KR20110087960A - Makgeolli using black garlic and its manufacturing method - Google Patents
Makgeolli using black garlic and its manufacturing method Download PDFInfo
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Abstract
본 발명은 흑마늘을 이용한 막걸리 및 그 제조방법에 관한 것으로서, 보다 구체적으로는 흑마늘의 유효성분을 이용하여 막걸리로 가공함으로써 막걸리의 상품가치를 향상시키고 새로운 수요를 창출함과 아울러 마늘 재배농가의 소득증대에도 이바지할 수 있도록 하는 흑마늘을 이용한 막걸리 및 그 제조방법에 관한 것이다.
이를 위하여 본 발명은, 공지의 막걸리에 있어서, 쌀 100중량%에 대하여 흑마늘 5~15중량%, 복분자 0.1~2.0중량%, 헛개나무 추출물 2~8중량%, 아스파라긴 0.1~0.3중량%를 포함함을 특징으로 한다.The present invention relates to makgeolli using black garlic and a method of manufacturing the same. More specifically, by processing the makgeolli using the active ingredients of black garlic, it improves the product value of makgeolli and creates new demands and increases the income of garlic farmers. The present invention relates to makgeolli using black garlic and a method of manufacturing the same.
To this end, the present invention, in the known makgeolli, 5 to 15% by weight of black garlic, 0.1 to 2.0% by weight of bokbunja, 2 to 8% by weight of locust extract, 0.1 to 0.3% by weight of asparagine, based on 100% by weight of rice It is characterized by.
Description
본 발명은 흑마늘을 이용한 막걸리 및 그 제조방법에 관한 것으로서, 보다 구체적으로는 흑마늘의 유효성분을 이용하여 막걸리로 가공함으로써 막걸리의 상품가치를 향상시킴과 아울러 새로운 수요를 창출하고, 마늘 재배농가 및 흑마늘 가공업계의 소득증대에도 이바지할 수 있도록 하는 흑마늘을 이용한 막걸리 및 그 제조방법에 관한 것이다.The present invention relates to makgeolli using black garlic and a method of manufacturing the same, and more specifically, by processing the makgeolli using the active ingredient of black garlic to improve the product value of makgeolli and create new demands, and to grow garlic farmers and black garlic processing The present invention relates to makgeolli using black garlic and a method of manufacturing the same, which can contribute to the income increase of the industry.
막걸리는 쌀이나 찹쌀 등을 쪄서 누룩과 물을 첨가하여 일정한 온도에서 발효시켜 만든 우리나라 고유의 술로서 감칠맛이 있고 은은한 향을 가지고 있어 1960년대까지는 우리나라에서 가장 많이 소비되어 왔으나, 장기적으로 보관하기 어렵고 용기에 있어서도 와인이나 맥주와 같은 다른 술에 비해 세련되지 못하며 다소 시큼하고 텁텁한 맛 등으로 인해 소비량이 점차적으로 줄어들었다.Makgeolli is made by fermenting rice or glutinous rice with yeast and water, and fermented at a certain temperature. It has a rich taste and a mild aroma. It has been consumed most in Korea until the 1960s, but it is difficult to store for a long time. In addition, the consumption was gradually reduced due to the less sour and thick taste compared to other alcohols such as wine or beer.
그런데 최근 들어 막걸리가 다른 술에 비해 알코올 도수가 낮고 식이섬유와 비타민이 풍부하며 몸에 유익한 유산균이 다량 함유되어 있는 등 건강에 유익하다는 사실이 알려진데다가 또한 맛도 부드럽고 깔끔하게 개선되고 용기도 세련되게 변화됨에 따라 일본이나 미국 및 유럽 각지에서 막걸리의 인기가 매우 높아짐과 아울러 우리나라에서도 여러 세대에 걸쳐서 각광을 받으며 수요가 다시 증가하고 있는 추세이다.Recently, it has been known that makgeolli has a lower alcohol content than other alcoholic beverages, is rich in dietary fiber and vitamins, and contains a large amount of beneficial lactic acid bacteria, which is beneficial to health. As a result, the popularity of makgeolli in Japan, the United States, and Europe is very high, and the demand is increasing again in Korea as it has been spotlighted for generations.
