KR20130054880A

KR20130054880A - Korea rice wine with carbon dioxide and method for manufacturing thereof

Info

Publication number: KR20130054880A
Application number: KR1020110120534A
Authority: KR
Inventors: 박성기
Original assignee: (주)우리술
Priority date: 2011-11-17
Filing date: 2011-11-17
Publication date: 2013-05-27

Abstract

The present invention relates to a method for producing carbonated rice wine, comprising: sprinkling steamed rice subjected to a semi-stage, administering spawn and propagating seed to prepare entry; Preparing yeast liquor by adding yeast, lactic acid, and water to the prepared entry; A one-stage immersion step of aging by adding water to the base liquor; A two-stage immersion step of aging by adding the steamed rice, purified enzyme and water thereto after the one-stage immersion; Filtering to remove sake lees and adding sweetener and water to form sake; Sterilizing makgeolli; And it provides a method for producing makgeolli comprising injecting 0.2 to 1 parts by weight of carbon dioxide per 100 parts by weight of makgeolli. According to the present invention, the topping taste of carbonic acid is alive to provide excellent rice wine.

Description

Carbonated rice wine and its manufacturing method

The present invention relates to the production of carbonate rice wine, and more particularly to the production of functional makgeolli by adding carbonic acid when manufacturing makgeolli.

Makgeolli is a Korean sake made by mixing glutinous rice, non-glutinous rice, barley, wheat flour, and fermented with malt and water. In general, first, the washed rice is steamed and steamed, and the added rice is added with saccharifying agents such as malt and malt, and the starch is sugar-prepared to prepare a saccharified solution, followed by fermentation by adding a saccharified solution to the saccharified liquid. Are manufactured. Makgeolli has unique taste and aroma according to its raw materials and methods such as grains and yeast used. Raw yeast and various enzymes are alive, and amino acids and organic acids generated by decomposing raw materials due to enzymatic action by microorganisms. It is also nutritionally superior to other alcoholic beverages, and has a unique taste with a good balance of sweet, sour, bitter and astringent. Recently, as the popularity of makgeolli has increased, there has been a demand for a new kind of makgeolli that emphasizes nutrition with flavor using natural materials. Accordingly, various kinds of makgeolli have been developed.

Korean Patent Registration No. 0669233 discloses makgeolli containing thorny ogapi and its manufacturing method. Korean Patent Registration No. 0671905 describes a method of manufacturing pumpkin makgeolli, and Korean Patent Registration No. 0484789 describes a method of manufacturing trichophyte makgeolli, Korean Unexamined Patent Publication No. 2011-0045897 discloses a fruit rice wine and its manufacturing method. However, the makgeolli are manufactured by mixing different ingredients with makgeolli, a fermented rice, and there is a problem that the flavor of makgeolli disappears.

Makgeolli is divided into fresh rice wine and sterilized rice wine. Live rice wine does not go through sterilization process, so yeast and lactic acid bacteria are still alive and fermented continuously, so you can feel the refreshing feeling of carbonic acid and have nutritional benefits. However, there is a problem in that the packaging is difficult and the shelf life is short, because continuous fermentation is made during distribution. On the other hand, sterilized makgeolli will sterilize yeast and lactic acid bacteria so that fermentation will no longer proceed. Since fermentation does not proceed during distribution, the taste is uniform and there is an advantage that it can be stored for a long time, but there is a problem that the unique tingling refreshing feeling of makgeolli disappears.

In order to solve the problem of the sterile makgeolli while maintaining the unique taste of makgeolli, the present inventors studied a method of improving the refreshing feeling by injecting carbonic acid into the sterile makgeolli and completed the present invention.

Therefore, an object of the present invention is to provide a method for producing makgeolli with excellent cooling feeling by injecting a suitable amount of carbonic acid in the manufacture of makgeolli.

In another aspect, the present invention is to provide a makgeolli excellent by the manufacturing method and having a refreshing feel while having a unique taste of makgeolli.

According to the present invention in order to achieve the above object, the step of spraying the rice passed through the semi-stage and administering the seed spawn to produce the entry; Preparing yeast liquor by adding yeast, lactic acid, and water to the prepared entry; A one-stage immersion step of aging by adding water to the base liquor; A two-stage immersion step of aging by adding the steamed rice, purified enzyme and water thereto after the one-stage immersion; Filtering to remove sake lees and adding sweetener and water to form sake; Sterilizing makgeolli; And it provides a method for producing makgeolli comprising injecting 0.2 to 1 parts by weight of carbon dioxide per 100 parts by weight of makgeolli.

At least one selected from the group consisting of stevia of Stevioside extracted from Stevia rebaudiana leaves of the Asteraceae, licorice extract extracted from the root of licorice, and tomatotin extracted from Thaumacococcus danielli fruit seeds It is preferable to use natural sweeteners.

According to the present invention in order to achieve the above another object is provided by the manufacturing method is provided with carbonic acid makgeolli excellent in refreshing feeling.

According to the present invention, while maintaining the unique taste of rice fermented liquor uniformly can be distributed for a long time, carbon dioxide is injected in an appropriate ratio to produce excellent makgeolli.

The present invention is characterized by providing makgeolli with excellent refreshing feeling by preparing makgeolli by injecting carbonic acid into makgeolli.

Sparkling water has a refreshing effect and promotes stomach and bowel movements. Accordingly, it helps digestion and is known to be effective in constipation and diet.

