KR20130008908A - Manufacturing method of rice wine made from powder - Google Patents

Abstract

PURPOSE: A method for manufacturing makkoli(Korean rice wine) using powder is provided to shorten fermentation period and easily make and drink makkoli. CONSTITUTION: A method for manufacturing makkoli using powder comprises: a step of steaming and heating rice to prepare hard-boiled rice(S10); a step of drying and pulverizing the hard-boiled rice and preparing rice powder(S20); a step of drying and pulverizing nuruk and preparing nuruk powder(S30); a step of mixing the rice powder and nuruk powder in a predetermined ratio(S40); a step of inputting active yeast to the powder mixture and preparing a second mixture(S50); and a step of inputting the second mixture with water into a fermentation tank and fermenting and maturing for predetermined time(S60). [Reference numerals] (S10) Preparing hard-boiled rice; (S20) Pulverizing the hard-boiled rice; (S30) Pulverizing Nuruk; (S40) First mixing; (S50) Mixing active yeast; (S60) Fermenting and maturing

Description

Manufacturing method of rice wine using powdered powder {Manufacturing method of rice wine made from powder}

The present invention relates to a method for manufacturing makgeolli using powdered powder, and more specifically, to make powdered powder through mixing and drying the powdered gourd rice (steamed rice) or rice cake and yeast at a predetermined ratio, and to the mixture of such powdered powder The present invention relates to a method for producing makgeolli using powdered powder, which enables the production of drinking liquid or floating solidified rice wine, which shortens the fermentation period by adding a certain amount of active yeast. .

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, also known as Takju, is unknown, but it has been used favorably among farmers, referring to makgeul, which means that he has squeezed the liquor waste from separating the sake.

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. The neglect of normal quality control, such as the shortening of the manufacturing period, has lost the unique flavor of Takju.

Since the end of 1980, production of rice wine was allowed, and rice wine had the opportunity to improve quality, and research on rice wine was actively conducted. Recently, research on the manufacturing method of rice wine has been actively conducted. have.

For example, Korean Patent Application No. 10-2007-0091288 discloses a functional seaweed makgeolli and its manufacturing method using the extracts of the falconus, and Korean Patent Registration No. 10-0669233 discloses the makgeolli containing psoriasis and its manufacturing method Is disclosed.

In addition, Korean Patent Registration No. 10-0669232 discloses makgeolli containing a situation mushroom and its manufacturing method.

Makgeolli as described above is to improve the functionality of makgeolli by further mixing functional materials such as thorny ginseng, seaweed extract, and situation mushroom in addition to rice, which is the basic material of conventional makgeolli, makgeolli containing various functional ingredients in addition to the prior art Patent application is disclosed.

However, although these conventional makgeolli are to be able to enhance the functionality, it is difficult to expect a great effect of the tasting actually due to the high absorption rate of the active ingredient is absorbed by the human body.

On the other hand, the conventional method of manufacturing makgeolli is based on the fermentation of starch by artificially breeding fungi on the increased starch raw material (white rice). (酒母) is prepared, immersed in one step by administering water and immigration into the prepared base liquor, and then immersed in two steps by administering water and steamed rice, and then aged and filtered through a fine sieve. Will be manufactured.

However, the conventional method for producing makgeolli has a disadvantage in that a considerable period of time is required for fermentation, and accordingly, it is difficult for the general public to manufacture makgeolli at home.

Therefore, the present invention is to improve the above disadvantages, mixing the gourd rice and yeast at a certain ratio, and then dried and pulverized to a powdered powder, the mixture of the powdered powder in a certain proportion of active yeast (yeast) It is an object of the present invention to provide a method for manufacturing makgeolli using powdered powder to make the makgeolli manufacture by adding so as to shorten the fermentation period for makgeolli and make no difference in taste with existing makgeolli.

Another object of the present invention, by packing the mixture of powdered gourd rice powder and yeast powder powder is to be made, so that anyone can easily manufacture and drink makgeolli in a normal home.

In another object of the present invention, rice cake (snow white) and yeast are mixed in a certain ratio, and then dried and pulverized to make powdered powder, and to the mixture of powdered powder by adding a certain ratio of active yeast (yeast) It is intended to provide a variety of makgeolli while allowing the makgeolli to be made of solidified rice wine so that it can be eaten with a non-drinking tool (eg, a spoon).

Makgeolli manufacturing method using the powder powder of the present invention for achieving the above object, the first step of steam-heating rice to godubap; A second step of drying and then grinding the gourd rice made from the first step into powdered powder; A third step of drying the fermented yeast and pulverizing it to powder powder; A fourth step of first mixing a powder of gourd rice made from the second and third steps with a powder of fermented yeast powder at a predetermined ratio; A fifth step of incorporating an active yeast into the powder mixture mixed from the fourth step and performing second mixing; A sixth step of adding a second mixture from the fifth step to the fermentation tank with water and then fermenting and fermenting for a certain period of time to make a liquid makgeolli; .

