KR101596747B1 - Method for manufacturing fermented alcoholic drink with reduced nuruk - Google Patents

Abstract

The present invention relates to a method for producing a fermented bean with reduced nurukage, which comprises mixing a starch raw material, RH ( Rhizopus japonicus genus) and AS ( Aspergillus oryzae Wherein the RH ( Rhizopus ( Rhizopus ) strain) japonicus ) is characterized by the use of Sumyzyme as an alternative enzyme.
The saccharogenic enzyme selected according to the present invention was found to be reduced in nuruk extract compared with the conventional nuruk or modified nuruk, and the sensory evaluation result showed that the nuruk can be reduced by 10% or more as compared with the other test groups. The selected saccharification enzymes can be used to develop safe rice distillation (Blending Base) manufacturing technology to produce final products that meet the preferences of domestic and foreigners who feel resistance to the nutrients.
Index
Distilled liquor, yeast, Nuruko, Sumizome

Description

 FIELD OF THE INVENTION [0001] The present invention relates to a method for producing fermented beverages,

The present invention relates to a method for producing a fermented bean with reduced nurukage, and more particularly, to a method for producing a fermented bean having reduced nurukurin content by 10% or more as compared to a traditional nutritional beer.

 In Korea, fermented liquor basically uses yeast as a saccharifying enzyme. Nuruk is a natural fermentation agent, which contains various enzymes such as starch contained in raw materials of sake, or nuruk fungus enzyme that decomposes proteins and fats, and gives various flavors to alcohol. However, yeast is the most problematic in fermented soybeans There are disadvantages. Although there is a tendency to perceive Nuruko as the original flavor of Takju, it is necessary to minimize the Nuruku as much as possible in the fermented beverage for the globalization of the traditional wastewater in response to the popular products preferred by various age groups.

Korean Patent No. 10-0899536 is known as a conventional technique for reducing nurture. This technique was to reduce the yeast odor using activated carbon and green tea leaves. However, compared to the complexity of the manufacturing method, the effect of reducing the nuruk was insignificant.

It is an object of the present invention to provide a method for producing a fermented beverage having a reduced nurukwha of 10% or more as compared to a traditional curd.

The present invention relates to a process for the preparation of starch feedstocks and RH ( Rhizopus japonicus ) and AS ( Aspergillus oryzae Wherein the RH ( Rhizopus ( Rhizopus ) strain) japonicus ) is characterized by the use of Sumyzyme as an alternative enzyme.

The saccharogenic enzyme selected according to the present invention was found to be reduced in nuruk extract compared with the conventional nuruk or modified nuruk, and the sensory evaluation result showed that the nuruk can be reduced by 10% or more as compared with the other test groups. The selected saccharification enzymes can be used to develop safe rice distillation (Blending Base) manufacturing technology to produce final products that meet the preferences of domestic and foreigners who feel resistance to the nutrients.

FIG. 1 is a graph showing a glycation product (elapsed time of 24 hours) for each enzyme,
Fig. 2 is a graph showing the progress of enzyme selection for reducing nuruk,
FIG. 3 is a graph showing the fermentation progress (pH) by the addition amount of RH substitute enzyme sumyzyme,
FIG. 4 is a graph showing the fermentation progress (pH) of the RH substitute enzyme sumyzyme added,
FIG. 5 is a graph showing the elapsed fermentation time (alcohol (unit: v / v%)) according to the amount of RH substitute enzyme sumyzyme added,
6 is a graph showing the fermentation progress (sugar content) according to the addition amount of RH substitute enzyme sumyzyme,
FIG. 7 is a graph showing the elapsed time (specific gravity) of fermentation by the addition amount of RH substitute enzyme sumyzyme,
8 is a graph showing the fermentation progress (pH) by the addition amount of the AS substitute enzyme Mycolase LV,
FIG. 9 is a graph showing the fermentation progress (acidity) by the addition amount of the AS substitute enzyme Mycolase LV,
FIG. 10 is a graph showing the fermentation progress (alcohol (unit: v / v%)) graph by the amount of AS substitute enzyme Mycolase LV,
11 is a graph showing the fermentation progress (sugar content) by the addition amount of the AS substitute enzyme Mycolase LV,
12 is a graph showing the fermentation progress (specific gravity) of the AS substitute enzyme Mycolase LV added amount,
FIG. 13 is a graph showing the pH of the fermentation process (pH)
FIG. 14 is a graph showing the fermentation progress (acidity) per RH substitute enzyme,
FIG. 15 is a graph showing the fermentation progress (alcohol (unit: v / v%))
FIG. 16 is a graph showing the fermentation progress (sugar content) per RH substitute enzyme,
FIG. 17 is a graph showing the elapsed time (specific gravity) of fermentation by RH replacement enzyme,
18 is a graph showing the bursting strength of the sample.

