KR20110057809A - Manufacturing method for lotus leaf makgealli - Google Patents

Abstract

PURPOSE: A method or manufacturing lotus Makkoli is provided to ensure the flavor and taste of lotus leaf and to improve preference. CONSTITUTION: A method for manufacturing lotus Makkoli(white rice wine) comprises: a step of drying and pulverizing lotus leaves(S10); a step of performing thermal treatment at 75°C-100°C for 55-90 minutes for saccharification of lotus leaves(S20); a step of adding 0.2-0.5 weight% of white nuruk and mixing; a step of culturing at 35°C-45°C for 45-55 hours to prepare bred yeast;(S30) a step of adding 0.2-0.1 weight% of yeast and culturing at 25°C-30°C for 4-8 days to prepare distiller's grain(S40); a step of performing thermal treatment of non-glutinous rice at 80°C-105°C for 25-40 minutes for saccharifying and cooling(S50); a step of mixing lotus leaf powder, saccharified non-glutinous rice, and distiller's grain and fermenting at 20°C-27°C for 8-12 days(S60); and a step of filtering(S70).

Description

MANUFACTURING METHOD FOR LOTUS LEAF MAKGEALLI}

The present invention relates to a method for producing lotus leaf rice wine, and more particularly to a method for producing a functional malgyeoil effect of sedation and antipyretic action and diabetes and hyperlipidemia by the addition of lotus leaf powder.

The lotus (Nelumbo nucifera) is a perennial herb from the water lily family, and is widely distributed in tropical and temperate eastern Asia, including Korea and Japan, and can be found in ponds in Korea. In Buddhism, in particular, Yan was sacred and cultivated a lot for ornamental purposes. It is known that cultivation of lead for edible purposes in Korea is about 40 years ago, and recently, many farmers grow kites in ponds or rice fields as profitable crops. All parts of lotus leaf, fruit and root are edible. Especially in Korea, lotus root (underground stem) has been used for side dishes. Lotus root is known to be good for constipation and lower blood pressure due to its high water-soluble fiber. In addition, mucin, which is a glycoprotein, is contained in lotus root and it has been found to have cholesterol lowering effect. Tannin contained in lotus root has strong astringent effect and is known to have excellent hemostatic effect and large antioxidant activity. The lotus leaf is called the lower lobe and contains alkaloids such as noemerine, nornuciferine and nuciferine, so it has a calming and antipyretic effect and is known to be effective in diabetes and hyperlipidemia. In addition, studies on components such as tartaric acid, citric acid, malic acid, succinic acid and tannin have been reported. Previous studies on lotus leaf containing various bioactive components showed the effect of stalk, lotus root and lotus leaf on insulin action and secretion, the effect of lotus leaf dry powder on lipid concentration of rats fed high fat diet, antioxidant activity of lotus leaf extract and Antibacterial effect. In order to commercialize such a lotus leaf and supply it stably with a uniform quality, a certain production process needs to be prepared. The present inventors have developed a method for producing a functional rice wine with a certain production process that can maximize the functionality, palatability, nutrition.

An object of the present invention is to provide a method for producing high-functional makgeolli, which improves palatability, nutrition and functionality by using various bioactive substances possessed by lotus leaves in order to meet consumer demand.

The method for producing lotus leaf rice wine according to the present invention includes a powdering step, a lotus leaf powder saccharifying step, an entry culture step, a main hair culture step, a hot rice saccharification step, a fermentation step, and a filtration step. In the powdering step, the lotus leaf is dried and then crushed to powder. In the lotus leaf powder saccharification step, the lotus leaf powder is saccharified by heat treatment at 75 ° C. to 100 ° C. for 55 minutes to 90 minutes. In the entry culture step, 0.2 to 0.5% by weight of white rice is added to Gdumbap and mixed, followed by 45 to 55 hours of incubation at 35 ° C. to 45 ° C. to make entry. In the main culture step, after mixing water in the cultured entry, 0.2 to 0.1% by weight of yeast is added to incubate at 25 ° C. to 30 ° C. for 4 to 8 days to form a main hair. In the ginseng saccharification step, the spicy rice is heat-treated at 80 ° C. to 105 ° C. for 25 minutes to 40 minutes, and then cooled. In the fermentation step, the saccharified lotus leaf powder, the saccharified spicy rice and the cultured main hair are mixed, and then mixed with water 3 to 5 times and fermented at 20 ° C. to 27 ° C. for 8 to 12 days. In the filtration step, the makgeolli fermentation is completed.