According to one embodiment of the invention, the step of spraying the rice passed through the semi-stage and administering the spawn seed and breeding to prepare the entry; Preparing yeast liquor by adding yeast, lactic acid, and water to the prepared entry; A one-stage immersion step of aging by adding water to the base liquor; A two-stage immersion step of aging by adding the steamed rice, purified enzyme and water thereto after the one-stage immersion; Filtering to remove sake lees and adding sweetener and water to form sake; Sterilizing makgeolli; And it provides a method for producing makgeolli comprising injecting 0.2 to 1 parts by weight of carbon dioxide per 100 parts by weight of makgeolli.

Specifically, first, a predetermined amount of rice is washed. At this time, the water content of the rice is preferably 28 to 29%. After the increase, the seed is administered to saccharify the preparation of entry. At this time, the formula seedling can be used. Thereafter, a certain amount of entry is taken and mixed with yeast and water to prepare a base liquor. Then, the rest of the country is added to the prepared base liquor, watered, and subjected to a one-stage immersion process for 2 to 4 days at 15-25 ℃. Then, add a certain amount of rice to the first stage immersion, add purified enzyme and feed water to perform a two stage immersion to ripen for 3-7 days at 15-25 ℃ to reach a constant alcohol concentration. Subsequently, sake lees are removed, and after the addition of thickened water and additives, alcoholic preparation and sweetness are adjusted.

Sterilization is then performed through a sterilizer to maintain a uniform taste during distribution. Carbonic acid is injected into the sterilizing liquor using a carbonated injector. In the present invention, since carbonic acid is injected just before feeding the product, the carbonic acid concentration is constant and the carbonic acid group is alive. At this time, since the refreshing feeling is determined according to the amount of carbon dioxide injected, it is important to adjust it appropriately. At this time, the amount of carbon dioxide is preferably injected in a ratio of 0.2 to 1 parts by weight based on 100 parts by weight of the sterilized makgeolli. It is preferable to make the carbonic pressure through 2 ~ 2.5 Vol. According to one embodiment of the present invention, 1.6 g of carbon dioxide gas is injected into 350 ml of sterilized makgeolli before bottling the sterilized wine.

Preferably, according to one embodiment of the present invention, as a sweetener added during the preparation step, stevia of Stevioside extracted from Stevia rebaudiana leaves of Asteraceae, licorice root, licorice extract extracted from the root of rhizome, Taumacococus Danieli ( Thaumatococcus danielli) Natural sweeteners such as tomatine extracted from fruit seeds are used to inhibit the use of artificial sweeteners such as aspartame.

[Example]

Hereinafter, the present invention will be described in detail by way of the following examples and test examples, but the present invention is not limited to these examples.

Example 1 Preparation of Carbonic Rice Wine

33 kg of white rice was sprinkled with steam, and 80 g of the seedling seed was sown to prepare a white rice entry. 2.2 kg of the prepared entry was taken and 10 g of yeast and 2.8 L of water were added thereto to prepare a base liquor (manufactured by the base liquor). In the prepared base liquor, the remaining amount of the prepared immigration and 50.8 L of water were added and aged for 2 days (single immersion). Here, 77kg of cooked rice, 44g of purified enzyme, and 129.2L of water were added thereto, followed by aging for 5 days, thereby preparing 292.8L of aged 14% alcohol (2 step immersion). The resultant was filtered to remove 40 L of sake lees, and 350 g of aspartame and 350 g of acesulfame potassium were added as sweeteners. Thick 385L was added to prepare 6% of the sake liquor (formulation). Sterilization was carried out through a sterilizer and injected and bottled at a rate of 1.6 g of carbon dioxide gas to 350 ml of sterilized rice wine.

Example 2 Preparation of Carbonic Rice Wine

Carbonated rice wine was prepared in the same manner as in Example 1 except that Stevia was used as a sweetener in the preparation step of Example 1.

Comparative Example 1: Preparation of Makgeolli

Makgeolli was prepared in the same manner as in Example 1 except that carbon dioxide gas was not injected in Example 1.

Test Example 1: Sensory Evaluation Test

After one week after bottled rice wine prepared in Examples and Comparative Examples was used for sensory evaluation. 100 mL of makgeolli of the above Examples and Comparative Examples were drinkable to 40 panelists, and the taste, refreshment, and overall preference were evaluated by a 5-point scale method (5 points: good 3 points: normal 1 point: bad), and then the average value was evaluated. Obtained. The results are shown in Table 1 below.

Example 1 Example 2 Comparative Example 1 flavor 4.3 4.4 3.8 Refreshing feeling 4.2 4.2 3.0 Overall preference 4.2 4.3 3.5

From the above test results, it was confirmed that the taste, refreshing taste, and overall acceptability of the makgeolli of the embodiment of the present invention in which carbon dioxide gas was injected before bottling were excellent.

Claims

Sprinkling and steaming semi-step rice and administering spawn and breeding to prepare entry;
Preparing yeast liquor by adding yeast, lactic acid, and water to the prepared entry;
A one-stage immersion step of aging by adding water to the base liquor; A two-stage immersion step of aging by adding the steamed rice, purified enzyme and water thereto after the one-stage immersion; Filtering to remove sake lees and adding sweetener and water to form sake;
Sterilizing makgeolli; And
Method of producing makgeolli comprising injecting 0.2 to 1 parts by weight of carbon dioxide gas based on 100 parts by weight of makgeolli.

The sweetener according to claim 1, wherein the sweetener comprises stevia of Stevioside extracted from Stevia rebaudiana leaves, Licorice extract extracted from the root of licorice, and Tomatin extracted from the fruit seeds of Taumatococcus danielli. Method for producing makgeolli, characterized in that using at least one natural sweetener selected from the group.

Makgeolli prepared according to claim 1 or 2, wherein the carbonate pressure of makgeolli is 2 to 2.5 Vol.