KR101378284B1 - Manufacturing method for rice wine - Google Patents

Manufacturing method for rice wine Download PDF

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KR101378284B1
KR101378284B1 KR1020120006510A KR20120006510A KR101378284B1 KR 101378284 B1 KR101378284 B1 KR 101378284B1 KR 1020120006510 A KR1020120006510 A KR 1020120006510A KR 20120006510 A KR20120006510 A KR 20120006510A KR 101378284 B1 KR101378284 B1 KR 101378284B1
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rice
makgeolli
immersed
water
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윤정준
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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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • 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
    • 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
    • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H3/00—Methods for reducing the alcohol content of fermented solutions or alcoholic beverage to obtain low alcohol or non-alcoholic beverages

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Abstract

본 발명은 곰보배추의 농축액을 이용한 막걸리 제조방법에 관한 것으로, 더욱 바람직하게는 감기, 기침, 천식치료에 매우 탁월한 곰보배추의 유효성분을 이용한 웰빙식품의 막걸리를 제조하기 위한 것이다.The present invention relates to a method for producing makgeolli using the concentrate of Morel cabbage, and more preferably, to produce makgeolli of well-being foods using the active ingredient of Morel cabbage, which is very excellent in treating colds, coughs and asthma.

Description

곰보배추의 농축액을 이용한 막걸리 제조방법{Manufacturing method for rice wine}Manufacturing method of rice wine using the concentrate of Morel cabbage {Manufacturing method for rice wine}

본 발명은 곰보배추의 농축액을 이용한 막걸리 제조방법에 관한 것으로, 곰보배추는 감기, 기침, 천식치료에 매우 탁월한 효능이 있어 이와 같은 효능을 갖는 곰보배추의 농축액을 이용한 웰빙식품의 막걸리를 제조하기 위한 것이다.
The present invention relates to a method for producing makgeolli using the concentrate of Morel cabbage, Morel cabbage has a very excellent effect for the treatment of colds, coughs, asthma, for producing makgeolli of well-being food using the concentration of morel cabbage will be.

일반적으로 막걸리는 찹쌀, 멥쌀, 보리, 밀가루 등을 쪄서 누룩과 물을 섞어 발효시킨 한국 고유의 술로 알코올 농도가 낮고, 생효모 등 각종 유효성분 다량 함유되어 있어 영양이 풍부하여 최근에는 국내는 물론 해외에서도 호평을 받고 있다.In general, Makgeolli is a Korean unique liquor made by mixing fermented glutinous rice, non-glutinous rice, barley, wheat flour and fermented with malt and water. It has low alcohol concentration and contains a large amount of various active ingredients such as raw yeast. I have a good reputation.

그러나 기존의 막걸리는 소비성향이 다양한 현대인들의 욕구를 충족시키기 위한 맛과 향이 여전히 고전적이라는 문제가 있다.
However, the existing makgeolli has a problem that the taste and aroma to satisfy the needs of various modern people are still classic.

본 발명은 상기와 같은 문제점을 감안하여 창안한 것으로서, 기침이나 천식 등에 특효가 있고, 신선한 맛과 향이 넘치는 고품질의 곰보배추를 이용한 막걸리를 제공함에 있다.
The present invention has been made in view of the above problems, and has a special effect such as cough or asthma, and provides makgeolli using high quality barley cabbage full of fresh taste and aroma.

