KR102585180B1 - Manufacturing method of makgeolli using postbiotics - Google Patents

Abstract

The present invention relates to a method for producing makgeolli using postbiotic strains.
In detail,
In the makgeolli manufacturing method (1) using postbiotic strains,
(a) Raw material preparation step of preparing purified water or groundwater (S100);
(b) a starch preparation step (S200) of preparing puffed rice as a starch material;
(c) fermentation agent preparation step for preparing improved yeast (S300);
(d) Postbiotic strain preparation step (S400) to prepare a postbiotic strain;
(e) a raw material mixing preparation step (S500) of allowing the purified water or groundwater prepared in step (a) to stand at a temperature of 10 to 20° C. for 24 hours;
(f) Purified water or groundwater aged in step (d), puffed rice prepared in step (b), improved yeast prepared in step (c), and postbiotic strain prepared in step (d) are mixed, 30 A soaking step of aging for 48 to 72 hours at a temperature of 38° C. (S600);
(g) a manufacturing step (S700) of preparing the makgeolli produced in step (f);
(h) a packaging step (S800) of bottling and packaging the makgeolli prepared in step (g);
Because of this, the present invention has the advantage of making it possible to produce makgeolli that has a hangover improvement effect when consumed, is soft, improves throat swallowing, and allows beneficial bacteria to grow in the intestines.

Description

Manufacturing method of makgeolli using postbiotics strains {Manufacturing method of makgeolli using postbiotics}

The present invention relates to a method of manufacturing makgeolli using postbiotic strains. More specifically, when manufacturing makgeolli, postbiotic strains and puffed rice are used, and when drinking, it has a hangover improvement effect, is soft, and goes down the throat. It relates to a method of manufacturing makgeolli using postbiotic strains, which not only improves but also allows the growth of beneficial intestinal bacteria.

Recently, as the understanding of our country's traditional culture has deepened, traditional liquor, which plays an important role in our nation's unique food culture, is also becoming widely available.

Korea has a tradition of grain alcohol rather than fruit alcohol such as wine.

However, like fruit, this grain does not ferment if left alone.

Grain liquor must first saccharify the starch contained in it.

Then, it becomes alcohol through an alcoholic fermentation process.

Yeast, made from grains such as wheat, is added to saccharify starch.

In Korea, alcohol was made from rice cooked with grains and malt made from the residue left over from milling grains.

In other words, it is because there is a wealth of knowledge about the grains used for rice.

Makgeolli, Korea's traditional fermented liquor, is also called Takju or Nongju. It is a grain liquor made by steaming glutinous rice, non-glutinous rice, barley, wheat flour, etc. and mixing yeast and water to ferment the fermented liquor without filtering it.

Makgeolli is the only alcoholic beverage in the world in which the entire fermentation product, including yeast and lactic acid bacteria, is consumed due to its nature of not undergoing a filtration process after fermentation. It has a relatively low alcohol content compared to other alcoholic beverages, putting a burden on the stomach. Not only does it not provide food, but it is also rich in protein and dietary fiber.

In addition, it contains various biologically active substances such as various organic acids, inositol, acetylcholine, riboflavin, and vitamin B complex, and is known to contain about 10 types of essential amino acids involved in metabolism in the human body.

However, conventional makgeolli has the problem that its taste, color, and aroma are classic, making it difficult to satisfy the needs of modern people with diversified consumption tendencies.

Therefore, in recent years, various flavoring substances as well as healthy ingredients have been added to conventional makgeolli to gradually improve its taste, color, and aroma.

Meanwhile, postbiotics,

It is a living substance produced by beneficial bacteria (probiotics, including lactic acid bacteria) by eating dietary fiber (prebiotics), following 'probiotics' and its food, 'prebiotics', and 'synbiotics', which refer to the two together. 4 It is attracting attention as a generational lactic acid bacteria.

In general, it is the final substance that is expected to improve the intestines after eating lactic acid bacteria.

In the past, attention was paid to the fact that beneficial bacteria arrived alive in the intestines.

However, the intestinal environment contains a high proportion of harmful bacteria, so even if the beneficial bacteria arrive safely, it takes a long time for metabolites to be produced, and the amount is extremely small.

