KR101303748B1 - A quick nuruk manufacturing method using Aspergillus oryzae and a quick nuruk thereby - Google Patents

Abstract

The present invention relates to a method for producing a short-lived yeast using a single bacterium. The present invention provides a manufacturing method capable of completing four types of fast yeast for each raw material in four days using a single bacterium without facilities and equipment for making yeast. In other words, the present invention relates to a method for producing an attribute danyong yeast, which provides a variety of acidity and flavor by using four different raw materials, shortens the yeast manufacturing process that takes more than one month to four days, and completes the scientific and quality standardization of fermentant.

Description

A quick nuruk manufacturing method using Aspergillus oryzae and a quick nuruk Thus}

The present invention relates to a fast-acting yeast using a single bacterium, and more particularly, to provide a fast-acting yeast manufacturing method using a single bacterium for a short period of time without large equipment, and to provide not only a flavor utilizing raw material characteristics but also a process of producing a yeast for one month or more. By shortening, it relates to the scientific and quality standardization of raw material, attribute single use yeast manufacturing technology.

Nuruk is a type of fermented agent used in the manufacture of liquor, which is a traditional Korean grain made by crushing grains, often wheat (wheat), into round or square shapes to naturally inoculate and propagate microorganisms. Depending on the degree of milling, wheat is divided into grains, grains and chokguk.Bulgok is a leaven made from lumps of wheat, and is mainly used in yakju. In addition, Chokguk is a yeast made of lump leaves, mulberry leaves and other herbs or kneaded in the juice and made into chunks. Depending on the type of raw materials used (wheat, rice, barley, corn, green beans, beans, red beans, oats, crude, sorghum, etc.) and the type of yeast (circular, punched, egg-shaped, ring-shaped, square), various yeasts are used. .

In Korea, the record of koji was first seen in 'Koryo Dokyeong', and it is speculated that there were koji before and after the Three Kingdoms period because the records related to Korean liquor are shown in the literatures such as Samguk Sagi and Samguksa. By the end of the word, they were divided into powdered soups made of grains and made into chunks, and roughly ground grains made into chunks. It was mixed with (sake) and steamed as a raw material.

The yeast is divided into two kinds of malt soup (powdered yeast), which is made by crushing grains and then agglomerating grains. Byeongkuk often use the powder directly, and sometimes water or juice solution (water yeast). Nowadays, the country is divided into a branched country made of powdered grains and a country made of roughly ground grains, and its use is different.

Our medicine, Takju, is a method of glycosylating grains by glucose using Nuruk, which is different from the European and European liquor manufacturing methods. On the other hand, in Europe, the method of saccharification by malt (malt oil) is taken.

Yeast is made by adding about 30% of moisture to crushed raw grains and wheat bran, and then molded and fermented to produce various kinds of microorganisms and produce various enzymes as metabolites. It is very important for the manufacture of our liquor. The traditional yeast manufacturing method has a problem in that it is not possible to make good yeast such as yeast quality that is not uniform due to the weak production of fermentation technology due to empirical production by natural fermentation and labor cost, and the fermentation process is not uniform.

The inventors of the present invention, while researching a manufacturing method of uniform quality of yeast while reducing production cost and labor costs, to compensate for the problems of the conventional yeast manufacturing method is a quality single-use yeast manufacturing method that can be completed in a short time (4 days) with uniform quality. Discovered and completed the present invention.

Accordingly, it is an object of the present invention to provide a method of producing uniform malt yeast with uniform quality by using excellent brewing microorganism as a single bacterium.

In order to achieve the above object, the present invention comprises the steps of preparing a raw material; Water and Rhizobacterium liquid seedlings ( Aspergillus duck, Aspergillus) oryzae ) to prepare a liquid soup mixture; It kneading the liquid soup mixture and incubated in a sterilized stainless steel tray without extrusion molding; provides a method of manufacturing yeast comprising a.

According to the method of manufacturing nuruk according to the present invention, the fermentation process is shortened, and it contributes to the increase of farm household income through the short-term malnutrition yeast manufacturing technology and contributes to the branding of local specialty wine and the development of traditional liquor industry. It is effective in raising public awareness and improving competitiveness.

