KR20200081659A - Manufacturing method of ginkgo rice wine - Google Patents

Abstract

The present invention relates to a method of manufacturing ginkgo makgeolli. The purpose of the present invention is to improve flavor of makgeolli by manufacturing makgeolli by adding a fermented ginkgo fruit liquid when manufacturing makgeolli using koji rice instead of using yeast. To this end, a method of manufacturing ginkgo makgeolli by using koji rice according to the present invention comprises the following steps of: (a) manufacturing koji rice by using cooked rice and raw seed koji (S10); (b) mixing yeast, lactic acid, and water with the koji rice to manufacture crude liquor (S20); (c) adding koji rice and water to the crude liquor for one-step dipping (S30); (d) adding koji rice, starch sugar, purified enzyme and water for two-step dipping after the one-step dipping (S40); (e) manufacturing a fermented ginkgo fruit liquid (S50); (f) adding the fermented ginkgo fruit liquid for three-step dipping, aging the same, and additionally supplying water thereto (S60); and (g) performing filtering and sterilization treatment (S70). A component and a mixing ratio of makgeolli is 83.30 wt% of water, 13.93 wt% of white rice, 0.01 wt% of raw seed koji, 0.01 wt% of yeast, 0.01% of lactic acid, 2.66 wt% of starch syrup, 0.01 wt% of purified enzyme, and 0.07 wt% of a fermented gingko fruit liquid. Therefore, makgeolli of 6% alcohol is manufactured.

Description

Manufacturing method of bank rice wine {MANUFACTURING METHOD OF GINKGO RICE WINE}

The present invention relates to a method of manufacturing ginkgo gingko, and more specifically, the ginkgo biloba, which has been removed from the outer skin of the ginkgo, is steamed, steamed, crushed into a gel state, and added with yeast to ferment the ginkgo biloba fermentation broth. It is related to a method of manufacturing a bank makgeolli, which produces makgeolli with an alcohol content of 6% by injecting it into a three-stage immersion process of makgeolli production.

Makgeolli is also called takju or farm, and is known to have a high nutritional value because it contains a significant amount of protein, dietary fiber, and small amounts of vitamins and organic acids, unlike ordinary alcoholic beverages.

In recent years, its consumption has been increasing in Korea and Japan, and various makgeolli with sweet potato, chestnut, pine nut, jujube, plum, bokbunja, and omija are manufactured.

Traditional makgeolli production method, the proper amount of water and yeast is added to the yeast cultivated by the fungus to prepare the main sake (酒母).

Then, the rice is steamed with steam and steamed rice is added to the base liquor (hereinafter referred to as'steamed rice') and yeast is added to soak in one step.

Subsequently, steamed rice and water are further added to soak in two stages, and then aging and defrosting are performed to make makgeolli.

The above-mentioned yeast (grain) is a fermenting agent that produces and secretes various enzymes by naturally propagating mold in the air after crushing wheat, veins, etc., and forming a dough, and serves as a matrix of the base.

However, since Aspergillus Kawachi, a fungus for the production of soju in Japan, was introduced into Korea, the use of the yeast mentioned above has been gradually decreasing as entry made using it is used for brewing rice wine.

The above-mentioned Aspergillus kawaji produces citric acid and acid-resistant glycase, so that it can be stably fermented by maintaining acidity when used in makgeolli brewing.

Hereinafter, a conventional general rice wine manufacturing process will be described.

Water is the main ingredient of makgeolli, and it becomes the solvent for enzymes during the brewing process. The trace minerals in water provide nutrients to fermenting microorganisms and act as a fermentation stimulant.

The brewing water is colorless and transparent, has no taste and odor, is neutral to weakly alkaline, contains a suitable amount of active ingredients and has no harmful components to produce high quality makgeolli.

Rice is a component that greatly affects the quality of rice wine with water, and in order to prepare rice wine with rice, it first removes dust and other substances adhering to the surface of rice and semi-precipitates to absorb the proper amount of moisture.

Subsequently, the rice that has absorbed moisture is steamed with steam to make a godubap.

In addition, a fungus, jongkook, is used. Usually, a specific fungus is used to reproduce specific molds in millet or rice so that many spores are contained. The final station can be divided into a prepared final station and a powder final station.

And after the rice is increased, it goes through the immigration process of breeding bacteria.

The immigration process refers to artificially propagating the endocrine, which is a fungal bacterium, after steaming rice with steam and increasing it (hereinafter, the prepared white rice will be referred to as'entry rice').

Subsequently, the yeast is prepared and the yeast is expanded and cultured.

It is preferable that a large amount of healthy enzymes and acids are present in the above sulcus, and these acids prevent contamination by various germs during the immersion process.

