KR20090004232A - Manufacturing method of nuruk based on rhyzopus sp. without steam cooking - Google Patents

Abstract

A method for preparing the non-steamed yeast, and the liquor prepared by using the yeast of the method are provided to allow the taste of liquor to be uniform by preventing the mixing of various germs and to obtain the taste and perfume of traditional liquor. A method for preparing the non-steamed yeast comprises the steps of mixing the wheat bran with water, controlling the pH to be 3-4, injecting it into a sealed tank, and inoculating Rhyzopus sp. to it to culture it; and mixing a mixture of raw wheat bran and hydrochloric solution with the cultured one in a culture box, and fermenting it.

Description

Method for producing steam-free yeast using Rizopus bacteria (MANUFACTURING METHOD OF NURUK BASED ON RHYZOPUS SP. WITHOUT STEAM COOKING}

The present invention relates to a method of producing Nuruk using the steam-free method, and more particularly, to a method of producing Nuruk by inoculating Rhzopus sp.

The method of manufacturing steam-free yeast has been manufactured and sold nationwide by the applicant's 1967 patent application (application number 10-1967-0000150), and the IRS authorities should stop using this yeast alone and use it in combination with other yeast. It is recommended and mixed use so far.

Traditional Korean yeast is used raw without heating the raw material, but until now, the raw material is almost heat-treated to produce yeast.

Some conventional yeast is called Gokja, which has a basic glycosylation titer of 300. However, the titer has a problem in that the amount of yeast used is 20% or more of the raw material. Therefore, the manufacturing cost is high when the liquor is manufactured using conventional yeast.

In addition, since the conventional yeast manufacturing method is made in an open culture, it is very difficult to block the propagation of various germs during cultivation by exposure to atmospheric conditions. In particular, the conventional solid culture method of inoculating spores in a solid medium material has a drawback that the spores are not evenly dispersed, there is a problem that other microorganisms and germs in the air often breed during the time required for cultivation, which is easily contaminated.

This problem results in a problem that the degree or potency of the culture for each yeast becomes inconsistent, and the taste of alcohol is changed according to the yeast by using the yeast whose culture degree or titer is not constant. It was not done.

Therefore, it is necessary to standardize the manufacturing method, and to increase the threshold value and to reduce the usage to a minimum.

The present invention has been made to solve the above problems, to provide a manufacturing method of yeast that can reproduce the taste of the past traditionalism by steaming the leaven, which is the basis of casting, and regains the taste of our own liquor. The purpose.

In addition, another object of the present invention is to provide a standardized yeast production method that produces a uniform liquor taste by preventing the incorporation of various bacteria when culturing Rizopus bacteria.

Nuruk production method according to the present invention for achieving the above object is mixed with water, adjusted to pH 3 ~ 4 and inoculated into a closed tank and inoculated by inoculating Rhyzopus sp. In a closed tank culture step and a culture box (bat), and the culture box culture step of mixing and fermenting the bacteria cultured in the above step to a mixture of wheat and hydrochloric acid solution.

At this time, in the hermetic tank culture step, after injecting the wheat and water into the hermetic tank may be further added to sterilize at a temperature of 100 ~ 140 ℃ and cooled to 10 ~ 40 ℃.

Here, in the hermetic culture step, it is characterized by incubating for 12 to 72 hours lycopene bacteria.

The present invention also includes a method for preparing liquor prepared using the yeast produced by the above method.

The present invention relates to a method for producing yeast by inoculating fresh bovine skin by incubating pure Lysopus bacteria in a closed tank using a steam free method to overcome the non-uniform quality which is a problem in the conventional yeast manufacturing method.

In particular, it relates to a method of producing by inoculating the raw yeast as raw material (no steam method), inoculated in fresh vegetation by pure culture of Rizopus bacteria, a representative bacterium of Nuruk, in a closed tank. By manufacturing the yeast using the manufacturing method of yeast according to the present invention, it will be possible to develop our traditional liquor and settle the traditional yeast manufacturing method.

