KR20240137347A - Preparation method of makgeolli using gaba rice - Google Patents

Abstract

The present invention comprises the steps of washing and soaking GABA rice; the step of grinding the washed and soaked GABA rice and steaming it to a snow-white state; the step of mixing the steamed GABA rice with nuruk, yeast, saccharifying enzyme, and water; the step of fermenting the mixed mixture; And a step of maturing the fermented mixture; wherein the mixing, fermentation and maturation steps are implemented using a manufacturing machine comprising a top chamber having a downwardly opened internal top space and an upper inlet communicated with the top space, a bottom chamber disposed on a lower side of the top chamber and having an upwardly opened internal bottom space connected to the top space of the top chamber, a stirring means installed in the top chamber for mixing GABA rice, nuruk, yeast, saccharifying enzyme and water, a mesh-type porous plate horizontally slidably inserted into the top chamber to partition the top space and the bottom space, and an absorbent member disposed in the bottom space of the bottom chamber, thereby providing optimal fermentation and maturation conditions, thereby providing a technology for a method for manufacturing GABA rice wine without a hangover and without unpleasant burping or odor to suit the taste of consumers.

Description

{PREPARATION METHOD OF MAKGEOLLI USING GABA RICE}

The present invention relates to a technology for manufacturing GABA rice makgeolli, which uses GABA rice and has no protein and lipid on the surface of the rice grains, so that there is no hangover, no residual feeling in the mouth, no unpleasant burping or odor that can occur due to artificial carbonation, and no impurities.

Makgeolli is a representative traditional fermented liquor unique to our country, and is much loved by drinkers. It is one of the traditional liquors that is still enjoyed today.

Makgeolli is usually made from rice, and the general method of making makgeolli is as follows. First, wash the rice, then drain it and prepare it. Then, put an appropriate amount of water in a steamer, put the prepared rice in it, and steam the rice. After cooling the steamed rice to room temperature, add rice, nuruk, yeast, and water, mix, and ferment. After a certain amount of time, makgeolli is made.

Makgeolli produced by fermentation in this way has been known through various experiments to have cancer-preventing effects, recovery effects on damaged liver tissue, and relief effects on menopausal disorders. In addition, it is effective in preventing cirrhosis and fatty liver due to its high content of live yeast, and it is also rich in various nutrients as effective ingredients.

Among these makgeolli, the technology related to making makgeolli using GABA rice is as follows:

Korean Patent Registration No. 10-1289590 (registered on July 18, 2013, hereinafter referred to as “Document 1”) discloses “Method for producing makgeolli using GABA rice.”

Literature 1 comprises the steps of washing and soaking glutinous rice and GABA rice (step 1); steaming glutinous rice into a cooked rice state (step 2); steaming GABA rice into a snow-white state using powder (step 3); mixing glutinous rice steamed in step 2, GABA rice steamed in step 3, nuruk, yeast, saccharifying enzyme, makgeolli starter, and water (step 4); fermenting the mixture of step 4 at 22 to 27°C for 3 to 7 days (step 5); maturing the mixture of step 5 at 4 to 10°C for 5 to 14 days (step 6); And by including a step of filtering the mixture of step 6 (step 7), the method for manufacturing makgeolli using GABA rice can be used to produce makgeolli so that a large amount of GABA amino acid, a brain-activating substance, is contained, and by adding saccharifying enzyme and yeast to reduce post-fermentation of makgeolli after fermentation is complete, constant quality is maintained, and by adding aspartame to improve the unique taste of GABA rice makgeolli, thereby enhancing preference.

Literature 1. Republic of Korea Patent Registration No. 10-1289590 (Registered on July 18, 2013)

The purpose of the present invention is to provide a method for manufacturing GABA rice wine without unpleasant odors or impurities that may be caused by artificial carbonation, by providing a porous plate through stirring that allows only particles of a certain size to pass through, and an adsorption member made of mica that helps the growth of mold and yeast while absorbing foreign substances during fermentation and maturation.

In order to solve the above-mentioned problem, the method for manufacturing gaba rice makgeolli according to the present invention is as follows.

Steps for washing and soaking the GABA rice;

The step of grinding washed and soaked GABA rice and steaming it until it becomes white;

Step of mixing steamed GABA rice with nuruk, yeast, saccharification enzyme, and water;

A step of fermenting the mixed mixture; and

A step of maturing the fermented mixture;

Including,

The above mixing, fermentation and maturation steps are characterized by using a manufacturing machine comprising a top chamber having a downwardly opened internal top space and an upper inlet connected thereto, a bottom chamber disposed on a lower side of the top chamber and having an upwardly opened internal bottom space connected to the top space of the top chamber, a stirring means installed in the top chamber for mixing GABA rice, nuruk, yeast, saccharifying enzyme and water, a mesh-type porous plate that is horizontally slidably inserted into the top chamber to partition the top space and the bottom space, and an adsorption member disposed in the bottom space of the bottom chamber.

