KR101391147B1 - Method for producing korean alcoholic beverage using puffing rice - Google Patents

Abstract

The present invention relates to a method for producing Korean alcoholic beverage using puffed rice, and more specifically, to a method for producing Korean alcoholic beverage using puffed rice and Korean alcoholic beverage using puffed rice produced by the method, wherein Korean alcoholic beverage is produced by adding water, crude enzyme, purified enzyme, and yeast to puffed rice. The method for producing Korean alcoholic beverage using puffed rice according to one embodiment of the present invention includes a step of preparing a mixture by adding water, crude enzyme, purified enzyme, and yeast to puffed rice and a step of fermenting the mixture.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an alcoholic beverage using puffing rice,

The present invention relates to a process for preparing a traditional wine using a puffed rice, which is produced by adding water, a coenzyme, a purified enzyme and yeast to the puffed rice, and a traditional rice using the puffed rice produced by the method.

As of 2009, the alcohol market in Korea was 7.8 trillion won (based on the shipment value), while beer, shochu, and whiskey accounted for 87% of total alcoholic beverages and imports accounted for 8.4%. On the other hand, Takju Yakju was 4.7% of the total liquor market, showing a lower share than the buyer.

As the understanding of traditional culture of our country deepens recently, traditional rice wine, which occupies an important position of Korean native food culture, is spread widely. Traditional rice wine is specially semi - mandated until it can owe rice rice wine in the 1990s after the Japanese colonial rule. Has been lost and restored and distributed by those who want to protect our tradition. Recently, it has been attracting attention as an important field of agro-food industry that should be developed successively. Activation of the traditional market is intended not only to increase the size of domestic alcoholic beverage market, but to replace the imported alcoholic beverages and fill the space with our alcoholic beverages, thereby promoting the consumption of agricultural products and reducing the waste of dollars.

In order to transform our sake into a high-quality sake that is loved by consumers, it is necessary not only to prepare standards for the kind, quantity and manufacturing method of raw materials, but also to develop a variety of yeast microorganisms, fermentation agents, And to create a foundation for production.

Based on the mangolian market announced by the Ministry of Food, Agriculture, Forestry and Fisheries, sales are estimated at W300bn in 2008, but it is expected to reach W1tn in 2012. The export market of makgeolli, one of our traditional stocks, is steadily growing. It is necessary to improve the quality of existing traditional stock and develop new products following the rise of this traditional stock market.

In 2009, the traditional market was supported by the government in accordance with the government's announcement of the "Enhancement of Competitiveness of Korea's Alcoholic Beverages Industry." The government will invest KRW 130 billion over the next five years, Said it would raise the scale to $ 1 billion. It is possible to contribute to the income of the farm household by promoting the consumption of Korean agricultural products by revitalizing the traditional market which has been stagnant due to the industrial development plan such as the government's traditional rice wine. Activation of the traditional rice wine industry can be an appropriate alternative Therefore, revitalization of the traditional market is essential.

Korean Patent Laid-Open Publication No. 2003-0039696 discloses a process for producing a traditional yeast quinoa and a method for manufacturing a traditional quinoa, and Korean Patent No. 0674706 discloses a process for producing a traditional quinoa containing a large amount of trace elements. Which is different from the conventional method of producing a traditional liquor using the puffiness of the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a process for producing a traditional alcoholic beverage having a high flavor and aroma, Which is prepared by adding an appropriate amount of enzyme and yeast to fermented soy sauce.

In order to solve the above-described problems, the present invention provides a method for manufacturing a traditional liquor using a puffed rice characterized by adding water, coenzyme, purified enzyme and yeast to the puffed rice.

In addition, the present invention provides a traditional liquor using the expanded rice prepared by the above method.

The traditional wine of the present invention prepared by adding an appropriate amount of coenzyme, purified enzyme and yeast to the rice paddy rice has an excellent quality and preference in comparison with the conventional rice paddy rice, and omits the step of pretreating rice, And labor costs can be reduced. In addition, unlike traditional wheat flour, which is made by using 100% domestic rice, it contributes to farm income, shortens the fermentation period, and improves the yield of alcohol and reduces sour taste.

