KR102550683B1 - Manufacturing method of traditional fermented liquor using traditional yeast and raw rice - Google Patents

Abstract

It relates to a method for manufacturing traditional liquor, and more specifically, to a traditional wheat yeast manufacturing method, using traditional wheat yeast and uncooked rice, 1-stage soaking and 1-stage fermentation, 2-stage immersion and 2-stage fermentation, 3-stage immersion and 3-stage fermentation, It relates to a traditional liquor manufacturing method comprising a preparation step, and to traditional liquor including yakju and takju prepared by the method.

Description

Manufacturing method of traditional fermented liquor using traditional yeast and raw rice}

It relates to a method for manufacturing traditional liquor, and more particularly, to a method for manufacturing traditional wheat yeast, a method for manufacturing traditional liquor using traditional wheat yeast and uncooked rice, and a traditional liquor prepared by the method.

Alcohol has been naturally created and consumed along with human culture, and numerous fermentation methods have been developed along with history to produce unique brewing methods. Traditional liquor brewing in Korea has been used with grains as the main material, and has been brewed by adding plant medicines as sub-materials.

In the conventional traditional liquor manufacturing method, when alcohol is produced using only traditional yeast, the "nuruk smell" is strong, and consumers' preference is reduced, and this is solved by removing the "nuruk smell" by increasing the use of Japanese-style improved yeast. However, there is a demand for traditional liquor made using only traditional yeast, and the original function of yeast, fermentation, does not work well to reduce the content of traditional yeast to remove the yeast smell, and the unique taste generated by traditional yeast disappears. There is a need for technology to maintain the quality of traditional yeast while reducing the content of traditional yeast.

The present inventors have completed the present invention by successfully developing traditional wheat yeast using raw rice and traditional wheat yeast that maintains the quality of traditional wheat while maintaining the content of traditional wheat yeast within 2%.

Thus, one example of the present invention provides a traditional wheat yeast manufacturing method.

Another example provides a traditional liquor manufacturing method using traditional wheat yeast and raw rice.

In one example, the method

(a) mixing and fermenting traditional wheat yeast with nonglutinous rice, nonglutinous rice flour, or a combination thereof, wheat flour, and water to prepare a one-stage fermentation broth (one-stage fermentation broth preparation step),

(b) preparing a two-stage fermentation broth by mixing and fermenting the obtained first-stage fermentation broth with nonglutinous rice, nonglutinous rice flour, or a combination of these, and preparing a second-stage fermentation broth (two-stage fermentation broth preparation step);

(c) mixing the obtained two-stage fermentation broth with godubap prepared by increasing glutinous rice and fermenting it to prepare a three-stage fermentation broth (three-stage fermentation broth preparation step), and

(d) forming step

can include

The traditional liquor manufacturing method may further include a traditional wheat yeast manufacturing step prior to the first stage fermentation broth manufacturing step.

In another example, Takju and Yakju prepared by the above method are provided.

It relates to a method for manufacturing traditionalism, more specifically, a method for manufacturing traditional wheat yeast, mixing the traditional wheat yeast with nonglutinous rice or nonglutinous rice flour and wheat flour to prepare a one-stage fermentation broth, and using nonglutinous rice or nonglutinous rice flour Mixed with Baekseolgi, etc. It relates to a traditional liquor manufacturing method comprising the step of preparing a two-stage fermentation broth and mixing it with godubap prepared using glutinous rice to complete a alcoholic mash and then going through a manufacturing process, and takju and yakju obtained by this manufacturing method.

The traditional liquor of the present invention is prepared using traditional wheat yeast produced by culturing yeast by making yeast using wheat, and has a low temperature aging method that has a good aroma and a deep and rich taste, so it is fermented but can be stored for a relatively long time.

“Nuruk smell” in this specification means a unique odor from yeast.

"Raw rice" in the present specification may include nonglutinous rice and nonglutinous rice flour, but is not limited thereto.

In this specification, “preparation process” refers to the final step of brewing alcohol, such as matching the alcohol or sweetening.

“Traditional liquor” in this specification refers to alcohol made according to a traditional manufacturing method in Korea, and currently Samhaeju in Seoul and Samhaeju in Namwon remain. In this specification, "traditional liquor" may include traditional fermented liquor, fermented liquor, and distilled liquor, but is not limited thereto.

“Traditional Nuruk” in the present specification refers to Nuruk prepared by naturally using microorganisms without special processing.

“Improved Nuruk” in this specification means yeast made through artificial processing by selecting only microorganisms suitable for making alcohol among microorganisms.

