KR20120041983A - Method for producing makgeolli using pine needles and rice - Google Patents

Abstract

PURPOSE: A method for making fermented Makkoli containing pine needles is provided to obtain a functional pine needle Makkoli with a fresh and cool taste. CONSTITUTION: A method for making fermented Makkoli containing pine needle comprises: a step of washing, dipping, steaming, and cooling white rice to prepare bred yeast; a step of adding yeast, bred yeast, and yeast and allowing proliferating at about 20°C for five days to prepare a crude liquor; a step of adding water and bred yeast to the crude liquor and culturing yeast at about 22°C; a step of adding water and hard-boiled rice to the crude liquor; a step of leaching and fermenting raw pine needles; a step of adding water to dipped ferment and performing saccharification fermentation; a step of adding oligosaccharide and rice to the ferment and performing saccharification fermentation; and a step of maturing the ferment for one day to prepare pine needle Makkoli.

Description

Method for producing fermented rice wine with pine needles {Method for Producing Makgeolli Using Pine needles and Rice}

Since ancient times, pine needles are said to be fresh food because they are eaten for long periods of time, they are not old, they become lighter, they have strength, they have black hair, and they don't know the cold and hunger.

According to the agreement, pine needles are said to be effective in hypertension, limb numbness due to peripheral blood circulation disorder, insomnia, stroke, and nervous breakdown. In addition, it was said that it is good for various adult diseases when mixed with medicinal beans with pine needles as ingredients, and pine needles were used as a substitute for grain by controlling the customs window, making hair curls, and relaxing the five chapters.

These pine needles contain chlorophyll (chlorophyll), vitamin A and vitamin C, which purifies the blood and prevents scurvy. Chlorophyll is good for blood production and granulation, and oxypartic acid, especially contained in pine needles, is said to play a powerful role in rejuvenating cells, preventing aging and maintaining youth. In addition, there are many special active ingredients such as protein, crude fat, phosphorus, iron, enzymes and minerals.

The main components of the pine needles are the volatile components 'terpene', which has the unique scent of pine needles, and 'tannin', which gives a bitter taste. It is composed of beneficial ingredients such as rutin that makes people clear and harmful substances of tobacco, such as apiginic acid.

 In oriental medicine, pine needles are often taken in the form of medicines and are injured due to astringent anti-inflammatory action, soothing pain, squeezing blood and relieving paralysis. Used.

 In addition, pine needles contain tannin, which can be used as a raw material for skin disease plasters by separating chlorophyll and used to stop diarrhea. It is effective when there is a cold, and it also eases fatigue and clears the head.

Therefore, in order to take advantage of the various effects of pine needles such as researching and reviewing a multi-faceted method for transferring the active ingredient of pine needles to the product, the functional pine needles Makgeolli was invented, and pine needles rice wine was manufactured as follows.

  The present invention relates to a method of manufacturing pine needles rice wine made from white rice, expanded rice and pine needles, and more specifically, to make rice soup, 48 liters of base liquor, 484 liters of water and 60 kg of expanded rice In addition, 220kg of non-glutinous rice was added to the raw material treatment (rice washing → dipping → draining → steaming → cooling) in the same way as above, and 10kg of koji and 2kg of fresh pine needles cut to a certain size by washing cleanly. After putting into a sacks and immersed in two stages of fermentation, fermentation is carried out for about one day at around 22 ℃. Subsequently, 96 liters of water and 60 kg of bulging rice were added to the two-stage dipped rice flour, and three stages were immersed and fermented at about 22 ° C. for one day. Finally, 176 ℓ of water, 60 kg of swelling rice and 50 kg of isomaltooligosaccharide were added to immerse in four stages, fermented at around 22 ° C. for 1 day, and then aged 1,675 ℓ of alcohol content 14.6%. As a method of producing 4,000 ℓ of pine needled rice wine products by making the aged wine prepared in this way by making it into a maker, and making it into alcoholic liquor with alcohol content of 6% and sterilizing it (in case of sterilized rice wine, sterilizing at 91 ℃ for 3 minutes). The distinctive feature of the manufacturing method is that unlike traditional pine needled rice wine, it expects various effects of pine needles while maintaining the taste and aroma of traditional rice wine, while the fragrance and taste of pine needles can be felt very fine without being too excessive. The main purpose is to find out how much pine needles are injected, how to put them in, and the fermentation time.

Looking at the origin of pine needled rice wine produced in this way, pine needles have been long-lived as a panacea for gastrointestinal diseases, hypertension, and stroke.In the 17th century, it was referred to the traditional secrets derived from Yangshuobang, Officer's Camp, etc. In addition, the ratio of raw pine needles and research methods were developed and commercialized.The manufacturing method is the traditional manufacturing method, using the long-term low-temperature fermentation fermentation technique, which is the latest fermentation method, by adding rice soup and koji to domestic rice, puffed rice and oligosaccharide. Distillation was divided into four stages to prepare a parallel fermentation method for a total of 15 days.

