KR20120073666A - Method for producing makgeolli using ginseng - Google Patents

Abstract

PURPOSE: A method for making Makkoli of ginseng fermentation is provided to maintain the flavor and taste of traditional Makkoli and to ensure functionality. CONSTITUTION: A method for making Makkoli of ginseng fermentation comprises: a step of washing, dipping, water-removing, steaming, and cooling rice and scattering seed malt to prepare ipguk(Japanese koji); a step of adding the ipguk, water, and yeast and proliferating the yeast at 20°C for 5 days to prepare crude liquor; a step of adding water and ipguk to the crude liquor and culturing the yeast at 22°C as a first smashing; a step of adding water, hard-boiled rice, and popped rice to the suldeot(rice-wine mash) and adding raw ginseng juice; a step of leaching and fermenting for 2 days as a second mashing; a step of adding water and popped rice to second suldeot and fermenting for 1 day as a third mashing; a step of adding the popped rice and oligosaccharides to third suldeot and fermenting for 1 days as a fourth smashing; and a step of maturing fourth suldoet for 1 day.

Description

Method for Producing Ginseng Fermented Makgeolli {Method for Producing Makgeolli Using Ginseng}

Korean ginseng, a representative herbal medicine of Korea, has long been known as a mysterious medicine in the East, such as China and Japan, and has been recorded in our consent book and ancient Chinese medical literature. It has been used very rarely in our lives as a herbal medicine with the concept of medicinal herbs. These ginsengs are perennial roots belonging to the genus Oga-Ginseng, and the major types and distribution areas of medicinal products are Korean ginseng (Korea, Japan, China, Russia, Yeonju), American ginseng (USA, Canada), and Jeonchi Ginseng. (China's Yunnan and Guangxi) and bamboo shoot ginseng (Japan).

Recently, the demand of ginseng and ginseng products is increasing rapidly due to the development of herbal medicines and the preference of health foods worldwide. Also, as one of the natural health foods, ginseng (medicine), dried ginseng (dry) and concentrated? It is variously processed into regular products and red ginseng, and is widely used in medicinal products, foods, and beverages.

Like this, ginseng is divided into Ganghwa ginseng, Geumsan ginseng, and Punggi ginseng, depending on where it is grown in Korea, but it is cultivated nationwide. Unprocessed), white ginseng (peeled and dried ginseng), dried ginseng (dried), dried powdered ginseng, extract powder, red ginseng, liquid extract (ginseng or dried ginseng 70% alcohol at low temperature Extracted). As a by-product of cultivation or processing, there are green ginseng produced by harvesting fresh ginseng, spring ginseng boiled for 1 ~ 2 years to promote growth during cultivation, and dried ginseng dried roots or dried ginseng during the selection process of dried ginseng.

The main ingredients of ginseng revealed so far are saponins called Ginsenoide. Glycosides of ginseng saponins include panaxadiol, panaxanthol, β-cystosterol and oleanoic acid, ginsenosides, and dauto. Stein is contained, and carbohydrates include glucose, fructose, maltose, horse, pectin, vitamins, B complex (B1, B2, B12, C), nicotinic acid, pantothenic acid, folic acid, biotin, and the like.

Examples of enzymes include amylases and phenolases, and amino acids include glutamic acid, arginine, alanine, valine, tyrosine, proline, cysteine, and organic acids such as palmitic acid, stearic acid, oleic acid, linoleic acid, choline, beta sitosterol, and stigma sterol. , Panacene (Panacen) is a sesquiterpenoid-based compound that is separated in a low boiling point (60 ~ 110 ℃) as a unique fragrance component.

 In addition, as a polyacetylene-based compound, in Japan, polyacetylene-based compounds were separated from ginseng and named panacinol, and the chemical structural formula was revealed. In addition, it was confirmed that β-cystosterol and stigumasterol were contained. have. As a nitrogen-containing component, basic substances (alkaloids) have been studied for a long time, and these substances have been shown to inhibit the growth of Hela-cell or KS-cell. Flavonoids such as camphorol and tripolim , Panasenoid, and the like, and trace elements include manganese, iron, copper, barium, cobalt, arsenic, germanium, phosphorus, aluminum, nickel, lead, boron, zinc, and the like as panaxinol, panachen, beta Elements, and the like.

Common ingredients of ginseng (dry ginseng) include moisture 10%, ash 4%, crude fat 2%, crude protein 14%, crude fiber 6%, reducing sugar 4%.

 In Korea, the production of alcoholic beverages using plant medicines has been introduced for a long time, as with other foods.In the current tax law, the production of alcoholic beverages using plant medicines has been added to almost all alcoholic beverages such as alcoholic beverages, soju, and liqueurs. As it is allowed to be added to our own traditional liquor rice wine, new ginseng rice wine products that utilize the flavor and functionality of ginseng are used to improve and diversify the rice wine.

 On the other hand, according to the old literature, ginseng juju in the "primary wine grain brewing" regarding the production of liquor made from ginseng as a raw material, which brews ginseng powder with yeast or deposits ginseng in sacks After filtration and drinking ”, ginseng has been added during the brewing process, and the makgeolli has a short manufacturing distribution period, so it is difficult to extract the active ingredient of ginseng during the manufacturing process like other beverages or alcoholic beverages. In order to fully transfer the effective ingredients of ginseng to the product, the optimum conditions such as addition time, processing, addition method, and addition amount were studied to invent a method for producing ginseng fermented rice wine.

