KR20220059774A - Manufacturing method of Makgeolli using Lithospermum Erythrorhizon - Google Patents
Manufacturing method of Makgeolli using Lithospermum Erythrorhizon Download PDFInfo
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Abstract
Description
본 발명은 지치를 이용한 막걸리의 제조방법에 관한 것으로, 보다 상세하게는 지치의 영양성분을 섭취할 수 있으며 맛이 부드러워 목넘김이 좋으며, 색상이 우수하며, 숙취 해소 효과가 우수한, 지치를 이용한 막걸리의 제조방법에 관한 것이다.The present invention relates to a method for producing makgeolli using chichi, and more particularly, makgeolli using chichi, which can ingest the nutritional components of chichi, has a soft taste, is good for swallowing, has excellent color, and has an excellent hangover relieving effect. It relates to a manufacturing method.
종래로부터 막걸리는 우리나라 고유의 대표적인 전통 발효주로서 애주가들로부터 많은 사랑을 받고 있으며, 현재에도 꾸준히 애용되고 있는 전통술 중 하나이다.Makgeolli has been loved by alcoholics as a representative traditional fermented liquor unique to Korea, and it is one of the traditional alcoholic beverages that are still in use even today.
막걸리는 우리민족의 주식인 쌀을 재료로 사용하고 숙성이 완료된 원액을 제성시켜 저농도 알코올을 함유하는 점, 효모와 각종 효소가 살아 있으며, 자연 탄산음료인 동시에 영양이 있는 세계유일의 알코올 음료이다. 이러한 막걸리의 식품학적 가치는 다른 술과는 달리 각종 유기산, 필수 아미노산, 비타민류, 식이성 섬유인 덱스트린이 풍부하다는 점이다.Makgeolli is the only alcoholic beverage in the world that uses rice, the staple food of the Korean people, as a material and contains a low concentration of alcohol by fermenting the matured undiluted solution, yeast and various enzymes are alive. The nutritional value of makgeolli is that, unlike other alcoholic beverages, it is rich in various organic acids, essential amino acids, vitamins, and dextrin, a dietary fiber.
그러나 현대의 물질 문명의 발달과 식생활의 서구화 및 건강에 대한 인식 등이 바뀜에 따라서 전통주인 막걸리도 술의 개념을 넘어서 기능성을 지니면서 건강에 밀접한 관계가 있는 새로운 막걸리의 개발이 요망되어 다양한 방법이 강구되어 왔으나 만족스런 결과를 얻지 못하였다.However, with the development of modern material civilization, westernization of dietary life, and changes in health awareness, it is desired to develop a new makgeolli that is closely related to health while having functionality beyond the concept of alcohol. have been tried, but no satisfactory results have been obtained.
지치(Lithospermum erythrorhizon)의 주요 산지는 한국이며, 뿌리는 굵고 자색을 띠며, 줄기의 높이는 30~35센티미터 정도이다. 잎은 피침형으로 두꺼우며 어긋난다. 잎자루는 없고, 잎이나 줄기에는 센 털이 나 있다. 꽃은 흰색으로, 5~6월쯤 가지 끝에 총상꽃차례를 이루면서 달린다. 지치는 학명 Lithospermum erythrorhizon으로, 우리나라 각처의 산과 등의 풀밭에서 나는 다년생 초본이다. 생육환경은 토양의 부엽질이 많고 물 빠짐이 좋으면 햇볕이 잘 들어오거나 나무 아래의 반그늘에서 잘 자란다. Lithospermum erythrorhizon ( Lithospermum erythrorhizon ) is mainly produced in Korea, the roots are thick and purple, and the height of the stem is about 30-35 cm. The leaves are thick and lanceolate. There is no petiole, and leaves and stems have strong hairs. Flowers are white, and run in raceme at the end of branches from May to June. Lithospermum erythrorhizon is a perennial herb that grows in the grasslands of mountains and other places in Korea. It grows well in sunlight or in semi-shade under trees if the soil has a lot of humus and good drainage.
대한민국공개특허공보 제10-2009-0120810호(2009.11.25.)에는 지치 추출액이 첨가된 토속주 및 이의 제조방법이 개시되어 있다.Korean Patent Laid-Open Publication No. 10-2009-0120810 (January 25, 2009) discloses a local liquor to which a borage extract is added and a method for preparing the same.
상기 지치 추출액이 첨가된 토속주는 높은 적색도를 가짐으로써 시각적인 미감을 가지는 장점이 있지만, 술을 먹고 난 후에 숙취가 발생하는 단점이 있다. The local liquor to which the borage extract is added has the advantage of having a visual aesthetic feeling by having a high redness, but there is a disadvantage in that a hangover occurs after drinking alcohol.
