KR20220021239A - Rice wine containing paper mulberry distillate and preparing method thereof - Google Patents

Abstract

The present invention relates to rice wine containing paper mulberry distillate and a preparation method thereof, and more specifically, to rice wine containing paper mulberry distillate which has excellent taste and aroma and enhanced cooling and refreshing feeling with a large amount of carbon dioxide, and to a preparation method thereof. The rice wine containing paper mulberry distillate according to the present invention has a strong flavor due to a high concentration of a paper mulberry extract and exhibits excellent functionality by containing an active ingredient of paper mulberry. In addition, a large amount of carbon dioxide is generated, thereby providing the high-quality rice wine with an excellent cool and refreshing feeling and a harmonious balance of sweet and savory taste.

Description

Makgeolli containing mulberry distillate and its manufacturing method {Rice wine containing paper mulberry distillate and preparing method thereof}

The present invention relates to makgeolli containing mulberry distillate and a method for manufacturing the same, and more particularly, to makgeolli containing mulberry distillate having excellent taste and flavor and improved refreshing feeling by containing a large amount of carbon dioxide and a method for manufacturing the same .

Paper mulberry ( Broussonetia kazinoki ) is a deciduous shrub belonging to the Morus family, and is also called low-floor and low-tree. It grows spontaneously in warm places south of central Korea and is also cultivated. The bast fiber of the mulberry tree is used as a raw material for papermaking, and it has various medicinal effects, such as tonicity, light-up effect, yin-wi, water bell, ripening, diuresis, etc. It is also known to be effective in fading.

Makgeolli, on the other hand, is a unique Korean alcoholic beverage made by steaming glutinous rice, non-glutinous rice, barley, and wheat flour and mixing it with yeast and water. This is a kind of Takju (濁酒), the oldest alcoholic beverage in Korea. After brewing, the cheongju (淸酒) is filtered, mixed with an appropriate amount of water, and filtered again. Makgeolli is fermented by mixing rice or wheat with yeast and water. When the alcohol is complete, water is poured in it and the stagnant rice wine is not removed, so it is cloudy and cloudy.

Makgeolli has a unique taste and smell depending on the raw material or method used, such as grains or fermenting agents, and is nutritionally superior to other types of alcohol because raw yeast and various enzymes are alive. In addition, lactic acid bacteria are abundantly included, and amino acids and organic acids produced by the decomposition of raw materials due to the enzyme action by microorganisms are abundantly included.

Recently, makgeolli with improved taste and flavor has been manufactured using various ingredients such as medicinal herbs, fruits, herbs, and coffee to suit the tastes of consumers. Accordingly, there is a demand for the development of new makgeolli that can further improve taste and flavor while including various nutritional components in makgeolli.

As a result of the present inventors' efforts to manufacture makgeolli that can more satisfy consumers' preferences, when mulberry distillate is used, makgeolli with functional ingredients of mulberry and excellent taste and fragrance, as well as a large amount of carbon dioxide is generated to improve the refreshing feeling. It was confirmed that it can be manufactured, and the present invention was completed.

An object of the present invention is to provide a makgeolli containing a mulberry distillate, which is produced in a large amount of carbon dioxide and has an excellent refreshing feeling while well harmonized with taste and flavor, and a method for manufacturing the same.

In order to achieve the above object, the present invention comprises the steps of (a) preparing a first soaking solution by mixing entry, yeast and water; (b) preparing a second soaking solution by adding godubap, roasted whole wheat rice and water to the first soaking solution; (c) adding water to the second soaking solution and fermenting; (d) preparing a filtrate by compression and filtration after the fermentation; (e) preparing the filtrate and adding mulberry distillate and starch syrup to prepare makgeolli; And (f) provides a method for producing makgeolli containing mulberry distillate comprising the step of bottling and aging the prepared makgeolli.

