KR101777557B1 - Manufacturing method of convenient forming makgeolli - Google Patents

Abstract

More particularly, the present invention relates to a method for manufacturing a simple foamed makgeolli and a foamed makgeolli produced by the method, and more particularly, to a process for producing a foamed makgeolli by milling, milling, The production process of carbonic acid gas injection was established and it was confirmed that when the water content of the whole milled product was 34 ~ 36%, it was most effective for glycosylation and glycosylation well. As the optimum treatment condition of the heat - resistant glycosylase (Spezyme Fred) 400 BAU / g for 6 hours, and also confirmed that when the soluble solids concentration was 8 Brix, the foam was soft and lasted for the longest time and was most suitable as foam makgeolli, And can be usefully used as a manufacturing method.

Description

{Manufacturing method of convenient forming makgeolli}

The present invention relates to a method for easily producing a foamed makgeolli and a foamed makgeolli using the same.

Takju is the oldest alcoholic beverage in the traditional wine market. It is a milky white liquid which is commonly called "agricultural alcohol" in the southern suburbs of Seoul. Alcohol frequency ranges from 5 to 16 degrees, usually 6 to 7 . The most common method of brewing Takju, which is usually called makgeolli, varies depending on the province. The most common method is brewing glutinous rice or rice, semolina, water, and water. It becomes alcohol fermentation, and it is sieved and sieved, and it is separated into Takju.

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, especially Takju, are attracting attention because Takju is a collection of live fermenting microorganisms called live yeast masses. 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 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 loafs, 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. In addition, there is a problem in commercial production of end-point manufacturing technology for producing takju, that the product is not uniform and the variety of flavor is insufficient, and further, there is a problem that a decapitation or rancidity due to abnormal fermentation occurs.

Korean Patent Laid-Open Publication No. 10-2013-0001745 discloses a method for manufacturing a milky makgeolli which has improved stability and productivity. In Korean Patent No. 10-1066459, However, the method of easily making the foamed makgeolli of the present invention and the foamed makgeolli produced by the method of the present invention are not known at present.

Therefore, the present inventors tried to find a method of making bubbled makgeolli easily. In order to produce bubbled makgeolli, the inventors of the present invention have found that, in order to produce bubbled makgeolli, whole-wheat crushing, water addition and purification, The optimum process condition of Spezyme Fred, which is suitable for glycation, was 400 BAU / g as the optimal treatment condition for the glycerolase (Spezyme Fred) And it was found that when the soluble solids content was adjusted to 8 ° Brix, the foam was soft and kept for the longest time and was most suitable as foamed makgeolli. Thus, it was confirmed that foamed makgeolli The present invention has been completed.

It is an object of the present invention to provide a method of easily producing a foamed makgeolli and a foamed makgeolli using the same.

In order to achieve the above object,

There is provided a method of making a simple bubble-producing traditional bouquet comprising the steps of:

1) pulverizing the whole wheat flour, adding water and allowing it to stand;

2) adding (milling) the whole milled product of step 1);

3) hydrolyzing the whole milled pulverized product of step 2) and treating the enzyme;

4) filtering the enzymatically treated whole milled product of step 3), boiling and cooling;

5) blending a diluted alcohol in the heat-treated saccharide of step 4) to produce a curd base; And

6) injecting carbon dioxide gas into the curb base of step 5) to produce a foam producing curb.

In addition, the present invention provides a simple bubble-producing traditional biscuit manufactured by the above-described manufacturing method.

In the simple foamed makgeolli production process of the present invention involving the step of milling, adding water and subjecting to the steps of growing, roasting, enzymatic treatment, filtration, heat treatment, cooling, material blending and carbonic acid gas injection, the water content of the whole milled product is 34-36% (Spezyme Fred) was treated at a concentration of 400 BAU / g for 6 hours, the yield of soluble solid was high due to the high glycation effect, and the concentration of soluble solids was high At 8 [deg.] Brix, the foam is soft and most long-lasting, making it best suited to foam makgeolli, and the process of the present invention can be usefully used to make foam makgeols easily.

Brief Description of the Drawings Fig. 1 is a diagram showing a change in the concentration of soluble solids upon saccharification with time according to the ratio of the hydrocarbons to the bulk density of raw materials. Fig.
Fig. 2 is a graph showing changes in the concentration of soluble solids at the time of saccharification at 3 hours and 6 hours, respectively, with respect to the mass ratio of the raw materials.
FIG. 3 is a graph showing changes in the concentration of soluble solids over time according to the heat-resistant saccharifying enzyme treatment concentration.
Figure 4 shows the height of the foam produced over time by concentration of soluble solids.

