KR20220120730A - Process for preparing traditional liquor with melon extract - Google Patents
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Abstract
Description
본 발명은 멜론 성분이 함유된 탁주 제조방법에 관한 것으로, 더욱 상세하게는 전통방식으로 누룩을 제조하고, 제조된 누룩에 멜론즙을 일정량 혼합, 발효시켜 맛과 향기에 있어서 기존의 탁주와 차별화된 전통주를 제공할 수 있는 멜론 성분이 함유된 탁주 제조방법에 관한 것이다.The present invention relates to a method for manufacturing takju containing melon ingredients, and more particularly, by producing nuruk in a traditional way, mixing and fermenting a certain amount of melon juice in the prepared nuruk, differentiated from existing takju in taste and aroma It relates to a method for manufacturing takju containing melon ingredients that can provide traditional wine.
근래에 들어 우리나라의 막걸리(이하, 탁주로 칭함)나 기타 전통주가 한류 열풍을 타고 전 세계적으로 널리 퍼지고 있다.In recent years, Korea's makgeolli (hereinafter referred to as takju) and other traditional alcoholic beverages are spreading around the world with the Hallyu craze.
우리나라 전통주는 그 원료와 제법에 따라 탁주(막걸리), 약주, 속성주, 가향주, 혼양주 등 많은 종류가 있다.There are many types of Korean traditional liquor, such as takju (makgeolli), yakju, fast liquor, gahyangju, and honyangju, depending on the raw material and manufacturing method.
가향주는 순곡주의 재료와 각종 약조, 초근목피 등 가향재료를 혼합하여 제조하였고, 사용하는 재료의 종류에 따라 다양한 명칭으로 불리워지고 있다.Ghyangju is manufactured by mixing ingredients of pure grain wine with flavoring materials such as medicinal herbs and root bark, and is called by various names depending on the type of material used.
또한, 탁주는 막걸리, 가주 라고도 불리우며, 약주, 소주, 환얀주와 더불어 우리나라 전통적인 주류의 하나로, 감미(甘味), 산미(酸味), 신미(辛味), 고미(苦味), 삽미(澁味) 등의 오미(五味)가 고루 조화된 알콜농도 2~8%의 술로서 특유의 지미(至味)와 청량미를 지니고 있다.Takju, also called makgeolli and Gaju, is one of Korea's traditional alcoholic beverages along with yakju, soju, and Hwanyanju. It is an alcoholic beverage with an alcohol content of 2-8% that is harmonized with the five flavors of the city.
또한, 탁주는 곡류와 누룩으로 빚어 발효 후 걸러낸 술로서, 원료나 방법에 따라 독특한 맛과 향기를 지니게 되며, 살아 있는 효모를 포함하고 있어 다른 종류의 술에 비하여 영양학적으로 우수하다고 알려져 있다.In addition, Takju is an alcoholic beverage made from grains and yeast and filtered after fermentation. It has a unique taste and aroma depending on the raw material or method, and contains live yeast, so it is known to be nutritionally superior to other types of alcohol.
또한, 이러한 탁주는 발효작용에 의한 미생물의 효소작용으로 원료성분이 분해되어 당분, 아미노산, 유기산 등이 함유되어 있으며, 맛과 향기, 색 등의 조화에 의하여 다양한 품질로 제조되고 있다.In addition, this takju contains sugar, amino acids, organic acids, etc. as raw materials are decomposed by the enzymatic action of microorganisms by fermentation, and is manufactured in various qualities by harmonizing taste, aroma, and color.
하지만 이러한 종래의 탁주는 주로 곡류를 이용하고 있어서 현대인들의 다양한 욕구를 충족시키는데 한계가 있었다.However, since the conventional takju mainly uses grains, there is a limit in satisfying the various needs of modern people.
본 발명은 다양한 소비자의 욕구에 대응하기 위해 신선한 과일 맛과 향기를제공하여 기존의 탁주와 차별화된 고품질의 탁주를 개발하고, 특히 지역의 특산품을 이용하여 웰빙 전통주를 제공하기 위한 멜론 성분이 함유된 탁주 제조방법을 제공하고자 하는데 그 목적이 있다.The present invention develops high-quality takju differentiated from existing takju by providing fresh fruit taste and fragrance in order to respond to various consumer needs. An object of the present invention is to provide a method for preparing takju.
