KR102575888B1 - Process for the production of gel-state rice wine and its product - Google Patents

Abstract

The present invention relates to a rice wine production method using porous gelatinized (alpha) brown rice and a gelled rice wine (= Lee Hwa-ju) produced by this method.
More specifically, a porous gelatinization (α-gelatinized) grain preparation step (1) in which brown rice is forcibly friction-transferred to an extruder equipped with a friction screw, thereby producing gelatinized brown rice with porosity that is expanded and gelatinized;
A first fermentation step (2) in which fermentation is carried out by adding rice malt, yeast, and water based on the weight of the porous gelatinized brown rice,
A method for producing well-gelatinized rice wine using porous gelatinized brown rice was developed, which includes a secondary fermentation step (3) of additionally supplying and fermenting the porous gelatinized brown rice prepared in the porous grain preparation step after the primary fermentation.
According to the present invention, it is composed of a gel-like porridge rather than a liquid,
In particular, in addition to alcohol, it is a new type of rice wine that combines sweet, savory, savory, and sour flavors and can be used as a base material for various processed foods and beverages, effectively processing surplus grains and making international beverages. It became possible to create a new market.

Description

Method for producing gel-state rice wine using porous gelatinized brown rice and gel-state rice wine produced by this method {Process for the production of gel-state rice wine and its product}

The present invention relates to a method for producing gelled rice wine (= Lee Hwa-ju) using porous gelatinized (alpha) brown rice and to the gelated rice wine produced by this method.

In general, various fermented liquors are produced by saccharifying starch contained in grains such as rice and barley and then inducing alcoholic fermentation of the saccharified sugars by yeast.

Especially in Asia, where rice is the staple food, various alcoholic beverages using rice, the staple food, have been developed.

In order to improve the fermentation of rice, Korea has cleaned white rice and produced makgeolli, yakju, cheongju, and soju using a traditional fermentation method using yeast.

As background technology for the present invention, various manufacturing methods using rice will be described.

When traditional makgeolli is sufficiently fermented, the yeast residue is separated using cloth or water. If you drink traditional liquor without filtering it and diluting it well without separating the residue, you can consume enough dietary fiber contained in makgeolli to benefit people's intestinal health. However, most traditional methods require separating the residue. It is common to throw it away.

In addition, methods of making traditional liquor include using uncooked rice to induce long-term fermentation or using godubap to steep traditional liquor. However, methods such as using uncooked rice to manage the fermentation process over a long period of time or steaming godubap to make alcohol are used. The silver manufacturing process is complicated and costs are increased, making it uneconomical.

There is a method of making makgeolli, also known as koji, by steaming godubap, spraying it with yellow yeast, fermenting it for 3 days, saccharifying the starch, and making alcohol, but this method also involves several processes.

Another method is to use puffed rice to make traditional liquor, and most of the nutrients except starch are decomposed because the temperature at which puffed rice is produced is over 220°C. This method simply uses only the starch contained in rice and discards all other nutrients, so it cannot create the complex taste of makgeolli. So, to make up for these shortcomings, people have been making makgeolli by mixing fine rice and godubap.

Using the traditional method of using yeast, wheat is crushed, water is added, lumped and stomped, fermented for 15 days, and then makgeolli is made. When makgeolli is made, the smell of yeast is so strong that young people and foreigners avoid it, and the remaining wheat yeast has a very high hardness of the outer layer of wheat, so people It had a bitter taste and was uncomfortable to ingest by itself, so it was separated with water or cloth before ingestion.

In particular, traditional wheat malt has a problem of being avoided by young people and foreigners because part of it rots during the fermentation process and gives off a foul smell. This has been pointed out as a major problem in the global development of traditional wheat malt, so much effort has been put into improving malt. However, this problem will be resolved if the malt husk is replaced with grains whose hardness is weaker, but unfortunately, it appears that the traditional method has not been able to develop yeast with other grains due to the high degree of saccharification and fermentation of wheat malt.

Due to this problem, corporate makgeolli manufacturers are using a single starter rather than traditional yeast as a method of making makgeolli. The use of a single strain inevitably produces a monotonous taste, so seasoning ingredients such as aspartame and stevia are added as additives. We are manufacturing makgeolli. In other words, it is not possible to realize complex and mysterious tastes such as sweet, savory, and savory tastes caused by rice fermentation.

The problem with making godubap is that if the heat is adjusted incorrectly, one side is fully cooked but the other side is undercooked, and the homogenization of the alcoholic fermentation is not achieved. As a result, some acetic acid fermentation occurs in the makgeolli, causing the makgeolli to taste sour or go bad during fermentation. On the contrary, if the godubap is too moist, the godubap sticks to one side and there are many problems in mixing the yeast evenly, so it has to be mixed continuously by manpower. There is a problem of providing sufficient luxury of godubap and a uniform distribution of moisture, so the taste of the brewed alcohol differs from person to person.