The yeast manufacturing method according to the present invention comprises three steps.

The first step is to incubate Rizopus bacteria.

The step of culturing Rizopus bacterium is first put into the sterilized water and sterilized for 10 to 60 minutes at a temperature of 100 ~ 140 ℃, preferably 115 ~ 125 ℃ in a sterilizer and then on a clean bench Rizopus bacteria are removed and injected into the mixture of the sterilized water and the wheat vein. In this case, as the yeast strain, other bacteria may be used, but Rizopus bacteria (Accession Number: KCTC 8751P) is preferable. Then incubate for 12 to 72 hours, preferably 48 hours, while stirring in a clean room at 20-40 ℃.

The second step is a closed tank culture step of culturing yeast bacteria by injecting the lycopus bacteria cultured in the first step into a closed tank. In this step, water and wheat vein are inserted into a closed tank, and the acidity is adjusted to pH 3-4, preferably pH 3.5, and the mixture of water and wheat vein is sterilized for 10-30 minutes at a temperature of 100-140 ° C. And cool to 10 ~ 40 ℃. Thereafter, the lycopus bacteria cultured in the first step is used in a mixture of water and wheat vein and incubated for 12 to 72 hours, preferably 48 hours.

The third step is a culture box culture step in which the Nuruk bacteria cultured in the second step are fermented in the culture box. In this step, the raw wheat skin and the cultured Rizopus bacteria are mixed with 0.5-2% hydrochloric acid solution, preferably 0.9% hydrochloric acid solution, and then placed in a sterilized culture box, and the Rizopus bacteria are 20-40 ° C. , Preferably it is fermented for 12 to 72 hours, preferably 48 hours in a fermentation chamber of 30 ~ 32 ℃.

Rizopus bacteria produced by the above method is then dried in a drying room to be produced in the form of a solid and then used in the manufacture of traditional wine.

The yeast manufacturing method according to the present invention has a merit that can block the propagation of various germs because the yeast is cultured in a closed container unlike the conventional open culture method. The container that can be sealed so as not to be in direct contact with the atmosphere is not particularly limited, but it is preferable to use a culture tank.

According to the conventional method, the yeast bacteria are easily contaminated by various bacteria during culture, and the degree of culture or the titer is not constant, so that the taste of traditionalism cannot be obtained, and the taste of alcohol is changed every time the culture is made. Could not.

Therefore, the present invention solves this problem by preventing the culture solution from being contaminated with various bacteria in the air during the cultivation, it is possible to provide a standard nuruk production method can be produced in the same quality Nuruk during the production of Nuruk.

In contrast to culturing Nuruk bacteria on a solid phase such as steamed rice, which is a conventional Nuruk manufacturing method, in the present invention, Nuruk bacteria, in particular, Rizopus bacteria, are cultured in a tank with a mixed solution of water and wheat hull, that is, a liquid. . In the solid culture method in which spores are inoculated onto a solid substance, the spores are not uniformly inoculated on the surface of the solid, and thus the degree of culture varies according to the type or location of the solid, which may be one cause of uneven taste of alcohol. there was. In the present invention, because the culture of Nuruk bacteria as a strain of Rizopus bacteria in the liquid phase, there is an advantage that the Nuruk bacteria are uniformly cultured as a whole.

As a result, the yeast manufacturing method according to the present invention prevents contamination from various germs and maintains the degree of culture or titer of each yeast at a constant level, so that the taste of alcohol is constant, even if repeatedly prepared, it can produce a uniform taste. have.

In addition, the yeast manufacturing method according to the present invention is characterized by using a steam-free yeast manufacturing method prepared by inoculating the raw bovine blood using Rizopus bacteria. The steam-free method is a traditional yeast manufacturing method, which uses raw materials without heating the raw materials, but until now, most of the steamed nuruks obtained by heating and culturing the raw materials were mainly used. In the present invention, because the yeast is manufactured using the traditional steam-free method, there is an advantage of reproducing the flavor of the past traditionalism and regaining our unique sake.

