KR20110000075A - A method of manufacturing fermented alcohol and distilled alcohol, in use of phellinus linteus extracted liquid - Google Patents

Abstract

PURPOSE: A method for manufacturing brewed wine and distilled spirit containing Phellinus Linteus extract is provided to obtain Makkoli(white rice wine) which is useful to human body. CONSTITUTION: A method for manufacturing brewed wine containing Phellinus Linteus extract comprises: a step of adding 0.1-0.2 kg of seed malt to 72kg of steamed rice and culturing at 18-24 °C for 35-40 hours to obtain bred yeast; a step of mixing 10-15L of yeast to 8kg of bred yeast and maturing at 18-24 °C for 2-4 days to obtain distiller's yeast; a step of mixing 60-65 kg of bred yeast and 170-175 L of water to 20 kg of distiller's yeast and maturing at 18-24 °C for 2-3 days to obtain crude liquor; a step of adding 5-20L of Phellinus Linteus extract and 400-420 L of water in 256 kg of crude liquor and maturing at 18-24 °C for 2-4 days to obtain matured material; a step of mixing 240-250kg of rice, 30-40 kg of starch sugar, 7-8 kg of Nuruk(ferment starter), 0.08-0.09 kg of purified enzyme and 0.1-0.2 kg of aspartame to 684 kg of matured material; and a step of maturing at 18-24 °C for 15-20 days and filtering.

Description

Process of manufacturing fermented liquor and distilled liquor containing Situation mushroom extract {A METHOD OF MANUFACTURING FERMENTED ALCOHOL AND DISTILLED ALCOHOL, IN USE OF PHELLINUS LINTEUS EXTRACTED LIQUID}

The present invention relates to a method for preparing fermented wine and distilled wine, and more particularly, to a method for producing fermented wine and distilled wine containing a situation mushroom extract having a unique taste and aroma.

In general, liquor is a favorite food that has been with human history, previously used as an event food, and recently, it is used as a favorite drink for individual tastes.

Such liquor can be divided into fermented wine, distilled wine and mixed wine according to the manufacturing method.

Among them, beer, wine, sake, etc. are fermented liquor, which are fermented saccharified stock solution or sugar-containing substance of grains containing starch, or the filtrate as it is or filtered.

Fermented liquor can be divided into single fermented wine and double fermented wine according to fermentation type. In particular, fermented wine is a liquor made by saccharifying starch raw material and divided into single fermented wine and parallel fermented wine. The fermentation process is distinguished and the process takes place, and parallel fermentation liquor is performed simultaneously with saccharification and fermentation like makgeolli.

In particular, makgeolli refers to Korea's unique liquor made by mixing fermented yeast with water by mixing glutinous rice, non-glutinous rice, barley, and flour. According to various experiments, it is known to prevent cancer and to restore damaged liver tissue and to relieve menopausal disorders. There is also a lot of live yeast, cirrhosis, fatty liver prevention, as well as a variety of active ingredients is said to be rich in nutrition.

However, the traditional Makgeolli has a classic taste and aroma to satisfy the needs of modern people with various consumption tendencies, and has a side that makes a disgusting smell after trimming after drinking.

Therefore, in order to solve the above problems, research on the production of fermented liquor using various herbal medicines and natural ingredients is being conducted as follows.

In Korean Registered Patent Publication No. 10-0538442 (Method of Fermented Wine and Fermented Mushroom Mushroom, which contains the active ingredient of the situational mushroom prepared through foot effect tablet), using Felinus Linteus and Felinus Baumi as main ingredients, It is disclosed that fermented liquor and distilled liquor using the extracted active ingredient of the situation mushroom through the fermentation process by Nuruk.

However, the present invention has a problem that the process is complicated and the situation mushroom itself must be used twice, which is not suitable in terms of cost.

Korean Laid-Open Patent Publication No. 10-2005-0077951 (a method for preparing a state mushroom) discloses a state mushroom state prepared using a mixture fermented by containing 65% by weight of mushroom powder and 35% by weight of yeast. .

The present invention has a problem in that it is not suitable in terms of cost because it is used because of the situation mushroom powder itself.

