KR20180038306A - The manufacturing method rice wine containing stevia ingredients - Google Patents

Abstract

The present invention relates to a method for manufacturing rice wine containing stevia ingredients, comprising the following steps: a step for cooling steamed grains; a step for fermenting a yeast mixture mixed with a stevia extract; and a step for filtering. By adding a sweet flavor which is a unique ingredient of the stevia to the rice wine having a sour and bitter flavor, men and women can ingest the rice wine added with the stevia ingredients without burden due to the sweet flavor. The stevia ingredients added to the rice wine inhibit a decay rate of the rice wine so that the rice wine added with the stevia ingredients can be stored for a long time.

Description

Technical Field [0001] The present invention relates to a method for manufacturing rice wine containing stevia components,

The present invention relates to a method for producing makgeolli containing a stevia component, and more particularly, to a method for producing a makgeolli containing a stevia component, comprising the steps of: a grain growing step; Add sweetness to the makgeolli, which is a unique component of stevia. Add sweetness to the sour, bitter and sweet taste of makgeolli. This sweetness makes it possible for men and women to ingest the makgeolli with added stevia components. The present invention relates to a method of manufacturing a makgeolli containing a stevia component so that a makgeolli containing a stevia component can be stored for a long period of time.

As known, alcohol is a type of fermented beverage in which a carbohydrate is decomposed by microorganisms to produce various components including alcohol. Examples of the fermentation source include grains containing starch as a main component, fruits such as potatoes and sugar, .

Many countries in the world are producing different kinds of liquor. In Korea, many liquors such as makgeolli, sake, shochu, and various kinds of liquor are produced. However, makgeolli is the typical traditional liquor in Korea.

The above-mentioned makgeolli is our traditional sake made with 'rice and leaven and made by just filtering it out'. In recent years, as the public interest in fermented foods and health foods has increased, new consumption of makgeolli and Dongdongju has been created .

The reason is that Makgeolli and Dongdongju are manufactured by natural fermentation method by pure microorganism. Therefore, it is possible to produce 10 kinds of essential amino acids which are low in alcohol level and useful for human, various kinds of proteins such as vitamin B and vitamin B complex such as inosanol and choline, Because it contains nutritional ingredients, it has been known that it has the effect of making the metabolism smooth, such as skin beauty and removal of fatigue substances.

Such rice wine contains 0.8% of organic acids essential for fatigue recovery, and contains a lot of active yeast (live yeast), which can supply the digestive enzymes and minerals needed for the human body smoothly. The alcohol content is low, It is reported that vitamin C and various kinds of nutrients are uniformly contained, and not only the health maintenance but also the excellent efficacy for prevention of adult diseases are reported.

However, such makgeolli is not only recognized as cheap sake, but also receives a lot of outward appearance from young people due to the sweet taste and sour odor typical of makgeolli after ingestion

In addition, as in the present invention, a step of fermenting a nutrient mixture in which a cereal-growing step, a step of cooling a cereal grain, and a Stevia extract are fermented and a filtration step are performed to add sweetness, which is a unique component of Stevia, Add sweetness to the bitter taste. Due to this sweetness, men and women can ingest the makgeolli added with the stevia component, and the makgeolli with the stevia component suppresses the decaying speed of the stevia component that proceeds from the makgeolli, There has been a problem in that the makgeolli containing the stevia component can not be provided for long-term storage.

In order to solve the above-mentioned problems, the present invention provides a method for producing a stevia extract, comprising the steps of: a grain-growing step; a step of cooling a cereal grain; a step of fermenting a yeast mixture mixed with a Stevia extract; Add sweetness and add sweetness to sour and bitter taste of makgeolli. This sweetness makes it possible for men and women to ingest the makgeolli with added stevia components, and makgeolli with added stevia components can be prepared by adding stevia components to makgeolli And to provide a method for manufacturing a makgeolli containing a new stevia component so that the makgeolli added with the stevia component can be stored for a long period of time.

In order to accomplish the above object, the present invention provides a method of manufacturing a makgeolli having a stevia component added thereto, comprising: (a) a step (S100) of growing cereal after washing cereal; (S110) a step of cooling the cereal added through the cereal-growing step at room temperature; Fermenting a yeast mixture in which yeast is mixed with the roasted cereal after the above-mentioned increased cereal cooling step, and a yeast mixture in which the stevia extract is fermented by adding purified water, enzyme, and stevia extract to the yeast mixture; )Wow; And a filtration step (S130) of filtering the fermented product through fermenting the koji mixture in which the Stevia extract is mixed.

