KR102141913B1 - Method for producing a seasoning liquor using two species of koji mold - Google Patents

Abstract

The present invention relates to a method of manufacturing seasoned rice using non-glutinous rice, and more specifically, using immunization prepared by inoculating two types of bacteria, Baekgukgyun (Aspergillus kawachii) and Hwanggukgyun (Aspergillus oryzae) without using a purification enzyme. This is a process of liquefying and saccharifying non-glutinous rice. First, enter the inoculation with Baekgukgyun (Aspergillus kawachii), which has high liquefaction power at high temperature. Liquefied the rice steamed rice at 50~60℃, then lowered the temperature to 30℃. The present invention relates to a method of preparing seasonings having high saccharification yield by adjusting the mixture to 15% alcohol and adding saccharification with high saccharification power (Aspergillus oryzae) to saccharify for 25 to 30 days. Saccharification by the starch composition with the amylose of non-glutinous rice It is possible to solve the problem of low saccharification yield due to rapid aging, and it is refined by the manufacturing method of seasoned circumference, which is inferior in quality to that of traditional glutinous rice. It is possible to produce seasoned rice with high saccharification yield without using enzymes, and to use seasoned rice cheaper than glutinous rice to provide seasoned rice of equal or superior quality.

Description

Method for producing a seasoning liquor using two species of koji mold

The present specification relates to a method for manufacturing a new seasoned rice seasoning using heterogeneous bacteria.

Seasoned sake is a sake used to flavor food, and it is soft and moisturized in meat dishes such as bulgogi, removes fishy smell in fish dishes, and is widely used as a seasoning in noodles dishes such as udon and noodles.

Conventional traditional sake is made from glutinous rice as the main raw material and mixed with soju or distilled spirits using only immigration (rice malt) inoculated with Aspergillus oryzae made of non-glutinous rice, followed by aging step 1 at 25~30℃ for 2 months, It was prepared by compression filtration to prepare seasoning directly or by adding additives such as distilled spirits and sugars to the seasoned circumference by compression filtering.

Since the conventional seasoned rice uses expensive glutinous rice, research for the purpose of cost reduction has been conducted. As an example, Oh Se-Bok et al. (Korean Patent Publication No. 89-004017) discloses a method for producing undiluted rice seasoning stock, but this is a method for producing undiluted rice seasoning stock with purified enzyme using purified enzyme. Due to this, there was a problem that it was not applicable to sake (seasoned sake) under the domestic tax law, but to other alcohol. Therefore, the use of purified enzyme is prohibited in the production of sake, and there is a need for a method for preparing sake using rice without using purified enzyme.

In addition, 竹內 et al. (Japanese Patent Office 46-37878) produced seasoning stock solution while preventing the generation of aging amylose by using non-glutinous rice as a raw material and using fatty acid monoglycerides, and its yield was also poor (about 58%). Chemical syntheses such as emulsifiers added here are not considered to be food hygienic.

Korean Registered Patent No. 89-004017 Japanese Patent No. 46-37878

Accordingly, the present inventors came to the present invention by studying the above problems.

Therefore, in one aspect of the present invention, aging is achieved by using an inoculation inoculated with Baekgukgyun ( Aspergillus kawachii ), which has high liquefaction at high temperatures, to overcome the rapid progress of aging at low temperatures due to structural limitations of non-glutinous rice containing amylose. The object of the present invention is to prepare a seasoning column having a high saccharification yield by using entrants inoculated with Hwanggukgyun ( Aspergillus oryzae ), which has high saccharification power by liquefying starch before becoming.

In more detail, the present inventors researched to apply non- glutinous rice to the manufacturing process of seasoned rice, and at high temperature before aging of the non- glutinous rice increased by using immigration inoculated with Baekgukgyun ( Aspergillus kawachii ) with high liquefaction at high temperature. The present invention was completed by confirming that the liquefied liquor in which the starch was first decomposed by liquefaction and the proliferation of decaying bacteria was secondary saccharified to prepare a crude saccharification solution with improved saccharification yield.

Accordingly, an object of the present invention is to provide a method for producing uncooked rice seasoning using Baekgukgyun and Hwanggukgyun with greatly improved saccharification yield.

