KR20230088044A - Enzyme Makgeolli using Ryzopus and its manufacturing method - Google Patents
Enzyme Makgeolli using Ryzopus and its manufacturing method Download PDFInfo
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Abstract
Description
본 발명은 라이조푸스 균주로 제조된 누룩을 이용하여 제조되며 라이조푸스 종균의 면역 능력 등의 향상된 효능을 얻도록 하는 라이조푸스를 이용한 효소 막걸리 및 그 제조방법에 관한 것이다. The present invention relates to enzyme makgeolli using Lysopus and a method for manufacturing the same, which is prepared using nuruk prepared from a Lysopus strain and which allows improved efficacy such as immunity of the Lysopus spawn to be obtained.
일반적으로 막걸리는 찹쌀, 멥쌀, 보리쌀, 현미, 옥수수, 고구마, 밀 등의 전분질을 원료로 하고 발효제로서 누룩을 첨가하여 발효시킨 술덧을 혼탁하게 제성한 우리나라 고유의 전통주로, 단맛, 신맛, 쓴맛, 매운맛과 청량감이 있고 알코올 함량이 2-8%인 술이다. In general, makgeolli is a traditional Korean liquor made from glutinous rice, non-glutinous rice, barley rice, brown rice, corn, sweet potato, wheat, etc. as raw materials and fermented mash by adding nuruk as a leavening agent. It is spicy and refreshing, and has an alcohol content of 2-8%.
다른 주류와 달리 막걸리는 각종 영양원이 풍부하게 함유되어 있는데, 인체 신진대사에 관여하는 비타민 B군을 비롯한 라이신, 류신, 아르기닌 등의 필수 아미노산, 풍미물질인 에틸아세테이트, 아밀아세테이트, 에틸카르로에이트 등의 에스테르, 새콤한 맛을 내어 갈증을 해소케 하는 유기산, 그리고 간 기능을 도와주는 아세틸콜린 등이 함유되어 있다. 이와 같이 막걸리는 영양학적 및 기능적 가치가 높을 뿐만 아니라 생효모가 함유되어 있기 때문에 다른 주류와 비교할 수 없는 독특한 맛을 지니고 있다.Unlike other alcoholic beverages, makgeolli is rich in various nutrients, including B vitamins involved in human metabolism, essential amino acids such as lysine, leucine, and arginine, flavor substances such as ethyl acetate, amyl acetate, and ethyl caroate. It contains esters of sugar, organic acid that quenches thirst with a sour taste, and acetylcholine that helps liver function. In this way, makgeolli has high nutritional and functional value and has a unique taste that is incomparable to other alcoholic beverages because it contains live yeast.
누룩의 종류에 따라 미생물의 분포가 상이하고 따라서 미생물에 의한 효소활성, 효모 함유량 및 알코올 발효력 등이 달라지므로 막걸리의 휘발성 풍미 성분, 맛, 색상 등의 품질특성에 누룩이 큰 영향을 미치는 것으로 보고 되어 있다.According to the type of yeast, the distribution of microorganisms is different, and therefore the enzyme activity, yeast content, and alcohol fermentation power by microorganisms are different, so it is reported that yeast has a great influence on the quality characteristics such as volatile flavor components, taste, and color of makgeolli. there is.
누룩은 자연 상태에서 곰팡이, 효모, 세균류 등 많은 종류의 미생물이 번식되어 만들어져 왔는데 이와 같은 누룩을 사용하여 막걸리를 제조할 경우, 제품의 균질화가 어렵고 변질이 우려가 많은 단점이 있었다. Nuruk has been made by the propagation of many types of microorganisms such as mold, yeast, and bacteria in a natural state. When makgeolli is manufactured using such yeast, there are many disadvantages in that it is difficult to homogenize the product and there is a high risk of deterioration.
최근 막걸리는 대부분 누룩 대신에 일본에서 개발한 입국(코지)를 사용하여 제조되고 있다. Recently, makgeolli is mostly manufactured using rice wine (koji) developed in Japan instead of yeast.
막걸리는 국내 소비량뿐만 아니라 일본 등 외국으로의 수출량도 급격히 늘어나고 있는 시점에 보다 막걸리에 우수한 특성을 부여하는 기능성 누룩의 개발이 요구되고 있다.At a time when not only domestic consumption but also exports to foreign countries such as Japan are rapidly increasing, the development of functional yeast that imparts superior characteristics to makgeolli is required.
본 발명은 종래 기술의 문제점을 해소하기 위해 안출된 것으로, 라이조푸스 균주가 첨가된 누룩을 이용하므로 항산화 활성이 향상된 막걸리 및 그 제조방법을 제공하는데 목적이 있다.The present invention was made to solve the problems of the prior art, and an object of the present invention is to provide makgeolli with improved antioxidant activity and a manufacturing method thereof by using yeast to which a Ryzopus strain is added.
상기한 본 발명의 목적은, 쌀을 세척한 후 고압 증자기에 넣고 증자시켜 고두밥을 짓는 단계; 상기 증자된 고두밥을 상온에서 자연냉각시키는 단계; 상기 자연냉각된 고두밥에 누룩과 물을 혼합한 후 이렇게 제조된 1차혼합물에 라이조푸스 균주를 접종하여 혼합하여 2차혼합물을 만드는 단계; 상기 2차혼합물을 멸균된 용기에 넣고, 소정 온도에서 소정 기간 발효시키는 단계; 상기 발효를 마친 후 용기에서 혼합물을 꺼내어 체에 걸러 지게미를 분리하고 원액을 추출하는 단계; 상기 추출된 액을 면포에 걸러 막걸리를 수득하는 단계;를 포함하는 라이조푸스를 이용한 효소 막걸리의 제조방법에 의해 달성될 수 있다.The above object of the present invention is to wash the rice and then put it in a high-pressure steamer and steam it to make godubap; Natural cooling the steamed godubap at room temperature; Making a secondary mixture by mixing yeast and water with the naturally cooled godubap, inoculating and mixing the Ryzopus strain in the primary mixture thus prepared; Putting the secondary mixture into a sterilized container and fermenting it at a predetermined temperature for a predetermined period of time; After the fermentation is completed, taking the mixture out of the container, sieving it through a sieve to separate the lees and extracting the stock solution; It can be achieved by a method for producing enzyme makgeolli using Ryzopus, comprising the step of filtering the extracted liquid through a cotton cloth to obtain makgeolli.