In the present invention, in order to solve the above problems, by using a situation mushroom extract cheaper than the situation mushroom powder, it is possible to obtain the effect that can be obtained from the situation mushroom extract as well as the effect of the existing makgeolli significantly useful to the human body It is an object to provide mushroom extract fermented wine and distilled wine.

In addition, there is also an object to provide fermented liquor and distilled liquor mushroom extract can enjoy the unique taste and aroma of the situation mushroom even when using a small amount of situation mushroom.

In the method of producing a situation mushroom extract fermented strain of the present invention, after increasing the rice, and put the final 0.1 ~ 0.2 kg per 72 kg of the steamed rice and incubated for 35-40 hours while maintaining the temperature of 18 ~ 24 ℃ The step of preparing, and mixing the water into the entry, but mixed with 10 ~ 15 ℓ of water per 8kg of entry, and then aged for 2 to 4 days while maintaining a temperature of 18 ~ 24 ℃ and to prepare the main hair and , Mixed with the immigration and water prepared in the master, put 60 to 65 kg of immigration and 170 to 175 ℓ of water per 20 kg of the mother, mixed and aged for 2 to 3 days while maintaining the temperature of 18 ~ 24 ℃ To prepare the base liquor, and mixed with the situation mushroom extract extracted with water to the base liquor, mixed with 5 ~ 20 ℓ of situation mushroom extract per 400 kg sulcus and 400 ~ 420 ℓ of water, 18 ~ 24 ℃ Aging for 2 to 4 days while maintaining the temperature of to obtain the aging product, and Add rice, starch sugar, yeast, refined enzyme, and aspartame to the mixture and mix, but 240 ~ 250 kg of rice per 684 kg of tertiary aged product, 30 ~ 40 kg per starch, 7 ~ 8 kg of yeast, 0.08 ~ 0.09 kg of purified enzyme After mixing, aspartame 0.1 ~ 0.2 kg and then aged for 15 to 20 days while maintaining the temperature of 18 ~ 24 ℃ and comprises a step of forming by filtration (시켜).

In addition, the situation mushroom extract is characterized in that it was prepared by putting 20 ~ 30 ℓ of water per 1 kg of situation mushrooms and concentrated for 2 to 4 hours at 90 ~ 100 ℃.

In addition, the fermented juice of the situational mushroom extract prepared by the above method was put in 1.75kg of the final rice in 72kg of cooked rice, and cultured to enter the country. 20 kg of seedlings were added with 64 kg of the above-mentioned entry and 172 L of water, followed by aging to obtain a base liquor. In 256 kg of the base, 10 L of situational mushroom extract and 418 L of water were matured to obtain a maturated product. It is composed by adding 40 kg per starch, 7.5 kg of yeast, 0.09 kg of purified enzyme, and 0.2 kg of aspartame, and the alcohol content is 13-15%.

In another embodiment of the present invention, a method for preparing a distilled spirit of a situation mushroom extract is prepared by putting the fermented liquor prepared as described above into a distillation tank, heating to 75 to 100 ° C., and cooling the gas distilled in the step to prepare a distilled liquor. It is characterized by including.

According to the present invention, by using the situation mushroom extract, the production method is simple and at the same time, as well as the efficacy of the existing rice wine as well as to obtain the effect that can be obtained from the situation mushroom extract, the situation mushroom extract fermented liquor and distilled liquor greatly useful for the human body Is provided.

In addition, the situation mushroom extract fermented liquor and distilled liquor that can enjoy the unique taste and aroma of the situation mushroom is provided even when using a small amount of situation mushroom.

Phellinus linteus , the main ingredient of the present invention, is a perennial mushroom of rare basidiomycetes that grows in the old trees such as wild mulberry, oak, chestnut, and oak, which live in the alpine region, and is often referred to as "wood mud mushroom". .

These situation mushrooms contain polysaccharides in addition to the components of potassium, calcium, magnesium, vitamins B2, B3, C, and fibrous amino acids, which have been known to have an immunoactive effect.

These polysaccharides are known to be effective in improving the immune function, such as viruses, bacteria, fungi, parasites, anticancer activity, anti-sulfating agents, free radicals.

In addition, thousands of studies on polysaccharides have been used in the treatment of various diseases, Escherichia coli, lung diseases, bruises, detoxification, allergies, aging, and various viral infections. have.

