Method for manufacturing a homemade makgeolli kit and the makgeolli kit

Abstract

The present invention relates to a method for manufacturing a handmade makgeolli kit using oats, and more specifically, comprises the steps of: washing rice thoroughly 2-3 times and then soaking it in purified water for 10 to 12 hours; draining the water from the soaked rice for 1 to 3 hours and then cooking it in a steamer or pot to make steamed rice; drying and cooling the steamed rice in a drying chamber or at room temperature until the moisture content reaches 10% to 14%; grinding the dried steamed rice to the particle size of gravity flour to prepare puffed rice; and mixing 70% to 80% by weight of the puffed rice, 3% to 6% by weight of purified enzyme, 14% to 18% by weight of oat koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener to manufacture an oat makgeolli kit. The present invention relates to a method for manufacturing a handmade makgeolli kit, characterized by comprising the step of packaging the mixed oat makgeolli kit according to a predetermined standard.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a handmade makgeolli kit using oats or rice, and more specifically, to a method for manufacturing an oat makgeolli kit or a rice makgeolli kit in powder form by mixing oat koji or rice koji into a makgeolli base composed of rice powder, purified enzyme, dried yeast, and sweetener. The method involves expressing the free sugar content contained in 100g of rice powder (puffed rice) as Brix concentration, measuring the optimal amount of koji added for free sugar conversion to set minimum and maximum addition ranges of oat koji where the free sugar reaches its peak, and analyzing the time of free sugar conversion during makgeolli production to determine the minimum time to reach an ethanol concentration of 5% to 12%, thereby enabling the production of an oat or rice handmade makgeolli kit and the makgeolli kit. Background Technology

[0002] Generally, makgeolli is made by cooking non-glutinous rice, glutinous rice, barley, or wheat flour into steamed rice, drying it appropriately, mixing it with yeast powder and water, and placing it in a jar.

[0003] At this point, when mixing steamed rice, nuruk, and water in a jar, add the yeast and knead it well by hand.

[0004] As described above, put cooked rice, nuruk, water, and yeast into a jar and mix well. Then, seal the mouth of the jar with a paper cloth or non-woven fabric, cover it with an earthenware lid, place it in a fermentation room or, in the case of a home, in an ondol room, cover it with a blanket, and store it at 25℃∼28℃ for about 5 to 7 days to complete the makgeolli.

[0005] When the finished makgeolli described above is filtered, it becomes makgeolli called takju or nongju.

[0006] At this stage, when the makgeolli is fermented in the jar, a filter is inserted. After a set amount of time, clear liquor forms within the filter and is generally called cheongju; if the remaining contents filtered through the filter are strained through a sieve, it becomes makgeolli.

[0007] When rice is used as the raw material for making makgeolli, it is called rice makgeolli. When other ingredients such as chestnuts, mulberries, persimmons, or kudzu are added, it is named after the added ingredients, such as chestnut makgeolli or mulberry makgeolli.

[0008] Makgeolli means "roughly filtered liquor," and it has a relatively low alcohol content and contains a large amount of protein, approximately 1.9%, as well as vitamins, various organic acids, trace amounts of physiologically active substances, and yeast.

[0009] In addition, Makgeolli, which is produced through fermentation and aging, is not only rich in nutrients but also has a smooth finish due to its low carbonation, and its unique umami and refreshing taste, leading to a steady increase in demand for it due to its sensory characteristics.

[0010] Such makgeolli is recognized as a wellness beverage possessing high nutritional, functional, and sensory value, and efforts to expand the market through premiumization and diversification are continuing, along with policy support such as measures to strengthen the competitiveness of the domestic liquor industry to revitalize local economies and promote domestic rice consumption.

[0011] However, since makgeolli takes a long time from preparing the ingredients to manufacturing, modern new generation housewives prefer to buy it from the market rather than make it at home, so there is a need to develop a method for making makgeolli so that anyone can easily make homemade makgeolli at home.

[0012] Looking at the prior art in this field, the oat makgeolli and method for manufacturing the same disclosed in Korean Patent Publication No. 10-2017-0073030 (publication date June 28, 2017) (hereinafter referred to as the "prior art") comprises: a step of cooking steamed rice in which oats are soaked in water for 3 to 12 hours to ensure they are steamed well, then dried and steamed to make steamed rice, and the steamed steamed rice is cooled to 20 degrees Celsius or lower; a step of manufacturing a seed liquor in which nuruk is mixed with the cooled steamed rice from the cooking step in a ratio of 1:1 by weight; a fermentation step in which the seed liquor is fermented for 48 hours at a temperature of 25°C as the optimal temperature, based on a temperature of 20 to 30°C; a step of adding a base liquor once after mixing steamed grains and water in a ratio of 1:1 by weight, and a step of repeating the process two or three times; A manufacturing method is disclosed comprising: a honey addition step in which honey is added after undergoing the above-mentioned base mash and additional mash steps, followed by post-fermentation at an appropriate temperature of 18 to 22°C for about 15 to 20 days; and a sterilization step in which honey is added after adding honey as described above.