이처럼 막걸리가 제2의 전성기를 누리게 되면서 막걸리에 다른 음료나 과일 또는 술을 첨가하여 현대인의 입맛에 맞는 퓨전식 막걸리를 만들거나 각 지역마다 인삼, 고구마 등 지역 특산물을 이용하여 막걸리를 제조하는 등 막걸리의 상품화를 위한 다양하고도 새로운 연구 개발이 시도되고 있는 중이다.As makgeolli enjoys its second heyday, makgeolli is made by adding different drinks, fruits, or liquor to makgeolli to make fusion rice wine suitable to the taste of modern people, or by making local specialties such as ginseng and sweet potatoes in each region. A variety of new research and development is being attempted for the commercialization of the products.
한편, 흑마늘은 생마늘을 일정한 온도와 습도 하에서 자연 숙성시켜서 갈색을 거쳐 검게 변한 것으로서, 흑마늘을 만드는 과정에서 휘발성 유기화합물이 줄어 냄새가 제거되고 S-아릴시스테인(SAC)과 같은 수용성 유황아미노산이 생성되는 등 성분에 변화가 일어나게 된다.On the other hand, black garlic is browned through natural ripening at a constant temperature and humidity, and then browned. In the process of making black garlic, volatile organic compounds are reduced to remove odors and water-soluble sulfur amino acids such as S-arylcysteine (SAC) are produced. Changes occur in the dorsal component.
이에 따라 흑마늘은 마늘 특유의 독성이 제거되어 보다 쉽게 복용할 수 있을 뿐만 아니라 항암 작용을 비롯하여 콜레스테롤 저하, 동맥경화 개선, 심장질환 예방, 항산화 작용, 면역력 강화, 비만예방 등의 효과를 가지고 있어 건강을 중요시하는 소비자들의 관심이 늘어가고 있다.As a result, the garlic's specific toxicity is eliminated, making it easier to take. It also has anti-cancer effects, lowering cholesterol, improving arteriosclerosis, preventing heart disease, antioxidant activity, strengthening immunity, and preventing obesity. The interests of consumers are increasing.
이와 같이 흑마늘에 대한 인기가 높아짐에 따라 흑마늘을 통째로 먹는 방법 외에도 흑마늘을 가공하여 다양한 제품으로 제조하는 방법이 개발 중에 있으나, 종래에는 주로 흑마늘에 대추, 배즙 등을 섞어 농축시킨 즙이나, 젤리 또는 환 형태의 건강보조식품에 한정되고 있는 실정이다.As the popularity of black garlic increases, a method of manufacturing black garlic by processing black garlic in addition to eating whole black garlic is being developed. However, conventionally, juice, jelly or pill concentrated by mixing black garlic and jujube and pear juice are mainly developed. The situation is limited to health supplements of the form.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로서, 흑마늘의 유효성분을 이용하여 막걸리로 제조하되, 복분자, 헛개나무 추출물, 아스파라긴을 혼합하여 막걸리를 제조함으로써 식품분야에서의 활용범위를 확대함과 아울러 제품의 기호성을 향상시켜 수요를 증대하도록 하는 흑마늘을 이용한 막걸리 및 그 제조방법을 제공하는데 목적이 있다.The present invention is to solve the problems as described above, but using the active ingredient of black garlic to manufacture makgeolli, by mixing the bokbunja, bark extract, asparagine to manufacture makgeolli as well as expanding the range of application in the food field It is an object of the present invention to provide makgeolli using black garlic and a method of manufacturing the same to improve the palatability of a product to increase demand.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 흑마늘을 이용한 막걸리는, 공지의 막걸리에 있어서, 쌀 100중량%에 대하여 흑마늘 5~15중량%, 복분자 0.1~2.0중량%, 헛개나무 추출물 2~8중량%, 아스파라긴 0.1~0.3중량%를 포함함을 특징으로 하는 것이다.Makgeolli using black garlic according to the present invention in order to achieve the above object, in the known makgeolli, black garlic 5 to 15% by weight, bokbunja 0.1 to 2.0% by weight, locust extract 2-8 Wt%, asparagine is characterized in that it comprises 0.1 to 0.3% by weight.