Conventional domestic patents related to the method of manufacturing makgeolli using pine needles include pine needles (pine needles, pine needles, songjeol, songhwa) liquid in the first step so that 5 ~ 8% of the total amount of the main raw materials combined with immigration is increased. Filed a manufacturing method (application number: 10-2001-0074390, application date: November 27, 2001, Lee Deok-soon), but was rejected, and also patented the method for manufacturing traditional liquor made from pine needles (application number: 10-2004-0042852, application) Date: 2004.6.11, Applicant: Song Kun-young) has been filed as a manufacturing method to sterilize the fermentation broth fermented by inserting ultrasonically treated pine needles into a two-stage injection, to make medicinal herbs, but was also rejected. The method of manufacturing fermented liquor containing pine needles and herbal medicines (Registration No .: 10-0684188, date of registration: 2007.2.12) adds 8-12% pine needles to the weight of glutinous rice soaked in water and steamed at 100 ℃. The fermentation broth is fermented by adding herbal medicines such as root and malt and malt.

Recently published (2010.9.6) pine needles rice makgeolli manufacturing method patent (application number: 10-2010-0074188, application date: July 29, 2010) uses the conventional brewing method, rice soybean rice 40g, yeast 10g, pine needles 10g In the mixing ratio of the ratio and put in a jar fermented in a 20 ℃ cold dark place for 20 days by filtering the groundwater and the like method.

       Pine needles are found to be rich in various minerals such as chlorophyll (chlorophyll) vitamin A, vitamin C, special vitamin P, protein, fat, phosphorus, iron, and enzyme essential oils. It contains 0.043% oleic acid 0.2%, greensin 0.3198%, serine 0.3467%, vitamin P (routine) 0.00376%, vitamin A 0.0015%, vitamin C 0.1301%. In addition, high blood pressure, stroke, diabetes, dementia, anti-aging, anticancer effect, liver and stomach, constipation and anemia, chronic alcoholism, hangover, nicotine removal, skin beauty and constitution improvement diet, men's stamina and stress and excessive smoking In addition, it is known that it will clear the head, especially when the head is heavy and the eyes are dim due to drinking. Thus, the pine needles having various effects are intended to be used in makgeolli products.

The purpose of the present invention is to use a variety of white rice and swelling rice, oligosaccharides and raw pine needles, while considering the various effects of pine needles while maintaining the taste and aroma of traditional makgeolli unlike conventional makgeolli, while the fragrance and taste of pine needles is very fine It is to find the optimum dose of green pine needles, input method and fermentation maturation time necessary to transfer the product to a degree that can be felt.

Instead of the leaven used in the old literature, an automatic empire was used to make an entry (rice soup).

Hereinafter, the present invention will be described in detail.

In the rice soup manufacturing process, 200kg of non-glutinous rice is first washed twice with water and then immersed for 2 hours, soaking the rice so that the water absorption rate is about 25-28%, and then draining the water for about 30 minutes. Next, steam takes 40-50 minutes at 95 ° C, 20 minutes with strong steam, 30 minutes with weak steam, and another 5 minutes with strong steam, which takes 1 hour 35 minutes-45 minutes. The boiled boiled boiled rice is cooled at 43 ℃ for 30 minutes and lowered to 35 ℃, and then seedlings (seeds collected only in spores by cultivating Aspergillus kawachi bacteria in millet) are sown twice at 0.25% by weight. When the sowing temperature is maintained at 42 to 43 ° C. for 40 to 60 minutes, and after 14 hours, the soaking becomes sour and the temperature rises 4 to 5 ° C. than when sowing. Subsequently, the Bossam work is done 1 ~ 4 times, and manages the temperature of the soup through 1st flip (11 hours), 2nd flip (2 hours), 3rd flip (1.5 hours), 4th flip (1 hour). . After finishing the bossing work, the granules are formed at 35 ℃ for 24 hours. After 4 hours of standing, the product temperature reaches 40? 42 ℃, and the grains progress to the front of the rice particles. As the breeding grows vigorously, it emits a lot of carbon dioxide and water. After the granularity is finished, it is dried for 12 hours in summer and 10 hours in winter so that the moisture content is about 10%. After drying, the rice soup is taken out of the machine, which is called departure. The departure time is judged by the mycelial status and the spores of spores, the color and flavor of the immigration.The immigration status is entangled with elastic castella, and the white and white spores are on the surface. Feel (departure time is 3 hours at 24 ℃). Departures are allowed to cool down in summer and immediately in winter. If the immigration is left for a long time, the aging phenomenon (return to the raw starch state) of the national rice itself occurs, and when the temperature is high, the spore engraftment progresses to greyish brown, and the quality of entry is reduced. In addition, the moisture of entry should be kept at least 10%. 20 kg of the 200 kg of immigration prepared through such a process was mixed with 100 g of dry yeast and 28 l of water and 140 ml of lactic acid, and then fermented at 20 ° C. for 5 days to prepare 48 l. The base liquor is transferred to a fermenter, and 292ℓ of water and the remaining 180kg of the above-mentioned entry into Korea are added and fermented again at 20 ° C. for 5 days to increase enzyme production and yeast. This is called 1st stage immersion. 484ℓ of water and 60kg of bulging rice are added to the first stage soaked, and 220kg of non-glutinous rice is added to it. 2kg of fresh pine needles cut to 10kg and clean and cut to a certain size are put in sacks and immersed in two stages and fermented at 22 ℃ for 1 day. Subsequently, 96 liters of water and 60 kg of bulging rice were added to the two-stage dipped rice flour, and three stages were immersed and fermented at about 22 ° C. for one day. Finally, 176 ℓ of water, 60 kg of swelling rice and 50 kg of isomaltooligosaccharide were added to immerse in four stages, and fermented at around 22 ° C. for 1 day to make 1,675 ℓ of alcohol content of 14.6%. The aging wine made in this way was filtered to make a sake liquor with alcohol content of about 6%, and bottled it (in the case of sterilized tea, sterilized at 91 ° C. for 3 minutes) to prepare 4,000 L of functional pine needled rice wine product.