The object of the present invention is not limited to the object mentioned above. The object of the present invention will be more apparent from the following description, and will be realized by means described in the claims and combinations thereof.

In one aspect of the present invention, in the method of manufacturing uncooked rice seasoning, (a) adding vaccinated Baekgukgyun ( Aspergillus kawachii ) to the steamed rice using white rice as a raw material to liquefy at 50°C to 60°C; And (b) by adding the inoculated inoculated with Hwanggukgyun ( Aspergillus oryzae ) to the liquefied liquefaction liquid saccharification at 20 ℃ to 40 ℃; provides a method of manufacturing a rice glutinous rice containing.

In one aspect of the present invention, step (a) is 12 to 36 by adding 10 to 20 parts by weight and 90 to 180 parts by weight of water and 90 to 180 parts by weight of water inoculated with Baekgukgyun with respect to 100 parts by weight of steamed rice based on white rice. Provided is a method of manufacturing uncooked seasoned rice, which is liquefied for a period of time.

In one aspect of the present invention, in step (b), 10 to 20 parts by weight of the entry into the liquefied liquid inoculated with Hwanggukgyun ( Aspergillus oryzae ) is added to 100 parts by weight of step (a), and alcohol is added. It provides a method for saccharifying rice, which is saccharified.

In one aspect of the present invention, the saccharification is to saccharify for a period in which the alcohol content is 10% to 20%, and the content of sugar is 30 to 40%, and provides a method for producing uncooked rice seasoning.

In one aspect of the present invention, the saccharification period is 25 to 60 days, and provides a method for manufacturing a rice glutinous rice.

In one aspect of the present invention, the inoculation with the Baekgukgyun is an entry cultured by inoculating Baekgukgyun after washing, dipping, draining, and increasing the amount of white rice. After washing, immersing, draining, and increasing the steps, the method provides a method for preparing uncooked seasoned rice, an immigrant cultured by inoculating Hwangkuk bacteria.

In one aspect of the present invention, the white rice is non-glutinous rice, and the manufacturing method is characterized in that a purified enzyme containing any one of glucoamylase and protease is not used. Provide a manufacturing method.

In one aspect of the present invention, the manufacturing method comprises the steps of compressing the prepared seasoning; Clarifying the compressed liquid; And filtering the clarifying liquid; further comprising, provides a method for producing a non-glutinous seasoning.

Another aspect of the present invention provides a seasoned rice glutinous rice prepared according to any one of the above manufacturing methods.

In another aspect of the present invention, the seasoning wine provides a seasoning wine characterized in that the alcohol content is 10% to 20%, and the content of sugar is 30% to 40%.

In the traditional method of manufacturing mirim, glutinous rice is used as the main raw material. When using non-glutinous rice, there is a problem that starch aging rapidly progresses at a low temperature, resulting in a lower saccharification yield.

However, according to one aspect of the present invention, the method for preparing seasoning sake proceeds with the liquefaction of primary starch by using immigration inoculated with Baekgukgyun having high liquefaction power at high temperature without using a purification enzyme to increase the saccharification yield of rice. By lowering the temperature and secondary saccharification using the inoculation inoculated with Hwanggukgyun, there is an effect of producing seasoned rice with improved saccharification yield.

In addition, the method for manufacturing seasoned rice wine according to one aspect of the present invention is a by-product of manufacturing due to high saccharification yield by improving the method of using a single entry by using the existing mirim manufacturing method and using two different entries with different characteristics. There is also an effect that can reduce the production amount of gourd (salami).

In addition, the method for producing seasoned rice according to one aspect of the present invention has an effect equal to or better in terms of quality compared to seasoned rice produced by adding purified enzyme to seasoned rice and non-glutinous rice using raw glutinous rice as a raw material. The cost of raw materials can be further reduced by using cheap rice, which is cheaper in cost than in use.

The effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all effects that can be deduced from the following description.

1 is an entry inoculated with Baekgukgyun ( Aspergillus kawachii ) in the steamed non-glutinous rice, followed by liquefaction at 50-60° C., followed by inoculation with Hwanggukgyun ( Aspergillus oryzae ) at 30° C. for glycation and maturation for up to 30 days. It is a schematic diagram of a method for manufacturing a seasoned column with an increased yield.

