KR20230155146A - Makgealli manufacturing method using purple sweet potato - Google Patents
Makgealli manufacturing method using purple sweet potato Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 65
- 235000009566 rice Nutrition 0.000 claims abstract description 65
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 239000011550 stock solution Substances 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
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- 230000032683 aging Effects 0.000 claims description 6
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- 240000007594 Oryza sativa Species 0.000 abstract 3
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- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000017657 Menopausal disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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Abstract
본 발명의 실시예들은 자색고구마를 이용한 막걸리 제조방법에 관한 것이다. 본 발명의 일 실시예에 따르면, 찹쌀, 맵쌀 및 효모를 통해 밑술을 만드는 단계; 자색고구마 및 찹쌀을 이용해 덧술을 만드는 단계; 상기 밑술과 덧술을 합쳐서 발효 및 숙성하여 막걸리 원액을 만드는 단계; 및 상기 막걸리 원액을 여과하여 막걸리를 만드는 단계;를 포함하는, 자색고구마를 이용한 막걸리 제조방법을 제공한다.Embodiments of the present invention relate to a method of manufacturing makgeolli using purple sweet potatoes. According to one embodiment of the present invention, making base liquor using glutinous rice, spicy rice, and yeast; Step of making deotsul using purple sweet potatoes and glutinous rice; A step of combining the base liquor and the top liquor, fermenting and maturing them to make makgeolli stock solution; and filtering the makgeolli stock solution to make makgeolli. It provides a makgeolli manufacturing method using purple sweet potatoes, including a step.
Description
본 발명의 실시예들은 자색고구마를 이용한 막걸리 제조방법에 관한 것이다.Embodiments of the present invention relate to a method of manufacturing makgeolli using purple sweet potatoes.
일반적으로 막걸리는 찹쌀, 멥쌀, 보리, 밀가루 등을 쪄서 누룩과 물을 섞어 발효시킨 한국 고유의 술이다.In general, makgeolli is a unique Korean alcoholic beverage made by steaming glutinous rice, non-glutinous rice, barley, and wheat flour, then mixing them with yeast and water and fermenting them.
막걸리는 암예방 효과와 손상된 간조직의 회복과 갱년기 장애 해소에 효과가 있고, 또한 생효모가 많아 간경화, 지방간의 예방은 물론 각종 유효성분을 함유하여 영양의 풍부함이 많은 실험을 통해 밝혀져 있다.Makgeolli is effective in preventing cancer, recovering damaged liver tissue, and resolving menopausal disorders. It is also rich in live yeast, preventing cirrhosis and fatty liver, and contains various effective ingredients, making it rich in nutrients. It has been shown through many experiments.
이러한 막걸리는 최근 젊음의 술, 여성의 술, 건강의 술, 색깔 있는 술로 각광을 받으면서 하기와 같이 다양한 재료들을 이용한 막걸리 제조방법에 대해 여러 연구가 시행되고 있다.Recently, makgeolli has been in the spotlight as a youth drink, a woman's drink, a health drink, and a colorful drink, and several studies are being conducted on makgeolli manufacturing methods using various ingredients as shown below.
자색고구마는 안토시아닌 색소를 생체 중량대비 약 3.8%함유하고 있어 표피층뿐만 아니라 육질전체가 진한 자색을 띠고 있다. 자색고구마에는 이 기능성 색소 함량이 cranberry보다는 10~60배, 포도보다는 5~7배 높아 천연 기능성 색소가 다량 함유되어 있다. 산소를 소비하는 모든 생물체와 식품들은 반응성이 매우 큰 유독성 활성산소와 반응 시 지질·단백질·DNA 등에 대하여 비선택적, 비가역적 산화반응을 촉진하여 암, 노화, 간장 질환뿐 만 아니라 식품의 산패를 유발시킨다. Purple sweet potatoes contain about 3.8% of anthocyanin pigment by weight, giving not only the epidermal layer but also the entire flesh a dark purple color. Purple sweet potatoes contain a large amount of natural functional pigments, with the content of these functional pigments being 10 to 60 times higher than cranberries and 5 to 7 times higher than grapes. All living organisms and foods that consume oxygen promote non-selective and irreversible oxidation reactions for lipids, proteins, DNA, etc. when reacted with highly reactive and toxic oxygen radicals, causing not only cancer, aging, and liver disease, but also rancidity in foods. I order it.
