KR101197469B1 - Malted wheat containing buckwheat and producing method thereof - Google Patents

Abstract

The present invention relates to buckwheat malt and a manufacturing method thereof, wherein the manufacturing method comprises the steps of coarsely pulverizing whole wheat, removing the outer shell of buckwheat and then pulverizing it, mixing the whole wheat flour and buckwheat powder, and then kneading together with water. The method of the present invention comprises the steps of: kneading by further spraying water into the dough; filling the dough obtained in the fourth step into a mold for molding; , Taking out the molding from the mold and placing the molding on a fermentation table covered with straw and wormwood, and then covering it with straw, fermenting and aging the molding, and preparing the fermented yeast molding. The buckwheat malt produced by the manufacturing method of the present invention can be stored for a long time, while the soft and delicious taste and deep aroma remain constant without any residue.

Description

Buckwheat yeast and its manufacturing method {MALTED WHEAT CONTAINING BUCKWHEAT AND PRODUCING METHOD THEREOF}

The present invention relates to a method of manufacturing yeast containing buckwheat (hereinafter simply referred to as `` buckwheat yeast ''), more specifically, buckwheat malt, which can be stored for a long time and has a smooth and delicious taste and deep aroma without remaining therein. It relates to a manufacturing method.

As interest in takju liquor, such as rice wine, has recently increased, the demand for luxury and globalization are progressing. Conventionally, there have been various kinds of takju brewed using high quality raw materials, such as special malt and glutinous rice, brewed using traditional methods and local specialty materials or seasonal natural ingredients. Efforts have also been made to address and improve various side effects such as yeast odor, hangover and headaches.

The conventional method of preparing sake liquor is uniform in that it uses the yeast cultured as a natural bacterium as a saccharification and fermentation agent, but has been developed differently according to the selection and culture method of the strain, and thus the taste, aroma, and color were varied.

Nuruk, which is used as a fermenting agent in the manufacture of traditional liquors such as takju, is a fungus with an enzyme that is propagated into grains. Yeast saccharifies the starch of rice, barley, wheat, rye, corn, red beans, oats, etc. and makes it into glucose that can produce alcohol by fermentation of yeast. Therefore, the quality of yeast is a factor that affects primarily in alcohol production. Yeasts include barley malt, rice malt and mung malt in addition to representative wheat malt.

Another use of Nuruk has been Nuruk as a raw material for enteric foods such as red pepper paste, soybean paste and soy sauce prepared by fermentation.

The present inventors pay attention to the fact that when buckwheat, which is not used as a conventional yeast material, is used for the production of yeast, it improves the resistance of microorganisms such as yeast or yeast fungus, thereby promoting the activity to help fermentation for the yeast material. Was completed.

Therefore, an object of the present invention is to remove the rice, barley, wheat-based yeast ingredients, buckwheat is included in other yeast ingredients in a certain mixing ratio, and the mixture is mixed with a certain weight ratio of deep sea water to ferment and then soft and delicious. It is to provide a buckwheat malt and a method for producing the same that maintains a constant fragrance and improved long-term storage.

The present invention to achieve the above object

Coarsely crushing the whole wheat (first step);

Removing the outer shell of the buckwheat and then grinding it (second step);

Mixing the whole wheat flour and buckwheat powder and then kneading with water (third step);

Kneading by further spraying water on the dough (fourth step);

Filling the dough formed in the fourth step into the mold to be cut (step 5);

Molding by compressing the end of the sack in the state gathered in the upper center of the dough (sixth step);

Taking out the molding from the mold and placing the molding on a fermentation table covered with straw and wormwood and then covering it with straw (seventh step);

Fermenting and maturing the molding (eighth step); And

It provides a method for producing buckwheat nuruk comprising the step (ninth step) of the fermented yeast molded product.

According to the buckwheat malt and the manufacturing method according to the present invention, by including the buckwheat in a certain mixing ratio, it is possible to take advantage of buckwheat's nutrients and active ingredients and the pharmacological effect of buckwheat, and the protein component There is no decomposable waste (in-group), and the use of buckwheat and deep sea water promotes the fermentation of microorganisms to provide buckwheat malt with a rich taste and aroma.

1 is a process chart showing a buckwheat malt production method according to an embodiment of the present invention.

Hereinafter, the method of manufacturing buckwheat malt according to the present invention will be described in detail with reference to the accompanying drawings.