The method for manufacturing gaba rice makgeolli according to the present invention is as follows:

By using GABA rice as a raw material in the production of makgeolli, not only does it contain a large amount of GABA amino acid, a brain-activating substance, but it also has no unpleasant burps or odors or impurities that can occur from artificial carbonation, and it has the greatest effect of improving the unique taste of GABA rice makgeolli, thereby enhancing its palatability.

Figure 1 is a cross-sectional diagram showing a manufacturing machine in a method for manufacturing gaba rice makgeolli according to the present invention.
Figure 2 is a planar configuration diagram of Figure 1;
Figure 3 is a cross-sectional configuration diagram for mass producing makgeolli using the manufacturing machine and rotary unit of the present invention.
Figure 4 is a partially enlarged schematic diagram showing the manufacturing machine, the forward/reverse driving means and the guide means.
Figure 5 is a planar configuration diagram of Figure 3.
Figures 6 and 7 are partially enlarged configuration diagrams to show the inner support, outer support, floating support, and advance/retreat drive means.
Figure 8 is an enlarged diagram showing a part of the guide means and the automatic discharge means.
Figures 9 and 10 are enlarged diagrams showing a part of the process of opening the discharge port by an automatic discharge means.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

Prior to this, terms or words used in this specification and claims should not be interpreted as limited to their usual or dictionary meanings, and should be interpreted as meanings and concepts that conform to the technical idea of the present invention based on the principle that the inventor can appropriately define the concept of the term in order to explain his or her own invention in the best way. Therefore, the embodiments described in this specification and the configurations illustrated in the drawings are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, and it should be understood that there may be various equivalents and modified examples that can replace them at the time of filing this application.

First of all, the GABA rice used in the makgeolli manufacturing method of the present invention is a functional rice having 8 times more gamma-aminobutyric acid (GABA) content than regular brown rice and 8 times more than black rice, and is also called brown GABA rice due to its high GABA content and brown color. This brown GABA rice has inherited the characteristics of weed rice and grows well without separate management, and has a strong survival ability that can survive even in climate conditions of 0 degrees Celsius. In particular, it is a variety suitable for pesticide-free or organic farming as it grows well even without pesticides or fertilizers, and its yield is about 5% higher than that of regular rice.

As shown in Figures 1 to 10, the method for manufacturing gaba rice makgeolli according to the present invention is as follows.

Steps for washing and soaking the GABA rice;

The step of grinding washed and soaked GABA rice and steaming it until it becomes white;

Step of mixing steamed GABA rice with nuruk, yeast, saccharifying enzyme, and water;

A step of fermenting the mixed mixture; and

A step of maturing the fermented mixture;

It consists of including:

At this time, the washing and soaking step involves washing the GABA rice and soaking it in water at room temperature for approximately 8 to 10 hours.

And the above steaming step uses the soaked GABA rice in a grinder and grinds it into a powdered state of a certain particle size, and steams it. In particular, in the case of GABA rice with a lot of rice bran on the surface, it is more difficult for microorganisms to utilize starch than regular rice, so it is desirable to physically grind the GABA rice during the initial base brewing to increase the surface area of starch exposure.

And the above mixing step is a step of mixing the steamed GABA rice with nuruk, yeast, saccharification enzyme, water, etc., and the appropriate amount of yeast and saccharification enzyme reduces post-fermentation, thereby improving the storage property, and since GABA rice is used in the production of makgeolli, it contains a high level of GABA substances.

In addition, in the above mixing step, the preference of the manufactured makgeolli can be improved by additionally mixing in a sweetener such as aspartame.

And the above fermentation step is a step of fermentation at a certain temperature for 3 to 5 days, and it is preferable to ferment at 20 to 25℃. If the above conditions are not met, there may be a problem of the makgeolli having a sour taste due to abnormal fermentation.

And the above maturation step is a maturation step that takes 5 to 10 days, and it is preferable to maturate at a low temperature of 5 to 10℃. If the above conditions are not met, there may be a problem of the makgeolli having a sour taste due to abnormal fermentation.

The Gaba rice makgeolli made through the above steps has no protein or lipid on the surface of the rice grains, so there is no hangover or aftertaste in the mouth. In particular, it is possible to produce traditional liquor without unpleasant burps or odors or impurities that can occur due to artificial carbonation.

