KR20110081635A - The convenient yakju-made do it yourself brewing kit which uses extruded rice, and method for manufacture of yakju thereof - Google Patents

Abstract

PURPOSE: A simple brewage material set and a method for manufacturing medicinal wine using the same are provided to make standardized products and to ensure long term preservation. CONSTITUTION: A brewage material contains popped rice, 30-50SP of saccharifying agent, and 0.4-0.6 weight% of dry yeast. The saccharifying agent is bred yeast, nuruk, or coenzyme. The saccharifying agent is a mixture of bred yeast and nuruk or bred yeast and coenzyme. A method for producing the medicinal wine comprises: a step of hydrolyzing 200-500 time volume% of water, and a step of fermenting at 23-27 degrees Celsius for 4-5 days and filtering.

Description

YBJU-MADE DO IT YOURSELF BREWING KIT WHICH USES EXTRUDED RICE, AND METHOD FOR MANUFACTURE OF YAKJU THEREOF}

The present invention relates to a simple brewing material set for yakju using puffed rice and a method for manufacturing the medicine using the same, and more specifically to eliminate the general stabilization process during the preparation of the medicine using puffed extruded puffed rice used in various food materials The present invention relates to a simple brewing material set for exclusive use of medicinal liquors using puffed rice, which can produce standardized products as well as to produce standardized liquor, and a method for manufacturing medicinal herbs using the same.

Our nation has made a beautiful drinking culture by making original and fragrant alcohol from house to house. By the end of the Joseon Dynasty, more than 360 varieties of alcoholic beverages had been produced, but after the Japanese colonial period, traditional liquors declined. However, in recent years, the government is making efforts to revitalize traditional liquor industry in order to promote rice consumption and inherit the traditional culture. As the quality of life improves, more and more consumers pursue a healthy and diverse alcohol culture.

Representative traditional liquor is made by the method of stabilizing the starch (alpha) to facilitate the enzyme action secreted by the bacteria. Not only do these processes require tools for manpower, time, effort, immersion and cooking, but they are also difficult to manufacture at home. In addition, the fermentation agent (glucose) that saccharizes starch and yeast that converts sugar into alcohol is difficult to purchase in small quantities and lacks the proper amount and brewing technology of soup and yeast when making a liquor. There were many cases.

In addition, in the case of conventional home brewing materials, mixed and absorbed colored brown rice and general rice in a certain ratio, pulverized extruded expanded rice is crushed and packaged, and grains (coenzyme preparation), dry yeast and organic acid as a glycosylating agent in a certain ratio. It is a packaged fermentation agent manufactured by mixing, purchased by the consumer, put each brewing material and water (150 ~ 180%) into a container and stirred (26 ~ 30 ℃, 4 ~ 5 days), and then left overnight (3 ~ 23 ℃) to take the clear layer of the upper layer to make a medicinal liquor, or after fermentation is further added to stand overnight to produce takju. However, in the case of such a home brewing material, the use range of the saccharifying agent is limited to general grains or coenzyme, there is a problem that the production of a variety of medicinal liquor and simple and convenient medicinal liquor to the consumer's preference is difficult. In addition, the brewing material using expanded rice containing colored brown rice has a relatively low alcohol production.

An object of the present invention is to produce a standardized product as well as a brewing material set that can be easily prepared in the premix type at home without a special device or brewing technology and a method for manufacturing the medicine using the same, and can produce a medicine of uniform quality It is to provide a simple brewing material set dedicated to medicinal herbs using the bulging rice and a manufacturing method of medicinal herbs using the same.

The present invention provides a brewing material comprising puffed rice prepared by swelling and extruding common rice, a saccharifying agent of 30 to 50 SP per unit (glycosylation power) per g of the expanded rice, and 0.4 to 0.6% by weight of dry yeast with respect to the swelled rice. do.

The present invention also provides a method for preparing Yakju comprising fermenting 200 to 500% by volume of water with respect to the brewing material and fermenting at a temperature of 23 to 27 ° C. for 4 to 5 days.

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

According to the present invention, the expanded process was replaced by using purified swelled rice as a starch raw material contained in the brewing material set for exclusive use of medicine. In addition, in order to manufacture the medicine, by setting the appropriate amount of fermentation and brewing technology for the bulging rice, anyone at home can easily produce the medicine.

