KR20110065242A - Goyero makkoli using the five grains and other ingredients - Google Patents

Goyero makkoli using the five grains and other ingredients Download PDF

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KR20110065242A
KR20110065242A KR1020090123658A KR20090123658A KR20110065242A KR 20110065242 A KR20110065242 A KR 20110065242A KR 1020090123658 A KR1020090123658 A KR 1020090123658A KR 20090123658 A KR20090123658 A KR 20090123658A KR 20110065242 A KR20110065242 A KR 20110065242A
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grains
makkoli
jar
rice
korean
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KR1020090123658A
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Korean (ko)
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김보미
박승아
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김보미
박승아
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

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  • Organic Chemistry (AREA)
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  • Engineering & Computer Science (AREA)
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  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
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  • Nutrition Science (AREA)
  • Toxicology (AREA)
  • Food Science & Technology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

PURPOSE: A method for manufacturing Makkoli using five grains and Korean mountain ginseng is provided to ensure delicious taste and freshness with rich nutrition. CONSTITUTION: A method for manufacturing Makkoli using five grains such as white rice, brown rice, barley, bean, and millet and medicinal herb such as Korean mountain ginseng comprises: a step of preparing organic traditional five grain, underground water, and Koran mountain ginseng; a step of fermenting Makkoli ingredient in a jar at 17°C for 17 days; a step of covering the jar with red pine needles; and a step of double-boiling and sterilizing .

Description

오곡(五穀)과 부재료(副材料)를 이용한 전통 고려막걸리 제조 방법{Goyero Makkoli using the five grains and other ingredients.}Goyero Makkoli using the five grains and other ingredients.}

본 발명은 한국의 오곡(五穀)인 백미(현미), 보리, 콩, 조, 기장과 부재료(副材料)인 밤, 대추, 장뇌삼, 줄풀, 꿀 등을 원료로 하여 발효시킨 것이다.The present invention is fermented with Korean raw grains such as white rice (brown rice), barley, soybeans, crude oil, chestnut and jujube, jujube, camphor, honey, etc. as raw materials.

외부 온도는 17℃ 내외의 저온 상태에서 17일간 발효시키되 항아리는 소나무와 솔잎으로 에워싸고 발효기간 중 명곡을 들려준 것이다. 이 막걸리는 발효식품으로 효모, 단백질, 당질, 비타민B2, 콜린 등 기능성 성분들까지 풍부하여 하루 250ml 정도의 적정량을 마실 경우 건강에 이로움을 준다.The outside temperature is fermented for 17 days at a low temperature of about 17 ℃, but the jar is surrounded by pine and pine needles. This Makgeolli is a fermented food that is rich in functional ingredients such as yeast, protein, sugar, vitamin B2, and choline.

1. 일반적인 재래 막걸리는 계속 발효돼 발생하는 탄산가스 압력으로 인해 병이 폭발하게 된다. 계속 발효되면 주로 유기산이 생성돼 막걸리가 시어버려 먹을 수 없게 된다.1. The traditional traditional rice wine continues to ferment, causing the bottle to explode due to carbon dioxide pressure. If fermented continuously, organic acids are produced, and the rice wine becomes sour that it cannot be eaten.

가스의 위험으로 밀봉되지 않아 술이 줄줄 흐르기도 한다. 막걸리를 먹은 후 뱃속에서 부글거리고 악취가 나고, 유통 중에 시어진다. 이러한 단점을 고치고자 본 발명은 발효를 주도하는 미생물을 중탕가열멸균법으로 사멸시킨 것이다.It is not sealed because of the danger of gas, so alcohol can flow. After eating makgeolli, the stomach swells, smells, and sours in circulation. In order to solve this disadvantage, the present invention is to kill the microorganisms leading the fermentation by hot water sterilization method.

2. 기술적 배경의 특·장점2. Features and Benefits of Technical Background

본 발명품은 효모균이 그대로 살아 있는 자연발효주이며, 탄산맛이 전통탁주의 감칠맛에 더해져 마실 때 청량감이 뛰어나다. 무농약 오곡과 부재료에 찰흙층 아래에서 연중 변함없이 13.4℃로 올라오는 지하음용수로 빚은 곡주여서 영양도 풍부하고 중금속이 검출되지 않는다. 또 17℃ 내외의 저온장기 발효숙성을 통해 생산하므로 텁텁함이 거의 없고 특유의 부드럽고 담백함과 톡 쏘는 신선함과 상큼함, 그리고 뒷맛이 개운하고 트림과 숙취에 대한 걱정이 거의 없다. 유통기한은 4개월로 보관과 휴대성이 용이하다.The present invention is a natural fermented liquor that yeast is still alive, and the carbonic acid taste is added to the rich taste of traditional Takju is excellent in the refreshing feeling. It is a grain liquor that is made with underground drinking water that rises to 13.4 ℃ without change in the clay layer and free of grains and raw materials. It is rich in nutrition and heavy metals are not detected. In addition, it is produced through the long-term fermentation at low temperature of about 17 ℃, so there is little ugliness, unique softness, freshness and freshness, refreshing aftertaste and little worry about trim and hangover. The shelf life is 4 months, so it is easy to store and carry.

