol from chaff (D40).

Prof. Lee's research team showed high anticancer activity of HT 29 colorectal cancer cell line when 1 micromole (μmol. Confirmed that one did.

In particular, administration of this substance to normal cell lines had no effect, opening up great potential in the field of developing anticancer drugs.

Rice husk (D40) is a rice bran, common in Korea, with 1 million tons of water pouring out per year, mainly used for livestock feed or compost, or part of it for processing charcoal. Prof. Lee's research team has already applied for a patent on the results and published it in the March issue of the J. of Agricultural and Food Chemistry of the American Chemical Society.

In addition, it is a deciduous shrub belonging to the mulberry family, and the paper mulberry is a deciduous shrub belonging to the mulberry family. The same kind of mulberry also affects the quality due to the width and length of the fiber depending on the climate and soil.

It is also called as lumber, low bed, etc. It is used to make paper such as windows and paper. It contains ingredients such as fat, pigment, yeast, and sugars.

Fruit in the room is called low fruit (楮 實 子), with young branches and leaves, tonic, yang recovery, nourishment tonic, nominal (明目), application period, sonic, abdominal, diuretic, species, bruises.

As above, by applying heat of sweet squash (D10) and Kudjippong powder (C100) with natural ocher (D30), chaff and natural paper mulberry (D50), and using highly concentrated sweet pumpkin gourd, fermentation and ripening, further quality This high and tasty sake is obtained.

In addition, in the sterilization and aging process (A20), (D50), (A10), (C10), (B10), (B30), (B20), the components of the cabbage, Phyllostachys nigra and cabbage are compared If you look at protein twice as much cabbage, vitamin A is more than 50 times. In addition, there are many amino acids, but nitrogen compounds include tyrosine, aspartic acid, glutamic acid and alanine, and the compounds contain components such as fructose, glucose and mortgage.

Bamboo leaves are said to be effective in relieving, relieving, relieving tumors, fever, and conflict because they are full of taste and character.

[Source-Ancient Literature Primula]

It is said that death has an excellent effect on stroke and mental and physical stability. [Source-Heo Jun's consent]

Other medical books are said to have mysterious effects on ovulation, hemorrhage, expectoration, stroke, diabetes, headache, hypertension, dizziness, nervous breakdown, pregnancy anemia, epilepsy, insomnia, overworking, and fatigue recovery.

Put the bamboo jug into the jar (B10) as above, put the bamboo stone (B30) sterilized so that the bamboo jug (A10) does not float, and wrap it in the jar so that foreign substances and insects are not put in the jar and then cover the jar. Covered with (B20) and buried in the shaded land and aged for about 6 months to 1 year, the manufacturing process, the jar (B10) is buried in the ground, while maintaining the geothermal temperature of 8'C-18'C during aging period Will be. At this time, the upper part of the jar (B10) buried in the ground, it is preferable to install a straw woven with straw, to keep the temperature of the jar (B10) cool, and to prevent rain or snow from entering the jar (B10). Do. Ojuktong barrel (A10) in the clay pot (B10) buried in the ground, the natural permeability and impurities and natural smell of the natural osmotic pressure is removed by the micro-ventilation of Ojuktong barrel (A10), Cheongju into Ojuktong barrel (A10) Naturally infiltrated, the good ingredients and aromas of Ojuktongtong (A10) blend well with its aroma and soft taste.

After aging for about 6 months to 1 year, take out the bamboo jug (A10) in the jar (B10), and dry it for a day, to prevent long-term storage and natural evaporation of the contents of the jujuk barrel (A10) and to prevent alteration of the contents of the barrel. Natural beeswax, which is harmless to the human body, is heated to form a liquid state, and then cooled to prevent solidification of heated and liquid natural beeswax. The natural rosin of the liquid is coated on the surface of the porridge (A10) as it is, and the rosin of the solid is heated to apply heat to cool the rosin so as not to solidify in the state of being made of liquid. It is coated on the outer surface of the glass, cooled, and vacuum packed with transparent polyester to facilitate the storage and distribution process.

It is vacuum packed with natural beeswax, natural rosin and transparent polyester to prevent evaporation of the contents of the jujube or contamination by foreign substances from the outside, and it is a storage-friendly, nature-friendly and indigenous product. It can be established as a local specialty and can be commercialized as a local specialty of tourism.

Because it is a traditional and nature-friendly Ojuk Tongju Cheongju, there was a disadvantage in standardizing the contents like a container such as a glass bottle commonly used, but in Korea, food and vegetables are usually expressed in weight (g). When the weight of the barrel is measured and the capacity is indicated by the weight of the barrel, the price is displayed according to the weight. In particular, the surface of the barrel is coated and packaged with rosin, wax and vacuum, which is harmless to the human body. This condensation of moisture is prevented. It is possible to prevent contamination by foreign substances from outside, and to increase the degree of preference as a native, nature-friendly product.

