KR100990669B1 - Dioscorea Batatas Decaisne fermented alcohol and the method of producing the same - Google Patents

Abstract

TECHNICAL FIELD The present invention relates to a fermented fermented liquor and a method for producing the same, and more particularly, to a fermented fermented liquor and a method for producing the same according to a consumer's preference by removing the astringent taste of the powder while maintaining the active ingredient of the powder.

Potion, fermented liquor, Schisandra chinensis, Angelica

Description

Fermented fermented alcoholic beverage and its manufacturing method {Dioscorea Batatas Decaisne fermented alcohol and the method of producing the same}

The present invention relates to a fermented fermented liquor and a method for manufacturing the same, and particularly, to develop a fermented fermented liquor according to the taste of the consumer by removing the astringent taste and bitter taste of the chemical while maintaining the active ingredient of the fermented.

In Korea, food fermentation and maturation techniques have been developed since ancient times, and traditional liquor is used most of them. In particular, the traditional traditional liquor was used not only for taste, but also for weddings and rituals, but also as a therapeutic drug due to its functionality. However, since these traditional liquors are produced in small quantities by domestic methods according to each province, they are losing their place in large quantities of cheaply produced alcoholic beverages such as shochu or beer or expensive foreign imported liquors.

However, with the recent improvement in living standards, consumers tend to want alcoholic beverages that have a unique taste and aroma and have special functionalities as well as enjoy alcoholic beverages. The development of traditional fermentation that could be expected was required.

Although acid medicine has no characteristic of taste and aroma, it is commonly manufactured as a health liquor for the purpose of medicinal effect, and its manufacturing form is known to be a leaching liquor method. However, the leaching liquor method is a leaching liquor manufacturing method by simply adding alcohol to raw materials, and the drinking culture is rapidly changing into a culture of enjoying rather than taking the twenties and thirties as an axis. In an atmosphere that prefers low-eating that suits taste and taste, it is difficult to manufacture low-eating that suits the taste of consumers.

Therefore, it is necessary to develop traditional fermented wine products with deep taste and neatness while having the efficacy of raw materials as a traditional fermented wine manufacturing method.

Accordingly, the present invention can improve the astringent taste and bitter taste produced during fermentation of fermentation and provide a uniform taste and quality at all times, as well as shortening the fermentation time, thereby developing a fermentation fermentation liquor suitable for consumer preference.

It is an object of the present invention to provide a fermented fermented liquor which has improved astringent taste and bitter taste generated during fermentation.

An object of the present invention is to provide a method for producing a fermented fermented liquor which can be mass produced by improving fermentation efficiency using improved Nuruk and having good taste and aroma.

The present invention for the purpose of the present invention

5-20% by weight of acidic raw materials; 75-90% by weight of sugar; And it provides a powdered fermented wine containing 0.1 to 5% by weight of at least one of Schisandra chinensis and Angelica.

According to an embodiment of the present invention, the sugar source includes rice, flour, corn starch, and the like.

According to an embodiment of the present invention, 5 to 20% by weight of the acidic raw material; 75-90% by weight of sugar; And 0.1-5 wt% of Schisandra chinensis and 0.1-5 wt% of Angelica.

For another object of the present invention, the present invention is (parallel fermentation)

(a) a powder is added by mixing water 3 to 6 times the weight of the powder, and the steaming step of steaming dehydrated after washing and dipping;

(b) the powdered powder is added 1 to 4 times the weight of the powder of the powder and the rice powder is added to 1 to 2 times the weight of the rice and ground together with a sterilized grinder;

(c) adding 0.1 to 2% by weight of Schisandra chinensis or Angelica, respectively, to the pulverized product based on the total weight of the raw materials used in step (a) (acid + rice);

(d) 0.5 to 3% by weight of improved yeast and 0.5 to 1% by weight of yeast were added to the mixture, based on the total weight of the raw material (acid + rice) used in step (a), for 20 to 30 hours at 22 to 28 ° C. Fermentation and yeast growth and saccharification;

(e) adding starch, glutinous rice, koji, schisandra chinensis or Angelica, which are the main raw materials used in the yeast growth and saccharification step after step (d), and converting the starch raw material to ethanol and flavoring material by combining glycosylation and alcohol fermentation. It provides a method for producing a fermented fermented fermented liquor comprising the fermentation step of fermentation at 22 ~ 28 ℃ for 7 to 12 days.

