KR20120048851A - Manufacturing method of korean traditional rice beer and rice wine using uniquely processed leaves and flowers of white lotus - Google Patents

Abstract

PURPOSE: A method for manufacturing coarse liquor and medicinal liquor using leaves and flowers of white lotus is provided to obtain the liquor with the flavor and taste of white lotus. CONSTITUTION: A method for manufacturing coarse liquor and medicinal liquor using white lotus leaves and flowers comprises: a step of roasting and naturally drying leaves(S1); a step of washing and dipping 40 wt% of white rice and heating the white rice with steam of 100°C for 40-60 minutes to prepare hard-boiled rice(or jiebab); a step of cooling the rice; a step of putting white-koji mould and fermenting at 40°C for 2 days; a step of adding 5.6L of water to 4kg of bred yeast and fermenting 25°C for 48 hours(S3); a step of mixing 160kg of steamed rice and 260L of water; a step of adding 1kg of lotus leaves, 500g of lotus flowers, and 4kg of mold bran and maturing at 25°C for 6 days(S5).

Description

Manufacture method of Korean traditional rice beer and rice wine using uniquely processed leaves and flowers of white lotus}

The present invention relates to a method of manufacturing Takju and Yakju using white lotus leaf and white lotus flower, and in particular, the white lotus leaf and white lotus flower washing, natural drying, cutting, steaming (heat drying), toothbrushing, bibim process After mixing with the second immersion process of Takju and mixing it regularly, the method of manufacturing Takju and Yakju using white lotus leaf and white lotus flower to effectively combine the ingredients and scent of white lotus leaf and flower with traditional Korean Takju and Yakju will be.

Takju is also commonly referred to as nongju, sashimi, white wine, or takju, and is one of the traditional liquor in Korea. In Korea, where the agricultural culture has developed around rice farming, the manufacturing method of liquor made from rice and grains has been developed naturally. Especially, after adding fermentation and adding fermentation, Takju filtered out by adding water and filtered it to Cheongju How to make clear wine is the main.

Korean traditional liquor based on this basic manufacturing method has been developed in the form of 'hyangju liquor', which adds the health effects and scents of traditional liquor by adding various plants and herbal medicines, mainly in the upper class society. Among the medicinal additives, lotus leaf and lotus flower have been used to make more advanced liquor.

Looking at the tradition of liquor using conventional white lotus leaves and flowers as described above, 'White lotus tea tea' made of medicinal liquor using white lotus leaves and white lotus flowers centered on temples that had the authority on the production and distribution of alcoholic beverages in the Goryeo period. 'Can be seen as the prototype. In the temple, various food, tea and alcohol cultures using lotus flower, which is a symbol of Buddhism, have been transmitted. In the case of red lotus, it is mainly used as a herbal medicine, and in the case of tea or alcohol, white lotus leaf is used as the main material. Monks have been used as a universal drink for monks. Monks who drank white lotus leaf tea with a mild aroma and aftertaste can be found in the tradition of making white lotus tea. In the case of traditionalism using lotus leaves, the “Yup Yeopju” of Asan, Chungnam, which is prepared in the form of clear liquor using water lily and red lotus leaves, is typical.

By the way, one example of the manufacturing method of the liquor using the conventional lotus leaf or lotus as described above is a 'manufacturing method using the lotus and its liquor' (Republic of Korea Patent Publication 10-2010-0054283), which makes the red lotus as a powder after freeze drying It is a method applied to liquor, and in the case of 'Yang Takju manufacturing method' (Republic of Korea Patent Application Publication No. 10-2006-0066710) by the method of manufacturing grains using wheat, guar barley, green beans, etc. and sterilizing lotus leaf and lotus root by boiling in water As a method of manufacturing, the main production method of the present invention 100% of the main raw material and the white lotus leaf in the form of tea is added to the fermentation process of the liquor by drying and heat treatment, and shows a difference from the method.

However, the conventional method of manufacturing a liquor using the lotus leaf or lotus flower as described above has the disadvantage that the lotus leaf inherent aroma and functionality is lowered by boiling the lotus leaf in water or crushing the raw lotus leaf without drying process and adding it to the fermentation process of the liquor. In addition, there is a problem that is not optimized for drinking, such as a bitter bitter taste in the taste of alcohol that is most important to drinkers.

       Therefore, the present invention was invented to solve the problems of the prior art as described above, by processing the lotus leaf and lotus in a manner different from the traditional production method of 'Yupijuju' manufacturing method of Takju and Yakju for modern taste The purpose of this study is to provide a method of manufacturing Takju and Yakju using white lotus leaves and white lotus flowers that modernize the tradition by restoring and commercializing the traditional methods of Korean sake.

