KR101262959B1 - Improvement of drink production method by pre treatment using chinese pearl barley and the drink produced thereby - Google Patents

Abstract

The present invention relates to a pretreatment step of raw material for Yulmu fermentation; (b) finely pulverizing the dewaxed yulmu which has been dewatered in the step (a), finely pulverizing the dewatered yulmu with the roll mill, and (c) pulverizing 100 parts by weight of the pulverized yulmu with 150 parts by weight of white rice (2) adding yeast and yeast to the mixture of yulmu and white rice, and fermenting the yeast for 10 days to prepare a syrup; And (3) squeezing the prepared syrup to remove the remaining sake lees, followed by secondary filtration to produce a fermented beverage.
According to the present invention, a method for preparing functional fermented beverages using yu-mu was performed to prepare yulmu fermented beverages to increase the saccharification power of the yulmu berries and to increase the efficiency of the fermented beverages prior to the preparation of the beverages. In addition, to increase the economic value of local farmers producing yulmu, the mixture ratio of white rice and yulmu is increased to 30% or more.

Description

Technical Field [0001] The present invention relates to a fermented yeast fermented by fermentation,

The present invention relates to a fermented jujube fermented by enhancing the sugar strength and the degree of fermentation of fermented liquor by pretreatment of fermented liquor, a raw material of fermented liquor, and a method for producing the fermented liquor.

The Chinese pearl barley (scientific name: Coix I have lachrymajobi . mayuen ) is an annual herbaceous herbaceous plant of the Yomu monocotyledonous lepidoptera, and is also called the runner, the human being, and the meaning (薏 米). It is 1 ~ 1.5m high, and it grows straight and straight. Leaves grow in a slanting shape and have a barcoid shape with a butterfly of about 2.5cm. The flower blooms in July-September, and the flower ear of about 3cm in length runs on the end of the flower ear which comes out from the leaf axil. There is a female flower eagle wrapped in an oval sheath at the bottom. The bract is rigid and elliptical in shape and is about 1.2cm long and ripened to blackish brown. When the ovary matures, the leaf sheath becomes hard and becomes dark brown. The fruit is nuts and ripens in October. Breeding is done by seed. It is a naturalized plant of Chinese origin and cultivated as a medicinal crop. In particular, the seed is called 仁仁 (薏苡仁), eat tea, diuretic, analgesia, gyeonggyeong, and tonic action, edema, neuralgia, rheumatism, bladder stones are used as medicines. Leaves are used for tea, and roots of julium are used for jaundice and neuralgia. The leaves on the stem are also used as feed. As is well known, the ingredients of this yulmu berries are composed of 18% of protein, 7% of fat, 50% of starch and 2% of ash, and body pain, shoulder pain, rough texture, It is also used to remove warts, and is also used as a tonic for patients with pulmonary tuberculosis and pleurisy. In the private sector, the fruit itself is medicinal. Due to the efficacy of such yulmu, yulmuju, yulmujuk, yulmu tea usually made by the weak food is being eaten as a health food.

In Korea, about 200 years ago, fermented fermented liquor was produced. Recently, rice and leek were first mixed and fermented and fermented for about 30 to 60 days. After that, the fermented liquor was added, And then fermenting the fermented product at a temperature of 20 ° C or lower for about 10 days. However, there is a problem that the yulmu fermented juice prepared by the above-described method takes about 100 days to manufacture the sake. Moreover, since the alcohol concentration of yulmu fermented juice is relatively low, the sour taste is increased when stored for a long period of time. There was a problem that it could not be stored outside.

Also, in the prior art disclosed in the patent registration publication (Publication No. 1995-0004005), there is a method of producing a liquor made from yulmu as a raw material. However, in this method of producing yulmu liquor, 40-50 wt% 16 to 18% by weight, swollen with water, further added with pine needle to inoculate the koji into the koji, fermented, and the fermented fermented milk is fermented with water for 40 to 60 hours with a water bath , And the fermented fermented beverage is distilled in a water bath at a temperature of 120 to 130 ° C. for 9 to 11 hours to prepare a mainstream of 45 to 65 ° C.

However, in the prior art disclosed in the above-mentioned patent registration publication, the amount of yulmu used is less than 20% and mixed with white rice. In contrast to the present invention, distilled water is manufactured not in the form of a fermented beverage, There is a significant difference.