Meanwhile, the above mixing, fermentation and maturation steps use a manufacturing machine (1).

The above manufacturing machine (1) is largely composed of a top chamber (10), a bottom chamber (20), a stirring means (30), a porous plate (40), and an adsorption member (50).

Let's look at each configuration:

The above top chamber (10)

As shown in Figures 1 and 2,

It consists of a square body structure having an inner top space (11) that is opened downward and an upper inlet (12) connected thereto.

At this time, it is preferable that the above inlet (12) has a structure in which the upper entrance is wide and narrows towards the bottom, and can be blocked or opened using a separate cover, etc.

The above bottom chamber (20)

As shown in Figure 1,

It is formed of a square body structure having an internal bottom space (21) that is positioned on the lower side of the top chamber (10) and is opened upward and connected to the top space (11) of the top chamber (10).

At this time, a separate discharge port may be provided in the bottom chamber (20) to discharge the makgeolli filled in its bottom space (21), and this discharge port may be opened or closed by an opening/closing member. Alternatively, the bottom chamber (20) may be lifted using a separate pulling device and then rotated 90 degrees to store the makgeolli in a storage container, etc.

In addition, two or more male and female connecting parts (U) are formed at the interface between the top chamber (10) and the bottom chamber (20), so that when the top chamber (10) rotates by the rotational driving means (500) described later, the bottom chamber (20) can also rotate.

The above stirring means (30)

As shown in Figure 1,

It is installed in the top chamber (10) and is for mixing GABA rice, nuruk, yeast, saccharification enzyme, and water.

A shaft (31) inserted into the central area of the top chamber (10) and placed in the top space (11),

Two or more stirring blades (32) provided at the end of the above shaft (31), and

Shaft driving unit (33) that transmits rotational power to the above shaft (31)

It consists of including:

At this time, the shaft driving part (33) may be formed of a conventional driving motor, and this driving motor may be fixedly mounted on the upper surface of the top chamber (10) and protected by covering it with a separate cover.

The above porous plate (40)

As shown in Figures 1 and 2,

It is formed as a mesh-type structure that is inserted so as to slide horizontally into the top chamber (10) and divides the top space (11) and the bottom space (21).

At this time, it is preferable that the porous plate (40) has a hole size that allows only particles of a certain size to pass through, and it is also preferable that a separate handle be provided on the outer end so that the worker can hold it and easily slide it to insert or remove it.

The above adsorption member (50)

As shown in Figure 1,

It is placed in the bottom space (21) of the above bottom chamber (20) and is made of mica.

The above mica adsorbs and purifies foreign substances contained in makgeolli during fermentation and maturation, and facilitates the supply of oxygen to activate the growth of yeast mold.

Meanwhile, the above mixing, fermentation and maturation steps further use a rotary unit (2) to enable mass production of makgeolli using multiple manufacturing machines (1).

The above rotary unit (2) is largely composed of a rotor (100), an inner support (200), an outer support (300), a floating support (400), a rotary drive means (500), and an advance/retreat drive means (600).

Let's look at each configuration:

The above rotor (100)

As shown in Figures 3 and 5,

The above manufacturing machines (1) are arranged radially and are structured such that n (where n is an integer greater than or equal to 3) manufacturing machines are interconnected.

The above inner support (200)

As shown in Figures 3 to 7,

It is arranged on the lower side of the above rotor (100) and is intended to support the inner area of the lower surface of the n manufacturing machines (1).

It consists of a cylindrical columnar structure with a stepped space along the upper perimeter.

Ultimately, the inner area of the lower surface of the manufacturing machine (1) can be supported by utilizing the space provided by the step, and the movement of the manufacturing machine (1) toward the rotor (100) can be restricted.

The above outer support (300)

As shown in Figures 3 to 7,

It is connected to the inner support (200) above and is formed as a C-shaped structure that supports the outer area of the lower surface of n-1 of the n manufacturing machines (1).

At this time, as shown in Fig. 5, the C-shaped structure described above is a circular ring structure with both ends positioned adjacent to the manufacturing machine (1) supported by the fluid support (400) when viewed from above, and it can be seen that it is a C-shaped structure that is disconnected by the space occupied by the manufacturing machine (1) supported by the fluid support (400).

In addition, it is preferable that the outer support (300) has a step-shaped structure so as to limit the manufacturing machine (1) from moving outward when supporting the outer area of the lower surface of the manufacturing machine (1).

The above fluid support (400)

As shown in Figures 3 to 7,

It is composed of a support structure that supports the outer area of the lower surface of one manufacturing machine (1) among the above n manufacturing machines (1) that is not supported by the outer support (300).

