KR20140131618A - A method for the preparation of makgeolli containing Dendropanax morbifera and makgeolli prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing makgeolli (unrefined rice wine) containing Dendropanax morbifera and makgeolli prepared thereby. According to the present invention, the bitter taste of Dendropanax morbifera can be reduced by using a fermentation liquid of Dendropanax morbifera, which has recently not been used until now as food due to the bitter taste and flavor thereof despite useful effects thereof, thereby preparing makgeolli containing Dendropanax morbifera, capable of maintaining inherent effects of Dendropanax morbifera while removing the repulsion of consuming Dendropanax morbifera. Therefore, the makgeolli containing Dendropanax morbifera is expected to be very useful in the corresponding field.

Description

[0001] Description [0002] METHODS FOR PREPARING MAKERICHI AND METHOD FOR PREPARING MAKEOLOLI [0002]

The present invention relates to a process for producing makgeolli containing Hwangchu-myeon, and to a makgeolli produced thereby. More specifically, the present invention can reduce the bitterness of Hwangchu-myeon, The present invention relates to a method for producing makgeolli containing Hwacheon-gil and a makgeolli produced thereby.

Dendropanax morbifera is an evergreen tree belonging to Araliaceae, which can be seen in some parts of the southern coast of Korea, and when it bruises the bark of Huchilaceae, a small amount of yellowish fluid is secreted.

Hwangchil is a transparent natural paint that has been used in furniture, leather, cloth, metal, paper and so on since the Three Kingdoms period. Especially, wood crafts with yellow crust have the advantage of brightening the wood grain of the base, It has been widely used in woodworking.

In addition to its function as a paint, phthalocyanine is known to have some pharmacological effect. It is known that it is effective in the treatment of leprosy by eliminating yellow fever, yellow jaundice caused by alcohol, .

Therefore, because of its pharmacological effect, Huangchil is not only used as a medicine when it is separated from Huangchil but also it is easy to handle without causing skin allergy almost unlike lacquer, so it is widely used as a health food Can be utilized. Particularly, it is known that about 90% of the components of the ground wilt are sesquiterpene. The sesquiterpene is a compound having 15 carbon atoms and is classified into a non-ring ring, a monocyclic ring, a heterocyclic ring, a tricyclic ring, At this time, some substances of sesquiterpene are known to exhibit pharmacological action. However, some substances of sesquiterpene, which is the major component of the crude oil, are not only characteristic but also have a bitter taste. Due to the nature of this aroma and bitter taste, There is a problem.

On the other hand, makgeolli is a natural food which is natural fermented by pure microorganisms of rice and grains, and it is alcoholic and health food. This kind of rice wine is a type of alcohol that is popularly consumed as a food containing 10 kinds of essential amino acids useful for human as well as being not burdened on the body because of low alcohol content and high nutritional content.

Generally, makgeolli is a process of making shiruechin jiepae as a raw material of rice or wheat flour, a process of mixing the yeast and water after properly drying the jiepae, and mixing the koji and leaven with water and then fermenting at a constant temperature And fermenting the fermented soybeans to sake without siphoning the fermented soy sauce.

At that time, when glutinous rice was used as a raw material for molding, it was called glutinous rice wine, and it was called 'Dongdongju'.

On the other hand, makgeolli added with fruit, leaf, stem and root which is nutrition and growth organ of fruit has been introduced in Korea. The apple petal is added to the makgeolli process and the apple juice is added to the filtrate. The paste is then sterilized. Domestic Registration No. 10-0983720. The grape skin is dried at 45 ° C for 15 hours and mixed with steamed rice, And then the grape skin is dried for 50 hours at 75 ° C. for 10 hours to be put into a fermented jar and subjected to secondary fermentation for 35 hours. Then, the filtered grape rice wine is disclosed in Korean Patent No. 10-0937251, And then extracted with K2S2O3 and added with fermented aged pumpkin rice was disclosed in Korean Patent No. 10-0671905.

However, until now, fermented processed foods using the functional characteristics of Hwangjak tree have not been developed in various ways. Especially, there has been no study on makgeolli production.

