KR101764771B1 - Method for Preparing Red Distilled Spirits using red koji - Google Patents

Abstract

The present invention relates to a method to manufacture Korean red distilled spirits by using red koji. More specifically, a fermented grain wine is manufactured by using grains, yeast, and various fermenting agents, and then, the wine is distilled to obtain spirits. Next, rice is washed and left in water, and then, the rice is steamed to make hard-steamed rice. Red koji, which is cultivated through the injection of a red koji strain cultivation medium in Monascus, is added to the rice to leach and saccharify organic acid and a red koji pigment, and then, the organic acid and the pigment are filtered and formulated to manufacture Korean red distilled spirits. According to the present invention, the Korean red distilled spirits are not a fermented grain wine while a beautiful red color, coming from the red koji, and a fresh sour taste of the organic acid are activated, and the functionality of the red koji and starch, dissolved by starch dissolving enzymes of the red koji, are applied. Thus, the present invention is capable of contributing to profits of farms by promoting the consumption of traditional distilled spirits and rice as well as enhancing the competitiveness of Korean distilled spirits by contributing to exportation.

Description

TECHNICAL FIELD The present invention relates to a method for preparing red ginseng sponge,

More particularly, the present invention relates to a method for producing Hongseoju using red yeast, and more particularly, to a fermented yeast using yeast and various fermenting agents in cereals, distilling the yeast and distillation to obtain a distilled liquor, then washing the rice, The present invention relates to a method for preparing red ginseng by adding red yeast cultured inoculated with a culture medium of red ginseng cultured in Monascus to a distilled liquor and leaching and saccharifying the red yeast pigment and organic acid, followed by filtration and sowing.

It is well known that distillation of fermented soybeans to produce distilled liquor of high quality has been introduced to the Korean peninsula from the southern part of Korea in the 13th century and it was possible to drink alcohol containing high concentration of ethyl alcohol in Korea. Distilled spirits with distilled fermented corn were called soju, white liquor, open pancake, 汗 酒, 阿良 吉 酒, and arakuju. After the introduction of late Goryeo distillation technology, the Suzhou culture began to bloom on the Korean peninsula, and the distillation technology was added to the traditionally produced Takju and Yakju. Shochu has been producing various types of distilled spirits using cereals such as rice, barley, high volume, and sorghum.

Among the distilled spirits that descend from the whales, Hongju has been handed down to today and is being commercialized at many liquor stores. Hongju, which is centered on Jindo, is a distilled spirits in which scarlet grass is added to distilled spirits and the scarlet color is beautifully colored. In addition, the ginkgo which is currently sold as a traditional alcoholic beverage is also a wastepaper.

However, when we look at the ancient literature in Korea, we can confirm that the early Hongju did not use the grasshopper and used the red spot. In the 'Oh Ju Yeon Munsangjeon Gaeso' of Lee Kyu-kyung (1788 ~ 1863), there is introduced a liquor called "Gonghongro" and "Hongro", which was first introduced in Goryeo. The recipe of Joseon Dynasty New Style Recipe (1924) of Yonggi has introduced the method of making Gonghongro and Kanseong Hongju sake. Gamphongro is a shochu that puts red pepper in a good shochu and puts red pepper in a pocket with cinnamon, yongcheng, dermis, wind chimes and cloves, and puts the wreath under a jar under the shochu It is said that it makes the Hongro state.

According to the Chosun Dynasty Annals, during the 14th year of King Seongjong (1483), he sent a luncheon chef to the shogun and went to Beijing to marry his surname. Hong Soju refers to red shochu made from red pepper in China. In the ancient literature, Hongju of Koryo dynasty mainly used Hongkong, but the method of making red soju by using the wastewater in the Joseon Dynasty was invented, and it is considered that the Hongsookju recipe using Hongkook which is difficult to manufacture gradually disappears and Hongju has been replaced . Therefore, it is difficult to find the traces of Hongsookju using Hongkong manufactured from the Goryeo Dynasty today. Accordingly, it is necessary to reproduce and improve the ancient method of manufacturing the red bean jelly which has been disappeared, and to develop a distilled liquor having the traditionality of Korea.

