Method for pumpkin rice wine, and pumpkin rice wine produced using the same

Abstract

The present invention relates to a method for manufacturing millstone pumpkin rice wine, comprising: a material preparation step of preparing millstone pumpkin and white rice; a fermentation material preparation step of preparing a fermentation material by mixing malt extract with the prepared millstone pumpkin and heating to saccharify; a fermentation source preparation step of preparing a fermentation source by inoculating the prepared white rice with yellow koji and fermenting it; a mixing and mashing step of preparing a mash mixture by mixing the prepared fermentation material, the prepared fermentation source, the prepared white rice, and koji, and preparing a millstone pumpkin mash by fermenting the mash mixture under conditions of a temperature of 10°C to 35°C and 3 to 40 days; and a distillation step of manufacturing millstone pumpkin rice wine by processing the prepared millstone pumpkin mash; wherein the fermentation material preparation step comprises a pretreatment step of washing and crushing the prepared millstone pumpkin; and a saccharification step comprising mixing the pretreated millstone pumpkin, glutinous rice, the malt extract, and water, and then treating under conditions of 60°C to 90°C and 12 to 30 hours to saccharify.

Description

Technology Field

[0001] The present invention provides a method for producing rice wine using millstone pumpkin and millstone pumpkin rice wine produced using the same. Background Technology

[0002] Pumpkin, also known as Namgwa, has long been widely used for purposes such as stabilizing and calming the nervous system, treating edema, promoting diuresis, treating postpartum blood stasis pain, and relieving coughs and phlegm associated with bronchial diseases. Millstone pumpkin is known as a nutritionally excellent health food, and various food products utilizing it are currently under development.

[0003] Cheongju, meaning "clear liquor," is a traditional Korean alcoholic beverage traditionally made from nuruk, water, and grains. Its origins date back to the Goryeo Dynasty, when Cheongju brewed with non-glutinous rice was produced, and it was manufactured on a large scale during the mid-Joseon Dynasty. Generally, it is produced by a complex fermentation method in which starchy fermentation materials are mixed with fermentation agents, including enzymes, to convert starch into monosaccharides through saccharification, and then convert said monosaccharides into alcohol.

[0004] Accordingly, Cheongju is a nutritionally superior alcoholic beverage containing not only alcohol but also beneficial essential amino acids, vitamins, and organic acids. However, due to its complex manufacturing process, rough aroma, unpleasant off-flavors, and high hangover risk, it is not widely consumed by various age groups. The problem to be solved

[0005] The objective of the present invention is to provide a method for manufacturing millstone pumpkin rice wine and millstone pumpkin rice wine manufactured using the same. means of solving the problem

[0006] The present invention relates to a method for manufacturing millstone pumpkin rice wine, comprising: a material preparation step of preparing millstone pumpkin and white rice; a fermentation material preparation step of preparing a fermentation material by mixing malt extract with the prepared millstone pumpkin and heating to saccharify; a fermentation source preparation step of preparing a fermentation source by inoculating the prepared white rice with yellow koji and fermenting it; a mixing and mashing step of preparing a mash mixture by mixing the prepared fermentation material, the prepared fermentation source, the prepared white rice, and koji, and preparing a millstone pumpkin mash by fermenting the mash mixture under conditions of a temperature of 10°C to 35°C and 3 to 40 days; and a distillation step of manufacturing millstone pumpkin rice wine by processing the prepared millstone pumpkin mash; wherein the fermentation material preparation step comprises a pretreatment step of washing and crushing the prepared millstone pumpkin; and a saccharification step comprising mixing the pretreated millstone pumpkin, glutinous rice, the malt extract, and water, and then treating under conditions of 60°C to 90°C and 12 to 30 hours to saccharify.

[0007] In one embodiment of the present invention, the saccharification step may be performed by mixing the pretreated millstone pumpkin, glutinous rice, malt extract, and water, and then treating under conditions of 70°C to 90°C and 18 to 24 hours.

[0008] In one embodiment of the present invention, the mixing and soaking step may ferment the mash mixture under conditions of a temperature of 13°C to 30°C and 5 to 30 days.

[0009] In one embodiment of the present invention, the step of preparing the fermentation source may include: a koji preparation step of preparing koji rice by steaming the prepared white rice, inoculating the steamed white rice with yellow koji, and maintaining it at 35°C to 41°C for 30 to 50 hours; a starter culture preparation step of preparing starter culture by adding yeast to a part of the prepared koji rice and culturing the yeast at 20°C to 25°C and for 2 to 3 days; and a soaking step of fermenting the prepared starter culture by mixing the prepared koji rice with the prepared koji rice and fermenting it at 1°C to 25°C and for 24 to 48 hours.

