KR102113845B1 - Grain syrup using Nuruk and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a yeast syrup, and the production method of the yeast syrup according to the present invention can produce a crude syrup similar to or better than the traditionally manufactured syrup while reducing the time compared to the traditional method.

Description

Grain syrup using Nuruk and the manufacturing method thereof

The present invention relates to a yeast syrup and its manufacturing method.

Jocheong refers to starch syrup having a moisture content of 20% or more, which is produced by adding saccharification and adding saccharification to the starch extracted from the grain or starch as a starch raw material. Jocheong can be largely divided into sikhye, which is not slumbed, or gang syrup (a commonly-spoken syrup) made of a solid solid with strong heat. Traditionally, natural honey is called blue and artificial honey is called blue. The origin of the syrup and Jocheong is not accurate, but there are records in the literature that it was already manufactured in the city and city names of the Three Kingdoms period. It was used for confectionery, etc., and the word "haengseokmaek (杏 錫 麥 酪)" appears in the Dongguk Sanggukjip in the Goryeo Dynasty. Stone is a hard syrup, and there is a record in the Goryeo era that syrup made from malt oil or gamju was used as a sweetener. The "seed malt" is a material that is essential for the production of malt, and means that the barley is sprouted and dried. According to the National Agricultural Products Quality Management Service, it is whole malt oil that maintains the shape of dried germinated barley. It is defined as a powder. When malt powder is mixed with water to maintain a constant temperature, it is used as a natural fermentation agent in the production of malt and jocheong.

As a sweetener that gives off the sweetness of food since ancient times, various characteristic syrups have been made depending on the fat because of its storage properties that do not change even after long-term use. Depending on the raw material, if pumpkin is used, it becomes pumpkin-like, and if it is made from rice, it becomes rice-like. As a raw material, glutinous rice is mainly used, but in addition, non-glutinous rice, corn, crude, and sweet potato starch are also used.

When it comes to food, Jocheong can be used when making traditional foods to bring out the more traditional flavors and tastes. It influences the taste of traditional Chinese medicine and medicinal herbs, and can be used as a substitute for jams and various cooking. It is mainly used when cooking to give a soft sweetness and shine. When cooking various stews or meats, put them in a sauce and cook them to add sweetness and shine to the dishes. When making a dish of stir-fried or stir-fried foods, add them later and stir them for a long time to preserve the flavor and color. It can be used for a variety of dishes, such as boiled dishes using fish, when pickles and herbs are cooked, grilled dishes using fish or meat, and hot pepper paste or tangtang. In addition, it is widely used because it can be added to rice flour, etc. by dipping instead of honey or replacing sugar or syrup. In the Republic of Korea Patent Publication No. 10-2014-0014946, the research and development related to this in a variety of ways, such as the disclosure of the method of applying the apple juice to apples, which added the apple concentrate to the rice plant.

The traditional method of preparing rice is made by condensing the rice by pouring saccharified water, saccharifying it, and heating the filtrate to concentrate. However, this method takes a lot of time and has a disadvantage of low production yield. Nuruk is used as a fermenting agent to make traditional alcoholic beverages such as makgeolli and yakju, which are representative of Korea, and is made by crushing grains such as wheat, barley, corn, rice, oats, and rye, adding moisture to form them, and then fermenting various fermenting microorganisms. In yeast, Rhizopus oryzae , Absidia corymbifera ) , Lichtheimia ramosa , Mucor indicus) such zygomycota (Zygomycota) and Aspergillus peogil Russ duck material (Aspergillus oryzae), A. nigeo (A. niger), A. Lucerne System (A. luchuensis) and the like containing high Ars peogil Russ (Aspergillus) equal ability glycosylation. In addition, yeast that grows in yeast include Saccharomyces cerevisiae , Pichia jadini jadinii ) , P. anomala , etc., and other gram-positive bacteria such as Bacillus subtilis , B. amyloliquefaciens , and the genus Pedicoccus ( Pediococcus spp . ), Lactobacillus spp . , And Weissella spp . Have been reported to contain lactic acid bacteria. Therefore, traditional yeast has various characteristics because various types of microorganisms are mixed. The diversity and content of microorganisms in yeast are determined by geographic and physicochemical environments such as the region of manufacture, temperature and composition of the raw materials.