상기 1차혼합물은 고두밥 100중량부를 기준으로 하여 누룩 20~40 중량부, 물 200중량부를 혼합하여 이루어지는 것을 특징으로 한다. The primary mixture is characterized in that it is made by mixing 20 to 40 parts by weight of yeast and 200 parts by weight of water based on 100 parts by weight of godubap.
상기 2차혼합물은 1차혼합물 100 중량부를 기준으로 하여 라이조푸스 균주 0.7~1.2 중량부를 접종하는 것을 특징으로 한다. The secondary mixture is characterized by inoculating 0.7 to 1.2 parts by weight of the Lysopus strain based on 100 parts by weight of the primary mixture.
상기 발효시키는 단계의 소정 온도는 30~40℃, 소정 기간은 2~5일 간인 것을 특징으로 한다. The predetermined temperature of the fermentation step is 30 to 40 ° C., and the predetermined period is 2 to 5 days.
상기 2차혼합물을 만드는 단계에 있어서, 상기 2차혼합물 100 중량부에 대해 감초추출물 3~4중량부, 계피추출물 3~5중량부를 혼합하는 것을 특징으로 한다. In the step of preparing the secondary mixture, 3 to 4 parts by weight of licorice extract and 3 to 5 parts by weight of cinnamon extract are mixed with respect to 100 parts by weight of the secondary mixture.
상기 2차혼합물을 만드는 단계는, 상기 2차혼합물 100 중량부에 대해 당귀추출물 3~4중량부, 황기추출물 4~5중량부, 영지버섯추출물 3~4중량부 중 선택되는 어느 하나 또는 둘 이상을 혼합하는 것을 특징으로 한다. In the step of making the secondary mixture, any one or two or more selected from 3 to 4 parts by weight of Angelica quail extract, 4 to 5 parts by weight of Astragalus extract, and 3 to 4 parts by weight of Ganoderma lucidum extract with respect to 100 parts by weight of the secondary mixture. It is characterized by mixing.
상기 2차혼합물을 만드는 단계는, 허브추출물을 혼합하고, 상기 허브추출물은 라벤더, 바젤, 진저민트, 세이지, 레몬그라스로 이루어지는 그룹에서 하나 이상 선택되는 것을 특징으로 한다. In the step of preparing the secondary mixture, the herb extract is mixed, and the herb extract is characterized in that at least one selected from the group consisting of lavender, basel, ginger mint, sage, and lemongrass.
한편 상기한 본 발명의 목적은, 고두밥과 누룩과 물을 섞은 혼합물에 라이조푸스 종균을 접종시켜 후 발효 숙성시킨 다음 원액을 추출하여 제조되는 것을 특징으로 하는 라이조푸스를 이용한 효소 막걸리에 의해 달성된다. On the other hand, the above object of the present invention is achieved by enzyme makgeolli using Ryzopus, characterized in that it is prepared by inoculating a mixture of godubap, yeast and water with Raizopus spawn, post-fermentation aging, and then extracting the stock solution.
상기 혼합물에 감초추출물, 계피추출물, 당귀추출물, 황기추출물, 영지버섯추출물로 이루어진 그룹에서 선택되는 어느 하나 또는 둘 이상을 더 혼합하는 것을 특징으로 한다.It is characterized in that any one or two or more selected from the group consisting of licorice extract, cinnamon extract, angelica extract, astragalus extract, and ganoderma lucidum extract are further mixed with the mixture.
상기 혼합물에 라벤더, 바젤, 진저민트, 세이지, 레몬그라스로 이루어지는 그룹에서 하나 이상 선택되는 허브추출물이 더 혼합되는 것을 특징으로 한다.It is characterized in that one or more herb extracts selected from the group consisting of lavender, basel, ginger mint, sage, and lemongrass are further mixed with the mixture.
본 발명에 따르면, 막걸리에 라이조푸스 종균을 함유함으로써 항산환 활성이 증가될 수 있고, 체내에서 분해 능력이 우수하며, 몸에 좋은 약리작용을 하는 성분이 포함됨으로써 맛과 영양을 높일 수 있는 효과가 있다. According to the present invention, antioxidative activity can be increased by containing Ryzopus spawn in makgeolli, excellent decomposition ability in the body, and ingredients having pharmacological effects good for the body are included, so that the taste and nutrition can be improved. there is.
도 1은 본 발명에 따른 라이조푸스를 이용한 효소 막걸리의 제조방법을 나타낸 공정흐름도.1 is a process flow diagram showing a method for producing enzyme makgeolli using Ryzopus according to the present invention.
이하 바람직한 실시예를 첨부된 도면을 토대로 상세하게 설명하면 다음과 같다.Hereinafter, a preferred embodiment will be described in detail based on the accompanying drawings.
하기에서 설명될 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이며, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.The embodiments to be described below are intended to be described in detail so that those skilled in the art can easily practice the invention, thereby limiting the technical spirit and scope of the present invention. doesn't mean
또한, 도면에 도시된 구성요소의 크기나 형상 등은 설명의 명료성과 편의상 과장되게 도시될 수 있으며, 본 발명의 구성 및 작용을 고려하여 특별히 정의된 용어들은 사용자, 운용자의 의도 또는 관례에 따라 달라질 수 있고, 이러한 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 함을 밝혀둔다. In addition, the size or shape of the components shown in the drawings may be exaggerated for clarity and convenience of description, and terms specifically defined in consideration of the configuration and operation of the present invention may vary depending on the intention or custom of the user or operator. It can be, and it is revealed that the definitions of these terms should be made based on the contents throughout this specification.
첨부된 도면 중에서, 도 1은 본 발명에 따른 라이조푸스를 이용한 효소 막걸리의 제조방법을 나타낸 공정흐름도이다. Among the accompanying drawings, Figure 1 is a process flow diagram showing a method for producing enzyme makgeolli using Ryzopus according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 라이조푸스를 이용한 효소 막걸리의 제조방법은, As shown in Figure 1, the method for producing enzyme makgeolli using Ryzopus according to the present invention,
쌀을 세척한 후 고압 증자기에 넣고 증자시켜 고두밥을 짓는 단계(S1);Washing the rice and then putting it in a high-pressure steamer and steaming it to make godubap (S1);
상기 증자된 고두밥을 상온에서 자연냉각시키는 단계(S2);Step (S2) of naturally cooling the steamed godubap at room temperature;
상기 자연냉각된 고두밥에 누룩과 물을 혼합한 후 이렇게 제조된 1차혼합물에 라이조푸스 균주를 접종하여 혼합하여 2차혼합물을 만드는 단계(S3);Making a secondary mixture by mixing yeast and water with the naturally cooled godubap, inoculating and mixing the Ryzopus strain in the primary mixture thus prepared (S3);
상기 2차혼합물을 멸균된 용기에 넣고, 소정 온도에서 소정 기간 발효시키는 단계(S4);Putting the secondary mixture into a sterilized container and fermenting it at a predetermined temperature for a predetermined period of time (S4);
상기 발효를 마친 후 용기에서 혼합물을 꺼내어 체에 걸러 지게미를 분리하고 원액을 추출하는 단계(S5);After the fermentation is completed, taking the mixture out of the container, sieving it through a sieve to separate the lees and extracting the stock solution (S5);
상기 추출된 액을 면포에 걸러 막걸리를 수득하는 단계(S6);를 포함하여 구성된다.It is configured to include; filtering the extracted liquid through a cotton cloth to obtain makgeolli (S6).