Postbiotics include various complex (essential) amino acids that break down proteins and are used as raw materials for cells, blood, and hormones, natural vitamins, natural antibiotics, hormones such as isoflavones, neurotransmitters such as GABA, and organic acids. It is rich in short-chain fatty acids, dietary fiber such as dextrin, and minerals.

Therefore, if the ratio of intestinal flora is normal, a healthy intestine can be maintained because the intestinal beneficial bacteria produce sufficient postbiotics.

However, most people cannot produce sufficient amounts of postbiotics due to a lack of beneficial bacteria in their intestines.

The live bacteria you eat also do not produce a sufficient amount of postbiotics as they pass through the intestines.

In other words, postbiotics include metabolites produced by probiotics, which are beneficial bacteria, after eating prebiotics, and include bacteriocins, acetic acid, propionic acid, and butyric acid.

It directly kills harmful bacteria and creates an intestinal environment with more beneficial bacteria than harmful bacteria.

Because it is not killed by stomach acid and bile acid, it does not require large amounts, and because it is delivered directly to the liver, heart, and cells without any production process, its efficacy is bound to be fast.

Because of this, it acts as an important substance in maintaining health by increasing the body's immunity and providing active nutrients.

In addition, it not only improves the intestinal environment, but also has a great effect on diabetic patients by promoting the production of incretin, a hormone that stimulates insulin.

In addition, research on postbiotics is actively underway, as they are known to have anti-inflammatory, anti-obesity, and anti-hypertensive effects.

In addition, it not only directly kills harmful bacteria in the intestines, but also participates in various body functions, including not only the intestines but also immune diseases.

For a while, research showing that taking dietary fiber (prebiotics), which feeds probiotics, is more effective has been gaining momentum. Recently, it has been argued that 'postbiotics', metabolites produced by probiotics, are effective in treating or diagnosing diseases. This is attracting attention, and research results are coming out one after another showing that it is involved not only in intestinal health, but also in the whole body, including immunity, circulation, respiration, and homeostasis.

Therefore, the present applicant seeks to provide a method for manufacturing makgeolli that improves not only the taste but also the intestinal environment by adding postbiotics to makgeolli, Korea's traditional liquor.

Accordingly, as prior art regarding the method of manufacturing makgeolli using postbiotic strains,

As shown in Figure 2 (a), the "Method for producing Takju using fermented kimchi lactic acid bacteria" (hereinafter referred to as 'Prior Art 1') of Republic of Korea Patent Publication No. 10-1865182,

As the acidity increases due to the proliferation of kimchi lactic acid bacteria in Takju, it prevents the propagation of various bacteria, suppresses the activity of some yeasts, etc., helps purify the liquor and strengthens the preservation power such as spoilage, and strengthens the activity in the human body due to the kimchi lactic acid bacteria alive in Takju after eating. This is about a method of manufacturing Takju using fermented kimchi lactic acid bacteria, which can help with intestinal health.

Another prior art is:

As shown in (b) of Figure 2, "Lactobacillus makgeolli and method for producing the same" (hereinafter referred to as 'prior art 2') of Republic of Korea Patent Publication No. 10-2039473,

Complex lactic acid bacteria produce bacteriocins and useful physiologically active substances, which increases the stability of makgeolli by suppressing contamination and proliferation of various bacteria. When stored at room temperature, makgeolli is prevented from spoiling due to the growth of other lactic acid bacteria, so makgeolli has high stability and has a long shelf life. It relates to a lactic acid bacteria makgeolli with excellent functionality in taste and aroma, which can not only increase the functionality and preference by increasing the aroma and taste of makgeolli, and a method for producing the same.

As seen, the prior art 1 to the prior art 2 are a method of manufacturing makgeolli, a traditional Korean liquor using lactic acid bacteria, and a technology related to the makgeolli, and have the same technical field as the present invention, but have different technical features.

In other words, the comprehensive technical concept intended to be provided by the present invention is similar, but the specific problem to be solved by the invention, the means for solving it, and the effect achieved by solving it are different.

Therefore, different from the conventional makgeolli production method including the prior art 1 to prior art 2, the problem to be solved by the present invention (object of the invention), the solution (component) to solve the problem, and the solution to solve the problem Based on the effect achieved by doing so, we aim to develop its technical characteristics.

Republic of Korea Patent Publication No. 10-1865182 (2018.05.31.) Republic of Korea Patent Publication No. 10-2039473 (2019.10.28.)