Accordingly, a technical problem to be solved by the present invention is to provide a method for producing rice wine containing mung bean wood, which can reduce the bitterness of woody mildew and thereby maintain the inherent efficacy of the mung bean tree while eliminating the feeling of rejection when edible.

Another technical problem to be solved by the present invention is to provide a rice wine containing mulberry tree produced according to the above production method.

In order to solve the above-mentioned technical problems, the present invention provides a method for producing rice wine having burdock wood comprising the steps of:

(S1) preparing a rice cake with white rice and mixing the white rice germs to manufacture fermented rice;

(S2) mixing fermented water into a fermentation inlet and preparing a slurry for primary fermentation;

(S3) adding rice gruel to rice gruel;

(S4) a step of secondary fermentation of the substrata by adding the stratum pulp obtained in the above step;

(S5) a step of preparing a woodchucking liquor;

(S6) adding the wortwood liquor obtained above to the second fermentation liquid obtained in the step (S4) and then filtering the mixture; And

(S7) Aging the filtrate obtained in the above step.

Preferably, said woodworm solution may be prepared according to a method comprising the steps of:

(1) collecting leaves and stems of Hwangchungjae, washing and cutting them to a size of 1 to 5 mm;

(2) adding 2 to 5% (vol / vol) of yeast to 40 to 50 ° C water, adding the leaves and stems of the cut, and fermenting for 24 to 48 hours in the shade without sunshine step; And

(3) mixing the fermented Yellowish-tree fermentation broth with 90 wt%, 4 wt% persimmon, 2 wt% liquid fructose, 2 wt% bellflower, and 2 wt% sulfuric acid to obtain a woodworm solution.

According to another aspect of the present invention, there is provided a mugwort containing woodchuck produced according to the method.

As described above, according to the present invention, it is possible to reduce the bitter taste of Hwangchu-myeon by using a fermentation broth fermented with Hwangchu-myeon, which has not been used as food due to bitter taste and fragrance, Can produce a rice wine containing Huangchil wood, which can maintain its inherent efficacy. Therefore, it is expected that the rice wine containing Huchilchu can be very usefully used in the art as a functional stock.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
1 is a flow chart schematically illustrating a process for producing rice wine having rice bran wood according to the present invention.

The mallow-containing rice wine of the present invention can be prepared according to a method comprising the following steps:

(S1) preparing a rice cake with white rice and mixing the white rice germs to manufacture fermented rice;

(S2) mixing fermented water into a fermentation inlet and preparing a slurry for primary fermentation;

(S3) adding rice gruel to rice gruel;

(S4) a step of secondary fermentation of the substrata by adding the stratum pulp obtained in the above step;

(S5) a step of preparing a woodchucking liquor;

(S6) adding the wortwood liquor obtained above to the second fermentation liquid obtained in the step (S4) and then filtering the mixture; And

(S7) Aging the filtrate obtained in the above step.

Hereinafter, the method for producing the rice wine containing mugwort of the present invention will be described in detail.

Step 1: Manufacturing and entry into the country

Washing - washing - immersion - thickening - cooling process of 25 Kg of white rice is prepared, and 1.5 kg of white germ is mixed and fermented at 35 ℃ for 3 days.

Step 2: Bone making and primary fermentation

26.5 Kg of the immigration obtained by the first step, 40 Kg of water (total moisture content of 150%) and yeast were mixed and primary fermented at 25 캜 for 3 days.

Step 3: Second fermentation

 In the second step, the rice wine obtained by the first fermentation of 100 kg of rice white is added to the rice wine, which is then fermented at 25 ° C. for 7 days.

Step 4: Preparation of yellowtail liquor

The process for producing the woodchucking liquor comprises the following steps.

(1) collecting leaves and stems of Hwangchungjae, washing and cutting them to a size of 1 to 5 mm;

(2) adding 2 to 5% (vol / vol) of yeast to 40 to 50 ° C water, adding the leaves and stems of the cut, and fermenting for 24 to 48 hours in the shade without sunshine step; And

(3) The fermented yellowtail tree fermentation broth is mixed with 2 to 6% by weight of ganoderma lucidum, 1 to 3% by weight of liquid fructose, 1 to 3% by weight of bellflower, and 1 to 3% Manufacturing steps.