이하에서는 전술한 각 단계를 상세하게 설명한다. Hereinafter, each step described above will be described in detail.
[1단계(S1)][Step 1 (S1)]
밥맛이 좋은 것으로 평가된 품질이 좋은 국산쌀을 준비한다. 대략 쌀 1kg이면 10인분 정도의 막걸리가 만들어질 수 있다.Prepare high-quality domestic rice that has been evaluated as having good taste. About 1 kg of rice can make about 10 servings of makgeolli.
준비한 쌀을 맑은 물이 나올 때까지 씻은 후, 8~12시간 물에 불린다. 물은 깨끗한 물을 사용하여야만 이후 만들어지는 막걸리가 냄새없고 불순물이 없이 얻어질 수 있다.After washing the prepared rice until clear water comes out, soak it in water for 8 to 12 hours. Only when clean water is used can the makgeolli produced later be obtained without odor and impurities.
불린 쌀을 행구어 낸 후 체에 받쳐 약 2~3시간 정도 물기를 제거한다. After rinsing the soaked rice, put it through a sieve to remove water for about 2 to 3 hours.
이후 쌀을 면포를 깐 고압 증자기에 넣고 약 40 ~ 50분간 쪄내어 고두밥을 만든다.Then, put the rice in a high-pressure steamer covered with cotton cloth and steam it for about 40 to 50 minutes to make godubap.
[2단계(S2)][Step 2 (S2)]
상기 1단계(S1)에서 증자된 고두밥을 큰 그릇에 퍼내어 옮긴 후 상온에서 자연냉각시킨다. 이때 밥알이 부서지지 않도록 해야한다. After scooping out the steamed godubap in step 1 (S1) into a large bowl, it is naturally cooled at room temperature. At this time, be careful not to break the rice grains.
[3단계(S3)][Step 3 (S3)]
상기 2단계(S2)에서 자연냉각된 고두밥에 누룩과 물을 혼합한 후 이렇게 제조된 1차혼합물에 라이조푸스 균주를 접종하여 혼합하여 2차혼합물을 만든다. In the second step (S2), yeast and water are mixed with the naturally cooled godubap, and then the Ryzopus strain is inoculated into the prepared primary mixture and mixed to make a secondary mixture.
고두밥의 밥알을 낱낱이 풀어주면서 누룩과 잘 혼합되도록 하되 밥알이 깨지지 않도록 한다. While loosening the rice grains of the godubap, make sure they are well mixed with the yeast, but do not break the rice grains.
이후 물을 넣고 더 혼합하여 1차혼합물을 만든다.Thereafter, water is added and further mixed to form a primary mixture.
일 예에 따르면, 상기 1차혼합물은 고두밥 100중량부를 기준으로 하여 누룩 20~40 중량부, 물 200중량부를 혼합하여 이루어진다. According to one example, the primary mixture is made by mixing 20 to 40 parts by weight of yeast and 200 parts by weight of water based on 100 parts by weight of godubap.
누룩이 20 중량부 이하면 발효가 제대로 이루어지지 않고, 40 중량부 이상이면 과발효될 우려가 있다. If the yeast is less than 20 parts by weight, fermentation is not performed properly, and if it is more than 40 parts by weight, there is a risk of overfermentation.
1차혼합물에 라이조푸스 균주를 접종하여 2차혼합물을 만든다. The primary mixture is inoculated with the Lysopus strain to make the secondary mixture.
이후 1차혼합물 100 중량부를 기준으로 하여 라이조푸스 균주 0.7~1.2 중량부를 접종한다. Thereafter, 0.7 to 1.2 parts by weight of the Lysopus strain is inoculated based on 100 parts by weight of the primary mixture.
라이조푸스 균주가 0.7 중량부 이하면 효능이 저하되어 미약하고, 1.2중량부 이상이면 과도하여 식감이 저하될 우려가 있다. If the Ryzopus strain is less than 0.7 parts by weight, the efficacy is reduced and weak, and if it is more than 1.2 parts by weight, there is a concern that the texture is excessively reduced.
일 예에 따르면, 상기 2차혼합물 100 중량부에 대해 감초추출물 3~4중량부, 계피추출물 3~5중량부를 혼합할 수 있다. According to one example, 3 to 4 parts by weight of licorice extract and 3 to 5 parts by weight of cinnamon extract may be mixed with respect to 100 parts by weight of the secondary mixture.
감초는 모든 약을 약효를 조화시켜주어 나라의 원로, 임금의 스승이라는 뜻으로 국로(國老)라 부르기도 한다.Licorice harmonizes the medicinal effects of all medicines, so it is also called the national old man, meaning the master of the country and the teacher of the king.
감초는 특이한 냄새가 나며 맛은 달다. 감초는 모든 약의 독성을 조화시켜서 약효가 잘 나타나게 하며 장부의 한열과 사기를 다스리고 모든 혈맥의 소통을 잘 시키며 근육과 뼈를 튼튼히 한다.Licorice has a peculiar smell and tastes sweet. Licorice harmonizes the toxicity of all medicines so that the medicinal effects appear well, controls the heat and morale of the books, improves the communication of all blood vessels, and strengthens muscles and bones.
약리작용은 해독작용, 간염, 두드러기, 피부염, 습진 등에 효과가 있다. 진해ㆍ거담, 근육이완, 이뇨작용, 항염작용이 있으며 소화성궤양을 억제한다.Pharmacological action is effective for detoxification, hepatitis, hives, dermatitis, eczema, etc. It has antitussive, expectorant, muscle relaxation, diuretic, and anti-inflammatory properties, and suppresses peptic ulcer.
