KR20080053629A - Method for preparing rice wine using saccharomyces cerevisiae t084 increasing aromatic compounds in alcoholic liquor and oriental hub - Google Patents

Abstract

A method for preparing rice wine having increased flavor compounds is provided to improve flavor of rice wine and add functions including nutrition and robustness, cosmetic and fatigue recovery to the rice wine by using a microorganism and medicinal herbs. A method for preparing rice wine having increased flavor compounds comprises the steps of: (a) adding water into starch material, yeast and Saccharomyces cerevisiae T084 and fermenting the mixture at 15-20 deg. C for 4-10 days to prepare crude liquor; (b) adding steamed starch material, yeast and water into the crude liquor and fermenting the mixture at 15-20 deg. C for 2-3 days and at 10-20 deg. C for 12-18 days; (c) adding medicinal herbs into the fermented solution; and (d) filtering the fermented solution obtained from the step (c) and separating dregs from the filtered solution, wherein the medicinal herb is selected from cordyceps, Polygonum multiflorum Thunb, fermented red ginseng, jujube, Glycyrrhiza uralensis and Crataegi Fructus. Further, a step of cooling the produced rice wine at -4 to 4°C and filtering the produced rice wine is additionally comprised in the step (d).

Description

Method for preparing rice wine using Saccharomyces cerevisiae T084 increasing aromatic compounds in alcoholic liquor and Oriental hub}

The present invention relates to a method for preparing herbal medicine using Saccharomyces cerevisa T084 and plant medicines to increase the fragrance component of liquor, more specifically, the present invention after fermentation using Saccharomyces cerevisa T084 It relates to a manufacturing method of Yakju, characterized in that the addition of plant medicines such as Cordyceps sinensis and dripping sewage to the fermentation broth.

Due to the various demands of consumers, low alcoholic liquors such as beer, medicine, fruit wine, liqueur and distilled liquor (including cocktails) are more easily drinkable than alcoholic distilled liquor such as distilled liquor, distilled liquor, whiskey and brandy. It is consumed a lot. Among them, the low alcoholic liquor consumed a lot is mostly in the form of fermented liquor such as medicinal liquor. Such fermented liquor has a problem including fermentation odor that occurs during fermentation. In particular, medicinal herbs use yeast, and flavor problems such as flavor and taste are generated by high temperature fermentation and heat sterilization process, and thus quality improvement is required. Therefore, there is an urgent need to improve the problems of Yakju, the traditional Korean stock, in order to increase consumer preference for Yakju.

On the other hand, the "Central Cordyceps" is a type of mushroom named because it is in the insect's body in winter and comes out like grass in the summer. The Cordyceps fungus invades the insect's body, kills the insect, and then uses the host's nutrients. Form fruiting bodies. Cordyceps sinensis belongs to the genus Cordyceps sinensis, which is widely distributed in Korea, China, and Japan.

The Cordyceps sinensis has been the subject of much interest and research today because of its pharmacological effects on various diseases. According to a recent study, Cordyceps sinensis contains components that enhance immune function. Promoting immunity significantly enhances immunity and enhances resistance to various tumors and viral infections, including essential amino acids, polysaccharides, ergosterol, and D-mannitol. It is known to be effective in nourishing tonic, anti-fatigue, anticancer, detoxification and the like.

"Polygonum multiflorum Thunb" is a member of the family Radix and contains ingredients such as lecithin and chrysopanol, and has been used as a major herbal medicine for nourishment tonic in oriental medicine and recently, it is a major medicine used in cosmetics and hair loss prevention cosmetics.

The present inventors have studied to develop a medicine with excellent flavor, and after fermentation with Saccharomyces cerevisiae T084, when added to the plant medicines such as Cordyceps and Red Sewage, the flavor is excellent and the functionality of plant medicine The present invention has been completed by confirming that the added alcohol can be prepared.

Accordingly, it is an object of the present invention to provide a method for preparing medicinal herbs using Saccharomyces cerevisiae T084 and medicinal herbs to increase the flavor component of alcohol.

