WO2011149130A1

WO2011149130A1 - Rice wine using turmeric and a production method for the same

Info

Publication number: WO2011149130A1
Application number: PCT/KR2010/003363
Authority: WO
Inventors: 박현순
Original assignee: (주)우리술
Priority date: 2010-05-27
Filing date: 2010-05-27
Publication date: 2011-12-01

Abstract

The present invention relates to rice wine using turmeric and to a production method for the same, wherein the rice wine is produced by introducing, in addition to steamed rice, a fermented turmeric liquid obtained by the fermentation of turmeric having cancer-inhibition, blood-circulation-enhancement, antimicrobial and other such properties during the production of the rice wine, such that the smell particular to rice wine is eliminated and hangovers are rapidly cleared, and the invention comprises the steps of: producing the fermented turmeric liquid by adding water to a turmeric mixture obtained by mixing from 90 to 99.9 percent by weight of sterilised turmeric with from 0.1 to 1 percent by weight of yeast; producing a starter cake by steaming ground wheat flour and then introducing and propagating a starter culture; producing a starter mash by introducing yeast, lactic acid and water into said starter cake, and initiating starch saccharification and fermentation; activating the yeast by adding water to the starter mash and carrying out a first mashing; carrying out a second mashing by introducing soaked rice, steamed white rice (steamed rice), water, nuruk and fermented turmeric liquid after the first mashing; adjusting the sweetness, and the alcohol concentration to 5 to 7%, by allowing to mature after the second mashing and then introducing follow-up water and aspartame; and using a screen to remove the residue and carrying out low temperature maturation once the alcohol concentration and the sweetness have been adjusted.

Description

Takju using turmeric and its manufacturing method

The present invention relates to Takju using turmeric and a method of manufacturing the same, Curcumin, which is a component of the turmeric by the use of turmeric to strengthen the liver and in addition to diuretic, dipharytic effect and liver detoxification function Due to the action, it is possible to induce a fast hangover and to extend the shelf life.

There are many kinds of traditional liquor in Korea, such as Takju, Yakju, Yukju, Huhyangju, and Honyangju, among them. It is variously named and called according to the material.

The traditional liquor of our country is not clear in its history or origin, but it is also called makgeolli, rice wine, rice wine, rice wine, rice wine, rice wine, rice wine, rice wine, rice wine, etc. Alcohol is 2 ~ 8% alcohol and has distinctive flavors and refreshing tastes.

It is also a liquor filtered after fermentation made with grains and yeast. It has a unique taste and aroma according to raw materials and methods. It contains raw yeast and is nutritionally superior to other types of alcohol. It contains sugars, amino acids, organic acids, etc., produced by decomposition of raw materials, and is prepared as various main qualities by harmony of taste, aroma, color, etc. by electric components.

However, Takju, our traditional liquor as described above, has a low consumption trend compared to other liquors due to its shelf life, restriction of distribution, hangover after drinking, and smell, and thus, the development of Korean traditionalism is neglected.

On the other hand, turmeric is a perennial ripening herbaceous plant belonging to Gingeraceae, which contains 6.1% of essential oil, 0.8% of d-camphor, 2.5% of d-camphor, 65.5% of sesquiterpene and sesquiterpene alcohol. 22%, curcumin, demethoxycurcumin, bismethoxycurcumin, turmeron, arturmeron, starch 30-40%, fatty oil 3%, rubber, yellow pigment, carbon and fenlandrene, anti-uterine cancer effect Root roots include curcumin, Kurdion, tetramethylpyridine, camphor, borneool, isobornolol, curserene and the like, and other 20 kinds of ingredients are known to be included as main ingredients.

The pharmacological action of turmeric affects lipid metabolism, and it is known that it affects the increase of blood cholesterol level when it is taken as a decoction or powder. It is known to reduce lipid deposition, and ether extract of the same plant curcuma amada to reduce blood cholesterol levels when administered.

The roots of the turmeric are known to have antioxidant and cytoprotective roles along with curcumin, the main ingredient, and the antioxidant active ingredient in turmeric has been known as curcumin and its analogues.

Turmeric has strong antioxidant activity not only in the food industry but also in the biological system, and recently, the antioxidant activity in the biological system has been attracting attention as a defense against peroxidation-related diseases.

However, the above-mentioned turmeric has a unique taste and smell, so it is very difficult to drink it. Therefore, the active ingredient is extracted from turmeric and the active ingredient of turmeric is used. In this method, curcumin is dissolved in acetone and celite is used. After addition, the powder obtained was placed on a silica gel saturated with dihydrogen phosphate in a sintered glass funnel and recrystallized from a 1: 1 mixture of ethyl acetate-heptane and other methods to prepare the active ingredient of turmeric. It has been extracted and processed into another material that is convenient for human consumption.