본 발명의 목적은 지치의 영양성분을 섭취할 수 있으며 맛이 부드러워 목넘김이 좋으며, 색상이 우수하며, 숙취 해소 효과가 우수한, 지치를 이용한 막걸리의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing makgeolli using chichi, which can ingest the nutritional components of chichi, has a soft taste, has a good mouthfeel, has an excellent color, and has an excellent hangover relieving effect.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 멥쌀을 8~9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100~105℃의 물에 투입한 후에 30~40분 동안 가열하여 죽을 제조하는 단계(단계 1); 밀을 이용하여 누룩을 제조하는 단계(단계 2); 상기 죽 100중량부에 상기 누룩 100~120중량부, 지치 5~10중량부 및 바이오세라믹 스톤 정제수 1,500~1,600중량부를 혼합한 후 13~15℃에서 24~26시간 동안 발효하여 밑술을 제조하는 단계(단계 3); 도라지추출액에 찹쌀을 1~2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하는 단계(단계 4); 상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13~15℃에서 3~4일 동안 발효하여 술덧을 제조하는 단계(단계 5); 및 상기 술덧을 제조용수로 희석하여 알코올 규격에 맞추는 제성단계(단계 6); 를 포함하되, 상기 단계 1에서, 상기 함초수는 함초 80중량%, 대추 15중량% 및 구기자 5중량%를 혼합한 혼합물 100중량부에 물 1,000중량부를 가하고 100~105℃에서 4~6시간 동안 가열한 후 여과하여 제조하는, 지치를 이용한 막걸리의 제조방법을 제공한다.The present invention comprises the steps of immersing non-glutinous rice in green tea water for 8 to 9 hours and then grinding the soaked sticky rice and putting it in water at 100 to 105 ° C. and heating it for 30 to 40 minutes to prepare a porridge (step 1); Using wheat to prepare yeast (step 2); The step of mixing 100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of Jichi and 1,500 to 1,600 parts by weight of purified bioceramic stone water to 100 parts by weight of the porridge and fermenting it for 24 to 26 hours at 13 to 15° C. (Step 3); Soaked by immersing glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer and steaming to prepare godubap (step 4); Mixing 80 to 90 parts by weight of the godubap to 100 parts by weight of the base wine, putting it in a fermentation vessel, and fermenting it at 13 to 15° C. for 3 to 4 days to prepare a mortar (step 5); and diluting the liquorice with water for production to meet alcohol standards (step 6); Including, but in the step 1, the green tea water is added to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of jujube and 5% by weight of Goji berry, and 1,000 parts by weight of water added at 100 to 105° C. for 4 to 6 hours. Provided is a method for producing makgeolli using Chichi, which is prepared by heating and then filtering.
상기 단계 2에서, 상기 누룩은 밀 100중량부에 사과추출액 250~300중량부를 혼합하고 반죽하고 성형한 후, 성형물 100중량부에 누룩곰팜이 1~2중량부와 효모 2~3중량부를 접종하고, 26~30℃에서 4~5일 동안 발효시키고, 햇볕에 노출시켜 법제시켜 제조하며, 상기 사과추출액은 광천수 100중량부에 사과 50~60중량부를 넣고 90~95℃에서 1~2시간 동안 가열한 후 여과하여 수득하며, 상기 단계 3에서, 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 10~20중량부를 넣고 24~26시간 동안 방치하여 제조하며, 상기 바이오세라믹 스톤은 맥반석 20~30중량%, 견운모 25~35중량% 및 황토 40~50중량%을 포함하는 혼합물을 물에 넣고 혼련한 후 150~200℃의 온도에서 48~72시간 동안 숙성시킨 다음, 700~1200℃의 온도에서 3~8시간 동안 소성시키고, 얻어진 소성체에 1,000~1,250가우스의 자력을 조사하여 제조한다. In step 2, the yeast is mixed with 250 to 300 parts by weight of apple extract in 100 parts by weight of wheat, kneaded and molded, and then inoculated with 1 to 2 parts by weight of yeast and 2 to 3 parts by weight of yeast in 100 parts by weight of the molded product , fermented for 4-5 days at 26-30°C, exposed to sunlight, and prepared by law, and the apple extract is prepared by adding 50-60 parts by weight of apples to 100 parts by weight of mineral water and heating at 90-95°C for 1-2 hours. It is obtained by filtration, and in step 3, the bioceramic stone purified water is prepared by adding 10 to 20 parts by weight of bioceramic stone to 100 parts by weight of water and leaving it to stand for 24 to 26 hours, and the bioceramic stone is elvan 20~ 30% by weight, 25 to 35% by weight of sericite, and 40 to 50% by weight of loess is put in water and kneaded, then aged for 48 to 72 hours at a temperature of 150 to 200 ℃, then at a temperature of 700 to 1200 ℃ It is produced by sintering for 3 to 8 hours in
상기 단계 1에서, 멥쌀분말 100중량부에 옥수수분말 1~5중량부 및 고구마분말 1~5중량부를 추가적으로 혼합하며, 상기 단계 5에서, 상기 밑술 100중량부에 구절초 5~10중량부, 곤드레 1~5중량부, 생강 5~10중량부 및 솔잎 1~5중량부를 추가적으로 혼합한다. In step 1, 1 to 5 parts by weight of corn powder and 1 to 5 parts by weight of sweet potato powder are additionally mixed with 100 parts by weight of non-glutinous rice powder. ~5 parts by weight, 5 to 10 parts by weight of ginger, and 1 to 5 parts by weight of pine needles are additionally mixed.
본 발명에 따른 지치를 이용한 막걸리의 제조방법은 지치의 영양성분을 섭취할 수 있으며 맛이 부드러워 목넘김이 좋으며, 색상이 우수하며, 숙취 해소 효과가 우수한 장점이 있다.The method for manufacturing makgeolli using Chichi according to the present invention has the advantages of ingesting the nutritional components of Chichi, having a soft taste, good swallowing, excellent color, and excellent hangover relieving effect.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 지치를 이용한 막걸리의 제조방법을 설명한다.First, a method for producing makgeolli using chichi according to the present invention will be described.