 Looking at the origin of the pine needles Makgeolli manufactured as described above, pine needles have been long-lived as a panacea for gastrointestinal diseases, hypertension, and stroke. As a manufacturing method developed by researching and developing the addition rate and method of pine needles, rice soup and koji were added to domestic rice, puffed rice and oligosaccharide, and the base liquor and soot were divided into four stages and manufactured by a parallel fermentation method for 15 days. This product's characteristics are fermented by adding 100% domestic rice and 100m natural rock water to raw pine needles, so it is a high-quality raw rice wine with rich scent and healthy yeast and lactic acid bacteria. Because of the long-term low-temperature fermentation technology, it has a rich and deep taste and refreshing feeling, and above all, it is a hygienic product that can be safely believed and drunk. Such pine needle makgeolli is a functional high grade makgeolli that can be brewed and culturally globalized, and is expected to contribute greatly to cultural commodification and globalization along with promoting rice consumption.

Next, after several dozen test brewing steps to complete this manufacturing method,

It is actually a standard immersion formula manufactured.

Pine needle Makgeolli (raw material 650kg → product 4,000L) division Sake 1 stage 2nd stage 3-stage 4-stage system Castle  Water (ℓ) 28 292 448 96 176 1,040 Seongju
4,000ℓ
+ Aspartame
448 g
+ Citric acid
196 g  Entry beauty (kg) 20 180 200  Incremental weight (kg) 220 220  Puffed rice (kg) 60 60 60 180  Oligosaccharide (kg) 50 50  Brush blade (kg) 2? 20 2? 20  Yeast (g) 100 100  Yeast (kg) 10 10  Lactic acid (ml) 140 140     system 48 472 738 156 286 1,700 Aging wine   Cumulative 48 520 1,258 1,414 1,700 -

Pine needle of this patent

The manufacturing method of makgeolli is to make pine needles and fragrances into the optimal state by fermentation at low temperature by putting fresh pine needles cleanly and then cutting them to a certain size and putting them in a bag. Because of its characteristics, the optimum pine needle addition ratio for production at actual plant scale is immersed within 3% of the total raw material use ratio, and actual production is possible according to the detailed manufacturing process below.

