KR20110046931A - Method for preparing unrefined rice wine using thermal mineral water comprising sulfur and unrefined rice wine prepared using the method - Google Patents

Abstract

PURPOSE: A method for manufacturing Makkli using phreatic water containing sulfur is provided to enhance alcohol degree and to reduce hangover. CONSTITUTION: A method for manufacturing Makkoli using sulfur phreatic water comprises: a step of steaming rice to make hard-boiled rice and mixing with seed malt to prepare bred yeast; a step of preparing crude liquor(distiller's grains); and a step of performing primary and secondary fermentations. The sulfur phreatic water contains selenium or germanium.

Description

Method for preparing makgeolli using sulfur hot spring water and makgeolli prepared using the method {Method for preparing unrefined rice wine using thermal mineral water comprising sulfur and unrefined rice wine prepared using the method}

The present invention relates to a method for producing makgeolli, semi-sweetened and cooked to form a gourd rice and mixing the final countries to prepare the entry, preparing a base liquor (primo), primary fermentation, secondary fermentation and In the method for producing makgeolli comprising the step of obtaining sake, it relates to a makgeolli manufacturing method using sulfur hot spring water as brewing water and makgeolli produced therefrom.

Makgeolli is a Korean sake made by mixing fermented glutinous rice, non-glutinous rice, barley, and flour with fermented malt and water. It is also known as Takju, Nongju, Jaju, and Hoeju. It is the oldest alcoholic beverage in Korea, and the color is white and turbid like hot water, and the alcohol content is 6-7 degrees.

The manufacturing method of makgeolli is steamed glutinous rice, non-glutinous rice, barley, wheat flour, and then dried. It is called Jiebab, which is dried with moisture, mixed with leaven and water, and fermented at a constant temperature. In the old general family, the liquor made by mixing yeast with Jiebab is placed on a crock bowl and put on a bowl of 井 -shaped, and then poured into a sieve. ) At this time, glutinous rice is made with glutinous rice, and it is called Dong-dongju without being mixed with rice paste. Good makgeolli is a sweet, sour, bitter, astringent taste that is well suited and has a rich taste and cool taste, and has been used as a farmer to quench the thirst of sweaty and working farmers.

Makgeolli's alcohol content is similar to beer, and Makgeolli is a fermented food rich in functional ingredients such as yeast, protein, sugar, vitamin B2, and choline. Makgeolli is known to be effective in preventing cardiovascular diseases, as well as anti-cancer effects of dietary fiber and protein components of makgeolli.

However, it is a weak point that makgeolli may be caused by an artificial additive called 'Kbyte' or when fermentation is insufficient or when other microorganisms except yeast and yeast enter during fermentation, foreign substances may be formed and hangover may be caused by microorganisms. Furthermore, makgeolli has a shorter shelf life when compared to other alcoholic beverages. It is known that the shelf life of fresh makgeolli, which preserved yeast, is only about 10 days.

In the case of wine is added a sulfite, which acts as a kind of preservative to reduce the risk of bacteria propagation and prevent oxidation, but this may have a negative effect on the human body, the acceptance criteria are set.

On the other hand, the hot spring water contains a substance directly derived from magma or a substance contained in groundwater itself, and a substance dissolved in surrounding rocks during elution to the surface. In general, hot spring water is a salt solution, and most of its components are dissociated in ions, but some silicic acid, boric acid, iron hydroxide, sulfur, and organic substances exist in colloidal state, and carbon dioxide (carbon dioxide), hydrogen sulfide, hydrogen, methane, ethane, It is accompanied by hot spring gas such as nitrogen. The most common cation content is sodium ions, calcium ions, and magnesium ions. The anions vary considerably depending on the nature, but are generally in the order of sulfate ions, chlorine ions, and hydrogen carbonate ions.

Mineral Sulfur is a heat toxic substance and cannot be eaten directly, but dietary sulfur (Methyl Sulfonyl Methane, ((CH ₃ ) ₂ SO ₂ )) is a dietary sulfur, and sulfur hot water contains dietary sulfur. It is an essential ingredient necessary for the functioning of all organs and organs of the human body because it plays a role of maintaining the SS bond in the cellular protein. As it is absorbed and used, it increases cell activity, producing powerful energy.

