KR101092482B1 - Raw rice wine with fruit and recipe of the same - Google Patents

Abstract

The present invention relates to fermented takju, and specifically relates to a fruit rice wine with improved nutritional value as well as palatability by adding a fruit fermentation solution by improving traditional rice makgeolli.

The fruit rice wine according to the present invention is characterized by its excellent palatability by adding a fruit fermentation solution to the traditional rice fermentation liquor and smooth aftertaste. In addition, since the fruit Makgeolli according to the present invention contains various metabolites including organic acids produced by lactic acid bacteria grown by fermentation of fruits, unlike traditional makgeolli, it is comfortable even after drinking and does not cause the phenomenon of truncation. Depending on the type of flavor can be changed, it can satisfy the taste of various consumers.

Fermented wine, rice wine, fermented tea wine, fruit wine, fruit wine wine, fruit fermented wine, fruit fermented tea wine, lactic acid bacteria, fruit fermented lactic acid bacteria.

Description

Fruit rice wine and its manufacturing method {Raw rice wine with fruit and recipe of the same}

The present invention relates to fermented takju, and specifically relates to a fruit rice wine with improved nutritional value as well as palatability by adding a fruit fermentation solution by improving traditional rice makgeolli.

Fermented Takju, called makgeolli, is one of the most widely used traditional fermented liquors because of its unique sweet and sour taste as well as various foods. In recent years, the preference for fermented soju has become higher, and the enjoyment of fermented soju has not only reached the elderly, the elderly, and the young women, but also has been spotlighted as an export product. Because of the current phenomenon, some still tend to avoid drinking, and by improving it, more demand can be created.

On the other hand, lactic acid bacteria is one of the typical fungi used as a probiotic is known to have the function of inhibiting intestinal harmful microorganisms and improve constipation by generating organic acids and various antibacterial substances, as well as various enzymes such as vitamin B, K It is known to produce. In addition, lactic acid fungi are known to produce various functional polysaccharides according to their types, and have additional effects such as regulating the immune system or lowering cholesterol levels. In fact, the fruit contains a variety of lactic acid bacteria, lactic acid bacteria can be grown through the fermentation process without adding additional bacteria, fermentation broth due to the growth of lactic acid bacteria, various organic acids such as malic acid, acetic acid, lactic acid, citric acid are also included in high concentration It is known.

Therefore, there has been an attempt to increase palatability and functionality by using fruit components as one of the methods for improving traditional makgeolli, and as an example of a technique related to fermented takju with added fruit ingredients, the Korean citrus fruit Dongdongju In the manufacturing method of citrus fruit peeled and peeled by the addition of sugar and yeast alcohol fermentation, and then mixed with the inner granules prepared using the citrus outer shell to provide a method for producing a citrus fruit copper dongju, In the manufacturing method of raw fruit rice wine, 116208 provided a method of manufacturing raw fruit rice wine by mixing makgeolli ripened by adding apples and pears to sikhye and juice of crushed fresh fruit. In the fermentation of rice after adding fermented juice and further fermentation method The ball was. However, citrus dongdongju is a fruit wine fermenting the fruit itself using citrus and yeast in the technology, far from technically far from Takju using rice makgeolli, fermented by mixing the raw material of makgeolli itself and fruit On the other hand, since raw fruit juice is mixed with makgeolli, the growth of lactic acid bacteria through fruit fermentation and metabolites of lactic acid bacteria including organic acids are difficult to expect. Growth and metabolites of lactic acid bacteria including organic acids were difficult to expect.

In the present invention, it is to provide a rice wine that can add a beneficial effect to health by including the fermentation products of live lactic acid bacteria and lactic acid bacteria grown through fruit fermentation.

In the present invention, without sacrificing the flavor unique to traditional makgeolli, it is to provide a makgeolli that can reduce the disadvantages of drinking during drinking or its disadvantages.

In order to solve the above problems, the present invention provides a method of preparing fruit makgeolli by preparing fruit fermentation broth and rice fermentation liquor, and mixing and aging them.