이러한 자색고구마의 안토시아닌 색소는 이를 제어할 수 있는 기능을 가지는 항노화활성, 미백개선활성 및 간장 질환개선 활성의 효과를 가지고 있으며, 고구마가 가지는 전분질은 막걸리 제조의 탁월한 원료로 알코올 발효에 적합하다. 이러한 자색고구마를 상품화하여 균일한 품질로 안정적으로 공급하기 위해서는 일정한 생산공정이 마련될 필요가 있다.The anthocyanin pigment in purple sweet potatoes has anti-aging, whitening, and liver disease-improving effects that can control these effects, and the starch in sweet potatoes is an excellent raw material for makgeolli production and is suitable for alcohol fermentation. In order to commercialize these purple sweet potatoes and supply them stably with uniform quality, a certain production process needs to be established.
본 발명의 실시예들은 상기 종래의 문제점을 해결하기 위한 것으로서, 자색고구마를 이용하여 색감, 맛 뿐만 아니라 기능성을 향상시키는 자색고구마를 이용한 막걸리 제조방법을 제공하고자 한다.Embodiments of the present invention are intended to solve the above conventional problems and provide a method of manufacturing makgeolli using purple sweet potatoes that improves not only color and taste but also functionality.
또한, 본 발명의 실시예들은 알코올 도수를 잘 유지함으로써 높은 품질을 유지할 수 있는 자색고구마를 이용한 막걸리 제조방법을 제공하고자 한다.In addition, embodiments of the present invention seek to provide a method of manufacturing makgeolli using purple sweet potatoes that can maintain high quality by maintaining the alcohol content well.
본 발명의 일 실시예에 따르면, 찹쌀, 맵쌀 및 효모를 통해 밑술을 만드는 단계; 자색고구마 및 찹쌀을 이용해 덧술을 만드는 단계; 상기 밑술과 덧술을 합쳐서 발효 및 숙성하여 막걸리 원액을 만드는 단계; 및 상기 막걸리 원액을 여과하여 막걸리를 만드는 단계;를 포함하는, 자색고구마를 이용한 막걸리 제조방법을 제공한다.According to one embodiment of the present invention, making base liquor using glutinous rice, spicy rice, and yeast; Step of making deotsul using purple sweet potatoes and glutinous rice; A step of combining the base liquor and the top liquor, fermenting and maturing them to make makgeolli stock solution; and filtering the makgeolli stock solution to make makgeolli. It provides a makgeolli manufacturing method using purple sweet potatoes, including a step.
상기 밑술을 만드는 단계는, 찹쌀 및 맵쌀을 세척하는 단계; 세척한 찹쌀 및 맵쌀 혼합물을 건조하고 분쇄하는 단계; 분쇄된 찹쌀 및 맵쌀 혼합물 가루를 물과 혼합하여 죽을 만드는 단계; 및 상기 죽에 효모를 투입하여 발효하는 단계를 포함할 수 있다.The step of making the base liquor includes washing glutinous rice and spicy rice; Drying and pulverizing the washed glutinous rice and spicy rice mixture; Mixing ground glutinous rice and spicy rice mixture powder with water to make porridge; And it may include adding yeast to the porridge and fermenting it.
상기 맵쌀은 상기 찹쌀 대비 6% 만큼 포함될 수 있다.The spicy rice may be included in an amount of 6% compared to the glutinous rice.
상기 분쇄된 찹쌀 및 맵쌀 혼합물 가루와 혼합하는 물의 온도는 100이상일 수 있다.The temperature of the water mixed with the pulverized glutinous rice and spicy rice mixture powder is 100. It could be more than that.
