KR20120010356A - Korean rice wine with flesh of persimmon and manufacturing process thereof - Google Patents

Abstract

PURPOSE: A method for making persimmon Makkoli is provided to drink the Makkoli containing vitamin C, carotene, glucoside, tannin, and citric acid without hangover. CONSTITUTION: A method for making persimmon Makkoli comprises: a step of dipping rice in water and steaming to prepare hard boiled rice(S100); a step of cutting persimmon and drying to prepare dried persimmon pulp(S200); a step of mixing dried persimmon pulp and hard boiled rice(S300); a step of mixing with Aspergillus orysae and water and fermenting under a predetermined condition to prepare Makkoli(S400); and a step of sieving Makkoli to separate and remove solid(S500).

Description

Makgeolli and its manufacturing method {KOREAN RICE WINE WITH FLESH OF PERSIMMON AND MANUFACTURING PROCESS THEREOF}

The present invention relates to a persimmon makgeolli produced by fermenting gourd rice mixed with persimmon pulp and a method of manufacturing the same.

Makgeolli is a Korean unique liquor made by mixing yeast and water with glutinous rice, rice, barley, and flour.

Makgeolli, also known as Takju, Nongju, Jeju, and Hoeju, is the oldest alcoholic beverage in Korea. It is alcohol.

The manufacturing method of makgeolli is mainly steamed glutinous rice, non-rice, barley, flour, etc., and then dried with moisture (this is called jie rice or godu rice). The yeast and water are mixed and fermented at a constant temperature. In the old general family, the liquor made by mixing yeast with Jiebab is placed on a crock bowl and put on the 井 -shaped thistle and placed on top of it. Becomes At this time, glutinous rice Makgeolli, which is made from glutinous rice, is mixed with rice paste without being filtered.

Good rice wine has a sweet, sour, bitter and astringent taste that is well suited and has a rich taste and a cool taste. It has been used as a farmer by quenching the thirst of sweaty and working farmers.

Recently, due to the effects of well-being craze and retro fashion, the interest and demand for rice wine, Korean traditional liquor, is gradually increasing. As the demand grows, the disgusting smell peculiar to makgeolli is minimized so that young people and women can drink without objection. Instead, the makgeolli, which has a refreshing taste, refreshing taste and sweetness, is being produced and produced. .

In order to solve the problems and disadvantages of the conventional makgeolli as described above, in the Republic of Korea Patent Publication No. 10-2007-0116208 to make the fruit juice by grinding various raw fruits directly, the method of producing fresh makgeolli made by mixing separately prepared makgeolli sauce and makgeolli Although it has been proposed, the manufacturing method of the makgeolli as described above is difficult to see the makgeolli produced by the fermentation of pure meaning and to solve the disadvantages and problems of makgeolli by lowering the number of wine using the sugar and aroma of the fruit juice itself. Makgeolli, which is made by fermenting purely fruity gourd rice, has not yet been proposed.

The present invention has been made to solve the problems and disadvantages of the existing makgeolli as described above,

The present invention provides a persimmon film that can contain a refreshing refreshment and a refreshing refreshment because it contains ingredients such as vitamin C, carotene, sugar, tannin, and citric acid in persimmon pulp. There is this.

Also. The present invention contains an active ingredient such as sugar produced during the fermentation of persimmon fermentation, so that the sugar content is maintained even without artificially mixing sweeteners such as aspartame and sugar in order to reduce the bitter taste during the manufacture of makgeolli, good taste and fragrance Another object is to provide a makgeolli and a method of manufacturing the same.

In addition, the present invention has another object to provide a persimmon rice wine and a method of manufacturing the same, which can contribute to the increase of farmers' income by promoting the consumption of rice by recycling persimmons with less commercial value by using persimmon pulp and rice as a main raw material. .