Conventional domestic patents related to the manufacturing method of makgeolli using ginseng are wet grinding of glutinous rice with water and fermentation and fermentation by steamless fermentation by adding enzyme aqueous solution and compressed yeast extracted only from ginseng powder and yeast. Applied `` Method for manufacturing Glutinous Ginseng Makgeolli (Application No .: 10-1998-0039859, Application Date: 1988.9.25, Applicant's Compensation Surface) '', which was homogenized by pulverizing and solidifying the solid component in the composition to 200 mesh. In addition, the process comprising the step of aging by adding ginseng to the normal makgeolli manufacturing process (raw material semi and saliva, draining water, steaming and cooling, primary fermentation, secondary fermentation, aging, formulation, packaging) It was filed as a method of producing ginseng makgeolli (application number: 10-1999-0015948, application date: 1999.5.3, applicant Bong-hwan Jung), but was also rejected. And ginseng makgeolli manufacturing process by adding ginseng to two-stage immersion in the conventional makgeolli manufacturing method (to ginseng makgeolli manufacturing method (application number: 10-2001-0069334, filed date: 2001.11.1, Applicant Choi Yun-ji)) This too was rejected.

 On the other hand, the recently registered (number: 1009761590000, 2010.8.10) makgeolli using the whole ginseng and its manufacturing method (application number: 10-2010-0023600, application date: 2010.3.17, applicant Kim Jae-woo) as usual makgeolli There is a manufacturing method characterized in that the ginseng containing both leaves and stems and roots in the makgeolli prepared according to the manufacturing method, or crushed and fermented into ginseng and then infused into a container and sealed with a lid.

The purpose of the present invention is to add various ginseng to white rice, swelling rice, oligosaccharide and expect various effects of ginseng while maintaining the taste and aroma of traditional rice wine, unlike conventional rice wine, while the aroma and taste of ginseng are not too excessive, It is possible to feel fine and find the conditions such as the optimal time to add ginseng and the amount of ginseng needed for processing the active ingredients in ginseng, and the processing method of raw ginseng. It is to manufacture a new type of ginseng fermented rice wine.

In order to develop ginseng fermented rice wine, the addition time of ginseng (method added at the time of fermentation before bottling and fermentation two-stage immersion method) and the amount of ginseng (the ratio of ginseng concentration to the amount of salt) Processing method of raw ginseng (pulverized ginseng, made of tangerine, powdered dried ginseng or red ginseng, made of tangerine, tangerine, red ginseng, dried ginseng or rice ginseng extracted with alcohol (fermented alcohol) In order to derive the optimum conditions according to the extract, etc., various test brewings were conducted and finally confirmed through physical and chemical flavor components and sensory tests.

Next, the technical problem of the invention was solved through the specific addition time and amount of ginseng and the method of treating raw ginseng.

 The addition time of ginseng can be divided into (1) addition of fermentation (hereinafter called 'Jeju sake)' and 'fermentation' after the fermentation is finished. (2-1) According to the raw material processing method of fresh ginseng, (2-1) 100 g of fresh ginseng over 4 years old and washed with 300 ml of water, and pulverized very finely so as not to chew in the ginseng to prepare ginseng juice. How to add 0.5 ~ 2.5% of fresh ginseng juice per 100ml of alcoholic liquor 6% alcohol content before adding bottling after fermentation is completed. (2-2) Put 150g of ginseng with 2L of water Make boiled ginseng liquor prepared by boiling after 3 hours of cooling and cooling, and add 0.5%, 1%, 2% of fresh ginseng liquor to Jeseongju based on 100ml of saengju wine and fermentation based on 100ml of saengju wine. It is a process of two steps of soaking Method of adding the liquid solution by 0.5%, 1%, 2% by volume, (3) Dry ginseng or red ginseng by powder or sugar solution, and the powder or liquid solution by weight or volume part 1%, 2%, Method of adding 3% each, (4) The liquid extract used to extract dried purified ginseng, red ginseng or dried rice with 70% alcohol (fermented alcohol) to extract the fragrance and extract, the active ingredient of ginseng, 100ml The test was brewed by adding 0.5 ~ 3% of the sugar extract.

Thus, through various test brewing and experiments, the effective ingredient of ginseng can be more effectively used to develop a new type of ginseng fermented rice wine that can be combined with the unique flavor of rice wine.

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

Test Example  1: Makgeolli, fresh juice obtained by grinding fresh ginseng Castle  Addition test when immersing in rice or rice wine

1) Abyssin

 First, as a preliminary test step for manufacturing ginseng fermented rice wine, 300ml of water was added to 100g of fresh ginseng, washed more than 4 years, and pulverized with MIX to prepare a stock solution (water ginseng juice filtrate). A test was conducted in which 2 ml (0.5%), 4 ml (1%), 6 ml (1.5%), 8 ml (2%) and 10 ml (2.5%) were added per 100 ml. Here, 1% of the stock solution of ground ginseng means that 1g of ginseng is contained in 100ml of saengjeju. In order to investigate the conditions for industrializing the ginseng fermented rice wine, the rate of use of ginseng, the amount of ginseng per 100ml of product and the approximate cost were calculated.

   -Use rate of fresh ginseng = amount of fresh ginseng / (intake of fresh ginseng + water) × 100

                             = 100g / 400ml × 100 = 25%

   -Fresh ginseng use amount per 100ml

                             = 4ml × 25% (25 g of fresh ginseng / 100ml of stock solution) = 1g

    In the cost analysis, 1% of fresh ginseng contains 7.5g of ginseng per bottle of 750ml of ginseng Makgeolli, and the ginseng costs 263 won per bottle because the price per 1kg of ginseng is about 35,000 won.

The following is the immersion formula for the test brewing of ginseng fermented rice wine.

