KR20110054460A - Takju having gamma aminobutyric acid and method for preparing thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing coarse liquor containing GABA is provided to ensure excellent taste and flavor without artificial materials. CONSTITUTION: A method for manufacturing coarse liquor containing GABA comprises: a step of artificially breeding fungi to starchy ingredients and adding GABA precursor-containing ingredients together with water for liquid-saccharifying; a step of inoculating Lactobacillus to the saccharified liquid and culturing to prepare a Lactobacillus culture liquid; a step of mixing the Lactobacillus culture liquid together with the starchy ingredients, bred yeast, water, and yeasts to prepare crude liquor; a step of adding bred yeast, starchy ingredients, and water and dipping to prepare rice-wine mash; a step of preparing crude coarse liquor; a step of filtering the crude coarse liquor; and a step of sterilizing the crude coarse liquor at 60-70 degrees Celsius for 20-40 minutes.

Description

Takju containing Baa and its manufacturing method {TAKJU HAVING GAMMA AMINOBUTYRIC ACID AND METHOD FOR PREPARING THEREOF}

The present invention relates to Takju containing GABA (gamma aminobutyric acid) and a method for preparing the same, and more specifically to a method for preparing a Takju containing GABA by adding a lactic acid bacteria culture medium containing rice bran and / or brown algae during preparation It is about.

Alcohols widely used around the world include the most popular beer, wine, sake, whiskey, brandy, rum, vodka, gin, tequila, etc. The kinds of fermented (dimented) according to the manufacturing method (distilled) It is classified as a compound.

Of these, sobaja's interest in fermented liquor such as Takju has recently increased due to the retro trend and functional soybeans of Takju. Reflecting such consumer interest, various kinds of Takju products are added to the actual market added various functional materials such as ginseng and black beans. In particular, in the well-being era, there is a growing interest in gamma aminobutyric acid (GABA), which is effective in promoting brain cell metabolism, improving brain blood flow, and increasing oxygen supply. Various methods have been tried to develop them.

In the manufacture of Takju, when the lactic acid bacteria culture medium obtained by culturing the lactic acid bacteria that can produce GABA (gamma aminobutyric acid) in a medium containing GABA precursor-containing raw materials such as rice bran and brown seaweed is added during the preparation of the base liquor, It has been found that even without artificially adding additives such as MSG, GABA is contained in a large amount and excellent taste and flavor can be produced. The present invention is based on this.

The present invention comprises the steps of liquified by adding a GABA precursor-containing raw material with immersion water in the entry (粒 麴) prepared by artificially breeding the fungi to the increased or no steamed starch raw material; Preparing a lactic acid bacterium culture solution by inoculating the saccharified solution obtained in the liquid glycosylation step, inoculating the lactic acid bacteria which can produce GABA (gamma aminobutyric acid), and then incubating the same; Preparing a base liquor by adding the lactic acid bacteria culture medium to the increased or no-cooked starch raw material, entry, immersion and fungi; Preparing the powder by dipping (fermentation) after adding the increased or no-starch starch raw material, entry, yeast and immersion water to the base liquor; Separating the ash (forge) from the drunk using a separation apparatus to prepare a takju stock solution; And it provides a method of producing Takju containing GABA comprising the step of preparing the takju stock solution.

Moreover, this invention provides the takju containing GABA manufactured by the manufacturing method mentioned above.

The present invention is prepared by mixing the lactic acid bacteria culture medium obtained by culturing the lactic acid bacteria that can produce GABA in the medium containing the GABA precursor-containing raw material together with the starch raw material, entry, immersion water and molds to prepare the base liquor, without adding GABA Takju with excellent taste and aroma while containing a large amount can be obtained.

Hereinafter, the present invention will be described in detail.

In general, GABA (gamma aminobutyric acid) is a kind of non-protein amino acid widely distributed in nature and is known as an inhibitory neurotransmitter of the central nervous system of animals. GABA is known to be involved in the regulation of many physiological mechanisms of the human body to activate the blood flow of the brain and increase the oxygen supply to promote the metabolism of brain cells. Due to the physiological function of GABA, attention is focused not only as a medicine but also as a functional food material. Reflecting this interest, conventionally, additives such as MSG (monosodium glutamate) were used to develop Takju containing GABA. However, in recent years, MSG has been controversial about the safety of allergic reactions and Chinese restaurant syndrome, causing consumers to avoid foods containing MSG. In addition, in the case of Takju prepared using an additive such as MSG, the flavor of the additive is strong, and the natural taste and aroma of Takju cannot be enjoyed.