In the present invention, the yeast is Saccharomyces cerevisiae EC-1118, Saccharomyces cerevisiae ICVD-47 and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) It is characterized in that it contains one or more selected from the group consisting of K1V-1116.

In the present invention, 70 to 90 parts by weight of godubap, 13 to 20 parts by weight of roasted whole wheat rice, and 110 to 130 parts by weight of water are added with respect to 100 parts by weight of the first soaking solution to prepare a second soaking solution .

In the present invention, 30 to 50 parts by weight of water is added with respect to 100 parts by weight of the second soaking solution, and fermentation is performed.

In the present invention, the mulberry distillate is boiled by adding water after cutting the mulberry branch; And it is characterized in that it is prepared including the step of distilling boiled water.

In the present invention, 1 to 4 parts by weight of mulberry distillate and 5 to 15 parts by weight of starch syrup are added with respect to 100 parts by weight of the prepared filtrate.

In the present invention, it is characterized in that the mulberry concentrate is further added to the filtrate prepared in step (e).

In the present invention, the aging step is characterized in that the aging for 6 to 8 days at 10 ~ 15 ℃.

The present invention also provides makgeolli containing mulberry distillate.

Makgeolli containing mulberry distillate according to the present invention has a strong flavor due to a high concentration of mulberry extract, and exhibits excellent functionality by containing mulberry active ingredients. In addition, since a large amount of carbon dioxide is generated, it is possible to provide high-quality makgeolli with an excellent refreshing feeling and a harmony of sweet and savory taste.

1 is a schematic diagram of a method for manufacturing makgeolli according to an embodiment of the present invention.

In the present invention, when makgeolli is produced using mulberry distillate, it was tried to confirm that it is possible to produce makgeolli with excellent taste and flavor, with excellent refreshing feeling due to the generation of a large amount of carbon dioxide.

In the present invention, mulberry distillate was prepared by various methods. As a result, when a mulberry distillate is prepared by distilling boiled water from mulberry branches, a pure mulberry distillate can be obtained because the mulberry flavor is strong and impurities are removed. It was confirmed that the feeling of hearing could be improved.

Accordingly, the present invention comprises the steps of (a) preparing a first soaking solution by mixing the entry, yeast and water; (b) preparing a second soaking solution by adding godubap, roasted whole wheat rice and water to the first soaking solution; (c) adding water to the second soaking solution and fermenting; (d) preparing a filtrate by compression and filtration after the fermentation; (e) preparing the filtrate and adding mulberry distillate and starch syrup to prepare makgeolli; And (f) relates to a method for producing makgeolli containing mulberry distillate comprising the step of bottling and aging the prepared makgeolli.

Step (a) is a step of preparing the first soaking solution, and can be prepared by mixing entry, yeast and water.

According to an embodiment of the present invention, entry is prepared by first inoculating (mixing) fungal microorganisms in godubap prepared from starchy raw materials.

As the starch raw material, any grains used in the production of makgeolli such as non-glutinous rice, glutinous rice, white rice, brown rice and barley may be used without particular limitation.

As the fungal microorganism, at least one selected from Baekgukgyun, Honggukgyun, Hwanggukgyun, and Heukgukgyun may be used.

The godubap refers to cooked rice that has been made to be hard and hard, and it can be manufactured by improving non-glutinous rice and washing, soaking and drying it.

The above entry is to inoculate godubap with white rice germ at 35~43℃, mix it evenly and loosen the lumped rice grains, put the godubap inoculated with Baekkukgyun in a cotton cloth, cover it with plastic, and then put it in a temperature of 35~43℃ 1-3 It can be produced by culturing the bacteria for a day. At this time, it is possible to maintain the feeling of moisture in entering the country by putting Godubap inoculated with white rice germ in a cotton cloth, covering it with plastic, and culturing it.

The Baekgukgyun may be included in an amount of 0.3 to 0.6 parts by weight based on 100 parts by weight of Godubap. If the content of white chrysanthemum is less than 0.3, bacterial culture may not be possible, and if it exceeds 0.6, the effect may be insignificant compared to economic feasibility because bacterial culture is possible even without containing more.

