KR20120103162A - Process for mountain-peach makgeolli and mountain-peach makgeolli manufactured thereof - Google Patents

Abstract

PURPOSE: A method for making wild peach makkoli is provided to stabilize flavor and taste and to improve product value. CONSTITUTION: A method for making makkoli containing wild peaches comprises: a step of putting rice ipguk(Japanese koji), water, and dry yeast and mixing in a glass bottle; a step of fermenting the mixture in an incubator for 2 days; a step of mixing jiebab(rice for brewage), water, and purified yeast and then adding crushed wild peach one day after; a step of stirring the final mixture in the glass bottle and fermenting for 5 days. The dry yeast is Saccharomyces cerevisiae. [Reference numerals] (AA) Mettugi rice(dipping, removing moisture, steaming, and cooling); (BB) Yeast, water, rice ipguk(Japanese koji); (CC) Water, purified enzyme; (DD) Primary fermentation(2 days); (EE) Secondary fermentation(5 days); (FF) Filtering; (GG) Filtering(6.5% alcohol concentration); (HH) Packing; (II) Wild peach(pulverizing)

Description

Process for mountain-peach Makgeolli and mountain-peach Makgeolli manufactured therefrom {Process for mountain-peach Makgeolli and mountain-peach Makgeolli Manufactured Thereof}

The present invention relates to a method for producing wild boar makgeolli and wild peach makgeolli prepared therefrom, and more specifically, the present invention 1) rice entry, mixed with water and dry yeast in a glass bottle and mixed well for 21 days at 21 incubator 2 step immersion to fermentation, and 2) immersed in water and purified enzyme in Jiebab, then mixed well, and then added crushed acid peach on the next day 3) After performing the two-stage immersion process, the glass bottle is fermented for 5 days with stirring, and then aged at room temperature to stabilize the taste and flavor, etc. As a result, a method for producing wild peach rice wine, characterized in that it enhances the product value by enhancing the functionality such as taste and aroma and the membrane produced therefrom Liege relates.

With the spread of well-being culture that emphasizes health and leisure life, alcohol has been shifted from a culture to be taken, to a culture to eat, drink, and enjoy. Due to this change, modern people prefer makgeolli with low alcohol content and high nutritional value. I'm doing it.

     Makgeolli is one of Korea's representative traditional fermented liquors, and it is loved by lovers. It is one of the traditional liquors that are still used regularly. Generally, Makgeolli is manufactured using rice as a raw material, and the manufacturing method thereof is as follows.

     First, wash the rice well and soak it, and then prepare it by filtering water.Put the rice and water prepared in a steamer or shiru, steam it, and dry it. It can be prepared. Makgeolli produced in this way, as known through various experiments, has the effect of preventing cancer, restoring damaged liver tissue, resolving menopausal disorders, and also containing a lot of raw yeast, which is effective in preventing cirrhosis and fatty liver. It is rich in nutrients as an active ingredient.

However, as the price of rice wine is less than 1,000 won per bottle, there is a possibility that market order may collapse due to fructose competition among companies, and R & D on quality and standardization is insufficient. It is absolutely necessary to improve the quality of makgeolli to meet the liquor consumption form that enjoys state preference, health care, taste and variety. Furthermore, as a way of overcoming the weakness of makgeolli and utilizing the nutritional value of makgeolli, it is essential to upgrade and diversify through the improvement of the quality of makgeolli. Recently, as part of the high-quality and diversification strategy of makgeolli, various ingredients are added to makgeolli to improve odor and taste as well as nutrition. It is being sold.

The present invention is 1) after entering the rice, water and dry yeast together in a glass bottle and mix well and then perform a one-stage immersion step of fermentation for 21 days at 21 incubator, and 2) after performing the one-stage immersion step Add water and purified enzyme to Ziebab, mix well, and then perform the two-stage immersion process to add the crushed wild peach from which the seeds were removed on the following day, and 3) the two-stage immersion process. Fermentation is carried out for 5 days with stirring, and then left at room temperature to undergo a aging process to stabilize taste and flavor, thereby providing a manufacturing method of wild peach rice wine, which is characterized by improving taste and aroma, and makgeolli prepared therefrom. I would like to.

One embodiment of the present invention manufacturing method of wild peach rice wine

In the manufacturing method of makgeolli made by adding wild peach to rice,

1) Rice entry, water and dry yeast are put together in a glass bottle, mixed well and fermented in a thermostat for 2 days and immersed in 1 stage,

2) After the first stage of immersion, put water and purified enzyme together in Jiebab, mix well, and then immerse in two stages by adding crushed acid peach from which seeds were removed on the following day;

3) After the two-stage immersion fermentation for 5 days while stirring the glass bottle, characterized in that it comprises a aging process.