In order to solve the disadvantages of the prior art and to develop a differentiated invention, the present inventors have developed a process for pre-treating the raw material of the fermented beans, A new yulmu fermented juice and a manufacturing technique of the fermented juice.

In order to accomplish the above object, the present invention relates to a method for producing a conventional cereal-free fermented beverage, comprising the steps of: removing water from an immersed cereal starch raw material; A first step of adding a saccharifying enzyme to the raw material weight in an amount of 0.1 to 1 part by weight and then agitating the mixture to agitate the mixture, And a second step of immersing in water.

However, a feature of the present invention resides in that (1) a step of pretreating the following fermented fermented raw material; (b) finely pulverizing the dewaxed yulmu which has been dewatered in the step (a), finely pulverizing the dewatered yulmu with the roll mill, and (c) pulverizing 100 parts by weight of the pulverized yulmu with 150 parts by weight of white rice To 400 parts by weight,

And (2) adding yeast and yeast to the mixture of rice bran and rice bran, and fermenting the mixture for 7 to 10 days, and (3) removing the remaining sake lees by squeezing the prepared sushi lees, And filtering the mixture to prepare a fermented beverage. The present invention also provides a method for producing fermented beans.

(1) In the step (a) of the above (1), 200 parts by weight of water is added to 100 parts by weight of yulmu, And adding 0.5 part by weight of lactic acid and immersing it.

In another aspect of the present invention, in the step (2) of producing the syrup, a mixture of the above-mentioned mixture and the mixture of white rice and water is mixed at a weight ratio of 1: 1.4, and then 100 parts by weight of the mixture ( Rhizopus sp .; activity 1,500 to 2,000 SP) and 1.5 parts by weight of dry yeast ( Saccharomyces cerevisiae ) is added, followed by mixing and fermentation.

In another aspect of the present invention, a fermented wine produced by the method of the present invention may be a transparent fermented wine or a fermented wine produced by squeezing a colored takju or a fermented fermented sake such as makgeolli with a presser or filtering with a filter do.

As described in detail above,

The yulmu fermented juice prepared by using the yulmu pretreatment process of the present invention is prepared by adding yulmu fermented juice through the yulmu pretreatment process to produce yulmu fermented juice in order to increase the saccharification power of the yulmu fruit and to increase the efficiency of the sulindu juice before preparing the sake or the liquor . In addition, to increase the economic value of local farmers producing yulmu, the mixture ratio of white rice and yulmu is increased to a blend ratio of 25% or more, which is advantageous in enhancing sugar strength.

In addition, the yulmu fermented juice prepared by the Yulmu pretreatment process can be expected to have a medicinal effect due to the yulmu ingredient of 30% or more. Moreover, the fermentation time of yulmu fermented juice can be shortened, It is an excellent advantage to increase the storage period of fermented fermented beans by increasing the number of fermented fermented beverages themselves, not by increasing the number of fermented fermented beverages such as the invention.

1 is a photograph showing a fruit of the fruit of the present invention according to the present invention,
FIGS. 2A and 2B are photographs of mixed and expanded rice white after grinding according to the present invention,
FIGS. 3A and 3B are graphs of saccharification and alcohol fractions of yulmu fermented rice pretreated by pulverization and post-treatment according to the present invention,
FIG. 4A is a graph showing the alcohol-induced efficacy of the fermented jujube fermented according to the present invention, and FIG. 4B is a graph showing the alcohol concentration and the like of fermented fermented jujuba.
FIG. 5 is an analysis table for the preference degree, such as topping, of a rice wine fermented mackerel according to the present invention,
FIG. 6 is an analysis table for the preference degree, such as topping, of the fermented Yakju fermented according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

Example 1 Preparation of Ulmu Fermented Juice

In order to produce yulmu fermented beans, a pretreatment process of yulmu is indispensable.

In the pretreatment process, 200 parts by weight of water is added to 100 parts by weight of yulmu which is filtered with a sieve after thoroughly rinsing the yulmu fruit to remove foreign matter adhering to the yulmu and immersed for about 2-3 hours. 0.5 parts by weight of lactic acid may be added in order to prevent bacterial contamination at the time of immersion and to increase the activity of koji in one-stage immersion. The water used for immersion is dewatered in water so that it can be added to the first-stage dipping, and then pulverized twice with a roll mill. Thereafter, 100 parts by weight of white rice was mixed with 100 parts by weight of crushed yulmu and the mixture was steamed. After adding the yeast and yeast to the mixture, the mixture is fermented for 7 to 10 days, and the fermented jujube is prepared through a general fermentation process.