Unless otherwise specified, all numbers, values, and/or representations of ingredients, reaction conditions, and content of ingredients used herein are various of the measurements that occur in obtaining these values, among other things, those numbers are essentially different. As these are approximations that reflect uncertainty, it should be understood that in all cases they are modified by the term "about". In addition, when numerical ranges are disclosed in this description, these ranges are continuous, and include all values from the minimum value of the range to the maximum value including the maximum value, unless otherwise indicated. Further, when such a range refers to an integer, all integers including the minimum value to the maximum value including the maximum value are included unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range including the described endpoints of the range. For example, a range of “5 to 10” includes values of 5, 6, 7, 8, 9, and 10, as well as any subrange of 6 to 10, 7 to 10, 6 to 9, 7 to 9, and the like. It will be understood to include, and include any value between integers pertinent to the stated range of ranges such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also, for example, the range of “10% to 30%” is 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc. and all integers including up to 30% It will be understood that it includes any subranges such as 18%, 20% to 30%, etc., and includes any value between valid integers within the scope of the stated range, such as 10.5%, 15.5%, 25.5%, and the like.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method of manufacturing seasoned rice using non-glutinous rice, and more specifically, using immunization prepared by inoculating two types of bacteria, Baekgukgyun (Aspergillus kawachii) and Hwanggukgyun (Aspergillus oryzae) without using a purification enzyme. This is a process of liquefying and saccharifying non-glutinous rice. First, enter the inoculation with Baekgukgyun (Aspergillus kawachii), which has high liquefaction power at high temperature. Liquefied the rice steamed rice at 50~60℃, then lowered the temperature to 30℃. The present invention relates to a method of preparing seasonings having high saccharification yield by adjusting the mixture to 15% alcohol and adding saccharification with high saccharification power (Aspergillus oryzae) to saccharify for 25 to 30 days. Saccharification by the starch composition with the amylose of non-glutinous rice It is possible to solve the problem of low saccharification yield due to rapid aging, and it is refined by the manufacturing method of seasoned circumference, which is inferior in quality to that of traditional glutinous rice. It is possible to produce seasoned rice with high saccharification yield without using enzymes, and to use seasoned rice cheaper than glutinous rice to provide seasoned rice of equal or superior quality.

The present invention comprises the steps of (a) washing, dipping, draining and increasing the amount of white rice, followed by inoculating Baekgukgyun ( Aspergillus kawachii ) and culturing to prepare entry; (B) washing, immersing, draining and increasing the amount of white rice, followed by inoculation of Hwanggukgyun ( Aspergillus oryzae ) to prepare the entry; (c) After washing, immersing, draining and increasing the white rice, add 13-20 parts by weight and 120-155 parts by weight of water to the immunization with Baekgukgyun ( Aspergillus kawachii ), and 50~ Preparing a liquefied liquid by liquefying at a temperature of 60°C; (d) Adding 13-20 parts by weight and 95% alcohol to the inoculated inoculated with Hwanggukgyun ( Aspergillus oryzae ) with respect to 100 parts by weight of steamed rice in the liquefied liquid to adjust the total alcohol content to 15%, and then 25~ It provides a method for producing seasoned rice, characterized in that it comprises a step of saccharification at 30 ℃ for 25 to 30 days.

Hereinafter, various aspects of the present invention will be described.

In one aspect of the present invention, in the method of manufacturing uncooked rice seasoning, (a) adding vaccinated Baekgukgyun ( Aspergillus kawachii ) to the steamed rice using white rice as a raw material to liquefy at 50°C to 60°C; And (b) by adding the inoculated inoculated with Hwanggukgyun ( Aspergillus oryzae ) to the liquefied liquefaction liquid saccharification at 20 ℃ to 40 ℃; provides a method of manufacturing a rice glutinous rice containing.

In one aspect of the present invention, step (a) is 12 to 36 by adding 10 to 20 parts by weight and 90 to 180 parts by weight of water and 90 to 180 parts by weight of water inoculated with Baekgukgyun with respect to 100 parts by weight of steamed rice based on white rice. Provided is a method of manufacturing uncooked seasoned rice, which is liquefied for a period of time.