In addition, the present invention is a method for producing makgeolli prepared by adding acid peach to rice,

In the manufacturing method of makgeolli made by adding wild peach to rice,

1) Rice entry 1.8, 2.88l of water and 10.8g of dry yeast are put together in a 20l glass bottle, mixed well and fermented in a single stage to ferment for 2 days in 21 thermostat.

2) after the first step, 6.72l of water and 3.6g of purified enzyme are added to Jiebab 4.2 and mixed well, followed by a two-step immersion process in which seeded peach 1.0 from which seeds are removed is added the next day;

3) After the two-stage immersion fermentation for 5 days while stirring the glass bottle, characterized in that it comprises a aging process.

In another aspect, the present invention is characterized in that the dry yeast is Saccharomyces cerevisiae.

In addition, the present invention is characterized in that the purified enzyme is decozyme (titer SP 150).

Finally, the present invention is wild peach rice wine, characterized in that produced by the above production method.

The production method of wild peach rice wine according to the present invention and the wild peach rice wine produced therefrom showed excellent sensory evaluation in overall functional evaluation such as taste, aroma, and refreshing feeling. It is expected to produce high quality makgeolli, and at the same time, to promote the growth of domestic and makgeolli markets and to promote the regional economy.

1 is a process chart showing a manufacturing method of wild peach rice wine according to the present invention.
Figure 2 is a chart showing the change in alcohol content of wild peach rice wine according to the present invention.
Figure 3 is a chart showing the sugar content of wild peach rice wine according to the present invention.
Figure 4 is a table showing the total change of peach makgeolli according to the present invention.
5 is a table showing the amino acid changes of wild peach rice wine according to the present invention.
Figure 6 is a table showing the changes in reducing sugars and total sugars of wild peach rice wine according to the present invention.
Figure 7 is a chart showing the pH change of peach makgeolli according to the present invention.
8 is a table showing the sensory item-specific symbol diagram of rice and wild peach rice wine according to the present invention.

With reference to the accompanying drawings, the production method of wild peach makgeolli improved quality of the present invention for achieving the above problems will be described in detail below. In the following description of the present invention, when it is determined that the detailed description of related known functions or known configurations or obvious matters to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

First, in the wild peach rice wine and the manufacturing method of the present invention, the rice was used Jeonbuk Jangsusan locust rice, the mountain peach is removed from the ripe peach produced in Jangsu, Jeonbuk, and then crushed with a blender and then filtered with a filter press. It was used by filtration, and rice was imported into Korea (Dongsan Co., Ltd.), yeast was used for Saccharomyces cerevisiae (La Parisienne, France), and purified enzyme was used for decozyme (titer SP 150, Dooyoung Ebio). , Water was purchased by using the crystal water Seokjeongsoo {Sukjeongsu Co., Ltd.}.

The manufacturing method will be described below in detail with reference to FIG. 1.

Rice, which is the main raw material of wild peach rice wine, is well washed with long-lived grasshopper rice and soaked for 12 hours, and then removes water to keep water at 30 to 35%. The steam was cooked at 121 for 40 minutes, and then cooled to room temperature to prepare Jiebab.

Wild peach rice wine according to the present invention

1) Rice entry, water and dry yeast are put together in a glass bottle and mixed well.

2) After performing the one-stage immersion process, water and purified enzyme are added to Jiebab, mixed well, and then the two-stage immersion process is performed by grinding and adding acid peach, which has been removed on the following day.

3) After performing the two-stage immersion process, the glass bottle is fermented for 5 days with stirring, and then left at room temperature to undergo a maturing process to stabilize taste and flavor, and then filtered with water to maintain an alcohol concentration of 6.5%. By completing the wild peach rice wine.

<Example> Manufacturing rice wine using wild peach

(1) manufacturing of rice

3kg of longevity locust rice is washed well and soaked for 12 hours, and then water is removed to keep moisture at 30 ~ 35%.

The steam was cooked at 121 for 40 minutes, and then cooled to room temperature to prepare Jiebab.

(2) 1 stage forging process

1.8kg of rice, 2.88l of water, 10.8g of dry yeast (Saccharomyces cerevisiae) are put together in a 20l glass bottle, mixed well and fermented for 2 days in a thermostat at 21 ℃.