The yeast is added to the water in an amount of 2 to 5% (vol / vol) in the step (2) of the manufacturing process of the woody mildew of the present invention, wherein when added in an amount of less than 2% (vol / vol) Fermentation effect can not be obtained, and addition in an amount exceeding 5% (volume / volume) is uneconomical in terms of cost effectiveness.

The fermentation time of the yeast is 24 to 48 hours. When the fermentation is performed for less than 24 hours, the yeast is not completely fermented.

Preferably, in the step (3), the Hwigae liquorice solution contains 90 wt% of the Hwangbok tree fermentation broth, 4 wt% of Ganoderma lucidum, 2 wt% of liquid fructose, 2 wt% of Doraji and 2 wt% of Hwanggi.

The water-soluble polysaccharide that enhances the immunity of acanthocide B or D enhances the immune function and exerts an anti-inflammatory effect by BRM, thereby relieving stress. It is also effective in the treatment of prostate and vagina by Jinglingin. It prevents allergy, prevents obesity by gingko gingiva, and improves its function to make synergistic effect.

The liquid fructose supplements the bitter taste of the whole and helps to avoid the inconvenience of ingesting.

Said bellflower loosens the body, alleviates the symptoms of breathlessness, prevents the formation of blood clots by saponin, vitamin C, iron and phosphorus, has the effect of dissolving cholesterol, protects the liver, Lowering blood sugar levels, and excelling in the treatment of acne, to complement its functionalities in the nutrient solution of woody ginseng.

It is effective for women's diseases such as menstrual bleeding and uterine hemorrhage, restores the body's energy, helps to treat diarrhea, stabilizes the mind and body, It is able to complement its functionalities and to exert its synergistic effect on woody sap.

Step 5: Mixture of woody wood

The second step fermented makkolli in the third step is added in an amount of 10 to 40% by weight, preferably 30% by weight, based on the weight of the makgeolli, based on the weight of the makgeolli, And then sterilized by filtration. Preferably at 65 DEG C for 30 minutes. At this time, if necessary, one or more sweeteners selected from aspartame, xylitol, liquid high fructose, honey, maltose, and stevioside may be added to the filtrate.

Step 6: Aging and commercialization

In the fifth step, the rice wine was aged at 20 ° C for 1 day to produce rice wine-containing rice wine (sterilized product).

According to the present invention, there is provided a rice wine containing burdock root according to the above method.

As described above, according to the present invention, it is possible to reduce the bitter taste of Hwangchu-myeon by using a fermentation broth fermented with Hwangchu-myeon, which has not been used as food due to bitter taste and fragrance, Can produce a rice wine containing Huangchil wood, which can maintain its inherent efficacy. Therefore, it is expected that the rice wine containing Huchulchu can be very usefully used in the art.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 >

Washing - Washing - Immersion - Growing - Cooling process of 25 kg of white rice was carried out to prepare rice cakes. The mixture was mixed with 1.5 kg of white germ and the mixture was mixed for 26 days with 26.5 Kg of water, 40 Kg of water (total moisture content of 150%) and yeast Followed by primary fermentation at 25 占 폚 for 3 days.

 The above-mentioned primary fermented rice wine is added with 100 kg of white rice, and the resulting mixture is fermented at 25 ° C for 7 days.

On the other hand, leaves and stems of Hwangchujang were collected, washed and cut to a size of 1 to 5 mm. Then, 3% (vol / vol) of yeast was added to 45 ° C water, and then the leaves and stems of the cut woodworm were added and fermented for 36 hours in a shade without sunshine.

90% by weight of the fermented yellowtail, 2% by weight of liquid fructose, 2% by weight of fenugreek, and 2% by weight of fenugreek were mixed to prepare a Fusarium oxysaccharide fermentation broth.

54 kg of the above-prepared Huangchuek liquor and 1579.5 Kg of purified water are added to the second fermented makkolli, and the mixture is then sterilized and filtered.