상술한 목적을 달성하기 위해, 본 발명의 실시예에 따른 멜론 성분이 함유된 탁주 제조방법은 80~90 중량부의 찹쌀을 깨끗한 물로 씻어 7~9시간 불리는 단계; 불려진 찹쌀을 쪄서 밥을 짓고, 지어진 밥을 식히는 고두밥 준비단계; 식힌 고두밥에 8~9 중량부의 누룩과, 2~5 중량부의 멜론즙을 추가하여 골고루 혼합하는 단계; 혼합된 재료를 항아리에 넣고 뚜껑을 닫은 후에 28~32℃에서 2~4일 발효시키는 단계; 발효가 끝난 재료를 면포에 쌓아 압착하여 추출물을 추출하는 단계; 추출된 추출물을 병입하여 포장하는 단계;를 포함하여 이루어진다.In order to achieve the above object, the method for preparing takju containing melon ingredients according to an embodiment of the present invention includes washing 80 to 90 parts by weight of glutinous rice with clean water and soaking it for 7 to 9 hours; Godubap preparation step of steaming soaked glutinous rice and cooling the cooked rice; 8 to 9 parts by weight of yeast and 2 to 5 parts by weight of melon juice are added to the cooled godubap and mixed evenly; Putting the mixed ingredients in a jar and closing the lid, followed by fermentation at 28-32° C. for 2-4 days; extracting the extract by squeezing the fermented material on the cotton cloth; Including the step of bottling and packaging the extracted extract.
특히, 본 발명의 실시예에 적용되는 상기 누룩은, 13~16중량부와 통밀과, 메주콩, 강낭콩, 검정콩, 완두콩을 포함하는 4종 이상의 콩 각각이 균등한 양으로 혼합된 75~77중량부의 혼합 콩을 물로 깨끗이 세척한 후 수분을 제거하는 세척단계; 수분이 제거된 통밀과 다섯가지가 혼합 콩을 거칠게 빻아 분쇄하는 분쇄단계; 분쇄된 밀과 콩가루를 골고루 혼합한 후에 8~10중량부의 물을 첨가하여 분쇄된 밀과 콩가루에 수분이 골고루 스며들게 하는 가수(加水)단계; 가수단계 후 준비된 성형틀에 혼합된 밀과 콩가루는 넣고 단단히 다져 누룩을 성형하는 누룩 성형단계; 성형된 누룩을 성형틀에서 분리하여 28~32℃, 습도 80%에서 25~40시간 발효시키는 발효단계; 및 발효된 누룩을 햇볕에 말려 건조시킨 후에 미세한 분말로 빻아 가루로 만드는 분말단계;를 거쳐 제조된 것을 이용하는 특징을 갖는다.In particular, the yeast applied to the embodiment of the present invention is 13 to 16 parts by weight and 75 to 77 parts by weight of each of four or more types of beans including whole wheat, soybeans, kidney beans, black beans, and peas mixed in equal amounts. A washing step to remove moisture after washing the mixed beans thoroughly with water; A grinding step of coarsely grinding and pulverizing whole wheat from which moisture has been removed and five kinds of mixed beans; After mixing the pulverized wheat and soybean flour evenly, adding 8 to 10 parts by weight of water to make the water permeate evenly into the pulverized wheat and soybean flour (加水) step; Yeast forming step of putting wheat and soybean flour mixed in a mold prepared after the watering step and compacting it to form yeast; Fermentation step of separating the molded yeast from the mold and fermenting it for 25-40 hours at 28~32℃ and 80% humidity; and a powder step of grinding the fermented yeast into a fine powder after drying it in the sun and drying it.
상술한 본 발명의 실시예에 따른 과일탁주는 지역특산품인 멜론과 다양한 종류의 콩을 이용하여 제조되므로, 지역 농가의 수익을 향상시키는데 도움을 제공하고, 지역 특산품에 기반 전통 탁주를 제조하여 지역 홍보효과를 제공할 수 있도록 한다.Fruit takju according to the embodiment of the present invention described above is manufactured using local specialties melon and various types of beans, so it helps to improve the profits of local farmers, and promotes the region by manufacturing traditional takju based on local specialties to provide an effect.