FIG. 1 shows a comparison between a traditional Korean liquor manufacturing process using a conventional method and a conventional liquor making process using the inventive method of the present invention.
Fig. 2 shows the process of manufacturing the traditional liquor of the control and treatment zones.
Fig. 3 compares the changes in sugar content according to the fermentation period of the traditional rice wine.
4 compares changes in alcohol content (%) according to the fermentation period of the traditional alcoholic beverage.
FIG. 5 is a graph comparing changes in pH with the fermentation period of Korean traditional rice.
6 compares the change in total acid content (%) according to the fermentation period of the traditional rice wine.
Fig. 7 compares the acid protease activity (unit / mL) changes according to the fermentation period of the traditional strain.
8 compares the change in the neutral protease activity (unit / mL) according to the fermentation period of the traditional strain.
Fig. 9 compares the changes in the? -Amylase activity (unit / mL) according to the fermentation period of the traditional rice wine.
Fig. 10 compares the change of? -Amylase activity (unit / mL) according to the fermentation period of the traditional wheat flour.

In order to achieve the object of the present invention,

(a) preparing a mixture by adding water, a coenzyme, a purified enzyme and yeast to the expanded extract; And

and (b) fermenting the mixture. The present invention also provides a method for producing a traditional wine using the expanded rice.

The traditional wine described in the present invention means a wine made according to a conventional manufacturing method in Korea and can be divided into a brewing wine and a distilled wine according to the manufacturing method. The traditional wine of the present invention can be preferably brewed, and the brewed wine can be divided into pure wine wine and mixed wine wine. The traditional wine of the present invention is more preferably a pure wine of the brewery, and the types of the wine wine may be makgeolli, Dongdongju, Soju, Cheongju, and the like.

Rice (rice or rice white rice) used in the present invention is extruded from rice (brown rice or white rice) under high temperature and high pressure so that the water content in the rice tissue is made to be in the range of 130-140 ° C, which is higher than the boiling point, It is a ripe rice flour (α-rice) produced by extruding and pulverizing raw rice, which is 14 ~ 15% moisture, and breaking it up and expanding the rice tissue, in a manner similar to that of a kind of rice cracker. This puffing is naturally sterilized at high temperature and high pressure during the compression process, and there is no fear of contamination during fermentation of alcohol, and since the α conversion rate (degree of palatability) is high, fermentation can be progressed very well when the traditional puff maze is manufactured, And the final alcohol yield was high, and the preference degree was improved.

In addition, since the present invention uses α-lyophilized rice bran as a main raw material, it is possible to omit washing, soaking, and heating and cooling steps in the manufacture of traditional rice bran, thereby shortening the conventional manufacturing process of traditional rice bran. It can bring about a manpower saving effect. In addition, since the step of manufacturing the master can be omitted, the wastewater from which the rice is washed can not contribute to environmental preservation, and the puffiness is superior to the puffing rate of 95% or more and the structure is porous, And the enzymatic action is proceeding well, so that the fermentation of the alcoholic beverage can be performed with only one step of immersion, thereby improving the working environment.

In addition, in the method of manufacturing a traditional liquor using the expanding beauty of the present invention, the coenzyme means wheat blood having a potency of 3,600 SP (unit of saccharification power), the purified enzyme means an enzyme having a potency of 15,000 SP, Preferably about 65% by weight of calcium carbonate, about 15% by weight of calcium sulfate, about 13% by weight of glucoamylase, about 17% by weight of glucoamylase, and about 4% 15% by weight, and 5% by weight of? -Amylase, but the present invention is not limited thereto. In addition, the yeast may be Saccharomyces cerevisiae , but is not limited thereto.