In addition, in the method of manufacturing lotus leaf makgeolli, the powdering step is preferably after cutting the lotus leaf to a certain size and then pulverized to 100 mesh (mesh) after natural drying to 10.0% by weight or less of water content, and then powdered. Do.

In addition, in the method of producing lotus leaf rice wine, the fermentation step is 8 to 12% by weight of the saccharified lotus leaf powder, 65 to 75% by weight of the saccharified spicy rice, 17 to 23% by weight of the cultured main hair It is desirable to.

In addition, in the method of producing lotus leaf rice wine, the main hair culture step is preferably mixed with about 9 to 11 times the water in the cultured entry.

By providing the method for producing lotus leaf rice wine according to the present invention, it is possible to manufacture and supply a functional rice wine which can improve not only good functionality and nutritional properties but also palatability. Accordingly, it can contribute to consumers' health by providing rich taste, functionality and nutrition.

In addition, according to the present invention, by providing the method for producing lotus leaf rice wine according to the present invention, it is possible to use the small amount of sugar remaining in the lotus leaf and the flavor, nutrition and functionality of the lotus leaf to satisfy the functionality, palatability, nutrition of the rice wine. .

1 is a conceptual diagram of a method of manufacturing lotus leaf rice wine according to the present invention. Referring to Figure 1 will be described an embodiment of a method for manufacturing lotus leaf rice wine according to the present invention.

Lotus leaf makgeolli manufacturing method according to the present invention is powdered step (S10), lotus leaf powder saccharification step (S20), entry culture step (S30), main culture step (S40), spicy rice glycation step (S50), It includes an fermentation step (S60), and a filtration step (S70).

In the powdering step (S10), the harvested lotus leaf is washed and cut to a certain size, and then naturally dried to 10.0% by weight or less. And crushed up to 100 mesh (powder) and then powdered. The natural drying of the moisture content of the lotus leaf up to 10.0% by weight is to crush and crush the lotus leaf into 100 mesh uniform particles. This is a size suitable to saccharify the lotus leaf sufficiently.

In the lotus leaf powder saccharification step (S20), the lotus leaf powder is heat-treated at 75 ° C. to 100 ° C. for 55 minutes to 90 minutes to be saccharified. In this case, more preferably, the lotus leaf powder is heat-treated at 80 ° C. for 60 minutes. In this case, not only the color and palatability of the lotus leaf can have excellent functionality while reducing the destruction of nutrition.

In the entry culture step (S30), 0.2 to 0.5% by weight of white rice is added to the steamed gourd rice and mixed, followed by 45 to 55 hours of incubation at 35 ° C. to 45 ° C. to make entry. Entry is for secondary saccharification of lotus leaf and spicy rice.

In the main culture step (S40), after mixing the cultured entry with water 9 times to 11 times, the yeast is added to 0.2 to 0.1% by weight to make 4 to 8 days at 25 ℃ to 30 ℃ to make a hair. In this case, it is preferable to mix water about 10 times with the cultured entry.

In the hot rice saccharification step (S50), the hot rice is heat-treated for 25 to 40 minutes at 80 ° C to 105 ° C, and then cooled. In this case, it is more preferable to wash the spicy rice and heat-treated at 100 ° C. for 30 minutes to saccharify it. This is to maximize the saccharification and palatability of alcohol.

In the fermentation step (S60), it is preferable to mix 10 wt% of the saccharified lotus leaf powder, 20 wt% of the cultured main hair seed, and 70 wt% of saccharified spicy rice, and then mix water four times and ferment at 10 ° C. for 10 days. .

In the filtration step (S70) the filtered makgeolli using a fine filter. This is to improve the palatability of makgeolli and to prevent the deterioration of makgeolli by preventing overfermentation.

Hereinafter, the experimental example was tested to support the above embodiment.

Experimental Example 1 . Saccharification Test of Lotus Leaf Powder

The contents of fermented sugars according to saccharification conditions of lotus leaf powder were investigated. The saccharification was carried out using the temperature as a variable, and the fermentation sugar content was calculated by using a sugar meter. The results are shown in [Table 1] below.

Treatment condition Fermented sugar content RT, 60 minutes 0.0 60 ℃, 60 minutes 0.5 80 ℃, 60 minutes One 100 ℃, 60 minutes 1.5

[Table 1] Fermented sugar content according to saccharification conditions of lotus leaf powder

As shown in Table 1, the fermentation sugar content was high when the temperature was increased. Accordingly, it can be seen that glycosylation is further promoted at a high temperature. At too high a temperature, however, the lotus leaf's color, functionality, and nutrition were poor. Therefore, the present invention proposes to undergo a saccharification treatment process at 80 to 100 ° C. for 60 to 90 minutes in saccharifying lotus leaf, and preferably to undergo a saccharification treatment process at 80 ° C. for 60 minutes. The above conditions are taken into account economics (temperature and time inversely proportional to economics in the saccharification process) while maximizing the saccharification rate.

Experimental Example 2 . Blending Ratio and Sensory Evaluation of Lotus Leaf Powder, Castor, Sorghum Rice Sorghum Rice, Water

The optimum blending ratio of saccharified lotus leaf powder, castor and Godumbap was mixed 5 times with water in the blending ratio of the following [Table 2], and then fermented for 10 days to calculate the sensory evaluation results.

The sensory evaluation was performed according to Table 3 below for 30 adult men and women in their 20s, 30s and 40s about palatability of lotus leaf rice wine prepared according to [Experimental Example 2]. The results are shown in [Table 4].

Test Example One 2 3 Lotus leaf 10 20 30 Jomo 20 20 20 Map Rice Saccharified Gourd Rice 70 60 50

[Table 2] Mixing ratio of lotus leaf, castor seed, and spicy rice gluconed rice

division Score 1. Symbol of color Very Good (5), Good (4), Normal (3), Poor (2), Poor (1) 2. Symbol of taste Very Good (5), Good (4), Normal (3), Poor (2), Poor (1) 3. Symbol of flavor Very Good (5), Good (4), Normal (3), Poor (2), Poor (1) 4. Comprehensive Evaluation Very Good (5), Good (4), Normal (3), Poor (2), Poor (1)

[Table 3] Sensory Evaluation Table

Sensory evaluation results are shown in [Table 4] below. The sensory evaluation resulted in a good evaluation in Test Example 1.

Test Example 1 Test Example 2 Test Example 3 color flavor incense system color flavor incense system color flavor incense system very
good 12 11 11 34 6 7 3 16 0 0 0 0 good 14 9 9 32 13 8 5 26 0 0 8 8 usually 12 6 6 24 8 8 21 37 11 8 6 25 Inadequate 0 0 0 0 3 5 10 18 18 16 4 38 Very poor 0 0 0 0 0 2 0 2 6 8 5 19 Overall assessment The green color of the lotus leaf is plentiful and the rich flavor of the lotus leaf and moderate fermentation make the makgeolli taste rich. It is dark green and has a lot of flavor of lotus leaf. It is very dark green, has a strong fragrance of lotus leaf, and has poor palatability due to poor fermentation of makgeolli.

1 is a conceptual diagram of a method of manufacturing lotus leaf rice wine according to the present invention.

Claims (4)

A powdering step of pulverizing and then crushing the lotus leaf, Lotus leaf powder saccharification step of saccharifying the lotus leaf powder by heat treatment at 75 ℃ to 100 ℃ 55 minutes to 90 minutes, After the addition of 0.2 to 0.5% by weight of white soup to godubap mixed and cultured at 35 ℃ to 45 ℃ for 45 hours to 55 hours to enter the entry culture step, The main culture step of mixing the cultured inlet and then adding 0.2 to 0.1% by weight of yeast to incubate at 25 ℃ to 30 ℃ for 4 to 8 days to make the hair, The hot rice saccharification step of saponification after cooling the heat from 25 minutes to 40 minutes at 80 ℃ to 105 ℃, A fermentation step of fermenting 8 to 12 days at 20 ° C. to 27 ° C. by mixing 3 to 5 times the water after mixing the saccharified lotus leaf powder, the saccharified spicy rice and the cultured main hair, Lotus leaf Makgeolli manufacturing method characterized in that it comprises a filtration step of filtering the fermented Makgeolli. The method of claim 1, The powdering step is characterized in that the lotus leaf makgeolli manufacturing method characterized in that after cutting the lotus leaf to a certain size, the water content is naturally dried to 10.0% by weight or less and then crushed up to 100 mesh (powder). The method of claim 2, The fermentation step is lotus leaf rice wine manufacturing method characterized in that the mixed 8 to 12% by weight of the saponified lotus leaf powder, 65 to 75% by weight of the saccharified spicy rice, 17 to 23% by weight of the cultured main hair. The method of claim 3, The main culture step is lotus leaf makgeolli manufacturing method characterized in that to mix the water in the cultured entry 9 times to 11 times.

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