In the same manner as in a general fermentation broth, the yeast and yeast are added to the preliminarily prepared mixture of yulmu and white rice.

According to the present invention, the roasted rice bran and white rice mixture are spread widely and then cooled to room temperature at 30 캜 and dried in a high cooked state. The mixture of the thus prepared mixture of yulmu and white rice mixture and water was mixed at a weight ratio of 1: 1.5, and then 3 parts by weight of nuruk ( Rhizopus sp .; activity 1,500 SP) and 1.5 Parts by weight of dry yeast ( Saccharomyces cerevisiae ) are added, mixed well, and fermented to prepare a slurry. At this time, it is preferably fermented at 25 DEG C for 2 days.

In the present invention, the term "suture" refers to raw materials in which a mixture of yulmu and white rice is roasted in water, cooled, cooled, and then mixed with yeast to produce sake.

Then, after 2 days from the above procedure, 50 parts by weight to 300 parts by weight of white rice were taken from water at a temperature ranging from room temperature to 25 ° C., and water was desirably removed do. Remove the water from the boiled rice and boil it thoroughly in a steam oven at 100 ℃. Remove it, spread it wide, cool it until it reaches 30 ℃ at room temperature, and dry it in high cooked rice. The prepared white rice thus prepared and water were mixed at a weight ratio of 1: 1.5, and 0.08 part by weight of a coenzyme, preferably amyloglucosidase (activity: 30,000 SP) was added thereto. And then the fermentation is carried out at 20 to 25 ° C for 8 to 10 days to prepare a syrup. If the fermentation period of the fermentation broth is less than 8 days, the fermentation is insufficient and the desired alcohol concentration of 14-18% may not be obtained. If the fermentation temperature exceeds 30 ° C, the acidity becomes stronger due to the generation of acetic acid, can do.

Hereinafter, each production process of the fermented Takju and Yakju will be described in more detail.

[Pretreatment process of Yulmu fermented raw material]

The pretreatment process of raw material of yulmu fermentation is as follows.

First, in order to remove foreign matter, 200 parts by weight of water is added to 100 parts by weight of yulmu which is filtered with a sieve after being thoroughly washed with water and immersed for about 2-3 hours. 0.5 parts by weight of lactic acid may be added in order to prevent bacterial contamination at the time of immersion and to increase the activity of koji in one-stage immersion. The water used for immersion is dewatered in water so that it can be added to the first-stage dipping, and then pulverized twice with a roll mill. Thereafter, 100 parts by weight of white rice was mixed with 100 parts by weight of crushed yulmu and the mixture was steamed. Yeast and white rice were added to the mixture, and yeast was fermented for 71 ~ 0 days.

[Process for producing fermented beans]

The fermented jujube and white rice mixture prepared in the yulmu pretreatment process were used to prepare yulmu fermented beverages. That is, preferred embodiments of producing the fermented beverage include (a) a process of treating the fermented milk and the white rice mixture such as immersing, growing and cooling cereal and other starch raw materials; (b) a third step consisting of a step of adding water, a culture yeast and a saccharifying enzyme to the first step, and a second step of adding the water and the saccharifying enzyme to the first step and the second step; (c) a fourth step of fermentation maturing to produce a syrup; And (d) a fifth step of forming. However, the fermentation of the raw material can be improved by adding a cellulose decomposing enzyme which decomposes cellulose when the saccharifying enzyme is added, depending on the cereals, the documents to be selected, and the kind of the starch raw materials processed by the above processes.

Hereinafter, the process for producing the yulmu fermented beverage of the present invention will be described in more detail as follows.