Furthermore, the hot spring water may contain minerals such as germanium and / or selenium, and germanium (Ge) acts to increase the vitality by entering germanium ions (outer electrons) in contact with the skin due to its semiconducting properties. In addition, it enters the body with various harmful substances and is discharged out of the body within 20 to 30 hours, so there is no poisoning or side effects. The effects of germanium are largely known as eliminating harmful oxygen, enhancing immune function, anticancer activity and alleviating arthritis. On the other hand, selenium is an essential mineral for our body as an antioxidant for immune system regulation and anti-aging, and is known as a nutrient excellent in anti-aging, anti-cancer effects and cardiovascular disease prevention from ancient times. In 1975, selenium was found to be an active ingredient of glutathione peroxidase, an important antioxidant enzyme that can neutralize free radicals that promote aging in the body, and nearly 2000 times more antioxidant than vitamin E. . Eventually, selenium was officially recognized by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) as essential nutrients for human consumption. In 1978, the World Health Organization (WHO) recognized selenium as an essential nutrient and set 50 to 200 ug as the recommended daily dose.

Makgeolli is prepared using hot spring water containing a large amount of useful components as described above, short shelf life, which is a weak point of makgeolli, is extended, and makgeolli with a hangover removed is required.

One aspect of the present invention is to provide a method of manufacturing makgeolli is removed hangover and extended shelf life.

Another aspect of the present invention is to provide a rice wine with a hangover is removed and the shelf life is extended.

According to one aspect of the invention, the step of semi-precipitating and steaming to form a gourd rice and mixing the end, to prepare the entry, the preparation of base liquor (primary hair), the first fermentation step, the second fermentation step and get drunk In the method for producing makgeolli, the method for producing makgeolli using sulfur hot spring water as brewing water is provided.

The sulfur hot spring water preferably includes at least one selected from the group consisting of selenium and germanium.

The sulfur is preferably included in the hot spring water of 0.01 mg / L or more in less than 200 mg / L in the form of sulfate ions.

The selenium is preferably 0.005 mg / L or more and less than 0.01 mg / L, germanium is included in the hot spring water at 1.0 ppb or more.

According to another aspect of the present invention, the step of semi-precipitating and steaming to form a gourd rice and mixing the end, to prepare the entry, the preparation of base liquor (primary seed), the first fermentation step, the second fermentation step and the step of getting drunk In the method for producing makgeolli, makgeolli manufactured using sulfur hot spring water as brewing water is provided.

The sulfur hot spring water preferably includes at least one selected from the group consisting of selenium and germanium.

The sulfur is preferably included in the hot spring water of 0.01 mg / L or more in less than 200 mg / L in the form of sulfate ions.

The selenium is preferably 0.005 mg / L or more and less than 0.01 mg / L, germanium is included in the hot spring water at 1.0 ppb or more.

According to the method of manufacturing makgeolli using the hot spring water containing sulfur and sulfur and selenium and / or germanium, the makgeolli manufacturing method enables manufacturing of makgeolli with an extended shelf life, and furthermore, Makgeolli has a higher frequency than regular rice wine, and hangover is reduced.

Makgeolli is generally a raw material of rice, and rice is an important raw material for producing rice wine, and many studies have been made on the effect of quality on the quality, and the raw material affects the quality.

General processes for the production of makgeolli are generally semi- and muddy, watery, steamed, ultimately, entry, base wine, primary fermentation, and secondary fermentation.

The manufacturing process of makgeolli first begins with a process of semi and saliva, and the purpose of the semi and saliva is to remove dust and the like adhering to the surface of rice and to absorb an appropriate amount of water. In general, the immersion time of rice depends on the net rice ratio, and the water absorption ratio after draining water is appropriate around 25 ~ 28%.