Method for producing a makgeolgyeo according to the present invention, washing the rice and immersed in water, soaked and then steamed, cooled and dried to produce a gourd rice; Persimmon pulp manufacturing step of treating persimmon flesh in a state that can be mixed with the gourd rice after gelatinizing or saccharified after cutting the persimmon cut fine; A mixing step of preparing a mixture of soybean rice and persimmon by mixing the soybean rice prepared in the step of manufacturing the soybean rice and the persimmon flesh prepared through the persimmon flesh manufacturing step at a predetermined weight ratio; Fermentation step of producing a makgeolli by mixing sulfuric acid as a fermentation medium in a constant weight ratio with respect to the mixture of soybean rice and persimmon flesh prepared through the mixing step and adding water; And filtering the makgeolli prepared through the fermentation step to remove the solids mixed in the makgeolli, and then separating only the liquid in a transparent or translucent state.

At this time, the mixing step is preferably mixed in a ratio of 20 to 30 parts by weight persimmon fruit per 100 parts by weight of soybean rice. When the persimmon flesh is mixed in excess of 30 parts by weight with respect to 100 parts by weight of soybean rice, the sour and astringent taste becomes strong after the rice wine is prepared, and when the persimmon meat is mixed in less than 20 parts by weight, It's hard to feel the makgeolli made of persimmon because of the strong scent, and it doesn't feel sweet.

On the other hand, in the fermentation step of the constituent step of the present invention, it is preferable to ferment by mixing at a ratio of 50 to 70 parts by weight of the sulfur soup with respect to 100 parts by weight of the mixture of soybean rice and persimmon.

When manufacturing makgeolli, yeast is used as a medium for fermenting gouda rice. There are white and yellow soups in yeast. In this case, white rice or yellow rice may be selectively used in the general rice wine, but in the present invention, it is preferable to use yellow rice as a fermentation medium. This is because fermentation to produce makgeolli using white soup is a result of the persimmon itself being so heavily expressed that the resulting makgeolli is completely yellowish and does not give the impression that it will be visually jammed. Therefore, in the present invention, to express the color of the produced rice wine itself as close as possible Makgeolli should be used.

In addition, in the production of conventional makgeolli, the mixed weight ratio of the soybean rice and yeast is adjusted to a ratio of 1: 1, and then fermented by pouring water. However, in the method of preparing the makgeolli according to the present invention, 100 parts by weight of a mixture of soybean rice and persimmon flesh The fermentation should be carried out using a relatively small amount of yeast so that 50 to 70 parts by weight. Because of the various active ingredients included in persimmon flesh, that is, starch, sugar, tannin, citric acid, etc., the amount of malt is 1: This is because the gammakgeolli is sour and the taste is sour that the taste is not good. Therefore, when the persimmon is mixed, the fermentation rate is faster than the fermentation using only soybean rice. Therefore, it is preferable to ferment by mixing the yellow soup within the range of the mixing weight ratio to control this.

In addition, in the fermentation step it is preferable to ferment for 7 to 10 days at a temperature of 20 to 25 ℃ by pouring water after mixing the sulfur soup in the weight ratio as described above.

On the other hand, the persimmon pulp manufacturing step of the method for producing a makgeolli according to the present invention, specifically, the washing step of removing water after removing the nipple of the persimmon hard hard persimmon; A primary drying step of drying the washed persimmon in a closed clean room; A cutting step of removing the core from the primary drying step and then cutting it to a predetermined size; A second drying step of drying the finely sliced persimmons; Steaming step of steaming persimmon pulp, which has undergone secondary drying, into steam; And a third drying step of drying the steamed persimmon flesh again.

In addition, the persimmon fruit manufacturing step of the method for producing persimmon film according to the present invention, specifically, the persimmon fruit manufacturing step, the pretreatment step of removing the persimmon and the shell of the persimmon after washing the persimmon hard persimmon in water; A cutting step of cutting the pre-treated feeling into a predetermined size; The saccharification step of promoting the saccharification while drying the fine persimmon flesh in a clean room to make the dried persimmon state; And a drying step of drying the pulp of the persimmon that has become a persimmon through the saccharification step.