감초의 겉껍질은 적갈색이나 암갈색을 띠며 세로로 주름이 있고 때때로 피목, 싹눈 및 비늘잎이 붙어 있다. 껍질 벗긴 감초는 바깥 면이 엷은 황색이고 섬유성이다. The outer bark of licorice is reddish brown or dark brown, has vertical wrinkles, and sometimes has bark, buds, and scale leaves. The peeled licorice has a light yellow outer surface and is fibrous.
감초추출물은 감초를 통상의 증류 후 건조에 의한 추출 과정을 통해 만들어지며, 3 중량부 이하이면 약리효능이 저하되고, 4 중량부 이상이면 과도하여 향이 너무 강해 역하게 느껴질 우려가 있다. Licorice extract is made through an extraction process by drying licorice after normal distillation, and if it is less than 3 parts by weight, the pharmacological efficacy is reduced, and if it is more than 4 parts by weight, there is a concern that the fragrance is too strong and feels disgusting.
계피는 녹나무과에 속하는 상록교목인 생달나무의 나무껍질로 만든 약재이다. 내용건조된 나무껍질은 만곡상 혹은 반쯤 말려 있는 상태이며, 불규칙한 조각을 이룬다. 두께는 대개 3㎜이며 바깥 부위의 색은 흑갈색 또는 흑적색으로 되었고 회백색의 꽃과 같은 반점이 있다. 안쪽은 암홍적색에서 흑적색을 띤다. 절단면의 바깥 층은 회갈색이다.Cinnamon is a medicinal material made from the bark of the cinnamon tree, an evergreen tree belonging to the Lauraceae family. The dried bark is curved or semi-curled, forming irregular pieces. The thickness is usually 3 mm, and the color of the outer part is dark brown or black red, and there are spots like grayish white flowers. The inside is dark reddish to blackish red. The outer layer of the cut surface is grayish brown.
산지는 주로 중국의 남부, 일본 남부, 월남, 캄보디아, 태국 등지에서 자생하고 있다. 약효 성분은 휘발성 정유성분이 약 1％인데, 그 중에 펠란드렌(Phellandrene), 유게놀(Eugenal), 메틸유게놀(Methyleugual) 등이 함유되어 있다.It is mainly found in southern China, southern Japan, Vietnam, Cambodia, and Thailand. The active ingredient is about 1% of volatile essential oil components, and among them, Phellandrene, Eugenal, and Methyleugenol are contained.
약의 맛은 맵고 단맛이 나며 약성은 열성이다. 효능은 비위장의 기능을 활성화시키므로 소화기가 차서 소화장애가 있거나 복부가 차서 일어나는 복통 설사 등에 널리 이용된다. 뿐만 아니라 배가 차서 일어나는 구토에도 신속한 반응을 일으킨다. 그리고 풍습성(風濕性)으로 인한 사지마비와 동통을 그치게 하고, 허리나 무릎이 차고 시리면서 아픈 신경통과 관절 질환에도 널리 응용된다.The taste of the medicine is spicy and sweet, and the medicine is feverish. Efficacy activates the function of the non-gastrointestinal tract, so it is widely used for digestive disorders due to a cold digestive tract or abdominal pain and diarrhea caused by a full stomach. In addition, it causes a rapid response to vomiting caused by a full stomach. In addition, it stops quadriplegia and pain caused by customs, and is widely applied to painful neuralgia and joint diseases as the waist or knee is cold and cold.
또한, 산후에 출혈이 계속되거나 오래된 이질과 대변시에 출혈되는 증상을 개선시키기도 한다. 이외에도 콩팥기능 감퇴증상에도 효력이 높고 하복부가 차면서 방광염이 자주 발생하는 질환에도 활용되고 있다. 동물실험 결과에서는 실험관 내에서 피부진균을 억제시키고 있는데 이것은 끓여서 사용할 때보다 냉침한 것이 효력이 우수하였다.In addition, bleeding continues after childbirth or improves symptoms of old dysentery and bleeding during stool. In addition, it is highly effective for symptoms of decreased kidney function and is also used for diseases in which cystitis often occurs due to a cold lower abdomen. In the results of animal experiments, it inhibits skin fungi in the test tube, which is more effective when cooled than when boiled and used.
계피추출물은 통상의 증류 후 건조에 의한 추출 과정을 통해 만들어지며, 3 중량부 이하이면 약리효능이 저하되고, 5 중량부 이상이면 과도하여 향이 너무 강해 역하게 느껴질 우려가 있다. Cinnamon extract is made through an extraction process by drying after normal distillation, and if it is less than 3 parts by weight, the pharmacological efficacy is reduced, and if it is more than 5 parts by weight, there is a concern that the fragrance is too strong and disgusting.
일 예에 따르면, 상기 2차혼합물 100 중량부에 대해 당귀추출물 3~4중량부, 황기추출물 4~5중량부, 영지버섯추출물 3~4중량부 중 선택되는 어느 하나 또는 둘 이상을 혼합할 수 있다. According to one example, one or two or more selected from 3 to 4 parts by weight of angelica extract, 4 to 5 parts by weight of astragalus extract, and 3 to 4 parts by weight of ganoderma lucidum extract may be mixed with respect to 100 parts by weight of the secondary mixture. there is.
당귀는 대표적인 약용 식물이다. 예전에는 산에서 채취했으나 최근에는 많이 재배한다. 당귀 뿌리와 잎에서 퍼지는 은은한 한약냄새를 즐기고 건강 쌈 채소로 잎을 많이 이용한다. 연한 당귀 잎을 뜯어 상추쌈을 먹을 때 같이 곁들이면 색다른 향을 맛볼 수 있다. Angelica is a representative medicinal plant. In the past, it was collected from the mountain, but recently it is cultivated a lot. Enjoy the subtle smell of oriental medicine spreading from the roots and leaves of Angelica gigas, and use the leaves a lot as a healthy vegetable wrap. You can taste a different fragrance by tearing off the soft angelica leaves and adding them to lettuce wraps.
당귀는 한방에서 진정제ㆍ강장제와 치질, 빈혈 따위에 쓴다.Angelica is used in oriental medicine for sedatives, tonics, hemorrhoids, and anemia.
당귀는 통상의 증류 후 건조에 의한 추출 과정을 통해 만들어지며, 3 중량부 이하이면 약리효능이 저하되고, 4 중량부 이상이면 과도하여 향이 너무 강해 역하게 느껴질 우려가 있다. Angelica quali is made through an extraction process by drying after normal distillation, and if it is less than 3 parts by weight, the pharmacological efficacy is reduced, and if it is more than 4 parts by weight, there is a concern that the fragrance is too strong and disgusting.