Figure 1 shows the manufacturing process of the attribute single-use Nuruk.
Figure 2 shows the high-speed danyong yeast prepared by inoculating the yellow yeast bacteria by each raw material. (1; wheat bran, 2; wheat bran + rice + green beans, 3; rice flour, 4; crushed wheat)

Hereinafter, the present invention will be described in detail.

In the present invention, 1) after washing the grain raw material, soaked in water so that the water is sufficiently absorbed, and then preparing the raw material through the water extraction process; 2) preparing a liquid soup mixture by mixing water with the grain raw material and spraying the H. coli liquid seed soup; And 3) fermenting the liquid soup mixture in a stainless steel tray, and drying and storing the liquid soup mixture.

The grain raw material may be any one selected from bran, rice flour, crushed wheat or a mixture of bran, rice and green beans. Since the grain raw material has a very high glycosylation power, it serves to shorten the fermentation period.

After washing the grain raw material until clear water comes out, and then immersed at 10 ~ 60 ℃, preferably 30 ~ 40 ℃ 6 ~ 24 hours to sufficiently absorb the water and then subjected to water draining process for 1 to 3 hours Should be used.

The liquid soup mixture is prepared by mixing 80-120 parts by weight of water with respect to 100 parts by weight of grain raw material and adding 18-22 parts by weight of 100 parts by weight of grain raw material to the grain raw material. If the amount is less than the expected fermentation effect is difficult to obtain, and if it exceeds 22 parts by weight is inefficient in consideration of economics, such as production cost is not preferable.

The above-mentioned sulfur bacteria is a kind of yeast mold, and high molecular compounds such as starch, protein, etc. in raw material grains are made low by various hydrolase secreted from the yeast mold. In the present invention, the yellow germ bacterium grows in the best yeast during fermentation, selects the most suitable odor, and inoculates the mixture with the grain raw material and water to inoculate a mixture of the grain raw material and water. Exerts the effect of preventing the breeding.

In addition, in the present invention, since the addition of a single bacterium can significantly reduce the contamination of other germs, it is possible to always produce a uniform single-purpose yeast of uniform quality.

The fermentation is a phenomenon in which organic matter is decomposed and changed by a microbial action, in a narrow sense, an anoxic decomposition of sugar by microorganisms, and in a broad sense, useful material production by microorganisms.

The characteristic of the fermentation is that the attribute danyong yeast is easy to make and there is no extrusion molding step, so that the grinding process can be omitted, the liquid soup mixture is mixed with the raw material and placed in a stainless steel tray so that the thickness becomes 0.3 to 1 cm for 32 to 38 hours. It is characterized by culturing, shortening the yeast manufacturing period and it is possible to manufacture yeast without the extrusion molding equipment, and excellent cost reduction effect such as production cost, it is possible to provide an attribute-only yeast very economically. When the yeast is thickly formed, the fermentation period is long, and the surface area and the internal quality difference are high, so it is preferable to mold thinly. The leaven thickness is an important factor because it determines the degree of drying during fermentation and greatly affects the quality. As described above, it is preferable to be 0.3 to 1 cm. If the thickness is less than 0.3 cm, it is difficult to expect an adequate fermentation effect due to the fast drying, and if it is more than 1 cm, the drying period is long and uneconomical. In addition, the fermentation temperature is carried out at 28 ~ 30 ℃ but less than 28 ℃ difficult to obtain the expected fermentation effect, when exceeding 30 ℃ may cause problems such as bacteria breeding.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not limited only to these examples.

EXAMPLES Method for Producing Single-Yelted Nuruk Using Aspergillus oryzae

Manufacturing condition of malt No. Used strain Raw material (% by weight) One Aspergillus
oryzae  100% bran 2  Bran 50%, Rice 30%, Mung Bean 20% 3  100% rice flour 4  100% shredded wheat

1. Preparation of Short-Term Yeast Yeast Using Mixed Ingredients of Bran, Rice and Mung Bean

After first mixing 500 g of bran, 300 g of crushed rice flour and 200 g of pulverized mung bean flour, 100 parts by weight of water is added to 100 parts by weight of the raw material, followed by inoculation of 20 parts by weight of the H. coli liquid seed. The mixture was incubated at a temperature of 30 ° C. for 36 hours in a sterilized stainless steel tray to prepare fast-release Nuruk.

