KR0146499B1 - Method for preparing alcoholic liquor using monascus koji - Google Patents

Abstract

The present invention relates to a liquor manufacturing method using red yeast, more specifically inoculated with Monascus Anca 732Y3 (KCCM 10014) in the cooked red rice, after the red rice is glycosylated with other red rice and the ethanol fermentation ability The present invention relates to a method for preparing liquor by inoculating yeast.

Description

Manufacturing method of liquor using red soup

1 is a graph showing the glycosylation effect of the red rice using red yeast rice prepared with Monascus anka 732Y3 (KCCM10014),

FIG. 2 is a graph showing the saccharification of cooked red rice using red yeast rice prepared with Monascus Anca 732Y3 and the ethanol fermentation effect by Saccharomyces coreanus Saito KFCC 11215 over time.

FIG. 3 is a graph showing changes in color and sugar content of red yeast and Saccharomyces correas KFCC 11215 cultured with Monascus Anca 732Y2 over time.

4 is a graph showing the number of viable cells of Saccharomyces correanus KFCC 11215 over time in ethanol fermentation broth,

5 is a graph showing the saccharification and ethanol fermentation effect according to the inoculation amount of red yeast rice prepared with Monascus Anca 732Y2.

The present invention relates to a liquor manufacturing method using red yeast, more specifically inoculated with Monascus Anca 732y3 (kccm 10014) in the cooked red rice, after the red rice is glycosylated with other red rice and the ethanol fermentation The present invention relates to a method for preparing liquor by inoculating yeast.

Monascus Anca is distributed in China, Taiwan, Indonesia, etc. and is a fungus with Aspersillaceae, first isolated and identified in 1930 by the Japanese left-handed road [日 農 化 誌, 6, p352, 1930]. Hongguk (고체) refers to a solid culture produced by inoculating a fungus in Monascus, although Monascus Anca is produced. In China and Taiwan, it is produced by Honggukju and Tofu milk. I), food production of tofu, etc., and improvement of oriental blood circulation, digestion promotion, etc. [蘇遠志, 醱 協 誌, 33 (1), p28, 1975]. Hongguk, made in China and Taiwan, is a steamed rice with mixed cultures of safflower and yeast in addition to hongguk [遠藤 章, 發酵 and 工業, 43 (6), p544, 1985].

The present inventors cultivated Monascus Anca 732Y3 (KCCM10014) developed by the present inventors purely, and inoculated it with cooked red rice to make red rice, and then saccharified other red rice with this red rice and inoculated with yeast having ethanol fermentation capacity. The present invention was completed by manufacturing.

It is an object of the present invention to provide a method for producing red yeast rice using Monascus Anca 732Y3 (KCCM10014) and inoculating yeast therein to produce liquor.

Hereinafter, the present invention will be described in detail.

In the present invention, in the production of liquor using red yeast rice, inoculated with Monascus anka 732Y3 (KCCM 10014) in the cooked red rice to prepare red yeast rice, and the other chopped sweet potato with this red yeast ethanol fermentation capacity here It is characterized by the production by inoculating yeast.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing liquor using red yeast rice prepared using red mussels, Monascus anca 732Y3 (KCCM 10014), for saccharification of steamed rice, and according to the present invention, Monascus anca 732Y3 (used for producing red yeast rice) KCCM 10014) has been selected by the present inventors in the domestic application No. 92-19729 as the inventors have selected the excellent pigment production capacity among the mutants obtained by the mutation treatment in Monascus Anca KFCC 11832.

In general, the production of alcoholic beverages is a process of glycosylating the increased grains, such as the end country or soup cultured with the domestic bacteria and ethanol fermentation of various types of sugars glycated with yeast. Uses yeasts such as Saccharomyces coreanus Saito KFCC 11215, Saccharomyces cerevisiae KFCC 11352 and Saccharomyces sake KFCC 11513. The first one is the strain used for the production of Takju, the second one is mainly used for wine, and the third one is the yeast used for the production of sake.

