KR20200072042A - Preparation of Functional Takju with Situ Mushroom - Google Patents

Abstract

The present invention relates to a manufacturing method of a functional rice wine using phellinus linteus. The rice wine prepared by the manufacturing method of the present invention is rich in organic germanium, various minerals, and amino acids.

Description

Manufacturing Method of Functional Takju with Situ Mushroom

The present invention relates to a method for manufacturing <1> Takju using situation mushrooms.

Makgeolli is a unique Korean drink made by fermenting glutinous rice, non-glutinous rice, barley, wheat flour, etc., and fermenting with yeast and water. It is also called Takju, Nongju, Jaeju, and Hoeju. It is the oldest alcoholic beverage in Korea, and it is white and white, and has a low alcohol content of 6 to 7 degrees. It is produced only at the Guinin breweries in each region. In the past, it was called a farm that was individually manufactured by farmers. Ihwaju (梨花酒) is a typical rice wine known from the Goryeo Dynasty, and the most unpretentious rice wine for makgeolli was made at the time when the pear flower was in bloom, but it was called at any time in the future generations, and the name Ehwaju gradually disappeared. lost. Makgeolli, which originated in China, was written for the first time in the Joseonyang Survey, and began to brew in the Great East River region, spread to every corner of the country, and became a nationally unique liquor. The manufacturing method is mainly steaming glutinous rice, non-glutinous rice, barley, flour, etc., then drying the moisture (this is called jiebap), mixing yeast and water, and fermenting it at a constant temperature without filtering off Cheongju. In the old general household, a liquor made of Jie-Bob mixed with yeast is put a well shaped jar on top of an earthenware bowl, placed on it, and poured into a sieve to form a puffy and stiff takju. It becomes. At this time, glutinous rice is made from glutinous rice and it is called Dongdongju. Good makgeolli is a sweet, sour, bitter, astringent taste that goes well and has a rich and cool taste. It has been used as a farmer to relieve the thirst of sweating and working farmers.

<3> Woody mud mushrooms are taxonomically belonging to the genus Mushroom (Phellinus Quel em Imaz) of Basidiomycotina, Aphyllophorales, and Himenochaetaceae It is well known as a situation because it grows naturally on the mulberry stem and is yellow except for the surface of the stem.

<4> The situation is that the mushrooms are native to the Chinese Medicine Dictionary (中藥大나무, 上海科學技術), such as apple trees, mulberry trees, and oak trees. They are called Sangi, Sangsin, and Hogoan. Has the tinnitus of the back. In addition, in Shinnongbon carbide, Sangi is recorded in the port of Sanggeun Baekpi (桑本, Morus alba L, 桑皮), and Lee Si-jin of Ming Dynasty (明代珍) Classified as the head of the head of the tree from the main chogangmok (本 기록目), and recorded as different (이), Sangyu (桑孺), ivory (桑蛾), upper body (桑臣) and situation (桑黃) Donguibogam (東醫寶鑑) is classified as different (상황), situation (桑黄), etc. The woody mud is named in various ways, such as Phellinus linteus (Berk et Curt) Aoshima, P igniarius (L exFr) Quel, Pyucatensis (Murr) Imazek, Fomes yucatensis Murrill, Phropolyporus yucatensis Murr, etc. , Pheninus igniarius (Lex Fr) Quel, which grows naturally on broad-leaved trees such as sheep and sheep, is the scientific name of a situational mushroom that is interpreted in a broad sense. Unlike mung mud mushroom, woody mud mushroom, which is 桑黃, grows only on mulberry trees.

The name is Phellinus linteus (Berk et Curt) Aoshima (原色日本菌類圓鑑, 1975). <7> The woody mud (situation) mushroom is a mushroom that grows on the stump of a mulberry tree, and its shape initially looks like a yellow mud mass. The form after growing up while maintaining is also known as sticking to the stump, so it is also called snow. The upper part of the tongue-like form has a slight difference depending on the variety of the situation, but it also has a mud-like color and a black crack like the skin of a persimmon tree.

