KR20230164877A - Traditional liquor manufacturing method including hemp seeds - Google Patents

Abstract

The present invention relates to a method for producing traditional liquor containing hemp seeds, and more specifically, to provide a method for producing makgeolli with excellent taste and aroma by producing kkedeulbab containing hemp seeds and then going through an optimal fermentation process. do.

Description

Traditional liquor manufacturing method including hemp seeds}

The present invention relates to a method for producing traditional liquor containing hemp seeds, and more specifically, to provide a method for producing makgeolli with excellent taste and aroma by producing kkedeulbab containing hemp seeds and then going through an optimal fermentation process. do.

Among traditional liquors, Makgeolli is also called Takju (濁酒), Nongju (農酒), Jaeju (滓酒), and Hoeju (灰酒). It is the oldest liquor in Korea. It is white and cloudy like fresh water and has an alcohol content of 5-8% (v/v). It is produced only at government breweries in each region, and in the past, those manufactured individually by farms were called Nongju. Ihwaju (梨花酒) is a representative makgeolli known since the Goryeo Dynasty. It was called so because the yeast for makgeolli, which is the simplest, is made when pear blossoms bloom. However, in later generations, it was made at any time, and the name Ihwaju gradually disappeared. lost. Makgeolli, which was introduced from China, is written in "Joseon Brewing Company" as first brewing in the Daedong River area and spreading to every corner of the country to become the nation's original liquor, but the authenticity is difficult to determine. difficult. The manufacturing method is mainly to steam glutinous rice, non-glutinous rice, barley, wheat flour, etc., then dry the moisture, mix malt and water, ferment at a certain temperature, filter and squeeze the rice wine without scooping it out. In the past, in ordinary households, alcohol made by mixing yeast with godubap was placed on a crock pot with a 井-shaped gunggere on top, and then poured through a sieve and filtered, resulting in a cloudy and thick Takju. If this was fermented for a certain period of time, poured with water, and scooped out, it became clear liquor. It becomes Cheongju. At this time, the product made from glutinous rice is called glutinous rice makgeolli, and the product made without filtering the rice paste is called Dongdongju. Good makgeolli is one that goes well with sweet, sour, bitter, and astringent flavors and has a savory and refreshing taste. It has been used by farmers as it relieves the thirst of farmers who worked hard and sweated. On the other hand, yeast used in makgeolli is a mold that has alcohol-making enzymes grown on grains such as wheat, rice, barley, and glutinous rice. Depending on the color, yeast molds include yellow yeast, black yeast, and red yeast, and the one used in makgeolli or herbal liquor is mainly Aspergillus oryzae. It is known that yeast was first created during the Warring States period in China. In Korea, it is considered to be before the Three Kingdoms period. In Japan's "Kojiki (Kojiki)", during the reign of Emperor Ojin (reign 270-312), a man named Inbeon (仁番) Susubori (須須保利) came from Baekje and used yeast to make alcohol. ) and there is a record that he became the main alcoholic beverage god of Japan. Words such as Mionjiju (美旨酒) and Yorye (醴) appear in “Samguk Sagi” and “Samguk Yusa”, but the ingredients and manufacturing method are not recorded, so it is unknown.

Meanwhile, the variety of makgeolli is increasing day by day with the recent addition of agricultural products with various functional properties, native and native medicinal herbs, etc. Examples of making alcohol using native and native medicinal herb plants include soaked liquor, which is made by soaking fruits or plants directly in fruit wine at home to infuse the taste and aroma, or extracting the active ingredients and mixing them directly when making traditional liquor. In the case of fruits, there is no objection to ingesting them because they have a unique scent, but when using plants to produce steeped liquor or traditional liquor, there is a disadvantage in that the unique off-flavor from the plants comes out into the steeped liquor or traditional liquor. Accordingly, it is necessary to develop extraction methods (temperature and sugar extraction) other than conventional technologies and alcoholic beverages using them. If these methods are combined with the method of manufacturing makgeolli, a traditional liquor, makgeolli with functional medicinal plants can be easily accessible to anyone. You will be loved by this possible product.

Meanwhile, hemp ( Cannabis sativa L. ) is one of the earliest cultivated plants in the world. Archaeological and historical findings provide evidence that hemp was cultivated over 5,000 years ago. Historically, hemp was an important plant used in dietary supplements, skin products, clothing, and medicine. The fiber obtained from the stems of industrial hemp has been made into rope, fabric and paper, and the seeds have been processed into a variety of foods and cosmetics. Cannabis, the leaves of hemp, has been used as a drug to treat rheumatic pain, constipation, female reproductive system disorders, malaria and other conditions, and has been used as a medicinal plant for thousands of years around the world, including ancient China. However, due to its hallucinogenic effects, the use of cannabis has been legally restricted in almost all countries since the early 20th century. The use of cannabis almost completely disappeared in the mid-20th century, as the United States, the United Kingdom, and most European countries designated cannabis an illegal narcotic.

