KR20100121750A - The black rice making method of medicinal wine - Google Patents

Abstract

PURPOSE: A method for manufacturing black rice medicinal wine is provided to help digestion by healthy ingredient and to prevent aging. CONSTITUTION: A method for manufacturing black rice medicinal wine comprises: a step of stirring black rice at 0°C and 50-100rpm for 24 hours to extracting anthocyanin component; a step of steaming black rice for 24 hours; a step of culturing the hard-boiled rice for two days and seed malt for 4-5 days to obtain distiller's yeast; a step of fermenting the fermented distiller's yeast and black rice in a jar; a step of adding black rice extract water and fermenting for 1 day; a step of steaming black rice again; and a step of adding hard-boiled black rice, fermentation starter and black rice extract water.

Description

 The black rice making method of medicinal wine}

The present invention relates to a method of producing black rice wine by using black rice.

In general, the method of making liquor with rice has been widely known for thousands of years, and it is manufactured by the method of making base liquor (fermented rice), fermentation, ripening, drunking, filtration, regeneration, and brewing. After fermentation, make fermented and then fermented, bring fermented fermented to a jar and ferment with water in primary yeast and soup, fermented, and then boil well for secondary rice. Mix well and then pour water and fermented for 10-15 days.

Recently, however, awareness of health has expanded and interest in wine and medicine has started.

The black rice was grown in the 286 to 534 AD in the northern latitudes according to the records of the Chinese imperial empire, the imperial magic book. Recently, I started to be interested again in 1980 and began to actively research breeding development, product development, ingredient research, cultivation technology, etc., and continue to increase production, constantly creating new demand, and now very popular with the Chinese people. Became a special scoop of rice.

Black rice contains more nutrients than ordinary rice. Especially, black rice Yonggeum No. 1 is mixed with Japonica system, which is a northern rice. It has more various nutrients than normal black rice, and black color is more than ordinary black rice.

Black rice prevents disease According to the Chinese herb, the Chinese herb, according to the Chinese herb, the black rice is known as the middle of the dog's stomach, the Yinbo Bosin, the dry root and the nominal vigor目 活血) turned out to be. Black rice also prevents and cures hair dizziness, anemia, white hair. It is said to have a pronounced effect on diseases such as eye disease, polyuria, constipation, and cardiovascular disease. Black rice contains a large amount of selenium (Se) is effective in the prevention of cancer. In a recent Chinese literature (November 1992), 40 patients with rectal cancer reported a long-term study of black rice to improve their condition.

In addition, black rice is also good for beauty and growth. If you eat black rice every day (常食) is effective in improving the body's comprehensive control function, improving immune function and strengthening immune function to prevent senility and disease prevention. It is especially effective for anemia that pregnant women are likely to cause and is very helpful for skeletal formation of young children. In addition, we eat a lot of black rice in baby food as a baby food helps a lot to grow healthy. Nutritious black rice is a food that beats China's Silk Road, and nourishment health foods that eat black rice, jujube, jujube, etc., are cut down from ancient times. Since black rice is used as brown rice, it has higher seed nutrition than white rice. Black rice contains more calcium and vitamins (B1, B2, niacin) than white rice, and some of the black rice has been reported to contain substances that have sulfate and carcinogenic effects.

Black rice is richer in protein, fat, vitamins B1, B2, E, minerals, phosphorus, iron, and calcium than white rice, and contains more amino acids, especially lysine than white rice. It prevents aging and prevents constipation. It prevents aging and has a good effect on the skin. Black rice has the highest amount of black pigment (about 21%) among black rice in the world, and it is known to be better in taste and nutrition than other varieties. It is said that it activates the spleen and liver, brightens the eyes and makes blood flow better.Every day, it improves the overall control function of the human body and strengthens the immune function.It prevents diseases and prevents the aging of the elderly and pregnant women. It is effective for skin beauty of women and makes hair black.

