KR20200126281A - Grain-based liquor and its manufacturing method - Google Patents

Abstract

The present invention relates to wine using grains and a production method thereof and, more specifically, to grain wine which is strong using nine types of grains and a method for producing the grain wine. The method of producing wine using grains of the present invention includes: a first step of soaking grains including rice in water, and separating the soaked grains from water; a second step of steaming the soaked grains by steam; a third step of mixing the steamed grains with malt to form malt-mixed grains; a fourth step of applying pressure by putting the malt-mixed grains in a rice straw container consisting of rice straws, and forming a firstly aged fermented product by primarily aging and fermenting the grains so that Bacillus subtilis contained in the rice straws can penetrate into the malt-mixed grains; and a fifth step of mixing the firstly aged fermented product with the malt-mixed grains of the third step and water, and forming a secondly aged fermented product by secondarily aging and fermenting.

Description

Grain-based liquor and its manufacturing method {Grain-based liquor and its manufacturing method}

The present invention relates to liquor using grains and a method for producing the same, and more particularly, to a method for producing grain liquor, which is a strong liquor with a high degree of alcohol, and grain liquor using nine kinds of grains.

In general, traditional alcoholic beverages vary in types according to raw materials and manufacturing methods, and have recently become a favorite food for adults.

Among them, traditional Cheongju is made by steaming nonglutinous rice, and it is aged for 24 hours by putting it in a straw donguri, crushing 1 or 2 pieces of koji to make powder on a tray, and then mixing the aged kodubap with koji powder. Thereafter, it is placed in a liquor pot, boiled water to remove impurities, and the cooled water is put in the liquor pot, and the mouth is sealed with a cotton cloth and aged at about 10°C for 7 to 9 days to complete 13 degrees.

Traditional soju is first steamed with non-glutinous rice to make a skewer, then 1 or 2 sheets of yeast are crushed to make a muguri-chae, and then the skewers and koji-muguri are mixed. Boil water to remove impurities from the water and let it cool. Put an appropriate amount of a mixture of kodubab and koji muguri mixed with water, wrap a lid with a cotton cloth, put it in a hot space of 20~30℃, and aged for 2 days. At this time, gas is generated in the liquor in the liquor. This is a work to increase the frequency, and it is completed with a traditional soju of 17-25 degrees by placing the liquor aged for 2 days in a steam container and heating it with fire.

In the case of traditional makgeolli, non-glutinous rice is steamed to make skewers, 1 or 2 sheets of yeast are pulverized, and then skewers and crushed yeast are mixed. Boil water to remove impurities and let it cool. Pour the mixture of kodubab and yeast, and water into the liquor and cover with a cotton cloth. Then, the alcohol poison is placed in a room at 22°C, covered with a blanket, and matured in about 3 days. The yeast residue and alcohol are kneaded by hand and supported on a tray with a stiff solution. At this time, the frequency is 6 degrees.

Literature related to traditional liquor includes, for example,'a method of manufacturing traditional liquor by high-speed and repeated continuous fermentation and its manufacturing apparatus (Publication Number: 10-2001-0026405)'. In the above literature, a method of producing 14 degree liquor by fermenting the starchy main raw material using yeast has been suggested.

However, there is a possibility that corruption may occur depending on the fermentation environmental conditions, and the frequency is not high. Therefore, it is the time when a research on technology development for a new method of alcohol is urgently required.

Korean Patent Application Publication No. 10-2001-0026405, published on April 6, 2001.

The present invention was invented to solve the above problems, and an object of the present invention is to provide a method for producing grain wine, which is a strong alcohol with a high degree, and grain wine using nine kinds of grains.

The present invention for achieving the above object, after soaking grains containing rice in water, the first step of separating the soaked grains from water; A second step of steaming the soaked grains by steam; A third step of forming yeast mixed grains by mixing yeast with the steamed grains; A fourth step of putting the yeast mixture into a rice straw container made of rice straw to apply pressure, and then first aging fermentation so that Bacillus bacteria of the rice straw penetrate into the yeast mixture to form a first fermented product; And a fifth step of mixing the first fermented fermented product with water and the yeast mixture of the third step to form a second fermented fermented product by second fermentation. The manufacturing method is the technical point.