Another problem when soaking traditional liquor is that the godubap is not gelatinized uniformly, which often causes the liquor to turn into acetic acid during the fermentation process. This appears to be a phenomenon in which the godubap is not gelatinized uniformly, and the lactic acid bacteria do not work before the godubap mixed with yeast is sufficiently saccharified, resulting in acetic acidification due to erosion by acetic acid bacteria.

As mentioned above, in traditional liquor, the traditional wheat malt and godubap cannot ferment sufficiently, so there is the inconvenience of having to separate the godubap residue from the malt residue, and at this time, the beneficial dietary fiber contained in the malt and godubap is removed.

Another problem is that the liquor easily turns into acetic acid due to too much addition in the brewing method that requires the consumption of high concentrations of lactic acid bacteria. Therefore, a method of steeping the liquor by reducing the addition of the liquor has been proposed.

As mentioned above, Takju, produced by fermentation using traditional rice, is produced and distributed in various forms, but it is suitable for modern food culture, and is especially optimized for Westernized food culture, so it suits modern people's tastes and has nutritional benefits like lactic acid bacteria fermented milk. , and the need for a new type of rice wine that has both Korean taste and aroma is emerging.

The present invention seeks to provide gelled rice wine using brown rice, which is difficult to ferment, rather than white rice.

The present invention seeks to provide a scoopable rice wine that is not liquid but has health functionality with a high content of lactic acid bacteria.

The present invention further seeks to provide rice wine in the form of a beverage that combines savory, sweet, savory, and sour flavors while suppressing the odor of makgeolli generated from fermented liquor made from conventional rice makgeolli as much as possible.

The present invention is particularly intended to provide a gel-like rice wine that has a viscosity that does not settle even when other decorations (e.g., fruits, snacks, nuts, etc.) are added to the top of the rice wine.

The present invention seeks to provide a method for producing gelled rice wine that simplifies the process by simultaneously performing saccharification and alcohol fermentation.

The present invention is intended to solve the above problems.

A porous gelatinization (α-gelatinized) brown rice preparation step (1), in which brown rice is forcibly friction-transferred to an extruder equipped with a friction screw to produce gelatinized brown rice with porosity that has expanded and gelatinized;

A first fermentation step (2) in which fermentation is carried out by adding rice malt, yeast, and water based on the weight of the porous gelatinized brown rice,

A gel-phase rice wine manufacturing method using porous gelatinized brown rice comprising a secondary fermentation step (3) of additionally supplying and fermenting the porous gelatinized brown rice prepared in the porous grain preparation step after the primary fermentation. A rice wine manufacturing method was developed.

In particular, the present invention developed a method for porous gelatinization of brown rice, which is avoided as a raw material because it interferes with fermentation, including rice bran, without the need for separate soaking, steaming, cooling, inoculation, saccharification, and hair addition processes.

The present invention specifically seeks to provide a gelled rice wine that can be combined with fruits, dessert confectionery, and various fruit drinks.

In alcohol fermentation using existing rice (white rice),

To make godubap, wash the rice several times, soak it in water for 4 hours, drain the water for 1 hour, gelatinize it in a steamer for about 1 hour, cool it to 25℃ on a grass mat, mix it with malt, and use puffed rice. Yeast is also added. In another method, saccharification is performed using a single bacteria rather than yeast, and fermentation is performed by adding yeast and water. Such godubap work requires a lot of people or takes a very long time. In addition, if the heat power is adjusted incorrectly when steaming godubap, the godubap on the top, bottom, left, and right sides will not be sufficiently and evenly gelatinized, and one side will be cooked, one side will be undercooked, and the bottom will be very soggy, so the yeast will not be evenly mixed in the godubap, and fermentation will not occur evenly during the fermentation process. Because this work process is very long and requires a significant amount of manpower, competitiveness is lost. When making godubap with brown rice, the dietary fiber scattered in the skin of the brown rice interferes with the water swelling of the brown rice, and when gelatinized with steam, the binding of dietary fiber interferes with the gelatinization.

The present invention does not require complicated processes such as water washing, drying, steaming, cooling, saccharification, and addition of rice bran, and can produce porous gelatinized brown rice with rice bran as it is, and then carry out saccharification and alcohol fermentation at the same time. , the simplification and stability of the process resulted in significant cost reduction.