Hongkuk is a cultivated bacterium belonging to the genus Monascus, which is a red moldy fungus, in cereal grains. It is rich in red ginseng, rich in red color, and contains a large amount of starch and proteolytic enzymes like other yeast have. In ancient times, red yeast was used in China, South Korea, and Okinawa, where fungi that existed in nature were grown in liquor production of Hongkuk, Hongju, Hongo, and Tiantai. It has also been used as a food manufacturing and herbal medicine such as tofu milk. According to the "Dongwoo Bokcheon (1610)" written by Hur Jun in the Joseon Dynasty, it is recorded that "Hongkuk is a new country that makes blood circulate well and digest food and stop the dysentery." In Ishihin's "Primate Gangmok (1596)", it is described that it has no toxicity, is good for digestion and diarrhea, promotes circulation of blood, and improves digestive function. Today, it is widely used in many countries as a food additive, a health supplement and the like due to blood pressure strengthening and blood cholesterol lowering effect. It is known that red yeast contains monacolin K, saponin, unsaturated fatty acid and dietary fiber in addition to nutrients such as starch and protein. In addition, red pigments and red pigments are designated as food additives due to red pigment.

As for the prior art of liquor using Hongkuk, "Hongkuk makkolli with increased content of monocholin K and its manufacturing method (Application No. 10-2012-0011457)", "Production method of liquor using Hongkuk" (Application No. 10-2001-0042400) ", " Method for manufacturing Takju / Yakju using Hong Guk Kyo (Application No. 10-2001-0058471) ", " The invention of "Functional drug using red yeast, Takju production method (Application No. 10-2002-0048049)" is a study of the form of the fermented beans such as Takju and Yakju made by fermentation with yeast, mixed with Hongkuk or Hongkong rice, .

The prior art for the preparation of distilled spirits is as follows: "Method of manufacturing fermented fermented red flour (Application No. 10-2009-0112801)", "Process for producing spirulina using gourd barley, (Application No. 10-2002-0010500) ", " Redissimus production method of black rice (Application No. 10-2003-0056884) ", " Redness based on rice and barley (Application No. 10-2008-0029137) ", " Redish production method based on rice, and Hongju (Application No. 10-2008-0029138) manufactured therefrom ", " No. 10-2009-0111556 ")," Reducing production method using potentiation method (Application No. 10-2009-0112788) ", etc. all distilled the fermented cereal grains fermented with cereals and fermenting agent, To create a red liquor The people skills.

When the distillation is made by distillation after preparing the fermented liquor by adding the red liquor, the intrinsic components of the liquorice can not be transferred to the distillate liquor during the distillation process. In addition, there are no inventions in which red yeast was added to distilled distilled spirits, the functionality of red yeast was enhanced and saccharide produced by saccharification in red yeast produced sweet sprouts.

The present inventors have made intensive efforts to enhance the color and functionality of spirulina by adding the spirulina to the spirulina so that the spirulina may be added to the spirulina without artificially adding saccharides or synthetic sweeteners, It is possible to produce spirits rich in saccharides, such as glucose, which are leached by the enzymes contained in the yeast extract, and glycosylated by the enzyme of the red yeast, thereby completing the present invention.

The information described in the Background section is intended only to improve the understanding of the background of the present invention and thus does not include information forming a prior art already known to those skilled in the art .

It is an object of the present invention to provide a method of preparing red ginseng by adding red yeast to a distillation stock prepared by distilling a fermented gob, and leaching and saccharifying the red ginseng.

Another object of the present invention is to provide a method for preparing red ginseng extract by adding red yeast to the ginseng to leach and saccharify.

In order to achieve the above object, the present invention provides a process for producing a fermented beverage, comprising the steps of: (a) preparing an undergarment by fermenting an fermentation agent with water, yeast, and processed rice; (b) stepwise rubbing the thus-obtained rice bran undergoing processing 2 to 4 times and then fermenting the resulting rice bran to produce a fermented bran; (c) distilling the obtained fermented cereal to produce a distilled liquor; (d) washing the rice, boiling it in water, and then adding to the rice gruel to inoculate and cultivate the red gruel; (e) adding the red yeast of step (d) to the distillation column of step (c), and leaching and saccharifying the same; And (f) filtering and kneading the distillate of (e) to obtain a red liquor.

The present invention also relates to a method for preparing an alcoholic solution, comprising the steps of: (a) preparing a alcohol having an alcohol concentration of 85 to 96 v / v%; (b) diluting the alcohol with water; (c) deodorizing and filtering the diluted alcohol by adding activated carbon; (d) washing the rice, boiling it in water, and then adding to the rice gruel to inoculate and cultivate the red gruel; (e) leaching and saccharifying the red liquor of step (d) by adding to the diluted alcohol of step (c); And (f) aging, filtering and coagulating the alcohol of (e) to obtain a red yeast.

According to the present invention, it is possible to produce red ginseng, which is not a fermented ginseng but a distillate ginseng, and is characterized by the refreshing sour taste of red and organic acids derived from red ginseng, and the red ginseng function and the red ginseng obtained by starch hydrolyzed by starch hydrolyzate It can contribute to farmers' income through promotion of consumption of traditional shochu and expansion of rice consumption, and it can contribute to export, which can strengthen the competitiveness of our liquor.

