KR101013590B1 - Manufacturing method of Takju containing of milk lipid hydrolysate - Google Patents

Abstract

The present invention relates to a method for preparing Takju containing milk fat hydrolyzate and to Takju prepared by the above method, and more particularly, to sake lees in a raw material after immersing the milk fat hydrolyzate hydrolyzed with enzyme for the second time. The present invention relates to a method for producing high quality Takju by removing and adding together with water and Takju prepared according to the above method.

The present invention by producing a Takju containing milk fat hydrolyzate that can improve the quality of the product without affecting the solubility of Takju, it is sensual in harmony with the flavor of fat and sour taste, bitter taste, sweetness, umami taste of fat In terms of the effect is to provide a good high-quality takju.

Takju, milk fat hydrolyzate, lipase, milk cream

Description

Manufacturing method of Takju containing milk fat hydrolyzate {Manufacturing method of Takju containing of milk lipid hydrolysate}

The present invention relates to a method for preparing Takju containing milk fat hydrolyzate and to Takju prepared by the above method, and more particularly, to sake lees in a raw material after immersing the milk fat hydrolyzate hydrolyzed with enzyme for the second time. The present invention relates to a method for producing high quality Takju by removing and adding together with water and Takju prepared according to the above method.

The origin of Korean liquor was greatly influenced by Chinese culture, and the fact that alcohol appeared during the founding of Jumong, which established Goguryeo during Samguk Sagi, suggests that alcohol was already manufactured in the Three Kingdoms period. In addition, as the Japanese records show that the incense of Baekje made its way to Japan and made a new way of drinking, it can be seen that alcohol was made by using yeast in the Three Kingdoms period (Eseorae, Korean fermented food, P197, Ewha). Women's University Press, 1986).

Takju jeonchong is unique in the country, mainly long alcoholic drinks, yet while the role of food and nutrition has had a profound impact on the eating habits of our nation (Lee KB, Kim JH, Studies on radiation preservation of permented Korean rice-wine. Korean J. Microbiol. , 7: 45-56, 1969). Takju is a traditional liquor produced by brewing grains and yeast in parallel double fermentation and brewing fermentation without distillation, and drinking it in a cloudy appearance. Unlike other alcoholic beverages, it contains essential yeast and vitamin B groups. Contains lysine, leucine, glutamic acid, proline and glutathione, rich in nutritional value It gives off a refreshing feeling due to carbon dioxide gas. In addition, astringent taste, sweet taste, and umami taste, etc., Takju protein and vitamin B group has a good effect on skin beauty.

It also plays a role in eliminating fatigue substances accumulated in the body by promoting blood circulation and metabolism with appropriately contained alcohol (Lee SM, Lee TS, Effect of roasted rice and defatted soybean on the quality characteristics of Takju during fermentation, J. Natural Science , 2000; Han EH, Quality characteristics in mash of Takju prepared by using different Nuruk during fermentation, Korean J. Food sci. Technol. , 29, 555-562, 1997).

In general, alcohol is more burdened liver, blood sugar levels fall into a coma and cholesterol levels are known to cause rapid changes in the adult disease such as hypertension, but Takju has a higher effect on the human body than other alcohol containing the same concentration of alcohol. The effect was found to be very good. Unlike regular alcoholic beverages, Takju contains a considerable amount of protein, sugar, choline, and vitamin B2. Among them, protein and sugar are the energy sources of blood sugar that are produced by drinking alcohol. Vitamin B2 and choline relieve the burden of the liver to prevent alcoholic cirrhosis or malnutrition.

In addition, studies have shown that alcohol contains reduced amounts of cholesterol in serum because of the high levels of live yeast in Takju, unlike alcohol-induced circulatory diseases such as hypertension, heart disease, and atherosclerosis (http://www.koreawine.com). com /).

On the other hand, milk is a very important food because almost all of the nutrients needed by humans, such as water, proteins, lipids, sugars, and most minerals, vitamins, and enzymes found in the body, exist in an easily digestible aqueous solution. to be. In addition, calcium, vitamin B2, etc. contained in milk is a nutrient that is likely to be insufficient for people who consume rice as a staple food, and the protein of milk contains essential amino acids evenly, which can provide balanced nutrition to the human body.

Modification of proteins by physical, chemical, and enzymatic treatments alters the structure and morphology of proteins and also alters their physicochemical properties. Many hydrolysis methods are used to improve the functional and functional properties of proteins. Proteins hydrolyzed by enzymes have low viscosity, increased whipping ability, and functional properties such as solubility. Alder-Nissen, J. Determination of hydrosis of food protein hydrolysates by trinitrobenzensulfonic acid, J. Argic.Food Chem. , 27, 1256-1261, 1979.

