KR20150057179A - Manufacturing method of Arteminsia annua makgeolli, and Arteminsia annua makgeolli manufactured by the same - Google Patents

Abstract

The present invention relates to: a method for manufacturing Arteminsia annua rice wine; and Arteminsia annua rice wine manufactured by the same. The method includes the steps of: i) producing a first distiller′s grain by producing a mixture of rice powder and boiled water, mixing the cooled mixture with yeast powder, and then fermenting the mixture including the yeast powder; ii) producing a second first distiller′s grain by producing a mixture of rice powder and boiled water, mixing the cooled mixture with the first distiller′s grain, and then fermenting the mixture including the first distiller′s grain; iii) adding semi-dried cooked rice and a vitamin tree fruit mixture into the second distiller′s grain; iv) saccharifying the fermented liquid, processed by step iii), by fermenting the fermented liquid; v) ripening the fermented liquid, processed by step iv), at low temperatures to ferment the fermented liquid; and vi) collecting a clear portion of the fermented liquid having been ripened at low temperatures. The method of the present invention adopted a Samyang wine manfuacturing method using traditional yeast and a low-temperature ripening method. Therefore, the Arteminsia annua rice wine has not only excellent taste and flavor but also an excellent anticancer effect as Arteminsia annua is used.

Description

{Manufacturing method of Arteminsia annua makgeolli, and Arteminsia annua makgeolli manufactured by the same}

The present invention relates to a process for producing rice cough mugwort and a rice cough rice wine produced thereby. In detail, the present invention relates to a method for producing a rice cake, comprising the steps of: i) mixing rice flour and ragweed to make boiled rice, mixing a cooled rice bran with a rice flour to prepare a first rabbit, ii) Mixing the mixture with the first crude oil to produce a second crude oil by mixing the first crude oil with the first crude oil, iii) blending the second crude oil with the high-fat rice cow and dried cow mugwort, iv) A fermentation step of fermenting the fermented broth through the saccharification step, v) a low temperature aging step of fermenting the fermentation broth through the saccharification process, and vi) a step of filling the sake of the upper part of the fermentation broth at a low temperature It is made by Samyang Co., Ltd., which uses traditional yeast, and low-temperature aging method, which not only excel in taste and flavor, but also excellently anti-cancer effect by using dog mugwort The.

Makgeolli is a unique drink in Korea that is made by fermenting glutinous rice, rice, barley, flour, etc. with fermented yeast and water. It is also called takju, arabuju, I say alcohol.

In recent years, interest and demand for makgeolli, which is the traditional wine of Korea, is gradually increasing due to the well - being craze. As the customer base expands, a wide variety of makgeolli products are being commercialized to eliminate the sour and sour flavor unique to makgeolli, refreshing taste, refreshing taste and sweetness, so that young people and women can drink without any sense of resistance.

These makgeolli are added with artificial additives such as carbonic acid gas and sweetener in order to eliminate the rough taste and add sweetness and refreshing feeling, or to add fruit juice (Japanese Patent Application Laid-open No. 10-2007-0116208, Patent No. 10-2009-0043370, -0903734), and the like.

However, the makgeolli produced as described above does not taste as fermentation itself, but merely adds other additives to the makgeolli to improve the sugar content and flavor and lowers the alcohol content, and disadvantage that the deep flavor and taste of the makgeolli .

On the other hand, it is an annual herbaceous plant of Asteraceae. It is known to have excellent anticancer effect because it contains a large amount of artemisin component. In addition, it has excellent effect on diabetes, immunity strengthening, fatigue recovery, blood circulation, liver function improvement, Lt; / RTI > Recently, attempts have been made to apply various kinds of mugwort to tea, food, medicine, cosmetics, and soap. However, there is no known technology for combining mugwort with mugwort.

Accordingly, the present invention has developed a method for producing mackerel mackerel, which is not only excellent in taste and flavor, but also contains a large amount of physiologically active ingredients beneficial to the human body, without adding any artificial additive or sweet fruit juice.

Korean Patent Publication No. 10-2007-0116208 Korea Patent Publication No. 10-2009-0043370 Korean Patent No. 10-0903734

In order to solve the above problems, it is an object of the present invention to provide a method of manufacturing a sake-based sake and a low-temperature sake-making method using a traditional nuruk, and without adding artificial additives or sweet fruit juice, It is another object of the present invention to provide a method for producing makgeolli which is excellent in anticancer effect by using mugwort.