However, the method of extracting the active ingredient of turmeric requires a lot of processes, and the material processed into the extracted active ingredient is sold at a high price and has a disadvantage in that it is not widely distributed to the public. If you want to drink the turmeric itself without extracting it, there was a problem causing rejection from consumers because of the bitter taste and smell peculiar to the turmeric.

It is an object of the present invention to ferment turmeric having various pharmacological effects by using yeast, and to immerse the fermentation broth two-stage with the taste in preparation of Takju, so that the unique flavor of Takju is combined with the flavor of turmeric to have a new flavor, turmeric Due to the longer the shelf life of Takju, as well as to improve the problems that suffered from headache after drinking Takju, and to provide a method of manufacturing Takju using turmeric to eliminate hangovers.

Still another object of the present invention is to enable fermentation of fermented turmeric, which was difficult to drink due to its unique taste and odor, in an easy way.

The present invention for achieving the above object is a step of preparing a turmeric fermentation solution by adding water and fermentation to the turmeric mixture mixed with sterilized turmeric 90 ~ 99.9% by weight, yeast 0.1 ~ 1% by weight; Steaming the pulverized wheat flour and administering the seed spawn to multiply to prepare entry; Preparing yeast liquor by saccharifying and fermenting starch by adding yeast, lactic acid and water to the prepared entry; Activating yeast by adding water to the base liquor and immersing in one stage; Immersing in two stages by adding the white rice (sediment), water, yeast, and fermentation fermentation broth, after the first stage immersion; After the two-stage immersion and ripening it, and then adding the water and aspartame to adjust the alcohol concentration 5-7% and sweet taste; When the alcohol concentration and sweetness are controlled, the step of removing the forge by using a generator and aging at low temperature.

As can be clearly seen from the above description, according to the turks and the manufacturing method using turmeric of the present invention, by fermenting turmeric having a variety of pharmacological action using yeast and immersing the fermentation broth two-stage with jeungmi at the time of preparation In addition, the unique flavor of Takju blends with the taste of turmeric to give a new flavor, and it is useful to extend the shelf life of Takju, and to improve the problem of headache after drinking Takju and to shorten hangover time. Provide effect.

In addition, the fermented turmeric, which was difficult to drink due to its unique taste and smell, can be fermented in an easy way so that it can be drunk with the active ingredient of Takju, making it easy to ingest the active ingredient for cancer prevention and antioxidant activity of turmeric. To provide.

1 is a process chart showing a method of manufacturing Takju of the present invention.

Turmeric used in the Takju manufacturing method using turmeric according to the present invention for achieving the above object is described as a coloring substance in the Assyrian plant land recorded from around 600 BC, as a perennial vegetation belonging to the family of ginger, Silver is yellowish yellow, ellipsoidal, and powder of this rhizome is called turmeric or chalcedony.

Its distribution is native to southern Asia, China, etc., and its origin is India, China, Okinawa, etc., and it is cultivated in tropical and subtropical regions such as Jamaica, Taiwan, and Peru. In Korea, it is grown in all parts of the country except in the mountainous regions of the north.

Turmeric has been used in India, Southeast Asia, and China for many years as a spice used to make curry, as it has been used for dyeing and edible coloring of silk and cotton. Curcumin, a functional ingredient of turmeric, is known to be effective in strengthening the liver and to become a powerful antioxidant in the body, and in addition, it is known to promote diuretic, diarrhea and liver detoxification functions. I use it.

On the other hand, in oriental medicine, root stems are called turmeric and tuber roots. In particular, turmeric has been used as a psoriasis medicine, tonic medicine, and is known to be used for nosebleeds, pissing and hemorrhage. Pharmacological action dissolves cholesterin and promotes bile secretion and gallbladder contraction. Used to treat chronic cholecystitis, cholelithiasis, jaundice. In addition, there are diuretic and mild analgesic effect, Changmandong pain, dysmenorrhea, menopause, such as Shiho, Earl pill, and Angelica is prescribed in the treatment drugs. Recently, it is used as an adjunct to cancer treatment, hepatitis, cholelithiasis and bleeding.

When preparing Takju using turmeric that has the same effect and function as above, the turmeric fermentation solution is used, and the manufacturing process of the turmeric fermentation solution is as follows.

[Ultra Fermentation Solution Manufacturing Process]

First, the raw turmeric is chopped and dried, and the size of the turmeric is not limited so that the pulverization (powder) process described later may be chopped to facilitate the process. The method of drying the finely divided turmeric is most preferred but not limited thereto.

