KR20110075738A - Manufacturing method of makgeolli with plant enzyme - Google Patents

Abstract

PURPOSE: A method for manufacturing Makkoli using quince is provided to help digestion and nutrition absorption and to activate metabolism. CONSTITUTION: A method for manufacturing Makkoli comprises: a step of mixing brewage water and 100-500 mL of plant enzyme extract containing quince as a main ingredient and fermenting; and a step of adding a solution prepared using 2-10g of Gardenia jasminodes var. grandiflora and 0.5-2L of water or a step of adding a solution prepared using 20-80g of Beta vulgaris L. and 0.5-2 L of water.

Description

Manufacturing method of Makgeolli with plant enzyme

The present invention relates to a method for producing makgeolli to which phytoenzyme extract is added. Specifically, phytoenzyme makgeolli prepared by adding fermentation of phytoenzyme extract to the process of manufacturing sulcus or sulcus is fermented and matured. Decompose and release to the body to activate the metabolic function, which also helps to relieve hangovers. Chinese quince, buttercup, and Angelica are rich in various nutrients such as vitamins, minerals and microelements, and contain natural sugars. As well as the manufacture of colored rice wine.

Conventional manufacturing method of makgeolli is made of semi-precipitated raw materials, cooked with high heat, then cooled, and then added with grains (leav) and coenzyme to prepare Joju. To prepare.

In the above, the purpose of semi and scent is to remove dust, etc. adhering to the surface of rice and to absorb a proper amount of water, and the absorption rate (%) is calculated as [rice after operation (kg) / rice (kg)] × 100. The rice immersion time varies according to the netting ratio, and the absorption rate after draining is suitable around 25 ~ 28%.

The grains of koji (leaven) is a kind of fermentation agent that produces and secretes various enzymes by naturally breeding mold in air after crushing wheat, wheat, etc., and having wild yeast.

The steamed rice cooked at high temperature is used to make starch gelatinized with strong water vapor over 100 ℃ in water absorbed rice 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.

In addition, a main stem refers to the expansion and cultivation of the yeast which performs fermentation of base liquor. Main hair has higher media concentration, higher acidity, and lower incubation temperature than basement or supplement. The parent must have a large amount of healthy enzymes and acids present. The presence of acid prevents contaminant contamination in the main stem and base liquor (single immersion), and furthermore, in the early stage of the second stage immersion (slip), even when the risk of microbial contamination due to insufficiency of yeast growth and alcohol production is greatest. It serves to prevent.

In the production of the makgeolli, by-products such as acetaldehyde, acetaal and furfural are produced by the conversion of sugar to alcohol, and when the aldehyde compound is excessively used, it causes a hangover such as headache in the body. But when you drink it tastes bad because of the amino acid has a problem.

The present invention is to solve the above problems, the enzyme extract of Chinese quince, Buttercup, Angelica, and the like to decompose waste products accumulated in blood vessels and cells and toxins in the body to be released into the body to activate the metabolic function to hangover As it helps, it is applied to the process of making makgeolli, and the glucose and fructose contained in the plant enzyme extract can alleviate the bitter taste and ugly feeling of makgeolli, while eliminating the hangover that may occur after excessive drinking. The purpose of the present invention is to provide a high-quality makgeolli manufacturing method that provides nutrition, improves taste, and improves color by adding gardenia and beets.

The present invention for achieving the above object is first mixed with brewing water by adding 100 ~ 500ml phytoenzyme extract as a main ingredient based on 1kg of raw rice for each process in one or all of the process of manufacturing or sultry It is characterized by the method of manufacturing fermented makgeolli, wherein the plant enzyme extract is a mixture of the enzyme extract of Chinese quince, buttercup and Angelica, respectively, in a ratio of 4-8: 1-3: 1-3.

And in the above method of manufacturing rice wine, fermented fermentation and fermentation process based on 1kg of raw rice used in the manufacturing process of sulcus or over-the-counter extracts 2 ~ 10g of water or 20 ~ 80g of beet extracts 20 ~ 80g of water 0.5 ~ 2L Yellow or pink rice wine is prepared by adding all of the extracted solution in proportion and water.