Therefore, the present invention is used as a medium by using the culture of lactic acid bacteria obtained by culturing the lactic acid bacteria that can produce GABA in the saccharification solution containing GABA precursor-containing raw materials such as rice bran, brown seaweed, etc. Since raw materials such as rice bran and brown algae contain a large amount of glutamic acid, which is a precursor of GABA, it is possible to obtain Takju containing GABA even without artificially adding additives such as MSG. GABA can also be produced by lactic acid bacteria. In addition, since the present invention does not artificially add additives such as MSG, unlike the prior art, the taste and aroma of Takju's natural taste is not impaired, and furthermore, the pH of the base liquor itself is due to the lactic acid bacteria contained in the base liquor prepared by adding the lactic acid bacteria culture solution. Since it is possible to prevent the generation of various germs during the preparation of the drunk using the lower liquor in the future, it can be obtained Takju containing GABA excellent in taste and aroma.

When explaining step by step the preparation method of Takju containing GABA according to the present invention.

(1) liquid saccharification step

Entry into the country used in the present invention can be obtained by artificial propagation of molds on the increased or no-starch raw material according to a conventional method.

Examples of the starch raw material include rice, wheat flour, corn, barley, potato, sweet potato, tapioca and the like, but are not limited thereto, and these may be used alone or in combination of two or more. In this case, the starch raw material may be used by increasing the amount or without increasing the amount of starch, and it is preferable to increase the amount of the starch so that molds can easily act while preventing the formation of various bacteria. However, if rice is used as a rice polisher and the rice, protein, fat, and ash layers are removed from the shell is used, the rice is washed before being cooked and then immersed in water so that the water absorption is about 20 to 50%. It is appropriate to increase the capital after making adjustments.

In addition, examples of the fungi such as the there is a through aspartate's Kawachi (Aspergillus kawachii), Aspergillus duck material (Aspergillus oryzae), but is not limited thereto.

The fungus can be artificially propagated by adding such molds to the cooked or steamed starch raw material, whereby the amount of inoculated mold (inoculated) added is about 0.5 to 3 g per 100 g of cooked or steamed starch raw material. It is appropriate.

Thereafter, GABA precursor-containing raw materials (ex. Rice bran, brown algae, etc.) are added to the prepared immigration as described above, and the mixture is left or stirred to perform liquid glycosylation, wherein the starch raw material or GABA in the mixture is used. The precursor-containing raw material is hydrolyzed by the action of the fungi in the immigration to form saccharified liquid.

At this time, it is appropriate that the pH of the saccharified solution formed is about 3 to 4 to increase the amount of GABA produced by the lactic acid bacteria. To this end, in the present invention, it is preferable to mix the entry (a), GABA precursor-containing raw material (b) and immersion water (c) in a weight ratio of a: b: c = 3-5: 12-20: 75-85 Do. In addition, the mixture mixed in the above ratio can be left at a temperature of about room temperature to obtain a saccharified liquid, preferably the mixture is a speed of about 210 to 230 rpm for about 3 to 5 hours at a temperature of about 60 to 70 ℃ It can be stirred to obtain a high concentration of saccharified liquid.

The immersion water may be used that is colorless, transparent and free of blemishes, preferably neutral or alkaline.

In addition, non-limiting examples of GABA precursor-containing raw materials include rice bran, brown algae, and mixtures thereof. Since the raw materials contain a large amount of glutamic acid, which is converted into GABA, the present invention adds additives such as MSG, unlike the prior art. There is no need to do it. Here, the rice bran is a by-product produced during the milling of rice, and the brown algae are seaweeds such as kelp, seaweed, and soybeans. It may be contained more, and the taste and aroma of takju may be excellent, which is preferable.

On the other hand, in the present invention, before producing the lactic acid bacteria culture solution using the saccharified liquid, the saccharified liquid can be selectively sterilized at high temperature and high pressure so that the fungus in the saccharified liquid does not interfere with the activity of the later lactic acid bacteria. Here, sterilization is to kill microorganisms in a short time by applying physical and chemical stimuli to microorganisms, and includes sterilization which destroys cells and makes the object completely aseptic and disinfection which leads to almost aseptic state.