Hereinafter, the present invention will be described in detail.

 1) Selection of saccharification enzyme saccharification

Currently, the yeast that is used for fermentation consists of two kinds. The strains were isolated from the traditional yeast, and the cultivation method was applied to improve the adaptability of high acid tolerant bacteria while producing acid during fermentation. RH ( Rhizopus japonicus ) and AS ( Aspergillus oryzae Is a saccharide enzyme that is currently used mainly. The saccharification enzymes used in this experiment were selected for fermentation in addition to the commonly used saccharogenic enzymes, and the optimum activity temperature of the product was 70 [deg.] C in the form of powdered or liquid purified enzyme (Table 1).

 2) Measurement of glycation capacity of glycosylation enzyme

In order to perform an alternative test using a non-nuruk-free refinement enzyme, such as RH or AS, which is not a traditional yeast strain, it is necessary to determine the glycosylation activity of the glycosylase to be used and to select the optimal enzyme enzyme through analysis of the enzyme reaction product. Enzyme reaction experiments were carried out by adjusting the enzyme activity and the conditions such as temperature and pH that can affect the enzyme reaction. The activity of each enzyme was determined by dinitrosalicylic acid (DNS) method, which is a method of reducing sugar.

 <Experimental Method>

1 g of rice powder and 8 ml of distilled water were mixed and 1 ml of enzyme was added. Substrate-enzyme reaction was carried out in an incubator at 23 ° C for 10 minutes and 1 ml of 1 M NaOH was added to stop the reaction. After centrifugation at 3600 rpm and 4 ° C for 5 minutes, 100 μl of the supernatant was added to 300 μl of the DNS reagent, which was reacted for 5 minutes with water, which was then chilled. The absorbance was measured by centrifugation at 13000 rpm for 3 min. The supernatant (300 μl) was dispensed into a 96-well plate and absorbance was measured at 550 nm using an infinite 200 pro (TECAN, Mannedorf, Switzerland). The amount of reducing sugar was determined by substituting the standard curve for glucose and the amount of enzyme producing 1 μmole of glucose by dissolving the soluble starch for 1 minute based on this value. For accurate results, the reaction was performed three times, and the average value of the measured values was estimated. The error range was set to ± 10%.

<Results and Discussion>

 Since the intrinsic glycation capacity and α-amylase activity of each enzyme are different (Table 2), the concentration of reducing sugar produced by the enzymes is 0.05%, and the enzyme unit is 2.8.

 3) Measurement of glycation products by enzyme

The glycation products produced by each enzyme were analyzed by applying the same saccharifying power of each raw material according to the enzyme, and the glycated products according to the enzyme were compared.

