KR101211504B1 - manufacturing method of fermented alcohol using rice and weak flour - Google Patents

Abstract

The present invention relates to a method for preparing fermented liquor made by long-term fermentation at low temperature so as to make a first mash with raw rice flour and flour flour and a second mash with primary rice and glutinous rice. According to the method for producing fermented liquor according to the present invention, the rice is first called in water, finely powdered and then poured with boiling water, so that the rice can be easily gelatinized without steaming, thus saving energy in the increase of rice and fermented wine. It has the effect of slowing down the decomposition of starch during preparation. In addition, it is characterized by the addition of a low-powder flour low protein content in order to facilitate the fermentation and give a fresh taste to the fermented liquor during the preparation. In the present invention, the optimum conditions for the fermentation liquor for preparing the fermented liquor to suit the taste of modern people, such as the mixing ratio of these raw materials, the type and amount of fermentation agent and the fermentation temperature.

Description

Manufacturing method of fermented alcohol using rice and weak flour}

The present invention relates to a method of manufacturing fermented liquor using raw rice flour and force component, and more particularly, it is possible to reduce energy consumption used to increase rice during manufacture, using raw rice flour and force component prepared to be more economical and suitable for modern tastes. It relates to a fermented liquor production method.

When fermented liquor is prepared from rice, it is common to steam the rice starch to make it easily decomposed by yeast mold enzymes.

Normally, when steaming rice, it takes about 20 minutes before steam comes out without steaming, and it takes about 60 minutes because steam is steamed with high temperature steam for about 40 minutes from steam coming out. Likewise, in the conventional fermented liquor manufacturing method, there was a problem in that energy was excessively consumed in the process of generating steam for a long time during the steaming operation, which became a major factor to increase the manufacturing cost of fermented liquor.

And flour is a natural additive that is added during the manufacture of liquor from ancient times, and when added in an appropriate amount, it gives impetus to the liquor, such as a refreshing taste and bitter taste. However, most of the flour used as an additive is raw wheat flour, which contains about 8 to 12% of protein in itself, which makes the alcohol's aftertaste stronger and has a side effect of feeling good taste.

In addition, the fermenting agent most used in fermented liquor production is leaven. Nuruk is a natural fermentation agent and contains yeast gompanase enzyme that saccharizes starch in liquor, and breaks down proteins and fats.

Yeast is made by grinding whole wheat. The wheat bran in whole wheat may be a nutritional source of yeast during fermentation, but it is also a major factor that deteriorates the palatability of modern people due to the smell of yeast in fermented wine.

In addition, the fermentation temperature of fermented wine is generally about 25 ~ 30 ℃, but if the fermentation temperature is high like this, the fermentation wine can be formed in a short time due to the fast fermentation speed, but the taste of the fermented wine produced is inferior in taste and neat taste. Will turn away.

The present invention is to solve such a problem, an object of the present invention is to reduce the energy consumption used in the gelatinization process of the manufacturing process economical and fermented liquor production method using raw flour and force component prepared to better suit the taste of modern people To provide.

In order to solve this problem, a method of preparing fermented liquor using raw rice flour and a strong powder according to the present invention includes a rice flour forming step of forming rice flour by grinding rice which has been drained from water and minced with a grinder; A rice flour bump forming step of pouring boiling water into the rice flour and forming a rice flour bump while luxury; A primary fermentation step of forming a primary drunk by first fermenting the rice flour bumps by adding a fermentation compound and a force component comprising the leaven to the rice flour bumps; It comprises a secondary fermentation step of forming a secondary drunk by fermenting the secondary by adding glutinous rice gourd rice to the first drunk;

In the rice flour forming step, the rice is pulverized through a roll mill having a roll interval of 1 to 2 mm.

The amount of boiling water in the rice flour bumping step is characterized in that 4 to 8 times the weight ratio of the rice flour.