특히, 본 발명은 기존의 곡물 위주의 탁주에서 과일 중 당도와 맛이 뛰어난 멜론 성분이 함유되도록 하여 탁주를 마시는 이용자들에게 멜론 고유의 향긋한 맛과 고급스런 멜론 향을 제공하여 전통탁주의 고전적인 맛을 탈피하여 이용자들의 다양한 성향에 대응할 수 있도록 한다.In particular, the present invention provides the unique fragrant taste and luxurious melon flavor of melon to users who drink takju by containing melon ingredients with excellent sugar content and taste among fruits in the existing grain-oriented takju, a classic taste of traditional takju to respond to the diverse tendencies of users.
또한, 본 발명은 전통탁주의 맛을 가늠하는 누룩을 식물성 단백질과 비타민이 풍부하다고 알려전 저칼로리 식품인 콩을 이용하여 제조된 탁주를 제공할 수 있도록 하여 건강에 유익한 전통탁주를 제공할 수 있도록 한다.In addition, the present invention allows to provide takju prepared using soybeans, a low-calorie food, before nuruk, which measures the taste of traditional takju, is rich in vegetable protein and vitamins, so that it is possible to provide traditional takju beneficial to health. .
도 1은 본 발명의 실시예에 따른 멜론즙을 함유한 탁주 제조방법의 제조 공정도,
도 2는 본 발명의 실시예에 따른 멜론즙을 함유한 탁주 제조방법에서 멜론즙을 추출하기 위해 멜론을 준비하는 사진,
도 3은 본 발명의 실시예에 따른 멜론즙을 함유한 탁주 제조방법에서 항아리에 누룩과 멜론즙이 혼합된 재료를 넣고 발효시키는 사진,
도 4는 본 발명의 실시예에 따른 멜론즙을 함유한 탁주 제조방법에 이용되는 누룩의 제조 공정도,
도 5는 도 4의 제조공정을 통해 제조된 누룩의 분쇄된 사진이다.1 is a manufacturing process diagram of a method for preparing takju containing melon juice according to an embodiment of the present invention;
2 is a photograph of preparing a melon to extract melon juice in the method for preparing takju containing melon juice according to an embodiment of the present invention;
3 is a photograph of fermenting a material in which yeast and melon juice are mixed in a jar in a method for manufacturing takju containing melon juice according to an embodiment of the present invention;
4 is a manufacturing process diagram of yeast used in the method for manufacturing takju containing melon juice according to an embodiment of the present invention;
5 is a photograph of the pulverized yeast produced through the manufacturing process of FIG.
본 발명의 실시예에 따른 멜론 성분이 함유된 탁주의 제조방법은,The manufacturing method of takju containing melon ingredients according to an embodiment of the present invention,
a) 80~90 중량부의 찹쌀을 깨끗한 물로 씻어 7~9시간 불리는 단계; a) washing 80-90 parts by weight of glutinous rice with clean water and soaking for 7-9 hours;
b) 불려진 찹쌀을 쪄서 밥을 짓고, 지어진 밥을 식히는 고두밥 준비단계; b) steaming the soaked glutinous rice to cook it, and cooling the cooked rice to prepare godubap;
c) 식힌 고두밥에 8~9 중량부의 누룩과, 2~5 중량부의 멜론즙을 추가하여 골고루 혼합하는 단계;c) adding 8 to 9 parts by weight of yeast and 2 to 5 parts by weight of melon juice to the cooled godubap and mixing them evenly;
d) 혼합된 재료를 항아리에 넣고 뚜껑을 닫은 후에 28~32℃에서 2~4일 발효시키는 단계;d) fermenting the mixed ingredients in a jar for 2 to 4 days at 28-32°C after closing the lid;
e) 발효가 끝난 재료를 면포에 쌓아 압착하여 추출물을 추출하는 단계;e) extracting the extract by squeezing the fermented material on a cotton cloth;
f) 추출된 추출물을 병입하여 포장하는 단계;을 포함하여 이루어지는 멜론 성분이 함유된 탁주 제조방법을 제공한다.f) bottling and packaging the extracted extract; provides a method for preparing takju containing melon ingredients comprising the.