Another object of the present invention is to optimize the subtle flavor and refreshing taste unique to lotus leaf tea by adding white lotus leaves and flowers, which are processed through a unique brewing process, to the traditional manufacturing process of Takju and Yakju, unlike traditional liquor manufacturing methods. Takju and Yakju using white lotus leaf and white lotus flower to produce high quality functional Takju by maximizing the health functional effects such as antioxidant effect, weight gain suppression effect, and hyperlipidemia suppression effect by utilizing white lotus, which has superior pharmacological effect compared to red lotus and yellow lotus. To provide a method of manufacturing.

      The present invention for achieving the above object is a material processing process of washing the white lead leaf of a certain size washed and beat a predetermined number of times and then dried naturally;

After the material processing process, the semi-simmered 40% by weight of white rice, and then put the semi-simmered white rice in a steamer and then 40? A cooking process for heating at room temperature for 60 minutes to make godubab (or jiebab);

The process of entry into fermented Baekkukyun into the set space after the steaming process at about 40 ℃ for two days;

After the entry process, after adding 5.6 liters of water to the entry 4kg, 50g of yeast is added and mixed evenly to ferment around 25 degrees for 48 hours;

After the base sake immersion process, add 36kg of entry rice, add 54.4 liters of water, mix evenly and ferment for 48 hours at 25 degrees;

After the first stage of soaking process, add 160kg of steamed rice (additional rice) to the fermenter, add 260 liters of water, and add 1kg of pre-processed lotus leaf, 500g of lotus, and 4kg of grains to ripen in fermenter for 6 days at 25 degrees. Single-payment course;

After the two-stage quenching process, the additives for sweetness are added and 727 liters of water is used to adjust the alcohol content. Provides a method of manufacturing Takju using leaves and white lotus flowers.

Another feature of the present invention is the material processing process of washing the white lead leaf of a certain size washed and beat a predetermined number of times and then naturally dried;

After the material processing process, the semi-simmered 40% by weight of white rice, and then put the semi-simmered white rice in a steamer and then 40? A cooking process for heating at room temperature for 60 minutes to make godubab (or jiebab);

The process of entry into fermentation at about 40 ° C. for 3 days after putting the Baekkukyun in the set space after the steaming process;

After the entry process, after adding 5.6 liters of water to the entry 4kg, 50g of yeast is added and mixed evenly to ferment around 25 degrees for 48 hours;

After the base sake immersion process, add 36kg of entry rice, add 54.4 liters of water, mix evenly and ferment for 48 hours at 25 degrees;

After the 1-stage immersion process, add 160kg of steamed rice (additional rice) to the fermentation tank, add 260 liters of water, and add 1kg of pre-processed lotus leaf, 500g of lotus and 4kg of grains together in the fermenter for 30 ~ 40 days at 25 degrees. A two-step immersion process to ripen;

      After the two-stage immersion process, the additives for sweetening were put, and 56 liters of water was supplied. It provides a manufacturing method of Yakju using the white lotus leaf and white lotus flower is configured.

As described above, the present invention uses only haenar rice grown in the sea breeze of Dangjin, Chungnam, as a main ingredient, and unlike other conventional ingredients such as wheat, glutinous rice, and green beans, it contains 100% rice as the main ingredient. It has the advantage that it meets the taste of modern people who prefers a refreshing and refreshing taste by giving out white and fine color like cigar milk, and strengthening light and fresh carbonic acid rather than the existing taste.

In addition, according to the present invention as described above, the pharmacological effect of the white lotus leaf can be secured by going through the process of washing, cutting, three times the weeping and toothache of the white lotus leaf and white lotus flower in the same manner as to make tea. The white lotus leaf contains minerals such as potassium 1,259.40mg, calcium 1,116.22mg, phosphorus 299.4mg, magnesium 252.56mg per 100g, and phenolic compounds such as Sucrose 1,761.29, fructose 204.02 and glucose 101.03 mg, total 8,842.73mg Holds. These phenolic compounds are classified as flavonoids, catechins and anthocyanins as secondary metabolites widely distributed in the plant system, and these components include antioxidants, anti-aging, antimicrobial, hyperlipidemia, and anti-tumor effects. It is reported to have physiological activity.