<8> The pharmacological action of woody mud (situation) mushrooms is gastrointestinal cancer, esophageal cancer,

<9> When chemotherapy is performed after resection of liver cancer, including duodenal cancer, colon cancer, and rectal cancer, it is known to enhance immune function. It also activates and detoxifies uterine bleeding and treatment, menstrual impurity, intestinal bleeding, intestine and gastrointestinal functions.

Ikegawa et al. (Gann, 59, 155, 1968) found that woody mud (situation) mushrooms and cloud mushrooms (Coriolus <10> versicolor)

It reported a higher tumor inhibition rate than shiitake (Lent inusedodes), and Meda et al. (Protein Nucleic acid Enzyme, 21, 426, 1976) reported anticancer activity of 967%. In addition, Jeong et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) said that mycelial protein polysaccharide effectively inhibited Sarcoma 180 ascites and solid cancer, while Kim et al. (Arch, Pharm Res, 17, 337, 1994) As a result of analyzing polysaccharides having tumor activity, it was reported that glucose was mainly composed of galactose, mannose, and arabinose. And Gong et al. (Journal of the Korean Society of Pharmacy, 22, 233, 1991) show that the hot water extract of the woody mud (situation) mushroom mycelium acts on NK cell function to enhance the host's non-specific immune function, thereby exhibiting anti-cancer activity, and also administered to mice. LD50 reported safety over 1,500 mg/kg.

<12> Horseshoe mushroom is a fungus of the genus Mushroom fungus, scientific name is Fomes fomentarius, the classification is the genus fungus mushroom and horseshoe mushroom, the distribution area is the northern hemisphere, the habitat is the hardwood or tree of broad-leaved trees, the size is 10~ thickness. It is about 20 centimeters in diameter and about 20 to 50 centimeters in diameter. It grows on deciduous trees or trees of broad-leaved trees such as birch, beech, and maple trees and grows for many years. The freshly shaped mushrooms are semicircular to bell-shaped or horseshoe-shaped. Freshly, the thickness is 10-20 cm, and the diameter is 20-50 cm, but some small species are only 3-5 cm in diameter. The surface is gray in color, covered with a hard shell, and has a grayish brown or blackish brown wavy pattern or severe groove lines.

The girth is dull and yellowish brown. The epidermis is yellowish brown and looks like tough fur. The underside is grayish white, the stem hole is several layers, and there are small holes of dense gray or yellow. Spores are oval, with white pattern, 16-18 cm in size. It is a mushroom that makes wood rot white. In general, when the skin is hard and used for edible or medicinal purposes, it is chopped and used in the form of tea, and is used for cirrhosis, fever, eye disease, abdominal pain, cold, constipation, pulmonary tuberculosis, pediatrics, esophageal cancer, stomach cancer, and uterine cancer. It has antipyretic and diuretic properties, and Hippocrates also records that this mushroom was used to open the wound. The taste is slightly bitter and flat. It is also found in the ruins of 8000 BC, and is now known as one of the oldest mushrooms, and is widely distributed in the temperate north of the Northern Hemisphere. On the Korean Peninsula, it grows in the entire maritime national parks such as Ando and Yeondo, and Duryunsan, Bangtaesan, Balwangsan, Jirisan, Hallasan, Baekdusan, and Gangwon-do.