The present invention is a manufacture of traditional Chinese fermented wine, which has the main ingredient as a mountain drug, adds the usefulness as a health wine with the efficacy of the drug itself, and adds an appropriate amount of Angelica and Schisandra chinensis to add sweetness and offset the astringent taste due to the medicine. Along with the development of traditional fermented liquor products suitable for consumers' preferences, it is expected to contribute to the increase of farm household income by increasing the consumption of pesticides.

The present invention is described in more detail below. However, this is for the purpose of description and should not be construed as a way of limiting the scope of the invention.

The present invention is 5-20% by weight of acid raw material; 75-90% by weight of sugar; And it provides a powdered fermented wine containing 0.1 to 5% by weight of at least one of Schisandra chinensis and Angelica. According to an embodiment of the present invention, the sugar source includes rice, flour, corn starch, and the like.

According to an embodiment of the present invention, 5 to 20% by weight of the acidic raw material; 75-90% by weight of sugar; And 0.1-5 wt% of Schisandra chinensis and 0.1-5 wt% of Angelica.

In the production of the fermented fermented alcoholic beverages, it is preferable to use 5-20% by weight of the acidic raw material and 75-90% by weight of the sugar source. If too much acid is added, the astringent taste and bitter taste are strong, and if it is added too little, the malt will appear and the aroma and taste of the acid will not be felt.

The present invention is (parallel fermentation) (a) powder is added by mixing water 3 to 6 times the weight, and steamed rice to dehydrate after washing and dipping; (b) the powdered powder is added 1 to 4 times the weight of the powder of the powder and the rice powder is added to 1 to 2 times the weight of the rice and ground together with a sterilized grinder; (c) adding 0.1 to 2% by weight of Schisandra chinensis or Angelica, respectively, to the pulverized product based on the total weight of the raw materials used in step (a) (acid + rice); (d) 0.5 to 3% by weight of improved yeast and 0.5 to 1% by weight of yeast were added to the mixture, based on the total weight of the raw material (acid + rice) used in step (a), for 20 to 30 hours at 22 to 28 ° C. Fermentation and yeast growth and saccharification; (e) adding starch, glutinous rice, koji, schisandra chinensis or Angelica, which are the main raw materials used in the yeast growth and saccharification step after step (d), and converting the starch raw material to ethanol and flavoring material by combining glycosylation and alcohol fermentation. To provide a method for producing a fermented fermented liquor comprising the fermentation step of fermentation at 22 ~ 28 ℃ for 7 to 12 days.

In the step (d), it is preferable to use a powder until the yeast growth and saccharification step. This is to make the environment so that yeast can fully use the starch raw material of the powder of the powder of the powder of starch powder itself, because the starch of starch raw material is about 25% more than that of other lumps. In addition, when fermented liquor is made with only rice without adding acid, the fermented taste of fermented acid is less felt, and it shows lower palatability compared to fermented liquor prepared with fermented liquor.

In the cooking step, the cooking may be made more than 1 hour at a temperature of 100 ~ 120 ℃ to facilitate the brewing by stabilizing the raw material to make the enzyme action well and also sterilization.

According to one embodiment of the present invention, 0.5 to 3% by weight improved yeast, 0.5 to 1% by weight of yeast may be added to the total weight of the total weight of the rice and powdered raw materials before the increase in the saccharification step.

