KR20130087925A - Manufacturing method of rice wine lotus leaf and rice wine lotus leaf thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing lotus leaf makkoli and the lotus leaf makkoli thereby are provided to improve health using pharmacological ingredients and nutrients of lotus leaves and to maintain drinkers' health. CONSTITUTION: A method for manufacturing lotus leaf makkoli comprises the steps of: washing lotus leaves and silkworm with water and removing impurities; quickly freeze-drying the washed lotus leaves and silkworm; pulverizing the dried lotus leaves and silkworm using a pulverizer or a hammer mill in a particle size of 150 mesh or greater; soaking and steaming rice and cooling to prepare hard-boiled rice; mixing 100 parts by weight of the hard-boiled rice, 50 parts by weight of nuruk (fermentation starter), 20-25 parts by weight of silkworm powder, and 180 parts by weight of water and fermenting the first mixture; and mixing 100 parts by weight of the fermented first mixture and 20-30 parts by weight of the lotus powder and maturing the second mixture.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing mellowberry rice, and a method for producing the mellowberry rice produced by the method.

The present invention relates to a method for manufacturing mellow leaf makgeolli, which can improve the health of an intoxicant, not merely drinking, by mixing materials useful for body waving, and relates to mildewed rice wine produced by the method.

In general, makgeolli is a unique drink of Korea, which is made by fermenting glutinous rice, rice, barley, flour, etc. by mixing with leaven and water. It is used for making takju, agriculture, It is the oldest wine in history in Korea, and its color is as white as hot and cloudy, and alcohol is low in 6 ~ 7 degrees.

The rice wine is a mixture of water, alcohol, protein, carbohydrate, fat, dietary fiber, vitamin B, C, lactic acid bacteria and yeast.

The lactic acid bacteria contained in the rice wine can help to destroy harmful bacteria that cause inflammation or cancer in the intestines and to enhance immunity.

Considering that the usual lactic acid bacteria in 1mL of makgeolli are 106 ~ 108, and the ordinary rice wine bottle is 700 ~ 800mL, 700 ~ 80 billion lactic acid bacteria are contained in the rice wine, and 65mL of common yogurt (containing about 107 lactic acid bacteria per 1mL) It is about 100 to 120 bottles.

Vitamin B, which is rich in makkolli, is a nutrient that is especially helpful for middle-aged men. It is a component that can provide relief of fatigue, skin regeneration, and visual enhancement. Vitamin B2 (riboflavin) (Vitamin B group complex) of about 44 μg, and niacin (vitamin B3) of 50 μg.

In addition, the rice wine is not too much of a dietary fiber mass.

These dietary fibers stimulate bowel movements to prevent constipation and also prevent cardiovascular disease.

As the effectiveness of these makgeolli has become known, it has exceeded the consumption of wine that has been the mainstay of well-being liquor in keeping with the recent well-being trend.

However, the above-mentioned makgeolli is not popular with young people or women who seek a clean taste because of its strong taste. Makgeolli, made into a cocktail, is called a fusion makgeolli and is aiming at younger people.

However, at present, such fusion rice wine is limited in its kind, and since it is cocktailed, there is a disadvantage that separate cocktail ingredients are required for each cocktail.

In addition, there is a problem that the makgeolli has a slow globalization since the development of makgeolli, which is generally known in the art, is included in makgeolli, which adds beneficial effects and flavor to general makgeolli.

The present invention has been conceived to solve the problems of the prior art described above, and it is an object of the present invention to provide a method for manufacturing mildew of makgeolli, which can improve the health of a drinker, The purpose is to provide rice leaf makgeolli.

Another object of the present invention is to provide a method for manufacturing a mildew of mildew so that the taste of mildew is mixed with the mildew of the mildew, As well.

According to an aspect of the present invention, there is provided a method for removing impurities, the method comprising: a first step of washing away a lotus leaf and silkworm with water to remove impurities; A second step of quenching and drying the washed long leaves and silkworm; A third step of pulverizing the dried long leaves and silkworms to a particle size of 150 mesh or more with a pulverizer or a hammer mill; A fourth step in which the rice is called water and then the water is drained and steamed in a steamer to cool the rice to make a rice cake; A fifth step of fermenting a mixture formed by mixing 50 parts by weight of yeast, 20 to 25 parts by weight of pulverized silkworm powder, and 180 parts by weight of water with respect to 100 parts by weight of the highball rice; And a sixth step of mixing 20 to 30 parts by weight of the lotus leaf powder with 100 parts by weight of the fermented mixture through the fifth step and then aging the mixture to become rice wine.

The method for manufacturing mild leaf makgeolli according to the present invention and the mild leaf makgeolli produced by the method can improve the health by the various pharmacological and nutritional components of the mild leaf mixed with makgeolli, .