The fermentation period was 6 hours after the inoculation of Rheum bacteria, and the temperature of Nuruk began to rise.

After leaving the imperial yeast and dried at 50 ° C. for 8 hours, the product was finished and stored in a low temperature room at 4 ° C. to maintain enzymatic activity.

The yeast according to this example showed enzymatically excellent properties as shown in Table 3.

 2. Method for manufacturing fast-acting yeast using bran, rice flour or crushed wheat as raw materials

Each of the above raw materials was prepared in the same manner as above to prepare three kinds of attribute single-use Nuruk.

[Test Example] Quality Characteristics of Attribute Yeast

Analysis of General Components of Various Attribute Danyong Nuruk No. Used strain Extract pH Mountain road
(0.1N NaOH ml / 10ml) Amino acid degree
(0.1N NaOH ml / 10ml) Reducing sugar
(mg / g) One Aspergillus
oryzae 5.82 2.6 6.0 19.8 2 6.24 1.1 7.0 48.6 3 6.42 0.1 1.0 78.85 4 6.02 1.2 7.0 74.1

The produced bran yeast (No. 1) had the lowest pH, but the highest acidity. Amino acid degree was not significantly different according to the raw materials except for Nuruk (No. 3) made from 100% by weight of rice flour. Reducing sugars were highest in rice flour yeast (No. 3) (78.85) and lowest in bran yeast (No. 1) (19.8, Table 2).

Enzymatic Characterization No. Used strain a-amylase
(units / g) Glucoamylase
(units / g) Acidic protease
(units / g) One Aspergillus
oryzae 22,855.1 12,767.4 168 2 15,229.2 10,196.6 282.4 3 1,317.5 857.3 59.4 4 36,450.8 13,464.0 383.6

1) a-amylase activity measurement

For a-amylase activity, 50 ml of sodium chloride solution was added to 10 g of koji, and the resultant was leached overnight at low temperature or at room temperature for 3 hours, and then the filtrate was diluted to prepare a crude enzyme solution. 2 ml of 1% starch solution was taken in a test tube, preheated at 40 ° C. for 5 minutes, 0.1 ml of enzyme solution was added to initiate the reaction, and then 10 ml of iodine solution was added at 0.5 or 1 minute intervals by pipetting 0.1 ml of the reaction solution. The test tube was placed and mixed. The resulting color was maintained at 25, and then compared to 670 nm using a 10 mm color tube, and the transmittance T% was measured. Enzyme activity (unit) was calculated by the following equation based on the Wohlgemuth value.

    U (units / g) = {12.75 × (T 30 min-T 0 min) / 30 min} × dilution factor

    T30min: Permeability after enzymatic reaction for 30 minutes

T0min: Permeability before enzymatic reaction

2) Glucoamylase activity measurement

Glucoamylase activity was preheated at 40 ° C. for 5 minutes by adding 0.2 ml of 0.2 M acetic acid buffer solution to 1 ml of starch solution, and then reacted at 40 ° C. for 20 minutes with 0.1 ml of enzyme solution. 0.1 ml of 1 N sodium hydroxide solution was added to stop the reaction, left for 30 minutes, and neutralized by adding 0.1 ml of 1 N hydrochloric acid solution. Separately, 0.2 ml of 0.2 M acetic acid buffer solution was added to 1 ml of starch solution and preheated at 40 ° C for 5 minutes. The control was neutralized by adding 0.1 ml of 1 N hydrochloric acid solution in the same manner as the sample. Enzyme activity was determined as the amount of glucose produced by measuring the reducing sugar by the DNS method. Glucoamylase activity was determined to produce 1 mg of glucose from soluble starch at 40 ° C. for 60 minutes in 1 unit. Glucoamylase activity of the sample 1 g was obtained from the following equation.