In one aspect of the present invention, in step (b), 10 to 20 parts by weight of the entry into the liquefied liquid inoculated with Hwanggukgyun ( Aspergillus oryzae ) is added to 100 parts by weight of step (a), and alcohol is added. It provides a method for saccharifying rice, which is saccharified.

In one aspect of the present invention, the saccharification is to saccharify for a period in which the alcohol content is 10% to 20%, and the content of sugar is 30 to 40%, and provides a method for producing uncooked rice seasoning.

In one aspect of the present invention, the saccharification period is 25 to 60 days, and provides a method for manufacturing a rice glutinous rice.

In one aspect of the present invention, the inoculation with the Baekgukgyun is an entry cultured by inoculating Baekgukgyun after washing, dipping, draining, and increasing the amount of white rice. After washing, immersing, draining, and increasing the steps, the method provides a method for preparing uncooked seasoned rice, an immigrant cultured by inoculating Hwangkuk bacteria.

In one aspect of the present invention, the white rice is non-glutinous rice, and the manufacturing method is characterized in that a purified enzyme containing any one of glucoamylase and protease is not used. Provide a manufacturing method.

In one aspect of the present invention, the manufacturing method comprises the steps of compressing the prepared seasoning; Clarifying the compressed liquid; And filtering the clarifying liquid; further comprising, provides a method for producing a non-glutinous seasoning.

In one embodiment, the step of squeezing the circumference of the prepared seasoning; Clarifying the compressed liquid for 7 to 14 days; Finely filtering the clarification solution to 0.45㎛ ~ 5.0㎛; It may include the step of preparing a clarified liquid directly as a seasoning liquor or adding a diluted alcohol, saccharide and seasoning to a portion of the clarified solution to prepare the seasoned liquor.

Another aspect of the present invention provides a seasoned rice glutinous rice prepared according to any one of the above manufacturing methods.

In another aspect of the present invention, the seasoning wine provides a seasoning wine characterized in that the alcohol content is 10% to 20%, and the content of sugar is 30% to 40%.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples are only examples for helping the understanding of the present invention, and the scope of the present invention is not limited thereto.

Example 1: Preparation of non-glutinous rice seasoning using heterologous bacteria according to the present invention

After washing and immersing 113 g of raw rice (rice) in water, drain the water with a water absorption rate of 28~35%, increase it for 40-60 minutes, cool it to 35℃, and then seed 0.11 g of Aspergillus kawachii 30~40 Incubate for 44 to 48 hours in an incubator at ℃ ℃ to prepare 113g of entry (baekguk). In addition, after rinsing and immersing 113 g of raw rice (rice), the water absorption rate is about 28~35%, and then it is increased for 40-60 minutes, cooled to 35℃, and then seeded 0.11 g of Aspergillus oryzae (30-40) Incubate for 44 to 48 hours in an incubator at ℃ ℃ to prepare 113g of entry (yellow yeast).

Separately, 564 g of white rice (rice) was washed with water and immersed to drain water to a water absorption of about 28 to 38%, then increased for 40 to 60 minutes, cooled to 35° C., and 670 g of steamed rice was obtained. To this steamed rice, 113 g of white soup and 796 ml of water were added and liquefied at a temperature of 55° C. for 24 hours to prepare a liquefied liquid and the temperature was lowered to 30° C. and 301 ml of 95% alcohol was added. Subsequently, 113 g of immigration (Hwangguk) was added and lowered to 30° C. to saccharify for 25 to 30 days to prepare 1,993 ml of uncooked seasoned rice containing 15% alcohol content and 33.2% sugar.

Comparative Example 1: Preparation of glutinous rice seasoning column according to the prior art

After washing and immersing 113 g of raw rice (rice), water is drained to within 28~35% of absorption rate, then increased for 40~60 minutes, cooled to 35℃, and then seeded 0.11g of Hwanggukgyun ( Aspergillus oryzae ) at 30~40℃ Incubate for 44 to 48 hours in an incubator for preparing 113 g of immigration (yellow yeast).