특히, 상기 탁주 제조방법에 이용된 누룩은,In particular, the yeast used in the method for preparing takju is,
① 13~16중량부와 통밀과, 메주콩, 강낭콩, 검정콩, 완두콩을 포함하는 4종 이상의 콩 각각이 균등한 양으로 혼합된 75~77중량부의 혼합 콩을 물로 깨끗이 세척한 후 수분을 제거하는 세척단계;① 13 to 16 parts by weight and 75 to 77 parts by weight of mixed beans containing equal amounts of each of 4 or more types of beans, including whole wheat, soybean, soybean, black bean, and pea, are washed thoroughly with water and then water is removed. step;
② 수분이 제거된 통밀과 다섯가지가 혼합 콩을 거칠게 빻아 분쇄하는 분쇄단계;② Grinding step of coarsely grinding and pulverizing whole wheat from which moisture has been removed and five mixed beans;
③ 분쇄된 밀과 콩가루를 골고루 혼합한 후에 8~10중량부의 물을 첨가하여 분쇄된 밀과 콩가루에 수분이 골고루 스며들게 하는 가수(加水)단계;③ After mixing the pulverized wheat and soybean flour evenly, adding 8 to 10 parts by weight of water to make the water permeate evenly into the pulverized wheat and soybean flour (加水) step;
④ 가수단계 후 준비된 성형틀에 혼합된 밀과 콩가루는 넣고 단단히 다져 누룩을 성형하는 누룩 성형단계;④ After the watering step, put wheat and soybean flour mixed into the mold prepared and compactly compacted to form the yeast;
⑤ 성형된 누룩을 성형틀에서 분리하여 28~32℃, 습도 80%에서 25~40시간 발효시키는 발효단계; 및⑤ Fermentation step of separating the molded yeast from the mold and fermenting it for 25-40 hours at 28~32℃ and 80% humidity; and
⑥ 발효된 누룩을 햇볕에 말려 건조시킨 후에 미세한 분말로 빻아 가루로 만드는 분말단계;을 거쳐 제조된 것을 이용한다.⑥ After drying the fermented yeast in the sun, it is ground into a fine powder and made into a powder;
이하, 첨부된 도면을 참고하여 본 발명의 실시예에 따른 멜론 성분이 함유된 탁주 제조방법에 대하여 좀 더 상세하게 설명한다.Hereinafter, a method for preparing takju containing melon ingredients according to an embodiment of the present invention will be described in more detail with reference to the accompanying drawings.
본 발명의 실시예에 따른 멜론 성분이 함유된 탁주 제조방법은, 도 1에 도시된 바와 같이, 크게 고두밥 준비단계, 준비된 고두밥에 누룩과 메론즙을 혼합하는 교반단계, 발효단계, 추출단계를 포함하여 이루어진다.As shown in FIG. 1, the method for preparing takju containing melon ingredients according to an embodiment of the present invention includes a godubap preparation step, a stirring step of mixing yeast and melon juice with the prepared godubap, a fermentation step, and an extraction step is done by
먼저, 고두밥 준비단계를 설명한다. 고두밥 준비단계는First, Godubap preparation steps will be described. Godubap preparation steps
a) 80~90 중량부의 찹쌀을 깨끗한 물로 씻어 7~9시간 불리는 단계가 수행된다.a) Washing 80-90 parts by weight of glutinous rice with clean water is performed for 7-9 hours.
고두밥의 재료로 본 발명은 찹쌀을 이용하며, 준비된 찹쌀을 깨끗한 물로 세척한 후에 적당량의 물이 포함된 상태에서 7~9시간 정도 불림과정을 수행한다.The present invention uses glutinous rice as a material for godubap, and after washing the prepared glutinous rice with clean water, a soaking process is performed for 7 to 9 hours in a state containing an appropriate amount of water.
물론, 고두밥의 재료로 다른 곡류인 멥쌀이나 현미, 보리, 옥수수 등을 선택할 수 있지만, 본 발명의 실시예에서는 멥쌀보다 발효속도가 빠른 찹쌀을 고두밥의 재료로 이용하여 제조된 탁주를 마실때 일정한 바디감을 느낄 수 있도록 한다.Of course, other grains, such as non-glutinous rice, brown rice, barley, and corn, can be selected as the material for godubap, but in the embodiment of the present invention, glutinous rice, which has a faster fermentation rate than non-glutinous rice, is used as a material for godubap. to make you feel
이어서, b) 불려진 찹쌀을 압력밥솥이나 찜기에 넣고 쪄서 밥을 짓고, 지어진 밥을 식혀 고두밥을 준비한다. Then, b) put the soaked glutinous rice in a pressure cooker or steamer, steam it, and cool the cooked rice to prepare godubap.