The cooker is a process of making gourd rice, and the purpose of cooker is to gelatinize the starch with strong steam of 100 ℃ or higher on the rice which absorbed water to facilitate the action of various enzymes. The steaming time is about 40 to 60 minutes, but it is controlled according to the boiler's performance. The steam is increased for about 20 to 30 minutes so that the weight of the rice is increased by 35 to 42% of the rice.

The final station refers to fungi which are used as spawns in the manufacture of the station. Usually, certain molds are bred in millet or rapeseed to contain many spores.

Entry is the artificial breeding of molds (final) after adding starch ingredients. Takju and Yakju's entry is entirely white. This is because unlike the yellow soup (黄 () strong productivity (生 酸性) because it prevents the contamination of various bacteria (술) in drunk (main).

Baekkukyun, which is widely used at present, is a kind of mutant strain that is mutated from Blackukkuk. It is called "Aspergillus. Kawachill".

Base liquor refers to the expanded culture of yeast that ferment the base liquor. Base liquor has a higher media concentration (reduced water supply), higher acidity, and lower incubation temperature compared to drunk (main).

Base liquor must contain a large amount of healthy enzymes and acids (hydrangea under citric acid, yeast under liquor: lactic acid). The presence of acid prevents contaminant contamination in the base liquor and the first stage, and furthermore, even in the early stage of the two-stage monolayer (main metal), even when the risk of microbial contamination due to insufficiency of yeast growth and alcohol production is greatest. It plays a role in preventing germs.

In order to manufacture a healthy base liquor (base hair), it is necessary to secure a base thread that is completely separated from the fermentation chamber to prevent contamination of various germs and to cultivate or purchase a superior yeast. If you use an unhealthy base, there is a risk of dissatisfaction.

In the first fermentation, one-stage immersion refers to immersion of base liquor, entry, and water as raw materials, and is a step of expanding and cultivating yeast necessary for fermentation step by step as a second step of the base liquor manufacturing process.

The purpose of the monolith is the leaching of various enzymes and acids secreted by the entry, the self-glycosylation of the entry, and yeast growth under safe conditions.

First-stage immersion is completed by first adding water, base liquor and entry into the immersion container. The soaking temperature is about 22 ~ 28 ℃, and the soaked water will reach the time of immersion due to the saccharification of the immigration itself and the growth of yeast. The period from 1 st dip to main dip is about 5-6 days. Stir once or twice a day during this period. The best product temperature during the first stage immersion period is 27-28 ℃.

Second fermentation is a ripening process. When only yeast (grain) is used, the first stage of immersion is the main immersion, and when the immigration is mixed or dedicated, the two stages of immersion is called main immersion. Complete the main immersion by mixing the water supply, saccharifying enzyme (leav, coenzyme, and purified enzyme) and Gwami well in one stage immersion.

This immersion product temperature is the same as the one-stage immersion product temperature. After about 5 hours after the main immersion, the immersion liquid absorbs water (leaked enzyme) enough to become saccharified and alcoholic fermentation. Thus, the immersion material expands to the maximum and slightly sinks due to dissolution glycation and fermentation of the material. After aging, filter the liquor ants to eat.

Yeast is a kind of soup that grinds wheat and roe wheat to form dough, and then naturally breeds molds in the air to produce and secrete various enzymes. Since it has wild yeast, it is a kind of fermenting agent that acts as the mother of base wine. to be.

The brewing water in the production of makgeolli is not only a component of the product, but also a solvent of all ingredients and enzymes during the brewing process, and the trace inorganic components in the water play an important role as nutrients and stimulants of microorganisms that ferment. . In particular, brewing water, which accounts for more than 80% of products, has a huge impact on the quality. Therefore, it should be chosen that it is colorless and transparent, free from blemishes and odors, and neutral to weakly alkaline, containing a suitable amount of active ingredients, and free from harmful microorganisms and harmful components.

The method for producing makgeolli using the sulfur hot spring water of the present invention is a method for producing makgeolli in any of the known makgeolli manufacturing methods known in the art, in which brewing water is replaced with sulfur hot spring water to produce makgeolli. It is not limited to.