The Nuruk manufactured according to the Nuruk manufacturing method of the present invention reproduces the traditional flavor of the past by steam-free treatment of the Nuruk, which is the basis of casting, and provides our own sake.

In addition, when culturing nuruk bacteria in a closed space in a liquid phase provides a standardized yeast manufacturing method that gives a uniform taste without contamination of various bacteria.

Hereinafter, another yeast manufacturing method according to the present invention will be described in detail with examples. However, the following examples are only preferred embodiments of the present invention and the scope of the present invention is not limited to the following examples.

- Example  : No-cap  Manufacture of yeast

A steam free yeast according to the present invention was prepared as follows.

First, incubating the yeast bacteria, 15g of the wheat bran was put into 150ml sterilized water and sterilized for 30 minutes at a temperature of 121 ℃ in an autoclave. Then, the yeast strains were injected into the sterilized wheat blood and sterilized water mixed solution on a clean bench. At this time, the yeast strain was used Rizopus bacteria. Cereals and sterile water mixed solution containing Nuruk bacteria were incubated for 48 hours with stirring in a 30 ° C sterile chamber.

Next, as a step of hermetically cultured Rizopus bacteria as the strain of Nuruk, 15L water and 1.5kg of wheat bran were injected into a tank capable of sealing, and then adjusted to pH 3.5. The tank was then sealed and sterilized at 120 ° C. for 15 minutes and then cooled to 30 ° C. Subsequently, Rizopus bacteria, which were incubated for 48 hours, were inserted into the tank and incubated for 48 hours.

Lastly, in the culture box culture step, Rizopus bacteria are mixed with 4.2kg of Nuruk bacteria (liquid phase) and 1800ml of 0.9% hydrochloric acid solution, and then sterilized with Rizopus bacteria for 48 hours. Placed in the treated culture box it was fermented for 2 days in the fermentation room of the condition of 30 ~ 32 ℃.

Since the leaven fermented through the process as described above is in the form of a liquid, the fermented leaven solution was dried in a drying room to form a liquor to form a solid leaven.

- Experimental Example  Of the present invention No-cap  Preparation of Rice Makgeolli Using Yeast

Next, rice Makgeolli was prepared using steamed koji and steam-free koji prepared by using the yeast manufacturing method according to the present invention, and compared the results with the process.

Raw materials for making rice makgeolli are shown in Table 1 below, the examples are using the steam-free koji according to the present invention, the comparative example is to use the steamed koji according to the prior art.

TABLE 1

Raw Material for Rice Rice Wine Manufacturing

Example Comparative example 1st stage immersion 2-stage immersion 1st stage immersion 2-stage immersion rice 1 kg 2 kg 1 kg 2 kg water 1.5L 3L 1.5L 3L yeast Unleavened Yeast 36g 30g of increased leaven Yeast (0.5% / total vol) 12.5 g 12.5 g

Referring to the above table, water was supplied in an amount corresponding to about 150% of the weight of each rice during the first stage and the second stage immersion. In the case of Nuruk, the steam-free leaven according to the present invention was added 36g, which is about 1.2% of the ratio by combining the amounts of rice in the first stage and the second stage soaking, the increase in the leaven according to the prior art is about 30 g of 1% was injected. Yeast was added 12.5 g corresponding to about 0.5% of the total solution volume of rice, water and yeast.

As described above, the examples and the comparative examples differed only in the kind and the amount of use of the yeast, and the conditions in all other aspects were the same.

Using the raw material, the liquor was brewed in the following process.

