KR20230059026A - Makgeolli containing parsnip and manufacturing method thereof - Google Patents

Abstract

The present invention relates to Makgeolli containing parsnip and a preparation method thereof, which comprises: a hard-boiled rice making step of using rice soaked in water to make hard-boiled rice; a parsnip porridge preparing step of mixing parsnip powder with water to prepare parsnip porridge; a base liquor preparing step of mixing 10 to 20 parts by weight of the parsnip porridge, 5 to 10 parts by weight of yeast, and 10 to 20 parts by weight of water with 100 parts by weight of the hard-boiled rice and fermenting the mixture for 2 to 5 days to prepare base liquor; a starch saccharification step of adding 1 to 5 parts by weight of a starch-degrading enzyme to 100 parts by weight of the mixture of the hard-boiled rice and the parsnip porridge to saccharify starch; a fermentation step of mixing 20 to 30 parts by weight of the saccharified parsnip porridge with 100 parts by weight of the base liquor and further adding alcohol yeast and yeast to make fermentation, wherein 1 to 3 parts by weight of alcohol yeast and 3 to 8 parts by weight of yeast are added to 100 parts by weight of the parsnip porridge; and an alcohol degree adjustment step of adjusting alcohol degree of a Makgeolli stock solution obtained after the fermentation. Accordingly, an excellent taste of Makgeolli can be provided without compromising the nutritional value of parsnip.

Description

Parsnip Makgeolli and its manufacturing method {MAKGEOLLI CONTAINING PARSNIP AND MANUFACTURING METHOD THEREOF}

The present invention relates to parsnip makgeolli and a method for producing the same, and more specifically, to parsnip porridge prepared using parsnip powder, parsnip makgeolli having a unique taste and aroma of parsnip, and a method for producing the same. it's about

Makgeolli is also called takju, nongju, jaeju, and hoeju, and is the oldest alcoholic beverage in Korea. am.

On the other hand, parsnip (Pastinaca sativa) is a root vegetable that has a shape similar to that of carrots, but is much whiter in color. The taste of the root is a combination of sweet potato and deodeok. It is native to southeastern Europe or the United States, and is a vegetable traditionally used as a food ingredient in Europe. In Korean, it is also called sugar carrot or western wind.

Parsnip is a plant belonging to the Apiaceae family. Leaves are sheath-shaped next to the root coming out of the roots, and pinnately compound leaves, with large ones reaching 50cm in length. Flowers come out in summer, and yellow-green flowers bloom in umbels. Oblong, flat, 4mm brown seeds bear fruit in autumn. The length of the root is 30~50cm, and it is fleshy and enlarged, and the diameter of the neck is about 7~10cm. The surface of the root is glossy, wrinkled, and milky white.

Parsnip contains ingredients such as protein, pectin, vitamin C, and starch, so it is a nutritious vegetable that uses raw leaves or roots in salads or soups, and is also used in stews and fries. It is also used for medicinal purposes, and has a sedative effect, and is also effective in promoting diuresis and promoting appetite in diseases of the urinary system. It is also used for the treatment of nephritis, and the aromatic extract obtained from the root is known to be used as an authentic preservative. In this way, parsnip contains starch, so it can be used as a food ingredient, and can be especially used for pancakes or makgeolli.

However, makgeolli using various ingredients such as potato (Korean Patent No. 10-1361534) and sweet potato (Registration Patent No. 10-1750110) have been disclosed to date, but there is no makgeolli using parsnips.

The present invention aims to solve the above problems. In producing parsnip makgeolli, parsnip makgeolli and a method for producing the same are provided that do not lose the unique taste and flavor of parsnip.

According to one aspect of the present invention, preparing godubap with rice soaked in water; Preparing parsnip porridge by mixing parsnip powder with water; Mixing 10 to 20 parts by weight of parsnip porridge, 5 to 10 parts by weight of yeast, and 10 to 20 parts by weight of water with respect to 100 parts by weight of the godubap and fermenting for 2 to 5 days to prepare base liquor; Starch saccharification step of saccharifying starch by adding 1 to 5 parts by weight of starch decomposing enzyme based on 100 parts by weight of the mixture of godubap and parsnip porridge; 20 to 30 parts by weight of the saccharified parsnip porridge is mixed with 100 parts by weight of the base liquor, and alcoholic yeast and yeast are further added, but 1 to 3 parts by weight of alcoholic yeast and 3 to 8 parts by weight of yeast are added to 100 parts by weight of the parsnip porridge. Fermentation step of fermenting by adding part; And a method for producing parsnip makgeolli comprising the step of adjusting the alcohol content of the makgeolli undiluted solution obtained after the fermentation may be provided.