According to one embodiment of the present invention, in the aging step, it may include the step of adding 0.1 to 5% by weight of the total weight of the total weight of the rice and acid powder before adding the Angelica or Schisandra chinensis.

According to one embodiment of the present invention, the traditional fermented liquor can be prepared by adding a variety of raw materials in the aging step according to the preference of the consumer to add the unique flavor and efficacy of each raw material.

The manufacturing method may include a sterilization step of sterilization for 10 to 30 minutes at 60 ~ 70 ℃.

The manufacturing method includes the step of filtering the aged liquor with a filter.

In the filtration step, no water is added. Alcohol content of the fermented fermented wine is because the taste can change when diluted by adding water to about 12-15%.

The present invention is about 5 to 30% by weight acid; 60 to 90% by weight of rice; And it is characterized by a fermented fermented wine containing 0.1 to 5% by weight of at least one of Schizandra chinensis and Angelica.

Sanya (山 만든) refers to dried medicinal herbs, made from Chinese herbal medicines, and is rich in nutrients and active ingredients, which promotes nourishment, enhances learning ability, relieves hangover, lowers blood sugar, improves skin beauty, enhances energy, promotes digestion, constipation and diarrhea. It is effective in treating fatigue, cooling sweat, shortness of breath and improving weakness. Traditionally, the production of such powders has been a leaching liquor method, but it is difficult to manufacture low-grade liquor that suits consumer preference.

Thus, the present invention used a traditional liquor fermentation method (parallel fermentation), and the fermented liquor was prepared by using an improved nuruk rather than a conventional nuruk. Improved Nuruk is a product of pure culture of useful bacteria, and it is made of Azomori bacteria among Niger strains that decompose fibrin and Lyzopus bacteria, which are the most inhabitants of traditional Nuruk, and can be used for safe casting. It has the advantage of being about twice as effective in making a large amount of traditional fermented liquor. However, when the fermented liquor made with the acidic fermented liquor is used as an improved yeast, there is a problem in that the raw material has a bitter taste and bitter taste, which does not meet consumer preferences. Solves the problem by offsetting the taste, and provides fermented liquor that combines the secondary functionality by adding the active ingredients of Schizandra chinensis itself.

Angelica is a perennial herb belonging to the Anaceae family, and its effect is effective on blood donation, analgesic, antibacterial effect, anemia, physical weakness, prevention and treatment of women's diseases, taste is very sweet and warm, and its effect on heart, liver, parenteral do. However, at present, there are few traditional liquor products that apply the sweetness of donkeys, and there are no examples of the amount of added donkeys suitable for consumer preference.

Schisandra chinensis contains lemonaldehyde, large amounts of sugar, malic acid, wine acid, resinous substances, and vitamin C. Efficacy is to nourish the kidneys, to produce essence, to promote sperm production, to converge the lungs, to stop coughing and to remove phlegm. It also regulates secretion of gastric juice and promotes bile secretion. Salty and sour are known to protect the liver, sweet to protect the uterus, spicy and bitter to protect the lungs. Schisandra chinensis with this effect can be added as an auxiliary ingredient in the manufacture of traditional fermented liquor, which can give a role as a healthy liquor and can also act as a supplement that can offset the astringent taste of acidic liquor.

The present invention also (a) a powder to increase the water by mixing 3-6 times the weight of the powder, the steaming step to increase the dehydrated dehydrated after washing and dipping; (b) the powdered powder is added 1 to 4 times the weight of the powder of the powder and the rice powder is added to 1 to 2 times the weight of the rice and ground together with a sterilized grinder; (c) adding 0.1 to 5% by weight of Schisandra chinensis or Angelica, respectively, to the pulverized product based on the total weight of the raw materials used in step (a) (acid + rice); (d) 0.5 to 3% by weight of improved yeast and 0.5 to 1% by weight of yeast were added to the mixture, based on the total weight of the raw material (acid + rice) used in step (a), for 20 to 30 hours at 22 to 28 ° C. Fermentation and yeast growth and saccharification; (e) adding starch, glutinous rice, koji, Schisandra chinensis or Angelica, which are the main ingredients used in the yeast growth and saccharification step after step (d), and converting the starch raw material to ethanol and flavoring material by combining glycosylation and alcohol fermentation. To provide a method for producing a fermented fermented liquor comprising the fermentation step of fermentation at 22 ~ 28 ℃ for 7 to 12 days.

