WO2011016634A2 - Method for producing rice wine improved by the use of paprika, and rice wine produced thereby - Google Patents

Abstract

The present invention relates to a method for producing rice wine improved by the use of paprika and to rice wine produced thereby, and, more specifically, a method for producing paprika rice wine is provided which overcomes the problems of inconsistency and poor reproducibility of the wine taste and provides a standardised process and which at the same time increases functionality as it contains the carotenoid pigments contained in paprika. The rice wine produced in accordance with the method of the present invention can also provide a health-promoting effect as not only does it have a higher content than general grape-based wines of the beneficial amino acids and organic acids found in rice, but it also facilitates the ingestion, in the form of a processed product, of paprika which contains vitamin C and carotenoid components which have outstanding anticancer and antioxidant effects.

Description

Method for producing improved rice wine using paprika and rice wine produced therefrom

The present invention relates to a method for producing an improved rice wine using paprika and a rice wine produced therefrom. Specifically, since rice wine is a fermented food using microorganisms, one of the biggest disadvantages of such fermented foods is taste. To overcome the disadvantages of low imbalance and low reproducibility, and to provide a standardization process, the present invention provides a method for producing paprika rice wine containing carotene pigment contained in paprika to enhance its functionality.

Paprika is an annual plant belonging to Solanaceae, Capsicum and Annuum , and has six subspecies. Paprika is a Greek word that is commonly used in Europe. In Korea, bell type pepper (sweet pepper) that has no spicy taste is called paprika, and sweet pepper is called sweet pepper, bell pepper and French piment in English.

Paprika was first grown in 1994 in a glass greenhouse on Jeju Island by Jedong Heungsan Co., Ltd. for use as an in-flight meal for the aircraft, and most of its production was exported because domestic consumption was not settled, but it was introduced as a major export item among fresh vegetables. The domestic consumption rate is also gradually increasing, showing its appearance in the mass media and consumer markets.

The varieties come in a variety of colors, including red, orange, yellow, purple and white, of which red is about 40%. Paprika contains carotenoid pigments such as capsanthine, β-cryptoxanthine, and zeaxanthine. It has little pungent taste, strong sweetness, and vitamins A and B ₁

And C-rich alkaline tonic food is used as a food, salad, meat cooking spices.

Until now, the research on paprika has been carried out on the production status and export prospect of colored pepper, paprika cultivation technology and quality control method, the effect of adding paprika juice on the taste and quality of raw noodles, pigment stability of paprika extract, ethoxyquin and residue Detection of solvent, quality characteristics of Jeungpyun added paprika juice, lipid oxidation inhibitory effect of raw paprika and far-infrared dried paprika powder, and chemical composition of varieties of Korean paprika are limited to a few studies. There is very little research on the development of processed products.

Various processed products prepared using conventional paprika were added directly to bread, tteokbokki, and noodles by simply adding the extract of paprika, which has a characteristic smell of paprika, but the color can be improved, but taste is not added. The sensory results were lower than those without.

The present inventors have high moisture content and low shelf life, so that they can be dried for a long time, but not only the original color of spices, but also the two kinds of domestic paprika, special and fiesta varieties, in which loss of taste, aroma and nutrients occur, red color Varieties such as cupra, debra, funky, jubilee, son goku, magnifico, spider, ferrari, brittany, glubi, planty and yellow varieties kelly, confetti, malty, chelsea, clarity, orange boogie, president While making research on how to make functional paprika rice wine for the purpose of improving the utilization of paprika of Fellini, Rubato, and Narobi varieties, we focused on the technology of making improved paprika rice wine using microorganisms. Thus, the present invention has been completed.

That is, one object of the present invention is a high moisture content, loss of flavor, flavor, nutrients as well as the original color of spices during the storage process, and extremely poor storage properties, most of them are not used or processed almost at the time of production It is trying to standardize the method of making paprika rice wine, increasing the income of farmers, and making paprika rice wine and manufacturing method by making functional paprika rice wine using paprika, which is not being flooded and caused a price drop and waste of resources. .

Another object of the present invention, carotenoid-based pigments, such as capsanthine, β-cryptoxanthine, zeaxanthine contained in paprika has an antioxidant and anti-cancer effect can be a great help for health promotion, artificial artificial to add to other liquor It is to provide rice wine with natural beautiful color without adding coloring.

According to the first aspect of the present invention,

The present invention relates to a method for producing functional rice wine, and more specifically, an impurity step of fermenting rice; Joju manufacturing step of adding the yeast culture solution; Adding step of adding paprika and fermentation; After sterilization is characterized in that it comprises a low temperature aging step of aging in a cold storage.

