KR20120137982A - Rice-wine comprising functional ingredients and producing method thereof - Google Patents

Abstract

PURPOSE: A method for making makkoli(Korean rice wine) containing functional ingredients is provided to minimize liver damage and cholesterol increase. CONSTITUTION: A method for making makkoli containing functional ingredients comprises: a step of washing and soaking white rice; a step of steaming the rice and preparing hard-boiled rice; a step of mixing the hard-boiled rice and nuruk(rice wine starter) and preparing sulmit(mother brew); and a step of adding water and the functional ingredients and fermenting. The functional ingredients contain Oenanthe javanica (Blume) DC. extract, melanian snail extract, and Hovenia dulcis Thunb extract. [Reference numerals] (AA) Step of washing and soaking white rice; (BB) Step of steaming the soaked white rice; (CC) Step of preparing nuruk(rice wine starter); (DD) Step of preparing sulmit(mother brew); (EE) Step of fermenting and sterilizing

Description

Rice wine containing functional ingredients and its manufacturing method {Rice-wine comprising Functional Ingredients and Producing Method

The present invention relates to makgeolli containing functional ingredients, and more particularly, to a method of manufacturing makgeolli. It relates to makgeolli including a functional ingredient which can be ingested together with the beneficial ingredients unique to makgeolli, as well as the beneficial components of the extract when ingested.

As is well known, makgeolli has long been used as a beverage to quench thirst and hunger during hard farming, as it is a representative alcoholic beverage of Korea, mainly consumed by farmers or common people in suburban Seoul.

This traditional Makgeolli has 6% of alcohol content without burdening the body evenly and has the necessary nutrients for humans, and the beneficial yeast is characterized by alive.

In particular, rice makgeolli, which is widely sold in recent years to promote the consumption of rice, contains 1.2% of protein, glutamic acid, lysine, leucine, serine, glycine and glycine. ), Proline, valine, tryptophan, aspartic acid, cystine, alanine, histidine, phenylalanine, etc. Very excellent.

In addition, the makgeolli has a hydrogen ion concentration index of 4, and contains 0.8% of organic acids, and these organic acids not only quench thirst as a sour taste component, but also function to smooth metabolism.

As well as containing a low alcohol content and a variety of active ingredients, the results of various studies have shown that anti-cancer effects, as well as liver damage and menopausal disorders, are effective in younger generations and foreign consumers. Its sales are soaring.

However, since the ingredients of the conventional makgeolli belong to alcoholic beverages, side effects such as liver damage and various adult diseases caused by alcohol components are more beneficial than those obtained by the active ingredients contained in large amounts when ingested in large quantities. There was a problem of getting serious.

Therefore, recently, in order to popularize or globalize makgeolli, there is a demand for a method of manufacturing makgeolli containing functional ingredients that can minimize side effects caused by the alcohol even when ingesting the same amount as the makgeolli according to the prior art.

The present invention is to solve the problems of the prior art as described above, an object of the present invention is a buttercup extract, marshmallow extract, walnut tree extract, algae having excellent efficacy in preventing liver damage or adult diseases in the process of manufacturing makgeolli When makgeolli is ingested by adding the extract and the persimmon extract, it is intended to provide makgeolli containing a functional ingredient capable of minimizing the risk of liver damage caused by alcohol components and the development of adult diseases, and a method of manufacturing the same.

In order to achieve the above object, the manufacturing method of the makgeolli containing the functional ingredient according to the present invention is the first step called after washing the white rice, remove the water of the white rice called in the first step and increase the second to make godu rice And a third step of mixing the gourd rice and koji with a yeast, and a fourth step of fermenting by adding water and a functional ingredient to the bottom of the liquor, wherein the functional ingredient is contained in an amount of 1 to 3 weight ratio based on 100 weight of water. It is characterized in that it comprises a buttercup extract, 0.5 to 1.5 weight ratio of multiple snail extract, and 1 to 10 weight ratio of hawthorn extract.

In addition, the functional component is characterized in that it further comprises a seaweed extract of 0.1 to 0.5 weight ratio with respect to 100 weight of water, and a persimmon extract of 5 to 15 weight ratio.