Preferably, the grain of the first step is characterized in that it consists of non-glutinous rice, glutinous rice, barley rice, wheat rice, sorghum rice, millet rice, millet rice, corn rice, and julmu rice.

Preferably, in the fourth step, it is characterized in that the surface of the yeast mixture is covered with rice straw to which pressure is applied downward.

Preferably, in the fourth step, when necessary, moisture is supplied to the mixed yeast grain.

The present invention for achieving the above object is a technical gist of liquor using grain, characterized in that it is manufactured by the above-described manufacturing method.

The alcohol and its manufacturing method using grains according to the present invention by means of solving the above problems have the effect of producing grain wine, which is a strong liquor with a high degree of 40 degrees using grains made of nine kinds of rice. have.

1 is a kind of rice according to a preferred embodiment of the present invention.
2 is a grain according to a preferred embodiment of the present invention.
3 is a yeast according to a preferred embodiment of the present invention.
Figure 4 is a yeast mixture according to a preferred embodiment of the present invention.
Figure 5 is a rice straw container according to a preferred embodiment of the present invention.
Figure 6 is a fermentation vessel according to a preferred embodiment of the present invention.
7 is a secondary fermented fermentation according to a preferred embodiment of the present invention.
Figure 8 is a filtered photograph according to a preferred embodiment of the present invention.
9 is gokju (酷酒) according to a preferred embodiment of the present invention.
10 is a white wine maker according to a preferred embodiment of the present invention.

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

That is, according to the present invention, the first step (S10), the second step (S20), the third step (S30), and the nine grains consisting of non-glutinous rice, glutinous rice, barley rice, wheat rice, sorghum rice, millet rice, millet rice, corn rice and juulmu rice. Through the fourth step (S40), the fifth step (S50) and the sixth step (S60), it is possible to manufacture gokju (酷酒), which is a strong alcohol with a high degree of 40 degrees, and the characteristics of each step are as follows.

However, in the present invention, "酷" of gokju, which is a strong alcohol with a high degree of alcohol, has the meaning of being poisonous, and is named because it has a high degree such as 40 degrees. On the other hand, "穀" of gokju (穀酒), a liquor made from commonly known grain, is the meaning of grain, and should be interpreted differently from the gok (酷) of the present invention.

First, the first step is a step of soaking grains containing rice in water and then separating the soaked grains from water. (S10)

First, in the first step, nine types of rice consisting of non-glutinous rice, glutinous rice, barley rice, wheat rice, sorghum rice, millet rice, millet rice, corn rice and juulmu rice are prepared.

1 is a kind of rice according to a preferred embodiment of the present invention, FIG. 1-(a) is nonglutinous rice, FIG. 1-(b) is glutinous rice, FIG. 1-(c) is barley rice, and FIG. 1-(d) is Wheat rice, Figure 1-(e) is sorghum rice, Figure 1-(f) is millet rice, Figure 1-(g) is millet rice, Figure 1-(h) is corn rice, and Figure 1-(i) is a photograph of juulmu rice. will be.

Subsequently, non-glutinous rice, glutinous rice, barley rice, wheat rice, sorghum rice, millet rice, millet rice, corn rice and juulmu rice shown in FIG. 1 are mixed in a weight ratio of 1:1:1:1:1:1:1:1:1. However, since the mixing amount of non-glutinous rice, glutinous rice, barley rice, wheat rice, millet rice, millet, millet rice, corn rice and juulmu rice can be appropriately adjusted depending on the case, the weight ratio is not limited.

2 is a grain according to a preferred embodiment of the present invention. Referring to Figure 2, non-glutinous rice, glutinous rice, barley rice, wheat rice, sorghum rice, millet, millet rice, corn rice, and juulmu rice are mixed in a weight ratio of 1:1:1:1:1:1:1:1. It can be seen that the photographs show grains made of rice.