상기한 목적을 달성하기 위하여 본 발명은 제조된 입국미로 전분질을 당화시키고 효모를 투여하여 발효시키는 밑술제조공정과 제조된 밑술에 급수와 입국미을 투여하여 효모를 배양하기 위해 담금시키는 1단 담금공정과 1단 담금된 원료에 급수와 현미 꼬드밥 및 정제효소제를 투여하여 원료를 발효시키는 2단 담금공정과 2단 담금된 탱크에 급수와 덱스트린화된 팽화미분(쌀가루) 및 올리고당을 투여하여 숙성시키는 3단 담금공정과 3단 담금된 술덧에 급수와 생쌀을 분쇄한 미분을 투여하여 담금시키는 4단 담금공정과 4단 담금된 탱크 내의 원료를 후숙시킨 숙성 술덧을 탈수하여 찌꺼기를 걸은 후의 원액과 곰보배추 농축액 및 아스파탐을 혼합하여 알코올 농도 6%에 되도록 식수를 급수하는 제성공정을 포함하여 제조되는 것을 특징으로 하는 곰보배추의 농축액을 이용한 막걸리의 제조방법 제공하는 것이다.
In order to achieve the above object, the present invention provides a base wine manufacturing step of saccharifying starch with the prepared entry rice and fermentation by administering yeast, and a one-stage immersion step of immersing the cultured yeast by supplying water and entering rice to the prepared base wine. Three-stage immersion process for fermenting the raw materials by feeding water, brown rice, and purified enzyme to the first-stage immersed raw materials, and fermenting the raw materials by feeding water, dextrinized expanded powder (rice flour) and oligosaccharides to the two-stage tanks. 4 stages immersion process to immerse by adding water and raw rice pulverized powder to immersion process and 3 stages of soak Gombab, characterized in that the manufacturing process including the step of mixing the concentrated solution and aspartame to supply drinking water to 6% alcohol concentration It provides a method for producing makgeolli using a concentrate of the weight.

이상에서 상술한 바와 같은 본 발명은 숙성술덧에 곰보배추의 농축액을 부가하여 막걸리를 제조함으로써, 위, 장을 건전하게 하며 소화능력을 뛰어나게 뿐만 아니라, 곰보배추의 독특한 향과 신선한 맛을 갖는 고품질의 막걸리를 얻을 수 있는 것으로서, 막걸리 제조방법의 차원을 높이고 대외경쟁력이 상승되어 막걸리의 판매를 촉진시킬 수 있는 효과가 있다.The present invention as described above, by adding the concentration of Morel cabbage to aging wine making the makgeolli, not only to make the stomach and intestines sound and excellent digestive ability, but also has a unique flavor and fresh taste of Morel cabbage As it is possible to obtain makgeolli, it is possible to increase the dimensions of the makgeolli manufacturing method and increase the external competitiveness to promote the sale of makgeolli.

도 1은 본 발명에 따른 막걸리의 제조공정을 나타낸 프로우차트이다.1 is a flowchart illustrating a manufacturing process of makgeolli according to the present invention.

이하, 본 발명에 따른 곰보배추의 농축액을 이용한 막걸리 제조방법의 바람직한 실시 예를 첨부된 도면을 참조로 하여 상세히 설명하고, 본 발명을 설명함에 있어 관련된 공지기술 등은 본 발명의 요지를 흐리게 할 수 있다고 판단되는 경우 그 자세한 설명은 생략하기로 한다.
Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the method for producing makgeolli using the concentrate of Morel cabbage in accordance with the present invention will be described in detail, the related art in the description of the present invention may blur the gist of the present invention. If it is determined that the detailed description thereof will be omitted.

본 발명에 있어서, 막걸리 제조에 이용되는 곡류는 미분 소맥분, 쌀, 옥수수가루 등 통상의 막걸리 제조에 이용되는 곡류를 사용할 수가 있으며, 본 발명의 한 바람직한 실시예에 있어서는 곡류로 미분을 원료로한 곰보배추의 농축액을 이용한 막걸리 제조방법에 제공된다.
In the present invention, the grains used for the production of rice wine can be used grains commonly used for the production of rice wine, such as finely divided wheat flour, rice, and corn flour, and in one preferred embodiment of the present invention, a grain of wheat powder is used as a raw material. Provided is a method for producing makgeolli using a concentrate of cabbage.