As described above, the present invention contains vitamins and minerals, microelements and natural sugars, so that the plant enzyme extract not only helps digestion and absorption of nutrients in the body but also decomposes waste products accumulated in blood vessels and cells and toxins in the body. It also acts to activate metabolism by releasing it out of the body, which also helps to relieve hangovers, and it is rich in nutrition and has a good taste due to glucose and fructose. It is a useful invention to provide.

Hereinafter, the present invention will be described in detail.

Take quince, buttercup, and Angelica plants that contain various nutrients such as vitamins, minerals, and microelements, and mix them with the same amount of sugar (plant: sugar ratio 1: 1) and put them in a jar. The sap comes out, and the sugar dissolved in the sap is converted into glucose or fructose by microorganisms. Microorganisms such as yeast and lactic acid bacteria produce microalcohol during fermentation, and once again extract various components and chlorophyll in the material. Serve

More specifically, plant sap and chlorophyll, as well as yellow beta-carotene, red anthocyanin, and flavonoids contained in the leaves and stems of flowering plants, tannins that remove free radicals and blood clots And you can get all the weaknesses of the plant.

This plant enzyme extract contains vitamins and minerals, microelements and natural sugars, and helps digestion and absorption of nutrients in the body, as well as decomposing waste products accumulated in blood vessels and cells and toxins in the body and metabolizing them. It functions to activate the function of quince: buttercup: Angelica extract, which is mixed with brewing water, in 100 ~ 500ml based on 1kg of raw rice. It is possible to produce high-quality makgeolli, which is characterized by a rich and delicious taste.

You can add color to the makgeolli made in this way. To make yellow makgeolli, add 5g of Gardenia jasminoides to 1ℓ of water and cool it for about 30 minutes. Cool the water and mix it to make makgeolli (6 degrees to 8 degrees). ) Mix 50g of beet with 1ℓ of water and cool it for about 30 minutes, then cool it and mix it together in the process of making sake for makgeolli (mixing water to adjust 6 degrees to 8 degrees). Pink rice wine is prepared.

The Chinese quince is a fruit that is excellent in various vitamins and minerals such as potassium, calcium, iron, vitamins A, B1, B2, and C. It releases toxic poison and removes sputum in the herbaceous wood. It will be comfortable, soaking in oil and combing your hair will heal your white hair.] It is especially good for chronic bronchitis, upset stomach, diarrhea, morning sickness, hangover, vomiting, blood circulation, and muscle fatigue.

Buttercup is an alkaline food rich in vitamins, minerals and fiber. It is known to be good for detoxification and blood purification.

Angelica is effective in aging skin, eliminating fine lines, promoting detoxification of blood circulation, sedation, and circulating blood to make the body warmer. People who are cold, especially in frequent diets, have severe constipation and constipation. It is effective in obese lower body weight obesity, vitamin B12, folic acid (iron), iron, hematopoietic effect, improving blood flow, hematocrit of blood (hematocrit) is raised. Vitamin E contains vitamin E deficiency, anemia or a lot of weakness in the body, even when the back hurts or restless, effective in clearing blood, preventing high blood pressure, obesity, blood circulation and cold hands and feet Effective for people

Carotene, a pigment of gardenia, turns into vitamin A in our bodies. In addition, gardenia contains geniposide, which is an iridoide glycoside, and is used for anti-inflammatory and diuretic in Chinese medicine. Gardenia is widely used not only for medicinal use but also for industrial coloring such as pickled radish, food coloring, or cloth. Gardenia flowers are also used for food. Good for anti-inflammatory, edema [good for gallbladder], bruises, soothing, lowering blood pressure, hemostasis, insomnia, jaundice, detoxification, hepatitis.

Beet is also known as persimmon (甘 菜), the sugar content of the root is 15-20%. It is good for constipation, rash, dysmenorrhea and anemia and has excellent blood purification. Liver and kidney cleansers cleanse the walls of blood vessels and act to dissolve kidney and urinary stones.

Hereinafter, a specific embodiment of the method for manufacturing makgeolli according to the present invention and its effects will be described.

