KR100925889B1 - Method for Preparing Fermented Rice Wine Using Foxtail millet - Google Patents

Method for Preparing Fermented Rice Wine Using Foxtail millet Download PDF

Info

Publication number
KR100925889B1
KR100925889B1 KR1020090016737A KR20090016737A KR100925889B1 KR 100925889 B1 KR100925889 B1 KR 100925889B1 KR 1020090016737 A KR1020090016737 A KR 1020090016737A KR 20090016737 A KR20090016737 A KR 20090016737A KR 100925889 B1 KR100925889 B1 KR 100925889B1
Authority
KR
South Korea
Prior art keywords
rice
prepared
immersion
millet
amylase
Prior art date
Application number
KR1020090016737A
Other languages
Korean (ko)
Inventor
조성오
송성헌
문선희
설관수
Original Assignee
대한민국
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 대한민국 filed Critical 대한민국
Priority to KR1020090016737A priority Critical patent/KR100925889B1/en
Application granted granted Critical
Publication of KR100925889B1 publication Critical patent/KR100925889B1/en

Links

Images

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/021Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/08Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063Separation by filtration

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Toxicology (AREA)
  • Food Science & Technology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

PURPOSE: A method for producing fermented rice wine using Foxtail millet is provided to increase yield of the wine and improve liquor quality and flavor. CONSTITUTION: A method for producing fermented rice wine using Foxtail millet comprises: a step of dipping the Foxtail millet and steaming then inoculating Aspergillus Kawachii Kitahara a step of adding yeast and water for making wine then culturing to produce crude liquor; a step of adding the bred yeast of nonglutinous rice and the water; a step of dipping, pulverizing, and steaming then adding α-amylase, β-amylase, cellulose or protease; a step of mixing crude liquor with enzyme reactive liquid then fermenting; and a step of filtering the crude to prepare.

Description

좁쌀을 이용한 발효곡주의 제조방법 {Method for Preparing Fermented Rice Wine Using Foxtail millet} Method for preparing fermented grain wine using millet rice {Method for Preparing Fermented Rice Wine Using Foxtail millet}

본 발명은 좁쌀을 이용한 발효곡주의 제조방법에 관한 것으로, 보다 구체적으로는, 1단 담금에서 멥쌀입국을 사용하고 2단 담금에서 침지, 파쇄 및 증자한 좁쌀 원료에셀룰라아제, α-아밀라아제와 β-아밀라아제, 프로테아제, 셀룰라아제와 프로테아제를 효소별로 첨가하여 효소작용을 시킨 후, 1단 담금과 혼합하여 발효시킨 숙성술덧을 여과하여 약주를 제조하는 것을 특징으로 하는 발효곡주의 제조방법에 관한 것이다.The present invention relates to a method for producing fermented grain wine using millet, and more specifically, cellulase, α-amylase and β- in millet raw material which was used for non-glutinous rice entry in one-stage immersion and immersed, crushed and increased in two-stage immersion. Amylase, protease, cellulase and protease is added to each enzyme to perform the enzyme action, and then fermented grain wine manufacturing method characterized in that the fermented by mixing the fermentation and fermentation of fermented grain wine produced by fermentation.

좁쌀을 원료로 한 술로는 제주 오메기술, 문배주 등이 있다. 오메기술은 제주도에서 고유의 탁주, 약주로 제조되는데, 탁주는 탁배기라고도 불리운다. 오메기술의 제조 방법은 다음과 같다. 먼저 차조를 깨끗이 씻어 물에 5~6시간 정도 담가두었다가 건진 다음 연자방아, 맷돌, 정고래 등으로 가루를 빻고 반죽을 만든 후, 만들어진 반죽을 주먹만큼씩 떼어내어 직경 5~6㎝ 정도 도넛 모양으로 빚어서 오메 기떡(구멍떡)을 만든다. 만들어진 오메기떡(구멍떡)을 끊는 물에 넣어 30분 정도 삶아서 익힌 다음, 익혀진 오메기떡을 큰 그릇에 넣고 식히면서 떡의 형태가 없어지도록 방망이와 손으로 충분히 다진다. 잘 다져진 떡반죽 위에 누룩가루(좁쌀 : 누룩 = 3 : 1)와 삶아낸 후 식힌 물을 조금씩 부어가며 잘 섞은 다음, 술독에 80%쯤 채우고 뚜껑을 덮고 보온하는 방식으로 온도변화를 적게 하여 한달 쯤 발효시킨다. 발효시킨 오메기술은 2개의 층으로 갈라지는데 윗부분의 맑은 진노란 부분이 청주이고, 아래 부분을 체로 받쳐 낸 것이 탁배기이다. 이 술은 좁쌀의 독특한 향기와 새콤하면서도 부드러운 맛을 가지는 것이 특징으로, 잘 만들어진 술은 빛이 고우면서 입에 착 달라붙는 감칠맛과 톡 쏘는 특유한 맛을 동시에 가진다. 노란 기름이 위에 도는 청주는 귀하게 여겨 잔치, 제사, 굿 등에 쓰였던 반면,탁배기(동당주, 사발주)는 농주에 해당하고 이웃들과 나누어 늘 즐겨 마셨던 술로, 한 사발을 마시면 한 동안 배고픔을 잊을 수 있는 술이며, 영양분이 풍부하며 별다른 안주 없이 마실 수 있다. 탁배기는 보리밥과 섞어서 사기병에 담아 저장하여 식초로 애용하기도 했다. 제주에는 모주라는 말이 있는데 이는 탁배기와 같은 술로‘국모의 술’이라는 뜻에서 유래되었다고 전한다 (한의술, 원융희 저, 백산출판사, 1999.10.24).Liquor made from millet rice includes Jeju Ome Technology and Munbaeju. Ome technology is made from Jeju's own Takju and Yakju, which is also called as a tabletop machine. The manufacturing method of ome technology is as follows. First wash the tea and soak it in water for 5-6 hours, and then dry it. Then grind the powder with a softball mill, a millstone, or a whale, and then make a dough. Make an omegi-tteok (hole cake). Boil the cooked Omegi-tteok (boiled rice cake) in boiling water and boil it for 30 minutes, then cook it. Put the cooked Omegi-tteok in a large bowl and cool it with bat and hands until the shape of the rice cake disappears. After boiled yeast powder (narrow rice: koji = 3: 1) and boiled water, mix well by pouring cool water little by little. Fill the wine poison with 80%, cover and keep warm, and change the temperature for about a month. Ferment. The fermented Ome technology is divided into two layers. The clear yellowish yellow part of the upper part is Cheongju, and the lower part is a tabletop. This wine is characterized by the unique aroma of millet and a sour yet soft taste, and the well-made wine has a unique taste that touches the mouth while the light is fine. Cheongju, which has yellow oil on it, was considered precious and was used for feasts, rituals, and guts. It is a rich drink, rich in nutrients, and can be drunk without any snacks. Table top machine was mixed with barley rice, stored in a fraudulent bottle and used as vinegar. Jeju There moju word which conveys takbaegi liquor such as that derived from the meaning "of gukmo alcohol (hanuisul, wonyunghui me, Baishan publisher, 10.24.1999).

한편, 제주의 증류식소주로 고소리술이 있는데 고소리란 소주를 증류하는데 사용하는 고리, 곧 소줏고리를 지칭하는 제주지방의 방언이다. 고소리술은 오메기술을 증류하여 소주를 제조하는 것으로, 근래에는 원료로 쌀을 함께 사용하기도 한다.On the other hand, Jeju's distilled shochu liquor is Kosori sake, Gosori is the dialect of Jeju province refers to the ring, that is, the sokcho ring used to distill the soju. Kosori is a distilled ome technique that produces soju. Recently, rice is used as a raw material.

문배주는 누룩, 좁쌀, 수수를 원료로 하여 만든 증류주로 그 향기가 문배나무 과실 향기가 난다고 하여 붙여진 이름이다. 언제부터 빚어졌다는 정확한 기록은 없으나 일찍이 고려건국 초기에 왕건에게 문배주가 진상되었고, 평양지역에서 이경찬 씨 4대 조부 때부터 생산되어 할머니에게 전수되었고 그 이후로 아버지, 그리고 이경찬 씨에게 이어져 1995년 6월 이기춘 씨에 의해 제조되고 있다. 근래에 문배주는 곡자 대신 좁쌀 입국이나 멥쌀입국을 사용하여 제조되고 있다 (우리술사전, 정동효 편저, 중앙대학교 출판부, 1995.09.10).Moonbaeju is a distilled liquor made from malt, millet and sorghum as its name. There is no accurate record of when it was formed, but as early as the early period of the Goryeo Dynasty, Moon Bae-ju was promoted to Wang-gun. It is manufactured by Lee Ki-chun. In recent years, Moonbaeju has been manufactured using millet rice or non-rice rice instead of grains ( our Korean Dictionary , edited by Chung Dong-hyo, Chung-Ang University Press, September 10, 1995).

