KR101048394B1 - Rice modified Nuruk containing lactic acid bacteria and manufacturing method of rice makgeolli using the same - Google Patents

Abstract

The present invention relates to rice improved malt containing Rhizoopus strain and lactic acid bacteria producing coenzyme and makgeolli prepared using the same. Makgeolli produced using Rhizoopus strain producing coenzyme and rice-modified yeast containing lactic acid bacteria increases not only the taste of Makgeolli by increasing the acidity by various organic acids originating from Lactobacillus itself. It is useful because it is possible to suppress contamination of various bacteria and their proliferation by the acid.

Lactobacillus, Takju

Description

Rice improved yeast containing lactic acid bacteria and method of manufacturing rice makgeolli using the same {RICE NURUK CONTAINING LACTIC ACID BACTERIA AND METHOD OF MANUFACTURING RICE MAKKOLI USING THE ABOVE}

The present invention relates to rice improved malt containing Rhizoopus strain and lactic acid bacteria producing coenzyme and makgeolli prepared using the same.

In Korea, alcoholic beverages made using yeast have been predominantly made in the past, and leaven is an indispensable ingredient in alcohol making. The word `` Ranging stock law '' appears in the stock section of the Chinese Literature Miscellaneous Goods, indicating that the liquor owing system had already been established during the falling season. In Kosagi, Japan, there is a record that Baekje, the Korean Baekje, conveyed Baekje's leaven and liquor making method to Japan. There is a record of making yeast by walking where it is connected, and in Food Dimibang, there is a record that it mixes water with bran and treads it tightly, and it dries with hot water on rainy days and makes yeast once or twice on the wind wall.

From this, it can be seen that in our country, when we made yeast for a long time, it was completed by allowing wild bacteria in nature to grow and work by adhering to dough of barley or wheat. Traditional liquor made by using wild yeast, which has been grown and grown in nature, has the advantage that the flavor of alcohol is harmonized by various rich flavor ingredients produced by various kinds of wild bacteria.

However, when manufacturing conventional Nuruk by the wild bacteria present in nature as described above, it is likely to be affected by the natural environment surrounding the production of conventional Nuruk itself is likely to fail. In addition, there is a disadvantage that the quality of the product is irregular at the time of alcohol production because the saccharification power of yeast or alcohol ability of the wild yeast to be bonded is not uniform. For this reason, a method of manufacturing makgeolli using immigration is also implemented, but it is difficult to control the time and temperature at the time of entry into the manufacturing process, and there is a problem in that, if the temperature control is not performed properly, the internationalization may fail.

Recently, in order to make up for the drawbacks of the conventional yeast, there have been attempts to use coenzyme of high glycosylation produced using mold. However, in the case of simply adding the coenzyme agent, lactic acid production is insufficient, sour taste is insufficient, taste is simplified, and there is a problem of being easily contaminated by various bacteria.

Therefore, there have been attempts to add lactic acid bacteria to improved yeast. Since the lactic acid bacteria have a strong propagation ability and produce an acid, when added to a specific solvent, the lactic acid bacteria can be lowered to suppress contamination and growth by other bacteria in the solvent. Lactic acid bacteria are closely related to our food culture, and Kimchi is a representative example. Yogurt is also determined by its lactic acid bacteria. These lactic acid bacteria also play an important role in the production of makgeolli or finished makgeolli. At the beginning of alcohol soaking, lactic acid bacteria produce lactic acid, which inhibits the production of other various bacteria to prevent contamination of the product and gives the product a fresh sour taste. For the production of lactic acid, which plays such an important role, lactic acid bacteria must be involved in alcohol soaking, whether natural or artificial. However, lactic acid bacteria mixed in the production of makgeolli have a disadvantage in that the activity for generating lactic acid decreases rapidly with time. In addition, the lactic acid bacteria have a problem that easily die or lose their activity by the lactic acid produced by themselves.

Due to the above problems, the number of makgeolli producers in Korea has sharply decreased, and its existence is now threatened.

The present invention has been made to solve the problems described above, specifically, to improve the disadvantages of conventional Nuruk and problems that may occur when only coenzyme or lactic acid bacteria added to Nuruk, lye to produce a coenzyme agent It is an object of the present invention to provide rice improved yeast containing Rhizoopus strain and lactic acid bacteria and makgeolli prepared using the same.

The present invention provides a rice improved malt containing Rhizoopus coenzyme and lactic acid bacteria and makgeolli prepared using the same to achieve the above object.

