KR20020055549A - Method for manufacturing coarse liquor, rice wine and clear strained rice wine using uncleaned rice bud - Google Patents

Abstract

The present invention relates to a method for manufacturing a suspension and sake liquor using brown rice seedlings, the composition of the drying and powder treatment process of drying and grinding brown rice seedlings grown to a certain length through hydroponic cultivation, and powder First fermentation step of fermentation by adding and mixing enzyme agent to brown rice seedlings, Second fermentation step of fermenting and fermenting a certain amount of water to brown rice seedlings mixed with enzyme agent for about 3-7 days, and the second fermentation step By injecting about 3 to 4 times the moisture of the brown rice seedling powder in the state in which the enzyme is propagated through, the medicinal liquor and the sake are produced through the third fermentation process of ripening and fermentation for a short period of time.

As described above, even if the medicinal liquor and sake made by the present invention are consumed or brewed for a long time, arabinosilane and melatonin, which have not been conventionally present, and chlorophyll and vitamin C, dietary fiber, amino acids, etc., increased in extremely small amounts, By the above ingredients, the hangover symptoms are clearly eliminated, the harmony of the biological rhythm is maintained well, and there is an excellent effect that the effect of preventing and improving various diseases can be significantly increased.

Description

Method for manufacturing coarse liquor, rice wine and clear strained rice wine using uncleaned rice bud}

The present invention relates to a method for manufacturing succulent liquor and sake using brown rice seedlings, and more specifically, drying and powdering process of drying and pulverizing brown rice seedlings germinated to a certain length through hydroponic cultivation, and composed of powder Ingredients that have not been conventionally prepared by drinking alcohol prepared by the primary fermentation process of adding and mixing fermented enzymes to brown rice seedlings and the secondary fermentation ripening process of fermenting and fermenting the fermented rice with mixed enzymes. Ingestion of chlorophyll and vitamin C, dietary fiber, amino acids, etc., which have been increased in extremely small amounts with phosphorus arabinoxysilane and melatonin, eliminates hangover symptoms even by long-term drinking or binge drinking by the above ingredients, Well-maintained, medicinal herbs and sake made with brown rice seedlings to significantly increase the prevention and improvement effect of various diseases It relates to a method.

Generally, the method of preparing sucrose liquor using the raw fine powder described in Korean Laid-Open Patent Publication (Publication No. 92-16590), and the method of producing Cheongju described in Korean Laid-Open Patent Publication (Publication No. 94-24053) Through the preparation of the medicinal liquor liquor and sake, such a conventional method of preparing the medicinal liquor liquor and sake is made of the same process to the washing and drying process, fine powder process, mixing process, the first fermentation process, but the completion process of liquor If the fermentation ripening time of the liquor is shortened in the secondary fermentation ripening process of the liquor is produced, the liquor liquor is produced if the fermentation ripening time is long, and the method for producing such a liquor liquor and sake is described in detail as follows. Same as

In order to manufacture the suspension liquor and sake sake to clean the dried rice (white rice), which is a raw material for producing the liquor to clean and dried, and then to the powder processing step of grinding the dried rice to fine powder, fine as described above The powdered sea bream is cooked at a high temperature (about 100 ° C.), and then steamed in the form of gourd rice. After fermentation by adding and mixing yeast or yeast, which is an enzyme agent, is infused with a predetermined amount of water. First fermentation at about ℃ for 3 to 7 days so that yeast is propagated in the gourd rice, and then injecting a large amount of water to the second fermentation ripening at about 30 ℃, wherein the secondary fermentation ripening When the fermentation is matured for about 7 to 15 days, the medicinal liquor is prepared, and when the second fermentation is fermented for about 30 to 40 days, clear sake is produced.

Chlorophyll, vitamin C, and dietary fiber are hardly present in the raw materials of the medicinal liquor and cheongju prepared as above, and in particular, arabinoxysilane, an ingredient that increases the function of the liver while improving the function of the liver to relieve hangover, and Since there is no melatonin, there was a big problem that the hangover phenomenon is not solved when drinking or drinking the medicinal liquor liquor prepared by the manufacturing method in the long term.

