KR100658430B1 - Song-i mushroom wine and the manufacturing method - Google Patents

Abstract

Tricholoma matsutake mushroom(song-i mushroom) wine and a manufacturing method thereof are provided to improve the taste softness and Tricholoma matsutake flavor of wine by natural fermentation with Nuruk and maturing Tricholoma matsutake mushroom twice, and inhibit change of taste caused by water addition by equalizing the matured alcohol concentration with final alcohol concentration. The method for manufacturing the Tricholoma matsutake mushroom(song-i mushroom) wine comprises the steps of: (1) pulverizing 100 parts by weight of rice; (2) mixing a mixture with the rice, wherein the mixture contains 170-230 parts by weight of water, 0.2-0.4 parts by weight of coenzyme agent and 0.1-0.3 parts by weight of liquefied enzyme agent, and has pH 6.0, and stirring the mixture at 100 deg. C for 1-2 hours; (3) cooling the rice gruel to 40-45 deg. C, and stirring the rice gruel for 0.5-1 hour at the same temperature; (4) adding 1-3 parts by weight of Nuruk into the rice gruel, and stirring and cooling the mixture to 28-32 deg. C; (5) adding 0.5-0.9 parts by weight of yeast into the cooled rice gruel, and stirring and cooling the mixture to 20-35 deg. C; (6) maturing the mixture at 20-25 deg. C for 24-48 hours; (7) adding 0.2-0.3 parts by weight of Tricholoma matsutake mushroom powder into the mixture and fermenting it at 20-25 deg. C for 24-48 hours; (8) fermenting the first fermented mixture at 10-15 deg. C for 25-35 days; (9) filtering the second fermented mixture with a vacuum drum filter; (10) fermenting the filtered Tricholoma matsutake mushroom wine and 0.2-0.3 parts by weight of Tricholoma matsutake powder in a tank at 0-5 deg. C for 10-20 days; (11) filtering the fermented Tricholoma matsutake mushroom wine with a 0.5 mum filter; and (12) heating the filtered Tricholoma matsutake mushroom wine at 58 deg. C for 1 minute.

Description

Song-i mushroom wine and its manufacturing method

The present invention goes through a protein rest time so that the fermented broth made of rice can be well fermented, using natural yeast as a fermentation agent without using a conventionally used alcohol as a fermentation agent, as well as purely natural fermentation of raw materials including clusters By ripening the cluster twice, the soft taste and soft scent of the vine are enhanced, and after fermentation, it becomes statutory frequency by adding water after fermentation. It relates to a pineapple fermented liquor and its manufacturing method so as not to.

Alcohol is classified into fermented liquor, distilled liquor and leached liquor according to the preparation method. Fermented sake is the most basic method of liquor making by fermenting the ingredients with yeast. Distilled liquor is made by distilling the fermented liquor.

For example, fermented sake is fermented by using grains as a raw material and saccharified by a specific method. Beer, sake, noju, Takju, etc. belong to this and alcohol content. Is as low as 1-18%.

Distilled liquor is a liquor made by distilling the fermented liquor again. It is characterized by high alcohol content of 20-50%, including soju, whiskey, brandy, rum, vodka and gin.

Leaching liquor is made by mixing drugs related to aroma, taste, and color with alcohol or by mixing alcoholic beverages, such as synthetic sake, sweet fruit wine, liqueur wine, and weak wine.

Most of the pine mushrooms containing cluster ingredients developed in the prior art belong to leached liquor because they are manufactured by mixing raw materials with alcohol and fermenting them in a short time.The alcohol content is higher than fermented alcohol, and water is added after fermentation to meet the legality. After the addition of the dilution liquor dilution of alcohol, there was a disadvantage that does not feel the pure flavor originally fermented.

In addition, the conventional pine oyster simply soaked the cluster in distilled fermented liquor by alcohol so that its aroma is not felt because the deep flavor of the cluster can not feel, there is a problem that the cluster is not sterilized.