황기는 한국ㆍ중국ㆍ일본에 분포하는 여러해살이풀로 산지의 바위틈에 자란다. 흔히 약초로서 재배하며 한방에서는 가을에 채취하여 노두(蘆頭)와 잔뿌리를 제거하고 햇빛에 말린 것을 한약재의 황기라 하며, 강장ㆍ지한(止汗)ㆍ등의 효능이 있어 신체허약ㆍ피로권태ㆍ기혈허탈ㆍ자궁탈ㆍ내장하수ㆍ식은땀ㆍ말초신경마비ㆍ반신불수ㆍ부종ㆍ만성신장염 등에 처방한다. Astragalus is a perennial plant distributed in Korea, China, and Japan and grows in crevices of rocks in mountains. It is often cultivated as a medicinal herb. It is prescribed for qi collapse, uterine prolapse, visceral sewage, cold sweat, peripheral nerve paralysis, hemiplegia, edema, and chronic nephritis.
황기추출물은 통상의 증류 후 건조에 의한 추출 과정을 통해 만들어지며, 4 중량부 이하이면 약리효능이 저하되고, 5 중량부 이상이면 과도하여 향이 너무 강해 역하게 느껴질 우려가 있다. Astragalus extract is made through an extraction process by drying after normal distillation, and if it is less than 4 parts by weight, the pharmacological efficacy is reduced, and if it is more than 5 parts by weight, there is a concern that the fragrance is too strong and feels disgusting.
영지버섯은 1년생 버섯으로 여름에서 가을에 걸쳐 활엽수 뿌리 밑동이나 그루터기에서 주로 자란다. 간혹 기주체(寄主體)인 나무가 땅속에 있는 경우는 영지가 땅에서 돋는 것처럼 보이는 경우도 있다. 갓과 자루의 표면에 옻칠을 한 것과 같은 광택이 있는 것이 특징이다. Ganoderma lucidum is an annual mushroom that grows mainly at the root base or stump of broad-leaved trees from summer to autumn. Occasionally, when the host tree is in the ground, Ganoderma lucidum may appear to sprout from the ground. It is characterized by the glossy surface of the lampshade and handle, as if lacquered.
영지버섯의 학명에서 속명인 'Ganoderma'는 '반짝이는 껍질'이라는 의미를 지니고 있으며 종소명인 'lucidum'은 '빛나는'이라는 뜻을 지니는데 이는 영지의 독특한 형태적 특징을 나타내고 있다.In the scientific name of Ganoderma lucidum, the genus name 'Ganoderma' has the meaning of 'shiny shell' and the species name 'lucidum' has the meaning of 'shining', which represents the unique morphological characteristics of Ganoderma lucidum.
한방에서는 심신을 안정시켜주고 기혈을 보충해주며 기침을 진정시키는 등의 효능이 있어 신경쇠약ㆍ불면증ㆍ어지러움증ㆍ오래된 기침 등에 사용한다. In oriental medicine, it is effective in stabilizing the body and mind, replenishing energy and blood, and soothing cough, so it is used for nervous breakdown, insomnia, dizziness, and old cough.
암과 관련된 연구도 진행되고 있으며, 일부 동물실험에서 영지가 암의 성장을 억제한다는 결과가 보고된 바 있다. Studies related to cancer are also being conducted, and in some animal experiments, results have been reported that Ganoderma lucidum inhibits the growth of cancer.
영지버섯추출물은 통상의 증류 후 건조에 의한 추출 과정을 통해 만들어지며, 3 중량부 이하이면 약리효능이 저하되고, 4 중량부 이상이면 과도하여 향이 너무 강해 역하게 느껴질 우려가 있다. Ganoderma lucidum extract is made through an extraction process by drying after normal distillation, and if it is less than 3 parts by weight, the pharmacological efficacy is reduced, and if it is more than 4 parts by weight, there is a concern that the fragrance is too strong and disgusting.
일 예에 따르면, 허브추출물을 혼합할 수 있다. 허브추출물은 라벤더, 바젤, 진저민트, 세이지, 레몬그라스로 이루어지는 그룹에서 하나 이상 선택될 수 있다. According to one example, herbal extracts may be mixed. The herb extract may be selected from one or more of the group consisting of lavender, basel, ginger mint, sage, and lemongrass.
허브는 살균작용, 소화촉진에 탁월하며 건강유지에 융요한 허브이다. 돼지고기 등 기름기 많은 요리에 가해서 기름기를 억제시키는 효용도 있다.Herbs are excellent for sterilization and digestion promotion, and are flexible herbs for maintaining health. It is also effective in suppressing fat by adding it to greasy dishes such as pork.
라벤더, 바젤, 진저민트, 세이지, 레몬그라스는 관상용으로 재배되는 것 외에는 대부분 오일로 추출하여 사용되고 있습니다. 추출된 허브 오일은 소독, 항균 등의 성질을 가지고 있으면서도, 기분을 맑게 하고 통증을 완화하는 등의 효능을 나타낸다.Lavender, Basel, Gingermint, Sage, and Lemongrass are mostly extracted and used as oil, except that they are grown for ornamental purposes. The extracted herbal oil has properties such as disinfection and antibacterial properties, but also exhibits effects such as clearing the mood and relieving pain.
한편 상기 2차혼합물은 1차혼합물 100 중량부를 기준으로 하여 라이조푸스 균주 0.7~1.2 중량부를 접종하여 만든다. Meanwhile, the secondary mixture is made by inoculating 0.7 to 1.2 parts by weight of the Lysopus strain based on 100 parts by weight of the primary mixture.
상기 라이조푸스 종균의 제조공정을 설명하면 다음과 같다. The manufacturing process of the Ryzopus spawn is described as follows.
찐쌀을 29~31℃의 온도에서 식히고, 29~31℃의 온도에서 배양된 균사에서 동정을 떼어내어 상기 식혀놓은 찐쌀 1Kg 당 0.1 내지 1.5g 정도 접종한다.Cool the steamed rice at a temperature of 29 ~ 31 ℃, remove the identification from the mycelium cultured at a temperature of 29 ~ 31 ℃, and inoculate about 0.1 to 1.5g per 1Kg of the cooled steamed rice.