The present invention devised to solve the conventional problems as described above, by ingesting the chlorophyll and vitamin C, dietary fiber, amino acids, and the like increased in a very large amount in a very small amount of arabinoxysilane and melatonin, which has not been conventionally, Even if the long-term drinking or binge drinking by eliminating the hangover symptoms, the harmony of the biological rhythm is well maintained, and the purpose of the prevention and improvement of various diseases can be significantly increased.

In order to achieve the object of the present invention, the drying and powder treatment process of drying and pulverizing brown rice seedlings grown to a certain length by hydroponic cultivation, and by mixing and fermenting an enzyme agent to brown rice seedlings composed of powder 1 The secondary fermentation process, a secondary fermentation process of incorporating a certain amount of water into the brown rice seedlings mixed with the enzyme agent to ripen and ferment for about 3 to 7 days, and the brown rice seedlings in the state in which the enzyme is propagated through the secondary fermentation process. By injecting about 3 to 4 times the water content of the powder can be solved by the present invention to produce a suspension and sake liquor through the third fermentation process of aging and fermentation short, long term, with reference to the accompanying drawings It explains in detail.

1 is a suspension of sake liquor and sake production process of the present invention.

Figure 1 shows the manufacturing process chart of the succulent wine and sake using brown rice seedlings of the present invention.

According to the present invention, the method for preparing a suspension liquor using brown rice seedlings has a water content of 5 brown rice seedlings grown by hydroponic cultivation by a certain length (length before the generation of the wood or transdermal part in the brown rice sprout, about 10 to 70 mm). Drying to about 8% and then pulverizing into fine particles; A primary fermentation step of adding and mixing 3 to 6% by weight of an enzyme (leav or yeast) to brown rice seedlings composed of fine powder through the drying and powder processing steps; A second fermentation step of injecting a predetermined amount of water into the brown rice seedling powder mixed with the enzyme through the fermentation step and then aging and fermenting at a constant temperature of about 28 to 30 ° C. for about 3 to 7 days; In the state in which the enzyme is propagated through the secondary fermentation process, 3 to 4 times (300 to 400%) of water of the brown rice seedling powder is injected, and then aged for about 7 to 15 days at a constant temperature of about 30 to 35 ° C. It consists of a tertiary fermentation process.

In addition, the method for producing sake using brown rice seedlings of the present invention, the water content of brown rice seedlings grown by hydroponic cultivation by a certain length (length before the generation of wood or transdermal part in the brown rice sprout, about 10 to 70mm) Drying and powder treatment process of drying to about 5% to 8% and then grinding into fine particles; A primary fermentation step of adding and mixing 3 to 6% by weight of an enzyme (leav or yeast) to brown rice seedlings composed of fine powder through the drying and powder processing steps; A second fermentation step of injecting a predetermined amount of water into the brown rice seedling powder mixed with the enzyme through the fermentation step and then aging and fermenting at a constant temperature of about 28 to 30 ° C. for about 3 to 7 days; Injecting 3 to 4 times (300 to 400%) moisture of the brown rice seedling powder in the state in which the enzyme is propagated through the secondary fermentation process, and then aged for about 30 to 40 days at a constant temperature of about 30 to 35 ° C. It consists of a tertiary fermentation process.

Hereinafter, the process description and examples of the present invention will be described in detail.