본 발명은 막걸리를 제조하기에 앞서 곰보배추를 구입해 농축액을 만든다. In the present invention, before preparing the makgeolli, purchase the morel cabbage to make a concentrate.

그리고 입국미를 이용해 막걸리를 제조하면 된다. 상기 막걸리의 제조공정을 살펴보면,And you can make makgeolli using the imported rice. Looking at the manufacturing process of the makgeolli,

제 1공정 : 밑술제조공정
제조된 입국미를 사용하여 전분질을 당화시키고 1단 담금시 잡균의 오염을 방지하고 술덧의 발효를 촉진시키기 위하여 효모를 확대 배양하는 공정으로써 건전한 주정을 생성시킬 수 있는 토양을 마련하는 역할을 수행하기 위하여 입국미 4Kg에 급수 5.6L와 배양효모 200~300mL(건조효모 40~60g)를 첨가하여 25~30℃에서 2~3일 밑술 9.6L를 제조한다.1st step: Base liquor manufacturing process
The process of expanding the cultivation of yeast to saccharify starch, prevent contamination of various germs and promote fermentation of rice flour by using the prepared imported rice, and to prepare the soil to produce healthy spirits. In order to prepare 9.6L of sachet 2 ~ 3 days at 25 ~ 30 ℃ by adding 5.6L water and 200 ~ 300mL of culture yeast (40 ~ 60g of dry yeast) to 4Kg.

제 2공정 : 1단 담금공정2nd step: 1st immersion process

효모배양을 목적으로 밑술의 2단계 배양이라 할 수 있다. 따라서 급수 48.8L와 입국미 30Kg을 혼합하여 상기 숙성 밑술 9.6L에 첨가하고, 30℃이하에서 20~48시간 효모를 배양시킨다.
For the purpose of yeast culture, it can be referred to as a two-step culture of base liquor. Therefore, 48.8L feed water and 30Kg of immigrated rice are mixed and added to 9.6L of the aged base liquor, and the yeast is incubated for 20 to 48 hours at 30 ℃ or lower.

제 3공정 : 2단 담금공정3rd process: 2-stage immersion process

1단 담금 원료에 현미 꼬드밥 104Lg, 급수 166.4L, 발효를 촉진하는 정제효소제 110g을 첨가한 후, 30℃이하에서 2~5일간 발효시킨다.After adding 104Lg of brown rice, 166.4L of water, and 110g of purified enzyme to promote fermentation, the fermentation is carried out for 2 ~ 5 days at 30 ℃ or less.

제 4공정 : 3단 담금공정4th process: 3-stage immersion process

2단 담금 후 떨어지는 품온을 유지하기 위하여 덱스트린화 된 팽화미분(쌀가루) 23Kg과 올리고당 16Kg 및 급수 62.4L을 첨가하여 2~3일간 후숙시킨다.
In order to maintain the falling temperature after two-stage immersion, 23Kg of dextrinized expanded powder (rice flour), 16Kg of oligosaccharide, and 62.4L of water are added to cook for 2-3 days.

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제 5공정 : 4단 담금공정
상기 3단 담금공정과 마찬가지로 발효과정에서 발생하는 불량물질을
후숙과정을 통하여 제거하고, 2단 담금 후 떨어지는 품온을 유지하기 위하여 덱스
트린화 된 팽화미분(쌀가루) 23Kg과 급수 36.8L을 첨가하여 2~3일간 후숙시켜 50LDML 숙성술덧을 제조한다.
제6공정 : 곰보배추 농축액 혼합공정 및 제성5th process: 4-stage immersion process
As in the three-stage immersion process, the defective material generated during the fermentation process
Removed through ripening process and dex to maintain falling temperature after two-stage immersion
23LD of trimmed expanded powder (rice flour) and 36.8 liters of water are added to cook for 2-3 days to prepare 50LDML aged rice cake.
6th Process: Mixing and Preparation of Morel Cabbage Concentrate

