KR100868578B1 - Method for preparing a functional rice wine containing high concentration non-fermentative saccharides - Google Patents

Abstract

A manufacturing method of functionality grain wine is provided to improve functionality by containing high concentration non-fermentable sugar and fermenting cereals. Crude liquor is manufactured by adding and cultivating lactic acid, yeast and liquor-making water after inoculating white-koji mould into the digested rice. The first crude liquor is manufactured by adding and cultivating the liquor-making water in the manufactured crude liquor. The second fermented koji is manufactured by adding and fermenting the compressed rice plant, the hard-boiled rice and the liquor-making water into the first crude liquor. Saccharification liquid is manufactured by saccharifying using the non-fermentable sugar class production enzyme agent after adding the liquor-making water and liquidizing to alpha-amylase. The saccharification liquid is added in the fermented koji and filtered and compressed.

Description

Method for Preparing a Functional Rice Wine Containing High Concentration Non-Fermentative Saccharides}

The present invention relates to a method for producing a functional grain wine containing a high concentration of non-fermentable sugars, fermenting cereals to produce fermentation liquor, and containing the non-fermented sugars glycosylated in a separate grain using a non-fermentable saccharide synthase. The present invention relates to a method for producing improved fermented grain wine, characterized in that the saccharified solution is added to the prepared fermentation broth and prepared.

In the manufacture of conventional grain fermented wine, after casting molded water from grains or the like and then molding it, it is floated at a certain temperature to use yeast, which is a conventional fermenting agent that naturally breeds wild molds, etc. Sowing is performed by the entry of an improved fermentation agent, which is prepared by artificially cultivating at a certain temperature, and then fermenting yeast, and then, by making a one-stage immersion to enlarge the yeast, It was common to prepare fermented liquor by adding a rice and a two-stage immersion method for main fermentation for the purpose of alcohol fermentation.

In addition to glucose, fermented liquor, which is usually manufactured by a parallel fermentation method, contains alpha (α) -1,6 bonds such as isomaltose, nigerose, coobiose, pannose and isomaltotriose in addition to glucose. The oligosaccharides, which are contained as non-fermented oligosaccharides, contribute to the sweetness of the liquor.The fermentation ratio of sugar is about 40% glucose and about 60% non-fermentable oligosaccharides when fermentation is in progress. However, after the end of fermentation, the sugar composition of the commercial liquor shows that the glucose content is about 70 ~ 90% and the non-fermentable oligosaccharides are about 30 ~ 10%. As it grows longer, the umami taste is lost due to the decomposition of non-fermentable sugars, while organic acids derived from fermenting agents, etc. increase, making it difficult to preserve the original essence. .

In addition, when fermented liquor is manufactured by using yeast produced by naturally breeding microorganisms in cereals or entry made by artificially cultivating the grains, the acidity and mold smell of citric acid and lactic acid produced by the mold are strong and the taste of cereals is inherent. The demand is gradually decreasing due to the problem that the fragrance is halved and the quality is also rich.

Conventional techniques related to the production of liquor using non-fermented sugars include xylitol wine and a method for producing the same, wherein the xylitol, which is a non-fermentable sugar, is added before and after fermentation, and the like (Korean Patent Publication No. 10-2005-0064499). The composition of the grain fermented wine according to the present invention is different.

      Accordingly, the present inventors, while the umami taste is lost by the decomposition of the non-fermented sugars, while organic acids derived from fermentation agents, etc. increases, as a result of the diligent effort to overcome the problems of the prior art difficult to preserve the original quality, fermented cereals Cement fermented liquor prepared by adding fermentation saccharified liquor containing non-fermented saccharide, which was saccharified by using non-fermented saccharide synthase in separate grains, was prepared and added Degree: sweet and spicy) is controlled to show a significantly improved quality, and has been confirmed to have a functional improvement effect by the inclusion of non-fermentable oligosaccharides to complete the present invention.

The main object of the present invention is to prepare a fermentation powder by fermenting cereals, and to prepare a fermentation powder, and to add a saccharified liquid containing non-fermented sugars glycosylated using a non-fermentable saccharide synthase in a separate grain, prepared by fermentation It is to provide a method for producing grain fermented wine improved functionality, characterized in that.