Brown rice seedlings, which are used as main raw materials of the medicinal liquor and sake of the sake brewing and sake liquor using the brown rice seedlings of the present invention, apply for the chitosan of Patent No. 277380, filed by the present applicant and registered on October 10, 2000. Brown rice seedlings grown through the infant cultivation method of the brown rice used was used, wherein the cultivation method of brown rice seedlings, acetic acid concentration of 5 to 10% after washing and selection of brown rice milled to the extent that rice snow is not removed. The brown rice was immersed in a low concentration chitosan-containing acetic acid solution obtained by dissolving 3 to 4% by weight of chitosan in vinegar, and then dried while maintaining the temperature in the range of 25 to 35 ° C, followed by acetic acid concentration of 5 to 10%. After immersing and coating in a high concentration of chitosan-containing acetic acid obtained by dissolving 6 to 8% by weight of chitosan in vinegar having a vinegar, the immersion-coated brown rice 3 in a hydroponic cultivator The sprouts of brown rice (also called infants or seedlings) are germinated to have a length of 10 to 70 mm while supplying sufficient water for 7 days.

When germinating seedlings in brown rice using the seedling cultivation method of brown rice using chitosan as described above, arabinoxysilane and melatonin, which were not found in the white rice itself, which is a raw material of conventional liquor, and chlorophyll and vitamin C containing only very small amounts A large amount of dietary fiber, amino acids, etc. Among these, the immune response modulator BRM (Biological Response Modifier) and arabinoxylane, which boosts immune system and activates cell regeneration, are generally wood, grains (excluding legumes), and herbaceous plants. Cell wall components of carnivorous plants such as ferns, ferns, and herbaceous plants, which are contained in hemicellulose, a generic term for polysaccharides other than cellulose pectin, are yeast polysaccharides of xylan, a kind of pentose sugar, especially when grown as shoots Its content is known to increase significantly, and it turns out that it greatly strengthens immune function in the body There (immunotherapy, 鶴 見 隆 史, 管 野 佐 百合 deductions, 廣 濟 堂 出版, published 15 January 1998 for the treatment of nanbyeong).

However, arabinoxysilane is present in the stems and leaves of plants and plants (rice, wheat, barley, etc.) together with hemicellulose, so when fully matured, they are woody and converted into indigestible substances. When digested and consumed, the digestive absorption rate is greatly increased, so it is developed to 10 to 70mm, dried, powdered and decomposed by fermentation method to decompose all the melatonin, amino acid, lignin, enzymes, etc. It is highly desirable to consume with extremely high absorption.

Melatonin, which enhances immunity and enhances potent antioxidant activity, can be found on pages 58 to 59 of the "brain substance melatonin (author Hattori Atsuhiko)" issued by Japan's Choil Publishing Company on June 25, 1996. Looking at the contents described, "to date, the strongest antioxidant (vitamin)" vitamin is a liquid component of the cell, but it is known as a water-soluble antioxidant activity in the cytoplasm, the antioxidant capacity of the melatonin so far is fat-soluble in the body It is found that it is about twice as much as vitamin E, which is likened to the strongest as an antioxidant, and exhibits twice as much effect as the above vitamin E even when compared with vitamin C.

As such, the effects of arabinoxysilane and melatonin have been demonstrated through immunotherapy and brain material melatonin for treating ophthalmic diseases issued in Japan.

When explaining the reason for using the brown rice seedlings containing a large amount of the components of the arabinoxysilane and melatonin as the raw material of the medicinal liquor and sake of the present invention is as follows.

1. When brown rice immersed in chitosan is germinated by hydroponic cultivation and grown into seedlings, about 60 times more than 1.009 Pg (picogram) of melatonin is increased, thereby enhancing immunity to the human body. In addition, it is intended to prevent and prevent the accumulation of acidic substances into lipid peroxide due to the oxidation of harmful oxygen to accumulate in the liver,

2. In the center of porphyrin ring in the chlorophyll molecular structure included in tissue cells of brown rice seedlings, abundantly active iron (Fe), which is the same as the molecular structure of red blood cells, is the same as that of human hemoglobin. It is to make it easy to assimilate by molecular structure,

3. When germinating brown rice and growing it into seedlings, chlorophyll, vitamin C, dietary fiber, etc., which are rarely present in nutrients contained in raw rice (white rice), which is a raw material of conventional liquor, are greatly increased. Easily and easily ingest the six basic effects (carbohydrates, vitamin C, fats, proteins, minerals, dietary fiber, etc.) that could not be ingested in a balanced manner while drinking conventional medicinal liquor and sake made from) To make it possible,

4. It is intended to increase the pharmacological effect of prevention and improvement of various diseases by greatly increasing the content of Aribinoxysilane, which is an immune enhancing and cell-activating active substance contained in the brown rice seedlings, and ingesting it.