[0013] The aforementioned prior art relates to a method for manufacturing oat makgeolli, which enables the production of makgeolli using only pure oats; however, the prior art also has the problem that the process for manufacturing oat makgeolli is complex and time-consuming. Prior art literature

[0014] Republic of Korea Published Patent Application No. 10-2017-0073030 The problem to be solved

[0015] The present invention aims to solve the above-mentioned problems by mixing oat koji or rice koji into a makgeolli base composed of rice powder, purified enzymes, dried yeast, and a sweetener to produce an oat makgeolli kit or a rice makgeolli kit in powder form, and then mixing the oat makgeolli kit or the rice makgeolli kit with water to produce homemade makgeolli within 12 to 24 hours.

[0016] Another purpose is to indicate the free sugar content contained in 100g of rice powder (puffed rice) in Brix concentration, measure the optimal amount of koji added for free sugar conversion to establish minimum and maximum addition ranges for rice or oat koji where free sugar reaches its peak, and analyze the time of free sugar conversion during makgeolli production to determine the minimum time required to reach an ethanol concentration of 5% to 12%, thereby enabling the production of handmade rice or oat makgeolli.

[0017] In addition, the present invention relates to a method for manufacturing a rice or oat handmade makgeolli kit and the makgeolli kit, with the aim of increasing the added value of local farmers while consuming grains by manufacturing handmade makgeolli using the most widely produced grains such as rice, oats, millet, and sorghum produced in the region. means of solving the problem

[0018] The present invention, as a means to achieve the above-mentioned objective, comprises the step of thoroughly washing rice 2-3 times and then immersing it in purified water for 10 to 12 hours, and

[0019] A step of draining the water from the soaked rice for 1 to 3 hours, and then cooking the rice in a steamer or pot to make firm rice;

[0020] A step of drying and cooling the above-mentioned steamed rice in a drying chamber or at room temperature until the moisture content reaches 10% to 14%, and

[0021] The step of preparing puffed rice by grinding the above-mentioned dried steamed rice to the particle size of gravity flour, and

[0022] A step of manufacturing an oat makgeolli kit by mixing 70% to 80% by weight of the above-mentioned puffed rice, 3% to 6% by weight of purified enzyme, 14% to 18% by weight of oat koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener; and

[0023] It comprises the step of packaging the above-mentioned mixed oat makgeolli kit into a predetermined size.

[0025] The method for manufacturing oat nuruk used in the above oat makgeolli kit comprises the step of thoroughly washing milled oats 2-3 times and then soaking them in purified water for 10 to 14 hours, and

[0026] The step of draining the soaked oats for 1 to 3 hours and then steaming or cooking them in a pot; and

[0027] The above-mentioned cooked oat rice is spread out in a drying room or at room temperature and dried to a moisture content of 32% to 38%, and

[0028] A step of evenly mixing and inoculating 60 kg of the above-mentioned dried oat rice with 26 g of Aspergillus oryzae by weight, wrapping the koji in a culture cloth, storing it at a temperature of 32℃ to 34℃, and checking whether the mycelium spreads well after 20 to 24 hours;

[0029] A step of incubating for 6 hours while turning the koji in the above-mentioned culture cloth over to maintain a room temperature of 32°C to 34°C and the temperature of the koji contained in the cloth at 34°C to 35°C, and

[0030] A first culture step in which the cultured koji is gently mixed by hand for the first time, then after 6 to 8 hours, the room temperature is raised to 32 to 34°C, the koji is transferred to a culture box, and cultured for 5 hours while maintaining the koji temperature at 35 to 37°C; and

[0031] A step of gently mixing the koji a second time after the above 1st 5-hour incubation and incubating for 10 hours until the koji temperature reaches 37℃∼40℃, and

[0032] The method comprises the step of covering the top of the culture box with a clean non-woven fabric after culturing the above koji for 10 hours and drying it for 4 to 6 hours.

[0033] In addition, as another embodiment of the present invention, a method for manufacturing rice koji used in a rice makgeolli kit is,

[0034] A step of thoroughly washing the milled rice 2-3 times and then soaking it in purified water for 8 to 10 hours, and

[0035] The step of draining the soaked rice for 1 to 3 hours and then steaming or cooking it in a pot, and

[0036] The above-mentioned cooked rice is spread out in a drying room or at room temperature and dried to a moisture content of 32% to 38%, and

[0037] A step of evenly mixing and inoculating 60 kg of the above-mentioned dried cooked rice with 26 g of Aspergillus oryzae at a weight ratio, wrapping the koji in a culture cloth, storing it at a temperature of 32℃ to 34℃, and checking whether the mycelium spreads well after 20 to 24 hours;

[0038] A step of incubating for 6 hours while turning the koji in the above-mentioned culture cloth over to maintain a room temperature of 32°C to 34°C and the temperature of the koji contained in the cloth at 34°C to 35°C, and

[0039] A first culture step in which the cultured koji is gently mixed by hand for the first time, then after 6 to 8 hours, the room temperature is raised to 32 to 34°C, the koji is transferred to a culture box, and cultured for 5 hours while maintaining the koji temperature at 35 to 37°C; and

[0040] A step of gently mixing the koji a second time after the above 1st 5-hour incubation and incubating for 10 hours until the koji temperature reaches 37℃∼40℃, and

[0041] The method comprises the step of covering the top of the culture box with a clean non-woven fabric after culturing the above koji for 10 hours and drying it for 4 to 6 hours.