In the method of the present invention, brewing of a drug or Takju uses starch raw materials such as cereals, dyes and processed starches generally used. Grains include rice, wheat, corn, barley or their flour, and documents include potatoes and sweet potato starch. In the empire process, yeast (including modified yeast), entry, sub-division, or purified enzyme is prepared and used in the next step of drug or takju production. Their production materials and production methods are different, but the purpose of use is the same. Depending on the type of the fermentation agent and the saccharification enzyme, the activity of the enzyme, the kind of the microorganism, and the propagation state may vary, and these are well known in the art. For example, as the distribution of microorganisms varies depending on the raw materials used, the manufacturing method, the production region, and the season, the effect of the nutrients on the quality of the nutrients may be different. In addition, white rice germ is used as a raw material for the manufacture of medicines and Takju, and the imported rice is used as a raw material for underpowering and one stage of immersion.

<Mixture of yulmu and white rice mixture Syrup (Substrate) Manufacturing process>

Grain and other starch raw materials are dipped for a certain period of time to remove water, and the dipped raw materials are steamed at atmospheric pressure and then cooled. The raw material treatment process is known in the art in various processing methods such as sieving, immersion, water removal, and potting time according to the raw materials, and optionally mixed with other raw materials in consideration of the nutrient content required for the flavor or fermentation composition The raw material can be processed and used for the next process.

<1 st stage Immersion process >

In the first step, the water and the cultured yeast are added to the entry, and the saccharifying enzyme is added to the container at a predetermined ratio, preferably 0.1 to 1 part by weight, to the raw material weight, When the aged primary filling is made, the third step of secondary immersing is carried out.

In the manufacturing method of the present invention, the first step of soaking is subdivided into the following two steps depending on whether the entry is made or not.

First, 0.1 to 1 part by weight of raw yeast, water and a saccharifying enzyme (including coenzyme, purified enzyme, yeast and modified yeast) purely cultured in the starch raw material cooled in the raw material treatment step are added, There is a method in which the process of immersing is manufactured.

In addition, (b) a method using an inlet made by an ordinary method, a method in which white germ can be used in 20-40 parts by weight of a raw material in total raw materials and used as a raw material for a soaking step and a soaking step, The yeast is fermented by adding yeast and water to 2-3% by weight of the total raw materials. The first step is to immerse the first step of immersed water and saccharification enzyme in 0.1 1 part by weight is added to the mixture, followed by stirring and dipping, followed by the third step of second dipping. However, depending on the kind of cereals, documents and starch raw materials processed by the above process, 0.1 to 1 part by weight of a cellulose decomposing enzyme for decomposing fibrin in the addition of the saccharifying enzyme is added to improve the fermentation of the raw material .

<Step 2 Immersion process >

(1) In the step (a) of the first step of the second step, the first step is a step of immersing the first step in a mixture of the molten yulmu and the white rice, and water and the saccharide such as the coenzyme or the purified enzyme or the yeast 0.1 to 1 part by weight of the enzyme is added to the mixture of yulmu and white rice, and the mixture is immersed and stirred.

(2) In the step (b) in which the first step is carried out in the second step, white rice (60 to 80 parts by weight) is mixed with the gypsum of the first step and the white rice mixture, Thereafter, a third step of immersing in water and a saccharifying enzyme preparation (refining enzyme, coenzyme, and yeast (including modified koji)) according to the NTS standards is carried out.

However, depending on the kind of the selected cereal grains, documents and starchyrum and white rice mixture processed by the above processing, 0.1 to 1 part by weight of cellulose decomposing enzyme for decomposing fibrin is added to the mixture of yulmu and white rice mixture when saccharifying enzyme is added To improve the fermentation of the mixture of yulmu and white rice.

<Fermentation Aging Step>

The fermentation aging step is a step of advancing alcohol fermentation of the sugar after the above-mentioned immersion step, and the temperature is about 23 to 28 캜, preferably 25 캜. The fermentation period is suitable for about 7 to 10 days, preferably, fermentation for 7 days, followed by aging for 3 days.

< Formulation Process >

The aged syrup is subjected to a sieving process. Generally, the principle of preparation of sake and takju is almost the same. First, Takju is obtained in a turbid state by sifting a fermented fermented syrup in a sifting process, but it is relatively transparent in comparison with Takju. The syrup is squeezed by using a squeezer, sedimented or filtered with a filter It says.

The following test examples will be described for the functional colored fermented beverages Takju (ginger) and Yakju prepared on the basis of the above examples.

