KR20120070073A - Rice wine using wax gourd and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method for making Makkoli using white gourd is provided to enhance taste and functionality of Makkoli. CONSTITUTION: A method for making Makkoli using white gourd comprises: a step of slicing white gourd and putting the sliced gourd into a heating container to prepare white gourd treated material; a step of crushing the white gourd to form white gourd slurry; a step of steaming rice to prepare jiebab(rice for brewage); and a step of mixing the jiebab, nuruk, yeast and white gourd slurry and fermenting the mixture. The mixture contains 50-150 weight parts of jiebab, 30-70 weight parts of nuruk. The fermentation is performed in a fermentation container with a medicinal material layer. The medicinal material layer contains Ganoderma lucidum, Sambuci Lignum, Houttuynia cordata, Leonuri Herba, Rehmanniae Radix Preparata, Astragali Radix, Discoreae Rhizoma, Perariae Radix, Lcii Fructus, Schizandrae Fructus or Glycyrrhizae radix.

Description

Rice wine using wax gourd and manufacturing method thereof {Rice wine using wax gourd and manufacturing method

The present invention relates to makgeolli using Dong-a and a method for preparing the same, and more particularly, to a rice wine and a method for producing the same containing the useful components of Dong-a to enhance the flavor and health.

Makgeolli is a Korean unique liquor made by mixing glutinous rice, non-glutinous rice, barley, flour, and fermented with malt and water. The raw material is grains, classification is Yakju, and the alcohol concentration is 6-7 degrees. Takju (濁酒), Nongju (農 酒), jaeju (滓 酒), also known as hoeju (灰 酒).

Since Korea has been doing rice farming since ancient times, grain wine made from rice and grain was developed early. Therefore, the exact origin of makgeolli is unknown, but it seems to have been favored among the farmers, referring to the makgeul, which means that the liquor was crushed after separating the sake from grain wine.

Makgeolli has been manufactured using glutinous rice or rice as a raw material and grains as fermentation agent.However, since 1963, the government's food policy replaced raw materials from rice to wheat flour, and manufacturers changed their manufacturing methods to reduce manufacturing costs. By neglecting normal quality control, such as shortening of the manufacturing period, the unique flavor of Takju was lost. Later, as rice rice wine production was allowed at the end of 1980, rice wine had the opportunity to improve quality, and research on rice wine became active. Recently, research on the manufacturing method of rice wine that can improve the functionality of rice wine has been actively conducted. ought.

Makgeolli is brownish pale yellow and transparent.It has a unique flavor with a good balance of bitterness derived from alcohol, fresh sour taste of organic acid produced during fermentation, amino acid taste acid, which is a major degradation product of protein, and sugar, starch decomposition product. .

Makgeolli contains 0.8% organic acid, which not only quenches thirst, but also facilitates metabolism, and yeast cells grown during fermentation are included in makgeolli. In particular, yeast cells are rich in nutrients due to the high content of proteins and various vitamins, and is used as a formal agent such as lactic acid bacteria. It contains essential amino acids such as lysine and methionine, vitamin B and inositol choline. Unlike other alcohols, it also contains 1.9% of protein, which is nutritionally valuable.

Recently, various ingredients have been added to makgeolli to improve not only the nutrition but also the taste or functionality of the makgeolli, but makgeolli to which Dong-a is added is not known.

The present invention has been made to improve the above problems, and it is an object of the present invention to provide makgeolli and its manufacturing method that can increase the taste and functionality while being beneficial to health by containing useful components of Dong-a.

Makgeolli using the Dong-A of the present invention for achieving the above object is characterized in that the fermented by mixing the cooked Dong-A with Jiebab, yeast, yeast.

And the method of manufacturing makgeolli using the Dong-A of the present invention for achieving the above object is a first step of obtaining a Dong-ah heat-treated material in which a liquid and a solid coexist by applying heat after cutting the Dong-A finely put into a heating container; A second step of crushing the dongah heat treatment product to form a dongah slurry; A third step of steaming raw rice to make Jiebab; And a fourth step of fermenting the mixture of the zeebap, yeast and yeast in the Dong-a slurry.

