KR101944622B1 - Sparkling rice wine including goji berry using the high-amylose rice and method thereof - Google Patents

Abstract

The present invention relates to a manufacturing method of a sparkling goji berry rice wine using high amylose rice. Specifically, the present invention relates to a manufacturing method of the sparkling goji berry rice wine using the high amylose rice and the sparkling goji berry rice wine manufactured thereby which contains fiber of the high amylose rice showing effectiveness in antiobesity and weight loss, a resistant starch and an active component of a goji berry showing an antioxidant activity and antidiabetic effect, thereby securing a superior functionality while increasing an interest of customers by having an excellent refreshing taste.

Description

Technical Field [0001] The present invention relates to a sparkling rice ginger rice using high amylose rice and a method for producing the same,

The present invention relates to a sparkling gugija rice makgeolli using high amylose rice and a process for producing the same, and more particularly, to a process for producing high quality amylose rice ginseng by using high amylose rice and gugija to produce an effective ingredient of dietary fiber and gugija The present invention relates to a method for producing sparkling gugija rice wine using high amylose rice which exhibits an anti-obesity effect, an antioxidant activity and an anti-diabetic effect, Sparkling Goji rice This is about rice wine.

 High amylose rice means rice of high amylose variety of japonica type, which means functional rice varieties which increase the amylose content to 25% or more. High amylose rice has three times higher dietary fiber content than normal rice and is composed of resistant starch (resistant starch). Typically, amylose rice is produced in Korea, such as Goami 2, Goami 3, Goami 4, And Yoshitaka Hoshi, which was developed by Yasukuni.

Gugija has traditionally been known to be effective in preventing diseases (such as liver, kidneys, blood pressure, and diabetes) and restoring vigor (dizziness, neurological diseases, etc.). Betaine and zeaxanthin, , β-sitosterol, physalien, cholin, etc. Betaine and zeaxanthin are known to be the most representative of these compounds. Betaine is a water-soluble, water-soluble solvent, and zeaxanthin is a major functional ingredient extracted from organic solvents such as ethanol.

The clinical efficacy of Gugija is found in various herbal medicines such as Gangbuk Gangmok and Dongbokgam. It is known to be highly effective for adult diseases such as hypertension, headache, paralysis, neurological diseases and diabetes. Recently, the cholesterol reduction effect It has been reported.

Conventional rice wine manufacturing process uses solid fermentation technology to proliferate fungus and yeast sufficiently in bran to produce yeast which is rich in saccharifying enzyme, and then it is added to aged rice starch to saccharify rice starch to proliferate yeast to perform alcohol fermentation Has been carried out.

However, the method of manufacturing modified makgeolli which is made in the actual brewery is a process similar to the one-step process of fermentation, and makes alcohol in the first step of saccharification of the rice cake and the second step of making alcohol. The first step is to sprinkle white bran powder, a saccharified bacillus, in a high temperature, and leave it at 30 ~ 35 ℃ for about one day. The surface of the bacon breaks like whiteness. The saccharification process is called saccharification in which the bacillus transforms starch into glucose Process. Step 2 is the alcohol fermentation step. For alcohol fermentation, a yeast culture is used, which is called a 'master' (brewer yeast) in a brewery. The yeast culture liquid may be used in an amount of about 5% of the whole rice wine fermentation liquid.

Makgeolli is a traditional Korean traditional alcoholic beverage, which is classified as a brewed brewer according to the Liquor Tax Law. The products are manufactured by the processes of General Province, Lee Yoo Joo, and Samyang Province. This is a process of fermenting alcohol and fermenting alcoholic beverage . The final amount of alcohol should be corrected to about 6-8%.

Traditionally, the process is a parallel process of fermenting starch saccharification and alcohol fermentation. At the same time, the saccharification enzyme is a natural fungus ( Aspergillus , Rhizopus , Mucor , Absidia , (Koji), which is produced by breeding a specific fungus, is used or a mixture thereof is used.

Korean Patent No. 10-1066459 discloses a method for producing health-promoting Omija raw makgeol with omiza added thereto and a method for producing the same, which comprises extracting an extract of Omija water from dried Omija, a step of extracting Aspergillus kawachii A method of producing raw rice wine through a manufacturing process including a step of mixing the seeds with the seeds to produce an entry, a step of putting an omisa extract into the seed, and a step of fermenting a single yeast Saccharomyces cerevisiae, Which is a process with a limit in the storage period. Korean Patent No. 10-1476807 discloses a method of using mineral waters in a makgeolli production process by using a mineral water to produce a mild acidic taste with a pH of 4.8, And there is a problem that the preference of the consumer is low.