3. 막걸리 재료별 무게비율과 제조 방법3. Weight ratio and manufacturing method of rice wine material

＜재료별 무게 비율＞ 백미 100％, 현미 100％, 보리 5％, 조 5％, 콩 5％,,기장 5％,,효모 0.7％, 누룩 50.0％, 장뇌삼 잎 0.2％, 장뇌삼 0.05％, 인삼 0.2％, 줄풀 0.5％, 대추 0.5％, 밤 0.5％, 포황 0.1％, 꿀 0.2％, 지하음용생수 150％다.<Weight ratio according to material> White rice 100%, brown rice 100%, barley 5%, crude 5%, soybean 5%, length 5%, yeast 0.7%, yeast 50.0%, camphor ginseng leaf 0.2%, camphor ginseng 0.05%, ginseng 0.2%, stiletto 0.5%, jujube 0.5%, chestnut 0.5%, turmeric 0.1%, honey 0.2%, underground drinking water 150%.

＜고려막걸리 제조 방법＞<Korean rice wine manufacturing method>

오곡 물에 넣어 불리기

Figure 112009504722025-PAT00004
고두밥 찌기
Figure 112009504722025-PAT00005
꺼낸 고두밥 차게 건조시키기[8시간]
Figure 112009504722025-PAT00006
누룩과 고두밥 혼합
Figure 112009504722025-PAT00007
90℃의 자연수로 소독한 항아리에 혼합재료 넣기
Figure 112009504722025-PAT00008
13.4℃의 지하 음용생수 붓기
Figure 112009504722025-PAT00009
효모 35℃물에 풀어서 항아리에 넣기
Figure 112009504722025-PAT00010
자작나무와 손으로 재료 젓기
Figure 112009504722025-PAT00011
수증기에 쪄서 냉각시켜 말린 부재료를 항아리에 넣어 다시 젓기
Figure 112009504722025-PAT00012
문창호지로 항아리 입구 싸매기 1일 후 싸맨 문창호지를 뚫고 부들솜으로 감싸기
Figure 112009504722025-PAT00014
항아리 뚜껑 닫기
Figure 112009504722025-PAT00015
항아리 주위를 적송과 솔잎 나무로 감싸고 명곡을 들려주기
Figure 112009504722025-PAT00016
17℃ 내외로 17일간 발효시키기
Figure 112009504722025-PAT00017
항아리 뚜껑을 열고 소독한 자 작나무로 젓기
Figure 112009504722025-PAT00018
바가지로 숙성된 막걸리재를 떠내어 삼베주머니에 담아 짜내기
Figure 112009504722025-PAT00019
짜낸 막걸리와 13.4℃의 지하음용수를 1:1비율로 혼합하기
Figure 112009504722025-PAT00020
혼합한 막걸리를 스텐용기에 담아 68℃의 중탕으로 멸균시키기
Figure 112009504722025-PAT00021
80℃에서 멸균시킨 병에 막걸리를 담고 뚜껑을 닫기
Figure 112009504722025-PAT00022
담은 막걸리 병을 냉수에 10분간 담갔다가 4℃의 냉장고에 저장하기
Figure 112009504722025-PAT00023
저온 장기 발효와 고온 멸균에 의한 고려막걸리 탄생Called into whole grains
Figure 112009504722025-PAT00004
Steaming steamed rice
Figure 112009504722025-PAT00005
Chilled Dried Gouda Rice [8 hours]
Figure 112009504722025-PAT00006
Yeast and Godu rice mix
Figure 112009504722025-PAT00007
Put mixed material into jar sterilized with 90 ℃ natural water
Figure 112009504722025-PAT00008
Pour underground drinking water at 13.4 ℃
Figure 112009504722025-PAT00009
Yeast 35 ℃ in water and put in jar
Figure 112009504722025-PAT00010
Stirring Birch and Ingredients by Hand
Figure 112009504722025-PAT00011
Steam and cool with steam, add dried ingredients to jar and stir again
Figure 112009504722025-PAT00012
Jar entrance with door window After 1 day, break through Saman Munchangho
Figure 112009504722025-PAT00014
Jar lid close
Figure 112009504722025-PAT00015
Surround the jar with red pine and pine needles and play the masterpiece
Figure 112009504722025-PAT00016
Fermentation for 17 days at around 17 ℃
Figure 112009504722025-PAT00017
Open jar lid and stir with sterile birch
Figure 112009504722025-PAT00018
Scoop out the aged makgeolli and squeeze it into burlap sacks
Figure 112009504722025-PAT00019
Mix squeezed rice wine with underground drinking water at 13.4 ℃ in 1: 1 ratio
Figure 112009504722025-PAT00020
Put the mixed rice wine in the stainless steel container and sterilize it with 68 ℃
Figure 112009504722025-PAT00021
Place makgeolli in a bottle sterilized at 80 ℃ and close the lid
Figure 112009504722025-PAT00022
Soak a bottle of makgeolli in cold water for 10 minutes and store it in a refrigerator at 4 ℃.
Figure 112009504722025-PAT00023
Birth of Goryeo Makgeolli by Long-term Low Temperature Fermentation and High Temperature Sterilization

본 발명은 일반적인 막걸리가 갖고 있는 가스 생성, 시어버림, 탁한 냄새, 머리아픔 등을 없애는 기능과 효능을 갖추고 있으면서, 양질의 원료를 이용하여 발효식품의 특·장점만을 살려서 제조하는데 그 목적이 있다.The present invention has the function and efficacy of eliminating gas generation, sheer, turbid odor, hair pain, etc. that the general makgeolli has, and the purpose is to make the best use of the quality and raw materials of fermented foods.