본 발명의 지치를 이용한 막걸리의 제조방법은,The manufacturing method of makgeolli using Chichi of the present invention,
멥쌀을 8~9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100~105℃의 물에 투입한 후에 30~40분 동안 가열하여 죽을 제조하는 단계(단계 1);Soaked by immersing non-glutinous rice in green tea water for 8 to 9 hours, crushing the soaked sticky rice and putting it in water at 100 to 105 ℃, heating it for 30 to 40 minutes to prepare porridge (step 1);
밀을 이용하여 누룩을 제조하는 단계(단계 2);Using wheat to prepare yeast (step 2);
상기 죽 100중량부에 상기 누룩 100~120중량부, 지치 5~10중량부 및 바이오세라믹 스톤 정제수 1,500~1,600중량부를 혼합한 후 13~15℃에서 24~26시간 동안 발효하여 밑술을 제조하는 단계(단계 3);The step of mixing 100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of Jichi and 1,500 to 1,600 parts by weight of purified bioceramic stone water to 100 parts by weight of the porridge and fermenting it for 24 to 26 hours at 13 to 15° C. (Step 3);
도라지추출액에 찹쌀을 1~2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하는 단계(단계 4);Soaked by immersing glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer and steaming to prepare godubap (step 4);
상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13~15℃에서 3~4일 동안 발효하여 술덧을 제조하는 단계(단계 5); 및Mixing 80 to 90 parts by weight of the godubap to 100 parts by weight of the base wine, putting it in a fermentation vessel, and fermenting it at 13 to 15° C. for 3 to 4 days to prepare a mortar (step 5); and
상기 술덧을 제조용수로 희석하여 알코올 규격에 맞추는 제성단계(단계 6); The preparation step of diluting the liquorice with water for production to meet the alcohol standards (step 6);
를 포함한다.includes
상기 단계 1은 멥쌀을 8~9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100~105℃의 물에 투입한 후에 30~40분 동안 가열하여 죽을 제조하는 단계이다. The step 1 is a step of producing porridge by immersing non-glutinous rice in green tea water for 8 to 9 hours and then grinding the soaked sticky rice and putting it in water at 100 to 105 ° C. and heating it for 30 to 40 minutes.
상기 함초수는 함초 80중량%, 대추 15중량% 및 구기자 5중량%를 혼합한 혼합물 100중량부에 물 1,000중량부를 가하고 100~105℃에서 4~6시간 동안 가열한 후 여과하여 제조한다. The glasswort water is prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of jujube and 5% by weight of Goji berries, heating at 100 to 105° C. for 4 to 6 hours, and then filtering.
본 발명에서는 죽 제조시 멥쌀을 물 대신 함초수에 침지함으로써 막걸리의 맛을 부드럽게 한 장점이 있다.In the present invention, there is an advantage in that the taste of makgeolli is softened by immersing non-glutinous rice in green tea water instead of water when manufacturing porridge.
상기 단계 1에서 멥쌀분말 100중량부에 옥수수분말 1~5중량부 및 고구마분말 1~5중량부를 추가적으로 혼합할 수 있다.In step 1, 1 to 5 parts by weight of corn powder and 1 to 5 parts by weight of sweet potato powder may be additionally mixed with 100 parts by weight of non-glutinous rice powder.
상기 옥수수와 고구마분말은 막걸리의 맛과 향을 더욱 향상시킬 수 있는 장점이 있다. The corn and sweet potato powder has the advantage of further improving the taste and flavor of makgeolli.
상기 단계 2는 밀을 이용하여 누룩을 제조하는 단계이다. Step 2 is a step for preparing yeast using wheat.
상기 누룩은 밀 100중량부에 사과추출액 250~300중량부를 혼합하고 반죽하고 성형한 후, 성형물 100중량부에 누룩곰팜이 1~2중량부와 효모 2~3중량부를 접종하고, 26~30℃에서 4~5일 동안 발효시키고, 햇볕에 노출시켜 법제시켜 제조한다. 상기 사과추출액은 광천수 100중량부에 사과 50~60중량부를 넣고 90~95℃에서 1~2시간 동안 가열한 후 여과하여 수득한다.The yeast is mixed with 250-300 parts by weight of apple extract in 100 parts by weight of wheat, kneaded and molded, and then inoculated with 1-2 parts by weight of yeast and 2-3 parts by weight of yeast in 100 parts by weight of the molded product, 26-30 ℃ It is manufactured by fermenting for 4-5 days in a refrigerator and exposing it to sunlight. The apple extract is obtained by adding 50-60 parts by weight of apples to 100 parts by weight of mineral water, heating at 90-95° C. for 1-2 hours, and then filtration.
상기 사과추출액은 막걸리의 맛과 향을 더욱 향상시키기 위해 사용한다. The apple extract is used to further improve the taste and flavor of makgeolli.
상기 단계 3은 상기 죽 100중량부에 상기 누룩 100~120중량부, 지치 5~10중량부 및 바이오세라믹 스톤 정제수 1,500~1,600중량부를 혼합한 후 13~15℃에서 24~26시간 동안 발효하여 밑술을 제조하는 단계이다.In step 3, 100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of Jichi, and 1,500 to 1,600 parts by weight of purified bioceramic stone water are mixed with 100 parts by weight of the porridge, and then fermented at 13 to 15° C. for 24 to 26 hours. is a manufacturing step.
상기 죽 100중량부에 상기 누룩 100중량부 미만 포함하면 밑술 제조시간이 너무 오래 소요되는 문제가 있고, 120중량부 초과되면 누룩의 향이 너무 강하게 되는 문제가 있다.If less than 100 parts by weight of the yeast is included in 100 parts by weight of the porridge, there is a problem that the manufacturing time of basal wine is too long, and when it exceeds 120 parts by weight, there is a problem in that the flavor of the yeast is too strong.
상기 지치(Lithospermum erythorihizon Shiebold et. Zuccarini)는 지치과(Borraginaceae) 지치속(Lithospermum)에 속하는 다년생 식물로서 시코닌(shikonin) 및 그 유도체를 뿌리에 함유하는 대표적 식물로서 한국, 일본 및 중국에 주로 자생하는 식물이다. 지치는 이미 소염, 해독, 해열 목적으로 처방제에 배합하여 사용하고 있으며 살균 및 항염증 작용이 있어 종창, 화상, 동상, 습진 및 치질 등에 연고로서 외용되고 있다.The Jichi (Lithospermum erythorihizon Shiebold et. Zuccarini) is a perennial plant belonging to the Borraginaceae genus Lithospermum, and is a representative plant containing shikonin and its derivatives in the root, and is mainly native to Korea, Japan and China. is a plant that Chichi is already used in prescription drugs for anti-inflammatory, detoxifying, and antipyretic purposes, and has sterilizing and anti-inflammatory properties, so it is used externally as an ointment for swelling, burns, frostbite, eczema, and hemorrhoids.