상기 덧술을 만드는 단계는, 찹쌀을 세척하고 불리는 단계; 상기 불린 찹쌀과 자색고구마를 혼합하여 증숙(蒸熟)하는 단계; 및 상기 증숙된 찹쌀과 자색고구마의 혼합물에 증자한 누룩물을 혼합하여 발효하는 단계;를 포함할 수 있다.The step of making the deotsul includes washing and soaking glutinous rice; A step of mixing the soaked glutinous rice and purple sweet potatoes and steaming them; And it may include fermenting the mixture of the steamed glutinous rice and purple sweet potato by mixing the steamed yeast water.
상기 증숙은 120~130온도의 물을 이용할 수 있다.The above steaming temperature is 120~130. Any temperature water can be used.
상기 자색고구마는 상기 찹쌀 대비 20% 만큼 포함될 수 있다.The purple sweet potato may be included in an amount of 20% compared to the glutinous rice.
상기 발효는 20~28 시간동안 행할 수 있다.The fermentation can be carried out for 20 to 28 hours.
상기 막걸리 원액을 만드는 단계는, 상기 밑술과 상기 덧술을 혼합하는 단계; 상기 밑술과 상기 덧술의 혼합물을 발효하는 단계; 및 상기 발효된 밑술과 덧술의 혼합물을 저온숙성하는 단계;를 포함할 수 있다.The step of making the makgeolli stock solution includes mixing the base liquor and the added liquor; Fermenting a mixture of the undersul and the oversul; And it may include a step of low-temperature aging the mixture of the fermented base liquor and the added liquor.
상기 혼합물의 발효는 2~3일 간 상온에서 행해질 수 있다.Fermentation of the mixture can be carried out at room temperature for 2 to 3 days.
상기 저온숙성은 25~35일간 5~8온도에서 행해질 수 있다.The low-temperature aging is 5 to 8 for 25 to 35 days. It can be done at temperature.
본 발명의 실시예들에 따르면, 자색고구마를 이용하여 색감, 맛 뿐만 아니라 기능성을 향상시키는 자색고구마를 이용한 막걸리 제조방법을 제공할 수 있다.According to embodiments of the present invention, it is possible to provide a makgeolli manufacturing method using purple sweet potatoes that improves not only color and taste but also functionality by using purple sweet potatoes.
또한, 본 발명의 실시예들에 따르면, 알코올 도수를 잘 유지함으로써 높은 품질을 유지할 수 있는 자색고구마를 이용한 막걸리 제조방법을 제공할 수 있다.In addition, according to embodiments of the present invention, it is possible to provide a makgeolli manufacturing method using purple sweet potatoes that can maintain high quality by maintaining the alcohol content well.
도 1은 본 발명의 일 실시예에 따른 자색고구마를 이용한 막걸리 제조방법을 나타내는 순서도
도 2는 밑술을 만드는 단계의 세부 단계를 나타내는 순서도
도 3은 덧술을 만드는 단계의 세부 단계를 나타내는 순서도
도 4는 앞서 제조한 밑술과 덧술을 혼합하여 막걸리 원액을 만드는 단계의 세부 단계를 나타내는 순서도 Figure 1 is a flow chart showing a makgeolli manufacturing method using purple sweet potatoes according to an embodiment of the present invention.
Figure 2 is a flow chart showing the detailed steps of making base liquor.
Figure 3 is a flowchart showing the detailed steps of making a deosul
Figure 4 is a flow chart showing the detailed steps of making makgeolli stock solution by mixing the base liquor and added liquor prepared previously.
이하, 도면을 참조하여 본 발명의 구체적인 실시형태를 설명하기로 한다. 이하의 상세한 설명은 본 명세서에서 기술된 방법, 장치 및/또는 시스템에 대한 포괄적인 이해를 돕기 위해 제공된다. 그러나 이는 예시에 불과하며 본 발명은 이에 제한되지 않는다.Hereinafter, specific embodiments of the present invention will be described with reference to the drawings. The detailed description below is provided to provide a comprehensive understanding of the methods, devices and/or systems described herein. However, this is only an example and the present invention is not limited thereto.
