KR20220064265A - Manufacturing method of plum rice wine - Google Patents

Manufacturing method of plum rice wine Download PDF

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KR20220064265A
KR20220064265A KR1020200151037A KR20200151037A KR20220064265A KR 20220064265 A KR20220064265 A KR 20220064265A KR 1020200151037 A KR1020200151037 A KR 1020200151037A KR 20200151037 A KR20200151037 A KR 20200151037A KR 20220064265 A KR20220064265 A KR 20220064265A
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rice
water
stage
yeast
manufacturing
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이정환
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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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
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    • 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
    • C12G3/005—Solid or pasty alcoholic beverage-forming compositions
    • 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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

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Abstract

The present invention relates to a rice wine manufacturing method, which includes: a starter formation step (S10) of manufacturing a starter by mixing rice koji, water, dried plum powder, and yeast in a container and then performing four- to five-day fermentation at a material temperature of 24 to 25 degrees Celsius; a primary immersion step (S20) of manufacturing a base by mixing rice koji, water, and dried plum powder with the starter manufactured in the starter formation step (S10) and then performing four- to five-day fermentation at a material temperature of 24 to 25 degrees Celsius; and a secondary immersion step (S30) of mixing water, cut plum, purified enzyme, yeast, and polished rice with the base manufactured in the primary immersion step (S20) and then performing four- to five-day productization at a material temperature of 24 to 25 degrees Celsius.

Description

자두 막걸리 제조방법{Manufacturing method of plum rice wine}Plum makgeolli manufacturing method {Manufacturing method of plum rice wine}

본 발명은 자두 막걸리 제조방법에 관한 것으로, 특히 맛과 풍미가 향상되고, 숙취해소에 도움을 주는 자두 막걸리 제조방법에 관한 것이다.The present invention relates to a method for manufacturing plum makgeolli, and more particularly, to a method for manufacturing plum makgeolli with improved taste and flavor and helping to relieve hangovers.

술은 건강과 여가생활을 중시하는 웰빙문화의 확산에 따라 취하기 위한 문화에서 먹고 마시며 즐기는 문화로 전환되고 있는바, 이러한 문화의 전환으로 인하여 현대인은 알콜 도수가 낮고 영양학적 가치가 높은 막걸리를 선호하고 있는 실정이다.With the spread of well-being culture that emphasizes health and leisure, alcohol is changing from a culture to eat and drink to a culture to enjoy. is currently doing.

여러 가지 술 가운데 막걸리는 막걸리는 찹쌀, 멥쌀, 보리, 밀가루 등을 쪄서 누룩과 물을 섞어 발효시킨 것으로, 탁주(濁酒), 농주(農酒), 재주(滓酒), 회주(灰酒)라고도 하며, 우리나라 고유의 대표적인 전통 발효주로서 애주가들로부터 많은 사랑을 받고 있으며, 현재에도 꾸준히 애용되고 있는 전통술 중 하나이다.Makgeolli (makgeolli) is made by steaming glutinous rice, non-glutinous rice, barley, and wheat flour and mixing it with yeast and water to ferment it. As a representative traditional fermented liquor unique to Korea, it is loved by alcoholics and is one of the traditional alcoholic beverages that are still in use today.

일반적으로 막걸리는 먼저 세정과정을 거친 쌀 등을 수증기로 증자하고, 증자된 쌀 등에 맥아나 누룩 등의 당화제를 첨가하여 전분을 당으로 당화시켜 당화액을 제조한 후 당화액에 밑술을 첨가하여 발효하여 제조된다. 막걸리는 사용하는 곡류나 누룩 등 그 원료나 방법에 따라 독특한 맛과 향기를 지니며, 생효모와 각종 효소가 살아 있고, 미생물에 의한 효소작용으로 인해 원료 성분이 분해되어 생성된 아미노산, 유기산등이 포함되어 다른 술에 비하여 영양학 적으로도 우수하고 단맛, 신맛, 쓴맛, 떫은맛이 잘 조화된 독특한 맛을 가진다.In general, makgeolli is first steamed with steam, such as rice that has undergone a washing process, and then a saccharifying agent such as malt or yeast is added to the steamed rice to saccharify starch into sugar to make a saccharified solution. It is produced by fermentation. Makgeolli has a unique taste and aroma depending on the raw material or method such as grains or yeast used. Live yeast and various enzymes are alive. Compared to other alcoholic beverages, it is nutritionally superior and has a unique taste that harmonizes well with sweet, sour, bitter, and astringent tastes.