By the above configuration, the makgeolli according to the present invention ingests the same amount as the makgeolli according to the prior art because it contains a concentrate extracted from buttercup, marshmallow, hut, seaweed and persimmon which are effective ingredients for preventing liver damage and adult diseases. Even if there is an advantage that can minimize the liver damage and cholesterol rise by the alcohol component.

1 is a process chart showing a method of manufacturing makgeolli containing a functional ingredient according to an embodiment of the present invention.

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

1 is a process chart showing a method of manufacturing makgeolli containing a functional ingredient according to an embodiment of the present invention.

The manufacturing method of the makgeolli containing the functional ingredient according to the present invention is the first step called washing the white rice, the second step to increase the soaked rice, the third step to prepare the yeast, the bottom of the rice using the cooked rice and yeast It comprises a fourth step of preparing, the fifth step of fermentation by adding the extract of water and functional ingredients to the bottom of the liquor, which will be described in detail for each step below.

(Step 1)

First, white rice (or brown rice, glutinous rice, non-glutinous rice, etc.) is prepared and washed. The washing process is preferably washed at least three times so that the washed water does not become cloudy. The white rice thus washed is soaked in water for about 8 to 12 hours, and the soaking process is preferably performed at an appropriate time depending on the type of white rice and the elapsed time after milling.

The soaked rice is soaked in a sieve and thoroughly drained for about 30 minutes to 1 hour. At this time, if the water is not sufficiently removed, there is a problem that the white rice is increased as described later become unsuitable for manufacturing the bottom.

(Step 2)

The soaked white rice, in which the water was removed in the first step, is cooked in a steamer for about 1 hour to make godu rice. At this time, a cloth is placed on the steamer and the white rice is placed thereon so that the rice does not fall out and the boiling water is prevented from rising up.

At this time, the gourd rice is not hard and does not become crushed when pressed at the fingertips, but it is desirable to be gritty and not sticky to the hand. .

(Third step)

When the second step is completed, the prepared mill is pulverized and kneaded with water, and the kneaded mill is molded into an appropriate shape in a yeast mold.

The molded nuruk is fermented at a temperature of about 35 to 45 ° C. for about 8 to 10 days, and then dried and aged in a drying chamber for about 10 to 14 days, and the aged nuruk is prepared by grinding finely.

In the present embodiment, for convenience of description, the third step is described as being performed after the second step, but is not limited thereto, and the yeast may be used separately or prepared in advance.

(Step 4)

When the white rice and yeast cooked in the second and third steps are prepared, they are mixed to prepare a wine. In this case, the weight ratio of the cooked white rice and the yeast is preferably mixed at 7: 3.

After mixing 100% by weight of water in the mixture of white rice and yeast, the dough is kneaded by hand for about 30 minutes to 1 hour.The yeast absorbs moisture, breaks finely, and squeezes by hand. Rub well until a sticky liquid flows out and becomes thick.

(Step 5)

When the bottom is completed in the fourth step, it is put into a fermentation tank (for example, a jar) and then fermented at a temperature of about 20 to 30 ° C. for an appropriate time by adding an appropriate amount of extract of water and functional ingredients. It is preferable to keep the temperature constant while the temperature does not change.

At this time, the fermentation time is set to 48 to 72 hours in the summer, 120 to 168 hours in the winter.

When the fermentation is completed as described above, the sieve is removed by sieving and sterilized at low temperature (about 65 ° C.) for several ten minutes to prepare makgeolli.

At this time, in the present embodiment as the functional ingredient is characterized in that it is added to the buttercup, marshmallow, hut, seaweed and persimmon extract having excellent efficacy in preventing liver damage and adult diseases caused by alcohol components.

First, the aquatic vegetable parsley contains a large amount of minerals and fiber, such as iron, calcium, phosphorus, as well as vitamins A, B1, B2, C, and protein, and has a unique flavor and color and is excellent in texture and nutrition. Usage is increasing.

