KR100415306B1 - Method for preparing wine by using scorched(or roasted) rice & corn - Google Patents

Abstract

The present invention is a method of producing by mixing mixed rice with nurungji or roasted grains with cooked grains in the production of liquor (fermented liquor). B. Mixing roasted grains with cooked grains to make fermented liquor with flavor of roasted grains or roasted grains.

When roasting or pressing cereals, the surface exposed to hot heat turns brown and gives a mellow taste. At this time, the temperature for preparing nurungji is 7-8 minutes at 170-180 ° C. When roasting, it was best to fry for 20 to 25 minutes at 170 to 180 ° C. Taking advantage of these characteristics of cereals, the grains and nurungji or roasted grains were added during the second stage soaking after the sulcus and 1st immersion. By mixing and immersing in the proportion of 5-20% of the whole raw materials, the delicious taste and aroma like traditional Nurungjinna is transferred to ripening wine, making liquor made with Nurungji or roasted grains so that you can feel various flavors and flavors. It is about a method.

Description

Method for preparing liquor using nurungji {Method for preparing wine by using scorched (or roasted) rice ＆ corn}

Since ancient times, grains have been roasted and ground to make rice flour, or they have been boiled with boiled water and nurungji, but it has not been made from alcoholic beverages.

Conventional manufacturing method in the production of alcoholic beverages (fermented liquor) is washed with rice, immersed in a certain time, and then drained water and increased the inoculation, inoculates the Korean bacterium, prepares the entry into the country, and after making sake and one-stage brewing After adding two steps of condensation and fermentation for a certain period of time,

The present invention is a manufacturing method of nurungji liquor prepared to maintain the taste and aroma of nurungji in the sake liquor so that the delicious taste of nurungji is transferred to the aged wine.

There are many differences in taste and aroma, depending on the degree of pressed Nurungji, or roasted grains of roasted grains, and when the melad reaction proceeds a lot, the quality is reduced, so temperature and time control is important when roasting nurungji or grains.

In addition, the quality and flavor of saengju wine are different depending on the selection and the amount of time when the nurungji or roasted grains are introduced.

Nurungji is made of semi-rice, cooked, and then heated to a hot plate with a thickness of 0.5-0.7㎠, and then heated under pressure at 170-180 ℃ for 7-8 minutes. Stirring slowly for 20 to 25 minutes at 170 ~ 180 ℃ temperature using a has a good effect on the main quality,

When the ingestion time of nurungji or roasted grains was added in two stages of soaking, the flavor and taste were transferred to saengju, and the best quality was obtained.

Fig. 1 is a seeding planted in rice processed raw material to make an entry and prepared by the first entry fermented by distillation and 1 stage soaked jeummi (added rice) and nurungji or roasted grains in a certain ratio 2damdam It is a process chart showing a method of inhibiting fermentation and ripening to produce a desired alcohol content.

25% of the total raw rice is washed, immersed and steamed, cooled to 36 ~ 38 ℃, and then seeded (S. aureus: Aspergillus Kawachii) to prepare immigration. 10% of solid yeast, lactic acid, and water were fermented for 2 days to prepare the base liquor. Wash, immerse, and increase the thickness of the hot plate to 0.5 ~ 0.7㎠ and apply some pressure while heating, soaking, dipping, and steaming Nurungji and the remaining raw rice together with water for 7-8 minutes at 170 ~ 180 ℃. It was fermented in two stages and fermented at 25 degreeC for 4 to 5 days.

In addition, in the same way for the comparative test, the base wine and one step immersion, the remaining raw rice washed, immersed, and steamed two times immersion with water and fermented at 25 ℃ for 4-5 days to prepare a comparative test sphere. The main components of the finished aged wine were analyzed to compare taste and aroma.

(Example)

Comparative Example: [Table 1] is a immersion formula, in which 25 g of inoculation prepared by inoculating Aspergillus Kawachii with rice, semi-salt, and steamed rice was inoculated with 34 ml of water and 0.6 g of solid yeast, 0.2 ml of lactic acid. Fermentation was carried out for 1 day to make a base liquor, 225 g of immigration and 338 ml of water were added to the base liquor, followed by one-time immersion, followed by fermentation for two to three days. It was immersed and fermented for 4 days to obtain 2,500 ml of aged 16.2% alcohol. 615 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids using an analyzer.

Example 1: In the same manner as in Comparative Example (raw material: rice), after the lower liquor and 1-stage immersion, 700 g of steamed rice, 50 g of rice nurungji, and 1,128 ml of water were added and fermented for 4 days, followed by fermentation for 15.6% alcohol content. 2480 ml were obtained. 496 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids.

Example 2 In the same manner as in Comparative Example (Raw Material: Rice), the lower liquor and one-stage immersion were added, followed by fermentation for four days with 650 g of Jeungmi, 100 g of rice nurungji, and 1,128 ml of water. 2480 ml were obtained. 515 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids.

Example 3 Following the same procedure as in Comparative Example (Raw Material: Rice), the lower liquor and one-stage immersion were added, followed by fermentation for four days with 550 g of Jeungmi, 200 g of rice nurungji, and 1,128 ml of water. 2460 ml were obtained. 492 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids.