The temperature, pressure and processing time during the sterilization treatment are appropriately adjusted to exhibit the maximum sterilization effect while minimizing the destruction of nutrients in the saccharified solution according to the type of mold used in the entry production. For example, the sterilization treatment temperature may range from about 110 to 130 ° C., the sterilization treatment pressure may range from about 1.3 to 1.7 atm, and the sterilization treatment time may be about 10 to 20 minutes.

(2) lactic acid bacteria culture step

Inoculated with lactic acid bacteria that can produce GABA (gamma aminobutyric acid) to the saccharified solution obtained as described above can be cultured to obtain a lactic acid bacteria culture solution.

Examples of lactic acid bacteria capable of producing the GABA used in the present invention include Lactobacillus brevis , Lactobacillus buchneri, and the like, but are not limited thereto, and may generate GABA from other amino acids. Other lactic acid strains can be used. These lactic acid bacteria can not only convert glutamic acid contained in GABA precursor-containing raw materials (ex. Rice bran, brown algae, etc.) to GABA, but also have various functions on the human body such as improving intestinal function, reducing blood cholesterol, and enhancing immunity. Thus, conventionally, the lactic acid bacteria were to be utilized in Takju through complex and other treatments such as encapsulation and spray drying for lactic acid bacteria, but in the present invention, the lactic acid bacteria could be used to prepare Takju without any trouble by directly adding the lactic acid bacteria culture medium to the base liquor. .

The lactic acid bacteria that can generate such GABA is inoculated into the saccharified solution which is a medium, and the initial inoculation amount of the lactic acid bacteria to be inoculated is suitably in the range of about 0.05 to 0.2 parts by weight based on 100 parts by weight of the saccharified liquid. If the inoculation amount of the lactic acid bacteria is too small, the incubation time for the production of GABA is long, if the inoculation amount of the lactic acid bacteria is too large may be a burden on the production of the spawn.

However, in the present invention, in order to improve the lactic acid bacteria propagation rate and GABA production rate, the lactic acid bacteria can be inoculated in the saccharified solution after incubating the lactic acid bacteria in advance for about 2 to 4 days at room temperature.

Subsequently, when the inoculated lactic acid bacteria are incubated under a predetermined temperature, the lactic acid bacteria are propagated, and the glutamic acid contained in the raw material of GABA precursor (ex. Rice bran, brown seaweed, etc.) is converted to GABA by the action of the lactic acid bacteria. At this time, in the present invention, in order to further increase the lactic acid bacteria growth rate and GABA production rate, the culture temperature can be adjusted to a range of about 25 to 35 ℃, the incubation time can be appropriately adjusted to about 2 to 5 days, and thus the number of lactic acid bacteria in the final lactic acid bacteria culture medium The number of bacteria may range from 0.5 × 10 ⁸ to 5 × 10 ⁸ CFU based on 1 ml of saccharified solution.

On the other hand, in the present invention, the lactic acid bacteria culture medium may be selectively sterilized at high temperature and high pressure so as not to interfere with the activity of yeast in the future by the lactic acid bacteria in the lactic acid bacteria culture medium before preparing the base liquor using the lactic acid bacteria culture medium. Here, sterilization is to kill microorganisms in a short time by applying physical and chemical stimuli to microorganisms, and includes sterilization which destroys cells and makes the object completely aseptic and disinfection which leads to almost aseptic state.

The temperature, pressure and treatment time during the sterilization treatment are appropriately adjusted to exert the maximum sterilization effect while minimizing the destruction of the generated GABA according to the type of GABA-producing lactic acid bacteria used in the production of the lactic acid bacteria culture medium. For example, the sterilization treatment temperature may range from about 110 to 130 ° C., the sterilization treatment pressure may range from about 1.3 to 1.7 atm, and the sterilization treatment time may be about 10 to 20 minutes.

(3) manufacturing step of base liquor

In the present invention, when adding (mixing) the entry, immersion water and yeasts to the cooked or steamed starch raw material can be prepared by adding together the lactic acid bacteria culture solution prepared above. At this time, because the prepared sulcus contains a large amount of GABA produced by the action of the lactic acid bacteria cultured during the production of the lactic acid bacteria culture medium, unlike the conventional conventional sulcus, Takju prepared using the sulcus may then contain a variety of GABA have.

