KR840001214B1 - Method for manufacturing wine from under polished rice - Google Patents
Method for manufacturing wine from under polished rice Download PDFInfo
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- KR840001214B1 KR840001214B1 KR8202937A KR820002937A KR840001214B1 KR 840001214 B1 KR840001214 B1 KR 840001214B1 KR 8202937 A KR8202937 A KR 8202937A KR 820002937 A KR820002937 A KR 820002937A KR 840001214 B1 KR840001214 B1 KR 840001214B1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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Abstract
Description
본 발명은 현미를 원료로하여 탁주, 약주 및 청주등의 주류를 제조하는 새로운 방법을 제공함을 목적으로 한 것이다.An object of the present invention is to provide a new method for producing liquor, such as Takju, Yakju, and Cheongju, using brown rice as a raw material.
종래 이들 주류는 현미를 도정하여 현미의 껍질부의 영양부에 잡균이 번식됨으로써 쌀이 변질되지 않게하고 현미가 도정된 백미를 쪄서(蒸煮) 상온으로 냉각후 중량으로 원료의 2배 정도의 물을 첨가시켜서 누룩등 효소제를 원료로 기준하여 3-4중량 %정도 첨가하여 약 3-4일간 발효시켜서 제조된 것이었으므로 다음과 같은 문제점이 있었다.Conventionally, these liquors are milled with brown rice, so that various germs are propagated in the nutritious part of the shell of brown rice, so that the rice does not deteriorate. Since it was prepared by fermenting about 3-4 days by adding about 3-4% by weight of an enzyme such as yeast as a raw material, there were the following problems.
첫째, 도정공정에서 현미의 껍질부인 영양분을 제거시키게 되므로 완성된 술에는 그만큼 영양분이 없어짐과 동시에 술맛도 그만큼 저하된다.First, since the nutrients that are the shell of brown rice are removed in the cutting process, the finished liquor loses that much nutrient and at the same time the taste of liquor is reduced.
둘째, 쌀을 찌게되므로 쌀중의 영양분이 그만큼 분해 내지 파괴되어 술맛을 저하시킴과 동시에 술의 영양가도 그만큼 저하시키게 된다.Secondly, since the steaming of the rice, the nutrients in the rice are decomposed or destroyed by that amount, which lowers the taste of alcohol and at the same time reduces the nutritional value of the alcohol.
셋째, 쌀을 쪄야하므로 그만큼 많은 열에너지가 소요된다. 그리고 종래 백미를 장시간 침수시킨후 분쇄한 다음 열수로 반죽시키고 여기에 보통의 경우의 약 5배량의 효소제를 첨가하여 술을 제조하는 방법이 기록된 고서가 있으나, 이 경우에도 백미를 사용하므로 현미의 껍질부의 영양분이 제거됨으로써 상기의 경우와 같이 그만큼 술의 영양분이 없어지고 동시에 술맛도 그만큼 저하될뿐 아니라 열수로 반죽하여야하므로 그만큼 많은 열에너지가 소요되며 또한 종래보다 5배 정도 더 많은 효소제를 사용하여야 하는등의 문제점이 있다.Third, the rice needs to be steamed, so much heat energy is consumed. In addition, there is an old document that describes how to prepare liquor by immersing the white rice for a long time, pulverizing it, kneading it with hot water, and adding about 5 times the amount of the enzyme in the usual case. As the nutrients of the shell are removed, the nutrients of the liquor are lost and the taste of liquor is not reduced as much as the above, and it is necessary to knead it with hot water so that it consumes a lot of heat energy. There is such a problem.
그리고 일반적으로 현미를 상기와 같은 백미식양조법으로 처기하면 쉬이 산패되어 소위 현미식초처럼 되어버리기 때문에, 지금까지는 현미로부터 직접(도정하지 않고) 비교적 양질의 주류를 제조한다는 것은 불가능한 것으로 알려져 왔다.In general, it has been known that it is impossible to manufacture relatively high quality liquor directly from brown rice, since brown rice is easily dissipated and become like so-called brown rice vinegar when the brown rice is brewed by the above-mentioned white rice brewing method.