<13> Angelica gigas uses roots of Angelica gigas Nakai in Korea. In China

It uses the Chinese Angelica (Angelica sinensis (Oliv) Diels:中國當歸) and the Japanese Angelica (Angelica acutiloba)

(Sieb & Zuc) Kitagawa). It is said that the name'Danggui(當歸)' was named to mean that they deserve it. This is due to the old customs of China, where the wives put Angelica in the arms of her husband who goes to the battlefield because she believed that if she ate Angelica when she was exhausted in the battlefield, her energy could be restored and returned. It is said that it is said that when you take this medicine, your blood will return to its place. The medicinal properties of the Korean Pharmacopoeia are said to have a characteristic smell and a bit bitter taste and sweetness, but this can only be felt in Chinese and dwarf. True Angelica does not taste sweet, but only slightly bitter. The efficacy of Angelica is blood-forming action that produces blood when blood is insufficient. Angelica, made from the roots of Chinese or dwarf angels, has excellent blood retention. However, the Angelica root made from the roots of the true Angelica has better vigorous blood circulation (活血作用) that smoothly circulates blood than the blood-forming action, and has a strong anticancer effect and lowering blood pressure. Pharmacologically, Angelica promotes blood flow to the coronary arteries and promotes red blood cell production. In the Korean Pharmacopoeia, the peel is yellowish brown to blackish brown, the inner shell is yellowish white, and the cross section shows that the secretion containing the contents and the group of substitute fibers are mixed together. However, this is a characteristic of a dwarf or Chinese Angelica, and the true Angelica has a yellowish-white shell and does not exhibit microscopic characteristics. It is also known as Todanggui (), Soong Geomcho, and Joseon Danggui, and Chinese Donggwi (Danggui), Moongwi (文歸), Geongui (乾歸), Daegeun (大芹), Sangma (象馬), Jiseon It is also referred to as Won(地,), and the dwarf ear is also known as the daily ear.

<14> Takju is Korea's own liquor, and research findings that Takju's nutrients are beneficial to health have been published. However, unlike other liquors that are generally distributed, there is a short-lived short-term, and by adding preservatives that are not beneficial to the human body to compensate for this, there is a drawback that consumers avoid even though high-quality nutrients are a traditional Korean staple. .

[15] With the popular perception that yangju or beer that came into foreign culture is modernized, our liquor quickly eroded our taste, and our liquor was moved away from the public. In particular, existing Takju has a short preservation period, so it not only adds preservatives that are not beneficial to the human body, but also has a peculiar odor and a lot of sour taste that are produced through the fermentation process during the manufacture of Takju. Compared to the weak.

The present invention relates to a method of manufacturing takju using circumcision mushrooms, (a) circumcision mushrooms: horseshoe mushrooms: Angelica is mixed in a weight ratio of 70:20: 10 and dried to within 5% of moisture content, and is 1 micrometer to 10 micrometers. Preparing by crushing to size; (b) drying whole wheat to within 5% moisture content and crushing to a size of 100 micrometers to 150 micrometers; (c) the mixed powder of the situation mushrooms of (a): mixing the pulverized whole wheat powder of (b) at a weight ratio of 5:95 to 50:50; (d) the above situation mushroom mixed powder: adding purified water at a ratio of 100: 20 to 100: 25 and stirring in a stirrer; (e) forming the above material into a molding frame having a width of 300 cm and a length of 300 cm and a height of 150 cm; (f) fermenting the molded material in a fermentation room at 35°C to 40°C for 5 to 10 days; (g) preparing the yeast by drying the fermented material in a drying room at 45°C to 50°C; (h) step (a) of the mixed mushroom powder: sulfur sugar in a weight ratio of 100: 30; (i) mixing the mixed material: purified water at a weight ratio of 100: 20 and preparing it by fermenting for 5 to 10 days in a fermentation room at 30°C to 50°C; (j) preparing godubap by increasing rice for takju production, and adding godubap: prepared final soup at a weight ratio of 1000:2 to prepare entry; (k) the above materials: (i) mixing the mixed powder of the situation mushrooms in step 100: 2 to 100: 20 in a ratio; (l) mixing the above materials: yeast: purified water at a weight ratio of 10000:6:15000 to ferment at a temperature of 22°C to 27°C for 4 to 5 days; (m) mixing the fermented product: godubap in a ratio of 1: 1 to 1: 3 by weight; (n) the above-mentioned material: step (g) prepared by the step Mushroom yeast: purified water is mixed in a weight ratio of 100:1:100 and fermented for 2 to 3 days at a temperature of 24°C to 26°C; (o) the above materials: large wheat flour (or wheat flour, rice flour): mixing purified water in a ratio of 100:40:120 by weight, fermenting and fermenting for 1 to 2 days; (p) The aged material is filtered to prepare takju with an alcohol concentration of 6% to 7%.