The cultured entry can be dried for 1 to 3 days at 35 to 40 ° C so that the moisture content is 10 to 20%. If the moisture content is less than 10%, it may be difficult for bacteria to grow, and if it exceeds 20%, various bacteria may multiply, and it may become like porridge and difficult to store.

A first soaking solution can be prepared by mixing 0.1 to 0.2 parts by weight of yeast and 140 to 160 parts by weight of water with respect to 100 parts by weight of the prepared entry. The temperature and time for preparing the first soaking solution can be appropriately adjusted depending on the condition of yeast or entry, but it is preferable to carry out at 20~30℃ for 2~4 days.

The yeast is Saccharomyces cerevisiae that can be fermented even at low temperatures EC-1118, Saccharomyces cerevisiae ICVD-47 and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) It is preferable to include at least one selected from the group consisting of K1V-1116, and in particular, Saccharomyces cerevisiae EC-1118 is more preferably used.

Step (b) is a step of preparing a second soaking solution, and it can be prepared by adding godubap, roasted whole wheat rice and water to the first soaking solution.

When the roasted whole wheat rice is added, the savory taste is doubled and the sensory effect is improved.

70 to 90 parts by weight of godubap, 13 to 20 parts by weight of roasted whole wheat rice, and 110 to 130 parts by weight of water based on 100 parts by weight of the first soaking solution may be added to prepare a second soaking solution. When the amount of water is less than 110 parts by weight, fermentation may not be performed smoothly, and when it exceeds 130 parts by weight, it may be easy to become rancid. For reference, in the case of a conventional method, an acidity regulator is additionally used to prevent rancidity.

The temperature and time for preparing the secondary soaking solution can be appropriately adjusted depending on the state of yeast or entry, but it is preferably carried out at 20 to 25° C. for 3 to 5 days.

The step (c) is a step of adding water and fermenting, and 30 to 50 parts by weight of water is added with respect to 100 parts by weight of the second soaking solution, and may be performed at 20 to 25° C. for 3 to 5 days. When the amount of water is less than 30 parts by weight, fermentation may not be performed smoothly, and when it exceeds 50 parts by weight, the taste of water is strongly felt and the preference for taste may be reduced.

The water added in the second soaking solution preparation step and the water added in the fermentation step may be added in a ratio of 4-6: 6-4. By dividing the addition in the same proportion as above, the fermentation progresses stably, and the alcohol gradually ripens and the taste harmonizes.

The step (d) is a step of preparing a filtrate, and by pressing and filtering the fermentation broth in which the fermentation is completed, a filtrate from which solids are removed can be prepared.

Step (e) is a step of preparing makgeolli, and may be prepared by preparing the filtrate and adding mulberry distillate and starch syrup. Through the above steps, it is possible to adjust the alcohol concentration and adjust the taste. In addition, by adding mulberry distillate after formulation, makgeolli with excellent taste and aroma of mulberry can be prepared even with a small amount.

Boiling the mulberry distillate by adding water after cutting the mulberry branch; And it can be prepared including the step of distilling boiled water.

More specifically, prepare mulberry branches, wash and dry them, put them in a container, and bake at 200 to 230°C for 10 to 20 minutes. Then, 300 to 500 parts by weight of water is added with respect to 100 parts by weight of the dried mulberry branch, boiled for 20 to 40 minutes, the boiled water is put in a still, and the roasted mulberry branch is placed on a tray at the top of the still, after 30 minutes of heating Distillation can be started to obtain a mulberry distillate.

By removing the branches of the mulberry tree, the characteristic fishy smell of the mulberry tree can be reduced. In addition, by distilling the boiled water of the mulberry branch, the concentration of the mulberry distillate is high, the flavor is strong, and impurities are removed to obtain a pure mulberry distillate.