Since calcium carbonate is added in culturing the lactic acid bacteria culture medium added to prepare the rice improved nuruk according to the present invention, it is possible to provide a rice improved nuruk that the activity of the lactic acid bacteria is continuously maintained.

In addition, the rice-enriched yeast of the present invention not only has a high saccharification power, but also contains lactic acid bacteria that can produce various organic acids, thereby providing a traditional flavor flavored naturally without an artificial seasoning process due to an increase in acidity and diversity of taste. You can serve rice wine.

In addition, since contamination of various germs and their growth can be prevented during the fermentation period, the stability and productivity of the rice wine produced can be improved.

The present inventors have diligently researched to develop makgeolli, which is uniform in saccharification power and does not require seasoning process such as lactic acid addition due to lack of sourness. As a result, rice improved yeast containing Rhizoopus coenzyme having excellent saccharifying power and live lactic acid bacteria And the present invention was completed by manufacturing makgeolli using the yeast.

Accordingly, the present invention provides rice improved yeast containing Rhizoopus coenzyme and lactic acid bacteria and makgeolli prepared using the same.

Hereinafter, the present invention will be described in more detail.

The rice-enriched yeast of the present invention is prepared by mixing a cultured culture of crushed rice and lactic acid bacteria and a strain of genus Lysops to produce a coenzyme.

The present inventors confirmed that the rice-modified yeast according to the present invention contained live lactic acid bacteria. Since the yeast according to the present invention contains live lactic acid bacteria, it can continuously produce lactic acid to provide a sufficient sour taste. In addition, it was confirmed that the contamination and propagation of various bacteria can be suppressed and the fermentation and production of makgeolli can be performed within a short time, thereby providing makgeolli having a more stable and uniform flavor.

As described above, the present inventors use a lactic acid bacteria culture medium cultured with a strain that produces a coenzyme agent and a lactic acid bacterium that can provide a uniform saccharifying power in improving the conventional yeast, but is prepared by adding calcium carbonate to the culture medium. Live lactic acid bacteria could be contained in the modified Nuruk. The activity of lactic acid bacteria is rapidly reduced over time, or can only survive for a short time by lactic acid produced from lactic acid bacteria. Thus, the present inventors cultured the lactic acid bacteria by adding calcium carbonate so that the lactic acid bacteria continued to survive in the yeast to produce lactic acid (see B006 in FIG. 2).

'Lactobacillus' in the present invention, Lactococcus , Lactobacillus , Pediococcus , Lactobacillus plantarum , Leuconostoc , Carnobacterium gives a flavor and acidity and can be used without limitation as long as it is known to produce bacteriocin. Preferably, Lactobacillus plantarum (CELL BIOTECH) can be used.

"Coenzyme agent" in the present invention, means to steam the bran or sterilized as raw blood and then artificially propagated bacteria, in the present invention can be used strains of the genus Lyzopus preferably. According to one embodiment of the invention, Lysops species KSD-815 is used. However, it is not limited thereto.

In one embodiment of the invention the powder lactic acid bacteria ( Lactobacillus plantarum , CELL BIOTECH) and Ryeops synthase were used to prepare rice improved yeast and rice wine (see FIG. 1).

More specifically, the steps of (a) rinsing the rice after semi and immersing the rice (B001), (b) pulverizing the drained rice (B002), (c) powder lactic acid bacteria are added to the MRS medium and To prepare a lactic acid bacteria culture medium by culturing the lactic acid bacteria by adding calcium carbonate (B003 ~ B006), (d) grinding the coenzyme of the genus Lysops (B007), (e) the grinding obtained in step (b) Mixing the rice, the lactic acid bacteria culture solution obtained in step (c) with the co-enzyme powder obtained in step (d) and the purchase water (B008, B009), and (f) after culturing the mixed raw material, dried and dried The yeast may be produced by the step (B010 ~ B012) to grind to powder to improve the rice yeast according to the present invention.

In the step (c), calcium carbonate may be added to prevent the lactic acid bacteria lactic acid production performance is degraded or not survive due to the concentration of lactic acid bacteria made by the lactic acid bacteria itself. Since the lactic acid and calcium carbonate produced by the lactic acid bacteria are neutralized by the added calcium carbonate, the activity of the lactic acid bacteria in the yeast can be continuously maintained. According to one embodiment of the invention, Lactobacillus plantarum ) to culture the lactic acid bacteria culture medium, use the MRS medium containing no lactose.