In addition, another object of the present invention is to provide a medicine prepared by the above method.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of (a) preparing the base liquor by adding water to the starch raw material, yeast and Saccharomyces cerevisiae T084 (KFCC-11373P);

(b) a immersion step of adding fermented starch raw material, yeast and water further to the base liquor obtained in step (a) for fermentation;

(c) adding the plant medicine to the fermentation broth obtained in step (b); And

(d) filtering the fermentation broth obtained in the step (c) and then separating the sediment provides a method for producing medicinal herbs.

In another aspect, the present invention provides a method for producing alcoholic beverages, characterized in that it further comprises a low-temperature cooling filtration step.

The present invention also provides a medicine liquor produced by the above method.

Hereinafter, the present invention will be described in more detail.

The present invention fermented with Saccharomyces cerevisiae T084 to increase the aroma component of liquor, and then added to the fermentation broth, plant medicines such as Cordyceps sinus and Red Sewage Sewage, which has excellent flavor and excellent sensory properties. It is characterized by providing.

Referring to the manufacturing method of the medicine according to the invention step by step as follows.

<Step 1>: manufacturing base liquor

Base liquor for the preparation of medicinal herbs according to the present invention can be prepared by adding immersion water (water) to starch raw material, yeast and Saccharomyces cerevisiae T084 and fermentation at 15 to 20 ℃ for 4 to 10 days.

Through the above process, the yeast for fermentation is expanded and cultured.

The starch raw material is not limited thereto, but for example, rice, wheat flour, corn, barley, potato, sweet potato, tapioca, or the like may be used. The starch raw material can be used both steamed or steamed, preferably rice can be used.

If you want to use the steamed rice as described above, the brown rice raw material is milled with a rice polisher to remove the protein, fat and ash layer of the outer skin and washed, and then immersed in water to adjust the water absorption rate to about 20 to 50% It is desirable to increase the capital.

Nuruk in the present invention may be used wheat malt or rice malt. The wheat yeast is Aspergillus Kawachi (Aspergillus Kawachii) niger), Aspergillus, Aspergillus Usami (Aspergillus Usamii), Aspergillus duck may be prepared using the strain of the material (Aspergillus Oryzae), preferably Aspergillus and this (Aspergillus niger ) can be used wheat nuruk prepared using the strain. The rice malt is Aspergillus Kawachi (Aspergillus Kawachii) niger), Aspergillus, Aspergillus Usami (Aspergillus Usamii ) , Aspergillus Oryzae can be prepared using a strain, preferably Aspergillus Usami ( Aspergillus Usamii ) rice malt prepared using the strain can be used. More preferably, however, rice malt prepared by Aspergillus Usamii strain is used in the preparation of the base liquor , and wheat malt and Aspergillus prepared by Aspergillus niger strain in the soaking stage Rice malt manufactured by Aspergillus Usamii strain may be used together.

Saccharomyces used in the present invention " Saccharomyces cerevisiae ) T084 "is disclosed in Korean Patent Application No. 2006-0115249 filed by the present inventors through a prior study, briefly described as follows.

Saccharomyces cerevisiae (Baccaromyces cerevisiae ) CB97-144, which is conventionally used for brewing in Cheongju, is treated with ethylmethanesulfonate (EMS), which is a mutant organic agent, to induce mutations and trifluoroleucine (trifluoroleucine) And trifluoroleucine-aminoazole-resistant strains were selected sequentially with aminoazol, and again, the strains with respiratory disorder were excluded from the yeast screening medium, and the parent strain Saccharomyces cerevise CB97- It was obtained by selecting strains with increased aroma component during fermentation compared to 144. The obtained strain was Saccharomyces cerevises ( Saccharomyces cerevisiae ) T084 and was deposited on June 8, 2006 by the Korea Federation of Culture Collection (KFCC) and was assigned the accession number of KFCC-11373P.