최근 막걸리에 대한 인기가 증가함에 따라 천연소재를 활용하여 풍미와 함께 영양을 강조하는 새로운 종류의 막걸리에 대한 요구가 있어 왔다. 이에 따라 다양한 종류의 막걸리가 개발되어 왔다.As the popularity of makgeolli has recently increased, there has been a demand for a new type of makgeolli that emphasizes nutrition as well as flavor by using natural ingredients. Accordingly, various types of makgeolli have been developed.

막걸리 제조방법과 관련된 선행기술로는, 대한민국 등록특허공보 제10-0671905호 "호박막걸리의 제조방법"(공고일자 : 2007.01.19)과 대한민국 등록특허공보 제10-0669233호 "가시오가피를 함유한 막걸리 및 그 제조방법"(공고일자 : 2007.01.16)가 개시되어 있다.As prior art related to the makgeolli manufacturing method, Republic of Korea Patent Publication No. 10-0671905 "Manufacturing method of pumpkin makgeolli" (publication date: 2007.01.19) and Republic of Korea Patent Publication No. 10-0669233 "Makgeolli containing spiny berries" and its manufacturing method" (announcement date: 2007.01.16) is disclosed.

그러나 막걸리는 품질 및 표준화에 대한 연구개발이 미진하여 언제든지 볼품없는 술로 전락할 가능성이 있을 뿐 아니라, 최근의 고급주 선호, 건강 중시, 맛과 다양성을 즐기는 주류 소비 형태에 부합하기 위해서는 막걸리의 품질 향상이 절대적으로 필요한 실정이다.However, makgeolli has the potential to be reduced to a tasteless alcoholic beverage at any time due to lack of research and development on quality and standardization. This is absolutely necessary.

대한민국 등록특허공보 제10-0671905호 "호박막걸리의 제조방법"(공고일자 : 2007.01.19)Republic of Korea Patent Publication No. 10-0671905 "Manufacturing method of pumpkin makgeolli" (Announcement date: 2007.01.19) 대한민국 등록특허공보 제10-0669233호 "가시오가피를 함유한 막걸리 및 그 제조방법"(공고일자 : 2007.01.16)Republic of Korea Patent Publication No. 10-0669233 "Makgeolli Containing Spiny Root and Manufacturing Method" (Announcement Date: 2007.01.16)

본 발명의 목적은 주모 형성단계와 1단 담금 형성단계시 건조시킨 자두가루를 혼합하고, 2단 담금 형성단계시 절단된 자두를 혼합하여 막걸리를 제조하여 맛과 풍미가 향상되고, 숙취해소에 도움을 주는 자두 막걸리 제조방법을 제공하는 데 있다.The object of the present invention is to prepare makgeolli by mixing dried plum powder during the shumo forming step and the first immersion forming step, and mixing the cut plums during the second immersion forming step to improve taste and flavor, and to help relieve a hangover It is to provide a method for manufacturing plum makgeolli that gives

상기의 목적을 달성하기 위하여 본 발명의 자두 막걸리 제조방법은, 쌀 입국, 물, 건조시킨 자두가루 및 효모를 용기에 넣고 혼합한 후 24℃~25℃의 품온으로 4~5일 동안 발효시켜 주모를 제조하는 주모형성단계; 상기 주모형성단계에서 제조된 주모에 쌀 입국, 물 및 건조시킨 자두가루를 혼합한 후, 24℃~25℃의 품온으로 4~5일 동안 발효시켜 초단을 제조하는 1단 담금단계; 및 상기 1단 담금단계에서 제조된 초단에 물, 절단된 자두, 정제효소, 누룩 및 백미를 혼합한 후, 24℃~25℃의 품온으로 4~5일 동안 제성하는 2단 담금단계를 구비한 것을 특징으로 한다.In order to achieve the above object, the method for manufacturing plum makgeolli of the present invention is to put rice, water, dried plum powder and yeast in a container, mix them, and ferment them at a temperature of 24°C to 25°C for 4 to 5 days. a main mother forming step of manufacturing a; A first-stage immersion step of mixing rice entry, water and dried plum powder to the main rice prepared in the main rice forming step, and fermenting it for 4 to 5 days at a product temperature of 24° C. to 25° C. to prepare a first stage; And after mixing water, cut plums, purified enzyme, yeast and white rice with the first stage prepared in the first stage soaking step, a second stage soaking step of preparing at a product temperature of 24 ° C. to 25 ° C. for 4 to 5 days. characterized in that