[0042] As another embodiment of the present invention, a method for manufacturing a rice makgeolli kit is,

[0043] A rice makgeolli kit is prepared by mixing 70% to 82% by weight of the above puffed rice, 3% to 6% by weight of purified enzyme, 12% to 18% by weight of rice koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener. Effects of the invention

[0044] The present invention has the effect of making makgeolli simply and easily by mixing oat koji or rice koji into a makgeolli base consisting of rice powder, purified enzyme, dried yeast, and sweetener to produce an oat makgeolli kit or a rice makgeolli kit in powder form, and then mixing the oat makgeolli kit or the water and makgeolli kit and fermenting it for 12 to 24 hours.

[0045] In addition, the present invention has the effect of increasing the added value of local farmers while consuming grains by manufacturing makgeolli keto using locally produced rice or the most abundant grains such as oats, millet, and sorghum. Brief explanation of the drawing

[0046] FIG. 1 is a block diagram according to the manufacturing process of the oat makgeolli kit of the present invention, FIG. 2 is a block diagram according to the manufacturing process of the rice makgeolli kit of the present invention. FIG. 3 is a diagram according to the oat koji manufacturing method of the present invention. FIG. 4 is a block diagram according to the method for manufacturing rice koji of the present invention, FIG. 5 is a graph showing the daily concentrations for the control group and treatment groups 1 and 2 according to the measurement of free sugar content in the makgeolli manufacturing method of the present invention. FIG. 6 is a graph showing the trend of free sugar conversion according to the number of fermentation days in the production of makgeolli according to the present invention. FIG. 7 is a graph showing the change in the number of yeast in the production of makgeolli according to the present invention. Specific details for implementing the invention

[0047] The following describes an example of the oat makgeolli kit manufacturing method according to the present invention.

[0048] Process 1: The step of soaking the rice, the main ingredient of handmade makgeolli.

[0049] After thoroughly washing the milled rice 2-3 times under running water, soak it in purified water for 10 to 12 hours. At this time, non-glutinous rice is used to make puffed rice in this process.

[0050] During the rice soaking process in this procedure, if it is summer, it is advisable to periodically replace the water with fresh water, as rising external temperatures can cause the water to become cloudy and emit an odor due to the gelatinization of the soaking rice.

[0051] Process 2: Dehydration of soaked rice and cooking of firm rice

[0052] Filter the soaked rice and place it in a basket or mesh strainer to drain the water for 1 to 3 hours.

[0053] After draining the soaked rice as described above to remove as much water as possible, cook the rice in a steamer or pot to make firm rice.

[0054] In this process, it is acceptable to use either a steamer or a pot to cook the steamed rice, but the rice should be cooked so that it is not too sticky and becomes steamed rice.

[0056] Third process: Step of drying and grinding cooked rice

[0057] Since the cooked rice prepared in the second process above is hot, it is spread out on a tray or similar surface to perform cooling and drying.

[0058] At this time, the cooked rice is dried in a drying room or at room temperature until the moisture content reaches 10% to 14%.

[0059] The steamed rice is dried to a moisture content of 10% to 14% for the purpose of grinding, and the steamed rice prepared in this process and ground is referred to as puffed rice.

[0060] The above dried steamed rice is ground to the size of flour particles to prepare puffed rice.

[0062] Process 4: Step of manufacturing the oat makgeolli kit

[0063] An oat makgeolli kit is prepared by mixing 70% to 80% by weight of the above puffed rice, 3% to 6% by weight of purified enzyme, 14% to 18% by weight of oat koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener.

[0064] The oat makgeolli kit mixed as described above can be packaged in a specified size to distribute homemade makgeolli, and also allows for easy and simple homemade makgeolli to be made and consumed at home.

[0065] In the present invention, the makgeolli kit becomes an oat makgeolli kit when oat koji is mixed in during the mixing process, and becomes a rice makgeolli kit when rice koji is mixed.

[0066] Therefore, the manufacturing methods for oat koji and rice koji are as follows.

[0067] Method for Manufacturing Oat Koji

[0068] The method for making oat koji involves washing milled oats thoroughly 2-3 times and then soaking them in purified water for 10 to 14 hours.

[0069] After draining the soaked oats for 1 to 3 hours, steam or cook them in a pot.

[0070] The above-described cooked oat rice is spread out in a drying room or at room temperature and dried to a moisture content of 32% to 38%. Since the oat rice is hot, cooling drying is performed, but the moisture content is maintained at 32% to 38% so that inoculation with spawn can be carried out properly later.

[0071] After evenly mixing and inoculating 60 kg of the above dried oat rice with 26 g of Aspergillus oryzae by weight, wrap the koji in a culture cloth and store it at a temperature of 32°C to 34°C, then check whether the mycelium spreads well after 20 to 24 hours.

[0072] The koji in the above-mentioned culture cloth is turned over and cultured for 6 hours while maintaining a room temperature of 32°C to 34°C and a temperature of 34°C to 35°C for the koji contained in the cloth.