조(粟, Foxtail millet, Italian millet)는 아시아 온대지방의 모든 지역에서 유사 이전부터 재배된 오랜 작물로서, 벼의 전래 이전에 중국에서 도입되었다고 하는데 그 학명은 Setaria italica, 이명은 서숙이라고 한다. 곡류 중에서는 그 종실이 가장 작고 저장성도 강하다. 종류는 여러 가지가 있으나 쪘을 때 끈기가 있는 ‘차조’와 그렇지 못한 ‘메조’가 있다. 도정된 조의 영양성분을 살펴보면, 단백질이 약 10% 포함되어 있고 프롤라민(prolamin)과 글루텔린(glutelin)이 각각 반씩 함유되어 있는데, 프롤라민에는 리신(lysine)이 적고, 류신(leucine)이 많다. 당질은 약 70%로 그 대부분은 녹말로서 이 녹말의 모양은 쌀의 녹말과 흡사하다. 기타 성분으로 수분, 지질, 섬유소, 회분 등이 있다. 주로 쌀과 섞어 밥을 만들거나 떡을 만든다거나 제과, 물엿, 소주 등의 원료로 이용되고 있다. 이외에도 죽으로 만들어 병환 중의 발열을 낮추는 치료효과가 있으나 그 이유는 알려져 있지 않다 (한국식품사전, 박원기 편저, 신광출판사, 1991.4.20).Article (粟, Foxtail millet, Italian millet ) has been introduced to China in the long as the crops from previous similar in all temperate regions of Asia, introduced before the rice its scientific name is called Setaria italica, tinnitus seosuk. Among cereals, the seed is the smallest and the shelf life is strong. There are many kinds, but there are 'chajo' which is persistent when it's open and 'mezzo' which is not. Looking at the nutritional composition of the crude bath, it contains about 10% of protein, half of each of prolamin and glutelin, and less of lysine and less leucine in prolamin. There are many. Carbohydrate is about 70%, most of which is starch. The shape of starch is similar to that of rice. Other ingredients include moisture, lipids, fiber and ash. It is mixed with rice and used to make rice, rice cakes, and confectionery, starch syrup, and shochu. In addition, there is a therapeutic effect of making porridge to reduce fever during illness, but the reason is not known ( Korean Food Dictionary , Park Won-ki, Shinkwang Publishing Co., April 20, 1991).

좁쌀을 사용한 주류제조와 관련된 종래 기술로, 볏짚 또는 곡초나 갈근 등 섬유 함유 물질의 산당화액만으로 된 증류주는 향미가 전혀 없어 음료수로서 부적당한 종래 기술의 문제점을 개선하기 위하여 소량의 수수 또는 잡곡을 사용하여 제조하는 것을 특징으로 하는 주류제조방법(대한민국 특허등록 제10-0001612호)이 개시되어 있고, 쌀 및 밀기울을 혼합 발효시켜 누룩을 제조하고, 좁쌀가루로 떡을 만드는 오메기떡 제조 단계; 누룩에 종효모, 젖산, 오메기떡 및 물을 혼합 발효시켜 밑술을 제조하는 단계; 제조된 밑술에 오메기떡, 입국 및 물을 더 가한 후 소정시간 발효시키는 1단 담금 단계; 상기 1단 담금 단계에서 얻어진 1차발효액에 다시 증자한 오메기떡과 누룩, 입국 및 물을 첨가한 후 소정시간 발효시키는 2단 담금 단계; 2단 담금 단계에서 숙성된 2차 발효액으로부터 주박을 제거하는 단계를 통하여 특유의 맛과 향 및 색을 오랫동안 보존할 수 있는 것을 특징으로 한 좁쌀을 원료로 한 주류의 제조방법(대한민국 특허출원10-1999-0032501호)이 개시되어 있으나, 본 발명의 좁쌀을 이용한 발효곡주의 제조방법과는 그 구성이 상이하다.A conventional technique related to liquor production using millet, distilled liquor made only with rice-sugar or lysates of fiber-containing materials such as grain or vinegar, and has no flavor at all, and uses a small amount of sorghum or grains to improve the problems of the prior art, which is inadequate as a beverage. Liquor manufacturing method (Korean Patent Registration No. 10-0001612) is characterized in that the production by the production, the fermented rice and bran mixed fermentation to prepare yeast, Omegi rice cake manufacturing step of making rice cake with millet flour; Producing yeast liquor by fermenting yeast with seed yeast, lactic acid, omegi-teok and water; One step immersion step of fermenting a predetermined time after the addition of Omegi rice cake, entry and water to the prepared base liquor; A two-stage immersion step of adding fermented Omegi-dok and Nuruk, entry and water to the first fermentation broth obtained in the one-stage immersion step and then fermenting for a predetermined time; A method of preparing liquor made from millet rice, which is characterized by being capable of preserving a distinctive taste, aroma and color for a long time by removing the sake lees from the secondary fermentation broth aged in the two-stage immersion step (Korean Patent Application 10- 1999-0032501) is disclosed, but the configuration is different from the method for producing fermented grain wine using the millet of the present invention.

이에, 본 발명자들은 좁쌀을 이용한 주류 제조시 수율이 낮다는 종래 기술의 문제점을 극복하기 위하여 예의 노력한 결과, 1단 담금에서 멥쌀입국을 사용하고 2단 담금에서 침지, 파쇄 및 증자한 좁쌀 원료에 셀룰라아제, α-아밀라아제와 β-아밀라아제, 프로테아제, 셀룰라아제와 프로테아제를 효소별로 첨가하여 효소작용을 시킨 후, 1단 담금과 혼합하여 발효시킨 숙성술덧을 여과하는 방법으로 제조된 제성주가 높은 수득율을 가지고 개선된 주질을 나타내는 것을 확인하고 본 발명을 완성하게 되었다.Thus, the present inventors have made diligent efforts to overcome the problems of the prior art that the yield is low when producing liquor using millet, cellulase to the millet raw material using non-rice rice entry in the first stage immersion, immersed, crushed and increased in the second stage immersion Enzymatically prepared by adding α-amylase and β-amylase, protease, cellulase and protease for each enzyme, and then filtering fermented fermented fermented broth mixed with 1st stage soak The present invention was confirmed to show the main substance of the present invention.

본 발명의 주된 목적은 좁쌀을 이용하여 높은 수율과 개선된 주질을 갖는 발효 곡주를 제조하는 방법을 제공하는 데 있다. The main object of the present invention is to provide a method for producing fermented grain wine having high yield and improved quality using millet.

상기 목적을 달성하기 위하여, 본 발명은 (a) 멥쌀을 침지, 증자시키고 백국균을 접종배양시켜 멥쌀입국을 제조하는 단계; (b) 상기 제조된 멥쌀입국에 효모 및 양조용수를 첨가하고 배양하여 밑술을 제조하는 단계; (c) 상기 제조된 밑술에 상기 (a) 단계에서 제조된 멥쌀입국 및 양조용수를 첨가하고 확대배양하여 1단 담금의 술덧을 제조하는 단계; (d) 침지, 파쇄 및 증자시킨 좁쌀에 양조용수, α-아밀라아제와 β-아밀라아제, 셀룰라아제 및 프로테아제로 구성된 군에서 선택되는 하나 이상의 효소를 첨가하여 반응시키되, α-아밀라아제를 첨가한 경우에는 25~30℃ 또는 60~70℃에서 반응시키고, β-아밀라아제, 셀룰라아제 및 프로테아제 중 어느 하나인 경우에는 25~30℃ 또는 40~50℃에서 반응시키는 단계; (e) 상기 (d) 단계에서 제조된 효소반응액을 상기 (c) 단계에서 제조된 1단 담금의 술덧과 혼합하고 발효시켜 2단 담금의 숙성술덧을 제조하는 단계; 및 (f) 상기 (e) 단계에서 제조된 2단 담금의 숙성술덧을 여과 및 제성하는 단계를 포함하는 좁쌀을 이용한 발효곡주의 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of (a) immersing, increasing the non-glutinous rice and inoculating cultured Baekkukyun to prepare non-glutinous rice; (b) adding a yeast and brewing water to the prepared non-rice rice entry and culturing to prepare a base liquor; (c) adding the uncooked rice brewing and brewing water prepared in step (a) to the prepared base liquor and expanding the culture, to prepare a soak of one-stage immersion; (d) dipping, crushing and adding The millet is reacted with brewing water, α-amylase and one or more enzymes selected from the group consisting of β-amylase, cellulase and protease. In the case of any one of β-amylase, cellulase and protease, the reaction is carried out at 25 to 30 ° C. or 40 to 50 ° C .; (e) mixing the fermentation enzyme prepared in step (d) with the fermentation of the first stage immersion prepared in step (c) and fermenting to prepare a fermentation stage of the second stage immersion; And (f) provides a method for producing fermented grain wine using millet comprising the step of filtering and forming the aged immersion of the two-stage immersion prepared in step (e).