5. When brown rice is germinated and grown into seedlings, phytic acid, which is a decomposition and detoxifying agent that surrounds the seeds and body of brown rice, is produced in a large amount, and the pollutants generated by the phytic acid are purified and detoxified by environmentally harmful substances such as heavy metals. To ingest seedlings,

6. Various ingredients contained in the brown rice seedlings, such as arabinoxysilane, melatonin, mitamine C, dietary fiber, phytic acid, lignin, etc. can be mixed and ingested evenly so that the function of the liver even if drinking alcohol for a long time In order to quickly resolve the hangover phenomenon occurring in the human body without overworking and overworking, and to enjoy a healthy life, by germinating the brown rice to grow into seedlings as a raw material for producing the medicinal liquor and sake of the present invention This is why it is used.

First step: drying and powder treatment

Brown rice seedlings germinated by a certain length (about 10 to 70 mm in length before the wood or transdermal part is formed in brown rice sprouts) through a method of cultivation of brown rice using chitosan described in the applicant's patent No. 277380 In this case, the drying method is any one of a freeze drying method of drying at minus 40 ℃, a natural ventilation drying method drying at room temperature, and a low temperature drying method of drying at a temperature within about 30 ℃. Then, the brown rice seedlings are dried to a water content of about 5 to 8%, and the brown rice seedlings dried through the drying method are pulverized into fine powder by a pulverizer to finely powder.

Second Process: Primary Fermentation Process

In the drying and powder processing step of the first step, the mixture is added and mixed with brown rice seedlings composed of fine powder to ferment the brown rice seedling powder to ferment by adding and mixing the enzyme agent (lead or yeast). The enzyme agent added to the seedling powder may be any known yeast or yeast (microorganism), and the amount of the enzyme agent added to the brown rice seedling powder may be added by adding about 3 to 6% by weight of the brown rice seedling powder. Process to mix evenly.

Third Process: Second Fermentation Process

Through the fermentation process of the second process, an enzyme is added to the brown rice seedlings composed of fine powder, and a certain amount of water is injected in a mixed state, and then aged and fermented at a constant temperature of about 28 to 30 ° C. for about 3 to 7 days. In this case, the enzymatic agent is completely propagated throughout the fine powder of the brown rice seedlings.

4th process: 3rd fermentation process

In the third fermentation process of the third step, injecting 3 to 4 times (300 to 400%) water of the brown rice seedling powder in the state where the enzyme is propagated to the whole brown rice seedlings of the fine powder, and then about 30 to 35 By fermentation at about 7-15 days at a constant temperature of ℃, a good succulent liquor is produced, and good quality sake is produced when the aging fermentation period is about 30 to 40 days.

After the filtration liquor and sake are manufactured by filtration and then packaged through the inspection process, the manufacturing process of the present invention is terminated.

Hereinafter, the present invention will be described in detail by way of examples.

Example 1

As shown in Fig. 1, the method for preparing a medicinal liquor is selected by washing the brown rice, which has been designed so that only embryos of rice grains are removed without damaging the rice grains, and selecting them by using clean water. Brown rice seedlings grown to a certain length (the length of the state before the generation of the wood or dermis in the brown rice sprouts) through the infant cultivation method of brown rice using chitosan was used as a basic raw material of the preparation method of the medicinal liquor of the present invention. Drying is required to grind brown rice seedlings, which are the raw materials of Yakju, into fine powder.