Also the Pseudomonas kusu (Monascus) in honggukgyun main culture medium 1 is manufactured by the spirit and fermented Aspergillus luchunsis powder eventually to increase a rice with a capital increase and then cultured rice godubap made the fermentation grain alcohol, and then distilled and then offering a godubap The process is shown in the process of preparing red ginseng which is cultivated by inoculation to prepare distilled spirits, which are then leached and saccharified and then filtered and granulated.
2 is to prepare a godubap a steaming rice and yeast, fermented with native yeast made the fermentation grain alcohol was then distilled off to produce a liquor Pseudomonas kusu (Monascus) a red yeast cultured by inoculating into honggukgyun main culture solution to increase the godubap Which is a process for producing a fermented soy sauce having a fermented liquor and leaching and saccharifying the fermented liquor.
FIG. 3 is a graph showing the results of fermentation of fermented soybeans by fermentation with rice and rice fermented yeast, and then fermenting the fermented soybeans to produce distilled liquor. Then, the fermented liquor was inoculated with Monascus liquorice in Monascus , And then filtering and shaping the saccharified starch.
Fig. 4 is a graph showing the results obtained by monascus ( Monascus ) The present invention is directed to a method for producing red ginseng which is cultured by inoculating and cultivating a fermented ginseng suspension,

According to the present invention, red yeast is added to distilled spirits prepared by distilling the fermented soybeans prepared by fermenting the roasted soy sauce produced by fermentation with water, yeast, and processed rice, It has been confirmed that the starch present in the red yeast can be saccharified by the enzyme of the red yeast to produce a red yeast rich in sugar.

Accordingly, in one aspect, the present invention provides a method for producing a fermented beverage, comprising the steps of: (a) fermenting a fermented product with water, yeast, and processed rice to prepare a slurry; (b) stepwise rubbing the thus-obtained rice bran undergoing processing 2 to 4 times and then fermenting the resulting rice bran to produce a fermented bran; (c) distilling the obtained fermented cereal to produce a distilled liquor; (d) washing the rice, boiling it in water, and then adding to the rice gruel to inoculate and cultivate the red gruel; (e) adding the red yeast of step (d) to the distillation column of step (c), and leaching and saccharifying the same; And (f) filtering and kneading the distillate of the step (e) to obtain a red seaweed.

In the present invention, the above-mentioned fermentation agent may be at least one selected from the group consisting of a white kingdom, a red kingdom, a black kingdom, a conventional yeast (fermentation product produced by fermenting a natural bacterium after crushing and kneading with water in a conventional manner) The present invention can be characterized in that it is preferably a white rice entering into a white country, a conventional yeast, or an uncooked fermented yeast. However, the present invention is not limited thereto. It is not limited.

The white rice flour was washed with water for 2 hours and then water was drained for 1 hour. After that, the rice was added for 60 minutes. Then, 0.002 part by weight of white rice bran was sprinkled evenly with respect to the weight of the used rice, followed by cultivation at 28-32 ° C for 2 days. Thereby completing the fermentation agent.

According to an embodiment of the present invention, the fermented corn is manufactured from 20 to 45 parts by weight based on 100 parts by weight of the total rice used in the white country, and 5 to 20 parts by weight with respect to 100 parts by weight of the whole rice. The raw rice fermented yeast may be used in an amount of 1.25 to 6 parts by weight based on 100 parts by weight of the total rice. Preferably, in the white country, 30 parts by weight of the total rice is added to 100 parts by weight of the whole rice, , 10 parts by weight of conventional yeast, and 2 parts by weight of uncooked fermented yeast are used for the uncooked fermented yeast except for 100 parts by weight of the whole rice.

In addition, the step of stapling with the vinegar can be dipped 2 to 4 times, preferably 3 stages, and 100 parts by weight of whole rice. : 30: 60 parts by weight.

In the present invention, it is preferable that the yeast used in the undergarment is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces coreanus ( Saccharomyces cerevisiae ) cultured in a powder state is preferably used. Preferably, yeast is inoculated in an amount of 0.1 to 0.7 g / kg, more preferably 0.2 g / kg, Is inoculated.

In the present invention, water may be used in an amount of 80 to 200 parts by weight based on 100 parts by weight of the whole rice, preferably 150 parts by weight based on 100 parts by weight of the whole rice. However, the present invention is not limited thereto.

In the present invention, the fermentation temperature in the step of preparing the fermented cereal grains can be fermented at 15 to 30 DEG C, preferably at 25 DEG C for 3 days, And the fermented cereal is completed.

