KR100994690B1 - Fermentation mixture for manufacturing raw rice wine - Google Patents

Abstract

PURPOSE: A fermentation mixture for manufacturing Makkoli(Korean white rice wine) is provided to easily produce Makkoli with same quality. CONSTITUTION: A fermentation mixture for manufacturing Makkoli contains 20-23 weight% of seed malt, 8-13 weight% of yeast, 9-12 weight% of purified enzyme, 1-2 weight% of sweetener, and remaining amount of lactose. The purified enzyme contains Aspergillus Oryzae and Rhizopus in a weight ratio of 4-6:6-4.

Description

Fermentation mixture for manufacturing rice wine {Fermentation mixture for manufacturing raw rice wine}

The present invention relates to a fermentation mixture, in particular, for our own traditional liquor Makgeolli loved by our consumers, the rice wine which has been produced and supplied to consumers through complex steps at the makgeolli casting factory until now is fairly uniform for a short time and easily. It is possible to manufacture quality rice wine, and it is also related to fermentation mixture for manufacturing rice wine made by making the rice wine with the grain suitable for each taste in our home, which is made for optimum self-manufacturing that neighbors and the whole family can drink at home.

What is noteworthy in the history of casting in Korea is that liquor, one of the most famous liquors to date, was settled in the Joseon Dynasty. At this time, the trend of high-quality products showed that the raw materials were changed from non-glutinous rice to glutinous rice, and the fermentation technology was changed from single injection method to weight method, and high-quality alcoholic beverages focused on quality rather than sheep were produced. Ewha, Buuiju, Downstream, Spring, and Chrysanthemum. In particular, distilled liquor was frequently exported to Japan and China through Tsushima. At that time, the self-production of liquor was allowed in Korea, so it could be freely developed, but in China, the coffin was in charge of manufacturing, so it is thought that the export of our liquor could be easily developed. In the late Joseon Dynasty, local sake was in its prime, and local alcoholic beverages began to be exposed.

At the end of 19th century Joseon, efforts to improve quality and development of new liquor were intensified by the scholars. This period corresponds to the introduction of Western culture, facilitating the exchange of information with foreign countries. The liquor was free to manufacture and sell liquor before the liquor tax law was created, and there were many kinds of liquor. There were also many places to manufacture liquor, and there were 155,832 manufacturing sites when the liquor tax law was established. However, as the sovereignty moved to Japan, the traditional local liquor actually disappeared and new liquor was begun to be manufactured.In 1920, the traditional liquor was used to enter the country using the culture of black and yellow grains. It became.

In addition, looking at one specific example of the conventional makgeolli manufacturing process can be summarized as follows.

(1) As a final production process, 30 kg of white rice and wheat flour (flour) are added, inoculated with yeast fungus (Aspergillus Oryzae), and then incubated at 28 ° C. for 36 to 40 hours before use.

(2) As a manufacturing process of the rice hull, yeast (yeast) is added to 20 kg of cooked white rice and incubated at 30 ° C. for 96 to 120 hours to make a rice husk.

(3) As a one-stage fermentation process, 20% of the final product of (1) is added to the rice cake of (2), and water is supplied in an amount of 140% of the total amount of water, followed by fermentation at 23 to 25 ° C for 24 to 48 hours.

(4) As a two-stage fermentation process, separately added rice (about 100 kg_) into the first-stage fermentation process liquid, and the water supply amount is supplied to the amount of 150% of the total weight, and then the glycosylase is added to 23 to 25 ℃ Ferment for 96 to 120 hours.

(5) As a aging step, after the fermentation is completed, it is aged for 1 to 2 days, and then sterilized for 10 minutes at 45 to 50 ° C.

(6) As a crimping and forming process, after maturing takju is pressed, sweeteners and preservatives are added to form and circulated and sold as makgeolli.

According to the process as described above, the time from the fermentation of the final time and the jumomi to the product through the one-stage fermentation and the two-stage fermentation, the aging and the forming process takes a total of 8 to 9 days (192 to 216 hours), etc. It will take a long time, and preservatives will be put in place to prevent deterioration in the distribution process, and it will give a bad feeling to consumers in makgeolli, which has recently become interested in the food for well-being. The disadvantage is that it can.