In addition, it is possible to improve the health of the drinker, not merely drinking, by mixing various beneficial vegetables, medicines, silkworms and the like in makgeolli so that various nutritious people having good health are applied to the body.

In addition, the makgeolli selectively mixes fruit juice of various kinds to add flavor and taste, thereby satisfying consumers' desire for various flavors.

Hereinafter, a method for producing mild leaf makgeolli according to an embodiment of the present invention and a mildew makgeolli produced by the method will be described in detail.

First, the manufacturing process of the mildew rice wine according to the present invention will be described in detail in the order of manufacturing process.

[Step 1]

The lotus leaves and silkworm are washed with water to remove impurities.

The lotus leaf can be removed from the lotus leaf by removing it from the unfolded state or by picking up freshly spread young leaves and washing it in water for a certain period of time.

In this case, since the lotus leaf usually has a property of not absorbing with water, other foreign substances on the surface of the lotus leaf are dipped in water and cleaned only by removing the lotus leaves.

[Second Step]

The washed leaves and silkworms are freeze-dried through a freezer kept at -35 ° C. At this time, the leaves and silkworms are shrunk by the moisture contained therein and are stiffly frozen. In this state, Be careful when handling because it will easily break down even if there is a shock.

[Third Step]

The frozen lotus leaves and silkworm are pulverized by a pulverizer or a hammer mill to a particle size of at least 150 mesh or more and pulverized.

At this time, the frozen lotus leaves and silkworms which have been frozen in the process of pulverization are thawed to some extent by a pulverizer or a hammer mill, and the particle size of 150 mesh or more can not be obtained by a single pulverization.

Therefore, in order to obtain a particle size of 150 mesh or more, at least three times of freezing and grinding are repeated, and this process is accomplished by a process of re-pulverizing the leaves and silkworms in the particulate state do.

The seedlings and silkworms having a particle size of 150 mesh or more obtained by such a repetition process contain a certain amount of moisture rather than completely dried. Therefore, they are transferred to a kneader or a mixer before being thawed or frozen again.

Meanwhile, any one or more materials selected from spinach, angelica, corn oil, and white roots added to the present invention by the same processes as the first to third steps of the above-mentioned lotus leaf and silkworm are also washed and dehydrated in the same manner as described above Freeze-dried powder obtained by grinding at a particle size of 150 mesh or more through freeze-drying and pulverization.

[Step 4]

Put about 0.5 ㎏ of rice into about 10 ℓ of a container with a certain size, and then boil it for about 1-2 hours with water. Then, drain the water using a sieve, and steam it in a steamer to make a rice cake.

At this time, if the temperature of the water for depicting the rice is maintained at about 20 ° C or more, the rice can be effectively called, and it is preferable that the rice is cleaned about 5 times or more before being called into the container.

[Step 5]

50 parts by weight of yeast, 20 to 25 parts by weight of pulverized silkworm powder, and 180 parts by weight of water are mixed with 100 parts by weight of rice cakes, thereby fermenting the mixture.

The silkworm powder is rich in vitamin E components to prevent aging by antioxidant function, to break down the active oxygen dissolved in the blood to activate the kidney function, improve cold and urine conditions, chronic weakness It enhances immune function, restores respiratory function, improves the body's ability not to catch cold, promotes pulmonary function so that fatigue can be recovered quickly, treats lung function decreases, By secretion, it has a remarkable effect on improving sleep and alleviates the symptoms caused by weakening of stamina by immuno-normalization and anti-inflammatory action.

In addition, silkworm powder is effective in preventing cerebral vascular diseases by expanding blood vessels in the brain, cerebral thrombosis, etc., and aspartic acid in silkworm powder prevents arteriosclerosis by strengthening blood vessels. In addition, it helps to improve the deposition of cholesterol, and potassium in silkworm powder is excellent for normalizing blood pressure, and it promotes the production and regulation of hormones, thus enhancing the natural healing and resistance that a person has. give.

The silkworm powder is mixed 20 to 25 parts by weight based on 100 parts by weight of the gourd rice, when the silkworm powder is 20 parts by weight or less, the above functions and roles are lowered, and when more than 25 parts by weight the above roles and functions It is not economical because it is not greatly improved.

[Step 6]

20 to 30 parts by weight of the lotus leaf powder is mixed with 100 parts by weight of the fermented mixture through the fifth step, and then the mixture is aged to become rice wine.

At this time, it is preferable that the mixture of the lotus leaves is aged for about 3 to 5 days in a refrigerating chamber maintaining a temperature of about 4 ° C to 5 ° C.