Hereinafter, the present invention will be described in detail.

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

As used herein, the term " bubble " refers to a material that is a hollow droplet of liquid faded and swollen with gas, providing a creamy flavor to drinkers.

The present invention

There is provided a method of making a simple bubble-producing traditional bouquet comprising the steps of:

1) pulverizing the whole wheat flour, adding water and allowing it to stand;

2) adding (milling) the whole milled product of step 1);

3) hydrolyzing the whole milled pulverized product of step 2) and treating the enzyme;

4) filtering the enzymatically treated whole milled product of step 3), boiling and cooling;

5) blending a diluted alcohol in the heat-treated saccharide of step 4) to produce a curd base; And

6) injecting carbon dioxide gas into the curb base of step 5) to produce a foam producing curb.

In addition, the present invention provides a simple bubble-producing traditional biscuit manufactured by the above-described manufacturing method.

It is more preferable that the above-mentioned curved line is Takju or Dongdong, and Takju is more preferable. The water addition in the step 1) is preferably 30 to 40%, more preferably 34 to 40%. The setting is preferably carried out for 20 to 40 minutes and more preferably for 30 minutes in order to evenly infiltrate the added water into the whole milled product.

The step 2) is preferably carried out for 40 minutes to 1 hour, more preferably 50 minutes.

The enzymatic treatment is carried out at a concentration of 200 to 400 BAU / g at 90 ° C for 1 to 30 minutes, 6 hours, and it is more preferable to treat at a concentration of 400 BAU / g for 6 hours.

Step 4) is a step of filtering the enzyme-treated saccharide, boiling the enzyme at 95 ° C or higher to inactivate the enzyme, and then cooling the enzyme.

Preferably, the grain base of step 5) is added to the heat-treated sugar beet by adding 5 to 15% of diluted alcohol to a concentration of 3 to 8 ° Brix, more preferably to a concentration of 8 ° Brix . The final alcohol concentration is preferably 3 to 12% (v / v).

The carbon dioxide gas in step 6) is preferably injected at a pressure of 2 to 5 atm, more preferably at a pressure of 3 to 4 atm.

In the above step, pulverization is a process for facilitating the fermentation, enzymatic treatment and filtration. If the pulverization is too finely pulverized, the filtration will not be performed and the workability will be poor. The addition of water to adjust the moisture is a process to make wheat starch evenly, and when the water content is low, the enzyme is not treated well because it is not luxurious. It is important that the starch hydrolyzate is strong and the protein degradation is low. When the protein is not decomposed, it can form bubbles when mixed with makgeolli. Filtration is the process of eliminating undissolved residues by enzymatic treatment, and boiling is a process of inactivating enzymes involved in glycation, thereby inactivating the enzymes to prevent changes and to prevent protein degradation in the saccharide. Ultimately, . The saccharide diluted to 5 to 15% is added to the saccharide, and the saccharide is made to be about 8 ° Brix. The carbonic acid gas is injected to adjust the pressure to about 4 atm.

In a specific embodiment of the present invention, when the water content of the milled pulverized product is 34 to 36% in the whole-milled pulverization, water addition and purification, enzyme treatment, filtration, heat treatment, cooling, (Table 2, Fig. 1 and Fig. 2), it was confirmed that 400 BAU / g was treated for 6 hours as the optimum treatment condition of the thermogenic saccharifying enzyme suitable for saccharification (Spezyme Fred) (Table 4 and FIG. 3), and when the soluble solids content was adjusted to 8 ° Brix, the foam was soft and lasted for the longest time and was found to be most suitable as foam makgeolli (Table 6 and FIG. 4).

Therefore, it is possible to easily produce the foam makgeolli through the above-described production method.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

< Example  1> Manufacturing process of bubble makgeolli

The foamed makgeolli of the present invention was prepared by the following production process:

1) Grind whole wheat, add water and leave for 30 minutes;

2) Add (milligram) the whole milling with water added for 50 minutes;

3) Add three times the amount of water to the whole milled product and treat the enzyme;

4) After the enzymatic digestion is complete and filtered, boil and cool;

5) Mix the diluted saccharide with the heat-treated saccharide to prepare the grain base; And

6) Carbon dioxide gas is injected into the base of the brewer to produce the brewer brewer.