그러나 본 발명자는 오래동안의 실험과 연구끝에 현미를 그대로 사용하여 양질의 주류(본 발명에서는 탁주, 약주 또는 청주등을 지칭함)즉 현미주를 제조하는 신규한 방법을 제공하였는 바, 실시예를 겸하여 그 제조방법을 상술하면 다음과 같다.However, the present inventors have provided a novel method for producing high-quality alcoholic beverages (Takju, Yakju or Cheongju, etc.), that is, brown rice wine, using brown rice as it is at the end of long experiments and studies. The manufacturing method will be described in detail as follows.
생현미(生玄米)를 상온에서 약 8-12시간동안 침수시킨 다음 인출하여 분쇄하여 분말화시킨 다음 이 분쇄물에 대하여 2배중량의 물을 첨가한 다음 생현미의 중량의 약 1.5-2% 정도의 효소제(누룩등 첨가하여 약 5일간 발효시켜서 본 발명 소기의 현미주를 제조한다. 이와 같이 구성된 본 명발의 작용, 효과를 상술하면 다음과 같다.Raw brown rice was immersed at room temperature for about 8-12 hours, then taken out, pulverized and powdered, and then 2 times of water was added to the pulverized product, and about 1.5-2% of the weight of fresh brown rice The fermented brown rice wine of the present invention is produced by fermenting about 5 days with the addition of an enzyme (least or the like.) The action and effect of the present invention configured as described above are as follows.
본 발명에서는 현미를 도정하지 않으므로 종래 현미 도정시(백미식때)에 비하여 그만큼 풍부한 영양분과 맛을 가진 술을 얻을 수 있다. 또 본 발명에서는 쌀을 찌지 않으므로 열에너지를 필요로 하지 않을 뿐 아니라 쌀을 찔때 쌀속에 함유되어 있는 영양분을 분해내지 파괴시키지 않아 제조된 술은 그만큼 영양분의 유효성분함량이 많게 된다.In the present invention, since the brown rice is not milled, sake with abundant nutrients and taste can be obtained as compared with conventional brown rice milling (white rice). In addition, in the present invention, since the steam is not steamed, it does not require heat energy, and when the steam is steamed, the alcohol produced by decomposing or destroying the nutrients contained in the rice has a large amount of effective nutrients.
또한 본 발명에서는 중래 백미식 양조법의 경우보다 약 20-24시간의 발효시일이 더 소요되는 대신에 그 사용량은 약 절반정도 절감시킬 수가 있다.In addition, in the present invention, the fermentation time of about 20-24 hours is longer than that of the conventional rice brewing method, and the amount of use thereof can be reduced by about half.
본 발명에서 침수시킨 현미를 분쇄시키는 것은 현미의 분말화에 의하여 현미분말과 효소제와의 접속면적을 더 크게 함으로써 종래보다 적은양(약 절반정도)의 효소제를 사용하여도 동일한 발효효과를 나타낼 수가 있도록 하기 위하여서 이다.In the present invention, the milled immersed brown rice has a larger connection area between the brown rice powder and the enzyme by pulverizing the brown rice so that the same fermentation effect can be obtained even when using a smaller amount (about half) of the enzyme than before. Is to do.
또한 본 발명에서 현미를 상온에서 약 8-12시간 침지시킴은 다음의 분쇄과정에서 분말화시키기 용이하게 함과 동시에 발효에 필요한 사전 수분함량을 갖도록하기 위하여서 인바, 현미의 종류 내지 상태와 제조할 술의 종류에 따라 현미의 침지 시간을 결정하나 10±2시간 정도가 적당함을 여러가지 실험결과 확인할 수 있었다.In the present invention, immersing brown rice at room temperature for about 8-12 hours to facilitate the powdering in the next grinding process and at the same time to have a pre-moisture content required for fermentation, the type and condition of brown rice and the wine to be prepared The soaking time of brown rice was determined according to the type of rice, but various experiments showed that 10 ± 2 hours was appropriate.