The composite fermentation agent comprises a conventional Nuruk and improved Nuruk, the composite fermentation in the first fermentation step contains 0.3% by weight of the conventional Nuruk and 1.0% by weight of the improved Nuruk with respect to the weight ratio of the rice flour and glutinous rice, A force component is added 0.9 wt%, characterized in that the primary fermentation temperature is 15 ℃.

In the secondary fermentation step, the temperature range is characterized in that 15 ~ 25 ℃.

The second fermentation is completed, the second fermentation is characterized in that it further comprises a sterilization step for sterilization for 1 minute in the 60 ~ 75 ℃ temperature range.

As described above, according to the fermented wine manufacturing method using the raw rice flour and the force of the present invention, when making the fermented wine can be drastically reduced the energy consumption used in the production of the fermented wine by using boiling water as it is without steaming the steam for a long time as in the prior art Will be.

In addition, the present invention is to add a small amount of force in the first fermentation step, according to the method of manufacturing fermented liquor according to the present invention, low protein content of the flour used as an additive to facilitate the fermentation and give a fresh taste to the fermented liquor Not only can it be done, but it can also reduce the unpleasant taste coming from rice flour, thereby increasing the taste of fermented wine.

In the present invention, the fermentation of starch is used for fermentation of starch, but the mixing ratio of the raw material and the fermenter is optimized to minimize the leaven odor after fermentation. The starch can be broken down to complete the fermentation process.

In addition, in the present invention, the fermented liquor produced by making the fermentation effect for a long time while maintaining the fermentation temperature at a low temperature than before can be more refreshing taste.

1 is a process flow chart sequentially showing the manufacturing process of the fermented liquor manufacturing method according to an embodiment of the present invention.

Next will be described in detail with reference to the accompanying drawings the fermentation liquor manufacturing method according to an embodiment of the present invention.

As shown in Figure 1, the fermentation liquor manufacturing method according to the present embodiment is a rice flour forming step (S10), rice flour bump forming step (S20), the first fermentation step (S30), the second fermentation step (S40) And, the pressing and filtration step (S50), and proceeds through the sterilization step (S60) sequentially.

First of all, in the rice flour forming step (S10), the rice is washed several times with 10 to 11% by weight of running water, then immersed for 12 hours, washed several times, and drained for 1 hour, and then pulverized rice using a roll mill having a thickness of 1 to 2 mm. Done.

In the rice flour bumping step (S20), boiling water of 67 ~ 68% by weight is mixed with the rice flour obtained in the rice flour forming step (S10) to form starch-like rice flour bumps while gelatinizing starch. The amount of boiling drinking water is preferably set in the range of about 4 to 8 times the weight ratio of the rice flour.

The first fermentation step (S30) is carried out if the temperature of the rice flour bumps down to about 30 ~ 40 ℃ moderately. In the first fermentation step (S30) and put the fermented powder and the fermentation powder containing the yeast in the rice flour bumps and fermented for 3 days to obtain the first drunk.

After the second fermentation step (S40), and wash 21 times by weight in glutinous rice flowing water several times and steamed after steamed boiled rice, the gourd rice is cooled to about 30 ℃ moderately obtained in the first fermentation step (S30) After adding it to the first drunk, the second drunk is obtained through the second fermentation process. Second fermentation step (S40) is made of about 5 to 15 days, the temperature range is preferably about 15 to 25 ℃.

 After the second fermentation step (S40), the pressing and filtration step of squeezing and filtering the second droop to lower the fermentation liquor (S50) is performed, the sterilization step (S60) is selectively carried out only for fermented liquor that requires long-term storage. can do. Sterilization temperature in the sterilization step (S60) is 60 ~ 75 ℃ is bonded, the sterilization time is preferably about 1 minute.

