KR100714965B1 - Method for manufacturing jinyangju by adding nonglutinous rice and jinyangju manufactured thereby - Google Patents

Abstract

The present invention relates to a method of manufacturing Jinyangju with non-glutinous rice and Jinyangju prepared by the present invention, by adding 10-30% by weight of non-glutinous rice, which has been produced using only 100% glutinous rice. By manufacturing, not only can the production cost be lowered, but also the total sugar content and ethanol content can be increased without degrading the quality of traditional Jinyangju, thereby contributing to the commercialization and popularization of Jinyangju.

Jinyangju, Non-rice, Sugar, Ethanol, Production cost

Description

Method for manufacturing Jinyangju with non-glutinous rice and Jinyangju prepared by the method {Method for manufacturing Jinyangju by adding nonglutinous rice and Jinyangju manufactured}

1 is a view schematically showing an embodiment of the process of manufacturing Jinyangju according to the present invention;

2 is a graph showing the pH change during fermentation of rice flour;

3 is a graph showing the total acid content change during fermentation of rice flour;

4 is a graph showing the total sugar content change during fermentation of rice flour;

5 is a graph showing the change in ethanol content during fermentation of rice flour.

The present invention relates to a method of manufacturing Jinyangju with non-glutinous rice, and Jinyangju prepared by the present invention. More specifically, Jinyangju, which has been produced using only 100% glutinous rice, is prepared by adding 10-30% of non-glutinous rice. By doing so, the present invention relates to a manufacturing method of Jinyangju and Jinyangju produced by the present invention, which can lower the production cost without lowering the quality of traditional Jinyangju, as well as lower the total sugar content and increase the ethanol content.

Jinyangju (眞 釀酒) is the traditional liquor of Haenam, Jeonnam. Most of the specialty products and traditional liquor are promoted as 'luxury' only because they are authentic in the palace, but Jinyangju is distinguished by the history of the palace's owner.

Jinyangju is made only with glutinous rice and malt, meaning 'sake made with glutinous rice'. Jinyangju recipe is first made by sticking rice porridge with glutinous rice, and then leave the malt and ferment at 23 ℃ to make jumo (酒母), and then steam the boiled rice with glutinous rice and add it to jumo and ferment for 14 days at room temperature. When you drink alcohol, you have to balance the ratio of leaven, glutinous rice, and water. Adjusting the temperature during fermentation determines the taste of alcohol. At the end of the second fermentation, it takes more than a week to drain the filtered clear liquor. Properly brewed, Jinyangju comes out with 1 Dole of rice, and 1 Dole comes out with a strong aroma, but the taste is soft.

After drinking Jinyangju, it is dark enough to feel the steaming aftertaste, and the sweetness is low and the alcohol level is low. However, since the raw material is much more expensive than glutinous rice and low ethanol content, it is difficult to store it, so it is a rare liquor that is difficult to taste.

Jinyangju was selected as 'Best 5' at the Korean Traditional Food Selection Competition hosted by the Ministry of Agriculture and Forestry and Fisheries Distribution Corporation in 2004, but as mentioned above, only 100% glutinous rice is used as raw material, while the total sugar content is too high. The low ethanol content makes it difficult to store and high manufacturing cost, which has been extremely limited in commercialization and mass production.

On the other hand, attempts have been made to improve the method of manufacturing traditional Korean folklore, and Korean Patent Application No. 1999-6196 discloses a method for manufacturing high-grade pure grain Yakju, and Korean Patent Application No. 1992-21602 discloses white rice and yulmu. It has been disclosed a method for preparing liquor at a ratio. In addition, according to `` Our Wine to Find Again, '' Jeong-Hyung, pp. 134-135, Jinyangju uses glutinous rice as the material and the manufacturing date is about full, and it is not soaked in late spring or summer. . However, all of them have nothing to do with changing the raw material of Jinyangju to lower the manufacturing cost and improve the quality.

The present inventors carried out continuous research to develop a new method of manufacturing Jinyangju, which can lower the production cost, lower the total sugar content and increase the ethanol content without compromising the quality of traditional Jinyangju. As a result, Jinyangju, which has been manufactured only with 100% glutinous rice, does not deteriorate the quality of traditional Jinyangju even with the addition of 10-30% of non-glutinous rice, and the total amount of sugar produced by Jinyangju is lower than that of traditional Jinyangju. And having a high ethanol content, the present invention has been completed.

