KR20130086328A - Rice wine made from sorghum and a method of making the same - Google Patents

Abstract

PURPOSE: A sorghum makkoli (Korean rice wine) is provided to extend storage period by an antibacterial property of sorghum, to ensure storage stability, to have functionality by an antioxidative ingredient of sorghum, and to have preferable color. CONSTITUTION: A method for manufacturing sorghum makkoli comprises the steps of: washing and steaming 30 wt% of rice of total rice for making sorghum makkoli; cooling the steamed rice to 35-40 °C, inoculating Aspergillus kawacchii, and making ipguk (Japanese koji) at 25-30 °C; adding dry Saccharomyces cerevisiae and activated charcoal-treated purified water to the ipguk and mashing at 25-30 °C for 2 days; steaming 70 wt% of remaining rice; adding the steamed rice with sorghum powder and purified water to first-mashed suldeot (rice-wine mash) and secondarily mashing the mixture; and fermenting the mixture at 25 °C for 5 days.

Description

Rice wine made from Sorghum and a method of making same same

More particularly, the present invention relates to a rice wine having improved storage stability, increased antioxidative activity, improved sensory properties and aesthetics by using millet for making rice wine, and a method for producing the rice wine.

Alcohol is classified into fermented, distilled and mixed wine according to its preparation method.

Brewers are made by fermenting sugar or starch contained in fruits, cereals and other raw materials with molds and yeast. They have a disadvantage that they are relatively low in alcohol content and easily deformed. However, they have a unique flavor and soft taste, There are makgeolli, beer, wine, sake, and sake.

Distilled liquor is a liquor made by distilling fermented liquor or liquor again. The alcohol concentration is relatively high, and some or most of impurities can be removed depending on the distillation method. Distilled spirits include brandy, whiskey, vodka, rum and tequila.

Mixed liquor is a liquor made by leaching or distilling with the addition of fruits, flavors, sweeteners, herbs, etc. to brew or distilled liquor.

Makgeolli is a representative brewed wine (fermented liquor) unique to our nation, and is usually made from rice as a raw material.In general, rice wine is first subjected to a semi-process, in which rice contains an appropriate amount of water, and then steamed with strong steam of 100 ° C or higher. Then, saccharifying agent such as malt or malt is added to the cooked rice to saccharify the starch with sugar to prepare a saccharified liquid, and then the base sac is added to the saccharified liquid to complete the fermentation.

Makgeolli has a unique taste and aroma according to its raw materials and methods such as grains and yeast. It is nutritionally superior to other types of alcohol, and it is beneficial to health with harmony of taste, fragrance, smell, etc. together with amino acids and organic acids produced by decomposition of raw materials due to enzymatic action by microorganisms.

However, since the fermentation proceeds even after packing rice wine there is a limit to the storage stability. Short storage period is the biggest disadvantage of makgeolli, and it is an obstacle to the distribution process. As a way to extend the shelf life, sterile makgeolli was developed, but it does not meet the taste and taste of makgeolli enthusiasts who want to consume the unique yeast.

In addition, a conventional method of producing makgeolli is as follows: a makgeolli containing ganoderma lucidum and a preparation method thereof (Korean Patent No. 0669233); a method of manufacturing amber rice wine (Korean Patent No. 0671905) (Korean Patent Registration No. 0682825), a method for producing Sankyo Wisteria Rhizoma rice wine (Korean Patent No. 0484789), a method for producing brown rice wine (Korean Patent No. 0776987), a method for producing a fermented soybean containing pine needles and herbal medicines (Korean Patent No. 0684188), a method of producing makgeolli added with coffee (Korean Patent Registration No. 0332376), a method of producing takju containing green tea ingredient (Korea Patent No. 0382785) It is known to improve the storage stability, which is the greatest disadvantage of makgeolli, to improve the sensuality of makgeolli, There is no prior art related to strengthening.

Also, with regard to the one component of the present invention, there is a method of producing a premix containing a powdery powder and a product containing it (Korean Patent Application No. 2009-0029052), a method of producing long chain fats having high policosanol or octacosanol content Korean Patent Application No. 2005-0067597), a method of producing green beans by using Sasa nuruk and a method of manufacturing the same (Korean Patent Application No. 2002-0065756), a method of producing cereal ramen made from glutinous rice, rice, barley, soybean, (Korean Patent Application No. 2003-0004663) have been known. However, there is no prior art about a method for producing makgeolli using the mako and a makgeolli produced therefrom.

