KR20110091403A

KR20110091403A - A manufacturing method of oriental melon raw rice wine

Info

Publication number: KR20110091403A
Application number: KR1020100011229A
Authority: KR
Inventors: 김성운
Original assignee: 김성운
Priority date: 2010-02-05
Filing date: 2010-02-05
Publication date: 2011-08-11

Abstract

PURPOSE: A method for making Cucumis melo L. coarse liquor and medicinal wine having unique flavor and taste is provided. CONSTITUTION: A method for making Cucumis melo L. coarse liquor and medicinal wine comprises: a step of soaking grains such as rice and barley, buck wheat, and soybean in water and boiling or pulverizing; a step of mixing nuruk and fermenting for 5-7 days; a step of washing and crushing Cucumis melo L. and boiling at 70-90°C for 30-40 minutes and concentrating; a step of finely pulverizing sweet potato, potato, carrot, Japanese apricot, jujube, and chest nut, adding water, and boiling at 100°C for 60-70 minutes for liquefying; a step of juicing rape seeds, pine needles, and wormwood; a step of extracting Glycyrrhizae radix, mushrooms, and brown seaweeds at 80-90°C for 2-3 hours; a step of mixing grains, Cucumis melo L. liquid, and other extracts and fermenting at 20-28°C for 10-15 days; a step of adding sweetening agent, salt, seasoning, ginger juice; and a step of saccharifying at 30-35°C for 10-15 hours.

Description

A manufacturing method of oriental melon raw rice wine

The present invention is a main grain raw material such as rice, barley, wheat, etc. Already in the world grains and vegetables fruit melon and medicinal herbs such as ginseng and licorice jujube, such as licorice, ginkgo, persimmon vegetables such as mushrooms, aloe, wormwood and other general crops and wild grasses It is a method of manufacturing by mixing, liquefying and extracting the components of each characteristic that can be edible in liquefaction and diluting them by mutual ratio so that there is no component loss.

In other words, rice, barley, wheat, soybeans, yulmu, etc. are boiled in water, cooked in the state of gourdap, or cooked in powdered state, cooled to room temperature at 30 ℃, then fermented by mixing yeast and evenly. Pumpkin, sweet potato, potato Decompose fine melon, and liquefy it and boil it for 40-50 minutes at 100 ℃ to make porridge.Add 70 ~ 80% of licorice, ginseng, mushroom and seaweed to 80 ~ 90 ℃ Heat it and boil it for 2 to 3 hours and juice it to concentrate.

Or steam the mugwort, pine needles, etc., and mix with the above juice, ferment by mixing the main ingredients of rice, barley, wheat and yeast, and after a second stirring in the elapsed state for 5-7 days to add 10-20 times the total amount of water Secondary post-fermentation as raw material for 10-15 days at constant temperature at 20 ~ 25 ℃, extract the clear liquid by filtration, then add sugar and honey, citric acid, sweetener, malt extract, etc. to 30 ~ 35 ℃ Melon for 10 to 15 hours to complete the melons Takju and Yakju appear unique taste and aroma.

Hereinafter will be described an embodiment of the present invention.

Example

1st process

50% of the grains such as rice and barley, 4 ~ 5% of buckwheat and soybeans, are soaked in water and cooked in steamed rice, using steam heat such as a multi-stage dual pot, or as cereal powder. After making it like a rice cake, it is cooled to 30 ℃ at room temperature and then mixed with 3 ~ 5% of yeast at a temperature of 25 ~ 38 ℃ for fermentation.

2nd process

Collect the ripe melon, wash it clean, remove foreign substances, liquefy the melon fruit, liquefy, and liquefy. Seeds are separated and cooked for 30 to 40 minutes by boiling boiling at 70-90 ℃ in a steamer and then concentrated in a thick state.

Third step

Sweet potatoes, potatoes, carrots, plums, jujube, chestnuts, etc. are finely ground and added 20-30 times of the total amount of water and boiled for 60 to 70 minutes at a temperature of about 100 ℃ to make a liquefied state.

Fourth step

Rape seed, pine needles, wormwood, etc. steam steam in a hot pot using a juicer to extract the juice of the juice extract a unique solution.

5th process

Herbs such as licorice, phosphoric acid, mushrooms, wakame, etc. are added to 50-60 times the total amount of water, heated to a temperature of 80-90 ℃ boiled for 2-3 hours or more to obtain an extract.