In order to achieve the above object, The present invention comprises the steps of (a) inoculating seed grains into soaked and increased cereal grains to prepare an entry, and then adding yeast and casting water to the prepared entry and culturing to prepare a base liquor; (b) adding yeast and casting water to the prepared base liquor and expanding the culture to prepare a drunk of the first stage immersion; (c) adding a fermentation, added grains and casting water to fermentation of the prepared single-stage immersion and fermentation to prepare a two-stage immersion sulcus; (d) adding the casting water to the grains, liquefying with liquefied enzyme, and then saccharifying with non-fermentable saccharide synthase to prepare a saccharified solution; And (e) adding the saccharified solution prepared in step (d) to the ripening step of the two-stage immersion prepared in step (c), pressing and filtering the grains fermentation strain containing a high concentration of non-fermentable sugars. It provides a manufacturing method.

The present invention is prepared by fermenting cereals to prepare fermentation liquor, and adding a saccharified solution containing non-fermentable saccharide glycated in a separate grain using non-fermentable saccharide synthase to prepare the fermentation liquor prepared above, By containing non-fermentable sugars such as maltose, isomaltotriose, and panose, there is an effect of providing a method for producing a grain fermented wine, characterized by having a soft sweetness and functionality by the non-fermented oligosaccharide component.

In one aspect, the present invention comprises the steps of (a) inoculating seed grains into immersed and increased cereal grains to prepare an entry, and then adding yeast and casting water to the prepared entry and culturing the base liquor; (b) adding yeast and casting water to the prepared base liquor and expanding the culture to prepare a drunk of the first stage immersion; (c) adding a fermentation, added grains and casting water to fermentation of the prepared single-stage immersion and fermentation to prepare a two-stage immersion sulcus; (d) adding the casting water to the grains, liquefying with liquefied enzyme, and then saccharifying with non-fermentable saccharide synthase to prepare a saccharified solution; And (e) adding the saccharified solution prepared in step (d) to the ripening step of the two-stage immersion prepared in step (c), pressing and filtering the grains fermentation strain containing a high concentration of non-fermentable sugars. It relates to a manufacturing method.

In the present invention, the grains may be characterized in that the mixed grains or white rice consisting of black rice, barley, crude, sorghum, maize, barley and buckwheat.

In the present invention, the non-fermented saccharide may be characterized in that at least one selected from the group consisting of isomaltose, isomaltotriose and pannose.

In the present invention, the term "high concentration" means 4 to 6 times the non-fermented sugar content of the grain fermented wine prepared by the conventional production method without adding the saccharified solution.

In the present invention, the non-fermentable saccharide synthase of step (c) may be characterized in that the transglucosidase, the sugar content of the saccharified solution may be characterized in that 10 ~ 30%.

In the present invention, the fermented grains are prepared by fermenting the grains, and the grain fermented liquor prepared by adding a saccharified solution containing the non-fermented saccharides that have been saccharified using a non-fermentable saccharide synthase in a separate grain to the prepared fermented sulcus General ingredient analysis, organic acid component analysis, flavor component analysis, and sensory evaluation were conducted to confirm that the grain fermented liquor according to the present invention exhibits significantly improved quality and has a functional improvement effect by containing non-fermentable oligosaccharides. .

Hereinafter, the present invention will be described in more detail with reference to comparative examples and examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