Addition amounts of entry (β), immersion water (γ) and yeasts (δ) added to the cooked or steamed starch raw material (α) is α: β: γ: δ = 25 ~ 35: 5 ~ 10: 60 ~ It is appropriate that it is 70: 0.05-0.02 weight ratio.

When entry, immersion and fungi are mixed with the increased or no-starch starch raw material at such a ratio, the previously prepared lactic acid bacteria culture medium is mixed together, where the GABA content in the takju is almost proportional to the amount of the lactic acid bacteria culture medium added. However, if the amount of lactic acid bacteria culture medium added is too small, the GABA content in the final Takju may be less, and if the amount of lactic acid bacteria culture medium added is too large, the physical properties of the base liquor prepared by the added lactic acid bacteria culture medium may be changed. Also, the odor coming from the substrate (brown algae such as rice bran or kelp) may be too strong. Therefore, the addition amount of the lactic acid bacteria culture medium is suitably added in the range of about 10 to 90 parts by weight based on 100 parts by weight of the base.

Starch raw materials usable in the present invention include rice, wheat flour, corn, barley, potato, sweet potato, tapioca and the like, but are not limited to these, these may be used alone or in combination of two or more. In this case, the starch raw material may be used by increasing the amount or without increasing the amount of starch, and it is preferable to increase the amount of the starch so that molds can easily act while preventing the formation of various bacteria. However, if rice is used as a rice polisher, and the rice, protein, fat, and ash layers of the outer skin part are removed and used, the rice is washed and then immersed in water before cooking to adjust the water absorption rate to about 20 to 50%. After that, it is appropriate to increase the capital.

In addition, the entry can be obtained by artificial propagation of molds on the increased or no-starch starch raw material according to a conventional method according to a conventional method. Non-limiting examples of the starch raw material is rice, wheat flour, corn, barley, potato, sweet potato, tapioca and the like as described above, these may be used alone or in combination of two or more, and also without steam or steamed Anything can be used. In addition, non-limiting examples of the fungi used in the production of the entry include Aspergillus Kawachii , Aspergillus Orizae and the like.

In addition, the immersion water is colorless and transparent, there is no blemishes, it may be neutral or alkaline.

In addition, examples of yeast added during the preparation of the base liquor include Saccharomyces cerevisiae , Saccharomyces sake , and the like, among which Saccharomyces cerevisiae Saccharomyces cerevisiae It is appropriate to use.

(4) Drunkenness  Manufacturing steps

The soak can be obtained by adding to the base wine prepared as described above, immersed after adding the steamed or steamed starch raw material, entry, yeast and immersion water. However, it can be fermented by adding the increased or no-starch raw material, entry, yeast and immersion water to the base liquor all at once, but in order to ferment more effectively to prepare fermentation through multiple stages of soaking, in this case, base liquor, steam Or it is preferable to slowly ferment with increasing the content of steamed starch raw material, entry, yeast and immersion water.

For example, the drenching step is a first immersion step of fermentation at about 2 to 3 days at a temperature of about 22 to 25 ℃ by adding a steamed or steamed starch raw material, entry, yeast and immersion water to the prepared base wine; And a second fermented at about 20 to 25 ° C. for about 5 to 10 days by adding back or steamed starch raw material, entry, yeast and immersion water to the mixture (fermentation solution) obtained by fermentation in the first immersion step. It may be prepared through a immersion step, but is not limited thereto. Preferably, the second immersion step is a saw blade at a temperature of about 20 to 25 ℃ by adding back or steamed starch raw material, entry, yeast and immersion water to the mixture (fermentation solution) obtained by fermentation in the first immersion step It may be a step of fermentation for about 5 to 10 days by the formula temperature control method.

In the first immersion step, the base wine (a1), the increased or no steamed starch raw material (b1), entry (c1), yeast (d1) and immersion water (e1) a1: b1: c1: d1: e1 = 15 ~ 20: 20-25: 0.5-1.0: 0.05-0.2: 55-65 It is suitable to mix in a weight ratio.

Further, in the second immersion step, mixture (a2), increased or no steamed starch raw material (b2), entry (c2), yeast (d2) and immersion water (e2) = a2: b2: c2: d2: e2 = It is appropriate to mix in a weight ratio of 35 to 45: 10 to 15: 0.1 to 0.5: 0.01 to 0.1: 45 to 55.