In addition, the jjippong cheonju by the method of manufacturing jjippong sake according to the present embodiment can provide an effect of contributing to the income, such as kkujippong cultivation farmers and sweet pumpkin farmers.

In the above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications may be provided without departing from the scope of the present invention.

(1) Kujippong Cheongju manufacturing method flow chart and code-Figure 1,

(2) Figure-Fig. 2. (Pumpkin cross section, jar cross section)

1 is a flowchart of the production method and code of jjippong sake-Figure 1,

* Sign-jar (B10), jar lid (B20), Ojuk barrel (A10), water (A20), sterilized stone (B30) jar disinfection (C10), brown rice white (C20), brewing yeast (C30), Malt gold (C40), koji (C50) corn stalk (C60), kkujippong tree part (C70), Kodu rice (C80), kkujippong extract (C90), kkujippong powder (C100), kkujippong molding (C110), sweet pumpkin (D10), Sweet pumpkin lid (D20), ocher (D30), rice husk (D40), Korean paper (D50),

* Flow chart

Raw material preparation process

(B10), (C20), (C30), (C40). (C50), (B30), (B50). (B40), (A10), (A20), (C60), (C70). (D10 )

Cudrania powder process (C100).

Soybean rice process (C80), (C70).

Corn and Cudrania Extract Process (C60), C70).

Cudrania syrup syrup process (C40), (C20), (C70), (C80), (D50).

Sweet pumpkin kernel removal step (D10), (D20).

Filling the sweet pumpkin (D10), (C100).

Sweet pumpkin outer surface wrapping process (D10), (D20), (D50).

Sweet pumpkin surface ocher process (D10), (D50), (D30).

Sweet pumpkin baking process (D10), (D30), (D40).

Sweet pumpkin crushing process (D10), (D30), (D40), (D50).

Primary sake obtaining process ((C80), (C30), (C50), (C110), (C60), (C70), (B10).

Primary filtration process (A20), (B50).

Second Cheongju Obtaining Process

(C80), (C30), (C50), (C110), (C60), (C70), (D40), (D10), (D30), (D50).

Sterilization and aging process (A20), (D50), (A10), (C10), (B10), (B30). (B20).

Claims (5)