아울러, 흑마늘을 이용한 막걸리 및 그 제조방법은, 쌀을 침지하고 온도 100℃ 이상에서 증숙하여 호화시킨 후 자연 냉각하는 단계; 상기 쌀의 40~50% 분량에 종국을 파종 후 밑술과 물을 넣고 온도 25~30℃에서 1차 발효시키는 단계; 상기 나머지 쌀 50~60%에 부원료를 혼합하되, 쌀 전체 분량을 100중량% 기준으로 하여 흑마늘 5~15중량%, 복분자 0.1~2.0중량%, 헛개나무 추출물 2~8중량%, 아스파라긴 0.1~0.3중량%를 혼합하여 증자하고 2차발효 후 숙성시키는 단계; 및 상기 숙성에 의해 생성된 알코올에 양조용수를 급수하여 도수를 조절하고 찌꺼기를 분리 여과 후 살균 및 병입하는 단계로 이루어진 것이다.In addition, makgeolli using black garlic and a method for producing the same, immersing the rice and steamed at a temperature of 100 ℃ or more to gelatinize and natural cooling; Seeding 40% to 50% of the rice after the seeding and putting the base wine and water first fermentation at a temperature of 25 ~ 30 ℃; 50-60% of the remaining rice is mixed with the subsidiary ingredients, based on the total amount of rice 100% by weight black garlic 5-15% by weight, bokbunja 0.1-2.0% by weight, 2-8% by weight of locust extract, asparagine 0.1-0.3 Mixing by weight to increase the weight and aging after the second fermentation; And watering the brewing water to the alcohol produced by the aging to adjust the water and sterilization and bottling after separating and filtering the residue.
본 발명의 흑마늘을 이용한 막걸리 및 그 제조방법에 따르면, 흑마늘을 이용하여 막걸리로 제조함으로써 흑마늘의 유효성분의 섭취가 용이하여 건강을 중요시하는 수요자의 요구에 부합할 뿐만 아니라 평소 흑마늘 등을 자주 접하지 않는 젊은 층에까지 소비자층을 확대할 수 있고, 또한 복분자 등에 의해 색감 및 향미가 풍부하고 숙취해소에도 효과적이어서 막걸리의 상품가치를 향상시킬 수 있으며, 나아가 마늘 재배농가 및 흑마늘 가공업계의 소득을 증진시킬 수 있다는 장점을 가진 것이다.According to the makgeolli using the black garlic of the present invention and a method of manufacturing the same, by preparing the makgeolli using black garlic, it is easy to consume the active ingredients of black garlic to meet the demand of the health-critical consumer as well as the usual black garlic, etc. It is possible to expand the consumer base to younger people who are not, and also rich in color and flavor by bokbunja, effective in relieving hangover, and improve the value of makgeolli, and further increase the income of garlic farmers and black garlic processing industry. It has merit.
도1은 본 발명에 따른 흑마늘을 이용한 막걸리 제조과정을 나타내는 공정도1 is a process chart showing the manufacturing process of makgeolli using black garlic according to the present invention
이하, 본 발명의 흑마늘을 이용한 막걸리 및 그 제조방법에 대하여 상세히 설명하면 다음과 같다.Hereinafter, the makgeolli using the black garlic of the present invention and a manufacturing method thereof will be described in detail.
본 발명에 따른 막걸리는 쌀, 흑마늘, 복분자, 헛개나무 추출물 및 아스파라긴을 함유하며, 그 함량은 쌀 100중량%에 대하여 흑마늘 5~15중량%, 복분자 0.1~2.0중량%, 헛개나무 추출물 2~8중량%, 아스파라긴 0.1~0.3중량%를 포함하는 것이다.Makgeolli according to the present invention contains rice, black garlic, bokbunja, bark extract and asparagine, the content of which is based on 100% by weight of black garlic 5-15% by weight, bokbunja 0.1 ~ 2.0% by weight, bark extract 2-8 % By weight, asparagine is to contain 0.1 to 0.3% by weight.
본 발명에서 사용되는 쌀은 백미나 흑미 등 종래의 막걸리를 제조 시 사용하는 것이라면 어떠한 것도 사용할 수 있다.The rice used in the present invention can be used as long as it is used in manufacturing conventional rice wine such as white rice or black rice.
흑마늘은 통마늘을 가열한 그대로 사용할 수도 있으나 사용자의 체내 흡수력을 높이기 위하여 온도 90℃에서 2시간 살균 및 숙성한 것을 사용하되 5~15중량% 사용함이 바람직하다.Black garlic may be used as it is heated whole garlic, but sterilized and matured at a temperature of 90 ℃ for 2 hours in order to increase the user's absorption capacity is preferably used 5 to 15% by weight.
복분자는 노화억제, 콜레스테롤 분해촉진, 시력강화, 항산화작용 등의 효과가 있는 것으로서 고유의 색감과 은은한 향을 나타내기 위하여 첨가하되, 복분자의 성분이 잘 우러나오도록 분쇄하여 첨가하게 된다.Bokbunja are effective in inhibiting aging, promoting cholesterol decomposition, enhancing eyesight, antioxidant activity, etc., and are added to exhibit inherent color and subtle aroma, but are pulverized so that the ingredients of Bokbunja are well prepared.
