KR20210080792A - Manufacturing method of Alcoholic drink containing Ledebouriella seseloides and Alcoholic drink containing Ledebouriella seseloides manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing raw rice wine using Ledebouriella seseloides, including the steps of: immersing grains, a material of raw rice wine, in water to absorb water, dehydrating the grains, and steaming the dehydrated grains (S10); saccharifying the steamed grains (S20); and adding brewing water to the saccharified grains, mixing the brewing water and grains, inoculating yeast thereto, and adding powder of Ledebouriella seseloides to perform fermentation (S30).

Description

A method of manufacturing makgeolli using persimmons and makgeolli manufactured by the same {Manufacturing method of Alcoholic drink containing Ledebouriella seseloides and Alcoholic drink containing Ledebouriella seseloides manufactured by the same}

The present invention relates to a method for manufacturing makgeolli using persimmons.

Alcohol is a fermented food in which sugars are decomposed by yeast and various ingredients including alcohol are mixed. Alcohol is divided into brewed (fermented), distilled, and hybrid liquors according to the manufacturing method. Brewery refers to alcoholic beverages made by fermenting grains by saccharification or by fermenting sugar-containing fruits such as grapes and apples as undiluted or filtered. Takju, Yakju, Cheongju, and beer are included in this category. The alcohol content is usually about 1% to 18%, and the content of volatile components derived from the material, amino acids related to taste, and non-volatile components, etc. is high, and the flavor is excellent. Distilled liquor is a liquor obtained by separating and concentrating alcohol components by distilling brewed liquor, and includes soju, whiskey, brandy, vodka, and gin. Hybrid liquor refers to an alcoholic beverage made by adding plant roots, fruits, juices, and pigments to brewed or distilled spirits, and includes Vermouth, Liqueur, Grand Marnier, Cointure, and Maraschino. belong

Recently, makgeolli with enhanced preservation and functionality have been proposed to satisfy various consumer needs. For example, in Korean Patent Registration No. 10-1201739, yeast, yeast or Bacillus subtilis and water are added to luxurious rice. In addition, while maintaining 40 ~ 42 ℃ fermenting for 72 ~ 96 hours to produce deotsul; Putting the deotsul into a pre-prepared sterilizer, performing high-pressure sterilization at 100~130℃ for several seconds, or sterilizing and cooling through pasteurization at 60~70℃ for 30~40 minutes; After sterilization is carried out, aging in the aging unit at a temperature of 10° C. or less for 24-72 hours; adding 0.5 to 1% by weight based on the total weight of the lemon extract in the aging step to improve preservation; And it presents a method for producing functional makgeolli capable of long-term preservation, including the step of filling the container with the finished product manufactured through the above steps.

Korean Patent Registration No. 10-1201739

Accordingly, it is an object of the present invention to provide a method for manufacturing makgeolli that can improve taste while improving preservation.

The manufacturing method of makgeolli using the perennial herb of the present invention (hereinafter referred to as "the manufacturing method of the present invention") comprises the steps of immersing grain, which is a material of makgeolli, in water to absorb water, dehydrated, and then steaming the dehydrated grain. (S10); saccharifying the increased grain (S20); It is characterized in that it comprises a; adding and mixing water to the saccharified grain, inoculating yeast therein, and fermenting by adding a perilla leaf powder (S30).

In one example, the grain is characterized in that rice.

As an example, it characterized in that it further comprises the step of aging (S40) by exposing the fermentation broth that has undergone the step S30 to a magnetic field.

On the other hand, the present invention also discloses makgeolli using the persimmons produced by the above manufacturing method.

As described above, according to the present invention, there is an advantage in that the taste and preservation of makgeolli can be improved.

1 is a block diagram showing a manufacturing method of the present invention.

Hereinafter, the configuration and operation of the present invention will be described in more detail based on the accompanying drawings. In describing the present invention, the terms or words used in the present specification and claims are based on the principle that the inventor can appropriately define the concept of the term in order to best describe his invention. It must be interpreted as a meaning and concept consistent with the technical idea of

The manufacturing method of the present invention comprises the steps of: immersing grain, which is a material of makgeolli, in water to absorb water and dehydrated, and then steaming the dehydrated grain (S10); saccharifying the increased grain (S20); It is characterized in that it comprises a; adding and mixing water to the saccharified grain, inoculating yeast therein, and fermenting by adding a perilla leaf powder (S30).

As used herein, "grain" refers to rice, glutinous rice, non-glutinous rice, barley, corn, mixtures thereof, and the like, which can be used as a material for manufacturing makgeolli. In addition to these grains, it is included in the meaning of the grain if it is used for the production of makgeolli in the art.