According to one embodiment of the present invention, Angelica or Schisandra chinensis but not extract may be used Schisandra chinensis and Angelica raw material itself.

Looking at the manufacturing method of the fermented fermented liquor according to the present invention with reference to Figure 1, based on Reference Examples 1 to 5 was selected the mixing ratio of the main raw materials (acids, rice) suitable for consumer preferences, as shown in the results of Experiment 1 In Examples 1 to 7 in the mixing ratio of the main raw materials to prepare the fermented liquor according to the addition ratio of Angelica or Schisandra chinensis to offset the bitter and astringent taste produced in the production of fermented fermented fermented fermented liquor, the same results as in Experimental Example 2.

In other words, the powder is increased by mixing water 3 to 6 times the weight of the powder, and the dehydrated rice is dehydrated after washing and dipping, and then add 1 to 4 times the weight of the powder to the powder. 1 to 2 times the weight of water is added and crushed together with a sterilized grinder. Schisandra chinensis or Angelica was added to the pulverized mixture, respectively, and the mixture was added with Nuruk and yeast, and the mixture was mixed at 22 to 28 ° C. for 20 to 30 hours. Fermentation and yeast proliferation and saccharification, adding starch, non-glutinous rice, koji, schisandra chinensis or Angelica, which are the main ingredients used in the yeast growth and saccharification step, and converting starch raw material into ethanol and flavoring material by combining glycosylation and alcohol fermentation It provides a method for producing a fermented fermented fermented liquor comprising the fermentation step of fermentation at 22 ~ 28 ℃ for 7 to 12 days.

The present invention will be described in more detail with reference to the following examples. However, the following examples are described by way of example and should not be construed as limiting the scope of the invention.

Reference Example  1 to 5: Medicinal  Preparation of Fermented Wine by Mixing Ratio of Rice

Mixing the main ingredients of acid and rice are 100: 0, 80:20, 50:50, 20:80 and 0: 100% by weight, respectively, as shown in Table 1, and the acid is mixed 3-6 times the weight of water. The rice was dehydrated after washing and soaking, and the steamed rice was cooked at 100 to 120 ° C. for 1 to 2 hours. Powdered powder is added 1 to 4 times the weight of powder and rice powder is mixed with sterilized grinder with 1 to 2 times the weight of rice. The total weight of the raw materials used to increase the powder (powder + rice) ) 1.0% of improved Nuruk (Korea Enzyme) and 0.7% of Yeast (Korea Enzyme) were added and fermented at 22 ~ 28 ℃ for 20 ~ 30 hours for the growth and saccharification of yeast (glycosylation process).

The glycosylated saccharified through the saccharification process and mixed with the saccharified saccharified with the saccharified product, which is prepared by increasing the steam, grinding, mixing, and saccharifying with 2 ~ 5 times the amount of the powder of the powdered rice and rice used in the steaming process. It is kept at 25 ± 2 ℃ and fermented for 10 days. After the fermentation was finished by filtering to prepare a traditional fermented liquor.

Example  1 to 7: Depending on the mixing ratio of Angelica and Schisandra chinensis Medicine  Fermented wine

Examples 1 to 7 were fermented at 25 ± 2 ° C. for 10 days to prepare a powdered fermented liquor, which was prepared by the same preparation method as that of Reference Example 1 (acid: rice = 20: 80% by weight). Each was added in the ratio shown in Table 3 to prepare a fermented fermented wine according to the present invention. At this time, Schizandra chinensis was added to this powder after grinding powdered rice and rice stock together with a grinder.