The imperial stage can be fermented for 45 to 50 hours at 25 to 28 ℃, 80 to 90% humidity as a sugar substitute seed (cultivation bacteria of the bacterium Aspergillus oryzae ).

In addition, the empire step may be added 0.2 to 0.3% by weight of the bacterium Aspergillus oryzae per 2 kg of steamed rice, preferably 0.25% by weight of the bacterium Aspergillus oryzae .

The main production step may be adjusted to pH within the range of 3.0 to 3.2 by adding the yeast culture and using lactic acid and other organic acids.

In addition, in the step of preparing the yeast, 150 to 250 mL of water and 10 to 20 mL of yeast culture solution may be added to 150 g of the prepared soup. Can be added.

The feeding step may be added to the paprika and fermented in the 28 to 32 ℃ range.

In addition, the feeding step is 2 kg of broth, 2 to 4 kg of steamed rice, 5 to 6 L of brewing water and 1 to 2 kg of crushed paprika puree, more preferably to 2 kg of soup, 3 kg of steamed rice , 5.6 L of brewing water and 1.32 kg of pulverized paprika puree can be added, and in some cases, the step of stirring is carried out every 2 to 3 hours while the sun is blocked and fermentation without changing the temperature at 28 to 32 ° C. Can be.

In the low temperature aging step, after sterilization for 25 to 35 minutes at 60 to 70 ℃ can be low temperature aging for 25 to 35 days in a cold storage of 0 to 4 ℃, preferably sterilized for 30 minutes at 65 ℃ 0 to 4 It can be matured for 30 days in a cold store at ℃.

According to the second aspect of the present invention,

It is prepared according to the method of the first aspect, and provides a functional rice wine having a content of free amino acid of 990.89 to 1013.47 mg / 100 g, pH 4.72 to 4.89, total acidity 0.52 to 0.58%, and circumference 15.2 to 15.8%.

According to the rice wine prepared according to the method of the present invention, not only has a higher content of free amino acids and lactic acid from rice than ordinary wines, but also contains vitamin C and carotenoid components having excellent anti-cancer and anti-oxidant effects, but has a water content. High and low shelf life can be dried and stored for a long time, but it is also possible to provide a health promoting effect by easily ingesting paprika, which is not only a spice original color but also a loss of taste, aroma and nutrients during processing.

Figure 1 shows a flow chart illustrating a manufacturing process of functional paprika rice wine.

2 is a photograph of paprika rice wine prepared according to the flowchart of FIG. 1, (a) shows a special variety, and (b) shows a fiesta variety.

Figure 3 shows a graph measuring the pH of the functional paprika rice wine.

Figure 4 shows a graph measuring the total acidity of the functional paprika rice wine.

Figure 5 shows a graph measuring the circumference of the functional paprika rice wine.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

Paprika used in the present invention is not particularly limited in its kind, for example, domestic paprika two varieties special, Fiesta varieties, as well as red varieties of cupra, debra, funky, jubilee, son goku, magni pico, spider , Ferrari, brittany, groovy, planty and yellow varieties kelly, confetti, malty, chelsea, clarity, orange varieties boogie, president, feliny, rubito, narobi varieties.

In the present invention, in order to produce a functional paprika rice wine, the imperial step is first performed. This imperial stage utilizes the existing brewing method, specifically, as can be seen in the flow chart shown in Figure 1, to wash rice (5 kg), the main ingredient of rice wine production to clean at room temperature (20 to 25 ℃) 3 to 5 The rice soaked in time is wrapped in mineral wood, and the water is completely removed for about 1 to 2 hours, and the rice is put in a steaming pot and cooked for 1 hour.

Spread the steamed rice (2 kg) evenly over the wood, crush the mass, cool the temperature to 32-35 ℃, stack it with a sterilized wood on the workbench in the empire room at 27-28 ℃, and soak for 1 hour. Put it.

The cooked rice was cooked in a soup room, rubbed and then crushed into chunks, and the mycelia increased by 0.25% by weight (5 g) of seed (cultured bacteria of Aspergillus oryza e, Chungmu fermented co., Ltd.) per 2 kg of cooked rice Mix very vigorously to penetrate deep inside the US. Evenly mixed cooked rice is fermented for 48 hours in a soup room with a temperature of 25 to 28 ° C. and a humidity of 80 to 90%.