[0073] After gently mixing the cultured koji by hand for 6 to 8 hours, raise the room temperature to 32 to 34°C, transfer the koji to a culture box, and culture for 5 hours while maintaining the koji temperature at 35 to 37°C.

[0074] After the above first 5-hour incubation, the koji is gently mixed for the second time, and the second incubation is carried out for 10 hours until the koji temperature reaches 37℃∼40℃.

[0075] After culturing the above oat koji for 10 hours, cover the top of the culture box with a clean non-woven fabric and dry it for 4 to 6 hours. If, when you hold the koji with your hand, make a fist, and then spread it out, the koji crumbles without clumping, the oat koji is complete.

[0076] If the particles of the oat koji completed in this way are coarse, use a mixer to grind them finely like flour particles.

[0078] Method for Manufacturing Rice Koji

[0079] In addition, as another embodiment of the present invention, a method for manufacturing rice koji is,

[0080] After thoroughly washing the milled rice 2-3 times, soak it in purified water for 8 to 10 hours.

[0081] The soaked rice is drained for 1 to 3 hours using a strainer or basket.

[0082] Once the soaked rice is dehydrated as described above, cook the rice using a steamer, pot, electric rice cooker, etc.

[0083] The rice cooked in this process is for making yeast, so it does not have to be cooked hard rice; it is fine even if the rice is slightly sticky.

[0084] In addition, non-glutinous rice was used for making rice koji in the present invention.

[0085] The cooked rice is spread out in a drying room or at room temperature and dried until the moisture content reaches 32% to 38%.

[0086] After evenly mixing and inoculating 60 kg of the above dried cooked rice with 26 g of Aspergillus oryzae by weight, wrap the koji in a culture cloth and store it at a temperature of 32°C to 34°C, then check whether the mycelium spreads well after 20 to 24 hours.

[0087] The koji in the above-mentioned culture cloth is turned over and cultured for 6 hours to spread well while maintaining a room temperature of 32°C to 34°C and a temperature of 34°C to 35°C for the koji contained in the cloth.

[0088] After gently mixing the above-mentioned cultured koji by hand for 6 to 8 hours, the room temperature is raised to 32 to 34°C, the koji is transferred to a culture box, and a first culture is performed by maintaining the koji temperature at 35 to 37°C and culturing for 5 hours.

[0089] In this process, as a cultivation to form yeast in earnest, cultivation is carried out in a cultivation box for 5 hours in the first stage.

[0090] The bottom of the culture box is covered with trimmed straw, and the koji is wrapped with a culture cloth on top of it. There is a difference between the temperature inside the culture box and the temperature of the room where the culture box is stored, and the temperature inside the culture box is higher than the temperature of the room.

[0091] After the above first 5-hour incubation, the koji is gently mixed a second time and incubated for 10 hours until the koji temperature reaches 37℃ to 40℃.

[0092] After culturing the above koji for 10 hours, the top of the culture box is opened, covered with a clean non-woven fabric, and dried for 4 to 6 hours to produce rice koji.

[0093] At this time, the dried rice koji is dried in the same way as in the oat koji preparation above, so that when the dried rice koji is grasped and spread by hand, it does not clump together but flows down.

[0094] When the oat koji and rice koji are completed in this manner, when manufacturing the oat makgeolli kit as in the manufacturing method of the above-mentioned manufacturing method, 70% to 80% by weight of puffed rice, 3% to 6% by weight of purified enzyme, 14% to 18% by weight of oat koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener are mixed to manufacture the oat makgeolli kit.

[0095] In addition, the rice makgeolli kit is manufactured by mixing 70% to 82% by weight of puffed rice, 3% to 6% by weight of purified enzyme, 12% to 18% by weight of rice koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener.

[0096] The measurement of the free sugar content of puffed rice, which is the base of the makgeolli kit prepared in this way and consists of rice powder, is as follows.

[0098] 1. Measurement of free sugar content in puffed rice made of rice flour

[0099] To measure the free sugar content of puffed rice powder, the supernatant obtained by centrifuging the sample (14,400×g, 10 min) was filtered through a 0.22㎛ syringe filter and analyzed. The average content after three repeated measurements is as shown in [Table 1] below.

[0100]

[0101] Regarding the growth of yeast and alcohol fermentation, according to the measurement of free sugar content in [Table 1] above, glucose and maltose were detected in both the control group and treatment groups 1 and 2.

[0102] Glucose, the major free sugar, showed a concentration of 9.78 in the control group at the boundary between the first and second days, 13.15 in treatment group 1, and 22.75 in treatment group 2.

[0103] The higher glucose content of treatment group 2 compared to treatment group 1 is interpreted as a difference in the input of coenzymes and purified enzymes.

[0104] This is because the Makgeolli kit is designed to be optimized for fermentation within 1-2 days, so a high initial free sugar content is interpreted as an advantage. If the changes in these free sugar contents are plotted on a graph, they are as shown in Fig. 2.

[0105] According to [Table 1], which analyzed the sugar content after fermentation for a total of 8 days, the overall sugar content (Brix) ranged from 2.5±0.1 to 23.8±0.1.

[0106] In addition, the control group showed 2.5±0.1 on the first day and the lowest content of 9.3±0.0 on the 8th day of fermentation.