For example, the nutritional components of millet are 1.50 mg of niacin, 3.00 mg of sodium, 9.70 g of protein, 73.90 g of sugar, 0.00 ㎍ of retinol, 0.00 ㎍ of beta-carotene, 0.00 ㎍ of vitamin A, 0.21 mg of vitamin B1, vitamin B2 0.09mg, vitamin B6 0.20mg, vitamin C 0.00mg, vitamin E 0.54mg, dietary fiber 4.60g, zinc 3.12mg, folic acid 28.50㎍, phosphorus 184.00mg, lipid 4.20g, iron 2.30mg, potassium 368.00mg, calcium 11.00mg It consists of 0.00mg cholesterol and 1.40g ash.

Nutritional ingredients of Yulmu rice are niacin 3.30mg, sodium 2.00mg, protein 15.10g, sugar 64.90g, retinol 0.00㎍, beta carotene 0.00㎍, vitamin A 0.00㎍RE, vitamin B1 0.17mg, vitamin B2 0.03mg, vitamin B6 0.40mg, vitamin C 0.00mg, vitamin E 3.00mg, dietary fiber 3.93g, zinc 1.77mg, folic acid 26.50㎍, phosphorus 2.00mg, lipid 6.40g, iron 5.60mg, potassium 318.00mg, calcium 147.00mg, cholesterol 0.00mg And 2.00 g of ash. The yulmu of the Yulmu rice is an annual plant belonging to the Poapol family. Yulmu has a nourishing and tonic effect, which is good for tonic, diuretic, and beauty, and has anti-aging effects by acting as an antioxidant. In addition, the texturin of Yulmu activates intestinal function, so it has the effect of removing stool, relieving constipation, and discharging waste products, and it is rich in unsaturated fatty acids, so it can clean blood vessels by removing fat and cholesterol accumulated in blood vessels. Accordingly, blood circulation can be improved, which is good for vascular diseases such as high blood pressure and arteriosclerosis. It is also good for diabetes because it promotes the secretion of insulin and lowers blood sugar levels. In addition, the ingredient called consirolide of adlay is effective in inhibiting cancer and treating cancer. The ingredient called Gruken in Yulmu is good for high blood pressure and low blood pressure patients because it has the effect of controlling irregular blood pressure levels.

Nonglutinous rice contains 1.40mg of niacin, 2.00mg of sodium, 6.60g of protein, 76.80g of sugar, 0.00㎍ of retinol, 0.00㎍ of beta-carotene, 0.00㎍ of vitamin A, 0.10mg of vitamin B1, 0.03mg of vitamin B2, vitamin B6 0.11mg, Vitamin C 0.00mg, Vitamin E 0.40mg, Dietary Fiber 0.96g, Zinc 1.50mg, Folic Acid 3.60㎍, Phosphorus 67.00mg, Lipid 0.40g, Iron 1.30mg, Potassium 102.00mg, Calcium 14.00mg, Cholesterol 0.00mg And 0.10 g of ash.

The nutritional components of glutinous rice are niacin 1.60mg, sodium 3.00mg, protein 7.40g, sugar 81.20g, retinol 0.00㎍, beta carotene 0.00㎍, vitamin A 0.00㎍RE, vitamin B1 0.14mg, vitamin B2 0.08mg, vitamin B6 0.10mg, Vitamin C 0.00mg, Vitamin E 0.40mg, Dietary Fiber 0.60g, Zinc 1.16mg, Folic Acid 6.80㎍, Phosphorus 151.00mg, Lipid 0.40g, Iron 2.20mg, Potassium 191.00mg, Calcium 4.00mg, Cholesterol 0.00mg And 0.70 g ash.

The nutritional components of barley rice are niacin 5.50mg, sodium 3.00mg, protein 10.60g, carbohydrate 68.20g, retinol 0.00㎍, beta carotene 0.00㎍, vitamin A 0.00㎍RE, vitamin B1 0.31mg, vitamin B2 0.10mg, vitamin B6 0.56mg, Vitamin C 0.00mg, Vitamin E 0.60mg, Dietary Fiber 17.88g, Zinc 2.63mg, Folic Acid 50.00㎍, Phosphorus 360.00mg, Lipid 1.80g, Iron 5.40mg, Potassium 480.00mg, Calcium 43.00mg, Cholesterol 0.00mg And 2.70g ash.