Related patents related to the production of fermented grain wine include mulberry leaf Takju manufacturing method comprising the step of immersing in two stages, squeezing, filtering and adding water to the remaining sake, and then removing the residue by sieving (Korean Patent Publication No. 10 -2003-0065041), a method for producing fermented grain wine using aloe, and aloe grain wine obtained from it (Korean Patent Publication No. 10-2006-0117460), liquor containing glycolysis and a manufacturing method thereof (Korea Patent Registration No. 10- No. 0645104), Ginger, pine needles, Schisandra chinensis, wolfberry and pine mushroom manufacturing method (Korean Patent Publication No. 10-2003-0084143) and the situation mushroom fermented liquor containing the active ingredient of the situation mushroom prepared through the fermentation process Manufacturing method of mushroom distilled liquor (Korean Patent Registration No. 10-0538442).

On the other hand, common folk liquor according to the conventional casting method for producing base liquor by using rice (scattered yeast), which is made by steaming rice and sowing seed, is fermented and takes a long time. It has the disadvantage of having odor.

Recently, home brewing materials that can be easily soaked at home have been developed and spread. In the case of the conventional home brewing material, by mixing a mixture of colored brown rice and ordinary rice in a certain ratio, the water is sprayed and absorbed, pulverized and expanded puffed rice is vacuum-packed, and dry yeast and organic acids are mixed in a ratio to prepare a fermentation agent As a vacuum-packed product, the consumer purchases and directly controls the amount of water, mixes and brews each brewing material, and maintains a constant temperature for 4 to 5 days, then lowers the temperature to about 8 to 12 ℃ overnight. It is supposed to manufacture home brews by leaving it, which is suitable for the production of home brews in large quantities, and it is difficult for consumers to adjust the amount of water directly to meet the appropriate amount, and the period of fermentation and aging. It is long, and it is difficult to obtain traditional liquor using general grains or coenzyme as a fermentation agent. There are problems.

The first purpose of the present invention is to reduce the demand for rice in accordance with the improved diet of the people in the country, the rice that remains due to the accumulation of stock, and cooked and cooked rice in the home or restaurant, dried dry rice is good for our health It is to provide fermentation mixture for makgeolli, which is a nutritious carbohydrate rice and contains rice wine at home so that our drinking culture can be transformed from outside to home.

The second object of the present invention is to cultivate a separate seed when manufacturing makgeolli as described in the conventional makgeolli manufacturing process, ferment by using the chymomile as yeast, saccharify the purified enzyme in two stages, and also through the aging time, sweetener And rice or brown rice, crude, black, which are cooked at home by using the fermented mixture for manufacturing rice wine according to the present invention to solve the disadvantage of being prepared for consumption by consumers through a complicated process of adding preservative and water. By using rice, soybeans, barley and cold rice to make makgeolli through fermentation period of 5 to 6 days, it is fun to make makgeolli as well as to make it to the taste and taste of the individual.

The fermented mixture for producing makgeolli according to the present invention comprises 20 to 23% by weight, 8 to 13% by weight of yeast, 9 to 12% by weight of purified enzyme, 1 to 2% by weight of sweetener, and the remaining amount of lactose.

The purified enzyme is an enzyme in which Aspergillus Oryzae and Rhizopus are mixed in a ratio of 4 to 6: 6 to 4 by weight.

The sweetener may be enzymatically treated stevia.

According to the present invention, the rice wine can be easily prepared using rice, various grains or cold rice, etc., according to the preference, and also for producing rice wine of a certain quality despite the environmental difference in the fermentation process. It has the effect of providing a fermentation mixture.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The fermented mixture for producing makgeolli according to the present invention is characterized in that it comprises lactose as 20 to 23 wt%, yeast 8 to 13 wt%, purified enzyme 9 to 12 wt%, sweetener 1 to 2 wt%, and the balance. .

The final (prepared seed) is after sterilizing the raw material containing rice or starch, and then the fungus Aspergillus kawachii, Aspergillus usamii, Aspergillus orizaae (Aspergillus oryzae) Each seed, such as inoculated in wheat or rice, incubated for 5 days or more to form spores, dried and powdered, and is used together with the main hair during makgeolli one-stage injection. Such end will be understood to be known to one skilled in the art. The terminal may be used in an amount of 20 to 23% by weight based on the total amount of fermented mixture for producing makgeolli according to the present invention. When the amount of the final use is less than 20% by weight, the yeast consumption should be increased instead of the final in order to ferment normally. Otherwise, there may be a problem that the normal fermentation does not occur. There may be a problem that bitter taste occurs in the main quality.