In the present invention, the red rice saccharified with red yeast rice prepared by Monascus Ancha 732Y3 (KCCM 10014), and ethanol fermentation using the saccharified solution as a substrate using the yeast having the ethanol fermentation ability to produce liquor.

Hereinafter, the present invention will be described in detail with reference to the following Examples, but the present invention is not limited by the Examples.

Example 1

In order to determine the glycation power of red yeast rice prepared with M. anka 732Y3 (KCCM 10014), the amount of glucose produced was measured every 24 hours by inoculating red yeast rice with steamed rice. To prepare the steamed rice, 50 g of ordinary rice was immersed in 70 ml of tap water at 4 ° C. After 24 hours, water was saved and the general rice immersed in a 500 ml Erlenmeyer flask was transferred to block the inlet with cotton wool, and then steamed and cooled at 121 ° C. for 20 minutes. On the other hand, Monascus Anca 732Y3 incubated in potato dextrose agar for 7 days was suspended in 5 ml of sterile distilled water. 1 ml of this was taken and inoculated to the cooked rice and transferred to a 30 ° C. incubator with a relative humidity of 95% for cultivation. After 7 days, Monascus Anca 732Y3 was completely lyophilized and thoroughly ground.

In addition, 100 g of ordinary rice was cooked in the same manner as above, and the cooked cooked rice was transferred to a 500 ml beaker, and 10 g of the red rice powder was mixed evenly and 300 ml of tap water was added thereto. This was glycosylated for 1 hour in the incubator at 55 ℃ was transferred to room temperature to continue the glycosylation for 8 days while measuring the concentration of glucose at 24 hour intervals. Glucose was measured according to the method of the manual by purchasing a D-Glucose assay kit (Catalog No.716 215) from Boehringer Mannheim.

As shown in FIG. 1, the amount of glucose produced from the cooked rice syrup obtained from Monascus Anca 732Y3 (KCCM 10014) fh prepared red yeast rice was 120 mg / ml on day 7. In addition, the total amount of glucose produced from 100 g of cooked rice was 36.0 g / 300 ml, and the glucose production rate during the initial 48 hours was 1.97 mg / ml / hr. The results are shown in Table 1 below.

Example 2

In order to carry out ethanol fermentation using the saccharification power of the red yeast rice prepared by Monascus Anca 732Y3, red rice inoculated with red ginseng was inoculated and saccharified. Preparation of red yeast rice and steamed rice was carried out in the same manner as in Example 1 and after the high temperature saccharification for 1 hour at 55 ℃ was transferred to the culture tank at room temperature. On the other hand, Saccharomyces Correanus Saito KFCC 11215, a yeast for preparing Takju, was inoculated in potato dextrose medium and incubated at 28 ° C. for 48 hours, and then inoculated in the culture tank at a rate of 10 ⁴ cells / ml. Cultures were taken at intervals of 24 hours while culturing red yeast rice and Saccharomyces correanus Satio KFCC 11215 at room temperature for 9 days, and measured the sugar content, glucose concentration, ethanol concentration, color value, and viable cell number of yeast. Glucose concentration was measured according to the instructions purchased from D-glucose assay cut (Catalog No.716251) of Boehringer Mannheim. The concentration of ethanol was measured by purchasing an ethanol assay kit (Catalog No. 176290) from Boehringer Mannheim. Color values are represented by the color values of red and yellow, respectively, with absorbance measured at 500 nm and 400 nm. The viable cell number of Saccharomyces Correanus Saito KFCC 11215 was diluted in 0.85% saline solution, 100 μl of potato dextrose agar medium, incubated for 48 hours in a 28 ° C. incubator, and measured as the number of colonies. A hand sugar meter was used to measure the brix.