The nutritional components of wheat rice are niacin 5.00mg, sodium 3.00mg, protein 12.00g, sugar 69.00g, retinol 0.00㎍, beta carotene 0.00㎍, vitamin A 0.00㎍RE, vitamin B1 0.34mg, vitamin B2 0.11mg, vitamin B6 0.44mg, Vitamin C 49.00mg, Vitamin E 1.40mg, Dietary Fiber 10.48g, Zinc 2.93mg, Folic Acid 0.00㎍, Phosphorus 390.00mg, Lipid 2.90g, Iron 3.20mg, Potassium 380.00mg, Calcium 71.00mg, Cholesterol 0.00mg And 1.80 g of ash.

The nutritional components of sorghum rice are niacin 3.00mg, sodium 2.00mg, protein 9.50g, sugar 73.90g, retinol 0.00㎍, beta carotene 0.00㎍, vitamin A 0.00㎍RE, vitamin B1 0.10mg, vitamin B2 0.03mg, vitamin B6 0.20mg, Vitamin C 0.00mg, Vitamin E 0.54mg, Dietary Fiber 4.74g, Zinc 0.68mg, Folic Acid 28.50㎍, Phosphorus 210.00mg, Lipid 2.60g, Iron 1.50mg, Potassium 380.00mg, Calcium 6.00mg, Cholesterol 0.00mg And 1.10 g of ash.

The nutritional components of millet rice are niacin 3.20mg, sodium 3.00mg, protein 11.50g, sugar 70.40g, retinol 0.00㎍, beta carotene 0.00㎍, vitamin A 0.00㎍RE, vitamin B1 0.14mg, vitamin B2 0.05mg, vitamin B6 0.20mg, Vitamin C 0.00mg, Vitamin E 0.54mg, Dietary Fiber 1.70g, Zinc 1.50mg, Folic Acid 28.50㎍, Phosphorus 245.00mg, Lipid 2.10g, Iron 2.50mg, Potassium 191.00mg, Calcium 11.00mg, Cholesterol 0.00mg And 1.60g ash.

Nutritional components of corn rice are niacin 2.20mg, sodium 1.00mg, protein 3.80g, sugar 22.70g, retinol 0.00㎍, beta carotene 156.00㎍, vitamin A 26.00㎍RE, vitamin B1 0.23mg, vitamin B2 0.14mg, vitamin B6 0.17mg, Vitamin C 0.00mg, Vitamin E 1.26mg, Dietary Fiber 2.70g, Zinc 0.76mg, Folic Acid 11.10㎍, Phosphorus 106.00mg, Lipid 0.50g, Iron 1.80mg, Potassium 134.00mg, Calcium 21.00mg, Cholesterol 0.00mg And 0.80 g of ash.

Rice as described above is a grain rich in various nutrients, and is a nutrient food rich in dietary fiber, vitamins, minerals, etc., necessary for preventing adult diseases. It has strong resistance to grow well in barren soil and poor natural environment, and as a result, it contains a large amount of physiologically active substances, as a result, it lowers blood pressure, prevents diabetic disease and high blood pressure, increases immunity, lowers blood sugar, has antioxidant, anti-inflammatory effects, and It has a wide variety of effects such as anticancer effect.

However, in the present invention, nine kinds of rice such as non-glutinous rice, glutinous rice, barley rice, wheat rice, sorghum rice, millet, millet rice, corn rice, and juulmu rice were applied, but various rice not described above can also be used.

Next, the second step is a step of steaming the soaked grains by steam. (S20)

In other words, the second step refers to a process in which the grain is soaked by immersing the grain in water in the preceding first step, and then only the soaked grain is separated from the water and steamed with steam.

By steaming the grains called steam in this way, it is possible to facilitate absorption of useful ingredients in the grains while undergoing the first fermentation and the second fermentation.

Next, the third step is a step of forming yeast mixed grains by mixing yeast with steamed grains. (S30)

3 is a yeast according to a preferred embodiment of the present invention. That is, Figure 3 shows that prior to performing the third step, the yeast was pulverized into a powder form to improve the blending power with grains. This yeast can be said to be a fermenting agent made by propagating fungi with enzymes that make grain wine on grains. Looking at the process of making yeast, first, the wheat is crushed, and then the crushed wheat winter (moodle) is poured with an appropriate amount of water to make a dough. Next, the kneaded wheat winter is put in a container made of rice straw, covered with cotton cloth, and hardened by stepping on it with your feet. Then, it is made by spreading rice straw at 20~22℃, placing it on it, and aging it for 30 days.

