KR101274638B1 - Method or manufacturing improved nuruk for raw rice wine - Google Patents

Abstract

The present invention relates to a method for producing improved malt for makgeolli, which is capable of imparting rich taste and aroma to the monotonous taste of modern makgeolli prepared by entering Aspergillus kawachii and also having excellent taste and aroma. It can be used for the production of makgeolli.

Description

Manufacturing method of improved yeast for makgeolli {METHOD OR MANUFACTURING IMPROVED NURUK FOR RAW RICE WINE}

The present invention relates to a method for producing improved malt for makgeolli, which is capable of imparting rich taste and aroma to the monotonous taste of modern makgeolli prepared by entering Aspergillus kawachii and also having excellent taste and aroma. It can be used for the production of makgeolli.

Water and yeast are the two most distinctive factors that influence taste in makgeolli. 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 Korea, yeast has been completed by making wild yeasts that adhere to the dough of barley or wheat to grow and work. In particular, Kukgi, a fungus that saccharizes starch, is propagated mainly, and it is called 'guk (麴)'. Traditional liquor made by using the traditional yeast made by wild bacteria existing in nature is completed and has the advantage that the flavor of alcohol is harmonized by various rich flavors produced by various kinds of wild bacteria. Yeast is made by flouring grains such as wheat, rice, barley, and mung beans, then adding moisture and kneading. In addition to the Korean bacteria, yeast, lactic acid bacteria, etc. in the air to breed together, at this time, if you create an environment in which yeast mold and yeast can ripen well, you can make a good yeast.

Improved Nuruk is to use a single or complex bacteria selected from a variety of wild bacteria. Flavor may be monotonous, but there is an advantage that can increase the commercial value by making the quality of the yeast uniform. There is a patent (Korean Patent Application No .: 10-2001-0070720) which mainly manufactures malt using Hwang Kuk-kyun and uses it. In addition to the strain, there are also inventions for 'Nuruk using the yulmu (Korean Patent Application No .: 10-1993-0004754) using various raw materials.

In oriental medicine, leaven was used as medicinal as 'new country', 'new song' or 'weak leaven'. In <Communication Bogam>, the nature of the leaven is written as 'least is not poisonous, helps digestion, and cures dysentery.' It is believed that the enzyme produced by the bacteria of yeast decomposed proteins, fats, and sugars and played a role as a digestive agent. Nuruk (Korean Patent Application No .: 10-2005-0109903), which has been enhanced by adding herbal medicines, has been used in modern times.

Recently, the form of yeast is also diversifying. There is also a content (Korean Patent Application No .: 10-1996-061286) that is used for brewing traditional liquor chopped and molded with the thickness of a finger in the manufacturing method of nuruk. However, there have not been any reports on optimized strains suitable for injection process and raw material pretreatment and preparation method for mass production of modified Nuruk.

The present invention overcomes the shortcomings of the monotonous taste and aroma of modern makgeolli prepared by entering Aspergillus kawachii through the development of improved Nuruk, which was selected by selecting a fungal strain having excellent taste and aroma, and also Aspergillus Kawachi ( Aspergillus kawachii ) It is intended to give excellent taste and aroma to traditional rice wine that does not use entry. In particular, in the production of yeast, the grain size and hydrolysis amount of grains suitable for processing aptitude were selected to allow the fermentation strain to penetrate into the grain properly so that the fermentation can take place in an optimal state. Its purpose is to make it possible to produce regardless of the types of makgeolli.

One aspect of the present invention increase, after drying, 5 ~ 40 mesh one grain 100 in parts by weight, Oh grains 100 parts by weight was added to 20 to 40 parts by weight of water with respect to the unit of 1 to 10 parts by weight of a scan Aspergillus's duck ground to a re-N S 1101 (Aspergillus oryzae NS 1101 (KFCC11517P)) Provides a method for producing an improved Nuruk which is injected by mixing the culture solution.

The cereals may be soft wheat.

The size of the injected improved yeast may be 1 to 2.5cm.

In addition, the extruded improved yeast may be fermented for 72 to 360 hours at a humidity of 20 to 35 ℃, 50 to 95%.

In addition, aspergillus duck material NS 1101 ( Aspergillus oryzae NS 1101 (Accession Number: KFCC11517P)) can be used for culturing the microorganisms for yeast. Spores of microorganisms were produced and secured in PDA solid medium. The germ of yeast microorganism is suspended in distilled water and malt extract 6g / L, maltose 1.8g / L, yeast extract 1.2g / L, glucose 6g / L Inoculated into the composition medium can be used by incubating for 2 to 4 days at a condition of 150 to 250 rpm at 20 to 35 ℃.

In addition, the grains may be a variety of commercially available types of grains, such as wheat, rice, barley and green beans, it is possible to produce more excellent yeast when using a soft mill.