Separately, 564 g of white rice (glutinous rice) was washed with water and immersed to drain water with a water absorption of about 28 to 38%, then increased for 40 to 60 minutes, cooled to 35° C., and 670 g of steamed rice was obtained. To this steamed rice, 113 g of yellow soup, 909 ml of water, and 301 ml of alcohol were added to saccharify at 30° C. for 25 to 30 days to prepare 1,993 ml of glutinous rice sake containing 15.1% alcohol content and 32.8% sugar.

Comparative Example 2: Preparation of seasoned rice with non-glutinous rice according to the prior art

After washing and immersing 113 g of raw rice (rice), water is drained to within 28~35% of absorption rate, then increased for 40~60 minutes, cooled to 35℃, and then seeded 0.11g of Hwanggukgyun ( Aspergillus oryzae ) at 30~40℃ Incubate for 44 to 48 hours in an incubator for preparing 113 g of immigration (yellow yeast).

Separately, 564 g of white rice (rice) was washed with water and immersed to drain water to a water absorption of about 28 to 38%, then increased for 40 to 60 minutes, cooled to 35° C., and 670 g of steamed rice was obtained. To this steamed rice, 113 g of yellow soup, 909 ml of water and 301 ml of alcohol were added to saccharify at 30° C. for 25 to 30 days to prepare 1,993 ml of uncooked rice wine containing 15.1% alcohol content and 24.0% sugar.

Comparative Example 3: Preparation of uncooked seasoned rice using purified enzyme

After washing and immersing 113 g of raw rice (rice), water is drained to within 28~35% of absorption rate, then increased for 40~60 minutes, cooled to 35℃, and then seeded 0.11g of Hwanggukgyun ( Aspergillus oryzae ) at 30~40℃ Incubate for 44 to 48 hours in an incubator for preparing 113 g of immigration (yellow yeast).

Separately, white rice (rice) was immersed, dehydrated, and then pulverized to 670 g of ground white rice, followed by addition of 0.66 g of α-amylase and 796 ml of water, followed by liquefaction at a temperature of 95° C. for 4 hours to prepare liquefied liquid 1,467 ml. 1,46 ml of the liquefied liquid was cooled to 50° C., and 0.01 g of glucoamylase and 0.42 g of protease were reacted for 3 hours, and then cooled to 30° C. to enter the prepared country (Yellow) 113 g , 95% alcohol 301ml and 113ml of water was added to saccharify at 30°C for 25 to 30 days to prepare 1,994ml of uncooked rice wine containing 14.9% alcohol and 31.3% sugar.

Comparative Example 4: Preparation of non-glutinous seasoned rice wine according to the prior art

225 g of raw rice (rice) is washed and immersed to drain water to a water absorption rate of about 28 to 35%, then increased for 40 to 60 minutes, cooled to 35°C, and then seeded with 0.23 g of Hwanggukgyun ( Aspergillus oryzae ) at 30 to 40°C. Incubate 44~48 hours in the incubator to prepare 225g of immigration (Hwangkuk).

Separately, 564 g of white rice (rice) was washed with water and immersed to drain water to a water absorption of about 28 to 38%, then increased for 40 to 60 minutes, cooled to 35° C., and 670 g of steamed rice was obtained. To this steamed rice, 225 g of yellow soup, 798 ml of water and 301 ml of alcohol were added to saccharify at 30° C. for 25 to 30 days to prepare 1,993 ml of uncooked rice wine containing 15.0% of alcohol content and 26.0% of sugar.

Table 1 shows the immersion formulations of Example 1 and Comparative Examples 1 to 4.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Remark White soup
Produce White rice (g) 113 - - - - Rice End(g) 0.11 - - - - Asp. kawachii Kingdom
Produce White rice (g) 113 113 113 113 225 Rice End(g) 0.11 0.11 0.11 0.11 0.23 Asp. oryzae liquefaction
fair White rice (g) 670 - - 670 - Rice White rice (g) - - - - - Glutinous rice Entry (g) 113 - - - - Asp. kawachii Enzyme (g) - - - 0.66 - α-amylase Watering (ml) 796 - - 796 - - Liquefaction amount (ml) 1,579 - - 1,467 - - Saccharification
fair White rice (g) - 670 - - - Glutinous rice White rice (g) - - 670 - 670 Rice Entry (g) 113 113 113 113 225 Asp. oryzae Enzyme (g) - - - 0.01 - Glucoamylase Enzyme (g) - - - 0.42 - Protease Alcohol (ml) 301 301 301 301 301 95% Watering (ml) - 909 909 113 796 - Saccharification amount (ml) 1,993 1,993 1,993 1,994 1,993 - Sanction Alcohol (v/v%) 15.0 15.1 15.1 14.9 15.0 - Sugar content (Brix) 33.2 32.8 24.0 31.3 26.7 - Water supply rate (%) 122 155 155 155 123 - Entry rate (%) 28.6 16.6 16.6 16.6 28.6 -