Thus the Saccharomyces cerevises ( Saccharomyces cerevisiae ) Since T084 was isolated from strains with increased aroma components during alcoholic fermentation, acetaldehyde (Acedealdehyde ( Saccharomyces cerevisiae ) than the conventional saccharomyces cerevisiae used in the fermentation of the flavor of the medicinal herbs depending on flavor quality high acetaldehyde, ethyl acetate, ethyl caproate, isoamyl acetate, isoamylalcohol, isoamylalcohol, phenylethanol, phenylethyl acetate It has the effect of improving the flavor quality of existing medicines.

It is preferable that the immersion water is colorless and transparent, free from blemishes, and neutral or alkaline.

<Step 2>: Immersion stage

Yakju is prepared through a immersion process by adding fermented starch raw material, yeast and water added to the base liquor prepared in the first step to ferment.

This step is a process of producing substantial alcohol and flavoring the medicine.

At this time, when the starch raw material, yeast and water added to the base liquor are added all at once, the fermentation progress is not good. Therefore, it is preferable to gradually add fermentation gradually while increasing the amount by dividing into 1 stage immersion stage and 2 stage immersion stage as described below. .

1 stage Immersion stage

The one-stage immersion process is fermented by adding the starch raw material, yeast and immersion water, which is increased in the base liquor prepared in the first step. In the preparation of the present invention can be fermented for 2-3 days by fixing the fermentation temperature at 20 ℃. However, preferably, the fermentation may be effected for 2 to 3 days while changing the temperature in the range of 15 to 20 ° C. according to the time when the fermentation proceeds. More preferably, the fermentation may be carried out by adjusting the temperature to 15 to 16 ° C. on the first day of fermentation, and 17 to 18 ° C. on the third day of fermentation.

It is preferable that the weight ratio of the steamed starch raw material, yeast, and water added in the one-stage immersion step is 30: 3: 48.

 2-stage Immersion stage

The starch raw material, yeast and water added to the mixture fermented in the first stage immersion step are added again and fermented by saw blade temperature control at 10-20 ° C. for 12-18 days. The fermentation proceeds according to the "saw blade temperature control method". The term "saw blade temperature control method" refers to a temperature control method in which the temperature is continuously increased and decreased like saw blades by repeating raising and lowering the fermentation temperature as the fermentation progress day number passes. In the present invention, it can be fermented for 13 to 15 days while adjusting the fermentation temperature in the range of 14 ~ 18 ℃ according to the fermentation time. Preferably, the fermentation temperature is gradually increased from 14 ° C. to 18 ° C. on the first to seventh days of fermentation in the two-stage immersion step, and the fermentation is gradually lowered from 18 ° C. to 14 ° C. on the eighth to fifteenth days of fermentation. In this step, by adding the added starch raw material, yeast and immersion water to the fermentation system in which the one-stage immersion process has been performed, the liquefaction process can be carried out to improve the safety of the base liquor and increase the alcohol content of the drunk. The weight ratio of the increased starch raw material, yeast and water added to the two-stage forging step is preferably 30: 6: 42.

<Third step>: adding a plant medicine

Plant medicine is added to the fermentation broth obtained in the second step.

Plant medicine is characterized in that it comprises at least one selected from the group consisting of Cordyceps sinensis, Drip Sewage, fermented red ginseng, jujube, licorice and mountain lion. Preferably, Cordyceps sinensis and dripping sewage may be added, and fermented red ginseng, jujube, licorice, and mountain lion may be further added as desired. The plant medicines may be in the form of powders, extracts and slices.

The above step is to add Cordyceps sinensis and Red Sewage during fermentation to add additional functional ingredients of plant medicinal herbs such as Cordyceps and Red Sewage to Yakju and at the same time to add the flavor of its own to enhance the functionality and flavor of Yakju to be.