The present invention went further and produced a new type of rice wine having a viscosity intermediate between yogurt and jam by simultaneously performing alcohol fermentation, rather than a simple alcoholic beverage. Through this manufacturing method, it is a new type of rice wine that combines sweetness, savory taste, savory taste, slight acidity, alcohol, and various tastes caused by various amino acids, making it available as a global beverage, especially good for health such as lactic acid bacteria. We developed gel-like rice wine that dramatically increases the number of bacteria and at the same time contains various nutrients of brown rice as it is, helping to improve health.

In the present invention, as shown in Figures 7 to 9, which are actual photographs instead of drawings, there is no sedimentation phenomenon even after 30 minutes after loading fruits such as blueberries, jam, bananas, and tangerines on the object of the present invention. In other words, due to the appropriate viscosity of the gel phase of the present invention, decorations such as fruit and snacks can be placed on the top, and these ingredients do not settle inside but remain on the top, opening up a new area of rice wine that can be served in various ways. It has been done.

Figure 1 is a photograph showing the cross-sectional structure of brown rice,
Figure 2 is an actual photograph instead of a drawing showing an enlarged cross-section of the porous brown rice of the present invention;
Figure 3 is a photograph instead of a drawing showing the pulverized state of the porous brown rice of the present invention;
Figure 4 is a physical photograph instead of a drawing of the fermented product of the present invention,
5 is a flowchart of the overall process of the present invention;
Figure 6 is a table of lactic acid bacteria test analysis results for the gelled rice wine of the present invention;
Figures 7 and 8 are actual photographs as a substitute for a drawing to check whether sedimentation occurs by placing blueberries, jam, and snacks on the gelatinous rice wine, the object of the present invention;
Figure 9 is an actual photograph as a substitute for a drawing to check whether or not there is sedimentation 30 minutes after adding blueberries, jam, and snacks to the gelatinous rice wine, the object of the present invention.

Hereinafter, the present invention will be described in detail by illustrating representative embodiments of the present invention.

The content disclosed in the specification of the present invention is not limited to the specific embodiments described and may be modified in various ways. In addition, the terms used in this specification are only for the purpose of describing specific embodiments, and the scope of the present disclosure will be limited only by the appended claims, and therefore, the scope of the invention is not limited by the terms described.

Unless specifically defined otherwise, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which this disclosure pertains. Although any methods and materials similar or equivalent to those described herein can also be used in the practice or testing of the present disclosure, various preferred methods and materials may be described.

The various raw materials and each individual publication or patent provided in the background technologies and examples cited in this specification are merely specifically and individually indicated as being incorporated by reference, and the description of such technical content Even if the citation was disclosed before the filing date, it should be construed as material for explaining the technology, as it does not qualify as prior to the technology of the present invention due to previous disclosures. .

As will be apparent to those skilled in the art from this detailed description of the invention, each of the individual embodiments described and illustrated herein does not depart from the scope or spirit of the disclosure and can be easily separated or combined with features of any of the other embodiments. It has distinct components and characteristics that can be. Any of the listed methods may be performed in the order of the steps listed or in any other order logically possible.

Embodiments of the subject matter disclosed herein will utilize techniques within the skill of the art in food, organic chemistry, agricultural chemistry, biochemistry, molecular biology, pharmacy, etc., unless otherwise indicated. These techniques are described in the relevant literature.

It should be noted that as used in this specification and the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless clearly indicated otherwise.

In the present invention, the terms preparation, inoculation, addition, and fermentation refer to the process of optimizing the fermentation of raw materials containing starch by yeast or yeast, mixing the prepared raw materials with yeast, yeast, etc. for fermentation, This is a general process for decomposing starch in which live bacteria thrive under conditions of constant temperature and humidity by adding moisture, and even if detailed descriptions thereof are omitted, they are all within the technical scope of the present invention. In particular, changes, substitutions, substitutions, and changes in equipment that can be easily performed by those skilled in the art regarding these general processes all fall within the technical scope of the present invention.

Presented as a representative example in the present invention is brown rice, and as shown in the drawing substitute photo in FIG. It means state.

The examples presented in the present invention below refer to the state as shown in Figure 1, which is sold as brown rice in the Korean grain market, and include both brown rice with only 7 minutes or rice germ remaining depending on the state of milling, and modifications of these raw materials include sugar. All technical modifications common in the industry fall within the technical scope of the present invention.

1. Representative Example (Manufacture of gelatinous rice wine (=Ewhaju) using brown rice)

This invention

A porous gelatinization (α-gelatinization) brown rice preparation step (1) in which brown rice is forcibly friction-transferred to an extruder equipped with a friction screw to expand and gelatinize it, producing porous and fully gelatinized brown rice;

A primary fermentation step (2) in which rice malt, yeast, and water are added to the porous gelatinized brown rice to perform fermentation,

It relates to a method for producing gelled rice wine using porous gelatinized brown rice, which includes a secondary fermentation step (3) of additionally supplying and fermenting the porous gelatinized brown rice prepared in the porous brown rice preparation step after the primary fermentation.