Therefore, there is a growing need for the development of high-quality beverage-type makgeolli products that combine convenience and functionality that reflect consumer patterns of foods and beverages that currently favor carbonated products.

KR 10-1066459 B1, September 15, 2011 KR 10-1476807 B1, 19 December 2014

Accordingly, the inventors of the present invention have conducted studies to solve the above-mentioned problems, and have found that sparkling gugija rice makgeolli using high amylose rice is prepared, thereby containing dietary fibers and resistant starch of high amylose rice showing anti-obesity and diet effects , An antioxidant activity and an anti-diabetic effect, and discovered a method of producing a new type of sparkling gugija rice makgeolli using high amylose rice containing an active ingredient of gugija, excellent in functionality, excellent in cooling sensation, Thus completing the present invention.

The object of the present invention is to provide a method for producing sparkling gugija rice wine using high amylose rice, comprising an effective ingredient such as dietary fibers and resistant starch of high amylose rice, exhibiting an anti-obesity and diet effect, It is another object of the present invention to provide a method for producing sparkling gugija rice wine using high amylose rice, which exhibits functionality such as antioxidant activity and antidiabetic effect by the active ingredient and has an excellent cooling sensation and improved consumer acceptance.

Another object of the present invention is to provide a sparkling rice makgeolli containing the active ingredient of Gujia using high amylose rice with improved functionality and taste.

The method of producing sparkling rice gruel rice containing an effective ingredient of gugija using the high amylose rice of the present invention comprises the steps of preparing yeast by mixing bran and germinated brown rice, mixing the yeast with the yeast and water, Preparing a sake by mixing fermented leukocyte with water to prepare a sake, adding high amylose rice added to the primary fermented sake, and further adding a syrupy concentrate to perform secondary fermentation And adding sugar to the secondary fermentation to produce carbon dioxide gas (CO ₂ ) by the third fermentation.

In addition, the present invention may further comprise, after the step of producing the yeast, a step of producing the breeder through the yeast expansion culture with a good yield from the yeast produced.

Sparkling makgeolli, which is generally known, is a manufacturing process that improves the sensation of cooling and palatability by increasing the content of carbonic acid. In this method, the carbonic acid applied to the existing manufacturing process is injected into the soup to be refrigerated or the alcohol content of the first fermentation soup is increased , And a method of enhancing the production of carbonic acid (Pasteur effect) by adding a separate saccharide in the secondary fermentation.

The method for producing sparkling rice gruel rice using high amylose rice according to the present invention is characterized by a process capable of simultaneously performing an alcohol fermentation and a carbonic acid production process by yeast by carrying out a saccharification process sufficiently by the fermentation process.

The present invention consists of a new imperial process for the production of amylase glycosylation enzymes by inducing brown rice germination. Here, a new empirical process for the production of amylase glycosylase by inducing germination of bran and brown rice can overcome the limitation of the limited technology by the conventional wheat bran.

The present invention is produced by mixing brown rice having a functional substance such as tocopherol, tocotrienol, and orzanol in place of the existing single wheat bran in the process of producing the yeast.

In the emulsification process of the present invention, the germinated brown rice is germinated by immersing the raw brown rice at room temperature of 20 to 25 ° C for 3 to 4 days. The germinated brown rice can be naturally dried or warm-air dried to a moisture content of less than 10% and then pulverized with a mill.

In the present invention, since the emmyon process (produced from yeast or coagulant) uses germinated brown rice and a mixture of wheat bran, the rice bran oil is rich in many health functional substances such as antioxidant function, such as oruzanol, tocopherol and tocotrienol, - Contains a large amount of glucan, which not only functions as a saccharifying enzyme, but also exhibits a health functional complex function.

The present invention can induce activation of the local industry by securing the technology of the makgeolli safflower plant by establishing the optimum production process of the master by expanding the yeast of the good quality.

Most makgeolli manufacturing process is the process of producing alcohol from starch saccharification (luxury rice) and saccharified glucose using yeast (yeast and enzyme production).

On the other hand, in the present invention, a sugar is added (high fructose is used in the present invention) before the conventional alcohol fermentation (adding Gugija extract solution) is performed and alcohol (sugar content less than 1% Thereby producing carbon dioxide gas.

At this time, in order to prevent the excessive generation of the carbonic acid gas during the storage, the conventional rice wine vat contains a nonwoven fabric inside the barrel, which can be eliminated in the present invention.

The present invention can provide an optimal process for fermentation temperature, time, high fructose (cost saving), which is a variable in the tertiary fermentation.

In the present invention, high amylose rice means a functional rice variety in which the amylose content is increased to 25% or more, and it is preferable to use Goami 2, Goami 3 and Goami 4, but the present invention is not limited thereto, And high amylose rice varieties.