The master will then go through the manufacturing steps. The main hair is mixed by adding 200 mL of water and 15 mL of yeast ( Saccharomyces cerevisiae ) culture solution to 150 g of the soup prepared in the imperial stage, respectively, and the pH of the mixed solution using lactic acid to the pH range of 3.0 to 3.2. To prevent contamination of various bacteria. The mixture was put into a 2 L Erlenmeyer flask and shaken at 30 ° C. for 24 hours. Herein, the yeast culture solution is a culture solution obtained by inoculating yeast in a medium in which 0.5 g of yeast extract, 0.5 g of peptone, and 2 g of glucose are dissolved in 100 mL of distilled water.

Then, 2 kg of broth, 3 kg of cooked rice, 3 kg of cooked rice, 5.6 L of brewed water and 1.32 kg of crushed paprika puree are placed in a jar in order to allow the fermentation to proceed smoothly. Cover the inlet of the mixed jars with a hardwood, stir every 2 to 3 hours while fermenting at 28 to 32 ℃ without blocking the sunlight and temperature changes, fermentation for 10 days. When the fermentation is finished, a grain of rice is produced on the surface of the jar, and the fermentation is judged as a match. The light is put into a jar and the fermentation is in progress. In order to impart a shelf life to the fermented rice wine completely, sterilization at 65 ℃ 30 minutes and then low temperature aging for 30 days in a low temperature storage of 0 to 4 ℃ to complete the present invention.

As described above, the rice wine prepared using paprika, as also shown in the following examples, the content of free amino acids 990.89 to 1013.47 mg / 100 g, pH 4.72 to 4.89, the acidity provides a sour taste of food, but provides shelf life It is provided as a functional rice wine with a total acidity of 0.52 to 0.58%, and a weekly 15.2 to 15.8% corresponding to an important factor.

Hereinafter, the present invention will be described in detail through examples. The following examples are intended to illustrate the invention, whereby the scope of the invention is not limited.

<Example>

material

Rice used in the present invention was purchased in a general mart,Aspergillus oryzaePurchased from Chungmu FermentationSaccharomyces cerevisiaeIs KCTC 7106, which was distributed at BRC, was used, and paprika was provided by Gyeongnam Agricultural Research and Development Institute.

Paprika Rice Wine Maker

<Step 1: Empire Phase>

5 kg of rice was washed thoroughly, and the rice soaked at room temperature of 20-25 ° C. for 3-5 hours was completely wrapped in ore and dried for about 1-2 hours, and the rice was put in a steaming pot and steamed for 1 hour.

2 kg of cooked rice was spread evenly over the wood, and then the mass was crushed, cooled to 32-35 ° C, and then sprinkled on a workbench in an imperial chamber at 27-28 ° C and covered for 1 hour.

Deeply cooked steamed rice cooked in this room through the cooking process, crushed and crushed into chunks, and 5g (0.25% by weight of cooked rice ) for 2 kg of cooked rice was grown (mycelia grows aspergillus oryzae ). Very vigorously mixed to invade. The evenly mixed steamed rice was fermented for 48 hours in a soup room with a temperature of 25-28 ° C and a humidity of 80-90%.

<Step 2-Master Manufacturing Step>

To 150 g of the soup prepared in step 1, 200 mL of water and 15 mL of yeast ( Saccharomyces cerevisiae, KCTC 7106) culture solution were added, respectively. The pH was adjusted so that pH of the liquid mixture might be in the range of 3.0-3.2 using lactic acid. The resulting mixture was placed in a 2 L Erlenmeyer flask and shaken at 30 ° C. for 24 hours.

<Step 3-Insert Step>

2 kg of the soup prepared by the above-described method, 3 kg of coarse and cooked rice, 5.6 L of brewing water and 1.32 kg of crushed paprika puree (for each of the red special varieties and the yellow fiesta varieties) were placed in a jar to facilitate the fermentation. Put in order to mix the rice so that it does not break.

The jars were mixed with a hardwood cover and fermented at 28-32 ° C. without blocking of sunlight and fermentation at 28-32 ° C. for 10 days with stirring every 2-3 hours. When the grains of rice were produced on the surface of the jar and the fermentation was completed, the fermentation was confirmed by putting a match into the jar to confirm the fermentation completion.

<Step 4-Low Temperature Ripening Step>

In the third step, if the matchstick is intact, the fermentation is finished. Thus, in order to impart shelf life to the finished fermented rice wine, sterilization at 65 ° C. for 30 minutes and then low temperature aging for 30 days in a low temperature storage at 0-4 ° C. To complete the product.