In addition, the situation mushroom is excellent in preventing the growth of early cancer, as well as excellent blood pressure lowering effect on hypertension, is known to be very effective in preventing recurrence after cancer surgery.

The inventors of the present invention use expensive fermentation materials, which have been a problem when preparing conventional fermented liquor, while reducing the amount used, the effect of which is to use the extract extracted from the situation mushroom with water for the purpose of producing excellent fermented liquor. In addition, it is possible to obtain not only the effect of makgeolli, but also the effect that can be obtained from the situation mushroom extract, and it can be seen that it is a fermented liquor which can increase the preference of consumers because it can enjoy the unique taste and aroma of the situation mushroom even if a small amount is used. .

Hereinafter, the process for producing fermented wine and distilled wine containing the situation mushroom extract of the present invention will be described.

<Preparation stage of fermented wine containing mushroom mushroom extract>

1. Entry stage of manufacturing

Entering Korea is a kind of enzyme capable of saccharifying starch as it multiplies molds after increasing the amount of casting raw materials. It uses seed soup, which is usually classified into preparation seed powder and powder seed soup.

In other words, the preparatory seed sterilizes starch-containing raw materials and then, in addition to Aspergillus kawachii, the most commonly used aspergillus sp. (Shiro usamii), Awamori, Rhizopus sp., Etc., inoculated with spores cultivated for engraftment, which means that the starch and protein decomposition, fragrance, and flavor are mainly given. Prevents bacterial contamination of

At this time, it is desirable to use less than 0.25% of the weight of casting raw material (entry US) (based on Article 41 of the regulation on the subject office).

In addition, powder seeding means that only pure mycelium spores are collected by a special method in the preparation seedlings, and the use ratio is preferably 0.05% or less of the weight of the casting raw material (entry entry). .

Therefore, in the present invention, using the rice as a casting raw material, after the rice is increased, the final rice is put into the cooked rice and cultured to prepare the entry.

In particular, it is preferable to put 0.1 to 0.2 kg of rice per 72 kg and incubate for 35 to 40 hours while maintaining the temperature of 18 to 24 ℃ to prepare the entry.

It is preferable to use white rice as a casting material used herein, and grains selected from the group consisting of non-rice, wheat, sorghum, oats, crude, brown rice, glutinous rice and mixtures thereof may be used instead of white rice.

2. Manufacturing stage

Put water in the entry and mix, but after mixing 10 ~ 15 ℓ of water per 8kg of entry into the mixture, and aged for 2 to 4 days while maintaining the temperature of 18 ~ 24 ℃ to prepare a juju.

3. manufacturing steps

After mixing and mixing the prepared entry and water into the master, mixed with 60 to 65 kg of entry and 170 to 175 ℓ of water per 20 kg of the mother, and aged for 2 to 3 days while maintaining the temperature of 18 ~ 24 ℃ Prepare the base liquor.

In general, water (manufacturing water) accounts for more than 80% of the fermented liquor, so the effect on the main quality is great.

For this reason, it should be colorless and transparent, free from blemishes and odors, and neutral to alkaline, having an appropriate amount of active ingredient, which is essential for the growth and fermentation of microorganisms, and it is preferable to use ground water which is required for the extraction and stabilization of enzymes, and used in the present invention. Note that all water being tested is certified water with these properties.

4. Steps to Obtain a Mature

Put the mushroom extract extracted with water and water into the base liquor and mix, but add 5 ~ 20 ℓ of mushroom extract per 400 kg of sulphur and 400 ~ 420 ℓ of water, mix, and then maintain the temperature of 18 ~ 24 ℃ 2 ~ 4 Aging for 1 day yields a ripening product.

At this time, the used situation mushroom extract is characterized in that it is prepared by putting 20 ~ 30 ℓ of water per 1 kg of situation mushroom and concentrated for 2 to 4 hours at 90 ~ 100 ℃.

In particular, when preparing the situation mushroom extract as described above may be used as the situation mushroom, but when used in the form of fine powder, the extraction of the situation mushroom extract is easier, and may also be used in a state of a certain size.