[0010] In one embodiment of the present invention, the fermentation step may include: a pressing step of pressing the prepared millstone pumpkin mash to produce millstone pumpkin sake; a first sterilization step of sterilizing the prepared millstone pumpkin sake at a temperature of 65°C to 75°C; an aging step of aging the first-sterilized millstone pumpkin sake at a temperature of 1°C to 20°C and for 50 days to 800 days; a filtration step of filtering the aged millstone pumpkin sake using a filter having pores of 0.5 μm to 5 μm in size; a second sterilization step of sterilizing the filtered millstone pumpkin sake at a temperature of 65°C to 75°C; and a bottling step of injecting the second-sterilized millstone pumpkin sake into a bottle.

[0011] In one embodiment of the present invention, the saccharification step may mix 3 to 7 parts by weight of the pretreated millstone pumpkin, 2 to 6 parts by weight of the glutinous rice, 1 to 5 parts by weight of the malt extract, and 7 to 22 parts by weight of the water.

[0012] In one embodiment of the present invention, the saccharification step may mix 50 parts by weight of the pretreated millstone pumpkin, 40 parts by weight of the glutinous rice, 30 parts by weight of the malt extract, and 144 parts by weight of the water, the soup preparation step may steam the prepared white rice provided in 32 parts by weight, and the mixing and soaking step may prepare a mash mixture by mixing the prepared fermentation material, the prepared fermentation source, 50 parts by weight of the prepared white rice, and 5 parts by weight of the yeast.

[0013] The present invention relates to a method for manufacturing millstone pumpkin rice wine, comprising: a material preparation step of preparing millstone pumpkin and white rice; a koji preparation step of steaming the prepared white rice, inoculating the steamed white rice with yellow koji, and maintaining the temperature at 35°C to 41°C for 30 to 50 hours to produce koji rice; a starter mash preparation step of adding yeast to a portion of the prepared koji rice and culturing the yeast under conditions of 20°C to 25°C and 2 to 3 days to produce starter mash; a mashing step of mixing the prepared starter mash with the prepared koji rice and fermenting under conditions of 1°C to 25°C and 24 to 48 hours to produce a fermentation source; and a pretreatment step of washing and crushing the prepared millstone pumpkin. The method may include: a saccharification step of preparing a fermentation material by mixing the above-mentioned pre-treated millstone pumpkin, glutinous rice, the above-mentioned malt extract, and water, and then treating the mixture at 60°C to 90°C and for 12 to 30 hours; a mixing and mashing step of preparing a mash mixture by mixing the prepared fermentation material, the prepared fermentation source, the above-mentioned prepared white rice, and koji, and preparing a millstone pumpkin mash by fermenting the mash mixture at a temperature of 10°C to 35°C and for 3 to 40 days; and a refining step of preparing a millstone pumpkin rice wine by processing the prepared millstone pumpkin mash.

[0014] In one embodiment of the present invention, the saccharification step may mix 50 parts by weight of the pretreated millstone pumpkin, 40 parts by weight of the glutinous rice, 30 parts by weight of the malt extract, and 144 parts by weight of the water, the soup preparation step may steam the prepared white rice provided in 32 parts by weight, and the mixing and soaking step may prepare a mash mixture by mixing the prepared fermentation material, the prepared fermentation source, 50 parts by weight of the prepared white rice, and 5 parts by weight of the yeast.

[0015] In one embodiment of the present invention, the fermentation step may include: a pressing step of pressing the prepared millstone pumpkin mash to produce millstone pumpkin sake; a first sterilization step of sterilizing the prepared millstone pumpkin sake at a temperature of 65°C to 75°C; an aging step of aging the first-sterilized millstone pumpkin sake at a temperature of 1°C to 20°C and for 50 days to 800 days; a filtration step of filtering the aged millstone pumpkin sake using a filter having pores of 0.5 μm to 5 μm in size; a second sterilization step of sterilizing the filtered millstone pumpkin sake at a temperature of 65°C to 75°C; and a bottling step of injecting the second-sterilized millstone pumpkin sake into a bottle. Effects of the invention

[0016] A method for producing millstone pumpkin rice wine according to one embodiment of the present invention can provide rice wine with excellent taste and aroma by using millstone pumpkin, which is beneficial to health. Brief explanation of the drawing

[0017] FIG. 1 is a flowchart briefly illustrating a method for manufacturing millstone pumpkin rice wine according to one embodiment of the present invention. FIG. 2 is a flowchart showing the steps for manufacturing a fermented material according to one embodiment of the present invention in more detail. FIG. 3 is a flowchart showing the steps for manufacturing a fermentation source in more detail according to one embodiment of the present invention. FIG. 4 is a flowchart illustrating the preparation steps according to one embodiment of the present invention in more detail. Specific details for implementing the invention

[0018] Hereinafter, the method for manufacturing millstone pumpkin rice wine according to the present invention and the millstone pumpkin rice wine manufactured using the same will be described in detail with reference to the attached drawings.

[0019] 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.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] The present invention is characterized by providing a method for manufacturing millstone pumpkin rice wine and millstone pumpkin rice wine manufactured using the same.