1 is a flow chart showing a drug production process according to an embodiment of the present invention;
2 is a photograph showing the bulging rice in the brewing material according to the present invention;
3 is a photograph showing yeast, entry, coenzyme and dry yeast of the brewing material according to the present invention;
4 is a photograph showing a brewing material set according to the present invention;
Figure 5 is a photograph of the yakju made from the brewing material according to the present invention.

Hereinafter, the present invention will be described in detail.

The brewing material according to the present invention comprises puffed rice prepared by swelling and extruding common rice, 30 to 50 SP (glycosylating unit) of saccharifying agent per g of expanded rice, and 0.4 to 0.6% by weight of dry yeast with respect to the swelled rice. It consists of

Therefore, there is a characteristic that can be produced with high quality medicines in the general home, not the production facilities of mass and professional medicines. In addition, since 30 to 50 SP (glycosylating unit) of saccharifying agent and 0.4 to 0.6% by weight of dry yeast per ginseng rice is included, the chemical liquor prepared by the brewing material is acid, amino acid, reducing sugar. And the alcohol content is appropriately adjusted, there is a high contribution of the consumer to the drug.

The brewing material is, for example, by mixing the puffed rice (see Fig. 2), saccharifying agent and dry yeast so that each individual at home can be easily prepared in the premix type without having a special device or brewing technology A brewing material set, which may be made of a vacuum-packed brewing material set (see FIG. 4), comprising a first brewing unit vacuum-packed with the expanded rice and a second brewing unit vacuum-packed a mixture of saccharifying agent and dry yeast. It can be prepared as.

The saccharifying agent is not particularly limited as long as it is a saccharifying agent capable of converting disaccharides or monosaccharides, so that the expanded rice may be fermented to alcohol. For example, from the group consisting of entry, yeast and coenzyme agents (see FIG. 3). One or more selected ones can be used.

The saccharifying agent is preferably to use an entry prepared by artificially breeding molds (final), when the entry is used as a saccharifying agent, the content of the entry is 30 to 50 SP per g It is preferred to further include 20 to 30. This added entry is used to convert the saccharification of the entry itself, that is, the starch into disaccharides or monosaccharides, and serves to improve the efficiency of medicine production.

In addition, the saccharifying agent can be used, for example, a combination of a mixture of entry and leaven and a mixture of entry and coenzyme having excellent saccharification ability while improving the quality of the medicine. In addition, the saccharifying agent may be used a combination of mixtures containing all of the entry, yeast and coenzyme.

The present invention, the brewing material containing 200 to 500% by volume of water in the brewing material to the fermentation for 4 to 5 days at a temperature of 23 to 27 ℃ by hydrolyzing, and then filtering the liquor (FIG. 5 (See FIG. 1).

The manufacturing method of the medicine according to the present invention allows each individual to easily prepare the medicine in the premix type at home, without any special apparatus or brewing technology, and the acidity, amino acidity, reducing sugar and alcohol content are properly adjusted. There is an advantage that can produce a good quality medicine.

Specifically, in the manufacturing method, the brewing material is placed in a container such as a glass bottle, and clean water is stirred at 200 to 500% by volume with respect to the brewing material, followed by stirring well. Then, cover the lid to allow air, and leave for 4 to 5 days at room temperature. As the fermentation proceeds, the contents subside and clear liquor on top of the filter can be produced by filtering the filter cloth. Meanwhile, citric acid and high fructose can be appropriately added according to preference.

The manufacturing method may be modified within the above range according to the conditions of the type of yakju, the taste of the consumer, the manufacturing conditions, such as the time and temperature conditions can be prepared in various ways, for example, 200 for the brewing material After fermentation for 4 to 5 days at a temperature of 23 to 27 ℃ by adding water to 500 to 500% by volume of water, and then using a filter cloth or by sinking the contents for about 1 day at a temperature of 3 to 23 ℃ to prepare a medicine can do.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are only for illustrating the present invention, and the protection scope of the present invention is not limited to the following Examples.