 Comparative Example 1

Wash and immerse 360g of mixed 7 grains consisting of 50g of black rice, 50g of barley, 50g of crude, 50g of sorghum, 50g of corn, 50g of yulmu and 60g of buckwheat, immerse it in water and immerse it at around 25 ~ 28% of absorption. Increased, cooled to around 38 ℃, seeded ( Asp. Kawachii ) and sown to prepare fermented entry. Saccharomyces Koreanus in 60g 20 ml of yeast culture solution and 90 ml of casting water were added and fermented at 25 ° C. for 2 days to prepare a base liquor (yeast culture) .The remaining base liquor was added with 300 g of entry and 450 ml of casting water and fermented at 26 ° C. for 3 days. 1 st immersion to expand the yeast was completed. Separately, 1,640 g of mixed 7 grains consisting of 230 g of black rice, 230 g of barley, 230 g of sorghum, 230 g of corn, 230 g of rice, 230 g of buckwheat, and 260 g of buckwheat were washed and immersed in water and then immersed in water at a absorption rate of about 25 to 28%. After cooking for 60 minutes and cooling to 26 ° C., 2,560 ml of casting water was added to the finished one-stage immersion powder and fermented at 26 ° C. for about 5 days to prepare 5,030 ml of alcohol content of 15.2% aging sulphate. Then, the resultant was filtered and filtered to filter out 415 ml of sake lees to obtain 4615 ml of alcohol content 15.2% of the sake liquor (see Table 1).

Example 1

1,440 g of mixed 7 grains consisting of 205 g of black rice, 205 g of barley, 205 g, crude 205 g, sorghum 205 g, maize 205 g, yulmu 205 g, and buckwheat 210 g was washed and immersed in a single-stage immersion prepared in the same manner as in Comparative Example 1. Drain the water to ˜28%, increase the temperature at 100 ℃ for 60 minutes, cool to 26 ℃, add it with 2,160ml of casting water, and ferment at 26 ℃ for about 5 days. After preparing 4,510 ml of fermented rice, 200 ml of mixed 7 grains consisting of 28 g of black rice, 28 g of barley, 28 g of crude rice, 28 g of sorghum, 28 g of corn, 28 g of barley and 32 g of buckwheat, 400 ml of water for casting and 0.1 g of α-amylase (liquidase) After adding g and liquefying at 100 ° C. for about 2 hours with sufficient boiling, it was cooled to 55 ° C., and 0.1 g of transglucosidase (non-fermented sugar synthase) was added and glycated for 15 hours at 55 ° C. to obtain 20% sugar content. 500 ml of phosphorus sake After the preparation, the mixture was immediately added to 4,510 ml of the alcohol powder 15.4% prepared above, and then rapidly compressed and filtered to filter out 420 ml of sake lees to obtain 4,590 ml of alcohol powder 13.9% of the sacrificial liquor (see Table 1 and FIG. 1).

Example  2

Except that white rice was used as a raw material, 1,440 g of white rice was washed with water and immersed in a single-stage immersion prepared in the same manner as in Comparative Example 1, and then drained to around 25 to 28% of absorption, followed by 60 at 100 ° C. After steaming for 2 minutes and cooling to 26 ° C, it was added with 2,160 ml of casting water and fermented at 26 ° C for about 5 days to prepare 4,530 ml of alcohol content of 15.3% aging liquor in two stages of immersion. 400 ml and 0.1 g of α-amylase (liquefied enzyme) were added, liquefied by boiling at 100 ° C. for about 2 hours, cooled to 55 ° C., and then 0.1 g of transglucosidase (non-fermented sugar synthase) was added. After saccharification at 55 ° C. for about 15 hours to prepare 500 ml of sake (glycosylated liquor) having a sugar content of 20%, it was immediately added to 4,530 ml of the alcohol content 15.3% of the above-described alcohol, immediately pressed and filtered to give 410 ml of sake lees. Filter alcohol To obtain a 13.8% claim 4,620㎖ strains (see Table 1 and Figure 1).

Immersion formula  division Comparative Example 1 (mixed 7 grains + no saccharification) Example 1 (mixed 7 grains + added saccharified liquid) Example 2 (white rice + saccharification liquid addition) Fermentation process Foot immersion Immigration Usage (g) 60 60 60 Cultured yeast (ml) 20 20 20 Casting water (ml) 90 90 90  1st stage immersion Immigration Usage (g) 300 300 300 Casting water (ml) 450 450 450 2-stage immersion Mixed 7 Grains (g) 1,640 1,440 - White rice (g) - - 1,440 Casting water (ml) 2,560 2,160 2,160 Saccharification process Sake Mixed 7 Grains (g) - 200 - White rice (g) 200 α-amylase (g) - 0.1 0.1 Transglucosidase (g) - 0.1 0.1 Casting water (ml) - 400 400 Forming process product Aging liquor amount (ml) 5,030 4,510 4,530 Aged alcohol supplement (%) 15.2 15.4 15.3 Saccharified liquid amount (ml) - 500 500 Sugar content of saccharified amount (%) - 20 20 Shrinkage (%) 415 420 410 Deposition amount (ml) 4,615 4,590 4,620 Detergent alcohol (%) 15.2 13.9 13.8 * Mixed 7 Grain Starch / Extract: 72% / 77% * White Rice Starch / Extract: 74% / 78%