The present invention is to solve the various problems of the conventional pine oyster as described above, its purpose is to go through the protein rest time so that the fermented jujuk made of rice can proceed well, do not use the spirits used in the prior art as a fermentation agent By using yeast as a fermentation agent, the raw materials including pine are naturally fermented, as well as by aging the pines twice to provide a pine fermented liquor that produces a soft taste and a mild pine flavor.

Another object of the present invention is to leave the conventional method of adjusting the legal frequency by adding water after fermentation so that the degree of fermentation of liquor is a legal frequency, so that the change in taste due to the post-addition does not occur the fermented wine and its manufacturing method In providing.

Pine fermented liquor production method of the present invention for achieving this object,

1) washing and crushing 100 parts by weight of rice soaked in water;

2) 170 to 230 parts by weight of water, 0.2 to 0.4 parts by weight of coenzyme agent, 0.1 to 0.3 parts by weight of liquefied enzyme, adjusted to pH 6.0 using an additive, and then the prepared rice was added at 1 to 100 ° C. Making thin porridge with stirring for 2 hours;

3) cooling the thin porridge to 40-45 ° C. using a cooler to allow the decomposition of the enzymes to proceed well, and then resting the protein while stirring for 30 minutes to 1 hour in the state;

4) adding 1 to 3 parts by weight of koji to the thin porridge after the protein break, and cooling the thin porridge with a cooler while stirring until the thin porridge becomes 28 to 32 ° C;

5) adding 0.5 to 0.9 parts by weight of yeast to the cooled thin porridge, and then cooling the diluted porridge with a cooler while stirring until it reaches 20 to 25 ° C;

6) putting the cooled thin porridge into the fermentation tank and aged for 24 hours to 48 hours at 20 to 25 ℃ state to prepare a thick porridge;

7) 0.2 to 0.3 parts by weight of the powder of the juice evenly blended, and then the first fermentation for 24 to 48 hours at 20-25 ℃;

8) secondary fermentation of the fermented broth for 25 days to 35 days at 10-15 ℃;

9) filtering the second fermented broth with a vacuum drum filter to filter the solid with the solid content and pine vinegar stock solution;

10) step of fermenting 0.2 ~ 0.3 parts by weight in the filtered pine liquor stock solution in a sealed storage tank for 3 to 10 fermentation for 10 to 20 days at 0-5 ℃;

11) secondary filtering the fermented pine liquor stock solution to 0.5 μm with a filter type microfilter;

12) heat-treating the filtered pineapple stock solution for 1 minute with heat of 58 ° C. boiling water;

Hereinafter, with reference to the accompanying drawings will be described in detail the pine fermented liquor manufacturing method of the present invention.

Pine fermented liquor production method of the present invention,

1) washing and crushing 100 parts by weight of rice soaked in water;

2) 170 to 230 parts by weight of water, 0.2 to 0.4 parts by weight of coenzyme agent, 0.1 to 0.3 parts by weight of liquefied enzyme, adjusted to pH 6.0 using an additive, and then the prepared rice was added at 1 to 100 ° C. Making thin porridge with stirring for 2 hours;

3) cooling the thin porridge to 40-45 ° C. using a cooler to allow the decomposition of the enzymes to proceed well, and then resting the protein while stirring for 30 minutes to 1 hour in the state;

4) adding 1 to 3 parts by weight of koji to the thin porridge after the protein break, and cooling the thin porridge with a cooler while stirring until the thin porridge becomes 28 to 32 ° C;

5) adding 0.5 to 0.9 parts by weight of yeast to the cooled thin porridge, and then cooling the diluted porridge with a cooler while stirring until it reaches 20 to 25 ° C;

6) putting the cooled thin porridge into the fermentation tank and aged for 24 hours to 48 hours at 20 to 25 ℃ state to prepare a thick porridge;

7) 0.2 to 0.3 parts by weight of the powder of the juice evenly blended, and then the first fermentation for 24 to 48 hours at 20-25 ℃;

8) secondary fermentation of the fermented broth for 25 days to 35 days at 10-15 ℃;

9) filtering the second fermented broth with a vacuum drum filter to filter the solid with the solid content and pine vinegar stock solution;

10) putting 0.2 ~ 0.3 parts by weight of the clustered powder in the bagged stock of the filtered pine liquor into a closed storage tank and the third fermentation for 10-20 days at 0-5 ℃;

11) secondary filtering the fermented pine liquor stock solution to 0.5 μm with a filter type microfilter;

12) heat-treating the filtered pineapple stock solution for 1 minute with heat of 58 ° C. boiling water;

The rice preparation process is called by washing the rice cleanly with drinking water and then immersing enough in purified water for about 3 hours or more. The content of the other raw materials was calculated based on 100 parts by weight of rice soaked in water.