본 발명에서 지치는 뿌리를 사용한다.In the present invention, weary roots are used.
상기 죽 100중량부에 지치를 5중량부 미만 포함되면 지치의 영양성분이 미흡해지는 문제가 있고, 10중량부 초과 포함되면 맛이 너무 강하게 되는 문제가 있다.When less than 5 parts by weight of the porridge is included in 100 parts by weight of the porridge, there is a problem in that the nutritional components of the porridge are insufficient, and when it contains more than 10 parts by weight, there is a problem in that the taste is too strong.
상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 10~20중량부를 넣고 24~26시간 동안 방치하여 제조한다.The bioceramic stone purified water is prepared by adding 10 to 20 parts by weight of the bioceramic stone to 100 parts by weight of water and leaving it to stand for 24 to 26 hours.
상기 바이오세라믹 스톤은 맥반석 20~30중량%, 견운모 25~35중량% 및 황토 40~50중량%을 포함하는 혼합물을 물에 넣고 혼련한 후 150~200℃의 온도에서 48~72시간 동안 숙성시킨 다음, 700~1200℃의 온도에서 3~8시간 동안 소성시키고, 얻어진 소성체에 1,000~1,250가우스의 자력을 조사하여 제조한다. The bioceramic stone is a mixture containing 20 to 30% by weight of elvan, 25 to 35% by weight of sericite, and 40 to 50% by weight of loess, mixed with water and aged at a temperature of 150 to 200℃ for 48 to 72 hours. Next, it is sintered at a temperature of 700 to 1200° C. for 3 to 8 hours, and the obtained sintered body is prepared by irradiating a magnetic force of 1,000 to 1,250 gauss.
본 발명은 밑술 제조시 바이오세라믹 스톤 정제수를 사용함으로써 막걸리의 맛을 향상시킨 장점이 있다.The present invention has an advantage in that the taste of makgeolli is improved by using bioceramic stone purified water when preparing malt liquor.
상기 죽에 누룩, 지치 및 바이오세라믹 스톤 정제수를 혼합한 후 13℃ 미만의 온도에서 발효하면 발효시간이 너무 오래 소요되는 문제가 있고, 15℃ 초과의 온도에서 발효하면 막걸리를 마신 후 숙취가 발생하는 문제가 있다.After mixing yeast, chichi and bioceramic stone purified water in the porridge, if it is fermented at a temperature of less than 13 ℃, there is a problem that the fermentation time takes too long, and if fermented at a temperature of 15 ℃ or more, a hangover occurs after drinking makgeolli there is a problem.
상기 단계 4는 도라지추출액에 찹쌀을 1~2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하는 단계이다.Step 4 is a step of preparing godubap by immersing glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer, and then steaming.
상기 도라지 추출액은 물 100중량부에 도라지 30~50중량부를 넣고 80~90℃에서 5~6시간 동안 가열하여 제조한다. The bellflower extract is prepared by adding 30-50 parts by weight of bellflower to 100 parts by weight of water and heating at 80-90° C. for 5-6 hours.
본 발명은 고두밥 제조시 물 대신 도라지추출액을 사용함으로써 막걸리의 향을 향상시킨 장점이 있다.The present invention has the advantage of improving the flavor of makgeolli by using bellflower extract instead of water when preparing godubap.
상기 단계 5는 상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13~15℃에서 3~4일 동안 발효하여 술덧을 제조하는 단계이다.The step 5 is a step of mixing 80 to 90 parts by weight of the godubap in 100 parts by weight of the base wine, putting it in a fermentation vessel, and fermenting it at 13 to 15° C. for 3 to 4 days to prepare a mortar.
상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13℃ 미만의 온도에서 발효하면 발효속도가 너무 늦어지는 문제가 있고, 15℃ 초과의 온도에서 발효하면 숙취가 발생하는 문제가 있다.If 80 to 90 parts by weight of the godubap is mixed with 100 parts by weight of the base wine and put in a fermentation container and then fermented at a temperature of less than 13 ℃, there is a problem that the fermentation rate is too slow, and if fermented at a temperature of more than 15 ℃, a hangover occurs there is a problem.
상기 밑술 100중량부에 구절초 5~10중량부, 곤드레 1~5중량부, 생강 5~10중량부 및 솔잎 1~5중량부를 추가적으로 혼합할 수 있다. 5 to 10 parts by weight of Gujeolcho, 1 to 5 parts by weight of Gondree, 5 to 10 parts by weight of ginger, and 1 to 5 parts by weight of pine needles may be additionally mixed with 100 parts by weight of the base wine.