Accordingly, the present invention was devised to solve the above-described conventional problems,

By using puffed rice and postbiotic strains, it not only extends the shelf life and consumption period of makgeolli, but is also smooth and easy to swallow when drinking, has the effect of improving hangovers, and can improve the intestinal environment. The purpose is to provide a method for manufacturing makgeolli using postbiotic strains.

Another object of the present invention is to

It revitalizes the market for makgeolli, Korea's traditional liquor, but rather than simply improving the taste, it improves the body's immunity through postbiotic strains when consumed and provides active nutrients to maintain and improve the health of drinkers. The purpose is to provide a method for manufacturing makgeolli using postbiotic strains.

The present invention to achieve the above object was devised to achieve the problem to be solved,

In the method of manufacturing makgeolli using postbiotic strains,

(a) Raw material preparation step of preparing purified water or groundwater;

(b) starch preparation step of preparing puffed rice as a starch material;

(c) fermentation agent preparation step for preparing improved yeast;

(d) Postbiotic strain preparation step of preparing postbiotic strains;

(e) a raw material mixing preparation step of allowing the purified water or groundwater prepared in step (a) to stand at a temperature of 10 to 20° C. for 24 hours;

(f) Purified water or groundwater aged in step (d), puffed rice prepared in step (b), improved yeast prepared in step (c), and postbiotic strain prepared in step (d) are mixed, 30 A soaking step of aging for 48 to 72 hours at a temperature of 38°C;

(g) a manufacturing step of preparing the makgeolli produced in step (f);

(h) a packaging step of bottling and packaging the makgeolli prepared in step (g).

At this time, the immersion step of (f) is,

Per 10 liters of purified water or groundwater, 1 to 1.5 kg of puffed rice, 50 to 60 g of improved yeast, and 5 to 10 g of postbiotic strain are mixed and aged at a weight ratio,

The number of postbiotic strains mixed in the immersion step of (f) is characterized in that 1 billion to 1.5 billion cfu/g.

Meanwhile, prior to this, the terms and words used in the patent registration claims in this specification should not be construed as limited to their usual or dictionary meanings, and the inventor should use the concept of terms to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that can be appropriately defined.

Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent the entire technical idea of the present invention, so various equivalents that can replace them at the time of filing the present application are available. It should be understood that there may be variations and examples.

According to the present invention as described above in the above configuration and operation,

1. Due to puffed rice and postbiotic strains, the shelf life and consumption period of makgeolli are extended.

2. It is excellent at passing down the throat, is soft, and has a hangover-improving effect.

3. Improves the intestinal environment. (Beneficial bacteria are created in the intestines.)

In other words, it can improve the body's immunity and provide active nutrients to maintain and improve the health of the drinker.

4. In addition, it promotes health by participating in not only intestinal health but also the entire body system, including immunity, circulation, respiration, and homeostasis.

Therefore, it is a very effective invention that allows people from adults to the elderly to easily drink traditional Korean liquor regardless of gender, but also improves the intestinal environment due to postbiotics, including lactic acid bacteria produced in makgeolli itself.

Figure 1 shows a flow chart of a method for producing makgeolli using postbiotic strains.
Figure 2 shows a representative diagram of the prior art for the method of producing makgeolli using postbiotic strains.

Hereinafter, the function, composition and action of the makgeolli manufacturing method (1) using postbiotics of the present invention will be described in detail with reference to the attached drawings.

The present invention relates to a manufacturing method for producing makgeolli using puffed rice and postbiotic strains. Compared to conventional makgeolli, the shelf life and consumption period of makgeolli are extended, it is soft and easy to drink, and hangovers are improved. It is effective and inhibits the proliferation of beneficial bacteria and harmful bacteria in the intestines, facilitating bowel movement and improving immune function.

Figure 1 shows a flow chart of a method for manufacturing makgeolli using postbiotic strains.