또한, 주모형성단계는 4kg의 쌀 입국과 7ℓ의 물과 0.5kg의 건조시킨 자두가루와 40g의 효모를 혼합하고, 1단 담금단계는 상기 주모에 16kg의 쌀 입국과 24ℓ의 물과 0.5kg의 건조시킨 자두가루를 혼합하고, 2단 담금단계는 상기 초단에 105ℓ의 물과, 10kg의 절단된 자두와 20g의 정제효소와 2kg의 누룩과 70kg의 백미를 혼합하는 것을 특징으로 한다.In addition, the main hair forming step mixes 4 kg of rice entry, 7 liters of water, 0.5 kg of dried plum powder, and 40 g of yeast, and the first immersion step includes 16 kg of rice entry and 24 liters of water and 0.5 kg of yeast. The dried plum powder is mixed, and the second stage soaking step is characterized in that 105 liters of water, 10 kg of cut plums, 20 g of purified enzyme, 2 kg of yeast and 70 kg of white rice are mixed in the first stage.

본 발명의 자두 막걸리 제조방법은 주모 형성단계와 1단 담금 형성단계시 건조시킨 자두가루를 혼합하고, 2단 담금 형성단계시 절단된 자두를 혼합하여 막걸리를 제조하여 맛과 풍미가 향상되고, 숙취해소에 도움을 줄 수 있다.The plum makgeolli manufacturing method of the present invention mixes dried plum powder during the main step forming step and the first immersion forming step, and mixing the cut plums during the second immersion forming step to prepare makgeolli, improving taste and flavor, and having a hangover can help relieve.

도 1은 본 발명의 막걸리 제조방법의 공정도이다.1 is a process diagram of the makgeolli manufacturing method of the present invention.

이하, 첨부된 도면을 참조하여 본 발명의 막걸리 제조방법을 상세히 설명하고자 한다.Hereinafter, with reference to the accompanying drawings, the method for manufacturing makgeolli of the present invention will be described in detail.

도 1에 도시된 바와 같이, 본 발명의 막걸리 제조방법은, 쌀 입국, 물, 건조시킨 자두가루 및 효모를 용기에 넣고 혼합한 후 24℃~25℃의 품온으로 4~5일 동안 발효시켜 주모를 제조하는 주모형성단계(S10)와, 주모형성단계(S10)에서 제조된 주모에 쌀 입국, 물 및 건조시킨 자두가루를 혼합한 후, 24℃~25℃의 품온으로 4~5일 동안 발효시켜 초단을 제조하는 1단 담금단계(S20)와, 1단 담금단계(S20)에서 제조된 초단에 물, 절단된 자두, 정제효소, 누룩 및 백미를 혼합한 후, 24℃~25℃의 품온으로 4~5일 동안 제성하는 2단 담금단계(S30)로 구성된다.As shown in Figure 1, in the makgeolli manufacturing method of the present invention, rice entry, water, dried plum powder and yeast are put in a container and mixed, and then fermented for 4 to 5 days at a product temperature of 24 ° C to 25 ° C. After mixing the rice entry, water and dried plum powder with the main hair prepared in the main hair forming step (S10) and the main hair forming step (S10), it is fermented for 4 to 5 days at a product temperature of 24 ° C to 25 ° C. After mixing water, cut plums, purified enzyme, yeast and white rice with the first stage prepared in the first-stage soaking step (S20) and the first-stage soaking step (S20) to produce the first stage, the product temperature is at 24°C to 25°C. It consists of a two-stage immersion step (S30) that is formed for 4 to 5 days.