The mulberry distillate may be added in an amount of 1 to 4 parts by weight based on 100 parts by weight of the prepared filtrate. When the amount of the mulberry distillate is less than 1 part by weight, the taste and flavor of the mulberry tree may be insignificant, and when it exceeds 4 parts by weight, the peculiar fishy smell of the mulberry tree may be felt.

The starch syrup may be added in an amount of 5 to 15 parts by weight based on 100 parts by weight of the prepared filtrate. Within the above range, the amount of carbon dioxide and the alcohol content may be appropriately adjusted.

The starch syrup may be replaced with any one containing sugar components such as oligosaccharides, sugar, glucose or fructose.

A mulberry concentrate may be further added to the filtrate prepared in step (e).

The mulberry concentrate can be prepared by boiling water from boiled mulberry branches. More specifically, prepare mulberry branches, wash and dry them, put them in a container, and bake at 200-230°C for 10-20 minutes. Then, 90 to 110 parts by weight of water is added based on 100 parts by weight of the dried mulberry branch, boiled for 20 to 40 minutes, and then boiled until the boiled water becomes thick to prepare a mulberry concentrate.

The mulberry concentrate may be added in an amount of 50 to 100 parts by weight based on 100 parts by weight of the mulberry distillate. By adding the mulberry concentrate, the taste, color and sugar content of mulberry can be further improved.

The step (f) is a step of aging makgeolli, and by bottling the prepared makgeolli and aging it at 10 to 15° C. for 6 to 8 days, the taste is harmonized and makgeolli with improved refreshing feeling can be manufactured.

In order to improve the refreshing feeling by generating a large amount of carbon dioxide in the aging step, the makgeolli prepared in the step (e) may be bottled in a sealed container and then further fermentation may be performed. Carbon dioxide is produced by starting metabolism again by mulberry distillate, sugar components and yeast. The aging step is preferably performed at a low temperature of 10 to 15° C. for 6 to 8 days so that the low-temperature reactive yeasts are most active to generate a large amount of carbon dioxide.

[Example]

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

<Preparation Example 1. Preparation of mulberry distillate>

Preparation Example 1-1. Preparation of mulberry branch extract

A mulberry branch was purchased (where to purchase: Wonju mulberry production cooperative) and washed and dried mulberry branches were prepared. 500 g of mulberry branches and 20 L of water were added, hot water extraction was performed at 100° C. for 30 minutes, and the obtained extract was filtered to obtain a mulberry branch extract.

As a result of checking the mulberry branch extract, it had a fishy smell and taste.

Preparation 1-2. Preparation of mulberry branch distillate

A mulberry branch was purchased (where to purchase: Wonju mulberry production cooperative) and washed and dried mulberry branches were prepared. 500 g of mulberry branch and 20 L of water were put in a still, and distillation was started 30 minutes after heating to obtain 3 L of mulberry branch distillate.

As a result of checking the mulberry branch distillate, a fishy smell and taste were felt, and the sweetness was strong.

Production Example 1-3. Preparation of mulberry branch distillate

After purchasing a mulberry branch (where to purchase: Wonju mulberry production cooperative), washing and drying, the mulberry branch was prepared by burning it at 230°C for 10 minutes. 500 g of dried mulberry branch and 20 L of water were put in a still, and distillation was started 30 minutes after heating to obtain 3 L of a distilled mulberry branch.

As a result of checking the distilled mulberry branch distillate, it had a fishy scent, but added a savory flavor, and it was sweet and also sweet scented.

Preparation Example 1-4. Preparation of distillate using boiled water of mulberry branch

A mulberry branch was prepared (where it was purchased: Wonju mulberry production co-operative), washed and chopped at 230°C for 10 minutes. Put 500g of dried mulberry branch and 20L of water and boil it at 100℃ for 30 minutes. Boiled mulberry branch was put in the still water, and the boiled mulberry branch was placed on a tray at the top of the still, and distillation was started 30 minutes after heating to obtain 3L of a distillate using boiled water of mulberry branch.