Therefore, the present invention as described above by mixing the flowers and leaves of white lotus at a certain temperature and the processed material produced by repeating the kneading in the two-stage immersion step of Takju and Yakju, excellent flavor and taste unique to white lotus It has the effect of producing value-added Takju and Yakju, and also has the effect of maximizing the pharmacological effects such as antioxidant effect, anti-aging, hyperlipidemic effect of white lotus leaf.

BRIEF DESCRIPTION OF THE DRAWINGS Explanatory drawing explaining the manufacturing method of Takju by this invention.
2 is an explanatory diagram illustrating a manufacturing method of a medicine liquor according to the present invention.

      Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

      The method of the present invention is a material processing process (S1) for processing in a dry state after washing and cutting three times and after washing the white lotus leaf and white lotus flower as shown in Figure 1 and 2;

An entry process (S2) of culturing the final state in a consumable state for 2 days after semi, thickening, and final spraying after the material processing process (S1);

After the entry process (S2) after the addition of 150 weight of water and a small amount of yeast in the main hair manufacturing process (S3) to expand the yeast by storing for 48 hours at a temperature of about 25 degrees;

After the main hair manufacturing process (S3), the 500 weight of the entry of the entry used in the main hair and 170 weight of the added raw material is added and the fermentation poison is stirred for 15 minutes and then aged for 24 hours at a temperature around 25 degrees. Only immersion process (S4) and;

After the first stage immersion process (S4) add the 500 weight of steamed rice and the total weight of 100 weight of water added in the first stage, the added lotus leaf processed in a ratio of 1.43% of the total inserted rice and then mix 6 A second stage immersion process (S5) to ferment at about 25 degrees daily;

After the second stage immersion process (S5) is composed of a after-treatment process (S6) of filtering and aging after the aging of the second stage immersion.

      Here, the method of the present invention is also prepared by varying the fermentation ripening period of the two-stage immersion process (S5) after passing through the S1 ~ S4 in the same manner as the production method of medicinal herbs using white lotus leaves and white lotus flowers.

      On the other hand, the second stage immersion process (S5) is added after the addition of the lotus leaf processed in 500% of the weight of the entry added in the first stage and 100% of the total weight of water, the processed lotus leaf in the ratio of 1.43% of the total inserted rice It further includes a two-stage immersion step to ferment at around 25 degrees for 30 days to 40 days.

In addition, the after-water-producing process (S6) further comprises a secondary filtration step of filtering the clear sake with a fine filter after the primary filtration of the aging of the two-stage immersion.

To describe the above in more detail step by step, first during the material processing process (S1) further comprises the steps of harvesting, washing, cutting, weeding to process the white lotus leaf first. At this time, in the harvesting / washing step, after harvesting all the white lotus flowers in late September, the white lotus leaves that are not damaged or damaged are collected and washed in running water and then dried naturally. Then, the naturally dried white lotus leaf is cut into a shape of about 2cm x 10cm through scissors or a cutter through the cutting step, and finishes the preparation by steaming for 1 to 2 days.

Here, in order to ferment and filter the Takju and Yakju as described above, the size presented above is most suitable, which is not filtered during the filtration process of alcohol when finely cut to about 3mm ~ 10mm as in the conventional method of making tea. This is because the remaining pieces of flakes have left the quality of the finished product visually and tasteless. On the other hand, in the step of steaming using a conventional cast iron cooked for about 10 minutes at a temperature of about 100 degrees and then rubbing about 5 minutes to perform the first steaming to cool, and repeat this three times. And, after boiling as described above, the process of rubbing takes less power and less time than the process of making a normal lotus leaf tea, which is too much or too much to rub the lotus leaf is a lot of scars, small pieces are produced, This is because the fragrance of lotus leaf can be oxidized quickly without being absorbed into alcohol during the fermentation process.

In addition, in another embodiment of the present invention, in the case of white lotus flowers after the first full bloom around August after harvesting the contracted flowers in the evening or dawn, and may be naturally dried after cutting without entering the stage of steaming. Because the surface is weaker than white lotus leaves, it is repeated three times with 20 minutes of natural cooling after boiling for 10 minutes at 100 ° C without rubbing.

Furthermore, in the manufacturing process of the takju and yakju using an entry method using the white baekguk, following the general takju, yakju manufacturing process of filtration and preparation after immersion, 1st stage, 2nd stage.