The turmeric dried by the above method is pulverized (powdered) by sterilizing at a temperature of 80 ~ 100 ℃, if the sterilization temperature is less than 80 ℃ sterilization is not normally performed, if it exceeds 100 ℃ more than necessary to sterilize This causes energy waste. Therefore, the sterilization temperature of turmeric is preferably at 80 to 100 ° C. On the other hand, the grain size of the turmeric can be any particle size available to drink Takju.

The pulverized turmeric is fermented by adding yeast, the mixing ratio of turmeric and yeast is 90 to 99.9 wt% of turmeric and 0.1 to 1 wt% of yeast. At this time, if the amount of yeast is less than 0.1% by weight, fermentation is not normally performed. If the amount of yeast exceeds 1% by weight, the fermentation is excessive and becomes a problem in the ratio of turmeric and starch.

And fermented by adding water to the yeast and turmeric mixture, the amount of water added is 10: 9 ~ 10: 8.5 as the weight ratio of turmeric mixture and water. In addition, the conditions for fermentation by adding water to the yeast and turmeric mixture is 70 to 75 hours at a temperature of 25 ~ 27 ℃ in the fermentation vessel.

The reason for maintaining the ratio of the ratio of the turmeric mixture and water is 10: 9 to 10: 8.5 weight ratio is maintained if less than 10: 9 to 10: 8.5 after the completion of the preparation of turkine deterioration as well as the fermentation is made qualitatively If a problem occurs that does not support and exceeds 10: 9 ~ 10: 8.5 occurs a problem that bitter taste occurs in Takju.

If the fermentation temperature is maintained at less than 25 ℃ fermentation is not normally made, as well as the fermentation time is delayed and exceeds 27 ℃ fermentation time is shortened but the fermentation is excessive, the taste (sour taste) after the completion of manufacture of Takju The problem of deterioration occurs.

Hereinafter, a description of the Takju manufacturing method according to the present invention will be given for each process.

[Admission Procedure]

Entry into Korea is used as a fermentation agent when saccharifying starch, preventing contamination of various germs, and using alcohol. It is mainly using mutant strains such as Baekkuk or Hwangkuk, which are mutated from the highly productive Black Bacillus. The raw materials are crushed and steamed with high temperature steam (100 ~ 120 ℃), followed by the administration of spawn to breed intensively.

[Bottom manufacturing process]

The base liquor is for expanding and cultivating the yeast for fermentation, and the yeast, lactic acid, water is added to the prepared entry to saccharify the starch, fermentation to produce a base liquor, the fermentation conditions are from 27 to 30 Ferment at 70 ℃ for 75 days.

If the fermentation temperature is maintained at less than 27 ℃ fermentation is not normally made, as well as the fermentation time is delayed and exceeds 30 ℃ fermentation time is shortened but the fermentation is excessive, so the taste (sour taste) after the completion of manufacturing Takju The problem of deterioration occurs.

[1-stage immersion process]

The reason for the one-stage immersion is to activate the yeast. When the base liquor is manufactured as described above, water is added to the base liquor and the first stage is immersed for 45 to 50 hours at a temperature of 27 to 30 ° C. in a container.

[2 step payment process]

After the 1st stage immersion, it is immersed and added 2 times by adding white rice (sediment), water, yeast, and fermentation fermentation solution.

The steamed rice is steamed by imparting strong water vapor at 100 ° C. or higher to water absorbed rice, and various enzyme actions can be easily performed by going through the steaming step to promote fermentation during the ripening step described later. It is intended to decompose starch, and the fermentation fermentation broth is to exert the action and efficacy of turmeric as described in the process for producing fermentation fermentation.

As the turmeric fermentation solution is prepared in the same manner as described above, 2.5 to 10% by weight of the turmeric fermentation solution is prepared based on the total amount of the Takju material (material required for the production of Takju used up to the two-stage immersion process). By adding together with the sweet taste at the time of single condensation, Takju having an effect such as excellent flavor and fast hangover is produced.

The reason that the fermentation fermentation solution is added during the two-stage immersion is that the fermentation fermentation solution has been completed in the first stage, and the amount of the fermentation fermentation solution is completed for all of the fermentation materials (material required for the production of the takju used up to the two-stage immersion process). If the amount is less than 2.5% by weight the turbidity and effect of the turmeric weakened, if more than 10% by weight because the problem that the rejection may occur depending on the constitution.

Takju using the turmeric produced as described above is a unique flavor is created by adding the flavor of turmeric to the unique flavor of Takju, and compared to the conventional Takju, the headache after drinking is improved and comfortable, as well as hangover The effect is to get rid of quickly.