Phase 1: Whole Wheat Coarse grinding

The whole wheat used in this step refers to a state in which the skin is not peeled off, which is more nutritious and slightly yellower and rougher than white wheat completely peeled off. Considering that the final buckwheat malt is used as a material for fermented foods such as fermented liquor such as Takju and fermented soybeans, the whole wheat is washed thoroughly to remove impurities and then dried. The whole wheat flour is coarsely ground to a size of about 2 mm in diameter by mechanical grinding. The reason for this coarsely pulverization is to help heat dissipation through the pores in the subsequent fermentation process and to enable oxygen respiration of the spawn (yur fungus, yeast). The whole wheat flour thus obtained is characterized in that it is used in an amount of 60 to 70 parts by weight based on 100 parts by weight of the whole raw material (wheat flour + buckwheat powder + water).

Second step; Crushed buckwheat

Buckwheat, a material used in this step, is an annual herb of barkweed and contains starch, polysaccharides, and protein as main ingredients, and is a very important source of zinc (0.63-2.38mg per 100g) as an essential microelement of food. Buckwheat has often been used as a folk remedy, as well as food ingredients such as noodles, cold noodles, jelly, dumplings, etc. In the Herbal Wood, it is said that buckwheat is cold and sweet, strengthening the function of the five intestines and regulating blood pressure. The inventors found that the use of buckwheat in combination with other yeast ingredients (wheat) serves to ferment the yeast material by promoting activity with increased resistance of yeast and yeast mold in the subsequent fermentation process. Considering that the final buckwheat malt is used as a material for fermented foods such as fermented liquor such as Takju and fermented soybeans, buckwheat is washed thoroughly to remove impurities and then dried. The husks of buckwheat are removed by mechanical processing, since the protein components contained in the buckwheat husk interfere with the subsequent fermentation process. The white part of the buckwheat from which the outer husks are removed is pulverized to a size of less than about 0.3 mm in diameter using a grinder such as a mixer. As the powder progresses, it becomes black.

Thus obtained buckwheat powder is characterized by using 10 to 20 parts by weight based on 100 parts by weight of the total raw material. If the buckwheat powder is used in an amount greater than 20 parts by weight, the effect of adding buckwheat does not increase significantly, but the manufacturing cost is increased. If the amount is less than 10 parts by weight, sufficient buckwheat effects (flavor enhancement, nutrition, and pharmacological effect) can be expected. There will be no.

Step 3: mix and knead the water

In this step, the deep sea water is used as water used for mixing and kneading the whole wheat flour and buckwheat powder. Compared with tap water, the deep sea water has a higher mineral content and dissolved oxygen, which softens the taste of the final buckwheat malt. Minerals contained in deep sea water are essential nutrients of yeast used in the subsequent fermentation process, which in turn promotes fermentation and makes the fragrance rich.

Deep sea water means water in the sea layer that does not mix with surface water less than 200 m below sea level where sunlight does not reach. Because it is located in deep water, it maintains a constant low temperature, photosynthetic action is impossible, and it is blocked from contact with land or air, so it is free of bacteria and pathogens. Instead, it is a clean seawater resource that is rich in minerals and nutrients. Recently, it is commercially available in the form of bottled water after desalting by using the characteristics of deep sea water, or it has been developed in the form of fermented liquor (Korean Patent Publication No. 10-0891626) such as distilled liquor such as soju and pine fermented liquor.

Deep sea water in this step can be used as it is without special purification or by adjusting (desalting) mineral content using an electrodialysis machine. Minerals such as sodium, magnesium, calcium, and phosphorus contained in deep sea water increase the fermentation rate by actively spawning the spawn during fermentation, thereby softening the taste of buckwheat malt produced in the end. Preference is given to using deep sea water having a mineral content of at least 50 ppm more than the mineral content of normal drinking water and a hardness of at least 100, preferably 110. If it is lower than the above range, there is no need to use deep ocean water, and if it is higher than the above range, the mineral content, especially the bitter magnesium content, is increased, thereby impairing the taste and aroma of the final buckwheat malt.

Water is used in this step in an amount of 10 to 25 parts by weight based on 100 parts by weight of the total raw material.

Thereafter, the powder material is kneaded together with water into a disk shaped mass. It is important to control the amount of water when kneading. The amount of dough is enough so that the flour does not get on when the dough is grasped by hand. For this purpose, it is preferable that the mixing ratio of the mixed powder of whole wheat and buckwheat and water is about 8: 2. If the ratio of water is higher than the above range, compression molding is impossible in a subsequent step, and if the ratio of water is low, the strength of the compression molding is lowered and sufficient fermentation is not achieved.

Step 4: add water

After about 20 minutes after kneading, perform the fourth step. Here, 20 minutes is a time that the moisture is sufficiently absorbed inside the dough to promote the activity of the microorganism, thereby allowing fermentation to occur throughout the powder material.

The amount of water sprayed in this step is suitably about 1: 9 in volume ratio to the amount of water used in the third step. The water used in this step is also preferably deep sea water.