The yeast (yeast) is a dry yeast obtained by drying the strain of Saccharomyces sp. Liquid culture for 3 to 4 days, has a live bacteria of more than 400 million / g, increase the alcohol content, improve the quality of the main And to enhance the taste and flavor. Such yeasts are to be understood as known to those skilled in the art. The yeast may be used in an amount of 8 to 13% by weight based on the total amount of fermented mixture for producing rice wine according to the present invention. If the amount of yeast is less than 8% by weight, the fermentation is weak and the alcohol production rate is lowered, on the contrary, if the amount exceeds 13% by weight, the fermentation is fast, there may be a problem that rancidation occurs in a short time.

The purified enzyme is a glycosylation enzyme cultivated from Aspergillus Oryzae (Yurugi fungus) and Rizopus (Rhizopus fungus) and acts on 1,4 and 1,6 bonds of starch. It is an enzyme that is gradually formed by glucose unit, and it has a strong post fermentation power, and it has a long lasting cooling feeling. It decreases sake with the active ingredient of the mother's hair, increases the ratio of deionization and improves the quality of the main body. In particular, the purified enzyme may be made by mixing Aspergillus Oryzae (yupgi fungus) and lyzopus (Rhizopus (cobweb fungi)) in a weight ratio of 4 to 6: 6 to 4. . The purified enzyme may be used in an amount of 9 to 12% by weight based on the total amount of fermented mixture for producing rice wine according to the present invention. If the amount of purified enzyme is less than 9% by weight, it may be difficult to decompose starch into glucose, and if it exceeds 12% by weight, starch is rapidly decomposed and fermentation capacity temporarily increases, and fermentation is stopped. There may be a problem that is not made.

The sweetener is to be used in various ways such as alcoholic beverages, beverages, soy sauce, confectionery, medicine, health foods to give sweetness, in particular can be an enzyme-treated stevia (Glucosyl Stevia) can replace sugar. The enzyme-treated stevia is extracted from a stevia tree, is a natural sweetener with a sweetness of about 100 times that of sugar and has no calories and is widely used as a sugar substitute. The sweetener may be used in an amount of 1 to 2% by weight based on the total amount of fermented mixture for producing makgeolli according to the present invention. When the amount of sweetener is less than 1% by weight, bitter taste appears in the main ingredient, on the contrary, when the amount of the sweetener exceeds 2% by weight, the main ingredient may be so sweet that the value of makgeolli may be degraded.

The lactose is a disaccharide consisting of 1 mol of glucose and 1 mol of galactose. Lactose is, as its name suggests, abundantly found in mammalian milk, especially colostrum, with 6.7% in breast milk and 4.5% in milk. There are two types of α and β types. The lactose finally functions as a stabilizer of the fermented mixture for producing rice wine according to the present invention when mixed with yeast, purified enzymes and sweeteners.

The fermented mixture for manufacturing makgeolli according to the present invention having the above-described configuration is easily prepared makgeolli at home using a mixture of grains such as brown rice, crude rice, black bean, barley, etc., other than steamed rice or cold rice or rice. To make it possible.

When the fermented mixture for manufacturing makgeolli according to the present invention having the configuration as described above is out of the above ranges,

first ; Makgeolli 5-6 days fermentation is not a problem of producing 4% alcohol (standard degree of Makgeolli is 6-9%),

second ; The fermentation proceeds slowly from day 2 to maintain fever until day 5, but after 3 days the fermentation is stopped so that the alcohol content does not rise and stops at 3 to 4%,

third ; The problem that it does not work at the fermentation temperature (23 to 25 ℃),

fourth ; The problem of rancidity,

fifth ; The problem is that the rice wine tastes bitter,

There may be a problem such as.

Therefore, as a result, the fermented mixture for producing makgeolli according to the present invention as described above is a problem that the fermentation is not enough to the extent that each component is beyond the scope of the composition according to the present invention, it can not be recognized as traditional makgeolli. This can be.