In addition, the saw blade type temperature control method refers to a temperature control scheme in which the temperature continues to increase and decrease like saw blades by repeatedly raising and lowering the fermentation temperature as the fermentation progressing primary number passes. For example, when the second immersion step is performed, the fermentation temperature may be gradually increased from 20 ° C. to 25 ° C. on day 1 to 4, and gradually lowered from 25 ° C. to 20 ° C. on day 5 to 9 of the fermentation.

(5) step of preparing the stock solution

Then, by separating and removing a portion of the ash (loaf) from the rice bran obtained in the above using a separation device can be obtained takju juice. At this time, the ash content to be separated and removed is suitably about 50 to 80 w / v% of the total ash content.

Examples of such separation devices include centrifuges, sieves, and the like. If a centrifuge is used, the speed of the centrifuge is suitably in the range of about 1,000 to 5,000 rpm.

(6) Preparation Step of Takju Stock Solution

Takju stock solution obtained as described above can be prepared, wherein the preparation is the addition of additives to the takju juice solution, additives such as acids, sugars, etc. known in the art to the takju juice solution (re-separation solution) The addition of this means that the components such as alcohol, acid, amino acid and the like of Takju are adjusted.

Examples of the acids include citric acid, malic acid, succinic acid, tartaric acid, lactic acid, acetic acid, and the like, but are not limited thereto. In addition, examples of the sugars include glucose, high fructose, sugar, dextrin, oligosaccharide, and the like, but are not limited thereto.

The addition amount of the acid and the sugar can be adjusted in various ways depending on the desired alcohol content, for example, about 0.1 to 0.3% (w / v) of the acid range and about 1.0 to 4.0% (w / v) of the sugar range of the myeongju When added to the undiluted solution, it is possible to obtain Takju prepared with alcohol content of about 4 to 8%.

In the present invention, in order to extend the shelf life of the takju can be selectively sterilized after the preparation of the takju juice solution prepared. At this time, the sterilization treatment is appropriate for about 20 to 40 minutes at a low temperature such as about 60 to 70 ℃. As a result, in the case of sterilized Takju, the distribution period is about 6 to 12 months, while in the case of Takju which is not sterilized (fresh Takju), the distribution period is as short as about 10 days.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

≪ Example 1 >

1-1. Liquid saccharification  step

The brown rice raw material was milled with a rice polisher to remove protein, fat and ash layer of the outer shell, and then the washed rice was immersed and then immersed to adjust the water absorption to about 32% and then steamed to obtain a thick taste. Aspergillus kawachii was multiplied in the thickening to prepare entry. At this time, the usage of Aspergillus Kawachi was about 0.5 to 3 g per 100 g of thickening.

80 parts by weight of immersion water (water) was added to 4 parts by weight of the prepared entry, and 16 parts by weight of rice bran was added thereto, where the parts were based on 100 parts by weight of the mixture of the entry, immersion and GABA precursor-containing raw materials. ). Thereafter, the mixture was stirred at a speed of about 220 rpm for about 4 hours at a temperature of 65 ° C to saccharify liquid to obtain a saccharified liquid (liquid juice).

1-2. Lactobacillus Culture Solution Preparation Step

The saccharified solution obtained above was subjected to autoclaving (temperature: 121 ° C., pressure: 1.5 atm, 15 minutes). About 0.1 part by weight (based on 100 parts by weight of saccharified solution) of pre-cultured Lactobacillus brevis was added to the pressure sterilized saccharified solution, and then cultured in an incubator having a temperature of 30 ° C. for 4 days to obtain a lactic acid bacterium culture solution.

1-3. Manufacturing step of base liquor

After milling brown rice and washing the rice, it was immersed to adjust the water absorption rate to about 32% by weight, and then steamed to obtain a thick taste. In 100 g of the thickened rice, about 220 ml of soaked water, about 0.33 ml of Saccharomyces cerevisiae culture (bacterial number: about 0.5 × 10 ⁸ to 5 × 10 ⁸ CFU per 1 ml of culture), and 3.0 g of yeast , Aspergillus Kawachi (Aspergillus 80 g of the lactic acid bacteria culture medium obtained in Example 1-2 were added together with about 22 g of the entry prepared using kawachii ), 0.67 ml of lactic acid and about 0.1 mg of purified enzyme. Thereafter, the mixture was fermented at a temperature of about 25 ° C. for 4 days to prepare a base liquor.

