KR20180064667A - Manufacturing method for rice wine and rice wine vinegar - Google Patents

Abstract

The present invention relates to a manufacturing method of rice wine and rice wine vinegar. Specifically, the manufacturing method of rice wine and rice wine vinegar comprises: a step of adding yeast and water to hard-boiled rice and fermenting the mixture to manufacture crude liquor; a step of adding Korean Berchemia berchemiaefolia leaves to rice, glutinous rice, or a mixture of rice and glutinous rice, steaming the same and cooking the mixture to manufacture hard-boiled rice for a mixed crude liquor, and mixing the hard-boiled rice for the mixed crude liquor and yeast to manufacture the mixed crude liquor; a step of adding the mixed crude liquor to the crude liquor and preliminarily fermenting the mixture; and a step of filtering the fermented product acquired by the first fermentation to acquire a filtered liquid and secondarily fermenting the filtered liquid. The present invention can manufacture rice wine which does not use an artificial sweetener to be safe, neutralizes the unpleasant taste unique to traditional rice wine, has a clear and deep flavor, and contains a component of Korean Berchemia berchemiaefolia leaves to be beneficial to health. Also, the present invention can manufacture rice wine vinegar which has a soft and sour taste without a stimulating sour taste like ordinary vinegar sold in markets and contains ample organic matters to play a role of flavoring beverages and promoting health. The rice wine and the rice wine vinegar in accordance with the present invention are foods which can satisfy a modern well-being trend, promote the health of citizens, and have competitiveness against foreign liquor or vinegar to contribute to the nation′s economic development.

Description

{Manufacturing method for rice wine and rice wine vinegar}

The present invention relates to a method for producing makgeolli and makgeolli vinegar, and more particularly, to a method for producing makgeolli and makgeolli vinegar, Preparing a paste for rice paste, adding glutinous rice or glutinous rice or a mixture thereof, preparing a paste for rice paste, and mixing the rice paste and the yeast paste to prepare a paste; Adding the paste to the above-mentioned incision and primary fermentation; And filtering the fermentation product obtained by the primary fermentation to obtain a filtrate and secondary fermentation of the filtrate. The present invention also relates to a method for manufacturing a rice wine vinegar using the same.

Makgeolli is also known as takju or arabu (alcoholic liquor). It is usually made by boiling glutinous rice, rice, flour, etc., and mixing it with yeast and water. It is fermented at a constant temperature. , And spicy and thick drink. Recently, the well - being culture that emphasizes health has spread widely, and the demand for the makgeolli has been greatly increased due to the re - evaluation of the nutrients and their effects. However, Korean rice wine is currently used as an ancestor in the process by changing the process, the taste can be uniformly Japanese imports, puffed rice, modified yeast, wheat flour, imported rice, sweet aspartame, etc., It has been leveled and has not been able to make our original rice wine taste. In addition, after ingestion, some consumers are getting out of the way due to the sweet taste and sweet smell unique to makgeolli.

On the other hand, our original traditional fermented vinegar (such as makgeolli vinegar) which has been used for over 500 years is mostly sold synthetic vinegar, which disappears after the Japanese occupation period and artificial additives are used and the market is dominant at low prices. The domestic vinegar market has grown rapidly since the 1970s when many manufacturers began producing vinegar. Especially, they succeeded in popularizing vinegar by diversifying materials such as apple vinegar, brown rice vinegar, and white vinegar. However, the vinegar sold on the market shows that it is produced by mixing acetic acid bacteria with ethyl alcohol (by diluting 4-5% of synthetic acetic acid) with alcohol with alcohol alcoholic fermentation vinegar, , But it contains almost no organic acids or vitamins known to be good for the body. In addition, the natural fermented vinegar that has become popular since a few years ago is made by fermenting cereals and fruits that are not ethyl alcohol. Mostly, the advantage of traditional vinegar is revealed due to the disinfection process to clean the residue generated by fermentation of vinegar. It is a fact that I can not. On the other hand, Korea's traditional vinegar is made of rice, barley, corn, etc. Especially, makgeolli is put into a saucer and re-fermented for 2 ~ 3 months. Due to changes in the perception of modern consumers seeking safe food and healthy food, the interest in these traditional fermented vinegar is increasing. Therefore, it is required to develop vinegar which is more beneficial to health and has better flavor while utilizing the advantages of traditional fermented vinegar.