In order to manufacture a quality base liquor, it is necessary to secure a base liquor chamber completely separated from the fermentation chamber so as not to be contaminated by germs.

Subsequently, the immersion vessel is mixed with the base liquor, rice, and water to soak in one step. The first stage immersion is a process of expanding and culturing yeast required for fermentation in the second stage immersion.

Subsequently, the second fermentation is performed. When only yeast is used, the first-stage immersion is referred to as the main immersion, and when mixed with the immigration or exclusive use of the immigration, the second-stage immersion is called the main immersion.

And after going through the process of controlling alcoholicity and flavor, sterilizing with a sterilizer and pouring it into a container completes the production of rice wine.

However, when using makgeolli without using koji as described above to prepare makgeolli, there is a problem that there is no unique odor, the content of amino acids is low, and the acidity of the organic acid is too strong, so that the flavor is low compared to that made with koji.

The present invention is to solve the problems of the prior art described above, in the case of preparing makgeolli using immigration without using yeast, makgeolli is the flavor of the bank by preparing makgeolli by adding a fermentation broth of ginkgo to the three-step immersion process The purpose is to have a.

In order to achieve the above object, the present invention, in a method for manufacturing a bank rice wine using the immigration, (a) step of preparing the immigration into the capital and the finished country (S10), (b) yeast to the immigration, Mixing lactic acid and water to prepare the bottom liquor (S20), (c) Adding the rice and water to the bottom liquor to immerse it in one step (S30), (d) After the one-step immersion, enter the rice, starch sugar , Step 2 dipping by adding purified enzyme agent and water (S40), (e) step of preparing fermented ginkgo biloba (S50), (f) Adding fermented ginkgo biloba and immersing it by immersing it in 3 steps Step (S60), (g) characterized in that it comprises a step of removing and sterilizing (S70).

In addition, the ingredients and blending ratio of the makgeolli is 83.30% by weight of water, 13.93% by weight of white rice, 0.01% by weight of the prepared country, 0.01% by weight of yeast, 0.01% by weight of lactic acid, 2.66% by weight of starch syrup, 0.01% by weight of refined enzyme , Ginkgo biloba fermentation broth of 0.07% by weight, characterized in that to produce a makgeolli of alcohol content 6%.

In addition, in the step S10 for preparing the entry, the ratio of the prepared end to the increase in rice is characterized in that it is 0.25% by weight.

In addition, in the step S20 of preparing the base liquor, the ratio of entry rice to water to be added is 66.67% by weight, the ratio of yeast is 0.67% by weight, and the ratio of lactic acid is 0.50% by weight.

In addition, in the step S30 of immersing the first stage, the ratio of the entering rice to the added water is characterized in that it is 66.67% by weight.

In addition, in the step S40 of immersing in two stages, the ratio of entering rice to water to be added is 59.56% by weight, the ratio of starch sugar is 16% by weight, and the ratio of the purified enzyme agent is 0.02% by weight.

On the other hand, the S50 step of preparing and adding the fermented ginkgo biloba, (a) immersing the ginkgo biloba in hot water to remove the inner skin (S1), (b) steaming pure pulp with steam (S2), ( c) Washing after rapidly cooling the increased pure pulp with cold water (S3), (d) Grinding the pure pulp with a grinder until it becomes a gel (S4), (e) Pure in gel form It is characterized in that it comprises a step of controlling the sugar content by mixing water and liquid yeast in the flesh (S5), (f) fermenting the liquid ginkgo flesh (S6).

In addition, in the step S5, it is characterized in that it is adjusted to a sugar content of 24 to 27 Brix by mixing 1000 ml of water and 50 ml of liquid yeast per 1 kg of ginkgo flesh.

In addition, the liquid yeast is characterized in that Saccharomyces Cerevisiae.

According to the present invention, in the case of manufacturing makgeolli by using immigration without using yeast, makgeolli is prepared by adding fermented ginkgo biloba during the three-step immersion process of makgeolli, thereby making it possible to feel the flavor of the bank when drinking. .

1 is a view schematically showing the manufacturing process of a bank rice wine according to the present invention.
Figure 2 is a diagram schematically showing the process of manufacturing a fermentation broth of ginkgo biloba according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the method of manufacturing a bank rice wine according to the present invention comprises: (a) preparing rice for rice with steamed rice and prepared final rice (S10), (b) mixing yeast, lactic acid, and water with the rice. Step (S20) to prepare the bottom liquor, (c) adding water to the bottom liquor to immerse the first step (S30), (d) after the first step is immersed, adding rice, starch sugar, refining enzyme and water Step 2 immersed by (S40), (e) step of producing a fermented ginkgo biloba (S50), (f) adding fermented ginkgo bilgo and aging by immersing it in 3 steps (S60), (g ) Containing and sanitizing step (S70) to prepare a 6% alcoholic rice wine.