As a result of confirming the distillate using boiled water of mulberry tree branches, the sweet and savory flavor was harmonious, and the concentration of the mulberry extract was thick and the flavor was strong.

Example 1

5 kg of entry, 7.5 g of yeast ( Saccharomyces cerevisiae EC-1118), and 7.5 L of water were added to prepare a first immersion solution. The prepared first soaking solution was stored at 25° C. for 3 days, and then 10 kg of godubap, 2 kg of roasted whole wheat rice, and 15L of water were added to the first soaking solution to prepare a second soaking solution. The entry was made by steaming non-glutinous rice, cooling it to 40℃ or lower, inoculating 0.3~0.6% of white rice germ, mixing it evenly, and drying it while controlling the moisture content to be 10~20%. The secondary soaking solution was stored at 25° C. for 4 days, then 15L of water was added and fermented at 25° C. for 3 days, followed by compression and filtration to obtain a filtrate from which solids were removed. Prepare the filtrate at 6.2%, add 1.78 L of distillate using boiled water of dried mulberry branch of Preparation Example 1-4 and 9 L of starch syrup, bottle 900 ml each in a 1000 ml container, and ripen at 12° C. for 7 days to make mulberry distillate makgeolli was prepared.

Example 2

Makgeolli was prepared in the same manner as in Example 1, except that 0.89L of a distillate using boiled water from boiled mulberry tree branches of Preparation Example 1-4 and 0.89L of a mulberry concentrate were used.

Examples 3 to 10, Comparative Examples 1 to 6

Makgeolli was prepared in the same manner as in Example 1 using the composition shown in Table 1 below.

Secondary soaking solution manufacturing Fermentation mulberry extract mulberry
concentrate
(L) corn syrup
(L) Godubap
(kg) roasted
whole wheat rice
(kg) water
(L) water
(L) type content
(L) Example 3 10 2 15 15 Preparation Example 1-4 1.78 0.89 9 Example 4 10 2 15 15 Preparation 1-3 1.78 - 9 Example 5 10 2 15 15 Preparation Example 1-4 4.36 - 9 Example 6 10 2 15 15 Preparation Example 1-4 1.09 - 9 Example 7 10 2 12 18 Preparation Example 1-4 1.78 - 9 Example 8 10 2 18 12 Preparation Example 1-4 1.78 - 9 Example 9 10 2 15 15 Preparation Example 1-4 1.78 - 16.3 Example 10 10 2 15 15 Preparation Example 1-4 1.78 - 5.5 Comparative Example 1 10 2 15 15 - - - 9 Comparative Example 2 10 2 15 15 Preparation 1-1 1.78 - 9 Comparative Example 3 10 2 15 15 Preparation 1-2 1.78 - 9 Comparative Example 4 10 2 9 21 Preparation Example 1-4 1.78 - 9 Comparative Example 5 10 2 21 9 Preparation Example 1-4 1.78 - 9 Comparative Example 6 10 2 30 - Preparation Example 1-4 1.78 - 9

Comparative Example 7

Makgeolli was prepared in the same manner as in Example 1, except that Songcheon yeast, which is active at about 23-28° C., was used as a yeast for preparing the first soaking solution.