Compared to the prior art is prepared by the method of extracting the situation mushrooms, or adding the crushed situation mushrooms, the present invention is mixed with the situation mushrooms, horseshoe mushrooms, Angelica, fermented as a main raw material to produce yeast, situation mushrooms, A mixture of horseshoe mushrooms and Angelica was fermented to prepare Takju. From the first fermentation stage, the mixed powder of the situational mushrooms is fermented to produce takju using the situational fermented powder fermented in the entire fermentation process, thereby containing various minerals and amino acids that are active ingredients of the situational mushrooms, horseshoe mushrooms, Angelica and grains. , Takju not only improves the taste, but also has a unique deodorizing effect and the preservation period is extended by 4 to 5 days compared to the existing Takju.

In order to achieve the above technical problem, in detail, the manufacturing method of takju using the situation mushroom of the present invention relates to a method of manufacturing takju using the situation mushroom, (a) situation mushroom: horseshoe mushroom: Angelica 70 : 20: mixing in a weight ratio of 10 to dry within 5% of the water content to prepare a crushed powder having a size of 1 micrometer to 10 micrometers; (b) drying whole wheat to within 5% moisture content and crushing to a size of 100 micrometers to 150 micrometers; (c) mixing the mushroom powder of the situation (a): pulverized whole wheat powder of (b) in a weight ratio of 5: 95 to 50: 50; (d) the above situation mushroom mixed powder: adding purified water at a ratio of 100: 20 to 100: 25 and stirring in a stirrer; (e) forming the above material into a molding frame having a width of 300 cm and a length of 300 cm and a height of 150 cm; (f) fermenting the molded material in a fermentation room at 35°C to 40°C for 5 to 10 days; (g) preparing the yeast by drying the fermented material in a drying room at 45°C to 50°C; (h) step (a) of the mixed mushroom powder: sulfur sugar in a weight ratio of 100: 30; (i) the mixed material: mixing purified water at a weight ratio of 100: 20 in a ratio of 30°C to 50°C in a fermentation room for 5 to 10 days to prepare; (j) preparing a godubap by increasing rice for takju manufacturing and adding godubap: prepared final soup at a weight ratio of 1000:2 to prepare entry; (k) the above materials: (i) mixing the mixed powder of the situation mushrooms in step 100: 2 to 100: 20 in a ratio; (l) mixing the above materials: yeast: purified water in a ratio of 10000:6:15000 by weight ratio to ferment at a temperature of 22°C to 27°C for 4 to 5 days; (m) mixing the fermented product: godubap in a ratio of 1: 1 to 1: 3 by weight; (n) the above-mentioned material: step (g) prepared by the step Mushroom yeast: purified water is mixed in a weight ratio of 100:1:100 and fermented for 2 to 3 days at a temperature of 24°C to 26°C; (o) the above ingredients: large flour (or wheat flour, rice flour): mixing the purified water in a ratio of 100:40:120 by weight, fermenting and fermenting for 1 to 2 days; (p) The aged material is filtered to prepare takju with an alcohol concentration of 6% to 7%.

The takju produced and produced according to the manufacturing method of the present invention has a unique odor removal effect and improved taste, and the storage period is extended by 4 days to 5 days than the existing takju, thus improving the businessability. to be. In particular, the takju of the present invention has a short extinction time of alcohol in the body after ingestion, and various minerals and amino acids are increased to significantly improve taste and nutrition, thereby contributing to national health.

Hereinafter, examples will be described in detail to specifically describe the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

<21> Example 1

<22> Takju was prepared and prepared by the above method.