Hot spring refers to the case where the groundwater temperature is higher than the average annual temperature of the region or the groundwater temperature of the shallow strata, so the limit temperature varies from country to country, and in Korea, it is prescribed not to be harmful to human body. Furthermore, the hot spring can be subdivided according to its content, and in particular, a hot spring containing 1 ml or more of sulfur in 1 l of water is called sulfur hot spring.

In general hot spring water, salt solution is mostly dissociated in ions, but some silicic acid, boric acid, iron hydroxide, sulfur, organic matter, etc. exist in colloidal state, carbon dioxide (carbon dioxide), hydrogen sulfide, hydrogen, methane, ethane, It is accompanied by hot spring gas such as nitrogen. The most common cation content is sodium, calcium and magnesium ions, and the anion varies considerably depending on the nature, but overall sulfate, chlorine and hydrogen carbonate ions.

However, the hot spring water for the production of makgeolli does not contain harmful ingredients such as iron, zinc, copper, arsenic, etc., and it should be suitable for water quality standards.

On the other hand, the sulfur hot spring water preferably contains at least one selected from the group consisting of selenium and germanium, inorganic germanium or selenium is known to be toxic to the human body, natural organic germanium present in the mineral water is not toxic and safe Excellent bio-friendliness

Germanium (Ge) is discharged out of the body within 20-30 hours with various harmful substances when it enters the body, so there is no poisoning or side effects, and it is known to have the effect of removing harmful oxygen, enhancing immune function, anticancer action and alleviating arthritis. . On the other hand, selenium is an essential mineral for our body as an antioxidant for immune system regulation and anti-aging, and is known as a nutrient excellent in anti-aging, anti-cancer effects and cardiovascular disease prevention from ancient times.

The sulfur is present in the form of sulfate ions in the hot spring water and is preferably included in the hot spring water of 0.01 mg / L or more less than 200 mg / L. If less than 0.01 mg / L, the effect by the elemental sulfur is insignificant, 200 mg / L corresponds to the water quality standards of drinking water in Korea.

The selenium is preferably contained in more than 0.005 mg / L or less than 0.01 mg / L in the hot spring water, when less than 0.005 mg / L has a negligible effect by the element selenium, 0.01mg / L to the standards of water quality testing of drinking water in Korea It is equivalent.

The germanium is preferably included in the hot spring water more than 1.0 ppb, less than 1.0 ppb is insignificant due to the germanium element. Natural organic germanium is known to have no poisoning or side effects as it is released out of the body within 20 to 30 hours with various harmful substances.

Any hot spring water suitable for drinking as described above and containing useful elements such as sulfur, germanium and selenium may be used as brewing water in the process of manufacturing makgeolli. For example, the coordinates of longitude and latitude are 127 ° 36 '15.000 "respectively. And No. 37, No. 1, 403, Danglim-ri, Chuncheon-si, Gangwon-do, Korea, at 37 ° 49 '59.000 ". The hot spring water obtained at this location was approved for drinking and passed the water quality test.

According to the present invention, the step of semi-precipitating and increasing the steam to form a gourd rice and mixing the final countries to prepare the entry, the step of preparing base liquor (primary), the first fermentation step, the second fermentation step and the step of getting drunk In the method for producing makgeolli, makgeolli prepared using sulfur hot spring water as brewing water is provided.

Makgeolli according to the present invention prepared by using the sulfur hot spring water as brewing water has a frequency of about 16 degrees to 20 degrees, compared to the alcohol of 8 to 10 degrees of general Makgeolli, as can be seen in the following examples, Decreased. Furthermore, compared with 2-3 days at 28 ° C.-30 ° C., the preservation period of general makgeolli was significantly extended to 30-40 days in the case of makgeolli according to the present invention.

The following examples are intended to describe the present invention in more detail, and the present invention is not limited by the following examples.