In addition, the washing of the grains may be carried out by repeating the rinsing step 1 to 10 times more than five times.

In addition, sterilization and cooking of cereals may be carried out at 100 to 135 ° C. and 20 to 120 minutes after separating the washed mill through a net.

In addition, the drying of the grains may be performed for 1 to 24 hours under the conditions of 80 to 105 ℃.

In addition, the grinding of cereals may be performed by using a mixer, a crusher, and the like for the dried mill.

In addition, the fraction of the crushed grains can be selectively collected only grains of 5 to 40 mesh size using a screening and sorting.

In addition, yeast production is 20 to 40% of the water to the milled grains, the Aspergillus duck material NS 1101 ( Aspergillus oryzae NS 1101: The culture of (accession No. KFCC11517P)) may be carried out by adding 1 to 10% by weight of cereal.

In addition, the yeast injection can be produced in a size of 1 to 2.5 cm in diameter through the injection machine.

In addition, the nuruk culture may be carried out by incubating for 72 to 360 hours at a humidity of 50 to 95% at 20 to 35 ℃.

Also, Aspergillus kawachii ) You can make traditional makgeolli without entering. Soybean rice washed rice 3 to 10 times, washed 1 to 3 times the weight of the washed rice, and soaked for 3 to 12 hours, steamed 30 to 90 minutes using a steamer and steamer, 5 to 20 It was performed with a few minutes. The lower liquor is cooled by heating the cooked rice at room temperature for 0.5 to 6 hours, mixing 0.5 to 2 times more water, 2 to 30% improved yeast, 0.1 to 3% active yeast, and 0.1 to 3% lactic acid than 20 to 20 It was prepared by fermentation at 48 to 96 hours at 35 ℃. Immersion was performed by mixing fermented rice of 2-7 times, 3-7 times water, and 2-40% improved Nuruk by fermentation at 72 to 120 hours at 20-35 ° C. Got. The makgeolli stock solution was passed through 80 to 400 mesh net and diluted with water to adjust the final alcohol content to 5 to 6 degrees, and 20 to 20% isomalto oligosaccharides and 0.001 to 0.02% aspartame were added to the total weight for taste correction. Makgeolli was prepared by aging at 35 to 35 hours or more.

Also, Aspergillus kawachii ) Modern makgeolli can be prepared using the entry. Entered rice was prepared by fermenting the Aspergillus kawachii powder, Bacillus aspergillus kawachii powder, 0.1 to 1% by weight, and then fermenting at 20 to 35 ° C. for 48 to 96 hours. Underscore was used after fermentation at 20-35 ° C. for 48-96 hours by putting 0.5-2 times water, 0.1-4% active yeast, and 0.1-3% lactic acid to a portion of the rice. One-stage immersion was carried out by fermentation at 20-35 ° C. for 12 to 48 hours by mixing 5 to 30% of the base liquor, 0.5 to 3 times water to the incoming rice prepared in the above manner, and the two-stage immersion to 1 However, by adding and mixing 0.5 to 2 times the amount of soybean rice, 0.5 to 3 times of water, and 0.1 to 10% improved Nuruk to fermented solution, fermentation was performed at 20 to 35 ° C. for 48 to 120 hours. Got. The makgeolli stock solution was passed through 80 to 400 mesh net and diluted with water to adjust the final alcohol content to 5 to 6 degrees, and 20 to 20% isomalto oligosaccharides and 0.001 to 0.02% aspartame were added to the total weight for taste correction. Makgeolli was prepared by aging at 35 to 35 hours or more.

According to the present invention, it is possible to obtain improved malt and makgeolli for traditional and modern makgeolli which can impart excellent taste and aroma to makgeolli.

1 relates to the glycosylation potency of fungal strains.
2 relates to an improved yeast manufacturing process.
3 relates to a process for producing traditional rice wine using improved Nuruk.
Figure 4 relates to a modern makgeolli manufacturing process using improved yeast.

Hereinafter, the present invention will be described in more detail with reference to Examples and the accompanying drawings. The following examples are merely provided to more easily understand the present invention, but the present invention is not limited to the following examples.

Example 1 Separation of mold for yeast

The yeast mold was isolated from more than 100 kinds of grains and traditional yeast. 22 strains with excellent growth rate were selected as the primary candidate strains. Twenty two strains were classified into 7 types of Black Bacillus, 6 Baekkuk, and 9 Baekkuk.

1 is a measure of the glycosylation of 22 fungal strains. A total of five microorganisms including F3, F8, F13, F14, and F18 having excellent glycosylation power were selected as secondary candidate strains. As a result of identifying five strains selected through 16s rRNA, it was found to be Aspergillus oryzae, which is a strain of Rhesus bacteria. After culturing as in Example 2 using the selected five strains, improved Nuruk was prepared as in Example 3 below. Traditional makgeolli was prepared as in Example 4 below to evaluate the makgeolli application of the prepared yeast.