In particular, partial hydrolysis by proteolytic enzymes is known as a method of changing nutrition without loss of nutritional value of proteins (Alder-Nissen, J. Enzymatic hydrosis of proteins for increased solubility, J. Argic. Food Chem. , 24, 1090-1093, 1976). The functional improvement of the food by protein hydrolysis can be expected in milk fat, one of the main ingredients of milk.

Milk fat is characterized by lower fatty acids, such as butyric acid, compared to other fats and oils. Hydrolysis of the vesicles breaks down into fatty acids and glycerol, and the properties of fats depend on the type and amount of fatty acids. Triglycerides, a form in which three fatty acids are bonded to glycerol, exist in a mixture of different properties depending on the combination of fatty acids.

Milk fat is 0.1 ~ 10 micron in diameter, and 2 ~ 6 billion pieces of milk are dispersed per 1ml of milk, which causes milk to appear white and plays an important role in milk flavor. There are triglycerides in the fat globules, and on the surface there are phospholipids, cholesterol, fat-soluble vitamins, carotene, etc., and the upper part is surrounded by a protein-based membrane. Milk fat is used in many foods such as ice cream, cream and butter because of its ability to absorb and digest enzymes.

However, the example of preparing Takju using milk fat hydrolyzate has not been disclosed or taught.

Therefore, the present inventors have made a thorough study in order to utilize a substance produced by hydrolyzing fat as a food material in consideration of various advantages that occur during protein hydrolysis. The characteristics were examined and the present invention was completed.

After all, the present invention has a main object to provide a method for producing Takju by adding milk fat hydrolyzate, and Takju prepared by the above method.

In order to achieve the above object, the present invention provides a manufacturing method of Takju containing milk fat hydrolyzate.

In the present invention, the milk fat hydrolyzate is characterized in that it is prepared using a lipase which is a fat hydrolase after dissolving the milk cream in a 10% solution with distilled water.

The present invention also provides a takju containing milk fat hydrolyzate prepared by the above method.

The present invention by producing a Takju containing milk fat hydrolyzate that can improve the quality of the product without affecting the solubility of Takju, it is sensual in harmony with the flavor of fat and sour taste, bitter taste, sweetness, umami taste of fat In terms of the effect is to provide a good high-quality takju.

Hereinafter, the present invention will be described in detail.

The present invention provides a production method of Takju containing milk fat hydrolyzate.

Takju containing milk fat hydrolyzate according to the present invention,

(1) breeding the final starch in the increased starch raw material to prepare entry;

(2) preparing yeast hair (base liquor) by administering yeast, water and lactic acid to the prepared entry;

(3) re-entering the water and administering water to the mother seedling and immersing in one stage by stirring;

(4) a step of immersing the two-stage by administering the gourd rice, water, yeast, increased in the raw material of the one-stage immersion is completed;

(5) aging the raw material is completed two-stage immersion;

(6) removing the sake lees from the mature raw material and adding water and milk fat hydrolyzate to form it.

In the present invention, the milk fat hydrolyzate is dissolved in a milk cream to 10% solution using distilled water of 80 ~ 100 ℃, proceed with the hydrolysis reaction while stirring by adding enzyme or enzyme mixture, and then heated in hot water To terminate the reaction, which may be prepared by concentration and drying.

Specifically, the milk cream is prepared to dissolve in distilled water at 80 to 100 ° C. to be a 10% solution, and 1 to 10% by weight of fat hydrolase is added thereto at a temperature of 20 to 50 ° C., preferably 30 After the hydrolysis reaction proceeds sufficiently for 1 to 10 hours, preferably 1 to 5 hours at a temperature of ˜40 ° C., the reaction is terminated by heating at 80 to 120 ° C., preferably 90 to 100 ° C. for 10 minutes, The reaction solution is centrifuged and then lyophilized to obtain a milk fat hydrolyzate.

In addition, the milk fat hydrolyzate is preferably added 1 to 10% by weight, preferably 1 to 5% by weight of the total weight of the takju.

The present invention also provides a takju containing milk fat hydrolyzate prepared by the above method.

Hereinafter, the present invention will be described in more detail with reference to Examples.

These examples are only for illustrating the present invention in detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples.

Example 1 Preparation of Milk Fat Hydrolyzate

Commercially available milk cream (Seoul Milk Co., Ltd., whipped cream) is dissolved in distilled water at 90 ° C. to make 10% solution, and the lipase (lipase from porcine pancreas, Type II, Sigma, USA) and then hydrolyzed.