본 발명은 1단 담금에 멥쌀입국을 사용하고 2단 담금에서 침지, 파쇄 및 증자한 좁쌀 원료에 셀룰라아제, α-아밀라아제와 β-아밀라아제, 프로테아제, 셀룰라아제와 프로테아제를 효소별로 첨가하여 효소작용을 시킨 후, 1단 담금과 혼합하여 발효시킨 숙성술덧을 여과하여 제조한 발효곡주에 관한 것으로, 높은 수득율을 가지면서 개선된 주질을 나타내는 발효곡주의 제조방법을 제공하는 효과가 있다.The present invention is to use non-glutinous rice in one stage of immersion and to add the cellulase, α-amylase and β-amylase, protease, cellulase and protease for each enzyme in the distilled, crushed and steamed in the second stage immersion after enzyme The present invention relates to a fermented grain wine prepared by filtration of fermented aged wine fermented by mixing with one-stage immersion, and has an effect of providing a method of producing fermented grain wine having improved yield while having a high yield.

본 발명은 (a) 멥쌀을 침지, 증자시키고 백국균을 접종배양시켜 멥쌀입국을 제조하는 단계; (b) 상기 제조된 멥쌀입국에 효모 및 양조용수를 첨가하고 배양하여 밑술을 제조하는 단계; (c) 상기 제조된 밑술에 상기 (a) 단계에서 제조된 멥쌀입국 및 양조용수를 첨가하고 확대배양하여 1단 담금의 술덧을 제조하는 단계; (d) 침지, 파쇄 및 증자시킨 좁쌀에 양조용수, α-아밀라아제와 β-아밀라아제, 셀룰라아제 및 프로테아제로 구성된 군에서 선택되는 하나 이상의 효소를 첨가하여 반응시키되, α-아밀라아제를 첨가한 경우에는 25~30℃ 또는 60~70℃에서 반응시키고, β-아밀라아제, 셀룰라아제 및 프로테아제 중 어느 하나인 경우에는 25~30℃ 또는 40~50℃에서 반응시키는 단계; (e) 상기 (d) 단계에서 제조된 효소반응액을 상기 (c) 단계에서 제조된 1단 담금의 술덧과 혼합하고 발효시켜 2단 담금의 숙성술덧을 제조하는 단계; 및 (f) 상기 (e) 단계에서 제조된 2단 담금의 숙성술덧을 여과 및 제성하는 단계를 포함하는 좁쌀을 이용한 발효곡주의 제조방법을 제공한다.The present invention comprises the steps of immersing and increasing non-glutinous rice and inoculating cultured Baekkukyun to prepare non-glutinous rice; (b) adding a yeast and brewing water to the prepared non-rice rice entry and culturing to prepare a base liquor; (c) adding the uncooked rice brewing and brewing water prepared in step (a) to the prepared base liquor and expanding the culture, to prepare a soak of one-stage immersion; (d) dipping, crushing and adding The millet is reacted with brewing water, α-amylase and one or more enzymes selected from the group consisting of β-amylase, cellulase and protease. In the case of any one of β-amylase, cellulase and protease, the reaction is carried out at 25 to 30 ° C. or 40 to 50 ° C .; (e) mixing the fermentation enzyme prepared in step (d) with the fermentation of the first stage immersion prepared in step (c) and fermenting to prepare a fermentation stage of the second stage immersion; And (f) provides a method for producing fermented grain wine using millet comprising the step of filtering and forming the aged immersion of the two-stage immersion prepared in step (e).

본 발명에 있어서, 상기 (d) 단계의 발효는 α-아밀라아제와 β-아밀라아제, 프로테아제, 셀룰라아제 및 프로테아제로 구성된 군에서 선택되는 하나 이상의 효소를 첨가하여 수행하는 것을 특징으로 할 수 있다.In the present invention, the fermentation of step (d) may be performed by adding one or more enzymes selected from the group consisting of α-amylase and β-amylase, protease, cellulase and protease.

본 발명에 있어서, 상기 (d) 단계의 발효는 상온 또는 가온 조건에서 이루어지는 것을 특징으로 할 수 있고, 가온 조건은 30~80℃인 것을 특징으로 할 수 있으며, 셀룰라아제(cellulase)는 40~50℃에서 1~2시간, α-아밀라아제(amylase)는 60~70℃에서 1~2시간 액화 후, β-아밀라아제는 40~50℃에서 1~2시간 당화한 후, 프로테아제(protease)는 40~50℃에서 1~2시간 효소별로 첨가하여 각각 효소작용을 시킨 후 1단 담금과 혼합하여 2단 담금의 숙성술덧을 제조하는 것을 특징으로 할 수 있다.In the present invention, the fermentation of the step (d) may be characterized in that it is made at room temperature or warm conditions, the heating conditions may be characterized in that 30 ~ 80 ℃, the cellulase (cellulase) 40 ~ 50 ℃ At 1 ~ 2 hours, α-amylase is liquefied at 60 ~ 70 ℃ for 1 ~ 2 hours, β-amylase is glycated at 40 ~ 50 ℃ for 1 ~ 2 hours, and protease is 40 ~ 50 It can be characterized in that by the addition of enzyme for 1 to 2 hours at ℃ and then the enzymatic action and mixing with the first stage immersion to prepare the aging of two stage immersion.

상기 발효온도 범위는 수차례의 예비실험 결과를 토대로 얻어진 것이며, 이보다 발효온도가 낮거나 높으면 효소활성이 저하되어 발효효율이 떨어지는 문제점이 생긴다.The fermentation temperature range is obtained based on the results of several preliminary experiments. If the fermentation temperature is lower or higher than this, the enzyme activity is lowered and the fermentation efficiency is lowered.

본 발명에 있어서, 상기 (a) 단계의 좁쌀은 잘 씻어 침지시킨 후 물빼기하여 분쇄기로 50~100 메시(mesh) 입자크기로 파쇄한 다음, 증자한 것을 특징으로 할 수 있다. In the present invention, the millet of step (a) is washed and immersed well and then drained by crushing to 50 to 100 mesh (mesh) particle size with a grinder, it may be characterized in that the steamed.

본 발명에서 급수비율(%)은 전체급수량(㎖)/(좁쌀+입국 합계중량(g))× 100으로 계산하였다. In the present invention, the water supply ratio (%) was calculated as the total water supply amount (ml) / (millet + entry total weight (g)) x 100.

본 발명에서는 1단 담금에 멥쌀입국을 사용하고 2단 담금에서 침지, 파쇄 및 증자한 좁쌀 원료에 셀룰라아제, α-아밀라아제와 β-아밀라아제, 프로테아제, 셀룰라아제와 프로테아제를 효소별로 첨가하여 효소작용을 시킨 후, 1단 담금과 혼합하여 발효시킨 숙성술덧을 여과하여 약주를 제조한 발효곡주를 대상으로 발효비율분석 및 향기성분분석을 실시한 결과, 본 발명에 따른 발효곡주가 수득율이 높을 뿐만 아니라 멥쌀 백국입국과 좁쌀 원료에서 기인하는 우수한 맛, 향미 및 주질을 나타냄을 확인하였다.In the present invention, non-glutinous rice is used for one-stage immersion and cellulase, α-amylase and β-amylase, protease, cellulase and protease are added to enzymes by enzymatic action to the milled rice material soaked, crushed and increased in two-stage immersion. , Fermentation ratio analysis and aroma component analysis of fermented grain liquor prepared by filtration of fermented fermented liquor prepared by fermentation by mixing with 1st stage immersion, as well as high yield of fermented grain liquor according to the present invention It was confirmed to exhibit excellent taste, flavor and quality resulting from millet raw materials.