In order to achieve the above object, the present invention (a) first soaked non-glutinous rice two times, soaked for 2 hours, soaked rice so that the water absorption rate is about 25-28% and then subtracted water for about 30 minutes, and then by steam extraction After steaming for 40 to 50 minutes at 95 ° C, 20 minutes with strong steam, 30 minutes with weak steam, and 5 minutes with strong steam again, the gourmet rice is cooled at 43 ° C for 30 minutes and lowered to 35 ° C. Seeds collected only from spores by culturing Aspergillus Kawachii) were sown at 0.25% twice compared to rice soup, and maintained at 40-60 minutes at sowing temperature at 42? 43 ℃, and after 14 hours When it becomes thick, a thickening will appear, and temperature will rise 4-5 degreeC compared with the time of sowing. Bossam then goes 1-4 times: 1st flip (11 hours), 2nd flip (2 hours), 3rd flip (1.5 hours), 4th flip (1 hour). After finishing the bossing work, the granules are formed at 35 ℃ for 24 hours. After 4 hours of standing, the product temperature reaches 40? 42 ℃, and the grains are crushed in front of the rice grains. As the breeding grows vigorously, it emits a lot of carbon dioxide and water. After granulation, dry for 12 hours in summer and 10 hours in winter so that the moisture content will be around 10%. When dried, removing the rice soup from the machine; (b) mixing lactic acid in 2 ~ 3% of the prepared raw materials, 100g of dry yeast and water, and putting the lactic acid in a basal bath and fermenting at 20 ° C. for 5 days to prepare the base alcohol; (c) transfer the base liquor to the fermenter, add water and the remaining entry into the prepared liquor, and enter the remaining entry for 5 days at 20 ° C. to ferment for 5 days to multiply enzyme production and yeast; (d) Put fresh pine needles with water, puffed rice, and soybean rice in 1-dip drunken rice, and wash it cleanly with about 2% of the total weight of raw material and clean it and cut it to a certain size by 0.3% of the total weight of raw material. Putting 3.0% in a sachet bag and immersing it in two stages; (e) two-stage immersion, adding water and bulge rice again to three stages, and fermenting at about 22 ° C. for one day; (f) adding three stages of soaked water, swelling rice and isomaltooligosaccharide to immerse four stages, and fermenting it at about 22 ° C. for 1 day to prepare aged syrup with alcohol content of about 14%: and (g) final Filter the aging wine to make a sake liquor with alcohol content of about 6% and bottling it (in the case of sterilized rice wine, sterilization at 91 ℃ for 3 minutes) to make pine needles with 100% domestic rice, including the step of manufacturing pine needles rice wine. Provided is a method of preparing pine needled rice wine with fermentation.

Hereinafter, the present invention will be described in more detail with reference to the following examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these preparation examples.

Test Example  One : Fresh pine needles  Grinding stock In saengju   Addition test

1. Experimental method:

100 g of fresh pine needles and 500 ml of water were added to a mixer to grind to prepare 480 ml of fresh pine needle juice. 1 ml, 2 ml, 3 ml of the raw pine needle juice prepared above was added to each 500 ml of saengju wine (an makgeolli, which was not bottled by filtering the sake lees with an alcohol content of 6%). It was observed that the fresh pine needles were very strong, and the solid pine needles produced a lot of solids (about 30% of the total capacity) and settled when standing.

2. Experimental results

It is difficult to detect pine needle scent due to its unique scent, but those with sensitive smell can feel pine needle scent, and the color of makgeolli has changed to black-blue color in the test bowl where 2 ml of fresh pine needle juice was added. In view of the above, it was judged that adding more than 2 ml was not preferable.

Therefore, when adding fresh pine needles juice, it is considered appropriate to add an amount of 2 ml or less.

3. Raw pine needle content per unit product

   -Fresh pine needle juice was prepared with 100g of fresh pine needles.

   -Amount of fresh pine needles per 1mL of fresh pine needle juice = 100g / 480mL = 0.22083g

  o When 1 ml of fresh pine needle juice is added per 100 ml of sake liquor, the amount of fresh pine needles is 0.2083 g.

-The amount of fresh pine needles per tank of fermentation tank = the yield of makgeolli per tank x the amount of fresh pine needles per 100ml of makgeolli products = 4,000 × 1,000ml / 100ml × 0.2083g = 8.332 kg

-Raw pine needles required per day = 8.332kg × 3 tanks = 24.996kg ≒ 25 kg

As a result, when crushed green pine needles are added, the various effects of pine needles are expected to some extent, but if about 0.5 (0.4766g) g of green pine needles per 100ml of product is added, it is more than 0.5% of the product capacity. The color changes, and the taste of tannins is likely to damage the taste of makgeolli. Above all, the cost of manufacturing is high.

Test Example  2: production test when steaming raw pine needles

  First, 100 g of entry was mixed with 0.5 g of dry yeast and 140 ml of water and 0.7 ml of lactic acid, which was put in a basal bath and fermented at 20 ° C. for 5 days to prepare 240 ml of base wine. The base liquor is transferred to a fermenter, and 1,460 ml of water and the remaining 900 g of the above-made entry are immersed in one step, and fermented at 20 ° C. for 5 days to increase enzyme production and yeast. Next, separate 1,100 g of non-glutinous rice with 2,420 ml of water and immerse and drain the rice in a single lump of rice, and clean 10 g, 20 g, 50 g, 70 g and 100 g of fresh pine needles. Mix with rice and mix it into shiru, steam for 60 minutes, steam for 10 minutes, take it out, add pine leaf gourd rice cooled to room temperature, add 50g of yeast on it, immerse in two stages, and ferment at around 22 ℃ for 1 day. Subsequently, 480 ml of water and 300 g of swollen rice were added to the two-stage immersed rice paddles and immersed in three stages, and fermented at about 22 ° C for one day. Finally, 880 ml of water, 300 g of bulge rice, and 250 g of isomaltooligosaccharide were added to the three-stage immersed rice wine, which was immersed in four stages, and fermented at around 22 ° C. for 1 day to make 8,375 ml of alcohol content of 14.6%. 20 liters of pine needle makgeolli products of about 6% alcohol content were prepared by filtration of the aging wine prepared in this way.