According to one aspect of the present invention, the parsnip dry powder is obtained by cutting washed parsnip into pieces having a length of 2 mm to 3 mm, drying at 55 ° C to 65 ° C, and then pulverizing to a particle size of 150 to 300 mesh. it may have been

According to one aspect of the present invention, the starch decomposing enzyme may be β-amylase (βamylase) or glucoamylase (glucoamylase).

According to one aspect of the present invention, a filtering step of filtering and filtering the mash obtained in the fermentation step may be further included after the fermentation step.

According to one aspect of the present invention, parsnip makgeolli prepared by the above method may be provided.

The effects of the parsnip makgeolli and the manufacturing method according to the present invention are described as follows.

According to at least one of the embodiments of the present invention, there is an advantage of providing excellent taste without reducing the nutritional value of parsnips.

According to at least one of the embodiments of the present invention, by using makgeolli containing a large amount of parsnips as a favorite food, it is possible to easily supplement trace elements and function as a functional food.

A further scope of the applicability of the present invention will become apparent from the detailed description that follows. However, since various changes and modifications within the spirit and scope of the present invention can be clearly understood by those skilled in the art, it should be understood that the detailed description and specific examples such as preferred embodiments of the present invention are given by way of example only.

1 is a flowchart of a method for producing parsnip rice wine related to the present invention.

Hereinafter, the embodiments disclosed in this specification will be described in detail with reference to the accompanying drawings, but the same reference numerals will be assigned to the same or similar components regardless of reference numerals, and overlapping descriptions thereof will be omitted. In addition, in describing the embodiments disclosed in this specification, if it is determined that a detailed description of a related known technology may obscure the gist of the embodiment disclosed in this specification, the detailed description thereof will be omitted. In addition, the accompanying drawings are only for easy understanding of the embodiments disclosed in this specification, the technical idea disclosed in this specification is not limited by the accompanying drawings, and all changes included in the spirit and technical scope of the present invention , it should be understood to include equivalents or substitutes.

The present invention relates to parsnip makgeolli and a method for manufacturing the same, and more specifically, parsnip makgeolli having improved processability while retaining the unique taste and aroma of parsnip by preparing parsnip porridge for makgeolli production using parsnip powder. and a manufacturing method thereof.

In terms of nutrition, the ingredient content of parsnip is explained. Parsnip is a food ingredient with 75 kcal per 100 g.

The contents of three major nutrients and water contained in 100g of parsnip are shown in the following table.

3 major nutrients and water content per 100g of parsnip Nutrients & Water Quantity
(g / raw parsnip 100g) Carbohydrates 18g Sugars 4.8g Dietary fiber 4.9g Fat 0.2 g Protein 1.2g Water 79.53g

Parsnip contains three major nutrients as well as a large amount of vitamins and inorganic salts. The contents of vitamins and inorganic salts contained in 100 g of parsnip are shown in the following table.

Vitamin content per 100 g of parsnip Vitamins Quantity
(mg, μg / raw parsnip 100g) Thiamine (B1) 0.09mg Riboflavin (B2) 0.150mg Niacin (B3) 0.7mg Pantothenic acid (B5) 0.6mg Vitamin B6 0.09mg Folate (B9) 67 µg Vitamin C 17mg Vitamin E 1.49mg Vitamin K 22.5 µg

Mineral salt content per 100 g of parsnip Minerals Quantity
(mg, μg / raw parsnip 100g) Calcium 36mg Iron 0.59mg Magnesium 29mg Manganese 0.56mg Phosphorus 71mg Potassium 375mg Sodium 10 mg Zinc 0.59mg

As shown in Table 1, parsnip is a vegetable containing about 80% of water, and other than that, it has a characteristic of containing a large amount of sugar (Carbohydrate). 100 g of parsnip contains 4.8 g of sugar, and when food is cooked using this sugar component, parsnip's unique sweetness is generated to improve the taste.

The present invention relates to parsnip makgeolli and a method for manufacturing the same. To briefly summarize the parsnip makgeolli manufacturing method, godubap is prepared (S110), parsnip porridge is prepared using parsnip powder (S120), godubap and The base liquor is prepared using parsnip porridge (S130), the starch saccharification (S140) step of decomposing the starch of godubap and parsnip porridge, and the fermentation step of adding and fermenting the base liquor using parsnip porridge (S150) It is prepared through the process of filtering the mash after roughness (S160) and adjusting the alcohol content of makgeolli (S170).