본 발명의 실시예들을 설명함에 있어서, 본 발명과 관련된 공지기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략하기로 한다. 그리고, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다. 상세한 설명에서 사용되는 용어는 단지 본 발명의 실시예들을 기술하기 위한 것이며, 결코 제한적이어서는 안 된다. 명확하게 달리 사용되지 않는 한, 단수 형태의 표현은 복수 형태의 의미를 포함한다. 본 설명에서, "포함" 또는 "구비"와 같은 표현은 어떤 특성들, 숫자들, 단계들, 들, 요소들, 이들의 일부 또는 조합을 가리키기 위한 것이며, 기술된 것 이외에 하나 또는 그 이상의 다른 특성, 숫자, 단계, 동작, 요소, 이들의 일부 또는 조합의 존재 또는 가능성을 배제하도록 해석되어서는 안 된다.In describing the embodiments of the present invention, if it is determined that a detailed description of the known technology related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. In addition, the terms described below are terms defined in consideration of functions in the present invention, and may vary depending on the intention or custom of the user or operator. Therefore, the definition should be made based on the contents throughout this specification. The terminology used in the detailed description is only for describing embodiments of the present invention and should in no way be limiting. Unless explicitly stated otherwise, singular forms include plural meanings. In this description, expressions such as “comprising” or “including” are intended to indicate certain features, numbers, steps, steps, elements, parts or combinations thereof, and one or more other elements other than those described. It should not be construed to exclude the existence or possibility of any characteristic, number, step, operation, element, or any part or combination thereof.
도 1은 본 발명의 일 실시예에 따른 자색고구마를 이용한 막걸리 제조방법을 나타내는 순서도이다.Figure 1 is a flow chart showing a makgeolli manufacturing method using purple sweet potatoes according to an embodiment of the present invention.
도 1을 참조하면, 자색고구마를 이용한 막걸리를 제조하기 위해서 우선, 밑술을 만드는 단계(S10), 자색고구마를 포함하여 덧술을 만드는 단계(S20), 밑술과 덧술을 혼합하고, 이를 발효 및 숙성하는 단계(S30) 및 발효 및 숙성된 막걸리 원액을 여과하는 단계(S40)를 포함할 수 있다. 밑술은 술의 에탄올의 재료 및 효모의 집합체로서, 이러한 밑술을 만들기 위해서 맵쌀 및 찹쌀을 주재료로 할 수 있다. 그리고, 덧술은 효모 증식을 효과적으로 하고 다른 불필요한 미생물의 번식을 억제하기 위하여 밑술에 추가하는 것으로서, 본 발명의 일 실시예에서는 덧술에 자색고구마를 추가하여 막걸리의 색감을 풍부하게 하고 자색고구마에 포함되는 안토시아닌의 항산화 효과를 막걸리에 추가할 수 있다.Referring to Figure 1, in order to manufacture makgeolli using purple sweet potatoes, first, a step of making base liquor (S10), a step of making base liquor including purple sweet potatoes (S20), mixing base liquor and base liquor, fermenting and maturing them. It may include a step (S30) and a step (S40) of filtering the fermented and aged makgeolli stock solution. Base liquor is a collection of ethanol ingredients and yeast, and to make this base liquor, spicy rice and glutinous rice can be used as the main ingredients. In addition, deosul is added to base liquor to effectively promote yeast growth and suppress the growth of other unnecessary microorganisms. In one embodiment of the present invention, purple sweet potatoes are added to deosul to enrich the color of makgeolli and to add purple sweet potatoes to the base liquor. The antioxidant effect of anthocyanins can be added to makgeolli.
도 2는 밑술을 만드는 단계(S10)의 세부 단계를 나타내는 순서도이다.Figure 2 is a flowchart showing the detailed steps of the step of making base liquor (S10).