Also, the fermented cereal has an alcohol concentration of 7 to 19 v / v%, preferably a fermented cereal having an alcohol concentration of 15 to 18 v / v% for distillation.

The method of distilling the fermented cereal grains according to the present invention is characterized by being selected from the group consisting of an atmospheric pressure single still, a column pot still, and a vacuum still, The present invention is not limited to the single distillation unit and the decompression single unit still.

In an embodiment of the present invention, 10 L of fermentation broth was added to the still, and the distillate was distilled for 20 to 40 minutes until the outflow time and 120 to 160 minutes for the mainstream to obtain 3.1 L of the main stream and 3.1 L of the main stream, To < RTI ID = 0.0 > 53v / v%. ≪ / RTI >

It is possible to use a distillate which is not used due to high content of acetaldehyde, methanol and fugel oil, and which has a main alcohol concentration of 20 to 68 v / v%. Preferably, the distillate is manufactured at a concentration of about 45 v / v% And then diluted with 40 v / v% of distilled water.

When the alcohol concentration in the distilled water is lower than 20 v / v%, the number of the alcohol is lowered after the leaching and glycation by adding the red liquor to the distilled liquor, and if the alcohol concentration is lowered, the microorganism may propagate and the alcohol may be deformed.

In the present invention, Pseudomonas kusu (Monascus) including Pseudomonas kusu Anka (Monascus anka), Pseudomonas kusu sputter Reus (Monascus purpureus) that honggukgyun , And 2 to 40 parts by weight of the culture solution of Hongkuk culture is sprayed on 100 parts by weight of the rice gruel, preferably 10 parts by weight. However, the present invention is not limited thereto.

In one embodiment of the present invention, 1 L of Monascus purpureus ATCC 16361 strain of Hongkuk is treated with 5 mL of physiological saline on a sloped culture medium, and 1 mL of spore suspension obtained from potato dextrose broth (difco) And incubated for 7 days in a shaking incubator controlled at 24 ~ 28 ℃. Then, it was put into a potato dextro yeast extract bort and cultured for 7 days in a shaking incubator controlled at 24 ~ 28 ℃. Then rice was washed with water, And 5 to 20 parts by weight of a culture solution of Hongkuk culture is sprayed on 100 parts by weight of the rice balls and incubated for 3 days at 27 to 34 ° C in a thermostat.

In the present invention, it was confirmed that red ginseng can be prepared by adding red ginseng to the ginseng.

Accordingly, in another aspect, the present invention provides a method for preparing a fermented milk, comprising the steps of: (a) preparing a fermented alcohol having an alcohol concentration of 85 to 96 v / v%; (b) diluting the alcohol with water; (c) deodorizing and filtering the diluted alcohol by adding activated carbon; (d) washing the rice, boiling it in water, and then adding to the rice gruel to inoculate and cultivate the red gruel; (e) leaching and saccharifying the red liquor of step (d) by adding to the diluted alcohol of step (c); And (f) aging, filtering and coagulating the alcohol of the step (e) to obtain a red yeast strain.

In the present invention, the above-mentioned alcohol was used in a 95% fermented alcoholic beverage, but the present invention is not limited thereto.

In the present invention, the amount of red yeast can be used in an amount of 2 to 40 parts by weight based on 100 parts by weight of the distilled or distilled water. If the red yeast is used in an amount of 20 parts by weight or more, Can be used. Preferably 5 to 15 parts by weight, and more preferably 15 parts by weight.

The duration and temperature of leaching and saccharification are not limited because there is no danger of deterioration due to the distillation liquor, but it is preferably carried out for 30 days in a constant temperature and humidity machine at 25 ° C.

In the present invention, the filtration may be characterized in that the filtration is performed by filtration with a filter bag, followed by filtration with a member lane filter having a scale of 0.8 mu m.

In the present invention, the product is prepared by adding water to the distilled and distilled spirally-distilled liquor so that the alcohol concentration of the final product can be adjusted to 18 to 55 v / v%, preferably 35 v / v% .

Hereinafter, the present invention will be described in more detail by way of examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.

[Example 1]

0.5 kg of white poultry, 0.75 L of water and 0.1 g of yeast were added and fermented at 25 ° C to prepare a slurry. Then, 0.5 kg of rice was mixed with 1 kg of white rice and 2.25 L of water and fermented at 25 ° C for 2 days to obtain 1 After completion of the soaking, 3 kg of rice is made into a rice cake and 4.5 L of water is added, followed by fermentation at 25 ° C. for 10 days to complete a fermented grain. Separately, 10 L of distilled water is put into a vacuum single distiller and distilled to obtain 3.11 L of a main stream to obtain 45.1 v / v% distilled liquor, which is diluted to 40 v / v% alcohol.