In addition, it contains a large amount of high-functional ingredients necessary for our body by the above components, exerts excellent efficacy in relieving hangovers, helps to increase the amount of energy in the lungs and stomach, clears bad blood, and naturally solves obesity It is excellent for women's beauty effects, and it significantly lowers cholesterol and diabetes levels, removes odors in the mouth, removes nicotine, quench alcohol, clears the head, quenches thirst and postpartum thirst. It has excellent effects such as fatigue recovery and vitamin deficiency healing.

Therefore, when the buttercup extract is added to makgeolli, it is possible to obtain an effect of reducing damage to liver cells by the alcohol component contained in the makgeolli.

These buttercups are cleaned to clean the leaves and stems, cut into appropriate sizes to enter the extruder, and then the cut leaves and stems are kept at a low temperature (about 70 to 80 ° C.) at a temperature of 5 to 10 to maintain the inherent efficacy of the buttercups. Sterilize for minutes.

The leaves and stems of sterilized buttercups are extracted by extracting the extruder, wherein the extracted amount is about 65 to 70% by weight based on the amount before the extruder is administered.

The buttercup extract is preferably added in a 1 to 3 weight ratio with respect to 100 weight of water, it should be noted that if the addition amount is too large it may damage the color of makgeolli.

Next, the sesame group is rich in protein (60.74%) and carbohydrate (17.9%), while the total amount of lipids is 7.1%. In particular, the protein is known to be composed of 16 kinds of amino acids, including arginine and lysine. Among them, arginine acid is 409.3 mg out of 5,267 mg of total amino acids, accounting for 7.74%.

The arginine acid is known as an essential element for the formation of nitric oxide (NO) in the body, and NO is converted into citurulin by nitric oxide synthase (NOS) from arginine to produce NO, thereby regulating living body Act as a ruler.

In addition, the efficacy of Dasulgi recorded in oriental medicine, including Dongbogam, improves urinary tract and urine, relieves stomach pain and indigestion, and relieves heat poisoning and thirst. It is said to reign.

Therefore, when the marshmallow extract is added to makgeolli, it is possible to obtain an effect of reducing damage to liver cells by the alcohol component included in the makgeolli.

This scotch group is heated for 24 hours at 100 ~ 120 ℃ to increase the efficacy and to wash the contaminants in the sledgy hot water extract and then extract the extract of the marshmallow through filtration and concentration process.

At this time, in order to extract the extract of the mulberry group is heated in a state in which 500 g of mulberry group and 2000 ~ 3000ml of clean water is put into a separate blender, the heated mulsel gas is extracted using a filter cloth.

The mulberry extract is preferably added in a weight ratio of 0.5 to 1.5 with respect to 100 weight of water, it should be noted that if the addition amount is too large because the bitter taste and color peculiar to the mulberry extract may damage the overall flavor of makgeolli.

Next, the hawthorn tree (Hovenia dulcis Thunb) is a deciduous broad-leaved tree of the sea buckthorn family and is distributed at 50-800 m above sea level in Gyeonggi, south of Gangwon. It is also called wood grain and hyeonpori.

The fruit of the barn tree has been reported to be poisonous detoxification, hemoptysis, diuresis, thirst quenching, detoxification in herbalism or plant drawings, and chaga made from the leaves, stems and berries of the barn tree to remove poisoning and protect liver function It is said to be superior in efficacy.

Therefore, when the locust extract is added to makgeolli, it is possible to obtain an effect of reducing the damage of liver cells by the alcohol component contained in the makgeolli.

Such a barn tree was finely crushed sprigs 1 ~ 2cm size, added 10 times the capacity of water, hot water extraction for 3 hours at 100 ℃ and filtered to remove impurities several times to extract the concentrate.

It is preferable that the liana extract is added in a 1 to 10 weight ratio based on 100 weight of water.

Next, seaweeds are not only produced in a large amount, but also contain a large amount of various water-soluble dietary fiber, including alginic acid, and thus, their physiological activity studies have been conducted in various ways.

In particular, acidic polysaccharides such as sodium alginate, fucoidan, and porphyran isolated from edible seaweeds such as seaweed, seaweed, kelp, and sesame, which have high domestic production, have excellent antihyperlipidemic activity and obesity due to cholesterol metabolism improvement. Research results confirming that they have dietary functionalities, such as suppression, have also been published.