Therefore, the first object of the present invention is to provide a method for producing Jinyangju by adding non-glutinous rice.

A second object of the present invention is to provide a ginyang wine produced by the above method.

The first aspect of the present invention relates to a process for producing Jinyangju, characterized by using 70-90% of glutinous rice and 10-30% of non-glutinous rice as raw materials.

One embodiment of the method according to the invention

1) rice porridge with glutinous rice and fermented with yeast and yeast to prepare juju;

2) dipping and increasing 70 to 90% of glutinous rice and 10 to 30% of non-glutinous rice to prepare gourd rice;

3) The fermented rice bran was added to the gourd rice and then fermented:

It may include a step.

In the method of this invention, it is more preferable to use 30% of non-glutinous rice.

The second aspect of the present invention relates to ginseng liquor prepared by the above method. Jinyangju according to the present invention has a low total sugar and high ethanol content, without compromising the quality of traditional Jinyangju.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definitions in the technical terms and scientific terms used herein, those having ordinary skill in the art to which this invention belongs have the meaning that is commonly understood. In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The present invention is an amazing discovery that the traditional Yangyangju, such as high total sugar and low ethanol content, and high manufacturing cost, can be easily solved by manufacturing Jinyangju, which has been manufactured only with 100% glutinous rice, by adding a certain amount of nonglutinous rice to the glutinous rice. Is based on.

Edible rice includes nonglutinous rice and glutinous rice. Non-glutinous rice usually refers to rice cooked with rice, and there are a lot of translucent parts in the belly and the grain of rice is glossy. Therefore, when cooked rice is less sticky than glutinous rice, non-glutinous rice and glutinous rice is divided by a lot of sticky and less. High and low stickiness are due to differences in the characteristics of milk starch. Non-glutinous starch is composed of about 20% amylose and about 80% amylopectin. The iodine starch reaction is blue, whereas glutinous rice starch is mostly composed of amylopectin. In amylose, monosaccharides of glucose molecules are linked in a ring shape, and amylopectin is branched by lines of glucose molecules in a ring shape. Non-glutinous rice contains about 20% amylose that is not found in glutinous rice.

In the present invention, instead of 100% glutinous rice, 10 to 30% of non-glutinous rice is mixed with 70 to 90% of glutinous rice, which is less than 10% of non-glutinous rice, such as reducing the total sugar content, increasing the ethanol content and manufacturing cost This is because there is a fear that the quality of traditional Jinyangju may be deteriorated if it is insufficient to achieve the object of the invention and used in excess of 30%. Therefore, it is most preferable to add 30% of non-glutinous rice in order to achieve the desired purpose according to the present invention while maintaining the quality of traditional Jinyangju.

In the present invention, except that 100% glutinous rice 70-90% and 10-30% of non-glutinous rice is used as a raw material, according to the conventional method of manufacturing Jinyangju. Therefore, the specific manufacturing process and means can be modified and modified within the ordinary skill of those skilled in the art, all of which should be seen as falling within the scope of the present invention. Figure 1 schematically shows an embodiment of the Jinyangju manufacturing process according to the present invention.

Jinyangju prepared according to the present invention has a pH and total acid content, color, reduced total sugar and increased ethanol content which are not significantly different from traditional Jinyangju, and in the case of Jinyangju prepared by adding 30% non-glutinous rice, Test results showed that color, aroma, taste and overall acceptability were superior to traditional Jinyangju made from 100% glutinous rice.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited by the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

Example 1: Preparation of Jinyangju with Non-glutinous Rice

As raw materials, glutinous rice and non-glutinous rice produced in Haenam, Jeollanam-do, improved Nuruk was used as yeast, and Saccharomyces cerevisiae was used as yeast.

First, water was added to the glutinous rice, followed by heating at 100 ° C. for 2 hours, followed by cooling, incubating at 23 ° C. for 48 hours by adding yeast and yeast. 100% glutinous rice, or 30, 50 and 70% of glutinous rice in glutinous rice, respectively, was immersed in water for 4 hours, and then water was removed and steamed at 100 ° C. for 40 minutes to prepare gourd rice. Jinyangju was prepared by fermentation at 15 ° C. for 14 days with the addition of the prepared pulp.