Experimental Example  One: Medicinal  Manufactured according to the mixing ratio of rice Medicine  Investigation of Quality Characteristics by Fermentation Time of Fermented Wine

Experiments were conducted on fermented fermented liquor prepared according to Reference Examples 1 to 5, pH was measured using a pH meter, titratable acidity was added to 45 mL of distilled water to 5 mL of sample, the amount of 0.1 N NaOH consumed after mixing Calculated from Alcohol content was distilled by using a Soxhlet heater to heat the conical flask containing the sample and connected to the cooler. 70 mL of the distillate obtained by distilling the sample was replenished with 30 mL of distilled water to make 100 mL, and the alcohol content was expressed as% (v / v) after temperature correction according to the Gay Lussac water conversion table. It was.

Mixing ratio of main raw materials (acid and rice) for manufacturing fermented alcoholic beverages (weight ratio) division Medicine  Addition rate Rice addition rate I 100 0 Ⅱ 80 20 Ⅲ 50 50 Ⅳ 20 80 Ⅴ 0 100

Experimental Example  2 : Medicinal  Manufactured according to the mixing ratio of rice Medicine  At fermentation time

Sensory evaluation

Ten people in their 20's and 30's, ten's in their 30's and 40's, and five men's in their 50's and 60's were selected and drank, and the taste thereof was shown in Table 2 below.

Sensory Evaluation of Fermented Fermented Wine by Fermentation Time Mixing ratio bitter
burglar A bitter taste
burglar Mountain medicine
burglar sweetness
burglar Alcohol
burglar Overall
Symbol I 6.4 7.5 4.0 1.8 5.0 3.2 Ⅱ 6.4 7.5 3.2 2.0 5.3 3.0 Ⅲ 5.4 6.2 3.0 2.5 6.0 4.2 Ⅳ 4.6 4.5 2.4 3.8 7.2 6.0 Ⅴ 3.4 3.5 1.6 4.2 7.4 6.2

* Mixing ratio of the main ingredients (acid powder: rice); I = 100: 0, II = 80: 20, III = 50: 50, IV = 20: 80, V = 0: 100

* Very Good: 9, Good: 7, Fair: 5, Bad: 3, Very Disliked: 1

As can be seen from Table 2, it can be seen that as the mixing ratio of the acid powder increases, not only the sweetness strength and the alcohol strength but also the overall preference decreases. This is the result of fermentation of acidic acid, which is not suitable for consumer taste because of strong bitter and sour taste.

Experimental Example  3: prepared according to the addition ratio of Angelica and Schisandra chinensis Medicine  Quality Characteristics of Fermented Wine

Fermented fermented liquor prepared according to Examples 1 to 7 was carried out in the same manner as the quality characteristics investigation method of Experimental Example 1.

Quality Characteristics of Fermented Traditional Fermented Wine Mixed amount (g)
(Mountain: rice: Schisandra: donkey) p H Titratable acidity (%) Alcohol content (%) 20: 80: 0: 0 4.4 0.34 14.7 20: 80: 0.5: 0 4.3 0.33 15.0 20: 80: 0: 0.5 4.3 0.32 14.8 20: 80: 0.5: 0.5 4.4 0.33 14.8 20: 80: 1: 0 4.2 0.34 14.9 20: 80: 0: 1 4.4 0.32 14.9 20: 80: 1: 1 4.2 0.33 15.0

Experimental Example  4: prepared according to the addition ratio of Angelica and Schisandra chinensis Medicine  Sensory Evaluation of Fermented Wine

Ten 20's and 30's male and female, ten 30's and 40's, five males, 50's and 60's, respectively, were selected and drank fermented fermented sake prepared according to Examples 1-7, and the taste thereof was evaluated by the following table. 4 is shown.

