KR20180115650A - The traditional hop rice-wine to brew from the extractions of mugwort, arrowroot and hop cone - Google Patents

Abstract

The present invention relates to a hop makgeolli produced by using hard-boiled rice, arrowroot and mugwort juice. Compared to traditional makgeolli and currently trending flour makgeolli, the hop makgeolli according to the present invention has enhanced taste and functions by including common hop, which had been used only in beer conventionally to stabilize constituting ingredients and to suppress the ingredients from degradation, and thus the hop makgeolli has the taste adjusted to the preference of young people. Unlike the conventional method in which hard-boiled rice is mixed and fermented with mugwort or medicinal herbs, the method of the present invention prepares the following as extract solutions: composite flower buds that only exist in hop plants, also known as hop cones, containing components only extractable with heat; and fat-soluble components contained in mugworts. According to the present invention, desirable components may be sufficiently processed, and desirable effects of the components may be obtained. The present invention may be conducted in a manner similar to the beer making, and may dramatically enhance the taste, components, and palatability of wine, thereby promoting the wine consumption in general.

Description

The traditional hop rice wine made from mugwort, mugwort, and hops extracts, and the arrowroot and hop cone,

Hope makgeolli manufacturing technology, which is made of the mung bean, mugwort, and hops, is a traditional liquor manufacturing industry. It is made by extracting sake called "liquor" with long history and technique and adding proper amount of water to the remaining ingredients. The traditional liquor which has been called "Makgeolli" and called it "Makgeolli" has been preserving the enthusiasm of the ordinary people. However, our society has not developed due to the fact that it has become an ordinary alcoholic drink due to its anti-ideological ideology. Belong to the field,

Beer, which is a mainstream alcoholic beverage in the West, has been developed as a world-class alcoholic beverage by fermenting barley, bubbling low alcohol, and adding a bitter taste. Unlike aluminum beer cans that can be stored for a long time, our makgeolli is difficult to store for long- It is also a field that has been widely exterminated by the alienation from the young people because of the way that it improves the use of yeast and improves the use of yeast,

On the other hand, distillery has been developed and distributed as azalea liquor by putting azalea flowers in some layers, and it was once boomed, but it did not achieve great achievement, and dry jean While alcohol is distilled, it is fermented by malt, and Hope is added to be served by beer to ordinary people. However, our society is only interested in choosing or mixing various herbal materials, plants and animals. In addition to Cheongju, I did not even look around,

Unlike our country, the western beer that has been fermented from early on to be fermented into malt, has a unique flavor and bitter flavor and has a preservative ingredient. It also contains a manufacturing technique which keeps the taste of protein for a long time by blocking the turbidity of protein. In the present invention by connecting it to the traditional mainstream makgeolli in the present invention,

Conventional Takju manufacturing technology is disclosed in Korean Patent Application No. 10-2016-0129255 (Oct. 6, 2016) and Application No. 10-2016-0107152 (2016.08.23.) And Aronia Containing No. 10-1994 And a method of manufacturing black rice wine using a baking soda such as a baking soda as disclosed in, for example, US-0010081

The manufacturing technique to be solved in the present invention is considered to be that the traditional makgeolli can not be used in the young generation because it is thought that the old taste and the smell of the trim which was favored by the old generation are unpleasant, This is because, as a research project,

The hop that is added to the beer is called the common hop, and its scientific name is Humulus iupulus, and the bract surrounding the flower contains lupulin, which gives a nice smell, bitter taste of beer, aroma type soft scent and beater type And the tastes of the two are so tasty that they are added to beer in foreign countries. The taste of our liberalized imports is also very different, so the older people prefer the bitter taste and the younger people tend to like the soft flavor. The flower of Hope is bloomed in yellowish green or light green on the leaf axil from summer to fall, and it is already grown in Gangwon-do,

Hope is suitable for cold regions because it is a low-temperature crop, and Korea is cultivated for 50-60 years, mainly in Daegwallyeong, and its history is short. There are different kinds of male and female, and the same is cultivated as cuttings or rootstocks. It is a perennial plant with many nerves because of its reduced aroma and some components when it is grown and mixed with ammonia. It is a perennial plant belonging to trichophyton. It belongs to trichophyton and European or Asian temperate region is home to 2 However, it should be a major challenge to cultivate and cultivate varieties of rice varieties.