(3) two-stage forging process

6.72l of water and 3.6g of purified enzyme were added to 4.2kg of zeebap, and the mixture was mixed well. The wild peach was seeded in two stages of soaking, and then ground and added 1.0kg.

(4) Fermentation, aging and completion process

After the two-stage forging, the glass bottle was fermented for 5 days with stirring in the morning and evening. The fermented broth is left standing at room temperature for 3 days to complete taste and flavor and appearance.

(5) Mountain peach rice wine evaluation

In order to evaluate the functionality of the wild peach Makgeolli completed in the present invention, the analysis of alcohol components, sugar content change, total acid analysis, amino acid analysis, reducing sugar and total sugar analysis, pH change, and palatability were evaluated. The supernatant was obtained by centrifugation (10,000 × g, 10 minutes) after taking the sample collected from the sieve, and the filtrate was filtered through a 0.45㎛ membrane filter, and the filtrate was used as an analytical sample, and tested by HPLC (High performance liquid chromatography). The analysis results are as follows.

Experimental Example 1 Alcohol Content Analysis

The alcohol content is according to the liquor analysis regulations, that is, the sample is taken to the scale of 100 ml volumetric flask and transferred to 500 ml flask, and the solution which has been washed twice with 15 ml of water is combined with the flask and connected to the cooler, and the fluid is 80-90 ml in 100 ml volumetric flask. After the distillation was stopped, the mixture was filled with distilled water up to the graduation of 100 ml volumetric flask at 15 ° C., and measured by a alcohol system.

The results of examining the change of ethanol content of wild peach Makgeolli during fermentation of rice flour are as shown in FIG. This should be high. The ethanol content was about 3 ~ 4% when Takju two-stage immersion by ethanol produced in one-stage immersion, but the ethanol content was remarkably increased in 2 ~ 3 days of fermentation. However, it increased continuously with the fermentation days and increased to 18% at 7 days of fermentation.

Experimental Example 2 Change in Sugar

The sugar (brix) was measured by a glucose meter (ATAGO, RX-5000a) and the residual sugar was quantified by measuring the absorbance at 550 nm according to the Dinitrosalicylic acid method. In the fermentation process, the sugar content (brix) was shown in Fig. 3, but increased from about 3 brix to 16 brix in the first stage immersion, but decreased to about 6.5 brix due to the dilution at the second stage. It rapidly increased to about 13 brix and then gradually decreased after the 3 stage immersion time, and reached about 12 brix at the end of fermentation.

Experimental Example 3 Total Analysis

The total acid is titrated according to the mainstream analysis regulations, that is, titrate until 10 ml of the sample is mixed with 2-3 drops of BTB (Brom thymol blue) & NR (Neutral red) mixed indicator until it becomes pale green with 0.1 N NaOH, and the coefficient ( Acetic acid: 0.006) was expressed as total acid.

The total acid together with the volatile scent component directly affects the taste and smell of Takju and also affects its preservation. Immediately after soaking, the titratable acidity was about 8 but increased rapidly to about 25 on the first day. The dilution point was lowered to about 7 due to dilution and showed little effect due to the addition of acid peach and remained at about 8.5 level without significant change until the end of fermentation (FIG. 4).

Total acid immediately after soaking is mainly derived from yeast or entry raw materials, and as the fermentation progresses, various organic acids generated by microbial action such as yeast and lactic acid bacteria are added, so that the total acid content is increased. It is reported to be reduced as it is used for flavoring such as esters.

Experimental Example 4 Amino Acid Analysis

The amino acid was subjected to liquor analysis, that is, 5 ml of phenolphthalein indicator was added to 10 ml of the sample and neutralized until it became pink with 0.1 N NaOH solution, and then 5 ml of neutral formalin solution was added thereto to make the acid free with 0.1 N NaOH solution. Amino acidity was measured by titration until it was obtained, and it was expressed as an amino acid using a coefficient (glycine: 0.0075), and the result is shown in FIG. 5.

As shown in FIG. 5, the amino acidity of the peach makgeolli increased up to 2 days of fermentation and was lowered on the 3rd day after dilution due to the two-layered fermentation, but showed a tendency to increase again as the fermentation days passed.