When the lotus leaf powder is mixed in an amount of 20 parts by weight or less with respect to 100 parts by weight of the fermented mixture through the fifth step, the above functions and roles are deteriorated. It is not economical.

The mildew rice wine of the present invention produced by the above method can improve health by the various pharmacological and nutritional components of the lotus leaf and prevent health from being harmed when drinking.

In addition, it is preferable that the alcohol content of the makkolli matured through the sixth step is 3 to 7% so that it can be used as a health drink of the people.

Example 1

In the fifth step, 7 to 9 parts by weight of the spinach powder ground to a particle size of 150 mesh or more by a pulverizer or a hammer mill is further mixed with 100 parts by weight of the cup.

The spinach contains a saponin ingredient that stimulates the fiber and intestine, which is effective for constipation, and low calorie nutrients have an excellent effect on the diet.

In addition, spinach contains a variety of vitamins and minerals evenly, especially spinach is rich in vitamin A, calcium, iron, and iodine to help health. By inhibiting the brain by activating it helps to prevent dementia and is effective in preventing anemia.

In addition, the folic acid component of spinach is an essential ingredient in DNA synthesis, which is effective in preventing cancer.

When the spinach powder is mixed in 7 parts by weight or less with respect to 100 parts by weight of soybean rice, the above functions and roles are lowered.

[Example 2]

In step 5, 2 to 8 parts by weight of red ginseng juice or omija juice is further mixed with 100 parts by weight of the cup.

The red ginseng juice can be formed through a blender, the red ginseng juice promotes the phenomenon of aging cells are converted to neoplastic cells, in particular, the saponin component contained in red ginseng melts fat and discharges it out of the body, Excellent effect on the diet.

The above-mentioned red ginseng is transparent and red when light is illuminated on the leg part, and it is preferable that the entire cross section cut out is filled with red color and it can be stored at room temperature because it is already dried.

In addition, it is preferable that the red ginseng is wrapped in paper, paper or the like so that moisture does not take place in a dry and shaded area. If the storage method is well maintained as described above, the effectiveness of red ginseng does not deteriorate even if stored for years.

The Schisandra chinensis juice may be formed through the same green juice as red ginseng juice, Schisandra chinensis is composed of protein, calcium, phosphorus, iron, vitamin B1, etc., to help intake of water and supplement the micronutrients that are easy to lack during diet Does not have calories, you can feel free to drink the lotus leaf rice wine of the present invention.

The above-mentioned Omija is preferably fleshy, has no white powder on its surface, has a unique smell, has a high sour taste, is washed several times in clean water, then dried in the sun and then refrigerated.

The above-mentioned Schizosaccharum should be stored in a refrigerated room maintained at 0 ° C to -20 ° C, even if it is dried in the sun, since it may not be completely dried up to the inside and easily decayed.

On the other hand, when the omza juice is mixed with the mixture of the fifth step, the mixture is aged together with the egg shell. The reason for this is that the egg shell is composed of a basic component and the omza has a high sour taste due to a large amount of organic acids such as malic acid and tartaric acid. When the mixture is aged with the egg shell, the basic component of the egg shell is neutralized with the organic acid So that the sour taste can be removed.

It is preferable that the above mixture is put in a container and then the egg shell is put in between the mixture and then the container is sealed and aged in the refrigerating chamber. Since the egg shell may have various bacteria, the egg shell is cleanly washed And then dried and used.

When the red ginseng juice is mixed with less than 3 parts by weight with respect to 100 parts by weight of soybean rice, the above functions and roles are lowered, while the red pepper juice is low in calories and no nutritional value.

The Schizandra juice is also less than 3 parts by weight with respect to 100 parts by weight of the soybean rice, the above functions and roles are lowered, and when mixed at more than 9 parts by weight, it is not economical due to low calories, even if neutralized organic acids with eggshell Sour taste can not be completely removed when drinking the lotus leaf makgeolli of the present invention strong sour taste deteriorates the natural taste.

[Example 3]

In the fifth step, 11 to 13 parts by weight of at least one powder selected from Angelica keiskei koidz., Sunflower oil, Baekbokryeong powder and konnyaku powder ground to a particle size of 150 mesh or more by a pulverizer or a hammer mill is further mixed with 100 parts by weight of the highball.

At this time, the donkey contains betugaphthene and donkey oil, nourish the blood, moisturize the skin, and helps peripheral blood circulation.

It is recommended that the Angelica gigas have a large trunk and a small rootstock and are clean, shrunken, and free of stains. They are washed in running water several times and wrapped in newspaper and stored in a refrigerator holding 1 to 5 ° C .