[0107] On the second day of fermentation, the highest sugar content was observed in the control group and all treatment groups during the fermentation period. Among them, treatment group 2, which had purified enzymes added, showed the highest value at 23.0±0.1. This value is 232% of that of the control group.

[0108] The mixing ratios for the main raw materials for measuring the free sugar content of [Table 1] above are as shown in [Table 2].

[0109]

[0110] In the above [Table 2], the weight of the rice powder was fixed at 100g for both the control group and the treatment group, and the ratio of crude enzymes to yeast was varied.

[0111] This is because, in the case of glucose free sugars, treatment group 1 showed a high free sugar content of 134% and treatment group 2 showed a high free sugar content of 232% compared to the control group in the 2nd day interval.

[0112] The main raw materials for the analysis of the sugar content of the above Makgeolli kit are,

[0113] ● The rice powder of the control group was puffed rice powder produced in-house by Narin Distillery, and the rice powder (puffed rice) of treatment groups 1 and 2 used puffed rice from Joeun Goksik Co., Ltd. as a sample.

[0114] ● The crude enzyme used was Jiyu-210 manufactured by Korea Enzyme Co., Ltd. (a starch saccharifying enzyme for alcohol purification, with 100% beef wheat as the active ingredient).

[0115] ● The purified enzyme is Decozine-SP 150 manufactured by Proba (components are calcium carbonate 60% by weight, calcium sulfate 2% by weight, glucoamylase 15% by weight, non-bacterial alpha-amylase 5% by weight).

[0116] ● The yeast strain used was Parisienne (instant yeast / Saccharomyces cerevisiae), and the manufacturer is SILesaffer.

[0117] In summary, treatment group 2 using puffed rice and purified enzymes showed the highest free sugar content of 23 ± 0.1 at the boundary between day 1 and day 2.

[0119] 2. Example of Optimal Amount of Koji Added for the Conversion of Rice Flour Starch to Free Sugars

[0120] The present invention is intended to determine the theoretical minimum amount of rice koji or oat koji to obtain free sugars required for makgeolli production from rice flour as described in the purpose of the invention above, and to determine whether it is possible to determine the minimum and maximum amount of rice / oat koji to which the free sugars reach a peak by sequentially increasing the amount of dried rice / oat koji powder, assuming that the saccharification power of the koji is at least 300 sp or more.

[0121] Therefore, to investigate the optimal amount of koji to add for the conversion of rice flour starch into free sugars, we conducted experiments using puffed rice and dried rice / oat koji powder as samples. However, despite eight repeated experiments, the rice / oat koji did not produce fermentation with an alcohol content of 3% or higher. This suggests that the saccharification power is minimal and the fermentation power is similar, indicating that it is not suitable as a free sugar conversion agent for makgeolli kits with an alcohol content of 5–12%. In other words, it was found that when manufacturing a makgeolli kit, it is not possible to raise the alcohol content of rice makgeolli or oat makgeolli to the desired level using only puffed rice and dried rice / oat koji powder.

[0122]

[0123] As shown in [Table 3] above, the treatment group with a puffed rice to koji input ratio of 1:0.5 exhibited an alcohol content of approximately 2.5%; however, as the amount of koji input was increased by 10% increments, there was a slight change in alcohol content, but it remained at the 30% level. In other words, when the input ratio of koji powder to puffed rice exceeded 50%, although slight alcohol fermentation occurred, the sensory evaluation indicated a very bitter and astringent taste.

[0124] However, based on the sensory evaluation results showing that the final product of rice / oat koji produces a unique flavor when added to the basic formula of the makgeolli kit, it is necessary to utilize it as a key additive in the kit by moving away from the existing free sugar conversion formula and shifting to the innovative idea of ​​flavor.

[0126] 3. Optimal time for free sugar conversion required for Makgeolli production

[0127] The purpose is to determine the minimum time required to produce makgeolli with an ethanol concentration of 5–12% by adding optimal rice koji to rice powder and measuring the consumption of free sugars over time, and to determine the maximum time during which the taste of makgeolli is maintained, and to examine whether it is possible under the premise that the saccharification power of the rice koji is at least 300 SP or more.

[0128] Therefore, the present invention determined that when manufacturing a makgeolli kit, it is difficult to achieve free sugar consumption solely through the addition of rice koji, and furthermore, the objective of maintaining the taste of makgeolli cannot be achieved. Thus, referring to the experimental sections of Treatment Group 1 and Treatment Group 2 in [Table 1], a certain amount of purified enzyme was added to enhance saccharification power, and yeast powder was added to enhance fermentation power to manufacture a makgeolli kit.

[0129] For example, in the traditional alcoholic beverage (makgeolli) production industry, when setting the most ideal case for makgeolli processing using rice powder, a level of about 7.76+±0.1 log CFU / ml of yeast count is suggested.

[0130] Therefore, it is determined that it is inevitable to add yeast along with purified enzymes or coenzymes, such as treatment group 1 or treatment group 2, to the makgeolli kit of the present invention.

[0131] As can be seen from the graph of the free sugar conversion trend by fermentation days in Fig. 6, the minimum time required to manufacture makgeolli is approximately 24 hours, and the maximum time for maintaining the taste of makgeolli is up to 8 days when stored at room temperature (24℃), or up to 14 days when stored in a refrigerator (4℃ or lower) as the optimal storage and distribution time.