That is, based on 100 parts by weight of rice soaked in water, as shown in Table 1, 170 to 230 parts by weight of water, 0.2 to 0.4 parts by weight of coenzyme, 0.1 to 0.3 parts by weight of liquefied enzyme, and yeast 1 to 3 The pineapple fermentation liquor of the present invention was produced using 0.2 parts by weight of yeast, 0.5 to 0.9 parts by weight of yeast, and 0.2 to 0.3 parts by weight of primary and secondary cluster powders.

<Table 1>

ingredient Content (parts by weight) Rice soaked in water 100 water 170-230 Coenzyme 0.2 to 0.4 Liquefied enzyme 0.1 to 0.3 yeast 1 to 3 leaven 0.5 to 0.9 Primary cluster powder 0.2 to 0.3 2nd cluster powder 0.2 to 0.3

The process of making the rice in a thin porridge state, 170-230 parts by weight of water, 0.2-0.4 parts by weight of coenzyme agent, 0.1-0.3 parts by weight of liquefied enzyme, and adjusted to pH 6.0 by using an additive, the prepared rice 100 parts by weight of the mixture is stirred for 1 to 2 hours at 100 ° C. to create a thin porridge.

Here, the mixture is preferably 200 parts by weight of water, 0.3 parts by weight of coenzyme agent, 0.25 parts by weight of liquefied enzyme.

The said water uses the clean thing obtained by purifying drinking water in consideration of making liquor.

The coenzyme is to ripen the raw material to give a sweet taste, it is widely used in the liquor manufacturing process. The coenzyme used in the present invention used 600sp. Where sp is a unit representing glycation ability.

The liquefied enzyme is a well-known to help the function of making the raw material thinly aged porridge state, in the present specification was used under the trade name T-10.

As such, the mixture of coenzyme and liquefied enzyme in water may be adjusted to pH 6.0 for the sake of sake production. If the pH of the mixture is greater than 6.0, the alkalinity becomes easier to penetrate harmful bacteria, and the pH is less than 6.0, so that the acidity is strong, so that the acidity is strong, there is a problem of deteriorating the quality of sake.

The pH of the mixture is brought to 6.0 using organic acids as additives. Lactic acid or citric acid was used as the additive.

The thin porridge protein break step is a process that allows the coarse and liquefied enzymes to be well decomposed so that the thick porridge, which is a subsequent process, can proceed smoothly. This process is to cool the internal temperature of the liquefaction tank to 40 ~ 45 ℃ by driving a cooler mounted on the liquefaction tank and then to break the protein while stirring the thin porridge with a stirrer for 30 minutes to 1 hour.

Here, it is preferable to use a cooler when cooling the internal temperature of the liquefaction tank to 40-45 degreeC. If the natural cooling without the use of a cooler takes a lot of time, the raw material is saccharified for a long time by the agonist, the taste becomes sweet, and there is a fear that the thin porridge deteriorates.

When the protein break is completed, it becomes slightly thicker than the thin dead state, which is the initial state of the ajuk.

After the protein breaks, the thin porridge is added with the leaven. Nuruk is a fermentation of the raw materials to produce alcohol, which is contrasted with the spirits used in conventional pine brewing. In other words, the alcohol used in the conventional pine brewing is mostly alcohol components and ferment the raw material with the alcohol, so the traditional pine liqueur is a liquor of the same type as the liqueur.

However, the pine mushroom of the present invention is produced by fermentation of raw materials by using fermented yeast, and thus alcohol is produced by a source fermentation method, so the production method is completely different from the conventional pine mushroom.