As shown in Figure 1, the present invention,

In the makgeolli manufacturing method (1) using postbiotic strains,
(a) Raw material preparation step of preparing purified water or groundwater (S100);
(b) a starch preparation step (S200) of preparing puffed rice as a starch material;
(c) fermentation agent preparation step for preparing improved yeast (S300);
(d) Postbiotic strain preparation step (S400) to prepare a postbiotic strain;
(e) a raw material mixing preparation step (S500) of allowing the purified water or groundwater prepared in step (a) to stand at a temperature of 10 to 20° C. for 24 hours;
(f) Purified water or groundwater aged in step (d), puffed rice prepared in step (b), improved yeast prepared in step (c), and postbiotic strain prepared in step (d) are mixed, 30 A soaking step of aging for 48 to 72 hours at a temperature of 38° C. (S600);
(g) a manufacturing step (S700) of preparing the makgeolli produced in step (f);

(h) a packaging step (S800) of bottling and packaging the makgeolli prepared in step (g).

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To explain each of the above steps in more detail,

1. Raw material preparation step (S100)

Prepare purified water or groundwater.

2. Starch preparation step (S200)

Prepare puffed rice.

3. Fermentation agent preparation step (S300)

100 parts by weight of soft wheat ground to 10 to 30 mesh,

Add 20 to 35 parts by weight of purified water or groundwater,

0.1 to 0.5 parts by weight of Aspergillus luchuensis 34-1 strain (KACC 46420) culture medium was mixed and cultured,

In an environment with a relative humidity of 80% and a temperature of 35 to 40°C,

After culturing for 38 to 42 hours,

Prepare improved yeast with a moisture content of 30 to 35%.

At this time, the saccharification power of the prepared improved yeast is prepared within the range of 850 unit/g to 1,100 unit/g, and the improved yeast converts the puffed rice into glucose.

In other words, improved nuruk within the above range has an excellent ability to convert puffed rice into glucose. (The preparation conditions for improved nuruk used in the present invention are optimal conditions to enable it to react most excellently with the puffed rice of the present invention. .)

4. Postbiotic strain preparation step (S400)

Postbiotic strains are,

There is no particular limitation, but general postbiotic strains are prepared,

The number of strains is,

Prepare something within the range of 1 billion to 1.5 billion cfu/g.

For reference,

If the number of strains is less than 1 billion cfu/g,

The effect of adding postbiotics becomes insignificant, reduces the smoothness of taste, and

In case of more than 1.5 billion cfu/g,

This is because the maturation time of makgeolli is prolonged, the freshness of makgeolli is reduced, and the sour taste due to long maturation becomes stronger.

5. Raw material mixing preparation step (S500)

For easy mixing with puffed rice, improved yeast, and postbiotic strains to be mixed in the immersion step (S600), purified water or groundwater prepared in the raw material preparation step (S100) is placed in a sterilized storage container at a temperature of 10 to 20°C. Prepare by leaving for 24 hours to reach room temperature.

6. Soaking step (S600)

The immersion step (S600) is,

Separately,

A first soaking step (S610) of mixing puffed rice, purified water or groundwater, improved yeast, crude enzyme, purified enzyme, and yeast and maturing at 18 to 28°C for 240 to 312 hours;

It consists of a second immersion step (S620) of mixing the postbiotic strain with the makgeolli prepared and aged in the first immersion step (S610), stirring, and maturing,

In the first immersion step (S610),

Per 10 liters of purified water or groundwater, mix in a weight ratio of 1 to 1.5 kg of puffed rice, 50 to 60 g of improved yeast, 0.1 to 0.2 kg of crude enzyme, 0.1 to 0.5 g of purified enzyme, and 0.3 to 0.5 g of yeast,

In the second immersion step (S620),

In the first immersion step (S610), the postbiotic strain is mixed at a weight ratio of 5 to 10 g per 10 liters of makgeolli prepared and aged, stirred, and aged.

The stirring conditions at this time are,

The stirring temperature is 30 to 38°C and the rotation speed (stirring blade revolutions per minute) is 30 to 60 rpm for 30 to 60 minutes,

After aging for 48 to 72 hours,

Stir again for 30 to 60 minutes at a rotation speed (stirring blade rotations per minute) of 30 to 60 rpm.

The above coenzymes are, for example, wheat peas,

Purified enzyme is, for example, a purified enzyme made by mixing calcium carbonate, calcium sulfate, Glucoamylase, and a-amylase in a certain ratio.

In addition, the weight ratio of the amount of the mixed postbiotic strain is,

It does not significantly change the aroma and taste of makgeolli and maintains the unique aroma and taste of makgeolli, while helping to smooth the throat and distribution, extending the consumption period, and promoting intestinal health.