Experimental Example 1: pH measurement of Jinyangju

In Example 1, the pH during fermentation was measured for 14 days at intervals of 24 hours. The results are shown in FIG. As shown in Fig. 2, immediately after the soaking, the value of 4.56-4.72 was shown, and on the second day of fermentation, all the test plots showed a tendency to decrease, and the lowest was 2.97-3.27 on the 10th day of fermentation. It increased slightly from the 11th fermentation to 3.58-3.83 on the 14th fermentation. The final pH was 3.76 for 100% glutinous rice and 3.83, 3.64 and 3.58 for 30%, 50% and 70% of glutinous rice. The decrease in pH from the second day of fermentation is believed to be due to the increase in the amount of organic acid produced by the action of microorganisms grown in the rice flour as the fermentation period progresses. In addition, the pH is gradually increased from 10 days of fermentation is believed to be because the organic acid produced as the fermentation proceeds to be used in the formation of flavors such as esters by reaction with alcohol. According to the variance analysis of the results, no significant difference was observed at 5% between the test using 100% glutinous rice and the test adding 30% non-glutinous rice to glutinous rice. On the other hand, a significant difference was observed in 5% between the test using 100% glutinous rice and the test adding 30% non-glutinous rice to the glutinous rice and the test adding 50% and 70% non-glutinous rice to the glutinous rice.

From the above results, it can be concluded that the addition of non-glutinous rice to glutinous rice does not affect the pH.

Experimental Example 2: Determination of total acid content in Jinyangju

In Example 1, the total acid content during the fermentation was measured at intervals of 24 hours for 14 days. The results are shown in FIG. As shown in Figure 3, immediately after the immersion showed a low content of 0.16-0.17%, gradually increased from the second day of fermentation, the maximum value was 1.48-1.74 on the 10th day of fermentation and then gradually decreased. This is because the total acid content of rice wine is mainly obtained immediately after soaking, but as the fermentation progresses, the total acid content increases due to the lactic acid or organic acid produced by the yeast fermentation.The organic acid reacts with alcohol and is consumed for forming flavors such as esters. It is thought to decrease. The test using the 100% glutinous rice was 1.02, the test added with 30%, 50%, 70% of non-glutinous rice in the glutinous rice was 0.98, 1.1 and 1.1, respectively. In the analysis of variance, the test group using 100% glutinous rice and the test section added with 30% nonglutinous rice to the glutinous rice, and the test group added with 50% nonglutinous rice to the glutinous rice and the test sample added with 70% nonglutinous rice to the glutinous rice were 5 No significant difference was recognized in%. On the other hand, a significant difference was observed in 5% between the test using 100% glutinous rice and the test adding 30% non-glutinous rice to the glutinous rice and the test adding 50% and 70% non-glutinous rice to the glutinous rice.

Organic acid produced by fermentation of microorganisms or raw materials of Jinyangju fermentation is the main ingredient affecting sweetness and acidity of Jinyangju. Therefore, it can be concluded that the addition of glutinous rice to glutinous rice below 30% would not affect the sweetness and acidity of Jinyangju.

Experimental Example 3: Determination of total sugar content in Jinyangju

In Example 1, the total sugar content of the fermentation was measured at intervals of 24 hours for 14 days. The results are shown in FIG. As shown in Figure 4, immediately after soaking was found to be 19.64-20.12%, the highest at 21.78-22.61% on the third day of fermentation. It was then decreased to 4.58-6.22% at 14 days of fermentation. This is because starch in the raw material is decomposed into sugar by the action of glycated amylase and used as a nutrient source or fermentation substrate of yeast. The final total sugar content was 6.22% using 100% glutinous rice, and 5.81%, 4.58% and 4.73% of the test groups added with 30%, 50%, and 70% nonglutinous rice, respectively. In variance analysis of the above results, there was no significant difference in 5% between the test using 100% glutinous rice and the test adding 30% non-glutinous rice to glutinous rice. On the other hand, a significant difference was observed in 5% between the test using 100% glutinous rice and the test adding 30% non-glutinous rice to the glutinous rice and the test adding 50% and 70% non-glutinous rice to the glutinous rice. From the above results, it can be seen that as the amount of non-glutinous rice is increased, the total sugar content decreases, and the total total sugar content is different between the test zones because the glycosylated amylase and the microbial activity of the raw materials are different.

