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KR-20260062543-A - METHOD FOR PRODUCING CORN-FERMENTED WINE WITH IMPROVED ANTIOXIDANT ACTIVITY AND PALATABILITY

KR20260062543AKR 20260062543 AKR20260062543 AKR 20260062543AKR-20260062543-A

Abstract

The present invention relates to a method for producing fermented corn liquor, comprising: a material preparation step of preparing rice and corn; a first pretreatment step of pretreating the prepared rice; a first steaming step of steaming the pretreated rice; a first addition step of preparing a first mixture by adding koji, water, and yeast to the steamed rice; a first fermentation step of fermenting the first mixture; a second pretreatment step of pretreating the prepared corn; a second steaming step of pretreating and steaming the prepared rice; a mixing step of preparing a second mixture by mixing the fermented first mixture, the pretreated corn, and the second steamed rice; a second addition step of preparing a third mixture by adding the water and yeast to the second mixture; and a second fermentation step of fermenting the third mixture.

Inventors

  • 박혜진
  • 엄현주
  • 박재은

Assignees

  • 충청북도 (관리부서:충청북도 농업기술원)

Dates

Publication Date
20260507
Application Date
20241029

Claims (10)

  1. Ingredient preparation steps for rice and corn; A first pretreatment step for pretreating the prepared rice; A first steaming step for steaming the above-mentioned pre-treated rice; A first addition step of preparing a first mixture by adding koji, water, and yeast to the steamed rice; A first fermentation step for fermenting the above first mixture; A second pretreatment step for pretreating the above-mentioned prepared corn; A second steaming step of pre-processing and steaming the prepared rice; A mixing step of preparing a second mixture by mixing the above-mentioned fermented first mixture, the above-mentioned pretreated corn, and the above-mentioned second steamed rice; A second addition step of preparing a third mixture by adding the water and the yeast to the second mixture; and A method for producing corn fermented liquor, comprising a second fermentation step of fermenting the above third mixture.
  2. In Article 1, A method for producing fermented corn wine, wherein the second pretreatment step involves drying the prepared corn with hot air at 50°C to 90°C for 12 to 36 hours.
  3. In Article 2, A method for producing fermented corn wine, wherein the second pretreatment step involves drying the prepared corn with hot air at 60°C to 80°C for 18 to 30 hours.
  4. In Article 1, A method for producing fermented corn wine, wherein the second pretreatment step comprises a process of removing the inner husk of the prepared corn or a process of performing at least one of the first and second drying conditions on the prepared corn.
  5. In Paragraph 4, A method for producing corn fermented liquor, wherein the second drying condition above is drying with wind at 30°C to 90°C.
  6. In Article 5, A method for producing corn fermented liquor, wherein the first drying condition above is heating to 100 ℃.
  7. In Article 1, The first addition step comprises 1,000 parts by weight of the steamed rice, 250 parts by weight of the koji, 8 parts by weight of the yeast, and 1,500 parts by weight of the water, The above mixing step comprises 1,000 parts by weight of the pretreated corn and 1,000 parts by weight of the second steamed rice, and A method for producing corn fermented liquor, wherein the second addition step comprises 16 parts by weight of the yeast and 3,000 parts by weight of the water.
  8. Ingredient preparation step for preparing rice and corn; A first immersion step of steaming the first and second prepared rices, mixing koji, water, and yeast into the steamed first rice, and then fermenting to produce a first mixture; A pretreatment step for pretreating the above-mentioned prepared corn; A mixing step of preparing a second mixture by mixing the above-mentioned pretreated corn, the above-mentioned first mixture, and the above-mentioned steamed second rice; An addition step of preparing a third mixture by adding the water and the yeast to the second mixture; and A method for producing corn fermented liquor, comprising: a second maceration step of producing fermented liquor by fermenting the above third mixture.
  9. In Article 8, A method for producing fermented corn wine, wherein the above pretreatment step involves drying the prepared corn with hot air at 60°C to 80°C for 18 to 30 hours.
  10. Corn fermented liquor produced by the method of any one of claims 1 to 7.