division Comparative Example 1 Example 1 Example 2 Percentage of Immigration (%) 18 18 18 Water supply rate (%) 155 155 155 Saccharification Rate (%) - 65.3 65.1 Alcohol aging rate (%) 96.7 97.2 97.4 Raw Material Filling Ratio (%) 20.7 21 20.5 Fermentation Rate (%) 73.9 74.5 72.8 Raw material formulation ratio (%) 230.7 229.5 231     * Immigration rate (%) = [Entry usage (g) / Raw material usage (g)] × 100 * Water supply ratio (%) = [Water supply (ml) / Raw material usage (g)] × 100 * Saccharification rate (%) = [{Saccharification liquid (ml) × sugar content of saccharification liquid (%)} / {raw material consumption (g) x raw material extract content (%)}) × 100 * alcohol content ratio (%) = [aging amount (ml) / Raw material consumption (g)] × 100 * Large raw material brewing ratio (%) = [Powder amount (ml) / Raw material consumption (g)] × 100 * Fermentation ratio (%) = [{Maturation amount (ml) × Aging Sulfur alcohol content (%)} / {raw material consumption (g) x raw material starch (%) × 0.715}] × 100 * Large raw material preparation ratio (%) = [brewing quantity (ml) / raw material usage (g)] × 100

As shown in Table 2, about 18% of total raw materials were used for fermentation, and 155% of total raw materials were used.

Various ratios were not different from those in the conventional fermented liquor production, and Comparative Example 1, mixed 7 grains as a raw material and mixed 7 grains saccharified liquid, was used as a raw material of mixed 7 grains and no saccharified liquid. There was no big difference between Example 1 and Example 2, which used white rice as a raw material and added white rice saccharification liquid, which was judged to be due to the same manufacturing process although the type of raw material was different.

General Ingredient Analysis division Comparative Example 1 Example 1 Example 2    Weekly meal (v / v%) 15.2 13.9 13.8    Mountain road 4.7 4.2 4.1    Amino acid degree 2.0 1.7 1.6

As a result of the analysis of the general components, as shown in Table 3, the main portion was 15.2% in Comparative Example 1, 13.9% in Example 1 and 13.8% in Example 2, whereas Comparative Example 1 did not add the saccharified solution. In Examples 1 and 2, saccharified solution was added and diluted by the amount added, and analyzed slightly lower.

     The acidity of the sacrificial liquors was 4.7 in Comparative Example 1, 4.2 in Example 1, and 4.1 in Example 2. The amino acidity in Comparative Example 1 was 2.0, Example 1 was 1.7, and Example 2 was 1.6. This result was judged to be related to the presence or absence of saccharified solution as well as the main fraction analysis.

Aroma Component Analysis [Unit ppm] division Comparative Example 1 Example 1 Example 2    Acetaldehyde 18 17 15    Ethyl acetate 38 36 33 FUSEL YOU ^{NOTE 1)} 628 620 542 * Analysis condition:-GC: M600D-Detector: FID-Injection temp: 170 ℃-Detector temp: 220 ℃-Carrier gas: N ₂ * ¹ ) Higher alcohol such as normal propyl alcohol, isobutyl alcohol and isoamyl alcohol. It is a kind of mainstream fragrance ingredient produced by amino acid fermentation.

As a result of fragrance component analysis using gas chromatography (GC), acetaldehyde was detected in 18 ppm of Comparative Example 1, 17 ppm of Example 1, 15 ppm of Example 2, and ethyl acetate was compared. While 38 ppm in Example 1, 36 ppm in Example 1, and 33 ppm in Example 2 were not detected, the fusel oils involved in the mainstream aroma were 628 ppm in Comparative Example 1, 620 ppm in Example 1, 542 ppm of Example 2 was detected, and thus, Example 2 was lower than that of Comparative Example 1 and Example 1. In Comparative Example 1 and Example 1, mixed grains were used as raw materials, whereas in Example 2, white rice was used. It was judged to be due to the use.