As described above, according to the fermented liquor manufacturing method using raw rice flour and forceful powder according to the present embodiment, yeast mold (raizopus, muco, aspergillus) by pouring boiling water into rice flour in the rice flour bumping step (S20) to luxury rice flour. And the like) can be sufficiently degraded by the enzymes produced. The rice flour lump formation step (S20) contains enzymes that decompose live starch among enzymes secreted from lycopus, a kind of yeast mold, so that it can be decomposed over a long period of time even if the decomposition rate of raw materials is slow when fermented at a low temperature. It is possible because it can be. Accordingly, according to the present embodiment, the raw rice, which is a raw material, does not need to be completely gelatinized with high-temperature steam, and by using gelatinized boiling water, the process of increasing the steam or cooling for a long time is omitted, thereby greatly reducing energy consumption. This is a new technology that can be spotlighted as a low carbon green technology.

And in the first fermentation step (S30) is used as an additive as an additive, such a force is usually a protein content of less than 8% flour, when used as an additive in the first fermentation step (S30), the flour of Since the protein content can be reduced, the fermented liquor can be given a cleaner taste while supplying the nutrients necessary for the yeast to grow during the first preparation.

In addition, in the present embodiment, the first fermentation step (S30) is used a complex fermentation agent, the complex fermentation agent is configured to include a conventional Nuruk and improved Nuruk. Therefore, the use of such a complex fermentation agent minimizes the use of rice malt, which is made from wheat, to minimize the yeast odor while maintaining the flavor of fermented wine, and is an improved yeast produced from lycopus or aspergillus, a mold isolated from yeast mold. Through the yeast odor can be reduced, of course, the raw materials are sufficiently decomposed and fermentation is made smoothly.

In addition, in the present embodiment, since the first and second fermentations are performed at a relatively low temperature for a long time as compared with the prior art, it is advantageous to reduce the taste of the fermented wine and to double the fresh taste.

On the other hand, Table 1 and Table 2 below describes the experimental values for deriving the appropriate content of the force component used in the first fermentation step (S30).

Quality Changes of Fermented Wine by Treatment
division

Flour type, content (% by weight)
_P H
Titratable acidity
Amino acid degree
Sugar content
Reducing sugar content (%)

Experiment 1-1
Force 0.9

4.2
4.1
1.8
10.4
15.84
Experiment 1-2
Force 1.8

4.2
4.5
2.0
10.3
13.16
Experiment 1-3
Whole Wheat Flour 0.9

4.3
4.3
2.6
10.0
10.74
Experiment 1-4
Whole Wheat Flour 1.8

4.2
5.2
2.7
10.3
10.10
Experiment 1-5
Flour-free

4.2
3.5
2.2
10.3
16.40

Sensory Evaluation of Fermented Wine by Each Flour Treatment (Maximum 5 Points)
division

Flour type, content (% by weight)

color
incense
flavor
Overall Symbol
Experiment 1-1
Force 0.9

3.82 a
3.78 a
3.95 a
3.88 a
Experiment 1-2
Force 1.8

3.63 a
3.10 ab
3.58 ab
3.70 ab
Experiment 1-3
Whole Wheat Flour 0.9

2.78 b
2.08 b
2.40 c
3.15 bc
Experiment 1-4
Whole Wheat Flour 1.8

2.85 b
2.36 b
2.85 b
2.46 c
Experiment 1-5
Flour-free

2.85 b
2.83 ab
2.85 b
3.33 bc

Experiment 1-1 with reference to Tables 1 and 2 is to evaluate the quality and sensory properties of fermented wine produced through the fermentation wine manufacturing process according to the present embodiment when the content of the force component to 0.9% by weight.

Experiment 1-2 was tested in the same manner as in Experiment 1-1, except that 1.8 wt% of flour flour was used.

Experiments 1-3 were tested in the same manner as in Experiment 1-1, except that 0.9 wt% of whole wheat flour was used instead of the force component.

Experiment 1-4 was tested in the same manner as in Experiment 1-1 except that 1.8% by weight of whole wheat flour was used.

Experiment 1-5 was tested in the same manner as Experiment 1-1 except that no flour was added.

As shown in Table 1, when the flour was added to 0.9% by weight of the flour in Experiment 1-1, the reducing sugar content was high. In the case of Experiment 1-5 without adding flour, the reducing sugar content was the highest. However, as shown in the results of Table 2, the preference is slightly reduced. And performance evaluation.

