WO2011115336A1

WO2011115336A1 - Rice wine using whole ginseng and method for producing same

Info

Publication number: WO2011115336A1
Application number: PCT/KR2010/005865
Authority: WO
Inventors: 김재우
Original assignee: 심상국; 홍종순; 김영태
Priority date: 2010-03-17
Filing date: 2010-09-09
Publication date: 2011-09-22
Also published as: KR100976159B1

Abstract

The present invention relates to a rice wine using whole ginseng and to a method for producing same. To produce the rice wine, whole ginseng (20), including all of the leaves, stems, and roots, is ground, ripened, and then fed into a container (10), wherein a pesticide-free fresh ginseng hydroponically grown in a greenhouse for 4 months or more from ginseng seedlings cultivated outdoors for 1 year or more is used as the whole ginseng (20) in a rice wine in which the formation of precipitates is prevented by feeding amylase or cellulose into the container (10), and inserting an additional piece of whole ginseng (20) including all the leaves, stems, and roots into the container (10) to allow the active ingredients of the whole ginseng (20) to be absorbed in the rice wine while being distributed and extend the shelf life of the product, wherein the container (10) is made of a transparent or semi-transparent material such that the vivid color of the whole ginseng (20) including the leaves, stems, and roots of the ginseng may be observed from outside with the naked eye.

Description

Makgeolli using whole ginseng and its manufacturing method

The present invention relates to makgeolli using ginseng as a whole and a method of manufacturing the same, and in particular, makgeolli using whole ginseng to make the most of the active ingredients of ginseng by using both ginseng leaves and stems as well as the roots of ginseng and its manufacture It is about a method.

In general, ginseng (人蔘) means artificially cultivated by seeding the seeds of wild ginseng growing in a deep mountain forest. Ginseng is called the ginseng because the shape of the root is human shape, and most of them use only the root.

This ginseng contains a lot of medicinal ingredients called saponin, and this saponin ingredient is also called ginsenoide.

On the other hand, ginseng can be divided into fresh ginseng (水蔘), dried ginseng and dried ginseng, dried red ginseng and dried ginseng according to the dried state. Can be distinguished. Of these, ginseng over 4 years old is mainly used for medicinal purposes, and ginseng less than 4 years old is mainly used for food.

Growing ginseng on the open ground is time-consuming, especially because it is difficult to obtain high-quality ginseng without the right climate and soil.

Therefore, knowing that ginseng contains a lot of beneficial ingredients, but it is expensive to consume it for food.

In order to alleviate these shortcomings, a method of hydroponically growing seedlings grown for one year in the open field using nutrient solution in a plastic house has been developed by the Ginseng Herb Research Institute of the Korea Agricultural Promotion Administration.

When the seedlings were grown hydroponicly for 4 months by the method described above, ginsengs of about the same size as the two-year-old ginseng grown in the open field were obtained.

Table 1 below compares the average contents of five years old native ginseng grown in open field, hydroponic ginseng grown in medium (hereinafter referred to as 'clean blue ginseng'), and ginsengoid components of seedlings.

Table 1

According to the experimental results in Table 1, the total content of ginsenoids of fresh ginseng grown in hydroponic cultures was less than 5 years of conventional ginseng grown in open field, but it was much higher than the ginsenoids contained in seedlings of the same age. .

The fresh ginseng cultivated by the hydroponic cultivation was found to grow to the same size in only four months, compared to the case of growing seedlings in the open field for a year to obtain two-year-old ginseng. In addition, clean ginseng by hydroponic cultivation has the advantage that it does not contain harmful pesticides because it is grown as a pesticide using nutrient solution.

On the other hand, most people think that only the root of ginseng has a beneficial component to the human body, and the leaves and stems of ginseng are often misunderstood that there is no medicinal component. In addition, most ginsengs are actually only consumed roots, not leaves and stems.

However, according to the experiments conducted by the Korea Ginseng Herb Research Institute, medicinal components of ginseng were found to contain a large amount of leaves and stems as well as roots.

The results of examining ginsenoid components contained in each part of ginseng in hydroponically grown fresh ginseng are shown in the following [Table 2].

TABLE 2

According to the above [Table 2], the leaves of ginseng contained 140.8 mg / g ginsenoid component, about 9 times higher than the total ginsengoid content of root 15.8 mg / g.

It was also confirmed that ginseng stem contained 8.8 mg / g of ginsenoid component, although less than that of root.

In addition, the leaves of ginseng were found to contain 14.1mg / g Rh1 component having antitumor function and hepatoprotective function. It is known that said Rh1 component is hardly contained in 5-6 years old ginseng.

Accordingly, recently, in order to take in the medicinal ingredients contained in the leaves of ginseng, the leaves of ginseng may be used as salads, ssam vegetables, and food ingredients.

On the other hand, ginseng is often manufactured with ginseng wine to take advantage of its medicinal ingredients. The ginseng sake is put in ginseng in alcohol with high alcohol content to dissolve the active ingredient of ginseng by alcohol component to absorb the medicinal component of ginseng with liquor.