Ginseng Makgeolli (Raw 1,625g → Product 10L) division Sake 1 stage 2nd stage 3-stage 4-stage system My castle  Water (ml)  70  730  1,120  240  440  2,600 Seongju
10ℓ
+ Aspartame
1.07 g
+ Citric acid
0.47 g  Entry beauty (g)  50  450  500  Intensive (g)  550  550  Puffed rice (g)  150  150  150  450  Oligosaccharide (g)  125  125  Ginseng (g) 50?
250 50?
250  Yeast (g)  0.25  0.25  Yeast (g)  25  25  Lactic acid (ml)  0.35  0.35     system  120  1,180  1,845  390  715  4,250   Cumulative  120  1,300  3,145  3,535  4,250 -

 2) Test Brewing

 In order to prepare wheat liquor prior to the immersion, 50 g of immigration and 70 ml of water were added to the lower liquor container to make hydrangea, and the enzyme was eluted. Then, 0.25 g of dry yeast and 0.35 ml of lactic acid were added and fermented at 20 ° C. for 5 days. Six 120 ml portions were prepared. Prior to the immersion, six fermentation vessels (20 liter glass bottles) were first prepared. As a single stage immersion, the base liquor prepared above was transferred to each of the fermentation vessels, and 730 ml of water and 450 g of immigration were added to each fermentation vessel. Fermented at 20 ℃ for 5 days to grow the enzyme production and yeast. As a two-stage immersion, 1,120 ml of water, 550 g of soybean rice, and 150 g of puffed rice were put into six containers, respectively, and 25 g of yeast was put thereon. Next, clean the fresh ginseng and prepare freshly ground fresh ginseng juice, and add the fresh ginseng juice to the first container, and add the fresh ginseng juice from the second container, but add 200 ml ( 0.5%), 400 ml (1.0%) in container 3, 600 ml (1.5%) in container 4, 800 ml (2.0%) in container 5, 1,000 ml (2.5%) in container 6 Each of these dense three-pack sacks was immersed in two stages and fermented at about 22 ° C for two days. Subsequently, as a three-stage immersion, 240 ml of water and 150 g of expanded rice per one container were added to each of the six containers in turn, and then immersed in three stages, and fermented at about 22 ° C for one day. As the last four-layer immersion, three-layer immersion is added to pour in three layers of 440ml of water, 150g of swelling rice and 125g of isomaltooligosaccharide, and fermented in four stages. Six barrels of 4,250 ml were prepared. After the fermentation of the fermented soybeans, the fermenter was seasoned with 1.07 g of aspartame and 0.47 g of citric acid, respectively, and 6 liters of alcoholic liquor containing about 6% alcohol were prepared. Was carried out.

 3) Various manufacturing ratio

Various manufacturing ratios of this patent ginseng fermented rice wine are as follows.

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

* Raw alcohol use ratio: Raw material usage of total alcohol / total raw material consumption × 100

                      50g / 1,625g × 100 = 3.1%

   -Total Raw Material Consumption: Rice + Puffed Rice + Oligosaccharide = 1,050g + 450g + 125g = 1,625g

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

                  500g / 1,625g × 100 = 30.8%

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

                  125g / (1,500g + 125g) × 100 = 7.7%

* Brewing water use ratio: Brewing water consumption / total raw material consumption × 100

                      2,600ml / 1,625g × 100 = 160%

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

                     25g / 1,625g × 100 = 1.5%

* Ratio of fresh ginseng to total raw material use: Fresh ginseng use / Total raw material use × 100

                  = 50g, 100, 150, 200, 250g / 1,625g × 100

                  = 3.08%, 6.15%, 9.23%, 12.31%, 15.38%

* Use ratio of fresh ginseng to sake liquor: 50g, 100,150,200,250g / 10ℓ (10,000mL) × 100

                  = 0.5%, 1.0%, 1.5%, 2.0%, 2.5%

Next, the process ratio of ginseng fermented Makgeolli prepared by adding fresh ginseng juice was analyzed.

 From the input of raw ginseng fermented ginseng fermented with fresh ginseng, the actual product was converted into net alcohol, and the fermentation ratio was relatively high (80.2%). 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%.

The following is the material balance of fermentation process related to the test brewing of ginseng fermented rice wine.

division Material balance data  Rice and Puffed Rice Average Starch Price (%) 74  Rice usage (g) 1,050  Puffed rice consumption (g) 450  Fresh ginseng usage (g) 50? 250  Theoretical alcohol production (ml) 794  Last Immediate Surgery Surgery (ml) 4,250  Aging operation amount (ml) 4,187  Aged alcohol supplement (%) 15.2  Aged alcohol supplement alcohol amount (ml) 636  Thick water (ml) 5,862  Determination amount (ml) 10,000  Fermentation Rate (%) 80.2 Fresh ginseng use ratio (%)
Raw material usage 3.0? 15.38% Sake 0.5-2.5%  Raw material formulation ratio (%) 615

Various ratios after the fermentation of the ginseng fermented rice wine of the present patent is as follows.

* Aging rate: ripening operation amount / final immediate operation water supply amount × 100

                4,187ml / 4,250ml × 100 = 98.5%

* After-shrinkage rate: after-water amount / ripening-water amount × 100

                    5862 ml / 4187 ml x 100 = 140%

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

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

                 (4,187ml × 15.2%) / (1,500g × 0.74 × 0.715) × 100 = 80.2%

  -Raw Material Consumption: Rice + Puffed Rice Consumption = 1,050g + 450g = 1.500g

* Large raw material preparation ratio: Main raw material casting amount / total raw material consumption × 100

                   10,000ml / 1,625g × 100 = 615%

Test Example  2: Fresh ginseng Liquid  Makgeolli Castle  Addition test when immersing in rice or rice wine

 1) 150 g of freshly washed ginseng was put in a shaker with 2 liters of water and boiled for 3 hours or more.