[0133] 4. Experiment on the amount of yeast powder added

[0134] As can be seen from the experimental graph of the amount of yeast powder added in Fig. 7, the second day of the fermentation experiment is the section where free sugar reaches its peak, and it can be seen that saccharification reached its peak at room temperature of 24℃.

[0135] Therefore, it can be seen that the time at which free sugars reach their lowest naturally almost coincides with the period reaching the peak of saccharification.

[0136] In addition, fermentation was carried out by varying the amount of yeast added to the free sugar solution obtained from rice powder, and the changes in free sugar and yeast count can be seen in [Table 4] below.

[0137] [Table 4] above shows that the time when free sugars reached their lowest was the 2nd day for both the control group and treatment groups 1 and 2. Therefore, the change in yeast count on the 8th day of treatment group 2 was excluded from the analysis as it was detached from the trend of the peak free sugar range.

[0138]

[0140] 5. Measurement of Ethanol Concentration and Optimal Conditions

[0141] In this invention, fermentation was carried out by adding rice flour, yeast, oat koji, or rice koji, and the concentration of the generated ethanol was measured to analyze the optimal conditions, as shown in [Table 6] below.

[0142] The samples for measuring [Table 6] below are as shown in [Table 5].

[0143]

[0144]

[0145] As can be seen from [Table 6] above, after observing the fermentation process according to the composition and content of raw materials of the control group and treatment groups 1 and 2 (see [Table 5]), samples were collected on the 2nd, 4th, 6th, and 8th days respectively, and the alcohol content of each sample was measured. As shown in [Table 6], after 24 hours, most of the control group reached the peak of fermentation at 4.5%, treatment group 1 at 6.0%, and treatment group 2 at 11.5%, and thereafter maintained a stabilization stage within an error range of ±0.5%.

[0147] 6. Optimal Additive for Producing Rice Makgeolli with an Ethanol Concentration of 5–12% Using Rice Powder

[0148] For rice makgeolli or oat makgeolli using the makgeolli kit of the present invention, the composition of the optimal additives required to produce rice makgeolli with an ethanol concentration of 5% to 12% using rice powder can be determined as follows, based on experiments such as measuring the free sugar content of the rice powder (puffed rice) of items 1 to 5 above and the optimal amount of nuruk and yeast powder added for free sugar conversion.

[0149] <Oat Makgeolli Kit Composition and Method for Manufacturing Oat Makgeolli Using the Same>

[0150] Oat makgeolli can be produced by mixing 70% to 80% by weight of puffed rice, 3% to 6% by weight of purified enzyme, 14% to 18% by weight of oat koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener, placing the mixture into a jar or container in a weight ratio of 1 to 1 of purified water, mixing, and then fermenting it for 24 hours in a fermentation room or ondol room at a temperature of 25℃ to 30℃ inside the container.

[0152] <Rice Makgeolli Kit Composition and Method for Manufacturing Rice Makgeolli Using the Same>

[0153] Rice makgeolli can be produced by mixing 50% by weight of a rice makgeolli kit containing 70% to 82% by weight of puffed rice, 3% to 6% by weight of purified enzyme, 12% to 18% by weight of rice koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener, placing the mixture into a jar or container at a weight ratio of 1 part rice makgeolli kit to 1 part purified water, mixing the mixture, and then fermenting it for 24 hours in a fermentation room or ondol room at a temperature of 25°C to 30°C inside the container.

[0154] The oat makgeolli or rice makgeolli of the present invention produced in this manner can be used to produce makgeolli with an alcohol content of 5% to 12%.

[0155] In particular, the makgeolli of the present invention manufactured in this manner can be stored for up to 8 days at room temperature (24℃) and for up to 14 days as an optimal storage and distribution time when stored at 4℃ or lower.

[0156] The attached drawings of the present invention are briefly described as follows.

[0157] FIG. 1 is a block diagram according to the manufacturing process of the oat makgeolli kit of the present invention, comprising: ① a step of washing rice thoroughly 2-3 times and then soaking it in purified water for 10 to 12 hours; ② a step of draining the soaked rice for 1 to 3 hours and then cooking it in a pot to make steamed rice; ③ a step of drying the steamed rice in a drying chamber until the moisture content reaches 10% to 14%; ④ a step of preparing puffed rice by grinding the dried steamed rice to the size of wheat flour particles; ⑤ a step of manufacturing an oat makgeolli kit by mixing 70% to 80% by weight of the puffed rice, 3% to 6% by weight of purified enzyme, 14% to 18% by weight of oat koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener; and ⑥ a step of packaging the mixed oat makgeolli kit according to a predetermined standard.

[0158] The above oat makgeolli kit is packaged in powder form according to the amount of makgeolli to be produced.