Hereinafter, each process will be described in more detail.

1) Preparation steps for porous gelatinized brown rice

The production of porous body rice used in the present invention is as follows:

As the brown rice supplied by the conveying screw narrows toward the discharge port under pressure, it is subjected to severe frictional pressure between the grains as well as between the screw and the screw barrel (housing), compressing the grains and increasing the internal pressure. It is made by a device configured to increase the internal temperature by high pressure.

More specifically, when brown rice with the internal moisture adjusted to 13.5-14.0% is supplied to the above device and extruded by the screw, the internal temperature rises to 130-140°C just before discharge from the discharge port, and the optimized gelatinization into gel-like starch occurs. is accomplished. Subsequently, due to the increase in temperature, the internal pressure is in a high pressure state of approximately 4kgf/㎠ or more, so the moment it comes out of the discharge port, the inherent moisture inside the brown rice particles is vaporized and discharged from the inside of the brown rice tissue to the outside at normal pressure, causing the expansion of the brown rice. Porosity is achieved.

As described above, if the intrinsic moisture is lower than 13.0%, puffing is not possible due to insufficient moisture for puffing, and the internal pores disappear as carbonization occurs, making it difficult to achieve an optimal porous structure for saccharification and alcohol fermentation. If it is more than 14.5%, a porous structure cannot be formed and it is extruded in a noodle-like shape, so it cannot be used as a raw material for the present invention, which requires simultaneous saccharification and alcohol fermentation.

The porous pregelatinized brown rice produced according to the present invention loses its original shape and has porosity as shown in the diagram in Figure 2. As the starch structure expands, the starch structure is gelatinized and most of the moisture inside is removed. .

As shown in the drawing substitute photos of Figures 2 and 3, fibers such as rice bran and pericarp, which were particularly difficult to ferment, puffed up and lost their function as a factor that interferes with fermentation. In other words, the rice bran (rice bran includes the skin and rice germ) that had a negative effect on fermentation contained in brown rice is also puffed, thereby removing ingredients that are difficult for yeast or yeast to digest, and at the same time, various trace elements contained in rice bran. It also acts as a nutrient source for the yeast or yeast while leaving the cell membrane due to swelling and decomposition. This is because raw starch has a weak affinity for water molecules or enzymes, making it difficult to do so, while gelatinized starch destroys the regular molecular arrangement, making it easier for enzymes to act, which speeds up the rate of saccharification and promotes the yeast's conversion to alcohol.

Due to this action, washing with water is repeated several times to eliminate the need for a washing process that should remove as much as possible except for white rice, that is, carbohydrates.

The use of porous gelatinized brown rice of the present invention not only dramatically increases fermentation efficiency, but also serves as an excellent source of nutrients when drinking rice wine due to these ingredients.

Furthermore, it is naturally sterilized at high temperature and pressure during the compression process, so there is no concern about contamination by germs during alcohol fermentation. Additionally, the saccharification and fermentation are carried out quickly due to the high gelatinization rate, which can shorten the fermentation period.

In addition, it was confirmed that not only was the fermentation period shortened, but the target ratio of saccharification and alcohol was optimized for consumers who are sensitive to taste and smell, thereby improving preference.

Due to the nature of this process, the washing, soaking, steaming, and cooling steps of grains can be omitted when making traditional liquor, thereby shortening the conventional complicated traditional liquor manufacturing process, which has the effect of saving time, energy, and manpower. Furthermore, the step of manufacturing the main hair, which is added after saccharification is completed, can be omitted, which not only shortens the process but also solves the problem of bacterial contamination.

In particular, the α conversion rate is excellent at more than 99%, the tissue is porous, so moisture penetrates quickly, and the enzyme action proceeds well, enabling alcohol fermentation of mash with only one-step immersion, thereby improving the working environment. This can be confirmed through the present invention.

As another feature of the present invention, when mixing water into porous gelatinized brown rice, water is first added into the container, and the porous gelatinized rice mixed with the above-mentioned yeast, etc. is gradually added. The reason is that as soon as water touches the porous gelatinized rice, it turns into a viscous form and is difficult to mix, so water is injected while rotating the mixer. Input while maintaining the speed of the mixer at 90 to 110 rpm. If the rotation speed of the mixer is less than 90, some of it becomes viscous, and if it is faster than 110, mixing is good, but if it is done at high speed, there is no difference in the mixing effect, which only increases the waste of energy.