1-4. 1st immersion step

In about 400 g of the base liquor obtained in Example 1-3, about 3.0 g of koji (Koji) and about 22 g of entry prepared using Aspergillus kawachii , about 600 g of thickened rice, purified enzyme About 0.45 g and about 1,600 ml of immersion water (water) were added to ferment at a temperature of about 25 ° C. to prepare a first immersion.

1-5. Second immersion step

In about 2600 g of the first immersion obtained by fermentation in Examples 1-4, 4.0 g of yeast, 29 g of entry prepared using Aspergillus kawachii , 865 g of sweet rice, and immersion water (water) 3150 mL was added. Thereafter, according to the fermentation conditions of the first immersion solution shown in Table 1, the mixture was fermented for 9 days by a saw blade temperature control method at a temperature of 20 to 25 ℃ to prepare a drunk.

Effective date (days) One 2 3 4 5 6 7 8 9 Temperature (℃) 20 22 23 25 25 23 21 20 20

1-6. Preparation of Takju Stock Solution Castle  step

Part of ash (loaf) was separated from the mash at a speed of 4,000 rpm using a continuous centrifuge obtained in Example 1-5 to obtain a separation liquid (stock stock solution) having a ash content of 70 w / v%. 0.2% (w / v) citric acid and 3.0% (w / v) glucose were added to the separation solution to prepare a separation solution with 6% alcohol content.

1-7. Sacred  Sterilization Treatment Step of Takju Stock Solution

The prepared Takju stock solution obtained in Example 1-6 was pasteurized for 30 minutes at a temperature of about 64 ° C.

<Example 2>

In Example 1-3, Takju containing GABA was prepared in the same manner as in Example 1, except that the lower liquor was prepared using about 160 g of the lactic acid bacteria culture medium instead of about 80 g of the lactic acid bacteria culture medium.

<Example 3>

In Example 1-3, Takju containing GABA was prepared in the same manner as in Example 1, except that the lower liquor was prepared using about 240 g of the lactic acid bacteria culture medium instead of about 80 g of the lactic acid bacteria culture medium.

<Example 4>

In Example 1-3, Takju containing GABA was prepared in the same manner as in Example 1, except that the following alcohol was prepared using about 320 g of the lactic acid bacteria culture medium instead of about 80 g of the lactic acid bacteria culture medium.

Example 5

5-1. Liquid saccharification  step

The brown rice raw material was milled with a rice polisher to remove protein, fat and ash layer of the outer shell, and then the washed rice was immersed and then immersed to adjust the water absorption to about 32% and then steamed to obtain a thick taste. Aspergillus kawachii was multiplied in the thickening to prepare entry. At this time, the usage of Aspergillus Kawachi was about 0.5 to 3 g per 100 g of thickening.

80 parts by weight of immersion water (water) was added to 10 parts by weight of the prepared entry, and 8 parts by weight of rice bran and 2 parts by weight of kelp powder were added thereto. Based on 100 parts by weight). Thereafter, the mixture was stirred at a speed of about 220 rpm for about 4 hours at a temperature of 65 ° C to saccharify liquid to obtain a saccharified liquid (liquid juice).

5-2. Lactobacillus Culture Solution Preparation Step

Instead of the saccharification solution obtained in Example 1-2, using the saccharification solution obtained in Example 5-1, the same method as in Example 1-2 was carried out to obtain a lactic acid bacteria culture solution.

5-3. Manufacturing stage of the base

After milling brown rice and washing the rice, it was immersed to adjust the water absorption rate to about 32% by weight, and then steamed to obtain a thick taste. In 100 g of the thickened rice, about 220 ml of soaked water, about 0.33 ml of Saccharomyces cerevisiae culture (bacterial number: about 0.5 × 10 ⁸ to 5 × 10 ⁸ CFU per 1 ml of culture), and 3.0 g of yeast , Aspergillus Kawachi (Aspergillus 160 g of the lactic acid bacteria culture medium obtained in Example 1-2 were added together with about 22 g of entry prepared using kawachii ), 0.67 ml of lactic acid and about 0.1 mg of purified enzyme. Thereafter, the mixture was fermented at a temperature of about 25 ° C. for 4 days to prepare a base liquor.

5-4 (first immersion step) to 5-7 ( Sacred  Sterilization Treatment Step of Takju Undiluted Solution)

Takju containing GABA was prepared in the same manner as in Example 1-4 to Example 1-7, except that the sulcus obtained in Example 5-3 was used instead of the sulcus obtained in Example 1-3. It was.