Comparative Example: Conventional Rice Wine Production

In order to compare with the functional wine prepared in the present invention, according to the conventional rice wine manufacturing rice wine was passed through the imperial stage, the main production stage, the stocking step and the low temperature aging step.

Comparative Example: General Wine Wine Production

In order to contrast with the functional wine produced in the present invention, a wine wine (Vina Ramvilla dry red wine, Capel Vinos S. Co., Spain) was prepared according to the method of preparing a general wine or commercially prepared wine.

Example 1 pH of Wine

The pH of two paprika rice wines (special varieties and Fiesta varieties) prepared in the above production example was measured using a pH meter (pH meter: ORION, U.S.A).

As a result of measuring the pH of the functional paprika rice wine of the present invention, as shown in FIG. 3, the rice wine produced using the red paprika variety (special) was 4.89, and the rice wine manufactured with the yellow paprika variety (Fiesta) was 4.72. appear.

On the other hand, the pH of the rice wine of the comparative example described above was 4.24, and the pH of the general wine of the comparative example was 3.51.

Example 2: Comparison of Total Acidity of Wine

The acidity may provide a sour taste of food, but it is an important factor for providing shelf life. The total acidity of two kinds of paprika rice wines prepared in the preparation example was titrated to 0.1 N-NaOH and the appropriate amount was converted to acetic acid. 4 is summarized.

The total acidity of the functional paprika rice wine of the present invention was 0.52 and 0.58%, respectively, in red and yellow varieties.

On the other hand, the result of measuring the total acidity of the rice wine of the comparative example described above was 0.12%, the result of measuring the total acidity of the general wine wine of the control example was 0.61%.

Example 3: Wine Contrast

Two kinds of paprika rice wines (special varieties and Fiesta varieties) prepared in the above production example were distilled by alcohol distillation by alcohol distillation, and then measured using a spirit meter and summarized in FIG. 5.

In the two rice wines of the present invention, the degree of alcohol was 15.6 and 15.2%, respectively.

On the other hand, the result of measuring the circumference of the rice wine of the comparative example described above was 14.1%, the result of measuring the circumference of the general wine wine of the control example was 12.2%.

Example 4: Chromaticity Contrast

The chromaticity of two kinds of paprika rice wines (special varieties and fiesta varieties) prepared in the above production example was measured using a colorimeter (CR-300, Minolta, Japan) and summarized in Table 1 below.

Table 1 Chromaticity Paprika varieties Control special Fiesta Rice wine Red wine Lightness (L) 81.27 ± 0.047 88.63 ± 0.043 98.21 ± 0.014 32.79 ± 0.031 Redness (a) -3.92 ± 0.040 -4,73 ± 0.010 -0.61 ± 0.009 66.49 ± 0.018 Yellowness (b) 29.84 ± 0.020 29.86 ± 0.012 3.28 ± 0.012 44.26 ± 0.002

As shown in Table 1, the L value representing the brightness is 81.27 in rice wine prepared using a special variety, 88.63 in rice wine manufactured using a Fiesta variety, and the brightness is high in a sample prepared using the Fiesta variety. appear. The a value representing red rust was higher in the samples prepared with special varieties, and the b values for yellowish blue showed 29.84 and 29.86.

On the other hand, the chromaticity of the rice wine prepared in the comparative example and the general wine of the comparative example was measured using a colorimeter (CR-300, Minolta, Japan), respectively. The L value of rice wine was 98.12, the a value was -0.61, the b value was 3.28, and the L value of ordinary wine was 32.79, the a value was 66.49, and the b value was 44.26.

Example 5 Inorganic Content of Wine

Inorganic component contents of two kinds of paprika rice wine (special varieties and Fiesta varieties) prepared in the preparation example were measured using an inductively coupled plasma spectrometer (Optima 5300DV, Perkin Elmer, USA) and summarized in Table 2 below. RF power was 1,300 W, analysis pump flow rate was 1.5 mL / min, gas flows were plasma: 15, auxiliary: 0.2, nebulizer: 0.8 L / min.