The sugar, acidity, alcohol production power and formulation of the makgeolli prepared as in Example 4 to the selected five strains (製成: the process of adding water and sugars and acids by adding water to the filtered columnar) The aptitude was investigated and the results are shown in Table 1 below.

Rice wine manufacturing test of mold for yeast Yeast (fungus) Sugar content Acidity Alcohol Aptitude Control (Commercial Yeast) 9.8 0.329 13.4 good F3 10.3 0.253 13.7 good F8 11.2 0.193 12.4 good F13 11.7 0.233 7.3 Bad F14 12.7 0.275 6.2 Bad F18 9.6 0.187 9.7 usually

According to Table 1, F3 was found to have better alcohol production ability, better adequacy ability, and richer sensory taste and aroma than commercial Nuruk. In particular, the glycation potency of F3 is 10-15% higher than that of commercial yeast. Therefore, F3 was selected as mold for yeast. The strain is Aspergillus duck NS 1101 ( Aspergillus oryzae NS 1101) and deposited with the Korea Microorganism Conservation Center on August 18, 2011 (Accession No .: KFCC11517P).

Example 2 Nurture Mold Culture

Aspergillus duck NS 1101 ( Aspergillus Spores of oryzae NS 1101 (Accession No .: KFCC11517P) were incubated in PDA medium for 120 hours at 30 ° C. Spore suspension was secured by suspending the obtained spores in sterile distilled water.

Incubation in the flask was performed by Malt extract 6g / L, maltose 1.8g / L, yeast extract 1.2g / L, glucose 6g / L in a 500mL flask was inoculated 10% in 100% medium The mold for yeast was secured by shaking culture for 72 hours at 30 ° C. and 200 rpm.

Cultivation of the spore suspension in a 5 L jar was first carried out in a 500 mL flask of malt extract 6 g / L, maltose 1.8 g / L, yeast extract 1.2 g / L, glucose 6 g / Inoculate 10% in 100 mL of L composition medium and incubate for 24 hours at 30 ° C. and 200 rpm. Inoculate 10% in 3 L of the composition medium in 5 L jar and incubate for 72 hours at 30 ° C., 500 rpm, 0.5vvm condition. Dragon mold was obtained.

Cultivation of the spore suspension was first carried out in a 50 mL flask, in a 500 mL flask, malt extract 6 g / L, maltose 1.8 g / L, yeast extract 1.2 g / L, glucose 6 g / Inoculate 10% in 100 mL of L composition medium and incubate for 24 hours at 30 ° C. and 200 rpm, and incubate 10% of the culture medium in 3L of the composition medium in a 5L jar for 24 hours at 30 ° C., 500 rpm, and 0.5vvm conditions. Thereafter, 10% of the culture solution was inoculated into 30L of the composition medium in a 50L jar, and cultured for 60 hours at 30 ° C., 250 rpm, 0.5vvm, and 0.5 atm to secure mold for yeast.

Example 3 Production of Improved Nuruk

Washing by milling three times by weight to the mill for the production of improved Nuruk, this was repeated five times. Water was removed from the washed wheat, sterilized and cooked for 30 minutes at 121 ℃, it was dried for 6 hours at 95 ℃. The dried mill was crushed by a grinder, and fractions of milled grains between 5 and 40 mesh were selected through a sorter. The mill size of mill for producing improved yeast greatly influences the production speed, fermentation time, and the number of microorganisms in the yeast through injection technology. The production characteristics of the improved Nuruk according to the mill grinding size were investigated, and the results are shown in Table 2 below.

Improved Nuruk Manufacturing Characteristics by Mill Grinding Size Mill grinding size Injection aptitude Culture aptitude Number of microorganisms Less than 5mesh Bad Bad 2 X 10 ⁴ 5 ~ 40mesh Great Great 5 X 10 ⁷ More than 40mesh Bad Bad 3 X 10 ⁵

As can be seen in Table 2, in the case of the production rate using less than 5 mesh of wheat, the wheat and the water is agglomerated, the rice cake during injection does not leave the yeast. In addition, when the size of the mill exceeds 40 mesh, the size of the mill is not only large, so that the moisture is not evenly distributed, and when the injection type is manufactured, there is a problem that the shape collapses quickly.

In addition, the mill size of the mill greatly influences the fermentation time. In order for the fungus to ferment in yeast, adequate air must be available, and it must be sufficiently penetrated into the wheat to produce a variety of enzymes. If the size of the wheat is less than 5 mesh, the aeration is difficult, so the strains do not use oxygen and fermentation is difficult. In addition, if the size exceeds 40 mesh, the mold is difficult to penetrate the fermentation process due to the large size of the wheat.