[0024] The above millstone pumpkin (pumpkin, Cucurbita moschataThe term refers to a mature pumpkin used in Korean cuisine that has a hard rind and well-ripened seeds. The millstone pumpkin is a plant belonging to the gourd family and can be harvested from August to October; however, it is known to possess more nutrients and benefits the longer it ripens, so it is primarily harvested in late winter. It is known for its high versatility, as its hard rind provides good storage properties, and the entire plant—from the flesh and young vines to the leaves and seeds—can be consumed.

[0025] Millstone squash is rich in beta-carotene, vitamin A, pectin, potassium, vitamin C, vitamin E, minerals, dietary fiber, and lecithin. As a result, it is known to have anticancer effects due to the inclusion of beta-carotene and beneficial effects on brain development due to the inclusion of lecithin. It is also known to have effects such as promoting metabolism, relieving fatigue, reducing swelling, and detoxification due to the inclusion of carotene, potassium, lecithin, and vitamins. Furthermore, it is known to be suitable as a diet food because it is rich in dietary fiber, low in calories, and promotes diuretic action.

[0026] The present invention provides a method for producing millstone pumpkin rice wine using millstone pumpkin.

[0027] FIG. 1 is a flowchart briefly illustrating a method for manufacturing millstone pumpkin rice wine according to one embodiment of the present invention.

[0028] Referring to FIG. 1, millstone pumpkin sake according to one embodiment of the present invention can be produced by preparing millstone pumpkin and ingredients for sake (S100), saccharifying the prepared millstone pumpkin and fermenting the saccharified millstone pumpkin and / or rice (S200), and fermenting the fermented millstone pumpkin and rice (S300). At this time, the saccharification and fermentation step (S200) of the present invention may be subdivided into a fermentation material preparation step (S210), a fermentation source preparation step (S220), and a mixed maceration step (S230).

[0029] The material preparation step (S100) is a process of preparing materials necessary for manufacturing sake. For example, various grains, malt extract, water, various types of rice, starter culture, yeast, koji, filtering agent, sugars, etc. may be prepared. In one embodiment of the present invention, at least one of millstone pumpkin, glutinous rice, white rice, malt extract, water, yellow koji, yeast, koji, diatomaceous earth, and natural fructose may be prepared.

[0030] The fermentation material manufacturing step (S210) is a process of manufacturing a fermentation material by performing saccharification. For example, various prepared grains can be saccharified to manufacture a fermentation material. In one embodiment of the present invention, a mixture including a millstone pumpkin can be saccharified to manufacture a fermentation material.

[0031] The fermentation source manufacturing step (S220) is a process of manufacturing a fermentation source by carrying out fermentation. For example, a fermentation source can be manufactured by fermenting prepared rice and starter culture. In one embodiment of the present invention, a fermentation source can be manufactured by fermenting a mixture containing prepared rice and yellow koji.

[0032] The mixed mashing step (S230, second mashing step) is a process of mixing the prepared fermentation material and the fermentation source to ferment (mashing process). For example, a mash can be produced by mixing a fermentation material containing saccharified grains with a fermentation source containing fermented rice and starter culture (mash mixture) and fermenting. In one embodiment of the present invention, a mash of squash can be produced by mixing a fermentation material containing saccharified squash with a fermentation source containing fermented rice and yellow koji and fermenting.

[0033] More specifically, the mixing and soaking step (S230) according to one embodiment of the present invention is a process of steaming the fermentation material and white rice, and mixing the fermentation source and koji into the steamed mixture to ferment it. For example, the mixing and soaking step (S230) may include a process of mixing the previously prepared fermentation material and white rice, a process of steaming the mixture containing the fermentation material and white rice, a process of cooling the steamed mixture, a process of mixing the previously prepared fermentation source and koji into the cooled mixture, and a process of fermenting the mixture containing the fermentation source and koji (mash mixture) under specific conditions.

[0034] Additionally, for example, the mixing and soaking step (S230) may include the process of mixing the previously prepared fermentation material with white rice, the process of steaming the mixture containing the fermentation material and white rice, the process of cooling the steamed mixture to 20°C to 33°C, the process of mixing the previously prepared fermentation source and koji with the cooled mixture, and the process of fermenting the mixture containing the fermentation source and koji (mash mixture) at a temperature of 10°C to 35°C and for 3 to 40 days.

[0035] In one embodiment of the present invention, the mixing and soaking step (S230) may include the process of mixing the previously prepared fermentation material with white rice, the process of steaming the mixture containing the fermentation material and white rice, the process of cooling the steamed mixture to 25°C to 28°C, the process of mixing the previously prepared fermentation source and koji with the cooled mixture, and the process of fermenting the mixture containing the fermentation source and koji (mash mixture) under conditions of a temperature of 13°C to 30°C and 5 to 30 days.