In addition, it is preferable to use a bath so that the situation mushrooms do not stick to the heating container, and the extract is extracted and cooled only by the amount to be used, which is best used for color, taste, and aroma.

5. The steps of making

Put the rice, starch sugar, yeast, refined enzyme, aspartame into the aging product and mix, but 240 ~ 250 kg of rice per 684 kg of the third aging product, 30 ~ 40 kg per starch, 7 ~ 8 kg, yeast 0.08 ~ 0.09 kg, aspartame 0.1 ~ 0.2 kg was mixed and aged for 15 to 20 days while maintaining the temperature of 18 ~ 24 ℃ and filtered to prepare a fermented mushroom extract liquor mushroom, which is 13-15% alcohol content It is characteristic.

Yeast contains enzymes contained in raw grains and filamentous fungi, yeasts and other fungi such as Lycopus genus and Aspergillus genus, which produce and secrete various enzymes and produce many wild yeasts. It has a sugar content of more than 1200 with improved fermentation and improved yeast.

Purified enzyme is an extract and separation of an enzyme that glycosylates starch from propagating glycosylation-producing bacteria in a solid or liquid medium, and is mainly used for liquor production.

Starch sugar is preferably 340 or more calories, solids 82 or more, glucose equivalent 40 or more, select high sugar syrup with inherent selection and sweetness and consistency.

<Preparation step of distilled liquor containing situation mushroom extract>

The fermented liquor prepared through the manufacturing step of the above-mentioned situation mushroom extract fermented wine is put into a distillation tank, heated to 75 ~ 100 ℃ distilled, and then cooled by the distilled gas to prepare a distilled spirit containing the present situation mushroom extract liquid This is characterized by an alcohol content of 30 to 35%.

Hereinafter, the preparation method of the fermented liquor and distilled liquor containing the situation mushroom extract of the present invention will be described in more detail through Examples and Experimental Examples, but these are not intended to limit the scope of the present invention.

<Example 1> Fermented liquor containing the present inventors situation mushroom extract

In preparing the fermented liquor according to the present invention, preparation of the situation mushroom should be preceded.

In other words, the mushrooms should be dried in a well-winded place where sunlight is well ventilated and not directly exposed to sunlight, and after drying, put them in a place such as a net that can be separated by an appropriate amount of about 5kg and put in a well-ventilated place. Store in a dry place below 50% and take out as much as you need to minimize the deterioration of taste and aroma.

1. Mushroom Extract

The situation mushroom extract was extracted from the situation mushroom in storage as described above.

In other words. First, prepare the weighing mushrooms which are kept in dry weight as necessary, wash the prepared mushrooms with ground water or clean water, remove the water with a sieve, and then dry them. Then, concentrate and concentrate the concentrated mushroom extract 10 ℓ. Got it.

In the bath, 1 kg of the situation mushrooms were put in a total of 30 liters of 10 liters of water and maintained at a temperature of 100 ° C. for 4 hours to obtain a total of 24 liters of liquid 3 times for 8 liters each, filtered and concentrated. The situation mushroom extract was obtained.

2. Manufacture of fermented liquor containing the situation mushroom extract

First, the white rice, which was also cooked for 14 minutes, was semi-cleaned, soaked for 3 hours, and then increased.

72 kg of the cooked rice (soybean rice) was put into 0.175 kg of white soup and incubated at 20 ° C. for 38 hours to prepare 72 kg of entry.

Among them, 12 L of water was added to 8 kg of immigration and mixed, followed by aging for 4 days while maintaining the temperature of 20 ℃ to prepare a juju.

65 kg of immigration and 172 L of water were added per 20 kg of the prepared mother seedling, followed by aging for 3 days while maintaining a temperature of 20 ° C. to prepare a base liquor.

Into the prepared base sulcus 256 kg 10 L and 418 L of the mushroom extract prepared as described above were mixed and mixed, and aged for 4 days while maintaining the temperature of 20 ℃ to obtain a aging product.

After aging the mixture, 248 kg of white rice per 684 kg of the third aging product, 40 kg per starch, 7.5 kg of yeast, 0.09 kg of purified enzyme, 0.2 kg of aspartame, mixed and aged for 20 days while maintaining the temperature of 20 ℃ Filtration produced a fermented liquor containing the situation mushroom extract with an alcohol content of 15%.