The present inventor intends to revive traditional Korean rice wine and traditional fermented vinegar which are gradually disappearing. Especially, without using any artificial sweeteners such as aspartame, you can feel the original deep and deep taste of traditional makgeolli, improve the tastes and improve the health-friendly makgeolli, And tried to develop makgeolli vinegar which is competitive with European traditional balsamic vinegar, Japanese red pepper and Chinese red vinegar and vinegar using traditional handmade vinegar.

Korean Patent No. 10-1209893 Korean Patent No. 10-1583410

Accordingly, it is a main object of the present invention to provide a method for manufacturing makgeolli which improves the traditional makgeolli production method, feels the clear and deep taste of the original makgeolli without using artificial sweeteners at all, .

It is another object of the present invention to provide a method for producing makgeolli vinegar, which is beneficial for health and has an excellent flavor without using artificial sweeteners at all by using the above-described method for producing makgeolli.

According to one aspect of the present invention, there is provided a method for producing a rice wine, comprising the steps of: adding a nutmeg and water to a rice cake and fermenting the rice wine at 30 to 35 占 폚 for 2 to 4 days; Preparing a paste for making a paste by adding a flower leaf to the rice and growing the paste, and mixing the paste for the paste and the yeast to prepare a paste; Adding the paste to the above-mentioned incision and primary fermentation at 10 to 15 캜 for 20 to 40 days; And filtering the fermentation product obtained by the primary fermentation to obtain a filtrate, and secondary fermenting the filtrate at 4 to 5 ° C for 40 to 50 days.

In the method of manufacturing the rice wine according to the present invention, the step of preparing the mung bean comprises adding 5 to 20 parts by weight of koji and 90 to 110 parts by weight of water to 90 parts by weight of the mixture obtained by mixing and boiling rice and glutinous rice, .

In the method of manufacturing a makgeolli according to the present invention, the step of preparing the paste is performed by adding 5-20 parts by weight of a leaf blade to 100 parts by weight of a mixture of rice and glutinous rice, And 5 to 20 parts by weight of yeast are mixed.

According to another aspect of the present invention, there is provided a method for producing a rice wine, comprising the steps of: adding a nutmeg and water to a rice cake; fermenting the rice wine at 30 to 35 占 폚 for 2 to 4 days; Preparing a paste for making a paste by adding a flower leaf to the rice and growing the paste, and mixing the paste for the paste and the yeast to prepare a paste; Adding the paste to the above-mentioned incision and primary fermentation at 10 to 15 캜 for 20 to 40 days; And filtering the fermented product obtained by the primary fermentation to obtain a filtrate, and fermenting the filtrate at 20 to 30 DEG C for at least 40 days.

In the method of manufacturing the rice wine vinegar according to the present invention, the step of preparing the veneer comprises adding 5 to 20 parts by weight of koji and 90 to 110 parts by weight of water to 90 parts by weight of the mixture obtained by mixing and boiling rice and glutinous rice, .

In the method of manufacturing a makgeolli vinegar according to the present invention, the step of preparing the paste is performed by adding 5 to 20 parts by weight of a leaf blade to 100 parts by weight of a mixture of rice and glutinous rice to prepare a pasteurized paste, And 5 to 20 parts by weight of yeast are mixed.

According to the present invention, it is safe to use no artificial sweetener at all, and the makgeolli which is very beneficial for health can be manufactured by having a clear and deep flavor and containing components of the leaf of the leaves as the traditional rice wine's neutral taste is neutralized. In addition, it does not show a very irritating sour taste like ordinary vinegar sold on the market, and it is soft, sour and rich in organic matter, so it can produce makgeolli vinegar which is very beneficial for health as well as seasonings and beverages. The makgeolli and makgeolli vinegar according to the present invention is expected to contribute to the economic development of Korea as it not only improves the health of the people but also competes with the mainstream alcoholic beverage and vinegar as food that can meet the modern well-being trend .

