KR-102962182-B1 - A METHOD OF MANUFACTURING BREWING KIT FOR MAGULI AND THE MAGULI BREWING KIT THEREOF

Abstract

The present invention relates to a fresh makgeolli home brewing kit and a method for manufacturing the same, and more specifically, to a fresh makgeolli home brewing kit comprising high-temperature extruded puffed rice flour, rice koji powder, dried active yeast, alpha-amylase (α-amylase), goji berry fermentation extract powder, etc., and a method for manufacturing the same. Specifically, the present invention - A step of preparing 10 to 13 parts by weight of fermented rice koji, 1.5 to 2 parts by weight of yeast, 0.2 to 0.4 parts by weight of α-amylase, and 0.5 to 0.7 parts by weight of fermented goji berry extract powder, based on 100 parts by weight of high-temperature extruded puffed rice flour; - A step of preparing a saccharification mixture by mixing the above-mentioned fermented rice koji, yeast, fermented goji berry extract powder, and alpha-amylase (α-amylase); - A step of obtaining a mixture by stirring the above-mentioned high-temperature extruded puffed rice flour and the above-mentioned saccharification mixture; - A step of placing the stirred mixture into a polyethylene inner packaging and sealing it by heat sealing; a method for manufacturing a fresh makgeolli home brewing kit.

Inventors

• 신현홍
• 김정훈
• 김성진

Assignees

• 주식회사 알피지랩

Dates

Publication Date

20260511

Application Date

20221130

Claims (4)

1. - Step 1 (S 1) of preparing 10 to 13 parts by weight of fermented rice koji, 1.5 to 2 parts by weight of yeast, 0.2 to 0.4 parts by weight of alpha-amylase, and 0.5 to 0.7 parts by weight of fermented goji berry extract powder, based on 100 parts by weight of high-temperature extruded puffed rice flour; - A step of preparing a saccharified mixture by mixing the above-mentioned fermented rice koji, yeast, and alpha-amylase (α-amylase) and then undergoing a saccharification process for 24 to 48 hours (S 2); - A step of obtaining a mixture by stirring the high-temperature extruded puffed rice flour and the goji berry fermented extract powder together with the saccharification mixture (S 3); and - A step (S 4) of placing the stirred mixture into a polyethylene inner packaging and sealing it by heat sealing; wherein, in a method for manufacturing a fresh makgeolli home brewing kit containing fermented goji berry extract powder, The above high-temperature extruded puffed rice flour is produced by heating rice to over 150°C, increasing the pressure, and then rapidly releasing the pressure to expand its volume; during the expansion process, the rice grains become porous, moisture is removed, and the starch becomes gelatinized, and the flour is manufactured by grinding it to 180–200 mesh. The above-mentioned fermented goji berry extract powder is - A step of hot-air drying goji berries at 60℃ for more than 24 hours; - A step of cutting dried goji berries to remove seeds, placing the seedless goji berries in a filter cloth, adding 10 times the weight of the goji berries in 30% ethyl alcohol, and performing alcohol extraction at 60°C for 3 hours to obtain an extract; - A step of obtaining a concentrated extract by filtering the above extract under reduced pressure and concentrating the filtered extract under reduced pressure at a temperature of 60℃ and a pressure of 100 bar or less for at least 4 hours; - A step of culturing lactic acid bacteria in the above concentrated extract at a temperature of 25℃ for 24 hours; and A method for manufacturing a fresh makgeolli home brewing kit containing fermented goji berry extract powder, characterized by the step of obtaining fermented goji berry extract powder by freeze-drying at a temperature of -20℃.
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4. In the raw makgeolli produced by the manufacturing method of claim 1, Fresh makgeolli characterized by containing 60~90 mg of betaine and 8~9 v/v% of ethanol per 1 L of fresh makgeolli, and having a pH of 4~4.5.

Description

A method of manufacturing a home brewing kit for raw makgeolli containing fermented goji berry extract powder The present invention relates to a method for manufacturing a fresh makgeolli home brewing kit, and more specifically, to a method for manufacturing a fresh makgeolli home brewing kit comprising high-temperature extruded puffed rice flour, rice koji powder, dried active yeast, alpha-amylase (α-amylase), and goji berry fermented extract powder. The method of making alcohol varies depending on the ingredients and type. It is generally divided into two stages. The first is the process of saccharifying starch, and the second is the fermentation process by yeast. Since alcoholic yeast cannot ferment starch, a saccharification process is necessary to induce alcoholic fermentation using starch such as rice. In other words, the saccharification of starch relies on mold. The saccharified starch is then fermented by alcoholic yeast. Following this makgeolli manufacturing process, anyone can easily brew makgeolli, leading to the creation of a wide variety of makgeolli. For the reasons mentioned above, many rapid fermentation products for makgeolli have been researched and released, but the unique flavor of makgeolli has disappeared due to the excessive use of synthetic sweeteners. In other words, rapid makgeolli production kits using synthetic sweeteners such as aspartame, acesulfame potassium, and stevioside differ significantly from the unique flavor of our traditional makgeolli due to the excessive use of sweeteners, and have the side effect of distorting the unique flavor of our traditional makgeolli for consumers. In addition, goji berries are referred to as one of the three major medicinal herbs along with ginseng and Polygonum multiflorum. They are rich in components such as betaine, zeaxanthin, beta-carotene, and vitamins, and have a slightly sweet and bitter taste. In particular, betaine is also referred to as trimethylglycine. Betaine is a metabolite of choline; when choline, a component of goji berries, is absorbed into the human body, it acts as betaine. Choline is oxidized within the body to become betainaldehyde, and betainaldehyde is further oxidized to transform into betaine, which serves as a source of methyl groups for important physiological functions. Betaine plays a crucial role in methylation by providing these methyl groups; these methyl groups activate folic acid and increase levels of sAMe (S-AdenosylMethionine). sAMe is known to reduce the activity of homocysteine, a major cause of arteriosclerosis and heart-related diseases that block arterial blood vessels. This promotes vascular health—specifically improving blood circulation—and prevents heart disease. Additionally, betaine lowers blood cholesterol levels, inhibits the accumulation of fat in the liver, and promotes the regeneration of liver cells. It also plays a role in breaking down hepatotoxic substances, such as alcohol. Due to these actions, it is widely known to have excellent liver-protective effects. In particular, the betaine content in goji berries is 10.52 mg/100g, which is very high compared to raw materials containing the same components, such as water parsley (10.01 mg/100g) and Artemisia capillaris (1.09 mg/100g). Rapidly fermented makgeolli products that emphasize functionality have limitations, as their functionality is restricted to the lactic acid bacteria inherent in makgeolli itself and additional functionalities have not been proven. This is because the process for instant makgeolli production is very complex, resulting in a relatively long manufacturing time and high costs. Accordingly, the inventor of the present invention developed a kit that allows anyone to easily and quickly make makgeolli, and at the same time conceived of an instant brewing kit for fresh makgeolli that includes a functional fermented goji berry extract to enhance the betaine content along with the authentic flavor of makgeolli. FIG. 1 is a flowchart of a method for manufacturing a makgeolli home brewing kit according to the present invention. FIG. 2 is a test report of makgeolli instantly produced by the makgeolli home brewing kit according to the present invention. The objects and details of the present invention will become apparent from the description with reference to the accompanying drawings. Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application. The following describes specific embodiments according to the present invention as follows. Referring to FIG. 1, the present invention provides a method for