 <Experimental Method>

1 g of rice powder and 8 ml of distilled water were mixed and 1 ml of enzyme was added. Substrate-enzyme reaction was carried out at 23 ° C for 24 hours in an incubator. After centrifugation at 13000 rpm for 1 minute, the supernatant was dispensed into the EP tube and boiled for 10 minutes to stop the reaction. This was used to analyze uncooked starch decomposition products. High Performance Anion Exchange Chromatography (HPAEC) was used to identify degradation products. A guard column (4 × 50 mm), a CarboPac PA1 column (4 × 250 mm, Dionex, USA) and a 100 mM NaOH solution were connected to each other using a HPAEC Bio-LC (ICS-5000, Dionex, USA) equipped with a pulsed amperometric detector Was analyzed with a concentration gradient of 500 mM sodium acetate as the B solvent at a flow rate of 1 ml / min for 55 minutes.

 <Results and Discussion>

 Eight enzymes are composed of α-amylase, glucoamylase, CGtase, and transglucosisise. Glucose and maltose were found in the sumyzyme, maltoheptaose in the Spenzyme LT300, and maltotriose in the mycolise LV. HPAEC showed that AS was glucose. Both starch decomposition products of RH and Biowin AG showed that both enzymes produced glucose and produced a trace amount of maltose. Transglucosisise L "Amano", an enzyme of Transglucosisise type, showed that glucose and some maltose were produced.

In the case of transglucosisis, isomaltose, panose and isomaltotriose should be produced by using the generated glucose. However, isomerization sugar is not produced because fermentation conditions of this enzyme, which is the reaction condition, are not optimal conditions for producing isomerized sugar . Also, it was confirmed that Toruzyme, which is a CGtase, can not form an enzyme characteristic cyclodextrin (see FIG. 1).

So far, the glycation capacity and the glycation end product and glycation end product of each enzyme were measured. The alternative classification of glycated enzymes currently used is selected as first, second and third saccharification products. The same classification as RH is Sumyzyme and Biowin AG. The same species is Sumyzyme, the same saccharification product is Sumyzyme , Biowin AG, and Transglucosidase. However, Sumyzyme and Biowin AG were firstly selected as priority criteria for the selection of conditions. The same classifications as AS are Mycolase LV, Spenzyme LT300, the same species is Mycolase LV, and no glycation products. Therefore, Mycolase LV and Spenzyme LT300 were firstly selected as AS - alternative saccharifying enzymes by priority. The progress of the glycosidase selection proceeding is shown in FIG. 2. The RH substitution enzyme addition test will proceed to the Sumyzyme which is the same as RH, the classification, species and glycation products, and the substitute enzyme addition test of AS is carried out by Mycolse LV .

 4) Replacement enzyme test

 - RH replacement enzyme addition test

RH, Sumyzyme and Biowin AG were firstly selected as alternative enzymes. Sumyzyme, which corresponds to the classification, species, and glycation products, was added first in 10% increments instead of the glycation ability of RH. To determine the maximum possible substitution of the purified enzyme.

 <Experimental Method>

After rice is quantified, it is thoroughly washed, soaked for 2 hours, then supported on a fine sieve and drained for 30 minutes. If the enzyme is leached out of the enzyme to be used, quantitatively measure the enzyme, stir in 20 to 25 ° C water equivalent to 10 times that of the enzyme, and extract it for about 2 hours. At this time, the used water is used to be used in the fermentation water. The fermentation method for rice spirits uses the fermentation method to increase the flavor of the grain. In the case of the fermentation method, the rice which has been drained is heated at 121 ℃ for 15 minutes and then heated for 10 minutes. Yeast (SILESaffre, La Parisienne) is made active and cooled to 30 ℃ with rice, enzymes, and remaining water to complete the first stage of immersion. The initial fermentation temperature is set at 20 ~ 25 ℃, and the pH is adjusted to 3.2 ~ 3.5 using lactic acid, so that the original blocking is carried out from acid bacteria. After 48 hours, add 2 times the amount of rice and water added to the first step to complete the second step. One-stage fermentation is a process for the activation, propagation and stabilization of yeast, and allows the two-stage process to proceed in a stabilized state. The stirring operation is carried out twice a day to keep the temperature constant. In the present study, we used Sumizyme as a saccharification medium, which was obtained by replacing the saccharifying power of Sumyzyme with the saccharification power of RH, , Sum 60%, Sum 60%, Sum 70%, Sum 80%, Sum 90%, Sum 100%. The physicochemical analysis according to the fermentation process was analyzed by analyzing pH, acidity, alcohol, Brix sugar content, specific gravity, etc. which were generally analyzed based on the main analysis regulations of the National Institute of Advanced Industrial Science and Technology. And standard deviation.