As mentioned above, many people are reluctant to use hemp products, but as shown in Table 1 below, hemp seeds contain almost no harmful ingredients and are registered as a food by the Ministry of Food and Drug Safety as shown in Table 2 below. there is.

part Contains regulated substances Food raw material potential Functional material raw material potential sprout None/Yes O O root radish O O stem you O or X O Seeds (shell removed) radish O O flower bud you X X

Unique number A 099400 designation Hemp seed Other names Hemp seeds scientific name or character Cannabis sativa L. Part of use Seeds with the skin (bracts and exocarp) completely removed

In particular, hemp seeds contain a lot of essential fatty acids, which are very effective in improving immune function and treating arthritis, eczema, and premenstrual syndrome, as well as saturated fatty acids contained in the meat we eat on a daily basis. Unlike other foods, it breaks down cholesterol and lowers blood pressure. In particular, hemp seeds are rich in both omega 3 and omega 6 fatty acids. These essential fatty acids maintain normal immune function, brain function, and trauma healing, and protect nervous tissue. These substances are essential for protecting our nervous system. Although it is present in every cell of the body, it is a substance that our body cannot synthesize on its own and must be consumed through food. However, the absorption rate is low, but due to the nature of hemp, excessive intake is problematic.

Korean Patent No. 10-2269816 Korean Patent No. 10-1066459

K. Sacilik et al. Some Physical Properties of Hemp Seed, Biosystems Engineering, Volume 86, Issue 2, 2003, Pages 191-198

Accordingly, the present inventors were able to complete the present invention by producing a new type of makgeolli containing hemp seeds, which is rich in active ingredients, has excellent functionality, and has good taste and aroma.

However, the technical problem to be achieved by the present invention is not limited to the problems mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention, in one embodiment, includes a first mixing step of mixing base liquor and kkodeulbab to prepare a mixture; a second mixing step of adding water to the mixture; and a ripening step of maturing, wherein the kkodeulbab contains hemp seeds.

Additionally, in the present invention, the skewered rice may be prepared by mixing 1 to 5 parts by weight of hemp seeds with 100 parts by weight of rice.

Additionally, in the present invention, the hemp seed is Cannabis sativa L. ssp. Sativa and Cannabis sativa L. ssp. It may be derived from a hybrid of Indica .

Additionally, in the present invention, the hemp seeds may contain less than 0.3% of tetrahydrocannabinol (THC).

Additionally, in the present invention, the base liquor may be aged for 2 to 3 days with yeast.

Additionally, in the second mixing step of the present invention, the amount of water may be 140 to 160 parts by weight based on 100 parts by weight of the mixture.

Additionally, in the present invention, the maturation step may be performed at a temperature of 21°C to 23°C for 20 to 35 days.

In another embodiment of the present invention, makgeolli produced by the makgeolli production method of the present invention may be provided.

In another embodiment of the present invention, rice may be provided that includes rice and hemp seeds, and where the hemp seeds are 1 to 3 parts by weight based on 100 parts by weight of the rice.

Additionally, in the present invention, the kkodeulbab may be cooled at 24°C to 26°C after cooking.

In the case of the makgeolli production method according to the present invention, the makgeolli produced according to the method, and the rice that is the raw material of the makgeolli, the active ingredient of hemp seed can have a high preference effect.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 shows a flowchart of a makgeolli manufacturing method according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in this specification and patent claims should not be construed as limited to their usual or dictionary meanings, and the inventor must appropriately use the concept of the term to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined clearly. Therefore, the configuration described in the examples described in this specification is only one of the most preferred embodiments of the present invention and does not represent the entire technical idea of the present invention, so salts, derivatives, etc. that can replace them at the time of filing the present application. It should be understood that there may be various equivalents and variations.

Meanwhile, each description and embodiment disclosed in this specification may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present application. Additionally, the scope of the present invention cannot be considered limited by the specific description described below.

In one embodiment of the present invention,

A first mixing step of mixing base liquor and kkodeulbab to prepare a mixture; a second mixing step of adding water to the mixture; and a ripening step of maturing, wherein the kkodeulbab contains hemp seeds.

In the present invention, the fermented liquor is a process of washing grains thoroughly and then draining the water for 30 minutes to 1 hour; And it may be manufactured through the process of making rice with the above grains, mixing it with yeast, and maturing it for 2 to 3 days.

In the present invention, white rice is most commonly used as the grain, but brown rice, glutinous rice, non-glutinous rice, barley, wheat flour, corn, etc. may also be used.