The present inventors researched a method for preparing a preparation using various natural fermentation agents in order to widen the usefulness of the preparation, while the preparation time by adding the yeast was shorter compared to the traditional method, while the various characteristics of the preparation were as follows. The present invention was completed by confirming that there was no difference.

Republic of Korea Patent Publication No. 10-2014-0014946

It is an object of the present invention to provide a yeast syrup and its manufacturing method.

In order to achieve the above object, the present invention provides a method for preparing a yeast syrup comprising the following steps:

1) mixing raw materials including yeast extract and grains;

2) liquefying the mixture of step 1);

3) saccharification by adding a fermentation agent to the liquefaction of step 2); And

4) filtering and concentrating the saccharide of step 3).

In addition, the present invention comprises the steps of 1) mixing raw materials including yeast extract and grains; 2) liquefying the mixture of step 1); 3) saccharification by adding a fermentation agent to the liquefaction of step 2); And 4) filtering and concentrating the saccharide of step 3).

Through the manufacturing method of the yeast syrup according to the present invention, it is possible to produce a crude syrup similar or superior in quality to that produced in a traditional manner while reducing time compared to a traditional method.

1 shows a method for manufacturing a crude chung according to the present invention and a method for manufacturing a chung chung according to a traditional method.
2 is a view showing a jocheong prepared by an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for preparing a yeast syrup comprising the following steps.

Method for preparing a yeast syrup comprising the following steps:

1) mixing raw materials including yeast extract and grains;

2) liquefying the mixture of step 1);

3) saccharification by adding a fermentation agent to the liquefaction of step 2); And

4) filtering and concentrating the saccharide of step 3).

The yeast extract of step 1) may be derived from any one or more selected from the group consisting of rice malt, wheat malt, white chrysanthemum, and mixtures thereof, but is not limited thereto.

The yeast extract may be a water extract, but is not limited thereto.

Step 1) may be a method for preparing a yeast syrup, further comprising the following steps:

1-1) washing the grain;

1-2) immersing in water for 2 to 5 hours; And

1-3) Step of drying and grinding.

The grain of step 1) may be any one or more selected from the group consisting of rice, brown rice, glutinous rice, crude, sorghum, barley, wheat, sweet potato, corn, pumpkin, and mixtures thereof, preferably rice. It is not limited to this.

 The step 2) may be performed at 70 to 105 ° C for 0.5 to 8 hours, preferably at 80 to 95 ° C for 0.8 to 2 hours. When the temperature is lower than 70 ° C, the enzyme activity in the yeast extract falls, so that the liquefaction process may not occur smoothly. If it is higher than 105 ° C, the enzyme may be denatured and enzyme activity may be inhibited. In addition, if the reaction time is shorter than 0.5 hour, sufficient enzyme treatment may not be performed, and unreacted grains may remain, and if it is longer than 8 hours, the economic efficiency of the present invention, which makes the quench within a shorter time than the conventional method, is deteriorated.

The fermentation agent of step 3) may be any one or more selected from the group consisting of malt, malt powder, malt water, and mixtures thereof, but is not limited thereto.

The step 3) may be performed for 1 to 15 hours at 40 to 90 ° C, and preferably for 3 to 7 hours at 50 to 70 ° C. When the temperature is lower than 40 ° C, the enzyme activity may drop during the saccharification process, so that the liquefaction process may not occur smoothly. If it is higher than 90 ° C, the enzyme may be denatured and enzyme activity may be inhibited. In addition, if the reaction time is shorter than 1 hour, saccharification may not be sufficiently achieved, and if it is longer than 15 hours, the economic efficiency of the present invention, which makes the quench within a shorter time than the traditional method, is deteriorated.

In addition, the present invention comprises the steps of 1) mixing raw materials including yeast extract and grains; 2) liquefying the mixture of step 1); 3) saccharification by adding a fermentation agent to the liquefaction of step 2); And 4) filtering and concentrating the saccharide of step 3).