이하, 비교예와 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로, 본 발명의 범위가 이들 실 시예에 의해 제한되는 것으로 해석되지 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.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, 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.

비교예 1.Comparative Example 1.

1-1. 원료의 전처리1-1. Pretreatment of raw materials

멥쌀 2㎏을 잘 씻어 물에 2시간동안 담근 후, 60분간 물빼기하여 100℃ 이상에서 50 분 동안 증자기로 증자한 다음 15분간 뜸들이기를 하였다. 좁쌀 1,400g을 잘 씻어 20~25℃의 물에 12시간 동안 담근 후에 60분간 물빼기하여 분쇄기로 50~100 mesh(메시) 입자크기로 파쇄한 후, 100℃ 이상에서 50분 동안 증자기로 증자한 다음 15분간 뜸들이기를 하여 원료를 전처리하였다.       After washing well for 2kg of non-glutinous rice, soak it in water for 2 hours, drain the water for 60 minutes, cook it for 50 minutes at 100 ℃ or higher, and steam it for 15 minutes. Wash 1,400g of millet rice well, soak in water of 20 ~ 25 ℃ for 12 hours, drain water for 60 minutes, crush into 50 ~ 100 mesh (mesh) particle size with a grinder, and then steam with a steamer at 100 ℃ or more for 50 minutes. The raw material was pretreated by steaming for the next 15 minutes.

1-2. 멥쌀입국 제조1-2. Manufacture of Non-rice Rice

상기 비교예 1-1에서 전처리한 멥쌀을 36℃로 냉각시킨 후 백국균(Aspergillus Kawachii, 수원발효식품연구소)을 접종배양시켜 총 제국을 45시간으로 하고, 입국의 품온은 35℃~45℃로 유지하면서 멥쌀입국 2㎏을 제조하였으며, 밑술 및 1단 담금의 제조에는 멥쌀입국 600g을 사용하였다. 본 발명에서 ‘입국’이라 함은 증자한 멥쌀원료에 백국균을 접종배양시킨 것으로 전분질 원료를 당화시킬 수 있는 것을 의미한다. After cooling the non-glutinous rice pretreated in Comparative Example 1-1 to 36 ° C.Aspergillus Kawachii, Suwon Fermented Food Research Institute) was inoculated and cultured to maintain the total empire of 45 hours, while the entry temperature was maintained at 35 ℃ ~ 45 ℃, and 2kg of uncooked rice was prepared. Used. In the present invention, the term "entry" means that the starch is inoculated and cultured on the increased non-glutinous rice material to saccharify the starch raw material.

1-3. 밑술 제조1-3. Footwork manufacturer

상기 비교예 1-2의 멥쌀입국 중 일부인 60g에 효모 2g과 물 70㎖를 첨가하고, 25~30℃의 항온기에서 80rpm으로 교반하여 5일간 효모를 배양함으로써, 밑술을 제조하였다.2 g of yeast and 70 ml of water were added to 60 g of non-rice grains of Comparative Example 1-2, and the mixture was stirred at 80 rpm in a thermostat at 25 to 30 ° C. to incubate the yeast for 5 days.

1-4. 1단 담금의 술덧 제조1-4. Preparation of drunkenness of one step immersion

상기 비교예 1-3의 밑술에 상기 비교예 1-2의 멥쌀입국 중 나머지인 540g과 물 648㎖를 첨가하여, 25~30℃의 항온기에서 80rpm으로 교반하고 5일간 효모를 확대배양하여, 1단 담금의 술덧을 제조하였다. To the base of the Comparative Example 1-3, the remaining 540g of non-glutinous rice of the Comparative Example 1-2 and 648 ml of water were added, stirred at 80 rpm in a thermostat at 25 to 30 ° C, and expanded yeast for 5 days, 1 Sweet dipped soak was prepared.

1-5. 2단 담금의 숙성술덧 제조1-5. Manufacture of two-stage immersion wine

상기 비교예 1-4의 1단 담금의 술덧에 1-1에서 전처리한 좁쌀 1,400g과 물 2,480㎖를 첨가하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 13.8%의 숙성술덧 5,550㎖를 제조하였다.1,400 g of millet pretreated in 1-1 and 2,480 ml of water were added to the first step soaking of Comparative Example 1-4, stirred at 80 rpm in a 25-30 ° C. thermostat and fermented for 10 days to give 13.8% alcohol content. 5550 ml of aging was prepared.

1-6. 여과 및 제성1-6. Filtration and Detergent

상기 비교예 1-5의 2단 담금의 숙성술덧 5,550㎖를 여과포로 압착하여 술지게미 650g을 걸러내어 알코올분 13.8% 여과주 4,900㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 301㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,201㎖의 제성주를 제조하였다.5,550 ml of the two-stage immersion of Comparative Example 1-5 was compressed with a filter cloth to filter out 650 g of sake lees to obtain 4,900 ml of alcohol content in 13.8% alcohol, and 301 ml of water was added to standardize alcohol content in 13%. After freezing and filtration with a membrane of 1 micrometer or less at 0 degrees C or less, the alcoholic liquor of 13% of alcohol content and 5,201 ml of columnar alcohols was manufactured.

실시예 1.Example 1.

1-1. 원료의 전처리1-1. Pretreatment of raw materials

상기 비교예 1-1과 동일한 용량 및 방법으로 원료를 전처리하였다.The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

1-2. 멥쌀입국 제조1-2. Manufacture of Non-rice Rice

상기 비교예 1-2와 동일한 용량 및 방법으로 멥쌀입국을 제조하였다.Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

1-3. 밑술 제조1-3. Footwork manufacturer

상기 비교예 1-3과 동일한 용량 및 방법으로 밑술을 제조하였다.The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

1-4. 1단 담금의 술덧 제조1-4. Preparation of drunkenness of one step immersion

상기 비교예 1-4와 동일한 용량 및 방법으로 1단 담금의 술덧을 제조하였다.In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

1-5. 2단 담금의 숙성술덧 제조1-5. Manufacture of two-stage immersion wine

상기 실시예 1-1의 1단 담금의 술덧에 실시예 1-1에서 전처리한 좁쌀 1,400g, 물 2,480㎖ 및 셀룰라아제(cellulase) 효소 0.3g을 첨가하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 14.8%의 숙성술덧 5,500㎖를 제조하였다.1,400 g of millet pre-treated in Example 1-1, 2,480 ml of water and 0.3 g of cellulase enzyme were added to the first stage immersion of Example 1-1, and stirred at 80 rpm in a thermostat at 25 to 30 ° C. The mixture was fermented for 10 days to prepare 5,500 ml of aged 14.8% alcohol.

1-6. 여과 및 제성1-6. Filtration and Detergent

상기 실시예 1-5의 2단 담금의 숙성술덧 5,500㎖를 여과포로 압착하여 술지게미 650g을 걸러내어 알코올분 14.8% 여과주 4,850㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 671㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,521㎖의 제성주를 제조하였다.5,500 ml of the two-stage immersion of Example 1-5 was compressed with a filter cloth to filter out 650 g of sake lees to obtain 4,850 ml of alcohol content 14.8%, and to add alcohol content 671 ml to standardize to 13% alcohol content. After freezing and filtration with a membrane of 1 micrometer or less at 0 degrees C or less, the alcoholic liquor of 13% of alcohol content and 5,521 ml of columnar alcohols was manufactured.

실시예 2.Example 2.

2-1. 원료의 전처리2-1. Pretreatment of raw materials

상기 비교예 1-1과 동일한 용량 및 방법으로 원료를 전처리하였다.The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

2-2. 멥쌀입국 제조2-2. Manufacture of Non-rice Rice

상기 비교예 1-2와 동일한 용량 및 방법으로 멥쌀입국을 제조하였다.Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

2-3. 밑술 제조2-3. Footwork manufacturer

상기 비교예 1-3과 동일한 용량 및 방법으로 밑술을 제조하였다.The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

2-4. 1단 담금의 술덧 제조2-4. Preparation of drunkenness of one step immersion

상기 비교예 1-4와 동일한 용량 및 방법으로 1단 담금의 술덧을 제조하였다.In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

2-5. 2단 담금의 숙성술덧 제조2-5. Manufacture of two-stage immersion wine

상기 실시예 2-4의 1단 담금의 술덧에 실시예 2-1에서 전처리한 좁쌀 1,400g, 물 2,480㎖, α-아밀라아제(amylase) 효소 0.14g 및 β-아밀라아제 효소 0.14g을 첨가하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 14.2%의 숙성술덧 5,550㎖를 제조하였다.1,400 g of millet pre-treated in Example 2-1, 2,480 ml of water, 0.14 g of α-amylase enzyme and 0.14 g of β-amylase enzyme were added to the first step immersion of Example 2-4, 25 After stirring at 80 rpm in a thermostat of ˜30 ° C. and fermentation for 10 days, 5,550 ml of the alcohol content of 14.2% was prepared.