In the fourth step, the mixture further comprises honey, wherein the mixture is 50 to 150 parts by weight of the zeebap, 30 to 70 parts by weight of the yeast, and 5 to 15 parts by weight of the yeast, based on 100 parts by weight of the Dong-A slurry. To the part, the honey is mixed 10 to 50 parts by weight, and the fourth step is fermented by adding the mixture to the fermentation vessel formed a medicinal layer on the bottom, the medicinal layer is fresh wood, grass, grafting alley, Eochocho, It is characterized in that formed by chopping at least any one of the herbal medicines including motherwort, succinct hwang, Astragalus, cauliflower, goji berry, Schisandra chinensis, licorice and then spread on the bottom of the fermentation vessel.

As described above, according to the present invention, it is possible to increase the taste and functionality while containing beneficial ingredients of Dong-A, while being beneficial to health.

In addition, the intake of the makgeolli of the present invention is expected to help the diet by Dong-ah effective in the diet.

Hereinafter, the makgeolli using Dong-a and a manufacturing method thereof according to a preferred embodiment of the present invention will be described in detail.

Makgeolli according to an embodiment of the present invention contains a useful component of Dong-a.

In the present invention, various organs or parts (eg, fruit, leaves, flowers, stems, branches, shells and seeds, roots, etc.) of the animals may be used alone or in two or more. Preferably, the fruit peel, the fruit flesh, the genus can be used.

Dong-a ( Benicasa hispida ) is an annual herbaceous herb, belonging to the fruit family. These children have been used for the treatment of species, each, disease, carbuncle, etc. since ancient times.

In 100g of pulverized meat, protein 0.61g, lipid 0.19g, sugar 1.6g, dietary fiber 1.53g, ash 390mg, calcium 6.2mg, phosphorus 2mg, 0.87mg, sodium 1mg, potassium 170mg, vitamin B 1 0.01mg, vitamin B ₂ 0.016 mg, niacin 0.22 mg, vitamin C 12 mg and carotene 8 mg. Seeds of Dong-A also contain saponins, citrulline, linoleic acid, oleicl acid, adenine, trigonellin, etc. [Biol. Pharm. Bull. 18, 1006 (1995). Thus, Dong-A contains various components useful for the human body.

People who lived in Dongbobogam (許 浚; 東 許 浚 16 (1613), 東 醫學 硏 究 所 譯, 東 醫學 硏 究 所 (1994)) and the main plant [李 時珍; 本草綱目 (1578), Younginbon (1985)] He said that eating soup or herbs made with Dong-A would lead to a loss of weight. He said that healed thirst (消渴 症, diabetes), and had a whitening effect on whitening face, eliminating acne, freckles and blemishes.

According to the effects of each part of Dong-a, the flesh of the Dong-a (果肉) contains protein, crude fiber, calcium, phosphorus, iron, vitamins, nicotinic acid, ash, etc., protects the liver and has anti-cancer effects on colorectal cancer and colon cancer. It also controls diuresis, expectoration, fever, detoxification, various edemas, keratosis, seawater asthma, diabetes, diarrhea, boils, sweats, hemorrhoids and the like, poisoning (fish poisoning) and alcoholism (poisoning). In addition, the skin of the dongah (果皮) has the effect of diuresis, anti-inflammatory, and it manages nephritis, edema, diarrhea, boil, etc., the genus of Dong-ah fruit is effective for antipyretic, jigal, diuretic, anti-inflammatory, alternating, edema, urinary difficulty Treats boils, etc. The seeds of Dong-A contain saponin, fat, citrulline, histamine, adenine, urease, etc., and have effects such as expectoration, antipyretic, diuretic, anti-inflammatory, pneumonia, lung abscess, appendicitis, urinary difficulty, edema, keratin, injection ratio It is known to be effective for (strawberry nose), hemorrhoids, etc.

Dong-ah having various pharmacological effects as described above is expected to have a health promoting effect.