TABLE 2 Inorganic ingredients Paprika variety (mg / 100 g) Control (mg / 100 g) special Fiesta Rice wine Wine wine Na 43.38 ± 5.05 36.69 ± 1.43 34.88 ± 1.12 10.34 ± 0.46 Mg 6.37 ± 0.02 6.63 ± 0.35 0.92 ± 0.03 6.09 ± 0.21 K 122.42 ± 6.84 70.44 ± 3.37 64.49 ± 2.14 66.90 ± 1.60 Ca 16.49 ± 0.46 18.57 ± 1.31 13.23 ± 0.16 7.70 ± 0.10 Mn 1.70 ± 0.48 1.25 ± 0.01 - - Zn 0.51 ± 0.12 0.60 ± 0.12 - - P 24.73 ± 2.23 23.74 ± 1.49 13.18 ± 0.23 20.62 ± 0.29 Fe 2.44 ± 0.47 2.04 ± 0.57 - - Total 218.04 ± 12.34 159.96 ± 10.19 126.70 ± 13.68 111.65 ± 4.18

As shown in Table 2, the main inorganic components contained in the functional paprika rice wine was found to be potassium, sodium, phosphorus and calcium, and in the total inorganic component content in the rice wine prepared by using paprika of special and fiesta varieties. At 218.04 and 159.96 mg / 100 g, respectively, rice wines made with special varieties were slightly higher.

On the other hand, the inorganic component content of the rice wine prepared in the comparative example and the control wine of the comparative example was measured using an inductively coupled plasma spectrometer (Optima 5300DV, Perkin Elmer, U.S.A.) as follows. The main inorganic ingredient of general rice wine was K. 64.49 mg / 100 g, which is the same as paprika wine, and the total content was 126.70 mg / 100 g, which was lower than paprika rice wine. In the case of wine, K showed the highest content of 66.90 mg / 100 g, but the total inorganic content was 111.65 mg / 100 g, which was low in paprika rice wine.

Example 6: Amino Acid Content of Wine

The amino acid content of two kinds of paprika rice wines (special varieties and Fiesta varieties) prepared in the above production example was measured using an amino acid autoanalyzer (Biochrom 30, Pharmacia Biotech Biochrom Co., Ltd., UK). Summarized in The column used for analysis was ultrapac 11 cation exchange resin (11 μm ㅁ 2 μm). The flow rate and buffer were 25 mL / hr and pH 3.20 ~ 10.0, respectively, and the column and reaction temperatures were 46 ℃ and It set to 88 degreeC, and the analysis time was 44 minutes.

As shown in Table 3, the major amino acids contained in functional paprika rice wine are aspartic acid, glutamic acid, proline and phenylalanine, and the total amino acid content of rice wine prepared using paprika of special and fiesta varieties is 1,013.47, respectively. And 990.89 mg / 100 g of rice wine produced as a special variety showed a slightly higher content.

On the other hand, the inorganic component content of the rice wine prepared in the comparative example and the control wine of the general example was measured using an amino acid automatic analyzer as follows. The main amino acids of rice wine were also the same aspartic acid, glutamic acid, proline and phenylalanine as paprika rice wine, and the total amino acid content was 805.56 mg / 100 g. The major amino acids of wine were proline, serine and aspartic acid, and the total amino acid content was 130.96 mg / 100 g, which is different from paprika rice wine and rice wine.

TABLE 3 amino acid Paprika variety (mg / 100 g) Control (mg / 100 g) special Fiesta Rice wine Wine wine Aspartic acid 81.86 ± 1.38 81.54 ± 3.29 75.58 ± 0.10 6.69 ± 0.21 Throneine 48.18 ± 2.01 47.92 ± 2.94 40.71 ± 0.21 3.38 ± 0.27 Serine 49.12 ± 2.13 48.14 ± 2.11 23.08 ± 0.34 8.43 ± 0.13 Glutamic acid 104.32 ± 5.47 102.97 ± 3.10 90.08 ± 0.19 4.69 ± 0.10 Proline 91.95 ± 3.82 88.32 ± 4.28 69.72 ± 0.08 68.38 ± 0.83 Glycine 46.43 ± 1.99 44.98 ± 3.21 38.94 ± 0.67 5.13 ± 0.12 Alanine 62.12 ± 2.67 58.45 ± 1.82 41.28 ± 1.07 5.45 ± 0.28 Cystine 20.62 ± 0.54 21.36 ± 2.21 16.32 ± 0.27 1.12 ± 0.02 Valine 54.06 ± 1.88 53.70 ± 1.39 45.20 ± 0.62 2.80 ± 0.09 Methionine 3.31 ± 0.02 6.94 ± 0.03 2.98 ± 0.01 1.61 ± 0.03 Isoleucine 58.90 ± 1.27 58.99 ± 1.68 39.04 ± 1.06 1.87 ± 0.08 Leucine 73.25 ± 1.89 70.43 ± 2.76 62.37 ± 2.06 2.89 ± 0.06 Tyrosine 61.93 ± 1.85 44.86 ± 1.04 49.16 ± 0.83 1.83 ± 0.04 Phenylalanine 68.11 ± 1.94 83.95 ± 3.20 62.08 ± 1.09 4.90 ± 0.20 Histidine 40.91 ± 0.75 41.40 ± 1.02 31.57 ± 0.76 1.86 ± 0.02 Lysine 73.62 ± 2.86 69.51 ± 1.83 56.38 ± 1.09 5.58 ± 0.03 Arginine 74.78 ± 1.72 67.43 ± 2.04 61.07 ± 1.68 4.35 ± 0.04 Total 1,013.47 ± 39.47 990.89 ± 42.99 805.56 ± 19.38 130.96 ± 2.87