2) Primary fermentation step (2)

Based on the weight of the gelatinized and porous raw material prepared in the porous gelatinized brown rice preparation step, 0.11 to 0.15 parts by weight of rice malt, 0.012 to 0.015 yeast, and 0.01 to 0.015 parts by weight of malt of the present invention are added. After addition, fermentation is carried out at 30 ~ 40 rpm and 25 ~ 28 ℃ for 3 ~ 7 days.

Another feature of the present invention is to further add 0.1 to 0.2 parts by weight of malt in addition to the rice malt and yeast. The addition of malt is to promote initial saccharification by the saccharification enzyme of malt in preparation for the case where the saccharification bacteria by rice malt are initially insufficient. Whether or not malt is additionally added is determined by adding a small amount to suppress the initial abnormal fermentation in the case of conditions that adversely affect the activation of saccharification bacteria, such as the characteristics of brown rice to be fermented and the conditions of fermentation conditions, that is, the winter season or summer season.

Half of the weight of the porous gelatinized brown rice is added in the first fermentation step, and the other half is added in the second fermentation step. Therefore, the weight of porous gelatinized brown rice is based on the total amount added in the first and second steps.

The most ideal fermentation is possible when the titer of porous gelatinized brown rice and nuruk is 1:1, and the total sum of titres should be designed in a ratio of 1.0 to 1.2. The ratio of the total weight of porous pregelatinized brown rice to water is preferably set to water/porous pregelatinized brown rice = 0.9 to 1.05 in the first fermentation step, and more preferably at the same ratio, it was confirmed through experiments that optimal results can be obtained. .

If the ratio of porous gelatinized rice and water is less than 0.9, saccharification by initial yeast is good, but alcoholic fermentation is delayed or impossible. In the opposite case, saccharification and alcoholic fermentation are good, but the sugar content and sugar content targeted in the present invention are low. The alcohol concentration cannot be adjusted. In addition, the present invention requires that the sugar content and alcohol concentration be adjusted to the desired level, as well as the viscosity of the product is properly maintained. However, if the water concentration is high, the viscosity dilutes rapidly, making it inconvenient to squeeze it into the container, or the sugar content drops sharply. .

The sweetness of makgeolli is obtained by converting starch into glucose by yeast and alcoholic fermentation by yeast. However, in the above-mentioned ratio, some of the glucose produced by starch saccharification does not proceed to alcoholic fermentation and remains as is, maintaining the desired sweetness. do. Such optimized fermentation control of alcohol concentration and sugar content can not only increase consumer preference for the present invention, but also maximize its usability with various other ingredients.

In general, the finer the powder, the greater the contact area and the faster the saccharification rate of rice. This is why the rate of saccharification and glucose transfer is high because the reaction area between yeast enzymes dissolved in rice flour or yeast enzymes dissolved in mold is large.

In general, the specific surface area of wheat flour is ≒ 3000㎠/g, and the specific surface area of the porous gelatinized rice of the present invention is also similar to that of wheat flour. This is because countless pores are formed when brown rice expands with the process of the present invention. On the other hand, the powder level of traditional godubap is 20 to 30㎠/g. The fineness ratio predicts that the porous gelatinized brown rice of the present invention will have a surface area that is approximately 100 times higher, and that saccharification and glucose transfer will be faster, resulting in higher alcohol yields and greatly lowering the risk of abnormal fermentation.

That is, in the case of yeast for alcohol fermentation, there are types for low sugar and high sugar, but when the sugar content is 20 to 24 bx or more, the fermentation operation of the yeast becomes difficult due to osmotic pressure.

The present invention made various attempts to improve the above-described shortcomings, and as a result, alcohol fermentation proceeded without difficulty even at a high sugar concentration by adding 0.1 to 1.0% by weight of ascorbic acid. In other words, unlike conventional fermentation using rice, alcoholic fermentation can be carried out in parallel even at a high sugar concentration, making it possible to produce a high-quality gelled rice product containing both strong sweetness and alcohol as the final target.

Therefore, it became possible to produce rice wine with an alcohol concentration of 20 degrees or more along with the sweetness desired by the present invention.

This is the result of going beyond common sense to express the alcohol content of makgeolli. The alcohol content of makgeolli is around 17 degrees even when fermented under optimal conditions in a conventional method, but when fermenting the porous gelatinized brown rice of the present invention, the alcohol content rapidly increases to 21 to 25 degrees. The reason is that, as described above, the fineness of porous brown rice, which has become agaric in water, is incomparably higher than that of godubap in the solid state, and the rate of contact of malt or yeast with starch is significantly increased, leading to saccharification and Alcoholic fermentation proceeds rapidly, and it is determined that saccharification and alcoholic fermentation proceed almost simultaneously. In particular, ascorbic acid maintains the alcohol fermentation function of yeast even at high sugar concentrations, allowing alcohol fermentation of over 20 degrees, which was previously considered impossible, to be achieved with saccharification.