The above rotary driving means (500)

As shown in Figure 3,

For transmitting rotational power to the above rotor (100),

A base (501) placed on the lower side of the inner support (200)

A plurality of legs (502) erected on the above base (501) and supporting the inner support (200),

A rotation shaft (503) that is connected to the lower surface of the rotor (100) and penetrates the center of the inner support (200) and is exposed to the lower side.

A driven sprocket (504) that is axially coupled to the end of the above-mentioned rotary shaft (503),

A driving sprocket (506) connected to the driven sprocket (504) by a belt (505), and

A driving motor (507) having a driving shaft to which the above driving sprocket (506) is axially coupled and fixedly installed on the base (501)

It consists of including.

Ultimately, when the rotation shaft (503) is driven by the above-mentioned driving motor (507), the rotor (100) rotates, thereby allowing multiple manufacturing machines (1) to rotate and move in place.

Accordingly, after a certain period of time has passed, the bottom chamber (20) of the brewing machine (1) in which the makgeolli that has been fermented and matured is stored can be moved so that it can be supported by the fluid support (400).

The above advance/retreat driving means (600)

As shown in Figures 3 to 7,

The purpose is to move the bottom chamber (20) of one manufacturing machine (1) that is not supported by the outer support (300) by retracting the above-mentioned fluid support (400) and to move downward by leaving the inner support (200).

A piston (601) connected to the outer end of the above fluid support (400),

A pneumatic cylinder body (602) in which a part of the piston (601) is built in and which moves the piston (601) forward and backward by selectively supplying air, and

A tower (603) mounted on the above pneumatic cylinder body (602) and erected on the above base (501)

It consists of including:

Eventually, as shown in Fig. 7, when the piston (601) is retracted by the pneumatic cylinder body (602), the outer portion of the bottom chamber (20) is tilted and moved, and then is released from the inner support (200) and settled in the inner space (701) of the guide means (700) to be described later.

Meanwhile, the rotary unit (2) is further equipped with a guide means (700) and an automatic discharge means (800).

The above guide means (700)

As shown in Fig. 4,

An internal space (701) in which a bottom chamber (20) of one manufacturing machine (1) that has been dropped and moved by the above-mentioned forward/reverse driving means (600) is accommodated, and

A fence (702) erected on the outer end of the above internal space (701)

It consists of including.

Eventually, the bottom chamber (20) that has been dropped and moved is accommodated in the internal space (701) and its movement is restricted by the fence (702).

The above automatic discharge means (800)

As shown in Figures 8 to 10,

It is for automatically discharging the fermented and aged makgeolli in the bottom chamber (20) located in the above internal space (701) to the outside.

A slope (801) formed on the floor of the above internal space (701) so as to be inclined toward the fence (702),

A mill (802) formed to protrude upward on the above slope (801),

A discharge port (803) formed vertically penetrating the bottom of the bottom space (21) of the above bottom chamber (20),

A sliding opening member (804) arranged to block the above discharge port (803),

A catch member (805) connected to the above opening/closing member (804) and caught by the push rod (802) when the bottom chamber (20) slides along the slope (801) due to its own weight;

When the opening/closing member (804) is moved by the engaging member (805) caught on the above-mentioned push rod (802) and the outlet (803) is opened, an elastic spring (806) compressed by the opening/closing member (804), and

A final discharge port (807) formed to penetrate the internal space (701) above and is arranged to correspond to the discharge port (803).

It consists of including:

Eventually, when the fluid support (400) is retracted by the above-mentioned advance/retreat driving means (600), the bottom chamber (20) is separated from the top chamber (10) and falls, and moves outward by the slope (801) in the internal space (701) of the above-mentioned guide means (700). At this time, the engaging member (805) connected to the opening/closing member (804) is caught by the push rod (802), so that the opening/closing member (804) moves away from the discharge port (803), and the discharge port (803) is opened.

Makgeolli is discharged to the outside through the opened outlet (803) and the final outlet (807), and can be stored in a separate storage container, etc.

When the bottom chamber (20) is taken out after the external discharge of makgeolli is completed, the compressed elastic spring (806) is restored and the discharge port (803) is automatically blocked by the opening/closing member (804).

Therefore, the present invention can mass-produce makgeolli by fermenting and maturing it according to a schedule using multiple manufacturing machines (1) driven by a rotary unit (2), and can automatically discharge makgeolli that has completed fermentation and maturation.

In explaining the present invention above, the "Gabassal Makgeolli Manufacturing Method" having a specific shape and structure has been mainly explained with reference to the attached drawings, but the present invention can be variously modified and changed by those skilled in the art, and such modifications and changes should be interpreted as falling within the scope of protection of the present invention.