In particular, black rice contains a large amount of selenium (Se), which has been shown to be anti-cancer and anti-aging of the human body. According to a recent study of scholars, there are various useful ingredients, although the content varies depending on the variety. That is, free sugars such as glucose, maltose and fructose, fatty acids such as palmitic acid, stearic acid, oleic acid and linoleic acid, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, varine, isoleucine, leucine, All essential amino acids such as tyrosine, phenylalanine, lysine, histidine, proline, cysteine, and methionine are much higher than those of regular grains.

There has been much research on black art using good ingredients of black rice.

For example, Korean Laid-Open Patent Publication No. 10-2005-0042280 contains a large amount of anthocyanin pigment, which is not found in ordinary rice in black rice, and proteins, amino acids, vitamins B1, B2, B3, iron, calcium, zinc, Mineral elements such as manganese and selenium are five times more than ordinary rice. It also has the effect of lowering cholesterol levels as well as preventing anemia with various minerals. You can eat a variety of other trace elements that are not found in regular rice. As such, black rice health liquor prepared by fermenting black rice having various ingredients in a traditional manner is disclosed.

Korean Patent Publication No. 10-2008-0078774 discloses a method for manufacturing black nurungji makgeolli, which is produced by adding black art rice manufacturing process and black rice nurungji material manufacturing process.

Korean Patent Publication No. 10-2003-0020340 discloses a beer manufacturing method comprising a soaking process, a pre-fermentation process, a post-fermentation process, a filtration and a commercialization process, wherein the glutinous rice, black rice, and red rice are soaked in water separately. After about 5 to 6 days after the shoots go through the drying process, the roasting process to put the grain after roasting the grain; A method of manufacturing a healthy beer using black and red rice is characterized by a immersion process for forming wort after storing and storing the Pocheon rock water, which is 200 m underground rock water, as a brewing water.

In Korean Patent Publication No. 10-0507465, a certain amount of rice cooked by steaming at least one grain containing starch, a certain amount of fermentation agent, and a certain amount of water are mixed, and the mixed solution is fermented and aged to ferment. Drunk manufacturing step to manufacture | A distillation step of distilling the drunk and preparing a distilled spirit | In the manufacturing method of Hongju comprising an eluting step | melting | dissolving | separating | dissolving | dissolving | dissolving and isolate | separating the component of the at least 1 or more herbal medicines containing the grounds as said distillation liquor, The grain used in the sake manufacturing process contains black rice which was inverted in 7 minutes-8 minutes. Described is a method for producing red liquor made with black rice, characterized in that

Journal of the Korean Society of Food Science and Nutrition Vol. 21, No. 127-134 Source Korea Food and Nutrition Society Published Date 2008.06.30 Yongho Kim), title; Anthocyanin content according to the extraction conditions of black rice and pigment safety according to additives. Anthocyanin content and additive safety according to the extraction conditions of black rice. The main contents were analyzed by anthocyanin content of rice crude extract according to different extraction methods. For anthocyanin pigmentation

-cyclodextrin, maltodextrin)과 설탕(sucrose, matose)의 영향을 120~180분간 100℃에서 실험하였으며, 실험은 색소추출은 메탄올추출, 열수추출법을 이용하였으며,60℃에서 추출한 흑미 안토시아닌의 안정화는 슈크로서 10%와, 말토스1%가 추출운도와 가열시간에서 퇴색지연효과가 컸으며, 베타사이클로덱스트린1%와 말토덱스트린1%도 3시간 아열하지 않는 다면 흑미의 물 추출한 안토시아닌 색소는 응용할만한 안정제로 나타나는 기술등이 공개되어 있음을 알 수 있다.

The effects of -cyclodextrin, maltodextrin) and sugar (sucrose, matose) were tested at 100 ° C for 120-180 minutes. The experiments were carried out using methanol extraction and hot water extraction. The stabilization of black anthocyanin extracted at 60 ° C was a shock. 10% and 1% maltose had a great delay in fading at the extraction cloud and heating time, and the anthocyanin pigment extracted from the water of black rice was a stabilizer that could be applied if 1% of betacyclodextrin and 1% of maltodextrin did not deteriorate for 3 hours. It can be seen that the appearing technology is disclosed.

