KR20230155146A - Makgealli manufacturing method using purple sweet potato - Google Patents

Abstract

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

Makgeolli manufacturing method using purple sweet potatoes {MAKGEALLI MANUFACTURING METHOD USING PURPLE SWEET POTATO}

Embodiments of the present invention relate to a method of manufacturing makgeolli using purple sweet potatoes.

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.

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.

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.

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.

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.

Republic of Korea Patent Publication No. 10-2011-0057810 (2011.06.01.)

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.

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.

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.

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.

The spicy rice may be included in an amount of 6% compared to the glutinous rice.

이상일 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.

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.

온도의 물을 이용할 수 있다.The above steaming temperature is 120~130.

Any temperature water can be used.

The purple sweet potato may be included in an amount of 20% compared to the glutinous rice.

The fermentation can be carried out for 20 to 28 hours.

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.

Fermentation of the mixture can be carried out at room temperature for 2 to 3 days.

온도에서 행해질 수 있다.The low-temperature aging is 5 to 8 for 25 to 35 days.

It can be done at temperature.

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.

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.

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.

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.

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.

Figure 1 is a flow chart showing a makgeolli manufacturing method using purple sweet potatoes according to an embodiment of the present invention.

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.

Figure 2 is a flowchart showing the detailed steps of the step of making base liquor (S10).

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.

Figure 3 is a flowchart showing the detailed steps of the step of creating an addition (S20).

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.

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.

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).

As described above, makgeolli, the final product, can be produced by filtering the prepared makgeolli stock solution.

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.

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)

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.
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.
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.
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.
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.
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.
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.
In claim 5,
A method of manufacturing makgeolli using purple sweet potatoes, where the fermentation is performed for 20 to 28 hours.
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.
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.
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.