KR101459598B1 - A Traditional Grain Wine Forming Bubble and Manufacturing Method Thereof - Google Patents

Abstract

The present invention provides a method for producing bubble-producing traditional cereal grains comprising the steps of: (a) hydrolyzing a grain or grain powder, and then treating the saccharification enzyme or koji, Producing; (b) inactivating a protease contained in the saccharide of step (a); And (c) adding a bubble-forming protein to the saccharide inactivated by the protease of step (b), followed by inoculation with yeast to ferment. Since the traditional curd made by the method of the present invention is artificially added with gluten, it does not contain a large amount of flour and produces rich bubbles even when a traditional curd is manufactured using only cereals which are more beneficial to the human body such as rice and grains It offers the advantage of being able to. In addition, the traditional curd prepared by the method of the present invention produces a rich foam such as beer to provide a creamy flavor and also provides a refreshing feeling like champagne by the amount of increased carbonic acid.

Description

[0001] Description [0002] The present invention relates to a bubble-

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a bubble-producing traditional curd and its manufacturing method. More specifically, the present invention relates to a method for producing a traditional curd, comprising the step of completely heat-treating a saccharide prepared by treating a grain or grain powder with a yeast or a saccharifying enzyme to completely inactivate the proteolytic enzyme contained in the saccharide, The present invention relates to a traditional curry produced by a manufacturing method.

Alcohol, which is a drink to drink, has been developed with the history of mankind. Any ethnic group in any region has a traditional brewery produced by a unique brewing method that matches its specific climate and climate. Traditional berries are divided into brewing wine and distilled wine depending on the manufacturing method. Brewed berries are classified into pure wine and honey wine. Takju, a traditional landmark familiar to Koreans, enters the Takju region of the Sunni Valley. Today, Korean traditional liquors are especially attracted to Takju, because Takju is a collection of live lactic acid bacteria that are alive enough to be called living yeast chunks. Yeast, which is a fundamental beneficial yeast that makes Takju, is deeply related with human life phenomena and contains various vitamins, proteins and minerals. Amino acids, proteins, and minerals in yeast are essential to the long life while preventing aging. In addition, the vitamin complex in Takju offers a clear and healthy skin, and 6% alcohol in Takju also plays a role of eliminating accumulated fatigue substances in the body by making blood circulation and metabolism vigorous.

Although the popularity of makgeolli is increasing, the preference of younger generation is leaning towards foreign arithmetic such as beer, wine, cocktail, and the popularity of soju is still relatively low. Most of those avoiding grain loaves, for the most part, chose grain because it lacked grain flavor, a tangible flavor felt due to a unique foreign body sensation, and a refreshing feeling like beer.

Research and development have been conducted to compensate for the disadvantages of such a curd and to further improve the taste. In such a technique, Korean Patent Publication No. 2004-0084408 discloses a method for removing debris such as starch through a high-speed centrifuge And a method of producing clear and transparent makgeolli through a microfilter and a ceramic filter after discharging carbon dioxide gas at the same time. In Korean Patent Registration No. 1020100049438, fruit or vegetable as a main ingredient is used to neutralize the mellow taste of rice wine while having the color and taste inherent in fruits, so that fresh taste can be felt, and a uniform taste And Korean Patent Laid-Open Publication No. 1020060065328 discloses a method for producing a mainstream containing sugar such as honey, oligosaccharide, sugar, glucose, fructose and the like and a method for producing The present invention discloses an effect of eliminating the toxicity of the main liquor itself by mixing one or more liquid sugars and solving the adverse effect that occurs after ingestion of the mainstream. However, the above-mentioned disclosure and registration bulletin is merely an improvement of the taste of takju, and at the same time, it loses the original color and shape of makgeolli and does not have the feeling of makgeolli, and there is still a limit to improve the refreshing feeling and the content of carbonic acid have.

Korean Patent Laid-Open Publication No. 1020090090060 discloses a process for producing Takju, which is capable of imparting a cooling sensation by injecting carbon dioxide gas (CO2) when necessary through centrifugation, high-density filtration process and heat sterilization process, . Korean Patent Laid-Open Publication No. 1019890016021 discloses rice rice wine containing carbonic acid by enclosing rice husk in which a low-temperature yeast added with beer or the like is diluted with water into a bottle and sealing it with a lid. However, the use of artificial carbonic acid gas injection or fermentation yeast as another source can not solve the problem of the possibility of losing the inherent characteristic of makkolli.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors found that the preference of the younger generation is inferior to those of beverages and wine such as beer and wine due to a lack of flavor and flavor such as beer, which is felt due to unique taste of grains, distinctive graininess, , And tried to do courtesy in order to develop traditional songs that younger people could prefer.