&Quot; Goami 2 " of the present invention is a functional rice cultivar developed in 2002 and having a dietary fiber content of 3 times or more as compared with general rice. In addition, most of the starch is known to be effective as a resistant starch in hypertension and diabetes. The Goami 2 has a higher crude fiber content than rice, which is twice as high as brown rice, three times as much as white rice, as well as less prone to starch and indigestible, and is expected to have a diet effect.

The "Goami 3" of the present invention is a varietal developed in 2007 and is known as diet rice with Goami 2, and the existing Goami 2 has low germination rate and delayed initial growth, And it is a cultivar cultivated by improving the stability of cultivation and exhibiting a higher yield of the dietary fiber and a comparable yield in order to solve the disadvantages.

The "Goami 4" of the present invention is a rice variety developed in 2009 and is rich in minerals, especially iron, zinc, calcium and potassium. It is well known for the prevention of anemia, and the content of amylose is high, so it dissolves well in water, so it can be easily digested by patients with weak children, esophagus and stomach. Like rice bran, rice is white and flat. The rice yield is 465kg / 10a.

The present invention is preferably used to grow high amylose rice selected from the group consisting of Goami 2, Goami 3, Goami 4, and combinations thereof.

In the present invention, a rice gum added with high amylose rice as a main ingredient is used, and the rice gum can be grown by a conventional method. For example, there is a method in which high amylose rice is immersed in water and the rice is heated for 1 to 60 minutes under a pressure of 100 to 130 ° C, atmospheric pressure or 1 to 2 kgf / cm 2. In the present invention, it is preferable that the high amylose rice is washed with water and soaked to remove water, and then the water is added. Preferably, the water immersion is performed for 4 to 12 hours in order to uniformly and rapidly age the starch during the steaming. And then for 10 to 60 minutes. It is preferable to use the expanded amylose rice which has been expanded and cooled to room temperature.

In the present invention, the Gujuza concentrate can be prepared by a conventional method for producing a natural extract. For example, the organophosphate is washed, naturally dried or hot-air treated, and pulverized. Water is added at a rate of 2 to 10 times the weight of the egg yolk, heated at 100 to 125 ° C for 3 to 4 hours, extracted and then filtered to concentrate the filtrate Can be manufactured.

The present invention relates to a two-stage fermentation process which is not a known liquefied carbonic acid injection process but which converts alcoholic beverage production and carbon dioxide (CO ₂ ) production into a liquefied carbonic acid injection type of conventional beer into natural fermentation carbonic acid, It is possible to provide the technique of manufacturing sparkling Gugija rice makgeolli using a new type of high amylose rice that meets the preferences of middle-aged and young female consumers by applying the technique and the equalization technique of carbonic acid pressure.

The present invention relates to a method for producing high-amylose rice, which contains spices of high amylose rice, which exhibits an anti-obesity and diet effect by producing sparkling rice ginger rice wine using high amylose rice, and contains an active ingredient of gugija which exhibits antioxidant activity and anti- Thus, not only does it exhibit excellent functionality, but also it can improve consumer's preference with an excellent cooling feeling.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram schematically showing a method for producing sparkling rice ginger rice wine using high amylose rice of the present invention.
2 shows (a) a graph of a standard curve of reducing sugar, and (b) a graph of total sugar per unit using 0.1% glucose.
FIG. 3 is a graph showing the results of analysis of the optimal surface reaction of the yeast counts of sparkling gugija rice wine using high amylose rice of the present invention.
4 is a graph showing the results of analysis of optimal surface reactions of measured values of viable cell counts of sparkling koji rice wine using high amylose rice of the present invention.
FIG. 5 is a graph showing the results of analysis of optimal surface reactions of reducing sugar measurements of sparkling ginger rice wine using high amylose rice of the present invention.
6 is a graph showing the results of analysis of the optimal surface reaction of the measured value of sparkling ginger rice wine using high amylose rice of the present invention.
FIG. 7 is a graph showing the results of analysis of optimal surface reactions of organic acid measured values of sparkling gugija rice wine using high amylose rice of the present invention.
8 is a graph showing the results of analysis of the optimal surface reaction of pH measurement values of sparkling gugija rice wine using high amylose rice of the present invention.
Fig. 9 is a graph showing the results of analysis of optimum surface reaction of alcohol measured by sparkling gugija rice wine using high amylose rice of the present invention.
10 is a graph showing the results of analysis of optimum surface reaction of CO ₂ measured values of sparkling koji rice wine using high amylose rice of the present invention.

The present invention will be described in more detail with reference to the following examples. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited by these examples in any sense.