In the process of adding the yeast, 1 to 3 parts by weight of the yeast is added to the diluted porridge, and the diluted porridge is cooled with a cooler while stirring until it reaches 28 to 32 ° C. The preferred content of the yeast is preferably 2 parts by weight.

The reason why the thin porridge is cooled until it reaches 28 to 32 ° C is to allow the yeast to be well mixed with the raw materials and to adjust the yeast addition temperature in the subsequent process.

After the yeast is added, the thin porridge proceeds with the addition of yeast. Yeast is a fermentation of raw materials together with the yeast, which is already widely used in liquor production. This process adds 0.5 to 0.9 parts by weight of yeast, preferably 0.7 parts by weight, to the diluted porridge added with Nuruk, and then cools the thin porridge with stirring until it reaches 20-25 ° C.

Here, cooling the temperature of the thin porridge to 20-25 ° C is for adjusting the temperature of the fermentation process.

As yeast and yeast are added to the thin porridge as described above, the fermentation material is prepared, so the subsequent step is a process of fermenting the thin porridge.

In the fermentation process, the thin porridge with yeast and yeast is added to a fermentation tank, and matured at low temperature at 20-25 ° C. for 24 hours to 48 hours to prepare thick porridge.

After the production of the jujuk, the process of primary fermentation is carried out by putting clusters into the jujube. This process is to evenly mix 0.2 ~ 0.3 parts by weight of the pine powder relative to the rice content in the fermentation tank containing the liquid porridge and then ferment for 24 to 48 hours at 20-25 ℃. In the above process, the pine powder is good in 0.25 parts by weight, which is a completely different production method from which the scent is leached in a state in which the pine is simply immersed in a raw material in the production of conventional pine mushrooms because the evenly blended pine powder is fermented from the inside of the fermentation tank.

The pine powder was used to clean the natural clusters collected from Mt. Seorak, and then crushed into powders using a grinder.

After the first fermentation of jujuk, the second fermentation step proceeds. The second fermentation process of jukju is carried out for 25-35 days at 10-15 ℃ the first fermented jujuk.

In this way, the liquid porridge, which has been fermented at a low temperature of 10 to 15 ° C. for about one month, is raw material and starch is glycosylated by a saccharifying enzyme such as coenzyme, and fermented by yeast, so that the solid and Songju liquor are present together. In addition, the solid content is yeast, starch, protein and fiber sediment is mixed in a cloudy state, the live yeast re-fermentation of glucose to produce substances that damage the components and flavor of pine fermented wine and deteriorate the quality . Therefore, the solid content is filtered in a subsequent process.

The next step is to separate and filter the solid and Songju stock solution. This process puts the second fermented broth into a known vacuum drum filter to make the inside of the drum in a vacuum state, the solids remain outside the drum and only the Songju liquor is penetrated into the drum and filtered. After the process is processed pine filtration liquor filtered in the drum to produce a pine fermented liquor.

The third step of fermenting the filtered pine liquor solution is 0.2 to 0.3 parts by weight, preferably 0.25 parts by weight of the pine powder relative to the rice content in the pine extract to put in a sealed storage tank 10-20 at 0-5 ℃ Ferment for days.

Songju liquor after the third fermentation is subjected to a secondary filtration process. In the secondary filtration process, the fermented pine liquor of the tertiary fermentation is filtered to a 0.5 μm with a known filter type microfilter.

In the last step, the stock solution is pasteurized so that it does not deteriorate in the distribution process after the pineal fermented liquor produced as described above is released. This second fine filtered pineal stock solution is sterilized by heat treatment for 1 minute with heat of 58 ℃ hot water, this sterilization is a known method.
On the other hand, in another embodiment of the present invention, in the manufacturing process, 1) to 5) to prepare a thin porridge step, do not add yeast in step 5), the diluted porridge in a separate fermentation tank 20 ~ After 24 hours to 48 hours of aging at 25 ℃ to prepare a second thick jujuk, the second jujube prepared in step 7) together with the primary jujube and cluster powder in a fermentation tank and evenly blended 20 ~ Primary fermentation may be performed at 25 ° C. for 24 to 48 hours.