<Example 6>

Instead of preparing the base liquor using 80 g of the lactic acid bacteria culture medium obtained in Example 1-2, 240 g of the lactic acid bacteria culture medium obtained in Example 1-2 was pressurized for about 15 minutes at a temperature of about 121 ° C. and about 1.5 atm pressure. Takju containing GABA was prepared in the same manner as in Example 1, except that the base liquor was prepared using the sterilized lactic acid bacteria culture medium.

<Example 7>

Instead of using 4 parts by weight of entry, 16 parts by weight of rice bran and 80 parts by weight of immersion in Example 1-1, a saccharified solution was prepared using 15 parts by weight of entry, 5 parts by weight of dried kelp powder and 80 parts by weight of immersion. Except that, it was carried out in the same manner as in Example 1 to prepare a Takju containing GABA.

Comparative Example 1

1-1. Liquid saccharification  step

The brown rice raw material was milled with a rice polisher to remove protein, fat and ash layer of the outer shell, and then the washed rice was immersed and then immersed to adjust the water absorption to about 32% and then steamed to obtain a thick taste. Aspergillus kawachii was multiplied in the thickening to prepare entry. At this time, the usage of Aspergillus Kawachi was about 0.5 to 3 g per 100 g of thickening.

About 80 parts by weight of immersion water (water) was added to about 20 parts by weight of the immigration prepared above (wherein parts by weight were based on 100 parts by weight of a mixture of entry and immersion water). Thereafter, the mixture was stirred at a speed of about 220 rpm for about 4 hours at a temperature of 65 ° C to saccharify liquid to obtain a saccharified liquid (liquid juice).

1-2. Lactobacillus Culture Solution Preparation Step

The lactic acid bacteria culture medium was prepared by the same method as Example 1-2 except for using the saccharification solution prepared in Comparative Example 1-1 instead of the saccharification solution prepared in Example 1-1.

1-3 (bottom preparation step) to 1-7 ( Sacred  Sterilization Treatment Step of Takju Undiluted Solution)

Thereafter, except that 80 g of the lactic acid bacteria culture medium prepared above was used instead of 80 g of the lactic acid bacteria culture medium obtained in Example 1-2, GABA was carried out in the same manner as in Examples 1-3 to 1-7. Takju containing was prepared.

Comparative Example 2

After milling brown rice and washing the rice, it was immersed and adjusted to have a water absorption of about 32%. 100 g of steamed rice, 220 ml of soaked water, Saccharomyces cerevisiae ) Culture (Bacteria: about 0.5 × 10 ⁸ to 5 × 10 ⁸ CFU per 1 ml of culture) About 0.33 ml, 3.0 g of Nuruk, about 22 g of entry prepared using Aspergillus kawachii , lactic acid 0.67 mL and about 0.1 mg of purified enzyme were added. Thereafter, the mixture was fermented at a temperature of about 25 ° C. for 4 days to prepare a base liquor.

Thereafter, except that the prepared lower liquor was used instead of the lower liquor obtained in Example 1-3, Example 1-4 (first immersion step) to Example 1-7 (sterilization treatment of the prepared Takju stock solution) Takju was prepared in the same manner as in step).

< Experimental Example  1>-in Takju GABA Content measurement

In order to confirm the content of GABA in Takju prepared according to each Example and Comparative Example was performed as follows.

Each supernatant prepared in Examples 1 to 5 was centrifuged at a speed of 1,400 rpm for about 10 minutes at a temperature of 4 ° C. using a centrifuge (Sorvall legend RT, Thermo Fisher Scientific Inc) to obtain a supernatant. The supernatant was filtered using a filter (0.45 μm), followed by high performance liquid chromatography (HPLC) analysis to determine the content of GABA in takju. The measurement results are shown in Table 2 below. Here, Takju prepared in Comparative Examples 1 and 2 was used as a control.