Experimental Example 5 Reducing Sugar and Total Sugar Analysis

Reducing sugar was measured by colorimetric method by DNS (3.5-Dinitrosalicylic acid). 3 ml of the DNS reagent was added to 1 ml of the appropriately diluted sample solution, heated in boiling water for 15 minutes, and then rapidly cooled to measure absorbance (Shimadzu UV / VIS spectrophotometer) at 575 nm, and the content of free sugar from the calibration curve prepared using glucose as a reference material. Was converted. On the other hand, total sugar was added to 40 ml of distilled water and 10 ml of 35% hydrochloric acid to 10 ml of sample, and then connected to an air cooling tube, heated in boiling water for 30 minutes, cooled, neutralized with 20% NaOH solution using methyl orange indicator, and then diluted appropriately. Total sugar was calculated according to the reducing sugar quantification method, and the results are shown in FIG. 6.

The sugar in the rice syrup is important as a component involved in microbial growth and ethanol production as well as the sweetness of Takju. The reducing sugar content was about 1% on the 1st stage of immersion but increased rapidly to about 5% on the 2nd day of fermentation.The reduced sugar content decreased due to dilution at the 2nd stage of immersion. At the end of fermentation, it decreased to about 0.3 ~ 0.4% at the end of fermentation. In general, after soaking of Takju, carbohydrates in the raw materials are decomposed by the glycosylated amylase action in the entry, reducing total sugars and increasing reducing sugars. appear.

Experimental Example 6 pH Change

The pH change of rice wine during fermentation is shown in FIG. 7. In general, it is known that the pH at the beginning of fermentation should be kept low to prevent the contamination of various bacteria and favorable for the progress of normal alcohol fermentation. The pH was about 3.2 immediately after soaking, slightly decreased on the first day of fermentation, and then increased again to maintain the pH almost. At the time of two-stage immersion, it increased to about pH 3.4 due to dilution but decreased to pH 3.2 again on the third day of fermentation. The pH slightly increased due to the addition of acid peach at three stages of immersion, and gradually increased as fermentation progressed, resulting in pH 3.8 at the end of fermentation.

<Experiment 7> Evaluation of preference

The palatability evaluation was carried out using two kinds of rice wine, which was developed with rice and wild peach, after filtering fermented rice wine, diluting it by adding water so that the alcohol concentration was 6.5%, and forming it and refrigerated overnight. A total of 12 sensory items, such as appearance, fragrance, bitterness, sweetness, sourness, sweetness, refreshing taste, stiffness, thirsty, alcoholic taste, aftertaste and overall evaluation, were evaluated by a 5-point scale method.

To verify the significance of palatability evaluation, Duncan's multiple range test was performed at p <0.05 level using Statistical Package for Social Science (SPSS) version 12.0.

      The palatability results of 31 males and females for two rice wines developed from rice and wild peach were shown in Figure 6. The subjects were 13 males and 18 females. 11 in their 30s, 3 in their 40s and 5 in their 50s.

      As can be seen in FIG. 8, rice makgeolli was evaluated for its good appearance and throbbing, whereas wild peach makgeolli received an overall evaluation, and showed that sweetness and throbbing were good. Was evaluated as having high preference (p <0.05).

Claims (5)

In the manufacturing method of makgeolli made by adding wild peach to rice,
1) Rice entry, water and dry yeast are put together in a glass bottle, mixed well and fermented in a thermostat for 2 days and immersed in 1 stage,
2) After the first stage of immersion, put water and purified enzyme together in Jiebab, mix well, and then immerse in two stages by adding crushed acid peach from which seeds were removed on the following day;
3) After the two-stage immersion, the fermentation for 5 days while stirring the inside of the glass bottle, and then the method of producing apple makgeolli characterized in that it comprises a aging process. In the manufacturing method of makgeolli made by adding wild peach to rice,
1) 1.8kg of rice, 2.88l of water and 10.8g of dry yeast are put together in a 20l glass bottle, mixed well and fermented in a single stage to ferment for 2 days at 21 ℃ constant temperature.
2) After the first stage of immersion, add 6.72l of water and 3.6g of purified enzyme to 4.2kg of zeebap, mix well, and then immerse in two stages of adding 1.0kg of crushed wild peach, which has been removed the next day,
3) After the two-stage immersion fermented for 5 days with stirring the inside of the glass bottle, the method of producing peach makgeolli characterized in that it comprises a aging process. The method of claim 1, wherein the dried yeast is Saccharomyces cerevisiae. The method of claim 1, wherein the purified enzyme is decozyme titer SP 150, characterized in that the production method of wild peach rice wine. Mountain peach rice wine, characterized in that produced by the method of any one of claims 1 or 4.

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