In addition, in the manufacturing method of the present invention, the steaming of the grains dehydrated in step S10 may be made of water vapor generated by heating water for 20 minutes to 1 hour and 30 minutes.

In addition, in the manufacturing method of the present invention, the saccharification step of step S20 is a step for converting starch contained in grain, which is a material of makgeolli, into a form usable by yeast, and is made by adding a glycolytic enzyme or This can be done by adding microorganisms that produce enzymes. Examples of glycolytic enzymes that can be used in the saccharification step include α-amylase, β-amylase, glucoamylase, and the like. Since these enzymes are commercially available (for example, manufactured and sold by Novo Nordisk, etc.), suitable can be purchased and used. The saccharification step can be preferably carried out by adding a microorganism that produces a glycolytic enzyme, particularly, Aspersilus kawachii. When Baekkuk bacterium is used, the effect of saccharifying starch, imparting flavor to makgeolli and preventing contamination of various bacteria It can also be expected. Cellulase, protease, xylanase, beta-glucanase, phytase (Cellulase), protease (Protease), xylanase (Xylanase), Phytase), Pectinase, or a mixture thereof may be added.

In addition, in the manufacturing method of the present invention, the fermentation step, which is step S30, is a process for producing alcohol through yeast fermentation, and may be performed for 3 to 20 days at a temperature range of 20°C to 40°C. The fermentation period may be determined in consideration of the alcohol content (concentration (v/v)) of the intended fermentation final product within the range described above. Since the normal alcohol content of makgeolli is 6~7% (v/v), when the final product of fermentation is filtered and used as makgeolli as it is (that is, without water for adjusting the alcohol content), the fermentation temperature is about 30 When the temperature is ~35℃, the fermentation period can be 3~4 days, and if the alcohol content of the final fermentation product is about 11~13%, the fermentation period can be 12~14 days when the fermentation temperature is 20~25℃. have.

In addition, in the manufacturing method of the present invention, for the fermentation of step S30, yeast used in the production of traditional Korean makgeolli may be used. Yeast refers to a product that is inoculated and propagated in a natural state with molds such as yeast that produce alcohol by leaving a molded body of a certain shape manufactured using steamed or moisture-absorbed grains or grain powder in a natural state. If yeast is used in the production method of the present invention, the fermentation step of step S30 is preferably made in the range of 25 ° C. to 26 ° C. suitable for yeast activity in the yeast.

In addition, in the manufacturing method of the present invention, the inoculation amount of yeast when performing the fermentation step of step S30, the mixing ratio of brewing water and saccharified grain, etc. are determined by the weight of the saccharified grain, fermentation period, fermentation temperature, yeast type (koji, dry yeast, broth culture broth, etc.), and the alcohol content of the intended final fermentation product.

In particular, in the manufacturing method of the present invention, in the fermentation step of S30, makgeolli powder is added for the purpose of enhancing the flavor of makgeolli and enhancing/reinforcing functionality.

It is to further mix the additive powdered by drying the perennial herbs. After cleaning and washing the leaves and stems of windbreak herbs, drying them using a dryer, etc., the powdered additives are added.

The perennial herb (Siler divaricata) is a perennial herb that is known to be effective in removing wind sickness, antipyretic action, anti-inflammatory, immune action, anti-allergic action, etc. The reason for adding the perennial herb powder is The purpose is to improve the aftertaste of makgeolli by allowing the above-mentioned efficacy to be expressed and to exhibit health benefits, as well as to permeate the unique astringent taste of persimmons. To improve the aftertaste of makgeolli is to leave a slightly astringent taste in the aftertaste like the taste of dry wine in wine.

In addition, in the manufacturing method of the present invention, after the fermentation step of step S30, an aging step (S40) may be added for the purpose of minimizing fermentation by yeast and precipitating flocs, and the aging period and temperature are the flavor of makgeolli. , may be determined in consideration of consumer preference.

In particular, in the present invention, the aging step (S40) includes aging by exposing the fermentation broth that has undergone the step S30 to a magnetic field.

When the fermentation broth is exposed to a magnetic field, electricity flows through the fermentation broth and the bonds between water molecules are broken by the stimulation of electricity. This fission occurs more vigorously as the magnetic field is stronger and the water flow through the magnetic field faster. In this way, the method of exposing the fermentation broth to the magnetic field can be configured in various ways. For example, a pair of permanent magnets arranged so that the N poles and the S poles face each other at positions opposite to the outer periphery of the container in which the fermentation broth is stored, Agitating the fermentation broth.