Hereinafter, the technical and scientific terms used herein will be understood by those skilled in the art without departing from the scope of the present invention. Descriptions of known functions and configurations that may be unnecessarily blurred are omitted.

Example  One : High amylose  Using rice Sparkling  Manufacture of Gugija rice makgeolli

100 g of wheat bran and 100 g of germinated brown rice powder were mixed to prepare yeast by a generally known method. The yeast was selected from the yeast prepared above and incubated at 25 ° C for 12-24 hours to produce mastermix. 100 g of the above-mentioned mastermilk was added to 1 kg of high amylose rice added by a publicly known method, 100 g of gojiji concentrate was further added, and fermented at 25 to 28 ° C for 3 to 7 days to prepare a syrup. The prepared syrup contains sugar content of less than 1%. Before the fermentation, 100 g of high fructose was added and stored in a rice wine barrel at room temperature of 20 to 25 ° C to generate carbon dioxide gas (CO ₂ ) after fermentation.

Example  2 : High amylose  Using rice Sparkling  Manufacture of Gugija rice makgeolli

7 kg of yeast, and 50 g of yeast were mixed with 10 L of water, and after 2 to 3 days, the suture was prepared. 65 kg of Nuruk and 80 L of water were mixed with each other and the mixture was firstly fermented for 2 to 3 days. 216 kg of high amylose rice added to the primary fermented liquor was added, and further 10 kg of ginger concentrate and 350 L of water were added, followed by secondary fermentation for 2 to 3 days. The sugar was added to the secondary fermentation, and the fermentation was performed at a temperature of 20 to 25 ° C to produce carbon dioxide (CO ₂ ) by the third fermentation.

Experimental Example  1: According to the present invention High amylose  Using rice Sparkling  Analysis of the surface reaction of rice Gangjee rice wine and general rice wine (Box- Benken RSM )

1. Materials and reagents

The makkolli used in the experiment was a mixture of high amylose rice Sparkling Gugija rice The rice wine, which is not added with makgeolli and gugija, was used and supplied from Baekjeju casting (Chungyang, Chungnam). Sulfuric acid, phenol, and DNS (3,5-Dinitrosalicylic acid) reagents used in total sugar and reducing sugar analyzes were purchased from Sigma.

2. Surface reaction experiment plan

The fermentation temperature (℃), the fermentation time (h) and the hyperpolysaccharide concentration (%) were determined as fermentation temperature of 25 ℃ and fermentation time of 6 h, and high fructose concentration of 1% were designed with 17 treatment combinations including 5 repetitions. The box-bench design First, the experiment is performed statistically according to the planned experiment, the second is the coefficient of the mathematical model, and the third is to judge the suitability of the model. The response variables in this experiment were yeast, viable cell count, reducing sugar, total sugar, organic acid, pH, alcohol, and CO ₂ . In order to facilitate the statistical calculation, the independent variables were used as follows. The three parameters were X ₁ (fermentation temperature), X ₂ (fermentation time), and X ₃ (high fructose concentration). The standardized values can be obtained by the following formula and the value is Z.

--- (1)

--- (One)

는 1 단위 만큼의 증가 또는 감소하는 값의 크기이다. 실험 결과에 대한 분석은 표면 반응 분석법을 사용하였으며 최적 공정 조건을 나타내는 다중 회귀식은 다음과 같다.Where Xo is the center value of the normalization value and X is the normalization value.

Is the magnitude of the value that increases or decreases by one unit. The surface reaction analysis was used for the analysis of the experimental results. The multiple regression equation showing the optimal process conditions is as follows.

---(2)

---(2)

Here, Y is a predicted response, and if there are three variables as in this experiment, the value of k becomes 3 and ultimately expressed as

----(3)

- (3)

Statistical analysis of the results after the experiment was made using Design Expert (Stat-Ease Inc., Minneapolis, USA). The choice of values of the independent variable are selected from the results obtained in the preliminary experiment ₁ X (fermentation temperature) may decide to 20 ℃ (-1), 25 ℃ (0), 30 ℃ (+1), X 2 ( fermentation time) (1), 1% (0) and 1.5% (+1) for X ₃ (high fructose concentration) were set to 4h (-1), 6h One).

X _i Independent variables Level -One 0 +1 X _One Fermentation temperature (C ^o) 20 25 30 X ₂ Fermentation time 4 6 8 X ₃ Fructose (%) 0.5 One 1.5

3. Fermentation Experiment of Makgeolli

Sparkling Gugija rice wine (PBGM) using high amylose rice produced on the same day of production is in the amount of 750 ml. Before the fermentation, the main stopper was removed and sugar was added to 0.5%, 1% and 1.5% of high glucose. 750 ml of rice wine was added to the container and sealed with a PET stopper to prevent CO ₂ from escaping. The fermentation temperature was set at 20 ° C, 25 ° C and 30 ° C, and fermentation time was set to 4 hours, 6 hours and 8 hours, respectively. The number of yeast, viable cell count, total sugar, reducing sugar, organic acid, pH, alcohol and CO ₂ were measured to measure the quality of makgeolli.