In addition, recently, in the process of manufacturing various grain wine using grains such as rice wine and grind ginseng or by using the medicinal ingredients of ginseng.

However, the conventional liquor using ginseng uses only the roots of ginseng and does not use the leaves and stems of ginseng that contain a lot of medicinal ingredients. Accordingly, there is a problem that can not utilize the medicinal ingredients that the leaves and stems of ginseng.

That is, even though the leaves and stems of ginseng contain a lot of medicinal ingredients, conventional liquor using ginseng is using only the root of ginseng.

The present invention is to solve the problems of the conventional ginseng liquor described above, as well as to provide the makgeolli using the whole ginseng that can use all the medicinal ingredients contained in the leaves and stems of ginseng, as well as the method of manufacturing the same. There is a purpose.

Another object of the present invention, by inserting a whole ginseng containing both leaves and stems and roots inside the container, the makgeolli using the whole ginseng that can increase the medicinal ingredients of makgeolli and improve the marketability of makgeolli and its manufacturing method To provide.

Still another object of the present invention is to provide a rice wine and a method of manufacturing the same using ginseng which can reduce the production cost and increase the production by using clean ginseng grown hydroponicly in a plastic house.

Makgeolli of the present invention for achieving the above object, when manufacturing the makgeolli, grind ginseng, including all the leaves, stems and roots of ginseng and aged, injecting it into a container, amylase or cellulase to the container In the rice wine which prevented the formation of sediment by adding, the whole ginseng is a non-pure clean ginseng, which has been hydroponicly grown in a green house for more than 4 months in seedlings grown in open field, and the leaves, stems and By inserting an additional ginseng ginseng containing all roots, the medicinal ingredients of ginseng ginseng are absorbed in the rice wine during the distribution process and at the same time extending the shelf life, the container ginseng containing the leaves, stems and roots of ginseng It is formed of transparent or translucent material so that the living color of ginseng can be visually checked from the outside. Shall be.

In addition, the method for producing makgeolli according to the present invention comprises the steps of preparing a cast iron using rice, yeast and water; Mixing the main hair and water, and adding rice to ripen in ultra short; Producing two stages by fermenting the first stage with water, purified enzyme, yeast and expanded grains; In the method of manufacturing makgeolli comprising the step of further adding the expanded grains to the second stage and then ripening, when producing the seedling, seedlings grown for more than 1 year in the open field hydroponicly grown in a plastic house for 4 months Grinding 25-35 weeks per 18 liters of ginseng free ginseng containing both leaves, stems and roots of pesticide-free fresh ginseng; Injecting amylase or cellulase to prevent the formation of sediment when placing the makgeolli in a container; And after inserting the ginseng full weekly ginseng including all the leaves, stems and roots of ginseng into the container, the step of sealing the cap with the makgeolli; characterized in that it further comprises.

According to the present invention, since the whole ginseng including both leaves and stems and roots are ground and matured to produce makgeolli, there is an effect of maximizing the ingestion of all medicinal ingredients possessed by ginseng.

In addition, since the use of clean ginseng that can be cultivated as a hydroponic cultivation in a plastic house, there is a significant reduction in manufacturing costs.

In addition, the additional ginseng inserted into the container is absorbed by the medicinal components of the ginseng ginseng in the distribution process to increase the amount of medicinal components of the makgeolli, there is an effect that the shelf life of the makgeolli significantly extended.

In addition, since the ginseng including the leaves, stems and roots are additionally inserted into the container of the transparent or translucent material, the ginseng inside the container can be checked with the naked eye, thereby improving the merchandise.

1 is a view showing the rice wine using ginseng ginseng according to the present invention.

Figure 2 is a flow chart illustrating a method for manufacturing makgeolli using the ginseng of the present invention.

Hereinafter, with reference to the accompanying drawings will be described makgeolli using the ginseng of the present invention and its manufacturing method.

Makgeolli using ginseng as a whole of the present invention, when manufacturing the makgeolli 30 according to a known conventional makgeolli manufacturing method, after the whole ginseng (20) including both leaves and stems and roots are prepared by grinding and ripening This makgeolli 30 is injected into the container 10 and sealed with a lid 40. At this time, the ginseng 20 is, it is preferable to use a clean ginseng cultivated for four months in a plastic house for seedlings grown for more than a year in the open field.

In addition, one week of ginseng 20 may be additionally inserted into the container 10, in which case the container 10 may be transparent or transparent so that the ginseng 20 inside the container 10 can be checked from the outside. It is formed of a translucent material.

In addition, the method for manufacturing makgeolli using ginseng ginseng, as shown in Figure 2, while manufacturing the makgeolli 30 according to the known makgeolli manufacturing method, ginseng geungeul including both leaves and stems and roots (20) Replace and mature.

In other words, by grinding the aged ginseng 20 in the process of manufacturing the conventional makgeolli, it is to be able to consume all the medicinal ingredients contained in the roots and stems as well as the ginseng.

Hereinafter, a process of manufacturing makgeolli according to the present invention will be described.