상기 구절초는 국화과에 속하는 다년생 초본식물로 구일초, 선모초 또는 들국화라고도 불린다. 구절초라는 이름은 아홉 번 꺾이는 풀, 또는 음력 9월 9일에 꺾는 풀이라는 뜻에서 유래하였으며, 학명은 Chrysanthemum zawadskii var. latilobum KITAMURA.이다. 다자란 경우 높이는 40 내지 50㎝ 내외로 땅 속 줄기가 옆으로 길게 뻗으면서 번식한다. 꽃은 9∼11월에 담홍색 또는 백색으로 피며, 가지 끝에 여러 개의 꽃이 꽃대 끝에 모여서 난다. 높은 지대의 능선에서 군락을 형성하여 자라지만, 들에서도 흔히 자라며 우리나라에는 전국적으로 분포되어 있다. 구절초는 모양이 아름다워 관상용으로 가치가 높으며, 재배도 가능하다. 구절초는 단맛과 쓴맛이 나는데, 예로부터 한방에서는 몸을 따뜻하게 보호하여 혈액순환에 효과가 있다고 알려져 있으며, 월경불순, 냉증, 불임 등의 부인병; 기침, 가래, 폐렴 등의 호홉기 질환; 소화불량, 설사 등의 위장질환; 및 두통, 치통 및 신경통 등에 효과가 있고, 다이어트와 동맥경화에도 효과가 있다고 알려져 있다. 또한, 구절초의 꽃과 줄기 등을 건조하여 베개 속에 넣고 자면 구절초의 방향효과로 인하여 잠이 잘 오며 탈모방지에도 효과가 있다고 알려져 있다.The Gujeolcho is a perennial herbaceous plant belonging to the Asteraceae family and is also called Guilcho, Seonmocho or Wild chrysanthemum. The name Gujeolcho comes from the meaning of the grass that is cut nine times or the grass that is cut on the 9th day of the lunar calendar, and its scientific name is Chrysanthemum zawadskii var. latilobum KITAMURA. When fully grown, the height is about 40 to 50 cm, and it reproduces as the underground stem extends long sideways. The flowers bloom in September-November in pink or white, and several flowers are gathered at the tip of the stalk. It grows in clusters on the ridges of high elevations, but it is also commonly grown in fields and is distributed nationwide in Korea. Gujeolcho is highly valued as an ornamental due to its beautiful shape, and can also be cultivated. Gujeolcho has a sweet and bitter taste, and has been known to be effective in blood circulation by keeping the body warm in oriental medicine since ancient times. respiratory diseases such as cough, sputum, and pneumonia; gastrointestinal diseases such as indigestion and diarrhea; and headache, toothache and neuralgia, etc., and is known to be effective in diet and arteriosclerosis. In addition, it is known that when you sleep with dried flowers and stems of Gujeolcho and put it in a pillow, you can sleep better and prevent hair loss due to the aromatic effect of Gujeolcho.
상기 곤드레는 국화과에 속하는 다년생 초본으로 높이 약 1m이고, 뿌리가 곧으며 가지가 사방으로 퍼져 있다. 상기 곤드레는 단백질, 탄수화물, 지방, 무기질 및 비타민 성분이 함유되어 있고, 항산화 효과, 항암 효과, 항염 효과 및 간 보호 효과가 있는 것으로 알려져있다.The gondree is a perennial herb belonging to the Asteraceae family, about 1 m in height, and has straight roots and branches spread in all directions. The gondree contains protein, carbohydrate, fat, minerals and vitamins, and is known to have an antioxidant effect, an anticancer effect, an anti-inflammatory effect, and a liver protection effect.
상기 생강(Zingiber officinale)은 외떡잎식물 생강목 생강과의 여러해살이풀로서 동남아시아가 원산지이고 채소로 재배한다. 뿌리줄기는 옆으로 자라고 다육질이며 덩어리 모양이고 황색이며 매운맛과 향긋한 냄새가 있다. 고려시대 이전부터 재배했으리라 추정되고, 고려시대 문헌인《향약구급방》에는 약용 식물로 기록돼 있다. 뿌리줄기는 말려 갈아서 빵·과자·카레·소스·피클 등에 향신료로 사용하고, 껍질을 벗기고 끓인 후 시럽에 넣어 절이기도 하며 생강차와 생강주 등을 만들기도 한다. 한방에서는 뿌리줄기 말린 것을 건강(乾薑)이라는 약재로 쓰는데, 소화불량·구토·설사에 효과가 있고, 혈액 순환을 촉진하며, 항염증과 진통 효과가 있다.The ginger ( Zingiber officinale ) is a monocotyledonous plant, as a perennial herb of the Ginger family, is native to Southeast Asia and is cultivated as a vegetable. The rhizome grows sideways and is fleshy, lumpy, yellow, and has a pungent taste and a fragrant smell. It is presumed that it was cultivated before the Goryeo period, and it is recorded as a medicinal plant in the Goryeo period document 《Hyangyak Gugugubang》. The rhizomes are dried and ground to be used as spices in bread, cookies, curry, sauce, and pickles. In oriental medicine, dried rhizomes are used as medicines for health.
상기 소나무(Pinus densiflora Seibold et Zuccarini)는 우리나라 전국의 산에 야생하고 있는 상록침엽교목으로, 주로 내륙지방에 많이 자라는 적송(육송)이 주를 이루며, 잣나무, 리기다소나무, 곰솔(해송), 백송 등이 있다. 소나무의 잎인 솔잎은 예로부터 한방 또는 민간 요법의 약용이나 건강식품으로 이용되고 있다. 동의보감에 의하면 솔잎은 위장병, 중풍, 고혈압, 신경통, 천식 등에 치료 효과가 있다고 알려져 있다. 솔잎의 이러한 약리작용은 솔잎에 함유되어 있는 정유 성분, 단백질, 비타민 A, 비타민 C, 비타민 K, 비타민 P(루틴), 인, 철분, 효소, 탄닌, 엽록소, 고미성 물질, 플라보노이드 등의 기능성 물질에 의해 이루어진다. 특히 비타민 P(루틴)는 혈액순환을 촉진하고 고혈압과 노화를 방지하는 데 탁월한 효과가 있다. 또한 솔잎의 휘발성 정유는 살림욕시 피로를 해소시켜 주는 역할을 한다.The pine (Pinus densiflora Seibold et Zuccarini) is an evergreen coniferous tree that is wild in the mountains of Korea, and mainly red pine (land pine) that grows a lot in inland areas, pine pine, Rigida pine, gom pine, white pine, etc. There is this. Pine needles, the leaves of pine trees, have been used for medicinal or health food in oriental medicine or folk remedies since ancient times. According to Donguibogam, pine needles are known to be effective in treating gastrointestinal diseases, stroke, hypertension, neuralgia, and asthma. These pharmacological actions of pine needles are functional substances such as essential oil, protein, vitamin A, vitamin C, vitamin K, vitamin P (rutin), phosphorus, iron, enzymes, tannins, chlorophyll, bitter substances, and flavonoids contained in pine needles. made by In particular, vitamin P (rutin) has an excellent effect in promoting blood circulation and preventing high blood pressure and aging. In addition, the volatile essential oil of pine needles plays a role in relieving fatigue during household bathing.