Example

1. Sulfur Hot Spring Water Source

In order to obtain the hot spring water used for manufacturing makgeolli of the present invention, groundwater development and use for No. 37, No. 37, Seom, Danglim-ri, Chuncheon-si, Gangwon-do, Korea, with coordinates of longitude and latitude of 127 ° 36 '15.000 "and 37 ° 49' 59.000", respectively. The license was obtained from the Chuncheon Mayor under license No. 06-11. The purpose of the groundwater development permit was drinking water. The drilling depth was 480m, the drilling diameter was 200mm, and the pump installation depth was 250mm.

2. Creation of sulfur hot spring water

(1) Water quality inspection of sulfur hot spring water

In order to inspect the water quality of sulfur hot spring water obtained from the above source (1), the water quality test was conducted by the Kangwon-do Institute of Health and Environment. Specimen name was drinking water, and the results of the test on the water collected on April 20, 2005 are shown in the following table. On the other hand, selenium was requested by the Gyeongsangnam-do Institute of Health and Environment on September 7, 2009. The results are as follows.

Inspection items Water quality standard (less than) test results 1.Nitrate nitrogen (NO ₃ -N) 10 mg / L 0.3 mg / L 2. Hardness 300 mg / L 21 mg / L 3. Potassium Permanganate Consumption (KMnO ₄ ) 10 mg / L 1.1 mg / L 4. Hydrogen ion concentration (pH) 5.8-8.5 8.1 5. Zinc (Zn) 1 mg / L 0.024 mg / L 6. chlorine ion (Cl ^-) 250 mg / L 15 mg / L 7. Evaporation residue (RE) 500 mg / L 184 mg / L 8. Manganese (Mn) 0.3 mg / L 0.009 mg / L 9. Sulfate Ion (SO ₄ ^-2 ) 200 mg / L 9 mg / L 10. Boron (B) 0.3 mg / L 0.054 mg / L 11.selenium 0.01 mg / L 0.0077 mg / L

On the other hand, the hot spring water does not contain harmful components such as iron, zinc, copper, arsenic, etc., and as a result of the test, the hot water was determined to meet the water quality standards.

(2) Germanium component inspection

In order to examine the germanium content in sulfur hot spring water obtained from the source of (1) above, we asked the Korea Basic Science Research Institute to analyze the germanium concentration, and the Korea Basic Science Research Institute, Seoul Center, and the Nano-Environment Research Institute team used ICP-MS equipment. Analysis was performed using.

As a result, it was confirmed that the sulfur hot spring water contained about 1.4 to 7.9 ppb of germanium.

3. Analysis of Makgeolli Using General Groundwater and Sulfur Hot Spring Water

(1) Ripening of Makgeolli Using General Groundwater

Using 100% of white rice as a raw material, the white rice was milled at 9 minutes. Brewing water was used as the general groundwater drawn from 150 meters underground at 150 Maewol-ri, Gangsang-myeon, Yangpyeong-gun, Gyeonggi-do. The final process was carried out for 1 day of invasion, 1 day of empire and 2 days at room temperature (33-38 ° C.). As a fermentation material, white rice 8kg, brewing water 12L, and yeast 30g were used, and cultured for about 4 days. Low-temperature fermentation (8-10 ° C.) was added by adding 100 kg of white rice and 160 L of molten iron as a single-stage feed material, followed by low-temperature fermentation by adding 254 kg of cooked starch, 108 kg of white rice, and 404 L of water as a two-stage feed material. The self fermentation temperature of rice wine was ended after 8 days at room temperature (18-22 ° C.).

(2) Aging of rice wine with sulfur hot spring water

Using 100% of white rice as a raw material, the white rice was milled at 9 minutes. The brewing water used the sulfur hot spring water obtained above. The final process was conducted for 4 days at 1 days of erosion, 1 day of empire and room temperature (33-38 ° C.). As a fermentation material, white rice 8kg, brewing water 12L, and yeast 30g were used, and cultured for about 8 days. Low-temperature fermentation (8-10 ° C.) was added by adding 100 kg of white rice and 160 L of molten rice as one step of wheat wine, followed by low temperature fermentation by adding 254 kg of cooked starch, 108 kg of white rice, and 404 L of water. The self fermentation temperature of rice wine was at room temperature (18-22 ° C.) to complete aging after 12 days.