Fruit Makgeolli according to the present invention contains live lactic acid bacteria and natural organic acids produced by fermenting the fruit, has a softer taste with a softer taste compared to traditional Makgeolli, and does not occur after drinking the traditional Makgeolli Does not have features. In particular, products such as organic acids and vitamins produced by lactic acid bacteria not only inhibit the production of harmful microorganisms in the human intestine, but also promote digestion by promoting peristalsis, and when drinking the fruit rice wine of the present invention, Otherwise, after drinking, it is not swelling and comfortable.

The manufacturing process of the fruit rice wine of the present invention is made of a fruit fermentation solution manufacturing step and rice fermentation liquor manufacturing step and mixing step, ripening step, filtration step may be added to sterilization step if necessary.

Among these, the fruit fermentation step is composed of fruit trimming step, sugar correction step, primary fermentation step, secondary fermentation step, fruit concentrate filtration step, the third fermentation step.

In the fruit trimming step, fruits for fermentation broth production are selected, washed and cut to trim.

In the sugar correction step, sugar is added to the trimmed fruit to enhance sugar content.

In the first fermentation step, the fruit mixed with sugar is sealed and naturally fermented in a cool state.

In the second fermentation step, fermentation is continued by adding water and sugar and raising the temperature.

In the fruit concentrate filtration step, the fruit solution that has been fermented is filtered to obtain a fruit concentrate.

In the third fermentation step, the fruit fermentation solution is obtained by diluting by adding water and sugar and lowering the temperature to fermentation.

On the other hand, the rice fermented liquor manufacturing step consists of a soybean rice manufacturing step, fermentation step, rice fermentation liquor filtration step.

In the manufacturing process of gourd rice, the rice is washed, soaked and then cooked to produce gourd rice.

In the fermentation step, alcohol is produced by mixing fermented rice with koji, yeast solution and water.

In the fermentation of rice fermentation step, the fermented rice fermentation broth is filtered to obtain a base liquor, and then diluted with water to prepare rice fermentation liquor.

In the present invention, using the fruit fermentation broth and rice fermented liquor prepared according to the method to produce a fruit Makgeolli, the specific process consists of a mixing step, ripening step, filtration step, may be added to sterilization process if necessary.

In the mixing step, the prepared rice fermentation liquor and fruit fermentation solution are mixed to prepare a mixed solution.

In the ripening step, the mixed solution is aged at low temperature so that the flavors of the rice fermentation liquor and the fruit fermentation liquor are combined.

In the filtration step, the mature mixed solution is filtered to filter the residue to complete the fruit rice wine.

The filtered fruit Makgeolli can be eaten, packaged and distributed as it is, and the shelf life can be extended by adding a sterilization step as necessary.

In the sterilization step, the bacteria are killed by heating the finished fruit rice wine, followed by packaging and distribution.

Fruit rice wine without sterilization includes fresh yeast and live lactobacillus, and not only has a more colorful flavor, but also has health benefits. Sterilized fruit rice wine contains organic acids and metabolites as it is. However, because all live bacteria are killed, the shelf life is long.

The fruit rice wine according to the present invention is characterized by its excellent palatability by adding a fruit fermentation solution to the traditional rice fermentation liquor and smooth aftertaste. In addition, since the fruit Makgeolli according to the present invention contains various metabolites including organic acids produced by lactic acid bacteria grown by fermentation of fruits, unlike traditional makgeolli, it is comfortable even after drinking and does not cause the phenomenon of truncation. Depending on the type of flavor can be changed, it can satisfy the taste of various consumers.

The manufacturing process of the fruit rice wine of the present invention is made of a fruit fermentation solution manufacturing step and rice fermentation liquor manufacturing step and mixing step, ripening step, filtration step, and may be added to the sterilization step, if necessary, double fruit fermentation solution manufacturing step fruit trimming step , Sugar content correction stage, primary fermentation stage, secondary fermentation stage, fruit concentrate filtration stage, and tertiary fermentation stage, rice fermentation liquor production stage consists of soybean rice manufacturing step, fermentation step, rice fermentation liquid filtration step.

First, the fruit fermentation step is composed of fruit trimming step, sugar correction step, primary fermentation step, secondary fermentation step, fruit concentrate filtration step, third fermentation step.