The problem to be solved by the present invention is that the traditional makgeolli production method is altered, and the rice is obtained from sake, and the remaining fermentation material is obtained by mixing the fermentation enzyme with the water, , But it can be confused by the circulation of new flour, rice wine, but it is manufactured with the original traditional makgeolli so that it can be mass produced in accordance with the age of young people, Development of the project,

Currently, there is a need to develop a new fermentation process that can trim the taste of fermented soybean flour by using unstable fermentation roasted with wheat flour. In this case,

In addition, unlike beer, it does not use malt, but uses a high-grade rice flour to refine the filtration process so as not to mix the residue,

The change in taste due to the new fermentation material is expected to have an effect of expanding to a level that does not fit the taste of the clientele by using a new western-style fermentation material without causing a major change in the taste of the existing makgeolli customers,

It is anticipated that the development of the manufacturing method will be greatly expanded as the opportunity of departing from the idea that the new manufacturing process can be expanded by deviating from the stereotype of the traditional makgeolli and contributing to the development of the manufacturing process,

FIG. 1 is a detailed view of a fermentation process produced by the present invention,
Fig. 2 is a graph showing the mixing ratios of the materials used in the present invention,
FIG. 3 is a graph showing the composition ratios
Fig. 4 is a photograph of the hop material added in the present invention,
Fig. 5 is a photograph 2 of the hippocampus added in the present invention,
<Brief Description of Symbols>
10: Hope leaf, 12: Hope stem
20: Hope bud, 22: Hope cone,
First step: material preparation step, second step: material processing step
Step 3: Step of introducing germicide, Step 4: Mixed fermentation step,
Step 5: Fermentation filtration step, Step 6: Aging dilution step,

In the present invention, the hop flower buds 20 have been used in the present invention since the makgeolli which is made with the mugwort and mugwort juice has been already used in the market, When fermented by adding in-hop (22), saccharide is essential, and mugwort is added for a bitter taste.

Because it is necessary to steam rice, rice is used for fermentation, and rice is used for high-grade rice. However, it is necessary to consider the cost when selling rice. will be,

In order to secure the mugwort, mugwort, and mugwort and mature hops (22), the material preparation step (first step) is performed to check the production area and determine the domestic products or the imported goods,

When the material preparing step (the first step) is completed, the ground beef is washed and washed with mineral water rich in mineral water, the raw material processing step (second step), and the mugwort, Boiled for 10 hours or more in boiling water and boiled to make the ingredients sufficiently boiled. The extract solution which has been put into the filtration bag and extruded by cooling the extract solution is poured into a fermentation vessel and mixed with zebo, (Third step) in which yeast fermentation material is added and mixed evenly, and then the fermentation vessel filled in the fermentation material in the mixed fermentation step (fourth step) is fermented for 10 days in dark and cold air cooling, To confirm that it is finished, put a candle into the fermentation container and judge that it is very well fermented if the flame does not go out,

After 2 to 3 days, the fermentation filtration step (fifth step) for extracting the fermentation broth containing the yellow liquid is put into the water, and when the clear sake is obtained, it can be sold at a high price, To obtain the sake without squeezing the sake in a fine bag squeezed to obtain the fermented stock solution,

The fermentation stock solution thus extracted is measured with an alcohol component meter to prepare a desired alcohol content. In the aging dilution step (sixth step) in which the raw water is added to the fermentation stock solution, an appropriate alcoholic beverage hot-water makgeolli is prepared will be,

The water which is used from the beginning is selected mineral water as well as zeae and processing of raw materials is also used raw water, and the crude rice wine is prepared, and the fermentation stock solution is used for chewing the undiluted alcohol. do,

Unlike the makgeolli which is made with flour which is currently marketed in the market, the hope makgeolli prepared as described above has a different flavor due to the inclusion of mugwort and pupae, and the ingredient contained in the hop flower bud (20) Which is produced with a taste and a composition desired by the younger generation while suppressing the deterioration of the active ingredient,