"Yakju" in the present specification refers to traditional liquor prepared by a manufacturing method comprising the step of removing alcohol residue in the production process.

"Takju" in the present specification refers to traditional liquor prepared by a manufacturing method that does not include the step of removing alcohol residue in the manufacturing process.

One example provides a method for producing traditional wheat yeast.

The manufacturing method of the traditional wheat yeast,

(i) making a base dough by mixing crushed whole wheat and water;

(ii) culturing the base dough for 18 to 25 days under conditions of 50% to 80% humidity and 30 ° C to 40 ° C; and

(iii) drying the culture

can include The manufacturing method of the traditional wheat yeast may further include a step (i-1) of shaping the base dough prepared in step (i) before the step of culturing (ii).

Another example provides a traditional liquor manufacturing method using traditional wheat yeast and raw rice.

In one example, the traditionalism manufacturing method,

(a) mixing and fermenting traditional wheat yeast with nonglutinous rice, nonglutinous rice flour, or a combination thereof, wheat flour, and water to prepare a first-stage fermentation broth (preparation of a first-stage fermentation broth; uncooked rice fermentation),

(b) mixing and fermenting the obtained first-stage fermentation broth with nonglutinous rice, nonglutinous rice flour, or a combination thereof to prepare a second-stage fermentation broth (two-stage fermentation broth preparation step; Baekseolgi fermentation),

(c) mixing the obtained two-stage fermentation broth with glutinous rice and fermenting it with glutinous rice to prepare a three-stage fermentation broth (preparation of three-stage fermentation broth: fermentation of glutinous rice godubap), and

(d) forming step

can include

The traditional liquor manufacturing method may further include a traditional wheat yeast manufacturing step prior to the first stage fermentation broth manufacturing step, and the traditional and yeast manufacturing steps are the above-described steps (i), (ii), and (iii) step, or step (i), step (i-1), step (ii), and step (iii).

The method of manufacturing traditional liquor can improve the flavor of traditional liquor by going through three stages of fermentation, fermentation of raw rice, fermentation of white snow, and fermentation of glutinous rice, and at the same time, the alcohol content can be adjusted to optimal conditions (as the fermentation step increases, the alcohol content increases ).

Hereinafter, the traditional liquor manufacturing method of the present invention will be described in more detail by each step.

Traditional Wheat Yeast Manufacturing

This is a step of preparing traditional wheat yeast by making a base dough with crushed whole wheat and culturing the base dough.

A base dough is prepared by mixing crushed whole wheat and water, optionally pressure is applied to the base dough to form, and the prepared or molded base dough is cultured to produce wheat yeast, and then the wheat yeast is crushed and dried You can complete wheat yeast by doing this.

More specifically, the traditional wheat yeast manufacturing method or step,

(i) making a base dough by mixing crushed whole wheat and water;

(ii) incubating the base dough for 18 to 25 days under conditions of 50% to 80% humidity and 20 ° C to 50 ° C; and

(iii) drying the culture

and, optionally, prior to the step (ii) culturing, a step (i-1) of shaping the base dough prepared in step (i) may be further included.

In the step (i) of preparing the base dough, 0.5 kg to 2 kg, 0.5 kg to 1.75 kg, 0.5 kg to 1.5 kg, 0.5 kg to 1.25 kg of wheat and/or wheat crumbs (e.g., wheat flour) based on 1 L of water. , 0.75 kg to 2 kg, 0.75 kg to 1.75 kg, 0.75 kg to 1.5 kg, 0.75 kg to 1.25 kg, or 0.9 kg to 1.15 kg may be mixed.

The step (i-1) of shaping the base dough may include a step of making pieces of various shapes by applying pressure to the base dough prepared in step (i). The traditional wheat yeast molded and made through this process is also called Byeongguk (lump yeast) because the molded shape and particle density (density) are similar to rice cakes. In this way, when pressure is applied to the base dough to make byeongguk, mold grows in the center of the lump (nuruk), and various natural yeast molds such as black, white, and yellow grains grow. ), wild yeast is established in a form similar to the outer surface of grapes, making it possible to make traditional liquor only with traditional wheat yeast without the addition of separate yeast.

The culturing step (ii) is 50% to 80%, 50% to 75%, 50% to 70%, 50% to 65%, 50% to 60%, 50% to 55%, 55% to 80%, 55% to 75%, 55% to 70%, 55% to 65%, 55% to 60%, 60% to 80%, 60% to 75%, 60% to 70%, 60% to 65%, 65% to 80%, 65% to 75%, 65% to 70%, 70% to 80%, 70% to 75%, or 75% to 80%.