(One) Yeast count  Measure

1 ml of the stored rice wine was mixed with 9 ml of distilled water, and the mixture was diluted 10-fold. To measure the number of yeast cells, a cover glass was covered with a Haemacytometer and an appropriate amount of the diluted sample was taken. The total number of cells was counted using an OLYPUS BX51 microscope and the value was obtained by substituting the following formula.

 Number of cells / mm ³ = N x F x D

(Where N is the average number of cells in the compartment, F is the volume (mm ³ ) of one compartment, D is the dilution factor)

(2) Viable cell count  Measure

The viable count was measured according to the method of Sheu & Marshall (1993). 1 ml of rice wine was quantitated in 9 ml of 0.1% peptone water (pH 7.0), sufficiently dispersed by voltexing, cultured on a PDA (Potato Dextrose Agar, Difco) medium, cultured at 28 ° C for 24 hours, . The number of viable cells was expressed in terms of the commercial viable count (10 ⁷ CFU / ml).

(3) Measurement of reducing sugar

10 ml of makgeolli was put into a 100 ml volumetric flask and diluted with distilled water. 2 ml of the DNS reagent prepared by taking 200 占 퐇 of the diluted sample was stirred. The stirred sample was reacted with boiling water at 100 캜 for 10 minutes and then cooled in cold water. Absorbance was measured at 570 nm using a UV Prove Spectrometer. The glucose value was calculated by substituting the measured values into the glucose standard curve equation. The standard curve equation of reducing sugar is as follows.

X = (Y-0.0287) /1.0931

(4) Total  Measure

To prepare the sample, 1 ml of makgeolli was put into 100 ml of measuring flask, and distilled water was diluted 100 times according to the scale of 100 ml. 200ul of the diluted sample was taken and placed in a glass tube. 200ul of the prepared phenol was mixed with 200ul of a sample and stirred. 1 ml of sulfuric acid was added and the reaction was allowed to proceed for 10 minutes. After stirring, the reaction was continued for 30 minutes. Absorbance is measured at 490 nm using a UV Prove machine. The measured value was substituted for the value obtained by the 0.1% glucose standard curve and the value per total was obtained. The standard curve equation is as follows.

X = (Y-0.1735) /4.7461

(5) Measurement of organic acids

1 ml of makgeolli was put into a 100 ml volumetric flask and filled with distilled water to the marking line. The diluted sample was taken in an Erlenmeyer flask (25 ml), and 3-4 drops of the prepared phenolphthalein indicator were added and mixed. And titrated with 0.1 N NaOH solution. The end point was the time when it turned to light pink. The consumption (ml) of the 0.1 N NaOH solution used in the titration was determined. % Lactic acid in makkolli was calculated as follows.

(6) pH measurement

During the storage period, 20 ml of makkolli samples were taken into a 10 ml beaker and the change of pH was repeated 3 times using a pH meter.

(7) Alcohol measurement

The heated round flask was charged with 250 ml of alcohol (sample), and the remaining sample was rinsed with distilled water and poured twice. After adding the boiler, the heating round flask was placed on the induction to adjust the height and fix it on the measuring machine. The temperature was controlled so that the distillate of the sample could receive about 140 ml in about 30 to 40 minutes. The amount of distillate was about 70% of the measuring flask. The distilled solution was transferred to a 250 ml volumetric flask, and 250 ml of distilled water was added to the flask. After shaking well, the flask was placed in a 250 ml measuring cylinder. After adjusting the distillate temperature to 30 ℃, the temperature was accurately measured using a thermometer. Put the measuring cylinder on a flat surface, turn the main system while turning, read the scale when the main system appears. Alcohol% was measured by using the scale value measured by the temperature and the esophagus according to the conversion table of the alcohol fraction per 0.1 degree.

(8) CO ₂  Measure

CO ₂ measurement method attached to the sample to a gas pressure gauge (CO ₂ Volume Tester) plugs and drill into and secure needle lock the pressing Snift Valve. Measure the temperature and carbonation scale. The measured carbonic acid pressure (Kg / cm ² ) and temperature (캜) were used to measure the exact values. And corrected by the carbonic acid gas absorption coefficient table.