At this time, the drying method is dried by using a natural ventilation drying method using natural ventilation at room temperature so that the moisture content of the brown rice seedlings is about 5 to 8%, and then the brown rice seedlings dried by the drying method from the grinder to fine powder. Pulverize.

As described above, 3 to 6% by weight of yeast, an enzyme, is added to brown rice seedlings formed from fine powder during drying and powder processing, and then brown rice seedling powder and yeast, which are enzymes, are uniformly mixed with each other using a stirrer. In this case, the yeast may be used as the enzyme for fermentation.

As such, the wet rice seedling powder mixed with the yeast, which is an enzyme agent, is wetted through the mixing process, and then, through a secondary fermentation process of aging and fermenting for about 3 to 7 days at a constant temperature of about 28 to 30 ° C. Enzyme is completely propagated to the whole fine powder of brown rice seedlings, and 3 to 4 times (300 to 400) of the brown rice seedling powder in the state in which the enzyme is propagated to the whole brown rice seedlings of the fine powder by the secondary fermentation process. %) And then fermented for about 7 to 15 days at a constant temperature of about 30 to 35 ° C., thereby producing a good suspension of the liquor, and filtering the prepared suspension. After packaging, it was commercialized.

Example 2

Cheongju manufacturing method, as shown in Fig. 1, selected by washing the brown rice, which was designed to remove only rice (chaff) without damaging the rice germ, and then selected chitosan, which is the technology described in the applicant's patent No. 277380 Brown rice seedlings developed to a certain length (the length of the state before the generation of wood or percutaneous part in the brown rice sprouts) through the cultivation method of brown rice using the rice was used as the basic raw material of the production method of the cheongju of the present invention. In order to grind the brown rice seedlings into fine powder, the drying method is dried at room temperature until the moisture content of the brown rice seedlings is about 5 to 8% using a natural ventilation drying method using natural ventilation. Next, the fine powder is ground in a mill.

As described above, 3 to 6 wt% of yeast, an enzyme, is added to the dried and powdered brown rice seedlings, and then the first fermentation process is performed so that the brown rice seedling powder and the yeast, which is enzyme, are evenly mixed with each other using a stirrer. In this case, yeast may be used as the enzyme.

As such, the wet rice seedling powder mixed with the yeast, which is an enzyme agent, is wetted through the mixing process, and then, through a secondary fermentation process of aging and fermenting for about 3 to 7 days at a constant temperature of about 28 to 30 ° C. Enzyme is completely propagated to the whole fine powder of brown rice seedlings, and 3 to 4 times (300 to 400) of the brown rice seedling powder in the state in which the enzyme is propagated to the whole brown rice seedlings of the fine powder by the secondary fermentation process. %) Water was injected and then aged for about 30 to 40 days at a constant temperature of about 30 to 35 ℃ to produce a good quality sake, which was filtered and then packaged through an inspection process and commercialized.

As described above, the succulent liquor produced by the present invention uses seedlings grown by germinating brown rice as raw materials for the preparation of the succulent liquor and sake liquor, which are not contained in the conventional fully milled white rice. Arabinoxylan and melatonin, chlorophyll and vitamin C, dietary fiber, amino acids, etc. are produced in a large amount, and the medicinal liquor and sake produced by the present invention using the brown rice seedlings are ingredients contained in the brown rice seedlings. It contains arabinoxylan, melatonin, chlorophyll and vitamin C, dietary fiber, amino acids, etc., so that a large amount of arabinoxysilane, melatonin, chlorophyll and vitamin C, dietary fiber, amino acids, etc., are consumed when drinking medicinal herbs and sake. do.

Among the components of the above-mentioned drink, arabinoxysilane greatly enhances bioimmune function, cell reactivation activity and liver function, and at the same time maintains the harmony of biorhythms, and is also influenced by melatonin, which is ingested together. It is a remarkable method of producing succulent liquor and cheongju to prevent various diseases while eliminating various syndromes with powerful antioxidant action that extremely removes and suppresses lipid peroxide in the body.