Example 1 Yakju quality characteristics according to the amount of water

Yakju was prepared by one immersion, in which yeast weighed 0.4% by weight with respect to puffed rice, the soup was 30 SP per gram of puffed rice using coenzyme (improved yeast), and the amount of hydrolyzed brewing material set (Puffed rice + 200 vol%, 300 vol%, 500 vol%, and 700 vol% of the yeast + coenzyme were respectively added to the vessel and stirred. Then, fermented for 4 days at 25 ° C ± 2 conditions, and left overnight at a temperature of 3 to 23 ° C, the supernatant was taken to prepare a medicine. As a result of investigating the properties according to the amount of hydrolyzate of the medicines prepared by the above method, the pH, acidity, amino acidity, reducing sugar and alcohol content decreased as the amount of hydrolyzate increased. This is shown in Table 1. When the amount of water is 300% by volume, a suitable alcohol content was obtained as the alcoholic beverage, and the alcohol content was too low at 700% by volume of the alcoholic beverage.

-Quality characteristics of Yakju according to the amount of water

Water volume
(%) pH Acidity
(0.1N NaOH ml / 10ml) Amino acid degree
(0.1N NaOH ml / 10ml) Reducing sugar
(mg / ml) Alcohol
(%) 200 4.8 2.5 1.2 0.90 15.7 300 4.5 2.3 0.7 0.16 13.6 500 4.4 1.8 0.5 0.06 8.4 700 4.2 1.5 0.4 0.04 6.5

Example 2 Manufacture of medicinal herbs using immigration

Yakju was prepared by one-stage immersion, in which yeast was 0.4% by weight with respect to bulge rice, entry was 20, 30, 50 SP per gram for bulge rice, and water was added to brewing material set (bulge rice + yeast + entry). 300 volume%, was put into a container and stirred. Meanwhile, for the saccharification of the starch itself, 30 SP per gram was added. Then, fermented for 4 days at 25 ℃ ± 2 conditions, and left overnight at a temperature of 3 to 23 ℃, to prepare a medicinal liquor in a clear layer. Examining the attributes corresponding to the type of entry with respect to a Yakju prepared by the method described above results, SP amount (entry) As the increase in pH, amino acids too, was a reducing sugar and alcohol content increased, the entry made with Aspergillus kawachii than the Aspergillus oryzae Entry The acidity of was high overall. This is shown in Table 2.

-Quality characteristics of Yakju according to soup type and SP addition amount

SP addition amount
Kinds pH Acidity
(0.1N NaOH ml / 10ml) Amino acid degree
(0.1N NaOH ml / 10ml) Reducing sugar
(mg / ml) Alcohol
(%) Yellow AO-20 * 4.6 2.9 1.8 0.18 13.1 AO-30 5.0 3.2 2.6 0.22 13.8 AO-50 5.0 3.4 5.1 1.00 14.2 White rice AK-20 ** 4.5 5.2 2.4 0.10 14.9 AK-30 4.5 6.2 2.7 0.22 15.0 AK-50 4.4 8.2 3.5 0.89 15.8

* AO-20: 20 SP per gram of Puffed Rice added to Aspergillus oryzae

** AK-20: 20 SP per gram of Puffed Rice added to Aspergillus kawachii

In the case of preference, color, fragrance, and taste were evaluated in absolute terms. Aspergillus oryzae entry was the best at 30 SP per gram of inflated rice , and Aspergillus kawachii entry at 30 SP and 50 SP per gram of inflated rice. This is shown in Table 3.

-Characteristics of Yakju according to the type of soup and the amount of SP added

SP addition amount
Kinds color
(3) Scent
(5) flavor
(5) Sum Yellow AO-20 * 1.9 3.4 2.7 8.0 AO-30 2.4 3.6 3.3 9.3 AO-50 2.5 3.2 2.8 8.5 White rice AK-20 ** 2.5 3.4 2.8 8.7 AK-30 2.3 3.5 3.4 9.2 AK-50 2.3 3.9 3.0 9.2

* AO-20: 20 SP per gram of Puffed Rice added to Aspergillus oryzae

** AK-20: 20 SP per gram of Puffed Rice added to Aspergillus kawachii

As a result of examining general preferences by entry, both types of entry were the best at 30 SP per gram of inflated rice. This is shown in Table 4.