 2) The final aging ginseng was prepared by using the prepared ginseng liquor prepared by the brewing process and the first step to 4 step immersion according to the test brewing method of Test Example 1. Add 0.5%, 1%, and 2% of fresh ginseng juice to 100 ml of saengju, respectively. (At this time, 0.5% of fresh ginseng juice contains 0.5ml of fresh ginseng juice, 1% of fresh ginseng juice, and 1% of ginseng juice. Ginseng fermented makgeolli was prepared by adding 2 ml of liquid liquor, and the following method was also applied (ginseng fermented makgeolli made by adding so-called ginseng tang liquid at the time of fermentation when makgeolli fermentation was completed). 3) In the same manner as in the test brewing method of Test Example 1, 0.5%, 1% of fresh ginseng liquor based on 100 ml of saengju liquor was added to the second stage immersion after the first stage immersion process. Add 2% (At this time, the actual amount of added ginseng juice is 3,145 ml of cumulative amount from the immersion formula table in Table 3 to 2 immersion. Fermentation was carried out by adding 1 equivalent of 31.45 ml (3,145 ml x 1% = 31.45 ml) of sugar liquor and 62.9 ml (3,145 ml x 2% = 62.9 ml) of fresh ginseng liquor. Korean ginseng fermented rice wine was prepared (Ginseng fermented rice wine fermented by adding so-called ginseng liquor solution to two-stage monometallic fermentation process).

Test Example  3: powder of ginseng or red ginseng or its Tang  Makgeolli Castle  Addition test when immersing in rice or rice wine

 1) 200 g of red ginseng and 200 g of red ginseng were ground with a 100 mesh grinder to prepare dry ginseng powder and red ginseng powder. 2) Next, according to the test brewing method of Test Example 1, 100 ml of alcoholic liquor adjusted to 6% of alcohol by the final aging of the final sultry after the sulphating process from the first stage immersion to the fourth stage immersion. Add 1%, 2%, and 3% of dry ginseng powder or red ginseng powder, respectively. (At this time, 1% is 1 g of dry ginseng powder or red ginseng powder, 2% is dry ginseng powder or red ginseng powder. Each 2g, 3% each of the dried ginseng powder or red ginseng powder is added, the following method is also the same) to prepare a ginseng fermented Makgeolli using dried ginseng or red ginseng powder (the so-called dried ginseng or red ginseng powder fermented Makgeolli, Ginseng fermented rice wine made by adding it to Seongju). 3) In addition, two stages of immersion in 100 ml of saengju wine were prepared in the test strip which prepared the entry and the base liquor according to the test brewing method of Test Example 1, and the dried ginseng powder and the red ginseng powder were different during the two-stage immersion after the one-stage immersion process. 1%, 2%, and 3% of dried ginseng powder (in this case, the actual amount of dried ginseng powder is 3,145 ml of cumulative total amount from the immersion formula table in Table 3 to the two-stage so that 1% of dried ginseng powder is 31.45 g (3,145 ml). X1% = 31.45g), 2% of dry ginseng powder is 62.9g (3145ml × 2% = 62.9g), 3% of dry ginseng powder is equivalent to 94.35g (3,145ml × 3% = 94.35g) Method is the same) and red ginseng powder 1%, 2%, 3% (at this time, the actual amount of red ginseng powder added is 3,145 ml of cumulative total amount from the immersion formula table of Table 3 to two-stage so that 1% of red ginseng powder is 31.45 g (3,145ml × 1% = 31.45g), Red ginseng powder 2% is 62.9g (3,145ml × 2% = 62.9g), Red ginseng powder 3% is 94.35g (3,145ml × 3% = 94.35g) , Same as the following method) The amount was put in each dense triplet, and this was added to each of the two stages of soaking, followed by fermentation to prepare the ginseng fermented rice wine fermented with the addition of dry ginseng or red ginseng powder (so-called dry ginseng or red ginseng powder fermented Makgeolli) Ginseng fermented rice wine fermented by adding during the two-stage immersion process. 4) 60 g of red ginseng and 60 g of red ginseng were put together in 2.1g of water together with 2.1 l of water and boiled for 3 hours with coarse fire and cooled to prepare dried ginseng and red ginseng.

5) Next, according to the test brewing method of Test Example 1, 100 ml of sake liquor adjusted to 6% alcohol by using a maker for the final aging process after the process of manufacturing the base wine and the soaking process from the first stage to the fourth stage. 1%, 2%, 3% (1ml, 2ml, 3ml) of dried ginseng and red ginseng juice were added to each of the capacities to prepare fermented rice wine with ginseng or red ginseng juice (so-called dried ginseng or red ginseng juice) Ginseng fermented rice wine made by adding fermented sake). 3) In addition, two stages of immersion of 100 g of saengju liquor were prepared in the test strips prepared with the entry and the base liquor according to the test brewing method of Test Example 1, and the dried ginseng and red ginseng liquor were changed during the two-stage immersion. The amount equivalent to 1%, 2%, 3% (31.45ml, 62.9ml, 94.35ml) and 1%, 2%, 3% (31.45ml, 62.9ml, 94.35ml) red ginseng liquor The fermented ginseng fermented makgeolli was prepared by adding fermented dry ginseng and red ginseng liquor added during fermentation (the ginseng fermented makgeolli fermented by adding so-called dried ginseng or red ginseng tang liquid during the two-stage immersion process.