In addition, the stevia extract extracts the stevia raw stem and the stevia fresh leaf collected directly from the growing stevia, and then the stevia fresh stem and the stevia fresh leaf are introduced into the purified water. Then, the stevia fresh stem and the stevia fresh leaf are inundated in the purified water, , And the boiled Stevia extract is cooled at room temperature and filtered with a filter, thereby producing a Stevia extract.

In addition, the stevia raw stems and the stevia fresh leaves are added to 3 to 5 liters of the purified water in an amount of 30 to 50 parts by weight, which is then boiled, cooled, and filtered.

Another method of producing makgeolli with added stevia component according to the present invention comprises washing stevia leaves and stevia fresh stems collected from stevia grown with the cereals after washing cereals, A step (S100A) of penetrating the stevia component into the cereal by adding the stevia leaf and the stevia stem together with the cereal to penetrate into the cereal to which the stevia ingredient juice of the stem is vaporized; Stevia leaves and stevia leaves and stevia stems are added together with the stevia leaves and stevia stems. After the stevia leaves and stevia stems are added together, the stevia leaves and stevia stems are removed. A stem removing step (S110A); (S120A) cooling only the roasted cereals after the stevia leaf and stevia stem removal step in the roasted cereal at room temperature; (S130A) fermenting a yeast mixture in which yeast is mixed with the increased cereal after the above-mentioned cereal cooling step, and a yeast mixture to be fermented by adding purified water and enzyme to the yeast mixture; And a filtration step (S140A) of filtering the fermented product through fermenting the koji mixture.

In addition, stevia raw leaves and stevia raw stems collected on the upper or lower surface of the cereal to be increased are collected directly and washed in stevia to increase the grains, the stevia leaves and the stevia stem together, The stevia leaves and the stevia raw stems are collected directly on the upper and lower surfaces and the outer circumferential surface of the stevia to clean the stevia leaf and the stevia stem together.

And 90 to 110 parts by weight of the cereal grains are comprised of 50 to 70 parts by weight of the stevia leaves and 50 to 70 parts by weight of the stevia stem.

The present invention comprises a step of fermenting a nutrient mixture with a mixture of Stevia extract and a step of filtration comprising a filtration step, adding sweetness, which is a unique component of stevia, to the sour, sweet and bitter taste of makgeolli Due to this sweetness, men and women can ingest the makgeolli with added stevia component, and the makgeolli with stevia component can suppress the deceleration rate of the stevia component in makgeolli so that the makgeolli added with stevia component can be stored for a long time .

1 is a schematic view of a method of manufacturing a makgeolli according to the present invention;
2 is a schematic view of another method of producing makgeolli according to the present invention.

For a better understanding of the present invention, a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

The embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. The present embodiments are provided to explain the present invention more safely to those having ordinary skill in the art.

Therefore, the shapes and the like of the elements in the drawings can be exaggeratedly expressed to emphasize a clearer description. It should be noted that in the drawings, the same members are denoted by the same reference numerals.

FIG. 1 is a schematic view of a method of manufacturing a makgeolli according to the present invention, and FIG. 2 is a schematic view of another method of manufacturing a makgeolli according to the present invention.

A method of manufacturing a makgeolli containing a stevia component according to the present invention will now be described in detail with reference to FIG.

[Example 1]

[S100: Grain growth step]

After the cereal is washed, it is increased.

The grains may be composed of grains composed of any one selected from rice, wheat, barley and corn, but the grains are preferably composed of rice.

The cereal is washed with purified water and then immersed in purified water for 90 to 180 minutes. The cereal is then recovered and steamed at a high temperature of 100 ° C or higher.

The present invention is intended to facilitate the action of various enzymes by hydrolyzing starch, which is a major component of the cereal grains, with strong water vapor at 100 DEG C or higher.

[S110: Increased grain cooling step]

The grains thus increased are cooled at room temperature through the above-mentioned grain growing step.

The grains are allowed to cool at room temperature until there is no heat in the grain.

[S120: Step of fermenting the yeast mixture mixed with Stevia extract]

The nutrient mixture in which the nutrients are mixed is constituted by the abovementioned grains which have undergone the above-mentioned cereal cooling step.