In the fruit trimming step, fruits for fermentation broth production are selected, washed and cut to trim. In this case, citrus fruits, including citrus fruits, oranges, citron, and tanza, apples, pears, pomegranates, bokbunja, grapes, strawberries, and the like, may be used by selecting any one of the fruits or mixing two or more of them.

In the sugar correction step, sugar is added to the trimmed fruit to enhance sugar content. At this time, if the amount of sugar is too large or too small, the growth of lactic acid bacteria may be incomplete or excessively sweet, so 3 to 15 parts by weight of sugar is mixed with 100 parts by weight of the trimmed fruit.

In the first fermentation step, the fruit mixed with sugar is sealed and fermented for 2 to 4 days in a cool state at 15 to 25 ℃. At this time, since the lactic acid bacteria contained in the fruit itself is multiplied, it is not necessary to add a separate strain, the sugar mixed in this process is dissolved in the juice discharged during the fermentation progress.

In the second fermentation step, fermentation is continued by adding water and sugar. At this time, if the amount of added water and sugar is too much or too small, it will affect the concentration and fermentation of the fermentation broth, so that 80 to 120 parts by weight of water and 8 to 12 parts by weight of sugar are mixed with 100 parts by weight of the fruit. Preferably, after mixing the water and sugar, the temperature is raised to 25 ~ 35 ℃ fermentation for 40 to 70 days.

In the fruit concentrate filtration step, the fermented fruit solution is filtered using a sieve, and the remaining dry weight is squeezed to obtain a fruit concentrate, which is a liquid part.

In the third fermentation step, the fruit concentrate is diluted by adding water and sugar, and then fermented by lowering the temperature to obtain a fruit fermentation solution. At this time, if the amount of added water and sugar is too much or too small, it will affect the concentration and fermentation of the fermentation broth. Therefore, mixing 450-1500 parts by weight of water and 45-150 parts by weight of sugar It is preferable, and after mixing water and sugar fermented for 10 to 20 days at 20 ~ 30 ℃ to prepare a fruit fermentation solution.

On the other hand, the rice fermented liquor manufacturing step consists of a soybean rice manufacturing step, fermentation step, rice fermentation liquor filtration step.

In the manufacturing process of gourd rice, the rice is washed, soaked and then cooked to produce gourd rice.

In the fermentation step, after mixing the soybean rice and koji, yeast solution, water, it is fermented for 3 to 10 days at 20 ~ 30 ℃. The mixing ratio of the material may vary depending on preference, but 0.5 to 2 parts by weight of yeast, 0.1 to 1 parts by weight of yeast, and 30 to 70 parts by weight of water are mixed with respect to 100 parts by weight of soybean rice as in the conventional method.

In the fermentation of rice fermentation step, the fermented rice fermentation broth is filtered to obtain a base liquor, and then diluted with water to prepare rice fermentation liquor. When filtration, sift the fermentation broth and sift out the remaining ingredients to obtain the base liquor corresponding to the liquid portion, and then measure the alcohol content of the base liquor. If the alcohol concentration of the base liquor is too high or low, the palatability of the finished fruit rice wine may be reduced. Therefore, by diluting to the desired concentration with water to prepare a fermented rice wine. At this time, there is no particular limitation on the alcohol concentration, but considering the alcohol concentration of the conventional fermentation turbidity of a concentration of 5 to 8% by weight is most suitable.

Fruit fermented liquor and rice fermented liquor prepared according to the above method is used as a material in the manufacture of fruit rice wine, of which the fermentation method of rice wine is the same as the production process of the conventional fermented turk wine. In the present invention, the fruit fermented liquor is produced using a fermented liquor and rice fermented liquor, the specific process is made of a mixing step, ripening step, filtration step may be added to sterilization process if necessary.

In the mixing step, the prepared rice fermentation liquor and fruit fermentation solution are mixed to prepare a mixed solution. At this time, if the mixing amount of the fruit fermentation solution is too small or too large, alcohol content may fall out of the appropriate level or the flavor of the fruit may not be mixed, and thus the palatability may be reduced, so that the mixed solution is mixed with 5 to 20 parts by weight of the fruit fermentation solution with respect to 100 parts by weight of the rice fermentation liquor. Prepare.