2-6. 여과 및 제성2-6. Filtration and Detergent

상기 실시예 2-5의 2단 담금의 숙성술덧 5,550㎖를 여과포로 압착하여 술지게미 650g을 걸러내어 알코올분 14.2% 여과주 4,900㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 452㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,352㎖의 제성주를 제조하였다.5,550 ml of the two-stage immersion of Example 2-5 was compressed with a filter cloth to filter out 650 g of sake lees to obtain 4,900 ml of alcohol content 14.2%, and 452 ml of water was added to standardize alcohol content 13%. After freezing and filtration with a membrane of 1 µm or less at 0 ° C or less to prepare a sake liquor of 13% alcohol content, 5352 ml of a column.

실시예 3.Example 3.

3-1. 원료의 전처리3-1. Pretreatment of raw materials

상기 비교예 1-1과 동일한 용량 및 방법으로 원료를 전처리하였다.The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

3-2. 멥쌀입국 제조3-2. Manufacture of Non-rice Rice

상기 비교예 1-2와 동일한 용량 및 방법으로 멥쌀입국을 제조하였다.Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

3-3. 밑술 제조3-3. Footwork manufacturer

상기 비교예 1-3과 동일한 용량 및 방법으로 밑술을 제조하였다.The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

3-4. 1단 담금의 술덧 제조3-4. Preparation of drunkenness of one step immersion

상기 비교예 1-4와 동일한 용량 및 방법으로 1단 담금의 술덧을 제조하였다.In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

3-5. 2단 담금의 숙성술덧 제조3-5. Manufacture of two-stage immersion wine

상기 실시예 3-4의 1단 담금의 술덧에 실시예 3-1에서 전처리한 좁쌀 1,400g, 물 2,480㎖ 및 프로테아제(protease) 효소 2.8g을 첨가하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 14.5%의 숙성술덧 5,500㎖를 제조하였다.1,400 g of millet pre-treated in Example 3-1, 2,480 ml of water and 2.8 g of protease enzyme were added to the first stage immersion of Example 3-4, and stirred at 80 rpm in a thermostat at 25 to 30 ° C. The mixture was fermented for 10 days to prepare 5,500 ml of aged 14.5% alcohol.

3-6. 여과 및 제성3-6. Filtration and Detergent

상기 실시예 3-5의 2단 담금의 숙성술덧 5,500㎖를 여과포로 압착하여 술지게미 650g을 걸러내어 알코올분 14.5% 여과주 4,850㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 559㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,409㎖의 제성주를 제조하였다.5,500 ml of the two-stage immersion of Example 3-5 was pressed with a filter cloth to filter out 650 g of sake lees to obtain 4,850 ml of alcohol content in 14.5% of the alcohol, and 559 ml of water was added to standardize the alcohol content to 13%. A freeze filtration was carried out using a membrane of 1 µm or less at 0 ° C. or less to prepare a sake liquor having 13% alcohol content and 5,409 ml of circumference.

실시예 4.Example 4.

4-1. 원료의 전처리4-1. Pretreatment of raw materials

상기 비교예 1-1과 동일한 용량 및 방법으로 원료를 전처리하였다.The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

4-2. 멥쌀입국 제조4-2. Manufacture of Non-rice Rice

상기 비교예 1-2와 동일한 용량 및 방법으로 멥쌀입국을 제조하였다.Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

4-3. 밑술 제조4-3. Footwork manufacturer

상기 비교예 1-3과 동일한 용량 및 방법으로 밑술을 제조하였다.The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

4-4. 1단 담금의 술덧 제조4-4. Preparation of drunkenness of one step immersion

상기 비교예 1-4와 동일한 용량 및 방법으로 1단 담금의 술덧을 제조하였다.In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

4-5. 2단 담금의 숙성술덧 제조4-5. Manufacture of two-stage immersion wine

상기 실시예 4-4의 1단 담금의 술덧에 실시예 4-1에서 전처리한 좁쌀 1,400g, 물 2,480㎖, 셀룰라아제 효소 0.3g 및 프로테아제 효소 2.8g을 첨가하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 14.6%의 숙성술덧 5,500㎖를 제조하였다.1,400 g of millet pre-treated in Example 4-1, 2,480 ml of water, 0.3 g of cellulase enzyme, and 2.8 g of protease enzyme were added to the first step immersion of Example 4-4, and 80 rpm in a thermostat at 25 to 30 ° C. The mixture was stirred for 10 days, and fermented for 10 days, to prepare 5,500 ml of aged 14.6% alcohol.

4-6. 여과 및 제성4-6. Filtration and Detergent

상기 실시예 4-5의 2단 담금의 숙성술덧 5,500㎖를 여과포로 압착하여 술지게미 550g을 걸러내어 알코올분 14.6% 여과주 4,950㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 609㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,559㎖의 제성주를 제조하였다.5,500 ml of the two-stage immersion of Example 4-5 was compressed with a filter cloth to filter out 550 g of sake lees to obtain 4,950 ml of alcohol content in 14.6% of alcohol, and 609 ml of water was added to standardize alcohol content of 13%. The freeze filtration was carried out at 0 占 폚 or below with a membrane of 1 占 퐉 or below, to prepare a sake liquor having 13% alcohol content and 5,559 mL of circumference.

실시예 5.Example 5.

5-1. 원료의 전처리5-1. Pretreatment of raw materials

상기 비교예 1-1과 동일한 용량 및 방법으로 원료를 전처리하였다.The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

5-2. 멥쌀입국 제조5-2. Manufacture of Non-rice Rice

상기 비교예 1-2와 동일한 용량 및 방법으로 멥쌀입국을 제조하였다.Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

5-3. 밑술 제조5-3. Footwork manufacturer

상기 비교예 1-3과 동일한 용량 및 방법으로 밑술을 제조하였다.The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

5-4. 1단 담금의 술덧 제조5-4. Preparation of drunkenness of one step immersion

상기 비교예 1-4와 동일한 용량 및 방법으로 1단 담금의 술덧을 제조하였다.In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

5-5. 2단 담금의 숙성술덧 제조5-5. Manufacture of two-stage immersion wine

상기 실시예 5-1의 전처리한 좁쌀 1,400g에 물 2,480㎖ 및 셀룰라아제효소 0.3g을 첨가하여 40~50℃에서 1~2시간 효소처리 후, 상기 실시예 5-4의 1단 담금의 술덧과 혼합하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 15.3%의 숙성술덧 5,500㎖를 제조하였다.2,480 ml of water and 0.3 g of cellulase enzyme were added to 1,400 g of the pre-treated millet of Example 5-1, followed by enzymatic treatment for 1 to 2 hours at 40 to 50 ° C. After mixing, the mixture was stirred at 80 rpm in a thermostat at 25 to 30 ° C. and fermented for 10 days to prepare 5,500 ml of aged 15.3% alcohol.

5-6. 여과 및 제성5-6. Filtration and Detergent

상기 실시예 5-5의 2단 담금의 숙성술덧 5,500㎖를 여과포로 압착하여 술지게미 650g을 걸러내어 알코올분 15.3% 여과주 4,850㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 858㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,708㎖의 제성주를 제조하였다.5,500 ml of the two-stage immersion of Example 5-5 was compressed with a filter cloth to filter out 650 g of sake lees to obtain 4,850 ml of alcohol content in 15.3% of alcohol, and 858 ml of water was added to standardize alcohol content in 13%. After freezing and filtering with the membrane of 1 micrometer or less at 0 degrees C or less, the alcoholic liquor of 13% alcohol content and 5,708 ml of columnar alcohols was produced.

실시예 6.Example 6.