In addition, in the method of manufacturing a traditional liquor using the expanding beauty of the present invention, the mixture of step (a) may contain 580 to 650 L of water, 10 to 12 kg of crude enzyme, 0.25 to 0.35 kg of purified enzyme, 28 to 32 g, and more preferably, it can be prepared by adding 616 L of water, 11 kg of crude enzyme, 0.3 kg of purified enzyme, and 30 g of yeast to 280 kg of puffed rice. It is a feature of the present invention to prepare a traditional liquor using the mixture obtained by mixing at the above mixing ratio to produce a traditional liquor exhibiting a high initial enzyme activity while promoting the yield of alcohol due to the fermentation of yeast,

In addition, in the method for manufacturing a traditional wine using the puffed rice of the present invention, the fermentation in the step (b) may be carried out at room temperature (15 to 30 ° C) for 12 to 16 days, more preferably at room temperature for 14 days But is not limited thereto. As described above, the conventional fermentation process of the present invention can produce alcohol only by single-stage fermentation as described above, thereby shortening the fermentation period and reducing sour taste.

The present invention also provides a traditional liquor using the expanded rice prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

(1) raw materials

The control barley and wheat flour were commercial products used in the Gangju plant, and the puffiness of the treatments was obtained by using the puffed rice produced in Joeun grains. The crude enzyme used was Jiyu-210 (potency 3,600SP or higher, manufactured by Kyoejyo Co., Ltd., which is a starch saccharifying enzyme preparation for preparing alcohol, and the ingredient is 100% of wheat flour). The purified enzyme was dezomer- And the components thereof were 60% calcium carbonate, 20% calcium sulfate, 15% glucoamylase, and 5% α-amylase (non-bacterial).

(2) Use yeast strain

Parisienne (instant yeast / Saccharomyces cerevisiae ) manufactured by SILESaffre was used.

(3) Manufacturing method

The control was prepared by the method of manufacture at Jeonju Liquangju factory. As a control method, 140 kg of a mixture of 70 kg of wheat flour and 70 kg of wheat flour was added, and then 616 L of water was added to the mixture. After that, 25 kg of coenzyme was added and mixed. Then, 30 g of yeast was added, and one stage of immersion was completed at room temperature for 1 day. 140 kg of rice was added, cooled, and fermented for 2 days in a fermentation tank for 1 day, fermented for 14 days, and used as an analytical sample.

In order to shorten the manufacturing process and increase the yield at the IGJ plant in Jeonju, we used the expanded rice instead of barley and wheat flour. The fermentation tank was charged with 616 liters of water at a rate of 280 kg of water and then mixed with an enzyme ratio corresponding to each of the treatments shown in Table 1, and 30 g of yeast was added thereto. The fermented product was fermented for a total of 14 days, Respectively.

The blending ratio of the traditional soy sauce prepared by adding the yeast at different enzyme ratios Control 70 kg of barley, 70 kg of wheat, 140 kg of rice + 25 kg of coenzyme + 30 g of yeast Treatment 1 Puffed rice 280 kg + coenzyme 25 kg + yeast 30 g Treatment 2 Spread 280 kg + 1.4 kg of purified enzyme + 30 g of yeast Treatment 3 Spread 280 kg + 0.5 kg of purified enzyme + 30 g of yeast Treatment 4 Puffed rice 280 kg + coenzyme 11 kg + purified enzyme 0.3 kg + yeast 30 g

(4)

20 g of the sample was taken and centrifuged (10,000 × g, 10 minutes) to obtain a supernatant, which was measured with a sugar meter (Model ATAGO, JAPAN).

(5) Alcohol content

Alcohol content was determined by distillation by taking 100 mL of the sample according to the alcohol analysis in the mainstream analysis regulations, and then adjusting the temperature to 15 DEG C and using an umbrella.

(6) pH

The pH of the sample was taken with 5 g of sample, 45 mL of distilled water was added, and the sample was dissolved well and measured with a pH meter (Model orion star series, USA).

(7) Total acid content

Take 5 g of sample, add 45 mL of distilled water, dissolve well, titrate until the pH reaches 8.3 with 0.1 N NaOH solution, and convert to the amount of succinic acid.

(%) = Va × f × a × 100 / W

Va: Titration value (mL) of 0.1 N NaOH standard solution

f: factor of 0.1 N NaOH standard solution

a: neutralization amount of 1 mL of 0.1 N NaOH of the acid (succinic acid: 0.0059)

W: Amount of sample (g)

(8) Yeast number

10 g of the sample was sampled and homogenized with 90% of peptone water (0.1%), serially diluted according to the decimal system, inoculated on a 3M petrifilm ^™ yeast and mold count plate, and cultured at 25 ° C. for 72 hours. Were measured.