Test Example  4 : Liquid extract  Makgeolli Castle  Addition test

1) Preparation of liquid extract from dried ginseng, red ginseng or dried rice ginseng extracts and isolates the active ingredient from ginseng when ginseng wine is prepared, and extracts 8kg of ginseng (about 70% water) into 200ℓ of 70% alcohol to extract 400 g of 35% ginseng wine (water ginseng). Concentration: 8kg / 200ℓ × 100 = 4%) When manufacturing, refer to the research report (National Research Service of National Tax Service) that 100 g of dried ginseng, red ginseng or dried rice were 70% alcohol 8.33ℓ (dry ginseng) The concentration of red ginseng dried ginseng was added to (8kg × 30%) / 200ℓ × 100 = 1.2%) and extracted using a vacuum distillation to prepare a liquid extract. 2) Next, according to the test brewing method of Test Example 1, 100 ml of alcoholic liquor adjusted to 6% of alcohol by the final aging of the final sultry after the sulphating process from the first stage immersion to the fourth stage immersion. 0.5%, 1%, 2%, 3% (0.5ml 1ml, 2ml, 3ml) was added to the liquid extract to prepare the ginseng fermented rice wine using the liquid extract. Added ginseng fermented rice wine). According to the effect of red ginseng on the physiology of alcoholic yeast (Korea Food Research Institute, Vol. 1, p. 324), the amount of carbon dioxide generated during fermentation was added 1.5% of ethanol extract. When the fermentation was the fastest and the maximum value, it was reported that alcohol fermentation was rather suppressed above or below the test brewing with reference to this.

Example  1: Result of ginseng fermented rice wine ingredient analysis

Table 3 and Table 4 show the results of analysis of the general components of white rice and ginseng used as raw materials of ginseng fermented rice wine.

Main ingredient of white rice ingredient Moisture ((w / w%) Starch ((w / w%) Crude protein (w / w%) Crude fat (w / w%) content 14.0 74.0 6.4 1.0

Table of General Components of Ginseng division Moisture (w / w%) Solids (w / w%)  Remarks Three (4 years) 66.8 - Water content is about 70% Chun-sam 67.0 - Similar to fresh ginseng Powdered hemp 8.0 - Moisture content is around 10% Liquid extract - 2.1 The standard is more than 2.0%

According to these Tables 3 and 4, the starch value of white rice (rice) used as the main raw material of ginseng fermented rice wine is 74%. Will generate

According to the types of ginseng, fresh ginseng and spring ginseng have about 70% water content and the rest is solid content, whereas powdered ginseng has 8% water content and around 10%, and the liquid extract shows 2.1% solid content.

In Table 5 below, in the manufacture of ginseng fermented rice wine, unadded test strips without added ginseng, ginseng and powder ginseng (Ginseng ginseng is 2% based on 100 ml of saengju, converted into two-stage distilled rice wine). Fermented by adding 2% of powdered ginseng) to the two-stage dipped rice, respectively, and the liquid extract was added directly to the fermented wine, and the aroma and taste of GC and LC The analysis results of the components are shown.

Analysis of Ingredients in Ginseng Fermented Rice Wine division ingredient  content No addition Number three Powdered hemp Liquid extract  General ingredient  Alcohol content (v / v%)  6.0  6.0  6.0  6.0  Mountain road  2.3  2.3  2.4  2.4  Amino acid degree  1.0  1.0  1.0  1.1 Fragrance
(GC analysis)  Acetaldehyde (ppm)  8.2  9.5  7.4  10.3  Ethyl acetate (ppm)  19.3  18.9  19.5  9.2  Methanol (ppm)  16.8  5.3  6.4  2.1  n-propyl alcohol (ppm)  51.0  59.3  50.5  64.1  i-butyl alcohol (ppm)  86.3  105.6  70.4  54.5  n-butyl alcohol (ppm)  2.2  2.3  4.1  4.2  i-amyl alcohol (ppm)  152.1  170.0  144.6  116.7  Fragrance component total  335.9  370.9  302.9  261.1 Organic acid
(LC analysis)  Citric acid  780.3  635.0  617.0  754.3  Tartaric acid  75.6  4.3  3.8  75.1  Succinic acid  390.5  395.9  429.9  387.4  Fumaric acid  2.5  2.5  2.1  2.4  Organic acid total  1,248.9  1,037.7  1,052.8  1,219.2

  GC analysis conditions for fragrance analysis:

  Detector: FID,

  Column: HPINNO WAX (0.53mm × 30m)

  Column temp. : 55-120 ℃,

  Injection temp. : 170 ℃,

  Detector temp. : 220 ℃,

  Carrier gas: N2

  Flow rate: 5 ml / min.

  LC analysis conditions for organic acid analysis:

  Column: SUPERCOGEL HPLC Column

            GL-C610H-SP X (7.8mm × 30mm)

  Detector: UV 210nm

Moving phase: 0.1% H ₃ PO ₄

Flow rate: 0.5 ml / min.

Injection volume: 10µl

The following is the result of evaluating the main characteristics of flavor and taste of ginseng fermented rice wine according to the type and amount of raw ginseng.

 As a result of analyzing the general, flavor and taste components of ginseng fermented rice wine products, ethyl acetate and methanol increased slightly as the amount of ginseng increased, but isoamyl acetate tended to decrease slightly as the amount added Indicated. The organic acid was slightly lower than the case of adding ginseng, but slightly higher than that of the powder ginseng and the liquid extract.

 N-propyl alcohol, i-butyl alcohol, and i-amyl alcohol were relatively higher in the test group added with fresh ginseng, and the test group containing powdered ginseng was more than double the fresh ginseng in n-butyl alcohol.

 According to the fragrance components of ginseng fermented rice wine by GC analysis, acetaldehyde was 8.2 in the comparative test group without adding ginseng, but showed similar value as 7.4 ~ 10.3 in the test group containing ginseng.