6-1. 원료의 전처리6-1. Pretreatment of raw materials

상기 비교예 1-1과 동일한 용량 및 방법으로 원료를 전처리하였다.The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

6-2. 멥쌀입국 제조6-2. Manufacture of Non-rice Rice

상기 비교예 1-2와 동일한 용량 및 방법으로 멥쌀입국을 제조하였다.Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

6-3. 밑술 제조6-3. Footwork manufacturer

상기 비교예 1-3과 동일한 용량 및 방법으로 밑술을 제조하였다.The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

6-4. 1단 담금의 술덧 제조6-4. Preparation of drunkenness of one step immersion

상기 비교예 1-4와 동일한 용량 및 방법으로 1단 담금의 술덧을 제조하였다.In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

6-5. 2단 담금의 숙성술덧 제조6-5. Manufacture of two-stage immersion wine

상기 실시예 6-1의 전처리한 좁쌀 1,400g에 물 2,480㎖ 및 α-아밀라아제 효소 0.14g을 첨가하여 60~70℃에서 1~2시간 액화 후, β-아밀라아제 효소 0.14g을 첨가하여 40~50℃에서 1~2시간 당화한 후, 상기 실시예 6-4의 1단 담금의 술덧과 혼합하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 15.6%의 숙성술덧 5,600㎖를 제조하였다.2,480 ml of water and 0.14 g of α-amylase enzyme were added to 1,400 g of the pre-treated millet of Example 6-1, followed by liquefaction at 60-70 ° C. for 1 to 2 hours, and then 0.1-40 g of β-amylase enzyme was added to 40-50. After saccharification at 1 ° C. for 2 hours, the mixture was mixed with the 1 step immersion of Example 6-4, stirred at 80 rpm in a thermostat at 25 ° C. for 30 days, and fermented for 10 days. ML was prepared.

6-6. 여과 및 제성6-6. Filtration and Detergent

상기 실시예 6-5의 2단 담금의 숙성술덧 5,600㎖를 여과포로 압착하여 술지게미 650g을 걸러내어 알코올분 15.6% 여과주 4,950㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 990㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,940㎖의 제성주를 제조하였다.5,600 ml of the two-stage immersion of Example 6-5 was compressed with a filter cloth to filter out 650 g of sake lees to obtain 4,950 ml of alcohol content in 15.6% of alcohol, and 990 ml of water was added to standardize alcohol content of 13%. After freezing and filtering with a membrane of 1 micrometer or less at 0 degrees C or less, the alcoholic liquor of 13% of alcohol content and 5,940 ml of columnar columns was produced.

실시예 7.Example 7.

7-1. 원료의 전처리7-1. Pretreatment of raw materials

상기 비교예 1-1과 동일한 용량 및 방법으로 원료를 전처리하였다.The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

7-2. 멥쌀입국 제조7-2. Manufacture of Non-rice Rice

상기 비교예 1-2와 동일한 용량 및 방법으로 멥쌀입국을 제조하였다.Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

7-3. 밑술 제조7-3. Footwork manufacturer

상기 비교예 1-3과 동일한 용량 및 방법으로 밑술을 제조하였다.The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

7-4. 1단 담금의 술덧 제조7-4. Preparation of drunkenness of one step immersion

상기 비교예 1-4와 동일한 용량 및 방법으로 1단 담금의 술덧을 제조하였다.In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

7-5. 2단 담금의 숙성술덧 제조7-5. Manufacture of two-stage immersion wine

상기 실시예 7-1의 전처리한 좁쌀 1,400g에 물 2,480㎖ 및 프로테아제효소 2.8g을 첨가하여 40~50℃에서 1~2시간 효소처리 후, 상기 실시예 7-4의 1단 담금의 술덧과 혼합하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 14.5%의 숙성술덧 5,600㎖를 제조하였다.2,480 ml of water and 2.8 g of protease enzyme were added to 1,400 g of the pre-treated millet of Example 7-1, followed by enzymatic treatment at 40-50 ° C. for 1 to 2 hours. The mixture was stirred at 80 rpm in a thermostat at 25 to 30 ° C. and fermented for 10 days to prepare 5,600 ml of aged 14.5% alcohol.

7-6. 여과 및 제성7-6. Filtration and Detergent

상기 실시예 7-3의 2단 담금의 숙성술덧 5,600㎖를 여과포로 압착하여 술지게미 600g을 걸러내어 알코올분 14.5% 여과주 5,000㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 577㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,577㎖의 제성주를 제조하였다.5,600 ml of the two-stage immersion of Example 7-3 was compressed with a filter cloth to filter 600 g of sake lees to obtain 5,000 ml of alcohol content 14.5%, and 577 ml of water was added to standardize alcohol content 13%. After freezing and filtering with the membrane of 1 micrometer or less at 0 degrees C or less, the alcoholic liquor of 13% of alcohol content and 5,577 ml of columnar alcohols was manufactured.

실시예 8.Example 8.

8-1. 원료의 전처리8-1. Pretreatment of raw materials

상기 비교예 1-1과 동일한 용량 및 방법으로 원료를 전처리하였다.The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

8-2. 멥쌀입국 제조8-2. Manufacture of Non-rice Rice

상기 비교예 1-2와 동일한 용량 및 방법으로 멥쌀입국을 제조하였다.Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

8-3. 밑술 제조8-3. Footwork manufacturer

상기 비교예 1-3과 동일한 용량 및 방법으로 밑술을 제조하였다.The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

8-4. 1단 담금의 술덧 제조8-4. Preparation of drunkenness of one step immersion

상기 비교예 1-4와 동일한 용량 및 방법으로 1단 담금의 술덧을 제조하였다.In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

8-5. 2단 담금의 숙성술덧 제조8-5. Manufacture of two-stage immersion wine

상기 실시예 8-1의 전처리한 좁쌀 1,400g에 물 2,480㎖, 셀룰라아제효소 0.3g 및 프로테아제효소 2.8g을 첨가하여 40~50℃에서 1~2시간 효소처리 후, 상기 실시예 8-4의 1단 담금의 술덧과 혼합하여, 25~30℃의 항온기에서 80rpm으로 교반하고 10일간 발효시켜, 알코올분 15.1%의 숙성술덧 5,500㎖를 제조하였다.2,480 ml of water, 0.3 g of cellulase enzyme, and 2.8 g of protease enzyme were added to 1,400 g of the pre-treated millet of Example 8-1, followed by enzymatic treatment at 40 to 50 ° C. for 1 to 2 hours. The mixture was mixed with the soak of immersion, stirred at 80 rpm in a thermostat at 25 to 30 ° C., and fermented for 10 days. 5,500 ml was prepared.

8-6. 여과 및 제성8-6. Filtration and Detergent

상기 실시예 8-5의 2단 담금의 숙성술덧 5,500㎖를 여과포로 압착하여 술지게미 600g을 걸러내어 알코올분 15.1% 여과주 4,900㎖를 얻었고, 알코올분 13%로 규격화하기 위하여 물 791㎖를 첨가하여 0℃ 이하에서 1㎛ 이하의 막으로 냉동 여과하여 알코올분 13%, 원주 5,691㎖의 제성주를 제조하였다.5,500 ml of the two-stage immersion of Example 8-5 was pressed with a filter cloth to filter 600 g of sake lees, to obtain 4,900 ml of alcohol content in 15.1% alcohol, and 791 ml of water was added to standardize alcohol content in 13%. After freezing and filtering with the membrane of 1 micrometer or less at 0 degrees C or less, the alcoholic liquor of 13% of alcohol content and 5,691 ml of columnar alcohols was manufactured.

각 실험구별로는 2단 담금에서 효소제 첨가없이 술덧을 제조한 비교예 1, 2단 담금에서 셀룰라아제 효소를 첨가한 실시예 1, α-아밀라아제와 β-아밀라아제 효소를 첨가한 실시예 2, 프로테아제 효소를 첨가한 실시예 3, 셀룰라아제와 프로테아제 효소를 첨가한 실시예 4와 2단 담금시 좁쌀과 물에 셀룰라아제 효소를 첨가 하여 40~50℃에서 1~2시간 효소처리 후 1단 담금과 혼합하는 실시예 5, α-아밀라아제 효소 첨가하여 60~70℃에서 1~2시간 액화 후, β-아밀라아제 효소를 첨가하여 40~50℃에서 1~2시간 당화 후 1단 담금과 혼합하는 실시예 6, 프로테아제 효소를 첨가하여 40~50℃에서 1~2시간 효소처리 후 1단 담금과 혼합하는 실시예 7, 셀룰라아제, 프로테아제 효소를 첨가하여 40~50℃에서 1~2시간 효소처리 후 1단 담금과 혼합하는 실시예 8로 나누어 실험하였다 (표 1 참조).For each experimental section, Comparative Example 1, which was prepared without the addition of enzyme in two-stage immersion, Example 1 in which cellulase enzyme was added in two-stage immersion, Example 2, which added α-amylase and β-amylase enzyme, protease enzyme Example 3 to add the cellulase and protease enzyme Example 4 and two-stage immersion when the cellulase enzyme is added to the millet and water and the enzyme treatment at 40-50 ℃ for 1 to 2 hours and then mixed with one-stage immersion Example 5, Example 6, Protease mixed with one-stage immersion after addition of α-amylase enzyme and liquefaction at 60-70 ° C. for 1 to 2 hours, and then addition of β-amylase enzyme and glycation at 1 to 2 hours at 40 to 50 ° C. Example 7, adding enzyme and mixing with 1 step immersion at 1 ~ 2 hours at 40 ~ 50 ° C. Example 7 adding cellulase, protease enzyme and mixing with 1 step immersion after 1 ~ 2 hours at 40 ~ 50 ° C. The experiment was divided into Example 8 1).