HLPC analysis was performed using an Agilent 1100 series (Agilent Technologies, USA) and a fluorescence detector (FLD: Flourescence Detector, Agilent Technologies, USA). In this case, ZORBAX Eclipae XDB-C15 (4.6 × 150 mm, 3.5 mm, Agilent Technologies) was used, 40 mM Na ₂ HPO ₄ (pH 7.8) was used as the mobile phase, and Acetonitrile, Methanol, and distilled water were used as solvents. 45: 45: 10 V / V% was used, the temperature of the column was 40 ℃, the flow rate was 1.5 ml / min.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative Example 1 Comparative Example 2 Lactobacillus culture solution added amount
(g) 80 160 240 320 200 240 80 200 - GABA content
(ppm) 110.21 132.33 173.63 182.24 120.74 165.76 118.71 20.32 17.15

As can be seen in Table 2, each Takju prepared in Examples 1 to 7 was prepared by adding only the Takju prepared in Comparative Example 1 (only GABA lactic acid bacteria previously cultured in a medium without rice bran / Dashima) Takju) and about 6.4 to 10.6 times more GABA than Takju prepared in Comparative Example 2 (lactic acid bacteria cultured with the culture of GABA lactobacillus cultured in rice bran / Dashima-containing medium was not used in the preparation of the lower liquor).

From these experimental results, in the case of Takju prepared by adding lactic acid bacteria culture medium obtained by culturing lactic acid bacteria to GABA precursor-containing raw material medium such as rice bran and / or kelp according to the present invention at the time of preparation, a large amount of GABA in Takju without artificial MSG was added. It could be confirmed that it contains.

< Experimental Example  2>-Sensory evaluation of Takju

In order to confirm the quality of Takju prepared according to the present invention, the sensory evaluation was performed on the Takju prepared in Examples 1 to 7 and Takju prepared in Comparative Example 1 as a control thereof. Satisfaction was absolutely evaluated at 9 scale for each item such as the following appearance and flavor, and the higher the score, the higher the satisfaction with each item.

Exterior incense Softness freshness Acidity Symbol Example 1 6.3 6.5 5.9 6.8 6.5 6.6 Example 2 6.5 6.2 6.2 6.7 6.6 6.7 Example 3 6.6 6.6 6.3 7.1 6.5 7.1 Example 4 6.7 6.3 5.8 6.7 6.8 6.7 Example 5 6.4 5.8 6.1 6.5 6.5 6.3 Example 6 6.6 6.4 6.2 7.3 6.7 7.3 Example 7 6.7 6.3 6.1 6.5 6.4 6.4 Comparative Example 1 6.6 6.1 5.9 6.5 6.3 6.4 Comparative Example 2 6.2 6.3 5.8 6.3 6.2 6.2

As a result of the sensory evaluation, each of the turks prepared in Examples 1 to 7 had similar satisfaction with each item such as appearance and fragrance compared to those prepared in Comparative Examples 1 and 2, and in particular, the turks produced in Example 3 In most cases, satisfaction was higher than other Takju in most items.

From the evaluation results, it can be seen that in case of Takju prepared by adding lactic acid bacterium culture medium obtained by culturing lactic acid bacteria in the rice bran and / or kelp-containing medium according to the present invention, the taste and aroma of Takju were not impaired. there was.

Claims (6)

Liquefying by adding GABA precursor-containing raw materials with immersion water to the immigration (粒 麴) prepared by artificially breeding the fungi in the increased or no steamed starch raw material; Preparing a lactic acid bacterium culture solution by inoculating the saccharified solution obtained in the liquid glycosylation step, inoculating the lactic acid bacteria which can produce GABA (gamma aminobutyric acid), and then incubating the same; Preparing a base liquor by mixing the lactic acid bacteria culture medium with the increased or no-cooked starch raw material, entry, immersion water and yeast; Preparing a sake by adding to the base sake, adding distilled or steamed starch raw material, entry, yeast and immersion water and then immersing it; Separating the ash from the mash using a separation device to prepare a stock liquor; And Preparing the turbid liquor; Takju production method containing GABA. The method of claim 1, wherein the entry (a), immersion water (b) and GABA precursor-containing raw material (c) in the liquid saccharification step is a: b: c = 3 to 5: 75 to 85: 12 to 20 weight ratio Method for producing takju containing GABA characterized by being mixed with. The method of claim 1, wherein the GABA precursor-containing raw material is rice bran, brown algae or a mixture thereof. The method according to claim 1, wherein the lactic acid bacteria culture solution in the preparation of the sulcus is added in a range of about 10 to 90 parts by weight based on 100 parts by weight based on the total amount of the sulcus. The method of claim 1, further comprising sterilizing the prepared Takju stock solution at a temperature of 60 to 70 ℃ for 20 to 40 minutes. Takju containing GABA prepared by any one of claims 1 to 5.