[Maturation process]

When the two-stage immersion is completed as described above it is fermented by aging in a aging room for 6-8 days at 23 ~ 27 ℃, if the temperature of the aging room is less than 23 ℃ aging does not occur normally, if more than 27 ℃ abnormal reaction of yeast This leads to a problem that turns into acetic acid.

[Material Process]

When the aging is completed, the water (water) and aspartame are added to the preparation, and the aspartame is sweet and the water is to regulate alcohol.

At this time, the input amount of the thick water is different depending on the alcohol content to be finally obtained, since the alcohol content of Takju is 5-7% is the most preferable in the taste and aroma, so the amount of thick water is 5-7% alcohol content Determine.

In addition, the forming process is a process of removing Takju forge by using a conventional forming machine to remove only large particles of sediment particles of Takju and to have only small particles that are not inconvenient for drinking. On the other hand, the aspartame is used to selectively adjust the sugar content of takju.

When the preparation is completed again by aging at low temperature of 4 ~ 6 ℃ for three days to complete the production of Takju.

Takju prepared by using turmeric as described above is a unique flavor is created by adding the flavor of turmeric to the unique flavor of Takju, and compared to the traditional traditional Takju not only improves headaches after drinking, but also eases the stomach. It has the effect of getting a hangover faster.

In addition, due to the operation of turmeric, low temperature aging, turmeric yeast, etc., it is possible to prevent the deterioration of Takju easily, thereby extending the shelf life of Takju.

Hereinafter, an embodiment of the method of manufacturing Takju according to the present invention will be described.

108 kg of wheat flour was ground (powdered), and it was sprinkled and increased, and then 270 g of prepared seed soup was added thereto to prepare the entry.

50 g of yeast, 80 ml of lactic acid, and 14 liters of water were added to the entry, and starch was saccharified and fermented to prepare a lower liquor.

After the first stage immersion, immersed and increased again, 252 kg of white rice, 13.3 kg of yeast, 18 liters of turmeric fermentation solution, and 421 liters of water were added and two stages of immersion were performed.

After the two-stage immersion, it was aged, 1427 L of thick water and 150 g of aspartame were added to prepare, and then aged at low temperature to prepare 2411 L Takju of 6% alcohol.

As described above, the present invention has been described with reference to the above-described embodiments, but various modifications are possible without departing from the scope and spirit of the present invention.

Experiments on the flavor, headache degree, digestive power, hangover elimination time, etc. prepared in accordance with the embodiment showed that the flavor is excellent compared to the traditional traditional Takju, high preference, no headache after drinking, no burden on the stomach and digestive power The preference was high and the hangover time was also short.

In particular, Takju prepared by the present invention has an effect of extending the shelf life of takju by preventing the takju easily deteriorated as shown in the following table due to the action of turmeric yeast.

* General bacterial count change *

Table 1 shows the results of the general bacterial count measured every 3 days while storing the Takju prepared by the present invention for 12 days at 10 ℃ and 20 ℃ for searching the viable bacteria count of the general bacteria. As a result, the number of bacteria increased as the seal passed, and the number of bacteria was about 2 to 2.5 times higher at 20 ° C than at 10 ° C.

In addition, the number of bacteria of the Takju prepared by the present invention appeared 2 ~ 2.5 times more than traditional Takju, while Orthodox Takju increased slightly from 0 to 6 days but increased rapidly from 9 days.

Table 1

* Acetic acid count changes *

Table 1 shows the results of measuring the number of acetic acid bacteria every three days by storing the Takju and traditional Takju of the present invention for 12 days at 10 ℃ and 20 ℃ for the search for viable cell number of acetic acid. As a result, Takju of the present invention showed about two times less acetic acid bacteria than traditional Takju, and increased slightly up to 6 days in each sample, but rapidly increased at 9 days and gradually decreased at 12 days. And the traditional Takju showed about 3-7 times more than the Takju of the present invention, and the difference between 10 ℃ and 20 ℃ of the present invention is not much difference except 10 days in the case of traditional Takju 20 than 10 ℃ ℃ was about 2 times higher.

TABLE 2

* Lactobacillus count changes *

In order to search for the viable cell count of lactic acid bacteria, the results of measuring the lactic acid bacteria every three days by storing the Takju and traditional Takju of the present invention at 10 ℃ and 20 ℃ for 12 days, respectively, are shown in Table 3. Traditional Takju was twice as many as 0 days than Takju of the present invention, and in the case of Traditional Takju, it increased slowly until 6 days, but rapidly increased from 9 days to 4-9 times higher than 0 days. In the case of Takju of the present invention, it gradually increased until 9 days, but did not show a big change on the 12th day.