As a result, a saccharide enzyme or yeast is added to the cereal to prepare a saccharide. After the saccharide is heat-treated to completely inactivate the protease contained in the saccharide, the saccharide-forming protein is added to the inactivated saccharide, In the case of inoculation and fermentation, the unfrozen bubble-forming protein reacts with carbon dioxide to produce beer-like creamy bubbles.

The inventors of the present invention have found that when the fermentation is carried out by adding the glucose to the fermented milk after the fermentation, the amount of carbonic acid contained in the traditional soup can be increased to improve the sensation of cooling.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method of manufacturing a traditional curd bobbin.

Another object of the present invention is to provide a traditional souvenir produced by the above-described method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing bubble-producing traditional curd.

The present inventors found that the preference of the younger generation is inferior to those of beverages and wine such as beer and wine due to a lack of flavor and flavor such as beer, which is felt due to unique taste of grains, distinctive graininess, , And tried to do courtesy in order to develop traditional songs that younger people could prefer.

As a result, a saccharide enzyme or yeast is added to the cereal to prepare a saccharide. After the saccharide is heat-treated to completely inactivate the protease contained in the saccharide, the saccharide-forming protein is added to the inactivated saccharide, In the case of inoculation and fermentation, the unfrozen bubble-forming protein reacts with carbon dioxide to produce beer-like creamy bubbles.

It was confirmed that when the secondary fermentation is carried out by adding glucose to the fermented milk after the fermentation process described above, the amount of carbonic acid contained in the traditional soup can be increased to improve the sensation of cooling sensation.

According to one aspect of the present invention, the present invention provides a method for producing bubble-producing traditional cereal grains comprising the steps of: (a) hydrolyzing a grain or grain powder, Or yeast to produce a saccharide; (b) inactivating a protease contained in the saccharide of step (a); And (c) adding a bubble-forming protein to the saccharide inactivated by the protease of step (b), followed by inoculation with yeast to ferment.

As used herein, the term " traditional rice wine " may mean rice wine, barley, or glutinous rice, which is manufactured using traditional Korean fermentation techniques.

The term 'carbonic acid' as used herein refers to carbon dioxide (CO2) produced by yeast during the fermentation process, and may mean a chemical substance that forms a bubble and gives a refreshing sensation to people who drink alcohol.

As used herein, the term " bubble " may refer to a material that is a hollow droplet formed by the swelling and swelling of a gas, and provides a creamy flavor to drinkers.

As used herein, the term " gluten " may refer to a sticky protein present in grains such as barley mills.

As used herein, the term "protease (protease)" may mean an enzyme that hydrolyzes protein and peptide bonds.

As used herein, the term " bubble-forming protein " refers to a protein capable of forming bubbles in a liquid such as carbon dioxide when it forms a viscosity of a certain level or higher, such as gluten and egg white, . ≪ / RTI >

According to a preferred embodiment of the present invention, the gum can be preferably Takju or Dongyang, and most preferably Takju.

According to a preferred embodiment of the present invention, the grain may be selected from the group consisting of rice flour, barley flour, flour, buckwheat flour, millet flour, millet flour, corn flour, soy flour, mung bean flour, And more preferably selected from the group consisting of rice flour, barley flour, wheat flour, soybean flour and mung bean flour, and most preferably rice flour and wheat flour.

According to a preferred embodiment of the present invention, the step of inactivating the protease in step (b) may be selected from the group consisting of heat treatment, ultraviolet irradiation, protease inhibitor, and more preferably heat treatment and protease inhibitor ≪ / RTI > and most preferably may be heat-treated.

According to a preferred embodiment of the present invention, the temperature condition during the heat treatment may be preferably 70-150 占 폚, more preferably 80-120 占 폚, and most preferably 90-100 占 폚.

According to a preferred embodiment of the present invention, the treatment time during the heat treatment may preferably be 1-200 minutes, and most preferably 2-10 minutes.

As described in the present specification, completely inactivating the proteolytic enzyme of the saccharide-treated saccharide is a very important component. This is because, in a conventional process for producing takju, the protein contained in the grain is decomposed by the proteolytic enzyme contained in the koji, so that no matter how many carbon dioxide is produced in the fermentation process, it can not produce a bubble rich in beer, When the proteinase is completely inactivated by heat treatment, the gluten contained in the flour and the like is not destroyed, and the carbon dioxide produced in the fermentation process together with the abundant bubbles can be produced.