Cordyceps genus ( Coryceps genus), Torrubiella genus ( Torrubiella ) genus ( Podonectria ) genus, etc. may be used in the present invention, specific examples include cordyceps prunusosa (red stalk cordyceps; Cordyceps pruinosa ), Cordyceps militaris , Cordyceps sineensis), Cody sepseu Scarab Cola (Cordyceps scarabaecola), Cody sepseu press Tansu (Cordyceps nutans ), Cordyceps sphecocephala , Paecilomyces tenuipes , Cordyceps staphylindaecala ), but is not limited thereto.

The plant medicines may be added 0.1 to 5% by weight based on the total weight of the starch raw material. Preferably, when the Cordyceps sinensis is added, 0.1 to 2% by weight may be added based on the total weight of the starch raw material, and when dropping water is added, 0.5 to 2% by weight may be added to the total weight of the starch raw material.

<Step 4>: separating the sediment of the fermentation broth

After the fermentation broth obtained in the third step is subjected to compression filtration, the precipitated sediment and the suspended solids are separated according to a conventional method. For example, a sediment separator, a centrifuge, etc. can be used, and it is preferable to adjust transparency to 70-90. As the sediment separator, those known in the art may be used, and preferably, 100 to 300 ppm of activated carbon may be used.

In addition, additives such as acids, sugars, and water-soluble coenzyme cue 10 known in the art may be further added to the fermentation broth after sediment separation. Examples of the acid include citric acid, malic acid, succinic acid, tartaric acid, lactic acid and acetic acid. Examples of the saccharides include glucose, high fructose, sugar, dextrin, oligosaccharides and the like.

In addition, the manufacturing method according to the present invention may further comprise the step of filtering while cooling the medicine obtained in the fourth step to -4 ~ 4 ℃.

The above step is to maintain the quality preservation and stability of the matured column, when performing cold cooling filtration, a lot of flavor flavor components of Yakju expressed during the fermentation process by Saccharomyces cerevisiae T084 is left to better taste It is possible to manufacture a medicine liquor having.

The cold cooling filtration method may be performed by a method known in the art. For example, it can filter using a cartridge filter, a sheet filter, etc. with a cooler, or can filter using a filtration tank, a filter, or a sieve under low temperature conditions.

Yakju prepared according to the method of the present invention is characterized in that it contains a large amount of isoamyl acetate, isoamyl alcohol, ethyl caproic acid, caproic acid as a scent component compared to the medicine prepared according to a conventional known method (Table 2 Reference).

In addition, the herbal medicine prepared according to the method of the present invention has superior sensory properties compared to the herbal medicine prepared according to a conventional known method (see Table 3 and Table 4). This is because fermentation with Saccharomyces cerevisiae T084, which increases the flavor component of alcoholic beverages, and its own flavors such as Cordyceps and Red Sewage are added.

Hereinafter, the present invention will be described in detail by way of examples. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Example  1>

Preparation of Yakju according to the present invention

<1-1> Base liquor manufacturing step

The brown rice material was milled with a rice polisher to remove proteins, fats and ash layers of the outer shell, washed, and then immersed in water to adjust the water absorption to about 32%, and then steamed to obtain 0.5 kg of steam. Saccharomyces ( Saccharomyces ), a culture yeast in 1.2 liters of soaked water (water) corresponding to about 160% of the thickening cerevisiae ) T084 (KFCC-11373P) 1.0g, 500.0g of thickening and 250.0g of rice malt were added, and incubated at a temperature of 15 ° C for 4 days to prepare 2 l of base liquor.

<1-2> Immersion stage

1 stage Immersion stage

2 liters of wheat wine obtained in Example <1-1> was prepared using 5% by weight of wheat yeast prepared using Aspergillus niger F05, a rice koji strain Aspergillus Usamii strain. 5% by weight of rice malt, 7 kg of steamed rice and 7.4 L of water were mixed and fermented at a temperature of 16 ° C. on the first day of fermentation, and fermented at a temperature of 18 ° C. on the third day of fermentation.