 Temperature and specific gravity: Measure the thermometer and the hydrometer (Daekwang Machinery Co., Korea)

 Acidity: alkali titration method

 Brix sugar content: Measured by sugar meter (ATACO, Japan)

 Alcohol: Measured by distillation method using an umbrella and thermometer (Daekwang Machinery Co., Korea)

pH: Measured with a pH meter (OHAUS pH meter ST3000, Japan)

 <Results and Discussion>

 In the case of pH, a curve is formed that leads to an increase trend from the 4th day to the 3rd day decrease after the rise at the 1st and 2nd day. The reason why the total pH value increases with the higher amount of substitution of sumyzyme is that the pH is decreased because RH is applied to the cultivation method to improve the adaptability of the high acid tolerant bacteria while producing acid during fermentation. It is considered that the ability and adaptability to high altitude are less than RH. It is considered that the low standard deviation of each test group does not lead to pollution by the original blocking of the early acid bacteria. Each test group is divided into two types: from control to sumyzyme up to 30% test group and sumyzyme from 40% to 100% The test group.

In the case of acidity, the higher the amount of RH added and the lower the amount of sumyzyme added, the higher the acidity. In the case of standard deviation, no large variation was observed in the whole test group. In addition, the lower the days of fermentation, the higher the fermentation period and the lower the fermentation period, the more stable the fermentation is. The acidity was drastically lowered on day 1 and 2 on day 3 after day 1 and day 3 on day 2, and a gentle curve was formed. In the case of the final acidity, the higher the amount of RH added, the higher the acidity is formed. In the case of alcohol, the shape of the whole curve is similar in all test groups, but the increase curve is slightly slower as the amount of sumyzyme is increased. The higher the amount of sumyzyme added, the lower the alcohol content in the final alcohol content, which is probably due to the optimal temperature difference of glycosylation enzyme in acidity. The standard deviations of the control vary from day to day, but from 0.06 to 0.2 degrees (v / v%) as a whole. In the test group in which alcohol is produced within the standard deviation of each day control, the addition of sumyzyme is 10%, 20% It is observed as a test group. The final alcohol content of these three test groups is within 17.0 v / v% ± 0.13 and the lowest alcohol yield is the sumyzyme 100% test group. In the case of sugar content, it is not possible to form rules for the addition amount, and it is progressed to decrease with the progress of fermentation as a whole. This is independent of direct alcohol conversion of sugar, which is considered to be the limit of sugar determination by light refraction. It can be seen that the overall standard error is stable up to 0.25 ° Brix, which is inversely proportional to the alcohol production curve, which is thought to be due to alcohol production and glycation. After the decline on day 1 and day 2, it continued to decline after the rise on the third day of 2-stage soaking, and it sometimes keeps increasing, decreasing, and equilibrium. The higher the alcohol content, the lower the specific gravity and the higher the amount of sumyzyme added, the higher the level is formed. At the end of the 9th fermentation, the same values as in control are in the standard deviation range of 10%, 20% and 30% of the sumyzyme, and it is not within the standard deviation range. It is considered that the addition limit of RH is up to 30% of Sumyzyme in light of alcohol content and specific gravity. Subsequently, 30% of Sumyzyme and 30% of Biowin AG will proceed in the RH substitution test, and fermentation suitability and evaluation will proceed (refer to FIGS. 3 to 7).

 -AS substitute addition test

AS Mycolase LV and Spenzyme LT300 were firstly selected as alternative enzymes, and mycolase LV, which matches with the paper, was added first in 10% increments in place of the glycation ability of AS to confirm the fermentation process and to reduce the yeast We want to confirm the maximum possible substitution of the enzyme.