1. Wash the rice and soak for about 3 hours.

2. Take out the soaked rice, drain it, and grind it with a grinder.

3. The leaven is extracted in advance using a part of the soak.

4. Insert the ground rice into a glass bottle and add the yeast extract.

5. Yeast is also prepared to buy a part of the water, and then buy.

The fermentation progress tables of the liquor formed by the above raw materials and processes were as shown in Tables 2 and 3 below. Here, Table 2 is an experimental result according to the embodiment using the steam-free leaven according to the present invention, Table 3 is a test result according to a comparative example using a conventional steam leaven.

TABLE 2

Experimental results using steam-free yeast according to the present invention

Date Temperature (℃) pH Acidity Brix Alcohol (v / v%) Day 1 26.3 4.83 5.85 6.3 5.5 Day 2 26.6 4.05 2.8 4.9 4.6 3rd day 26.0 3.88 3.2 6.0 7.8 Day 4 25.5 3.88 3.55 7.0 10.7 Day 5 26.4 3.96 3.80 8.0 13.1 Day 6 25.4 4.34 3.40 10.3 16.1

TABLE 3

Experimental results using conventional steamed yeast

Date Temperature (℃) pH Acidity Brix Alcohol (v / v%) Day 1 26.0 4.0 3.5 6.4 8.2 Day 2 27.0 4.2 1.9 4.6 5.5 3rd day 27.0 3.9 2.8 6.1 8.9 Day 4 26.0 3.9 3.3 7.2 12.1 Day 5 27.0 4.2 3.3 9.0 14.1 Day 6 25.4 4.5 3.2 11.5 15.6

As described above, an example of a result of manufacturing rice makgeolli using a steamed yeast according to the present invention and a comparative example of a result of preparing rice makgeolli using cooked malt which had been used previously In other fermentation processes, there was no difference. In particular, in the case of day 6, the sugar content of Examples and Comparative Examples did not show a significant difference of 10.3brix and 11.5brix, respectively.

The big difference between the two samples was that the rice wine rice wine using steamed yeast was clearly separated from the solids and the supernatant was clear, but the rice wine rice wine using steamed yeast showed colloidal phenomenon.

1 is a photograph showing the results of the rice Makgeolli according to the Example and Comparative Example, respectively. Referring to the drawings, it can be observed that the steamed koji rice wine is separated from the solid and the color is clear and transparent, but the steamed yeast rice wine is dark in color and the supernatant is suspended in a colloidal state.

In order to evaluate the taste of the rice makgeolli, 20 adult men and women were randomly selected and subjected to a sensory test by the 5-point intensity method, and the results are shown in Table 4.

Referring to Table 4, all of the color, turbidity, and taste items except the fragrance result of the sensory evaluation were evaluated higher than the comparative example.

TABLE 4

incense color Turbidity flavor Example Comparative example Example Comparative example Example Comparative example Example Comparative example 3.68 ± 0.87 3.72 ± 1.23 4.02 ± 1.58 3.75 ± 2.10 4.11 ± 0.87 3.84 ± 0.15 4.33 ± 1.13 4.01 ± 1.95

Using the method described above, rice wine rice wine using steamed yeast was able to reproduce our traditional rice wine, and the taste was also reproduced as it was in the mouth of traditional rice wine.

1 is a photograph showing the results of the rice Makgeolli according to the Example and Comparative Example, respectively.

Claims (4)

Sealed culture step of incorporating the bovine blood into water, adjusting the pH to 3-4, injecting it into a closed tank, and inoculating and inoculating Rhyzopus sp. And A method of producing steam-free yeast consisting of a culture box culture step of mixing and fermenting the microorganism cultured in the above step to a mixture of fresh wheat and hydrochloric acid solution in a culture box. The method of claim 1, After injecting the wheat and water in the hermetic culture in the hermetic culture step sterilized at a temperature of 100 ~ 140 ℃ and further cooling to 10 ~ 40 ℃ characterized in that the manufacturing method of steam-free yeast. The method of claim 1, The method of producing steam-free yeast, characterized in that the culture of Rifupus bacteria in the closed culture step for 12 to 72 hours. Liquor prepared using the yeast produced by the method of claim 1.

Images