The present invention relates to a method for preparing kkujippong cheongju, the method of preparing the raw materials, disinfecting and preparing a natural jar, preparing sweet pumpkin, washing rice with brown rice, preparing brewing yeast, malt gold Prepare the yeast, prepare the ocher in the place where there is sunny dry ocher, which is not touched by the pine roots of the east pine field, prepare the ocher, prepare the paper mulberry, and organically In order to prepare rice chaff of cultivated rice, cut and wash the bamboo bamboo so that both ends are blocked, and prepare 1 ~ 2cm of corn, cut the smell of peculiar tree, and increase the taste further. Raw material preparation step to prepare by bark, roots, stems, twigs, and leaves of Cucumis tree cut to 2cm Crushing half of the bulbous Kudji mulberry into fine powder and preparing Steps to make a goose rice in a ratio of 1: 0.05 washed brown rice and gujeukjak bark (including roots, stems, twigs, leaves) in a ratio of 1: 0.05, and then spread widely to cool, Mixing the cut cornstalk and the type of douche couped zigzag tree in a 1: 1 ratio, mixing the mixed material with an appropriate amount of water, and heating to obtain an extract; The malt gold is poured into the extract thus obtained, poured into brown rice and douche-covered cooji mulberry parts and cooked gourd rice, and then overnight, and the filtered extract is filtered with paper mulberry or burlap, and heated to prepare zigzag syrup; A genus removing step of cutting off the upper part of the sweet pumpkin and removing the inside of the sweet pumpkin; Filling step of filling the powder of the kkujippong tree part prepared in advance in the inside of the sweet pumpkin removed; Covering the lid made by cutting out the top of the sweet pumpkin, slightly dampened with Hanji with a spray, and then covering 2-3 sheets of the outer surface of the sweet pumpkin, Mixing the dough by mixing water with ocher to sweet pumpkin wrapped in the Korean paper, applying the thickness of the ocher to 3 to 5 centimeters, and then drying the ocher for about 3 to 4 hours; Pour about a bun of rice husk on the sweet pumpkin wrapped in the ocher, and put the fire on the rice chaff to burn from the rice husk, the charcoal bake at a temperature of about 500 to 700 degrees for 12 hours, After removing the ocher and foreign matter and burnt paper on the outer surface of the sweet pumpkin baked with chaff, crushing the sweet pumpkin, and Brewed yeast (1: 0.001% by weight) is added to the cooled gourd rice (1% by weight), and the Nuruk is (1: 0.001: 0.02% by weight) and the Kudjippongsacheong (1: 0.001: 0.02: 0.1% by weight) , An extract obtained by heating the corn stalk and the zigzag bark, the root, twigs and leaves with the gut-packed material in water (1: 0.001: 0.02: 0.1: 1.5 weight), and the raw materials were mixed and mixed To put into a natural jar, and fermented for about 7 days to 10 days at 25 ℃ to 30 ℃, to obtain a primary sake, Filtering the obtained first sake with water or primary filtration with Hanji or burlap; Yeast (1: 0.001% by weight) is added to the chilled boiled rice (1% by weight) of the same weight, and the Nuruk is (1: 0.001: 0.02% by weight) of the Cudrapon syrup (1: 0.001: 0.02: 0.1% by weight). And, the extract obtained by heating the corn stalks and kkujija bark, roots, twigs, leaves and gut-packed ingredients in water (1: 0.001: 0.02: 0.1: 1.5 weight), and the outside of the sweet pumpkin roasted with chaff Prepared by crushing the highly concentrated sweet pumpkin (1: 0.001: 0.02: 0.1: 1.5: 1 weight) removed from the surface ocher, foreign matter and burnt paper, the primary obtained sake obtained by filtration of the above in a jar A secondary fermentation step of subjecting the mixture to 20 ° C. to 25 ° C. at a temperature of 20 ° C. to 25 ° C. for about 20 days to 25 days to obtain secondary sake; After filtering the second obtained cheongju with water, and then filtered with a mulberry hanji or burlap, and then filtered twice, heated and sterilized and cooled by heating at 60 to 80 degrees for about 30 minutes, lying down or standing the end of the barrel was blocked, the new jar sterilized Put it in the jar, put the sterilized round stone so that it doesn't float up, wrap it in the jar to prevent foreign substances and insects, and cover it with a jar, then bury it in the shaded ground and ripen it for about 6 months to 1 year. It is manufactured, and by the minute ventilation of Ojuktongtong, the natural osmotic foreign substances, impurities and smells are naturally removed, and Cheongju naturally penetrates into Ojuktong, and the beneficial ingredients and fragrances of Ojuktongtong are well combined and its scent Good, soft taste, easy to drink kkujippong Cheongju manufacturing method. The method according to claim 1, wherein when the jjippong sake produced by the method of preparing jjippong sake is aged for about 6 months to 1 year, the jujube barrel (A10) in the jar (B10) is taken out and dried in a shade for a day. In order to prevent the natural evaporation of the contents of the Ajuk cask (A10) and to prevent the deterioration of the contents of the cask, natural beeswax, which is harmless to the human body, is heated to make it liquid and then cooled to prevent solidification of the heated beeswax. After application, the natural solid wax in the liquid state, which is not solidified, is coated on the outer surface of the bamboo barrel (A10), whereby the natural rosin of the liquid is coated on the outer surface of the bamboo barrel (A10) as it is, and the solid rosin is heated, In the liquid state, it is cooled to prevent the rosin from solidifying, coated on the outer surface of the bamboo barrel (A10), and then cooled and vacuum-packed with transparent polyester for easy storage and distribution. And the step, It is vacuum packed with natural beeswax, natural rosin and transparent polyester to prevent evaporation of the contents of the jujube or contamination by foreign substances from the outside, and it is a storage-friendly, nature-friendly and indigenous product. As a local specialty of tourism, it can be commercialized to domestic and foreigners, Because it is a traditional and nature-friendly Ojuk Tongju Cheongju, there was a disadvantage in standardizing the contents like a container such as a glass bottle commonly used, but in Korea, food and vegetables are usually expressed in weight (g). When the weight of the barrel is measured and the capacity is indicated by the weight of the barrel, the price is displayed according to the weight. In particular, the surface of the barrel is coated and packaged with rosin, wax and vacuum, which is harmless to the human body. This condensation of moisture is prevented. Contamination from foreign substances from the outside can be prevented, and the Cujipong Cheongju manufacturing process can increase the preference as an indigenous and natural-friendly product. The method according to claim 1, wherein the step of roasting sweet pumpkin with chaff and producing high concentration includes a method of changing the step by putting sweet pumpkin into a steamer and steaming to concentrate. The method of claim 1, wherein in the process of aging the juktong barrel in the jar, the method can be used differently, by cutting and washing the normal bamboo to be sealed at both ends, and includes a method that can be put into the jar and aged. Cuzipon sake produced by the first, 2, 3, 4 kkujippong sake production process.

Images