KR20110045898A

KR20110045898A - Raw rice wine with persimmon and recipe of the same

Info

Publication number: KR20110045898A
Application number: KR1020090102645A
Authority: KR
Inventors: 김병호
Original assignee: 김병호
Priority date: 2009-10-28
Filing date: 2009-10-28
Publication date: 2011-05-04

Abstract

The present invention relates to persimmon liquor, and more particularly, to a fermented liquor containing persimmon powder as a material.

The persimmon liquor according to the present invention has an advantage of being able to additionally ingest the nutritional ingredients peculiar to persimmon without harming the traditional flavor of fermented takju by adding the persimmon powder to gourd rice or koji. In addition, the persimmon liquor according to the present invention has the advantage of palatability because it uses the persimmon persimmon as a material but the astringent taste is removed and the sweet taste remains in the manufacturing process and fermentation process of koji or gourd rice.

Fermented Sake, Takju, Makgeolli, Traditional Sake, Sake, Persimmon, Yeast, Fermented.

Description

Persimmon wine and its manufacturing method {Raw rice wine with persimmon and recipe of the same}

Persimmon is a fruit of persimmon tree, and is an orchard native to Asia. Fully ripe persimmons have a sweet taste due to sugars, but less ripe persimmons and persimmon peels have a lesser palatability due to their astringent taste due to tannins. . Persimmon contains a variety of beneficial ingredients such as flavonoids, carotene, vitamin C, and less ripe persimmon is known to contain components that promote blood sugar and blood pressure by promoting the secretion of adiponectin. As such, the less ripe persimmon or its shell is known to inhibit diabetes or arteriosclerosis, but due to its astringency, palatability is very low, so it was difficult to actually eat. Thus, in the present invention to prepare a fermented liquor by using a thin persimmon peel, in order to remove the astringent taste in the process to provide a takju that can be ingested beneficial ingredients healthy.

On the other hand, as a technology related to fermented liquor containing a known persimmon, in the manufacturing method of persimmon fermented liquor of the Republic of Korea Patent No. 489967, persimmon is washed, the skin is removed and crushed, then added to white sugar and sterilized, then fermented by adding yeast fermented liquor There has been provided a method of preparation. However, the technique is different from fermented takju as a typical fruit wine manufacturing method, and differs from the present invention in that the peeled persimmon is used to enhance palatability. In addition, in the manufacturing method of persimmon fermentation liquor No. 868974, the sterilized persimmon is sterilized by immersing the washed persimmon solution, and then the sterilized persimmon is crushed and the vegetable extract selected from sugar, water, alcoholic fermentation microorganism and green tea, grape seed, pine bark The addition of the fermentation was provided a method for producing a fermented liquor. However, the above technique also adds a vegetable extract to a typical method of preparing fruit wine, which is different from the method of preparing fermented tea liquor.

In the present invention, while producing a fermented liquor using a thin persimmon, to remove the astringent taste is to provide a takju containing persimmon enhanced the palatability and its manufacturing method.

In the present invention, there is provided saengjuju and its manufacturing method. Persimmon liquor is a fermentation liquor containing persimmon components. In the present invention, persimmons are completely dried and pulverized, and then prepared in powder form and added to the fermented liquor. Since palatability is inferior, persimmon powder is prepared by adding persimmon powder in the manufacturing step of Kodu-bap or Nuruk, and then using it during fermentation to produce persimmon liquor.

Production process of persimmon liquor according to the present invention can be divided into persimmon powder manufacturing step, yeast manufacturing step, soybean rice manufacturing step, mixing step, fermentation step, filtration step.

In the preparation process of persimmon powder, the persimmons of less ripe solid state are prepared and washed, the seeds are trimmed and trimmed. The trimmed persimmons are dried completely and then powdered.

In the yeast manufacturing step, the washed whole wheat flour is dried and pulverized, kneaded by adding water, and then fermented. The fermented dough is finely crushed to meet night dew and dried in sunlight to remove odors to complete yeast. At this time, instead of using whole wheat, by using a mixture of whole wheat and persimmon to prepare the Nuruk can be prepared not the normal Nuruk, but by using it as a material of fermented wine can be prepared persimmon wine.

In the manufacturing process of gourd rice, it is called by washing grains, draining water, and then cooking it to produce gourd rice. At this time, by adding the persimmon powder to the grains, washed and added to the water, and cooked, it is possible to produce a persimmon rather than ordinary gourd rice, by using it as a fermented wine material can be prepared persimmon wine.