Table 1 described below is shown in a table comparing the analysis of the components of the suspension and sake and conventional white art using brown rice seedlings prepared by the present invention.

[Table 1] Comparison of Component Analysis of Baekakju and Cheongju Using Traditional Rice Art Seeds Using Brown Rice Seedlings

With the above medicinal liquor and sake produced by the above method of the present invention, a total of thirty persons, each of 10 men in their 50's and 60's, were randomly extracted with a panel agent to drink the medicinal sake and sake and then hangover. Table 2 shows the results obtained by performing the test on. At this time, the alcohol concentration was 13%, and 1 liter of alcohol was consumed within 1 hour.

[Table 2] sensory test results of the suspension and sake liquor produced by the present invention

As a result of the sensory test, the sucrose liquor and the sake produced by the present invention are much better in taste and hangover than conventional white rice wine.

The liquor manufacturing method using the brown rice seedlings of the present invention, the drying and powder processing step of drying and pulverizing brown rice seedlings germinated through hydroponic cultivation, and the primary fermentation process of adding and mixing fermentation enzymes to brown rice seedlings composed of powder and As a result of drinking alcohol prepared by fermentation maturation process in which fermentation is carried out by injecting moisture into brown rice seedlings mixed with enzymes, arabinoxysilane and melatonin, chlorophyll, vitamin C, dietary fiber, amino acids, etc. Due to the natural intake together with the excellent effect of maintaining the harmony of the biological rhythm well while eliminating the hangover symptoms even long-term drinking or drinking by the above ingredients, the prevention and improvement effect of various diseases can be significantly increased There is also an excellent effect.

In addition, since the brown rice seedlings, which are the basic raw materials of the present invention, are not steamed at a high temperature, the burden of heating costs is greatly reduced. Particularly, the brown rice seedlings are grown hydroponicly with clean water, and thus, pesticides, etc. The effect of this feature is that alcohol can be manufactured in a state where the pollutant of the toxic substance is completely removed.

Claims (2)

Drying and powdering process of drying the brown rice seedlings grown to a certain length through the hydroponic cultivation (the state before the woody or transdermal part is formed in the brown rice sprouts) to a water content of about 5 to 8%, and then grinding into fine particles; A primary fermentation step of adding and mixing 3 to 6% by weight of an enzyme (leav or yeast) to brown rice seedlings based on a fine powder prepared through the drying and powder processing steps; A second fermentation step of wetting a certain amount of moisture in brown rice seedling powder mixed with an enzyme agent through the fermentation step, and then aging and fermenting at a constant temperature of about 28 to 30 ° C. for about 3 to 7 days; In the state in which the enzyme is propagated through the secondary fermentation process, 3 to 4 times (300 to 400%) of water of the brown rice seedling powder is injected, and then aged for about 7 to 15 days at a constant temperature of about 30 to 35 ° C. Method for producing a suspension liquor using brown rice seedlings, characterized in that the fermentation is a third fermentation process. Drying and powdering process of drying the brown rice seedlings grown to a certain length through the hydroponic cultivation (the state before the woody or transdermal part is formed in the brown rice sprouts) to a water content of about 5 to 8%, and then grinding into fine particles; A primary fermentation step of adding and mixing 3 to 6% by weight of an enzyme (leav or yeast) to brown rice seedlings based on a fine powder prepared through the drying and powder processing steps; A second fermentation step of wetting a certain amount of water in brown rice seedling powder mixed with an enzyme agent through the fermentation step, and then aging and fermenting at a constant temperature of about 28 to 30 ° C. for about 3 to 7 days; Injecting 3 to 4 times (300 to 400%) moisture of the brown rice seedling powder in the state in which the enzyme is propagated through the secondary fermentation process, and then aged for about 30 to 40 days at a constant temperature of about 30 to 35 ° C. Cheongju production method using brown rice seedlings, characterized in that consisting of the third fermentation process to ferment.