FIG. 1 is a block diagram illustrating a process for producing makgeolli and makgeolli vinegar according to an embodiment of the present invention.
FIG. 2 is a photograph showing a process of producing makgeolli and makgeolli vinegar according to an embodiment of the present invention. 1: Process of making rice cake by adding rice, 2: Extracting rice cake (rice + glutinous rice + leaf blade), 3: Process of adding yeast and water to rice paste, 4: 6: Takju fermented first, 7: Filtration process, 8: Acetic acid fermentation process.

The method of manufacturing a makgeolli and the method of manufacturing a makgeolli vinegar according to the present invention are characterized by using a traditional method of manufacturing, using a leaf blade and applying a specific fermentation condition. Due to the use of these leaves and fermentation conditions, makgeolli and makgeolli vinegar can be produced which can exhibit excellent flavor while neutralizing the tough flavor without using artificial sweeteners.

In the method of manufacturing a makgeolli according to the present invention, a method is used in which a graft is prepared and a paste is added to the bottom of the beverage to ferment.

It can be made by adding koji and water to fermented soybeans. Fermented soybeans are preferably made by mixing rice flour and glutinous rice at a weight ratio of 3: 7 ~ 5: 5. According to this, it is possible to manufacture a mussels having propagated Mycorrhiza bacterium in a state suitable for makgeolli, and the flavor of the finally prepared makgeolli can be further improved. The increase can be carried out according to a method conventionally used to make a rice cake for use as a raw material of makgeolli. For example, rice can be washed and soaked in water to remove water, and steamed in steamer or silk for 10 to 30 minutes. The ratio of the rice gruel, koji and water is preferably from 5 to 20 parts by weight of koji and from 90 to 110 parts by weight based on 90 parts by weight of the rice gruel, for the proliferation of the koji and the flavor of the finally prepared makgeolli.

In the present invention, it is preferable to use the yeast produced by using wheat as the main raw material. Nuruk is generally prepared by making granules into a lump and inoculating Nuruk. In the case of the present invention, it is preferable to use Nuruk produced by using flour as the grain. Glucose is contained in the flour, and the flavor of the makgeolli can be further increased, and it is possible to grow more efficiently the koji which is suitable for the makgeolli of the present invention.

Evisceration can be made by mixing hotpot and leaven. In the method of producing makgeolli which is made by fermenting with the addition of an artificial paste, a mixture of hot pepper and koji or a mixture of hot pepper, koji and water may be used as the paste. In the present invention, Is mixed with koji and Nuruk so that it can be fermented sufficiently. Extracted rice gruel can be made by adding leaf and leaf to rice. At this time, it is preferable to mix the rice and the glutinous rice in a weight ratio of 3: 7 to 5: 5 as the main ingredient, and when 100 parts by weight of the mixture of rice and glutinous rice is mixed with 5 to 20 parts by weight It is preferable to add it in such a manner that it is added and grow. It is preferable that the ratio of the edible brine to the koji is 5 to 20 parts by weight based on 90 parts by weight of the edible rice. According to this, it is possible to add sufficient alcohol fermentation to the bees and improve the flavor of the finally made makgeolli.

In order to enable the fermentation raw material of the present invention to be fully fermented to exhibit an excellent flavor, it is preferable that the fermentation is carried out at a temperature of 10 to 15 ° C for 20 to 40 days It is necessary to perform a primary fermentation and filtration to obtain a filtrate, followed by a secondary fermentation at 4 to 5 ° C for 40 to 50 days. At this time, it is preferable to use a traditional pottery as a fermentation vessel and to cover the entrance of the vessel with a broadleaf and ferment it for efficient proliferation and fermentation of the Mycobacterium tuberculosis. Filtering can be done by using cloth.

After the first fermentation is completed in the above-mentioned fermentation process, the filtrate is obtained and fermented at 20 to 30 ° C for over 40 days to produce the rice wine vinegar of the present invention. At this time, it is necessary to sufficiently supply oxygen by the fermentation process of acetic acid which causes the alcohol to be oxidized to produce acetic acid. To do this, it is desirable to open the lid of the container every 1-2 days during the fermentation period and stir the fermented product. For sufficient acetic acid fermentation, the fermentation period needs to be over 40 days, and the fermentation process for about 40 to 50 days can produce the rice wine having excellent flavor. After the final fermentation, take the clear supernatant to complete the final rice wine vinegar.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1. Manufacture of Makkoli

1-1. Submerged manufacture

Rice and glutinous rice were mixed at a weight ratio of 4: 6, and the mixture was blended to prepare a rice gruel.