In the ripening step, the mixed liquor is aged so that the flavors of the rice fermented liquor and the fruit fermented liquor are combined. At this time, when aged at high temperature may cause rancidity, it is preferable to aged for 12 to 24 hours at 0 ~ 10 ℃.

In the filtration step, the mature mixed solution is filtered to filter the residue to complete the fruit rice wine.

The filtered fruit Makgeolli can be eaten, packaged and distributed as it is, and the shelf life can be extended by adding a sterilization step as necessary.

In the sterilization step, the finished fruit Makgeolli is heated by heating at 65 ~ 100 ℃ for 1 ~ 20 minutes to kill the bacteria, then proceed with packaging and distribution.

In the case of fruit rice wine without sterilization step, the lactic acid bacteria produced in the fruit foot effect tablets are alive in addition to the yeasts produced in the rice foot effect tablets, which shows not only a richer flavor but also intake of beneficial lactic acid bacteria. However, it is preferable to eat within 20 days when stored in a refrigerated state because of the relatively short shelf life. On the other hand, in the case of sterilized fruit makgeolli, yeast or lactic acid bacteria are sterilized, the flavor tends to decrease relatively, but metabolites of lactic acid bacteria including organic acid produced in fruit fermentation tablets are included as they are. Even when stored at room temperature, the shelf life is about 180 days.

In the present invention, the conditions such as the time, temperature, mixing ratio, etc. presented above are not absolute, but if it greatly deviates from them, the palatability or preservation may be degraded due to the fermentation being out of an appropriate level, and thus, it is preferable not to leave the range. .

Example 1

Prepared by washing and cutting apples, pears, citrus fruits, oranges, pomegranates, citron and bokbunja, and sealed them with containers of 3kg apples, 2kg pears, 1kg citrus fruits, 1kg oranges, 1kg pomegranates, 1kg citron, 1kg bokbunja and 500g sugar. After fermentation at about 20 ℃ for 2 days, 10 kg of water and 1 kg of sugar were added and fermented at about 30 ℃ for 40 days, and the sieve was sifted to obtain a fruit concentrate, 50L of water and 5 kg of sugar It was added and fermented at about 25 ℃ for 15 days to obtain a fruit fermentation solution.

2 kg of rice was prepared, washed with water and soaked for 2 hours, and then drained with a sieve for 1 hour, and then cooked to produce persimmon rice. 1L of drinking water and 7g of yeast, 20g of yeast, 2kg of kodu rice were mixed, fermented for 3 days while maintaining at about 25 ° C, filtered using a cloth and squeezed to collect only the liquid portion. After measuring the alcohol concentration of the collected base wine, water was mixed to dilute the alcohol concentration to about 6% by weight to prepare a fermented rice wine.

The prepared rice fermented liquor and fruit fermentation broth were mixed in a weight ratio of 10: 1, then aged in a refrigerator at about 10 ℃ for one day and filtered using a sieve to complete the fruit Makgeolli 1.

[Example 2]

Fruit Makgeolli 2 was prepared in the same manner as in Example 1, except that 10 kg of apples were used instead of 10 kg of fruits containing apples, pears, citrus fruits, oranges, pomegranates, citron, and bokbunja.

Example 3

Fruit Makgeolli 1 was prepared using the same method as Example 1, and then heat sterilized at about 80 ° C. for 5 minutes to prepare Fruit Makgeolli 3.

Fruit Makgeolli prepared according to the embodiment was found to be excellent in palatability, smoothness of the neck and smooth taste of the fruit without the unique smell of fermented Takju, even after drinking.

1 is a flowchart showing a process of manufacturing the fruit rice wine of the present invention, the last sterilization step may be omitted as necessary.