다음으로, c) 식힌 고두밥에 준비된 누룩 8~9 중량부와, 멜론즙 2~5 중량부를 추가하여 골고루 혼합하는 과정을 수행한다.Next, c) add 8-9 parts by weight of yeast prepared to the cooled godubap and 2-5 parts by weight of melon juice and mix evenly.
본 발명에 이용되는 누룩은 통밀과 4종 이상의 국산 콩을 혼합하여 제조된 것을 이용하게 되며, 누룩은 이하에서 별도로 상술한다.The yeast used in the present invention is prepared by mixing whole wheat and 4 or more kinds of domestic soybeans, and the yeast will be described in detail below.
또한, 고두밥에 추가되는 멜론즙은, 도 2에 도시된 바와 같이 잘 익은 멜론을 선별하여 깨끗이 세척한 후에 일정 크기로 절단한 후, 내측 씨앗을 제거하고 외피를 깍아 낸 후에 내부의 부드러운 과육만을 믹서기나 착즙기를 이용하여 멜론즙을 추출한다.In addition, the melon juice added to Godubap, as shown in FIG. 2, selects ripe melons, cleans them, cuts them to a certain size, removes the inner seeds, cuts the outer skin, and then uses a blender only with the soft flesh inside I extract the melon juice using a juicer.
본 발명에서 이용되는 멜론은 본 출원인 및 본 발명자가 속한 지역의 특산품으로 당도가 높고 비타민 B, C가 풍부하게 함유되어 있어 항산화 및 항노화에 유용한 효과가 있는 것으로 알려져 있다.The melon used in the present invention is a special product of the applicant and the region to which the present inventor belongs. It has a high sugar content and is rich in vitamins B and C, and is known to have useful antioxidant and anti-aging effects.
다음으로, d) 고두밥에 정해진 양의 누룩과 메론즙을 첨가하여 골고루 혼합한 후에 혼합된 재료를 도 3에 도시된 바와 같이, 항아리(옹기)에 넣고 뚜껑을 닫은 후에 28~32℃에서 2~4일 발효시킨다.Next, d) After adding a predetermined amount of yeast and melon juice to Godubap and mixing them evenly, put the mixed ingredients into a jar (onggi) as shown in FIG. Fermented for 4 days.
다음으로, e) 발효가 끝난 재료를 항아리에서 꺼내 깨끗한 면포로 감싼 후에 압착하여 발효된 액상 추출물을 추출하는 과정을 수행하고, f) 추출된 완성물을 준비된 병에 일정량씩 병입하여 포장하는 단계를 수행함으로써 멜론즙을 함유한 전통 탁주의 제조가 완료된다.Next, e) remove the fermented material from the jar, wrap it with a clean cotton cloth, press it to extract the fermented liquid extract, and f) bottle the extracted finished product in a certain amount into a prepared bottle and pack it. This completes the production of traditional Takju containing melon juice.
한편, 본 발명에 이용되는 누룩은 통밀과 국산 콩을 이용하며, 콩은 4종 이상을 이용하여 각각의 콩을 양씩 혼합한 혼합 콩을 이용한다.On the other hand, the yeast used in the present invention uses whole wheat and domestic soybeans, and the soybeans uses 4 or more types of mixed beans in which each bean is mixed in an amount.
이를 좀 더 상술하면, 본 발명에 이용된 누룩의 제조과정은 크기 통밀과, 4종 이상의 국산 콩을 준비하는 과정과, 통밀과 4종 이상의 콩을 분쇄하는 과정과, 분쇄된 통밀과 4종 이상의 콩을 혼합하여 일정한 크기로 누룩을 성형하는 단계와, 성형된 누룩을 발효시키는 과정을 포함하여 이루어진다.More specifically, the manufacturing process of the yeast used in the present invention is a process of preparing size whole wheat, four or more kinds of domestic beans, a process of grinding whole wheat and four or more kinds of beans, and a process of crushing whole wheat and four or more kinds of beans Mixing soybeans and molding the yeast to a certain size, and the process of fermenting the molded yeast.