The saccharifying enzyme or the yeast used in the present invention can be freely used in various saccharifying enzymes and yeast used in the art.

According to a preferred embodiment of the present invention, the saccharide can be prepared by treating the saccharifying enzyme at 40-70 ° C for 0.1-24 hours.

According to a preferred embodiment of the present invention, the foam-forming protein is preferably selected from the group consisting of gluten, egg white, gelatin and casein, most preferably gluten .

In the present invention, it is a core component of the present invention that the bubbling protein is added to the saccharide after the step (b) and the fermentation process is carried out by inoculating the yeast.

When the protease is inactivated as in the step (b), the bubble-forming protein such as gluten contained in the cereal can not be destroyed, so that a bubble can be formed. However, in order to produce a bubble in a grain by using only gluten contained in the grain, it is necessary to use a large amount of wheat flour. Recently, interest in health has increased, and in the case of traditional wheat flour, There is a concern that the image may be reminiscent. The use of domestic organic wheat flour makes it possible to solve the above-mentioned negative image. However, since the price of domestic organic wheat flour is very high, there is a problem in using it for commercial mass production.

Therefore, when gluten is artificially added after the inactivation of the protease, the wheat flour is excluded and freely selected grains beneficial to the human body are used, and even a large amount of wheat flour is added.

According to a preferred embodiment of the present invention, the addition amount of the foam-forming protein may be 0.1-10.0%, and most preferably 0.5-3.0% of the weight of the saccharide.

The yeast used in the present invention may be selected from the group consisting of Saccharomyces cerevisiae, Saccaromaces byanus, Saccaromaces uvarum, Saccaromaces pastorianus, Saccaromaces paradoxus, and most preferably Saccharomyces cerevisiae cerevisiae and Saccaromaces byanus.

According to a preferred embodiment of the present invention, the fermentation is preferably carried out at a temperature of 10-40 ° C for 1-10 days, and most preferably at a temperature of 23-30 ° C for 2-3 days of fermentation Process can proceed.

According to a preferred embodiment of the present invention, the fermentation product of step (c) may be centrifuged and then the fermentation product may be further subjected to a second fermentation by adding 30 to 60 g of glucose per 2 L of the cereal product.

According to a preferred embodiment of the present invention, the added glucose may preferably comprise 30-60 g per 2 L of curd, more preferably 40-50 g per 2 L of curd, and most preferably, It may contain 42-48 g per 2 L of curd. In the present invention, the addition of glucose and the addition amount of glucose are very important. In particular, when glucose is added in an amount of 30 g or less per 2 L of cereal grains, the foaming power is not so large and sufficient bubbles are produced When the amount is more than 60 g, the foaming power is too strong, which may cause the problem of product packaging and transportability.

According to a preferred embodiment of the present invention, the centrifugation can be carried out preferably at 500-3000 rpm, more preferably at 700-2000 rpm, and most preferably at 900-1100 rpm .

The most preferred centrifugal rotation speed condition in the present invention is 900-1100 rpm because the takju prepared at the above rotational speed condition exhibits the most excellent chromaticity.

According to a preferred embodiment of the present invention, in addition to the yeast, the step (c) may further include 0.001-10.0 wt.% Of an additive selected from the group consisting of sweet potato, hops, dried omelet and dried ginseng.

In addition to the above yeast, the addition of 0.001-10.0 wt% of an additive selected from the group consisting of Songsoon, Hope, Gunjomi, and dried ginseng additionally increases the preference of Takju and increases the taste of the gluten This interaction can increase the amount of foam produced.

According to another aspect of the present invention, the present invention provides a traditional curd prepared by the above method.

Since the matters related to the authentic bow are overlapped with the above-described method, the prevention of the excessive complexity of the present specification is omitted.

The features and advantages of the present invention are summarized as follows:

(I) The present invention provides a method for producing bubble-producing traditional grain wine comprising the steps of: (a) treating a saccharified enzyme or yeast after hydrolyzing a grain or grain powder, Preparing a saccharide; (b) inactivating a protease contained in the saccharide of step (a); And (c) adding a bubble-forming protein to the saccharide inactivated by the protease of step (b), followed by inoculation with yeast to ferment.