On the other hand, the method for producing makgeolli using the powder of the present invention comprises: an eleventh step of drying the rice cake and pulverizing it into powder powder having particles of a predetermined size; A twelfth step of drying the fermented yeast and pulverizing it to powder powder; A thirteenth step of first mixing a powdered powder of rice cake made from the 12th and 13th steps and powdered powder of yeast which is a fermenting agent at a predetermined ratio; A fourteenth step of incorporating an active yeast into the powdered powder mixture mixed from the thirteenth step and performing second mixing; A fifteenth step of preparing a coarse makgeolli that can be eaten by incorporating the second mixture from the fourteenth step into the fermentation tank with water and fermenting and aging for a predetermined time; .

In addition, the mixing ratio of the powdered soybean meal powder and koji powder is such that 30 parts by weight of koji powder powder is mixed with respect to 100 parts by weight of kodu rice powder powder.

In addition, the mixing ratio of the rice cake powder and yeast powder powder is to mix 30 parts by weight of yeast powder powder with respect to 100 parts by weight of rice cake powder powder.

In addition, the yeast is made by grinding any one of wheat, barley, corn, rice beans, red beans, oats, rye coarse dough.

In addition, in the fifth step and the fourteenth step, the active yeast secondary mixed with the primary powder powder mixture is 0.3 to 0.7 parts by weight based on 100 parts by weight of the primary powder powder mixture.

In addition, the active yeast is a fungal strain belonging to the Bacillus fungal cavity.

In addition, the fermentation temperature of the sixth and fifteenth step is to maintain a temperature in the range of 25 ~ 27 ℃.

In addition, the input ratio of the mixture and water to be mixed secondarily in the sixth and fifteenth step is 2 l of water per kg of the secondary mixture.

In addition, the fermentation time of the sixth step and the fifteenth step is in the range of 72 ~ 96 hours.

In addition, the gourd rice powder powder and fermented yeast powder powder or rice cake powder and fermented yeast powder powder are primarily packaged from the fourth step and the thirteenth step.

As described above, the present invention mixes the gourd rice or rice cake and yeast at a certain ratio, and then, after drying and pulverizing to make powder powder, by adding a certain ratio of active yeast (yeast) to the mixture of the powder powder, liquid or solidified It is designed to make the makgeolli of Hosang (Korean) rice wine, and shorten the fermentation period for makgeolli so that there is no difference in taste with the existing makgeolli, while packing and selling powdered powder mixed with soybean rice or rice cake and yeast In the home, anyone can easily produce liquid or solid arc of rice wine according to the user's taste, drinking or simply using the tool can be expected to provide a variety of makgeolli.

1 is a process for manufacturing makgeolli using powdered powder as an embodiment of the present invention.

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

Figure 1 shows a process of manufacturing makgeolli using powdered powder as an embodiment of the present invention.

As shown in Figure 1, the method for producing makgeolli using powdered powder according to an embodiment of the present invention includes the first to sixth steps (S10 ~ S60) to make makgeolli drinkable as a liquid.

The first step (S10) is a process of making a gourd rice 쪄 steamed in a steamer or shiru after draining the water for about 1 to 2 hours after washing a certain amount of rice well enough overnight.

The second step (S20) is a process of making powdered powder by drying a predetermined amount of gourd rice made from the first step (S10) through a dryer, and putting the dried gourd rice into a grinder.

The third step (S30) is a process of drying a predetermined amount of yeast, which is a fermenting agent, and then pulverizing it into powder powder. The yeast is made by grinding thickly any one of wheat, barley, corn, rice beans, red beans, oats, and rye. It is made.

The fourth step (S40) is a process of first mixing a predetermined amount of kodu rice powder made from the second and third steps (S20) (S30) and a predetermined amount of yeast powder powder which is a fermenting agent at a predetermined ratio.

Here, the primary mixing ratio is most preferably mixed with 30 parts by weight of koji powder powder with respect to 100 parts by weight of the gourd rice powder powder, but is not necessarily limited to this ratio, in particular the gourd rice powder powder is primarily mixed as described above And the yeast powder powder was packaged in a packaging container and made to be sold, which is to make the rice wine easily by purchasing the packaged powder powder in a normal home.

The fifth step (S50) is a process of mixing the second by adding an active yeast (yeast), which is a fungal strain belonging to the Aspergillus fungus, into the powder mixture to be mixed first from the fourth step (S40), the primary powder The active yeast to be secondly mixed in the powder mixture is most preferably mixed at 0.3 to 0.7 parts by weight with respect to 100 parts by weight of the primary powdered powder mixture, but is not necessarily limited thereto. In addition to fermentation by Nuruk, it is to shorten the fermentation time through the continuous fermentation of the active yeast.