3) Secondary fermentation step

After the primary fermentation, gelatinized brown rice of the same weight as that prepared in the porous grain preparation step is slowly added while stirring at 100 rpm and mixed homogeneously. When aporous mixing is achieved, the stirring speed is lowered (about 30 rpm) and the temperature is 25-28°C. Ferment for 3 to 10 days.

Ideally, fermentation for about 15 days will give it a deep taste, and even if no thickener or sweetener is added, the sweet taste will be more than 20 to 25 Brix and the viscosity will be 5,000 to 10,000 cp.

The purpose of the present invention is to carry out saccharification and alcohol fermentation simultaneously, unlike general alcohol fermentation, and to reach the target values of both alcohol concentration and sugar concentration.

In general, when soaking rice wine, it is basic to add at least 1.5 times more water, and if it is less than this, fermentation may not be possible or fermentation may take a long time, leading to abnormal fermentation and failure of the intended alcohol fermentation. am.

The present invention uses porous gelatinized brown rice expanded under high pressure, so when 0.9 to 1.05 times the amount of water is added to induce fermentation, saccharification and alcohol fermentation occur simultaneously. In particular, unlike rice grains that maintain the grain state, the strain is porous in the form of an atheroma. It diffuses homogeneously inside and outside the grain, and fermentation occurs rapidly.

Due to these fermentation characteristics, alcoholic fermentation is performed along with saccharification, resulting in an appropriate high concentration of alcohol and sugar, resulting in a sweet taste and a tangy alcohol taste.

In particular, due to the rapid fermentation, there is almost no abnormal fermentation due to the small amount of various bacteria contained in general yeast, and the refreshing alcoholic aroma, savory yeast fermentation, sweet taste, and umami taste generated by the decomposition of proteins contained in brown rice by yeast and malt. I become a gel-like rice wine (=Ewhaju) with a luxurious aroma due to the occurrence of amino acids.

Another feature of the present invention is

In the first fermentation step, rice malt,

Raw rice preparation step of grinding soaked white rice into 16 to 30 mesh,

Based on the weight of the pulverized raw rice, 0.05 to 0.1% of Aspergillus aspergillus and 0.5 to 1.0% of yellow and white yeast were inoculated, while 1.0% of yeast extract and glucose were added, and 8 to 10% of the total weight was inoculated. Inoculation mixing step of adding water and then kneading,

A molding step in which the inoculated mixture is placed in a mold and compressed while vibrating to a compressive strength of 20 kg/cm2 or more.

The molded product was used in a fermentation step in which the molded product was placed on grassland (e.g., dry rice straw) and fermented for 15 days at a humidity of 65-75% and a temperature of 35 ± 2°C.

The rice malt of the present invention produced by the above production method had a titer of 500 sp or more, and a yeast product with a fragrant malt smell was produced. Conventional rice malt has a titer of 150 to 180 sp, and wheat malt has a titer of at least 2 to 4 times that of about 300 sp.

The purpose of separately developing and using this high-potency yeast is,

As described in the above process, the present invention effectively and rapidly progresses alcoholic fermentation along with saccharification in a bamboo (emulsion) state, thereby maintaining the desired sweetness and alcohol content while producing unique umami, savory, sweet, and sour tastes. This is to enable the production of a new type of gelatinous rice wine that combines these ingredients.

A mixture of 220 g of rice malt, 24 g of yeast, and 20 g of malt according to the present invention was added to 1 kg of porous gelatinized brown rice with 2,000 ml of water and subjected to primary fermentation at 25-28°C for 5 days.

Then, 1 kg of porous gelatinized brown rice was added and secondary fermentation was performed under the same conditions.

The rice malt added above is,

20 kg of white rice soaked in water for 24 hours was ground into a 20 mesh, then inoculated with 20 g of Aspergillus aspergillus, 200 g of Hwang Guk-gyun and Baek Guk-gyon (manufactured by Suwon Fermentation), then yeast extract (manufactured by Angel yeast Co. Ltd.) Add 200 g of (dry yeast 98.5%), 400 g of anhydrous glucose (manufactured by Samyang Corporation (concentration 99.8%)) and 3300 g of water, mix, place in a mold, and compress at a pressure of 20 kg/㎠ and vibration of 10,000 times/min. Shape it. The molded product was placed on grassland and fermented for 15 days at a humidity of 65-75% and a temperature of 35 ± 2°C.