In addition, the ingredients and blending ratio of ginkgo bilge according to the present invention is 83.30% by weight of water, 13.93% by weight of white rice, 0.01% by weight of 0.01% by weight, 0.01% by weight of yeast, 0.01% by weight of lactic acid, syrup It is composed of 2.66% by weight, 0.01% by weight of purified enzyme, and 0.07% by weight of fermented ginkgo biloba.

Hereinafter, a process for manufacturing a bank rice wine according to the present invention will be described. Since the general manufacturing process of makgeolli has been described in the prior art, it will be described below focusing on the features of the present invention.

And the case of making makgeolli using 108kg of white rice will be described as an example (this takes into account the case of using 8kg of immigration rice).

First, the white rice is semi-simmered, and then steamed rice (godubap) is made through a steaming process of steaming the white rice with strong steam of 100℃ or higher.

Subsequently, using the prepared rice and the fungus fungus jongguk (種麴) to prepare the immigration (粒麴米) (S10).

At this time, the ratio of the rice scallion and the finished country shall be 0.25% by weight. In other words, when the weight of rice is 108 kg, 270 g of the prepared country is used.

Subsequently, yeast, lactic acid, and water are mixed with the entry rice to prepare a mother's note (S20).

Here, the ratio of the entry rice to water is 66.67% by weight, the ratio of yeast is 0.67% by weight, and the ratio of lactic acid is 0.50% by weight.

That is, when preparing the base liquor, 12 liters of water are watered, 8 kg of entry rice, 80 g of yeast, and 60 g of lactic acid are added.

Subsequently, the first step is immersed by adding entry rice and water to the base liquor (S30). At this time, the ratio of the incoming rice to the added water is 66.67% by weight.

That is, in the first stage immersion, 100 kg of rice is added, water is supplied with 150 liters, and aged for 4 to 5 days under the conditions of 28 to 30°C.

When the first stage immersion is completed, the second stage immersion is performed by adding additional rice, starch sugar, purified enzyme, and water (S40).

At this time, the ratio of the added rice to the added water is 59.56% by weight, the ratio of starch sugar is 16% by weight, and the ratio of the purified enzyme agent is 0.02% by weight.

In other words, when immersing in two stages, 450 liters of water are watered, and 268 kg of entry rice, 72 kg per starch, and 100 g of refining enzyme are added and aged for 5 to 6 days under conditions of 25 to 27°C.

Then, the fermentation broth of ginkgo biloba is added and immersed in three steps (S60). The three-stage immersion is aged 2 to 3 days under conditions of 17 to 19°C.

When immersed in three stages under the above conditions, about 1,040 liters of aging alcohol are prepared, and the alcohol content at this time is about 15.6%.

At this time, 16.4ℓ of sake lees is produced, and when 1,637ℓ of water is additionally supplied and the sake lees are removed, 2,661ℓ of sake water is obtained.

Subsequently, when the alcoholic acid and flavor are controlled, the alcoholic composition becomes 6% makgeolli. Finally, sterilization and infusion into the container complete the production of makgeolli.

On the other hand, the step S50 of preparing and adding the fermented ginkgo biloba, as shown in FIG. 2, (a) immersing the ginkgo biloba in hot water to remove the inner skin (S1), (b) boiling pure pulp with water vapor Step of increasing (S2), (c) step of rapidly cooling and washing the increased pure flesh with cold water (S3), (d) grinding the pure flesh with a grinder until it becomes a gel state (S4) , (e) adjusting the sugar content by mixing water and liquid yeast (S5), (f) fermenting the liquid ginkgo biloba (S6).

In order to prepare the fermentation broth of the ginkgo biloba, first, the ginkgo biloba with the ginkgo removed from the ginkgo immersed in hot water to remove the inner skin (S1).

This is to remove the large amount of tannins contained in the inner skin of the ginkgo. At this time, the hot water temperature is 75 to 85°C, and the skin is removed by boiling over 2-3 times.

Subsequently, the pure flesh from which the skin has been removed is steamed and steamed (S2). At this time, the temperature of the steam should not exceed 100°C and increased for about 2 minutes.

Subsequently, while rapidly cooling the purified pure flesh with ice cold water to 15° C., washing is performed to remove impurities contained in water vapor (S3). This rapid cooling is intended to condense the intrinsic ingredients of the bank and preserve its fragrance.