It is preferable that the yeast to be mixed with the above-mentioned cereal grains is composed of Hwangguk-gyun or white bacillus, and the content of the yeast is not limited to saccharification, flavor component addition and efficient fermentation of starch, And 0.1 to 5 parts by weight, relative to 100 parts by weight of the cereal grain, is preferably mixed.

Purified water, enzyme, and stevia extract are added to the yeast mixture to ferment.

The step of fermenting the yeast mixture mixed with the Stevia extract is a step of mixing the yeast mixture with an enzyme and a stevia extract and fermenting the yeast mixture, wherein 0.02 to 0.3 parts by weight of enzyme, 1 to 350 parts by weight of purified water, 5 to 400 parts by weight of a stevia extract.

In addition, the step of fermenting the yeast mixture in which the stevia extract is mixed is carried out at a temperature of 25 to 35 DEG C for 15 to 20 days.

In addition, the stevia extract is collected directly from the growing Stevia and washed.

Preferably, the stevia leaves and the stevia stems are fresh stevia leaves collected from the growing stevia and stevia raw stems.

The stevia raw stems and the stevia fresh leaves are washed in purified water.

The stevia fresh stems and stevia fresh leaves are submerged in the purified water.

The purified water, in which the stevia raw stem and the stevia fresh green leaf are inundated, is boiled at a high temperature of 100 ° C or higher to produce a stevia extract made by dissolving stevia components produced in stems and leaves of the stevia.

The stevia extract is cooled at room temperature and filtered through a filter to give pure stevia extract.

On the other hand, it is preferable to add 3 to 5 liters of the purified water to the stevia raw stem and 30 to 50 weight parts of the stevia fresh green leaf, boil them, and cool them.

The stevia extract is to provide a makgeolli which is strong in sweetness as a sweetener component and does not cause various adult diseases and obesity and can be consumed by diabetics.

Stevia grows around rivers and wetlands. The development of the roots is not clear, and there are many side roots and root roots. In the latter stages of development, thick roots develop and storage functions are developed. A new branch grows in the hidden snow near the roots, forming a new stem each year. The stem is straight and the function of the stem is lost during the winter.

Leaves hang on the stem node and branches grow on the axil. Leaves are opposite and basal, 4 ~ 10cm long and 2.5cm wide. There are fine sawtooth and curves and three leaf veins. There is no petiole, and there is fine hairs all over the abdomen.

Flower is bloomed with one to five or six ornamental flowers, and has the property of self-incompatibility. Because it is a single plant, flowers bloom quickly under single conditions. The seeds have a low fertility rate and are very small. At the end of the seed, there is a tortoise-like tubular shape.

It grows in South America's Paraguay, Argentina, Brazil, and other borders. Paraguay has used stevia leaves as a sweetener for a long time, but recently it became more noticeable when the harmfulness of saccharin, a synthetic sweetener, became a problem. The leaf contains stevioside, which is about 6 ~ 7% of the weight, and its content varies depending on the individual. The sweetness component is 300 times as much as sugar, and it is used as a sweetener for refreshing drinks by making tea or substituting gum.

[Step S130: Filtration step]

And fermenting the fermented product by fermenting the yeast mixture in which the stevia extract is mixed.

In order to increase the shelf life of the makgeolli produced through the filtration step (S130), it is packed in a container and then subjected to a high-temperature instant sterilization treatment at a temperature of 75 to 90 DEG C for 30 to 50 seconds or a sterilization treatment such as ultraviolet treatment Is preferably added.

In addition, the makgeolli added with the stevia component manufactured through the above filtration step (S130) has a health promoting effect because the stevia component is used in the manufacturing process and does not cause various adult diseases and obesity, and diabetic patients can drink In order to make it possible.

A method of manufacturing a makgeolli containing another stevia component according to the present invention will be described in detail with reference to FIG.

[Example 2]

[S100A: Stevia leaves and stevia Stevia and cereals together to increase the amount of grains to increase the penetration of stevia ingredients]

Wash the grain.

Then, the washed stevia leaves and Stevia stems are collected together with the washed cereals and the stevia grown.

Also, stevia raw leaves and stevia raw stems collected on the upper surface of the washed cereals are directly collected from the stevia, and the cereals, the stevia leaves and the stevia stem are mixed together.