[0036] The preparation step (S300) is a process of commercializing the prepared mash. For example, the preparation step (S300) may commercialize the prepared mash by performing processes such as pressing, adding sugars, sterilizing, aging, filtering, bottling, diluting, adjusting the alcohol content, adjusting the taste, adjusting the aroma, adjusting the quantity, storing in a specific container, fermenting, removing impurities and / or foreign substances, clarifying, sealing, cooling, heating, settling, treating with a filter agent, coagulating, boiling, and adding other substances. In one embodiment of the present invention, the preparation step (S300) may include at least one of the processes of pressing, sterilizing, aging, filtering, bottling, and adding other substances to the prepared millstone pumpkin mash.

[0037] FIG. 2 is a flowchart illustrating in more detail the steps for preparing a fermented material according to an embodiment of the present invention. The flowchart of FIG. 2 is partially similar to the method for producing millstone pumpkin rice wine of FIG. 1. Accordingly, identical or similar components are indicated using identical or similar reference numbers, and identical or repetitive content will be omitted below for the sake of brief explanation. This will also apply to the flowcharts of FIG. 3 and FIG. 4, which will be disclosed later.

[0038] Referring to FIG. 2, a step for manufacturing a fermented material (S210) according to one embodiment of the present invention may include a pretreatment step (S211) and a saccharification step (S212).

[0039] The pretreatment step (S211) is a process of pretreating the prepared millstone pumpkin. For example, the pretreatment can be performed by carrying out a washing process, a cutting process, a crushing process, or a peeling process on the prepared millstone pumpkin. Additionally, for example, the pretreatment can be performed by carrying out at least one of the washing process, a cutting process, a crushing process, or a peeling process on the prepared millstone pumpkin. In one embodiment of the present invention, the prepared millstone pumpkin may be washed, the washed millstone pumpkin may be crushed, and the inner skin and outer skin of the pumpkin may be separated.

[0040] The saccharification step (S212) is a process of saccharifying a mixture containing pre-treated millstone pumpkin. For example, pre-treated millstone pumpkin, glutinous rice, malt extract, and water can be mixed and saccharified by treating under conditions of 50°C to 100°C and 6 to 36 hours. Additionally, for example, pre-treated millstone pumpkin, glutinous rice, malt extract, and water can be mixed and saccharified by treating under conditions of 60°C to 90°C and 12 to 30 hours. In one embodiment of the present invention, pre-treated millstone pumpkin, glutinous rice, malt extract, and water can be mixed and saccharified by treating under conditions of 70°C to 90°C and 18 to 24 hours. Furthermore, the saccharification step (S212) may further include a stirring process while treating the mixture. Accordingly, in a saccharification step (S212) according to one embodiment of the present invention, the pretreated millstone pumpkin, glutinous rice, malt extract, and water can be mixed and saccharified by stirring while treating under conditions of 70°C to 90°C and 18 to 24 hours. Through the disclosed saccharification step (S212), the present invention can produce a fermented material having a sugar content of 18 Brix or higher.

[0041] Additionally, the saccharification step (S212) may produce a mixture containing pretreated squash by mixing pretreated squash, glutinous rice, malt extract, and water in appropriate proportions. For example, the mixture containing pretreated squash may consist of 3 to 7 parts by weight of squash, 2 to 6 parts by weight of glutinous rice, 1 to 5 parts by weight of malt extract, and 7 to 22 parts by weight of water. Additionally, for example, the mixture containing pretreated squash may consist of 4 to 6 parts by weight of squash, 3 to 5 parts by weight of glutinous rice, 2 to 4 parts by weight of malt extract, and 10 to 18 parts by weight of water. In one embodiment of the present invention, a mixture comprising pretreated millstone pumpkin may be composed of 5 parts by weight of millstone pumpkin, 4 parts by weight of glutinous rice, 3 parts by weight of malt extract, and 14 to 15 parts by weight of water. At this time, the water content may be set to 110% to 130% by weight of the total weight of the millstone pumpkin, the glutinous rice, and the malt extract, and preferably to 120% by weight.

[0042] FIG. 3 is a flowchart showing the steps for manufacturing a fermentation source in more detail according to one embodiment of the present invention.

[0043] Referring to FIG. 3, a fermentation source preparation step (S220) according to one embodiment of the present invention may include a soup preparation step (S221), a starter mash preparation step (S222), and a soaking step (S223).

[0044] The soup manufacturing step (S221) is a process of manufacturing soup using rice. For example, white rice can be steamed, and then a starter culture can be inoculated into the steamed white rice and a specific temperature condition can be provided to manufacture the soup. Additionally, for example, the soup manufacturing step (S221) may include a process of washing white rice, a process of soaking the washed white rice, a process of draining the water from the soaked white rice, a process of steaming the drained white rice, a process of cooling the steamed white rice, a process of inoculating the cooled white rice with a starter culture, a process of stirring the inoculated white rice, a process of wrapping the stirred white rice to produce koji rice, and a process of cooling the manufactured koji rice.

