Method for producing makkolli treated under ultra high pressure and makkolli produced by using the same

A technology for makgeolli and a manufacturing method, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as poor functionality, low functionality such as taste, and increased number of microorganisms, To achieve the effect of extending the storage period

Active Publication Date: 2014-12-24
KOREA FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In the case of producing makkolli wine by irradiating gamma rays, although the storage period can be extended from 7 days to 20 days, but the taste and other functional properties are low, the taste is not soft, and the consumption is reduced due to negative perceptions of consumers; use In the case of makkolli wine treated with UV sterilization, although the number of microorganisms is small until the 4th day after sterilization, there is a problem that the number of microorganisms increases rapidly after the 4th day
In addition, in the case of makkolli wine treated by the ultra-high pressure process, although the number of microorganisms is drastically reduced, there is a problem that the functionality is not excellent

Method used

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  • Method for producing makkolli treated under ultra high pressure and makkolli produced by using the same
  • Method for producing makkolli treated under ultra high pressure and makkolli produced by using the same
  • Method for producing makkolli treated under ultra high pressure and makkolli produced by using the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Add 300 g of koji to 1,000 g of hard rice made of rice and mix, then add 1,300 g of raw water, and ferment at 25°C. At the 96th hour, the fermented product is filled into a polypropylene bottle and sealed, and then placed in a 25°C At a temperature of 250 MPa, an ultrahigh pressure machine (Quintus food processor, QFP 6, ABB Autoclave systems Inc., Columbus, Ohio, USA) was used for 5 minutes to perform the first ultrahigh pressure treatment. Fermentation was further carried out for 48 hours after the first ultra-high pressure treatment, and the second ultra-high pressure treatment was performed at a temperature of 25° C. under a pressure of 400 MPa for 5 minutes with an ultra-high pressure machine to produce makgeolli wine.

Embodiment 2

[0043] Carried out in the same manner as in Example 1 above, however, during the first ultra-high pressure treatment, at a temperature of 25° C., the ultra-high pressure treatment was carried out at a pressure of 150 MPa for 3 minutes, and then further performed at the same temperature at a pressure of 250 MPa. 2 minutes of ultra-high pressure treatment, thus making makkolli wine.

experiment example 1

[0054] Experimental example 1. Determination of pH, acidity, ethanol, reducing sugar

[0055] The pH, acidity, ethanol and reducing sugar were measured using the makgeolli produced in Examples and Experimental Examples, and the results are shown in Table 1 below.

[0056] 1-1. pH: Measured with a pH meter (Orion 2-star Benchtop, Thermo scientific, USA).

[0057] 1-2. Acidity (%): Add 1% (v / v) phenolphthalein (phenolphthalein) to the Makgeolli as an indicator, add 0.1N NaOH solution drop by drop until the color of the Makkolli turns bright red, Then, this was converted into lactic acid content (%) and calculated.

[0058] 1-3. Ethanol (%): After distilling 100ml of Makgeolli wine using a distillation device (Wise Therm WHM, DAIHAN, Korea), measure the degree (%) of ethanol with an alcohol meter, according to Gay-Lussac (Gay -Lussac) alcohol content conversion table for temperature correction.

[0059] 1-4. Reducing sugar (%): add 0.5g of dinitrosalicylic acid (dinitrosalicyl...

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Abstract

The present invention relates to a method for producing Makkolli (Korean traditional raw rice wine) treated under ultra high pressure and Makkolli produced by using the method, which includes the steps of: primarily treating hard boiled rice fermented with malted rice with ultra high pressure for a time between 60 and 120 hours after the beginning of the fermentation; and then secondarily treating the hard boiled rice additionally fermented for 30 to 60 hours with ultra high pressure, wherein the primary ultra high pressure treatment is performed so as to maintain germs required for enhancing desired properties, so that the remaining germs cause the secondary fermentation, thus increasing the content of reducing sugar and providing excellent functionalities like smooth taste.

Description

technical field [0001] The present invention relates to a method for producing ultra-high pressure treated makkolli wine which can increase the content of reducing sugar, exhibit excellent functional properties such as soft taste, and can prolong the storage period, and the ultra-high pressure treated makkolli wine produced thereby. Background technique [0002] Generally, makgeolli is a traditional Korean liquor fermented by steaming glutinous rice, japonica rice, barley, flour, etc. and mixing it with koji and water. [0003] This kind of makgeolli wine is a natural food fermented naturally by pure microorganisms. It is both wine and healthy food. It is rich in various nutrients, such as more than 10 kinds of essential amino acids related to the metabolism of the human body, especially Lysine (lysine), which is relatively low in general grains, also contains organic acids that quench thirst with a slightly sour taste, acetylcholine that helps liver function, protein, and B...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/06C12R1/69
CPCC12H1/16C12G3/022
Inventor 金伦志李恩政吴世旭金周圣
Owner KOREA FOOD RES INST
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