-Overall acceptability of Yakju according to the amount of entry

SP addition amount
Kinds Overall preference
(3) Yellow AO-20 * 1.6 AO-30 2.4 AO-50 2.1 White rice AK-20 ** 1.9 AK-30 2.2 AK-50 1.8

* AO-20: 20 SP per gram of Puffed Rice added to Aspergillus oryzae

** AK-20: 20 SP per gram of Puffed Rice added to Aspergillus kawachii

The reason for the difference between the absolute evaluation result and the relative evaluation result is that the overall preference degree is mainly formed by taste, and the acidity of Yakju with the taste preference of 3.0 or more and the sum of preferences of 9.0 or more is 3.2. ~ 8.2, the amino acid level was 2.6-3.5, and the alcohol content was 13.8-15.8%.

Example 3 Manufacture of Yakju using Nuruk

Yakju was prepared by one-stage immersion, in which yeast 0.4% by weight with respect to bulge rice, yeast 20, 30, 50 SP per gram of bulge rice, and water-soluble brewing set (brewed rice + yeast + yeast). 300 volume% was put in a container and stirred. Then, fermented for 4 days at 25 ° C ± 2 conditions, and left overnight at a temperature of 3 to 23 ° C, the supernatant was taken to prepare a medicine. As a result of investigating the characteristics according to the amount of Nuruk added to the yakju prepared by the above method, the more the amount of Nuruk added, the higher the amino acid and alcohol content, the lower the amino acid degree than the entry. This is shown in Table 5. As a result, the taste was judged to be lighter than that of entry.

-Quality Characteristics of Yakju by Addition of Nuruk

division pH Acidity
(0.1N NaOH ml / 10ml) Amino acid degree
(0.1N NaOH ml / 10ml) Reducing sugar
(mg / ml) Alcohol
(%) Yeast (20) 4.3 3.4 0.7 0.56 12.1 Yeast (30) 4.3 3.3 0.8 0.51 12.5 Yeast (50) 4.5 3.4 1.6 0.36 13.1

In the case of preference, color, aroma, and taste were evaluated as absolute, and the taste was good at 30 SP per gram of expanded rice, and 50 SP per gram of expanded rice. This is shown in Table 6.

-Characteristics of Yakju according to Nuruk Addition

division Color (3) Fragrance (5) Taste (5) Sum Yeast (20) 2.1 2.8 2.8 7.7 Yeast (30) 2.0 2.8 3.0 7.8 Yeast (50) 2.3 3.3 2.9 8.5

* Scoring Method-Absolute Evaluation

Overall acceptability was good at 20 SP and 30 SP per gram of inflated rice. This is shown in Table 7. In this regard, it was judged that yeast had an inverse correlation with fragrance and overall preference.

-Overall acceptability according to the amount of yeast

division Overall preference (3) Yeast (20) 2.1 Yeast (30) 2.1 Yeast (50) 1.8

* Scoring method-relative evaluation

Example 4 Manufacture of medicinal herbs using coenzyme (improved yeast)

Yakju was prepared by one-stage immersion, in which yeast was 0.4% by weight with respect to puffed rice, coenzyme was added 20, 30, 50 SP per gram of puffed rice, and hydrolyzate was set of brewing material (Puffed rice + yeast + coenzyme) 300 vol% was added to the vessel and stirred. Then, fermented for 4 days at 25 ℃ ± 2 conditions, and left at a temperature of 3 to 23 ℃ overnight, then taking a clear layer to prepare a medicine. As a result of investigating the properties according to the amount of the addition of the coenzyme to the herbal liquor prepared by the above method, the higher the addition amount of the coenzyme agent, the higher the alcohol content, the lower the amino acid degree than the entry. This is shown in Table 8. As a result, the taste was judged to be lighter than that of entry.