The ethanol fermented under these conditions was 8.4% at 9 days and the ethanol produced continuously increased (Figure 2). On the other hand, glucose in the culture tank showed a maximum value of 68 mg / ml on the third day, decreased to 7 days, and maintained the concentration of 2-3 mg / ml until the 9th day. Sugar content continued to increase until the 9th day of cultivation, which is thought to be due to the influence of various organics produced with ethanol, although the concentration of glucose produced decreased after 3 days (Figure 3). The color values of red and yellow on the 9th day of the fermentation broth were 0.58 (at 500 nm) and 1.25 (at 400 nm), respectively. On the other hand, the number of viable cells of Saccharomyces correanus Saito KFCC 11215 was 10 ⁴ -20 ⁴ cells / ml which did not exceed 10 ⁴ cells / ml initially inoculated for 9 days (Figure 4). However, on the 3rd day of maximum glucose production, the maximum bacterial count was decreased to 1.8 × 10 ⁴ cells / mL, and then decreased on the 7th day when the amount of glucose was almost consumed (1.7 × 10 ⁴ cells / mL).

Example 3

Depending on the amount of red yeast used for saccharification, the amount of ethanol fermented may increase or the fermentation period may be shortened. Therefore, it was fixed by increasing the amount of cooked saccharomyces Correanus Saito KFCC 11215, ethanol fermentation with varying amounts of red yeast rice. The amount of inoculation of red yeast rice was changed to 15g, 20g and 25g with respect to 100g of general rice, and the other methods were carried out in the same manner as in Examples 1 and 2.

As shown in FIG. 5, glucose and ethanol concentrations in the culture tanks were different according to the amount of inoculated red yeast rice. In other words, the concentration of glucose was highest at 110.7 mg / ml on day 2, and higher than that at 20 g or 15 g. Ethanol in this case showed a maximum concentration (13.2%) on day 6 and then slowly decreased. In other cases in which red ginseng was inoculated at different concentrations, the glucose concentration was low or reached its maximum level by 1 to 2 days, depending on the amount of red ginseng, and the concentration of ethanol increased more slowly than 25 g of red ginseng was used for saccharification. Showed. However, the inoculum dose of red yeast rice did not significantly affect the final ethanol concentration and was only observed to shorten the ethanol fermentation period.

Example 4

Saccharomyces Correanus ethanol fermentation yeasts other than Saito KFCC 11215 also applied KFCC 11352 and Saccharomyces sake KFCC 11513 to Saccharomyces cerevisiae to determine whether ethanol is fermented properly when applied to saccharification of red yeast rice. Was inoculated into saccharified solution of red yeast rice. Red yeast and steamed rice was prepared as in Examples 1 and 2 and inoculated 25g of red rice soup (see Example 3) to 100g of cooked rice. The two yeasts were preincubated as in Example 2 and inoculated at 10 ⁴ cells / ml, and ethanol was measured by taking the culture solution on the 6th day. As shown in Table 2, the ethanol production of the two yeasts was 14.6% and 13.8%, respectively, which was not significantly different from that of Saccharomyces correanus Saito Kfcc 11215. Therefore, the use of red ginseng made with Monascus Anca 732Y3 as a saccharifying soup was not significantly different from that of Saccharomyces Correanus Saito Kfcc 11215. Therefore, in addition to Saccharomyces Correanus Saito KFCC 11215, which uses red yeast rice prepared with Monascus Anca 732Y3 as a saccharifying state, ethanol may be prepared using KFCC 11351 and Saccharomyces sake KFCC 11513, such as Saccharomyces cerevisiae. It can be seen that.

Claims (3)

Red ginseng is characterized by inoculating Monascus anka 732Y3 (KCCM 10014) in the red-roasted rice to make red rice, saccharifying other red rice with this red rice, and then inoculating yeast with ethanol fermentation capacity. Method of manufacturing liquor used. The method of claim 1, wherein the red yeast soup is used in 10 to 25% by weight based on the steamed rice. According to claim 1, wherein the ethanol fermentation yeast is Saccharomyces coreanus Saito KFCC 11215, Saccharomyces cerevisiae KFCC 11352 or Saccharomyces sake sake) A method for producing liquor using red yeast rice, characterized by using KFCC 11513.