4 is a yeast mixture according to a preferred embodiment of the present invention. Referring to FIG. 4, the grains steamed in the second step of the powdered yeast prepared in FIG. 3 are mixed and stored in a wide container (eg, Punju).

In the case of yeast, it is desirable to use an appropriate amount mixed with steamed grains depending on the case, for example, yeast may be mixed in a range of 1 to 30 parts by weight per 100 parts by weight of steamed grains, and 1 weight of yeast If it is less than part, the fermentation time until it is made into grain wine is delayed and proper fermentation cannot proceed. If it exceeds 30 parts by weight, it is necessary to be careful because yeast may be added in an excessive amount and over-fermentation may occur. There is this.

Next, the fourth step is to form a primary fermented fermented product by putting the yeast mixture into a rice straw container and applying pressure, and then first fermenting so that the Bacillus bacillus contained in the rice straw penetrates into the yeast mixture. . (S40)

In other words, the fourth step is a rice straw container 100 made of only rice straw, that is, a rice straw container made of rice straw only without the use of additives such as additional enzymes by injecting the yeast mixture into the round and deep rice straw made with only rice straw. This is a step in which not only the Bacillus bacteria contained in (100) can contain a large amount of useful ingredients in the yeast mixture, but also the Bacillus bacteria contained in the rice straw prevents the yeast mixture from rotting.

In this way, after the yeast mixture is put into the rice straw container 100, pressure is applied in the downward direction to compact the yeast mixture. Although it is necessary to pressurize the yeast mixture put into the rice straw container 100 by applying pressure, the binding power between the yeast mixture is strengthened, so that the Bacillus bacteria of the rice straw of the rice straw container 100 can penetrate to the deeper part of the yeast mixture. , The effect of preventing the mixed grains from rotting is derived.

At this time, when it is determined that moisture is insufficient in the yeast mixture contained in the rice straw container 100 before applying pressure to the yeast mixture in a downward direction, it is desirable to supplement moisture. In the case of moisture, it is recommended to be included in the range of 0.1 to 5 parts by weight with respect to 100 parts by weight of the yeast mixture, and if the moisture is less than 0.1 parts by weight, the Bacillus bacteria contained in the rice straw of the rice straw container 100 are transferred to the yeast mixture. If it is insufficient, and if it exceeds 5 parts by weight, there is a possibility that the mixed yeast grains may be spoiled, as well as poor fermentation due to too much moisture in the mixed grains.

Subsequently, it is preferable to apply pressure to the yeast mixture in a downward direction, and then cover the dried rice straw on the surface of the yeast mixture. This is to prevent the loss of moisture in the yeast mixture so that the primary fermentation can be performed more efficiently. In addition, the bottom and side of the yeast mixture contained in the rice straw container 100 consisting of a bottom surface and a side extending to the top of the bottom surface are easily penetrated, but the upper side is easy to contact with outside air. Because it is open, it is to allow the Bacillus bacteria of the rice straw to easily penetrate into the upper part of the yeast mixture contained in the rice straw container 100.

5 is a rice straw container 100 according to a preferred embodiment of the present invention. Referring to FIG. 5, it can be seen that the yeast mixture is put into a rice straw container 100 such as a rice straw container 100 made of round and deeply woven wool of rice straw, and then pressurized downward.

In particular, the rice straw constituting the rice straw container 100 has an abundance of Bacillus subtilis called Bacillus subtilis, so that these bacillus can penetrate into the yeast mixture into which the rice straw container 100 is put.

In other words, as the name suggests, a bacterium called Bacillus subtilis or Bacillus subtilis lives in rice straw, as its name suggests. Bacillus subtilis grows well on rice straw because of its affinity for straw, and various sugars such as glucose, It is an anaerobic bacteria, which is an organic matter decomposing microorganism that anaerobicly metabolizes starch and the like to be used in the manufacture of fermented foods such as meju and cheonggukjang.