In addition, stevia leaf and stevia stem collected directly from stevia and washed are added to the lower surface of the washed cereals, and the gravy, the stevia leaf and the stevia stem are co-grown together.

Also, stevia leaves and stevia raw stems collected directly from stevia and washed are added to the upper and lower surfaces and the outer circumferential surface of the cereal to be increased, and the grains, the stevia leaves and the stevia stem are co-added together.

At this time, the stevia leaves of the stevia leaf and the stevia stem which are produced by being added together with the above-mentioned grains infiltrate into the cereals which are vaporized and increased.

That is, when the stevia leaves and the stevia stem added together with the above-mentioned cereal increases, the stevia component flows out from the stevia leaves and stem, and the stevia component is added to the starch which is a component of the cereal, Absorbed.

The grains may be composed of grains composed of any one selected from rice, wheat, barley and corn, but the grains are preferably composed of rice.

The cereal is washed with purified water and then immersed in purified water for 90 to 180 minutes. The cereal is then recovered and steamed at a high temperature of 100 ° C or higher.

The stevia leaves and the Stevia stalks having strong moisture vapor at 100 ° C or more in the grains absorbing moisture, the stevia components produced in the stevia leaves and stems are easily removed from the grains To penetrate the starch.

It is also preferable that 90 to 110 parts by weight of the cereal grains are composed of the stevia leaf and 50 to 70 parts by weight of the stevia stem.

Preferably, the stevia leaves and the stevia stems are fresh stevia leaves collected from the growing stevia and stevia raw stems.

When the Stevia component penetrates into the cereal grains and is then filled with makgeolli, Stevia provides a makgeolli which can be used for diabetic patients without causing various adult diseases and obesity, .

Stevia grows around rivers and wetlands. The development of the roots is not clear, and there are many side roots and root roots. In the latter stages of development, thick roots develop and storage functions are developed. A new branch grows in the hidden snow near the roots, forming a new stem each year. The stem is straight and the function of the stem is lost during the winter.

Leaves hang on the stem node and branches grow on the axil. Leaves are opposite and basal, 4 ~ 10cm long and 2.5cm wide. There are fine sawtooth and curves and three leaf veins. There is no petiole, and there is fine hairs all over the abdomen.

Flower is bloomed with one to five or six ornamental flowers, and has the property of self-incompatibility. Because it is a single plant, flowers bloom quickly under single conditions. The seeds have a low fertility rate and are very small. At the end of the seed, there is a tortoise-like tubular shape.

It grows in South America's Paraguay, Argentina, Brazil, and other borders. Paraguay has used stevia leaves as a sweetener for a long time, but recently it became more noticeable when the harmfulness of saccharin, a synthetic sweetener, became a problem. The leaf contains stevioside, which is about 6 ~ 7% of the weight, and its content varies depending on the individual. The sweetness component is 300 times as much as sugar, and it is used as a sweetener for refreshing drinks by making tea or substituting gum.

[S110A: Stevia leaves and Stevia stems removal step in the expanded cereal]

Stevia leaves and stevia stems are removed from the expanded grains removing stevia leaves and stevia stems from the grains added with stevia leaves and stevia stems.

That is, only the grains containing the stevia component are retained to cool the grains later.

[S120A: Increased grain cooling step]

Only the cereals that have been grown after the step of removing stevia leaves and stevia stalks are allowed to cool at room temperature.

[S130A: step of fermenting the yeast mixture]

A yeast mixture is prepared by mixing the yeast with the yeast in the above-mentioned cereal-freezing step. The yeast mixture is fermented by adding purified water and enzyme to the yeast mixture.

The nutrient mixture in which the nutrients are mixed is constituted by the abovementioned grains which have undergone the above-mentioned cereal cooling step.

It is preferable that the yeast to be mixed with the above-mentioned cereal grains is composed of Hwangguk-gyun or white bacillus, and the content of the yeast is not limited to saccharification, flavor component addition and efficient fermentation of starch, And 0.1 to 5 parts by weight, relative to 100 parts by weight of the cereal grain, is preferably mixed.

Purified water and enzyme are added to the yeast mixture to ferment.

The step of fermenting the yeast mixture comprises mixing 0.01 to 0.5 parts by weight of enzyme and 2 to 450 parts by weight of purified water in 100 parts by weight of the yeast mixture.

[S140A: filtration step]

The fermented product is filtered through the step of fermenting the koji mixture.