In addition, Table 3 and Table 4 below describes the experimental values for deriving the appropriate content and the appropriate fermentation temperature of the complex fermentation agent used in the first fermentation step (S30).

Fermentation agent in the manufacture of fermented wine, quality change of fermented wine by temperature (using 0.9 wt% of the flour)
division
Fermenter / Temperature (℃)

_P H
Total%
Amino acid degree
Clarification (Transmittance%)

Sugar (° Brix)
Reducing Sugar (%)
Alcohol(%)
Experiment 2-1
Traditional yeast / 15

4.05
0.17
1.12
96.4
10.1
1.76
13.6
Experiment 2-2
Traditional Nuruk + Enzyme / 15

4.09
0.13
2.10
96.5
9.6
0.60
15.2
Experiment 2-3
Traditional Yeast + Improved Yeast / 15

4.12
0.15
3.15
93.4
10.3
0.90
15.0
Experiment 2-4
Traditional yeast / 20

3.75
0.27
0.70
98.5
8.3
0.70
14.8
Experiment 2-5
Traditional yeast + enzyme / 20

4.33
0.19
2.20
98.5
8.5
0.17
14.8
Experiment 2-6
Traditional Yeast + Improved Yeast / 20

3.61
0.20
3.17
98.3
8.7
0.14
16.2
Experiment 2-7
Traditional yeast / 25
4.11
0.57
1.00
93.9
8.9
0.59
13.2
Experiment 2-8
Traditional yeast + enzyme agent / 25

4.45
0.22
2.48
89.1
9.4
0.30
15.4
Experiment 2-9
Traditional Yeast + Improved Yeast / 25

4.43
0.25
1.98
93.7
8.9
0.57
15.9

Optimum fermentation agent and temperature setting for fermented liquor production (Sensory evaluation 5-point scale, significance level 0.05)
division
Fermenter / Temperature (℃)

color
incense
flavor
Overall Symbol
Experiment 2-1
Traditional yeast / 15

3.44 abcd
3.11 abcd
2.66 abc
2.77 ab
Experiment 2-2
Traditional Nuruk + Enzyme / 15

3.44 abcde
2.88 abcde
2.66 abc
3.00 ab
Experiment 2-3
Traditional Yeast + Improved Yeast / 15

3.44 abcde
3.11 abcd
3.22 a
3.22 a
Experiment 2-4
Traditional yeast / 20

3.44 abcde
3.00 abcd
2.11 bcde
2.66 abcd
Experiment 2-5
Traditional yeast + enzyme / 20

3.55 ab
3.33 ab
3.11 a
3.00 ab
Experiment 2-6
Traditional Yeast + Improved Yeast / 20

2.44 ef
3.33 ab
3.00 ab
3.00 ab
Experiment 2-7
Traditional yeast / 25
2.55 def
2.00 ef
1.55 f
1.66 d
Experiment 2-8
Traditional yeast + enzyme agent / 25

3.88 a
2.66 abcde
2.11 bcde
2.44 abcd
Experiment 2-9
Traditional Yeast + Improved Yeast / 25

3.44 abc
3.22 abc
2.77 abc
3.00 ab

In connection with Table 3 and Table 4, Experiment 2-1 shows the quality and sensuality of fermented wine prepared through the fermented wine manufacturing process according to the present embodiment when 3% by weight of conventional Nuruk was used as the fermentation compound and the fermentation temperature was 15 ° C. It is evaluated.

Experiment 2-2 was tested in the same manner as in Experiment 2-1, except that 0.3% by weight of conventional Nuruk and 1.0% by weight of enzyme were used in place of 3% by weight of conventional Nuruk.

Experiment 2-3 was tested in the same manner as in Experiment 2-1, except that 0.3% by weight of conventional Nuruk and 1.0% by weight of modified Nuruk were used instead of 3% by weight of Conventional Nuruk.

Experiment 2-4 was tested in the same manner as in Experiment 2-1 except that the fermentation temperature was performed at 20 ° C.

