KR20120039431A - Violet batatas makgeolli - Google Patents

Abstract

PURPOSE: A method for making Makkoli(Korean rice wine) of Dioscorea japonica thumb. is provided to ensure excellent taste and flavor and to reduce yeast use. CONSTITUTION: A method for making Makkoli(Korean rice wine) of Dioscorea japonica thumb. comprises: a step of soaking rice for 6-7 hours; a step of boiling the rice in hard-boiled rice; a step of steaming purple Dioscorea japonica thumb. using stream for 40 minutes; a step of mixing 1kg of rice, 1kg of cooled purple Dioscorea japonica thumb., 3L of water, and 250g of nuruk; a step of adding the hard-boiled rice into a jar and sealing; a step of fermenting at 20-23 degrees Celsius; a step of stirring twice a day every 2-3 days; a step of sieving; a step of adding oligosaccharides and saccharin; and a step of storing in a refrigerator.

Description

How to Make Purple Hemp Makgeolli {Violet Batatas Makgeolli}

The present invention relates to the production of makgeolli, and more specifically, to the traditional makgeolli manufacturing method using rice and koji with purple hemp as a material, its main purpose is to enhance its taste, aroma, and aesthetic effect. It relates to a method for producing makgeolli plus health-assisted functions such as strengthening and digestion.

Conventional makgeolli production is often fermented by using yeast rice and a small amount of yeast using rice soaked in water, but this purple rice wine manufacture produces enough taste of makgeolli without using any yeast. By not using yeast, it was confirmed that the hangover is reduced by a considerable amount compared to the existing makgeolli, and the existing makgeolli has an opaque white color in its color, which makes it impossible to recognize it apart from other products. In this manufacturing method, purple hemp is used so that the color and aroma can be improved even with natural materials, and excellent effects can be expected in product identification.

In addition, the existing method of manufacturing makgeolli, which adds ginseng, deodeok, and bokbunja, is simply added in the form of powder, while the purple horse makgeolli is steamed together with rice and shows a difference from the existing manufacturing method. It is characterized by effective mixing of ingredients and starch of rice to give its original taste.

And as the fermentation proceeds, the color changes from purple to pink, so that the degree of ripening can be easily confirmed with the naked eye, which is also a big difference from conventional rice wine manufacturing.

This production method using a purple horse can be said to be the biggest feature that can be seen to alleviate the hangover by minimizing the amount of yeast used in the conventional makgeolli manufacture.

In addition, it will complement the aesthetic limitations of the existing rice wine with uniform milky white to create a more luxurious traditional liquor in domestic and overseas markets. Previous studies have been conducted to change the color using materials such as kiwi and bokbunja, but there are many cases where the hangover increases due to the addition of unaged fruit and complains of headache. I will overcome this point with red horse which is a natural material.

The main solution is to use purple hemp as the main material. In addition, the alcohol temperature during the fermentation time to maintain 18 ~ 25 degrees, and the temperature does not rise above 25 degrees is the main method for the production of makgeolli means to solve the problems that can be derived from the existing makgeolli manufacturing method Becomes

This method of manufacturing makgeolli, which uses purple hemp makgeolli, does not use any other chemical pigments, and realizes a purple color that can obtain an aesthetic effect by using natural hemp purple hemp which can be clearly distinguished from various existing makgeolli. High discrimination can be achieved. In addition, since the use of hemp can reduce the sour taste of the traditional makgeolli in terms of aroma and taste, and the effect of hemp can also be used as a dietary supplement as it can be expected to improve the health. It is also expected to have a good effect on the recovery of pride of domestic makgeolli, which has lost its place in the global market for makgeolli products.

The manufacture of makgeolli begins with the rice washed in water for 6-7 hours. The rice so called is taken out, put in a basket and drained for 1 hour. This rice is used to make gourd rice, which is made by moving the drained rice to Gwangmokcheon to make steamed gourd rice.

The purple horse is neatly trimmed and steamed using a steamer for 40 minutes. The steamed purple horse is taken out and cooled to a temperature where it is possible to work by hand.

After that, dissolve the yeast in a small amount of water enough to dissolve 1g of yeast. Try to limit the amount of yeast in this small amount.

Now mix 1 kg of rice, 1 kg of cooled purple horse, 3 L of water, 250 g of yeast and water in the jar. The purple horse and yeast need to be mixed well first. The jar should be stirred well so that yeast and yeast are evenly dissolved.

Loosen the cooked gouda rice and lower the temperature to a little lower than the body temperature, then put it back into the jar and stir well. At this time, cover the jar with a cloth or clean cloth and tie it with a string to make a lid. The temperature of the liquor should then be maintained between 20 and 23 degrees during fermentation and should not be diverted above 25 degrees if possible.

After soaking, stir well 2 times a day for two to three days. At first, it is hard to get wet, but as time goes by, fermentation proceeds, making it easier to get wet. Now, as a final step in manufacturing, after six to seven days from the day just stir well, and scoop up and sift. Rub lightly with your hands to filter alcohol.

Subsequent steps may be omitted at the discretion of the manufacturer as a way to increase the flavor and value of the purple finishes. Immediately add oligosaccharides and saccharin in small amounts to create a sweet taste of rice wine, and place it in a pressure-resistant Pet bottle such as a Coke bottle, leave it indoors for about a day, ferment it, and store it in the refrigerator for at least one day. If you drink it, it becomes a cold flavored rice wine with carbonated water.

Claims (5)

In the manufacture of purple hemp makgeolli, the main part is to claim a patent for the use of hemp as a material capable of producing color, taste, aroma and nutrition. The various ingredients added to the existing makgeolli were often poorly blended with the makgeolli, resulting in a rather bad taste. In addition, there are many known examples of harming the effectiveness of makgeolli itself, such as separation of layers, and it is said that it causes headaches. On the other hand, the use of purple hemp does not use pigments or chemical materials, so it is reasonable to protect them because these problems can be overcome. The color of purple rice wine itself is protected by a patent. The traditional rice wine is all milky white. For this reason, it is not easy to distinguish the products of those skilled in the art by themselves, and it is possible to realize a beautiful color comparable to various kinds of liquor coming from overseas. All of this is a feature and advantage of using natural hemp. Claims a patent for steaming marmalade steam. Most of the way to cook the ingredients are boiled or eaten raw. However, in the production of purple horse makgeolli, steaming the horse through steam can preserve the texture, aroma, and taste of the horse. Claim a patent for the proportion of ingredients blended. One kilogram of rice, one kilogram of purple horses, three liters of water, and 250 grams of malt are the most ideal proportions obtained through repeated mixing and manufacturing. Claim protection against temperature during fermentation. The most important part during fermentation is that it keeps the right temperature no matter what. The whole process of fermentation should be between 20 and 25 degrees Celsius. I want to be protected in this regard.