Hongkuk is a monasukusupupureusu ( Monascus purpureus ) ATCC 16361 strain 1 mL of spore suspension obtained by treating 5 mL of physiological saline on seed slope culture was seeded in potato dextrose broth (difco) and incubated for 7 days in a shaking incubator adjusted at 24 to 28 ° C And the mixture was put in a potato dextro yeast extract bort and cultured in a shaking incubator adjusted at 24-28 ° C. for 7 days. The rice was washed with water, and then roasted in a water bath. After 100 parts by weight of the rice gruel, And incubated for 3 days at 27 ~ 34 ℃ in a thermo-hygrostat. 10 parts by weight of Hongkuk culture broth was sprayed on 100 parts by weight of rice cakes.

0.45 kg of red yeast was added to 3 L of distilled liquor solution having an alcohol concentration of 40 v / v%, leached and saccharified for 30 days in a constant temperature and humidity chamber at 25 ° C., filtered, and alcohol degree was set to 35 v / v%.

[Comparative Example 1]

0.5 kg of white poultry, 0.75 L of water and 0.1 g of yeast were added and fermented at 25 ° C to prepare a slurry. 0.5 kg of rice was mixed with 1 kg of white rice and 2.25 L of water. The mixture was fermented at 25 ° C for 2 days, 3 kg of rice is made into a rice cake, 4.5 L of water is added, and the mixture is fermented at 25 ° C for 10 days to complete a fermented grain. 10 L of the mixture was placed in a vacuum single distiller and distilled to obtain 3.11 L of distilled water. 45.1 v / v% distilled liquor was obtained. The distilled liquor was diluted with alcohol vortex 35 v / v% for 30 days in a constant-temperature and humidity- .

[Example 2]

0.5kg of rice, 0.75L of water, 0.1g of yeast and 0.5kg of conventional yeast were added and fermented at 25 ℃ to prepare a rice husk. The rice was prepared with 15kg of rice, 2.25L of water was added and fermented at 25 ℃ for 2 days. After completion of the immersion, 3 kg of rice is made into a rice cake, 4.5 L of water is added, and the mixture is fermented at 25 ° C. for 10 days to complete a fermented grain. 10 L of the mixture is put into an atmospheric pressure single distiller and distilled to obtain 3.1 L of a main stream to obtain 42.3 v / v% distilled liquor, which is diluted to 40 v / v% alcohol. 0.45 kg of red yeast was added to 3 L of distilled liquor solution having an alcohol concentration of 40 v / v%, leached and saccharified for 30 days in a constant temperature and humidity chamber at 25 ° C., filtered, and alcohol degree was set to 35 v / v%.

[Comparative Example 2]

0.5 kg of rice, 0.75 L of water, 0.1 g of yeast and 0.5 kg of conventional yeast were added and fermented at 25 ° C to prepare a slurry. 15 kg of rice was mixed with 2.25 L of water, fermented at 25 ° C for 2 days, After completion of the immersion, 3 kg of rice is mixed with 4.5 L of water and fermented at 25 ° C for 10 days to complete a fermented grain. 10 L of distilled water was added to an atmospheric pressure single distiller and distilled to obtain 3.1 L of a main stream to obtain 42.3 v / v% distilled liquor. The distilled liquor was diluted with 35 v / v% alcohol and aged for 30 days in a constant temperature and humidity chamber at 25 ° C to obtain a soju .

[Example 3]

0.5kg of rice, 0.75L of water, 0.1g of yeast and 0.02kg of unfermented fermented yeast were added and fermented at 25 ℃ to produce a rice bran. 15kg of rice was added to make rice cakes, 2.25L of water was added, and fermented at 25 ℃ for 2 days. After completion of the soaking, 3 kg of rice is mixed with 4.5 L of water and fermented at 25 ° C for 10 days to complete the fermented grain. Separately, 10 L of distilled water is put into a vacuum single distiller and distilled to obtain 3.11 L of a main stream to obtain a 44.2 v / v% distilled liquor, which is then diluted to an alcohol concentration of 40 v / v%. 0.45 kg of red yeast was added to 3 L of distilled liquor solution having an alcohol concentration of 40 v / v%, leached and saccharified for 30 days in a constant temperature and humidity chamber at 25 ° C., filtered, and alcohol degree was set to 35 v / v%.