In other words, Bacillus Bacillus is a type of representative non-pathogenic (not disease-causing) bacterial species belonging to the genus Bacillus, and has a transformative property that swallows DNA floating around and makes it its own. These Bacillus Bacillus produce and secrete various hydrolytic enzymes such as amylase and protease, and are used as strains for the production of industrial enzymes, antibiotics, and vitamins. In addition, Bacillus Bacillus is recognized as a safe microorganism (GRAS) because it exists in many traditional fermented foods such as Cheonggukjang. In particular, a lot of basic research has been conducted such as genome detoxification in 1997. to be.

The above Bacillus Bacillus has the following six effects.

First, it has the effect of inhibiting the proliferation of harmful bacteria in the intestine and inducing it to function normally. In the intestine, useful and harmful bacteria maintain a certain balance and maintain health while inhabiting, but this balance breaks when health weakens or ages, and it affects health. For this reason, Bacillus bacteria that have settled in the intestine prevent disease occurrence by preventing pathogenic bacteria from adhering to the intestine, and antibiotics produced by Bacillus bacteria kill pathogenic microorganisms that cause diarrhea or harmful bacteria in the intestine or inhibit proliferation. Looking at their actions, Bacillus bacillus adheres to the intestines and metabolizes them to secrete lactic acid, fatty acids, antibacterial substances, and H ₂ O ₂ to suppress harmful bacteria. Bacillus bacillus decomposes sugar to produce lactic acid, which stimulates the intestinal wall to increase intestinal peristalsis and induces bowel movements, which is effective in improving intestinal metabolism such as constipation or diarrhea.

Second, it has the effect of affecting the blood cholesterol level. Bacillus bacillus decomposes conjugated bile acids in the intestine to produce deconjugated bile acids, inhibits the absorption of cholesterol, and is excreted by adsorbing cholesterol to the cell membrane, thereby lowering the absorption of cholesterol, smoothing blood circulation, and dissolving blood clots that cause heart disease or stroke. give. Cholesterol is a major factor causing arteriosclerosis, cerebral hemorrhage, and myocardial infarction, so it is necessary to properly control it to maintain health.

Third, it has the effect of enhancing immunity such as anticancer action. Bacillus bacteria that have settled in the intestine activate microphages that detect pathogens in the immune system that reacts quickly when infected with pathogens to quickly detect bacteria and viruses, promote lymphocyte division to prevent abnormal cell proliferation, increase the production of antibodies in the blood, and gamma interferon. It fights against disease by increasing immunity through generation and the like.

Fourth, it has the effect of enhancing nutritional value. Bacillus bacillus produces lactic acid and helps digestion and absorption of food by producing digestive enzymes such as amylase, cellulase, lipase, and protase as by-products. In addition, Bacillus bacteria not only synthesize vitamins B1, B2, B6, B12, etc., but also inhibit the growth of enzyme-producing bacteria that destroy vitamin B1, so that nicotinic acid, biotin, inositol, folic acid, vitamins K, E, iron, etc. Generate. Therefore, since the absorption rate of vitamin B2 decreases when diabetes occurs, the supply of vitamin B2 is effective in preventing and treating diabetes or its complications. Insufficient iron intake can cause anemia, and by supplying iron, it has the effect of preventing anemia.

Fifth, it has the effect of inhibiting the production of harmful enzymes. There are many harmful bacteria in the intestine that produce substances that cause disease. However, Bacillus bacillus inhibits the growth of harmful bacteria that produce harmful substances in the intestine and induces death. In other words, it inhibits the production of harmful inducing enzymes, a kind of enzyme that is synthesized in the human body and induces diseases, and attaches harmful substances to Bacillus itself to excrete them outside the body or decompose harmful substances.

Sixth, it has beauty effects on the skin. Everyone has a certain degree of sukbyeon in the intestine, and in this sukbyeon, toxic substances produced by harmful bacteria enter the blood, and its toxicity appears on the face where the blood vessels are relatively exposed, causing skin trouble. Among the metabolites of Bacillus bacillus, a natural antibacterial substance called bacteriocin inhibits acne and acne germs on the skin, helping to remove acne and acne germs on the face. We can find its meaning in the saying'no worst beauty' in our proverb. Vitamin E is one of the metabolites of Bacillus bacteria, called tocopherol, which prevents the oxidation of fat. In other words, vitamin E is effective in preventing aging and wrinkles by preventing oxidation of fat in the body through antioxidant activity.