[Examples 1 to 3]

Prepare 100kg of rice soaked in water, and add water, coenzyme, and liquefied enzyme to the liquefaction tank at the weight ratio shown in the following <Table 2>, adjust the pH to 6.0 by adding a small amount of organic acid, and then put prepared rice. The mixture was stirred at 100 ° C. for 1-2 hours to form a thin porridge.

The diluted porridge was cooled to 40-45 ° C. using a cooler and then the protein was rested with stirring for 30 minutes to 1 hour. The koji was added to the diluted porridge at the weight ratio shown in Table 2. Cool the thin porridge with a cooler while stirring until it reaches 28-32 ° C, add yeast to the cooled thin porridge at the weight ratio shown in <Table 2> and then cool the thin porridge with stirring until it reaches 20-25 ° C. Cooled to.

The cooled thin porridge was put into a fermentation tank and aged for 24 hours to 48 hours at 20 to 25 ° C. to make a thick jujube. The pine mushroom was added to the juice at a weight ratio shown in Table 2, followed by 20 to 25 ° C. Primary fermentation was carried out at 24 to 48 hours at, and the fermented broth was second fermented at 10 to 15 ° C. for 25 to 35 days.

Secondary fermented broth was filtered with a vacuum drum filter and filtered first with solid and pine liquor stock solution. The filtered pine liquor stock and pine powder 0.2-0.3 weight ratio were placed in a sealed storage tank at 10-20 at 0-5 ° C. After fermentation for 3 days, the fermented pine stock solution was secondarily filtered to 0.5 μm with a filter microfilter.

[Comparative Examples 1 to 3]

As shown in Table 3 below, except that some conditions were changed, pineapple fermented wine was prepared under the same conditions as in Example.

[Control]

Songiju of Solawon Co., Ltd., which is commercially available, was used as a control.

[Test Examples 1 to 3]

The flavor, aroma and palatability of the pineal fermented liquors of the Examples and Comparative Examples were evaluated on a 5-point scale by 30 sensory test personnel who were liquors, and the results are shown in Table 3 below. I did.

Table 2 Example Conditions and Inspection

division Example 1 Example 2 Example 3    Raw materials Boiled Rice (kg) 100 100 100 Water (kg) 200 170 230 Coenzyme (kg) 0.3 0.2 0.3 Liquefied enzyme (kg) 0.2 0.3 0.1 Yeast (kg) 2 3 One Yeast (kg) 0.7 0.5 0.9 1 bunch (kg) 0.25 0.3 0.2 2nd cluster (kg) 0.25 0.3 0.2 Protein relaxation temperature (℃) 30 28 32 Primary fermentation Temperature (℃) 23 20 25 Hours (hr) 30 30 30 Secondary fermentation Temperature (℃) 13 15 10 Hours 30 30 30 Tertiary fermentation Temperature (℃) 0 5 5 Hours 15 20 10 Sensory Test Results * flavor 4.5 4.3 4.2 incense 4.8 4.6 4.6 Symbol 4.8 4.6 4.7

* 1 point: very poor, 2 points: defective, 3 points: control, 4 points: good, 5: very good

<Table 3> Condition and Sensory Evaluation of Control and Comparative Example

division Control Comparative Example 1 Comparative Example 2 Comparative Example 3    Raw materials Boiled Rice (kg) - 100 100 100 Water (kg) - 200 150 250 Coenzyme (kg) - 0.6 0.1 0.2 Liquefied enzyme (kg) - 0.2 0.6 0.1 Yeast (kg) - One One One Yeast (kg) - 0.5 0.5 0.5 1 bunch (kg) - 0.5 0.6 0.7 2nd cluster (kg) - - - - Protein relaxation temperature (℃) - - - - Primary fermentation Temperature (℃) - 30 35 30 Hours (hr) - 10 10 15 Secondary fermentation Temperature (℃) - 20 18 15 Hours - 10 15 20 Tertiary fermentation Temperature (℃) - 5 15 20 Hours - 10 5 5 Sensory Test Results * flavor 3 3.5 3.3 3.2 incense 3 3.4 3.24.6 3.1 Symbol 3 3.5 3.3 3.0