The culturing step (ii) is 20 ℃ to 40 ℃, 20 ℃ to 35 ℃, 20 ℃ to 30 ℃, 20 ℃ to 25 ℃, 25 ℃ to 40 ℃, 25 ℃ to 35 ℃, 25 ℃ to 30 ℃, It may be carried out at a temperature condition of 30 ° C to 40 ° C, 30 ° C to 35 ° C, or 35 ° C to 40 ° C.

The culture was 18 to 25, 18 to 24, 18 to 23, 18 to 22, 18 to 21, 18 to 20, 18 to 19, 19 to 25 days. , 19 to 24, 19 to 23, 19 to 22, 19 to 21, 19 to 20, 20 to 25, 20 to 24, 20 to 23, 20 1 to 22, 20 to 21, 21 to 25, 21 to 24, 21 to 23, 21 to 22, 22 to 25, 22 to 24, 22 to 23 days, 23 days to 25 days, 23 days to 24 days, or 24 days to 25 days.

The drying step may include crushing the culture and drying it in sunlight (regulation step). By drying the yeast in this process, it is possible to remove the unpleasant odor and color peculiar to mold (deodorization, discoloration), and to prevent decay and deterioration.

Unlike improved yeast, the traditional wheat yeast obtained as above has a rich aroma and taste due to the complex lactic acid bacteria present in traditional wheat yeast. At this time, the complex lactic acid bacteria present in traditional wheat yeast may include various bacteria of the genus Lactobacillus, and may include, for example, Lactobacillus curvatus, Lactobacillus crustorum, and the like. there is. In addition, traditional wheat yeast is a fungus of the genus Aspergillus necessary for saccharification of rice, for example, Aspergillus oryzae, Aspergillus kawachii, Aspergillus shirousamii ) and the like. The lactic acid bacteria and/or mold bacteria contained in the traditional wheat yeast can function as yeast fermenting bacteria, allowing the good taste and aroma of yeast to appear.

In this specification, the traditional wheat yeast prepared as described above may also be described as wheat yeast, and wheat yeast refers to traditional yeast prepared by the above method, unless otherwise specified.

In the present specification, in the traditional liquor prepared through the following manufacturing method, 0.1% (w / w) to 2% by weight of rice including nonglutinous rice, nonglutinous rice flour and / or glutinous rice used in steps (a) to (c) % (w/w), 0.5% (w/w) to 2% (w/w), 1% (w/w) to 2% (w/w), or 1.5% (w/w) to 2% (w/w) amount of traditional yeast may be included.

traditional liquor manufacturing

(a) 1st stage soaking and 1st stage fermentation (uncooked rice fermentation)

This is a step of preparing a one-stage fermentation broth by mixing nonglutinous rice and/or nonglutinous rice flour, the wheat yeast and water.

More specifically, one-stage soaking is prepared by mixing nonglutinous rice and/or nonglutinous rice flour, wheat yeast, wheat flour, and water, and one-stage fermentation broth is prepared by culturing the one-stage soaking.

Nonglutinous rice and/or nonglutinous rice flour used in this step may be raw rice that has not been heated (boiled and/or gelatinized) (eg, not in the form of Baekseolgi, Godubap, etc.). In addition, the wheat yeast used in this step may be the traditional wheat yeast described above.

This step is a step of culturing yeast by fermenting uncooked rice using yeast (fermenting uncooked rice).

In the step of preparing the first-stage immersion, based on 1L of water,

Non-glutinous rice and/or non-glutinous rice flour 0.1 kg to 0.9 kg, 0.1 kg to 0.75 kg, 0.1 kg to 0.5 kg, 0.1 kg to 0.4 kg, 0.2 kg to 0.9 kg, 0.2 kg to 0.75 kg, 0.2 kg to 0.5 kg, 0.2 kg to 0.4 kg, 0.3 kg to 0.9 kg, 0.3 kg to 0.75 kg, 0.3 kg to 0.5 kg, 0.3 kg to 0.4 kg, 0.35 kg to 0.9 kg, 0.35 kg to 0.75 kg, 0.35 kg to 0.5 kg, or 0.35 kg to 0.35 kg 0.4 kg (eg approximately 0.375 kg);