도 2를 참조하면, 밑술을 만들기 위하여, 우선 찹쌀 및 맵쌀을 세척할 수 있다(S11). 찹쌀과 맵쌀의 비율은 약 1 : 0.06, 즉 맵쌀의 함량이 찹쌀의 함량 대비 6%일 수 있다. 세척한 찹쌀 및 맵쌀은 세척 과정에서 남아 있는 물기를 제거하기 위하여 건조한 후 분쇄를 하여 찹쌀 및 맵쌀 혼합물 가루를 만들 수 있다(S12). 가루로 된 찹쌀 및 맵쌀 혼합물은 100℃ 이상의 온도로 끓인 물과 섞어서 죽의 형태로 형성할 수 있다(S13). 죽 형태로 된 맵쌀과 찹쌀 혼합물은 약 20℃가 될 때까지 식힐 수 있다. 그리고, 식은 상태의 맵쌀과 찹쌀 혼합물은 효모와 섞은 상태에서 발효할 수 있다(S14). 여기에서 발효는 약 24시간 동안 행해질 수 있다.Referring to Figure 2, in order to make base liquor, glutinous rice and spicy rice can first be washed (S11). The ratio of glutinous rice and spicy rice is about 1:0.06, that is, the content of spicy rice may be 6% of the content of glutinous rice. Washed glutinous rice and spicy rice can be dried and ground to remove remaining moisture during the washing process to make glutinous rice and spicy rice mixture powder (S12). The powdered glutinous rice and spicy rice mixture can be mixed with water boiled at a temperature of 100°C or higher to form porridge (S13). The mixture of spicy rice and glutinous rice in porridge form can be cooled to about 20℃. In addition, the cooled mixture of spicy rice and glutinous rice can be fermented when mixed with yeast (S14). Fermentation here can take place for about 24 hours.
도 3은 덧술을 만드는 단계(S20)의 세부 단계를 나타내는 순서도이다.Figure 3 is a flowchart showing the detailed steps of the step of creating an addition (S20).
도 3을 참조하면, 덧술을 만드는 단계는 앞서 밑술을 만드는 단계 중 죽 형태로 된 맵쌀과 찹쌀 혼합물은 약 20℃가 될 때까지 식히는 과정 중에 행해질 수 있다. 이러한 것을 통해, 제조 과정에서 소요되는 시간을 단축할 수 있다. 덧술을 만드는 단계에 있어서, 우선 찹쌀을 세척하고 물 속에 두어 불릴 수 있다(S21). 찹쌀을 세척하고 불리는 동안, 5~10℃ 온도의 물에 누룩과 효소를 섞어서 증자(cook)할 수 있다. 세척하여 불린 찹쌀은 자색고구마와 혼합하고 120~130℃ 온도의 물을 이용하여 증숙할 수 있다(S22). 자색고구마는 찹쌀 대비 20% 만큼 사용될 수 있다. 자색고구마는 껍질 및 비가식부분을 제거하여 이물질 및 세균으로 오염되는 것을 방지할 수 있다. 증숙과정을 통해 자색고구마의 색감 및 맛이 찹쌀에 스며들도록 할 수 있다. 증숙한 찹쌀과 자색고구마의 혼합물을 식히고, 이에 증자한 누룩물(누룩과 효소 혼합)을 혼합하여 발효할 수 있다(S23). 발효는 약 24시간동안 행할 수 있다.Referring to Figure 3, the step of making base liquor may be performed during the process of cooling the mixture of spicy rice and glutinous rice in the form of porridge until it reaches about 20°C during the previous step of making base liquor. Through this, the time required in the manufacturing process can be shortened. In the step of making deotsul, the glutinous rice can first be washed and soaked in water (S21). While the glutinous rice is being washed and soaked, you can cook it by mixing yeast and enzymes in water with a temperature of 5~10℃. Washed and soaked glutinous rice can be mixed with purple sweet potatoes and steamed using water at a temperature of 120-130°C (S22). Purple sweet potatoes can be used at 20% of the amount of glutinous rice. Purple sweet potatoes can be prevented from being contaminated with foreign substances and bacteria by removing the skin and non-edible parts. Through the steaming process, the color and taste of purple sweet potatoes can be absorbed into the glutinous rice. The mixture of steamed glutinous rice and purple sweet potatoes can be cooled and mixed with steamed malt water (mixture of malt and enzyme) for fermentation (S23). Fermentation can take place for about 24 hours.