Referring to the process for producing makgeolli using the fermented mixture for manufacturing makgeolli according to the present invention as described above.

After washing 1 kg of rice 2 ~ 3 times in running water (semi), soak 700g of water for 1 ~ 2 hours (simmering), and increase it (using an electric rice cooker) to make gourd rice, which is room temperature (about 25 ℃) Cool down to). This cooling is usually completely cooled in summer, and cooled to room temperature in winter. At this time, if the rice is not increased, if cold rice is used it can be used instead of 1.2kg of dried cold rice.

Add 2.5kg of water to cooked steamed rice or dried cold rice and completely dissolve it. 20 g of the fermented mixture for producing makgeolli according to the present invention is added thereto, and the fermented mixture is fermented at 23 to 25 ° C. for 5 to 6 days. At this time, fermentation temperature control is good fermentation conditions at room temperature in the spring and autumn, during the winter season to keep the makgeolli manufacturing container with a thick cloth, insulate with electric blankets and ferment in a cool place or cold water in the summer season. It is good to ferment. At this time, it is good to check the fermentation state by mixing about once a day of fermentation. After the end of fermentation, it is aged for 1 day at room temperature (or in a refrigerator), sterilized at 45 to 50 ° C., and then sieved and discarded, and about 2.5 liters of rice wine of 8 to 10% can be obtained. At this time, if you want fresh makgeolli fermentation, after filtration through the sieve and aged in the refrigerator for 1 to 2 days, the makgeolli residues sink to the bottom, and the clear makgeolli liquid floats on the top, separate only the makgeolli liquid from the top to drink Can be. Since the alcohol content at this time is about 9-12 degrees, you may dilute suitably and drink according to a preference.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described.

The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.

Examples and Comparative Examples

The fermented mixture for preparing makgeolli according to the present invention (Example) and the fermented mixture for preparing makgeolli (Comparative Examples 1 to 5) as a control were prepared with the composition as shown in Table 1 below, and makgeolli was prepared using these results. The observation by date is shown in Table 2. At this time, the purified enzyme in the composition in the Examples and Comparative Examples used was a mixture of Aspergillus Orizae and lycopus in a weight ratio of 4: 6.

Experimental method of the fermentation experiment washed 1kg of rice in running water, put 700g of water and left for 1 hour, and then cooked in an electric rice cooker to make a gourd rice, it was cooled to room temperature. 2.5 kg of water was added to the whole amount of chilled soybean rice to prepare fermentation materials for the production of makgeolli, but six identical fermentation materials were prepared using the same amount of raw materials in the same manner. Each 20 g of the fermentation mixture for preparing rice wine of the Examples and Comparative Examples was added to each of the six fermentation raw materials, and fermented at 23 to 25 ° C. for 4 to 6 days.

division leaven end Purified enzyme sweetener Lactose Remarks Example 10 21 10.5 2.0 56.5 Comparative Example 1 15 35 10 3.7 36.3 Comparative Example 2 20 30 10 3.7 36.3 Comparative Example 3 15 30 15 3.0 37.0 Comparative Example 4 15 25 10 2.5 47.5 Comparative Example 5 9 18 9 2.0 62  unit ; weight%

division 3 days 4 days 5 days 6 days problem Remarks Example 5.2% 6.4% 8.7% 10.2% Alcohol level increased by day, the fermentation state is good, and the fermentation date can be shortened Comparative Example 1 3.8% 5.0% 4.2% 4.0% Fermentation is carried out up to 4 days, fermentation stops from 5 days, sour taste and rancidity Comparative Example 2 4.1% 4.7% 4.1% 4.0% A phenomenon similar to Comparative Example 1 occurs Comparative Example 3 4.7% 5.5% 5.8% 6.5% Fermentation is continued up to 5 days, fermentation is continued for 6 days, sweetness is strong, and the yield of makgeolli is reduced due to lack of alcohol Comparative Example 4 4.5% 5.2% 6.3% 7.7% The alcohol level increases with each day, the taste is generally soft, and the yield of makgeolli is reduced due to the lack of alcohol. Comparative Example 5 4.8% 5.6% 6.8% 6.9% Alcohol level increases by day, but fermentability is insufficient, and the yield of makgeolli decreases due to lack of alcohol level Makgeolli alcohol standard; 6% or more
unit% ; Alcohol

As a result of the experiment of the present invention, it is considered that the composition ratio of the final and main hair, purified enzyme, sweetener and lactose is very important.