Wheat yeast 0.1kg to 0.9kg, 0.1kg to 0.75kg, 0.1kg to 0.5kg, 0.1kg to 0.4kg, 0.2kg to 0.9kg, 0.2kg to 0.75kg, 0.2kg to 0.5kg, 0.2kg to 0.4kg, 0.3 kg to 0.9 kg, 0.3 kg to 0.75 kg, 0.3 kg to 0.5 kg, 0.3 kg to 0.4 kg, 0.35 kg to 0.9 kg, 0.35 kg to 0.75 kg, 0.35 kg to 0.5 kg, or 0.35 kg to 0.4 kg (such as , approximately 0.375 kg), and

0.05kg to 0.75kg, 0.05kg to 0.5kg, 0.05kg to 0.3kg, 0.1kg to 0.75kg, 0.1kg to 0.5kg, 0.1kg to 0.3kg, 0.2kg to 0.75kg, 0.2kg to 0.5kg, or 0.2 kg to 0.3 kg (eg, approximately 0.25 kg)

It can be performed by mixing.

The nonglutinous rice flour is prepared by mixing nonglutinous rice (uncooked rice) for 5 to 15 hours, 5 to 12 hours, 5 to 10 hours, 7 to 15 hours, 7 to 12 hours, 7 to 10 hours, 10 to 15 hours, 10 to 12 hours, or After being immersed in water for about 10 hours, it may be prepared by removing water and grinding, but is not limited thereto, and may mean encompassing all forms obtained by grinding nonglutinous rice (uncooked rice). In the present specification, in order to express that the non-glutinous rice and non-glutinous rice powder uses raw rice that has not been heated (boiled and/or gelatinized), it may be expressed as raw non-glutinous rice and non-glutinous rice powder, respectively.

The step of culturing the first-stage immersion is 10 ° C to 35 ° C, 10 ° C to 30 ° C, 10 ° C to 25 ° C, 10 ° C to 20 ° C, 10 ° C to 15 ° C, 15 ° C to 35 ° C, 15 ° C to 30 ° C , 15 ° C to 25 ° C, 15 ° C to 20 ° C, 20 ° C to 35 ° C, 20 ° C to 30 ° C, 20 ° C to 25 ° C, 25 ° C to 35 ° C, 25 ° C to 30 ° C, or 30 ° C to 35 ° C temperature can be performed.

The step of culturing the single-stage immersion may be performed for 5 to 10 days, for example, 5 days, 6 days, 7 days, 8 days, 9 days, or 10 days.

(b) 2-stage soaking and 2-stage fermentation (Baekseolgi fermentation)

This is a step of preparing a two-stage fermentation broth by making Baekseolgi with nonglutinous rice and/or nonglutinous rice flour, mixing it with the first stage fermentation broth to complete the second stage immersion, and then culturing it.

More specifically, after increasing nonglutinous rice and / or nonglutinous rice flour to make Baekseolgi, mixing it with water, loosening it well, cooling it (for example, the final temperature is below room temperature (about 15 ~ 25 ℃ or about 20 ~ 25 ℃) ), a two-stage fermentation broth can be prepared by mixing with the first-stage fermentation broth, and a two-stage fermentation broth can be prepared by culturing the two-stage fermentation broth (Baekseolgi fermentation). In this way, by soaking and fermenting using nonglutinous rice or nonglutinous rice powder in the form of Baekseolgi, it is possible to supplement the first-stage fermentation using raw rice and further amplify the yeast cultured in the first-stage fermentation, complementing the harsh taste of alcohol and umami can increase

The amount of nonglutinous rice and/or nonglutinous rice flour and water used in this step is 0.3kg to 1.2kg, 0.3kg to 1kg, 0.3kg to 0.75kg, 0.5kg to 1.2kg of nonglutinous rice and/or nonglutinous rice flour based on 1L of water. , 0.5 kg to 1 kg, 0.5 kg to 0.75 kg, 0.65 kg to 1.2 kg, 0.65 kg to 1 kg, or 0.65 kg to 0.75 kg (eg, approximately 0.71 kg).

The mixing ratio of the first stage fermentation broth and the mixture of nonglutinous rice and/or nonglutinous rice flour (in the form of Baekseolgi) and water is, by weight, 1: 5 to 10, 1: 5 to 9, 1: 5 to 8, 1: 6 to It may be 10, 1: 6 to 9, 1: 6 to 8, 1: 7 to 10, 1: 7 to 9, or 1: 7 to 8 (weight of fermentation broth in one stage: weight of mixture of Baekseolgi and water).