[Comparative Example 3]

0.5kg of rice, 0.75L of water, 0.1g of yeast, 0.1kg of fermented yeast were added and fermented at 25 ℃ to produce a rice bran. 15kg of rice was added to make rice cakes, 2.25L of water was added and fermented at 25 ℃ for 2 days. After completion of the soaking, 3 kg of rice is mixed with 4.5 L of water and fermented at 25 ° C for 10 days to complete the fermented grain. 10 L of distilled water was put in a vacuum single distiller and distilled to obtain 3.1 L of a main stream to obtain a 44.2 v / v% distilled liquor. The distilled liquor was diluted with 35 v / v% alcohol and aged for 30 days in a constant temperature and humidity chamber at 25 ° C to obtain a soju .

[Example 4]

Alcohol was added to 95 v / v% water and alcohol was diluted to 40 v / v%. Then, 0.002 part by weight of activated carbon was added to 100 parts by weight of the solution, left for a day, and filtered through a membrane filter of 0.45 μm scale. 0.45 kg of red yeast was added to 3 L of alcohol having 40 v / v% alcohol, leached and saccharified for 30 days in a constant temperature and humidity chamber at 25 ° C., filtered, and alcoholic water was obtained at 35 v / v%.

[Comparative Example 4]

The alcohol was diluted to 95 v / v% with water and the alcohol was diluted to 40 v / v%. Then, 0.002 part by weight of activated carbon was added to 100 parts by weight of the active substance, and the mixture was allowed to stand for one day. The mixture was filtered through a membrane filter of 0.45 μm scale, A distilled liquor with an alcohol concentration of 35 v / v% was aged in a constant-temperature and constant-humidity chamber at 25 ° C for 30 days to obtain a soju.

[Example 5]

[Table 1] shows the results of measurement of alcohol concentration in the main stream immediately after distillation of [Examples 1 to 3]. The alcohol concentration of the distilled water was the highest in [Example 1] and the lowest in [Example 2], and it was confirmed that the production yield was the highest when the fermenting agent was used.

After distillation, the main alcohol Example 1 Example 2 Example 3 Alcohol content (v / v%) 45.1 42.3 44.2

[Example 6]

The low-boiling point components and the organic acid composition of the 35 v / v% distilled liquor of [Comparative Examples 1 to 4] were analyzed, and an analysis table of low boiling point fragrance components was shown in [Table 2] and an analysis table of organic acid components was shown in [Table 3].

Analysis of low-boiling fragrance components of distilled spirits division Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Acetaldehyde (mg / L) 19 146 8 Non-detection Acetone (mg / L) Non-detection 8 Non-detection Non-detection Ethyl acetate (mg / L) 103 519 41 Non-detection Methyl alcohol (mg / L) Non-detection 23 Non-detection Non-detection Diacetyl (mg / L) Non-detection Non-detection Non-detection Non-detection n-propanol (mg / L) 211 234 277 Non-detection i-butanol (mg / L) 437 245 272 Non-detection n-butanol (mg / L) 10 Non-detection 32 Non-detection i-amyl alcohol (mg / L) 849 734 935 Non-detection n-amyl alcohol (mg / L) Non-detection Non-detection Non-detection Non-detection Total amount of low boiling point components (mg / L) 1,632 1,911 1,568 Non-detection

Methyl alcohol, ethyl acetate, diacetyl, i-butanol, n-butanol and i-amyl alcohol, which are the main fragrance components of distilled liquor, amyl alcohol and n-amyl alcohol were analyzed by gas chromatography. To analyze low-boiling point components, 30 mL of distilled water was added to 100 mL of fermented fermented milk, and 95 mL of the distilled solution was taken in a measuring cylinder by heating in a heating mantle. The distilled water was added to the distilled water, and the whole amount was adjusted to 100 mL.

* Gas chromatography (GC) analysis conditions are as follows.

Device: Hewrett Packard 7890, USA

Column: HP-FFAP (Length 30 mm x Film 0.25 탆 x ID 0.32 탆)

Column temperature: Initial 40 ° C (2 min) - 10 ° C / min - Final 150 ° C (4 min)

Carrier gas: N ₂

Detector: FID

Injection temperature: 220 ℃

Detection temperature: 230 ℃

Flow rate: 1.0 mL / min

As a result of analyzing the low-boiling point fragrance component, no ingredient was detected in the [Comparative Example 4] as a host property and 40 mg / L of methanol was detected in [Comparative Example 2] using conventional yeast. From the results of analysis of major fragrance components of distilled spirits, it can be seen that the four distilled spirits of the comparative examples are the mainstream with a considerable difference in flavor.