In the step (f), in order to prevent the lactic acid bacteria from being heat shocked by the heat generated during molding, the cultured Nuruk is not molded.

Rice improved yeast according to the present invention prepared by the steps (a) to (f) has a high glycosylation ability and lactic acid production ability, and contains the co-enzyme agent and live lactic acid bacteria of the Lysops, so the use of the yeast is unique Makgeolli having a flavor and lactic acid producing ability can be prepared. In general, lactic acid is added for sake preparation. The addition of lactic acid lowers the pH, which reduces the risk of contamination from various bacteria. Rice improved yeast according to the present invention, because it contains live lactic acid bacteria to produce lactic acid can be produced rice wine without adding lactic acid for the fermentation of alcohol and has the advantage of excellent pollution prevention of other various bacteria.

Therefore, sake such as makgeolli, medicinal liquor, and takju prepared using the rice-enriched yeast according to the present invention having saccharifying power and continuous lactic acid producing ability can provide products of various tastes.

The production of rice makgeolli using the rice-improved yeast according to the present invention may be based on a method generally used for producing makgeolli, but may be modified.

According to one embodiment of the present invention, the rice improved Nuruk prepared by the present invention is activated by mixing with water, and then crushed rice and imported water and the Nuruk according to the present invention are mixed and fed into a fermentation tank in one step. Immersion is performed (A001-A006 in FIG. 1). The mixed rice refined yeast may be mixed in various amounts depending on the desired acidity (see Examples 2 to 4), but may generally be mixed at 2 to 10% of the weight of the ground rice. Preferably, the temperature of the fermentation tank is maintained at 20 to 30 ℃, may be saccharified rice for 24 to 36 hours. At this stage, the lactic acid bacteria can produce large amounts of lactic acid. Depending on the mixing amount of the improved rice malt used, rice wine with low pH and high acidity can be obtained (see Examples 2 to 4).

After the first stage of soaking, after 24 to 36 hours, the rice can be made by performing semi, simmering and water draining on about two-thirds of the total weight of the raw material (A007 in FIG. 1). The prepared gourd rice can be prepared by steaming the rice minus water for about 40 minutes to 1 hour, followed by moxibustion for about 20 minutes. The reason for making gourd rice is that it is susceptible to enzymatic action due to the change of rice starch structure (stabilization and α conversion) when steaming rice, and it is good for alcohol fermentation. This is because volatile components contained in rice are volatilized together with steam to reduce unsaturated fatty acid and sterilize by steam. The time required for the rice to become a gourd rice is 15 minutes, but the reason for steaming for a long time is that steam is not evenly distributed, and the part where steam passes late may be unripe for about 15 minutes and the fatty acids of rice that damages the flavor of alcohol This is because the time decreases. In addition, the longer the steaming time, the more heat-denatured the protein of rice, the less amino acid liquor (refer to `` Shang-myeon-myeon Japanese Cheongju Manufacturing Technology ''). Dried gourd rice cools quickly, and the heat is lost to the evaporation of moisture in the gourd rice, which cools the gourd rice. Soybean rice (α starch) is enough to moisturize, so that when left at room temperature slowly returns to β starch, so it is good to cool the soybean rice and use it for immersion.

A portion of the purchased water can be extracted while stirring with a Lycops-based coenzyme agent (A008), Aspergillus-based enzyme and yeast (A009). In this case, the amount of added enzyme is different depending on the amount of rice used, but in general, about 6 g per 1 kg of rice may be used. The Rai Aspergillus with Geoff seugye enzyme's Usami (Aspergillus usami ) and Aspergillus Orizae ( Aspergillus oryzae ) can be used. Aspergillus Usami may use about 0.1 to 0.5% of the weight of rice, but preferably 0.25%. Aspergillus Orissa may be used in the amount of about 0.01 to 0.3% of the weight of the rice, but preferably 0.1%. The amount of yeast added is about 0.5% of the weight of rice cooked in soybean rice.

Enzyme, yeast, water and gourd rice are fed into the fermentation tank (two-stage immersion; A010). The enzyme agent refers to a liquid obtained by adding any one or more of the strain of Reizor strain, Aspergillus Usami and Aspergillus Oriza into water, stirring for about 3 hours, and then sieving it. At this time, it can be used to inoculate in the bran strains, Aspergillus Usami and Aspergillus Oriza inoculated in bran. After the stirring, the liquid obtained by filtering the sieve is fermented for about 4 to 7 days after immersion in two stages (A011), and the fermentation can be stopped when the alcohol content is about 16%. At this time, the fermentation temperature is 23 to 28 ℃ is appropriate, it is good not to rise the temperature above 30 ℃.