이후 상기 균사 접종 단계 이후에는 공기가 통하는 용기에 종균이 접종된 쌀을 넣고 다수의 구멍이 뚫린 봉투로 용기를 덮은 후에 31~34℃의 온도에서 3일 내지 7일간 배양하여 라이조푸스 종균를 활착시킨다.Thereafter, after the mycelial inoculation step, put the rice inoculated with the spawn in an airtight container, cover the container with a bag with a plurality of holes, and then incubate at a temperature of 31 to 34 ° C for 3 to 7 days to establish the Ryzopus spawn.
이후 상온에서 건조하여 균사체 덩어리를 커터로 부수고 분쇄기로 60 내지 100매쉬의 범위로 분쇄하여 제조된다. After drying at room temperature, the mycelial mass is crushed with a cutter and pulverized in the range of 60 to 100 mesh with a grinder.
"라이조푸스균"은 바나나 잎에 자생하는 식용버섯 균사체로서, 인체에 좋지 않은 지질을 분해하는 수퍼디스무타제(superdismutase)를 함유하며, 장내의 면역을 활성화하여 악성 대장균 등을 억제하는 "인프라폰"이라는 물질이 들어있다. "Rhizopus bacteria" is an edible mushroom mycelium that grows naturally on banana leaves, and contains superdismutase that decomposes lipids that are not good for the human body. "Contains a substance called
라이조푸스의 특성은 미생물학적 특징으로서 공생적 면역화 된 돌연변이체로 지리학적 토양 특성을 가진다. 솜털 같은 모양을 가진 하얀 균체로 거미줄 곰팡이의 형태를 가진다. 생화학적 특성으로서 넓은 범위의 발효작용, 매우 빠른 발효작용, 발효과정중 소 열량 발생의 특성(45°C 이하), 매우 강한 생식(자기복제) 활동, 넓은 범위의 효소활동(생장촉진, 병원균 길항작용), 염과 산성에 대한 강력한 저항성, 고온 또는 저온에서의 뛰어난 생존성, 담즙(담분비물)에 대한 내성, 식물의 발아촉진 및 생장효과, 병원균 생장 억제효과, 인체에 무해한 것으로 알려져있다. The characteristics of Ryzopus are microbiological characteristics, symbiotically immunized mutants, and geographical soil characteristics. It is a white fungus with a fluffy shape and has the form of a spider web fungus. Biochemical characteristics include wide-range fermentation, very rapid fermentation, low caloric production during fermentation (below 45°C), very strong reproduction (self-replication) activity, wide-range enzymatic activity (growth promotion, pathogen antagonism) action), strong resistance to salt and acid, excellent survival at high or low temperature, resistance to bile (bile secretion), plant germination and growth promotion, pathogen growth inhibition, and is known to be harmless to the human body.
[4단계(S4)][Step 4 (S4)]
상기 2차혼합물을 멸균된 용기에 넣고, 소정 온도에서 소정 기간 발효시킨다. The secondary mixture is placed in a sterilized vessel and fermented at a predetermined temperature for a predetermined period of time.
일예에 따르면, 발효시키는 단계의 소정 온도는 30~40℃, 소정 기간은 2~5일 간이 적정하다. According to one example, the predetermined temperature of the fermentation step is 30 to 40 ° C., and the predetermined period is appropriate for 2 to 5 days.
발효 과정 중에 종종 주걱으로 저어주면서 균일하게 혼합된 상태가 될 수 있도록 하여 발효를 촉진시킨다. During the fermentation process, stir frequently with a spatula to ensure uniform mixing to promote fermentation.
[5단계(S5)][Step 5 (S5)]
발효를 마친 후 용기에서 혼합물을 꺼내어 체에 걸러 지게미를 분리하고 원액을 추출한다. After fermentation is completed, the mixture is taken out of the container and sieved to separate the lees and extract the undiluted solution.
분리된 후 남은 지게미에 물을 넣고 다시 체에 걸러서 2차로 원액을 추출한다. After separation, add water to the remaining lees and filter through a sieve again to extract the undiluted solution a second time.
[6단계(S6)][Step 6 (S6)]
상기 추출된 액을 면포에 걸러내어 막걸리를 수득한 후 이를 용기에 담아 포장한다. After filtering the extracted liquid through a cotton cloth to obtain makgeolli, it is packed in a container.
이하 본 발명에 따른 라이조푸스를 이용한 효소 막걸리의 여러 실시예를 설명한다. Hereinafter, several examples of enzyme makgeolli using Ryzopus according to the present invention will be described.
<실시예 1><Example 1>
고두밥 1kg에 누룩 0.2g을 넣고, 물을 2kg 섞어 1차혼합물을 만든다.Add 0.2g of nuruk to 1kg of godubap and mix with 2kg of water to make the primary mixture.
이후 1차혼합물에 라이조푸스 종균을 접종시킨다. 1차혼합물 3kg에 대해 라이조푸스 종균 2g을 넣어 2차혼합물을 만든다. Then, the primary mixture is inoculated with Lysopus spawn. For 3 kg of the primary mixture, 2 g of the Lysopus spawn is added to make the secondary mixture.
2차혼합물에 감초추출물 3중량부, 계피추출물 3중량부, 당귀추출물 3중량부, 황기추출물 4중량부, 영지버섯추출물 3중량부, 허브추출물 2중량부를 혼합한 후 멸균처리된 용기에 넣는다.After mixing 3 parts by weight of licorice extract, 3 parts by weight of cinnamon extract, 3 parts by weight of angelica extract, 4 parts by weight of Astragalus extract, 3 parts by weight of Ganoderma lucidum extract, and 2 parts by weight of herb extract with the secondary mixture, it is placed in a sterilized container.
이후 용기를 보온커버로 덮고 30℃에서 3일 간 발효 숙성시킨 다음 원액을 추출하고, 체에 걸르고, 면포에 걸러서 막걸리를 제조한다. Thereafter, the container is covered with a warming cover and fermented and matured at 30 ° C for 3 days, and then the undiluted solution is extracted, sieved, and filtered through a cotton cloth to make makgeolli.
<실시예 2><Example 2>
고두밥 1kg에 누룩 0.3g을 넣고, 물을 2kg 섞어 1차혼합물을 만든다.Add 0.3g of nuruk to 1kg of godubap and mix with 2kg of water to make the primary mixture.
이후 1차혼합물에 라이조푸스 종균을 접종시킨다. 1차혼합물 3kg에 대해 라이조푸스 종균 4g을 넣어 2차혼합물을 만든다. Then, the primary mixture is inoculated with Lysopus spawn. For 3 kg of the first mixture, 4 g of the Lysopus spawn is added to make the second mixture.