In recent years, interest in the development of makgeolli has been growing due to the well-bending trend and the prevalence of makgeolli in young people as well as in the elderly. Accordingly, there has been a desperate need for the development of a new makgeolli which has a colorful color that responds to the senses of modern people utilizing a new natural vegetable material, at the same time has enhanced nutritional composition and functionality and secures storage stability. Is required.

Conventional makgeolli is made of semi-boiled rice and then fermented and manufactured by saccharifying it with malt or malt, and fermentation proceeds in the bottled finished product, which acts as a factor to shorten the storage period, and improves in functionality and aesthetics as well. There is room. In addition, after ingestion, the odor and the burden have not satisfied the preference of modern people with many social activities.

Accordingly, in the present invention, the storage stability of makkulli is improved to prolong the storage period, and the ingredients having the antioxidative activity are added to have functionalities. While having the color and flavor preferred by modern people, And to provide a high-quality and high-functioned rice wine which is reduced in occurrence.

In the present invention, 30% by weight of the whole raw material required for producing rice wine is washed with water, cooled to 35 to 40 캜, and finally seeded; Adding the activated carbon-treated purified water and yeast ( Saccharomyces cerevisiae ) to the entry and immersing it for one day for two days; Adding the remaining 70% by weight of the raw material to the sludge which has been immersed in a single step together with the milled powder and the purified water; And fermenting and aging the fermented rice wine.

In addition, the present invention provides the processed rice wine produced from the above.

The rice wine produced according to the present invention has storage stability due to prolonged shelf life due to the antimicrobial properties of sorghum, has functionality due to the antioxidant active ingredients of sorghum, has the color and the taste preferred by consumers, Since yeast can be consumed by living yeast, it can contribute to the promotion of public health.

In addition, due to the development of rice makgeolli, consumption of environmentally friendly organic agricultural products is promoted, and sales of the cultivated farmers are expected to be improved, and it is an excellent invention that can be developed as a localized product.

The rice wine of the present invention comprises 30% of the whole rice raw material required for its production, washing it, cooling it to 35 to 40 캜 and inoculating the final rice; Adding purified water and activated yeast-treated Saccharomyces cerevisiae yeast to the entry and immersing the yeast for one day for two days; Adding the remaining 70% of the raw material to the syrup which is immersed in a single step together with the milled powder and the purified water; And a fermentation and aging step.

Sorghum ( Sorghum bicolor L. Moench, sorghum) is a perennial herbaceous herbaceous plant, which is the most grown in dry foliage. Depending on the application, sorghum, sorghum, sorghum, broom-corn) are cultivated and are a major food resource cultivated in Asia, Africa and Central America. Sorghum contains a large amount of active ingredients such as dietary fiber and phenolic compounds, and most of the phenolic compounds are known as flavonoids. The polyphenol extract of Acerola has been reported to have strong antimutagenic activity and is known to have antioxidant activity and to inhibit the HMG-Co A reductase activity, an enzyme involved in cholesterol biosynthesis, and is known to have antimicrobial activity (Antiviral activity and mode of action of a peptide isolated from Sorghum bicolor, Camargo Filho, DAG Cortez, T Ueda-Nakamura, Phytomedicine, 2008, Elsevier).

The type of sorghum used in the present invention is not particularly limited to the kind and the cultivation area, and is preferably domestic sorghum.

In the present invention, millet is pulverized and used, preferably pulverized to have a size of 50 mesh.

The term to be used in the present invention may be one ordinarily used in the art and is preferably inoculated with Aspergillus kawacchii .

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments of the present invention. However, the following examples are only preferred examples of the present invention, and the scope of the present invention is not limited to the following examples.

Example: Manufacture of makgeolli

(1) Entry manufacturing stage

After washing 3 kg of rice, it was immersed for 5 hours and water was removed to maintain the water absorption rate at 30 to 35%. The mixture was cooled and the steamed rice was cooled to 30 ° C., and deposited and left for 2 hours at a humidity of 90%. 3 g of Aspergillus kawacchii was inoculated uniformly to the rice germ , mixed well, spread at a thickness of 50 mm, and cultured at a temperature of 25 to 30 ° C and a humidity of 30 to 40% for 3 days to complete the entry.

(2) 1st stage immersion stage

4.5 L of activated carbon-treated purified water and 1.5 g of dry yeast ( Saccharomyces cerevisiae ) were added to the above-prepared entrant, followed by fermentation at 25 to 30 ° C for 2 days.