Therefore, by aging the yeast mixture in the rice straw container 100 made by woven only with rice straw for 20 to 40 days at 15 to 25°C, Bacillus bacteria contained in the rice straw is absorbed or penetrated into the yeast mixture and fermented. In particular, as the Bacillus bacteria of the rice straw of the rice straw container 100 penetrate into the yeast mixture, it is fermented and at the same time, it prevents spoilage or rot.

If it is aged and fermented in the rice straw container (100) under conditions of less than 15℃ or less than 20 days, the bacillus bacteria of the rice straw cannot penetrate deep into the yeast mixture, so the useful ingredients of the rice straw bacillus are efficiently attached to the yeast mixture (附着; Not only cannot be agglutinate), it is weak to prevent the mixed yeast from decaying or rot, and if the mixed yeast fermented in the rice straw container 100 exceeds 25℃ or exceeds 40 days, it is mixed with yeast. Because the grains are rather over-fermented, resulting in the deformation of the physical properties of the primary fermented fermentation, the yeast mixed grains added to the inside of the rice straw container 100 are 15 to 25°C (preferably, 20°C) for 20 to 40 days (preferably , 30 days) is preferably aged and fermented.

Next, the fifth step is a step of forming a second fermented fermentation by mixing water and the yeast mixture of the third step with the first fermented fermentation. (S50)

6 is a fermentation vessel 200 according to a preferred embodiment of the present invention. Referring to FIG. 6, it can be seen that a photograph shows the state that the first fermented fermented product of the fourth step is put into a fermentation vessel 200 such as an alcohol poison. In the fermentation container 200 of FIG. 6, the primary fermented fermented product, the yeast mixture, and water are mixed together, and then the lid of the liquor dock is closed and covered with a blanket.

7 is a secondary fermented fermented product according to a preferred embodiment of the present invention. That is, FIG. 7 is a fermentation vessel 200 of FIG. 6 with the first fermented fermented product, the yeast mixture made through the first step, the second step, and the third step, and water are added to the liquor poison and added to the grain and rice straw. This is a picture showing the secondary aging fermentation completed so that a strong liquor of 38 degrees or more (preferably 40 degrees) can be produced.

Here, it is preferable to mix 60 to 200 parts by weight of water and 5 to 10 parts by weight of mixed yeast grains with respect to 100 parts by weight of the primary aged fermentation.

First of all, if water is less than 60 parts by weight, the amount of liquid is too small to produce a sufficient amount of grain wine, and if it exceeds 200 parts by weight, not only the liquid phase of the finished grain wine becomes faint, but excessive water is added. If it does, it is desirable to properly control the water within the range of 60 to 200 parts by weight, since it cannot be produced with high quality grain wine.

In particular, the fifth step is characterized by secondary fermentation by remixing the yeast mixture completed in the third step. The yeast mixture that has passed through the first step, the second step, and the third step is re-mixed to less than 5 parts by weight. When mixed, the grains are insufficient to be sufficiently fermented for secondary fermentation, and the frequency cannot be raised to more than 38 degrees, so it cannot be made into a strong liquor, and when remixed in excess of 10 parts by weight, it is more excellent compared to the addition of a lower amount. Not only did not the fermentation pattern appear, but it is not necessary to have more than 10 parts by weight of mixed yeast in order to increase the frequency of grain liquor, so the mixed yeast mixed grains should be appropriately adjusted within the range of 5 to 10 parts by weight. It is desirable to do.

In addition, in the fifth step, it is good to perform secondary fermentation for 3 to 12 days under a temperature condition of 20 to 22°C. If the condition is less than 20°C or less than 3 days, aging does not start and exceeds 22°C or for 12 days. In the conditions exceeding the above, the over-fermentation pattern occurs and the quality of grain wine is not improved. Therefore, it is important to have a secondary fermentation for 3-12 days under a temperature condition of 20~22℃.