As described above, when the persimmon fruit is steamed and dried again, the persimmon fruit is gelatinized through the steaming step, so the processing time for expressing the sugar of the persimmon fruit is short, but there is a problem that the sugar content is low. In the case of using, it is preferable to produce persimmon flesh by steaming and drying. On the other hand, when the persimmon fruit is dried at a low temperature, such as a method of manufacturing dried persimmons, the glycosylation is promoted by expressing the sugars contained in the persimmon fruit, which takes a long time for drying and saccharification, even when the fermentation step is performed. There is a problem in that the fermentation time is longer than that of luxury persimmon flesh, but the sugar content is increased due to the sugars expressed in the saccharification step. Therefore, if the raw persimmon is not very sweet or requires aging, it is preferable to make persimmon through drying and saccharification and drying it instead of gelatinizing the persimmon flesh through the steaming and drying process. .

In addition, the present invention further includes an additional drying step (S150) for drying the dumpling rice in order to form a mixture of the dumpling rice and persimmon flesh with a certain moisture in consideration of the dried state of the persimmon flesh after the step of manufacturing the gourd rice. Can be configured.

Another feature of the present invention is a photoresist prepared by the method for manufacturing a photoresist.

Even without mixing other sweeteners according to the present invention, while the sugar or starch contained in persimmon flesh luxury fermentation to provide a certain level of sugar to makgeolli to eliminate bitter taste, and also effective in vitamins contained in persimmon flesh The ingredients are included as they are, which is beneficial for health and has excellent taste and aroma.

According to the present invention, it contains vitamin C, carotene, sugars, tannins, citric acid and other ingredients contained in persimmon pulp, so there is no hangover even if you drink it. It has the advantage of being able to satisfy preferences.

Also. Persimmon Makgeolli according to the present invention contains an active ingredient such as sugar produced in the process of fermenting the persimmon persimmon to reduce the bitter taste in the manufacture of makgeolli, even without artificially mixing sweeteners such as aspartame, sugar and maintain a constant sugar and taste and flavor Another good thing is that it's good to drink.

On the other hand, according to another aspect of the present invention, the method for producing persimmon makgeolli can be prepared by mixing the flesh of persimmon with fermented rice and fermenting the fermented rice to produce persimmon bran. Another advantage is that recycling persimmons, which are less commercially available, and contributing to farmers' incomes can be boosted by promoting rice consumption.

1 is an overall process diagram showing the entire manufacturing process of the makgeolli according to the present invention.
Figure 2 is attached to the inspection report for examining the content of sugars and vitamin C in the active ingredient contained in the makgeolli according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail an embodiment of a method for manufacturing a makgeolli according to the present invention.

1 is an overall process diagram showing the entire manufacturing process of the makgeolli according to the present invention.

The rice wine manufacturing step (S100), which is the basis of makgeolli manufacturing, washes domestic rice at the level of general rice, soaks it in water, soaks it, removes water, and steams it to make rice and then dried it in a closed clean room to produce gourd rice. At this time, it is preferable to further dry the dried soybean rice until it becomes a stiff state by drying more than the dried state of the gourd rice used for the manufacture of conventional makgeolli, which controls the dry state in response to the dried state of persimmon flesh. This is to mix the rice and persimmon flesh evenly in the mixing stage of persimmon and persimmon flesh. Therefore, if it is judged that the persimmon flesh contains a lot of moisture by grasping the dried state of the persimmon flesh, the mixture is mixed with the persimmon flesh through a step of drying the gourd rice to further dry the gourd rice (S150) to adjust the water content to a certain amount. On the contrary, when the moisture content of the persimmon flesh is small, it is preferable that the mixture is made in a state containing a certain moisture by relatively relaxing the drying degree of the gourd rice without additionally drying the gourd rice.