In the mixing step, the prepared gourd rice, koji, yeast and water are mixed to prepare a fermented wine material mixture. In the present invention, at least one of the koji and the gourd rice uses persimmon powder or persimmon powder mixed with persimmon powder. Can be prepared.

In the fermentation step, the top of the material mixture is covered with pine needles and fermented. At this time, the pine needles play a role of preventing the propagation of various bacteria and at the same time plays a role of enhancing the palatability of the pine needles soaking into Takju.

In the filtration step, the dry matter is removed from the finished fermentation material to obtain a fermentation strain.

When preparing the persimmon liquor of the present invention, Tak liquor containing persimmon components is prepared by mixing to include at least one of persimmon rice and persimmon malt in the mixing step of the manufacturing method. At this time, the persimmon is less ripe, but the fermentation process is first made after the process of manufacturing gourd rice, or after fermentation by mixing the ingredients. It tastes and improves palatability.

Persimmon juice according to the present invention is prepared by mixing the persimmon powder into koji or gourd rice, which is a fermented wine, and the manufacturing process is divided into persimmon powder manufacturing step, yeast manufacturing step, soybean rice manufacturing step, mixing step, fermentation step, filtration step. Can be.

First, in the preparation of persimmon powder, the raw persimmons are prepared and washed thoroughly, and the seeds are removed and groomed. The trimmed persimmons are dried without removing the husks and then powdered using a grinder. At this time, there is no particular limitation on the size of the powder, but too small particle size is difficult to grind and if the particle size is too large, it may be left astringent taste even after fermentation, it is preferable to grind to a particle size of 100 ~ 500 mesh / inch .

In the yeast manufacturing step, the washed whole wheat flour is dried and pulverized, and then, 35 to 45 parts by weight of water is kneaded with respect to 100 parts by weight of whole wheat flour, and then kneaded, and air is removed from the dough for 5 to 10 days at a temperature of 25 to 35 ° C. Ferment during. After finishing fermentation, the dough is crushed finely and the night dew for 7 to 20 days in the open air, and the day is dried by sunlight to remove the off-flavor to complete the leaven. In this case, in place of the leaven using only whole wheat flour, it is possible to prepare the leaven using a mixture of whole wheat and persimmon and use it as a material of persimmon.If the amount of persimmon is mixed too much or too little, the flavor of persimmon cannot be felt or Since the completeness may be degraded, it is preferable to add 5 to 20 parts by weight of the powder per 100 parts by weight of the whole wheat flour.

In the step of manufacturing gourd rice, one or more of rice, wheat, barley, sweet potato, potato and corn are washed by washing grains mixed with water, and then cooked. At this time, persimmon can be washed and added to the grain without water, and then cooked to make gourd rice. It can be used as a raw material of persimmon. Therefore, it is preferable to add 5 to 10 parts by weight of persimmon powder with respect to 100 parts by weight of grain.

In the mixing step, the prepared gourd rice, koji, yeast and water are mixed to prepare a fermented wine material mixture. In the present invention, at least one of the koji and the gourd rice may be prepared by using a material mixed with persimmon powder. In the present invention, 0.5 to 2 parts by weight of yeast, 0.1 to 1 part by weight of yeast, and 30 to 70 parts by weight of water are mixed with 100 parts by weight of soybean rice to prepare a material mixture.

In the fermentation step, the top of the material mixture is covered with pine needles and fermented. If the fermentation is excessive or incomplete, the flavor of fermented turkish liquor falls, so it is preferable to ferment for 5-7 days at the temperature of 25 ~ 35 ℃. Infiltrate to increase palatability.

In the filtration step, the dry matter is removed from the finished fermentation material to obtain a fermentation strain. In filtration, the yield of fermentation liquor can be increased by filtering the fermented product using a cloth or a sieve and compressing the dust to obtain a liquid portion.

In the present invention, the conditions such as the mixing ratio, time, temperature, etc. of the above-described materials are not absolute, but if it greatly deviates from them, the palatability may deteriorate.

Example 1

The less ripe persimmons were prepared and washed, the seeds were removed, the shells were cut and dried, and then ground to a 200 mesh / inch particle size to prepare persimmon powder.

The washed whole wheat flour was dried, ground and ground, and then kneaded by mixing 1 kg of whole wheat flour and 400 g of water, and then air was removed from the dough and fermented at a temperature of about 30 ° C. for one week. After the fermented dough was crushed finely, yeast was prepared by repeating the night dew for 2 weeks and drying with sunlight during the day.