Finally, the sixth step is a step of filtering the secondary fermented material to obtain a liquid grain wine, which is a strong liquor with a high level of 38 degrees or more from the solid content. (S60)

8 is a filtered photograph according to a preferred embodiment of the present invention. That is, FIG. 8 shows that the secondary fermentation is completed in the fermentation vessel 200 of FIG. 7 and the secondary fermented fermented product in which solids and liquids coexist through a filtering means, so that only grain wine made of liquid can be obtained. Can be seen.

Figure 8-(a) is a photograph of the solids filtered from the liquid phase, and Figure 8-(b) is a photograph showing the state of pouring the solids and liquids together in a filtration means made of a sieve with a mesh network formed thereon.

9 is a gokju (酷酒) according to a preferred embodiment of the present invention. Referring to FIG. 9, as shown in FIG. 8, only the liquid phase is filtered from the solid content of the secondary aging fermentation in which both solids and liquids exist, and a photograph shows the state of the finished grain wine.

10 is a white wine maker 300 according to a preferred embodiment of the present invention. Referring to FIG. 10, it is shown that white wine can also be prepared by using the secondary fermentation of the present invention. That is, in the fifth step, the secondary fermented fermented product, which is completed with the secondary fermentation, is put into the container 310 for producing white wine, closed with a cover 320, and then heated, the alcohol is discharged to the outside and the steam (S) is collected. It can be seen that it can be manufactured as (白酒). The alcohol content of the white wine produced through gokju (酷酒) is 53 degrees.

Hereinafter, an embodiment according to the present invention is as follows.

<Example 1>

Non-glutinous rice, glutinous rice, barley rice, wheat rice, millet rice, millet rice, millet rice, corn rice, and juulmu rice are mixed in 200g each. After soaking the mixed grains in water, drain the water by supporting the soaked grains through a sieve. At this time, make two pieces of yeast in powder form.

Subsequently, 7.2kg of water is added to the steamer, and the steamer containing the soaked grains is placed on the upper part of the steamer and steamed for 1 hour. This steamed grain mixed with yeast was put in a wide punju.

After putting the mixed grain of yeast into the rice straw, it was minced by applying pressure, and the first fermentation was carried out at 20°C for 30 days to form the first fermented product.

Next, the primary fermented fermentation was pulverized, and the finished yeast mixture was mixed again before being added to Donggumi, and then put into a liquor dock, 7.2kg of water was added, and the lid was closed, and the mixture was aged at 20~22℃. As it passed, fermentation began, and at the time of 10 days, the secondary fermented fermentation was completed.

The secondary fermented fermented product was sifted to separate only liquid grain wine from the solid content, and the alcohol content of the finished grain wine was 40 degrees.

The above description is merely illustrative of the technical idea of the present invention, and those of ordinary skill in the art to which the present invention pertains will be able to make various modifications and variations without departing from the essential characteristics of the present invention.

Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain the technical idea, and the scope of the technical idea of the present invention is not limited by these embodiments.

The scope of protection of the present invention should be interpreted by the claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

100: rice straw container
200: fermentation vessel
300: white wine maker
310: container for making white wine
320: cover
S: steam

Claims (5)

A first step of separating the soaked grains from water after soaking grains including rice in water;
A second step of steaming the soaked grains by steam;
A third step of forming yeast mixed grains by mixing yeast with the steamed grains;
A fourth step of putting the yeast mixture into a rice straw container made of rice straw to apply pressure, and then first aging fermentation so that Bacillus bacteria of the rice straw penetrate into the yeast mixture to form a first fermented product; And
A fifth step of mixing the first fermented product with water and the yeast mixture of the third step to form a second fermented fermented product by secondary fermentation; production of liquor using grains comprising: Way. The method of claim 1,
The grain of the first step,
Non-glutinous rice, glutinous rice, barley rice, wheat rice, millet rice, millet rice, millet rice, corn rice, and julmu rice. The method of claim 1,
In the fourth step,
A method for producing liquor using grains, characterized in that the surface of the koji mixed grains applied downward pressure is covered with rice straw. The method of claim 1,
In the fourth step,
If necessary, the method for producing liquor using grains, characterized in that supplying moisture to the yeast mixture. In liquor,
Liquor using grains, characterized in that produced by the manufacturing method of any one of claims 1 to 4.

Images