이때, 복분자를 너무 많이 첨가할 경우에는 신맛과 색이 지나치게 강해짐에 따라 본 발명에 따른 막걸리의 향미에 지장을 줄 우려가 있으므로 0.1~2.0중량%를 첨가함이 가장 바람직하다.At this time, when adding too much bokbunja so that the acidity and color is too strong there is a risk that it may interfere with the flavor of the makgeolli according to the present invention is most preferably added 0.1 to 2.0% by weight.
헛개나무(Hovenia dulcis)는 간경화증, 위장병 치료 등의 효과가 있는 것으로서 주독 제거를 위해 첨가하되, 헛개나무 열매와 잎 및 목질부를 추출하기 용이하도록 수분을 공급하여 물에 불린 후 온도 100℃에서 4~5시간 정도 가열하여 열추출한 다음 그 상등액인 추출물을 2~8중량% 첨가하게 된다.Hovenia dulcis is effective in treating liver cirrhosis and gastrointestinal diseases, and is added to remove poison, but it is soaked in water by supplying moisture to extract the fruit and leaves and wood parts of the bark. After heating for about 5 hours to extract the heat is added to the supernatant 2 ~ 8% by weight of the extract.
아울러, 상기 흑마늘, 복분자, 헛개나무 추출물 외에도 숙취해소에 효과적인 아스파라긴(Asparagine)을 더 첨가하는데, 아스파라긴은 알코올의 분해를 촉진시켜 혈중 알코올 농도를 감소시키며 숙취의 원인이 되는 아세트알데히드를 감소시키는 것으로서, 본 발명에서는 0.1~0.3중량%를 첨가하는 것이 좋다.In addition, in addition to the black garlic, bokbunja, hut extract, asparagine (Asparagine) is effective in relieving hangover. In this invention, it is good to add 0.1 to 0.3 weight%.
이하, 본 발명에 따른 흑마늘을 이용한 막걸리 제조방법에 대하여 공정에 따라 상세히 설명하기로 한다.Hereinafter, a method of manufacturing makgeolli using black garlic according to the present invention will be described in detail according to the process.
[1] 원료 준비[1] preparation of raw materials
원료인 쌀을 씻어서 표면의 먼지와 불순물을 제거하고 양조용수에 침지하여 수분을 흡수시킨 후 2시간 이상 물빼기를 하여 수분 함량을 25~30%가 되도록 조절한다. 이어서 효모의 배양을 돕고 입국 제조 시 국균이 잘 번식되도록 상기 쌀을 온도 100℃ 이상에서 증숙하여 호화시킨 후 자연 냉각한다.Wash rice as raw material to remove dust and impurities on the surface, soak in brewing water to absorb water, and drain water for 2 hours or more to adjust the water content to 25 ~ 30%. Subsequently, the rice is steamed and steamed at a temperature of 100 ° C. or higher to aid in the cultivation of the yeast, and the bacteria grow well at the time of preparation for entry, followed by natural cooling.
복분자는 신선한 것으로 채취하여 이물질을 제거하고 과육을 잘게 분쇄 압착하고, 헛개나무 추출물은 헛개나무 열매, 잎, 줄기 등을 물에 침지하여 불린 후 추출기에 넣고 온도 100℃에서 5~6시간 정도 가열하여 추출한 다음 여과 및 냉각한다.Bokbunja is taken as fresh and removes foreign substances, finely pulverized and pulverized, and the bark tree extract is soaked in bark fruit, leaves, stems, and soaked in water. Extract, then filter and cool.
[2] 입국 및 발효[2] entry and entry into force
입국은 쌀의 전분질을 증자한 후 종국(곰팡이류)을 번식시키는 것으로서, 원료인 쌀의 40~50% 분량에 종국(種麴)을 파종한다.Entry is to breed starch after increasing the starch of rice, sowing the seed to 40-50% of the raw rice.
이어서, 20~48시간 경과하면 여기에 밑술과 물을 넣고 온도 25~30℃에서 2일 정도 발효(1차)시켜 효모를 확대 배양하고, 상기 나머지 쌀 50~60%에 흑마늘 등을 혼합하되 그 양은 쌀 전체 분량을 100중량% 기준으로 하여 흑마늘 5~15중량%, 복분자 0.1~2.0중량%, 헛개나무 추출물 2~8중량%, 아스파라긴 0.1~0.3중량%를 혼합하며, 상기 원료들을 혼합하여 증자하고 5~7일 정도 발효(2차) 후 숙성시키면 당화가 이루어짐과 동시에 알코올이 생성된다.Subsequently, after 20 to 48 hours, the base liquor and water are added thereto, fermented (primary) for 2 days at a temperature of 25 to 30 ° C., and the yeast is expanded and cultured. The amount is based on the total amount of rice 100% by weight black garlic 5-15% by weight, bokbunja 0.1 ~ 2.0% by weight, 2 to 8% by weight of the bark extract, asparagine 0.1 ~ 0.3% by weight, the raw materials are mixed to increase After fermentation (secondary) for about 5-7 days, the saccharification is achieved and alcohol is produced.