만약 현미를 도정하지 않고 전기한 종래의 백미식 양조법으로 쪄서 발효시키면 현미의 껍질부의 영양부에 각종 잡균이 부착되어 이것으로 인하여 만족적인 발효가 이루어지지 않아 양질의 술이 제조될 수가 없었음을 실험결과 확인할 수가 있었으나 본 발명의 경우처럼 현미를 사전에 약 8-시간 침지시킨 후 이것을 분쇄분말화한 다음 발효시켰더니 영양분이 풍부하면서도 술맛이 보다 좋은 양질의 현미주를 얻을 수 있었음을 확인할 수가 있었다.If fermented by conventional white rice brewing method without milling brown rice, various microorganisms are attached to the nutritious part of the brown rice shell, so that satisfactory fermentation could not be made and high quality liquor could not be produced. Although it could be confirmed, as in the case of the present invention, after immersing the brown rice in advance for about 8-hours, it was pulverized and then fermented, and it was confirmed that a brown rice wine having a better nutritional taste and a better taste could be obtained.
이상과 같이 본 발명의 제조방법에 의하여 지금까지 불가능시되어왔던 현미로부터 직접(현미를 도정하지 않고) 비교적 양질(영향분이 풍부하면서도 맛이 좋은)의 주류(탁주, 약주 또는 청주등)를 제공할 수 있을뿐 아니라 제조과정중 열에너지를 완전 생략할 수 있음과 동시에 효소제의 소요량을 절반정도 절감시킬 수 있는등의 획기적인 효과를 나타나게 할수가 있다.As described above, it is possible to provide a relatively high quality (not rich brown rice) liquor (Takju, Yakju or Cheongju) directly from brown rice, which has been impossible until now by the manufacturing method of the present invention. Not only can the heat energy be completely eliminated during the manufacturing process, but it can also bring about significant effects such as reducing the amount of enzyme required by about half.
본 발명에 의한 현미주와 종래의 백미주에 대한 성분 비교분석실험 결과는 다음표와 같았는바, 이표에 의하여 본 발명에 의한 현미주의 경우 종래의 백미주에 비하여 아미노산의 함량이 약 2배이상으로 그만큼 영양가가 풍부할뿐 아니라 아미노산중의 글루타민산의 함량 역시 약 2.7배로서 그만큼 현미주의 맛이 백미주보다 좋다는 사실을 확인할수가 있다.The results of the comparative analysis of the brown rice wine according to the present invention and the conventional white rice wine were as shown in the following table. According to this table, the amino acid content of the brown rice wine according to the present invention is about two times or more than that of the conventional white rice wine. Not only is it rich in nutrition, but the content of glutamic acid in amino acids is about 2.7 times, which indicates that brown rice tastes better than white rice.
[표][table]
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8202937A KR840001214B1 (en) | 1982-06-30 | 1982-06-30 | Method for manufacturing wine from under polished rice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8202937A KR840001214B1 (en) | 1982-06-30 | 1982-06-30 | Method for manufacturing wine from under polished rice |
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| Publication Number | Publication Date |
|---|---|
| KR840000640A KR840000640A (en) | 1984-02-25 |
| KR840001214B1 true KR840001214B1 (en) | 1984-08-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR8202937A KR840001214B1 (en) | 1982-06-30 | 1982-06-30 | Method for manufacturing wine from under polished rice |
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| KR101362337B1 (en) * | 2011-12-26 | 2014-02-12 | 정유근 | Process for preparing fermented composition of giant embryonic rice using fermented garlic extract and fermented giant embryonic rice produced therefrom |
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| KR840000640A (en) | 1984-02-25 |
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