Test Example  3: When fresh pine needles are immersed in 1 and 2 steps Aging  Addition Fermentation Manufacturing Test

1.Test Manufacturing Example 1:

In order to perform this test, 100 g of previously prepared immigration was mixed with 0.5 g of dry yeast and 140 ml of water, 0.7 ml of lactic acid, and put into a flask to ferment at 20 ° C. for 5 days to prepare 240 ml of flask. Transfer the base liquor to the fermenter, add 1,460 ml of water and the rest of 900 g of the above-made entry, wash it cleanly, and add 10 g, 20 g, 50 g, 70 g, and 100 g of fresh pine needles cut to a certain size. It is added to the rice wine and immersed in 1 stage, and fermented at 20 ° C. for 5 days to increase enzyme production and yeast. Next, add 1,100 g of non-glutinous rice to 1,100 g of non-glutinous rice in the same manner as above, and add 300 g of soybean rice and bulge rice, which were prepared by the same method as above. 50g is added and immersed in two stages, and fermented at about 22 ° C for one day. Subsequently, 480 ml of water and 300 g of swollen rice were added to the two-stage immersed rice paddles and immersed in three stages, and fermented at about 22 ° C for one day. Finally, 880ml of water, 300g of bulge rice, and 250g of isomaltooligosaccharide were added to the three-stage immersed rice, and then immersed in four stages. 20 liters of pine needle makgeolli products of about 6% alcohol content were prepared by filtration of the aging wine prepared in this way.

2. Test Manufacturing Example 2:

 In order to perform this test, 100 g of previously prepared immigration was mixed with 0.5 g of dry yeast and 140 ml of water, 0.7 ml of lactic acid, and put into a flask to ferment at 20 ° C. for 5 days to prepare 240 ml of flask. The base liquor is transferred to a fermenter, and 1,460 ml of water and the remaining 900 g of the above-made entry are immersed in one step, and fermented at 20 ° C. for 5 days to increase enzyme production and yeast. Into the first step, add 2,420 ml of water and 1,100 g of non-glutinous rice in the same manner as above, and add 300 g of gourd rice and bulge rice prepared by raw material treatment (rice washing → dipping → draining → steaming → cooling). The fresh pine needles, which have been washed and cut to a certain size, are put in each sacks containing 10g, 20g, 50g, 70g, and 100g each, put into aging sachets, immersed in two stages, and fermented at around 22 ° C for 1 day. Subsequently, 480 ml of water and 300 g of swollen rice were added to the two-stage immersed rice paddles and immersed in three stages, and fermented at about 22 ° C for one day. Finally, 880 ml of water, 300 g of bulge rice, and 250 g of isomaltooligosaccharide were added to the three-stage immersed rice wine, and four stages were immersed. 20 liters of pine needle makgeolli products of about 6% alcohol content were prepared by filtration of the aging wine prepared in this way.

Table 1 shows the immersion mixing table of the raw material used in the Test Preparation Example 1, Test Preparation Example 2.

Pine Needle Additive Test Preparation
division Test Production Example 1 Test Production Example 2 Footwork 1 stage 2nd stage   3-stage 4-stage system Footwork 1 stage 2nd stage 3-stage 4-stage system water
(Ml) 140 1,460 2,240 480 880 5,200 140 1,460 2,240 480 880 5,200 Arrival
(g) 100 900 1,000 100 900 1,000 Incremental
(g) 1,100 1,100 1,100 1,100 Bulge
(g) 300 300 300 900 300 300 300 900 Raise
Sugar (g) 250 250 250 250 pine needles
(g) 10-100 10-100 10-100 10 ~
100 yeast
(g) 50 50 50 leaven
(g) 0.5 0.5 0.5 0.5 Lactic acid
(Ml) 0.7 0.7 0.7 0.7
Sum

241
2,420-
2,510
3,640
780
1,430
8,511 ...
8,601
241
2,420
3,650 ~
3,740
780
1,430 8,511
~
8,611

Various manufacturing ratios of this patent pine needle Makgeolli are as follows.