(9) Enzyme activity

end. Preparation of crude enzyme solution

The protease enzyme solution was obtained by filtering the sample with a syringe filter (0.22 μm). Amylase crude enzyme solution was prepared by adding 95 mL of distilled water to 5 g of sample and filtering with a syringe filter (0.22 μm).

I. Protease activity

Protease activity was determined by adding 1 mL of crude enzyme solution to 3 mL of 0.6% casein solution adjusted to pH 7 (neutral) or pH 3 (acidic), reacting (30 ° C, 10 min) 5 mL of trichloroacetic acid (TCA) was added to stop the reaction (30 ° C., 30 minutes) and filtration (Whatman No. 2). To 2 mL of the filtrate, 5 mL of 0.4 M Na ₂ CO ₃ and 1 mL of folin reagent were mixed and colorimetry (30 ° C, 30 minutes) was performed to measure the absorbance at 660 nm. The standard curve was prepared using L-tyrosine, and the enzyme activity was calculated as 1 mL of the sample when 1 μg of tyrosine was favored for 1 minute at 1 mL of the enzyme solution as one unit Respectively.

All. Amylase activity

The α-amylase activity was determined by adding 1 mL of the crude enzyme solution to 1 mL of 1% soluble starch solution preheated at 40 ° C., reacting (40 ° C., 30 minutes), adding 1 M acetic acid, 10 mL was added and the reaction was stopped. 1 mL of 0.01 N iodine solution was added and the absorbance at 600 nm was measured. The enzyme activity was expressed by multiplying the absorbance difference with the control by the dilution factor.

β-Amylase activity was measured by dinitrosalicylic acid (DNS) method. 1 mL of 0.5% soluble starch solution was added to 1 mL of crude enzyme solution and reacted (30 ° C, 30 minutes). 1 mL of the DNS reagent was added, reacted in boiling water for 5 minutes, diluted by adding 10 mL of distilled water The absorbance was then measured at 535 nm. The standard curve was prepared using D-maltose, and the enzyme activity was expressed as 1 mL of 1 mL of the sample when 1 mL of maltose was favorable for 1 mL of the enzyme solution.

(10) free sugar content

The supernatant obtained by centrifuging the sample (14,400 × g, 10 minutes) was filtered with a 0.22 μm syringe filer and analyzed by HPLC under the same conditions as in Table 2.

HPLC analysis conditions Item Operating conditions Instrument HPLC (Shimadzu 20A Series, Japan) Column Shodex Asahipak NH ₂ P-50 4E
(4.6 mm x 250 mm) 열 온도 35 ℃ Solvent system Acetonitrile / Water 75: 25 (v / v) Flow rate 1.0 mL / min Injection volume 20 μL Detector RI

(11) Methanol and Ethanol Content

Samples were distilled as in alcohol content, diluted 10 times, filtered with a 0.22 μm membrane filter, and analyzed by GC.

GC analysis conditions Item Operating conditions Instrument GC-2010 (Shimadzu, Japan) Column RT-Q-BOND (30 m x 0.53 mm x 20) 열 온도 150 ℃ Detector FID Linear velocity 30 cm / sec Injection temperature 250 ℃ Detector temperature 250 ℃ Carrier gas H ₂ / Air Split ratio 20: 1

Example  1: The sugar content of traditional wines

As a result of analyzing the sugar content of the traditional rice fermented for 14 days (FIG. 3), the overall sugar content was in the range of 2.5 ± 0.1 to 23.8 ± 0.1 ° Bx. The control showed 2.5 ± 0.1 ° Bx on the 0th day of fermentation and 9.3 ± 0.0˚Bx on 14th day of fermentation. On the 2nd day of fermentation, the highest sugar content in the control and all treatments during fermentation period was 23.8 ± 0.1˚Bx and 23.3 ± 0.1˚Bx, respectively. . On the 14th day of fermentation, treatment 2 and treatment 3 showed the highest values.