In order to achieve the above-mentioned object, the present invention provides a method for producing a rice cake, comprising the steps of: i) mixing rice flour and milk powder with a mixture of water to make a first bread roll, mixing the cooled rice flour with the rice flour, A first incising step of fermenting for 54 hours to produce a first juvenile, ii) a second step is made by mixing the rice flour and the breaking water, and then the cooled second step is mixed with the first step and heated at 22 to 24 ° C Ii) a second incising step of fermenting the fermented product for 18 to 30 hours to produce a second fermented product; iii) a second fermentation step of mixing the first fermented liquor and the dried mutant mugwort with the second fermented product; iv) A low temperature aging step of fermenting the saccharified fermentation broth at 17 to 19 DEG C for 80 to 100 days and vi) The method comprising the steps of: .

The first crude spermatozoa were prepared by mixing 4.5 ~ 5.5 L of rice flour and white mugwort extract with 1.6 ~ 3.0 g of rice flour, mixed with 700~900 g of Nuruk powder, and heated at 22~24 ℃ for 42~54 hours The extract is preferably prepared by adding 5 to 15 g of dried mugwort to 5.5 to 6.5 liters of water and then adding 4.5 to 5.5 liters of the extracted solution.

The second spermatozoa were prepared by mixing 4.5-5.5 liters of rice flour and boiling water with 1.6 kilograms of rice flour based on 1.6 kilograms of the rice flour. The cooled sperm was mixed with the first master at a ratio of 1: 0.5-1.5 And fermentation at ~ 24 ° C for 18 ~ 30 hours.

In addition, it is preferable to mix 5 ~ 15g of the high-cooked rice prepared by steaming 7 ~ 9 kg of glutinous rice and the dried shit mugwort with the second master.

In the low-temperature aging step, it is preferable to add 4 to 6 kg of porridge using the rice flour to the fermentation broth one week before the fermentation.

On the other hand, the mugwort mugwort produced by the method of the present invention is characterized by having an alcohol frequency of 9 to 12 degrees.

The mackerel mugwort produced according to the present invention is excellent in taste and flavor by applying only the method of producing Samyangju and traditional low-temperature fermentation without adding any artificial additive or sweet fruit juice, But also can provide a mainstream having excellent anticancer effect by using dogwood mugwort.

FIG. 1 is a flowchart showing a manufacturing process of a rice cough rice wine according to the present invention.
Figure 2 - Photograph showing the process of making the first master
Figure 3 - Photograph showing the state after the second sieving step
Figure 4 - Photographs showing the process of making the rice cake
Fig. 5 - Photograph showing the vitamin makgeolli fermented after the lyophilization

Hereinafter, a method for producing rice cough mackerel of the present invention and mackerel mackerel produced thereby will be described in detail with reference to embodiments and drawings.

The method of the present invention comprises the steps of: i) mixing rice bran powder and dried mugwort with water to make a first bump, mixing the first bran at a temperature of 22-24 ° C with 42-54 Ii) kneading the rice flour and the breaking water to make a second bum, then cooling the second bum is mixed with the first bum and heated at 22-24 캜 for 18 A second incising step of fermenting the fermented product for ~30 hours to produce a second fermented product, (iii) a step of mixing the fermented product with the second fermented product, and (iv) a step of mixing the fermented product with the dried fermented product at 22 to 24 ° C A low temperature aging step of fermenting the fermentation broth having undergone the saccharification process at 17 to 19 ° C for 80 to 100 days, and vi) a step of filling the sake portion at the top of the low-temperature fermented fermentation broth .

Makgeolli made in a general brewery is easy to make and fermentation process is simple with Danyangju or Leeyoungju system. Since the fermentation process is simple, it is difficult to taste deep and rich flavor, so artificial sweetener is used.

In particular, the conventional makgeolli uses refined enzymes and yeast in the process of making the mother liquor. In this case, since the glucose produced in the fermentation process is decomposed into almost 100% alcohol, the sugar does not remain, In order to compensate for this, mixing with additives such as aspartame causes a vicious cycle in which the alcohol frequency is lowered. In addition, most of the microbial propagation environment can not be created by using the immigration made mostly by the white fungus, so that the taste of the sake becomes simple.

