KR20160072752A - How to make stevia makgeolli - Google Patents

Abstract

An original makgeolli, a Korean traditional rice wine, has sour and bitter tastes, and a little amount of an artificial sweetener is added to the original makgeolli at a level harmless to human bodies at a brewery manufacturing makgeolli. According to the present invention, makgeolli having a sweet taste of Stevia rebaudiana and a scent of fermented makgeolli rich in lactobacillus can be manufactured. To alleviate the bitter taste in makgeolli, the manufacturing method mixes a Stevia rebaudiana extract which is harmless to human bodies, and has a sweet taste several times as high as sugar, with hard-boiled rice and yeast; and lets the resultant mixture stand at 25-27°C for a certain amount of time, thereby making the hard-boiled rice and the Stevia rebaudiana extract ferment by yeast fungus.

Description

Stevia makgeolli manufacturing method {omitted}

The present invention relates to a method for producing stevia makgeolli, wherein the koji is mixed with the fermented yeast so that the koji can be easily fermented and the fermented soybeans extracted from the koji stevia plant are allowed to stand at 25 ° C to 27 ° C. Makgeolli is produced.

In Korea, various kinds of sake are produced, and various kinds of medicinal materials are fermented in makgeolli which is unique to folklore, and they are made by making makgeolli of yakju. When makgeolli is mixed with koji in noodles and left at a room temperature for a certain period of time, Is fermented with lactic acid bacteria. Fermentation becomes a traditional rice wine with bitter taste and sour taste. Saccharin sodium aspartame, which is an artificial sweetener in bitter and sour taste, is added to the body so that it does not harm the human body. And sour is stronger

(Open Patent) 10-2013-0057234

.

The present invention relates to a method for fermenting an extract of Stevia plant which is mixed in a jar and is harmless to human body and has a sweetness several hundred times as much as sugar, -27 ° C for a certain period of time, fermented by yeast yeast, fermented with lactic acid bacteria, sweet and sour taste of makgeolli more sweet than Stevia makgeolli is produced

In order to improve the bitter taste and sour taste of rice wine, the stevia plant, which is harmless to human body and has a lot of sweetness several times than sugar, is put into the yeast and hot pepper and left at 25 ° -27 ° C., the sweet potato and stevia sweet It is effective to drink sweet rice wine rich in lactic acid bacteria without adding artificial sweeteners

1,
1 is a process drawing showing a production method according to the present invention

The unique makgeolli is mixed with rice koji and leaven, and left in the jar for 5 to 7 days at room temperature, fermented by the yeast yeast, and fermented Makgeolli becomes rich in lactic acid bacteria

The makgeolli which is sold to the market has a bitter taste and sour taste, so we add a small amount of artificial sweeteners so as not to harm the human body

However, bitterness and sourness are stronger than sweetness because they add a small amount to prevent harm to human body

The present invention aims to improve the bitter and sour taste of makgeolli using Stevia plant

The stevia plant used for makgeolli is a perennial herb that is native to Paraguay and is harmless to human body and is a natural sweetness resource. Stevia leaf can be used as a main ingredient of sweetness of general food and health functional food

The sweetness of stevia plant is extracted by the extractor to extract the sweetness of the stevia plant which is several hundred times more than the sugar and the calorie is very little, and it is used when making the makgeolli, and the makgeolli having the bitter and sour taste is manufactured without using the artificial sweetener I want to

Stevia plants are washed and cut to the extent of? In the extractor. Stevia plants 30% in the extractor About 70% of drinking water? 90? -120 degrees Celsius, the sweetness component of the stevia plant is extracted by hot heat and hot pressure

The extracted stevia sole is filtered through a filter and cooled to a temperature of room temperature

It is mixed with the koji and the leaven, put in the jar, and the above-mentioned extract of the sweetness of Stevia is filled in the jar enough to become the fermentation. If the image is left at room temperature of 25 ° -27 ° C for 5-7 days, it becomes fermented, Makgeolli becomes fermented.

Filtration of foreign substances in the fermented makgeolli produces sweet Stevia Makgeolli

Is the stevia plant harvested and watered? 65% of drinking water 65% of stevia plants in the extractor? 90 degrees -120 degrees when the heat is extracted Extract of sweetness Stevia Extract Filter the foreign material to filter the rice Add the sweetness to the rice wine Stevia extract added to the sweet Stevia Makgeolli Can be manufactured

Claims (2)

Are you stevia plants drinking water? 70% drinking water 70% stevia plants 30% extracts in the extractor and 90 ° -120 degrees when heated Extract of sweetness Stevia extract Extract of stevia in sweet and sour soup is added to fermented Stevia Makgeolli Is the stevia plant harvested and watered? 65% of drinking water 65% of stevia plants in the extractor? 90 ° -120 degrees when heated to extract the extract of sweetness Stevia extract is added to the extent that sweetness is added to the makgeolli

Images