1: Manufacturing machine
2: Rotary unit
10: Top chamber
11: Top space
12 : Input port
20: Bottom chamber
21: Bottom space
30: Stirring means
31 : Shaft
32 : Stirring blade
33: Shaft drive unit
40: Perforated plate
50 : Absorbent material
100 : Rotor
200 : Inner Support
300 : Outer Support
400 : Fluid support
500 : Rotating drive means
501 : Base
502 : Leg
503 : Rotation axis
504 : Driven sprocket
505 : Belt
506 : Drive sprocket
507 : Drive motor
600 : Advance and retreat drive means
601 : Piston
602: Pneumatic cylinder body
603 : Tower
700 : Guide means
701 : Interior space
702 : Fence
800: Automatic discharge means
801 : Slope
802 : Millet
803 : exhaust port
804 : Opening and closing member
805 : Absence of hanger
806 : Elastic spring
807 : Final outlet

Claims (3)

Steps for washing and soaking the GABA rice;
The step of grinding washed and soaked GABA rice and steaming it until it becomes white;
Step of mixing steamed GABA rice with nuruk, yeast, saccharification enzyme, and water;
A step of fermenting the mixed mixture; and
A step of maturing the fermented mixture;
Including,
The above mixing, fermentation and maturation steps use a manufacturing device (1) comprising a top chamber (10) having a downwardly opened internal top space (11) and an upper inlet (12) connected thereto, a bottom chamber (20) arranged on the lower side of the top chamber (10) and having an upwardly opened internal bottom space (21) connected to the top space (11) of the top chamber (10), a stirring means (30) installed in the top chamber (10) for mixing GABA rice, nuruk, yeast, saccharification enzyme and water, a mesh-type porous plate (40) inserted horizontally and slidably into the top chamber (10) to partition the top space (11) and the bottom space (21), and an adsorption member (50) arranged in the bottom space (21) of the bottom chamber (20).
The above adsorption member (50) is made of mica,
A method for manufacturing gaba-ssal makgeolli, characterized in that a male-female joint (U) is formed at the contact surface of the top chamber (10) and the bottom chamber (20).
In paragraph 1,
The above mixing, fermentation and maturation steps are
A rotor (100) that interconnects each of the above manufacturing machines (1) in a state where n (where n is an integer greater than or equal to 3) of the above manufacturing machines (1) are arranged radially,
An inner support (200) is placed on the lower side of the rotor (100) and supports the inner area of the lower surface of the n manufacturing machines (1),
A C-shaped outer support (300) that is connected to the inner support (200) and supports the outer area of the lower surface of n-1 of the n manufacturing machines (1),
A fluid support (400) that supports the outer area of the lower surface of one manufacturing machine (1) that is not supported by the outer support (300) among the above n manufacturing machines (1),
A rotary driving means (500) that transmits rotary power to the above rotor (100), and
A forward/reverse driving means (600) for moving downward by retracting the above-mentioned fluid support (400) to cause the bottom chamber (20) in one manufacturing machine (1) that is not supported by the above-mentioned outer support (300) to fall away from the above-mentioned inner support (200).
A method for manufacturing gaba rice wine, characterized by further using a rotary unit (2) including a .
In the second paragraph,
The above rotary unit (2) is further provided with a guide means (700) comprising an internal space (701) in which a bottom chamber (20) of one manufacturing machine (1) that is dropped and moved by the above advance/retreat driving means (600) is accommodated, and a fence (702) erected at the outer end of the internal space (701).
The rotary unit (2) above is composed of a slope (801) formed to be inclined toward the fence (702) on the floor of the internal space (701), a push rod (802) formed to protrude upwardly on the slope (801), an outlet (803) formed to penetrate vertically through the floor of the bottom space (21) of the bottom chamber (20), an opening/closing member (804) arranged to slide while blocking the outlet (803), a catch member (805) connected to the opening/closing member (804) and caught by the push rod (802) when the bottom chamber (20) slides along the slope (801) due to its own weight, and a final outlet (807) formed to penetrate vertically through the internal space (701) and arranged to correspond to the outlet (803), so that the outlet (803) is located in the internal space (701). An automatic discharge means (800) is additionally provided to automatically discharge the fermented and aged makgeolli inside the bottom chamber (20) to the outside.
A method for manufacturing gaba-ssal makgeolli, characterized in that the automatic discharge means (800) further includes an elastic spring (806) that is compressed by the opening/closing member (804) when the opening/closing member (804) is moved by the engaging member (805) caught on the bar (802) and the discharge port (803) is opened.

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