[0045] In one embodiment of the present invention, the koji manufacturing step (S221) may include a process of washing white rice, a process of soaking the washed white rice for 2 to 7 hours, a process of draining the water from the soaked white rice for 30 to 90 minutes, a process of steaming the drained white rice for 30 to 70 minutes and letting it steep for 10 to 50 minutes, a process of cooling the steamed white rice to 16 ℃ to 40 ℃, a process of inoculating yellow koji into the cooled white rice, a process of stirring the white rice inoculated with yellow koji, a process of wrapping the stirred white rice and maintaining it at 31 ℃ to 41 ℃ for 24 to 56 hours to produce koji rice, and a process of cooling the produced koji rice to 20 ℃ or lower.

[0046] In addition, in one embodiment of the present invention, the koji manufacturing step (S221) may include a process of washing white rice, a process of soaking the washed white rice for 3 to 6 hours, a process of draining the water from the soaked white rice for 50 to 70 minutes, a process of steaming the drained white rice for 40 to 60 minutes and letting it steep for 20 to 40 minutes, a process of cooling the steamed white rice to 20 to 36 ℃, a process of inoculating yellow koji into the cooled white rice, a process of stirring the white rice inoculated with yellow koji, a process of wrapping the stirred white rice and maintaining it at 35 to 41 ℃ for 30 to 50 hours to produce koji rice, and a process of cooling the produced koji rice to 20 ℃ or lower.

[0047] Preferably, the soup manufacturing step (S221) may include a process of washing white rice, a process of soaking the washed white rice for 3 to 6 hours, a process of draining the water from the soaked white rice for 60 minutes, a process of steaming the drained white rice for 50 minutes and letting it steam for 0 minutes, a process of cooling the steamed white rice to 26 ℃ to 30 ℃, a process of inoculating yellow koji into the cooled white rice, a process of stirring the white rice inoculated with yellow koji, a process of wrapping the stirred white rice and maintaining it at 38 ℃ to 41 ℃ for 36 to 44 hours to produce koji rice, and a process of cooling the produced koji rice to 20 ℃ or lower.

[0048] The starter mash preparation step (S222) is a process of preparing a starter mash by culturing yeast provided to the koji rice. For example, yeast can be added to the prepared koji rice, and the starter mash can be prepared by culturing the yeast under conditions of 15°C to 30°C and 1 to 4 days. In one embodiment of the present invention, yeast can be added to the prepared koji rice, and the starter mash can be prepared by culturing the yeast under conditions of 20°C to 25°C and 2 to 3 days. The starter mash preparation step (S222) according to one embodiment of the present invention may further include a stirring process to ensure that the koji rice and yeast are properly mixed during the yeast cultivation, and the stirring process of the present invention may be performed periodically or continuously.

[0049] The soaking step (S223; first soaking step) is a process of preparing a fermentation source by mixing the previously prepared koji rice and starter culture and fermenting them. For example, the previously prepared koji rice and starter culture may be mixed and fermented for 12 to 60 hours and 1°C to 40°C. Additionally, for example, the previously prepared koji rice and starter culture may be mixed and fermented for 18 to 54 hours and 1°C to 30°C. In one embodiment of the present invention, the previously prepared koji rice and starter culture may be mixed and fermented for 24 to 48 hours and 1°C to 25°C.

[0050] Accordingly, the fermentation source manufacturing step of the present invention can produce a fermentation source through a soaking step in which the koji rice produced in the soup manufacturing step and the starter mash produced in the starter mash manufacturing step are mixed and fermented.

[0051] FIG. 4 is a flowchart illustrating the preparation steps according to one embodiment of the present invention in more detail.

[0052] Referring to FIG. 4, a preparation step (S300) according to one embodiment of the present invention may include a pressing step (S310), a first sterilization step (S320), an aging step (S330), a filtration step (S340), a second sterilization step (S350), and a bottling step (S360).

[0053] The pressing step (S310) is a process of pressing the mash (or original liquor, liquor before fermentation and aging) prepared in the mixing and mashing step. For example, a filter material may be added to the prepared mash and left for a certain period of time, after which the left-behind mash may be placed in a press to extract juice. Alternatively, for example, a filter material may be added to the prepared mash, stirred for 1 to 4 hours, and then left-behind, after which the left-behind mash may be placed in a press to extract juice. In one embodiment of the present invention, diatomaceous earth may be added to the prepared mash, stirred for 2 to 3 hours, and then left-behind, after which the left-behind mash may be placed in a filter press to extract juice. Millstone pumpkin sake can be produced through the pressing step according to one embodiment of the present invention.

[0054] The first sterilization step (S320) is a process of sterilizing the manufactured millstone pumpkin sake. The first sterilization step (S320) according to one embodiment of the present invention does not limit the sterilization method and / or sterilization device as long as it can remove bacteria within the sake; therefore, it may include tube sterilization, plate sterilization, low-temperature pasteurization, high-temperature pasteurization, ultra-high temperature pasteurization, etc. For example, the manufactured millstone pumpkin sake may be sterilized under conditions of 50°C to 150°C. Additionally, for example, the manufactured millstone pumpkin sake may be sterilized under conditions of 55°C to 85°C. In one embodiment of the present invention, the manufactured millstone pumpkin sake may be sterilized (low-temperature pasteurization) under conditions of 65°C to 75°C. It is preferable that the first sterilization step (S320) further includes a cooling process to carry out the next process after sterilization.