At this time, the milk cream and the hydrolase were added in a ratio of 20: 1 (wt / wt), and 500 ml of the capped tube was shaken at 180 rpm in a shaking incubator (Vision VS-8480S). The reaction time was hydrolyzed by dividing it into 0, 1, 2, 3 hours.

After the enzymatic reaction was completed, the test tube was put in a water bath at 95 ° C. for 10 minutes to stop the reaction, the enzyme was inactivated, centrifuged at 3,000 rpm for 30 minutes (Combi 514 R Centrifuge, Hanil, Korea), and then freeze-dried. Milk fat hydrolyzate was prepared by freeze drying with (Freeze Dryer FDU-1200, EYELA, Tokyo RIKAKIKAL Co., LTD., Japan).

Example 2. Preparation of Takju

500 g of immigration prepared according to a conventional method was administered 5 g of yeast (saccharomyces coreanus, Songcheon Yeast Development Institute, Korea), 750 ml of water and 1 ml of lactic acid (Lactic acid, Lacto-Labo., France) for 23 days to 26 days. Main hair (base sac) was prepared, while storing at ° C.

250g of immigration and 375ml of water were administered to the prepared mother's wort, stored at 23 ~ 26 ℃ for 5 days, soaked in primary, washed rice in advance, soaked in water for 24 hours, and then drained to remove water. The soybean rice (250g) prepared by cooking for 30 minutes, 375ml of water, and 10g of Nuruk (Daeheung Agricultural Co., Ltd., Saccharification 300S.P., Korea) were administered for 2 immersion, and were also stored at 23 ~ 26 ℃ for 5 days to mature.

When the aging is completed, the sake lees were removed, and the water liquor according to the present invention was prepared through the preparation step of adding water and the milk fat hydrolyzate prepared in Example 1.

Experimental Example 1. Solubility Measurement

To determine the solubility of Takju containing milk fat hydrolyzate according to the present invention, Butler (Butler, L. Protein structure and properties., J. Am. Oil Chem. Sci. , 48: 101, 1971), Morr et al. Carles, C. and P. Martin., Kinetic study of the action of bovine chymosine and pepsine A on bovine kappa casein, Arch. Biochem.Biophys . , 242 (2): 411-416, 1985). .

Specifically, a 10% solution was prepared by adding 50 ml of distilled water to 0.5 g of a sample, and then adjusting the pH to 2, 4, 6, 8, 10 with 0.1 N NaOH or 0.1 HCl solution, and using a magnetic stirrer, MS 300, MTOPS, USA), dissolved, centrifuged, and absorbed at 280 nm using a spectrometer (spectrophottmeter, Optizen 2120 UV plus, Mecasys, Korea).

Each sample that was not centrifuged was measured and converted to a maximum value of 100, and then the comparison value was expressed as solubility (see FIG. 2).

As a result, the solubility was the lowest at pH 4 ~ 5, solubility was generally increased as the hydrolysis time was increased, and solubility was increased as the pH was increased above pH 6.

In addition, the solubility was highest when 2% milk fat hydrolyzate was added, and the solubility was lower as the milk fat hydrolyzate was generally added. In addition, the solubility increased as the pH was changed toward acidic or alkaline, especially as the alkalinity increased.

Experimental Example 2. Viscosity Measurement

The viscosity of Takju containing milk fat hydrolyzate according to the present invention is Ioanna et al. (Ioanna, S. Martinou. V. and Gregory, KZ, Effect of some stabilizer on textual and sensory characteristics of yogurt ice cream from sheep milk, J. Food According to the method of Sci ., 55 (3): 703-707, 1990), 10 ml of each sample at room temperature was taken using a Brookfield viscometer (LVDV-II + Brookfiled Eng Labs Inc., USA). Measured three times at 30 seconds intervals at 60, 100 rpm and shown as an average value (see FIGS. 3 and 4).

Viscosity generally formed a low viscosity, and as shown in FIG. 3, the viscosity of the psedoplastic decreased as the shear rate increased, regardless of the amount of milk fat hydrolyzate. In addition, when the apparent viscosity was examined by shear rate, the viscosity increased when the milk fat hydrolyzate was added to the low viscosity Takju, but the viscosity gradually decreased as the shear rate increased, resulting in faster decomposition of the milk fat hydrolyzate and starch components. (See FIG. 4), the increase in viscosity is believed to have a positive effect on the product during the sensory test by contributing to the good taste of the fat component when ingesting the product.