Experimental Example 4: Determination of Ethanol Content in Jinyangju

In Example 1, the ethanol content during the fermentation was measured at intervals of 24 hours for 14 days. The results are shown in FIG. As shown in Figure 5, immediately after the immersion appeared 1.6-2.1%, and rapidly increased from 3 to 10 days of fermentation and then slowly rose to a maximum value of 14.2-15.6% at 14 days of fermentation. This is because starch of the raw material is broken down into sugar by the action of amylase in fermented yeast and used as a yeast fermentation substrate to increase the ethanol content up to a certain period. The final ethanol content was 14.2% in 100% glutinous rice and 14.8%, 15.6% and 15.2% in glutinous rice with 30%, 50% and 70% of glutinous rice, respectively. According to the variance analysis, there was no significant difference in 5% between the test groups added with 50% and 70% non-glutinous rice, but the test group using 100% glutinous rice and the test group added with 30% non-glutinous rice 5 A significant difference was recognized in%. In addition, no significant difference was observed in 5% between the test using 100% glutinous rice and the test adding 30% non-glutinous rice to glutinous rice. This difference in ethanol content seems to be due to the difference in the enzyme power in yeast to the raw material or the activity of carbohydrates and yeasts grown during drunk.

Ethanol is an important ingredient that affects the preservation or flavor of Jinyangju. According to the results, the ethanol content was found to be high in the experimental group with a large amount of non-glutinous rice, which is thought to be due to the increase in the amount of glucose available to yeast as the amount of non-glutinous rice with more carbohydrate content increases.

Experimental Example 5: Determination of the color of Jinyangju

In Example 1, the color change of the Jinyangju fermented after 14 days was measured. As a result, the L, a and b value of each test group showed no significant difference at 5%.

Experimental Example 6: sensory test of Jinyangju

In order to measure the color, aroma, taste and overall palatability of the ginyangju obtained in Example 1, a panel test (janggyeong type, palatability sensory test of food, introductory history, 1975) was performed.

In this sensory test, 10 volunteers (6 males and 4 females) of various ages were selected as panelists, and the selected panelists asked for "7 points is best, 6 points are very good, 5 for each item." The points are good, 4 points are normal, 3 points are bad, 2 points are very bad, 1 point is the worst. "

Item 100% glutinous rice 30% non-rice 50% non-rice 70% non-rice color 4.72 5.00 5.00 4.91 incense 4.73 4.82 4.55 4.28 flavor 4.09 4.27 3.81 3.27 Overall preference 4.45 4.54 4.27 3.27

In variance analysis of the results shown in Table 1, it was confirmed that each test sphere had a significant difference at 5% in color, aroma, taste and overall acceptability. From the results, it can be seen that when Jinyangju was prepared by adding 30% non-glutinous rice to glutinous rice, color, aroma, taste and overall preference were superior to those using 100% glutinous rice.

As described above, according to the present invention, by producing 10% to 30% of non-glutinous rice, which has been produced using only 100% glutinous rice, not only lowers the production cost but also lowers the quality of traditional Jinyangju. Can lower the ethanol content and increase the ethanol content, contributing to the commercialization and popularization of Jinyangju.

Claims (4)

A method for producing ginseng, characterized in that 70 to 90% of glutinous rice and 10 to 30% of non-glutinous rice are used as raw materials. The method of claim 1, 1) rice porridge with glutinous rice and fermented with yeast and yeast to prepare juju; 2) dipping and increasing 70 to 90% of glutinous rice and 10 to 30% of non-glutinous rice to prepare gourd rice; 3) The fermented rice bran was added to the gourd rice and then fermented: Method comprising the steps. The method of claim 2 wherein 30% of non-glutinous rice is used. Jinyangju prepared by the method according to any one of claims 1 to 3.

Images