 <Experimental Method>

 After rice is quantified, it is thoroughly washed, soaked for 2 hours, then supported on a fine sieve and drained for 30 minutes. If the enzyme is leached out of the enzyme to be used, quantitatively measure the enzyme, stir in 20 to 25 ° C water equivalent to 10 times that of the enzyme, and extract it for about 2 hours. At this time, the used water is used to be used in the fermentation water. The fermentation method for rice spirits uses the steamed fermentation method to increase the flavor of the grain. The steamed rice is heated at 121 ° C for 15 minutes and heated for 10 minutes. The yeast (S.I.Lesaffre, La Pa> senne) is activated, and the rice, the enzyme, and the remaining water cooled to 30 ° C are added together to complete the first stage of immersion. The initial fermentation temperature is set at 20 ~ 25 ℃, and the pH is adjusted to 3.2 using lactic acid. After 48 hours, rice and water are added twice the amount of the first stage fermentation to complete the second stage of immersion in water. One-stage fermentation is a process for the activation, propagation and stabilization of yeast, and allows the two-stage process to proceed in a stabilized state. The stirring operation is carried out twice a day to keep the temperature constant. In this test, the fermentation method using the rice varieties, RH and AS, was used. In the control, the saccharifying power of AS was replaced with the saccharifying power of Mycolase LV. The results were as follows: Myc 10%, Myc 20%, Myc 30%, Myc 40% Myc 50%, Myc 60%, Myc 70%, Myc 80%, Myc 90%, Myc 100%. The physicochemical analysis according to the fermentation process was analyzed by analyzing pH, acidity, alcohol, Brix sugar content, specific gravity, etc. which were generally analyzed based on the main analysis regulations of the National Institute of Advanced Industrial Science and Technology. And standard deviation.

 Temperature and specific gravity: Temperature and specific gravity (Daekwang Machinery Co., Korea)

 Acidity: alkali titration method

 Brix sugar content: Measured by sugar meter (ATACO, Japan)

 Alcohol: Measured by distillation method using an umbrella and thermometer (Daekwang Machinery Co., Korea)

 pH: Measured with a pH meter (OHAUS pH meter ST3000, Japan)

 <Results and Discussion>

 In the case of pH, there is no exact correlation with the amount of Mycolase, but it has a uniform pattern without occurrence of more than 0.20 in standard deviation. In the case of the standard deviation, the pH is stable from the second half of the fermentation to the first half, and the pH pattern is clearly divided from the first day to the fourth day. The test group in which the pH increases from the 1st day to the 2nd day is the control group added to the control and Mycolase 10 ~ 70%, and the Mycolase is decreasing from 80% to 100%. The test group in which the pH decreases from the 2nd day to the 3rd day is the test group added with 10 ~ 20% of control and Mycolase, the other test group will increase, and the test group with Mycolase more than 80% .

 However, during the fermentation of each test group, no morphological features were observed on the microscopic specimen. In the case of acidity, the pattern of the whole test group appears in a similar pattern. From the 1st day to the 2nd day, the fermentation time is increased, then the 3rd day is decreased, and the fourth is the gradual increase. The higher the amount of Mycolase added, the higher the acidity in the latter half of fermentation.

 However, it is clear that the amount of Mycolase added affects the final acidity. This is probably due to the fact that Mycolase LV has higher acid - producing ability than AS. The overall alcohol curve is similar for alcohol, but the higher the amount of Mycolase, the lower the final alcohol content. The standard deviation of each test group is stable at less than 1 degree (v / v%). Deviations of each test group on day 1 and day 2 are less than those of day 4 and 6. This is due to the concentration of enzyme input during the first stage of immersion. The higher the amount of Mycolase added, the slower the production of alcohol, and the standard deviation of control is 0.06 ~ 0.20% (v / v%) per fermentation day. In the case of sugar content, it appears as a decrease in the whole, and the difference in Mycolase content occurs only on the day of fermentation. The higher the content of Mycolase LV, the lower sugar content is maintained from day 1 to day 2, but the content is similar from day 3 onwards. In the case of standard deviation, no more than 0.5 ° Brix was observed for each data and it was stable. In the case of specific gravity, it appears in inverse proportion to alcohol. The higher the content of Mycolase, the slower the decrease of gravity progresses. The standard deviation was stable enough not to occur more than 0.01 for each data. In the range of control and standard deviation, the interval between the 1st and 3rd day intervals is 10%, and the interval between 1st and 2nd day is decreased. Only the added test group is within the range but there is no difference within the range on the date (see Figs. 8 to 12).