The rice husk was sufficiently cooled and the yeast was added thereto so as to have a weight ratio of 9: 1, followed by adding 1: 1 (by weight, based on the combined weight of the rice husk and yeast) Water was added in a weight ratio and fermented at 30 to 35 ° C for 3 days to prepare a slurry.

1-2. Erosion manufacturing

The rice flour and glutinous rice were mixed in a weight ratio of 4: 6, followed by adding palm leaf to a weight ratio of 10: 1 (the palm leaf was dry weight basis), and then the palm leaf was prepared. At this time, the leaves collected in early fall were washed with water and dried.

The paste was prepared by adding the nutrient in a weight ratio of 9: 1 to the ready-to-drink paste.

1-3. Makgeolli manufacturing

The paste prepared in 1-2 above was added at a weight ratio of 1: 5 to the beads prepared in 1-1 above, and the mixture was firstly fermented at 10 to 15 ° C for 30 days.

After the primary fermentation, the filtrate was filtrated to obtain a filtrate. The filtrate was further fermented at 4 to 5 ° C for 40 to 50 days to prepare rice wine.

Example 2. Preparation of vinegar

The filtrate obtained by the first fermentation in Example 1-3 and filtration was fermented with acetic acid at 20 to 30 DEG C for 40 to 50 days to prepare vinegar.

At this time, only the supernatant was taken carefully to prevent the precipitate formed after the acetic acid fermentation from being included in the vinegar.

Claims (6)

Adding koji and water to the rice cake and fermenting the mixture at 30 to 35 캜 for 2 to 4 days to prepare a slurry;
Preparing a paste for making a paste by adding a flower leaf to the rice and growing the paste, and mixing the paste for the paste and the yeast to prepare a paste;
Adding the paste to the above-mentioned incision and primary fermentation at 10 to 15 캜 for 20 to 40 days; And
Filtering the fermentation product obtained by the primary fermentation to obtain a filtrate, and secondary fermenting the filtrate at 4 to 5 DEG C for 40 to 50 days. The method according to claim 1,
Wherein the step (b) is performed by adding 5 to 20 parts by weight of koji and 90 to 110 parts by weight of water to 90 parts by weight of the mixture obtained by mixing and boiling rice and glutinous rice, and fermenting the mixture. The method according to claim 1,
In the step of preparing the paste, 5 to 20 parts by weight of leaf blade is added to 100 parts by weight of a mixture of rice and glutinous rice, and the mixture is heated to produce a paste for rice paste. 90 parts by weight of the paste for rice and 5 to 20 parts by weight of yeast are mixed ≪ / RTI > Adding koji and water to the rice cake and fermenting the mixture at 30 to 35 캜 for 2 to 4 days to prepare a slurry;
Preparing a paste for making a paste by adding a flower leaf to the rice and growing the paste, and mixing the paste for the paste and the yeast to prepare a paste;
Adding the paste to the above-mentioned incision and primary fermentation at 10 to 15 캜 for 20 to 40 days; And
Filtering the fermented product obtained by the primary fermentation to obtain a filtrate, and fermenting the filtrate at 20 to 30 DEG C for over 40 days. 5. The method of claim 4,
The step of preparing the vinegar comprises adding 5 to 20 parts by weight of koji and 90 to 110 parts by weight of the koji to 90 parts by weight of the mixture obtained by mixing and boiling rice and glutinous rice, and fermenting the mixture. 5. The method of claim 4,
In the step of preparing the paste, 5 to 20 parts by weight of leaf blade is added to 100 parts by weight of a mixture of rice and glutinous rice, and the mixture is heated to produce a paste for rice paste. 90 parts by weight of the paste for rice and 5 to 20 parts by weight of yeast are mixed ≪ / RTI >

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