The non-glutinous rice flour is 5 to 15 hours, 5 to 12 hours, 5 to 10 hours, 7 to 15 hours, 7 to 12 hours, 7 to 10 hours, 10 to 15 hours, 10 to 12 hours, or about 10 hours After soaking for a while, it may be prepared by removing water and pulverizing, but is not limited thereto, and may mean encompassing all forms obtained by pulverizing nonglutinous rice (uncooked rice).

The step of culturing the two-stage immersion is 10 ℃ to 35 ℃, 10 ℃ to 30 ℃, 10 ℃ to 25 ℃, 10 ℃ to 20 ℃, 10 ℃ to 15 ℃, 15 ℃ to 35 ℃, 15 ℃ to 30 ℃ , 15 ° C to 25 ° C, 15 ° C to 20 ° C, 20 ° C to 35 ° C, 20 ° C to 30 ° C, 20 ° C to 25 ° C, 25 ° C to 35 ° C, 25 ° C to 30 ° C, or 30 ° C to 35 ° C temperature can be performed.

The step of culturing the two-stage immersion may be performed for 1 to 7 days, for example, 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, or 7 days.

In the step of culturing the two-stage immersion, native lactic acid bacteria and natural yeast can be activated.

The native lactic acid bacteria and natural yeast may include Saccharomyces coreanus, Lactobacillus curvatus, Lactobacillus crustorum, and the like. Due to these bacteria, alcohol with good flavor can be obtained.

(c) 3-stage soaking and 3-stage fermentation (fermentation of glutinous rice and glutinous rice)

It is a step of making godubap with glutinous rice and mixing it with the two-stage fermentation broth to ferment it to complete the aged mash.

Glutinous rice is increased to make godubap, and the godubap is cooled (for example, the final temperature can be cooled to below room temperature (about 15 to 25 ℃ or about 20 to 25 ℃)) with water and two-stage fermentation broth It is possible to prepare a three-stage soaking by mixing, and culturing the three-stage soaking to prepare a three-stage fermentation broth (glutinous rice godubap fermentation). In this way, by fermenting using glutinous rice, it is possible to increase the alcohol content and improve the preservation of alcohol.

The amount of glutinous rice (godubab) and water used is 0.5kg to 2.5kg, 0.5kg to 2kg, 0.5kg to 1.75kg, 1kg to 2.5kg, 1kg to 2kg, 1kg to 1.75kg, 1.25kg, based on 1L of water. to 2.5 kg, 1.25 kg to 2 kg, 1.25 kg to 1.75 kg, or 1.45 kg to 1.7 kg (eg, approximately 1.57 kg).

The mixing ratio of the two-stage fermentation broth and the mixture of godubap and water is, on a weight basis, 1: 1 to 2, 1: 1 to 1.75, 1: 1 to 1.5, 1: 1.1 to 2, 1: 1.1 to 1.75, 1 : 1.1 to 1.5, 1: 1.2 to 2, 1: 1.2 to 1.75, or 1: 1.2 to 1.5 (weight of two-stage fermentation broth: weight of mixture of godubap and water).

The step of fermenting the three-stage immersion is 10 ℃ to 35 ℃, 10 ℃ to 30 ℃, 10 ℃ to 25 ℃, 10 ℃ to 20 ℃, 10 ℃ to 15 ℃, 15 ℃ to 35 ℃, 15 ℃ to 30 ℃ , 15 ° C to 25 ° C, 15 ° C to 20 ° C, 20 ° C to 35 ° C, 20 ° C to 30 ° C, 20 ° C to 25 ° C, 25 ° C to 35 ° C, 25 ° C to 30 ° C, or 30 ° C to 35 ° C temperature can be performed.

The three-stage fermentation step is 80 to 120 days, 80 to 110 days, 80 to 100 days, 80 to 90 days, 90 to 120 days, 90 to 110 days, 90 to 100 days , 100 days to 120 days, 100 days to 110 days, or 110 days to 120 days.

The fermented product obtained in the three-step fermentation process may be collected to prepare mash, and the mash may be aged mash. The aged mash may be obtained by additionally performing a separate aging step after the third fermentation step, or by allowing it to mature simultaneously with the third fermentation or the following ingredients without a separate aging step.

(d) Formation step

This is a step of preparing using the obtained three-stage fermented product, mash or aged mash (hereinafter collectively referred to as mash).

The mash is prepared as a traditional liquor through the production step.

As used herein, the preparation step collectively refers to a series of steps for processing mash into a desired type of traditional liquor.

More specifically, the preparation step may include the step (a) of squeezing the mash by applying pressure. A step (b) of adding water to the pressurized mash and removing alcohol residue may be further included.