In a specific embodiment of the present invention 1) mixing the raw material including the yeast extract and grains; 2) liquefying the mixture of step 1); 3) saccharification by adding a fermentation agent to the liquefaction of step 2); And 4) filtering and concentrating the saccharide of step 3) to prepare a yeast syrup. The yeast crude prepared by the present method has a short manufacturing time (FIG. 1), but the quality is similar to or rather superior to that produced by the traditional method (Tables 1 to 4).

Hereinafter, the present invention will be described in detail by examples.

However, the following examples and experimental examples are only for illustrating the present invention, and the present invention is not limited by the following examples and experimental examples.

< Example  1> Preparation of yeast extract

In order to prepare the yeast Jocheong of the present invention, Chungmu fermented Baekguk, Jeongwoodang rice yeast, and Songhakgok Soyulgok yeast (wheat yeast) were used. After adding 3 L of water to 300 g of yeast powder, sonicating for 3 hours with an ultrasonic sonicator (Power Sonic 420, 50/60 HZ 700 W, Hwashin) to obtain a yeast powder extract, which was used after filtration using Whatman NO.2 filter paper. .

< Example  2> Leaven  Produce

After washing the rice washed with water three times with water again for 4 hours as shown in FIG. 1A, the rice drained with water was pulverized twice in a grinder and powdered. The yeast extract prepared in Example 1 was added to the powdered rice three times in a warm container, and then mixed and stirred once every three minutes while maintaining 85 to 90 ° C for 1 hour. Subsequently, for the saccharification process, malt powder corresponding to 5% of the weight of rice was added and stirred once every 3 minutes while maintaining 55 to 60 ° C for 5 hours. After the saccharification was finished, the saccharification solution in the bamboo state was filtered through a gauze cloth, put in a rice cooker, and boiled to a concentration of about 75 to 80 Brix, and concentrated to prepare a Jocheong. As shown in FIG. 1B, godubap was prepared, and saccharification was performed for 15 hours, and the prepared chungcheong was used as a control.

< Experimental Example  1> Leaven  Quality Characteristics Comparison

The yield, sugar content, and reducing sugar content of fermentation time of the yeast malt prepared in Example 2 were investigated.

Specifically, the yield (%) of the crude syrup added with yeast was calculated as follows using the weight (g) of the crude syrup and the weight (g) of the rice used to prepare the crude syrup.

[Calculation formula 1]

Yield (%) = (Weight of rice (g) / Weight of rice (g)) × 100

In addition, the sugar content of the malt added Jocheong was measured for the solid sugar content, and a digital sugar meter (PAL-3, ATAGO Co., Ltd.) was used, and the average value was expressed as a soluble solid content (˚Brix) by repeated measurements three times. In addition, the reducing sugar content of the yeast-added crude water was measured by absorbing at a wavelength of 546 nm using a UV-visible spectrophotometer by adding 1 mL of a DNS solution to 1 mL of the sample solution by dinitrosalicylic acid (DNS) method. At this time, the quantity of sugar was measured by converting it from a standard curve using glucose as a standard substance.

[Calculation formula 2]

Reducing sugar (%) = amount of reducing sugar obtained by standard curve (mg) X dilution factor X 1 / sample (g)

Jocheong yield
(%) Content per solid
(˚Brix) Reducing sugar content
(%) Traditional Jocheong 79.50 ± 0.71 76.50 ± 0.71 48.47 ± 0.04 Rice yeast 77.50 ± 1.41 76.75 ± 1.01 44.96 ± 0.53 Baekguk Jocheong ND ND 26.82 ± 0.12 Wheat yeast 69.90 ± 1.90 76.50 ± 1.41 45.76 ± 0.23

(ND: Not Detected)

As a result, as shown in Table 1, the yield of the rice syrup with the added rice malt extract was the highest at 77.5%, and the yield of the traditional rice syrup as a control group was 79.5%. In addition, the result of measuring the reducing sugar content was similar to that of 45 ~ 48.47% in all of rice malt, wheat malt, and traditional malt.