1 kg each of rice and barley were prepared and mixed, washed with water and soaked for 2 hours, and then drained with a sieve for 1 hour, and then 100 g of powdered powder was mixed and steamed using a steamer to prepare persimmon rice.

1L of drinking water and 7g of yeast, 20g of yeast, 2kg of persimmon bean rice were mixed, and the top was covered with pine needles and fermented for 5 days while maintaining the temperature at about 30 ° C.

The fermented product was filtered using a cloth, and squeezed out to collect only the liquid portion to prepare a sake liquor.

[Example 2]

The washed whole wheat flour was dried, ground and ground, and then kneaded by mixing 1 kg of whole wheat flour, 100 g of powdered powder and 400 g of water, and then air was removed from the dough and fermented at a temperature of about 30 ° C. for one week. The fermented dough was crushed finely to produce night nuruk by repeating the night dew for 2 weeks in the open air and daytime sun drying.

1 kg each of rice and barley was prepared and mixed, washed with water and soaked for 2 hours, then sifted for 1 hour to remove water, and then steamed rice was cooked by using a steamer.

1L of drinking water and 7g of yeast, 20g of persimmon malt, and 2kg of soybean rice were mixed, and the top was covered with pine needles and fermented for 5 days while maintaining the temperature at about 30 ° C.

The persimmon liquor prepared according to the above method is not only alive with the taste of traditional fermented liquor, but also has a characteristic of palatability because the flavor of persimmon is added to give a sweeter taste.

1 is a flow chart showing a manufacturing process of liquor according to the present invention.

Claims

Preparation of persimmon powder, which is prepared under unripe hard condition, is washed and dried, and then dried and pulverized.

After drying and crushing the washed whole wheat flour, 35 to 45 parts by weight of water and 5 to 20 parts by weight of persimmon powder are added to 100 parts by weight of the whole wheat flour to make a dough, bleeding air, and fermenting. Yeast manufacturing step to complete the leaven by removing the odor after

Rice, wheat, barley, sweet potato, potato, corn, any one or two or more of the grains are mixed by washing the soybean rice manufacturing step to produce a gourmet rice after draining water,

A mixing step of preparing a material mixture by mixing 0.5-2 parts by weight of yeast, 0.1-1 part by weight of yeast, and 30-70 parts by weight of water,

Fermentation step of covering the top of the material mixture with pine needles, fermentation,

Method for producing a sake liquor characterized in that consisting of a filtration step to remove the dust from the fermented material to obtain takju.

After drying and crushing the washed whole wheat flour, add 35-45 parts by weight of water to 100 parts by weight of whole wheat flour to make a dough, drain the air and ferment, crush the finished fermented dough finely and remove the odor to complete the leaven. Yeast manufacturing step,

Rice, wheat, barley, sweet potato, potato, corn, or any one or two of the grains are washed by washing and drained water, and then mixed with 5 to 10 parts by weight of powdered powder to 100 parts by weight of grains and cooked Gouda rice manufacturing step to manufacture,

The method according to claim 1 or 2,

In the yeast manufacturing step, the air-dried dough is fermented for 5-10 days at a temperature of 25-35 ℃, finely crushed the fermented dough after the night dew for 7-20 days in the outdoors and the day to dry in the daylight Repeat to remove the odor to complete the yeast,

In the fermentation step, the method of producing persimmon characterized in that the fermentation for 5 to 7 days at a temperature of 25 ~ 35 ℃.

The method of claim 3,

The powder powder is a method of producing liquor, characterized in that the particle size of 100 ~ 500 mesh / inch.

100 parts by weight of gourd rice, 0.5-2 parts by weight of yeast Nuruk, 0.1-1 part by weight of yeast, 30-70 parts by weight of water, covered with pine needles, fermented and filtered,

The persimmon liquor, characterized in that it comprises 5 to 20 parts by weight of persimmon powder with respect to 100 parts by weight of whole wheat flour.

100 parts by weight of persimmon bean curd, yeast 0.5-2 parts by weight, yeast 0.1-1 parts by weight, water 30-70 parts by weight of the mixed material is covered with pine needles and fermented and then manufactured,

The persimmon liquor is persimmon liquor comprising 5 to 10 parts by weight of powder per 100 parts by weight of grain.