In the preparation step, the alcohol content (alcohol degree) of the liquor can be adjusted by adding water. Accordingly, the preparation step may further include, in addition to steps (a) and/or (b), (c) adding water. At this time, the amount of water added can be appropriately adjusted according to the desired alcohol content (alcohol degree), preference, and the like.

traditional liquor

One example provides a traditional liquor prepared by a traditional liquor manufacturing method comprising a series of steps described above.

While maintaining the quality of the traditional liquor prepared in this way, the content of traditional wheat yeast is 0.1% (w/ w) to 2% (w/w), 0.5% (w/w) to 2% (w/w), 1% (w/w) to 2% (w/w), and/or 1.5% (w/w). / w) to 2% (w / w), the content of traditional wheat yeast is less than that of other traditional liquors, and as a result, it is characterized by a small yeast odor.

Takju

One example provides Takju prepared by the traditional liquor manufacturing method described above.

One example provides Takju prepared by the traditional liquor manufacturing method including the step (a) and optionally step (c).

Takju prepared in this way has a content of traditional wheat yeast of 0.1% ( w/w) to 2% (w/w), 0.5% (w/w) to 2% (w/w), 1% (w/w) to 2% (w/w), or 1.5% (w/w). / w) to 2% (w / w), the content of traditional yeast is less than that of other traditional liquors, and as a result, it is characterized by a small yeast odor.

Yakju

One example provides a yakju prepared by the traditional liquor manufacturing method described above.

One example provides a yakju prepared by a traditional liquor manufacturing method comprising steps (a) and (b), and optionally (c).

Yakju prepared in this way has a content of traditional wheat nuruk of 0.1% (w /w) to 2% (w/w), 0.5% (w/w) to 2% (w/w), 1% (w/w) to 2% (w/w), or 1.5% (w/w) While maintained at w) to 2% (w / w), the content of traditional yeast is less than that of other traditional liquors, which is characterized by a small yeast odor.

The traditional liquor prepared by the present invention maintains the quality of the traditional liquor, while the content of traditional wheat yeast is maintained within 2%, and the content of traditional yeast is less than that of other traditional liquors, which is characterized by a small yeast odor.

Figure 1 shows a schematic diagram of a traditionalism manufacturing method prepared using traditional wheat yeast.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, and the present invention is not limited by the following examples.

Example 1. Preparation of traditional wheat yeast

Commercially available Korean wheat (purchased from: “Play with Wheat”, Mt. Andong) was prepared and shredded by putting it in a crusher. 10 kg of crushed wheat and 9 L of water were mixed and mixed evenly to make a base dough. After spreading and laying the bojagi on a 5cm yeast mold, putting the base dough and mincing it, it was wrapped in a bojagi and molded by applying pressure. It is made into 20cm * 20cm * 5cm, incubated for 21 days by turning yeast up and down once every 3 days under 50% to 80% humidity and temperature conditions around 35℃ in the culture room, then crushed to about the size of a bean and sunlight and dried to complete the traditional wheat yeast.

Example 2. Preparation of Yakju and Takju

2.1 One-stage soaking and one-stage fermentation

After immersing 600g of nonglutinous rice in water for 10 hours, water was drained for 30 minutes and then pulverized. 600g of wheat malt and 400g of wheat flour prepared above were added to the pulverized nonglutinous rice, and 1.6L of water was added to complete the first stage soaking, followed by culturing at 20 ° C to 25 ° C for 7 days to activate native lactic acid bacteria and natural yeast. A fermentation broth was prepared.

2.2 Two-stage soaking and two-stage fermentation

After immersing 10 kg of nonglutinous rice for 10 hours, water was drained for 30 minutes and then pulverized. The pulverized nonglutinous rice flour is put in a steamer to make a snow cooker, poured with 14L of water, cooled to about 20℃, and then combined with the first-stage fermentation broth to complete the second-stage immersion and cultured at 20°C to 25°C for 3 days Thus, a two-stage fermentation broth was prepared.

2.3 3-stage soaking and 3-stage fermentation

After immersing 22 kg of glutinous rice for 10 hours, draining water for 30 minutes, and then putting it in a steamer to complete godubap. After spreading the godubap evenly and cooling it to about 20 ° C, combining it with 14 L of water, mixing it with the two-stage fermentation broth, completing the three-stage immersion, and then fermenting at 20 ° C to 25 ° C for 100 days to complete the aging mash made it

2.4 Jeseong

After the third stage fermentation,

After applying pressure to the aged mash and squeezing it, 10L of water was added, and after clarification, the alcohol residue was removed, and then the yakju was prepared. In addition, after squeezing by applying pressure, Takju was prepared without removing the alcohol residue. A schematic diagram of the manufacturing method of Examples 2.1 to 2.4 is shown in FIG.