* Formulated Country Use Ratio: Formulated Country Consumption / US Immigration Consumption × 100

* Use rate of raw material: Base material usage / total raw material consumption × 100

                      100g / 3,250g × 100 = 3.07%

-Total Raw Material Consumption: Rice + Puffed Rice + Oligosaccharide = 1,100g + 900g + 250g = 3,250g

* Immigration rate: US entry amount / total raw material consumption × 100

                  1,000g / 3,250g × 100 = 30.77%

* Sugar use ratio: Oligosaccharide usage / total raw material consumption × 100

                  250g / (3,000g + 250g) × 100 = 7.69%

* Casting Water Use Ratio: Brewing Water Usage / Total Raw Material × 100

                      5,200ml / 3,250g × 100 = 160%

* Use of Nurukml: Use of Nuruk / Total Raw Material × 100

                     50g / 3,250g × 100 = 1.54%

* Pine needle usage ratio: Pine needle usage / total raw material usage × 100

      10g, 20, 50, 70, 100g / 3,250g × 100 = 0.31%, 0.62%, 1.55%, 2.17%, 3.10%

Example  1: Manufacturing process ratio analysis

From the raw material input of pine needle Makgeolli fermented with raw pine needles, the actual product yield was converted to net alcohol, and the fermentation ratio was relatively high (79.1%). In general, the actual fermentation rate of makgeolli products is 70 ~ 80% of the theoretical yield. The ratio of raw material preparation to actual product output to raw material input is 615.38%.

Material balance data for fermentation process related to the test brewing of pine needle Makgeolli. division Material balance data  Rice and Puffed Rice Average Starch Price (%) 72  Rice usage (g) 2,100  Puffed rice consumption (g) 900  Pine needle usage (g) 10-100  Theoretical alcohol production (ml) 1544.4  Last Immediate Surgery Surgery (ml) 8,430  Aging operation amount (ml) 8,375  Aged alcohol supplement (%) 14.6  Aged alcohol supplement alcohol amount (ml) 1,222.75  Thick water (ml) 11,780  Determination amount (ml) 20,000  Fermentation Rate (%) 79.1  Pine needle use ratio (%) 0.31-3.10  Raw material formulation ratio (%) 615.4

After completion of fermentation of pine needles Makgeolli of the present patent various ratios are as follows.

* Aging rate: Aging operation amount / Final immediate operation amount × 100

                8,375ml / 8,430ml × 100 = 99.35%

* Surgery ratio after surplus: Post-treatment amount / Ripening operation amount × 100

                    11,780ml / 8,375ml × 100 = 140.65%

* Fermentation rate (%) = [{Maturation liquor amount (ml) × Aging liquor alcohol content (%)} / {Raw material consumption (g) ×

                 Raw material starch (%) × 0.715}] × 100

                 (8,375 ml x 4.6%) / (3,000 g x 0.72 x 0.715) x 100 = 79.19%

  -Raw Material Consumption: Rice + Puffed Rice Consumption = 1,100g + 900g = 3,000g

* Large raw material preparation ratio: Raw material casting capacity / total raw material consumption × 100

                   20,000 ml / 3250 g x 100 = 615.38%

Example  2: Pine Leaf Makgeolli Analysis

The contents of the general composition of fresh pine needles are shown in Table 3, and the results of the component analysis of pine needles Makgeolli are shown in Table 4. The following is a review of the most appropriate method for adding pine needles to makgeolli products.

1. According to the method of adding pine needles, the raw pine needles of Test Example 1 were added to the sake liquor, and the raw pine needles of Test Example 2 were added when steaming steamed rice. However, in the case of two-stage immersion, the aroma and taste were more transferred to the product than when fermented by adding it to fermentation. When added, the taste and aroma of the product was superior to other test examples, but the color of the saengju was not the unique color of Makgeolli. As a result, in the test example according to the method of adding pine needles, while maintaining the inherent color, aroma and taste of makgeolli, the method to feel the minimum pine needle aroma and taste softly was as follows. At the time of addition, it was judged that the case of addition to sake was the most preferable.

2. When the amount of pine needles added (10g, 20g, 50g, 70g, 100g) was different, the pH change of drunk during the fermentation of pine needled rice wine showed a tendency to decrease slowly from the beginning of fermentation to the end of fermentation. Contrary to pH, the tendency to increase was shown, and the alcohol content was 13.5 ~ 15.2%. In the case of pine needle Makgeolli products, the major free sugars were glucose and fructose, and the free sugar content increased as the amount of pine needle added. Organic acids were oxalic acid, tartaric acid, malic acid, citric acid and lactic acid. The major organic acids were lactic acid and tartaric acid.

In particular, vitamin C content and total polyphenols were not detected at all in the rice wine products without pine needles. However, in any test cases, vitamin C and total polyphenols contents increased with the addition of pine needles. Seven kinds of oils were detected, including methanol, ethyl acetate, iso-butanol, iso-amylalcohol and n-propyl alcohol.