Then, after the material processing process (S1) as described above, go through the process of entering the semi / mime / steam (S2), in this process 40% by weight of white rice semi / soaked and then put the semi / soaked white rice in the steamer Then heated to 40 minutes to 60 minutes with strong steam of 100 ℃ or more to make Godu rice and cooled at room temperature. After the final spraying, mix well to prepare for entry. On the other hand, the purpose of the semi / immersion as described above is to remove dust, etc. adhered to the surface of the rice and to absorb the appropriate amount of water (absorption rate (%) = [rice (kg) / rice (kg) after the operation) × 100). At this time, the white rice's saliva time varies depending on the netting ratio, but the water absorption ratio after the water is usually 25? 28% is suitable. And, in the cooking step, the weight of the soybean rice is characterized in that it is increased to 35 ~ 42% of the white rice first put.

Here, the steaming step is a process for making a gourd rice, the purpose is to gelatinize the starch with strong steam of 100 ℃ or more in the white rice or rice which absorbed moisture to facilitate the action of various enzymes. And, the increase time is about 40 to 60 minutes or 20? 30 minutes of steaming is preferable to increase the weight of the rice to 35-42% of the rice,

Then, after the steaming step is entered into the entry stage, the entry stage is incubated yeast fermented for 3 days at 40-45 degrees temperature after packing the soybean rice sprayed in the final terminal room temperature control. Here, entry into the above is to artificially breed fungi (final) after increasing the rice. At this time, the entry of Tak * Yakju is entirely white. The reason for doing so is different from the yellow soup (黄 麴) because the productivity (生 酸性) is strong because it prevents the contamination of various germs (술) in the drunk (main). Therefore, Baekkukyun, which is widely used at present, is a kind of mutant strain that has been mutated from Blackukkuk. It is called aspergillus sukawaji. Crying.

On the other hand, after the entry process (S3) as described above, go to the main hair manufacturing process (S3), and after the step as described above, add 5.6 liters of water to the 4kg of entry, and then add 50g of yeast to mix evenly soaking the mother seed for 48 hours. Ferment at around 25 degrees. Here, the main hair (base liquor) refers to the expanded culture of yeast for fermentation of the base liquor. The base liquor (main hair) has a higher medium concentration (reduced water supply), higher acidity and lower incubation temperature as compared to drunk (main). The base liquor must contain a large amount of healthy enzyme and acid (hydrangea liquor: citric acid, yeast liquor: lactic acid). Here, the presence of the acid prevents contamination of the bacteria at the base and the first stage, and furthermore, the risk of bacterial contamination due to insufficiency of yeast growth and alcohol production in the early stage of the second immersion (main immersion) is the highest. It also plays a role in preventing germs even during the season.

In addition, after the main production process (S3) as described above proceeds to the first stage immersion process (S4) to perform a first stage immersion, in this process, after adding 36kg of imported rice and 54.4 liters of water evenly Mix At this time, the temperature is fermented for 48 hours at 25 degrees. After about 5 hours after the first immersion, the immersion liquid absorbs water (leaked enzyme) sufficiently and becomes active in alcoholic fermentation at the same time as saccharification. Thus, the immersion material expands to the maximum and then sinks slightly due to dissolution glycosylation and fermentation of the material.

Furthermore, after the first stage immersion process (S4), the second stage immersion process (S5) performs a two-stage immersion of Takju, wherein the two-stage immersion rice is soaked in water for about 10 hours and then steamed in a steamer. Cool 160kg of steamed rice (additional rice) at room temperature for 1 hour, then add it to the fermenter and add 260 liters of water. Then, add 1kg of the pre-processed lotus leaf, lotus flower 500g, and 4kg of grains and stir evenly. In the two-stage immersion, the temperature is controlled to rise through the cooler and maintained at 25 degrees and stored in the fermentation poison for 6 days. During this period, the lotus leaf and lotus flower floating above the specific gravity should be stirred regularly every three hours to ensure a good mixing.

On the other hand, in the second stage immersion process (S5) can also be carried out two-stage immersion of Yakju, at this time, the same process as the two-stage immersion of Takju, but the fermentation tank 30 days to 40 days Leave it long enough.

Then, after the second stage immersion process (S5) as described above to perform the thickening and defrosting process (S6), first, in the Takju filtration and forming step, the additives for sweetening into the immersion poison finished fermentation and alcohol Water 727 liters of water to match. After watering, the filter is filtered through a filter to filter out Takju based on alcohol. In addition, in the filtration step of the yakju of the after-water-producing process (S6) put the additives for sweetness in the immersion poison finished fermentation, and the water supply of 56 liters to adjust the alcohol frequency. After watering, the alcohol is filtered through a primary filtration and a second microfiltration process to filter the alcoholic beverage based on alcohol at 13 degrees.