2-stage Immersion stage

A one-Dame 12ℓ amount obtained from the Aspergillus and this (Aspergillus niger) Yeast 5% by weight of the wheat produced by using the F05, Usami Aspergillus (Aspergillus 5% by weight of rice malt prepared by using Usamii ) strain, 16 kg of steamed rice, and 22 L of water were mixed. The mixture was fermented for 15 days by saw blade temperature control at a temperature of 14-18 ° C. as shown in Table 1 below.

Fermentation Conditions of the Soaking Stage Effective date 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8th 9th 10 days 11th 12 days 13th 14 days 15th Temperature (℃) 14 15 17 17.5 18 18 18 17.5 17 16.5 16 15.5 15 14.5 14

<1-3> step of adding plant medicines

To 45.0 L of the fermentation broth obtained in Example <1-2>, the medicinal herb powder including 14.8 g of Cordyceps sinensis and 29.5 g of Drip sewage was added and then left at 18 ° C. for 6 hours to extract the active ingredients of Cordyceps sinensis and Red sewage. . After extraction, the fermentation broth was filtered under pressure, and transparency was adjusted to 80 using activated carbon as a sediment separator. To the fermentation broth to which the transparency was adjusted, 0.5% (v / v) of citric acid was added as acid, 1.0% (w / v) of glucose was added as sugar, and 0.01% (w / v) of water-soluble coenzyme cue 10 was added as a saccharide. % Medicine was prepared.

< Example  2>

Low temperature cooling filtration step  Preparation of medicinal herbs according to the present invention further comprising

After sediment separation, the filter was firstly filtered using a cartridge filter equipped with a low temperature cooler while maintaining the temperature at 1 ° C., and the second filtration was performed with a sieve having a diameter of 1 μm. Was prepared in the same manner as in Example 1.

< Comparative example  1>

As a commercially available medicinal herb, 13% of the white liquor of Korean ginseng sugar, which was labeled as adding medicinal herbs, was collected. As a result of the analysis, the drug was found in the yeast odor generated when using the traditional yeast bacteria.

< Experimental Example  1>

Analysis of aroma component of Yakju

Example 1, Example 2 The amount of the fragrance components contained in the prepared Yakju and Comparative Example 1 was analyzed by the following method.

Analysis of the fragrance components was carried out using gas chromatography. Gas chromatography (Hewlet Packard Agilent 6890 & 7683 autosampler and injector, flame ionization detector) using HP-FFAP column (film thickness 0.5㎛, 50m × 0.32mm ID) isoamyl acetate, The content of isoamyl alcohol, ethyl caproate and caproic acid was measured. Analytical conditions include 50 ml / min flow rate (column 2 ml / min, auxillary gas-N2 25 ml / min, He 30 ml /) at an injector 250 ° C., a detector 280 ° C., an oven 40 ° C. to 200 ° C. min, air 400ml / min), and the results are shown in Table 2 below.

Aroma component analysis result (unit: ppm) Strain name Isoamyl Acetate Isoamyl alcohol Ethyl caproate Caproic acid Example 1 7.542 235.581 2.558 16.881 Example 2 7.524 234.548 2.551 16.875 Comparative Example 1 3.542 154.256 1.952 11.245

Experimental results, as shown in Table 2, the medicine of Example 1 and Example 2 isoamyl acetate (isoamyl acetate), isoamyl alcohol (isoamyl alcohol), capro as the main fragrance components of the medicine as a whole than the medicine of Comparative Example 1 The contents of acid ethyl (caproate) and caproic acid (caproic acid) were high.

< Experimental Example  2>

Sensory test for Yakju

Example 1, Example 2 was prepared by the sensory test of the medicine and Comparative Example 1. First, we select 23 trained inspectors and use a 9-point scale (1-not good, 3-not good, 5-normal, 7-good, 9-good). The results of this study were reviewed by survey, fragrance and overall preference. ANOA Analysis was used for statistical analysis. The results of the sensory test comparison of Example 1 and Comparative Example 1 are shown in Table 3, and the comparison results of Example 2 and Comparative Example 1 are shown in Table 4.