6th process

50% of the grains in the state of fermentation completed in the first step, 30-40% of the melon liquid liquefied in the second step, 15-20% of the liquid extracted in the third step, and liquid 1 ~ extracted in the fourth step. Mixing and stirring 2%, 3-5% of the liquid extracted in the fifth step, the secondary fermentation is continued for a long time for 10-15 days at a constant temperature of 20 ~ 28 ℃ to complete the unique fermentation.

7th process

After the fermented broth obtained in the sixth step is obtained, sweeteners such as sugar and honey are added 5-7%, salt 0.5 ~ 0.7%, seasonings, malt 5 ~ 10% and ginger juice are added by 0.5%. Flavor the taste, saccharify aged at 30 ~ 35 ℃ constant temperature for 10 ~ 15 hours, and then add 5 ~ 30 times of the total amount of water to stir, keep the alcohol at 85 ~ 90 ℃ temperature to prevent evaporation of alcohol. Transfer the fermentation broth to the injector without cooling it to 12 ° or more. Fill the cans, packs, bottles, etc. with unique flavors and pigments and seal them in a vacuum state. do.

Claims

Wash 50% of grains such as rice (glutinous rice), barley, wheat (wheat flour) and 4 ~ 5% of soybeans such as yulmu and buckwheat in water and soak in water for 20 to 24 hours. After steaming powdered powder or powdered powder, make it like rice cake, cool it to room temperature of 30 ℃, mix it with 3 ~ 5% of yeast, and keep it at 25 ~ 28 ℃ constant temperature for 5 ~ 7 days. Collect the ripe melon. Clean, wash, remove foreign substances, liquefy the melon fruit, liquefy, and liquefy. Seeds are separated and cooked for 30 to 40 minutes by boiling boiling at 70 ~ 90 ℃ in a steamer and then concentrated in a thick state.
Starch, sweet potatoes, potatoes, etc., vegetables, such as carrots, onions, and finely crushed plum, jujube, chestnuts, etc., add 20-30 times of the total amount of water and liquefy by heating for 60-70 minutes at 100 ℃ temperature It is made in the state, and selected herbs, such as licorice, ginseng, ganoderma lucidum, seaweed, seaweed, etc. are selected and added 50-60 times of the total amount of water heated to 80-90 ℃ for 2 hours to boil for a clear extract After steaming and steaming oil citrus fruits such as rapeseed seeds, pine needles, and wormwood leaves in a steamer and extracting the juice to obtain a unique extract in a concentrated state, grains such as rice, barley, wheat, etc. Vegetables such as peppers, onions, carrots and taro, grains such as yulmu, crude, buckwheat and corn, starch such as sweet potatoes, potatoes, and hemp, fruit trees such as citron, ginkgo, jujube, chestnuts, and vegetables such as aloe and kale Fish such as seaweed, seaweed and seaweed, Ganoderma lucidum, oyster mushroom Beans such as beans, green beans, red beans, herbs such as licorice, ginseng, and Angelica, oils such as perilla rape, castor, pine leaves such as milk and whole milk powder, forest products such as pine needles, elm, oak, weeds such as mugwort and wax All ingredients that can be foodized by the mixed ingredient ratio of all substances are prepared by primary and secondary cooking by type, respectively, and 50% of representative grains and grains as main ingredients and 30 ~ 40% of melon concentrates of subsidiary materials and 15 ~ other extracts. 20% or 1 ~ 2% mixed to make 100% mixed solution and kept at 20 ~ 28 ℃ constant temperature Secondary fermentation is continued for 10 ~ 15 days to complete with unique and flavorful substance, and then sugar, additives and spices Ryu, malt oil extract 5 ~ 10%, ginger juice 0.3 ~ 0.4% of the solution was added to 30 ~ 35 ℃ constant temperature for 10 to 15 hours saccharification and then added 5 ~ 30 times of the total amount of water stirred and heated to 85 ~ 90 Keep the temperature at about ℃, so that the alcohol does not evaporate While stirring for 5 ~ 10 minutes, adjust the alcohol content to 3 ~ 12 ° or more and transfer it to the injector without cooling. The unique flavor and sweet taste are kept in a can, bottle, pack, plastic container and sealed in a vacuum state at about 90 ℃. Method of manufacturing melon takju and yakju that can be commercialized by cooling the product at room temperature by sterilizing for 15 ~ 20 minutes