(3) Comparison of rice wine with general groundwater and sulfur hot spring water

1) Appearance

In the case of using general groundwater, a dark off-white rice wine with a grain-flavored taste was obtained, and in the case of using sulfur spring water, a bright and transparent color, that is, a light milky rice wine, was obtained. Residual sediments were 40% and 30% with groundwater and with sulfur springs, respectively.

2) ripening period

As can be seen in the aging process, makgeolli made of sulfur hot spring water has a relatively longer maturation process than makgeolli using groundwater.

3) frequency

In the case of makgeolli prepared using general groundwater, the distilled stock solution had a frequency of about 10 ° C.

4) Preservation period

Makgeolli prepared by the above two methods for diluting the preservation period at room temperature were diluted with stock solution 6 ℃ and left at room temperature 28-30 ℃.

As a result, in the case of makgeolli using groundwater, the conservation period was 2 to 3 days, and when it was stored at low temperature, the retention period was 10-15 days. On the other hand, in the case of makgeolli using sulfur hot spring water, it was maintained at room temperature of 28-30 ℃ for 38 days. In other words, it can be seen that the preservation period is significantly extended in the case of makgeolli prepared using sulfur hot spring water.

4. Analysis of Rice Wine Prepared Using Sulfur Hot Spring Water

(1) self quality inspection

In order to analyze the makgeolli prepared in 2. (2), a request for self-quality inspection was made to Gangwon-do Institute of Health and Environment. (v / v%) was 16.6.

(2) tasting test

In order to confirm the tasting results of the general makgeolli and sulfur makgeolli prepared in 2. above, 20 experimenters were each tasting 1L of makgeolli and compared the results.

As a result, in the case of general makgeolli, 95% of the participants participated in the experiment because the head was sore after the tasting, the body was heavy, the stomach was stuffy and the trim was not refreshed. Less strain and reduced trim were found in 100% of the participants.

The general rice wine and the rice wine of the present invention were sampled by dividing 10 people from each group with 20 residents of Songpa-gu, Seoul on September 25, 2009. The results are as follows.

Plain rice wine Rice wine of the present invention time Symptom time Symptom 1 hour later A sloppy mouth 1 hour later Clean mouth and good fragrance 3 hours later Heaviness 3 hours later Sunny hair 6 hours later Head pain 6 hours later Light body 8 hours later Feeling neuralgia 8 hours later Good digestion 10 hours later A hangover is felt 10 hours later Feels refreshed and refreshed

Claims (8)

In the method of manufacturing makgeolli, which comprises the step of semi-precipitating and cooking steam to form gourd rice and mixing the final ingredients, preparing the entry, preparing the base liquor (primary), the first fermentation step, the second fermentation step, and drunking. Makgeolli production method using sulfur hot spring water as brewing water. The method of claim 1, wherein the sulfur hot spring water includes at least one selected from the group consisting of selenium and germanium. The method of claim 1, wherein the sulfur is in the form of sulfate ion, 0.01 mg / L or more of less than 200 mg / L Makgeolli manufacturing method. The method of claim 2, wherein the selenium is 0.005 mg / L or more and less than 0.01 mg / L, and germanium is 1.0 ppb or more. In the method of manufacturing makgeolli, which comprises the step of semi-precipitating and cooking steam to form gourd rice and mixing the final ingredients, preparing the entry, preparing the base liquor (primary), the first fermentation step, the second fermentation step, and drunking. Makgeolli produced using sulfur hot spring water as brewing water. 6. The rice wine according to claim 5, wherein the sulfur hot spring water includes at least one selected from the group consisting of selenium and germanium. 6. The makgeolli of claim 5, wherein the sulfur is contained in the hot spring water in a form of sulfate ion of 0.01 mg / L or more and less than 200 mg / L. The method of claim 6, wherein the selenium is 0.005 mg / L or more less than 0.01 mg / L, Makgeolli contained in the hot spring water at 1.0 ppb or more.