<Example 2> Distilled liquor containing the present invention mushroom extract

After putting the situation mushroom extract fermentation liquor prepared in Example 1 into a distillation tank, the temperature of the distillation tank was raised and heated at 100 ℃.

The distillation system used here is made using a widely used apparatus.

That is, the heating of the distillation tank is made by heat supplied from a steam jacket connected to the steam boiler, and the distillation gas heated in the distillation tank is liquefied into a liquid through a cooling engine.

Cooling water of low temperature (15 ° C.) supplied from the cooling tower is filled in the outside of the cooling engine through which the gas to be distilled moves, and the gas is liquefied into liquid by depriving heat of the cooling water of low temperature.

The liquefied liquid was collected in an auxiliary tank, and the collected liquid was transferred to a aging tank and aged at a low temperature of 10 ° C. for 20 days to produce a clear distilled liquor having an alcohol content of 30%.

Substantially, to confirm the efficacy of the situation mushroom extract fermented liquor and distilled liquor of Examples 1 and 2, the color, taste, flavor of a total of 20 university students (male 9, female 11) As a result of evaluating the overall acceptability, it was evaluated that it was easy to eat due to the unique taste and aroma of the situation mushroom for both males and females.

Thus, the present invention was found to be a fermented liquor and distilled liquor that can increase the preference of consumers because they can enjoy the unique taste and aroma of the situation mushroom even if a small amount of situation mushroom.

Figure 1 is a manufacturing process of the fermented wine containing the present situation mushroom extract.

Claims (5)

After steaming the rice, the final step of putting 0.1 ~ 0.2 kg per 72kg of the cooked rice and cultured for 35-40 hours while maintaining the temperature of 18 ~ 24 ℃ to prepare the entry; Adding water to the entry and mixing, adding 10 to 15 L of water per 8 kg of entry, mixing, and aging for 2 to 4 days while maintaining a temperature of 18 to 24 ° C. to prepare a juju; After mixing and mixing the prepared entry and water into the master, mixed with 60 to 65 kg of entry and 170 to 175 ℓ of water per 20 kg of the mother, and aged for 2 to 3 days while maintaining the temperature of 18 ~ 24 ℃ Preparing a base liquor; Put the mushroom extract extracted with water and water into the base liquor and mix, but add 5 ~ 20 ℓ of mushroom extract per 400 kg of sulphur and 400 ~ 420 ℓ of water, mix, and then maintain the temperature of 18 ~ 24 ℃ 2 ~ 4 Aging for days to obtain a aging product; Put the rice, starch sugar, yeast, refined enzyme, aspartame into the aging product and mix, but 240 ~ 250 kg of rice per 684 kg of the third aging product, 30 ~ 40 kg per starch, 7 ~ 8 kg, yeast 0.08 ~ 0.09 kg, 0.1 ~ 0.2 kg of aspartame and mixed, and aged for 15 to 20 days while maintaining the temperature of 18 ~ 24 ℃ and filtered to form (제); comprising, Method for preparing fermented wine containing green mushroom extract. The method of claim 1, The situation mushroom extract is put into 20 ~ 30 ℓ of water per 1 kg of situation mushrooms, characterized in that prepared by concentrating for 2 to 4 hours at 90 ~ 100 ℃, Method for preparing fermented wine containing green mushroom extract. 72 kg of cooked rice was added with 1.75 kg of the end, followed by cultivation to form an immigration. 12 liters of water was added to the prepared 8 kg of entry to ripen to obtain a mother seedling. After maturation, the base liquor is obtained, and the base liquor is added to 10 kg of mushroom extract and 418 liters of water. It is formed by adding kg and 0.2 kg of aspartame to form, characterized in that the alcohol content is 13 to 15%, Fermented liquor containing the situation mushroom extract. Placing the fermented liquor prepared according to the method according to claim 1 in a distillation tank, distilling by heating to 75 ~ 100 ℃; And To prepare a distilled spirit by cooling the gas distilled in the step; characterized in that it comprises a. Method for producing a distilled spirit containing the situation mushroom extract. Prepared by the method of claim 4, Characterized by an alcohol content of 30 to 35%, Distilled spirits containing mushroom extract.

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