Claims (10)

Fruit fermentation liquor manufacturing step and rice fermentation liquor manufacturing step and Mixing step of preparing a mixed solution by mixing the fermented rice wine and fruit fermentation, In the manufacturing method of the fruit Makgeolli characterized in that it comprises a aging step of aging the mixed solution so that the flavor of the rice fermented liquor and fruit fermentation solution is combined, the filtration step to filter out the residue from the aged mixed solution, The fruit fermentation step of manufacturing the fruit, orange, citron, citron, apple, pear, pomegranate, bokbunja, grape, strawberry, tangja any one or two or more fruits, washing and cutting fruit trimming step: Sugar correction step of adding sugar to the trimmed fruit, First fermentation step to seal and ferment the fruit mixed with sugar, A second fermentation step in which fermentation is continued by adding water and sugar, After the fermented fruit solution is filtered through a sieve and squeezed out the remaining dried fruit concentrates to obtain a fruit concentrate, consisting of a filtration step Adding the water and sugar to the fruit concentrate, followed by fermentation to obtain a fruit fermentation solution; The rice fermented liquor manufacturing step is a step of manufacturing a gourd rice to wash the rice and soaked and then cooked gouda rice, Fermentation step of fermenting after mixing soybean rice and koji, yeast liquid, water, After fermenting the fermented rice fermentation broth to obtain a base wine, the method for producing fruit rice wine, characterized in that it comprises a rice fermentation liquor manufacturing step consisting of a rice fermentation liquor filtration step of diluting with water to produce a rice fermentation liquor. The method of claim 1, After passing through the filtration step to filter the residue from the mixed solution further aged, the method for producing a fruit makgeolli characterized in that the mixture is heated at 65 ~ 100 ℃ for 1 to 20 minutes. delete The method according to claim 1 or 2, In the mixing step, 5 to 20 parts by weight of fruit fermentation solution is mixed with respect to 100 parts by weight of rice fermented liquor to prepare a mixed solution, In the aging step, the method for producing fruit makgeolli, characterized in that aged for 12 to 24 hours at 0 ~ 10 ℃. 5. The method of claim 4, In the sugar fermentation step of the fruit fermentation solution manufacturing step, add 3 to 15 parts by weight of sugar to 100 parts by weight of the trimmed fruit, In the first fermentation step, the fruit mixed with sugar is sealed and fermented for 2 to 4 days in a cool state of 15 to 25 ℃, In the second fermentation step, 80 to 120 parts by weight of water and 8 to 12 parts by weight of sugar are added to 100 parts by weight of the first fermentation product and fermented at 25 to 35 ° C. for 40 to 70 days. In the third fermentation step, the fruit Makgeolli, characterized in that the fermentation for 10 to 20 days at 20 ~ 30 ℃ by adding 450 ~ 1,500 parts by weight of water and 45 to 150 parts by weight of sugar with respect to 100 parts by weight of the secondary fermentation Way. The method of claim 5, In the fermentation step of the rice fermented liquor production step, the yeast 0.5 to 2 parts by weight, yeast 0.1 to 1 part by weight, water 30 to 70 parts by weight with respect to 100 parts by weight of soybean rice and then fermented for 3 to 10 days at 20 ~ 30 ℃ Method for producing fruit rice wine, characterized in that. In the fruit film hanger prepared by filtration of a mixed solution consisting of 5 to 20 parts by weight of fruit fermentation liquor for 12 to 24 hours at 0 ~ 10 ℃ with respect to 100 parts by weight of rice fermentation liquor, The rice fermented liquor was mixed with 0.5-2 parts by weight of yeast, 0.1-1 part by weight of yeast, 30-70 parts by weight of water, fermented at 20-30 ° C. for 3-10 days, and then filtered. Prepared by diluting the base liquor with water, The fruit fermentation liquid is added after sealing 3 to 15 parts by weight of sugar to 100 parts by weight of the mandarin, orange, citron, apple, pear, pomegranate, bokbunja, grapes, strawberries, tangy 100 parts by weight of the fruit made of two or more Primary fermentation at 15 ~ 25 ℃ for 2 to 4 days, 80 to 120 parts by weight of water and 8 to 12 parts by weight of sugar is added to 100 parts by weight of the primary fermentation and 40 to 70 days at 25 ~ 35 ℃ After the secondary fermentation, 450 to 1500 parts by weight of water and 45 to 150 parts by weight of sugar were added to 100 parts by weight of the filtered secondary fermentation, and the third fermentation was performed at 20 to 30 ° C. for 10 to 20 days. Fruit rice wine, characterized in that. The method of claim 7, wherein Fruit Makgeolli, characterized in that for 1 to 20 minutes to heat the mixed solution filtered the residue from the aged mixed solution at 65 ~ 100 ℃. delete delete

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