  Enzyme activity (unit / g)

= Production glucose (mg) × 60/20 (reaction time) × 1 / 0.1 (enzyme amount) × 100/10 (extraction rate)

3) Acidic protease activity measurement

Acidic protease (PU) activity was filtered by adding 50 ml of sodium chloride solution to 10 g of the sample, shaking for 1 hour in a low temperature room (4 ° C) or occasionally shaking at room temperature (15-20 ° C) for 3 hours. 10 ml of this filtrate was placed in a dialysis membrane and dialyzed overnight at 10-2 M acetic acid buffer solution (4 ° C). The enzyme solution was diluted to form a crude enzyme solution. In 1.5 ml of casein solution, 1.0 ml of pH 3.0 McVine buffer solution and 0.5 ml of coenzyme solution were added and reacted at 40 ° C. for 60 minutes. Then, 3 ml of TCA solution was added to stop the reaction and the precipitate was removed. 5 ml of sodium carbonate solution and 1 ml of phenolic reagent were added to 1 ml of this solution, followed by color development at 40 ° C. for 30 minutes, and the absorbance was measured at 660 nm. Separately, as a control, an enzyme solution was added immediately before adding the TCA solution, and the absorbance was measured in the same manner as above.

Enzyme activity (unit / g) = y × 6/1 (reaction liquid) × 1 / 0.5 (enzyme liquid) × 100/10 (extraction rate)

4) Result of enzymatic characterization

The enzymatic activity of 100% by weight of Nuruk (No. 4) crushed by roller mill was higher than that of other grains of Nuruk (No. 1, 2, 3), a-amylase (27.7 times), glucoamylase (15.7 times), and acidic protease ( 6.5-fold) had the highest activity.

Color difference analysis No. Hunter's color value ^{1 )} L a b One 60.07 3.94 20.96 2 64.39 3.53 22.37 3 81.69 0.96 17.68 4 67.76 4.13 25.53

¹⁾ L: Degree of whiteness (white +100 0 black). a: Degree of redness

(red +10080 green). b: Degree of yellowness (yellow +7080 blue).

As shown in Table 4, the L value (whiteness) of the chromaticity was high from 100% by weight of rice flour (No. 3) to 81.69, and the a value (redness) was 0.96 from 100% by weight of rice flour (No. 3). , b value (yellow) is No. Except for 3 (17.68), there was no significant difference between the samples.

Analysis of organic acid of four types of yeast Organic acid Amount of organic acid (mg / 100g, w / w) One 2 3 4 Oxalic acid 2.52 27.68 - - Citric acid - 345.44 3.84 234.38 Malic acid - 977.16 61.7 736.34 Succinic acid 67.4 785.74 66.78 503.98 Acetic acid - - 7.66 128.88 Formic acid - 370.7 233.12 312.3 Lactic acid - 45.4 - 34.58 Fumaric acid 2.92 862.0 18.2 75.42 Ascorbic acid - 126.76 16.36 4.14 Isobutryric acid 37.8 62.76 - - Butyric acid - - - - Propionate - 628.26 - 106.5 Kojic acid - - - - Tartaric acid - 88.52 3.94 41.24

Table 5 shows the organic acid components of the developed yeast analyzed by HPLC (High Performance Liquid Chromatography, LC-20A Prominence, Shimadzu Co., Japan). No. 2 (mixed: 50% by weight of bran + 30% by weight of rice + 20% by weight of green beans) and No. Malic acid was the highest as the main ingredient in the yeast 4 (100% by weight of crushed wheat), followed by succinic, citric, formic, and fumaric acid. In particular, Succinic acid (67.4 mg / 100g, 67.4 × 10 ^-3 wt%) of 1 (100 wt.%) Yeast (100 g) of organic acid was found to be the main ingredient, and trace amounts other than isobutyric acid were present or not detected.

No. Formic acid (formic acid) was the main component (233.12 mg / 100g, 233.12 × 10 ^-3 wt%) among the organic acids of 3 (100 wt%) yeast (100 g), butyric and kojic acid were not detected. Based on the above results, the main ingredients of Danyong Nuruk made of four different grain ingredients are malic, succinic, formic and furmaric acid.