The method of preparing liquor using black rice by adding medicinal herbs during manufacturing is similar to the method of preparing liquor with ordinary white rice, and solves the problem of not having the same color and taste as wine by expressing the anthocyanin component of black rice. It is a technical problem to be solved by the present invention.

The present invention, in order to achieve the above object, by extracting the anthocyanin component of the black rice by low temperature water extraction method, and then extracted as much as possible by using the extracted anthocyanin component, to have the same color as wine and taste traditional It is a means for solving the technical problem to be achieved by the present invention to provide a method of producing black rice wine that is improved to give a taste similar to wine beyond the taste of wine.

The present invention aids digestion by ingredients containing nutrients such as amino acids, iron, and vitamins, which are the healthy ingredients of black rice, and ingests the effects of preventing adult diseases such as anti-aging, women's beauty, anemia, high blood pressure, diabetes, constipation, and alcohol. It is possible to have a new genre of traditional liquor by simultaneously pursuing taste and health with the concept of healthism rather than general liquor, and expressing a new taste of traditional liquor.

In order to achieve the above object, the present invention, after washing black rice, and stirred in a stirrer having a stirring speed of 50 ~ 100rpm stirring blade for 24 hours at 0 ℃ extract the anthocyanin component, black rice with black rice stirred for 24 hours After steaming the boiled boiled rice, incubate the seed broth for about 2 days, and after making the seedlings for 4-5 days with the cultured seedlings, transfer 5 liters of fermented seedlings to a jar and add 15 liters of black rice extract to 20 kg of the soup. After fermentation for one day, and then fermented for two days, the black rice is finely brewed black rice soybean rice 80kg, koji (grain) 2.5 Kg and black rice extract 200 pour fermentation for 12 days to produce a black rice wine.

Black of black rice is anthocyanin as the main ingredient, and anthocyanin is a water-soluble pigment glycoside (glucoside) present in plants, belonging to the most unstable compound among natural products and easily destroyed by coexistence with light, temperature and other compounds. It is a substance with properties. Often present in plant vacuoles, it is a natural pigment that shows the color of purple, red, blue, etc., depending on the acid concentration of cell fluid, chemical structure of pigment compound, and binding state with various metal ions. Anthocyanins are aglycone and It consists of glycosides.

 Anthocyanins are known to be very easy to absorb in the intestinal tract and have strong antioxidant effects, which have been reported to have protective effects on cells and tissues in animal models such as ischemic infarction of the liver and heart or acute inflammation in the lung.

After washing the black rice, after extracting the anthocyanin component in a stirrer having a stirring speed of 50 ~ 100rpm stirring for 24 hours at 0 ℃, the method of using the extracted anthocyanin component in the manufacture of alcohol is a feature of the present invention.

If the extraction time is less than 24 hours, the chromaticity does not appear dark red color, and after 18 hours, the red color goes around, and even after 24 hours, the color change is minimal, so 24 hours is preferable.

If the extraction temperature is below 0 ℃, the black rice will freeze,

If it is 4 ° C or more, the soybean rice becomes so thin that it cannot be cooked, so 0-4 ° C is suitable, and 0 ° C is preferable because the dark red color appears at 0 ° C.

Fermentation agents used in the present invention are divided into soup and base. The soup is a breeding fungus on starch raw materials and refers to enzymes and ingredients that can starch starch.

 The lower liquor (1 pill; primary) refers to a substance that can ferment alcohol (alcohol fermentation) of a substance that joins starch and sugar by culturing and growing yeast. To change.

Our traditional liquor saccharizes starch and alcoholizes sugar in a single wine tank at the same time.

It can be seen that the beer is different from the manufacturing method.

Hereinafter, the present invention will be described in detail with reference to the following Examples.