Example  2: Alcohol content of traditional alcohol

Alcohol content was not measurable at the 0th day of fermentation, and the content increased as the overall fermentation progressed (FIG. 4). On the 2nd day of fermentation, treatment 1 showed the highest content of 13.0% and on the 14th day of fermentation, treatment 4 showed the highest content of 16.0%. The treatment groups 2 and 3, which were added with purified enzyme, showed the lowest contents from 8.4% and 9.0% at 14 days of fermentation, respectively, from the beginning of fermentation to the end of fermentation.

Example  3: Traditionalism pH  content

The pH content during the fermentation period of the native liquor is shown in Fig. As a result, there was no significant difference in all treatments, and the pH decreased until the second day of fermentation and then tended to be maintained thereafter.

Example  4: Traditionalism Total  content

The total acid content (in terms of succinic acid) of the traditional wine ranged from 0.01 ± 0.00% to 0.11 ± 0.00% on the 0th day of fermentation and increased as the fermentation progressed to 0.44 ± 0.00 ~ 0.63 ± 0.00% Respectively. There was no change of 0.61 ± 0.00% from the 10th day of fermentation to 14th day of fermentation. The total acid content of the treatments 2 and 3, which were added with purified enzyme, increased 14 days after fermentation. In the treatments supplemented with coenzyme, the initial enzyme was actively progressed and the acid production was high. The purified enzyme showed high acid production in the fermentation stage. It was concluded that treatment 1 and treatment 4, which showed high initial acid production, were suitable for producing traditional liquor.

Example  5: Yeast count of traditional liquor

Changes in yeast counts were in the range of 5.55 ± 0.05 ~ 6.24 ± 0.04 log CFU / mL at 0 day of fermentation, and the yeast number of control was highest at 6.24 ± 0.04 log CFU / mL. On the 8th day of fermentation, the number of yeast was the highest in the treatment group 2, 7.76 ± 0.09 log CFU / mL, and the number of yeast cells in the control and treatment group 1 with the coenzyme added decreased. On the 14th day of fermentation, the number of yeast decreased overall, ranging from 4.02 ± 0.03 to 7.38 ± 0.07 log CFU / mL. The initial yeast activity was the highest at 8 days of fermentation (8.17 ± 0.02 log CFU / mL).

Changes in yeast counts during fermentation of traditional soybean (unit: log CFU / mL) Fermentation period (day) 0 2 4 6 8 10 12 14 Control 6.24 + 0.04 7.38 ± 0.03 7.20 ± 0.07 6.87 ± 0.06 6.07 ± 0.08 5.15 + 0.06 5.50 ± 0.00 5.00 ± 0.00 Treatment 1 5.84 ± 0.05 7.05 + 0.03 6.77 ± 0.00 5.19 + 0.03 4.08 ± 0.05 4.13 + 0.07 4.08 ± 0.05 4.02 + 0.03 Treatment 2 5.55 ± 0.05 7.44 ± 0.05 7.38 ± 0.08 7.69 ± 0.01 7.76 + 0.09 7.36 + 0.04 7.49 + - 0.01 7.38 ± 0.07 Treatment 3 5.67 ± 0.01 7.46 ± 0.06 7.55 + 0.07 7.67 ± 0.06 7.68 ± 0.02 7.45 ± 0.03 7.48 ± 0.03 7.35 ± 0.05 Treatment 4 5.72 ± 0.01 8.17 ± 0.02 7.72 ± 0.05 7.47 ± 0.06 6.99 + 0.03 6.91 ± 0.05 5.92 + 0.03 6.48 + 0.04

Example  6: Enzyme Activity of Traditional Liquor

Acid protease activity tended to increase with fermentation as a whole. On the 2nd day of fermentation, 5.11 ± 0.77 unit / mL showed the lowest level of treatment 3 and the control group showed the highest enzyme activity as 88.97 ± 1.09 unit / mL. On the 8th day of fermentation, treatment 1 showed the highest activity of 107.08 ± 1.29 unit / mL and the highest activity of 110.53 ± 1.64 unit / mL on the 14th day of fermentation. On the other hand, treatment 2 and treatment 3 showed the lowest activity at 11.11 ± 0.27 unit / mL and 10.32 ± 0.19 unit / mL at 14 days of fermentation, respectively (FIG. 7).