Example 7 Comparison of Sensory Test Results of Wine

The sensory test of two paprika rice wines (special varieties and Fiesta varieties) manufactured in the above production example was carried out by 10 trained sensory test agents, and color, aroma, taste and overall taste degree of each sample were tested. It measured by the 9-point method and summarized in Table 4 below.

As shown in Table 4, there was no significant difference in color, aroma and taste, but the overall preference was higher than the rice wine 6.36 prepared using the Fiesta varieties, the rice wine prepared with the addition of special varieties of paprika was 6.85 higher Showed sign too.

Table 4 Sample color Scent flavor Comprehensive Preference special 6.78 ± 0.75 6.94 ± 0.59 6.74 ± 0.58 6.85 ± 0.64 Fiesta 6.34 ± 0.82 6.46 ± 0.83 6.13 ± 0.41 6.36 ± 0.23 Rice wine 5.78 ± 0.62 6.52 ± 0.28 6.27 ± 0.34 6.15 ± 0.64 Wine 6.94 ± 0.67 6.98 ± 0.19 6.84 ± 0.48 6.92 ± 0.36

¹⁾ Grades 1-9: 1, very bad; 5, normal; 9; very good.

On the other hand, the result of repeating the same sensory test for the rice wine prepared in the comparative example and the general wine of the control example is as follows. The overall preference of color, aroma and taste of rice without paprika was 6.15, which was lower than that of rice with paprika. However, the wines on the market have a distinctive color and aroma. The overall taste was 6.92, which was higher than that of paprika rice wine, but not significantly different.

Rice wine prepared according to the method of the present invention not only has a high content of free amino acids and organic acids from rice, but also contains vitamin C and carotenoids, which are excellent in anticancer and antioxidant activity, and easily consume paprika as a processed food. By doing so, the health promoting effect can be exerted.

Claims (10)

Imperial step of fermenting rice; Joju manufacturing step of adding the yeast culture solution; Adding step of adding paprika and fermentation; And Method of producing a functional rice wine using paprika, including sterilization and then aging in a cold store after sterilization. The method of claim 1, wherein the imperial step is characterized in that the fermentation of rice (25.28 ℃, cultivated bacteria of Aspergillus oryzae ) at 45 to 50 hours at 25 to 28 ℃, humidity 80 to 90%. The method of claim 1, wherein the imperial step is characterized in that the addition of 0.2 to 0.3% by weight of the Rhesus bacteria Aspergillus oryzae per 2 kg of steamed rice. The method of claim 1, wherein the step of preparing the main hair, characterized in that for adding the yeast culture and adjusting the pH within the range of 3.0 to 3.2. The method according to claim 1, wherein the step of preparing the main hair is characterized in that 150 to 250 mL of water and 10 to 20 mL of the yeast culture solution are added to 150 g of the prepared soup. The method of claim 1, wherein the feeding step is characterized in that the addition of paprika and fermentation in the range of 28 to 32 ℃. The method according to claim 1, wherein the feeding step comprises adding 2 to 4 kg of broccoli, steamed rice 2 to 4 kg, brewing water 5 to 6 L, and 1 to 2 kg of crushed paprika puree. 8. The method according to claim 7, further comprising the step of stirring every 2 to 3 hours while the sunlight is blocked and the fermentation is carried out without changing the temperature at 28 to 32 ℃. The method of claim 1, wherein in the low temperature aging step, after sterilization for 25 to 35 minutes at 60 to 70 ℃ low temperature aging for 25 to 35 days in a low temperature storage of 0 to 4 ℃. A functional paprika rice wine produced by the method of any one of claims 1 to 9.

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