< Experimental Example  1> whole wheat Crushed  After the increase in water content Glycation  Confirmation of effect of enzyme treatment

The following experiment was conducted to establish the moisture control ratio for the raw material bulk density most suitable for saccharification.

Specifically, the conditions were as shown in Table 1 below, and the procedure is as follows. The whole wheat was crushed roughly twice in a roll mill having a gap of 2 mm, and then 10 to 40% of water was added, and the mixture was allowed to stand for 30 minutes. Then, it was placed in a steaming pot in which the steam was raised, and was then heated for 50 minutes. The whole milled pulverized product was cooled and placed in a fermentation vessel. Three times (300 g) of water was poured into the fermentation vessel, and the temperature was adjusted to 55 캜. After the enzyme treatment (15,000 sp. Of fermentation enzyme) . The concentration of soluble solids (Brix) was measured at 1 hour intervals to analyze the saccharification rate.

division Whole wheat
(g) Whole-wheat moisture
(%) Water addition
(g) After moisture adjustment (%) Singer (g) Saccharogenic enzyme
(g) 10% 100 11.3 10 19.4% 300 2 15% 100 11.3 15 22.9% 300 2 20% 100 11.3 20 26.1% 300 2 25% 100 11.3 25 29.0% 300 2 30% 100 11.3 30 31.8% 300 2 35% 100 11.3 35 34.3% 300 2 40% 100 11.3 40 36.6% 300 2

As a result, as shown in Table 2, Fig. 1 and Fig. 2, it was confirmed that the higher the water addition ratio to the milled pulverized product, the higher the soluble solid concentration during saccharification. The higher the water content of the whole milled product, the better the sugar content of whole wheat starch. Also, when 35% ~ 40% of water was added to the whole milled product, the concentration of soluble solid was the highest, and when the water content of whole milled product was 34 ~ 36%, it was most effective for the increase and the glycation degree (Table 2, Fig. 1 and Fig. 2).

Processing time
(hr) Singer ratio (%) 10 15 20 25 30 35 40 0 0.2 0.3 0.3 0.4 0.4 0.4 0.4 One 2.3 5.4 7.1 8.5 9.8 10.2 10.5 2 3.2 6.6 8.4 9.9 11.3 12.0 12.2 3 3.7 7.6 9.2 10.9 12.0 13.0 13.0 4 4.6 8.3 9.8 11.4 12.7 13.5 13.9 5 5.0 8.4 10.3 12.1 13.5 14.1 14.5 6 5.2 8.5 10.7 12.3 13.5 14.4 14.9

* Average value is displayed by measuring the soluble solids (° Brix) 3 times at intervals of 1 hour.

< Experimental Example  2 <Heat resistance Glycosylation  Determination of optimum processing conditions

In order to establish an optimum heat-resistant glycosylation throughput effective for glycation, the following experiment was conducted.

Specifically, it was performed under the conditions shown in Table 3 below. The whole wheat was crushed twice in a roll mill having a gap of 2 mm, and boiled water was added thereto, and the mixture was adjusted to about 90 DEG C. Then, a thermostable saccharifying enzyme (Spezyme Fred, Vision Biochem, 80,000 BAU / g at 90 占 폚), and then saccharified by stirring with a stirrer. The concentration of soluble solids (Brix) was measured at 1 hour intervals to analyze the saccharification rate.

division
(Enzyme power BAU / g) Whole wheat g) Boiling water (g) Heat-resistant saccharifying enzyme (g) 200 500 1500 1.25 400 500 1500 2.50 600 500 1500 3.75 800 500 1500 5.00 1000 500 1500 6.25

As a result, as shown in Table 4 and FIG. 3, it was confirmed that the higher the concentration of the heat-resistant saccharifying enzyme and the longer the treatment time, the higher the concentration of the soluble solid. However, there was no significant difference when treated at a concentration of 400 BAU / g or more for 6 hours or more, and it was confirmed that the optimum treatment condition of the heat-resistant saccharifying enzyme (Spezyme Fred) suitable for glycation was 400 BAU / g for 6 hours And FIG. 3).