Test Example  1 - Pre-treatment of pulp after grinding Glycation  And alcohol frequency

As shown in FIGS. 3A and 3B, 2-4 parts by weight of modified yeast Rhizopus sp .; The fermentation of the fermented broccoli was excellent in fermentation, especially 2 parts by weight, and the alcohol content was 4 parts by weight.

Test Example  2 - Alcohol production of yulmu fermented beans

As shown in FIG. 4A, the glucose concentration in the fermentation broth is lowered as the fermented fermented fermented fermented fermented soybeans is increased to a maximum of about 40% 50% can be set. In addition, the fermentation of yulmu which was pulverized according to the present invention was superior to the control fermented fermented fermented fermented fermented rice or the fermented fermented fermented fermented rice as shown in Fig. 4B.

Test Example  3 - Yulmu fermented juice End  Preference test such as

Regarding the preference test of the present invention, blind test was conducted on 10 researchers and 30 general participants who had received sensory test training at Gyeonggi Provincial Agricultural Research Institute on May 10, 2010, (See Figs. 4 and 5).

As a result, it was found that the topping of the yulmu fermented tangju and yakju was the most excellent in the present invention. In particular, in the case of makgeolli and takju, the yangmu 5.77 and 5.81 were excellent even when the flour was not mixed. .

Yulmu preprocessing  Fermentation Alcoholic water
(%) Residual
(Brix) pH Acidity
(ml of NaOH) A Mixed practice 9.3 6.00 3.852 5.4 B normal grinding 12.7 9.17 4.537 3.8 C application technology 15.1 11.35 4.253 4.7

Yulmu fermented Takju (rice wine) analysis Alcoholic water
(%) Residual
(Brix) pH Acidity
(ml of NaOH) Symbol §
(7 points scale) Total score End A Mixed practice 6.2 4.95 4.252 3.5 4.29 5.42 B normal grinding 7.5 5.60 4.737 2.8 4.82 5.24 C application technology 7.2 6.60 4.553 3.2 5.54 6.48 D control 7.0 4.95 3.721 4.2 5.32 5.61

§ 7 scale: 7- Very good, 6 Good, 5- Slightly good, 4- Average, 3- Poor, 2- Poor, 1- Very poor

Analysis of Yulmu fermented Yakju Alcoholic water
(%) Residual
(Brix) pH Acidity
(ml of NaOH) Symbol §
(7 points scale) Total score End A Mixed practice 12.3 7.7 4.284 3.8 4.17 4.64 B normal grinding 12.5 7.7 4.156 3.7 4.19 4.24 C application technology 13.6 7.9 4.532 3.4 5.41 5.08 D control 12.5 6.5 3.833 4.0 4.82 4.61

§ 7 scale: 7- Very good, 6 Good, 5- Slightly good, 4- Average, 3- Poor, 2- Poor, 1- Very poor

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (7)

A method for producing a fermented beverage,
(1) Pre-treatment of the following mixture of yulmu and white rice;
(b) finely pulverizing the dewaxed yulmu which has been dewatered in the step (a), finely pulverizing the dewatered yulmu with the roll mill, and (c) pulverizing 100 parts by weight of the pulverized yulmu with 150 parts by weight of white rice To 400 parts by weight,
(2) a step of adding yeast and yeast to the mixture of rice bran and white rice, and fermenting the mixture for 7 to 10 days to prepare a syrup; And
(3) a step of squeezing the sour cream to remove the remaining sake lees, and secondary filtration to prepare a fermented beverage. 2. The method according to claim 1, wherein in step (a) of step (1), 200 parts by weight of water is added to 100 parts by weight of iridium in step (a) Wherein the fermented juice is fermented. The method according to any one of claims 1 to 3, wherein in the step (2) of producing the syrup (syrup), the mixture of the above-mentioned mixture and the white rice mixture: water is mixed at a weight ratio of 1: 1.4, 2-4 parts by weight of yeast and 1.5 parts by weight of yeast are added to 100 parts by weight of the mixture, and the mixture is fermented. A fermented yuromu fermented by the method of claim 3. [Claim 5] The method according to claim 3, wherein the yeast is produced by inoculating a yeast mold with a yeast raw material. [Claim 5] The method according to claim 5, wherein the koji mold is Rhizopus sp. (Activity 1,500 to 2,000 SP). [Claim 5] The method according to claim 3, wherein the yeast is Saccharomyces cerevisiae .

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