The cornus oil contains glycosides such as cornine, moroniside, loganine, tannin, saponin and organic acids such as wine acid, malic acid and tartaric acid in the flesh, and contains vitamin A and a large amount of sugar. It contains palmitic acid, oleic acid, and linoleic acid, which warms the liver and kidneys, improves urine, and strengthens the lower back and lower body.

It is recommended that the above-mentioned corn oil be reddish and not be eaten insecticide. It should be thoroughly cleaned so that muddy water does not come out from the running water, then dried in the sun until the water disappears, being careful not to mold, then kept at -20 캜 to 0 캜 It is preferable to use one that has been frozen and stored in a freezing room.

The Baekbokryeong contains the packet, cellulose, fructose, glucose ash, etc., to control the gastrointestinal function, moisture control function, urine and so on.

The konjac contains glucomannan, which is effective in constipation by activating the intestinal movement, has a low calorie effect, and has an excellent effect on preventing obesity.

The konnyaku is suitably resilient when it is touched by hand at the time of purchase, is not too soft, and it is preferable to check the expiration date and purchase the one with much shelf life.

The konjac is preferably stored in a refrigerated room maintained at 1 to 5 ° C in a sealed container after being washed several times in running water.

Since the konjac has a pungent taste, it must be ground in water before crushing or rinsed with salt to remove the washed taste and then crushed.

When the content of Angelica keiskei, Sansui oil, and Baekbokryeong is less than 11 parts by weight with respect to 100 parts by weight of the rice gruel, the amount of the mixture of the fifth step is relatively small and the effect of adding flavor due to mixing is insignificant. , The amount of the mixture of the fifth step is relatively large, which may hinder the taste of the rice wine.

On the other hand, when the konjac powder is 11 parts by weight or less with respect to 100 parts by weight of soybean rice, the above functions and roles are lowered, while the konjac powder is not economical when it is 13 parts by weight or more because it is low in calories.

The mellowberry rice of the present invention produced by the above method is mixed with materials useful for the body, so that various nutritious substances that are excellent in health act on the body, thereby improving the health of the drinker, not merely drinking.

Example 4

In step 6, 100 parts by weight of the mixture fermented through the fifth step is selected from fruit juice such as orange juice, pineapple juice, plum juice, apricot juice, watermelon juice, melon juice, peach juice, apple juice, juice, Is further mixed with 5 to 20 parts by weight of the juice.

When the fruit juice is mixed in an amount of 5 parts by weight or less with respect to 100 parts by weight of the mixture fermented through the fifth step, the amount of the fruit to be mixed with the mixture of the fifth step is relatively small, And if it is mixed in an amount of 20 parts by weight or more, the amount to be mixed with the mixture in the fifth step is relatively large, which tends to increase the taste and aroma, which may hinder the taste of rice wine.

As described above, the mildew rice wine of the present invention in which fruit juice is mixed as described above can add flavor and flavor to the rice wine of the present invention and can escape the taste of conventional rice wine. It is possible to satisfy consumers' .

Claims (6)

A first step of washing the long leaves and the silkworm with water to remove impurities;
A second step of quenching and drying the washed long leaves and silkworm;
A third step of pulverizing the dried long leaves and silkworms to a particle size of 150 mesh or more with a pulverizer or a hammer mill;
A fourth step in which the rice is called water and then the water is drained and steamed in a steamer to cool the rice to make a rice cake;
A fifth step of fermenting a mixture formed by mixing 50 parts by weight of yeast, 20 to 25 parts by weight of pulverized silkworm powder, and 180 parts by weight of water with respect to 100 parts by weight of the highball rice;
And mixing the mixture with 100 parts by weight of the fermented mixture, 20 to 30 parts by weight of the lotus leaf powder, and aging the mixture to make rice wine. The method of claim 1,
Wherein the spinach powder ground to a particle size of 150 mesh or more by a pulverizer or a hammer mill is further mixed with 7 to 9 parts by weight of 100 parts by weight of the rice cake in the fifth step.
The method of claim 1,
And the fifth step is further mixing 2 to 8 parts by weight of red ginseng juice or omija juice with respect to 100 parts by weight of the highball rice. The method of claim 1,
Wherein at least one selected from the group consisting of Angelica keiskei koidz., Sansui oil, Baekbokryeong powder, and konnyaku powder having a particle size of not less than 150 mesh is pulverized with a grinder or a hammer mill to 11 to 13 parts by weight with respect to 100 parts by weight of the highball. Manufacturing method of makgeolli. The method of claim 1,
In the sixth step, any one selected from orange juice, pineapple juice, plum juice, apricot juice, watermelon juice, melon juice, peach juice, apple juice, juice, grape juice and kiwi juice is further mixed in an amount of 5 to 20 parts by weight ≪ / RTI > A mildew rice wine produced by the method of any one of claims 1 to 5.