TABLE 3

* Yeast number change *

The results of measuring the yeast number every three days by storing the takju and the traditional takju of the present invention for 12 days at 10 ° C. and 20 ° C. for the yeast number search are shown in Table 4 below. Traditional Takju was twice as high as Takju of the present invention, but 10 ℃ of Takju of the present invention slightly increased up to 12 days, but slightly increased up to 6 days at 20 ℃, then rapidly increased at 9 days, and then rapidly at 12 days. It decreased to show a yeast number less than 10 ℃.

On the other hand, in case of traditional Takju, it increased gradually until 6 days, then rapidly increased at 9 days and decreased gradually at 12 days.

Table 4

* Color Change *

The chromaticity of Takju and traditional Takju of the present invention was measured every 3 days by storing at 10 ℃ and 20 ℃ for 12 days. The measurement results of lightness (L, lightness) in the chromaticity meter are shown in Table 5 below. In the case of 10 ℃ of Takju of the present invention did not show a big difference, but in the case of 20 ℃ was gradually decreased from 34.80 to 31.71 until 6 days and gradually increased again to show a similar 34.71 on day 12.

Table 5

Also, in case of traditional Takju, there was no difference at 10 ℃, but gradually decreased from 39.92 on day 0 to 33.80 on day 9 at 20 ℃ and then increased to 36.37 on day 12.

Measurement results of the redness a (redness) value are shown in Table 6 below. Takju and traditional takju of the present invention showed a tendency to increase slightly up to 9 days, but decreased to 12 days. In particular, the turbidity of the present invention was most increased from 0 to -2.50 to -1.03 on the 9th, and decreased to -2.21 on the 12th.

Table 6

The measurement results of the yellowness b value are shown in Table 7 below. Takju of the present invention showed a tendency to decrease gradually over time from 4.81 to 12.91.12 at 0 ° C at 10 ° C., whereas, in the case of traditional Takju, the tendency to increase gradually increased to 3.01 on day 0, but on day 12 3.85 at 10 ° C. and 4.70 at 20 ° C.

TABLE 7

Takju prepared by the method of the present invention as described above is a unique flavor is produced by adding the flavor of turmeric to the distinctive flavor of Takju, and compared to the traditional Takju the headache after drinking is improved and the stomach is improved Not only is it convenient, but it also has the advantage of quick hangovers.

In addition, due to the operation of turmeric, low temperature aging, etc., there is an advantage of extending the shelf life of takju by preventing the takju easily deteriorated.

Claims

Preparing a turmeric fermentation solution by adding water and fermenting the turmeric mixture mixed with sterilized turmeric 90 to 99.9 wt% and yeast 0.1 to 1 wt%;

Steaming the pulverized wheat flour and administering the seed spawn to multiply to prepare entry;

Preparing yeast liquor by saccharifying and fermenting starch by adding yeast, lactic acid and water to the prepared entry;

Activating yeast by adding water to the base liquor and immersing in one stage;

Immersing in two stages by adding the white rice (sediment), water, yeast, and fermentation fermentation broth, after the first stage immersion;

After the two-stage immersion and ripening it, and then adding the water and aspartame to adjust the alcohol concentration 5-7% and sweet taste;

When the alcohol concentration and sweetness is controlled, Takju using a turmeric, characterized in that the step of removing the forge using a defroster and aging at low temperature.
According to claim 1, wherein the international crushing is made of crushed 108kg of wheat flour, watering and increasing the amount of 270g

Base liquor preparation consists of 50g of yeast, 80ml of lactic acid, 14 liters of water supplied to the entry to saccharify and ferment starch,

The first stage immersion is made by putting the water supply again 175ℓ to the base liquor,

The two-stage immersion, after the one-stage immersion, white rice 252kg, koji 13.3kg, fermented fermentation broth 18ℓ, water supply 421ℓ is added to the immersion again,

The preparation is Takju's manufacturing method using turmeric, characterized in that after the two-stage immersion to the aged 1427ℓ and aspartame 150g in aging.
The method of claim 1, wherein the turmeric fermentation liquor is used in an amount of 2.5 to 10% by weight based on the total amount of the turmeric material used up to a two-stage immersion process.
The method of claim 1, wherein the fermentation of the turmeric mixture is 70 to 75 hours at a temperature of 25 ~ 27 ℃.
The method of claim 1, wherein the amount of water added to the turmeric mixture is a ratio of turmeric mixture 10: water of 8.5 to 9.
Takju prepared by the method of any one of claims 1 to 5.