(Ii) Since the traditional curd made by the method of the present invention is artificially added with gluten, it does not contain a large amount of flour, and even if a traditional curd is produced using only cereals which are more beneficial to human body such as rice and grain, And the like.

(Iii) The traditional curd prepared by the method of the present invention produces a rich foam such as beer to provide a creamy flavor, and also provides a refreshing feeling like champagne by the amount of increased carbonic acid.

(Iv) The traditional sauce made by the method of the present invention can be improved in sweetness and flavor without losing its original flavor and color, so that it can improve the turnover of the sauce and improve the taste of the grains so that the younger generation can enjoy it .

Fig. 1 shows the degree of foaming of Takju prepared by the method of Example 1. Fig.
Fig. 2 shows the degree of foaming of the Takju prepared by the method of Example 2. Fig.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example  1: Preparation of Foam-forming Takju Containing Foam-Generating Protein

2.5 kg of puffed rice (Samchang Industry) was loosened in 10 kg of boiling water (70 ° C) and treated with 15 g of saccharification enzyme (Chungmu fermentation, 15000 sp), followed by saccharification under the conditions of 55 ° C and 2 hr in a thermostatic chamber. The saccharide was heated to 95 ° C and heat treated for 5 minutes to completely inactivate the protease contained in the saccharide. After 5 kg of cold water was poured and cooled to 25 ° C, the heat-treated saccharide was divided into 5 treatments with the same weight. Then, 1 part of gluten (SIGMA-ALDRICH), egg white protein (Directly prepared from egg white), gelatin (ocean food) and casein (Junsei chemical Co. Ltd). The yeast was inoculated at a rate of 0.1% of the sieved mass after each sieve was cooled to 25-30 ° C and fermented at 25 ° C for 4 days. Finally, the fermented product was centrifuged at 3000 rpm using a centrifuge. Then, 1% of glucose was added to the separated solution, and further fermentation was carried out at 15 ° C for 2 days to complete the takju of the present invention Respectively.

Example  2: Preparation of gluten-containing foam-forming takju

2.5 kg of puffed rice was loosened in 10 kg of warm water (70 ° C) and treated with 15 g of saccharifying enzyme, followed by glycation at 55 ° C for 2 hours in a thermostatic chamber. The saccharide was heated to 95 ° C and heat treated for 5 minutes to completely inactivate the protease contained in the saccharide. After 5 kg of cold water was poured and cooled to 25 ° C, the heat-treated saccharide was divided into 5 treatments with the same weight, and 0.5%, 1%, 2% and 3% . The yeast was inoculated at a rate of 0.1% of the sieved mass after each sieve was cooled to 25-30 ° C and fermented at 25 ° C for 4 days. Finally, the fermented product was centrifuged at 3000 rpm using a centrifuge. Then, 1% of glucose was added to the separated solution, and further fermentation was carried out at 15 ° C for 2 days to complete the takju of the present invention Respectively.

Experimental Example  1: Analysis of Quality Characteristics of Bubble Shaped Takju

Experimental Example  1-1: Foam-forming Takju ( Example  1) Analysis of Quality Characteristics

In the case of Takju prepared with 1% gluten, egg white, gelatin and casein, the sugar content was 11.6 ~ 12.2 ° Brix after saccharification, but no significant difference was observed between the treatments.

Analysis of Quality Characteristics of Foam-forming Takju Containing Foam-Generating Protein Protein agent No treatment gluten Egg white gelatin Casein Treatment concentration 0% One% One% One% One% After saccharification, 11.8 11.7 12.2 11.7 11.6

Experimental Example  1-2: Bubble Formation Takju ( Example  2) Analysis of quality characteristics

In the case of Takju prepared with 0.0%, 0.5%, 1%, 2% and 3% of gluten as a foam forming protein, the sugar content was in the range of 11.6 ~ 12.2 ° Brix after saccharification.

Analysis of Quality Characteristics of Bubble Shaped Takju Containing Gluten gluten No treatment 0.5% One% 2% 3% After saccharification, 11.3 11.2 11.2 11.1 11.4

Experimental Example  2: Foam forming ability analysis of bubble forming takju

After about 100 ml of the prepared Takju was placed in a 200 ml cylinder, the foam height of the foamed takju was measured by time.

Experimental Example  2-1: Bubble forming Takju ( Example  1) Analysis of bubble generation ability

The treatment with gluten at 0.5 min showed the highest value, while the gelatin and control showed 0 value. It was found that the treatment with gluten and casein decreased drastically at 2 minutes, and the treatment with egg whites decreased gradually. After 10 minutes, the bubbles were measured only with the treatment with gluten and egg white, and the bubble height of the remaining treatment was 0 (see FIG. 1).