After washing with purified water in the material preparing step (the first step) and the material processing step (the second step) according to the order of the main raw rice purchased from the market, boil them in a pot and boil them in a pot. (22) are prepared in the material preparation stage (first process), and the purchase of these materials is not a problem since it is cultivated domestically ,

The mugwort, pupae, and hops (22) obtained in the material preparation stage (1 st step) are cut shortly and subjected to a rough crushing process with a gear grinder to boil the internal components with a weak water. After obtaining the extract solution through the processing step (the second step), pre-prepared rice flour and yeast are preliminarily pre-cooked and boiled in mugwort, pupae and hops (22) on cooled jiepae and mixed with the extracted extract solution. (3 rd step), which is supplemented by addition of raw yeast,

When the mixed fermentation step (fourth step) in which the above materials are mixed and stored by fermentation is carried out by manually mixing the main ingredients and the minor ingredients as described above, and the small jar is used as the fermentation container, , And the mouth of the jar which is a fermentation vessel was also covered with a lid and subjected to a mixed fermentation step (fourth step)

Since the fermentation material is about 10 days in fermentation period, on the 9th day, the entrance of the jar is opened and the candle is raised so that the fermented material is not removed and the fermented material is collected in the water. And a fermentation filtration step (fifth step) in which the crude fermentation broth for fermentation was extracted.

The crude fermented milk was prepared by diluting the fermentation stock solution with a weak water and performing an aging dilution step (sixth step) in which the fermentation broth was aged to prepare a hot-water makgeolli. The weak water used in this process contains a large amount of mineral substances, (22), which is hard water and has a husky flower bud (20), is already delivered to the beer company. I got it only by understanding,

Hope is characterized by chungjang and preservation function. This function not only prevents turbidity of protein but also inhibits deterioration. Therefore, we tried to keep it for a long time. ,

The perennial hop is a cone formed by only a female flower as male and female flowers on a long and wide hop leaf 10 which breeds to a hop stem 12 and a hop flower bud 20 20 which is produced by laminating 40 to 100 scaly leaves (22), which is the root of the rock,

It is important to keep the temperature at 0 ℃ to prevent it from deteriorating due to moisture absorption and oxidative deterioration. It is more powdery or liquid than dry powder. something to do,

Claims (2)

In the material obtained by preparing the white rice, the mugwort, the brow cake and the hop pot (22) in the material preparing step (first step), the rice white is cooked in the form of bamboo rice with mineral water, The cut chopped wormwood, the cut chopped squid, and the cut and crushed hopper which were boiled in a material processing step (second step) for boiling water for 10 hours or longer after being cut and crushed to be leached were put in a filter cloth together with the hot water (Third step) in which the extract solution, the above-mentioned extract, the rice bran, rice bran, and yeast are mixed and stirred to be contained in the fermentation vessel prepared in the mixed fermentation step (fourth step) In the mixed fermentation step (fourth step), the inlet of the fermentation vessel filled with the step of inserting the germicide was sealed with a lid and fermented in a dark room for 10 days,
Wherein the fermentation broth is obtained by adding the entire amount of the fermentation material contained in the fermentation vessel to the filter cloth and filtering the filtrate in the fermentation filtration step (fifth step), and in the aging dilution step (sixth step) Manufacturing process of rice hops rice wine with mugwort and mugwort juice, which is characterized in that the fermentation stock solution is prepared by diluting and aging at a designated alcohol concentration In a pot containing 50% by weight of water, crushed squid and crushed squid were placed in a 20% weight ratio and a 10% weight ratio crushed hop pot (22), the pot was boiled for 10 hours or more,
When the whole amount of the material consisting of the crushed legumes, the crushed wormwood and the crushed hopper is boiled, the whole amount of the material is put in the filter and extruded in the pot, and then the mixture of rice bran and fermented rice flour and yeast are mixed in the fermentation vessel And fermenting the fermentation vessel in the dark room for 10 days. When the fermentation vessel is fermented in the fermentation vessel, the whole fermentation vessel contained in the fermentation vessel is filtered with a filter to collect only the fermentation broth, and the fermentation broth is collected by aging and dilution Which is characterized by the fact that it is made of mugwort and mugwort juice

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