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

1 is a flow chart of a method for producing parsnip makgeolli related to the present invention.

The method for producing parsnip makgeolli of the present invention includes the steps of preparing godubap, preparing parsnip porridge, preparing base liquor, starch saccharification, additional sake fermentation, filtration of mash, and adjusting the alcohol content.

Hereinafter, each step process is described in detail.

Manufacture of Godubap (S110)

Prepare godubap by washing nonglutinous rice clean, soaking it in enough water, draining the water, and steaming it in a steamer or steamer. Godubap means cooked rice and is mainly used to reduce the time required for fermentation when making sikhye or alcohol. Since it is a basic process in manufacturing makgeolli, a detailed description of this will be omitted.

Manufacture of parsnip porridge (S120)

In one embodiment of the present invention, rice wine is prepared using parsnip porridge, and more specifically, parsnip porridge is made using parsnip dry powder. For this, parsnips are cut and dried.

<Cutting and drying parsnip>

In the present invention, the washed parsnip is cut and dried in hot air for 3 to 4 hours at a temperature of 55°C to 65°C.

Parsnips can be purchased and used commercially. Peel the skin of the purchased parsnip with a knife and wash it with water. Cut parsnips into 2mm to 3mm pieces. Generally, cut parsnips retain moisture. Cutting the parsnip into 2 mm to 3 mm size is not particularly limited because it is to fit the capacity of the grinder. In addition, it is cut into an appropriate size to facilitate the drying process to be performed later.

As a pre-procedure for the crushing process, the cut parsnips are dried using a hot air dryer at 55°C to 65°C. In order to prepare parsnip in the form of a powder, it is essential to remove moisture. Excessively high temperature can cause thermal denaturation of the parsnip tissue, and the temperature is in the range of 55 ° C to 65 ° C to prevent a rapid change in moisture content. It is desirable to proceed

The drying method may be hot air drying, freeze drying, natural drying, contact drying, convection drying, far-infrared ray drying or radiation drying, and various selections are possible within the range that does not damage the parsnip tissue.

<Preparation of parsnip powder>

An embodiment of the present invention includes preparing parsnip powder by pulverizing the dried parsnip using a grinder to have a particle size of 150 to 300 mesh. However, the particle size of the parsnip powder is not necessarily limited to the size in the above range, and the parsnip is prepared in a powder form to be processed into a porridge required for making makgeolli.

Parsnip powder is prepared from the dried parsnip using a grinder. The process of pulverizing with a grinder is repeated 2 to 3 times to prepare parsnip powder. It is a process of crushing parsnip, which has been cut into small sizes and removed moisture, and converts them into particles of small particle size.

In the above parsnip powder manufacturing process, powder may be prepared by grinding to a particle size of 150 to 300 mesh. The particle size condition of the parsnip powder is to create the unique flavor of the parsnip sufficiently even in a small amount for the production of makgeolli. More specifically, when the starch is well-ripened, saccharification occurs well, and yeast likes the sugar produced by saccharification, so that yeast proliferation and alcohol fermentation can be performed well. The smaller the particle size of the parsnip powder, the more advantageous it is to shorten the fermentation time, and a sufficient amount of yeast can be grown even with a smaller amount.

<Manufacturing Parsnip Porridge>

Parsnip porridge is prepared by mixing the finely pulverized powder with water. In the parsnip porridge, a sufficient amount of yeast is grown by the starch component of the parsnip and then by the starch decomposing enzyme.

Base sake manufacturing step (S130)

A base liquor is prepared using the godubap and parsnip porridge. More specifically, 10 to 20 parts by weight of parsnip porridge, 5 to 10 parts by weight of yeast, and 10 to 20 parts by weight of water are mixed with respect to 100 parts by weight of godubap for 2 to 5 days. It is fermented to make base liquor. It is fermented into Parsnip Makgeolli by the base liquor.

The base liquor manufacturing step is a process of manufacturing to make a liquor with good taste and aroma while helping fermentation of alcohol and increasing the alcohol content. will get The amount of yeast and water added may vary according to taste, so it is not limited to the above numerical limitations.