Experimental Example  2-2: Bubble forming Takju ( Example  2) Analysis of bubble generation ability

The addition of 3% was the highest at 0.5 min, and the control did not bubble. At 20 minutes, the highest bubble height was 3% and the lowest value was 2% and 1%, respectively (see FIG. 2).

Experimental Example  3: Analysis of preference of bubble forming takju

The degree of preference was evaluated by 20 ~ 40 male and female brewing technological institutes of RDA. The color, flavor and taste of Takju were assessed from 0 to 10 after tasting bubble forming takju, I got the score.

Experimental Example  3-1: Bubble forming Takju ( Example  1)

In the taste evaluation, color, flavor, and flavor were the highest when gluten was added and the weight was the highest in egg white. The overall acceptability was the highest when gluten was added, but no significant difference was observed between the types of foam-producing proteins (see Table 3 below).

Analysis of preference of Takju containing bubble-forming protein Name color incense flavor Weight No treatment 20.7 16.7 19.7 27.3 gluten 25.6 26.0 28.3 24.0 Egg white 23.2 20.7 23.3 25.3 gelatin 19.8 16.5 26.7 10.0 Casein 16.7 20.0 20.0 17.3

Experimental Example  3-1: Bubble forming Takju ( Example  2)

In the preference evaluation, 2% gluten was the highest in color, flavor and taste, and 3% gluten weight was the highest. Overall glutinometric evaluation showed the best when glutin was added at 2%, but no significant difference was observed for Glutin concentration (see Table 4 below).

Analysis of preference of Takju containing bubble-forming protein Name color incense flavor Weight No treatment 20.7 25.7 19.7 20.1 0.5% 23.6 26.0 22.5 22.0 One% 22.4 25.7 23.6 24.3 2% 24.8 26.5 25.7 24.5 3% 23.9 24.0 24.0 26.3

Claims (16)

A method for producing bubble-producing traditional rice wine comprising the steps of:
(a) hydrolyzing grains or grain powder, and then treating the saccharification enzyme or koji to prepare a saccharide;
(b) elevating the temperature of the saccharide of step (a) to 90-180 ° C. and heat-treating the saccharide of step (a) for 1-200 minutes to inactivate the protease contained in the saccharide of step (a) Activating; And
(c) adding a bubble-forming protein to a saccharide inactivated by the protease of step (b), and then inoculating yeast and fermenting the yeast.
The method according to claim 1,
Wherein the tongue is made of Takju or Dongdongju.
The method according to claim 1,
Wherein the grain is selected from the group consisting of rice flour, barley flour, wheat flour, buckwheat flour, sorghum flour, millet flour, corn flour, soybean flour, mung bean flour, red bean flour and ground flour.
delete delete The method according to claim 1,
Wherein the saccharide of step (a) is prepared by treating saccharifying enzyme at 40-70 ° C for 0.1-24 hours.
The method according to claim 1,
Wherein the foam producing protein is selected from the group consisting of gluten, egg white, gelatin and casein.
8. The method of claim 7,
Wherein the bubble-forming protein is gluten.
9. The method of claim 8,
Wherein the amount of the foam-forming protein added is 0.1-10.0% based on the weight of the saccharide.
The method according to claim 1,
Wherein the yeast of step (c) is selected from the group consisting of Saccharomyces cerevisiae, Saccaromaces byanus, Saccaromaces uvarum, Saccaromaces pastorianus, Saccaromaces paradoxus.
11. The method of claim 10,
Wherein the yeast of step (a) is Saccharomyces cerevisiae.
The method according to claim 1,
Further comprising the step of subjecting the fermented product of step (c) to centrifugal separation, and then adding 30 to 60 g of glucose per 2 L of the cereal liquid to the separated liquid, followed by secondary fermentation.
13. The method of claim 12,
Wherein the centrifugation is performed at 500-3000 rpm.
14. The method of claim 13,
Wherein the centrifugation is performed at 800-1300 rpm.
The method according to claim 1,
Wherein the yeast and bubble-forming protein is further fermented in an amount of 0.001-10.0% by weight, in addition to the yeast and bubble-forming protein, selected from the group consisting of Songso, Hope, Gunjomi, and dried ginseng.
A traditional curry made by the method of any one of claims 1 to 3 and 6 to 15.

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