4. High amylose  Using rice Sparkling  Gugija rice rice wine optimum process

The results of experiments on the experimental parameters of temperature and time, which are the optimal conditions of sparkling rice gangja rice using high amylose rice, were investigated by designing with Centarl composit design. That is, the results of the experiment were as follows: Yeast number, viable cell count, reducing sugar, CO ₂ is shown in Table 2 below. The range of total yeast cell count was 0.28 - 55.07 × 10 ⁸ / ml, the range of viable cell count was 1.03 - 3.87 × 10 ⁷ CFU / ml, the range of reducing sugar was 2.56 - 6.39 mg / The range of pH value was 3.08 - 3.22, the range of alcohol content was 4.08 - 6.84%, and the range of CO2 content was 4.04 - 7.00 g / l.

Process
No. Temp Time Fructose Yeast Viable cell count Reducing sugar Water soluble total sugar Organic acid pH Alcohol CO ₂ ℃ h % (10 < ⁸ > / ml) (10 < ⁷ > CFU / ml) (mg / ml) (mg / ml) (%) (pH) (%) (g / l) One 20 4 7.5 2.74 2.86 6.39 35.15 0.41 3.17 5.78 5.05 2 30 4 7.5 5.51 2.24 5.14 36.51 0.58 3.11 5.55 5.51 3 20 8 7.5 1.36 1.03 4.45 29.75 0.48 3.13 4.92 5.00 4 30 8 7.5 10.7 1.98 4.05 30.90 0.38 3.16 5.75 5.81 5 20 6 3.75 5.59 1.76 4.18 35.89 0.43 3.22 4.20 4.04 6 30 6 3.75 0.28 2.56 2.87 32.76 0.43 3.20 4.54 4.40 7 20 6 11.25 15.72 2.80 4.35 30.38 0.46 3.12 5.87 6.01 8 30 6 11.25 10.73 2.38 4.11 36.01 0.53 3.11 6.84 7.00 9 25 4 3.75 27.80 3.12 4.38 41.01 0.49 3.17 4.08 4.30 10 25 8 3.75 1.91 1.39 2.56 34.52 0.37 3.19 4.26 4.34 11 25 4 11.25 3.62 3.08 4.74 38.89 0.50 3.10 6.25 6.17 12 25 8 11.25 55.07 3.67 3.73 34.37 0.50 3.08 6.05 5.83 13 25 6 7.5 54.83 3.12 4.30 30.79 0.49 3.12 4.97 5.16 14 25 6 7.5 47.30 3.45 4.10 26.96 0.45 3.09 5.00 4.79 15 25 6 7.5 50.0 3.55 3.87 29.79 0.47 3.10 5.20 4.97 16 25 6 7.5 51.0 3.87 3.86 27.96 0.48 3.09 5.12 4.98 17 25 6 7.5 49.0 2.38 3.85 28.77 0.46 3.11 5.30 4.96

The results of the variance analysis on the regression equation using the experimental results show the suitability of the model established by the response surface analysis method. Multiple response surface optimization aims to find the conditions of input variables that optimize multiple response variables. The analysis results of the quadratic regression model are shown in Table 3 below. According to these results, it was recognized that the experimental results, ie, temperature, time, and high fructose content were affected by the experimental variables within the 95% level.

The R ² value of the model shows the observed, predicted, and correlation correlations: 0.8433 for yeast, 0.9797 for live cells, 0.9850 for reducing sugar, 0.9645 for total, 0.9783 for total, pH 0.9768, alcohol 0.9798, and CO ₂ 0.9698. Therefore, this model shows that it is not explained in the 3% range. The lack of fit test showed no significance, indicating that the model used in this experiment is very appropriate.

Source DF Sum of squares Yeast ^a Viable cell count ^a Reducing sugar ^a Water soluble total sugar ^a Organic acid ^a
pH ^a Alcohol ^a
CO ₂ ^a Model 9 8.81 7860.89 10.99 245.25 0.4 0.03 9.2 9.34 Residual 7 1.64 162.57 0.17 9.04 0 0 0.19 0.29 Lack of Fit 3 0.35 130.83 8.28E-03 0.00 0 0 0.11 0.22 Pure Error 4 1.29 31.74 0.16 9.04 0 0 0.08 0.07 Cor Total 16 10.45 8023.46 11.15 254.28 0.04 0.03 9.39 9.63

^{a Coefficient of correlation (R 2)} for Yeast, Viable cell count, Reducing sugar, Water soluble total sugar, Organic acid, pH, Alcohol and CO 2 was 0.8433, 0.9797, 0.9850, 0.9645, 0.9783, 0.9768, 0.9798, 0.9698.