Claims (6)

A material processing process in which the washed white lotus leaf having a predetermined size is washed and beaten a predetermined number of times and then dried naturally;
After the material processing process, the semi-simmered 40% by weight of white rice, and then put the semi-simmered white rice in a steamer and then 40? A cooking process for heating at room temperature for 60 minutes to make godubab (or jiebab);
The process of entry into fermented Baekkukyun into the set space after the steaming process at about 40 ℃ for two days;
After the entry process, after adding 5.6 liters of water to the entry 4kg, 50g of yeast is added and mixed evenly to ferment around 25 degrees for 48 hours;
After the base sake immersion process, add 36kg of entry rice, add 54.4 liters of water, mix evenly and ferment for 48 hours at 25 degrees;
After the first stage of soaking process, add 160kg of steamed rice (additional rice) to the fermenter, add 260 liters of water, and add 1kg of pre-processed lotus leaf, 500g of lotus, and 4kg of grains to ripen in fermenter for 6 days at 25 degrees. Single-payment course;
After the two-stage quenching process, the white lotus leaf and white lotus are included, including the after-productive process of filtering the alcohol based on about 6 degrees of alcohol in the machine after adding 727 liters of water to adjust the alcohol content. Manufacturing method of Takju using flowers. The method of claim 1, wherein the material processing process is to collect and wash only white lotus leaves that are not damaged or damaged after losing all white lotus flowers in late August, washing and washing with flowing water, and drying naturally;
Cutting and drying step of cutting the natural dried white lotus leaf by the scissors or cutter in the form of about 2cm x 10cm by the collecting and washing step, and then naturally drying for 1-2 days,
After the cutting and drying step, using a conventional cast iron pot, steam for about 10 minutes at a temperature of about 100 degrees, and then mix it for about 5 minutes and cool it three times. Takju production method using a white lotus leaf and white lotus flower, characterized in that further comprises a leaf processing step. The method of claim 1, wherein the material processing process is the harvesting and drying step of harvesting and drying the white lotus flowers after shrinking in the evening or dawn after the first full bloom around August and natural drying,
The white lotus leaf processing step consisting of a white lotus flower processing step consisting of the first to third steaming step of repeating the process of cooling 10 minutes at 100 degrees and natural cooling three times without rubbing after the extraction and drying step Takju's manufacturing method using white and white lotus flowers. A material processing process in which the washed white lotus leaf having a predetermined size is washed and beaten a predetermined number of times and then dried naturally;
After the material processing process, the semi-simmered 40% by weight of white rice, and then put the semi-simmered white rice in a steamer and then 40? A cooking process for heating at room temperature for 60 minutes to make godubab (or jiebab);
The process of entry into fermented Baekkukyun into the set space after the steaming process at about 40 ℃ for two days;
After the entry process, after adding 5.6 liters of water to the entry 4kg, 50g of yeast is added and mixed evenly to ferment around 25 degrees for 48 hours;
After the base sake immersion process, add 36kg of entry rice, add 54.4 liters of water, mix evenly and ferment for 48 hours at 25 degrees;
After the 1-stage immersion process, add 160kg of steamed rice (additional rice) to the fermenter, add 260 liters of water, and add 1kg of the pre-processed lotus leaf, 500g of lotus, and 4kg of grains in the fermenter for 30 ~ 40 days. A two-step immersion process to ripen;
After the two-stage immersion process, the additives for sweetening were put, and 56 liters of water was supplied. Manufacturing method of Yakju using white lotus leaf and white lotus flower is configured. The method of claim 4, wherein the material processing process is to collect and wash only white lotus leaves that are not damaged or damaged after the white lotus flowers in late August and washed in running water and then dried naturally,
Cutting and drying step of cutting the natural dried white lotus leaf by the scissors or cutter in the form of about 2cm x 10cm by the collecting and washing step, and then naturally drying for 1-2 days,
After the cutting and drying step, using a conventional cast iron pot, steam for about 10 minutes at a temperature of about 100 degrees, and then mix it for about 5 minutes and cool it three times. Yakju production method using white lotus leaf and white lotus flower, characterized in that further comprises a leaf processing step. The method of claim 4, wherein the material processing process is the harvesting and drying step of harvesting and washing the white lotus flower shrinked in the evening or dawn after the first full bloom around August and then naturally dried,
The white lotus leaf processing step consisting of a white lotus flower processing step consisting of the first to third steaming step of repeating the process of cooling the water for 10 minutes at 100 degrees and natural cooling three times without rubbing after the extraction and drying step Medicinal herbs using white and white lotus flower.

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