  As a result of the addition test of AS substitution enzyme, the first selection of Mycolase LV was similar to the classification and pseudo - glycosylation products, but the production of non - Substitution tests of AS are not expected to replace Spenzyme LT300, which is different from species and glycation products, as shown in the Mycolase LV of the classification and paper, and the substitution test does not proceed and the AS enzyme proceeds without substitution.

 5) Alternative enzyme test

 - RH replacement enzyme test

RH, Sumyzyme and Biowin AG, which were firstly selected as alternative enzymes, were set to 30% of the limit value Sumyzyme as a result of the RH addition test, and the test group was formed with 30% of Biowin AG, and the fermentation progress was confirmed by comparison with the control, We will finally select the RH replacement enzyme that can be used.

 <Experimental Method>

 After rice is quantified, it is thoroughly washed, soaked for 2 hours, then supported on a fine sieve and drained for 30 minutes. If the enzyme is leached out of the enzyme to be used, quantitatively measure the enzyme, stir in 20 to 25 ° C water equivalent to 10 times that of the enzyme, and extract it for about 2 hours. At this time, the used water is used to be used in the fermentation water. The fermentation method for rice spirits uses the fermentation method to increase the flavor of the grain. In the case of the fermentation method, the rice which has been drained is heated at 121 ℃ for 15 minutes and then heated for 10 minutes. The yeast (S.I.Lesaffre, La Parisienne) is made active, and the rice, the enzyme and the remaining water cooled to 30 ° C are added together to complete the first stage of immersion. The initial fermentation temperature is set at 20 ~ 25 ℃, and the pH is adjusted to 3.2 ~ 3.5 using lactic acid, so that the original blocking is carried out from acid bacteria. After 48 hours, rice and water are added twice the amount of the first stage fermentation to complete the second stage immersion. One-stage fermentation is a process for the activation, propagation and stabilization of yeast, and allows the two-stage process to proceed in a stabilized state. The stirring operation is carried out twice a day to keep the temperature constant.

 In this test, 30% of the saccharification power of RH was replaced with 30% of Sumyzyme, and only 30% of the saccharification power of RH was replaced by Biowin AG. Bio 30% test group. The physicochemical analysis according to the fermentation process was analyzed by analyzing pH, acidity, alcohol, Brix sugar content, specific gravity, etc. which were generally analyzed based on the main analysis regulations of the National Institute of Advanced Industrial Science and Technology. And standard deviation.

 Temperature and specific gravity: Temperature and specific gravity (Daekwang Machinery Co., Korea)

 Acidity: alkali titration method

 Brix sugar content: Measured by sugar meter (ATACO, Japan)

 Alcohol: Measured by distillation method using an umbrella and thermometer (Daekwang Machinery Co., Korea)

pH: Measured with a pH meter (OHAUS pH meter ST3000, Japan)

 <Results and Discussion>

 In the case of pH, the overall morphology is similar, and Biowin AG is stable at 0.15 or less for standard deviation. From the 1st day to the 4th day of fermentation, Sum30% and Bio30% are maintained within the deviation range, but the difference starts from the fifth day. In each test group, normal fermentation proceeded by microscopic examination and the pH of the two test groups was maintained higher than that of control. The overall morphology of acidity is similar, but it is considered that the acidity producing ability of Biowin AG test group is insufficient compared to the other test group. The standard deviations showed the highest deviation at 30% of the initial fermentation period, but then stabilized and the high initial deviation was considered to be insufficient in comparison with the other test groups when Biowin AG was pH 3.2-3.5. Alcohol production curves of alcohol were similar to those of fermentation days, but Bio30% showed lower alcohol production ability than other test groups. This is because the glycation products are the same, but it is considered that the production ability of fermentable sugars is small as it produces the smallest G1 and G2 in terms of the amount of glycation products produced after 24 hours.