For reference,

The reason why 1 to 1.5 kg of puffed rice should be mixed per 10 liters of purified water or groundwater is:

If it is less than 1kg,

This is because the recovery rate of starch gelatinization inside the rice grains of puffed rice is low, so the flavor of the puffed rice is minimal when consumed.

Conversely, if it is more than 1.5 kg,

This is because the unique texture of puffed rice makes it tough, which increases the viscosity of the makgeolli, and as a result, when drinking it, a chewing sensation occurs due to stickiness and a foreign body sensation, which interferes with smooth swallowing.

Table 1 below shows,

As described above, a sensory test was conducted on the drinking preference of makgeolli according to the weight ratio of puffed rice using a 5-point rating method. (Makgeolli prepared according to Table 1 was tested on a panel of 50 consumers (age 20 to 60, adult men and women) 10 people (5 men, 5 women) were selected from each age group, and they were categorized according to savory taste, viscosity suitability, neck swallowing, and preference, with 5 being the best (like extremely) and the worst (dislike extremely). A sensory test was conducted and evaluated using a 5-point rating method with 1 point being used.)

Table 1

As the results derived from Table 1 above,

The makgeolli mixed with 1 to 1.5 kg of puffed rice per 10 liters of purified water or groundwater was given excellent scores in terms of nutty flavor, viscosity suitability, mouthfeel, and preference.

In addition, the reason for aging for 48 to 72 hours after completing the first immersion step (S610) and the second immersion step (S620) is,

If aged for less than 48 hours, the lactic acid bacteria produced by the makgeolli itself and the added postbiotic strains do not sufficiently proliferate, so the effects of adding postbiotics (promoting intestinal health and improving hangover effects, extending the distribution and consumption period) do not occur sufficiently. Not only is it insignificant, but the ripeness of the makgeolli is low, which reduces its smoothness when drinking.

When aged for more than 72 hours,

This is because the color of makgeolli changes to a cloudy color close to yellow, and acetic acid and lactic acid bacteria proliferate excessively, increasing the acidity and causing a sour taste.

Table 2 below shows,

As described above, a sensory test was conducted on the drinking preference of makgeolli according to the maturation time of the makgeolli using a 5-point rating method. (Makgeolli prepared according to Table 2 was tested on a panel of 50 consumers (age 20 to 60, adult men and women) 10 people (5 men, 5 women) were selected from each age group and classified according to color, sourness, mouthfeel, and preference, with 5 being the best (like extremely) and 1 being the worst (dislike extremely). A sensory test was conducted and evaluated using a 5-point rating method. At this time, the higher the color and sourness, the higher the score, the richer, and the lower the score, the softer.)

Table 2

As the results derived from Table 2 above,

Color, sourness, mouthfeel, and preference all gave excellent scores to makgeolli aged for 48 to 72 hours.

7. Manufacturing stage (S700)

Add additives according to the specifications of the makgeolli product.

Formulation may additionally include the step of adding additives such as water, sugars, and acids to meet the specifications of the makgeolli product.

As acids, for example, citric acid, lactic acid, succinic acid, malic acid, etc. can be added.

As the saccharide, any one or more than one of the group of glucose, fructose, sucrose, dextrin, and oligosaccharide can be added.

8. Packaging stage (S800)

Depending on the specifications and capacity of the makgeolli product, it is bottled and sealed, stored and aged at room temperature or low temperature, and then shipped.

Hereinafter, examples were prepared for sensory testing.

However, the following examples only specifically illustrate the present invention, and the content of the present invention is not limited by the following examples.

<Example 1>

Leave 10 liters of purified water in a sterilized storage container at a temperature of 15°C and a humidity of 45% for 24 hours.

Mix 1.3 kg of puffed rice, 50 g of improved yeast, 0.2 kg of crude enzyme, 0.3 g of purified enzyme, and 0.3 g of yeast with 10 liters of purified water left for 24 hours.

In an environment with a temperature of 32℃ and humidity of 45%,

The stirring temperature was 34°C, the mixture was stirred at a rotation speed of 50 rpm (stirring blade rotations per minute) for 30 minutes, and the mixture was aged for 72 hours.

Afterwards, 5 g of postbiotic strain was mixed with 10 liters of aged and manufactured makgeolli,

The stirring temperature was 30°C, and the mixture was stirred at a rotation speed (stirring blade rotations per minute) of 30 rpm for 30 minutes.