이러한 과정에서 흑마늘 등이 가진 성분이 침전하게 된다.In this process, the components of black garlic and the like are precipitated.
[3] 제성 및 병입[3] preparation and bottling
알코올이 충분히 생성되면 양조용수를 급수 후 도수를 6% 정도로 맞추고 찌꺼기를 분리 여과한 후 살균과정을 거쳐 병입함으로써 본 발명에 따른 흑마늘을 이용한 막걸리를 완성한다.When alcohol is sufficiently produced, the water after brewing water is adjusted to about 6%, the waste is separated and filtered, and then bottled through sterilization to complete the rice wine using black garlic according to the present invention.
상기와 같이 제조된 막걸리는 흑마늘이 가진 유효성분이 함유되어 있음에 따라 항산화 작용 등의 효과가 있을 뿐만 아니라 숙취해소 등 인체에 유익한 작용을 하였으며, 또한 막걸리의 색감이 아름답고 맛과 향이 부드럽고 순하게 나타났다.Makgeolli prepared as described above contains the active ingredient of black garlic, not only has an antioxidant effect, but also has a beneficial effect on the human body such as hangover relief, and the color of the rice wine is beautiful and the taste and aroma are soft and mild.
Claims (2)
상기 쌀의 40~50% 분량에 종국을 파종 후 밑술과 물을 넣고 온도 25~30℃에서 1차 발효시키는 단계;
상기 나머지 쌀 50~60%에 부원료를 혼합하되, 쌀 전체 분량을 100중량% 기준으로 하여 흑마늘 5~15중량%, 복분자 0.1~2.0중량%, 헛개나무 추출물 2~8중량%, 아스파라긴 0.1~0.3중량%를 혼합하여 증자하고 2차발효 후 숙성시키는 단계; 및
상기 숙성에 의해 생성된 알코올에 양조용수를 급수하여 도수를 조절하고 찌꺼기를 분리 여과 후 살균 및 병입하는 단계로 이루어짐을 특징으로 하는 흑마늘을 이용한 막걸리 제조방법.Immersing the rice, steaming at a temperature of 100 ° C. or higher, gelatinizing, and then naturally cooling;
Seeding 40% to 50% of the rice after the seeding and putting the base wine and water first fermentation at a temperature of 25 ~ 30 ℃;
50-60% of the remaining rice is mixed with the subsidiary ingredients, based on the total amount of rice 100% by weight black garlic 5-15% by weight, bokbunja 0.1-2.0% by weight, 2-8% by weight of locust extract, asparagine 0.1-0.3 Mixing by weight to increase the weight and aging after the second fermentation; And
The method of manufacturing makgeolli using black garlic, characterized in that the step of controlling the water by brewing water to the alcohol produced by the aging, and then separating and filtering the residues and sterilization and bottling.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180094166A (en) | 2017-02-13 | 2018-08-23 | 동아대학교 산학협력단 | Method for manufacuring a fermented alcoholic beverage using the black garlic with troilis japonica, cistanche deserticola, maximowiczia chinensis, cuscuta japonica chois and polygala tenuifolia |
| KR20180094165A (en) | 2017-02-13 | 2018-08-23 | 동아대학교 산학협력단 | Method for manufacuring a fermented alcoholic beverage using the black garlic with maximowiczia chinensis, lycium chinese, plantaginis semen, rubus coreanus fruit and cuscuta japonica chois |
-
2010
- 2010-01-28 KR KR1020100007646A patent/KR20110087960A/en not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180094166A (en) | 2017-02-13 | 2018-08-23 | 동아대학교 산학협력단 | Method for manufacuring a fermented alcoholic beverage using the black garlic with troilis japonica, cistanche deserticola, maximowiczia chinensis, cuscuta japonica chois and polygala tenuifolia |
| KR20180094165A (en) | 2017-02-13 | 2018-08-23 | 동아대학교 산학협력단 | Method for manufacuring a fermented alcoholic beverage using the black garlic with maximowiczia chinensis, lycium chinese, plantaginis semen, rubus coreanus fruit and cuscuta japonica chois |
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