In addition, the final alcohol content of Bio30% is about 0.4 ~ 0.5 degree (v / v%) lower than that of the other test groups and does not fall within the standard deviation of control according to the elapsed time of fermentation. The curves are similar to the control and sum30%, but Biowin decreases but forms other types of decay curves. The initial decrease was less in the Bio30% test group than in the other test groups, and thereafter showed a gradual decrease. The standard deviation was somewhat higher in Bio30% than in other test groups. It is considered that Biowin AG 's glycation ability and fermentable sugar production ability are lower than those of other test groups. The specific gravity was inversely proportional to the alcohol curve according to the fermentation days. The fermentation ability and the fermentable sugar production capacity of 30% of Bio 30%, which were considered to be lower than those of the other test groups, were the highest in the whole fermentation days. The standard deviation of the total test group was stable at less than 0.01, with a decrease in day 1 from day 2, a decrease in day 2 from day 2 to day 3, and a decrease from control day 3 13 to 17.) The RH replacement enzyme test group which can reduce the nuruk extract was selected as Sum 30%, and it is confirmed whether or not the nuruk can be reduced compared with the test group using the conventional nuruk after the replacement of AS.

 6) Confirmation of neutrophil reduction

The saccharification enzymes selected for the test nuruk reduction and the traditional nuruk and the modified nuruk were subjected to fermentation under the same conditions as those of the test group, and the fermentation was terminated after the fermentation and the saccharification enzyme selected from distilleries obtained by distilling the fermentation was used In order to test whether the product actually has the effect of reducing the nuruk, the sensory evaluation of the nutrients in the fermentation syrup and the distilled liquor of each test group was carried out after the training of the nuruko for the main sensory evaluation panels.

- Nuruk training: Before the evaluation, 15 panelists were provided with 5%, 10%, and 15% diluted koji of three kinds (Songjae (traditional curry), modified Nuruk, and selected saccharogenic enzyme) And it was trained to evaluate its strength. Table 9 shows the results of the strength evaluation of the modified yeast by dilution with each concentration.

¹ The value derived from the agreement of the panels

As a result of evaluating the strength of the sample diluted with the koji, it was found that the koji was strong in order of the saccharifying enzyme> modified koji>

 1. Standard deviation

2. Different superscripts in the same row are significant different ( p <0.05)

Unlike the case of dilution with 5%, 10%, and 15% dilution of actual koji, the koji content of the samples with the Song Jaejoeng was the strongest in both the fermentation fermentation and distilled liquor. In case of fermentation fermentation, Was significantly lower than that of the control group. In general, it was concluded that the fermentation of fermentation broth samples was lower than the fermentation fermentation broth by mixing with other characteristics such as flavor of yeast and raw materials. The sensory evaluation showed that the saccharification enzyme decreased the nuruk extract compared with the traditional nuruk and the modified nuruk, and the sensory evaluation result showed that the nuruk was reduced by more than 10% 18).

Claims (1)

A method for preparing a fermented juice using a yeast composed of a starch raw material, RH ( Rhizopus japonicus genus) and AS ( Aspergillus oryzae genus)
RH ( Rhizopus japonicus genus) and Sumyzyme as saccharification enzymes; And AS (genus Aspergillus oryzae ) were used,
Wherein the saccharifying power by Sumyzyme in the saccharification power by RH ( Rhizopus japonicus genus) and Sumyzyme is 10% to 30%.

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