Therefore, in the present invention, the method of manufacturing Samyang is mainly adopted. However, by producing only mother liquor using only the nutrients, rice, and water, the natural flavor produced by the natural enzymes and yeast produced by the yeast is rich and the fermentation process is carried out for a long time By proceeding in multi-stage, it is characterized by removing sweet and sour taste which is unique to makgeolli and giving sweetness and richness.

The preparation process of the present invention will be described in detail. First, 4.5 ~ 5.5 L of rice flour and white mugwort extract is mixed with 1.6 kg of rice flour to prepare a first spermatozoa. And fermented at 22 to 24 ° C for 42 to 54 hours.

At this time, it is preferable to use 5 ~ 15 g of dried mugwort powder in 5.5 ~ 6.5 L of water, and then the mugwort until the extract becomes 4.5 ~ 5.5 L. In this process, dozens of microorganisms , The number of microorganisms is gradually increased and fermentation of the beneficial components in the extract of Clostridium diffusis is also carried out.

Thereafter, 4.5 to 5.5 L of rice flour and boiling water are mixed with 1.6 kg of rice flour based on 1.6 kg of rice flour, and the cooled rice bran is mixed with the first crude rice at a ratio of 1: 0.5 to 1.5 (by mass ratio), preferably 1: And fermented at 22 to 24 ° C for 18 to 30 hours to obtain second master. As a result, the fermentation and saccharification are once again carried out by the various microorganisms that have been increased in the first stage of the ripening process, and the rich and deep flavor is added to the first fermentation.

At the end of the second sintering step, the paste is added to the paste. In this case, it is preferable to mix 5 ~ 15g of the high-cooked rice prepared by steaming 7 ~ 9 kg of glutinous rice and 5 ~ 15g of the dried mutant.

The present invention is characterized not only by adding mugwort powder to makkolli but also by injecting mugwort extract and dried mugwort at each step of preparing and drying the mugwort. Through the long-term multi-step aging process, The mugwort ingredients escape into the fermentation broth and remove the tough flavor of makgeolli and at the same time release enough of the physiologically active ingredients beneficial to the human body.

The fermentation broth thus subjected to the saccharification step is fermented at 22 to 24 ° C for 9 to 11 days. In most breweries, the initial fermentation is carried out at a high temperature of about 28 to 32 ° C with the focus on the activation of the enzyme. However, the present invention proceeds with the initial fermentation at a relatively low temperature of 22 to 24 ° C, The fermentation proceeds using only the conventional yeast, so that it is necessary to focus on the activation of the yeast in the initial fermentation step.

Thereafter, the fermentation broth having sufficient saccharification is subjected to a low temperature aging step at which fermentation is performed at 17 to 19 ° C. for 80 to 100 days. In general, the fermentation broth is fermented for about 4 to 5 days and then fed with carbonic acid gas However, the present invention is characterized by adding taste and flavor together with a refreshing feeling while undergoing a low-temperature aging step of about 3 months.

Finally, a clear sake portion is obtained from the top of the low-temperature fermentation broth and commercialized. In this low-temperature fermentation step, 4 to 6 kg of porridge made with rice flour, preferably 5 kg of porridge, is added to the fermentation broth Can be input. Unlike the conventional rice wine having an alcohol degree of about 6 degrees, the alcohol level is adjusted to about 10 degrees and the flavor is smoothed through the pouring process as described above by adding 4 to 6 liters of water to 1 liter of the dead rice. Effect can be obtained.

Unlike the conventional rice wine, the mackerel mugwort produced by the method described above has an alcoholic strength of 9 to 12 degrees. It has excellent taste and flavor and contains a large amount of physiologically active ingredients beneficial to the human body.

Hereinafter, a preparation example of mugwagi according to an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and various modifications of the present invention can be made by those skilled in the art within the scope of the present invention.

[Manufacturing Example]

1. The first mastermind step

1) Preparation: After washing 3.6kg of rice with clean water, the washed rice is soaked in water for 2 hours and then the water is drained for 30 minutes. Prepare 800g of yeast powder, prepare it by steam sterilization after thoroughly washing the fermenter. Wash 10 g of dry cocoon wormwood thoroughly, drain water, mix with 6L of water, and drain until water becomes 5L.