Finally, in Table 2, when the number of microorganisms in the yeast 5 ~ 40 mesh mill was used, it was confirmed that it is maintained at 5 X 10 ⁷ or more.

Looking at the method for producing an improved yeast in detail, 20 to 40 parts by weight of water is added to 100 parts by weight of wheat milled into 5 to 40 mesh, Aspergillus duck material NS 1101 of Aspergillus 1 to 10 parts by weight of the culture solution of oryzae NS 1101 (Accession Number: KFCC11517P)) was added to 100 parts by weight of wheat and mixed with a mixer. Aspergillus duck material NS 1101 ( Aspergillus) of Example 2 was prepared to produce improved yeast. A mill mixed with a culture solution of oryzae NS 1101 (Accession Number: KFCC11517P) was used to inject an improved yeast into a diameter of 1 cm. The extruded Nuruk was incubated for 10 days at 30 ° C. and 70% humidity.

 Example 4 Manufacture of Traditional Rice Wine

Aspergillus kawachii Traditional Makgeolli, which does not use entry, was prepared in the same manner as in FIG. 2 using the improved yeast of Example 4.

Soybean rice was washed with water more than 5 times in water, immersed twice in washed water and soaked for 3 hours, and then steamed for 40 minutes using a steamer, steamed for 5 minutes was prepared by steaming.

The lower liquor was prepared by cooling the soybean rice at room temperature for 4 hours and fermenting at 25 ° C. for 72 hours by adding 1.5 times more water, 20% improved yeast, 1% active yeast, and 1% lactic acid.

Immersion was carried out by mixing 100 parts by weight of sulphate, 500 parts by weight of soybean rice, 600 parts by weight of water, and 30 parts by weight of improved Nuruk, followed by fermentation at 28 ° C. for 96 hours to obtain a makgeolli stock solution.

Jeseong analyzed alcohol according to the liquor analysis regulation provided by the National Tax Service after passing the makgeolli stock solution through a 300 mesh net. The final alcohol content was diluted to 5 degrees by diluting it with water.

Aging was carried out at 25 ° C. for at least 24 hours by adding 10 parts by weight of isomalto oligosaccharide and 0.005 parts by weight of aspartame to 100 parts by weight of the rice wine diluent to 100 parts by weight of the rice wine diluent to prepare a final rice wine.

 Example 5 Manufacture of Modern Rice Wine

Aspergillus kawachii Modern makgeolli using the immigration was prepared in the same process as in FIG. 3 by further using the improved yeast of Example 4.

Kodu rice was prepared as in Example 3.

Entry is by 4 hours cooling at room temperature the godubap Aspergillus powder 0.5 parts by weight per 100 parts by weight godubap After inoculating and mixing kawachii , fermentation was performed at 25 ° C. for 48 hours.

Base liquor was prepared by fermenting at 25 ° C. for 72 hours by adding 100 parts by weight of water, 2 parts by weight of active yeast, and 0.5 parts by weight of lactic acid based on 100 parts by weight of entered rice.

One-stage immersion was carried out by mixing fermentation at 25 ° C. for 24 hours by mixing 20 parts by weight of base liquor and 200 parts by weight of water with respect to 100 parts by weight of the imported rice.

Two-stage immersion was carried out by fermentation at 25 ° C. for 96 hours by adding 100 parts by weight of soybean rice, 150 parts by weight of water, and 5 parts by weight of modified Nuruk to 100 parts by weight of one-stage immersion.

Jeseong passed the 300-mesh siege of makgeolli stock, and the IRS provided 'liquor'

The alcohol was analyzed according to the 'Analysis Rules', and diluted with water to adjust the final alcohol content to 5 degrees.

Aging was carried out at 25 ° C. for at least 24 hours by adding 100 parts by weight of the rice wine diluent, 10 parts by weight of isomaltooligosaccharide, and 0.005 parts by weight of aspartame to 100 parts by weight of the diluent to prepare a final rice wine.

Korea Microbial Conservation Center (Domestic) KFCC11517P 20110818

Claims (4)

To the 100 parts by weight of the grains, which were pulverized with 5 to 40 mesh and then dried, 20 to 40 parts by weight of water was added to 100 parts by weight of grain, and 1 to 10 parts by weight of Aspergillus duck material N S 1101 ( Aspergillus oryzae NS 1101 (KFCC11517P)) A method for producing improved Nuruk which is injected by mixing a culture solution. The method of claim 1,
The grain is a soft mill, a method for producing improved yeast. The method of claim 1,
The injection size of the improved yeast is 1 to 2.5cm, the manufacturing method of improved yeast. The method of claim 1,
The extruded improved yeast is fermented for 72 to 360 hours at a humidity of 20 to 35 ℃, 50 to 95%, the production method of improved yeast.

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