도 4는 앞서 제조한 밑술과 덧술을 혼합하여 막걸리 원액을 만드는 단계(S30)의 세부 단계를 나타내는 순서도이다.Figure 4 is a flowchart showing the detailed steps of the step (S30) of making makgeolli stock solution by mixing the base liquor and the added liquor prepared previously.
도 4를 참조하면, 앞서 제조한 덧술에 밑술을 투입하여 혼합할 수 있다(S31). 혼합한 밑술 및 덧술은 상온(20~25℃)에서 2~3일 동안 발효될 수 있다(S32). 밑술 및 덧술의 혼합물이 상온 발효된 후, 5~8℃ 온도에서 25~35일 동안 저온 숙성되어 막걸리 원액을 제조할 수 있다(S33).Referring to Figure 4, base liquor can be added to the previously prepared top liquor and mixed (S31). The mixed base liquor and top liquor can be fermented at room temperature (20-25℃) for 2-3 days (S32). After the mixture of base liquor and top liquor is fermented at room temperature, makgeolli stock solution can be produced by low-temperature aging at 5-8°C for 25-35 days (S33).
앞서 설명한 바와 같이, 제조된 막걸리 원액을 여과하여 최종 제품인 막걸리가 제조될 수 있다.As described above, makgeolli, the final product, can be produced by filtering the prepared makgeolli stock solution.
이와 같은 본 발명의 일 실시예에 따르면, 자색을 띠어서 색감이 풍부하면서 자색고구마에 포함된 안토시아닌의 기능성 효과(항산화 효과)를 갖는 고품질의 막걸리가 생산될 수 있다.According to one embodiment of the present invention, high-quality makgeolli with a rich purple color and the functional effect (antioxidant effect) of anthocyanin contained in purple sweet potatoes can be produced.
이상에서 본 발명의 대표적인 실시예들을 상세하게 설명하였으나, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자는 상술한 실시예에 대하여 본 발명의 범주에서 벗어나지 않는 한도 내에서 다양한 변형이 가능함을 이해할 것이다. 그러므로 본 발명의 권리범위는 설명된 실시예에 국한되어 정해져서는 안 되며, 후술하는 특허청구범위뿐만 아니라 이 특허청구범위와 균등한 것들에 의해 정해져야 한다.Although representative embodiments of the present invention have been described in detail above, those skilled in the art will understand that various modifications can be made to the above-described embodiments without departing from the scope of the present invention. . Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined not only by the claims described later but also by equivalents to the claims.
Claims (11)
자색고구마 및 찹쌀을 이용해 덧술을 만드는 단계;
상기 밑술과 덧술을 합쳐서 발효 및 숙성하여 막걸리 원액을 만드는 단계; 및
상기 막걸리 원액을 여과하여 막걸리를 만드는 단계;를 포함하는, 자색고구마를 이용한 막걸리 제조방법.
Making base liquor using glutinous rice, spicy rice, and yeast;
Step of making deotsul using purple sweet potatoes and glutinous rice;
A step of combining the base liquor and the top liquor, fermenting and maturing them to make makgeolli stock solution; and
A makgeolli manufacturing method using purple sweet potatoes, including the step of filtering the makgeolli stock solution to make makgeolli.
상기 밑술을 만드는 단계는,
찹쌀 및 맵쌀을 세척하는 단계;
세척한 찹쌀 및 맵쌀 혼합물을 건조하고 분쇄하는 단계;
분쇄된 찹쌀 및 맵쌀 혼합물 가루를 물과 혼합하여 죽을 만드는 단계; 및
상기 죽에 효모를 투입하여 발효하는 단계를 포함하는, 자색고구마를 이용한 막걸리 제조방법.