 Ethyl acetate showed similar values of 19.3 and 19.5 in fresh ginseng and powdered ginseng, and 9.2 in flow extract added, respectively. This is believed to have been volatilized when preparing the liquid extract.

 Methanol was found to be high at 16.8 in the test group without ginseng, but it was 5.8 times lower at 2.1 to 6.4 (mean 4.6). It was judged that ginseng was decomposed by the metabolism of yeast during fermentation process along with makgeolli, which was considered to be desirable for the development of ginseng fermented makgeolli.

 n-propyl alcohol was 51.0 in Ginseng-free test and 50.5 ~ 64.1 in Ginseng-free test, i-butyl alcohol was 86.3 in Ginseng-free test, but fresh ginseng was 105.6, powdered ginseng was 70.4, liquid extract The order was 54.5. N-propyl alcohol was 2.2 in the non-ginseng test group, 2.3 in the ginseng group, 4.1 in the powder ginseng, and 4.1 in the powder extract. The i-amyl alcohol showed 152.1 in the ginseng added test, 170 ginseng in the ginseng, 144.6 in the powdered ginseng, and 116.7 in the liquid extract.

 According to the analysis of the fragrance components of ginseng fermented rice wine, the total fragrance component was 335.9 when the ginseng was not added, but the total fragrance component was 370.9 when the ginseng was added, which was slightly higher than without the ginseng. It was judged that the fragrance component of fresh ginseng was fully transferred to the product during the fermentation process. However, when added ginseng and liquid extract, the total fragrance component was 302.9 and 261.1, respectively, which was lower than without adding ginseng. It was judged to be due to the result of diluting the flavor component of makgeolli itself with the addition of ginseng.

 Therefore, when ginseng was added to ginseng fermented rice wine, it was judged that it is most desirable to put ginseng into the fermentation process (when soaked in two stages).

 On the other hand, the organic acid of the taste component of the ginseng fermented rice wine components were generally similar to the organic acid content of the rice wine itself.

 Citric acid among the organic acids showed 780.3 without added ginseng, 635.0 in the test added with fresh ginseng, 617.0 in the added test with powdered ginseng and 754.3 in the test added with powdered ginseng. Tartrate was 75.6 in the non-ginseng test group, but it was 4.3 and 3.8 in the test group containing fresh ginseng and powder ginseng, which was about 18.5 times lower, but was similar to 75.1 in the test group containing the liquid extract. appear.

Succinic acid showed lactic acid value of 390.5 without ginseng, 395.9 with added ginseng, 429.9 with added ginseng, and 387.4 with added liquid extract. Was in the range of. Organic acid, which determines taste in ginseng fermented rice wine, was lower in case of adding ginseng (fresh ginseng, powdered ginseng, liquid extract) rather than without adding ginseng. This is because ginseng contains a very small amount or no organic acid of such components, and it is judged that ginseng has no organic acid generating factor during the fermentation process of makgeolli, and the low result is due to the dilution effect due to the addition of ginseng. It became.

Example  2: Sensory Evaluation of Fermented Rice Wine with Ginseng

1. Quality Evaluation of Ginseng Addition Time and Raw Material Treatment Methods

 In the production of ginseng fermented makgeolli, when the addition of the fresh ginseng and the fresh juice and mill solution of the ground ginseng were prepared and tested, the fermentation process was completed by adding fresh ginseng or sugar solution during two-stage immersion. When adding sake, I could feel the aroma and taste more richly than I added. It was confirmed that this is due to the fact that the active ingredient such as saponin component of ginseng is promoted by yeast or enzyme during the alcohol fermentation process (a large amount of carbon dioxide gas is generated), resulting in the generation of aroma and flavor components.

 In addition, the fresh ginseng was boiled in a medicine bath, boiled for 3 hours or more, and the prepared liquid solution was added to two stages of soaking through base liquor and one stage of immersion, and when the fermentation was completed. Compared with the test cultivated by adding fresh ginseng juice, the test constituents felt overall lack of aroma and taste. This is because the fragrance component of ginseng tends to be volatilized when preparing the liquid solution, and it was judged to be difficult to elute the active ingredient in a short time. As a result of the test brewing with dried ginseng and red ginseng in tank solution and adding fermented two-stage immersion and the final fermentation finished after fermentation, the fragrance and taste of the fresh ginseng were not as good as those of fresh ginseng. Adding to the two-stage immersion was more aroma and taste than adding it to the poetry. However, test strips containing red ginseng juice were able to feel a deeper taste and aroma than those added with dry ginseng juice.

2. Evaluation of Main Quality According to the Type of Raw Ginseng

 Fresh ginseng retains the inherent aroma of ginseng and has a rich aroma and taste, making it more intense as the leaching time elapses. Chunsam and Misam were similar to raw ginseng, but the taste and aroma were insufficient compared to the rice wine added with fresh ginseng due to differences in growth period. Makgeolli added powdered ginseng powdered red ginseng and red ginseng pulverized red ginseng powder was significantly lower in flavor and taste than fresh ginseng, but red ginseng powder ginseng was found to have a deeper taste and aroma than dry ginseng powder ginseng. However, the liquid extract extracted and separated aroma and extract in 70% alcohol (fermented alcohol), which was somewhat lower in flavor and taste than ginseng, but felt much stronger in flavor and taste than chunsam or powdered ginseng.

 Therefore, the most suitable order of flavor and taste of ginseng fermented rice wine according to the types of ginseng appeared in order of fresh ginseng, liquid extract, chun ginseng, red ginseng powder ginseng, dry ginseng powder ginseng.