Organic acid composition analysis table division Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Citric acid (mg / L) Non-detection Non-detection Non-detection Non-detection Tartaric acid (mg / L) Non-detection Non-detection Non-detection Non-detection Malic acid (mg / L) Non-detection Non-detection Non-detection Non-detection Succinic acid (mg / L) Non-detection Non-detection Non-detection Non-detection Lactic acid (mg / L) Non-detection 1,795 Non-detection Non-detection Acetic acid (mg / L) 61 465 80 Non-detection

The contents of organic acids were determined by centrifugation, filtering with a 0.45 μm membrane filter and then by ion chromatography (Ion Chromatograph). Citric acid, tartaric acid, malic acid, succinic acid, , Lactic acid and acetic acid were measured.

* Ion chromatography (IC) analysis conditions are as follows.

Device: Metrohm 850 Professional IC

Column: Metrosep Organic acid 250 / 7.8

Column temperature: 30 ° C

Solution system: Organic acid - H ₂ SO ₄ 0.002 mL

Detector: Conductivity Detector

Pressure: 2.76Mpa

Flow rate: 0.5 mL / min

As a result of organic acid analysis, organic acid was not detected at all in the host material in Comparative Example 4, acetic acid content was comparable to [Comparative Example 1] and [Comparative Example 3], and [Comparative Example 2 ], Lactic acid and acetic acid were detected as 1,795 mg / L and 465 mg / L, respectively. It is considered that this phenomenon is caused by the distillation of conventional distillation method using conventional leaven, and it is expected to affect Hong Sang Ju products after leaching and saccharification of.

[Example 7]

The results of sensory evaluations of 35 v / v% distilled liquors of [Comparative Examples 1 to 4] are shown in Table 4. [

Sensory evaluation table division Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Color (appearance) 15 13 14 15 incense 13 8 11 9 flavor 12 13 11 7 Harmony degree (comprehensive evaluation) 13 10 11 7 Total score 53 44 47 38 Sensory evaluation was carried out by five researchers, and grading criteria were as follows: upper (3), middle (2) and lower (1)

As a result, there was no significant difference in color due to clear distiller, but there was a big difference in flavor, aroma, and harmony of spirits with different fermenting agents. The quality of [Comparative Example 1] which used an inoculation of the fermentation agent was best evaluated, and the lowest score of [Comparative Example 4] which diluted a tasteless alcohol was obtained. It was judged that the distilled liquor of [Comparative Example 1], which was used as the fermentation agent when entering the base distiller alone to make the red liquor, had the best quality.

[Example 8]

The low boiling point components and the organic acid composition of Hongsooju which were prepared at 35 v / v% of [Examples 1 to 4] were analyzed, and an analysis table of low boiling point components is shown in Table 5, and an analysis table of organic acid components is shown in Table 6.

Low-boiling fragrance component analysis table division Example 1 Example 2 Example 3 Example 4 Acetaldehyde (mg / L) 22 60 9 Non-detection Acetone (mg / L) Non-detection Non-detection Non-detection Non-detection Ethyl acetate (mg / L) 76 324 41 Non-detection Methyl alcohol (mg / L) Non-detection 20 Non-detection Non-detection Diacetyl (mg / L) Non-detection Non-detection Non-detection Non-detection n-propanol (mg / L) 221 234 257 Non-detection i-butanol (mg / L) 430 240 258 Non-detection n-butanol (mg / L) 8 Non-detection 30 Non-detection i-amyl alcohol (mg / L) 824 691 847 Non-detection n-amyl alcohol (mg / L) Non-detection Non-detection Non-detection Non-detection Total amount of low boiling point components (mg / L) 1,566 1,552 1,472 Non-detection

The analysis of the major fragrance components of Hongsooju was the same as that of [Example 6]. As a result of the analysis of the low boiling point components, the tendency was similar to that of the distilled spirits before the leaching of Hongkook, and the content was decreased as a whole. It is judged that the distilled spirits component is diluted as it is glycated and caused by the distilled spirits.

Organic acid composition analysis table division Example 1 Example 2 Example 3 Example 4 Citric acid (mg / L) 559 550 519 532 Tartaric acid (mg / L) Non-detection Non-detection Non-detection Non-detection Malic acid (mg / L) 395 399 383 398 Succinic acid (mg / L) 69 69 69 70 Lactic acid (mg / L) 97 1,780 89 90 Acetic acid (mg / L) 129 520 141 86

The analytical method of organic acid of Hongsooju is the same as that of [Example 6]. As a result, citric acid, tartaric acid, malic acid and succinic acid were determined to be leached from red yeast and a similar amount was detected regardless of the used distilled liquor. In addition, lactic acid and acetic acid were also found to be significantly affected by the fermentation medium and the atmospheric pressure, which was influenced by the difference in the distillation stocks of lactic acid and acetic acid, It was judged to be due to the single distillation system.