The sixth step (S60) is a process of adding fermentation mixture with water to the fermentation tank from the fifth step (S50) and fermentation for a predetermined time, in the sixth step (S0) The fermentation temperature is most preferably maintained at a temperature in the range of 25 ~ 27 ℃, and in the sixth step (S60), the mixing ratio of the mixture and water in the second step is set to 2 l of water per kg of the secondary mixture, in particular fermentation Most preferably, the time is in the range of 72 to 96 hours, as this is possible from the mixing of the active yeast.

That is, the manufacture of makgeolli using powdered powder according to an embodiment of the present invention, as shown in Figure 1 attached, first to wash the rice for manufacturing makgeolli and soaked in water and semi and immersion, the purpose of such semi and immersion Silver removes foreign substances such as dust attached to the surface of rice and absorbs an appropriate amount of water. Here, when rice is soaked in water, the amount of water is suitably about 150% of the total rice weight.

Then, as described above, drain the water from the rice made of semi and saliva made steamed steamed steam in a steamer or shiru. (S10)

As a next step, while drying the predetermined amount of the gourd rice through a dryer, by grinding the dried soybean rice through a grinder to make a powder of more than 70 mesh. (S20)

Next, wheat, barley, corn, rice beans, red beans, oats, rye knead any one of the coarse dough to make the yeast as a fermentation agent, and then dry it, while the dried predetermined amount of yeast is pulverized by a grinder to more than 70 mesh Powdered powder (S30)

Next, a predetermined amount of gourd rice powder powder made from the steps of S20 and S30 and a predetermined amount of yeast powder powder, which is a fermentation agent, are first mixed, and the first mixing ratio is 30 weights of yeast powder powder based on 100 parts by weight of the soybean rice powder powder. Mix the wealth. (S40)

Here, the above-mentioned mixed gourd rice powder powder and yeast powder powder may be packaged in a packaging container without being directly used for manufacturing makgeolli, which is a liquid makgeolli that can be drunk by purchasing the packaged powder powder in a general home. It's easy to make.

That is, the present invention is to provide an opportunity for anyone to easily manufacture makgeolli by selling the powder powder to be primarily mixed as described above, has another technical feature.

On the other hand, in the above-mentioned step S40 step into the first powder mixture to be mixed with the yeast active yeast (yeast) strain belonging to the Bacillus fungi, and the second mixture is mixed (S50), the second powder mixture to the first powder mixture It is best to mix the active yeast is 0.3 to 0.7 parts by weight with respect to 100 parts by weight of the primary powdered powder mixture, which in addition to the fermentation by the yeast, the fermenting agent, will shorten the fermentation time through continuous fermentation of the active yeast This is because it can be provided with the benefits of smoothly supplying the digestive enzymes and minerals necessary for the human body separately.

Next, the second mixture from the step S50 is added to the fermentation tank with water, and the mixing ratio of the second mixture and water is set to 2 liters of water per kg of the secondary mixture.

Thereafter, when the fermentation tank is fermented while maintaining the fermentation temperature in the range of 25 to 27 ° C. at a time within the range of 72 to 96 hours (S60), the desired alcohol content (maximum 13% Drinkable liquid makgeolli manufacturing can be completed.

On the other hand, although not shown in the drawings as another embodiment of the present invention, it is also possible to manufacture a coarse makgeolli that can be eaten with a tool (for example, a spoon) by using a powder of rice cake such as snow white. .

That is, the dried rice cake of the solidified arc of the embodiment of the present invention first, while drying the rice cake, such as Baekseolgi for manufacturing makgeolli through a dryer, pulverizing the dried rice cake through a grinder to powder powder having a certain size of particles Make it.

Next, wheat, barley, corn, rice beans, red beans, oats, rye knead any one of the coarse dough to make the yeast as a fermentation agent, and then dry it, while the dried predetermined amount of yeast is pulverized by a grinder to more than 70 mesh Make powder.

Next, a predetermined amount of the rice cake powder powder and a predetermined amount of yeast powder powder, which is the fermentation agent, are first mixed. The first mixing ratio is 30 parts by weight of the yeast powder powder with respect to 100 parts by weight of the rice cake powder.

Here, the rice cake powder and yeast powder powder mixed with the primary as described above may be packaged in a packaging container without being directly used for manufacturing makgeolli, which is a solidified product that can be eaten by buying the packaged powder powder in a general home. This is because it is easy to make liquid rice wine.