The lack of fit test showed no significance, indicating that the model used in this experiment is very appropriate. Table 4 below shows the regression coefficients of the model. It shows that the number of yeast cells, viable cell count, reducing sugar, total sugar, organic acid, pH, alcohol and CO ₂ greatly influences the three factors: fermentation temperature, fermentation time, (P <0.05), respectively. The results of this experiment showed that the effect on fermentation temperature, fermentation time and high fructose content was significant in the first and second cross product term, indicating that the factors exerted singly or alternately. The regression equations for these are shown in Table 5 below.

Factor
Coefficient Yeast
(10 &lt; ⁸ &gt; / ml) Viable cell count
(10 &lt; ⁷ &gt; CFU / ml) Reducing sugar
(mg / ml) Water soluble total sugar
(mg / ml) Organic acid
(%) pH
(pH) Alcohol
(%) CO ₂
(g / l) Intercept
3.27 7860.89 10.99 28.85 0.47 3.10 5.12 Temperature 0.09 0.42 1.29 0.63 0.02 -0.01 0.24 Time -0.40 107.88 4.3 -2.75 -0.03 0.00 -0.09 Fructose 0.39 306.99 1.07 -0.57 0.03 -0.05 0.99 Temperature ² -0.84 3710.58 1.13 0.39 0.03 0.29 Time ² -0.40 1033.01 1.03 3.83 0.01 0.09 Fructose ² -0.06 675.17 1.7 4.51 0.03 -0.05 Temperature × Time 0.39 10.79 0.18 -0.05 -0.07 0.02 0.27 Temperature × Fructose -0.31 0.02 0.29 2.19 0.02 0.00 0.16 Time × Fructose 0.58 1495.10 0.16 0.49 0.03 -0.01 -0.10

Response Second oder polynomial equations R ² Yeast (10 &lt; ⁸ &gt; / ml) = 3.27 + 0.09 X ₁ + Y -0.40 +0.39 X ₂ X ₃ X ₁ ² -0.84 -0.40 -0.06 ² ₂ X ₃ X ² X ₁ X ₂ +0.39 -0.31 +0.58 X ₃ X ₁ X ₂ X ₃ 0.8433 Viable cell count
(10 &lt; ⁷ &gt; CFU / ml) Y = + 50.43 + 0.23 X ₁ +3.67 X ₂ +6.19 X ₃ -29.69 X ₁ ² -15.66 X ₂ ² -12.66 X ₃ ² +1.64 X ₁ X ₂ +0.08 X ₁ X ₃ +19.33 X ₂ X ₃
0.9797 Reducing sugar
(mg / ml) + 4.00-0.40 = -0.73 X X ₁ Y ₂ X ₃ +0.37 +0.52 +0.49 ² X ₁ X ₂ X ₃ ^{2 2} -0.64 +0.21 +0.27 X ₁ X ₂ X ₁ X ₂ X ₃ X ₃ +0.20 0.9850 Water soluble total sugar
(mg / ml) Y = + 28.85 + 0.63 X ₁ -2.75 X ₂ -0.57 X ₃ +0.39 X ₁ ² +3.83 X ₂ ² +4.51 X ₃ ² -0.05 X ₁ X ₂ +2.19 X ₁ X ₃ +0.49 X ₂ X ₃ 0.9645 Organic acid
(%) Y = + 0.47 + 0.02 X ₁ -0.03 X ₂ +0.03 X ₃ -0.07 X ₁ X ₂ +0.02 X ₁ X ₃ +0.03 X ₂ X ₃ 0.9783 pH
(pH) Y = + 3.1020-0.0075 X ₁ +0.0013 X ₂ -0.0463 X ₃ +0.0340 X ₁ ² +0.0065 X ₂ ² +0.0265 X ₃ ² +0.0225 X ₁ X ₂ +0.0025 X ₁ X ₃ -0.0100 X ₂ X ₃ 0.9768 Alcohol
(%) = 5.12 + 0.24 X ₁ + Y X ₂ +0.99 -0.09 +0.29 ₃ X ₁ X ² X ₂ ² +0.09 -0.05 +0.27 ² X ₃ X ₁ X ₂ X ₁ X ₃ +0.16 -0.10 X ₂ X ₃ 0.9798 CO ₂
(g / l) Y = + 4.97 + 0.33 X ₁ -6.25 E-03 X ₂ +0.99 X ₃ +0.29 X ₁ ² +0.08 X ₂ ² +0.10 X ₃ ² +0.09 X ₁ X ₂ +0.16 X ₁ X ₃ -0.10 X ₂ X ₃ 0.9698

X ₁ : Temperature (° C), X ₂ : Time (h.), And X ₃ : Fructose (%

5. Analysis of Optimum Surface Response

(One) Yeast count  content

The optimum surface reaction of sparkling Gugija rice rice koji using high amylose rice was 3.62 × 10 ⁸ / ml when reacted with fructose 1.5% and fructose 1.5% The maximum value of yeast water content appeared. When the fructose content was 1.5%, the maximum values in the two components of temperature and time were the same. In conclusion, as the time elapsed closer to 6 hours, the temperature near 25 ° C, the higher the content of fructose, the higher the content of yeast cells.