3. Evaluation of Main Quality According to Raw Material Ginseng Usage

 In the test group containing fresh juice of fresh ginseng, the aroma and taste intensity of ginseng felt strong in proportion to the amount of fresh juice added.In the test group containing 0.5% of fresh ginseng, the taste and taste of ginseng were very fine. It was felt that the taste and taste of ginseng were so strong that the ginseng added more than 2% of ginseng offset the flavor of our traditional rice wine, which was considered undesirable. The addition of 1 ~ 1.5% ginseng showed the best aroma and taste of makgeolli.

 In the test zone where chunsam or powdered ginseng was added to makgeolli, as in ginseng, the more ginseng added, the stronger the flavor and taste of ginseng, but the harmonious flavor such as ginseng could not be felt. When crushed powdered ginseng was added, the taste became thicker depending on the amount added, but the aroma did not feel much different.

 When the extract was added to the sake of makgeolli, the flavor and taste of the dried ginseng or red ginseng powder ginseng were slightly stronger than those added to the saponification or two-stage soaking, but there was no significant difference. As with any test, the intensity of flavor and taste was greatly increased in proportion to the amount used, but when the added amount was 2% or more, the aroma and taste of ginseng were so strong that the inherent flavor and taste of makgeolli could not be felt. The addition of 1% liquid extract was somewhat in harmony with the flavor of makgeolli. However, although there was a feeling that the smell and taste were somewhat inferior to ginseng, it is easy to use and desirable to uniform quality, but the disadvantage is that the manufacturing cost is large.

 In the production of ginseng fermented rice wine, the overall evaluation according to the addition time, amount and processing method of ginseng was tested by adding fresh juice from fresh ginseng and fresh ginseng with boiled water with water to prepare the two stages of dipping and preparation. As a result of brewing, there was a feeling that the test group containing the fresh ginseng juice solution lacked in aroma and taste in comparison with the test brewing test added with fresh ginseng juice. The fresh juice of crushed fresh ginseng was more abundant in flavor and taste than the fresh spring, powdered ginseng, or liquid extract. It was richer in taste and aroma than when added to poetry. This is because saponin component of ginseng is fermented by yeast or enzyme during alcohol fermentation process (a large amount of carbon dioxide is generated). The amount of fresh ginseng added 0.5 ~ 1.5% per 100ml of saengju was best in harmony with the flavor of Makgeolli itself.

 As a result of sensory evaluation, ginseng makgeolli made by adding 0.5 ~ 1.5% per 100ml of fermentation amount based on sake brewing when the fresh juice of crushed fresh ginseng was soaked in two stages of fermentation was rich in flavor and taste, and it was well harmonized. Functional ginseng fermented rice wine can be developed.

Sensory Evaluation Results of Ginseng Fermented Makgeolli (1) Test  Ginseng Addition Taste rating Fragrance rating Remarks adding
Time Raw material adding
Way Addition amount Good usually Bad Good usually Bad One No addition - - - One 9 0 2 8 0 2 2-stage
immersion Fresh ginseng Fresh juice 0.5% 4 5 One 6 2 2 3 Fresh ginseng Fresh juice One% 8 One One 9 One 0 ◎ 4 Fresh ginseng Fresh juice 2% 7 3 0 8 2 0 5 Fresh ginseng Liquid 0.5 0 9 One One 7 2 6 Fresh ginseng Liquid One% 2 8 0 0 7 2 7 Fresh ginseng Liquid 2% 0 9 One One 6 3 8 My castle Fresh ginseng Fresh juice 0.5% 5 4 One 6 4 0 9 Fresh ginseng Fresh juice One% 5 4 One 7 2 One ○ 10 Fresh ginseng Fresh juice 2% 4 6 0 7 3 0 11 Fresh ginseng Liquid 0.5% 0 6 4 One 5 4 12 Fresh ginseng Liquid One% One 4 5 One 4 5 13 Fresh ginseng Liquid 2% One 3 6 One 5 4

Test  Ginseng Addition Taste rating Fragrance rating Remarks adding
Time Raw material How to add Addition amount Good usually Bad Good usually Bad One No addition - - - 3 7 0 One 9 0 2 2-stage
immersion Fresh ginseng Fresh juice 0.5% 5 5 0 6 4 0 3 Fresh ginseng Fresh juice One% 9 One 0 9 One 0 ◎ 4 Fresh ginseng Fresh juice 2% 8 2 0 7 3 0 5 Chunsam Fresh juice 0.5 3 6 One 4 4 2 6 Chunsam Fresh juice One% 5 5 0 5 4 One 7 Chunsam Fresh juice 2% 6 4 0 6 4 0 ○ 8 Dried ginseng powder One% 0 4 6 0 2 8 9 Dried ginseng powder 2% 3 5 2 0 6 4 10 Dried ginseng powder 3% 4 4 2 2 7 One 11 Dried ginseng Liquid One% One 4 5 One 3 6 12 Dried ginseng Liquid 2% 4 3 3 One 5 4 13 Dried ginseng Liquid 3% 4 4 2 One 6 3 14 Red ginseng powder One% 0 5 5 One 5 5 15 Red ginseng powder 2% 4 4 2 2 6 2 16 Red ginseng powder 3% 5 3 2 2 5 3 17 Red ginseng Liquid One% 2 5 3 2 4 4 18 Red ginseng Liquid 2% 4 3 3 3 5 2 19 Red ginseng Liquid 3% 5 3 2 4 4 2 20 Liquid extract Liquid 0.5% 4 6 0 3 6 One 21 My castle Liquid extract Liquid 0.5% 6 4 0 6 4 0 22 Liquid extract Liquid One% 8 2 0 9 One 0 ◎

The ginseng fermented Makgeolli prepared by the present invention is a good functional product that is in harmony with the flavor of Makgeolli because it has been fermented at low temperature for a long time by adding ginseng in taste and aroma compared to general Makgeolli.