When it is desired to increase the shelf life of the makgeolli produced through the filtration step (S140A), it is packaged in a container and then subjected to a high temperature instant sterilization treatment at a temperature of 75 to 90 DEG C for 30 to 50 seconds or a sterilization treatment such as ultraviolet treatment Is preferably added.

In addition, the makgeolli added with the stevia component manufactured through the above filtration step (S140A) has a health promoting effect because the stevia component is used in the manufacturing process and does not cause various adult diseases and obesity, and the diabetic patients can drink In order to make it possible.

The present invention as described above comprises a step of fermenting a yeast mixture in which a cereal growth step, a cereal cooling step, a stevia extract solution are mixed, and a filtration step to add sweetness, which is a unique component of stevia to rice wine, Add sweetness to the bitter taste. Due to this sweetness, men and women can ingest the makgeolli added with the stevia component, and the makgeolli with the stevia component suppresses the decaying speed of the stevia component that proceeds from the makgeolli, The makgeolli has been stored for a long time.

It will be apparent to those skilled in the art that various modifications and equivalent arrangements may be made therein without departing from the scope of the present invention. . Therefore, it is to be understood that the present invention is not limited to the above-described embodiments.

Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

S100: Grain growth step
S110: Increased grain cooling step
S120: Step of fermenting the yeast mixture mixed with Stevia extract
S130: filtration step
S100A: Stevia leaves and stevia Stem and cereals together to increase the grains to penetrate Stevia ingredients
S110A: Stevia leaves and Stevia stems removal step in the expanded cereal
S120A: Increased grain cooling step
S130A: Step of fermenting the yeast mixture
S140A: filtration step

Claims (6)

A cereal growth step (S100) for growing cereals after washing;
(S110) a step of cooling the cereal added through the cereal-growing step at room temperature;
Fermenting a yeast mixture in which yeast is mixed with the roasted cereal after the above-mentioned increased cereal cooling step, and a yeast mixture in which the stevia extract is fermented by adding purified water, enzyme, and stevia extract to the yeast mixture; )Wow;
And a filtration step (S130) of filtering the fermented product through fermenting the koji mixture in which the Stevia extract is mixed. The method according to claim 1,
The stevia extract is directly collected from the growing stevia and washed stevia raw stems and stevia fresh leaves are added to purified water. Then, the stevia raw stems and stevia fresh leaves are inundated in the purified water, which is then boiled to extract the stevia extract, A method for producing a makgeolli containing stevia ingredient, characterized in that the extract of Jinstevia is cooled at room temperature and filtered with a filter. 3. The method of claim 2,
Wherein the stevia raw stem and the stevia fresh green leaf are added in an amount of 30 to 50 parts by weight to 3 to 5 liters of the purified water, and the mixture is boiled and cooled to be filtered. Stevia leaves and stevia leaves produced by growing together the washed stevia leaves and stevia raw stems collected from the cereals and the stevia growing after the cereals are washed, A step (S100A) of penetrating the stevia component into the expanded cereal by adding leaf and stevia stem and cereal together;
Stevia leaves and stevia leaves and stevia stems are added together to form stevia leaves and stevia stems in the cereals with stevia leaves and stevia stems together with the stevia leaves and stevia stems. A stem removing step (S110A);
(S120A) cooling only the roasted cereals after the stevia leaf and stevia stem removal step in the roasted cereal at room temperature;
(S130A) fermenting a yeast mixture in which yeast is mixed with the increased cereal after the above-mentioned cereal cooling step, and a yeast mixture to be fermented by adding purified water and enzyme to the yeast mixture;
And a filtration step (S140A) of filtering the fermented product through fermenting the koji mixture. 5. The method of claim 4,
The stevia leaves and the stevia raw stems are collected directly on the upper surface or the lower surface of the cereal to be increased and washed and collected from the stevia to increase the grains, the stevia leaves and the stevia stem together, or the top surface And the stevia leaves and the stevia raw stems are directly collected from the stevia on the lower surface and the outer circumferential surface thereof, and the stevia leaves and the stevia stem are mixed together to feed the stevia leaves and the stevia stem. Way. 5. The method of claim 4,
Wherein the stevia leaf and the stevia stem are contained in 90 to 110 parts by weight of the cereal grains and 50 to 70 parts by weight of the stevia stem.

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