In claim 1,
The step of making the above liquor is,
Washing glutinous rice and spicy rice;
Drying and pulverizing the washed glutinous rice and spicy rice mixture;
Mixing ground glutinous rice and spicy rice mixture powder with water to make porridge; and
A method of manufacturing makgeolli using purple sweet potatoes, comprising the step of adding yeast to the porridge and fermenting it.
상기 맵쌀은 상기 찹쌀 대비 6% 만큼 포함되는, 자색고구마를 이용한 막걸리 제조방법.
In claim 2,
A method of manufacturing makgeolli using purple sweet potatoes, wherein the spicy rice contains as much as 6% compared to the glutinous rice.
상기 분쇄된 찹쌀 및 맵쌀 혼합물 가루와 혼합하는 물의 온도는 100℃ 이상인, 자색고구마를 이용한 막걸리 제조방법.
In claim 2,
A method of manufacturing makgeolli using purple sweet potatoes, wherein the temperature of water mixed with the ground glutinous rice and spicy rice mixture powder is 100°C or higher.
상기 덧술을 만드는 단계는,
찹쌀을 세척하고 불리는 단계;
상기 불린 찹쌀과 자색고구마를 혼합하여 증숙(蒸熟)하는 단계; 및
상기 증숙된 찹쌀과 자색고구마의 혼합물에 증자한 누룩물을 혼합하여 발효하는 단계;를 포함하는, 자색고구마를 이용한 막걸리 제조방법.
In claim 1,
The step of making the above liquor is,
Steps of washing and soaking glutinous rice;
A step of mixing the soaked glutinous rice and purple sweet potatoes and steaming them; and
A method of manufacturing makgeolli using purple sweet potatoes, including the step of mixing steamed yeast water with the mixture of the steamed glutinous rice and purple sweet potatoes and fermenting them.
상기 증숙은 120~130℃ 온도의 물을 이용하는, 자색고구마를 이용한 막걸리 제조방법.
In claim 5,
The steaming is a method of manufacturing makgeolli using purple sweet potatoes, using water at a temperature of 120 to 130 ° C.
상기 자색고구마는 상기 찹쌀 대비 20% 만큼 포함되는, 자색고구마를 이용한 막걸리 제조방법.
In claim 5,
A method of manufacturing makgeolli using purple sweet potatoes, wherein the purple sweet potatoes are included in an amount of 20% compared to the glutinous rice.
상기 발효는 20~28 시간동안 행하는, 자색고구마를 이용한 막걸리 제조방법.
In claim 5,
A method of manufacturing makgeolli using purple sweet potatoes, where the fermentation is performed for 20 to 28 hours.
상기 막걸리 원액을 만드는 단계는,
상기 밑술과 상기 덧술을 혼합하는 단계;
상기 밑술과 상기 덧술의 혼합물을 발효하는 단계; 및
상기 발효된 밑술과 덧술의 혼합물을 저온숙성하는 단계;를 포함하는, 자색고구마를 이용한 막걸리 제조방법.
In claim 1,
The step of making the makgeolli concentrate is,
Mixing the base liquor and the top liquor;
Fermenting a mixture of the undersul and the oversul; and
A method of manufacturing makgeolli using purple sweet potatoes, including the step of aging the mixture of the fermented undersul and oversul at a low temperature.
상기 혼합물의 발효는 2~3일 간 상온에서 행해지는, 자색고구마를 이용한 막걸리 제조방법.
In claim 9,
A method of manufacturing makgeolli using purple sweet potatoes, where fermentation of the mixture is carried out at room temperature for 2 to 3 days.
상기 저온숙성은 25~35일간 5~8℃ 온도에서 행해지는, 자색고구마를 이용한 막걸리 제조방법.
In claim 9,
A method of manufacturing makgeolli using purple sweet potatoes, where the low-temperature aging is performed at a temperature of 5-8°C for 25-35 days.
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