[0055] The aging step (S330) is a process of aging the manufactured millstone pumpkin sake. For example, the manufactured millstone pumpkin sake can be placed in a specific container and aged under conditions of 1°C to 35°C and 10 days to 800 days. Additionally, for example, the manufactured millstone pumpkin sake can be placed in a stainless steel tank, earthenware jar, or wooden barrel and aged under conditions of 1°C to 20°C and 50 days to 800 days. In one embodiment of the present invention, the manufactured millstone pumpkin sake can be placed in a stainless steel tank or earthenware jar and aged under conditions of 1°C to 15°C and 100 days to 800 days. In the present invention, the aging step (S330) is performed after the first sterilization step (S320) to prevent unintended changes and induce aging that produces sake of a consistent quality.

[0056] The filtration step (S340) is a process of filtering the manufactured millstone pumpkin sake using a sieve, a sieve, or various filters. For example, the manufactured millstone pumpkin sake can be filtered using a filter having a diameter of 0.1 μm to 100 μm. Additionally, for example, the manufactured millstone pumpkin sake can be filtered using a filter having pores of 0.5 μm to 10 μm. In one embodiment of the present invention, the manufactured millstone pumpkin sake can be filtered using a filter having pores of 0.5 μm to 5 μm. Preferably, the manufactured millstone pumpkin sake can be fine-filtered using a filter having pores of 1 μm to 3 μm.

[0057] The second sterilization step (S350) is a process of sterilizing the manufactured millstone pumpkin sake and the bottle into which the sake will be poured. The second sterilization step (S350) according to one embodiment of the present invention does not limit the sterilization method and / or sterilization device as long as it can remove bacteria from the sake and the bottle; therefore, it may include tube sterilization, plate sterilization, low-temperature pasteurization, high-temperature pasteurization, ultra-high temperature pasteurization, etc. For example, the manufactured millstone pumpkin sake and the bottle into which the sake will be poured may be sterilized under conditions of 50°C to 150°C. In addition, for example, the manufactured millstone pumpkin sake and the bottle into which the sake will be poured may be sterilized under conditions of 55°C to 85°C. In one embodiment of the present invention, the manufactured millstone pumpkin sake and the bottle into which the sake will be poured may be sterilized (low-temperature pasteurization) under conditions of 65°C to 75°C. Since the second sterilization step must maintain a sterilized state, it is desirable not to include a cooling process.

[0058] The bottling step (S360) is a process of injecting the manufactured millstone pumpkin sake into a bottle. In one embodiment of the present invention, the bottling step (S360) may inject the previously sterilized millstone pumpkin sake into a sterilized bottle. At this time, consideration should be given to filling the empty bottle with a set amount and leaving a headspace to account for the expansion of the sake, and it is desirable to minimize the situation in which the sake is exposed to the outside during the bottling process.

[0059] In addition, the preparation step (S300) according to one embodiment of the present invention may further include at least one of an alcohol content adjustment process in which water is added to the prepared millstone pumpkin rice wine to adjust the alcohol content, and a sweetening process in which sugars, particularly natural fructose, are added to the prepared millstone pumpkin rice wine.

[0060] The present invention will be described in more detail through examples. However, these examples are intended only to explain the invention in more detail and do not limit the scope of the invention.

[0062] Example 1: Preparation of Millstone Pumpkin Rice Wine

[0063] The present invention provides a method for producing rice wine using a millstone pumpkin and millstone pumpkin rice wine produced using the same. Below, millstone pumpkin rice wine was produced using the above method for producing millstone pumpkin rice wine. The above method for producing millstone pumpkin rice wine includes a process for producing fermentation materials and a process for producing a fermentation source, and since each process is carried out separately, the order of production is not limited. Accordingly, the process for producing fermentation materials and the process for producing a fermentation source may be carried out simultaneously or consecutively, and considering time, one process may be carried out first, or another process may be carried out while one process is being carried out.

[0064] Example 1-1: Preparation of fermentation material

[0065] 50 kg of pumpkin was washed and cut to separate the outer skin and inner skin. In the present invention, 50 kg of pumpkin, from which rotten parts and foreign substances had been removed by washing, was fed into a pumpkin crusher and crushed, thereby separating the inner skin and outer skin of the pumpkin.

[0066] The fermentation material of the present invention was prepared by mixing 50 kg (50 parts by weight) of previously crushed pumpkin, 40 kg (40 parts by weight) of glutinous rice, 30 kg (30 parts by weight) of malt extract, and 144 L (144 parts by weight) of water, and then saccharifying the mixture by stirring while treating it under conditions of 70 to 90 ℃ and 18 to 24 hours. Since it is important to maintain a constant temperature while stirring at a constant speed during the saccharification process, a saccharifier was used in the process of preparing the fermentation material of the present invention.