After the fermentation, the liquor is stored in a cold refrigerator at 4 to 10 ° C. and aged for about 3 to 10 days (A012). After aging, sift and sift to the desired alcohol content (A013). A bottle of sacred wine is put in and released (A014).

As described above, the makgeolli can be prepared using the yeast of the present invention. The makgeolli prepared above can produce makgeolli with a low pH and high acidity within a short period of time.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only presented to understand the contents of the present invention, but the scope of the present invention is not limited to the following examples.

 [ Example  One] Preparation of Rice Improved Yeast

First, 3 kg of rice is semi-clean and soaked in water for 2 to 3 hours. After about 40 minutes was drained. The mild and drained rice was ground in a grinder to make small, even particles. Lactobacillus powder plantarum , CELL BIOTECH) 1g was weighed, added to 100ml of MRS medium solution and incubated with the addition of calcium carbonate. Cultivation was performed at 30 ° C. for at least 8 hours, wherein calcium carbonate was prepared by adding 2 to 4% of the MRS medium solution. About 100-300 g of a portion of Lysops species KSD-815 were ground to make very small particles. The number of stocks used was about 350 to 450 ml per 3 kg of rice. Crushed rice, lactic acid bacteria culture medium, pulverized coenzyme and stocking water was mixed well. At this time, the mixing was mixed so that all the raw material is very evenly mixed and evenly distributed moisture. The mixed raw materials were placed in a wide, low-level container with a lid and pressed from the top to about 2 cm in height. The lid was closed and placed in an incubator and incubated at 35 ° C. for 48 hours. It was confirmed that mold grew on the upper surface of the incubated raw material.

After incubation, the Nuruk was crushed without molding and dried at 40 ° C. for about 1 hour using a blow dryer. The dried yeast was made into a powder which was even and small particles using a grinder.

[ Example  2] Preparation of Makgeolli Using Rice-modified Nuruk

Rice Makgeolli was prepared using 10 g of powdered rice-improved Nuruk and the amount of raw material disclosed in Table 1 below.

Amount of Raw Material Required to Make Rice Makgeolli with 10g Powdered Rice Yeast Raw material  Amount of total raw material rice 3.0 kg water 3.0ℓ enzyme Raizovs 12.0 g Aspergillus Usami 5.0 g Aspergillus Orissa 2.0 g Powdered Rice Improved Yeast 10.0 g leaven 21.0 g

1. Weigh 10 g of powdered rice malt yeast, add 20 ml of water from the purchased water, and activate by stirring for 12 hours.

2. Semi-kg 1kg of the raw material of rice, soaked in water for about 3 hours and drained for about 1 hour.

3. Crush the drained rice using a grinder (no steam).

4. Mix 980 ml of water (except for 20 ml used to activate powdered rice malt yeast) with crushed rice and lactic acid bacterium activated from water.

5. Place in a thermostat set at 25 ℃ for 48 hours.

6. After 48 hours, the remaining 2 kg of rice is semi-steamed and drained, then cooked and cooled.

7. Mix 21 g of yeast with 200 ml of fresh water and stir for 3 hours.

8. Put 1,200 ml of soybean rice, yeast and enzyme extract, and 1800 ml of water (the amount of water except 200 ml used in the above 7) into a container immersed in one stage.

9. Ferment at 25 ℃ and finish fermentation when alcohol level is about 15%.

10. After ripening at low temperature, make the desired frequency.

Table 2 below shows the fermentation progress table after the one-stage immersion. After 2 days, 2 kg of steamed cooked rice was added after obtaining the following analysis. On the first and second days after the first stage soaking, the yeast was not added, so the alcohol frequency analysis was omitted.

Fermentation progress table after 1st stage immersion Elapsed date pH Acidity Temperature Alcohol Brix 1 day 3.46 8.2 25.3 - 6.8 2 days 3.20 14.6 25.1 - 7.4 3 days 3.68 6.5 26.6 10.7 15.0 4 days 3.70 7.0 25.0 13.4 15.5 5 days 3.81 7.1 25.3 15.3 16.1

Example 3 Preparation of Makgeolli Using Rice-modified Nuruk

Makgeolli was prepared in the same manner as in Example 1, except that 20 g of powdered rice malt was used. The fermentation progress table after one-stage immersion is shown in Table 4 below.