[0160] FIG. 2 is a block diagram according to the manufacturing process of a rice makgeolli kit of the present invention, comprising: ① a step of washing rice thoroughly 2-3 times and then soaking it in purified water for 10 to 12 hours; ② a step of draining the soaked rice for 1 to 3 hours and then cooking it in a pot to make steamed rice; ③ a step of drying the steamed rice in a drying chamber until the moisture content reaches 10% to 14%; ④ a step of preparing puffed rice by grinding the dried steamed rice to the size of wheat flour particles; ⑤ a step of manufacturing a rice makgeolli kit by mixing 70% to 82% by weight of the puffed rice, 3% to 6% by weight of purified enzyme, 12% to 18% by weight of rice koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener; and ⑥ a step of packaging the mixed rice makgeolli kit according to a predetermined standard.

[0161] The method for manufacturing the rice makgeolli kit of this process is carried out using the same process as the oat makgeolli manufacturing method described above, but with slight differences in soaking time and additive composition, which arise from the difference in the properties of oats and rice.

[0163] FIG. 3 is a diagram according to the oat koji manufacturing method of the present invention, relating to the oat koji manufacturing method among the compositions of an oat makgeolli kit, comprising: ① a step of thoroughly washing polished oats 2 to 3 times and then immersing them in purified water for 10 to 14 hours; ② a step of draining the immersed oats for 1 to 3 hours and then cooking them in a pot; ③ a step of spreading the cooked oat rice in a drying chamber and drying it to a moisture content of 32% to 38%; ④ a step of evenly mixing and inoculating 60 kg of the dried oat rice with 26 g of Aspergillus oryzae by weight, wrapping the koji in a culture cloth, storing it at a temperature of 32°C to 34°C, and checking whether the mycelium spreads well after 20 to 24 hours; ⑤ a step of turning the koji in the culture cloth over and culturing it for 6 hours while maintaining a room temperature of 32°C to 34°C and a temperature of 34°C to 35°C of the koji contained in the cloth; and ⑥ the The method comprises: ⑦ a first culture step in which the cultured koji is mixed by hand for 6 to 8 hours, then the room temperature is raised to 32°C to 34°C, the koji is transferred to a culture box, and the koji temperature is maintained at 35°C to 37°C while being cultured for 5 hours; ⑦ a second step in which the koji is gently mixed after the first 5-hour culture and cultured for 10 hours until the koji temperature reaches 37°C to 40°C; ⑧ a step in which the top of the culture box is covered with a clean non-woven fabric after the koji is cultured for 10 hours and dried for 4 to 6 hours; and ⑨ a step in which the dried oat koji is packaged according to a specified standard.

[0165] FIG. 4 is a block diagram according to the method for manufacturing rice koji of the present invention, for manufacturing rice koji among the compositions of a rice makgeolli kit, comprising the steps of: ① washing polished rice thoroughly 2 to 3 times and then soaking it in purified water for 8 to 10 hours; ② draining the soaked rice for 1 to 3 hours and then cooking it in a pot; ③ spreading the cooked rice in a drying chamber and drying it to a moisture content of 32% to 38%; ④ evenly mixing and inoculating 60 kg of the dried rice with 26 g of Aspergillus oryzae by weight, wrapping the koji in a culture cloth, storing it at a temperature of 32°C to 34°C, and checking whether the mycelium spreads well after 20 to 24 hours; ⑤ turning the koji in the culture cloth over and culturing it for 6 hours while maintaining a room temperature of 32°C to 34°C and a temperature of 34°C to 35°C for the koji contained in the cloth; and ⑥ the cultured koji The method comprises: ⑦ a first culture step in which the koji is mixed by hand for 6 to 8 hours, then the room temperature is raised to 32℃ to 34℃, the koji is transferred to a culture box, and the koji temperature is maintained at 35℃ to 37℃ for 5 hours; ⑦ a second culture step in which the koji is gently mixed after the first 5-hour culture and cultured for 10 hours until the koji temperature reaches 37℃ to 40℃; ⑧ a step in which the top of the culture box is covered with a clean non-woven fabric after the koji is cultured for 10 hours and dried for 4 to 6 hours; and ⑨ a step in which the dried rice koji is packaged according to a specified standard.

[0166] Figure 5 is a graph showing the daily concentrations of the control group and treatment groups 1 and 2 according to the measurement of the free sugar content in the production of makgeolli according to the present invention.

[0167] Figure 6 is a graph showing the trend of free sugar conversion according to the number of fermentation days in the production of makgeolli according to the present invention.

[0168] Figure 7 is a graph showing the change in the number of yeast in the production of makgeolli according to the present invention.

[0169] As such, the present invention has the effect of making makgeolli simply and easily by mixing oat koji or rice koji into a makgeolli base consisting of rice powder, purified enzyme, dried yeast, and sweetener to produce an oat makgeolli kit or a rice makgeolli kit in powder form, and then mixing the oat makgeolli kit with water and fermenting it for 12 to 24 hours.

[0170] In addition, the present invention has the effect of increasing the added value of local farmers while consuming grains by manufacturing makgeolli keto using locally produced rice or the most abundant grains such as oats, millet, and sorghum.

[0171] Although the present invention as described above has been explained with reference to the drawings of preferred embodiments, this is merely illustrative, and those skilled in the art will understand that various modifications and equivalent alternative embodiments are possible therefrom.

[0172] Therefore, the present invention allows for various changes and modifications within the spirit and scope of the patent claims claimed as the essence of the rights, and it is natural that simple design changes fall within the scope of the rights of the present invention.