Comparative Examples 1 and 2 were fermented for 6 and 7 days for the first and 8 and 10 days for the second fermentation, respectively, using different amounts of yeast, yeast, malt, and water, as shown in the table below.

Nuruk, yeast, and malt are in g units, and water is in ml units.

Example yeast leaven malt water Fermentation conditions 2 230 24 20 1800 25∼28℃ 5 days 1st time, 2nd time 5 days under same conditions 3 240 25 23 1850 6 days under the same conditions for the first time and the same conditions for the second time 4 260 26 26 1900 7 days under the same conditions for the first time and the same conditions for the second time 5 280 28 28 2000 6 days under the same conditions for the first time, 8 days for the second time under the same conditions 6 300 30 30 2100 7 days under the same conditions for the first time, 10 days for the second time under the same conditions Comparative Example 1 200 24 40 3000 same Comparative example 2 400 25 40 3500 same

The measurement results of measuring the alcohol concentration, sugar content, and viscosity of the gelled rice wine prepared according to the above example are shown in Table 2 below.

Example number Alcohol concentration (degree) Sugar content (bx) Viscosity (cps) One 25.0 25 6500 2 22.9 28 8500 3 25.6 27 8300 4 24.0 26 8200 5 26.0 25 8200 6 26.0 23 8200 Comparative Example 1 23 19 1200 Comparative example 2 22 17 500

*. note

Alcohol concentration was measured using RZ-116 from Yato, Japan.

Sugar content is measured by Japanese ATAGO N-1 Alpha.

Viscosity is measured by BROOFIELD-DVIM-LV.

As shown in the above results, the alcohol concentration and sugar content of the present invention and the comparative examples are relatively similar, but there is a difference in viscosity. In other words, the alcohol concentration and sugar content do not have a significant effect on the amount of yeast or the increase or decrease in the optimal addition amount of yeast and malt, and in the case of fermentation by conventional yeast, the effect is large depending on the increase or decrease in the amount of water (hydrous amount) added. I was able to see this. This difference affects the consumer's preference, and at the same time, it is inevitable that decorations such as fruits and snacks will decline.

The results of testing the relationship between the viscosity of the gelled rice wine prepared by the method of the present invention and other decoration food ingredients are shown in Figures 7 and 8.

The results of testing whether the material settles by pouring the object of the present invention into a wine glass and topping it with snacks, fruits such as tangerines or blueberry bananas, and jam are shown in Figures 7 to 9. That is, even after 30 minutes, these materials remained on the top of the rice wine of the present invention and did not settle. Using the object of the present invention as a basic ingredient, rice wine, which was conventionally only drunk in a glass, was decorated with various decorations, making it possible to supply cocktail ingredients, which were previously impossible, to cafes and wine specialty shops. This possibility can secure a new distribution and consumption channel for rice, which currently incurs high storage costs due to inventory, and furthermore, secures new marketability as a high-end cocktail or healthy alcoholic beverage.

1: Porous gelatinization (gelatinization) brown rice preparation stage, 2: Primary fermentation stage, 3: Primary fermentation stage
11: Raw material preparation stage, 12: Inoculation mixing stage, 13: Molding stage, 14: Fermentation stage

Claims (10)

A porous gelatinization (α-gelatinization) brown rice preparation step (1) in which brown rice is forcibly friction-transferred to an extruder equipped with a friction screw to expand and gelatinize it, producing porous and fully gelatinized brown rice;
A primary fermentation step (2) in which rice malt, yeast, and water are added to the porous gelatinized brown rice to perform fermentation,
A method for producing gelled rice wine using porous gelatinized brown rice, comprising a secondary fermentation step (3) of additionally supplying and fermenting the porous gelatinized brown rice prepared in the porous grain preparation step after the primary fermentation,

In the porous gelatinization (α-gelatinized) brown rice preparation step,
Brown rice with a moisture content of 13.5-14% is extruded using a screw, and when extruded, the brown rice is discharged through the discharge port with an internal temperature of 130-140℃ and an internal pressure of 3.5-4.0 kgf/㎠.

The first fermentation step,
Based on the weight of porous gelatinized brown rice,
Based on the weight of porous gelatinized brown rice, 0.01 to 0.015 parts by weight of malt is added, 0.11 to 0.15 parts by weight of rice malt, 0.012 to 0.015 parts by weight of yeast, 1.9 to 2.05 parts by weight of water, and 10 to 10 parts by weight based on the weight of yeast. Fermentation is carried out for 3 to 7 days at a temperature of 25 to 28°C while stirring and mixing 20% ascorbic acid.