담금배합표Immersion Table 구분division 원료명Raw material name 비교예1Comparative Example 1 실시예1Example 1 실시예2Example 2 실시예3Example 3 실시예4Example 4 실시예5Example 5 실시예6Example 6 실시예7Example 7 실시예8Example 8 밑술Footwork 멥쌀입국 (g)Non-rice Entry (g) 6060 6060 6060 6060 6060 6060 6060 6060 6060 효모(g)Yeast (g) 22 22 22 22 22 22 22 22 22 급수(ml)Water supply (ml) 7070 7070 7070 7070 7070 7070 7070 7070 7070 1단 담금1st stage immersion 멥쌀입국 (g)Non-rice Entry (g) 540540 540540 540540 540540 540540 540540 540540 540540 540540 급수(ml)Water supply (ml) 648648 648648 648648 648648 648648 648648 648648 648648 648648 2단 담금2-stage immersion 좁쌀(g)Millet (g) 1,4001,400 1,4001,400 1,4001,400 1,4001,400 1,4001,400 1,4001,400 1,4001,400 1,4001,400 1,4001,400 α- 아밀라아제 (g)α-amylase (g) 0.140.14 0.140.14 β- 아밀라아제 (g)β-amylase (g) 0.140.14 0.140.14 셀룰라아제 (g)Cellulase (g) 0.30.3 0.30.3 0.30.3 0.30.3 프로테아제 (g)Protease (g) 2.82.8 2.82.8 2.82.8 2.82.8 급수(ml)Water supply (ml) 2,4802,480 2,4802,480 2,4802,480 2,4802,480 2,4802,480 2,4802,480 2,4802,480 2,4802,480 2,4802,480 비고Remarks -- 2단담금시 상온Room temperature 2단담금시 상온Room temperature 2단담금시 상온Room temperature 2단담금시 상온Room temperature 2단담금시 가온처리Heating treatment for two-stage immersion 2단담금시 가온처리Heating treatment for two-stage immersion 2단담금시 가온처리Heating treatment for two-stage immersion 2단담금시 가온처리Heating treatment for two-stage immersion

숙성술덧의 알코올분 측정 결과, 하기 표 2 및 표 3에 나타난 바와 같이, 효소제를 넣은 실시예들이 효소제를 넣지 않은 비교예보다 알코올분이 높은 것을 알 수 있었으며, 2단 담금 시 증자한 좁쌀 원료에 효소를 첨가하여 가온에서 효소처리 후 1단 담금에 혼합하여 발효시킨 실시예 5~8번 숙성술덧의 알코올분이 더 높게 나온 것을 알 수 있었다. As a result of measuring the alcohol content of the aging wine, as shown in Table 2 and Table 3, it was found that the examples containing the enzyme was higher in alcohol than the comparative example without the enzyme, and the enzyme in the millet raw material increased in the two-stage immersion It was found that the alcohol content of the fermentation Example 5 ~ 8 fermented by mixing and fermentation in the first stage immersion after the addition of the enzyme treatment at warming was found to be higher.

숙성술덧의 각종 비율Various ratios of ripening wine 구분division 숙성술덧량 (ml)Aging liquor amount (ml) 숙성술덧 알코올분 (%)Aging alcohol content (%) 실제알코올 생성량(ml) (주1)Actual Alcohol Production (ml) (Note 1) 이론알코올 생성량(ml) (주2)Theoretical Alcohol Production (ml) (Note 2) 발효비율(%)(주3)Fermentation Rate (%) (Note 3) 숙성술덧의 여과주량 (ml)Filtration amount of aged wine (ml) 술지게미량 (ml)Alcohol content (ml) 13% 제성주량 (ml)13% Detergent (ml) 비교예 1Comparative Example 1 5,5505,550 13.813.8 766766 964964 79.579.5 4,9004,900 650650 5,2015,201 실시예 1Example 1 5,5005,500 14.814.8 814814 964964 84.484.4 4,8504,850 650650 5,5215,521 실시예 2Example 2 5,5505,550 14.214.2 788788 964964 81.881.8 4,9004,900 650650 5,3525,352 실시예 3Example 3 5,5005,500 14.514.5 798798 964964 82.782.7 4,8504,850 650650 5,4095,409 실시예 4Example 4 5,5005,500 14.614.6 803803 964964 83.383.3 4,9504,950 550550 5,5595,559 실시예 5Example 5 5,5005,500 15.315.3 842842 964964 87.387.3 4,8504,850 650650 5,7085,708 실시예 6Example 6 5,6005,600 15.615.6 874874 964964 90.690.6 4,9504,950 650650 5,9405,940 실시예 7Example 7 5,6005,600 14.514.5 812812 964964 84.284.2 5,0005,000 600600 5,5775,577 실시예 8Example 8 5,5005,500 15.115.1 831831 964964 86.286.2 4,9004,900 600600 5,6915,691 (주 1) 실제 알코올생성량(ml) = 숙성술덧량 × 숙성술덧의 알코올분 (주 2) 이론 알코올생성량(ml) = 원료 × 전분가(쌀:0.73, 좁쌀:0.65) × 알코올 환산계수(0.715) (주 3) 발효비율(%) = (숙성술덧의 알코올량 / 이론 알코올생성량)× 100(1) Actual alcohol production amount (ml) = Maturation amount of alcohol × Alcohol content of ripening alcohol (Note 2) Theoretical alcohol production amount (ml) = Raw material × Starch value (rice: 0.73, millet: 0.65) × Alcohol conversion factor (0.715) (3) Fermentation rate (%) = (alcohol amount of ripening wine / theoretical alcohol production) × 100

여과주의 주요성분 함량Main Components of Filtered Wine 구 분division 비교예1Comparative Example 1 실시예1Example 1 실시예2Example 2 실시예3Example 3 실시예4Example 4 실시예5Example 5 실시예6Example 6 실시예7Example 7 실시예8Example 8 비중 (15℃)Specific gravity (15 ℃) 0.9970.997 0.9940.994 0.9960.996 0.9950.995 0.9950.995 0.9930.993 0.9920.992 0.9950.995 0.9930.993 에틸 알코올 (v/v%) Ethyl alcohol (v / v%) 13.813.8 14.814.8 14.214.2 14.514.5 14.614.6 15.315.3 15.615.6 14.514.5 15.115.1 산도Acidity 7.77.7 7.07.0 7.87.8 7.67.6 8.08.0 7.57.5 7.47.4 6.96.9 7.37.3 아미노산도Amino acid degree 1.91.9 2.52.5 1.51.5 2.32.3 2.62.6 2.22.2 2.12.1 2.42.4 2.72.7 불휘발분(g/100㎖)Nonvolatile matter (g / 100mL) 2.62.6 2.72.7 2.62.6 3.03.0 3.03.0 2.82.8 2.92.9 2.92.9 3.13.1 Acetaldehyde (ppm)Acetaldehyde (ppm) 1313 1212 1010 1414 1111 66 66 44 66 Ethylacetate (ppm)Ethylacetate (ppm) 5555 6464 5555 6767 5353 4848 4040 4040 4545 Methanol(ppm)Methanol (ppm) 불검출Not detected 불검출Not detected 불검출Not detected 불검출Not detected 불검출Not detected 불검출Not detected 불검출Not detected 불검출Not detected 불검출Not detected n- Propanol(ppm)n-Propanol (ppm) 8383 8181 8080 7272 7575 7575 7474 6666 6666 i- Butanol (ppm)i-Butanol (ppm) 139139 150150 141141 144144 140140 133133 109109 159159 150150 n- Butanol (ppm)n- Butanol (ppm) 44 55 55 44 55 55 55 33 33 i-Amyl alcohol (ppm)i-Amyl alcohol (ppm) 356356 380380 370370 351351 359359 373373 361361 398398 403403 Fusel Oil(ppm)Fusel Oil (ppm) 582582 616616 596596 571571 579579 586586 549549 626626 622622 ※ G.C 분석조건 - 기기 : GC6890 system - Detector Temperature : 220℃(F.I.D) - Injector Temperature : 200℃ - Column Temperature : 40℃ - (10℃/min) - 120℃ - Column : HP - inowax(Crosslinked polyethylene glycol 1 × 0.53 × 30) - Carrier gas : N2(30㎖/min)※ GC analysis condition-Instrument: GC6890 system-Detector Temperature: 220 ℃ (FID)-Injector Temperature: 200 ℃-Column Temperature: 40 ℃-(10 ℃ / min)-120 ℃-Column: HP-inowax (Crosslinked polyethylene glycol 1 × 0.53 × 30)-Carrier gas: N 2 (30ml / min)

이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.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.