(3) two-stage immersion step

10 kg of rice was washed and immersed for 5 hours, and water was removed to maintain the water absorption rate at 30 to 35%. 14 L of activated carbon-treated purified water and 2 kg of hydrolyzed powder were added to the above-mentioned one-stage soaked bath. The seeds used here were cultivated in environmentally friendly organic agriculture at Chilsung-myeon, Goesan-gun, Chungcheongbuk-do, Korea and were pulverized to a size of 50 mesh. The milled milled powder had a chroma of 52.32 in lightness (L), a redness (a) value of -0.12, and a yellowness (b) value of 4.88.

(4) fermentation and ripening step

When the fermentation process starts after the two-stage immersion, since the temperature of the product rises sharply from the second day, the product was fermented for 5 days while being kept at 25 ° C. After fermentation, the solution was allowed to stand at room temperature for 3 days to complete the maturing process by stabilizing the taste, flavor, and color.

Experimental Example: Evaluation of rice wine

In order to evaluate the prepared rice wine (hereinafter, referred to as 'rice wine of the present invention' or 'rice wine of the present invention'), general rice wine produced in the same manner as that of the present invention ) And the general rice wine were sterilized at 60 ° C for 30 minutes, and stored at room temperature. After that, the color and pH changes with time, hangover and trimming occurrence, mouth odor, sensory test , Antioxidant measurement, general microorganism and yeast population were compared and measured.

Experimental Example 1: Measurement of chromaticity change

This experiment was conducted to compare the chromaticity changes with time according to the measurement of chromaticity values according to the time lapse after storing the rice wine, common rice wine and sterilized rice wine according to the present invention at room temperature. The chromaticity meter (Minolta, CR-200, Japan) was used. The standard white plate had an L value of 93.91, a value of 0.01, and a b value of 1.52. The measurement results are shown in Table 1.

As can be seen from Table 1, red rice wine was higher than common rice wine and sterilized rice wine. As is known to those skilled in the art (see, for example, Satyendra Singh, (2006), 'Impact of color on marketing', Management Decision, Vol 44, Iss: 6, pp783-789) Because it is a color, the color of makgeolgi color stimulates consumer 's appetite and increases the product preference.

Measurement of chromaticity change division One day past Five days past 10 days past L a b L a b L a b Plain rice wine 29.08 -6.23 -39.71 26.67 0.82 -40.73 28.32 1.40 -63.64 Sterilized Rice Wine 28.24 -1.44 -39.73 27.18 0.71 4.96 26.04 1.30 -42.72 Sake rice wine 21.32 5.61 -39.75 29.68 4.96 -40.04 26.04 6.99 -43.13

Experimental Example 2: Measurement of pH change

This experiment was conducted to compare pH changes with time after measuring the pH value of each of the makkolgye, general makkolli and sterilized makkolli according to the present invention at room temperature. The pH value was measured with a pH meter (Istek, Model 740P) was used. The results are shown in Table 2 below.

As can be seen from the following Table 2, the pH of the rice wine was lower than that of the general rice wine and the sterilized rice wine. This low pH is due to the generation of organic acids, which helps to extend rice wine storage.

Measurement of pH change division pH measurement One day past Five days past 10 days past Plain rice wine 3.91 3.76 4.80 Sterilized Rice Wine 4.21 3.98 4.36 Sake rice wine 3.70 3.24 3.92

Experimental Example 3: Measurement of general microbial population

The present experiment was carried out based on the fact that general microorganisms affect the rice wine storage period, and the change of the general microbial population was measured during storage of the rice wine of the present invention, general rice wine and sterilized rice wine at room temperature. The measurement was conducted according to the Food and Drug Administration of the Korea Food and Drug Administration (KFDA) by measuring the number of bacteria in a standard agar medium and incubating the samples at 35 ° C for 3 days. The results are shown in Table 3.

As shown in Table 3, the occurrence of general microorganisms was significantly lower than that of general rice wine, indicating that rice makgeolli is advantageous for long-term storage.