The rice wine was aged at 20 캜 for 1 day to produce rice wine-containing rice wine (sterilized product).

≪ Comparative Example 1 &

Mugwort-containing rice wine was prepared in the same manner as in Example 1, except that the fermentation process using yeast was not performed.

≪ Test Example 1 >

The sensory evaluations of the rice wine having the Japanese whitish wood prepared in Example 1 and Comparative Example 1 were carried out. The sensory evaluation was carried out on 40 people of adult males and females with 10 points of taste, aroma and overall acceptability of the rice wine containing Huchulchil. The results are shown in Table 1 below.

Example 1 Comparative Example 1 flavor 9.4 7.2 incense 9.6 6.3 Overall likelihood 9.5 6.2

As shown in the above Table 1, it can be seen that the bitter taste of the rice wine having the whitish wood prepared according to the present invention is removed, and the taste and aroma are improved, thereby increasing the overall preference. On the other hand, the rice wine of Comparative Example 1 which had not undergone the fermentation process was found to have a lower taste and flavor and a lower overall taste, since the bitter taste was not removed.

As described above, according to the present invention, it is possible to reduce the bitter taste of Hwangchu-myeon by using a fermentation broth fermented with Hwangchu-myeon, which has not been used as food due to bitter taste and fragrance, Can produce a rice wine containing Huangchil wood, which can maintain its inherent efficacy. Therefore, it is expected that the rice wine containing Huchulchu can be very usefully used in the art.

Claims (10)

A method for producing rice wine having rice bran wood comprising the steps of:
(S1) preparing a rice cake with white rice and mixing the white rice germs to manufacture fermented rice;
(S2) mixing fermented water into a fermentation inlet and preparing a slurry for primary fermentation;
(S3) adding rice gruel to rice gruel;
(S4) a step of secondary fermentation of the substrata by adding the stratum pulp obtained in the above step;
(S5) a step of preparing a woodchucking liquor;
(S6) adding the wortwood liquor obtained above to the second fermentation liquid obtained in the step (S4) and then filtering the mixture; And
(S7) Aging the filtrate obtained in the above step. The method according to claim 1,
The method according to claim 1, wherein in the step (S5), the woodchucking liquid is manufactured according to a method comprising the steps of:
(1) collecting leaves and stems of Hwangchungjae, washing and cutting them to a size of 1 to 5 mm;
(2) adding 2 to 5% (vol / vol) of yeast to 40 to 50 ° C water, adding the leaves and stems of the cut, and fermenting for 24 to 48 hours in the shade without sunshine step; And
(3) The fermented yellowtail tree fermentation broth is mixed with 2 to 6% by weight of ganoderma lucidum, 1 to 3% by weight of liquid fructose, 1 to 3% by weight of bellflower, and 1 to 3% Manufacturing steps. 3. The method of claim 2,
Wherein in the step (3), 90% by weight of the Fusarium oxysporum fermentation broth and 4% by weight of the Fusarium oxysporum are added. 3. The method of claim 2,
Wherein 2 wt% of the liquid fructose, 2 wt% of the bellflower and 2 wt% of the sulfur are added in the step (3). 3. The method of claim 2,
The method according to claim 3, wherein in the step (3), 90% by weight of the perennial fermentation broth is added, 4% by weight of ganoderma lucidum, 2% by weight of liquid fructose, 2% by weight of bellflower and 2% by weight of sulfur. The method according to claim 1,
Wherein the sulfuric acid solution is added in an amount of 10 to 40% by weight based on the weight of the rice wine in the step (S6). The method according to claim 1,
Wherein the sulfuric acid solution is added in an amount of 30% by weight based on the weight of the rice wine in the step (S6). The method according to claim 1,
Wherein the mixed solution is sterilized by low-temperature heating at 65 DEG C for 30 minutes in the step (S6). The method according to claim 1,
Wherein at least one sweetener selected from aspartame, xylitol, liquid high fructose, honey, maltose, and stevioside is added in step S6. 9. A rice wine containing woodchuck produced according to any one of claims 1 to 9.

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