Experimental Example 1. Sensory evaluation

For the makgeolli prepared in Examples 1 to 10 and Comparative Examples 1 to 7, sensory evaluation was performed with respect to taste, aroma, refreshing feeling, and overall preference. At this time, sensory evaluation was performed on 10 adult males and 10 adult females by using a 5-point scale method (5 points: good, 3 points: normal, 1 point: bad), and then the average value of the evaluation items was evaluated. It was obtained and shown in Table 2 below.

division taste incense refreshment full symbol Example 1 4.5 4.7 4.7 4.7 Example 2 4.6 4.7 4.7 4.8 Example 3 4.7 4.8 4.8 4.8 Example 4 4.5 4.2 4.7 4.4 Example 5 4.6 4.5 4.7 4.6 Example 6 4.4 4.2 4.6 4.4 Example 7 4.5 4.6 4.6 4.6 Example 8 4.5 4.5 4.6 4.5 Example 9 4.5 4.7 4.7 4.6 Example 10 4.4 4.5 4.5 4.5 Comparative Example 1 3.5 3.3 4.0 3.5 Comparative Example 2 3.6 3.7 4.3 3.9 Comparative Example 3 3.8 3.8 4.2 4.0 Comparative Example 4 3.3 3.5 3.8 3.5 Comparative Example 5 3.2 3.3 3.7 3.6 Comparative Example 6 3.1 3.2 3.5 3.2 Comparative Example 7 4.2 4.3 3.1 3.6

As shown in Table 2, <Examples 1 to 4> containing the dried mulberry branch distillate were <Comparative Example 1> without the mulberry branch distillate, and <Comparative Example 1> containing the unripe mulberry branch distillate. In comparison with Example 2> and <Comparative Example 3> containing mulberry branch hot water extract, the taste, aroma and overall preference were found to be high.

In addition, it was confirmed that <Comparative Examples 4 to 6>, in which an excess of water was added in the second soaking solution preparation or fermentation step, had low overall organoleptic properties.

On the other hand, <Comparative Example 7>, in which Songcheon yeast was used instead of EC-1118 as yeast, showed no particular difference in taste and aroma, but showed a significant difference in refreshing feeling. This is presumed to be because Songcheon yeast, a room temperature fermenting yeast, failed to ferment at a low temperature of 12°C.

Therefore, it was confirmed that the makgeolli prepared according to the embodiment of the present invention was excellent in taste, aroma, refreshing feeling, and sensory overall taste.

As a specific part of the present invention has been described in detail above, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (9)

(a) preparing a first soaking solution by mixing entry, yeast and water;
(b) preparing a second soaking solution by adding godubap, roasted whole wheat rice and water to the first soaking solution;
(c) adding water to the second soaking solution and fermenting;
(d) preparing a filtrate by pressing and filtering after the fermentation;
(e) preparing the filtrate and adding mulberry distillate and starch syrup to prepare makgeolli; and
(f) A method for producing makgeolli containing a mulberry distillate comprising the step of bottling and aging the prepared makgeolli.
According to claim 1, wherein the yeast is Saccharomyces cerevisiae EC-1118, Saccharomyces cerevisiae ICVD-47 and Saccharomyces cerevisiae A method for producing makgeolli containing a mulberry distillate, comprising at least one selected from the group consisting of K1V-1116.
According to claim 1, characterized in that 70 to 90 parts by weight of godubap, 13 to 20 parts by weight of roasted whole wheat rice, and 110 to 130 parts by weight of water are added to prepare a second soaking solution with respect to 100 parts by weight of the first soaking solution. A method for producing makgeolli containing mulberry distillate.
The method of claim 1, wherein 30 to 50 parts by weight of water is added with respect to 100 parts by weight of the second soaking solution and the fermentation is performed.
According to claim 1, wherein the mulberry distillate is
Boiling the mulberry tree by adding water after cutting it; and
A method for producing makgeolli containing mulberry distillate, characterized in that it comprises the step of distilling boiled water.
The method of claim 1, wherein 1 to 4 parts by weight of mulberry distillate and 5 to 15 parts by weight of starch syrup are added with respect to 100 parts by weight of the prepared filtrate.
The method of claim 1, wherein the mulberry concentrate is further added to the filtrate prepared in step (e).
According to claim 1, wherein the aging step is a method for producing makgeolli containing mulberry distillate, characterized in that the aging at 10 ~ 15 ℃ 6 ~ 8 days.
Makgeolli containing mulberry distillate.

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