상기 제4단 담금공정에서 얻어진 520L 숙성술덧을 탈수하여 찌꺼기를 거른 막걸리 원액에 미리 준비한 곰보배추 농축액 2L와 당도를 맞추기 위한 아스파날 40g첨가한 후 탁주의 알코올 농도 6%에 맞추기 위하여 후수 710L를 첨가하게 되면 곰보배추 막걸리 원액 1,191L가 제조된다.After dehydrating the 520L fermentation broth obtained in the fourth stage immersion step, add 2L of barley cabbage concentrate prepared in advance to the makgeolli stock solution, which has been filtered, and add 40 g of aspanal to match the sweetness. If you make more than 1,191L of bok cabbage makgeolli stock solution.

상기와 같이 얻어진 곰보배추 막걸리는 곰보배추가 지니고 있는 기침, 천식, 감기 등에 탁월하고 효과가 있고, 맛과 향이 독특한 고품질의 막걸리이다.Obtained as above, the bark cabbage is excellent and effective in cough, asthma, cold, etc. that bear bark has, and is a high quality rice wine with unique taste and aroma.

Claims (1)

제조된 입국미로 전분질을 당화시키고 효모를 투여하여 발효시키는 밑술제조공정과, 제조된 밑술에 급수와 입국을 투여하여 효모 배양하기 위해 담금시키는 1단 담금공정과, 1단 담금된 원료에 급수와 현미 꼬드밥 및 정제효소제를 투여하여 발효하기 위해 담금시키는 2단 담금공정과, 2단 담금 후 떨어지는 품온을 유지하기 위하여 덱스트린화 된 팽화미분(쌀가루)과 올리고당 및 급수을 첨가하여 후숙시켜 숙성 술덧을 얻는 3단 담금공정과 3단 담금된 탱크에 급수와 생쌀을 분쇄한 미분을 투여하여 담금시키는 4단 담금공정과 4단 담금된 술덧을 숙성시켜 숙성 술덧을 얻는 공정과 상기 숙성 술덧을 탈수하여 찌꺼기를 걸은 막걸리 원액에 곰보배추 농축액과 아스파탐을 혼합하고 알코올 농도 6%가 되도록 식수를 급수하는 제성공정으로 이루어진 것을 특징으로 하는 곰보배추의 농축액를 이용한 막걸리의 제조방법.A base wine manufacturing process that saccharizes starch with the prepared entry rice, and ferments it by administering yeast, a one-stage immersion process to immerse the produced base wine with water supply and entry to cultivate the yeast, and a single stage soaked raw water and brown rice A two-stage immersion process to immerse for fermentation by administering kodbab and tablet enzyme, and add dextrinized expanded powder (rice flour), oligosaccharide, and water supply to maintain the falling temperature after two-stage soaking In the single immersion process and the three-stage immersed tank, a four-stage immersion process in which water and raw rice are ground and immersed in powder is immersed, and the four-stage immersed mash is obtained by aging. It consists of a saponification process in which the mixture of Morel cabbage and aspartame is mixed with the makgeolli stock and drinking water is supplied to bring the alcohol concentration to 6%. Method for producing makgeolli using the concentrate of Morel cabbage.
KR1020120006510A 2012-01-20 2012-01-20 Manufacturing method for rice wine KR101378284B1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101594826B1 (en) * 2015-09-22 2016-02-17 울릉우리술 (주) Manufacturing Method of Pumpkin Makgolli

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KR101101010B1 (en) * 2011-08-05 2011-12-29 소영남 Unstrained rice wine and manufacturing method thereby

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Publication number Priority date Publication date Assignee Title
KR101101010B1 (en) * 2011-08-05 2011-12-29 소영남 Unstrained rice wine and manufacturing method thereby

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101594826B1 (en) * 2015-09-22 2016-02-17 울릉우리술 (주) Manufacturing Method of Pumpkin Makgolli

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