In this step, by spraying water further kneading, the water absorbed by the wheat mixed powder in the third step is naturally dried to prevent the dough from being smoothly formed, and the whole wheat and buckwheat powder are agglomerated together. Use a spray to distribute the water evenly throughout the dough.

Step 5: Molding  charge

The molding mold used in this step is a rectangular parallelepiped, and the dough of the fourth stage is separated into a predetermined size and densely filled. The reason for the compact filling is to eliminate the space where harmful bacteria can live when the dough swells in the subsequent drying process. In addition, the chopping used in this step is preferably soaked in water and squeezed in advance in order to prevent the moisture of the dough to be absorbed before spreading in the form of crepe.

Step 6: Compression Molding

In this step, compression molding is performed in a state in which the cutting edge is collected at the upper center of the dough. The reason for gathering the cutting edges is to prevent the dough from spilling left and right or downward when, for example, molding the dough from the upper direction using a manufacturer's weight or a mechanical press. In addition, the center portion of the dough is recessed, that is, the thickness of the center portion is reduced to increase the oxygen supply area to the compression molding to facilitate the oxygen supply, and to help the release of the heat generated during the fermentation process in the subsequent step and the central portion is decayed. prevent. The diameter of the center depression is preferably 1/2 or less of the diameter of the molding and the depth of 1/2 or less of the thickness of the molding. If the diameter and depth of the recess is larger than this, the shape stability of the molding is lowered. If the diameter is too small, the oxygen supply may not be smooth and the molding may be rotted.

Step 7: Blowout  And fermentation preparation

After removing the molded article of the sixth step from the mold, place it on a fermentation table covered with straw and wormwood and cover the straw on it. In order to ferment the molding, the seed should be administered, and this step is characterized by inoculating yeast mold and yeast in straw and wormwood.

The yeast fungus has various enzymes such as amylase and decomposes starch in the raw material to produce alcohol through fermentation. Depending on the color, there are yellow yeast fungus, black yeast fungus and red yeast fungus. It is characterized in that inoculated in an amount of 0.1 to 0.3 parts by weight, preferably 0.1 to 0.15 parts by weight based on 100 parts by weight of the molding.

Yeast is added with yeast to decompose sugars and convert them into alcohols as decomposition by-products, and in this step, inoculate in an amount of 0.2 to 0.6 parts by weight, preferably 0.2 to 0.25 parts by weight, based on 100 parts by weight of the molding. Characterized in that.

In this step, the enzyme and yeast fungi in straw and wormwood are uniformly administered at regular intervals using an appropriate supply means to be uniformly incubated. As such, by adopting a method of contact administration rather than directly inoculating the molding, the fermentation is naturally carried out throughout the molding while providing a habitat for the spawn.

8th step: fermentation, ripening

In this step, the fermentation is carried out while changing the position of the molding on the fermentation table at regular time intervals (loading). The redistribution of such moldings involves the uniform growth of yeast and yeast molds, which involves changing the position of the molding itself up, down, left and right and changing the position with other moldings. In addition, when the fermentation in a laminated state, it includes changing the position of the moldings above and below each other. Change the position of the molding, usually every 3-4 days. Fermentation temperature and fermentation time of this step are about 30 ° C. and about 14-20 days, respectively. Regardless of the traditional method or season of fermentation in the kitchen or ondol room, the fermentation temperature can be maintained by keeping it in a constant temperature and humidity room for a certain quality. As fermentation progresses, the number of yeast and yeast molds increases, causing heat, which prevents yeast from decaying. If mold develops on the surface of the yeast molding, fermentation is stopped. After that, it is aged for 14 days in a slightly cool place.

Step 9: Legal

The legislation carried out in this step refers to a process of preventing the decay of microorganisms and removing the odor by exposing the fermented yeast moldings to the sun to remove moisture. It is advisable to legalize in a dry, well-ventilated place.

Buckwheat nuruk produced through the first to ninth steps is fermented in good condition and is very suitable as a material of fermented foods such as fermented liquor such as Takju and soy sauce.

Hereinafter, the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited thereto.

Example  1: Preparation of Buckwheat Nuruk

After washing and drying domestically-produced whole wheat flour, it was coarsely ground to a diameter of about 2 mm, and after removing the outer husk of commercially purchased buckwheat, it was pulverized to less than about 0.3 mm in diameter. 3.6 kg of whole wheat flour and 800 g of buckwheat powder were mixed and kneaded with 900 ml of deep seawater with a mineral content of 50 ppm or more and a hardness of 110. After about 20 minutes, when the water was absorbed to some extent, 100 ml of deep sea water was sprayed and kneaded evenly using a spray throughout the dough.