먼저, ① 준비된 13~16중량부의 통밀과, 준비된 4종 이상의 국산 통, 즉 메주콩, 강낭콩, 검정콩, 완두콩을 포함하는 4종 이상의 콩 각각이 균등한 양으로 혼합된 75~77중량부의 혼합 콩을 물로 깨끗이 세척한 후 수분을 제거한다.First, ① prepared 13-16 parts by weight of whole wheat and prepared 4 or more domestic barrels, that is, 75 to 77 parts by weight of mixed beans in which each of 4 or more types of beans including soybeans, kidney beans, black beans, and peas are mixed in equal amounts Remove moisture after washing thoroughly with water.
이어서, ② 수분이 제거된 통밀과 4종 이상의 혼합 콩을 분쇄기를 이용하여 거칠게 빻아 분쇄하는 분쇄과정을 수행한다.Then, ② the whole wheat from which moisture has been removed and 4 or more kinds of mixed beans are roughly ground using a grinder to perform a grinding process.
다음으로, ③ 분쇄된 밀과 콩가루를 골고루 혼합한 후에 8~10중량부의 물을 첨가하여 분쇄된 밀과 콩가루에 수분이 골고루 스며들게 하는 가수(加水)과정을 수행한다.Next, ③ after mixing the crushed wheat and soybean flour evenly, 8 to 10 parts by weight of water is added to perform a hydrolysis process in which the water is evenly permeated into the crushed wheat and soybean flour.
분말상태에서 일정량의 물이 첨가된 후, ④ 준비된 성형틀에 혼합된 밀과 콩가루를 넣고 단단히 다져 일정 크기로 누룩을 성형하는 누룩 성형과정을 수행한다.After a certain amount of water is added in the powder state, ④ the mixed wheat and soybean flour are put in the prepared mold and compacted tightly to form the yeast to a certain size.
다음으로, ⑤ 성형된 누룩을 성형틀에서 분리하여 28~32℃, 습도 80%에서 25~40시간 발효시키는 발효과정을 수행한다.Next, ⑤ the molded yeast is separated from the mold and fermented at 28~32℃ and 80% humidity for 25~40 hours.
다음으로, ⑥ 발효된 누룩을 햇볕에 말려 건조시킨 후에 빻는 분쇄과정을 거침으로써 본 발명에 이용되는 누룩의 제조가 완료되며, 이와 같은 일련의 과정을 통해 제조되어 탁주 제조에 이용되는 누룩이 도 4의 사진에 도시되어 있다.Next, the production of the yeast used in the present invention is completed by passing ⑥ the fermented yeast dried in the sun and dried and then pulverized to complete the production of the yeast used in the present invention. is shown in the photo of
시험예 1 : 본 발명의 실시예에 따라 제조된 시제품의 관능평가Test Example 1: Sensory evaluation of a prototype manufactured according to an embodiment of the present invention
상술한 본 발명의 실시예에 따른 멜론즙이 함유된 탁주의 제조방법으로 제조된 시음용 탁주와 실제 시중에 판매되고 있는 A사의 전통탁주 제품에 대하여 시음 및 설문을 통하여 10점 만점으로 하여, 풍미, 냄새, 기호도(선호도)를 측정하였으며, 그 결과를 아래 표 1에 나타내었다.Takju for tasting prepared by the manufacturing method of takju containing melon juice according to the above-described embodiment of the present invention and traditional takju products of Company A that are actually sold in the market were scored out of 10 through tasting and questionnaire, and the flavor , odor, and preference (preference) were measured, and the results are shown in Table 1 below.
상기 관능평가 결과, 풍미와 냄새, 기호도에 있어서 본 발명의 실시예에 따른 탁주가 비교예보다 훨씬 나은 것으로 나타났다.As a result of the sensory evaluation, it was found that the takju according to the embodiment of the present invention was much better than that of the comparative example in flavor, odor, and preference.
이상에서와 같이 본 발명은 상기한 일 실시예에 한정하여 설명하였지만, 당업자에 의해 본 발명의 기술적사상의 범위 이내에서 다양한 변형실시가 가능할 것이다.As described above, the present invention has been described by limiting it to the above-described embodiment, but various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention.