Starch saccharification step (S140)

Before adding sake to the base liquor, starch is saccharified by adding a starch degrading enzyme. That is, starch is saccharified by adding an enzyme that decomposes starch to godubap and parsnip porridge, and the starch decomposing enzyme may be β-amylase or glucoamylase. In one embodiment of the present invention, the starch degrading enzyme means an enzyme that completely degrades starch. Amylase is a representative starch degrading enzyme, and is classified into α-amylase, β-amylase, and glucoamylase according to its mode of action. Since α-amylase is mainly present in saliva, one embodiment of the present invention uses β-amylase or glucoamylase. The β-amylase is present in cereals, pulses, and taffy, and hydrolyzes only α-1,4 bonds sequentially from the end of the starch chain to maltose units. Glucoamylase not only hydrolyzes α-1,4 bonds in sequence, but can also hydrolyze α-1,6 bonds.

The starch decomposing enzyme is added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the mixture of godubap and parsnip porridge to saccharify the starch.

Fermentation step (S150)

When decomposed by the starch decomposing enzyme, the saccharified parsnip porridge, alcoholic yeast, and nuruk are added to the base liquor and subjected to a fermentation step of fermenting. This is the same as the second fermentation of the primary fermentation by the base liquor. The fermentation step means fermenting by adding additional sake to the base sake. Fermentation at this time is made by aging for 3 to 5 days at 20 ~ 25 ℃. More specifically, in one embodiment of the present invention, 20 to 30 parts by weight of the saccharified parsnip porridge is mixed with 100 parts by weight of the base liquor, and alcoholic yeast and yeast are further added, but alcohol yeast is added to 100 parts by weight of the parsnip porridge. Fermented by adding 1 to 3 parts by weight and 3 to 8 parts by weight of yeast.

Filtration step (S160)

When fermentation is sufficiently performed in the fermentation step, a filtration step of filtering and filtering the mash obtained in the fermentation step is performed. Mortar refers to a substance that is in a state immediately before brewing or distilling alcoholic beverages from the time yeast is added to malt liquor, which is to maximize the activity of yeast while alcoholic fermentation is taking place. It is mainly filtered using a sieve, and when the mash is removed, an alcohol content of about 15 to 20 degrees is obtained.

Alcohol level adjustment step (S170)

The makgeolli undiluted solution obtained above has a rather high alcohol content. In order to satisfy the taste of various people, it is necessary to provide makgeolli with various alcohol content. Therefore, in one embodiment of the present invention, the alcohol content is adjusted by adding water to the makgeolli stock solution. As such, it is possible to provide rice wine-type rice wine in which the base manure is filtered through the filtration step.

For example, makgeolli with an alcohol content of 5 to 7 can be produced for men, makgeolli with an alcohol content of 1 to 4 can be provided for women, and makgeolli with an alcohol content of 8 to 17 can be provided for lovers of alcohol. can In addition, only the alcohol content may be adjusted by mixing water without going through the filtration step. This makgeolli is in the form of takju.

The above detailed description should not be construed as limiting in all respects and should be considered illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (5)

Preparing godubap with rice soaked in water;
Preparing parsnip porridge by mixing parsnip powder with water;
Mixing 10 to 20 parts by weight of parsnip porridge, 5 to 10 parts by weight of yeast, and 10 to 20 parts by weight of water with respect to 100 parts by weight of the godubap and fermenting for 2 to 5 days to prepare base liquor;
Starch saccharification step of saccharifying starch by adding 1 to 5 parts by weight of starch decomposing enzyme based on 100 parts by weight of the mixture of godubap and parsnip porridge;
20 to 30 parts by weight of the saccharified parsnip porridge is mixed with 100 parts by weight of the base liquor, and alcoholic yeast and yeast are further added, but 1 to 3 parts by weight of alcoholic yeast and 3 to 8 parts by weight of yeast are added to 100 parts by weight of the parsnip porridge. Fermentation step of fermenting by adding part; and
A method for producing parsnip makgeolli comprising the step of adjusting the alcohol content of the makgeolli stock solution obtained after the fermentation.
According to claim 1,
The parsnip dry powder is parsnip, characterized in that the washed parsnip is cut into a size of 2 mm to 3 mm in length, dried at 55 ° C to 65 ° C, and then pulverized to a particle size of 150 to 300 mesh. Method for producing nip makgeolli.
According to claim 1,
The starch degrading enzyme,
A method for producing parsnip rice wine, characterized in that it is β-amylase or glucoamylase.
According to claim 1,
A method for producing parsnip makgeolli further comprising a filtration step of filtering and filtering the mash obtained in the fermentation step after the fermentation step.
Parsnip makgeolli prepared by the method of claim 1.

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