When the fermentation broth is exposed to a magnetic field in this way, the clusters of water constituting the fermentation broth become smaller, so that the perennial herb powder is uniformly mixed, further improving the taste uniformity, and increasing the surface tension and viscosity, thus improving the resistance to material separation. The texture is improved, and the preservation is improved by reducing the activity of bacteria or bacteria.

That is, by exposing the fermented broth to a magnetic field, the taste, color and alcohol content of makgeolli do not change for several months after the end of fermentation to improve preservation.

After the aging step, the step of adjusting the alcohol content by removing the liquor (sake lees) and adding or subtracting water or distillation may be added. At this time, when water is used to adjust the alcohol content, water exposed to a magnetic field (magnetized water) may be used. After the alcohol content is adjusted by addition and distillation of water, the suspended matter may be removed and used for the production of sake or shochu.

Examples of the present invention will be described below by experiments.

<Makgeolli production>

- Example 1-

For the production of makgeolli, first, the rice, the raw material for making makgeolli, is polished to remove impurities such as dust, immersed in water at 24°C for 2 hours, dehydrated, and the water absorbed rice is steamed for about 1 hour. It was allowed to cool to 25~30℃.

The cooled rice was mixed with 0.1 parts by weight of Aspersilus kawachii based on 100 parts by weight of rice and fermented for about 3 days to prepare entry. Based on 100 parts by weight of entry into the country, 0.2 parts by weight of dry yeast, 150 parts by weight of water, and 20 parts by weight of beetroot powder were mixed and fermented for 5 days at a temperature of 20 to 25° C. did.

In this primary fermentation broth, 150 parts by weight of the rice and 200 parts by weight of water, which had been steamed with water, were mixed, fermented for 7 days at a temperature of 20 to 25° C. as in the first fermentation condition, and finally filtered through a 40 mesh sieve. Makgeolli was prepared.

- Example 2-

The makgeolli prepared in Example 1 was stored and aged at a temperature of 5° C. for 2 months to prepare makgeolli, but a permanent magnet was attached to the outer periphery of the makgeolli container so that the fermentation broth was aged while exposed to a magnetic field.

<Sensory evaluation experiment>

A total of 10 adult males and females in their 30s and 50s were used as sensory evaluation agents to perform a tasting test, and the results were then filled in on the questionnaire according to the following 5-point scale method. The results of each questionnaire are summarized and shown in [Table 1] below.

Score Criteria

5 points: very satisfied, 4 points: satisfied, 3 points: average, 2 points: dissatisfied, 1 point: very dissatisfied.

In the tasting test, the makgeolli of Example 1 and the makgeolli of Example 1 were prepared in the same manner but without the addition of makgeolli (comparative example) with an alcohol content of 6%, and 200 mL each was provided as a set of 2 types. became After drinking one type of makgeolli, rinse the mouth with water and drink the other type of makgeolli.

As shown in the results of [Table 1], in the case of sweetness, Examples and Comparative Examples do not show a significant difference, but in terms of acidity and flavor, it can be seen that Examples are higher than Comparative Examples. In addition, in the case of overall preference, the Example was found to be higher than that of the Comparative Example.

<Conservation Experiment>

It was determined by comparing and evaluating whether the taste, aroma, and color of the makgeolli of Example 2 changed compared to Example 1. For the evaluation, a total of 10 men and women were used as sensory evaluation agents in group 1, and 200 mL each of makgeolli calibrated to 6% alcohol content was provided as a set of 2 types to evaluate whether the taste, aroma and color were the same or different in the form of a questionnaire. . The results are shown in [Table 2] below with the number of people evaluated as being the same.

The results in [Table 2] show that most of the sensory evaluation agents evaluated the taste, aroma, and color to be the same.

Those skilled in the art from the above description will be able to see that various changes and modifications are possible without departing from the technical spirit of the present invention. Accordingly, the technical scope of the present invention should not be limited to the content described in the detailed description of the specification, but should be defined by the claims.

Claims (4)

Step (S10) of immersing the grain, which is a material of makgeolli, in water to absorb water and dehydrated, and then steaming the dehydrated grain (S10);
saccharifying the increased grain (S20);
Adding and mixing brewing water to the saccharified grains, inoculating yeast, and fermenting the fermented herbs by adding the powder of persimmons (S30);
A method for producing makgeolli using persimmons comprising a.
The method of claim 1,
The grain is a method for producing makgeolli using persimmons, characterized in that rice.
The method of claim 1,
Method for producing makgeolli using persimmons, characterized in that it further comprises the step of aging (S40) by exposing the fermentation broth that has undergone the step S30 to a magnetic field.
[Claim 4] Makgeolli using persimmons obtained by the method of any one of claims 1 to 3.

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