2) Preparation: Mix 2ℓ of rice flour (1.6kg of rice) and 10g of dried goat mugwort and mix 5ℓ of boiled water to make a bump. After cooling the bump, 800g of yeast is finely ground, mixed and put into a fermenter. The fermenter is fermented in a fermentation room at a room temperature of 23 DEG C for 48 hours.

2. Second mastermind step

Preparation: Bamboo is mixed with 2 liters of rice flour (1.6 kg of rice) and 5 liters of boiling water, and then the bell is cooled, and the mixture is put into the first master fermenter and mixed. The fermentor is fermented in a fermentation chamber at a room temperature of 23 ° C for 24 hours.

3. Eruption  Manufacturing stage

1) Preparation: Wash 8 kg of glutinous rice with clean water, immerse in water for 2 hours, remove it and remove moisture for 30 minutes. Wash 10 g of dried cocoon wormwood with clean water, remove the water, steam sterilize, and wash the cotton cloth with clean water to remove water.

2) Preparation: Put the cotton seeds in the hot pot, add 8kg of glutinous rice, and remove the water. After boiling glutinous rice and steamed for more than 30 minutes after steaming, cool the steamed rice and add 10 g of steam sterilized dogwood mugwort into the fermenter of the second sister.

4. Glycation  step

Second mastermilk prepared by mixing the above steamed rice and mugwort is fermented at a room temperature of 23 ° C for 10 days so that saccharification is concentrated.

5. Low temperature aging step

After the first aging, mature at low temperature for 3 months in an aging chamber at room temperature of 18 ° C to make a soft, deep and rich flavor.

6. Pouring step

One week before the fermentation, 5L of clean water is added to 1L of the rice to make porridge, and when the porridge is cooled, put the porridge in the aging fermenter and mix.

7. Compulsory  step

After fermentation is completed after low-temperature aging, if clear sake comes out in the buckwheat, it is completed by using a sieve.

The present invention is not limited to the above-described specific embodiments and descriptions, and various modifications can be made to those skilled in the art without departing from the gist of the present invention claimed in the claims. And such variations are within the protection of the present invention.

Claims (7)

i) A mixture of rice flour and white mugwort, followed by boiling water, to make a first batch, followed by mixing the cooled first batch with the yeast powder and fermenting the mixture at 22 to 24 ° C for 42 to 54 hours to produce a first mother liquor 1 grafting step;
Ii) mixing the rice flour with the breaking water to make a second bell, mixing the cooled second bell with the first bell and fermenting it at 22 to 24 ° C for 18 to 30 hours to produce a second bell, step;
Iii) a step of blending the rice cakes and dried cow mugwort into the second mother liquor;
Iv) saccharification step of fermenting the fermentation broth having been subjected to the above-described process at 22 to 24 ° C for 9 to 11 days;
V) fermenting the saccharified fermentation broth at 17-19 ° C for 80-100 days; And
Vi) filling the syrupy portion at the upper end of the fermentation broth at a low temperature;
Containing mugwort rice. The method according to claim 1,
Wherein the first crude spermatozoa is prepared by mixing 4.5 ~ 5.5 L of rice flour and 5. 5 L of an extract of rice flour with 1.6 ~ 3 kg of rice flour, mixing the mixture with 700 ~ 900 g of Nuruk powder, Production method of mugwort rice wine. 3. The method of claim 2,
The method of claim 5, wherein the extract is dried until the extract reaches 4.5-5.5 liters after adding 5-15 g of dried mugwort to 5.5-5. The method according to claim 1,
The second mastermoving was made by mixing 4.5 ~ 5.5 L of rice flour and 4.5 ~ 5.5 L of rice flour based on 1.6 kg of rice flour, making a second bubble, mixing the cooled second bubble with the first master at a ratio of 1: 0.5-1.5 Wherein the fermented milk is fermented by a method comprising the steps of: The method according to claim 1,
The method of claim 5, wherein 5 to 15 g of the rice gruel prepared by steaming 7 to 9 kg of glutinous rice and 5 to 15 g of dried gruel are mixed with the second gruel. The method according to claim 1,
In the low-temperature aging step, 4 to 6 kg of porridge made with rice flour is added to the fermentation broth one week before the fermentation. A mugwort mugwort produced by the method of any one of claims 1 to 6, wherein the mugwort has an alcoholic strength of 9 to 12 degrees.

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