The cube was immersed in water in a mold having a shape of 20 × 20 × 4.5 cm ³ , squeezed and wetted, and the dough obtained above was packed in a tightly packed dough. The tip of the bed linen is centered in the upper center of the dough and chopped firmly using the feet. The molded part was taken out from the shaping | molding die after recessing the center part of dough.

Based on 100 parts by weight of the molding, 0.25 parts by weight of yeast mold and 0.5 parts by weight of yeast were inoculated evenly in straw and mugwort, spread on a fermentation table, and then the molding was placed thereon. A straw was lightly covered on this molding. During fermentation at about 30 ° C. for about 14-20 days, the moldings were repositioned at 3-4 day intervals. After fermentation, the cells were aged for 14 days in a slightly cool place. After aging, the solution was exposed to the sun to regulate.

Comparative example  One: Wheat yeast  Produce

Wheat Nuruk was prepared in the same manner as in Example 1, except that tap water was used instead of deep sea water without using buckwheat powder.

Test Example  1: sensory test and Cell count  Measure

The taste, aroma and texture of the buckwheat malt produced in Example 1 and the wheat malt produced in Comparative Example 1 were evaluated by the sensory evaluation evaluation criteria (standard: very good, O good, △ normal, x bad). In addition, the long-term shelf life and fermentation effect of the buckwheat malt of Example 1 and the wheat malt of Comparative Example 1 were evaluated and shown in Table 1 below.

Example 1 Comparative Example 1 flavor ◎ ○ incense ○ △ Texture ○ △ Zhejiang ○ △ Fermentation time 5 days 7 days

As can be seen from the results in Table 1, the buckwheat malt of Example 1 was improved in comparison with the wheat malt of Comparative Example 1 in taste, aroma and texture. In addition, the buckwheat malt of Example 1 prepared using deep sea water had better long-term storage than Comparative Example 1 using tap water, and the fermentation time was shortened, indicating that the fermentation effect was excellent.

Buckwheat malt produced by the manufacturing method according to the present invention can utilize the pharmacological effect of buckwheat inherent flavor, nutrition and active ingredients by including buckwheat, and because it is excellent in long-term storage and fermentation effect by the use of deep sea water, It is useful as a material for fermented foods, such as alcoholic beverages such as alcoholic beverages such as alcoholic beverages, such as liquor with a high protein content, in particular. In addition, according to the present invention, it is possible to greatly increase the profit of buckwheat cultivated farmers by increasing the demand for buckwheat.

Claims (10)

Coarsely crushing the whole wheat (first step);
Removing the outer shell of the buckwheat and then grinding it (second step);
Mixing the whole wheat flour and buckwheat powder and then kneading with water (third step);
Kneading by further spraying water on the dough (fourth step);
Filling the dough formed in the fourth step into the mold to be cut (step 5);
Molding by compressing the end of the sack in the state gathered in the upper center of the dough (sixth step);
Taking out the molding from the mold and placing the molding on a fermentation table covered with straw and wormwood and then covering it with straw (seventh step);
Fermenting and maturing the molding (eighth step); And
Method for producing buckwheat nuruk comprising the step (9th step) of preparing the fermented yeast moldings. The method of claim 1, wherein the whole wheat flour is used in an amount of 60 to 70 parts by weight based on 100 parts by weight of the whole raw material consisting of whole wheat flour, buckwheat powder and water. The method of claim 1, wherein the buckwheat powder is used in an amount of 10 to 20 parts by weight based on 100 parts by weight of the total raw material consisting of whole wheat flour, buckwheat powder and water. The method of claim 1, wherein the water used in the third step is deep sea water. The method for producing buckwheat nuruk according to claim 4, wherein the deep sea water has a mineral content of 50 ppm or more and a hardness of 100 or more. The method of claim 1, wherein the water used in the third step is used in an amount of 10 to 25 parts by weight based on 100 parts by weight of the total raw material consisting of whole wheat flour, buckwheat powder and water. The method of claim 1, wherein in the sixth step, the center portion of the dough is formed with a depression having a diameter of 1/2 or less of a molding diameter and a depth of 1/2 or less of a molding thickness. The method of claim 1, wherein the yeast fungus and yeast are inoculated in straw and wormwood in the seventh step. The method according to claim 8, wherein the yeast mold and yeast are inoculated in an amount of 0.1 to 0.3 parts by weight and 0.2 to 0.6 parts by weight, respectively, based on 100 parts by weight of the molding. Buckwheat malt characterized in that it is manufactured by the manufacturing method according to claim 1 in order to ferment and mature the whole wheat flour and buckwheat powder.

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