상술한 본 발명의 실시예에 따른 탁주 제조방법은 지역의 특산품을 이용하여 종래보다 우수한 풍미를 제공하는 전통 탁주를 제공할 수 있도록 하여 지역 농업의 활성화 및 지역 농가의 수익을 창줄하는데 기여할 수 있을 것으로 기대되고, 국내 및 해외로 진출하는 한류 식품의 하나로 국익 창출에도 기여할 것으로 기대된다.The above-described method for producing takju according to an embodiment of the present invention can contribute to revitalization of local agriculture and to create profits for local farmers by using local specialties to provide traditional takju that provides superior flavor than before. It is expected that it will contribute to the creation of national interest as one of the Hallyu foods that enter the domestic and overseas markets.
Claims (2)
불려진 찹쌀을 쪄서 밥을 짓고, 지어진 밥을 식히는 고두밥 준비단계;
식힌 고두밥에 8~9 중량부의 누룩과, 2~5 중량부의 멜론즙을 추가하여 골고루 혼합하는 단계;
혼합된 재료를 항아리에 넣고 뚜껑을 닫은 후에 28~32℃에서 2~4일 발효시키는 단계;
발효가 끝난 재료를 면포에 쌓아 압착하여 추출물을 추출하는 단계;
추출된 추출물을 병입하여 포장하는 단계;을 포함하여 이루어지는 것을 특징으로 하는 멜론 성분이 함유된 탁주 제조방법.Washing 80-90 parts by weight of glutinous rice with clean water and soaking for 7-9 hours;
Godubap preparation step of steaming soaked glutinous rice and cooling the cooked rice;
8 to 9 parts by weight of yeast and 2 to 5 parts by weight of melon juice are added to the cooled godubap and mixed evenly;
Putting the mixed ingredients in a jar and closing the lid, followed by fermentation at 28-32° C. for 2-4 days;
extracting the extract by squeezing the fermented material on the cotton cloth;
A method for preparing takju containing melon ingredients, comprising the step of bottling and packaging the extracted extract.
상기 누룩은,
13~16중량부와 통밀과, 메주콩, 강낭콩, 검정콩, 완두콩을 포함하는 4종 이상의 콩 각각이 균등한 양으로 혼합된 75~77중량부의 혼합 콩을 물로 깨끗이 세척한 후 수분을 제거하는 세척단계;
수분이 제거된 통밀과 다섯가지가 혼합 콩을 거칠게 빻아 분쇄하는 분쇄단계;
분쇄된 밀과 콩가루를 골고루 혼합한 후에 8~10중량부의 물을 첨가하여 분쇄된 밀과 콩가루에 수분이 골고루 스며들게 하는 가수(加水)단계;
가수단계 후 준비된 성형틀에 혼합된 밀과 콩가루는 넣고 단단히 다져 누룩을 성형하는 누룩 성형단계;
성형된 누룩을 성형틀에서 분리하여 28~32℃, 습도 80%에서 25~40시간 발효시키는 발효단계; 및
발효된 누룩을 햇볕에 말려 건조시킨 후에 미세한 분말로 빻아 가루로 만드는 분말단계;을 거쳐 제조된 것을 이용하는 것을 특징으로 하는 멜론 성분이 함유된 탁주 제조방법.The method of claim 1,
The yeast is
13 to 16 parts by weight and 75 to 77 parts by weight of mixed beans, each of which are mixed in equal amounts of 4 or more types of beans including whole wheat, soybeans, kidney beans, black beans, and peas, thoroughly washed with water and then water is removed. ;
A grinding step of coarsely grinding and pulverizing whole wheat from which moisture has been removed and five kinds of mixed beans;
After mixing the pulverized wheat and soybean flour evenly, adding 8 to 10 parts by weight of water to make the water permeate evenly into the pulverized wheat and soybean flour (加水) step;
Yeast forming step of putting wheat and soybean flour mixed in a mold prepared after the watering step and compacting it to form yeast;
Fermentation step of separating the molded yeast from the mold and fermenting it for 25-40 hours at 28~32℃ and 80% humidity; and
A method for producing takju containing melon ingredients, characterized in that the fermented yeast is dried in the sun and dried, and then ground into a fine powder to make a powder.
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| KR101287807B1 (en) | 2011-04-11 | 2013-07-19 | 오성수 | Preparation of turmeric, rice wine and turmeric rice wine produced by this |
| KR20140052606A (en) | 2012-10-25 | 2014-05-07 | (주)참우리 | Traditional rice wine using artemisia annua and manufacturing method thereof |
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