Donga in the present invention can be used by processing a variety. For example, it can be used in the form of the juice obtained by juice of the Dong-A. At this time, the residue remaining after filtration may be lyophilized or hot air dried to be pulverized in a grinder to obtain a residue powder.

In addition, it can be used as an extract extracted by adding a solvent to the fruit or leaves of Dong-A. At least one solvent selected from the group consisting of water, ethanol, methanol, butylene glycol, and propylene glycol as an extraction solvent was added by 5 to 20 times by weight with respect to Dong-A and extracted by heating at 50 to 120 ° C. for 3 to 20 hours, or 5 The extract obtained by immersing at -37 degreeC for 1 to 15 days and extracting repeatedly 1 to 5 times can be used. It will be apparent to those skilled in the art that, in addition to the above-described extraction solvents, Dong-A extracts having substantially the same effects can be obtained using other extraction solvents. Of course, the extract extracted using the extraction solvent can be obtained in powder form through filtration, concentrated under reduced pressure or lyophilization, spray drying.

As a preferred example, heat is applied to the Dong-a to use the cooked form. Because Dong-A has a high moisture content, it is possible to effectively use Dong-A's useful ingredients even if only heat is applied without extracting solvent.

Therefore, it is preferable to obtain the fermented rice wine of this invention by mixing heat and heat-cooked Dong-a with Jiebap, yeast, and yeast.

Hereinafter, the method of manufacturing the makgeolli will be described step by step.

First, in the first step finely chopped Dongah, put it in a heating vessel and heat to obtain a Dongah heat-treatment material in which the liquid and solids coexist. In the present specification, the Dong-ah heat treated material refers to cooked Dong-a by applying only heat to the Dong-a without a separate solvent. This is completely different from the steaming, steaming, or boiling in water, which is a common food processing method.

Prepare the heating vessel to perform the first step. The heating vessel may use a conventional pot. Put the fruit of Dong-a, especially Dong-a cut into 4-10 pieces, into a heating container and close the lid. Then heat the heating vessel to the fire for 24 hours. When heated for about 24 hours, the inside of the heating container produces a copper heat-treated material in which the liquid eluted from the copper and the remaining solids coexist.

Next, in the second step, the copper heat treatment product is crushed to form a copper slurry. After cooling the heat treatment material of the Dong-A, use a spatula or a hand to press the remaining solid to break it into thin particles, and then stir evenly with the liquid. The stirring process produces a copper slurry in which fine solids are dispersed in the liquid.

In step 3, the rice is steamed to make Jiebab. The raw rice is washed and soaked in water, steamed and steamed, and the cooked raw rice is cooled to make jiebab called a soybean rice. Here, as a raw material rice, what mixed single or two or more types of grains, such as white rice, brown rice, glutinous rice, and black rice, can be used. As an example, the raw material rice may be applied by mixing white rice and glutinous rice in a ratio of 7: 3, or may be applied by mixing white rice and wheat at 9: 1. In addition, it can be used by mixing the flour in a predetermined ratio to the raw rice.

Next, in the fourth step, the mixture of zeebap, yeast and yeast is fermented in the Dong-a slurry. Preferably the mixture may further comprise honey. For example, the mixture is formed by mixing 50 to 150 parts by weight of zeebap, 30 to 70 parts by weight of yeast, 5 to 15 parts by weight of yeast, and 10 to 50 parts by weight of honey, based on 100 parts by weight of copper slurry.

In addition to the honey, stevia, erythritol, tomatin, and the like may be added as a natural sweetener. These natural sweeteners can increase the flavor of makgeolli.

Yeast is used to saccharify starch, prevent contamination of various germs, and as a fermentation agent. As a last resort, yellow germs (黄 麴菌, Aspergillus oryzae ) can be used. Nuruk is used to manufacture conventional makgeolli, and a commercially available one can be used. Yeast may also be commercially available. Saccharomyces cerevisiae can be used as the yeast.

In the fourth step, unlike the conventional method for manufacturing makgeolli, water is not required. This is because the copper slurry contains a large amount of moisture.