Measurement of general microbial population division General microbial measurement One day past Five days past 10 days past Plain rice wine 180 x 10 ⁶ 200 x 10 ⁶ 260 x 10 ⁶ Sterilized Rice Wine 80 350 x 10 ³ 90 x 10 ⁶ Sake rice wine 63 x 10 ⁶ 97 x 10 ⁶ 66 x 10 ⁶

Experimental Example 4: Measurement of yeast population

In this experiment, the rice wine, common rice wine, and sterilized rice wine were stored at room temperature, and the number of yeast populations present in the rice wine was distributed to a potato dextrose agar medium according to the Food and Drug Administration, After cultivation, the number of individuals was measured. The results are shown in Table 4. According to the results of this experiment, the number of yeast was significantly higher in the rice wine than in the pasteurized rice wine. The most remarkable feature of the present invention is that the survival of live yeast is high in the human body while inhibiting the growth of general microorganisms due to the antimicrobial properties of the present invention.

Changes in yeast population division Yeast Observation One day past Five days past 10 days past Plain rice wine 140 x 10 ⁶ 200 x 10 ⁶ 260 x 10 ⁶ Sterilized Rice Wine 49 260 x 10 ³ 560 x 10 ³ Sake rice wine 140 x 10 ⁶ 180 x 10 ⁶ 200 x 10 ⁶

Experimental Example 5: Measurement of antioxidant activity

This experiment was conducted to evaluate the antioxidative activity of rice wine of the present invention, and the reducing power of 1,1-diphenyl-2-picrylhydrazyl (DPPH), which is an indicator of antioxidation measurement, was used.

800 占 퐇 of DPPH solution obtained by dissolving 12.5 mg of DPPH in 100 ml of ethanol was added to 200 占 퐇 of the mangolli sample of the present invention, followed by reaction for 10 minutes, and the absorbance at 525 nm was measured. The same experiment was also conducted for general rice wine.

As a result of measuring the DPPH scavenging activity, general rice wine was measured as 183.28 (IC ₅₀ : ㎍ / ㎖) while that of rice was 31.68 (IC ₅₀ : Was found to be very high.

Experimental Example 6: Evaluation of the occurrence of hangover, bad breath and trimming

The present experiment was conducted to evaluate the occurrence of hangover, bad breath and trimming after drinking the rice wine, general rice wine and sterilized rice wine of the present invention.

Experimental method is to drink 500ml of the three kinds of Makgeolli for five adults (10 people in total) who have a hangover, such as a headache when drinking 500ml Makgeolli generally, and 5 points after 5 hours (5 points; severe) , 3 points; normal, 1 point; do not feel), the average value was obtained and listed in Table 5.

As a result, it was found that the rice wine of Suwi was less in hangover compared to the regular rice wine, and the odor and trimming were less likely to occur, and it was a high quality product suitable for the taste of modern people who preferred cleanliness.

Assessment of hangover, bad breath, and burping division Characteristic observation hangover Mouth odor burp Plain rice wine 4.3 4.7 4.1 Sterilized Rice Wine 3.6 3.9 4.1 Sake rice wine 2.1 2.7 2.3

Experimental Example 7: Evaluation of sensory test

This experiment was conducted to evaluate the sensory evaluation of the rice wine, ordinary rice wine and sterilized rice wine of the present invention.

The sensory test method is to divide 100ml each of rice wine to 20 college students, and measure taste, aroma, throbbing, and overall preference using a 5-point grading method (5; good; 3; normal; 1; bad). The average value was calculated | required and it is shown in Table 6 (janggyeong type, palatability sensory test of food, an introductory company, 1995). As a result, it was found that Suki - makgeolli had a high score in all items compared to general makgeolli, and it was suitable for the preference of younger people.

Sensory evaluation division Sensory test flavor incense End Overall preference Plain rice wine 4.5 3.7 3.3 4.2 Sterilized Rice Wine 4.3 3.5 3.8 3.8 Sake rice wine 4.9 4.2 4.7 4.8

Claims (2)

30% by weight of the whole raw rice material necessary for making rice wine is washed, and inoculated with the end of Aspergillus kawacchii which has been cooled to 35 to 40 캜 by heating, and entering at 25 to 30 캜;
Adding purified water and activated yeast Saccharomyces cerevisiae to the above-prepared entrant , and immersing the yeast at 25 to 30 ° C for 2 days;
Adding the remaining 70% by weight of the raw material to the sludge which is immersed in the first step together with the milled powder and the purified water;
And fermenting the fermented rice wine for 5 days at a temperature of 25 DEG C from the second day after fermentation is started after the two-stage fermentation.
A rice wine having improved antioxidative activity and storage stability according to the production method of claim 1.