Claims (14)

Mixing 80 to 120 parts by weight of water at 30 to 40 ° C. for 6 to 24 hours based on 100 parts by weight of the grain raw material;
Preparing a liquid soup mixture which is kneaded by inoculating 18 to 22 parts by weight of H. pylori liquid seed based on 100 parts by weight of the grain raw material to the cereal raw material and water mixture;
Including the step of fermenting the liquid soup mixture at a thickness of 0.3cm to 0.1cm at 28 ~ 30 ℃ 32 to 38 hours,
Danyong yeast has a glucoamylase content of 850-13,500 units / g. Aspergillus oryzae, characterized in that the content of a-amylase is 1,317 to 36,450 units / g, and the content of acidic protease is 59 to 384 units / g . Method for producing an attribute danyong yeast using.
The method of claim 1,
The grain raw material is characterized in that the wheat bran for aspergillus ducky ( Aspergillus oryzae) characterized in that the single-use yeast manufacturing method.
The method of claim 1,
The grain raw material is a fast-acting yeast manufacturing method using Aspergillus oryzae, characterized in that the mixture of bran, rice and mung beans.
The method of claim 3, wherein
The mixture of the bran, rice and mung beans is characterized in that the wheat bran and the rice is a 5: 3 weight ratio or the bran and the mung bean is 5: 2 by weight, characterized in that the preparation of fast-acting yeast using Aspergillus oryzae Way.
The method of claim 1,
The grain raw material is a single-purpose malt production method using Aspergillus oryze ( Aspergillus oryzae) , characterized in that the rice flour.
The method of claim 1,
The grain raw material is a high-speed single-use yeast manufacturing method using Aspergillus orize, characterized in that the mill mill.
Cereal raw materials and
80 to 120 parts by weight of water based on 100 parts by weight of the grain raw material,
Based on 100 parts by weight of the grain raw material, aspergillus ( Aspergillus oryzae ) liquid seed 18-22 parts by weight inoculated and fermented 32 to 38 hours at 28 ~ 30 ℃ glucoamylase content of 850 ~ 13,500 units / g. Aspergillus oryzae , characterized in that the content of a-amylase is 1,317 to 36,450 units / g, and the content of acidic protease is 59 to 384 units / g. Attribute Danyong yeast using.
8. The method of claim 7,
The grain raw material is any one selected from the group consisting of bran, rice flour, crushed wheat or aspergillus oryza ( Aspergillus oryzae ) characterized in that the mixture of bran, rice and green beans.
The method of claim 8,
The mixture of the bran, rice and mung bean is characterized in that the bran and the rice is 5: 3 weight ratio, or the bran and the mung bean is 5: 2 by weight ratio attribute danyong yeast using Aspergillus oryzae .
The method of claim 1,
The water is characterized by mixing 80 to 120 parts by weight with respect to 100 parts by weight of the grain raw material aspergillus oryze ( Aspergillus oryzae ) using a short-term malt production method.
8. The method of claim 7,
The attribute danyong yeast using the Aspergillus duckase ( Aspergillus oryzae )
Succinic acid (succinic acid) content with respect to the high-speed single-use Nuruk is a single-purpose yeast using Aspergillus oryze ( Aspergillus oryzae ), characterized in that the weight of 67.4 × 10 ^-3 to 503.98 × 10 ^-3 % by weight.
8. The method of claim 7,
The attribute danyong yeast using the Aspergillus duckase ( Aspergillus oryzae )
Maculic acid (malic acid) content with respect to the attribute single-use Nuruk is a single-use yeast (Apergillus oryzae ) characterized in that the weight ratio of 61.7 × 10 ^-3 to 977.16 × 10 ^-3 .
8. The method of claim 7,
The attribute danyong yeast using the Aspergillus duckase ( Aspergillus oryzae )
A fast-acting yeast using Aspergillus oryzae , characterized in that the content of fumaric acid (fumaric acid) is 2.92 × 10 ^-3 to 862.0 × 10 ^-3 % by weight relative to the fast-dry yeast.
8. The method of claim 7,
The attribute danyong yeast using the Aspergillus duckase ( Aspergillus oryzae )
The formic acid forging using aspergillus oryzae , characterized in that the formic acid (formic acid) content of 233.12 × 10 ^-3 to 370.7 × 10 ^-3 % by weight relative to the rapid-release yeast.

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