Korean ginseng, a representative herbal medicine of Korea, has long been known as a mysterious medicine in the East, such as China and Japan, and has been recorded in our consent book and ancient Chinese medical literature. It has been used very rarely in our lives as a herbal medicine with the concept of medicinal herbs. Recently, the demand of ginseng and ginseng products is increasing rapidly due to the development of herbal medicines and the preference of health foods worldwide. Also, as one of the natural health foods, ginseng (medicine), dried ginseng (dry) and concentrated? It is variously processed into regular products and red ginseng, and is widely used in medicinal products, foods, and beverages. Accordingly, we have developed ginseng fermented rice wine using our own ginseng in our own traditional rice wine, which has recently been spotlighted as a well-being food. This ginseng fermented rice wine is a new fermentation method that has been commercialized through various test brewing and research and development such as addition time and amount of ginseng, processing method of raw ginseng, and put rice soup and malt in domestic rice, puffed rice and oligosaccharide. It was prepared by parallel fermentation method for 15 days divided into four stages.

Unlike conventional makgeolli, ginseng fermented makgeolli according to the present invention, while maintaining the unique taste and aroma of makgeolli while expecting various effects of ginseng, crushed ginseng so that the aroma and taste of ginseng can be harmonized with the unique flavor of makgeolli Incorporating raw ginseng juice during fermentation in two stages of fermentation promoted alcohol fermentation, making it more abundant in flavor and taste, making it possible to develop a method for producing the most effective ginseng fermented rice wine, functionally and sensually.

The ginseng fermented makgeolli of the present invention can be expected to contribute to the increase of farm household income by supplementing ginseng, our unique herbal medicine known to the world as well as the existing makgeolli, as well as to the commercialization and globalization of traditional culture.

1) Raw Material Processing
1-1) Prepare fresh juice from fresh ginseng, clean the fresh ginseng, remove the water, and grind it to a level that is not chewed with a grinder (more than 100 mesh) to make a fresh juice solution. Put it in the shaker and heat it for about 3 hours with a cool fire and cool it.
1-2) Powder preparation of dried ginseng or red ginseng was prepared by grinding 200 g of red ginseng and 200 g of red ginseng with a 100 mesh grinder, respectively, and dried ginseng powder and red ginseng powder were dried with 60 g of red ginseng and 60 g of red ginseng, respectively. Put it together in a medicine bath and boil it over 3 hours with coarse fire and cool it to make dried ginseng juice and red ginseng juice.
1-3) Gunsam? The preparation of liquid extract from dried ginseng red ginseng extracts and isolates the active ingredient from ginseng when ginseng wine is produced. The most separation effect is obtained when leaching and separating 8kg fresh ginseng (about 70% water) into 200ℓ of 70% alcohol to make 35% ginseng wine. According to the research report (National Research Service of National Tax Service), 100 g of dried ginseng, red ginseng, or dried ginseng was added to 8.33 l of 70% alcohol, and extracted and separated by vacuum distillation to prepare a liquid extract. Remove the constriction adhering to the surface, and soak for 2-3 hours to absorb the proper amount of water so that the water absorption rate is 25-28%, and leave it for about 1 hour to drain the water and then 40-60 minutes in the steamer. When the water absorption rate is 35-40%, use it as a steamed rice.
2) International Arrival
Seedlings breeding Baekkukyun in Jeung-mi are sown 0.25% of raw rice, incubated for 36-40 hours at 34-42 ℃, and the total amount of entry is 20-35% of raw rice produced with automatic empire with automatic temperature and humidity control. One entry is mostly used for the sake and the first stage soaking for safety casting.
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, put water, gourd rice and puffed rice in the first stage of soaking aged fermentation, and add fermented ground koji and fresh ginseng to it 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 ginseng fermented rice wine according to the present invention relates to a method for producing ginseng fermented rice wine, which is made from white rice, expanded rice, and oligosaccharide as raw materials, and added with raw ginseng juice pulverized with a ginseng grinder, unlike traditional rice wine. Expect various effects of ginseng while maintaining the taste and aroma of the ginseng, while the ginseng as a specific content for carrying out the invention such as the optimum time and amount of ginseng and the processing method of the raw ginseng to ensure that the aroma and taste of ginseng are well harmonized Test brewing was carried out for the method of adding the addition time in the manufacturing process of makgeolli by the type of ginseng such as red ginseng, chun ginseng, dried ginseng and red ginseng during the fermentation and the two-stage soaking in the fermentation process. Invention obtained by performing test brewing according to processing methods such as fresh juice, melted juice, powdered ginseng, and liquid extract for each type of ginseng The physical and chemical solutions and the flavor-rich via a sensory evaluation method by a panel of experts and was functional the invention are highlighted effective ginseng fermented rice wine products and a method of manufacturing the same.

Claims (3)

Method for preparing fermented rice wine with added ginseng, 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) Put water, gourd rice, puffed rice, and koji in 1-stage dipping sauce, and grind the fresh juice of ginseng with 3 ~ 12% of total raw material use or 0.5 ~ 2% of sake with a pulverizer. Two-stage immersion step of leaching and fermentation for 2 days;
(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) After fermenting the four-stage dipped broth for one day, it is prepared to prepare ginseng fermented rice wine with about 6% alcohol content.
The method according to claim 1, wherein the fresh juice obtained by grinding fresh ginseng (including spring and misam) is added to the fermented sake, which has been fermented and aged.
Powdered ginseng, dried ginseng, red ginseng, or dried ginseng processed with fresh ginseng, dried and extracted with 70% alcohol (fermented alcohol), and purified liquid extract. Method for producing a method comprising the addition of fermentation

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