Claims

Claim 1 A method for manufacturing a handmade makgeolli kit comprising a method for manufacturing oat koji and a method for manufacturing an oat makgeolli kit using the same, wherein the oat koji manufacturing method comprises the steps of: washing polished oats thoroughly 2-3 times and then soaking them in purified water for 10 to 14 hours; draining the soaked oats for 1 to 3 hours and then steaming or cooking them in a pot; spreading the cooked oat rice in a drying room or at room temperature to dry it to a moisture content of 32% to 38%; evenly mixing and inoculating 60 kg of the dried oat rice with 26 g of Aspergillus oryzae by weight, wrapping the koji in a culture cloth, storing it at a temperature of 32°C to 34°C, and checking whether the mycelium spreads well after 20 to 24 hours; turning the koji in the culture cloth over and culturing it for 6 hours while maintaining a room temperature of 32°C to 34°C and a temperature of 34°C to 35°C for the koji contained in the cloth; and the cultured A first cultivation step in which the koji is gently mixed by hand for the first time, then after 6 to 8 hours, the room temperature is raised to 32°C to 34°C, the koji is transferred to a cultivation box, and the koji is cultivated for 5 hours while maintaining the koji temperature at 35°C to 37°C; a step in which, after the above first 5-hour cultivation, the koji is gently mixed a second time and cultivated for 10 hours until the koji temperature reaches 37°C to 40°C; The method for manufacturing an oat makgeolli kit using the above-manufactured oat koji is characterized by the step of manufacturing oat koji by culturing the above-manufactured koji for 10 hours, covering the top of the culture box with a clean non-woven fabric, and drying for 4 to 6 hours; the method comprises the steps of: washing rice thoroughly 2 to 3 times and then soaking it in purified water for 10 to 12 hours; draining the water from the soaked rice over a steamer or in a pot for 1 to 3 hours, and then cooking the rice to make steamed rice; drying and cooling the steamed rice in a drying room or at room temperature until the moisture content reaches 10% to 14%; grinding the dried and cooled steamed rice to the particle size of gravity flour to prepare puffed rice; and the composition comprises 70% to 80% by weight of the puffed rice, 3% to 6% by weight of purified enzyme, 14% to 18% by weight of the above-manufactured oat koji, 2% to 4% by weight of dried yeast, and a sweetener. A step of manufacturing an oat makgeolli kit by mixing 1% to 2% by weight;A method for manufacturing a handmade makgeolli kit characterized by comprising the step of packaging the above-mentioned mixed oat makgeolli kit into a predetermined size. Claim 2 Handmade oat makgeolli kit manufactured according to Article 1. Claim 3 delete Claim 4 A method for manufacturing a handmade makgeolli kit comprising a method for manufacturing rice koji and a method for manufacturing a rice koji kit using the same, wherein the method for manufacturing the rice koji comprises the steps of: washing polished rice thoroughly 2-3 times and then soaking it in purified water for 8 to 10 hours; draining the soaked rice for 1 to 3 hours and then cooking it in a steamer or pot; spreading the cooked rice out in a drying room or at room temperature to dry it to a moisture content of 32% to 38%; evenly mixing and inoculating 60 kg of the dried rice with 26 g of Aspergillus oryzae by weight, wrapping the koji in a culture cloth, storing it at a temperature of 32°C to 34°C, and checking whether the mycelium spreads well after 20 to 24 hours; turning the koji in the culture cloth over and culturing it for 6 hours while maintaining a room temperature of 32°C to 34°C and a temperature of 34°C to 35°C for the koji contained in the cloth; and gently [treating] the cultured koji by hand for the first time A first cultivation step in which, after mixing, the room temperature is raised to 32°C–34°C after 6–8 hours, the koji is transferred to a cultivation box, and the koji temperature is maintained at 35°C–37°C while culturing for 5 hours; a second step in which, after the first 5-hour cultivation, the koji is gently mixed and the koji is cultivated for 10 hours until the koji temperature reaches 37°C–40°C; The method for manufacturing a rice makgeolli kit using the manufactured rice koji is characterized by the step of manufacturing rice koji by culturing the above koji for 10 hours, covering the top of the culture box with a clean non-woven fabric, and drying for 4 to 6 hours; the method comprises the steps of: washing rice thoroughly 2 to 3 times and then soaking it in purified water for 10 to 12 hours; draining the water from the soaked rice over a steamer or in a pot for 1 to 3 hours, and then cooking the rice to make steamed rice; drying and cooling the steamed rice in a drying room or at room temperature until the moisture content reaches 10% to 14%; grinding the dried and cooled steamed rice to the particle size of gravity flour to prepare puffed rice; and mixing 70% to 82% by weight of the puffed rice, 3% to 6% by weight of purified enzyme, 12% to 18% by weight of rice koji, 2% to 4% by weight of dried yeast, and 1% to 2% by weight of sweetener. Steps for manufacturing a rice makgeolli kit;A method for manufacturing a handmade makgeolli kit characterized by comprising the step of packaging the mixed rice makgeolli kit in a predetermined size. Claim 5 Handmade rice makgeolli kit manufactured according to Paragraph 4.

Images