KR20220098870A - Fermental Rice Wine Kit in Pear powder - Google Patents

Abstract

The present invention is to provide an unrefined pear rice wine kit to be quickly brewed, which allows a user to personally brew unrefined rice wine with pear flavor and unique scent of pear when fermented within a day, by pouring brewing materials into a container and injecting an appropriate amount of water. The unrefined pear rice wine kit to be quickly brewed is vacuum packed by mixing 50 g of malted rice, 100 g of bulking rice, 100 g of bulking wheat and 60 g of bulking glutinous rice, streaming, drying and pulverizing the mixture to make the same into fine powder, and mixing the fine powder with 6 g of freeze-dried pear powder, 20 g of purified enzyme, and 8 g of dry yeast.

Description

Properties Pear Takju Brewing Kit {Fermental Rice Wine Kit in Pear powder}

The present invention relates to an accelerated takju brewing kit that allows anyone to brew takju by hand regardless of place and time, even if the brewing technique is inexperienced, and in particular, to a quick pear takju brewing kit that is beneficial for health promotion while subtly exuding the taste and aroma of pears. .

Takju is a fermented liquor with live yeast and rich in various organic acids. Because it uses conventional yeast, it has a higher risk of rancidity or deterioration than diluted liquor, so its storage capacity is low.

Making takju takes a long time and a lot of effort, requires water immersion and steaming equipment, and it is difficult to easily obtain a small amount of yeast, which is essential for converting starch into alcohol and fermenting agent for saccharification of starch, around the world. The disadvantage is that ordinary people who do not have knowledge of brewing, including the use of the proper amount of yeast and the end of rice wine, cannot make takju by hand at any time and place.

With this in mind, a takju-related technology has been proposed that allows anyone to easily make and drink takju by hand. Registered Patent No. 10-1415125 is a representative example. This prior art is a takju brewing material that is dried, pulverized, and vacuum-packed by mixing a fermenting agent mixed with dry yeast, koji and purified enzymes with a fine powder combined with imported rice and puffed rice. By using only purified puffed rice, ingredients that provide flavor and taste to takju, such as organic acids generated during the steaming process, are not produced in large quantities.

On the other hand, pears are alkaline carbohydrates, and the edible flesh is about 80%, water is 85-88%, and calories are about 50 kcal. In addition, sugar (fructose and sucrose) contains 10 to 13%, organic acids such as malic acid, tartaric acid, and citric acid, vitamins B and C, fiber and fat.

It is effective in bronchial diseases such as colds, relieving asthma and asthma, such as removing phlegm and cough, and is also beneficial in defecation and diuresis. It relieves symptoms when the throat is sore or when the stomach is cold, it helps in the treatment of boils, and the detoxifying action also relieves a hangover.

A method for manufacturing takju using such pears as a raw material has been disclosed in the literature. Registered Patent No. 10-1169896, which aims to ferment a fermented liquor made from starch as a main raw material, then ferment the fermented liquor from which the lees are removed, and mix the lactic acid bacteria culture solution obtained by aging the pears with the fermented liquor.

Bae Takju can double digestion and absorption and promote liver activity to detoxify alcohol at an early stage.

However, the above-mentioned conventional takju is bottled and distributed in a brewery like general takju, but there is a restriction on the drinking place, and the takju remaining after drinking has a risk of deterioration, so it should be discarded.

Registered Patent No. 10-1415125 Registered Patent No. 10-1169896

It is an object of the present invention to hand-brew pear takju, which is beneficial to health, by putting brewing ingredients with the opened packaging in a brewing container, pouring an appropriate amount of water and fermenting it for about a day, regardless of location and time. It is to provide a brewing kit for quick-acting takju.

For the above task, 50g of Korean rice, 100g of puffed rice, 100g of puffed wheat, and 60g of puffed glutinous rice were mixed, dried and pulverized to a fermenting agent composed of 6g of freeze-dried pear powder, 20g of purified enzyme and 8g of dried yeast. It can be implemented as a brewing kit for quick-acting takju that is added and vacuum-packed.

A trace amount of citric acid anhydride and the enzyme Stemia may be added here.

The quick pear takju brewing kit according to the present invention opens the package, transfers it to a brewing container, and then adds water to 5 or 6 times the amount of brewing material and leaves it for about a day. It has a sweet taste and aroma, is effective in treating bronchial diseases and preventing constipation, and anyone can make and drink Bae Takju, which is rich in organic acids and vitamins B and C.