* Water supply rate = [(Water supply (ml) + alcohol consumption (ml)) ÷ raw material consumption (g)] X 100* immigration use rate = [entry usage (g) ÷ raw material consumption (g)] X 100

Experimental Example 1: Analysis of general ingredients of seasoned rice according to the present invention

The sugar content, pH, acidity, alcoholic beverage, and amount of amino nitrogen produced by the examples and comparative examples were measured and compared. The sugar content was analyzed by Bertrand method and expressed as Brix. The pH was measured with a pH meter. Acidity is the strength of the acid and is expressed in 0.1 N NaOH consumption (ml) per 10 ml of sample. The main meal was analyzed by the National Tax Service's liquor analysis regulation (the distillation method). Amino nitrogen is the nitrogen in the amino group of the amino acid, and was analyzed by the Formal titration method. Since amino acids are positive electrolytes that act as acids and bases, they dissociate in aqueous solutions. Amino acids can be quantified using these dissociation reactions.

The general component analysis results according to the present invention are shown in Table 2.

division unit Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Sugar content Brix 33.2 32.8 24.0 31.3 26.7 pH - 5.5 5.6 5.8 5.6 5.7 Acidity ml 1.8 1.2 1.0 1.1 1.0 Main meal v/v% 15.0 15.1 15.1 14.9 15.0 Amino nitrogen mg/100ml 66 68 63 75 63

The acidity was higher in Example 1, which is considered to be higher than the other examples due to the acid production of Baekgukgyun. In the case of amino nitrogen, the reason why Comparative Example 3 was higher than the other Preparation Examples was confirmed that the decomposition of sweet basil further progressed by the use of protease.

Experimental Example 2: Analysis of saccharification ratio of seasoning according to the present invention

The saccharification ratio of seasoned rice produced by the above example was confirmed. The saccharification ratio was calculated by the following formula.

* Saccharification ratio = [Amount of saccharification liquid (ml) × Brix of saccharification liquid] ÷ [Raw material consumption (g) × Starch ÷ 0.9] × 100

The saccharification ratio of seasoned rice according to the present invention is shown in Table 3.

division unit Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Sugar content Brix 33.2 32.8 24.0 31.3 26.7 Saccharification rate % 92.3 98.8 76.3 99.6 74.3

* Starch: 72% non-glutinous rice, 76% glutinous rice

In the case of Example 1, when the saccharification rate was 92.3% and the saccharification process was carried out with Hwanggukgyun after liquefaction using non-glutinous rice with glutinous rice, the saccharification rate was more than 90%, so that there was no problem I could confirm. In the case of Comparative Example 1, using glutinous rice as a raw material, saccharification was carried out with Hwanggukgyun, and it was confirmed that the saccharification ratio was 98.8%, which is the most suitable raw material for the production of seasoned rice.

In the case of Comparative Example 2, when the saccharification rate was 76.3%, and glycation was performed with Hwangkuk bacteria using non-glutinous rice as a raw material, saccharification proceeded, but it was confirmed that the yield was low. In the case of Comparative Example 3, when glutinous rice was crushed with a 99.6% saccharification ratio and liquefied with purified enzyme α-amylase (liquefaction enzyme) at high temperature (95° C.), sulfuric acid bacteria, saccharase, and protease were added to undergo a saccharification process. It was confirmed that most of the starch was decomposed. This is thought to be due to the high liquefaction and saccharification of the purified enzyme. In the case of Comparative Example 4, the ratio of saccharification was 74.3%, and the amount of Hwanggukgyun was increased twice as much as in Comparative Example 2, using glutinous rice as the raw material, and then saccharification was performed. However, the saccharification yield was not increased due to the aging of the initial starch. Confirmed.

