KR-102949717-B1 - Makgeolli kit using green barley and Method for manufacturing makgeolli using the same

Abstract

The present invention relates to a makgeolli kit using green barley and a method for manufacturing makgeolli using the same. More specifically, the invention relates to a makgeolli kit using green barley that allows for the production of makgeolli within a short period of time, possesses improved liquor quality, exhibits excellent sensory properties and enhanced marketability despite the use of a relatively large amount of green barley, and a method for manufacturing makgeolli using the same.

Inventors

• 정명주

Assignees

• 담은제주농업회사법인주식회사

Dates

Publication Date

20260511

Application Date

20221005

Claims (4)

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3. It comprises 60 to 70 parts by weight of puffed rice, 10 to 20 parts by weight of koji rice, 25 to 40 parts by weight of green barley, 1 to 1.5 parts by weight of bread-making yeast, 1 to 1.5 parts by weight of brewer's yeast, 0.4 to 0.6 parts by weight of non-steaming enzyme, 0.4 to 0.6 parts by weight of citric acid, 0.4 to 0.6 parts by weight of stevia, and 0.02 to 0.04 parts by weight of acesulfame potassium, A makgeolli kit characterized in that the above-mentioned baking yeast consists of 98.5% by weight of Saccharomyces cerevisiae, 1.15% by weight of sorbitan fatty acid ester, and 0.35% by weight of vitamin C, and the above-mentioned non-steaming enzyme consists of 92% by weight of glucoamylase and 8% by weight of alpha-amylase.
4. It includes a kit preparation step of preparing a makgeolli kit by mixing puffed rice, koji rice, green barley, yeast, non-steaming enzyme, citric acid, sugars, and additives, and an aging step of producing makgeolli by mixing water with the makgeolli kit prepared in the kit preparation step and maintaining it at 25℃ for 24 hours. The above additives include black balloon flower powder and plant extract powder, and the above koji rice is prepared by mixing white koji mold, black balloon flower powder, and plant extract powder with steamed rice, kneading the mixture, and then culturing it. A method for manufacturing Makgeolli characterized by mixing 25% by weight of Populus japonica, 25% by weight of Cornus controversa, 25% by weight of Cornus kousa, and 25% by weight of Acanthopanax senticosus to form a mixture, immersing the mixture in an extraction solvent to extract, filtering, concentrating under reduced pressure, and then obtaining the mixture through a freeze-drying process.

Description

Makgeolli kit using green barley and method for manufacturing makgeolli using the same The present invention relates to a makgeolli kit using green barley and a method for manufacturing makgeolli using the same. More specifically, the invention relates to a makgeolli kit using green barley that allows for the production of makgeolli within a short period of time, possesses improved liquor quality, exhibits excellent sensory properties and enhanced marketability despite the use of a relatively large amount of green barley, and a method for manufacturing makgeolli using the same. Makgeolli is a type of cloudy liquor produced by brewing alcohol, filtering it without separating the clear liquor, mixing it with an appropriate amount of water, and filtering it again. It is manufactured by fermenting rice, wheat, and other ingredients mixed with nuruk and water. With the recent increase in interest in health, makgeolli is gaining popularity as it is rich in protein and probiotics compared to other alcoholic beverages. Accordingly, makgeolli kits are being developed that allow for the production of makgeolli by placing packaged ingredients into a container, adding water, and maintaining it for a certain period, as described in the patent document below. <Patent Literature> Registered Patent No. 10-1461117 (Registered Nov. 06, 2014) "Method for manufacturing a Makgeolli kit" However, when making makgeolli using a conventional makgeolli kit, there is a problem in that it is not possible to produce high-quality makgeolli in a short period of time (approximately within 24 hours). In addition, it is known that green barley contains a large amount of beneficial components such as anthocyanins and beta-glucans, but when making makgeolli containing green barley using a conventional makgeolli kit and manufacturing method, the produced makgeolli has a short shelf life and a rough finish. Hereinafter, a makgeolli kit using green barley according to the present invention and a method for manufacturing makgeolli using the same will be described in detail. Unless otherwise specifically defined, all terms in this specification have the same general meaning as understood by a person skilled in the art to which the present invention pertains. In the event of a conflict with the meaning of a term used in this specification, the definition used in this specification shall prevail. Furthermore, detailed descriptions of known functions and configurations that may unnecessarily obscure the essence of the present invention are omitted. Throughout the specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. A makgeolli kit according to one embodiment of the present invention is characterized by comprising grains, green barley, yeast, non-steaming enzymes, citric acid, and sugars. The above grains include puffed rice and koji rice. The above puffed rice is made by gelatinizing rice through heat and pressure, and since conventional puffed rice generally used in the production of alcohol is used, a detailed description will be omitted. The above koji rice is made by coating steamed rice with white koji mold instead of yeast, and since conventional koji rice generally used in breweries is used, a detailed description will be omitted. The above-mentioned green barley contains a large amount of beneficial components such as anthocyanin, beta-glucan, and selenium, which improve vascular health and provide antioxidant effects. However, when used in the production of makgeolli, the resulting makgeolli has a short shelf life, a fibrous layer forms between the sediment and the water, and the sediment is more abundant than that of rice makgeolli, resulting in a rough finish. The present invention is designed to eliminate these disadvantages while maintaining the advantages of green barley when producing makgeolli, and this will be explained in detail below. The above yeast includes baking yeast and brewer's yeast. The baking yeast performs the function of a fermentation agent, and conventional commercially available products may be used; for example, a product consisting of Saccharomyces cerevisiae, sorbitan fatty acid ester, and vitamin C may be used. The above brewer's yeast is a fermentation agent used to increase saccharification power. The above-mentioned non-steaming enzyme is a component used to improve the fermentation speed, and conventional commercially available products may be used, or products consisting of glucoamylase and alpha-amylase may be used. Since appropriate amounts of baking yeast, brewer's yeast, and non-steaming enzyme are used for fermentation, not only is the fermentation speed improved, but the quality of the liquor can also be improved. The above citric acid is a component added to improve the taste of makgeolli, and the above sugars are a component used to rapidly multipl