Example 3. Sensory evaluation

Sensory evaluation was conducted to evaluate the degree of preference or preference for Yakju and Takju prepared through the process of Examples 1 and 2. In order to accurately compare with the present invention, it is manufactured by the "pure grain wine" manufacturing method made only with grains without any additives such as aspartame and flower petals.

It was compared with alcohol, and for an objective and universal evaluation, a total of 25 people, 10 men and 15 women, in their 40s and 50s who were not related to the related industry were conducted. The information on alcohol to be compared is shown in Table 1 below. In the case of imported and improved Nuruk, it was manufactured by referring to the manufacturing method of the “Takyak Liquor Manufacturing Manual” published by the National Tax Service Liquor License Support Center, and in the case of Wheat Nuruk, “Didin with tabi feet” It was prepared by referring to the manufacturing method of Nuruk (Korean traditional silk 4)” (written by Park Rok-dam, published on January 10, 2006).

type of alcohol Types of yeast Yeast content (% by weight) Where to get Yeonmiju improved nuruk 4.5% Korea Enzyme Co., Ltd. Yeoncheon Performance wheat 8% Agricultural Corporation Keumgyedang Co., Ltd. lotus leaf wine wheat 10% Agricultural Corporation Keumgyedang Co., Ltd. Gimpo Yeju Rice + Improved Nuruk Rice (25%) + Improved (2%) Agricultural Corporation Keumgyedang (Rice) + Korea Enzyme Co., Ltd. seolryunju wheat 8% Agricultural Corporation Keumgyedang Co., Ltd. Okhyangju wheat 6% Agricultural Corporation Keumgyedang Co., Ltd. Hansan Sogokju wheat 8% Agricultural Corporation Keumgyedang Co., Ltd. lotus leaf wine wheat 10% Agricultural Corporation Keumgyedang Co., Ltd. walnut wine wheat 6% Agricultural Corporation Keumgyedang Co., Ltd. Five Baekju rice + wheat Rice (27%) + Wheat (1%) Agricultural Corporation Keumgyedang Co., Ltd. lotus leaf makgeolli wheat 10% Agricultural Corporation Keumgyedang Co., Ltd. Botttolli Hwaju wheat 6% Agricultural Corporation Keumgyedang Co., Ltd.

3.1 Yakju sensory evaluation

Sensory evaluation of Yakju prepared through the process of Examples 1 and 2 was carried out, and the results (average values) are shown in Table 2. Comparative Example 1 is Yeonmiju, Comparative Example 2 is Yeoncheon Yeonju, Comparative Example 3 is Yeonyeopju, Comparative Example 4 is Gimpo Yeju, Comparative Example 5 is Seolryeonju, Comparative Example 6 is Okhyangju, Comparative Example 7 is Hansan Sogokju, Experimental Example 1 is the yakju prepared in Examples 1 and 2 above.

frequency color taste incense Throat yeast smell Comparative Example 1 14 6.6 6.7 6.2 6.3 7.7 Comparative Example 2 12 8.5 7.6 7.2 7.4 8.8 Comparative Example 3 15 7.9 7.6 7.7 7.2 8.1 Comparative Example 4 13 8.1 6.7 7.1 7.1 7.3 Comparative Example 5 16 8.5 7.8 7.8 7.4 8.3 Comparative Example 6 16 8.6 7.9 7.8 7.5 6.5 Comparative Example 7 18 7.6 6 6.3 6.4 7.2 Experimental Example 1 17 8.9 8.4 8.5 8.7 6.0

(In Table 2 above, all indicators except frequency are based on a 10-point scale,

The degree indicates the alcohol %,

The higher the score, the darker the color.

For taste, the higher the score, the better the taste (higher the taster's preference),

The higher the score, the more scent (fruit scent, etc.)

Swallowing the throat represents a comprehensive evaluation of the feeling of drinking alcohol, and the higher the score, the better the evaluation result.

Nuruk odor is a general term for bad smells (flavors that do not suit the taste of the tester) such as the smell of yeast, and the higher the score, the more unpleasant odors are produced)

In this sensory evaluation, in the case of nuruk odor, alcohol was mixed with yeast odor as well as scent components from yeast, so it was difficult to measure only one of the complex scents, so all unpleasant scents were treated as nuruk odor.