Experimental Example 3: Analysis of liquefaction and saccharification power of entry according to the present invention

The liquefaction and saccharification power analysis of the immigration produced by the above example was conducted. The liquefaction power showed the liquefaction power of entry by measuring the degree to which the starch solution was decomposed by the enzyme of the entry and the blue color developed in the iodine-starch reaction became thinner. It is measured as a reducing sugar produced by the decomposition of soluble starch under the conditions of a certain time, temperature, pH and concentration of the enzyme at the time of entry. The liquefaction and saccharification powers of Baekguk and Hwangkuk bacteria reacted at 30 degrees and 55 degrees were measured and compared.

The liquefaction and saccharification powers of entry made by the Examples according to the present invention are shown in Table 4.

division Liquefaction power (Unit) Saccharification power (SP) Baek Guk-gyun Hwangkuk Hwang Baek Guk-gyun Hwangkuk Hwang 30℃ 89 130 29 40 55℃ 90 0 20 0

* Saccharification power (SP): 1Saccharogenic Power is that 1g of enzyme produces glucose of 10mg per hour.

The liquefaction power of Hwangkuk bacteria is much better than that of Baekguk bacteria, but as shown in Table 4, the enzyme activity is deactivated at a temperature of 55°C, so that starch cannot be dissolved. This is thought to be due to the low heat resistance of α-amylase from Aspergillus oryzae . On the other hand, the liquefaction power of Baekgukgyun appears to remain mostly active even at 55℃.

The embodiments of the present invention have been described above with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may be implemented in other specific forms without changing the present invention to its technical spirit or essential features. You will understand that there is. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (10)

In the method of manufacturing non-glutinous rice seasoning,
(A) baekhwagyun ( Aspergillus kawachii ) inoculated inoculated with Baekguk-gyun ( Aspergillus kawachii ) to the steamed rice as a raw material to liquefy at 50 to 60 ℃; And
(b) saccharification at 20 °C to 40 °C by adding the inoculated inoculated with Hwanggukgyun ( Aspergillus oryzae ) to the liquefied liquefaction;
The step (a) is characterized in that 10 to 20 parts by weight of water and 90 to 180 parts by weight of water are added to the vaccinated inoculated with Baekgukgyun, based on 100 parts by weight of steamed rice based on white rice, and liquefied for 12 to 36 hours. ,
The white rice is non-glutinous rice,
The manufacturing method is characterized in that the purified enzyme containing any one of glucoamylase (glucoamylase) and protease (protease) is not used, the method of manufacturing the rice glutinous rice wine.
delete According to claim 1,
In the step (b), 10 to 20 parts by weight of entry into the liquefied liquid inoculated with Hwanggukgyun ( Aspergillus oryzae ) is added to 100 parts by weight of step (a), and saccharification is performed by adding alcohol. Manufacturing method of seasoning.
According to claim 3,
The saccharification is that the alcohol content is 10% to 20%, and the content of sugar is saccharified for a period of 30 to 40%, the method of manufacturing uncooked rice seasoning.
The method of claim 4,
The saccharification period is 25 to 60 days, the method of manufacturing uncooked rice seasoning.
According to claim 1,
The entry inoculated with the Baekgukgyun is an entry cultured by inoculating Baekgukgyun after washing, dipping, draining and increasing the amount of white rice.
The method for preparing rice glutinous rice wine, which is an entrepreneur who was cultured by inoculating Hwangkuk bacteria after the steps of washing, dipping, draining, and increasing the white rice.
delete According to claim 1,
The manufacturing method may include compressing the prepared seasoning; Clarifying the compressed liquid; And filtering the clarified liquid; further comprising, a method of manufacturing uncooked rice seasoning.
Claim 1, claim 3 to claim 6, and the non-glutinous rice seasoning produced according to any one of the manufacturing method of claim 8.
The method of claim 9,
The non-glutinous rice seasoning is characterized in that the alcohol content is 10% to 20%, and the content of sugar is 30% to 40%.

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