In the present invention, the "Kkodeul-bap" is called "Go-dubap" and refers to rice steamed to soak favorite foods such as makgeolli, Cheongju, taffy, and sikhye, rather than rice eaten as a regular staple food. Therefore, it is difficult to make with a regular electric rice cooker or pressure rice cooker, and a steamer is used to cook rice. Then, in order to use it in alcohol or Sikhye, it is spread widely on bamboo poles and goes through a process of cooling quickly.

In the present invention, the dried rice may be cooled at 15°C to 35°C, preferably at 15°C or more and less than 22°C; Above 22℃ but below 28℃; Or it may be done at 28°C or higher and 35°C or lower.

In the present invention, the skewered rice may be prepared by mixing 1 to 5 parts by weight of hemp seeds with 100 parts by weight of rice, preferably 1 part by weight or more and less than 1.5 parts by weight; 1.5 parts by weight or more but less than 2.5 parts by weight; Or it may be 2.5 parts by weight or more and 3 parts by weight or less, and in this case, preference can be maximized.

In the present invention, the hemp seed is Cannabis sativa L. ssp. Sativa and Cannabis sativa L. ssp. It may be derived from an Indica hybrid. Hemp is C. sativa subsp. sativa , C. sativa subsp. Indica and C. sativa subsp. ruderalis can be classified into three types, and in the example of the present invention , Cannabis sativa L. ssp. Sativa and Cannabis sativa L. ssp. Indica hybrids can be used.

In the present invention, the hemp seeds may contain 0.3% or less of tetrahydrocannabinol (THC). The THC is one of more than 113 total cannabinoids identified in plants, and generally represents an isomer with the chemical name (-)-trans-delta-9- tetrahydrocannabinol, and is unsuitable for use as a food when the THC content is high. .

In the present invention, the base liquor may be aged for 2 to 3 days with yeast. As an example, it can be manufactured by washing rice thoroughly, draining the water for 30 minutes to 1 hour, cooking the rice, mixing it with yeast, and then maturing it for 2 to 3 days.

In the second mixing step of the present invention, the water may be 140 to 160 parts by weight, preferably 147 to 152 parts by weight, based on 100 parts by weight of the mixture.

In the present invention, the maturation step may be performed at a temperature of 21°C to 23°C for 20 to 35 days.

In another embodiment of the present invention,

A food composition prepared by the production method of the present invention can be provided, and as an example, makgeolli produced by the makgeolli production method of the present invention can be provided.

The food composition of the present invention can be manufactured in the form of various foods, such as beverages, gum, tea, vitamin complexes, powders, granules, tablets, capsules, cookies, rice cakes, bread, etc.

When the makgeolli of the present invention is included as an active ingredient in a food composition, the amount may be added at a rate of 0.1 to 50% of the total weight, but is not limited thereto.

When the food composition of the present invention is manufactured in the form of a beverage, there are no particular limitations other than including the food composition in the indicated ratio, and various flavoring agents or natural carbohydrates can be contained as additional ingredients like ordinary beverages. . Specifically, natural carbohydrates include monosaccharides such as glucose, disaccharides such as fructose, common sugars such as polysaccharides such as sucrose, dextrin, and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. It can be included. The flavoring agent may be a natural flavoring agent (thaumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.)) and a synthetic flavoring agent (saccharin, aspartame, etc.).

The food composition of the present invention contains various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavors, colorants, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, It may further include pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated drinks, etc.

The ingredients included in the food composition of the present invention can be used independently or in combination. The ratio of the additive does not correspond to a key element of the present invention, but may be selected in the range of 0.1 to about 50 parts by weight per 100 parts by weight of the food composition of the present invention, but is not limited thereto.

In the present invention, the remaining omitted descriptions can be interpreted similarly to what was previously described.

In another embodiment of the present invention,

It may be provided as a rice cake containing rice and hemp seeds, wherein the hemp seeds are 1 to 3 parts by weight based on 100 parts by weight of the rice.

In the present invention, the kkodeulbab may be cooled at 24°C to 26°C after cooking.

In the present invention, the remaining omitted descriptions can be interpreted similarly to what was previously described.

Hereinafter, the present invention will be described in more detail based on the following examples, but these are only illustrative of the present invention and the scope of the present invention is not limited thereto.

1. Evaluation of traditional liquor preference according to hemp seed composition ratio

Manufacturing Example 1

Referring to Figure 1, traditional liquor using hemp seeds was manufactured. Specifically, 2 kg of rice was washed thoroughly and dehydrated for 1 hour. Next, rice was cooked, mixed with yeast, and aged for 2 days to prepare base liquor. Meanwhile, in order to cook rice, cleanly washed hemp seeds were weighed out to 0.5% of the weight of the rice, and then the rice and hemp seeds were cooked together. The cooked rice was cooled to about 25°C. Next, root liquor was added to the cooled rice and mixed to prepare a mixture. Finally, 1.5 times the amount of water as the mixture was added, placed in an aging storage, maintained at 25°C or lower, and aged for 32 days to complete the makgeolli of Preparation Example 1.