Therefore, when the algae extract is added to makgeolli, it is possible to obtain an effect of reducing the risk of developing adult diseases such as hyperlipidemia, hypertension or diabetes.

The main functional ingredient of such seaweed uses ultrafiltration (ULTRAFILTRATION), one of the well-known techniques, for high-purity separation purification, which is a membrane filter of a flat membrane or hollow fiber module type and its fine particles. Pressurized separation method using pore size is widely introduced in the precision filtration process, so the detailed description thereof will be omitted.

The algae extract is preferably added in a weight ratio of 0.1 to 0.5 with respect to 100 weight of water, but if the added amount is too large, it should be noted that the taste of makgeolli may be impaired by the unique fishy taste and viscosity (alginic acid component) of seaweed. .

Lastly, the persimmon is one of the fruit with a very high nutritional value, but less moisture than other fruits, but the sugar mainly contains about 14% of glucose and fructose.

Persimmon contains less organic acid, but contains pectin and carotenoids, and also contains potassium and magnesium as tannins, vitamin C, vitamin A, and inorganic salts, which have a salty taste, prevent high blood pressure, and lower the rate of alcohol in the blood.

In addition, the vitamin A is 400 units (IU) / 100g is very high and contains about 5 to 10 times the vitamin C of apples, in particular, the vitamin C is contained in a precursor form, unlike the general vitamin C heat or water It does not easily break when exposed to air.

In addition, the tannin component of persimmon is good for digestive diseases such as gastric ulcer and diarrhea, which is due to the strong astringent action of tannic acid. Converging action of tannic acid is also effective for the recovery of burns.

Therefore, when the persimmon extract is added to makgeolli, it is possible to obtain an effect of preventing liver damage caused by alcohol components and reducing the risk of developing adult diseases such as hyperlipidemia and hypertension. An additional effect of improving the flavor of makgeolli can also be obtained by neutralizing the bitter taste.

The method of preparing the persimmon extract is first screened persimmon in a clean and fleshy solid state except for perishable or soft persimmon, and then wash the selected persimmon three times in running water and remove seeds and persimmon.

Thus, a part of the persimmon removed from the persimmon was sliced to a thickness of 2 mm, and part of the persimmon was completely crushed by using a crusher. Then, 50 kg of water was added to 10 kg of the sliced or crushed persimmon and put in a gamgam distillation extractor for 3 hours at 60 ° C. Distillation under reduced pressure was carried out at about 0.25 atmosphere.

The sliced or crushed persimmons used in the vacuum distillation were put in a filter cloth and compressed to obtain a compressed extract. The compressed extract and the vacuum distilled extract were put in a vacuum condenser and concentrated at 60 ° C. for one hour to obtain a persimmon extract.

The persimmon extract is preferably added in a weight ratio of 5 to 15 with respect to 100 weight of water, it should be noted that if the addition amount is too large it may damage the flavor of makgeolli due to the sugar of the persimmon.

In the present embodiment, the extraction method of each functional ingredient extract is described as an example one by one, but is not limited thereto, and various other known extraction methods may be used within the scope of performing the same function.

Claims (3)

A first step called after washing white rice;
A second step of removing the moisture of the white rice called in the first step and then cooking the cooked rice by steaming it;
A third step of making a liquor by mixing the kodu rice and koji; And
Including the fourth step of fermentation by adding water and functional ingredients under the liquor,
The functional ingredient is a method for producing makgeolli comprising a functional ingredient, characterized in that it comprises a 1 to 3 weight ratio of buttercup extract, 0.5 to 1.5 weight ratio of the mulberry extract, and 1 to 10 weight ratio of fern extract with respect to 100 weight of water. The method of claim 1,
The functional ingredient is a method for producing makgeolli comprising the functional ingredient further comprises a seaweed extract of 0.1 to 0.5 weight ratio with respect to 100 weight of water, and 5 to 15 weight ratio of persimmon extract. Makgeolli containing a functional ingredient, characterized in that produced by the method of claim 1 or 2.

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