(2) Viable cell count  content

The optimum surface reaction of sparkling Gugija rice rice wine using high amylose rice showed the maximum value of viable cell count at 53.30 × 10 ⁷ CFU / ml after 8 hours of reaction with 1.5% of fructose. When fructose content is the same, the elapsed time factor shows a larger difference than the temperature. Finally, the results showed that the higher the content of fructose and the longer the time, the greater the content of viable cells.

(3) Reducing sugar measurement result

The optimum surface reaction of reducing sugar content of sparkling Gugija rice rice using high amylose rice showed the maximum value of reducing sugar content as 6.35 mg / ml when reacted at 20 ℃ for 4 hours. When the fructose content was 1%, the reducing sugar content was larger in the elapsed time than in the temperature. Finally, the lower the temperature, the lower the fructose content, the higher the reducing sugar content.

(4) Results per total

The optimum surface reaction of total sugar content of sparkling Gugija rice rice with high amylose rice was 41.01 mg / ml when it was reacted with fructose 0.5% for 4 hours. Fructose content of 0.5% had a greater effect on the total sugar content than the temperature over time. Finally, the higher the temperature, the longer the time, the lower the fructose content, the higher the total sugar content.

(5) Result of organic acid measurement

The optimum surface reaction of sparkling Gugija rice rice wine using high amylose rice showed the maximum value of organic acid content at 0.58% when reacted at 30 ℃ for 4 hours. When the fructose content was 1.5%, the temperature had a greater effect on the organic acid content than the time course factor. Finally, the higher the temperature, the longer the time, the higher the fructose content, the higher the content of organic acid.

(6) pH measurement results

Analysis of the optimum surface reaction of pH of sparkling Gugija rice wine using high amylose rice showed the maximum value of pH at 3.22 pH when reacted with fructose 0.5% and temperature 20 ℃. When the fructose content was 0.5%, the temperature had a greater effect on the pH measurement than the time course factor. Finally, the lower the temperature, the longer the time, the lower the fructose content, the larger the pH measurement value.

(7) Alcohol measurement result

Analysis of the optimum surface reaction of alcohol content of sparkling Gugija rice rice with high amylose rice showed the maximum value of alcohol content at 6.75% when 1.5% of fructose and 30 ℃ of temperature were reacted. When the fructose content was 1.5%, the temperature had a greater effect on the alcohol content than the time elapsed. Finally, the higher the content of fructose, the higher the temperature, the less the lapse of time, the higher the alcohol content.

(8) CO ₂  Measurement result

Analysis of the optimal surface reaction of CO ₂ measurement of sparkling Gugija rice rice using high amylose rice showed the maximum value of CO2 measurement at 6.84 g / l when 1.5% of fructose and 30 ℃ of temperature were reacted. When the fructose content was 1.5%, the temperature had a greater effect on the CO ₂ measurement than the time elapsed. Finally, the higher the fructose content, the higher the temperature, the smaller the CO ₂ measured value is.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Bran and germinated brown rice to prepare koji;
The germinated brown rice is germinated by immersing the raw brown rice in a room temperature of 20 to 25 ° C for 3 to 4 days, and then gently drying the germinated brown rice so that the moisture content is less than 10%
Selecting yeast from the yeast and culturing the yeast at 25 ° C for 12 to 24 hours to prepare a master;
Mixing the yeast with yeast and water to prepare a graft;
Mixing the nutrient with water to prepare a sake by primary fermentation;
Adding high amylose rice added to the primary fermentation and further adding ginger concentrate to primary fermentation at 25 to 28 ° C for 3 to 7 days to secondary fermentation such that the sugar content is less than 1%; And
The above-mentioned high amylose rice is dipped in high-amylose rice for 4 to 12 hours and then heated at 100 to 130 ° C under atmospheric pressure or 1 to 2 kgf / cm 2 for 10 to 60 minutes and cooled to room temperature ,
Adding sugar to the secondary fermentation, adding the sugar to the fermented rice wine, storing the fermented fermented rice wine in a rice wine barrel, and storing the fermented fermented rice wine at a room temperature of 20 to 25 ° C. to produce carbon dioxide gas (CO ₂ ) A method for producing sparkling goji rice using.
delete The method according to claim 1,
Wherein the high amylose rice grown in the second fermentation step is high amylose rice selected from the group consisting of Goami 2, Goami 3, Goami 4 and combinations thereof. Method for manufacturing rice wine.

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