본 발명은 밑술에 구절초, 곤드레, 생강 및 솔잎을 혼합함으로써 막걸리의 맛과 향을 더욱 향상시킬 수 있다.The present invention can further improve the taste and flavor of makgeolli by mixing gujeolcho, gondre, ginger, and pine needles in the base liquor.
상기 단계 6은 상기 술덧을 제조용수로 희석하여 알코올 규격에 맞추는 제성단계이다. Step 6 is a formulation step of diluting the suldeot with water for production to meet the alcohol standards.
상기 술덧은 여과하여 고형분을 걸러내고, 제조용수로 희석하여 알코올 규격에 맞추어 제성하여, 붉은 색이 침출된 지치를 이용한 막걸리를 제조한다.The suldeot is filtered to filter out the solid content, diluted with water for production, and prepared according to the alcohol standard, to prepare makgeolli using red leached chichi.
본 발명에 따른 지치를 이용한 막걸리의 제조방법은 지치의 영양성분을 섭취할 수 있으며 맛이 부드러워 목넘김이 좋으며, 색상이 우수한 장점이 있다.The method for producing makgeolli using chichi according to the present invention has advantages of ingestion of nutritive components of chichi, soft taste, good swallowing, and excellent color.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.
멥쌀을 9시간 동안 함초수에 침지시켜 불리고, 불린 맵쌀을 분쇄하고 100℃의 물에 투입한 후에 30분 동안 가열하여 죽을 제조하였다. 상기 함초수는 함초 80중량%, 대추 15중량% 및 구기자 5중량%를 혼합한 혼합물 100중량부에 물 1,000중량부를 가하고 100℃에서 4시간 동안 가열한 후 여과하여 제조하였다. 밀 100중량부에 사과추출액 300중량부를 혼합하고 반죽하고 성형한 후, 성형물 100중량부에 누룩곰팜이 2중량부와 효모 3중량부를 접종하고, 26℃에서 4일 동안 발효시키고, 햇볕에 노출시켜 법제시켜 누룩을 제조하였다. 상기 사과추출액은 광천수 100중량부에 사과 50중량부를 넣고 90℃에서 1시간 동안 가열한 후 여과하여 수득하였다. 상기 죽 100중량부에 상기 누룩 100중량부, 지치 뿌리 10중량부 및 바이오세라믹 스톤 정제수 1,500중량부를 혼합한 후 13℃에서 24시간 동안 발효하여 밑술을 제조하였다. 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 20중량부를 넣고 24시간 동안 방치하여 제조하였다. 상기 바이오세라믹 스톤은 맥반석 25중량%, 견운모 30중량% 및 황토 45중량%을 포함하는 혼합물을 물에 넣고 혼련한 후 200℃의 온도에서 72시간 동안 숙성시킨 다음, 1200℃의 온도에서 8시간 동안 소성시키고, 얻어진 소성체에 1,000가우스의 자력을 조사하여 제조하였다. 도라지추출액에 찹쌀을 2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하였다. 상기 도라지 추출액은 물 100중량부에 도라지 50중량부를 넣고 90℃에서 6시간 동안 가열하여 제조하였다. 상기 밑술 100중량부에 상기 고두밥 90중량부를 혼합하고 발효용기에 넣은 후 13℃에서 4일 동안 1차 발효하여 술덧을 제조하였다. 상기 술덧을 제조용수로 희석하여 알콜 함유량 6도의 지치를 이용한 막걸리를 제조하였다. Non-glutinous rice was immersed in green tea water for 9 hours and called, then the soaked sticky rice was crushed and put into water at 100° C., and then heated for 30 minutes to prepare porridge. The green tea water was prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of jujube and 5% by weight of Goji berries, heating at 100° C. for 4 hours, and then filtering. After mixing 300 parts by weight of apple extract in 100 parts by weight of wheat, kneading and molding, 2 parts by weight of yeast palm and 3 parts by weight of yeast are inoculated into 100 parts by weight of the molded product, fermented at 26 ° C. for 4 days, and exposed to the sun. Yeast was prepared by making it legal. The apple extract was obtained by adding 50 parts by weight of apples to 100 parts by weight of mineral water, heating at 90° C. for 1 hour, and then filtration. After mixing 100 parts by weight of the yeast, 10 parts by weight of Jichi root, and 1,500 parts by weight of purified bioceramic stone water to 100 parts by weight of the porridge, it was fermented at 13° C. for 24 hours to prepare a malt liquor. The bioceramic stone purified water was prepared by adding 20 parts by weight of the bioceramic stone to 100 parts by weight of water and leaving it to stand for 24 hours. The bioceramic stone is a mixture containing 25% by weight of elvan stone, 30% by weight of sericite, and 45% by weight of loess, put in water and kneaded, then aged at 200°C for 72 hours, and then at 1200°C for 8 hours After firing, the obtained fired body was prepared by irradiating a magnetic force of 1,000 Gauss. Soaked by immersing glutinous rice in the bellflower extract for 2 hours, putting the soaked glutinous rice in a steamer, and then steaming to prepare godubap. The bellflower extract was prepared by adding 50 parts by weight of bellflower to 100 parts by weight of water and heating at 90° C. for 6 hours. After mixing 90 parts by weight of the godubap with 100 parts by weight of the base wine and putting it in a fermentation vessel, it was fermented for 4 days at 13° C. to prepare a mort. Makgeolli was prepared using the alcohol content of 6 degrees by diluting the suldeot with water for production.
상기 실시예 1에서 상기 멥쌀분말 100중량부에 옥수수분말 5중량부 및 고구마분말 5중량부를 추가적으로 혼합한 것과, 상기 밑술 100중량부에 구절초 10중량부, 곤드레 5중량부, 생강 10중량부 및 솔잎 5중량부을 추가적으로 혼합한 것을 제외하고 나머지는 동일하게 하여 알콜 함유량 6도의 지치를 이용한 막걸리를 제조하였다.In Example 1, 5 parts by weight of corn powder and 5 parts by weight of sweet potato powder were additionally mixed with 100 parts by weight of the non-glutinous rice powder, and 10 parts by weight of Gujeolcho, 5 parts by weight of Gondree, 10 parts by weight of ginger and pine needles in 100 parts by weight of the nutmeg. Makgeolli using Chichi having an alcohol content of 6 degrees was prepared in the same manner except that 5 parts by weight was additionally mixed.