Example 4 In the same manner as in Comparative Example (Raw Material: Rice), the lower liquor and one-stage immersion were added, followed by fermentation for four days after adding 700 g of steamed rice, 50 g of roasted rice, and 1,128 ml of water in two-stage immersion. 2480 ml were obtained. 438 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids.

Example 5 In the same manner as in Comparative Example (Raw Material: Rice), the lower liquor and one-stage immersion were added, followed by fermentation for four days by adding 650 g of Jeungmi, 100 g of roasted rice, and 1,128 ml of water in two-stage immersion and fermentation for 1 day to 15.8% alcohol content. 2,470 ml were obtained. 532 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids.

Example 6 In the same manner as in Comparative Example (Raw Material: Rice), the lower liquor and one-stage immersion were added, followed by fermentation for four days after adding 550 g of jeungmi and 200 g of nurungji and 1,128 ml of water. ML was obtained. 529 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids.

Example 7 In the same manner as in Comparative Example (raw material: rice), after the lower liquor and one-stage immersion, 700 g of steamed rice, 50 g of roasted corn, and 1,128 ml of water were added and fermented for 4 days, and fermented for 1 day to 15.4% alcohol content. 2,470 ml were obtained. 456 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of the fuel oil and various amino acids.

Example 8 After the lower liquor and 1-stage immersion in the same manner as the comparative example (raw material: rice), 650 g of jeungmi, 100 g of roasted corn, 1,128 ml of water were added and fermented for 4 days, followed by fermentation for 15.3% alcohol content. 2460 ml were obtained. 435 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids.

Example 9 In the same manner as in Comparative Example (Raw Material: Rice), the lower liquor and one-stage immersion were added, followed by fermentation for four days by adding 550 g of steamed rice, 200 g of roasted corn, and 1,128 ml of water. 2460 ml were obtained. 416 ml of water was added to the aged wine to adjust the alcohol content to 13%, followed by quantitative analysis of fusel oil and various amino acids.

The alcohol content was fermented normally to 16.2% in the Comparative Example and 15.2 to 15.8% in the Example, as shown in [Table 2], and the fermentation ratio was the highest in the Comparative Example, which was tested for rice only, at 78.6%. Example 4 which mixed 5% was the lowest with 73.7%.

In general, the fermentation rate was low in the rice paddies added with nurungji, roasted rice, and roasted corn, due to the loss of starch due to the pressing or roasting of raw rice or corn.

Although the acidity did not show a big difference between the comparative example and the example, the amino acidity was low in the content of the Example with the Nurungji or roasted rice, compared to the Comparative Example, and confirmed that less Example 9 with 20% of roasted corn was detected. It was.

: 50 ℃ (2min) → 10 ℃ / min temperature → 100 ℃ (0min) → 30 ℃ / min temperature → 200 ℃ (1min) GC analysis showed that acete aldehyde, ethyl acetate and methanol were all fermented rice for single use. Nurungji, fried rice, roasted corn did not show a significant difference from the embodiment of 5-20% mixed.

In the case of fusel oil, it was detected in an example in which 5% to 20% of Nurungji, roasted rice, and roasted corn were mixed compared to the comparative example in which fermentation of rice for single use. However, i-amyl alcohol was found to be 465ppm in the Comparative Example compared with 502ppm to 575ppm in the Example, i-amylalcohol fragrance components were found to be much richer by adding nurungji and roasted grains.

-Amino acid analysis method

Standard Amino Acid Solution

2 ml of Amino Acid Calibration Mixture Ampoule was diluted with 0.02N hydrochloric acid to make 50 ml. This solution contains 18 amino acids, 4 nmol of proline and 2 nmol of other amino acids. solution

Sample pretreatment

1 ml of the strain was filtered out and diluted to 0.02 N hydrochloric acid to prepare 25 ml.

As a result of amino acid analysis, rice nulongji, roasted rice, and roasted corn were found to be less than the comparative example of fermenting rice alone. The lower the mixing ratio of roasted grains was, the more it was confirmed.Amino acids, Proline, Glutamic Acid were detected by amino acids, while Ammonium Chloride, Isoleucine, and Methionine were found to be insignificant.

Fermented sake mixed with rice nuungji or roasted rice, roasted corn produced by the method of the present invention with the sweet taste of rice nuungji, fried rice, roasted corn is manufactured so as to be transferred to the fermented liquor, which is a product unique to existing rice or barley rice Unlike fermented liquor made by increasing the amount of flour, flour, corn, etc., you can feel the unique qualities of fresh flavors. It is effective in reducing the mixing ratio of roasted rice and roasted corn while efficiently squeezing the fragrance.

Claims (3)

It is an entry made by sowing rice seedlings (American bacterium: Aspergillus Kawachii 에 inoculation) in Jeung-mi. It is fermented by base wine for 2 days and 1-dose fermentation for 2-3 days. Fermented liquor manufacturing method characterized in that the fermented for 4 to 5 days by using a mixture of rice nurungji and Central America prepared by heating for 7-8 minutes in delete delete