As shown in Table 2, when the fermentation composition for manufacturing makgeolli according to the present invention is used, the alcohol content is increased by date compared to the comparative examples, and the fermentation state is good and the fermentation state can be shortened. It was confirmed that makgeolli could be prepared. On the other hand, the comparative examples were confirmed that the disadvantages such as lack of fermentation or insufficient alcohol fermentation resulting in a low yield of makgeolli or short drinking days.

Experimental Example 1

Replicate

Example 1 was repeated five times, and the results are shown in Table 3 below.

division 3 days 4 days 5 days 6 days flavor Remarks Primary 4.9% 6.4% 8.0% 8.8% Good Secondary 5.2% 6.3% 8.7% 10.3% Good 3rd 5.4% 6.2% 8.9% 11.4% Good 4th 4.8% 6.4% 8.7% 10.2% Good 5th 5.5% 6.9% 9.0% 10.4% Good Average 5.2% 6.4% 8.7% 10.2% Good   unit% ; Alcohol

As shown in Table 3, it was confirmed that even in repeated experiments it can be produced consistently good taste rice wine.

Experimental Example 2

Temperature experiment

Example 1 was experimented at different temperatures, and the results are shown in Table 4 below.

division 3 days 4 days 5 days 6 days flavor Remarks 20 to 22 ° C 4.3% 5.2% 6.3% 7.5% Good 23 to 25 ° C 5.1% 6.7% 8.8% 10.1% Good 28 to 30 ° C 5.4% 7.0% 7.2% 6.2% Strong acidity   unit% ; Alcohol

As shown in Table 4, the fermentation occurs slowly even at a low temperature of 20 to 22 ℃, but at a high temperature (28 to 30 ℃) it was confirmed that the initial fermentation is fast and easily rancidism, and the appropriate temperature (23 to 25 ℃ It was confirmed that it is possible to produce a good taste of rice wine constantly just by adjusting the fermentation conditions so that). According to the results of Table 4, the winter season and winter, spring and autumn do not interfere with the fermentation, but in summer, it is important to keep the temperature not to exceed 25 ℃ by putting in a cool well-ventilated or cold water suitable for the fermentation temperature there was.

Experimental Example 3

Fermentation experiment on other grains other than rice

A fermentation experiment was carried out using the same conditions as in the above example, except that the fermentation raw material was carried out on various grains including rice to prepare the fermentation raw material, and the above embodiment according to the present invention was used as a fermentation mixture for producing makgeolli. Was carried out, and the results are shown in Table 5 below.

division 100% rice 80% of rice
Brown rice 20% 80% of rice
Aperture 20% 80% of rice
20% black beans 80% of rice
20% off 80% of rice
20% of barley Remarks 3 days 4.8% 5.7% 4.9% 5.9% 5.8% 6.2% 4 days 6.6% 7.7% 6.5% 8.2% 8.3% 9.2% 5 days 7.9% 8.7% 7.6% 9.3% 9.8% 11.3% 6 days 9.6% 10.6% 9.5% 11.5% 10.6% 11.8%   unit% ; Alcohol

As shown in Table 5, the results of the experiment for each grain, fermentation rate in the order of barley> black beans> crude> brown rice> tea> rice, in the case of using the fermented mixture for manufacturing rice wine according to the present invention, several grains as Makgeolli It was confirmed that it can be manufactured.

The present invention can be used in the manufacture of makgeolli and in the manufacture of makgeolli raw materials.

Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications belong to the appended claims.

Claims (3)

Eventually 20 to 23% by weight, 8 to 13% by weight yeast, 9 to 12% by weight of the enzyme, 1 to 2% by weight sweetener and the remaining amount of fermentation mixture for the production of makgeolli comprising a lactose. The method of claim 1,
The fermentation mixture for manufacturing rice wine, characterized in that the purified enzyme is made by mixing Aspergillus Oryzae (Riszopus) and Rizopus (Rhizopus) by weight ratio of 4 to 6: 6 to 4. The method of claim 1,
Fermented mixture for manufacturing makgeolli, characterized in that the sweetener is an enzyme treatment stevia.