-Quality Characteristics of Yakju by Addition of Coenzyme

division pH Acidity
(0.1N NaOH ml / 10ml) Amino acid degree
(0.1N NaOH ml / 10ml) Reducing sugar
(mg / ml) Alcohol
(%) Coenzyme (20) 4.2 2.9 0.6 0.29 11.9 Coenzyme (30) 4.5 2.3 0.7 0.16 13.6 Coenzyme (50) 4.6 2.5 1.0 0.07 13.9

In the case of the preference degree, color, aroma, and taste were evaluated as absolute, and it was good at 50 SP per g of expanded rice. This is shown in Table 9.

-Characteristic of liquor preference according to the amount of coenzyme added

division Color (3) Fragrance (5) Taste (5) Sum Coenzyme (20) 1.5 2.5 2.4 6.4 Coenzyme (30) 1.4 3.5 2.5 7.4 Coenzyme (50) 1.9 3.5 3.2 8.6

* Scoring Method-Absolute Evaluation

Overall palatability was good at 50 SP per gram of expanded rice. This is shown in Table 10.

-Overall acceptability according to the amount of coenzyme added

division Overall Symbol (3) Coenzyme (20) 1.6 Coenzyme (30) 2.1 Coenzyme (50) 2.3

* Scoring method-relative evaluation

As seen in Examples 2 to 4 above, it is possible to prepare sake liquor even if all of the entry, yeast and coenzyme agents are used alone, but in the case of yeast or coenzyme agents, the preference is low and mixed with the entry rather than the addition alone. It was decided to use. On the other hand, 30 ~ 50 SP per gram of puffed rice was judged to be appropriate considering the alcohol content and preference.

Example 5 Manufacture of medicinal herbs mixed with immigration, yeast and coenzyme

Yakju was prepared by one-stage immersion, in which yeast 0.4% by weight with respect to bulge rice, soup with 30 SP (entry 20 + yeast 5 + coenzyme agent 5) for bulge rice, and hydrolyzed brewing material set (bulge rice + yeast). 300 vol% was added to the vessel and stirred. On the other hand, entry added 30 SP per gram of entry for saccharification of its starch. Then, fermented for 4 days at 25 ℃ ± 2 conditions, and left at a temperature of 3 to 23 ℃ overnight, then taking a clear layer to prepare a medicine. Compared with the entry, the acidity, amino acid and alcohol content were similar. This is shown in Table 11. In case of preference, it came out better than Yakju used alone in entry. This is shown in Table 12.

-Quality Characteristics of Yakju Added with Soup Mix

division pH Acidity
(0.1N NaOH ml / 10ml) Amino acid degree
(0.1N NaOH ml / 10ml) Reducing sugar
(mg / ml) Alcohol
(%) Mixed (30) 4.4 5.8 2.9 0.15 14.9

-Symbol of Yakju's preference added with soup

division Color (3) Fragrance (5) Taste (5) Sum Mixed (30) 2.7 3.8 3.8 10.3

* Scoring Method-Absolute Evaluation

none

Claims (10)

A brewing material comprising puffed rice prepared by swelling and extruding common rice, 30 to 50 SP (glycosylating unit) saccharifying agent per g of the expanded rice, and 0.4 to 0.6% by weight of dry yeast with respect to the expanded rice. The brewing material according to claim 1, wherein the brewing material is a brewing material set which is vacuum-packed by mixing the bulging rice, saccharifying agent and dry yeast. The brewing material according to claim 1, wherein the brewing material is a brewing material set comprising a first brewing unit vacuum-packing the expanded rice and a second brewing unit vacuum-packing a mixture of a saccharifying agent and a dry yeast. . The brewing material according to claim 1, wherein the saccharifying agent is at least one selected from the group consisting of immigration, yeast and coenzyme. The brewing material according to claim 1, wherein the saccharifying agent is entry. The brewing material according to claim 1, wherein the saccharifying agent is an entry and the content of the entry further comprises 30 to 50 SP per gram of the expanded rice and 20 to 30 per gram of the expanded rice. The brewing material according to claim 1, wherein the saccharifying agent is a mixture of entry and leaven. The brewing material according to claim 1, wherein the saccharifying agent is a mixture of immigration and coenzyme. The brewing method of claim 1 comprising fermenting 200 to 500% by volume of water to the brewing material of claim 1 for 4 to 5 days at a temperature of 23 to 27 ℃, and then filtering. Yakju prepared by the manufacturing method of claim 9.

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