[Example 9]

[Table 7] shows the analysis of the sugar content produced by the saccharification of red yeast in Hongsooju which was formulated at 35 v / v% of [Examples 1 to 4].

division Example 1 Example 2 Example 3 Example 4 Glucose (g / 100 mL) 5.11 4.90 4.96 5.27 Fructose (g / 100 mLL) 0.19 0.15 0.16 0.18 Maltose (g / 100mLL) 0.06 0.05 0.04 0.04

The main sugar content of Hongsoju was filtered with a 0.45 ㎛ membrane filter and analyzed by ion chromatography (Ion Chromatograph).

* Ion chromatography (IC) analysis conditions are as follows.

Instrument: Thermo Dionex ICS-5000 + DC

Column: Dionex CarboPac PAIO / 4 x 250 mm

Column temperature: 30 ° C

Solution system: NaOH 18 mM / 200 mM

Detector: Electrochemical Detector

Pressure: Up to 3.5Mpa

Flow rate: 1.5 mL / min

As a result, there was no significant difference in sugar content according to the examples, glucose was 4.90-5.27 g / mL, fructose was 0.15-0.19 g / mL, and glucose was 0.04-0.06 g / mL As a result, it was confirmed that starch present in red yeast was glycosylated by the enzyme of Hongkuk and glucose was mainly produced.

[Example 10]

The absorbance and color of the red soy sauce obtained from Examples 1 to 4 of the present invention were analyzed and shown in Table 8. Absorbance and color were measured using a UV-Visible Spectrophotometer (Shinko, S-3100) using a 1 mm cell.

Absorbance
(420 nm) Absorbance
(520 nm) Color L * a * b * Example 1 2.722 2.749 27.54 54.90 45.22 Example 2 3.076 2.938 34.76 64.06 56.53 Example 3 2.796 2.678 27.97 55.90 46.01 Example 4 3.078 3.091 20.16 42.91 33.59

The absorbance values measured at 420 nm and 520 nm and the Lab value, which is the color of the liquor, were similar to [Example 1] and [Example 3], but were different from [Example 2] and [Example 4].

[Example 11]

[Table 9] shows the results of sensory evaluation of 35 v / v% of red soy sauce of [Examples 1 to 4].

division Example 1 Example 2 Example 3 Example 4 Color (appearance) 14 11 13 15 incense 12 10 13 7 flavor 12 13 11 8 Harmony degree (comprehensive evaluation) 12 12 11 8 Total score 50 46 48 38 Sensory evaluation was carried out by five researchers, and grading criteria were as follows: upper (3), middle (2) and lower (1)

As a result, the influence of color was larger than that of the clear distiller, but the overall acceptability was lower than that of the comparative example in all the examples except [Example 4] It was concluded that the sensory leveling was done due to the influence of the red ginseng which used the same characteristics of distilled spirits. However, in Example 4 in which red yeast was leached and saccharified after diluting a tasteless alcohol, it was evaluated that the quality was significantly lower in the sensory evaluation because the alcohol itself had no flavor of the distilled spirits, Of the respondents.

Therefore, it was confirmed that the selection of the fermenting agent used in the fermented corn and the distillation method greatly influenced the quality of the fermented soybean flour in the manufacture of Hong Soju using the red yeast.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will readily appreciate that many modifications are possible in the exemplary embodiments without materially departing from the novel teachings and advantages of this invention. something to do. Accordingly, the actual scope of the present invention will be defined by the appended claims and the like and their equivalents.

Claims (14)

A method for manufacturing a red yeast having the following steps:
(a) Mixed rice with water and 1: 1.5 ratio of Aspergillus luchuensis and incubated at 28 ~ 32 ℃ for 2 days. After adding yeast, ≪ / RTI > fermentation for 5 days to produce a lobster;
(b) Rice obtained in the above step is streaked out with 2-3 times with water so as not to exceed 300 parts by weight with respect to 100 parts by weight of the entry into the white country, and then fermented at 15 to 30 ° C for 4 to 7 days, Producing;
(c) distilling the obtained fermented cereal so that the alcohol concentration of the distillation stock solution is 45 to 53 v / v% using a vacuum single distiller;
(d) washing the rice, boiling it in water, and then adding to the rice gruel to inoculate and cultivate the red gruel;
(e) adding water to the distillate of step (c) to dilute the alcohol to 35 to 38% of water, adding the red yeast of step (d) to leach and saccharify; And
Filtrating and sieving the distilled liquor of (e) to obtain a red liquor which has an alcohol frequency of 25 to 35 v / v%.
delete delete delete The method according to claim 1, wherein the microorganism belongs to the genus Monascus purpureus ATCC 16361 .
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