Production example 2

Makgeolli was completed in the same manner as in Preparation Example 1, except that in Preparation Example 1, hemp seeds were measured in an amount of 2% of the weight of the rice to prepare kkodeulbab.

Production example 3

Makgeolli was completed in the same manner as in Preparation Example 1, except that in Preparation Example 1, hemp seeds were weighed out to 4% of the weight of the rice to prepare kkodeulbab.

Production example 4

Makgeolli was completed in the same manner as in Preparation Example 1, except that in Preparation Example 1, hemp seeds were weighed out to 7% of the weight of the rice to prepare kkodeulbab.

Evaluation example

A sensory test was performed to evaluate the preference of makgeolli prepared according to the ratio of hemp seeds added to kkodeulbab. Specifically, for the makgeolli of Preparation Examples 1 to 4, eight Korean adults were asked to rate the aroma, taste, and overall preference of the makgeolli on a 5-point scale (very bad: 1, bad: 2, average: 3, good: 4). , Very Good: The panel test of 5) was conducted and is shown in Table 3 below.

division taste incense preference Manufacturing Example 1 2.1 5.6 1.9 Production example 2 3.8 4.0 3.8 Production example 3 1.6 1.8 1.6 Production example 4 1.5 1.9 1.3

As shown in Table 3 above, when hemp seeds were produced by containing as much as 2% of the rice weight, the preference was high. At 0.5%, the unique flavor was insufficient, and at 7%, the taste was too strong. It was confirmed that

2. Evaluation of traditional liquor preference according to fermentation conditions

Production example 5

Makgeolli was completed in the same manner as Preparation Example 1, except that in Preparation Example 2, the temperature of the ripening storage was maintained at 26°C.

Production example 6

Makgeolli was completed in the same manner as Preparation Example 1, except that the temperature of the ripening storage was maintained at 24°C.

Production example 7

Makgeolli was completed in the same manner as Preparation Example 1, except that the temperature of the ripening storage was maintained at 22°C.

Production example 8

The same manufacturing process as Preparation Example 1 was performed, except that the temperature of the ripening storage was maintained at 20°C.

Evaluation example

In order to evaluate the preference of makgeolli produced according to changes in fermentation conditions, a sensory test was performed. Specifically, for the makgeolli of Preparation Examples 5 to 8, eight Korean adults were asked to rate the aroma, taste, and overall preference of the makgeolli on a 5-point scale (very bad: 1, bad: 2, average: 3, good: 4). , Very good: The panel test of 5) was conducted and is shown in Table 4 below.

division taste incense preference Production example 5 2.8 2.9 3.3 Production example 6 2.6 2.3 3.4 Production example 7 4.3 4.1 4.0 Production example 8 2.6 2.3 2.6

As shown in Table 4 above, it was confirmed that preference was high when the temperature of the ripening storage was maintained at 20°C.

Although the present invention has been described in detail above, the scope of the present invention is not limited thereto, and it is known in the art that various modifications and variations are possible without departing from the technical spirit of the present invention as set forth in the claims. It will be self-evident to those with knowledge.

Claims (10)

A first mixing step of mixing base liquor and kkodeulbab to prepare a mixture;
a second mixing step of adding water to the mixture; and
It includes a ripening step of ripening,
The kkodeulbab contains hemp seeds,
Makgeolli manufacturing method.
According to paragraph 1,
The skewered rice is prepared by mixing 1 to 5 parts by weight of the hemp seeds with 100 parts by weight of rice,
Makgeolli manufacturing method.
According to paragraph 1,
The hemp seed is Cannabis sativa L. ssp. Sativa and Cannabis sativa L. ssp. Derived from a hybrid of Indica ,
Makgeolli manufacturing method.
According to paragraph 1,
A method of producing makgeolli, wherein the hemp seeds contain less than 0.3% of tetrahydrocannabinol (THC).
According to paragraph 1,
A method of manufacturing makgeolli, wherein the base liquor is aged for 2 to 3 days by yeast.
According to paragraph 1,
In the second mixing step,
Makgeolli manufacturing method, wherein the water is 140 to 160 parts by weight based on 100 parts by weight of the mixture.
According to paragraph 1,
The ripening step is performed at a temperature of 21°C to 23°C for 20 to 35 days.
Makgeolli manufactured by the manufacturing method of any one of claims 1 to 7.
Rice and rice containing rice and hemp seeds, wherein the hemp seeds are 1 to 3 parts by weight based on 100 parts by weight of the rice.
According to clause 9,
The kkodeulbab is cooled at 24°C to 26°C after cooking.