Description

Method for Producing Corn-Fermented Wine with Improved Antioxidant Activity and Palatability The present invention relates to a method for producing fermented corn wine. There are various types of traditional alcoholic beverages, such as Takju and Yakju. The Korean traditional alcoholic beverage market grew approximately 2.4 times, from 40 billion won in 2017 to 95.4 billion won in 2021, and it is known that the ingredients and brewing methods vary by region. Recently, as the trend of drinking alone and at home has continued since the COVID-19 pandemic, and the trend of enjoying premium traditional liquor spreads among the younger generation, the healthy pleasure trend of seeking to enjoy food and beverages in a healthier way is steadily gaining attention. In particular, there is a growing preference for more differentiated fusion liquors that are highly functional, have a low alcohol content, and possess unique flavors, colors, and/or aromas. FIG. 1 is a flowchart illustrating a method for manufacturing corn fermented liquor according to one embodiment of the present invention. FIG. 2 is a flowchart showing a part of a method for producing corn fermented liquor according to one embodiment of the present invention. FIGS. 3 to 6 are photographs of fermented alcoholic beverages produced according to one embodiment of the present invention. Hereinafter, a method for producing corn fermented liquor with improved antioxidant activity and palatability according to the present invention will be described in detail with reference to the attached drawings. Prior to this, the terms used in this specification and claims shall not be interpreted as being limited to their dictionary meanings; rather, based on the principle that the inventor may appropriately define the concepts of the terms to best describe their invention, they shall be interpreted in a meaning and concept consistent with the technical spirit of the invention. The exemplary embodiments described in the detailed description, drawings, and claims are not intended to be limiting, and other embodiments may be used, and other modifications are possible without departing from the spirit or scope of the technology disclosed herein. Therefore, it should be understood that the embodiments described in this specification and the configurations illustrated in the drawings are merely preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, and that various equivalents and modifications that can replace them may exist at the time of filing this application. Those skilled in the art will readily understand that the components of this disclosure, namely those generally described herein and those depicted in the drawings, can be arranged, configured, combined, and designed in various different configurations, all of which are obviously devised and form part of this disclosure. The present invention is characterized by providing a method for manufacturing fermented corn liquor and fermented corn liquor manufactured by applying the method for manufacturing fermented corn liquor. The present invention relates to a method for producing fermented corn liquor, and provides a method for producing fermented corn liquor with improved quality by varying the production method. More specifically, a method for producing fermented corn liquor according to one embodiment can provide fermented corn liquor with improved antioxidant activity and palatability by varying various conditions, such as a pretreatment method, corn variety, and drying temperature, and reflecting the data obtained by comparing them. FIG. 1 is a flowchart illustrating a method for manufacturing corn fermented liquor according to one embodiment of the present invention. Referring to FIG. 1, a method for manufacturing corn fermented liquor according to one embodiment of the present invention can be carried out by preparing materials (S100), processing rice (S200), processing corn and rice (S300), mixing the processed rice and corn (S400), adding yeast to the mixture (S500), and fermenting (S600). The material preparation step (S100) is a process of preparing rice and corn to be used as materials. In this case, since the variety of rice is not limited, commercially available rice can be purchased and prepared. In one embodiment, since the variety of corn is not limited, various corn varieties can be prepared. For example, the corn variety may be at least one of the Chodang variety, Mibaek variety, Heukchal variety, or Daehakchal variety. Accordingly, the material preparation step (S100) can prepare corn corresponding to at least one variety among the Chodang variety, Mibaek variety, Heukchal variety, or Daehakchal variety. The rice processing step (S200) is a process of processing prepared rice and may be referred to as a first soaking process. In one embodiment, the rice processing step (S200) includes a pretreatment step, a steaming step, an addition