1 is a manufacturing process diagram of a brewing kit for rapid bae takju

The quick brewing kit for pear takju of the present invention consists of a fine powder, a fermenting agent, and pear powder.

The fine powder consists of imported rice, puffed rice, puffed wheat, and puffed glutinous rice. For imported rice, add 0.1~0.5g of final rice per 50g of steamed rice, which is steamed rice, and incubate at room temperature (18~24℃) for 35~40 hours.

If the moisture content of imported rice exceeds 5%, there is a risk of premature spoilage. If the moisture content is less than 2%, the drying time to lower the moisture content is too long, resulting in low energy efficiency.

In addition, if the rice flour is less than 10 mesh and exceeds 150 mesh, the powder is not evenly dispersed and tends to tangle when making takju by watering, so it is pulverized to 150 mesh or less, preferably 10 to 100 mesh.

Both the final preparation and the powder finish are possible. Aspergillus kawachii, Oryzae, Usamii, Shirousamii, and Awamori of the genus Aspergillus sp. ), inoculate a seed of the genus Rhizopus sp. It is preferable that the prepared country contains 0.25~3% by weight or less compared to the imported rice.

Powdered seed broth is obtained from pure mycelium spores only, and it is preferable to use 0.05~0.07% by weight compared to imported rice (based on Article 41 of the subject matter management regulations).

Penghwa wheat and puffed glutinous rice are processed in the same way as puffed rice. To shorten the fermentation time of takju by accelerating the fermentation of brewing ingredients, puffed rice, puffed wheat, and puffed glutinous rice are each added 1:0.5-2 parts by weight of water, heated at 100-150°C for 10-20 minutes, and dried in a vacuum dryer. Then, grind it with a mesh of 10 to 100 mesh so that puffed rice, puffed wheat, and puffed glutinous rice are uniformly and evenly dispersed when making takju.

Then, peel the pear, remove the core and seeds, put it in a freeze dryer, freeze-dry it so that the moisture content is 2~5%, and then grind it.

50 g of the above-mentioned imported rice, 100 g of puffed rice, 100 g of puffed wheat, and 60 g of puffed glutinous rice are mixed, steam dried and pulverized to make a fine powder, and 6 g of freeze-dried pear powder, 20 g of purified enzyme and 8 g of dry yeast are mixed with the fine powder.

In this way, the acidity, amino acid level, reducing sugar and alcohol content are properly controlled, and saccharification fermentation is promoted, making it possible to brew high-quality takju.

With respect to inbound rice, when puffed rice and puffed wheat each exceed 100 g, the flavor and aroma of Takju is relatively small because of the relatively low flavor and aroma of Takju. Compared to that, the production cost rises as more expensive imported rice is used relatively.

Since conventional koji is brewed by the composition of several strains growing in koji, the flavor of takju is excellent. Use improved koji or koji mixed with wheat flour and rice.

In the present invention, puffed wheat is used as a substitute for yeast in order to reduce the odor of fermented yeast that occurs during brewing takju.

Dry yeast is one of Saccharomyces coreanus, Saccharomyces ellipsoideus, Saccharomyces carlsbergensis, and Saccharomyces cerevisiae After incubation, dry it before use.

Here, 1 g of citric acid anhydride and 0.2 g of enzyme Stemia can be added.

Put the above-mentioned high-quality takju brewing ingredients into containers such as glass bottles, jars, plastic bottles, etc., add water 5 or 6 times the volume of the brewing ingredients, stir, and cover with a well-ventilated lid to ferment for 20 to 22 hours. Saccharification is promoted by the addition of powdered sugar, and the alcohol content reaches 12%.

Claims (2)

Mix 50 g of imported rice, 100 g of puffed rice, 100 g of puffed wheat, and 60 g of puffed glutinous rice, steam, dry, and pulverize to obtain a fine powder; 6 g of lyophilized pear powder in the fine powder; Rapid Bae Takju brewing kit, characterized in that 20 g of purified enzyme and 8 g of dried yeast are vacuum-packed.
According to claim 1, wherein 1g of citric anhydride and 0.2g of the enzyme steemia are added to the quick-bae takju brewing kit.

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