Processing time
(hr) Heat-resistant saccharifying enzyme (BAU / g) 200 400 600 800 1000 One 7.3 8.4 11.7 11.3 11.5 2 12.6 13.6 14.2 14.4 14.1 3 14.3 15.2 16.2 16.0 15.9 4 15.5 16.7 17.4 17.2 16.7 5 16.6 17.2 17.3 17.7 17.7 6 17.8 18.0 18.0 18.2 18.2 7 17.3 17.9 18.2 18.5 18.3

* Average value is displayed by measuring the soluble solids (° Brix) 3 times at intervals of 1 hour.

< Experimental Example  3> Confirmation of bubble generation change according to soluble solids concentration

In order to confirm the change in the degree of foam generation according to the concentration of the soluble solids, the following experiment was conducted by mixing the materials under the conditions shown in Table 5.

Specifically, the ingredients were prepared by mixing the diluted alcohol with the saccharide, mixing the diluted alcohol with 75% of the saccharide and making the same amount of 1000 mL to make the foamed makgeolli base, and then cooled to 2 ° C or less. Then, the carbonic acid gas was injected into the base of the makkolgri bubble, and the carbonic acid gas was mixed with the bubble makgeolli base by leaving it in cold ice water. The resulting foam height was poured into a 100 mL measuring cylinder having an inner diameter of 28 mm, and the height of the foam was measured at intervals of 1 minute.

End product
Soluble solids concentration
(° Brix) Sugar solution
(mL) Dilution alcohol Total amount
(mL) Singer
(mL) 75% alcohol
(mL) Alcohol
(%, w / w) 2 99.0 834.4 66.6 5.54 1000 3 148.5 784.9 66.6 5.87 1000 4 198.0 735.4 66.6 6.23 1000 5 247.5 685.9 66.6 6.64 1000 6 297.0 636.4 66.6 7.10 1000 8 396.0 537.4 66.6 8.27 1000 10 495.0 438.4 66.6 9.90 1000

As a result, as shown in Table 6 and FIG. 4, it was confirmed that the experimental group having a soluble solids concentration of 2 ° Brix had a large bubble, a rough bubble, and a short bubble holding time. On the other hand, the experimental group with soluble solids above 3 ° Brix produced stable bubbles. As a whole, the duration of the bubbles was longer as the content of soluble solids increased, and when the soluble solids content was adjusted to 8 ° Brix, the bubbles were soft and maintained for the longest time, 4).

time
(minute) Soluble solids concentration (° Brix) 2 3 4 5 6 8 10 One 105 96 111 127 156 175 162 2 72 69 87 87 117 137 125 3 40 48 65 66 94 112 101 4 18 32 47 53 75 95 83 5 N 16 32 40 57 79 65 6 N 12 20 28 44 64 50 7 N 7 13 15 31 50 36 8 N N 10 11 22 38 22 9 N N N N 14 27 13 10 N N N N N 17 10 11 N N N N N 13 N

N: Not measurable.

Claims (10)

A method for making a simple bubble-producing traditional bouquet comprising the steps of:
1) crushing the whole wheat, adding water at 30 to 40% and leaving it to stand for 20 to 40 minutes;
2) adding (milling) the whole milled product of step 1);
3) hydrolyzing the whole milled pulverized product of step 2) and treating the enzyme;
4) filtering the enzymatically treated whole milled product of step 3), boiling and cooling;
5) Cooling the heat-treated saccharide of step 4) and blending a diluted alcohol of 5% to 15% to prepare a souvenir base having a sugar content of 3 to 8 Brix and an alcohol concentration of 3 to 12% (v / v) ; And
6) injecting carbon dioxide gas into the curb base of step 5) to produce a foam producing curb.
[3] The method of claim 1, wherein the traditional curd is a Takju or a Dongdong.
delete The method according to claim 1, wherein the step 2) is performed for 40 minutes to 1 hour.
The method according to claim 1, wherein the water in step (3) is carried out in three times (w / w) of the whole milled product, and the enzyme is a heat-resistant saccharifying enzyme.
The method according to claim 1, wherein the enzyme treatment in step 4) is performed at a concentration of 200 to 400 BAU / g for 1 to 6 hours.
The method according to claim 1, wherein step 4) comprises filtering the enzyme-treated whole milled product, and boiling the product at 95 ° C or higher to inactivate and cool the enzyme.
delete The method according to claim 1, wherein the carbon dioxide gas in step (6) is injected at 2 to 5 atmospheres.
A simple bubble-producing traditional grain bran prepared by the manufacturing method of claim 1.

Images