Persimmon pulp manufacturing step (S200) is first picked ripe persimmon of a certain size in the washing step (S210) and then remove the tap first and wash with water so that there is no stickiness on the shell. After washing the persimmon through a first drying step (S220) to dry for 48 to 72 hours in a clean aseptic chamber, after the first dried persimmon is cut to a certain size in the cutting step (S230), usually about 250 ~ 300g size When cutting the persimmons, it is desirable to cut them into 10 to 14 pieces. On the other hand, the fine persimmon is dried again in the closed clean room for 5 to 6 days after the second drying step (S240) and steamed persimmon flesh dried in steam in the steaming step (S250) is included in the persimmon pulp Starch and sugar are gelatinized. After the steaming step (S250) through the third drying step (S260) to dry again for 72 hours persimmon flesh to produce a persimmon flesh in a well-mixed state with the rice.

On the other hand, the persimmon used in the persimmon pulp manufacturing step is preferably to use a persimmon hard flesh, because the flesh of the persimmon flesh is hard, so as to adjust the time of washing and drying according to the degree of firmness, so as to ferment as best as possible dry degree and In order to be able to contain a certain amount of moisture.

In the mixing step (S300) is a step to produce a mixture by mixing the dried gourd rice and persimmon flesh. As described above, the mixed weight ratio of soybean rice and persimmon flesh should be mixed at a ratio of 20 to 30 parts by weight of persimmon fruit per 100 parts by weight of soybean rice, and in this embodiment, by mixing 1.6 kg of persimmon fruit per 8 kg of soybean rice, fermentation is carried out. I was.

The mixture of the gourd rice and persimmon flesh after the mixing step (S300) is converted to makgeolli through the fermentation step (S400). In the fermentation step, the yellow gourd was selected in the mixture of 8kg of the soybean rice and 1.6kg of persimmon flesh, 5.8kg of yellow soup and 20 liters of bottled water were mixed well, and then fermented for 10 days while maintaining a temperature of 23 ° C.

At this time, the amount of bottled water and fermentation period should be controlled according to the quality of persimmon flesh. That is, if persimmon is well dried and hard, the amount of bottled water should be increased and fermentation time taken longer. If persimmon is soft, it is desirable to reduce the amount of water and fermentation time.

Meanwhile, in the conventional makgeolli manufacturing process, the sweeteners such as sugar or aspartame must be constantly mixed in order to remove the bitter taste and the scent of the makgeolli itself in the fermentation step. Instead, only sugar contained in persimmon flesh was included to reduce the bitter taste and sweetness.

The persimmon film made through the fermentation step may not be fermented at all in the fermentation step, and thus, the remaining persimmon meat residues, haricot rice residues, etc. may be mixed together with the liquid rice wine. After separating the remaining solids using the filter step (S500) to separate only the liquid rice wine to complete the production of the product.

(Experimental Example 1)

Table 1 shows the results of sensory tests on the odor and overall acceptability of whether the makgeolli was produced and whether the odor of peculiar taste and makgeolli, such as sweet and sour taste, was produced.

The sensory test was performed with five well-trained panelists aged 25 to 35, five panelists aged 36 to 45, and five panelists aged 46 to 55. The degree of sourness, the peculiar smell of makgeolli, and the general preference were conducted by a 9-point item scale method (9 points: very good, 1 point: very dislike).

division sweetness Sour taste smell General preference 25-35 years old 8 6 6 8 36-45 years old 7 7 7 8 45-55 years old 7 7 7 8

As a result of performing the sensory test as described above, the panelists of all ages responded that they were sweet even if they did not mix sweeteners, and also added to vitamin C or citric acid contained in persimmon flesh. They replied that they were sour but not so rejected.

In addition, the scent of makgeolli was also canceled by the scent of persimmon flesh itself.

Figure 2 is attached to the inspection report for examining the content of sugars and vitamin C in the active ingredient contained in the makgeolli according to the present invention.