The second fermentation step is,
By adding the same weight as the porous gelatinized brown rice added in the first fermentation stage. A method for producing gelled rice wine using porous gelatinized brown rice, characterized by homogeneous mixing and fermentation for 3 to 10 days while stirring at 25 to 28 ° C.
delete delete delete delete delete delete A porous gelatinization (α-gelatinization) brown rice preparation step (1) in which brown rice is forcibly friction-transferred to an extruder equipped with a friction screw to expand and gelatinize it, producing porous and fully gelatinized brown rice;
A primary fermentation step (2) in which rice malt, yeast, and water are added to the porous gelatinized brown rice to perform fermentation,
A method for producing gelled rice wine using porous gelatinized brown rice, comprising a secondary fermentation step (3) of additionally supplying and fermenting the porous gelatinized brown rice prepared in the porous grain preparation step after the primary fermentation,

In the porous gelatinization (α-gelatinized) brown rice preparation step,
Brown rice with a moisture content of 13.5-14% is extruded using a screw, and when extruded, the brown rice is discharged through the discharge port with an internal temperature of 130-140°C and an internal pressure of 3.5-4.0 kgf/cm2.

The first fermentation step,
Based on the weight of porous gelatinized brown rice,
Based on the weight of porous gelatinized brown rice, 0.01 to 0.015 parts by weight of malt is added, 0.11 to 0.15 parts by weight of rice malt, 0.012 to 0.015 parts by weight of yeast, 1.9 to 2.05 parts by weight of water, and 10 to 10 parts by weight based on the weight of yeast. Fermentation is carried out for 3 to 7 days at a temperature of 25 to 28°C while stirring and mixing 20% ascorbic acid.

The second fermentation step is,
By adding the same weight as the porous gelatinized brown rice added in the first fermentation stage. A method for producing gelled rice wine using porous gelatinized brown rice, characterized by homogeneous mixing and fermentation for 3 to 10 days while stirring at 25 to 28 ° C.

Rice yeast in the first fermentation step,
Raw rice preparation step (11) of grinding soaked white rice into 16 to 30 mesh,
Based on the weight of the white rice, 0.05 to 0.1% of Aspergillus aspergillus and 0.5 to 1% of yellow aspergillus and white aspergillus are inoculated, while adding 1 to 2% each of yeast extract and glucose and 15 to 17% of water and mixing. Inoculation mixing step (12) to
A molding step (13) in which the inoculated mixture is placed in a mold and molded,
A method for producing gelatinous rice wine using porous gelatinized brown rice, characterized in that the molded product is prepared by fermentation step (14) of placing the molded product on grassland and fermenting it for 15 days at a humidity of 65-75% and a temperature of 35 ± 2 ° C. .
A porous gelatinization (α-gelatinization) brown rice preparation step (1) in which brown rice is forcibly friction-transferred to an extruder equipped with a friction screw to expand and gelatinize it, producing porous and fully gelatinized brown rice;
A primary fermentation step (2) in which rice malt, yeast, and water are added to the porous gelatinized brown rice to perform fermentation,
A method for producing gelled rice wine using porous gelatinized brown rice, comprising a secondary fermentation step (3) of additionally supplying and fermenting the porous gelatinized brown rice prepared in the porous grain preparation step after the primary fermentation,

In the porous gelatinization (α-gelatinized) brown rice preparation step,
Brown rice with a moisture content of 13.5-14% is extruded using a screw, and when extruded, the brown rice is discharged through the discharge port with an internal temperature of 130-140℃ and an internal pressure of 3.5-4.0 kgf/㎠.

The first fermentation step,
Based on the weight of porous gelatinized brown rice,
Based on the weight of porous gelatinized brown rice, 0.01 to 0.015 parts by weight of malt is added, 0.11 to 0.15 parts by weight of rice malt, 0.012 to 0.015 parts by weight of yeast, 1.9 to 2.05 parts by weight of water, and 10 to 10 parts by weight based on the weight of yeast. Fermentation is carried out for 3 to 7 days at a temperature of 25 to 28°C while stirring and mixing 20% ascorbic acid.

The second fermentation step is,
By adding the same weight as the porous gelatinized brown rice added in the first fermentation stage. Gel-like rice wine produced by a gel-like rice wine production method using porous gelatinized brown rice, characterized by homogeneous mixing and fermentation for 3-10 days while stirring at 25-28°C. According to clause 9,
A gelled rice wine characterized by an alcohol concentration of 22 to 27 degrees, a sugar content of 23 to 28 Brix, and a viscosity of 6500 to 8200 cps.

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