또한, 주모형성단계(S10)는 4kg의 쌀 입국과 7ℓ의 물과 0.5kg의 건조시킨 자두가루와 40g의 효모를 용기에 넣고 혼합하고, 1단 담금단계(S20)는 주모에 16kg의 쌀 입국과 24ℓ의 물과 0.5kg의 건조시킨 자두가루를 혼합하고, 2단 담금단계(S30)는 초단에 105ℓ의 물과, 10kg의 절단된 자두와 20g의 정제효소와 2kg의 누룩과 70kg의 백미를 혼합한다.In addition, in the main hair forming step (S10), 4 kg of rice enters, 7 liters of water, 0.5 kg of dried plum powder, and 40 g of yeast are mixed in a container, and the first immersion step (S20) is 16 kg of rice entered into the main hair. 24 liters of water and 0.5 kg of dried plum powder are mixed, and the second stage soaking step (S30) consists of 105 liters of water, 10 kg of cut plums, 20 g of purified enzyme, 2 kg of yeast, and 70 kg of white rice. Mix.

상기의 구성에 따른 본 발명의 막걸리 제조방법의 동작은 다음과 같다.The operation of the makgeolli manufacturing method of the present invention according to the above configuration is as follows.

주모형성단계(S10)는 4kg의 쌀 입국과 7ℓ의 물과 0.5kg의 건조시킨 자두가루와 40g의 효모를 용기에 넣고 혼합한 후 24℃~25℃의 품온으로 4~5일 동안 발효시켜 주모를 제조한다.The main hair forming step (S10) is to put 4 kg of rice, 7 liters of water, 0.5 kg of dried plum powder, and 40 g of yeast in a container and mix it, and then ferment it for 4 to 5 days at a temperature of 24 ° C to 25 ° C. to manufacture

주모형성단계(S10)에서 2일이 경과되면 밥알이 몇개가 뜨고, 3일이 경과되면 밥알이 반가량 떠오르며, 4일이 경과되면 밥알이 거의 다 떠오르지만, 만지면 딱딱한 부분이 있을 수 있으나, 5일이 경과되면 속은 없고 껍질만 남게 되어 후술하는 1단 담금단계(S20)를 위한 초단 제조를 위한 주모로 사용할 수 있다.In the main hair forming step (S10), when 2 days have elapsed, several grains of rice float, and after 3 days, about half of the grains of rice rise, and after 4 days, almost all of the grains of rice rise, but there may be hard parts when touched, but 5 After days have passed, there is no inside, only the skin remains, and it can be used as a main cap for manufacturing the first stage for the first stage immersion step (S20) to be described later.

1단 담금단계(S20)는 주모형성단계(S10)에서 제조된 주모에 16kg의 쌀 입국과 24ℓ의 물과 0.5kg의 건조시킨 자두가루를 혼합한 후, 24℃~25℃의 품온으로 4~5일 동안 발효시켜 초단을 제조한다.In the first stage soaking step (S20), 16 kg of rice, 24 liters of water, and 0.5 kg of dried plum powder were mixed with the main hair prepared in the main hair forming step (S10), and then 4~ It is fermented for 5 days to make the first stage.

2단 담금단계(S30)는 1단 담금단계(S20)에서 제조된 초단에 105ℓ의 물과, 10kg의 잘게 절단된 자두와 20g의 정제효소와 2kg의 누룩을 혼합한 후, 35kg의 백미를 덩어리가 생기지 않도록 저으면서 혼합한다. 그리고, 나머지 35kg의 백미를 살며시 뭇고 평편하게 만들어 주어 자연스럽게 백미가 흡수되면서 끓어오름도 줄여 줄 수 있다. 이때 약간의 덩어리가 발생되나 다음날 저어주면서 덩어리진 것은 없어진다. 2단 담금단계(S30)는 24℃~25℃의 품온으로 4~5일 동안 제성한다.In the second stage soaking step (S30), 105 liters of water, 10 kg of chopped plums, 20 g of purified enzyme, and 2 kg of yeast are mixed in the first stage prepared in the first step (S20), and then 35 kg of white rice is lumped. Mix while stirring so as not to form. And, by making the remaining 35kg of white rice soft and flat, it can absorb the white rice naturally and reduce boiling. At this time, a little lump is generated, but the lump disappears while stirring the next day. The two-stage immersion step (S30) is made at a product temperature of 24° C. to 25° C. for 4 to 5 days.