Example

1. Preparation of plant enzyme extract

A plant enzyme extract prepared by culturing Chinese quince, buttercup, and Angelica sinensis with the same amount of sugar (plant: sugar ratio of 1: 1) for 100 days or longer.

2. Main hair manufacturing

After adding 1kg of white rice, chilled gourd rice is mixed well with 300g of grains and put into a jar containing 2ℓ of water and 10ml of 95% lactic acid. After soaking, the temperature should be maintained between 20 ℃ -30 ℃, and after about 7 hours, stir for 20 minutes with a round stick (hereinafter referred to as doping), and then for 5 minutes every 3-4 hours until 24 hours. From the next day, the fermentation proceeds vigorously by stirring 1-2 times 3-4 times a day for two days, and 3-4 days after the immersion is completed.

3. 1st immersion

The process of preparing the first immersion liquor is made of gourd rice with 1kg of white rice, cooled and mixed well with 300g of fine grains, and the ratio of 6: cc: After mixing 200ml into a jar with 2ℓ of clean water to make alcohol and fermented for 3-4 more days, plant enzyme makgeolli is prepared.

4. Second immersion ( Swelling )

In some cases, the first immersion may be terminated or the second immersion may be added. The second immersion is made of gourdap with 1 kg of white rice, chilled, mixed well with 300 g of grain, and 2 liters of clean water in the first immersion. After putting in a jar with fermented sake for 3-4 days, plant enzyme makgeolli is prepared.

In the case of the second immersion liquor, either the first immersion (bottom) or the second immersion (addition) process is selected to add the above-described plant enzyme extract, or the amount of the above-described plant enzyme input to each of the primary and secondary immersions. Half may be added, in the embodiment of the present invention was added in the first immersion.

5. Castle

You can add color to the makgeolli made in this way. To make yellow makgeolli, add 5g of Gardenia jasminoides to 1ℓ of water and cool it for about 30 minutes. Cool the water and mix it to make makgeolli (6 degrees to 8 degrees). ) Yellow rice wine is prepared by adding all the water and mixing it to put into the process and adjust the frequency.

In addition, add 50g of beet to 1 liter of water and cool it for about 30 minutes, then cool it down and add it to the process of making sake makgeolli (mixing water to adjust the degree of water to 6 degrees-8 degrees). Is prepared.

Sensory test result

Of the plant enzyme makgeolli prepared with this, the fermented makgeolli made with gardenia was made to drink 500mℓ for 12 adults and females who enjoy drinking makgeolli, and after 4 hours, the taste, color, throat, and hangover after drinking Was analyzed by Recourt's 5 point scale (not very 1 point, not 2 points, normal 3 points, good 4 points, very good 5 points).

division Average value (out of 5) Have a mild taste 3.5833 There is color and feels good 3.9166 Tenderness 3,5000 The hangover was small after drinking 3,7500

The results of sensory test of plant enzyme Makgeolli showed that the average value was 3.5 or more for taste and throat turnover, and that the average hangover level after drinking was 3.75 points and 3.9166 points for color. In other words, the plant enzyme Makgeolli was mild and soft, and it was found to have a good hangover after drinking by dissolving toxins into the body.

Claims (4)

Makgeolli manufacturing method characterized in that the fermentation ripening by adding 100 ~ 500ml phytoenzyme extract, the main ingredient of the Chinese quince on the basis of 1kg of raw rice for each process in all or one of the manufacturing process of the base wine or sulcus. The method of claim 1, wherein the plant enzyme extract is a method for producing makgeolli, characterized in that the enzyme extract of the Chinese quince, buttercup and Angelicae are mixed at a ratio of 4 to 8: 1 to 3: 1 to 3. According to claim 1, after the fermentation ripening process, based on 1kg of raw rice used in the manufacturing process of sulcus or sulphate in the preparation process, 2-10g of the gardenia extract at a rate of 0.5-2L of water and water is added to give a yellowish color Makgeolli manufacturing method. The method of claim 1, wherein after the fermentation ripening process, based on 1kg of raw rice used in the manufacturing process of the base wine or sulcus, all of the solution obtained by extracting 20 to 80 g of the beet at a ratio of 0.5 to 2 liters of water and water is added to give a pink color. Makgeolli manufacturing method.