< Experimental Example  2> Comparison of free sugar content in yeast

The free sugar content was compared according to the type of yeast used in the yeast prepared in Example 2.

Specifically, the crude blue water prepared in Example 2 was diluted 10-fold in distilled water, filtered through an Acrodisc® 13mm / 0.45㎛ standard PVDF syringe filter (PALL), and used as an HPLC sample. Fructose, glucose, sucrose, lactose and raffinose were used as standard materials, and the column was Prevail ™ Carbohydrate ES (5㎛, 4.6 × 250㎜, Fischer) Scientific), injection volume 10 μl, flow rate (flow rate) 1 mL / min, ELSD Signal as the detector, and 70% acetonitrile as the solvent was used.

Jocheong Content (mg / ml) glucose Maltose Traditional Jocheong 20.91 ± 2.06 411.52 ± 1.22 Rice yeast 77.00 ± 1.27 477.58 ± 5.93 Baekguk Jocheong 26.45 ± 3.09 ND Wheat yeast 22.54 ± 0.10 398.51 ± 3.29

As a result, as shown in Table 2, the content of glucose showed a higher content of 22 ~ 77m / ml of the crude syrup using the yeast of the present invention compared to the 20.91mg / ml of the traditional crude control as the control group, among which the glucose of the rice malt crude The content was the highest with 77 mg / ml. The content of maltose was also the highest in rice malt crude, 477.58 mg / ml.

< Experimental Example  3> Comparison of enzyme activity of yeast crude

The α-amylase (α-amylase) known to liquefy starch according to the type of yeast used in the yeast preparation prepared in Example 2, β-amylase (β-amylase) known to convert starch into maltose, and starch in glucose units The glucomylase activity known to be hydrolyzed was compared.

To measure α-amylase activity, a DUN method (Dextrinogenic unit of Nagase method) was used. 10 g of DW was added to the yeast crude 10 g, shaken for 30 minutes, centrifuged at 4 ° C., 10,000 × g for 15 minutes, and the supernatant was filtered with NO.2 filter paper to use as an enzyme solution. 1 ml of the enzyme solution was added to 3 ml of 2% starch substrate solution, and the mixture was left in a constant temperature water bath at 40 ° C for 10 minutes. After taking 1 ml of the mixed solution that caused the enzymatic reaction and adding 10 ml of 0.1 M-Hcl to stop the reaction, 10 ml of 0.005% I ₂ -0.05 KI solution was added to 1 ml of the mixed solution in which the enzymatic reaction was stopped, followed by color development. The absorbance was measured at 660 nm using a photometer (ELISA SYNERGY MX), and the α-amylase activity was measured by substituting it into the following formula.

[Calculation formula 3]

D.U.N = [(D-D ') / D] × (100/10) × n

(D: absorbance of control group, D ': absorbance of sample, n: dilution factor of enzyme solution)

In addition, β-amylase activity was measured as follows.

2 g of the crude crude blue water was mixed with 498 mL of D.W, shaken at room temperature for 3 hours, and then filtered with NO.2 filter paper as an enzyme solution. 5 ml of a 2% starch solution was mixed with 3 ml of 0.1 M acetate buffer solution, and 1 ml of the enzyme solution was shaken in a starch substrate solution preheated for 3 minutes in a constant temperature water bath at 40 ° C. and shaken. After reacting in a constant temperature water bath at 40 ° C for 60 minutes, adding 1 ml of 1 N-NaOH to stop the reaction at room temperature, adding 3 ml of DNS reagent and immersing in water at 100 ° C for 5 minutes, spectrophotometer (ELISA SYNERGY MX, Biotek) Absorbance was measured at 550 nm.

[Calculation formula 4]

Enzyme activity (unit / mg) = (G-blank) X 10 X Dilution factor of enzyme solution

In addition, glucoamylase activity was measured as follows.