Investigation of general components of pine needles Analysis item content Remarks  moisture 51.0%  Crude protein 3.3 〃  Crude fat 3.1 〃  Views min 2.0 〃  Crude fiber 16.7 〃  Soluble Organic Nitrogen 23.5 〃  Glucose 1.3 〃 3.2% per glass  Fructose 1.9 〃  Oxakic acid detection Other organic acids
Trace detection  Tartaric acid 0.6 〃  Malic acid detection  Citric acid detection  K 282.5 mg%  Ca 271.0 〃  Na 112.2 〃  Mg 15.2 〃  Fe 3.6 〃  Vitamin c 84.8 〃  Total Polyphenols 1.2%

Component Analysis of Pine Needle Makgeolli division Analysis item content Normal
ingredient  pH 4.0  Alcohol 6.0%  Mountain road 4.4  Amino acid degree 1.0 Scent
ingredient  Acetaldehyde 7.7 ppm  Ethyl acetate 16.4  Methanol 1.27  n-propyl alcohol 88.3  i-butyl alcohol 105.5  n-butyl alcohol 4.2  i-amyl alcohol 265.5  FUSEEL OIL 463.6

  GC analysis conditions for fragrance analysis:

  Detector: FID,

  Injection temp. : 170 ℃,

  Detector temp. 230 ° C.

  Oven temperature program: 50 ℃ (2min.) → 10 ℃ / min.raised temperature → 100 ℃ (0min.) → 30 ℃ / min.raised temperature → 200 ℃ (1min.)

Example  3: Sensory Evaluation Results of Fermented Rice Wine with Fermented Pine Needles

In the sensory evaluation of fermented rice wine with added pine needles, five panelists who had been performing liquor analysis for more than 10 years in the sensory laboratory with air humidity controlled at room temperature 20 ℃ and 60% relative humidity were tested for color, taste, fragrance, Based on the aftertaste and overall preference, each was evaluated with five points (Table 5).

As a result of sensory evaluation, first, in case of adding color of pine needle grinding solution of Test Example 1, it was dark blue instead of makgeolli, and the raw pine needle of Test Example 2 was added when steaming rice beans. When the fresh pine needles of Example 3 were added to the rice wine during one-stage and two-stage immersion, makgeolli exhibited a unique gray-white color.

Second, in the taste of pine needles rice wine, when 2 ml of pine needle grinding solution of Test Example 1 was added, a bitter tannin taste was felt, but when pine needles of Test Example 2 were added to steamed rice, the taste was hardly felt. . When the raw pine needles of Test Example 3 were added to fermentation during the first and second stages of fermentation, the fermented pine needles tasted very finely from the test in which 10 g (0.31%) was added by weight. Pine needles taste strongly. The taste (aftertaste) after drinking pine needle Makgeolli could taste pine needle in Test Example 1, but it could not feel pine needle taste in Test Example 2. However, in Test Example 3, the pine needle taste was very finely felt from the test in which 10 g (0.31%) was added as the weight part, and the pine needle taste was strongly sensed as the input amount increased.

Third, in the fragrance of pine needles Makgeolli, when the raw pine needle grinding stock solution of Test Example 1 was added, when more than 2 ml of raw pine needle grinding stock solution (0.4 pineapple) was added per 100 ml of saengju wine, The aroma was so strong that the inherent aroma of makgeolli was masked, which was not desirable, but it was felt very fine in 2 ml or less of the stock solution. In case of adding raw pine needles of Test Example 2 when steaming gourd rice and adding fresh pine needles of Test Example 3 to sour rice during one-stage and two-stage immersion, the inherent aroma of makgeolli is so strong that 10g (0.31 %), It was able to smell very finely, and the aroma increased according to the amount of raw pine needles added, and when it was added more than 100g (3.10%) by weight, it caused damage to the taste and aroma of makgeolli. It was judged.

Taken together, the raw pine needles were added in stages 1 and 2 in terms of color and taste and aroma, but fermented by 100 g (3.10%) or less by weight. While maintaining the fragrance and taste of pine needles finely, it was judged to be the most desirable method of adding pine needles.

  Sensory Evaluation of Pine Needle Makgeolli
division
Test Example 1

Test Example 2
Test Example 3 Added to the first stage Added to the second stage  Color +++ ++++ ++++ ++++  flavor +++ +++ ++++ ++++  incense ++++ +++ ++++ +++++  After beauty +++ +++ ++++ ++++  Comprehensive likelihood +++ +++ ++++ ++++

  (Note) Test Example 1: Add the crushed compressed stock solution of fresh pine needles to the sake

      Test 2: Raw pine needles were added when steaming rice

      Test Example 3: Add fresh pine needles to sour sauce when immersed in 1 and 2 stages

Compared with general makgeolli, pine needle makgeolli prepared by the present invention has a new form of functional high-quality pine needle rice makgeolli with excellent flavor, deep flavor and refreshing taste with a soft fragrance because it is fermented and matured at low temperature for a long time by adding raw pine needles. to be.