The amount of raw materials required to make rice wine rice wine when using 20g of powdered rice Raw material  Amount of total raw material rice 3.0 kg water 3.0ℓ enzyme Raizovs 12.0 g Aspergillus Usami 5.0 g Aspergillus Orissa 2.0 g Powdered Rice Improved Yeast 20.0 g leaven 21.0 g

Table of fermentation progress after 1st stage immersion. Elapsed date pH Acidity Temperature Alcohol Brix 1 day 3.40 8.6 25.3 - 7.0 2 days 3.32 15.0 24.8 - 7.6 3 days 3.62 7.5 26.0 10.5 15.4 4 days 3.71 8.0 26.6 13.9 16.2 5 days 3.88 8.3 26.5 15.1 15.4

[ Example  4] Preparation of Makgeolli Using Rice-modified Nuruk

Makgeolli was prepared in the same manner as in Example 1, except that 1000 g of powdered rice malt was used. The fermentation progress table after one-stage immersion is shown in Table 6 below.

Raw material  Amount of total raw material rice 3.0 kg water 3.0ℓ enzyme Raizovs 12.0 g Aspergillus Usami 5.0 g Aspergillus Orissa 2.0 g Powdered Rice Improved Yeast 100.0 g leaven 21.0 g

Table of fermentation progress after 1st stage immersion. Elapsed date pH Acidity Temperature Alcohol Brix 1 day 3.45 8.9 26.3 - 6.6 2 days 3.32 15.8 26.8 - 7.2 3 days 3.45 9.0 26.0 10.0 14.8 4 days 3.46 10.9 26.6 13.5 15.6 5 days 3.66 12.0 25.2 14.7 15.0

[ Comparative example ] Preparation of Makgeolli without Addition of Rice Improved Nuruk

Makgeolli was prepared from the raw materials shown in Table 7 below. Rice makgeolli was prepared in the following manner with freshly ground uncooked rice instead of improved rice malt. The fermentation progress table after one-stage immersion is shown in Table 8 below.

Raw material  Amount of total raw material rice 3.0 kg water 4.5ℓ enzyme Raizovs 18.0 g Aspergillus Usami 7.5g Aspergillus Orissa 3.0 g leaven 12.5 g

1. Semi-kg 1kg of the raw material of rice, soaked in water for 3 hours and drained for about 1 hour.

2. Crush the drained rice using a grinder (no steam).

3. Take 100ml of fresh water, add enzyme and yeast, and extract in advance.

4. Add 1.4 liters of water (the amount left after extracting enzymes and yeast), ground rice, and three enzymes and yeasts extracted beforehand.

5. Place in a thermostat set at 25 ℃ for 48 hours.

6. After 48 hours, the remaining 2kg of rice is crushed (without steam) by semi, immersion and draining, and placed in a single soak container.

7. Ferment at 25 ℃ and finish fermentation when alcohol level is about 15%.

Fermentation progress table after one step soaking Elapsed date pH Acidity Temperature Alcohol Brix 1 day 4.09 3.4 24.6 9.1 10.2 2 days 4.17 4.2 25.1 12.5 13.5 3 days 3.97 2.7 26.7 9.7 6.2 4 days 4.04 3.6 25.6 12.7 9.2 5 days 4.28 3.6 25.2 15.4 12.0

As a result of Examples 2 to 4 and Comparative Examples, it can be seen that when the rice wine is prepared using the rice-enriched yeast of the present invention, the rice wine with high acidity can be produced.

Figure 1 schematically shows a process for producing rice makgeolli of the present invention.

Figure 2 schematically shows a process for producing a powdered rice improved yeast of the present invention.

Claims (5)

Culturing the lactic acid bacteria to produce a lactic acid bacteria culture medium; and adding and mixing the lactic acid bacteria culture medium and a strain of genus Lycops to produce a coenzyme, a method for producing rice improved yeast containing live lactic acid bacteria. The method for producing rice-enhanced yeast containing live lactic acid bacteria according to claim 1, wherein the lactic acid bacteria are cultured while adding calcium carbonate. Rice improved yeast containing live lactic acid bacteria produced by the method of claim 1 or 2. The rice improved yeast of claim 3, wherein the rice improved yeast is in powder form. A composition for fermenting traditional liquor comprising rice-modified yeast of claim 3.

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