Example

First step (raw material processing)

After washing the black rice, 105Kg of black rice is called 230 L of water, and the mixture is stirred in a stirrer having a stirring speed of 50-100 rpm for 24 hours at 0 ° C to extract the anthocyanin component and soaked in cold water for 24 hours. After making gourmet rice with black rice,

     After cooling to 20 ° C. to 23 ° C., the final seeding (final seeding varies depending on the type of liquor but is usually 0.25% by weight or less based on the weight of black rice), and after 14-16 hours at 34-36 ° C. in final production, When it is a prize,

The final state (hereinafter referred to as 'entry') placed in the box is 38 ~ 40 ℃, and the entry is well mixed in the box, shaken from side to side, and collected in the center of the box in a u-shape or when the temperature rises rapidly. Leave after 24 hours (36-40 hours from sowing)

Second process (manufacturing)

After seeding (yeast growth) by adding 15 kg of black rice extract (about 15 L) and lactic acid 25CC to 20 Kg of granules granulated with black rice prepared as described above,

      Feeding was stirred every 6 to 8 hours at 20 ° C, and dissolved, saccharified, warmed, homogenized, oxygen supplied and quietly prevented. After 15 to 25 hours, clumping started and fermented for 4 to 5 days. Manufacturing,

3rd process (1 step fee)

      After transferring 5Kg of the prepared jujube to a jar, add 20kg of black rice granules (Korean soup) and 15 liters of black rice extract and fermented at room temperature for 1 day.

4th process (two steps)

Boil the boiled rice with the second black rice and cool 80kg of black rice beans at 20 ℃, then ferment for 12 days while cooling not to exceed 28 ℃ of room temperature 22 ℃ by pouring 2.5Kg of yeast and 200ℓ of black rice extract water. Medicinal herbs were prepared .

Experimental Example (Sensory Test)

For the sensory test, 40 trained sensory testers were examined for color, taste, aroma and palatability using Blinding Test. Scores were recorded and analyzed on a 5-point scale. As can be seen from the results in Table 1, it can be seen that the present invention is excellent in all aspects such as chromaticity, taste, aroma and preference.

<Table 1> Sensory Test Results

Remarks Chromaticity incense flavor Symbol Rice rice wine 3.89 4.32 4.32 3.33 Yakju 4.01 4.33 3.89 4.01 Example 4.34 4.56 4.80 4.27

Claims (1)

In the manufacturing method of black rice wine,       After washing the black rice, 105Kg of black rice is called 230 L of water, and the mixture is stirred in a stirrer having a stirring speed of 50-100 rpm for 24 hours at 0 ° C to extract the anthocyanin component and soaked in cold water for 24 hours. After making gourmet rice with black rice,      After cooling to 20 ° C. to 23 ° C., the final seeding (final seeding varies depending on the type of liquor but is usually 0.25% by weight or less based on the weight of black rice), and after 14-16 hours at 34-36 ° C. in final production, When it is a prize, The final state (hereinafter referred to as 'entry') placed in the box is 38 ~ 40 ℃, and the entry is well mixed in the box, shaken from side to side, and collected in the center of the box in a u-shape or when the temperature rises rapidly. Leave in 24 hours      After seeding (yeast growth) by adding 15 kg of black rice extract (about 15 L) and lactic acid 25CC to 20 Kg of granules granulated with black rice prepared as described above,      Insertion (yeast growth) was stirred every 6 to 8 hours at 20 ° C to dissolve, saccharification, temperature, homogenization, oxygen supply, and quiet prevention. Fermented to prepare the hair. After transferring 5Kg of the prepared jujube to a jar, add 20kg of black rice granules (Korean soup) and 15 liters of black rice extract and fermented at room temperature for 1 day. Boil the gourd rice well with the second black rice, cool 80Kg black rice at 20 ℃, and ferment for 12 days while cooling not to exceed 28 ℃ of room temperature 22 ℃ by pouring 2.5Kg of koji and 200ℓ of black rice extract water. the method of rice, characterized in that the Yakju.