When the cooling and washing of pure flesh is completed, the pulverizer is pulverized until it becomes a gel state (S4), and the sugar content is adjusted by mixing water and liquid yeast (S5).

At this time, 1 ml of ginkgo biloba is mixed with 1000 ml of water and 50 ml of liquid yeast to make the sugar content of 24 to 27 Brix.

When the sugar content is adjusted, the liquid ginkgo biloba is fermented (S6).

At this time, the initial temperature at the time of fermentation starts at 22°C and gradually increases the fermentation temperature to 29°C over 3-4 days.

In addition, the liquid yeast is preferably Saccharomyces Cerevisiae, but is not limited thereto.

The Saccharomyces cerevisiae is a type of yeast that has been used for the production of wine or beer.

The fermentation broth of ginkgo biloba prepared in this way is added during the three-step soaking of rice wine (S7).

At this time, the ratio of the ingredients of the ginkgo biloba fermentation broth to makgeolli is 0.07%.

According to the present invention, in the case of manufacturing makgeolli using immigration, not yeast, makgeolli is prepared by adding a fermented ginkgo biloba in a three-step immersion process, thereby making it possible to feel the flavor of the ginkgo when drinking.

The technical idea of the present invention has been described and illustrated as above, but the present invention is not limited to the configuration and operation as described above. Those of ordinary skill in the art will appreciate that many changes and modifications to the present invention are possible without departing from the scope of the technical spirit described in the claims. Accordingly, all such suitable changes and modifications and equivalents should be considered to be within the scope of the present invention.

Claims (8)

In the method of manufacturing ginkgo gingeolli using immigration rice,
(a) step of manufacturing an immigration rice with the increased rice and the finished country (S10),
(B) mixing the yeast, lactic acid, water to the entry rice to prepare the base (S20),
(c) the step of immersing the first step by adding water and water to the base liquor (S30),
(d) After the first stage immersion, the step of immersing the second stage by adding entry rice, starch sugar, purified enzyme agent and water (S40),
(e) preparing a fermentation broth of ginkgo biloba (S50),
(f) adding fermentation broth of ginkgo biloba and immersing it in three stages, followed by aging and further watering (S60),
(g) including the step of preparing and sterilizing (S70),
The composition and mixing ratio of makgeolli is 83.30% by weight of water, 13.93% by weight of white rice, 0.01% by weight of the final preparation, 0.01% by weight of yeast, 0.01% by weight of lactic acid, 2.66% by weight of starch syrup, 0.01% by weight of refined enzyme, Ginkgo A method for producing gingko makgeolli, characterized in that makgeolli with an alcohol content of 6% is prepared with 0.07% by weight of the fermentation broth. According to claim 1,
In the step S10 of manufacturing entry,
Method of manufacturing a makgeolli ginkgo, characterized in that the ratio of the finished country to the rice roe is 0.25% by weight. According to claim 1,
In the step S20 of manufacturing the base liquor,
The method of producing ginkgo makgeolli, characterized in that the ratio of the entry rice to the added water is 66.67% by weight, the ratio of yeast is 0.67% by weight, and the ratio of lactic acid is 0.50% by weight. According to claim 1,
In the step S30 to immerse in one step,
The method of manufacturing ginkgo makgeolli, characterized in that the ratio of the incoming rice to the added water is 66.67% by weight. According to claim 1,
In the step S40 to immerse in two stages,
The method of producing ginkgo makgeolli, characterized in that the ratio of the entering rice to the added water is 59.56% by weight, the ratio of starch sugar is 16% by weight, and the ratio of the purified enzyme agent is 0.02% by weight. According to claim 1,
The step S50 of manufacturing and adding the ginkgo biloba fermentation broth,
(A) step of removing the inner skin by immersing the ginkgo biloba in hot water (S1),
(b) steaming pure pulp with steam (S2),
(C) step of rapidly cooling the washed pure pulp with cold water (S3),
(d) pulverizing pure flesh with a grinder until it becomes a gel state (S4),
(e) mixing water and liquid yeast in pure pulp in a gel state to control sugar content (S5),
(f) A method of manufacturing ginkgo makgeolli, comprising the step of fermenting the liquid ginkgo biloba (S6). The method of claim 6,
In the step S5, a method for producing ginkgo makgeolli, characterized in that 1000 ml of water per 1 kg of ginkgo biloba and 50 ml of liquid yeast are mixed to achieve a sugar content of 24 to 27 Brix. The method of claim 6,
The liquid yeast, Saccharomyces Cerevisiae (Saccharomyces Cerevisiae) Method of manufacturing a bank rice wine, characterized in that.

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