[비교예 1][Comparative Example 1]
통밀을 거칠게 갈아서 손으로 쥐었을 때 30~40%정도 덩어리가 지도록 찬물로 반죽한 후 4일 동안 35℃에서 띄워서 누룩을 제조하였다. 건조된 오가피 2kg, 오미자 200g, 인동 300g, 인진쑥 300g에 물 80L를 첨가하고 물량이 50%정도 될때까지 12시간 동안 약한 불로 달인 후 약초는 건져내고 물을 천으로 걸러서 약초 추출액을 제조하였다. 찹쌀을 이용하여 공지의 방법으로 술밥을 제조하였다. 상기 술밥 1.8L, 누룩 1.8L, 약초 추출액 12L, 효모(Yeast) 5g을 혼합하고 옹기에 담아 4일 동안 발효시켰다. 발효액과 물 5L를 섞어서 자루에 담고 걸러서 최종적으로 17L의 희석액을 생산하였다. 상기 희석액을 규조토로 여과하여 여과액을 얻었다. 지치 50g에 발효주정 1L를 가하고 30℃ 추출 온도와 60rpm의 회전속도에서 24시간 교반추출한 후 감압여과 및 감압여과액을 최초 감압여과액의 50% 부피로 농축하여 지치 추출액을 얻었다. 지치 추출액을 여과액 중량의 1 중량%로 첨가하여 지치 추출액이 첨가된 토속주를 제조하였다.After coarsely grinding whole wheat and kneading it with cold water to form a lump of 30-40% when held by hand, it was floated at 35°C for 4 days to prepare yeast. After adding 80L of water to 2kg of dried sagebrush, 200g of omija, 300g of copper, and 300g of wormwood, simmer over low heat for 12 hours until the amount is about 50%. Sulbab was prepared by a known method using glutinous rice. 1.8L of sake, 1.8L of yeast, 12L of herbal extract, and 5g of yeast were mixed and put in an earthenware and fermented for 4 days. The fermentation broth and 5L of water were mixed, put in a sack, and filtered to finally produce a diluted solution of 17L. The diluted solution was filtered through diatomaceous earth to obtain a filtrate. After adding 1 L of fermented alcohol to 50 g of Chichi and extracting with stirring at 30 ° C. extraction temperature and a rotation speed of 60 rpm for 24 hours, filtration under reduced pressure and the reduced pressure filtrate were concentrated to 50% of the volume of the initial reduced pressure filtrate to obtain a Chichi extract. The borage extract was added in an amount of 1% by weight of the filtrate to prepare a local liquor to which the borage extract was added.
[실험예 1][Experimental Example 1]
실시예 1, 2에서 제조한 지치를 이용한 막걸리와 비교예 1에서 제조한 지치 추출액이 첨가된 토속주를 관능검사 요원으로 하여금 맛, 향, 색, 목넘김 및 전체적인 기호도와 같은 관능검사를 실시하였다. 측정한 결과를 평균하여 표 1에 나타내었다. 관능검사는 2년 이상 관능검사 경험을 지닌 30명의 관능검사 요원으로 하여금 9점 척도법으로 하여 측정하였다.The makgeolli using Chichi prepared in Examples 1 and 2 and the local sake prepared in Comparative Example 1 to which the Chichii extract was added were subjected to sensory tests such as taste, aroma, color, swallowing, and overall preference by a sensory tester. The measured results were averaged and shown in Table 1. The sensory test was measured using the 9-point scale method by 30 sensory test personnel with more than 2 years of sensory test experience.
상기 표 1을 통해 알 수 있는 바와 같이, 비교예 1의 지치 추출액이 첨가된 토속주에 비하여 본 발명에 따라 제조된 실시예 1, 2의 지치를 이용한 막걸리가 맛, 향, 색,목넘김 및 전체적인 기호도 관능검사의 전체적인 항목에서 높은 점수를 나타내고 있다.As can be seen from Table 1, the taste, aroma, color, swallowing, and overall preference of the makgeolli prepared in Examples 1 and 2 prepared according to the present invention compared to the local liquor to which the Jichi extract of Comparative Example 1 was added. It shows a high score in all items of the sensory test.
[실험예 2][Experimental Example 2]
실시예 1, 2에서 제조한 지치를 이용한 막걸리와 비교예 1에서 제조한 지치 추출액이 첨가된 토속주에 대하여 실험예 1의 관능검사요원을 대상으로 숙취 개선 정도에 대하여 5점 척도법으로 하여 측정하였다. 측정한 결과를 평균하여 표 2에 나타내었다. (5점: 숙취가 없다, 1점: 숙취가 심하다)For the makgeolli using Chichii prepared in Examples 1 and 2 and the local liquor to which the Chichii extract prepared in Comparative Example 1 was added, the degree of hangover improvement was measured by the sensory tester of Experimental Example 1 on a 5-point scale. The measured results were averaged and shown in Table 2. (5 points: no hangover, 1 point: severe hangover)
상기 표 2를 통해 알 수 있는 바와 같이, 비교예 1의 지치 추출액이 첨가된 토속주에 비하여 실시예 1, 2의 지치를 이용한 막걸리가 숙취 개선 정도가 우수한 것을 확인할 수 있다.As can be seen from Table 2, it can be confirmed that the makgeolli using Chichi of Examples 1 and 2 is superior to the local liquor to which the Chichii extract of Comparative Example 1 is added.