2차혼합물에 감초추출물 4중량부, 계피추출물 4중량부, 당귀추출물 4중량부, 허브추출물 3중량부를 혼합한 후 멸균처리된 용기에 넣는다.After mixing 4 parts by weight of licorice extract, 4 parts by weight of cinnamon extract, 4 parts by weight of angelica extract, and 3 parts by weight of herb extract with the secondary mixture, put it into a sterilized container.
이후 용기를 보온커버로 덮고 32℃에서 4일 간 발효 숙성시킨 다음 원액을 추출하고, 체에 걸르고, 면포에 걸러서 막걸리를 제조한다. Thereafter, the container is covered with a warming cover and fermented and aged at 32 ° C for 4 days, and then the undiluted solution is extracted, sieved, and filtered through a cotton cloth to make makgeolli.
<실시예 3><Example 3>
고두밥 1kg에 누룩 0.4g을 넣고, 물을 2kg 섞어 1차혼합물을 만든다.Add 0.4g of nuruk to 1kg of godubap and mix with 2kg of water to make the primary mixture.
이후 1차혼합물에 라이조푸스 종균을 접종시킨다. 1차혼합물 3kg에 대해 라이조푸스 종균 6g을 넣어 2차혼합물을 만든다. Then, the primary mixture is inoculated with Lysopus spawn. For 3 kg of the first mixture, add 6 g of the Lysopus spawn to make the second mixture.
2차혼합물에 감초추출물 4중량부, 계피추출물 5중량부, 황기추출물 5중량부, 영지버섯추출물 5중량부, 허브추출물 1.5중량부를 혼합한 후 멸균처리된 용기에 넣는다.After mixing 4 parts by weight of licorice extract, 5 parts by weight of cinnamon extract, 5 parts by weight of Astragalus extract, 5 parts by weight of Ganoderma lucidum extract, and 1.5 parts by weight of herb extract in the secondary mixture, it is placed in a sterilized container.
이후 용기를 보온커버로 덮고 33℃에서 3일 간 발효 숙성시킨 다음 원액을 추출하고, 체에 걸르고, 면포에 걸러서 막걸리를 제조한다. Thereafter, the container is covered with a warming cover and fermented and aged at 33 ° C for 3 days, and then the undiluted solution is extracted, sieved, and filtered through a cotton cloth to make makgeolli.
<실시예 4><Example 4>
고두밥 1kg에 누룩 0.8g을 넣고, 물을 2kg 섞어 1차혼합물을 만든다.Add 0.8g of nuruk to 1kg of godubap and mix with 2kg of water to make the primary mixture.
이후 1차혼합물에 라이조푸스 종균을 접종시킨다. 1차혼합물 3kg에 대해 라이조푸스 종균 7g을 넣어 2차혼합물을 만든다. Then, the primary mixture is inoculated with Lysopus spawn. For 3 kg of the first mixture, 7 g of the Lysopus spawn is added to make the second mixture.
2차혼합물에 감초추출물 6중량부, 계피추출물 6중량부, 당귀추출물 4중량부, 황기추출물 5중량부, 허브추출물 1중량부를 혼합한 후 멸균처리된 용기에 넣는다.After mixing 6 parts by weight of licorice extract, 6 parts by weight of cinnamon extract, 4 parts by weight of angelica extract, 5 parts by weight of Astragalus root extract, and 1 part by weight of herb extract with the secondary mixture, put it in a sterilized container.
이후 용기를 보온커버로 덮고 32℃에서 5일간 발효 숙성시킨 다음 원액을 추출하고, 체에 걸르고, 면포에 걸러서 막걸리를 제조한다. Thereafter, the container is covered with a warming cover and fermented and aged at 32 ° C for 5 days, and then the undiluted solution is extracted, sieved, and filtered through a cotton cloth to make makgeolli.
<시험예 1> 성분 분석 측정 <Test Example 1> Component analysis measurement
상기 실시예 1~4에 의해 제조된 4종의 막걸리의 pH, 산도, 브릭스 당도 및 알코올 함량 분석하였다. The pH, acidity, brix sugar content and alcohol content of the four kinds of makgeolli prepared in Examples 1 to 4 were analyzed.
pH는 여과된 시료 50 mL을 pH meter (model 3510, Jenway, UK)를 사용하여 측정하여 [표 1]에 나타냈고, 산도는 여과된 시료 10 mL를 0.1N-NaOH 용액으로 pH 8.3±0.1까지 중화시키되 소요된 0.1N-NaOH의 소비 mL 수를 구한 후 초산(acetic acid)으로 환산하여 [표 1]에 나타냈다. pH is shown in [Table 1] by measuring 50 mL of the filtered sample using a pH meter (model 3510, Jenway, UK), and pH is shown in [Table 1]. After neutralization, the number of mL consumed of 0.1N-NaOH required was calculated and converted to acetic acid, which was shown in [Table 1].
당도는 여과한 시료를 원심분리기(Hanil micro-12, Korea)로 원심분리한 후 상등액을 취하여 굴절당도계(N-1a, Atago Co., Tokyo, Japan)를 이용하여 측정하여 [표 1]에 나타냈다. The sugar content was measured using a refractometer (N-1a, Atago Co., Tokyo, Japan) after centrifuging the filtered sample with a centrifuge (Hanil micro-12, Korea), and then taking the supernatant and shown in [Table 1]. .
알코올 함량은 여과한 시료 100 mL에 동량의 증류수를 가한 후 증류한 다음 주정계를 이용하여 측정하였으며 Gay Luccac Table을 이용하여 15℃로 보정하였고 결과를 [표 1]에 나타냈다. The alcohol content was measured using a spirit meter after distillation after adding the same amount of distilled water to 100 mL of the filtered sample, corrected to 15 ° C using the Gay Luccac Table, and the results are shown in [Table 1].
<시험예 2> 관능검사 <Test Example 2> Sensory test
상기 실시예 1 내지 실시예 4에서 제조된 막걸리와 종래 막걸리(비교예)를 막걸리를 많이 마시는 30~50대 남성 50명을 대상으로 동일 온도 조건에서 평가하였다. The makgeolli prepared in Examples 1 to 4 and the conventional makgeolli (comparative example) were evaluated under the same temperature conditions for 50 males in their 30s to 50s who drink a lot of makgeolli.