* 1 point: very poor, 2 points: defective, 3 points: control, 4 points: good, 5: very good

As can be seen from the evaluation results of Tables 2 and 3, the pineal fermented wine prepared under the conditions according to the present invention is significantly improved in taste, aroma, and palatability, but it does not go through protein break as well. Comparative examples that do not tertiary fermentation, taste, aroma, preference is better than the control, but it can be seen that significantly lower than the present invention.

In addition, the comparative examples can be seen that the fermentation temperature is not only high overall as well as significantly shorter fermentation time in the first, second, and third fermentation compared to the embodiment of the present invention, especially in the case of Comparative Example 3 tertiary fermentation process The temperature of is too high as 20 ℃ showing a significantly lower quality than other comparative examples.

From the above evaluation results, the pine fermentation strain of the present invention not only undergoes protein break during manufacture, but also naturally ferments the pine with yeast, and the fermentation of the pine is done once more in the tertiary fermentation. Able to know.

As described above, the present invention has the advantage of naturally fermenting the sake with yeast without the use of spirits, and aging the clusters for two times to achieve a smooth taste and a mild scent.

In addition, apart from the conventional method of adjusting the legal frequency by adding water after fermentation, the matured frequency becomes legal frequency, and thus has no effect of changing taste due to post-addition.

Claims (4)

1) washing and crushing 100 parts by weight of rice soaked in water to prepare; 2) 170 to 230 parts by weight of water, 0.2 to 0.4 parts by weight of coenzyme agent, 0.1 to 0.3 parts by weight of liquefied enzyme, adjusted to pH 6.0 using an additive, and then the prepared rice was added at 1 to 100 ° C. Making thin porridge with stirring for 2 hours; 3) cooling the thin porridge to 40-45 ° C. using a cooler to allow the decomposition of the enzymes to proceed well, and then resting the protein while stirring for 30 minutes to 1 hour in the state; 4) adding 1 to 3 parts by weight of koji to the thin porridge after the protein break, and cooling the thin porridge with a cooler while stirring until the thin porridge becomes 28 to 32 ° C; 5) adding 0.5 to 0.9 parts by weight of yeast to the cooled thin porridge, and then cooling the diluted porridge with a cooler while stirring until it reaches 20 to 25 ° C; 6) putting the cooled thin porridge into the fermentation tank and aged for 24 hours to 48 hours at 20-25 ° C. to make a thick porridge; 7) 0.2-0.3 parts by weight of the powder of mushrooms evenly mixed with the first fermentation for 24 to 48 hours at 20-25 ℃ state; 8) secondary fermentation of the fermented broth for 25 days to 35 days at 10-15 ℃; 9) filtering the second fermented broth with a vacuum drum filter to filter the solid with the solid content and pine vinegar stock solution; 10) adding 0.2 to 0.3 parts by weight of the filtered pine liquor stock and the cluster powder in the bag into a sealed storage tank for 3rd fermentation for 10-20 days at 0-5 ℃; 11) secondary filtering the fermented pine liquor stock solution to 0.5 μm with a filter type microfilter; 12) heat-treating the filtered pineapple stock solution for 1 minute with heat of 58 ° C. hot water for sterilization; Pineapple fermented liquor manufacturing method comprising a. The method of claim 1, wherein the additive is a fermented wine production method characterized in that the organic acid. The method of claim 1, wherein a thin porridge is prepared by the steps 1) to 5), but yeast is not added in step 5), and the thin porridge is placed in a separate fermentation tank for 24 hours to 48 ° C at 20 to 25 ° C. After aging for 2 hours to prepare a thick jujube, the prepared second jujube in the fermentation tank together with the primary jujube and matsutake powder in step 7) and evenly blended for 24 to 48 hours at 20-25 ℃ Pine fermented liquor manufacturing method characterized in that the first fermentation during. Pine fermented wine prepared by the method of claim 1.