Since ancient times, pine needles have been long-lived as a panacea for gastrointestinal diseases, hypertension, and stroke. As a manufacturing method developed and commercialized, rice soup and koji were added to domestic rice, puffed rice, and oligosaccharide, and it was prepared by parallel fermentation for 15 days. This product's characteristics are 100% domestic rice and 100m underground natural rock water with fermented pine needles at optimum conditions. Because of the manufacturing method and long-term low-temperature aging fermentation technology, the rich and deep taste and refreshing feeling is excellent, and most of all, it is a hygienic product that can be safely believed and drunk. Such pine needle makgeolli is functional high grade makgeolli that can be brewed and culturally globalized, and it is expected to contribute greatly to cultural commodification and globalization along with promoting rice consumption.

1) Raw Material Processing
Remove the contaminants on the surface of white rice, immerse for 2-3 hours to absorb the proper amount of water to make the water absorption rate 25 ~ 28%, and leave it for about 1 hour to drain the water. Increase the water absorption rate to 35-40% after the increase.
2) International Arrival
Seedlings breeding Baekkukyun in Jeung-mi are sown with 0.25% of raw rice, incubated for 36-40 hours at 34-42 ℃, and total entry volume is 20-35% of raw rice. For safety casting, it is mostly used for the lower liquor and immersion.
3) Base liquor manufacturing
It is an expanded culture of yeast for fermentation. Add 14 liters of water per 10kg of US rice and 200-300ml of culture yeast (40-60g for dry yeast) and incubate at 25-30 ℃ for 2-5 days. .
4) 1st stage immersion
One-stage immersion refers to immersion of base liquor, entry, and water as raw materials. It is a two-stage process of base liquor, which is generally fermented at 30 ° C or below for 20 to 48 hours for the purpose of expanding and cultivating the yeast necessary for the fermentation step by step.
5) 2-stage immersion
For the purpose of alcohol fermentation, add water, gourd rice and puffed rice to the first stage of soaking, add fermented koji and raw pine needles, and ferment for 2-5 days under 32 ℃.
6) 3, 4-stage dip
Aromas and flavors other than alcohol fermentation to improve the quality and safety casting as needed.
Puffed rice and oligosaccharides are added to elute the ingredients and fermented at low temperature for 1-2 days.
7) First Name
It is prepared by adding thick water using a sieve or Takju maker.
In the case of sterilized liquor, it is prepared by sterilization immediately after preparation.

The pine needles makgeolli according to the present invention relates to a method of manufacturing pine needles makgeolli made from white rice, swelling rice, oligosaccharides as raw materials and adding raw pine needles, and unlike the conventional makgeolli, while maintaining the taste and aroma of traditional makgeolli While considering various effects, raw pine crushed raw pine needles as a specific content to find the optimum raw pine needle input amount and method and fermentation ripening time so that the fragrance and taste of pine needles can be felt very finely. Soft pine needles by adding to the sake liquor, fermented soybean rice mixed with rice when fermented raw pine needles are mixed with rice, and fermented by adding fresh pine needles to 1,2-stage soaking process. Along with the fragrance, it is rich and rich in taste, refreshing and functional. Will

Claims (2)

Method for preparing fermented rice wine with pine needles comprising the following steps:
(a) washing the white rice, immersing, draining water, cooling the cooker, and seeding the seed bacteria to prepare entry;
(b) the base liquor manufacturing step of adding yeast and water and yeast to proliferate the yeast for 5 days at around 20 ° C;
(c) a one-stage immersion step of placing water and entry into the base liquor and expanding and culturing the yeast at about 22 ° C;
(d) a two-stage immersion step of adding water, gourd rice, puffed rice, and yeast to the first stage soaked rice, leaching and fermenting raw pine needles by weight to 0.3 to 3.1% of the raw material input;
(e) two-stage immersion three-stage immersion step to put water and bulge rice, saccharification fermentation for one day;
(f) a three-stage immersion step in which the bulge rice and oligosaccharides are added to the rice cake and the saccharification fermentation is carried out for one day:
(g) Four stages of soaked sake aging for 1 day, and then produced to prepare pine needle rice wine with about 6% alcohol content. The method of claim 1, wherein, when the raw pine needles are added, the method of adding pine needle grinding powder obtained by crushing and compressing the raw pine needles to the sake liquor, the method of adding the raw pine needles together with steamed rice and steaming the pine needles in one step Adding to fermentation, characterized in that it comprises fermentation.

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