관능평가 항목은 크게 맛, 향, 목넘김으로 구분하였고, 5점 평가제(5 : 아주 좋음, 4 : 좋음, 3 : 보통, 2 : 나쁨, 1 : 아주 나쁨)로 평가하여 그 결과를 [표 2]에 나타내었다.The sensory evaluation items were largely divided into taste, aroma, and swallowing, and the results were evaluated using a 5-point evaluation system (5: very good, 4: good, 3: normal, 2: bad, 1: very bad) [Table 2] shown in
위 관능평가 [표 2]에 의하면, 실시예 1~4의 경우 맛, 향 및 목넘김 면에서 비교예보다 우수함을 알수 있었다. According to the above sensory evaluation [Table 2], it was found that Examples 1 to 4 were superior to Comparative Examples in terms of taste, aroma and throat.
비록 바람직한 실시예와 관련하여 설명되어졌지만, 발명의 요지와 범위로부터 벗어남이 없이 다양한 수정 및 변형이 가능한 것은 당업자라면 용이하게 인식할 수 있을 것이며, 이러한 변경 및 수정은 모두 첨부된 청구의 범위에 속함은 자명하다.Although described in relation to preferred embodiments, it will be readily recognized by those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention, and all such changes and modifications fall within the scope of the appended claims. is self-explanatory.
S1 : 1단계 S2 : 2단계
S3 : 3단계 S4 : 4단계
S5 : 5단계S1: Step 1 S2: Step 2
S3: Step 3 S4: Step 4
S5: Step 5
Claims (8)
상기 증자된 고두밥을 상온에서 자연냉각시키는 단계;
상기 자연냉각된 고두밥에 누룩과 물을 혼합한 후 이렇게 제조된 1차혼합물에 라이조푸스 균주를 접종하여 혼합하여 2차혼합물을 만드는 단계;
상기 2차혼합물을 멸균된 용기에 넣고, 소정 온도에서 소정 기간 발효시키는 단계;
상기 발효를 마친 후 용기에서 혼합물을 꺼내어 체에 걸러 지게미를 분리하고 원액을 추출하는 단계;
상기 추출된 액을 면포에 걸러 막걸리를 수득하는 단계;
를 포함하는 것을 특징으로 하는 라이조푸스를 이용한 효소 막걸리의 제조방법.Washing the rice and then putting it in a high-pressure steamer and steaming it to make godubap;
Natural cooling the steamed godubap at room temperature;
Making a secondary mixture by mixing yeast and water with the naturally cooled godubap, inoculating and mixing the Ryzopus strain in the primary mixture thus prepared;
Putting the secondary mixture into a sterilized container and fermenting it at a predetermined temperature for a predetermined period of time;
After the fermentation is completed, taking the mixture out of the container, sieving it through a sieve to separate the lees and extracting the stock solution;
Obtaining makgeolli by filtering the extracted liquid through a cotton cloth;
Method for producing enzyme makgeolli using Ryzopus, characterized in that it comprises a.
상기 1차혼합물은 고두밥 100중량부를 기준으로 하여 누룩 20~40 중량부, 물 200중량부를 혼합하여 이루어지며,
상기 2차혼합물은, 1차혼합물 100 중량부를 기준으로 하여 라이조푸스 균주 0.7~1.2 중량부를 접종하고,
상기 발효시키는 단계의 소정 온도는 30~40℃, 소정 기간은 2~5일 간인 것을 특징으로 하는 라이조푸스를 이용한 효소 막걸리의 제조방법.According to claim 1,
The primary mixture is made by mixing 20 to 40 parts by weight of yeast and 200 parts by weight of water based on 100 parts by weight of godubap.
The secondary mixture is inoculated with 0.7 to 1.2 parts by weight of Lysopus strain based on 100 parts by weight of the primary mixture,
The method of producing enzyme makgeolli using Ryzopus, characterized in that the predetermined temperature of the fermentation step is 30 to 40 ° C, and the predetermined period is 2 to 5 days.
상기 2차혼합물을 만드는 단계는, 상기 2차혼합물 100 중량부에 대해 감초추출물 3~4중량부, 계피추출물 3~5중량부를 혼합하는 것을 특징으로 하는 라이조푸스를 이용한 효소 막걸리의 제조방법.According to claim 1,
In the step of making the secondary mixture, 3 to 4 parts by weight of licorice extract and 3 to 5 parts by weight of cinnamon extract are mixed with respect to 100 parts by weight of the secondary mixture.
상기 2차혼합물 100 중량부에 대해 당귀추출물 3~4중량부, 황기추출물 4~5중량부, 영지버섯추출물 3~4중량부 중 선택되는 어느 하나 또는 둘 이상을 혼합하는 것을 특징으로 하는 라이조푸스를 이용한 효소 막걸리의 제조방법.According to claim 3,
Ryzopus, characterized in that any one or two or more selected from 3 to 4 parts by weight of angelica extract, 4 to 5 parts by weight of Astragalus extract, and 3 to 4 parts by weight of Ganoderma lucidum extract are mixed with 100 parts by weight of the secondary mixture. Method for producing enzyme makgeolli using.
상기 2차혼합물에 허브추출물을 혼합하고,
상기 허브추출물은 라벤더, 바젤, 진저민트, 세이지, 레몬그라스로 이루어지는 그룹에서 하나 이상 선택되는 것을 특징으로 하는 라이조푸스를 이용한 효소 막걸리의 제조방법.According to claim 4,
Mixing the herb extract with the secondary mixture,
The herb extract is a method for producing enzyme makgeolli using Ryzopus, characterized in that at least one is selected from the group consisting of lavender, basel, ginger mint, sage, and lemongrass.
상기 혼합물에 감초추출물, 계피추출물, 당귀추출물, 황기추출물, 영지버섯추출물로 이루어진 그룹에서 선택되는 어느 하나 또는 둘 이상을 더 혼합하는 것을 특징으로 하는 라이조푸스를 이용한 효소 막걸리. According to claim 6,
Enzyme rice wine using Ryzopus, characterized in that any one or two or more selected from the group consisting of licorice extract, cinnamon extract, angelica extract, astragalus extract, and ganoderma lucidum extract are further mixed with the mixture.
상기 혼합물에 라벤더, 바젤, 진저민트, 세이지, 레몬그라스로 이루어지는 그룹에서 하나 이상 선택되는 허브추출물이 더 혼합되는 것을 특징으로 하는 라이조푸스를 이용한 효소 막걸리.
According to claim 7,
Enzyme rice wine using Ryzopus, characterized in that at least one herb extract selected from the group consisting of lavender, basel, ginger mint, sage, and lemongrass is further mixed with the mixture.
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