도 1은 멥쌀을 증자파종하여 입국의 총 제국시간을 43~45시간으로 하여 입국을 제조하고 출국하는 공정을 나타낸 것이다.Figure 1 shows the process of manufacturing and leaving the country with the seeding of non-rice increased so that the total empire time of entry into 43 ~ 45 hours.

도 2는 입국과 멥쌀, 좁쌀을 사용하여 밑술, 1단 및 2단 담금으로 발효시켜 약주를 제조하는 공정을 나타낸 것이다.Figure 2 shows the process of preparing the yakju by fermentation with base wine, one-stage and two-stage immersion using immigration and non-glutinous rice, millet.

Claims (4)

다음의 단계를 포함하는 좁쌀을 이용한 발효곡주의 제조방법:Method for producing fermented grain wine using millet comprising the following steps: (a) 멥쌀을 침지, 증자시키고 백국균을 접종배양시켜 멥쌀입국을 제조하는 단계; (a) immersing and increasing non-glutinous rice and inoculating cultured Baekgi to prepare non-glutinous rice; (b) 상기 제조된 멥쌀입국에 효모 및 양조용수를 첨가하고 배양하여 밑술을 제조하는 단계; (b) adding a yeast and brewing water to the prepared non-rice rice entry and culturing to prepare a base liquor; (c) 상기 제조된 밑술에 상기 (a) 단계에서 제조된 멥쌀입국 및 양조용수를 첨가하고 확대배양하여 1단 담금의 술덧을 제조하는 단계; (c) adding the uncooked rice brewing and brewing water prepared in step (a) to the prepared base liquor and expanding the culture, to prepare a soak of one-stage immersion; (d) 침지, 파쇄 및 증자시킨 좁쌀에 양조용수, α-아밀라아제와 β-아밀라아제, 셀룰라아제 및 프로테아제로 구성된 군에서 선택되는 하나 이상의 효소를 첨가하여 반응시키되, α-아밀라아제를 첨가한 경우에는 25~30℃ 또는 60~70℃에서 반응시키고, β-아밀라아제, 셀룰라아제 및 프로테아제 중 어느 하나인 경우에는 25~30℃ 또는 40~50℃에서 반응시키는 단계;(d) dipping, crushing and adding The millet is reacted with brewing water, α-amylase and one or more enzymes selected from the group consisting of β-amylase, cellulase and protease. In the case of any one of β-amylase, cellulase and protease, the reaction is carried out at 25 to 30 ° C. or 40 to 50 ° C .; (e) 상기 (d) 단계에서 제조된 효소반응액을 상기 (c) 단계에서 제조된 1단 담금의 술덧과 혼합하고 발효시켜 2단 담금의 숙성술덧을 제조하는 단계; 및 (e) mixing the fermentation enzyme prepared in step (d) with the fermentation of the first stage immersion prepared in step (c) and fermenting to prepare a fermentation stage of the second stage immersion; And (f) 상기 (e) 단계에서 제조된 2단 담금의 숙성술덧을 여과 및 제성하는 단계. (f) filtration and preparation of the aging of the two-stage dip prepared in step (e). 삭제delete 삭제delete 삭제delete
KR1020090016737A 2009-02-27 2009-02-27 Method for Preparing Fermented Rice Wine Using Foxtail millet KR100925889B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020090016737A KR100925889B1 (en) 2009-02-27 2009-02-27 Method for Preparing Fermented Rice Wine Using Foxtail millet

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020090016737A KR100925889B1 (en) 2009-02-27 2009-02-27 Method for Preparing Fermented Rice Wine Using Foxtail millet

Publications (1)

Publication Number Publication Date
KR100925889B1 true KR100925889B1 (en) 2009-11-10

Family

ID=41561434

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020090016737A KR100925889B1 (en) 2009-02-27 2009-02-27 Method for Preparing Fermented Rice Wine Using Foxtail millet

Country Status (1)

Country Link
KR (1) KR100925889B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103710213A (en) * 2014-01-06 2014-04-09 湖北黄山头酒业有限公司 Method for increasing contact surface areas of fermented grains and pit mud by using pit mud trays
KR101750110B1 (en) * 2014-06-09 2017-06-22 신봉호 A rice wine containing sweet potato and producing method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020035366A (en) * 2000-11-06 2002-05-11 최태규 Method For Producing Refined Rice Wine Made From Swelled Minor Grains
KR20060018979A (en) * 2004-08-26 2006-03-03 양준모 A traditional liquor by fermentation and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020035366A (en) * 2000-11-06 2002-05-11 최태규 Method For Producing Refined Rice Wine Made From Swelled Minor Grains
KR20060018979A (en) * 2004-08-26 2006-03-03 양준모 A traditional liquor by fermentation and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103710213A (en) * 2014-01-06 2014-04-09 湖北黄山头酒业有限公司 Method for increasing contact surface areas of fermented grains and pit mud by using pit mud trays
CN103710213B (en) * 2014-01-06 2015-04-29 湖北黄山头酒业有限公司 Method for increasing contact surface areas of fermented grains and pit mud by using pit mud trays
KR101750110B1 (en) * 2014-06-09 2017-06-22 신봉호 A rice wine containing sweet potato and producing method thereof

Similar Documents

Publication Publication Date Title
CN107034087B (en) Preparation method of wine mash based on multiple enzyme systems and application of wine mash in vinegar brewing
CN106119009A (en) A kind of fruital pure rice wine and brewing method thereof
CN108018160B (en) Production method of Maotai-flavor liquor
CN109468211B (en) Production process for brewing mature vinegar from glutinous sorghum
CN106635734A (en) Application method of various enzymic preparations in solid acetic fermentation process of full-grain mature vinegar
JP2013132243A (en) Method for producing distilled liquor
CN106367269B (en) Preparation method of castanea henryi red koji wine
KR100991739B1 (en) Method of making flavored wine
CN104694367A (en) Potato spirit and manufacturing technology thereof
CN110734830B (en) Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation
CN107574063A (en) A kind of brew method and yellow rice wine of liquid fermentation yellow rice wine
KR100868577B1 (en) Method for preparing fermented rice wine using unhulled rice and rice
KR100925889B1 (en) Method for Preparing Fermented Rice Wine Using Foxtail millet
CN112646679B (en) Sake and its preparing method
KR101729733B1 (en) Method of Producing Rice Beer Using Unsteamed Rice, Steamed Rice and Steamed Barley Mixture
CN114350466A (en) Preparation method and application of saccharopolyspora inoculation raw wheat starter for brewing food
KR102336838B1 (en) Method for production of rice-wort and rice-beer using popped rice
CN113637546A (en) Production method of rice-flavor liquor
KR100925888B1 (en) Method for Preparing Distilled Soju Using Unhulled Rice and Rice
CN113234564A (en) Preparation method of red yeast rice, bamboo and fresh sweet potato wine
CN113604372A (en) Saccharomyces cerevisiae with low yield of fusel and high yield of ester and application of saccharomyces cerevisiae in production of fermented food
KR100415307B1 (en) Productive method of distilled liquor using koji from green peas and grain
CN113293075A (en) Purple sweet potato and glutinous rice wine and preparation method thereof
CN108165417B (en) Wine making method for improving aroma of strong aromatic white wine
KR100953760B1 (en) Method for preparing fermented alcoholic drink using buck wheat koji

Legal Events

Date Code Title Description
A201 Request for examination
A302 Request for accelerated examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant