KR101278260B1 - Method of producing half-finished products for producing crude rice wine - Google Patents

Abstract

PURPOSE: A method for manufacturing a premix for manufacturing makkoli(Korean rice wine) containing functional ingredients is provided to promote alcohol fermentation by adding water, and to obtain makkoli containing the functional ingredients with high quality at home. CONSTITUTION: A method for manufacturing a premix for manufacturing makkoli comprises: a step of adding 50-200 parts by weight of nuruk(fermentation starter), and 0.01-0.1 parts by weight of dry yeast to 100 parts by weight of steamed rice, and fermenting at 20-35 deg. C for 1-5 days to prepare a fermentation; a step of adding 0.01-1 unit/g of alpha-amylase and 0.01-1 unit/g of beta-amylase to the fermentation, and pulverizing to prepare a fermentation promoting agent; a step of drying steamed rice to contain 10-20wt% of moisture, and preparing dried steamed rice; and a step of mixing 10-40 parts by weight of fermentation promoting agent to 100 parts by weight of dried steamed rice, and drying at 5-40 deg. C. [Reference numerals] (AA) Rice 5Kg; (BB,LL) Wash; (CC,MM) Water immersion(10 hours); (DD) Steam(45 minutes); (EE) Add; (FF) Nuruk(fermentation starter) 5Kg, dry yeast 500mg, ginseng(Acanthopanax senticosus, Phellinus linteus, mulberry, and rubus coreanus fruit powder 750g, water 15L; (GG) Culture(room temperature, 3 days); (HH) Add alpha-amylase and beta-amylase(100mg/Kg per each); (II) Pulverize(colloidal particles); (JJ) Fermentation promoting agent; (KK) Rice 40Kg; (NN) Steam(50 minutes); (OO) Dry(60°C, 8 hours, moisture 10-20%); (PP) Dried steamed rice; (QQ) Mix; (RR) Fermentation promoting agent: 10Kg; (SS) Dried steamed rice: 40Kg; (TT) Hot wind dry(35°C, 6 hours); (UU) Premix for manufacturing makkoli(Korean rice wine); (VV) Package(P.E. film)

Description

Method of producing half-finished products for producing crude rice wine

The present invention relates to a method for producing a semi-finished product for manufacturing functional ingredients containing makgeolli, specifically, alcohol fermentation is promoted by adding water only by absorbing and fixing substances and functional ingredients that promote alcohol fermentation in dried rice, which is easily used in general homes. The present invention relates to a method for producing a semi-finished product for manufacturing makgeolli, which is configured to produce a quality functional ingredient-containing makgeolli.

It is difficult for the general public to try alcoholic beverages such as makgeolli, because it requires knowledge and experience of alcohol. .

Therefore, there is a need for a method that can manufacture makgeolli according to the taste of the individual in an easier way, and a method that anyone can manufacture safe and high quality makgeolli even without the expert knowledge of alcohol.

In addition, recently, as health care has increased, more people prefer to cook at home rather than purchasing ready-to-eat foods on the market. This is in line with this trend.

Accordingly, the present inventors earnestly researched to develop semi-finished products for manufacturing makgeolli so that anyone can easily manufacture makgeolli of excellent quality even in a general household. As a result, if the fermentation accelerator containing yeast, yeast, liquefied enzyme, saccharifying enzyme and functional ingredient is absorbed in the dried and steamed rice, and the fermentation accelerator which is absorbed through the drying process is fixed, alcohol fermentation is effective by adding water only. It was confirmed that it can be produced a good quality rice wine in a simple way to complete the present invention.

Therefore, the main object of the present invention is to provide a method for producing a makgeolli semi-finished product that allows the general public to easily manufacture makgeolli of excellent quality.

According to one aspect of the present invention, the present invention is added to 100% by weight of the rice cooked with 50 to 200 parts by weight of koji, 0.001 to 0.1 parts by weight of dry yeast and the following a) or b) and at 20 to 35 ℃ Fermentation for 1 to 5 days to prepare a fermentation mixture;

a) 5 to 25 parts by weight of powder pulverized with a material selected from medicinal plants, mushrooms and fruits into 40 to 120 mesh and 100 to 500 parts by weight of water

b) 100 to 500 parts by weight of water extract of a material selected from medicinal plants, mushrooms and fruits

Preparing a fermentation promoter by adding alpha-amylase and beta-amylase to a concentration of 0.01 to 1 unit / g to the fermentation mixture, respectively, and grinding solids; Preparing a steamed dry rice by drying the separate rice to 10 to 20% by weight of water content; And adding 10 to 40 parts by weight of the fermentation promoter to 100 parts by weight of the steamed dried rice, preparing a mixture, and drying at 5 to 40 ° C. such that the water content of the mixture is 10 to 18% by weight. Provides a method for manufacturing a semifinished product.

The production method of the present invention is characterized in that the functional ingredients are absorbed in the cooked rice together with yeast, yeast, liquefied enzyme and saccharifying enzyme which promotes alcohol fermentation and prepared in a fixed form. Makgeolli semi-finished products can be prepared by absorbing and fixing only Nuruk bacteria or yeast in steamed rice, but in this case, alcohol fermentation efficiency is not good. Therefore, in the present invention, liquefied enzyme and glycosylase of starch are added to solve this problem.

In the present invention, the term rice includes all grains corresponding to rice, such as ordinary white rice, brown rice, glutinous rice and waxy barley.

Nuruk in the present invention means that the fungi producing alcoholic fermentation enzymes are propagated in cereals, and is usually produced by breeding yeast mold or yeast in grains.

In the present invention, the dry yeast is dried so as not to die the yeast, it is possible to proliferate in culture, and the expanded yeast should be alcohol fermentation using rice as a raw material. The yeast strain is preferably Saccharomyces cerevisiae .

In the present invention, the main material is used to increase the rice to increase the rice, the increase can be carried out by a conventional method. For example, there is a method of steaming rice for 1 to 60 minutes under immersion in water at 100 to 130 ° C., atmospheric pressure or 1 to 2 Kgf / cm 2. In the present invention, it is preferable to wash the rice, immerse the rice to remove the water, and then increase the steam, in which the water immersion is preferably performed for 4 to 12 hours to uniformize and speed up the gelatinization of the starch during the steaming, and the steam is 10 after the steam is frosted. It is preferable to carry out for 60 minutes. Spread the steamed rice to expand and cool to room temperature is good to use.

In the manufacturing method of the present invention, the step of preparing the fermentation mixture is a step of preparing a culture cultured Nuruk bacteria and yeast by using the steamed rice as nutrients, characterized in that the addition of medicinal plants, mushrooms, fruits, etc. as a functional ingredient do. In this case, since the difference may occur in fermentation efficiency and antibacterial contamination prevention effect of the prepared semi-finished product during alcohol fermentation, it is preferable to comply with the amount of each material used and the culture conditions.

Medicinal plants, mushrooms, and fruits used as functional ingredients in the present invention may be added in the form of a pulverized product or in the form of a water extract. When used in the form of a pulverized product, yeast, dried yeast in rice in the step of preparing a fermentation mixture In addition, when the functional ingredient grind is added and water is added separately (corresponding to the addition of a), when the water extract is added in the form of water extract itself, water is used instead of water (b) Applicable to the case of addition).

In this case, the pulverized product is preferably in the form of a powder obtained by grinding the material to be used as a functional ingredient with 40 to 120 mesh, and the water extract solution is added with water to the material, heated or aged at room temperature, and then filtered. It can be obtained by the method.

Medicinal plants that can be used as a functional ingredient in the present invention include ginseng, thorny ginseng, and the like, including herbal herbal medicines. Mushrooms can be used mushrooms, ganoderma lucidum mushrooms, matsutake mushrooms, fruit can be used, such as audi, bokbunja. Among fruits, it is desirable to select fruits with high polyphenol content to increase antioxidant power.

In the step of preparing the fermentation mixture, the conditions such as the addition amount, fermentation temperature and time are suitable conditions for increasing and activating the number of cells of the fermentation bacteria.

At this time, it is preferable to add 80 to 120 parts by weight of Nuruk and 0.005 to 0.02 parts by weight of dry yeast in 100 parts by weight of rice, more preferably 10 to 20 parts by weight of powder and 200 to water when a) is added. When adding 300 parts by weight, b) it is good to add 200 to 300 parts by weight of the water extract.

In addition, when the temperature is low or the period is short in the fermentation conditions, the number of cells of yeast and yeast in the fermentation mixture is not sufficient, which increases the probability that the manufactured semi-product is contaminated with various germs, and too much time for the production of makgeolli. This is not desirable because it is required, and if the temperature is high or the duration is long, the activity of yeast and yeast may be lowered and the number of cells is more than necessary, which is not preferable. More preferably, the fermentation temperature is 25 to 30 ° C, most preferably about 27 ° C, and the fermentation period is more preferably 2 to 3 days.

In the manufacturing method of the present invention, the step of preparing a fermentation promoter is alpha-amylase (liquidase, α-amylase) and beta-amylase (glycosylation enzyme, β-amylase) in the fermentation mixture in order to increase the alcohol fermentation efficiency in the production of makgeolli using semi-finished products. ) Is added, and the solids contained in the fermentation mixture are pulverized to make it evenly dispersed. It is preferable to use a mixer to grind the solids and to mix the amylases at the same time. Each amylase can break down the carbohydrates of rice during alcohol fermentation to enhance the taste and nutritional value of makgeolli.

At this time, each amylase is sold in powder and liquid form on the market, and this may be added according to the final concentration. Generally, about 1000 to 3000 units / g of products are sold. For example, when using 2000 units / g of product, adding 100 mg / kg of fermentation mixture results in a state of about 0.2 units / g.

When the solid content of the fermentation mixture is pulverized, the number of cells absorbed and fixed in the steamed dry rice can be uniformly increased since the fermentation bacteria contained in the solid content are evenly dispersed. In order to maximize this effect, it is preferable to grind to be a colloidal particle of 0.001 to 0.01 mm size.

In the present invention, the step of preparing the steamed dried rice is the step of preparing the main material of makgeolli, that is, the carbon source of fermentation, by increasing the rice in advance and then dried to make a form easily fermented only by the addition of water in the manufacture of makgeolli, fermentation accelerator It is characterized in that the preparation in a form that can be absorbed well. In this case, the cooked rice may be prepared in the same manner as in the step of preparing a fermentation accelerator, and a hot air dryer may be used to dry the cooked rice. The drying temperature is preferably set to 50 to 70 ° C, more preferably about 60 ° C.

When drying, the water content of the cooked rice is preferably 10 to 20% by weight, more preferably 5 to 18% by weight, even more preferably 8 to 12% by weight, and most preferably about 10% by weight. It is good to dry. The steamed dry rice thus prepared has a low water content, so that the fermentation agent can easily penetrate into the inside of the rice.

Mixing and drying the prepared steamed rice and the fermentation promoter may produce a semi-finished product for producing makgeolli of the present invention. At this time, the amount of the fermentation accelerator and the steamed dry rice is preferably 10 to 40 parts by weight of the fermentation accelerator, 100 parts by weight of the steamed dry rice, more preferably 20 to 30 parts by weight of the fermentation promoter, 100 parts to 100 parts by weight, most preferably About 25 parts by weight of the fermentation accelerator, that is, the ratio of the steamed dry rice and the fermentation agent may be about 4: 1 by weight. Mixing in this ratio allows an appropriate number of alcoholic fermentation bacteria to penetrate the surface or inside of the rice. The most important step in this step is the drying conditions, which should be dried at low temperatures to prevent the death of alcoholic fermentation bacteria, unlike the step of preparing the steamed dried rice. For this purpose, it is preferable to dry at 5-40 degreeC, More preferably, it is good to dry at 25-40 degreeC, More preferably, it is 30-35 degreeC. If the drying temperature is low, the drying time is prolonged, and there is a risk of deterioration, and if the drying temperature exceeds 40 ° C, the yeast may die, which delays alcohol fermentation and breeds germs, resulting in deterioration of makgeolli. As it may, it is not preferable.

In addition, it is preferable to circulate air and to dry during drying, which is to prevent fermentation during the drying process. When the air is dried in a poor circulation state, the humidity in the dryer is high and alcohol fermentation is made by the yeast, which is not preferable because the fermentation takes place before the semi-finished product for manufacturing rice wine is produced.

In addition, drying the final moisture content too low during drying may result in severe dehydration of the cells of alcoholic fermentation bacteria, which may kill some of them. If the moisture content is too high, various germs may grow during distribution, resulting in deterioration of the final product of makgeolli. The water content is preferably 10 to 18% by weight, more preferably 12 to 16%, most preferably 13 to 14%.

The semi-finished product for preparing makgeolli (Premix) may be packaged in various food packaging containers, but preferably, general, sealed or vacuum packaging. Alcohol fermentation bacteria are mostly anaerobic bacteria, and considering the shelf life, it is preferable to seal or vacuum-pack the most preferably using a food packaging material having low permeability and moisture permeability.

According to another aspect of the present invention, the present invention provides a semi-finished product for manufacturing rice wine produced by the above production method.

If the semi-finished product for manufacturing makgeolli of the present invention is used, even people without specialized knowledge of alcohol can manufacture makgeolli containing high quality functional ingredients in a very easy way and according to personal preference through the addition of seasoning or seasoning. Makgeolli of various flavors can be prepared directly.

1 is a block diagram showing an embodiment of a method for manufacturing a semi-finished product for manufacturing makgeolli of the present invention.
Figure 2 is a photograph showing the process of manufacturing makgeolli using the semi-finished product for manufacturing makgeolli of the present invention in a safety fermentation container.

Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

Example 1 Preparation of Semi-finished Product for Manufacturing Ginseng Ingredients Containing Ginseng

5 kg of rice was washed with water, soaked for 10 hours, steamed at 100 ° C. for 45 minutes, cooled to room temperature (about 20 ° C.), and 5 kg of yeast, 500 mg of dry yeast, about 750 g of ginseng powder of about 80 mesh, and 15 L of water was added, mixed, and placed in a container, and cultured alcohol fermentation bacteria such as yeast for 3 days at room temperature (about 25 ℃).

The fermentation promoter was prepared by adding 100 mg / kg of alpha-amylase and beta-amylase powder, purchased from Novozyme Co., to 100 kg of the mixture, and grinding and mixing with a mixer.

40 kg of separate rice was washed with water, soaked for 10 hours, and then steamed at 100 ° C. for about 50 minutes. The steamed rice was put in a hot air dryer and dried at a temperature of about 60 ° C. so as to have a water content of about 10 to 20% to prepare steamed rice. At this time, the drying time was about 8 hours.

Mix the fermentation accelerator 10kg with 40kg of cooked steamed rice, so that the fermentation promoter is evenly absorbed by the cooked rice, and then put it in a hot air dryer so that the water content is about 13% at a temperature of about 35 ℃ (30 ℃). Drying made a semi-finished product for manufacturing rice wine.

The semi-finished product for preparing makgeolli was encapsulated in a polyethylene film packaging.

Even if the shelf life was longer than 6 months, contamination by various bacteria did not occur and the quality did not change at all.

Example  2. Manufacturing semi-finished products for manufacturing makgeolli containing ingredients

In the same manner as in Example 1, but instead of ginseng powder was used to thorny skin powder.

Example 3 Preparation of Semi-finished Products for Manufacturing Rice Wine Containing Situation Mushroom Ingredients

In the same manner as in Example 1, instead of ginseng powder was used a situation mushroom powder.

Example 4 Preparation of Semifinished Product for Manufacturing Rice Wine Containing Audi Component

In the same manner as in Example 1, an Audi powder was used instead of the ginseng powder.

Example 5 Preparation of Semi-finished Products for Manufacturing Makgeolli Containing Bokbunja Ingredients

The same procedure as in Example 1, but instead of ginseng powder was used bokbunja powder.

Example  6. Manufacture of semi-finished products for manufacturing makgeolli containing ginseng ingredients

In the same manner as in Example 1, but instead of adding 750 g of ginseng powder and 15 L of water to cultivate alcohol fermentation bacteria, 25 L of water was added to 5 kg of ginseng, and 15 l of filtrate was extracted by filtering for 1 to 2 hours at 100 ° C. Was added.

Example  7. Manufacture of semi-finished products for manufacturing makgeolli containing ingredients

To carry out the same as in Example 6, instead of ginseng was used thorns.

Example  8. Manufacture of semi-finished products for manufacturing makgeolli containing situational mushroom ingredients

The same procedure as in Example 6, except that the situation mushroom was used instead of ginseng.

Example  9. Manufacture of semi-finished products for manufacturing makgeolli containing audio components

The same procedure as in Example 6 was carried out, but Audi was used instead of ginseng.

Example  10. Manufacture of semi-finished products for manufacturing makgeolli containing bokbunja ingredients

To carry out the same as in Example 6, instead of ginseng was used bokbunja.

Example  11. Manufacturing makgeolli using semi-finished products for manufacturing makgeolli

1kg of each of the semi-finished products for manufacturing makgeolli prepared in Examples 1 to 10 was placed in a safety fermentation jug and mixed well by adding 1.5L of water, followed by fermentation at 25 ° C. for 7 days to prepare makgeolli containing functional ingredients. .

Claims (3)

Nuruk 50 to 200 parts by weight, dried yeast 0.001 to 0.1 parts by weight and then a) or b) added to 100 parts by weight of cooked rice and fermented at 20 to 35 ℃ for 1 to 5 days to prepare a fermentation mixture step;
a) 5 to 25 parts by weight of powder pulverized with a material selected from medicinal plants, mushrooms and fruits into 40 to 120 mesh and 100 to 500 parts by weight of water
b) 100 to 500 parts by weight of water extract of a material selected from medicinal plants, mushrooms and fruits
Preparing a fermentation promoter by adding alpha-amylase and beta-amylase to a concentration of 0.01 to 1 unit / g to the fermentation mixture, respectively, and grinding solids;
Preparing a steamed dry rice by drying the separate rice to 10 to 20% by weight of water content; And
Semi-finished product for manufacturing makgeolli comprising: preparing a mixture by adding 10 to 40 parts by weight of the fermentation accelerator to 100 parts by weight of the steamed dried rice, and drying at 5 to 40 ° C. such that the water content of the mixture is 10 to 18% by weight. Manufacturing method. The method of claim 1,
The material of a) or b) is a method for manufacturing a semi-finished product for manufacturing rice wine, characterized in that selected from ginseng, prickly pear, situation mushroom, audi and bokbunja. The method of claim 1,
The milling of the step of preparing the fermentation accelerator is a semi-finished product manufacturing method for producing makgeolli, characterized in that the solids contained in the fermentation mixture is ground so that the colloidal particles of 0.001 to 0.01 mm size.

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