According to the above test report, it is confirmed that the sugar film contains 1.56g of sugar per 100g of rice wine even without mixing any sweetener such as sugar or aspartame, and vitamin C which is not detected in conventional rice wine according to the present invention. 2.42mg per 100g of makgeolli according to the invention was contained, it was confirmed that the sugar and vitamin C contained in persimmon flesh contained in the makgeolli.

S100: Gouda rice manufacturing stage
S200: Persimmon pulp manufacturing stage
S300: Mixing Step
S400: Fermentation stage
S500: manure stage

Claims (13)

Washing the rice, immersed in water, soaked, steamed, cooled, and dried to produce a gouda rice;
Persimmon fruit manufacturing step of processing the persimmon flesh in a state that can be mixed with the gourd rice after gelatinizing or saccharified after trimming the persimmon flesh cut into persimmons;
A mixing step of preparing a mixture of soybean rice and persimmon by mixing the soybean rice prepared in the step of manufacturing the soybean rice and the persimmon flesh prepared through the persimmon flesh manufacturing step at a predetermined weight ratio;
Fermentation step of producing a makgeolli by mixing sulfuric acid as a fermentation medium in a constant weight ratio with respect to the mixture of soybean rice and persimmon flesh prepared through the mixing step and adding water; And
The method for producing a makgeolli, characterized in that it comprises the step of filtering the makgeolli produced through the fermentation step to remove the solids mixed in the makgeolli and then separating only the liquid in a transparent or translucent state. The method of claim 1,
In the mixing step, the method of producing persimmon gamyeo characterized in that the mixing in the ratio of 20 to 30 parts by weight persimmon fruit per 100 parts by weight. The method of claim 1,
In the fermentation step, the method of producing a persimmon film, characterized in that the fermented by mixing at a ratio of 50 to 70 parts by weight of the yellow soup with respect to 100 parts by weight of the mixture of soybean rice and persimmon flesh. The method of claim 3,
In the fermentation step, the method of producing a gammakgeol characterized in that the fermentation for 7 to 10 days at a temperature of 20 ~ 25 ℃. 5. The method according to any one of claims 1 to 4,
The persimmon flesh manufacturing step,
Washing step of removing the water after removing the head of the persimmon hard persimmon washed in water;
A primary drying step of drying the washed persimmon in a closed clean room;
A cutting step of removing the core from the primary drying step and then cutting it to a predetermined size;
A second drying step of drying the finely sliced persimmons;
Steaming step of steaming persimmon pulp, which has undergone secondary drying, into steam; And
Method for producing a makgeokgyeok characterized in that it consists of a third drying step of drying the steamed persimmon flesh again. The method according to any one of claims 1 to 4,
The persimmon flesh manufacturing step,
A pretreatment step of washing the persimmon hard persimmons in water and then removing the persimmons and the shell of the persimmons;
A cutting step of cutting the pre-treated feeling into a predetermined size;
The saccharification step of promoting the saccharification while drying the fine persimmon flesh in a clean room to make the dried persimmon state; And
Method for producing a persimmon gamyeo characterized in that it comprises a drying step of drying the flesh of persimmon became a persimmon through the saccharification step. The method of claim 5,
After the step of manufacturing the soybean rice, the method for producing a makgeolli, characterized in that it further comprises a step of drying the dried soybean rice so that the moisture content is 5 ~ 7% of the total weight so as to be in a boiled state. The method of claim 6,
After the step of manufacturing the soybean rice, the method for producing a makgeolli, characterized in that it further comprises a step of drying the dried soybean rice so that the moisture content is 5 ~ 7% of the total weight so as to be in a boiled state. A photoresist film produced by the manufacturing method of any one of claims 1 to 4. The makgeolli is produced by the manufacturing method of claim 5. A photosensitive rice cake prepared by the manufacturing method of claim 6. A makgeolli is produced by the manufacturing method of claim 7. A photosensitive rice cake prepared by the manufacturing method of claim 8.

Images