When the mixture is fermented, the mixture is put into a fermentation vessel and fermented, and it is preferable to ferment in a fermentation vessel having a medicine layer formed on the bottom. The medicinal herb is Sinseonmok, Jicho, Graft Alley, Eoseongcho, Imocho, Sukjihwang, Hwanggi, Sanxian At least one of the herbal medicines, including root, (근 根), gojija (枸杞 子), Omija (五味子), licorice (甘草) is finely chopped and formed on the bottom of the fermentation vessel. In this way, by fermenting in a fermentation vessel in which the medicinal herb layer is formed, it is possible to contain useful ingredients of medicinal herbs in makgeolli, and to enhance the functionality of makgeolli.

The mixture is introduced into the fermentation vessel and then fermented at 25 to 27 ° C. for about 6 to 12 days. During the fermentation period, the process of inverting the mixture filled in the inside of the fermentation vessel may be further performed by using a wooden spatula. When the fourth step is completed, it is preferable to sift the contents contained in the fermentation vessel after sieving and stored at 6 to 10 ℃ for about 2 to 3 days to mature.

Hereinafter, one embodiment of the makgeolli for the purpose of understanding the present invention, but the following examples are merely to illustrate the present invention is not limited to the scope of the following examples.

(Example)

Harvested at the end of November at Dong-A cultivation complex in Daechon-dong, Nam-gu, Gwangju, the fruit of Dong-A was stored in the cellar for about a week. The fruit was cut in six operations and then put in a pot, heated on low heat for 24 hours, and crushed to obtain a copper slurry. 10 kg of the Dong-A slurry was mixed with 10 kg of Jiebab, 750 g of yeast, 200 g of yeast, and 600 g of honey, and then fermented into a fermentation vessel.

<Experimental Example 1: Sensory Test>

The sensory test was carried out for the makgeolli of the example. The panel selected 15 trained inspectors from men and women in their 10s to 50s to evaluate the appearance, aroma, taste, and overall symbol of Makgeolli by the following 9-point scale method. As a comparative example, a commercial rice rice wine (guksu-dang) was used.

The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The results of the above sensory test are shown in Table 1 below.

division Exterior incense flavor Comprehensive likelihood Example 8.10 8.53 8.76 8.48 Comparative example 8.18 8.19 7.82 8.05

Looking at the results of Table 1, it was found that there is no significant difference between the Examples and Comparative Examples in appearance. However, in terms of aroma and taste, the examples showed higher scores than the comparative examples. As a result, the makgeolli of the present invention is expected to increase the flavor of the rice wine by improving the taste.

In the above, the present invention has been described with reference to one embodiment, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible.

Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (3)

Makgeolli using Dong-a, which is fermented by heating and cooking Dong-ah cooked with Jiebap, yeast, and yeast. A first step of slicing the dongah into a heating vessel and then applying heat to obtain a dongah heat-treated material in which a liquid and a solid coexist;
A second step of crushing the dongah heat treatment product to form a dongah slurry;
A third step of steaming raw rice to make Jiebab;
The fourth step of fermenting the mixture of the zeebap, yeast, yeast mixed in the Dong-a slurry; manufacturing method of makgeolli using Donga. The method of claim 2, wherein in the fourth step, the mixture further comprises honey,
The mixture is 50 to 150 parts by weight of the zeebap, 30 to 70 parts by weight of the yeast, 5 to 15 parts by weight of the yeast, 10 to 50 parts by weight of the honey, based on 100 parts by weight of the Dong-A slurry,
In the fourth step, the mixture is added to a fermentation vessel in which a medicinal layer is formed on the bottom and fermented.
The medicinal layer is finely chopped at least any one of the herbal medicine, including fresh wood, vinegar, grafting alley, Eochocho, motherwort, Sukjihwang, Astragalus, acid herb, brown root, wolfberry, Schisandra chinensis, licorice, and then formed on the bottom of the fermentation vessel Method for producing makgeolli using Dong-a, characterized in that.