<23> Comparative Example 1

<24> Takju was prepared and prepared from common materials.

<Tak> was evaluated by the following method to drink the Takju of Examples and Comparative Examples. Takju in Examples and Comparative Examples was evaluated for 40 men and women in their 20s and 30s, and then the satisfaction was evaluated. The evaluation method was based on the 4-point method, and there was no smell peculiar to Takju, and the taste was very good. No intake and very good intake: 4 points, Takju's peculiar smell, relatively good taste, and no sour taste, good intake feeling: 3 points, Takju's peculiar smell, moderate taste, Slight acidity and moderate intake: 2 points, Takju has a lot of peculiar odor, bad taste, lots of sour taste and bad intake: 1 point is indicated and the average score is shown in Table 1. .

Claims (3)

(a) Phellinus linteus: horseshoe mushroom: mixed with Angelica in a weight ratio of 70:20:10, dried to within 5% moisture content, crushed to a size of 1 micrometer to 10 micrometers to prepare;
(b) drying whole wheat to within 5% moisture content and crushing to a size of 100 micrometers to 150 micrometers;
(c) mixing the mushroom powder of the situation (a): pulverized whole wheat powder of (b) in a weight ratio of 5: 95 to 50: 50;
(d) the above situation mushroom powder: adding purified water at a ratio of 100: 20 to 100: 25 and stirring in a stirrer;
(e) forming the above material into a molding frame having a width of 300 cm and a length of 300 cm and a height of 150 cm;
(f) fermenting the molded material in a fermentation room at 35°C to 40°C for 5 to 10 days;
(g) preparing the yeast by drying the fermented material in a drying room at 45°C to 50°C;
(h) step (a) of the mixed mushroom powder: sulfur sugar in a weight ratio of 100: 30;
(i) mixing the mixed material: purified water at a weight ratio of 100: 20 and preparing it by fermenting for 5 to 10 days in a fermentation room at 30°C to 50°C;
(j) preparing godubap by increasing rice for takju production, and adding godubap: prepared final soup at a weight ratio of 1000:2 to prepare entry;
(k) the above materials: (i) mixing the mixed powder of the situation mushrooms in step 100: 2 to 100: 20 in a ratio;
(l) mixing the above materials: yeast: purified water in a ratio of 10000:6:15000 by weight ratio to ferment at a temperature of 22°C to 27°C for 4 to 5 days;
(m) mixing the fermented product: godubap in a ratio of 1: 1 to 1: 3 by weight;
(n) the above material: step (g) prepared by the step Mushroom yeast: purified water is mixed in a weight ratio of 100:1:100 and fermented for 2 to 3 days at a temperature of 24°C to 26°C;
(o) the above ingredients: large flour (or wheat flour, rice flour): mixing the purified water in a ratio of 100:40:120 by weight, fermenting and fermenting for 1 to 2 days;
(p) A method of manufacturing takju using oyster mushroom, comprising the step of preparing the takju by filtering the aged material to an alcohol concentration of 6% to 7%. Alcohol produced by the manufacturing method of claim 1 (a) Phellinus linteus: horseshoe mushroom: mixed with Angelica in a weight ratio of 70:20:10, dried to within 5% moisture content, crushed to a size of 1 micrometer to 10 micrometers to prepare;
(b) drying whole wheat to within 5% moisture content and crushing to a size of 100 micrometers to 150 micrometers;
(c) mixing the mushroom powder of the situation (a): pulverized whole wheat powder of (b) in a weight ratio of 5: 95 to 50: 50;
(d) the above situation mushroom mixed powder: adding purified water at a ratio of 100: 20 to 100: 25 and stirring in a stirrer;
(e) forming the above material into a molding frame having a width of 300 cm and a length of 300 cm and a height of 150 cm;
(f) fermenting the molded material in a fermentation room at 35°C to 40°C for 5 to 10 days;
(g) Liquor produced from the yeast produced by drying the fermented material in a drying chamber at 45°C to 50°C to produce yeast.