<Example 2>

Prepared in the same manner as <Example 1> above,

The starchy ingredient was replaced with 1.3 kg of steamed rice, not puffed rice.

<Example 3>

Prepared in the same manner as <Example 1> above,

The starchy ingredient was replaced with 1.3 kg of godubap instead of puffed rice.

<Comparison example>

We manufacture traditional makgeolli that does not use puffed rice or postbiotic strains.

As a starchy ingredient, godubap is made by washing rice thoroughly in water at least 5 times, doubling the amount of water in the washed rice and soaking it for 3 hours, steaming the soaked rice for 40 minutes using a steamer, and steaming it for 5 minutes. Manufactured.

The base liquor is made by cooling godubap at room temperature for 4 hours, adding 1.5 times the amount of water compared to the content of godubap, 20% of improved yeast (same improved yeast as Example 1), 1% of active yeast, and 1% of lactic acid at 25°C. It was prepared by fermentation for 72 hours.

The soaking was carried out by mixing 100 parts by weight of base liquor, 500 parts by weight of godubap, 600 parts by weight of water, and 30 parts by weight of improved yeast and fermenting at 28°C for 96 hours, and through this, the stock solution that would become traditional makgeolli was obtained. .

After passing the raw makgeolli solution through a 300 mesh screen, Jesung analyzed the alcohol according to the 'Liquor Analysis Regulations' provided by the National Tax Service, and diluted it with water to adjust the final alcohol content to 5 degrees.

Aging was performed at 25°C for more than 24 hours by adding 10 parts by weight of isomaltooligosaccharide and 0.005 parts by weight of aspartame per 100 parts by weight of the makgeolli dilution to prepare the final traditional makgeolli.

<Experiment Example 1>

The makgeolli prepared according to <Example 1> to <Example 3> and <Comparative Example> was tested on a panel of 50 consumers (ages 20 to 60, 10 adult men and women for each age group (5 men, 5 women) people) were selected and classified according to taste, flavor, aroma, mouthfeel, softness, hangover degree (24 hours after eating), and preference, with 9 points being the best (like extremely) and the worst (dislike extremely). A sensory test was conducted and evaluated using a 9-point rating method with 1 point being evaluated. (▶ Sensory Experiment 1)

When looking at the results of sensory experiment 1 above,

It can be seen that the conventional conventional makgeolli (comparative example) received an overall low score in all items compared to the makgeolli manufactured by the manufacturing method of the present invention with only different starch ingredients.

In other words, even if the starch material is different, all items are improved depending on the presence or absence of postbiotics.

In particular, it can be seen that using puffed rice as a starch material receives excellent scores in all items.

<Experiment Example 2>

In order to check the storability of the makgeolli used in <Experiment Example 1>, 50 members of the same panel classified the makgeolli after 3 days in terms of aroma, drinkability, and taste in an environment with a temperature of 25°C and a humidity of 50%. A sensory test was conducted and evaluated using a 5-point rating method, with 5 being very good and 0 being very bad. ((▶ Sensory Experiment 2)

As the results of sensory experiment 2 above,

While conventional makgeolli (comparative example) became rancid to the point that it could not be consumed after 3 days, <Example 1> to <Example 3> showed that the rate of rancidity was reduced due to the addition of postbiotics. You can see that

In other words, it can be seen that the shelf life and consumption period of makgeolli can be extended by adding postbiotics.

In addition, it can be seen that <Example 1>, which used puffed rice as a starch material, received an overall excellent score, as in sensory experiment 1.

As described above, it is obvious to those skilled in the art that the present invention is not limited to the described embodiments and that various modifications and changes can be made without departing from the spirit and scope of the present invention.

Accordingly, since it can be implemented in various other forms without departing from the technical idea or main features, the embodiments of the present invention are merely examples in all respects and should not be construed as limited, and may be implemented with various modifications.

The present invention is a method for producing makgeolli using postbiotic strains,

By mixing puffed rice and postbiotic strains, it not only improves the cleanliness and softness of the taste, but also improves the intestinal environment, so it can be applied to contribute to the promotion of various traditional Korean liquor industries, such as manufacturing, sales, and distribution industries that produce it. there is.