[0067] Example 1-2: Preparation of fermentation source

[0068] 32 kg (32 parts by weight) of white rice, which is the raw material for the soup, was washed thoroughly until the water ran clear. The washed white rice was soaked for 3 to 6 hours and drained for about 1 hour. The drained white rice was steamed in 20 to 24 L of heated water for about 50 minutes, followed by a steaming process for about 30 minutes, and the steamed white rice was cooled to about 28°C. Koji (yellow koji) was inoculated into the cooled white rice, and the inoculated white rice was mechanically and / or manually stirred to ensure even attachment of the inoculated particles. A wrapping process was performed to propagate the koji within the stirred white rice after inoculation; starting from when the temperature was first measured at 40°C to 41°C, the white rice was continuously or periodically trimmed to ensure the temperature did not exceed 40°C. Koji was produced through the above wrapping process, which lasted for 36 to 44 hours. The prepared koji rice was cooled to 20°C or lower.

[0069] 50 g of yeast was added to 2 kg (2 parts by weight) of previously prepared koji rice and cultured under conditions of 20 to 25 ℃ and 2 to 3 days to prepare the starter mash. At this time, stirring was performed 3 times a day to ensure that the koji rice and the yeast were evenly mixed.

[0070] The fermentation source of the present invention was prepared by placing 30 kg (30 parts by weight) of previously prepared koji rice into a stainless steel container, adding water and the previously prepared starter culture to the stainless steel container, and performing a maceration (or first maceration) of the mixture of the koji rice and the starter culture (mixture of koji and starter culture) for 24 to 48 hours and under conditions of 25°C or lower.

[0071] Examples 1-3: Alcohol preparation

[0072] Alcohol was produced using the previously prepared fermentation materials and fermentation source.

[0073] The previously prepared fermentation material was mixed with 50 kg (50 parts by weight) of 40% polished white rice and steamed. The steamed mixture was cooled to 25 ℃ to 28 ℃, and 5 kg (5 parts by weight) of the previously prepared fermentation source and koji were added, after which fermentation was carried out. The duration of the fermentation was determined based on the product temperature (the temperature of the innermost part of the food). More specifically, fermentation was carried out for 5 to 7 days when the product temperature was 25 ℃ to 30 ℃, and for 8 to 30 days when the product temperature was 13 ℃ to 15 ℃ to produce base liquor. In this case, the base liquor in the present invention refers to the liquor or mash prior to fermentation and aging.

[0074] Diatomaceous earth was added to the above-mentioned original liquor, which had an alcohol concentration of 15.5% to 16%, and the mixture was stirred for 2 to 3 hours and then left to stand. The left-standing original liquor was placed in a filter press and pressed to produce sake. In this case, the sake in the present invention refers to the liquid substance separated by pressing.

[0075] The prepared original liquor or sake was placed in a storage container such as a stainless steel tank or earthenware jar and aged for a long period (100 days or more) at a temperature of 13°C to 15°C. At this time, the duration may increase or decrease depending on the aging temperature, and in particular, the aging period may be further increased when refrigerated aging is performed at 5°C or lower.

[0076] A processing method was performed on the manufactured original liquor or sake by adding water and / or other materials. In particular, in the present invention, fine filtration was performed using a filter (or filter paper) with pores of 2 μm size, water was added to achieve a set alcohol content of 14.8%, and natural fructose among sugars was added to reduce the characteristic aroma and taste of alcohol and to add various flavors. In addition, the manufactured original liquor or sake was sterilized (low-temperature pasteurization) under conditions of 65°C to 75°C.

[0077] Afterwards, the previously sterilized original liquor or clear liquor was poured into bottles and shipped out.

[0078] From the above description, those skilled in the art will understand that various changes and modifications are possible within the scope of the technical concept of the present invention. Accordingly, the technical scope of the present invention is not limited to the contents described in the detailed description of the specification, but must be determined by the claims.