Sensory Evaluation of Fermented Fermented Liquors Prepared by Addition Ratio of Angelica and Schisandra chinensis Baillon Mixed amount (g)
(Mountain: rice: Schisandra: donkey) Mountain medicine
burglar Astringent
Degree bitter
Degree sweetness
Degree Alcohol
burglar Overall
Symbol 20: 80: 0: 0 7 8 8 6 6 5 20: 80: 0.5: 0 7 7 6 7 6 6 20: 80: 0: 0.5 8 7 5 7 7 7 20: 80: 0.5: 0.5 9 6 4 8 7 8 20: 80: 1: 0 8 7 6 6 6 6 20: 80: 0: 1 8 7 5 6 7 7 20: 80: 1: 1 8 6 6 6 7 5

As can be seen from Table 4, it can be seen that the color, taste, and overall palatability were increased as compared with those without Schizandra chinensis or Angelica, especially when the Schizandra chinensis and Angelica were added simultaneously. However, when Schisandra chinensis were contained in 1 g each for acid and rice, it was found that the palatability was reduced compared to the case where 0.5 g was included in 0.5 g, respectively.

Example 8 Quality Specification of Acid Fermented Wine

Inspection items unit standard Remarks Saint sang statue It is a liquid with an inherent color and should have a distinctive flavor. ethanol v / v% According to state tax law. Chongshan Mountain w / v% 0.7 or less (as acetic acid) Methanol mg / mL 0.5 or less Fungus Colony / mL Not detected Preservative g / L Butyl paraoxybenzoate 0.05 or less

1 is a process for producing a traditional fermented wine fermented according to an embodiment of the present invention,

Figure 2a and 2b is the change of pH and titratable acidity of the fermented fermented strains with the fermentation time,

3 is a change in alcohol content of the fermented fermented wine of the fermentation time.

Claims (8)

delete delete (a) a steaming step of mixing the water with 3 to 6 times the weight of the powder to add the powder, and steaming the rice to dehydrate after washing and dipping; (b) adding 1 to 4 times the weight of the powder to the powder of the powdered powder and adding 1 to 2 times the weight of the rice powder to grind together with a sterilized grinder; (c) mixing the pulverized product by adding 0.1 to 2% by weight of Schisandra chinensis or Angelica relative to the total weight of the raw materials (acid + rice) used in step (a); (d) 0.5-3% by weight of improved yeast and 0.5-1% by weight of yeast were added to the mixture based on the total weight of the raw materials used in step (a) (acid + rice) and for 20-30 hours at 22-28 ° C. Saccharification step of fermentation and yeast growth and saccharification; (e) adding starch, non-glutinous rice, koji and schisandra chinensis or Angelica, which are the main raw materials used in the yeast growth and saccharification step after step (d), and converting the starch raw material into ethanol and flavoring material by combining glycosylation and alcohol fermentation. For the production method of fermented fermented liquor comprising the fermentation step of fermentation for 7 to 12 days at 22 ~ 28 ℃. The method of claim 3, The method of producing a fermented fermented alcoholic beverages, characterized in that 5 to 20% by weight of the raw material of the acid, 75 to 90% by weight of the raw material. The method of claim 3, The method of producing a fermented fermented wine, characterized in that it comprises 1 to 2 hours of cooking at a temperature of 100 ~ 120 ℃ in the cooking step. The method of claim 3, The method for producing a fermented fermented strain of fermented wine, characterized in that 0.5 to 3% by weight of improved yeast and 0.5 to 1% by weight of yeast are added to the total weight of the rice and the powder of the powdered acid powder in the saccharification step. The method of claim 3, Method of producing a fermented fermented alcoholic beverages, characterized in that added in 0.1 to 5% by weight relative to the total weight of the raw material added to the Angelica or Schisandra chinensis in the fermentation step. The method of claim 3, After the fermentation step, the sterilization step of sterilizing for 10 to 30 minutes at 60 ~ 70 ℃ sterilization method characterized in that it further comprises.

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