1: Makgeolli manufacturing method using postbiotic strains
S100: Raw material preparation step S200: Starch preparation step
S300: Fermentation agent preparation step S400: Postbiotic strain preparation step
S500: Raw material mixing preparation step S600: Soaking step
S610: 1st immersion step S620: 2nd immersion step
S700: Formulation stage S800: Packaging stage

Claims (3)

(a) Raw material preparation step for preparing purified water or groundwater (S100),
(b) As a starch material, a starch preparation step (S200) to prepare puffed rice,
(c) Fermentation agent preparation step for preparing improved yeast (S300),
(d) Postbiotic strain preparation step (S400) to prepare the postbiotic strain,
(e) a raw material mixing preparation step (S500) in which the purified water or groundwater prepared in step (a) is left at a temperature of 10 to 20° C. for 24 hours;
(f) Purified water or groundwater aged in step (d), puffed rice prepared in step (b), improved yeast prepared in step (c), and postbiotic strain prepared in step (d) are mixed, 30 Soaking step (S600) of aging for 48 to 72 hours at a temperature of 38°C,
(g) a manufacturing step (S700) of preparing the makgeolli produced in step (f),
(h) comprising a packaging step (S800) of bottling and packaging the makgeolli prepared in step (g),
In the makgeolli manufacturing method (1) using postbiotic strains,
In the fermentation agent preparation step (S300) of (c),
100 parts by weight of soft wheat ground to 10 to 30 mesh,
Add 20 to 35 parts by weight of purified water or groundwater,
0.1 to 0.5 parts by weight of Aspergillus luchuensis 34-1 strain (KACC 46420) culture medium was mixed and cultured,
In an environment with a relative humidity of 80% and a temperature of 35 to 40°C,
After culturing for 38 to 42 hours,
Prepare improved yeast with a moisture content of 30 to 35%,
The saccharification power of the prepared improved yeast is prepared within the range of 850 unit/g to 1100 unit/g, and the improved yeast converts the puffed rice into glucose,
In the raw material mixing preparation step (S500) of (e),
For easy mixing with puffed rice, improved yeast, and postbiotic strains to be mixed in the immersion step (S600), purified water or groundwater prepared in the raw material preparation step (S100) is placed in a sterilized storage container at a temperature of 10 to 20°C. Prepare by leaving it for 24 hours and bringing it to room temperature.
The immersion step (S600) of (f) is,
Per 10 liters of purified water or groundwater, 1 to 1.5 kg of puffed rice, 50 to 60 g of improved yeast, and 5 to 10 g of postbiotic strain are mixed and aged at a weight ratio,
The number of postbiotic strains mixed in the soaking step (S600) of (f) is,
1 billion to 1.5 billion cfu/g,
The immersion step (S600) of (f) is,
Separately,
A first soaking step (S610) of mixing puffed rice, purified water or groundwater, improved yeast, crude enzyme, purified enzyme, and yeast and maturing at 18 to 28°C for 240 to 312 hours;
It consists of a second immersion step (S620) of mixing the postbiotic strain with the makgeolli prepared and aged in the first immersion step (S610), stirring, and maturing,
In the first immersion step (S610),
Per 10 liters of purified water or groundwater, mix in a weight ratio of 1 to 1.5 kg of puffed rice, 50 to 60 g of improved yeast, 0.1 to 0.2 kg of crude enzyme, 0.1 to 0.5 g of purified enzyme, and 0.3 to 0.5 g of yeast,
In the second immersion step (S620),
In the first immersion step (S610), the postbiotic strain is mixed at a weight ratio of 5 to 10 g per 10 liters of makgeolli prepared and aged, stirred, and aged.
The stirring conditions are,
The stirring temperature is 30 to 38° C. and the rotation speed is 30 rpm to 60 rpm for 30 to 60 minutes.
After aging for 48 to 72 hours,
Stir again at a rotation speed of 30 to 60 rpm for 30 to 60 minutes,
The above coenzyme is wheat blood,
Purified enzyme is made by mixing calcium carbonate, calcium sulfate, glucoamylase, and a-amylase in a certain ratio.
When manufacturing makgeolli, postbiotic strains and puffed rice are used, and when drinking, it is effective in improving hangovers, is smooth, improves throat swallowing, and promotes the growth of beneficial bacteria in the intestines.
Makgeolli manufacturing method using postbiotic strains. delete delete