Analysis of Flavor Components (Non-fermentable Sugars) [Unit ppm] division Comparative Example 1 Example 1 Example 2    Isomaltose 298 1,826 1,810    Isomaltrios 36 150 147    Pannos 982 4,610 4,572  * Analysis condition:-Detector: Refractive Index Detector (detector temperature 35 ℃)-Column: AMINEX HPX-42A Carbohydrate Column-Mobile phase: 100% ultrapure water-Injection volume: 20µl-Analysis time: 20min

As a result of flavor component (non-fermentable sugars) analysis using high performance liquid chromatography (HPLC), as shown in Table 5, isomaltose was 298 ppm in Comparative Example 1, 1,826 ppm in Example 1, and 1,810 ppm in Example 2 This was detected, the panose was 982ppm in Comparative Example 1, 4,610ppm in Example 1, 4,572ppm in Example 2 was detected and added to the fermented sake (glycosylated solution) separately after aging in two stages In the case of Example 1 and Example 2, it turned out that a large amount of non-fermentable saccharides were detected compared with the case of the comparative example 1 which does not add the sake (sugar solution).

Sensory Evaluation [Unit: ppm] division Comparative Example 1 Example 1 Example 2  Color ++++ +++ ++++  Incense +++ ++++ ++++  Flavor +++ ++++ ++++  Comprehensive Symbol Map +++ ++++ ++++

The sensational evaluation of the saengju was performed by five professional panelists who had been performing liquor analysis for more than 10 years in the sensory test room with air temperature controlled at 20 ℃ and 60% relative humidity. Evaluation was based on five points based on the degree of preference.

As a result of the sensory test, as shown in Table 6, first, the color tack was light pink in Comparative Example 1 and Example 1, which was judged to be due to the use of black rice and sorghum as raw materials of the mixed seven grain raw materials, Example 2 has a pale off-white color characteristic. Second, the aroma was shown in the light red bean porridge aroma in Comparative Example 1 and Example 1, and this was also determined to be a unique flavor of raw materials derived from mixed seven grains such as Yulmu, buckwheat, sorghum, Example 2 is a faint aroma unique to white rice Indicated. Third, the flavor showed a light red bean porridge flavor in Comparative Example 1, and in Example 1 and Example 2, the sweetness and softness of sweet bean paste flavor and white rice due to the addition of persimmon (sugar solution) containing non-fermented sugars Indicated.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

1 is a manufacturing process diagram of a functional grain wine containing a high concentration of non-fermentable sugars according to the present invention.

Claims (4)

A process for preparing grain fermented wine containing 4 to 6 times higher concentration of non-fermented sugar than the grain fermented wine prepared by the conventional method without adding a saccharifying agent, comprising the following steps: (a) inoculating seed grains with soaked and increased cereal grains to prepare an entry, followed by adding yeast and casting water to the prepared entry and culturing the base liquor; (b) adding yeast and casting water to the prepared base liquor and expanding the culture to prepare a drunk of the first stage immersion; (c) adding a fermentation, added grains and casting water to fermentation of the prepared single-stage immersion and fermentation to prepare a two-stage immersion sulcus; (d) adding the casting water to the grains, liquefying with liquefied enzyme, and then saccharifying with non-fermentable saccharide synthase to prepare a saccharified solution; And (e) adding the saccharified solution prepared in step (d) to the aging of the two-stage immersion prepared in step (c), pressing and filtering. The method according to claim 1, wherein the grains are mixed grains or white rice composed of black rice, barley, crude, sorghum, corn, barley, and buckwheat. The method of claim 1, wherein the non-fermented sugar is at least one selected from the group consisting of isomaltose, isomaltotriose and pannose. The method of claim 1, wherein the non-fermentable saccharide synthase of step (c) is transglucosidase, and the sugar content of the saccharified solution is 10 to 30%.

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