Experiment 2-5 was used in the same manner as in Experiment 2-1, except that 0.3% by weight of conventional Nuruk and 1.0% by weight of enzyme were used instead of 3% by weight of conventional Nuruk. .

In Experiment 2-6, 0.3% by weight of conventional Nuruk and 1.0% by weight of modified Nuruk were used in place of 3% by weight of conventional Nuruk, and was tested in the same manner as in Example 2 except that the fermentation temperature was performed at 20 ° C. .

Experiment 2-7 was tested in the same manner as in Experiment 2-1 except that the fermentation temperature was performed at 25 ° C.

Experiment 2-8 used 0.3% by weight of conventional Nuruk and 1.0% by weight of enzyme instead of 3% by weight of conventional Nuruk as a compound fermenter, and was tested in the same manner as Experiment 2-1 except that fermentation temperature was performed at 25 ° C. .

Experiment 2-9 used 0.3% by weight of conventional Nuruk and 1.0% by weight of modified Nuruk in place of 3% by weight of conventional Nuruk, and was tested in the same manner as Experiment 2-1 except that fermentation temperature was conducted at 25 ℃. It was.

In the results of Table 3, pH did not differ significantly between experiments, and total acidity was the highest in Experiment 2-7, amino acidity in Experiment 2-6, Clarification in Experiment 2-4 and 2-5, The sugar content was the highest in Experiment 2-3, the reducing sugar in Experiment 2-1, and the alcohol concentration was the highest in Experiment 2-6. As described above, based on the results of Table 3, in Experiments 2-1 to 2-9, it is not possible to determine the experimental value that can be said that the quality of fermented wine is excellent from other experimental values.

On the contrary, in the results of Table 4, it can be seen that in the general symbol diagram, the evaluation of Experiment 2-3 was excellently distinguished from others, and the purpose of the present invention is to improve the taste of fermented liquor. In the first fermentation step (S3), the compound fermentation agent is most preferably used 0.3% by weight of conventional Nuruk, 1.0% by weight of improved Nuruk, as in Experiment 2-3, the fermentation temperature is 15 ℃ in the first fermentation step (S30) It is best to do it.

S10: rice flour forming step S20: rice flour forming step
S30: first fermentation stage S40: second fermentation stage
S50: pressing and filtration step S60: sterilization step

Claims (6)

A rice flour forming step of grinding rice which is soaked in water and drained with a grinder to form rice flour; A rice flour bump forming step of pouring boiling water into the rice flour and forming a rice flour bump while luxury; A primary fermentation step of forming a primary drunk by first fermenting the rice flour bumps by adding a fermentation compound and a force component comprising the leaven to the rice flour bumps; It includes; secondary fermentation step of forming a secondary drunk by fermenting the secondary by adding glutinous rice gourd rice to the first drunk;
The combined fermentation agent includes a conventional Nuruk and improved Nuruk,
In the first fermentation step, the composite fermentation agent contains 0.3% by weight of the conventional Nuruk and 1.0% by weight of the improved Nuruk, and 0.9% by weight of the flour flour, based on the combined weight ratio of the rice flour and glutinous rice, and the primary fermentation. Fermented liquor production method using uncooked flour and force component, characterized in that the temperature is 15 ℃. The method of claim 1,
In the rice flour forming step, the rice is a fermented liquor production method using raw rice flour and a strong powder, characterized in that the roll spacing is milled through a roll mill of 1 ~ 2mm. The method of claim 1,
The amount of boiling water in the rice flour buckling forming step is a fermented liquor production method using raw rice flour and force component, characterized in that 4 to 8 times the weight ratio of the rice flour. delete The method of claim 1,
In the second fermentation step, the temperature range is 15 ~ 25 ℃ characterized in that the fermented liquor production method using raw rice flour and a strong powder. The method of claim 1,
Fermented liquor production method using raw rice flour and forceful powder, characterized in that it further comprises a sterilization step of sterilizing the secondary fermentation of the second fermentation step is completed at 60 ~ 75 ℃ temperature range for 1 minute.

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