Claims

Claim 1 A material preparation step for preparing millstone pumpkin and white rice; a fermentation material preparation step for preparing a fermentation material by mixing malt extract with the prepared millstone pumpkin and heating to saccharify; a fermentation source preparation step for preparing a fermentation source by inoculating the prepared white rice with yellow koji and fermenting it; a mixing and mashing step for preparing a mash mixture by mixing the prepared fermentation material, the prepared fermentation source, the prepared white rice, and koji, and fermenting the mash mixture at a temperature of 10°C to 35°C and for 3 to 40 days to prepare a millstone pumpkin mash; and a distillation step for producing millstone pumpkin rice wine by processing the prepared millstone pumpkin mash; wherein the fermentation material preparation step comprises: a pretreatment step of washing and crushing the prepared millstone pumpkin; and a saccharification step comprising mixing the pretreated millstone pumpkin, glutinous rice, the malt extract, and water, and then saccharifying by treating under conditions of 60°C to 90°C and 12 to 30 hours; wherein the fermentation step comprises: a pressing step of pressing the prepared millstone pumpkin mash to produce millstone pumpkin rice wine; a first sterilization step of sterilizing the prepared millstone pumpkin rice wine at conditions of 65°C to 75°C; an aging step of aging the first-sterilized millstone pumpkin rice wine at conditions of 1°C to 20°C and 50 to 800 days; a filtration step of filtering the aged millstone pumpkin rice wine using a filter having pores of 0.5 μm to 5 μm in size; and a second sterilization step of sterilizing the filtered millstone pumpkin rice wine at conditions of 65°C to 75°C. A method for manufacturing millstone pumpkin rice wine, comprising: a bottling step of injecting the second sterilized millstone pumpkin rice wine into a bottle. Claim 2 A method for producing millstone pumpkin rice wine according to claim 1, wherein the saccharification step comprises mixing the pretreated millstone pumpkin, glutinous rice, the malt extract, and water, and then treating under conditions of 70°C to 90°C and 18 to 24 hours. Claim 3 A method for producing millstone pumpkin rice wine, wherein the mixing and mashing step involves fermenting the mash mixture under conditions of a temperature of 13°C to 30°C and 5 to 30 days. Claim 4 In claim 3, the step of preparing the fermentation source comprises: a koji preparation step of preparing koji rice by steaming the prepared white rice, inoculating the steamed white rice with yellow koji, and maintaining the temperature at 35°C to 41°C for 30 to 50 hours; a starter mash preparation step of preparing starter mash by adding yeast to a portion of the prepared koji rice and culturing the yeast at 20°C to 25°C and for 2 to 3 days; and a mashing step of fermenting the prepared starter mash by mixing it with the prepared koji rice and fermenting it at 1°C to 25°C and for 24 to 48 hours; a method for preparing millstone pumpkin rice wine. Claim 5 delete Claim 6 A method for producing millstone pumpkin rice wine according to claim 1, wherein the saccharification step comprises mixing 3 to 7 parts by weight of the pretreated millstone pumpkin, 2 to 6 parts by weight of the glutinous rice, 1 to 5 parts by weight of the malt extract, and 7 to 22 parts by weight of the water. Claim 7 A method for producing millstone pumpkin rice wine according to claim 4, wherein the saccharification step comprises mixing 50 parts by weight of the pretreated millstone pumpkin, 40 parts by weight of glutinous rice, 30 parts by weight of malt extract, and 144 parts by weight of water, the soup preparation step comprises steaming the prepared white rice provided in 32 parts by weight, and the mixing and mashing step comprises mixing the prepared fermentation material, the prepared fermentation source, 50 parts by weight of the prepared white rice, and 5 parts by weight of yeast to produce a mash mixture. Claim 8 A material preparation step of preparing millstone pumpkin and white rice; a koji preparation step of steaming 32 parts by weight of the prepared white rice, inoculating the steamed white rice with yellow koji, and maintaining the temperature at 35°C to 41°C for 30 to 50 hours to produce koji rice; a starter culture preparation step of adding yeast to a portion of the prepared koji rice and culturing the yeast under conditions of 20°C to 25°C and 2 to 3 days to produce starter culture; a soaking step of mixing the prepared starter culture with the prepared koji rice and fermenting under conditions of 1°C to 25°C and 24 to 48 hours to produce a fermentation source; a pretreatment step of washing and crushing the prepared millstone pumpkin; mixing 50 parts by weight of the pretreated millstone pumpkin, 40 parts by weight of glutinous rice, 30 parts by weight of malt extract, and 144 parts by weight of water, and then maintaining the temperature at 60°C to 90°C and A method for producing millstone pumpkin sake, comprising: a saccharification step of producing a fermentation material by processing under conditions of 12 to 30 hours; a mixing and mashing step of producing a mash mixture by mixing the produced fermentation material, the produced fermentation source, 50 parts by weight of the prepared white rice, and 5 parts by weight of koji, and fermenting the mash mixture under conditions of a temperature of 10 ℃ to 35 ℃ and 3 to 40 days to produce millstone pumpkin sake; and a distillation step of producing millstone pumpkin sake by processing the produced millstone pumpkin sake mixture. Claim 9 delete Claim 10 In claim 8, the preparation step comprises: a pressing step of pressing the prepared millstone pumpkin mash to produce millstone pumpkin sake; a first sterilization step of sterilizing the prepared millstone pumpkin sake at a temperature of 65°C to 75°C; an aging step of aging the first-sterilized millstone pumpkin sake at a temperature of 1°C to 20°C and for 50 days to 800 days; a filtration step of filtering the aged millstone pumpkin sake using a filter having pores of 0.5 μm to 5 μm in size; a second sterilization step of sterilizing the filtered millstone pumpkin sake at a temperature of 65°C to 75°C; and a bottling step of injecting the second-sterilized millstone pumpkin sake into a bottle; a method for producing millstone pumpkin sake.

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