In general, the method for producing makgeolli is made of rice, yeast and water to prepare a rice wine, and then the rice and water are mixed, and rice is added to ripen in very short stages.

Subsequently, water and purified enzyme, yeast, and expanded grains are added to the first stage and fermented to produce two stages, and the expanded stage is further added to the two stages and then aged.

In the present invention, when preparing the main hair, the ginseng, including leaves, stems and roots are replaced.

In order to produce makgeolli, the first step is to make rice wine, which is made by mixing approximately 10 liters of water with 10 kg of rice and 100 g of yeast.

At this time, change the ginseng free 25-35 weeks per 18ℓ of water containing both leaves, stems and roots. The ginseng ginseng is used to clean ginseng cultivated for more than 4 months in a plastic house for seedlings grown for more than a year in the open field, the size is 10 ~ 60 ㎝ including roots, stems and leaves.

Subsequently, the temperature of the manufacturing room is set to 22 ° C., the temperature of the product is 25-27 ° C., and the acidity is about pH 3.2, and when aged for about 120 hours (5 days), about 28 L of rice wine is produced.

When the production of the mother liquor is completed, the rice wine is prepared using rice and expanded grains. When the rice wine is prepared using 100 kg of grain, the rice wine uses about 7 l.

First, insert 20 kg of rice into about 7 L of well-produced rice wine and 32 L of water, and the temperature of the manufacturing room is about 22 ° C, the product temperature is about 27 ° C, and the pH is about 3.2 for about 48 hours (2 days). Aging completes the first step.

Subsequently, 96 liters of water, 40-50 g of purified enzyme, 1.2 kg of yeast, and 60 kg of expanded grains are fermented in the first stage. At this time, the expanded grains are added while stirring to avoid agglomeration, and are preferably divided into half.

At this time, the manufacturing room temperature is about 22 ℃, the product temperature is about 27 ℃, the acidity is set to pH 3.3, this fermentation process is called two stages. After 72 to 84 hours have elapsed in the second stage, 20 kg of the remaining expanded grains are put in, and makgeolli is completed after 24 to 36 hours. The amount and time of the expanded grains can be increased or decreased as needed.

When makgeolli is manufactured through the above process, the ginseng 30 containing the leaves, stems, and roots of ginseng is inserted into the prepared container 10 weekly, and then the makgeolli 30 is contained and sealed with a lid 40. Complete product production.

At this time, by putting together a precipitation inhibitor such as amylase or cellulase in the container 10 to prevent the makgeolli is precipitated.

According to the present invention, since the consumer can visually check the ginseng 20 including leaves, stems, and roots of ginseng, it is possible to improve the productability of the product.

In addition, according to the present invention, the medicinal components contained in the leaves and stems of ginseng during the distribution process of makgeolli are dissolved by the alcohol component and absorbed into the makgeolli, so that the active ingredients of ginseng can be consumed.

In addition, according to the present invention, due to the additional insertion of ginseng ginseng can significantly extend the shelf life pointed out as a disadvantage of makgeolli. According to the results of the inventors' experiment, it was confirmed that the shelf life is extended by about 2 to 3 times when one week of ginseng is inserted.

In the above described the process of manufacturing makgeolli by grinding ginseng, but after making makgeolli without grinding ginseng, a week of ginseng (20) containing the leaves, stems and roots of ginseng in the container (10) You can also put rice wine after insertion.

Claims

When manufacturing makgeolli, ginseng (20) containing all the leaves, stems and roots of ginseng is ground and aged, and then injected into the container (10), and the amylase or cellulase is added to the container (10) to precipitate. In the rice wine which prevented it from being produced,

The ginseng ginseng (20) is a non-pesticide clean ginseng cultivated for more than 4 months in a green house for seedlings grown for more than a year in the open field,

One week of ginseng (20) containing both leaves and stems and roots in the container (10) By further inserting, the medicinal ingredients of ginseng 20 in the distribution process are absorbed in the rice wine and at the same time extending the shelf life,

The container 10 Makgeolli using whole ginseng, characterized in that the ginseng leaves and stems and roots including ginseng 20, the ginseng 20 is formed of a transparent or translucent material so that the naked eye can be visually confirmed from the outside.
Preparing rice seedlings using rice, yeast and water; Mixing the main hair and water, and adding rice to ripen in ultra short; Producing two stages by fermenting the first stage with water, purified enzyme, yeast and expanded grains; In the makgeolli manufacturing method comprising the step of further adding the expanded grain to the second stage and aged,

When preparing the main hair, 25 g per 18 liters of ginseng ginseng (20) containing all the leaves, stems and roots of no-pesticide clean ginseng grown hydroponicly for 4 months in seedlings grown for more than a year in a green house. Changing 35 weeks;

Injecting amylase or cellulase to prevent the formation of sediment when placing the makgeolli in a container; And

After inserting the ginseng (20) containing all the leaves, stems and roots of ginseng in the container 10 by one week, containing the makgeolli 30 and sealing with a lid 40; characterized in that it further comprises Makgeolli manufacturing method using whole ginseng.