The yeast crude 1g was mixed with 299 mL of D.W, shaken at room temperature for 3 hours, filtered with NO.2 filter paper, and used as an enzyme solution. 1 ml of a 2% starch solution was mixed with 0.2 ml of 0.2 M acetate buffer solution, and 0.1 ml of the enzyme solution was mixed with a starch substrate solution preheated for 5 minutes in a constant temperature water bath at 40 ° C. After reacting at 40 ° C for 20 minutes, 0.1 ml of 1 N NaOH was added, and the solution for stopping the reaction was allowed to stand for 30 minutes and then neutralized by adding 0.1 ml of 1 N HCl. After taking 1 ml of the neutralized solution, 3 ml of DNS reagent was added and immersed in water at 100 ° C. for 5 minutes, and absorbance was measured at 550 nm using a spectrophotometer (ELISA SYNERGY MX, Biotek).

Jocheong α-amylase
(Unit / min) β-amylase
10 ⁶ (Unit / g) Glucoamylase
10 ⁶ (Unit / g) Traditional Jocheong 1.20 ± 1.29 107.60 ± 0.65 382.67 ± 2.48 Rice yeast 2.72 ± 2.80 115.29 ± 2.94 404.43 ± 0.88 Baekguk Jocheong ND ND ND Wheat yeast 1.97 ± 1.80 109.96 ± 1.21 409.23 ± 2.55

As shown in Table 3, the α-amylase activity was highest in rice malt blueberry as 2.72, and β-amylase activity was also highest as 115.29, but there was no significant difference between the traditional blueberry and rice malt blueberry and wheat malt blueberry. The glucoamylase activity was highest in wheat yeast (409.23), and rice yeast (404.43), similar to wheat yeast.

< Example  5> Comparison of Sensory Characteristics of Nuruk Jocheong

The sensory properties of the leaven according to Example 1 were compared to the color, taste, flavor, and preference for each type of leaven.

Specifically, a total of 15 people participated as an inspector for sensory evaluation, and the sample was presented to the inspector by adding 30 mL using a white paper cup. The main metrics are color, taste, taste, flavor, and overall acceptability using a 7-point scale (5 points: very good, 1 point: very bad). It was evaluated as.

Jocheong incense color flavor cove Overall
Preference Traditional Jocheong 3.58 ± 0.99 3.92 ± 0.90 3.5 ± 0.90 3.75 ± 0.87 3.58 ± 0.90 Rice yeast 3.50 ± 0.90 3.00 ± 0.95 3.75 ± 1.01 3.42 ± 0.83 3.67 ± 0.65 Baekguk Jocheong 2.50 ± 0.17 4.96 ± 0.53 1.83 ± 0.72 1.33 ± 0.79 1.33 ± 0.49 Wheat yeast 3.17 ± 1.19 3.92 ± 0.66 4.25 ± 0.75 4.17 ± 0.83 4.25 ± 0.75

As shown in Table 4, the incense scored overall was similar, but the score of the traditional request was the highest with 3.58. In terms of color, the white yeast rice cake had the highest score of 4.96, and the taste was highest in the wheat yeast rice cake with a 4.25 score, and in the aft, the wheat yeast rice cake had the highest score with 4.17. In the overall preference, the score of wheat malt jochung, which has high taste preference, was rated as 4.25.

Claims (9)

Method for preparing a wheat malt crude comprising the following steps:
1) mixing the wheat malt water extract and grains and liquefying them at 80 to 95 ° C. for 0.8 to 2 hours to obtain a liquefaction;
2) adding fermented malt, malt powder or fermented water to the liquor of step 1) and saccharifying at 50 to 70 ° C. for 3 to 7 hours to obtain a saccharide; And
3) filtering and concentrating the saccharide of step 2) to prepare a wheat malt crude protein having a sugar content of 75-80 Brix.
delete delete The method of claim 1, wherein the method of producing a wheat malt syrup further comprises a step prior to the step 1):
1-1) washing the grain;
1-2) immersing in water for 2 to 5 hours; And
1-3) Step of drying and grinding.
The grain of step 1) is at least one selected from the group consisting of rice, brown rice, glutinous rice, crude, sorghum, barley, wheat, sweet potato, corn, pumpkin, and mixtures thereof. Manufacturing method.
delete delete delete A wheat malt prepared by the method of claim 1.

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