Experimental Example 3. Emulsification

The emulsification of Takju containing milk fat hydrolyzate according to the present invention is carried out in Knuckles and Kohler's method (Knuckles BE and GO Kohler, Functional properities of edible protein concentrates from alfalfa, J. Agric. Food Chem. , 30: 748, 1982). Then, 25 ml of cooking oil was added to 25 ml of the sample, and the mixture was uniformly mixed with a Waring Blender (Waring Blender, NZ-1000, EYELA, China) for 3 minutes, and the mixed solution was centrifuged at 3,000 rpm for 15 minutes. The results are shown in Table 1 below.

Activities of Takju in accordance with the present invention product Emulsification (%) Control 50.5 Add 1% milk fat hydrolyzate 51.2 2% milk fat hydrolyzate 52.9 Add 2% milk fat 51.0

As shown in Table 1, as the amount of milk fat hydrolyzate is increased, it was confirmed that the emulsification increased, but the improvement in the emulsification capacity was due to the hydrolysis of the milk cream compared to the addition of the non-hydrolyzed milk fat. Judging.

Experimental Example 4. Sensory Test

For the sensory test of Takju containing milk fat hydrolyzate according to the present invention, eight pre-trained patch agents were constructed, and each sample was scored five out of five for taste, aroma, color, and overall preference, The average value was calculated and compared. At this time, 5 points are the best, and 1 point is the worst quality state.

As a result, there was a marked difference in overall preference, which is appropriate in organic acid and alcohol content, rich in amino acid content, and fat flavor component of milk fat hydrolyzate combined with Takju, sour, bitter, sweet and savory. It seems to be because the back is in harmony.

On the other hand, when the milk cream was added, the results of sensory evaluation were not significantly different compared to the control sample, which may be due to incomplete emulsification of the milk cream.

Sensory test results of Takju of the present invention flavor incense color Average Control 4.7 4.8 4.7 4.73 Add 1% milk fat hydrolyzate 4.9 5.0 4.7 4.87 2% milk fat hydrolyzate 5.0 5.0 4.7 4.90 2% milk cream 4.8 4.9 4.7 4.80

From the above results, according to the present invention, the addition of milk fat hydrolyzate according to the present invention in all liquid beverages compared to the control (conventional Takju) in terms of solubility, viscosity, emulsification, sensory test, the main quality evaluation factors of the product Important solubility was not different, but it was confirmed that the quality of the product was improved in terms of viscosity and emulsification. Above all, in terms of sensuality, a marked improvement over the conventional Takju was observed.

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

1 is a flowchart showing a process for producing a takju according to the present invention for each process.

Figure 2 shows the change in solubility according to the pH of the milk fat hydrolyzate added amount prepared in accordance with the present invention.

Figure 3 shows the shear stress change according to the shear rate for each amount of milk fat hydrolyzate added according to the present invention.

Figure 4 shows the viscosity change according to the amount of milk fat hydrolyzate added according to the present invention.

Claims (7)

In the manufacture of Takju, which includes the stage of preparation, the preparation of the main hair (base liquor), the 1st stage immersion, the 2nd stage immersion, the aging and the preparation stage, (1) breeding the final starch in the increased starch raw material to prepare entry; (2) preparing yeast hair by administering yeast, water, lactic acid to the prepared entry; (3) re-entering the water and administering water to the mother seedling and immersing in one stage by stirring; (4) a step of immersing the two-stage by administering the gourd rice, water, yeast, increased in the raw material of the one-stage immersion is completed; (5) aging the raw material is completed two-stage immersion; And (6) removing the sake lees from the mature raw material and adding water and milk fat hydrolyzate to form; The milk fat hydrolyzate is prepared by dissolving the milk cream in distilled water at 80 to 100 ° C. to give a 10% solution, and adding a fat hydrolase thereto, followed by stirring at a temperature of 20 to 50 ° C. for 1 to 10 hours. After the decomposition reaction proceeds, the reaction is terminated by heating for 10 minutes at 80 ~ 120 ℃, the reaction method is characterized in that the manufacturing method by centrifugation and lyophilization. delete The method of claim 1, The milk fat hydrolyzate, The milk cream was prepared to dissolve in distilled water at 80 to 100 ° C. to form a 10% solution, and the hydrolysis reaction was then performed while stirring the fat hydrolase at a temperature of 30 to 40 ° C. for 1 to 5 hours. The method is characterized in that the reaction is terminated by heating at 100 ° C. for 10 minutes, and the reaction solution is prepared by centrifugation and lyophilization. The method of claim 1, The fat hydrolase is a manufacturing method characterized in that the addition of 1 to 10% by weight of the milk cream. delete delete delete

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