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

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

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

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.

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).

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.

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).

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).

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.

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.

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.

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).

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.

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).

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.

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.

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.

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.

In the present invention, the water supply ratio (%) was calculated as the total water supply amount (ml) / (millet + entry total weight (g)) x 100.

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.

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.

Comparative Example 1.

1-1. Pretreatment of raw materials

       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. Manufacture of Non-rice Rice

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. Footwork manufacturer

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. Preparation of drunkenness of one step immersion

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. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

Example 1.

1-1. Pretreatment of raw materials

The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

1-2. Manufacture of Non-rice Rice

Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

1-3. Footwork manufacturer

The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

1-4. Preparation of drunkenness of one step immersion

In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

1-5. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

Example 2.

2-1. Pretreatment of raw materials

The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

2-2. Manufacture of Non-rice Rice

Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

2-3. Footwork manufacturer

The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

2-4. Preparation of drunkenness of one step immersion

In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

2-5. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

Example 3.

3-1. Pretreatment of raw materials

The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

3-2. Manufacture of Non-rice Rice

Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

3-3. Footwork manufacturer

The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

3-4. Preparation of drunkenness of one step immersion

In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

3-5. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

Example 4.

4-1. Pretreatment of raw materials

The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

4-2. Manufacture of Non-rice Rice

Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

4-3. Footwork manufacturer

The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

4-4. Preparation of drunkenness of one step immersion

In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

4-5. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

Example 5.

5-1. Pretreatment of raw materials

The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

5-2. Manufacture of Non-rice Rice

Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

5-3. Footwork manufacturer

The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

5-4. Preparation of drunkenness of one step immersion

In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

5-5. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

Example 6.

6-1. Pretreatment of raw materials

The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

6-2. Manufacture of Non-rice Rice

Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

6-3. Footwork manufacturer

The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

6-4. Preparation of drunkenness of one step immersion

In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

6-5. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

Example 7.

7-1. Pretreatment of raw materials

The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

7-2. Manufacture of Non-rice Rice

Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

7-3. Footwork manufacturer

The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

7-4. Preparation of drunkenness of one step immersion

In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

7-5. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

Example 8.

8-1. Pretreatment of raw materials

The raw material was pretreated by the same capacity and method as in Comparative Example 1-1.

8-2. Manufacture of Non-rice Rice

Non-rice rice import was prepared in the same capacity and method as in Comparative Example 1-2.

8-3. Footwork manufacturer

The lower liquor was prepared in the same capacity and method as in Comparative Example 1-3.

8-4. Preparation of drunkenness of one step immersion

In the same capacity and method as in Comparative Example 1-4, a step immersion was prepared.

8-5. Manufacture of two-stage immersion wine

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. Filtration and Detergent

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.

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).

Immersion Table division Raw material name Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Footwork Non-rice Entry (g) 60 60 60 60 60 60 60 60 60 Yeast (g) 2 2 2 2 2 2 2 2 2 Water supply (ml) 70 70 70 70 70 70 70 70 70 1st stage immersion Non-rice Entry (g) 540 540 540 540 540 540 540 540 540 Water supply (ml) 648 648 648 648 648 648 648 648 648 2-stage immersion Millet (g) 1,400 1,400 1,400 1,400 1,400 1,400 1,400 1,400 1,400 α-amylase (g) 0.14 0.14 β-amylase (g) 0.14 0.14 Cellulase (g) 0.3 0.3 0.3 0.3 Protease (g) 2.8 2.8 2.8 2.8 Water supply (ml) 2,480 2,480 2,480 2,480 2,480 2,480 2,480 2,480 2,480 Remarks - Room temperature Room temperature Room temperature Room temperature Heating treatment for two-stage immersion Heating treatment for two-stage immersion Heating treatment for two-stage immersion Heating treatment for two-stage immersion

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.

Various ratios of ripening wine division Aging liquor amount (ml) Aging alcohol content (%) Actual Alcohol Production (ml) (Note 1) Theoretical Alcohol Production (ml) (Note 2) Fermentation Rate (%) (Note 3) Filtration amount of aged wine (ml) Alcohol content (ml) 13% Detergent (ml) Comparative Example 1 5,550 13.8 766 964 79.5 4,900 650 5,201 Example 1 5,500 14.8 814 964 84.4 4,850 650 5,521 Example 2 5,550 14.2 788 964 81.8 4,900 650 5,352 Example 3 5,500 14.5 798 964 82.7 4,850 650 5,409 Example 4 5,500 14.6 803 964 83.3 4,950 550 5,559 Example 5 5,500 15.3 842 964 87.3 4,850 650 5,708 Example 6 5,600 15.6 874 964 90.6 4,950 650 5,940 Example 7 5,600 14.5 812 964 84.2 5,000 600 5,577 Example 8 5,500 15.1 831 964 86.2 4,900 600 5,691 (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

Main Components of Filtered Wine division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Specific gravity (15 ℃) 0.997 0.994 0.996 0.995 0.995 0.993 0.992 0.995 0.993  Ethyl alcohol (v / v%) 13.8 14.8 14.2 14.5 14.6 15.3 15.6 14.5 15.1 Acidity 7.7 7.0 7.8 7.6 8.0 7.5 7.4 6.9 7.3 Amino acid degree 1.9 2.5 1.5 2.3 2.6 2.2 2.1 2.4 2.7 Nonvolatile matter (g / 100mL) 2.6 2.7 2.6 3.0 3.0 2.8 2.9 2.9 3.1 Acetaldehyde (ppm) 13 12 10 14 11 6 6 4 6 Ethylacetate (ppm) 55 64 55 67 53 48 40 40 45 Methanol (ppm) Not detected Not detected Not detected Not detected Not detected Not detected Not detected Not detected Not detected n-Propanol (ppm) 83 81 80 72 75 75 74 66 66 i-Butanol (ppm) 139 150 141 144 140 133 109 159 150 n- Butanol (ppm) 4 5 5 4 5 5 5 3 3 i-Amyl alcohol (ppm) 356 380 370 351 359 373 361 398 403 Fusel Oil (ppm) 582 616 596 571 579 586 549 626 622 ※ 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)

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.

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.

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)

Method for producing fermented grain wine using millet comprising the following steps: (a) immersing and increasing non-glutinous rice and inoculating cultured Baekgi 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) filtration and preparation of the aging of the two-stage dip prepared in step (e). delete delete delete

Images