본 발명은 한국산 오곡(五穀)과 천연의 약제를 그대로 이용하거나 가공하여 전통 재래의 막걸리를 과학적으로 고품질로 제조 이용하는데 그 특징이 있다.The present invention has the characteristics of using traditional Korean rice wine with high quality by processing or using Korean Ogok (五穀) and natural medicine as it is.

본 발명은 한국산 오곡(五穀)과 장뇌삼 등 약제를 원료로 하여 저온 장기 발효, 고온 중탕식 멸균법으로 막걸리를 제조 이용 이용함으로서 종래의 일반적인 막걸리가 계속 발효되어 발생되는 탄산가스가 나오지 않고, 유기산으로 인한 시어버림을 예방할 수 있다. 또한 막걸리를 먹은 후 뱃속에서 부글거리고 악취가 나는 것을 막고 유통 중에 시어지지 않는다. 본 발명품 고려막걸리는 효모균이 그대로 살아 있는 자연발효주이며, 탄산맛이 전통탁주의 감칠맛에 더해져 마실 때 청량감이 뛰어나다. 쌀로 빚은 곡주여서 영양도 풍부하다. 또 17℃ 내외의 저온 장기 숙성을 통해 생산하므로 텁텁함이 거의 없고 특유의 부드럽고 담백함과 톡 쏘는 신선함과 상큼함이 서려있다, 그리고 뒷맛이 개운하고 트림과 숙취에 대한 걱정이 없다. 유통기한 4개월로 병 보관과 휴대성이 용이한 특·장점이 있다.The present invention by using the makgeolli in the long-term fermentation, high-temperature hot water sterilization method using pharmaceuticals such as Korean Ogok (장 穀) and camphor ginseng as raw materials, carbonic acid gas generated by conventional fermentation of conventional makgeolli does not come out, due to organic acid Shearing can be prevented. It also prevents swelling and odor in the stomach after eating makgeolli and does not sour in distribution. The present invention Goryeo Makgeolli is a natural fermented liquor that yeast is still alive, and the carbonic acid taste is added to the rich taste of traditional Takju, which is excellent in refreshing feeling. It is a grain liquor made with rice, so it is rich in nutrition. In addition, it is produced through long-term aging of low temperature around 17 ℃, so there is almost no rustiness, unique softness, tangy freshness and freshness, and refreshing aftertaste and no worry about trim and hangover. It has a shelf life of 4 months and features features that make bottle storage and portability easy.

본 발명을 상세히 설명하면 다음과 같다.The present invention is described in detail as follows.

1. 4쪽 3.항과 같은 청정의 무농약 토종 오곡(五穀), 연중 13.4℃로 올라오는 지하음용수, 장뇌삼 등 약제를 구한다.1. Obtain medicines such as clean, pesticide-free native grains, five grains, underground drinking water, and camphor ginseng that rise to 13.4 ℃ throughout the year.

2. 위 1.항의 원료를 17℃내외의 저온으로 17일간 항아리에서 발효시킨다.2. Ferment the above raw material in 1. jar in 17 days at low temperature around 17 ℃.

3. 발효 기간 중 뚜껑은 부들솜으로 덮어주고 항아리 아래와 옆면을 적송과 솔잎으로 밀착시키고 명곡을 들려준다.3. During the fermentation period, cover the lid with cotton wool, and close the bottom and sides of the jar with red pine and pine needles.

4. 막걸리를 걸러내어 용기에 주입할 때 68℃의 중탕고온으로 멸균시킨다.4. Filter makgeolli and sterilize at 68 ℃ in boiling water when injecting into container.

재래 전통의 고려막걸리Korean traditional rice wine

주류mainstream

Claims (1)

한국산의 무농약 오곡(五穀)인 백미와 현미, 보리쌀, 콩, 조, 기장과 장뇌삼 등 약제를 주원료로 한 막걸리다.It is a makgeolli made with the main ingredients such as white rice, brown rice, barley rice, soybean, rice, millet and camphor ginseng.
KR1020090123658A 2009-12-09 2009-12-09 Goyero makkoli using the five grains and other ingredients KR20110065242A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106244369A (en) * 2016-07-28 2016-12-21 安徽古井贡酒股份有限公司 A kind of wine brewing five grain material moistening methods

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106244369A (en) * 2016-07-28 2016-12-21 安徽古井贡酒股份有限公司 A kind of wine brewing five grain material moistening methods
CN106244369B (en) * 2016-07-28 2019-08-09 安徽古井贡酒股份有限公司 A kind of five grain material moistening methods of wine brewing

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