상기와 같이 건조한 자두가루와 절단된 자두를 혼합하여 제조된 본 발명의 자두 막걸리는 단맛과 목넘김이 좋고, 풍미가 향상되고, 알콜 도수를 낮추어 숙취해소에 도움을 줄 수 있다.As described above, the plum makgeolli of the present invention prepared by mixing dried plum powder and cut plums can help relieve a hangover by improving sweetness and swallowing, improving flavor, and lowering alcohol content.

S10 : 주모형성단계 S20 : 1단 담금단계
S30 : 2단 담금단계S10: main hair forming step S20: 1 step immersion step
S30: 2-stage immersion step

Claims (2)

쌀 입국, 물, 건조시킨 자두가루 및 효모를 용기에 넣고 혼합한 후 24℃~25℃의 품온으로 4~5일 동안 발효시켜 주모를 제조하는 주모형성단계(S10);
상기 주모형성단계(S10)에서 제조된 주모에 쌀 입국, 물 및 건조시킨 자두가루를 혼합한 후, 24℃~25℃의 품온으로 4~5일 동안 발효시켜 초단을 제조하는 1단 담금단계(S20); 및
상기 1단 담금단계(S20)에서 제조된 초단에 물, 절단된 자두, 정제효소, 누룩 및 백미를 혼합한 후, 24℃~25℃의 품온으로 4~5일 동안 제성하는 2단 담금단계(S30)를 구비한 것을 특징으로 하는 막걸리 제조방법.Shu hair forming step (S10) of entering rice, water, dried plum powder and yeast in a container, mixing it, and fermenting it for 4 to 5 days at a product temperature of 24° C. to 25° C.;
After mixing the rice entry, water, and dried plum powder with the main hair prepared in the main hair forming step (S10), and fermenting it for 4 to 5 days at a product temperature of 24 ° C to 25 ° C, a first stage soaking step ( S20); and
After mixing water, cut plums, purified enzymes, yeast and white rice with the first stage prepared in the first stage immersion step (S20), a two-stage immersion step ( S30) Makgeolli manufacturing method, characterized in that provided. 제 1 항에 있어서,
상기 주모형성단계(S10)는 4kg의 쌀 입국과 7ℓ의 물과 0.5kg의 건조시킨 자두가루와 40g의 효모를 혼합하고,
상기 1단 담금단계(S20)는 상기 주모에 16kg의 쌀 입국과 24ℓ의 물과 0.5kg의 건조시킨 자두가루를 혼합하고,
상기 2단 담금단계(S30)는 상기 초단에 105ℓ의 물과, 10kg의 절단된 자두와 20g의 정제효소와 2kg의 누룩과 70kg의 백미를 혼합하는 것을 특징으로 하는 막걸리 제조방법.The method of claim 1,
The main hair forming step (S10) is a mixture of 4 kg of rice, 7 liters of water, 0.5 kg of dried plum powder, and 40 g of yeast,
The first stage immersion step (S20) is to mix 16 kg of rice, 24 liters of water, and 0.5 kg of dried plum powder in the main mound,
In the two-stage soaking step (S30), 105 liters of water, 10 kg of cut plums, 20 g of purified enzyme, 2 kg of yeast, and 70 kg of white rice are mixed in the first stage.
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100669233B1 (en) 2006-08-02 2007-01-16 박효만 Makgeolli with eleutherococcus senticosus and method for manufacturing thereof
KR100671905B1 (en) 2006-08-07 2007-01-19 조윤재 Method for making squash rice wine

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100669233B1 (en) 2006-08-02 2007-01-16 박효만 Makgeolli with eleutherococcus senticosus and method for manufacturing thereof
KR100671905B1 (en) 2006-08-07 2007-01-19 조윤재 Method for making squash rice wine

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