The activity of the neutral protease was found to be in the range of 2.35 ± 0.06 to 20.44 ± 0.71 unit / mL on the 0th day of fermentation as shown in FIG. 8 and in the range of 10.32 ± 0.19 to 110.53 ± 1.64 unit / mL on the 14th day of fermentation Respectively. The enzyme activity increased gradually with fermentation as acidic protease. The treatment groups 2 and 3 with the purified enzyme were lowest at 11.11 ± 0.27 unit / mL and 10.23 ± 0.19 unit / mL at 14 days of fermentation, Enzyme activity was higher in the treatments with coenzyme added.

The activity of α-amylase in the traditional alcoholic beverage was the highest at 28.48 ± 0.28 unit / mL in treatment group 2 and 0.87 ± 0.10 unit / mL in treatment group 1 at 0 day of fermentation. In fermentation day 8, the activity was in the range of 2.21 ± 0.16 ~ 4.21 ± 0.06 unit / mL. The enzymatic activities of treatments 2 and 3, which had high initial enzymatic activity, were abruptly decreased. As fermentation progressed, fermentation showed the lowest activity at 3.23 ± 0.13 unit / mL in treatment group 3 at 14 days, and treatment group 1 and treatment 2 showed the highest activity at 3.79 ± 0.34 unit / mL and 9.79 ± 0.22 unit / mL, respectively (Fig. 9).

The β-amylase activity was 6346.95 ± 5.95 unit / mL at the 0th day of fermentation. The fermentation time of fermentation was decreased from 403.14 ± 2.86 ~ 5488.86 ± 26.19 unit / mL on the 8th day of fermentation. The activity of treatment 2 with purified enzyme was the highest as 5488.86 ± 26.19 unit / mL. On the 14th day of fermentation, treatment 2 was highest at 3907.90 ± 38.79 unt / mL and treatment 4 was lowest at 347.90 ± 14.09 unit / mL. The enzyme treated with the crude enzyme showed a high initial enzyme activity, but decreased as the fermentation progressed, and the treatment with the purified enzyme showed a high activity from the 2nd day of fermentation to 14 days after the completion of fermentation (FIG. 10).

Example  7: Free sugar content of traditional wines

Glucose and maltose were detected in the control and all treatments by measuring the free sugar content of yeast and alcohol fermentation. Glucose, the major free sugar, showed the highest content of 22.75% in the treatment 2 on the 2nd day of fermentation and increased until the 6th day of fermentation and decreased again. Maltose showed higher initial contents in the treatments with the addition of the purified enzyme and lower as the fermentation proceeded. The fermentation progressed higher in the treatments with the control and coenzyme added. Xylose was detected as 0.01% in the control on day 0 and fructose was also shown in the range of 0.02 ~ 0.12% on the 0th day of each treatment, but not in other fermentation period. Total free sugar content of fermented soybeans was higher in treatments 2 and 3 than fermented soybeans during fermentation. Fermentation yields were highest at 23.42% and 23.98% at 2 days of fermentation and lower in control, respectively.