Claims (3)
밀을 이용하여 누룩을 제조하는 단계(단계 2);
상기 죽 100중량부에 상기 누룩 100~120중량부, 지치 5~10중량부 및 바이오세라믹 스톤 정제수 1,500~1,600중량부를 혼합한 후 13~15℃에서 24~26시간 동안 발효하여 밑술을 제조하는 단계(단계 3);
도라지추출액에 찹쌀을 1~2시간 동안 침지시켜 불리고, 불린 찹쌀을 찜기에 넣은 후 증자하여 고두밥을 제조하는 단계(단계 4);
상기 밑술 100중량부에 상기 고두밥 80~90중량부를 혼합하고 발효용기에 넣은 후 13~15℃에서 3~4일 동안 발효하여 술덧을 제조하는 단계(단계 5); 및
상기 술덧을 제조용수로 희석하여 알코올 규격에 맞추는 제성단계(단계 6);
를 포함하되,
상기 단계 1에서, 상기 함초수는 함초 80중량%, 대추 15중량% 및 구기자 5중량%를 혼합한 혼합물 100중량부에 물 1,000중량부를 가하고 100~105℃에서 4~6시간 동안 가열한 후 여과하여 제조하는,
지치를 이용한 막걸리의 제조방법.
Soaked by immersing non-glutinous rice in green tea water for 8 to 9 hours, crushing the soaked sticky rice, putting it in water at 100 to 105° C., and heating it for 30 to 40 minutes to prepare porridge (step 1);
Using wheat to prepare yeast (step 2);
The step of mixing 100 to 120 parts by weight of the yeast, 5 to 10 parts by weight of Jichi and 1,500 to 1,600 parts by weight of purified bioceramic stone water to 100 parts by weight of the porridge and fermenting it for 24 to 26 hours at 13 to 15° C. (Step 3);
Soaked by immersing glutinous rice in bellflower extract for 1 to 2 hours, putting the soaked glutinous rice in a steamer and steaming to prepare godubap (step 4);
80 to 90 parts by weight of the godubap is mixed with 100 parts by weight of the base wine, put in a fermentation vessel, and then fermented at 13 to 15° C. for 3 to 4 days to prepare a mortar (step 5); and
The preparation step of diluting the liquorice with water for production to meet the alcohol standards (step 6);
including,
In the step 1, the green tea water is filtered after adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of green tea, 15% by weight of jujube, and 5% by weight of Goji berry, and heating at 100 to 105° C. for 4 to 6 hours. manufactured by
A method of making makgeolli using Chichi.
상기 단계 2에서, 상기 누룩은 밀 100중량부에 사과추출액 250~300중량부를 혼합하고 반죽하고 성형한 후, 성형물 100중량부에 누룩곰팜이 1~2중량부와 효모 2~3중량부를 접종하고, 26~30℃에서 4~5일 동안 발효시키고, 햇볕에 노출시켜 법제시켜 제조하며,
상기 사과추출액은 광천수 100중량부에 사과 50~60중량부를 넣고 90~95℃에서 1~2시간 동안 가열한 후 여과하여 수득하며,
상기 단계 3에서, 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 10~20중량부를 넣고 24~26시간 동안 방치하여 제조하며,
상기 바이오세라믹 스톤은 맥반석 20~30중량%, 견운모 25~35중량% 및 황토 40~50중량%을 포함하는 혼합물을 물에 넣고 혼련한 후 150~200℃의 온도에서 48~72시간 동안 숙성시킨 다음, 700~1200℃의 온도에서 3~8시간 동안 소성시키고, 얻어진 소성체에 1,000~1,250가우스의 자력을 조사하여 제조하는,
지치를 이용한 막걸리의 제조방법.
The method of claim 1,
In step 2, the yeast is mixed with 250 to 300 parts by weight of apple extract in 100 parts by weight of wheat, kneaded and molded, and then inoculated with 1 to 2 parts by weight of yeast and 2 to 3 parts by weight of yeast in 100 parts by weight of the molded product , fermented at 26~30℃ for 4~5 days, exposed to sunlight, and manufactured by law,
The apple extract is obtained by adding 50-60 parts by weight of apples to 100 parts by weight of mineral water, heating at 90-95° C. for 1-2 hours, and then filtering,
In step 3, the bioceramic stone purified water is prepared by adding 10 to 20 parts by weight of the bioceramic stone to 100 parts by weight of water and leaving it to stand for 24 to 26 hours,
The bioceramic stone is a mixture containing 20 to 30% by weight of elvan, 25 to 35% by weight of sericite, and 40 to 50% by weight of loess, mixed with water, and then aged at a temperature of 150 to 200℃ for 48 to 72 hours. Next, calcined at a temperature of 700 to 1200 ° C for 3 to 8 hours, and produced by irradiating a magnetic force of 1,000 to 1,250 gauss to the obtained fired body,
A method of making makgeolli using Chichi.
상기 단계 1에서, 멥쌀분말 100중량부에 옥수수분말 1~5중량부 및 고구마분말 1~5중량부를 추가적으로 혼합하며,
상기 단계 5에서, 상기 밑술 100중량부에 구절초 5~10중량부, 곤드레 1~5중량부, 생강 5~10중량부 및 솔잎 1~5중량부를 추가적으로 혼합하는,
지치를 이용한 막걸리의 제조방법.The method of claim 1,
In step 1, 1 to 5 parts by weight of corn powder and 1 to 5 parts by weight of sweet potato powder are additionally mixed with 100 parts by weight of non-glutinous rice powder,
In step 5, 5-10 parts by weight of Gujeolcho, 1-5 parts by weight of Gondree, 5-10 parts by weight of ginger, and 1-5 parts by weight of pine needles are additionally mixed with 100 parts by weight of the base wine,
A method of making makgeolli using Chichi.
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| KR20090120810A (en) | 2008-05-20 | 2009-11-25 | 경상북도(관련부서:경상북도산림생태과학원) | Folk liquor containing extract of lithospermum erythrorhizon and method of manufacturing the same |
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