That is, the present invention is to provide an opportunity for anyone to easily manufacture makgeolli by selling the powder powder to be primarily mixed as described above, has another technical feature.

On the other hand, the primary mixture of the powdered powder mixture is added to the active yeast (yeast), which is a fungal strain belonging to the Bacillus fungi, and the second mixture is mixed, the active yeast is mixed second to the primary powdered powder mixture 1 It is best to mix 0.3 to 0.7 parts by weight with respect to 100 parts by weight of the tea powder mixture, since the fermentation time can be shortened through continuous fermentation of the active yeast in addition to the fermentation by the yeast, which is the fermenting agent. This is because it can be provided with an advantage of supplying the digestive enzymes and minerals necessary for the human body.

Next, the secondary mixed mixture is added to the fermentation tank together with water, and the ratio of the secondary mixed mixture and water is set to 2 L of water per kilogram of the secondary mixture.

Then, fermentation and aging of the secondary mixed mixture and water added to the fermentation tank while maintaining the fermentation temperature in the range of 25 ~ 27 ℃ at a time within the range of 72 ~ 96 hours, the desired alcohol frequency (maximum of 13% This is the completion of manufacturing the dried rice wine with solid spoon which can be eaten with a spoon.

That is, the makgeolli produced by another embodiment of the present invention is not to drink the coagulated makgeolli from powdered powder having a certain size of particles, but to be floated using a tool such as a spoon. It is in a form similar to yogurt, which is a type of dairy product that is commonly manufactured.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that such changes and modifications are within the scope of the claims.

S10, S20, S30, S40, S50, S60; First to sixth steps

Claims (11)

A first step of steam-heating the rice into a gourmet rice;
A second step of drying and then grinding the gourd rice made from the first step into powdered powder;
A third step of drying the fermented yeast and pulverizing it to powder powder;
A fourth step of first mixing a powder of gourd rice made from the second and third steps with a powder of fermented yeast powder at a predetermined ratio;
A fifth step of adding the active yeast to the powdered powder mixture mixed from the fourth step and performing second mixing; And
A sixth step of adding a second mixture from the fifth step to the fermentation tank with water and then fermenting and fermenting for a certain period of time to make a liquid makgeolli; Makgeolli manufacturing method using powdered powder, characterized in that to proceed. An eleventh step of drying the rice cake and then grinding the rice cake into powder powder having particles of a predetermined size;
A twelfth step of drying the fermented yeast and pulverizing it to powder powder;
A thirteenth step of first mixing a powdered powder of rice cake made from the 12th and 13th steps and powdered powder of yeast which is a fermenting agent at a predetermined ratio;
A fourteenth step of incorporating an active yeast into the powdered powder mixture mixed from the thirteenth step and performing second mixing; And
A fifteenth step of preparing a coarse makgeolli which can be eaten by incorporating the second mixture from the fourteenth step into the fermentation tank with water and then fermenting and aging for a predetermined time; Makgeolli manufacturing method using powdered powder, characterized in that to proceed. The method of claim 1, wherein the mixing ratio of the powdered soybean meal powder and koji powder is 30 parts by weight of the koji powder powder with respect to 100 parts by weight of the kodu rice powder powder. 3. The method of claim 2, wherein the mixing ratio of the rice cake powder and the yeast powder powder is 30 parts by weight of the yeast powder powder mixed with 100 parts by weight of the rice cake powder. The method of claim 1, wherein the yeast is made by pulverizing any one of wheat, barley, corn, rice beans, red beans, oats, and rye. The method of claim 1, wherein in the fifth step, the active yeast secondary mixed with the primary powder powder mixture is 0.3 to 0.7 parts by weight based on 100 parts by weight of the primary powder powder mixture Makgeolli manufacturing method using. The method according to claim 2, wherein in the fourteenth step, the active yeast secondary mixed with the primary powder powder mixture is 0.3 to 0.7 parts by weight based on 100 parts by weight of the primary powder powder mixture. Makgeolli manufacturing method using. The method according to claim 6 or 7, wherein the active yeast is a fungal strain belonging to the Bacillus Bacillus, the method for producing makgeolli using powdered powder. The method of claim 1 or 2, wherein the fermentation temperature for the secondary mixture is maintained in the temperature range of 25 ~ 27 ℃, fermentation time is characterized in that the makgeolli using powdered powder characterized in that 72 ~ 96 hours range Way. The method of claim 1, wherein the gourd rice powder powder mixed with the first step from the fourth step and the yeast powder powder, which is a fermenting agent, are configured to be packaged in a container so as to be sold. 3. The method for producing makgeolli using powdered flour according to claim 2, wherein the rice cake powder mixed with the first step from the thirteenth step and the yeast powdered powder which is a fermenting agent are configured to be packaged in a container for sale.

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