Changes in free sugar content of fermented soybeans prepared by adding yeast with different enzyme ratios (unit:%) Fermentation period
(day) Free sugar Xylose Fructose Glucose Maltose Total Control 0 0.01 0.12 2.37 0.01 2.51 2 ND ¹⁾ ND 9.78 0.01 9.79 4 ND ND 9.21 0.02 9.22 6 ND ND 9.21 0.04 9.24 8 ND ND 9.20 0.16 9.36 10 ND ND 9.18 0.19 9.38 12 ND ND 9.14 0.23 9.37 14 ND ND 9.14 0.21 9.36 Treatment 1 0 ND ND 10.30 0.02 10.31 2 ND ND 13.15 0.01 13.16 4 ND ND 12.51 0.01 12.52 6 ND ND 12.40 0.01 12.40 8 ND ND 12.36 0.13 12.49 10 ND ND 12.33 0.15 12.48 12 ND ND 12.10 0.38 12.48 14 ND ND 12.10 0.08 12.18 Treatment 2 0 ND 0.02 7.48 6.29 13.79 2 ND ND 22.75 0.33 23.42 4 ND ND 22.65 0.20 22.85 6 ND ND 21.29 0.11 21.40 8 ND ND 19.57 0.01 19.58 10 ND ND 18.58 0.01 18.59 12 ND ND 17.86 0.01 17.87 14 ND ND 16.09 0.01 16.10 Treatment 3 0 ND 0.02 12.16 0.58 12.79 2 ND ND 18.56 5.42 23.98 4 ND ND 22.43 0.77 23.20 6 ND ND 20.14 0.11 20.25 8 ND ND 18.10 0.01 18.11 10 ND ND 17.75 0.01 17.75 12 ND ND 16.91 0.01 16.92 14 ND ND 15.59 0.01 15.59 Treatment 4 0 ND 0.02 11.23 0.01 11.26 2 ND ND 12.42 0.01 12.42 4 ND ND 11.40 0.01 11.40 6 ND ND 10.35 0.01 10.36 8 ND ND 10.33 0.01 10.34 10 ND ND 10.31 0.10 10.41 12 ND ND 10.27 0.06 10.33 14 ND ND 10.10 0.34 10.44

¹⁾ Not detected

Example  8: Methanol and Ethanol Content of Traditional Wines

The methanol content was not detected in all treatments and control as shown in Table 6, or trace amounts were detected at less than 0.02%. The content of ethanol was 0.92% ~ 16.21% during fermentation and the lowest value was 0.92% in treatment 3 and 12.12% in control. On the 14th day of fermentation, treatment 2 showed the lowest content as 8.75% and treatment 4 showed the highest content as 16.21%. Ethanol content increased with the overall fermentation. It was concluded that the treatment stage 4, which showed high ethanol content on the 14th day when the fermentation was completed and the initial fermentation progress was high, and methanol was not detected, was considered to be most suitable for producing the traditional wine.

Changes in methanol and ethanol content of fermented soybean flour prepared by adding yeast with different enzyme ratios (unit:%) Organic acid Fermentation period (day) 0 2 4 6 8 10 12 14 Control Methanol ND ¹⁾ ND ND 0.01 ND 0.01 0.01 ND Ethanol ND 12.12 12.20 12.23 12.62 12.58 12.72 12.86 Total ND 12.12 12.20 12.24 12.62 12.59 12.73 12.86 Treatment 1 Methanol ND ND ND 0.01 0.01 ND ND ND Ethanol ND 3.62 6.90 13.09 14.17 14.46 14.11 14.03 Total ND 3.62 6.90 13.10 14.18 14.46 14.11 14.03 Treatment 2 Methanol ND 0.02 ND 0.01 0.02 0.01 0.01 0.01 Ethanol ND 1.00 2.04 4.98 6.23 6.50 9.02 8.74 Total ND 1.02 2.04 4.99 6.25 6.51 9.03 8.75 Treatment 3 Methanol ND ND 0.01 0.01 0.01 0.01 ND ND Ethanol ND 0.92 2.55 4.82 5.06 6.36 6.53 8.76 Total ND 0.92 2.56 4.84 5.07 6.37 6.53 8.76 Treatment 4 Methanol ND ND ND ND ND ND ND ND Ethanol ND 9.82 10.19 12.33 14.56 15.19 15.64 16.21 Total ND 9.82 10.19 12.33 14.56 15.19 15.64 16.21

¹⁾ Not detected

Claims (4)

(a) 580 to 650 L of water, 260 to 300 kg of water, 10 to 12 kg of whey as a coenzyme, 55 to 65 wt% of calcium carbonate, 15 to 25 wt% of calcium sulfate, 13 to 17 wt% of glucoamylase and Adding 0.25 to 0.35 kg of a purified enzyme consisting of 4-6% by weight of amylase and 28-32 g of yeast to prepare a mixture; And
(b) fermenting the prepared mixture at 15 to 30 DEG C for 12 to 16 days. delete delete A traditional liquor prepared by the method of claim 1,

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