In the case of Experimental Example 1 prepared through the process of Examples 1 to 2, the color, taste, aroma, and throat score were higher than those of Comparative Examples 1 to 7, and the nuruk odor score was the lowest. Through this, it was confirmed that the best evaluation was obtained in all indicators.

3.2 Takju sensory evaluation

Sensory evaluation of takju prepared through the process of Examples 1 and 2 was conducted, and the results (average values) are shown in Table 3. Comparative Example 8 is lotus leaf wine, Comparative Example 9 is walnut wine, Comparative Example 10 is Omaebaekju, Comparative Example 11 is lotus leaf makgeolli, Comparative Example 12 is Bottollihwaju, Experimental Example 2 is Takju prepared in Examples 1 and 2 .

frequency color taste incense Throat yeast smell Comparative Example 8 14 6.6 6.7 6.2 6.3 8.1 Comparative Example 9 12 6.7 6.4 6.5 6.4 7.2 Comparative Example 10 12 7.7 6.7 7 7 7.1 Comparative Example 11 12 7.5 6.6 8.2 8.2 7.6 Comparative Example 12 12 6.9 6.9 6.9 6.7 6.8 Experimental Example 2 15 8.6 8.1 8.5 8.6 6.1

(The calculation method of each indicator is the same as in Example 3.1)

In the case of Experimental Example 2 prepared through the process of Examples 1 to 2, the color, taste, aroma, and throat score were higher than those of Comparative Examples 8 to 12, and the nuruk odor score was the lowest. Through this, it was confirmed that the best evaluation was obtained in all indicators.

Claims (16)

(a) mixing traditional wheat yeast with uncooked rice, wheat flour, and water and fermenting to prepare a first-stage fermentation broth (one-stage fermentation broth preparation step);
(b) preparing a two-stage fermentation broth by mixing and fermenting the obtained first-stage fermentation broth with nonglutinous rice, nonglutinous rice flour, or a combination of these, and preparing a second-stage fermentation broth (two-stage fermentation broth preparation step);
(c) mixing the obtained two-stage fermentation broth with godubap prepared by increasing glutinous rice and fermenting to prepare a three-stage fermentation broth (three-stage fermentation broth preparation step), and
(d) forming step
including,
The raw rice in step (a) is non-heated non-glutinous rice, non-glutinous rice flour, or a combination thereof,
Compared to the weight of rice including raw rice, non-glutinous rice, non-glutinous rice flour and glutinous rice used in steps (a) to (c), traditional wheat yeast is 0.1 (w / w)% to 2 (w / w)% in content Used, traditional manufacturing method. The method of claim 1, wherein the traditional wheat yeast
(i) making a base dough by mixing crushed whole wheat and water;
(ii) incubating the base dough for 18 to 25 days under conditions of 50% to 80% humidity and 20 ° C to 50 ° C; and
(iii) that prepared by a manufacturing method comprising the step of drying the culture, traditionalism manufacturing method. The method of claim 2, further comprising a step (i-1) of molding the base dough performed by applying pressure to the base dough prepared in step (i). According to claim 1, wherein the non-glutinous rice flour in step (a) is prepared by immersing non-glutinous rice in water for 5 to 15 hours, then removing water and pulverizing, traditionalism manufacturing method. The method of claim 1, wherein the fermentation in step (a) is incubated at a temperature of 10 °C to 35 °C. The method of claim 1, wherein the fermentation in step (a) is incubated for 5 to 10 days. According to claim 1, wherein the non-glutinous rice flour in step (b) is prepared by immersing non-glutinous rice in water for 5 to 15 hours, then removing water and pulverizing, traditionalism manufacturing method. The method of claim 1, wherein the fermentation in step (b) is incubated at a temperature of 10 ° C to 35 ° C. traditional manufacturing method. The method of claim 1, wherein the fermentation in step (b) is incubated for 1 to 7 days. The method of claim 1, wherein the fermentation in step (c) is carried out at a temperature of 10 °C to 35 °C. The method of claim 1, wherein the fermentation in step (c) is performed for 80 to 120 days. According to claim 1, wherein the step (d) comprises the step of squeezing by applying pressure to the three-stage fermentation broth obtained in the step (c) or the mash collected therefrom, traditionalism manufacturing method. The method of claim 12, further comprising the step of adding water to the pressure-applied three-stage fermentation broth or mash and removing the alcohol residue. delete delete delete

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