Sensory test measurement result Overall preference Soft taste Clean taste incense Example 1 6.05 5.99 5.56 6.12 Comparative Example 1 4.55 4.89 4.93 4.45 P-Value 0.013 * 0.045 * 0.049 * 0.005 *

N = 23, P- VALUE "0.05 Significant  Difference

As a result of comparing the sensory test of Example 1 and Comparative Example 1, as shown in Table 3, the overall preference, soft taste, clean taste, aroma was also high in all items and showed a statistically significant difference. Yakju was found to be superior to the Yakju of Comparative Example 1. In particular, Example 1 was found to be very high in the overall palatability and fragrance, which is the most important factor in the drug test. From this, the manufacturing method of the present invention is Saccharomyces cerevises ( Saccharomyces cerevisiae ) T084 (KFCC-11373P) and Cordyceps sinensis and dropping water were added to improve and enhance the taste and aroma of Yakju.

Sensory test measurement result Overall preference Soft taste Clean taste incense Example 2 6.22 6.01 5.97 6.31 Comparative Example 1 4.78 4.79 4.72 4.45 P-Value 0.012 * 0.025 * 0.0028 * 0.001 *

N = 23, P- VALUE "0.05 Significant  Difference

As a result of comparing the sensory test of Example 2 and Comparative Example 1, as shown in Table 4, the medicine liquor of Example 2 showed a high preference in all items of preference, soft taste, clean taste, flavor, and statistically significant difference Showed. Therefore, the medicine of Example 2 was found to be more excellent than that of Comparative Example 1. In particular, the medicine of Example 2 was found to be very high in the overall palatability and tender taste, which is the most important factor in the chemotherapy test. On the other hand, when comparing the results of Table 3 and Table 4, Example 2, which additionally performed the cold cooling filtration process, was found to have a higher degree of preference than Example 1. In conclusion, after the fermentation with Saccharomyces cerevisiae T084, the plant method of the present invention is added to the fermentation broth, such as Cordyceps sinensis and dripping sewage in the manufacturing method of the present invention further comprises a low-temperature cooling filtration process to taste and flavor It could be confirmed that it can be enhanced.

As described above, the method of manufacturing the alcoholic beverages of the present invention is fermented with Saccharomyces cerevisiae T084, and then produced by adding medicinal herbs such as Cordyceps and Red Sewage to the fermentation broth to produce medicinal herbs rich in scent. As well as can contain plant medicines such as Cordyceps sinensis and Drip Sewage, there is an effect that can be produced functional medicines such as nourishing tonic, beauty, fatigue recovery.

Claims (8)

(a) preparing a base liquor by adding water to the starch raw material, yeast and Saccharomyces cerevisiae T084 (KFCC-11373P); (b) a immersion step of adding fermented starch raw material, yeast and water further to the base liquor obtained in step (a) for fermentation; (c) adding the plant medicine to the fermentation broth obtained in step (b); And (d) filtering the fermentation broth obtained in step (c) and then separating the sediment. The method of claim 1, further comprising the step of filtering while cooling the yakju obtained in the step (d) to -4 ~ 4 ℃. The method according to claim 1 or 2, further comprising the step of adding acids, sugars and coenzyme cue 10 to the prepared medicine. The method of claim 1, wherein the yeast of step (b) is a mixture of wheat yeast and rice yeast manufacturing method characterized in that it is used. The method of claim 1, wherein the medicinal herb contains at least one selected from the group consisting of Cordyceps sinensis, Drip Sewage, Fermented Red Ginseng, Jujube, Licorice and Sansa. The method of claim 1, wherein the step of preparing the base liquor of step (a) is characterized in that the fermentation for 4 to 10 days at 15 ~ 20 ℃. The method of claim 1, wherein the immersion step (b) comprises a one-stage immersion step of fermentation for 2 to 3 days at 15 ~ 20 ℃ and a two-stage immersion step of fermentation for 12 to 18 days at 10 ~ 20 ℃ The manufacturing method of the medicine made into. Claims prepared by the method of any one of claims 1 to 7.