KR20110096862A

KR20110096862A - Grain processing method

Info

Publication number: KR20110096862A
Application number: KR1020100016363A
Authority: KR
Inventors: 김홍기
Original assignee: 김홍기
Priority date: 2010-02-23
Filing date: 2010-02-23
Publication date: 2011-08-31

Abstract

The present invention relates to a processing method of grains, and more particularly, to a method of processing and manufacturing traditional liquor brewing grains for safe brewing, which has not been conventionally known.
The method for processing and manufacturing traditional grain brewing grains for safe brewing, which is characterized by artificially controlling fermentation so that the fermentation proceeds only at a specific humidity and a specific temperature according to the present invention.
The whole wheat flour obtained by roughly crushing the whole wheat flour is water-mixed at a weight ratio of 0.20 to 0.27, mixed well, and then put into a circular yeast with a diameter of 15-22 cm and 3 cm high, and then firmly compression-molded. Fermentation for 1 day to obtain yeast;
The fermented yeast is aged and dried for 25-30 days in a cool and dark place with no direct sunlight, and then crushed to select only high-quality yeast, and then crushed into 300-400 mesh powder to leave yeast. A second step of obtaining powder;
Wash the raw grains to be processed with clean water and soak them in water for 10 ~ 24 hours, drain them with a sieve for 1 hour, put them in a steamer, steam them for 30 ~ 50 minutes and steam them for at least 10 minutes A third step of obtaining powdered grains by pulverizing the same, and obtaining the grain grains by pulverizing the same into 300 to 400 mesh powder;
The yeast powder obtained in the second process and the increased grain grain or grain powder obtained in the third process are mixed in a weight ratio of 0.5: 1 to 0.05: 1, and 10 to 20% of water is added thereto and mixed well. And fermented for 24 to 48 hours under fermentation conditions with a temperature of 30 to 38 ° C and a humidity of 15 to 18%. The yeast mycelium is coated on the grain surface, and the starch contained in the grain to be processed A fourth step of processing the traditional brewing grains by inducing mutual reactions so as to condense and combine naturally with the yeast mycelium fermentation process through the medium;
A fifth step of completing traditional liquor brewing grains for safe brewing by aging and drying the processed product obtained in the fourth step in a cool dark place having good ventilation without direct sunlight for 25 to 30 days; Characterized in that consisting of.

Description

Grain processing method

The present invention relates to a method of processing and manufacturing traditional grain brewing grains for safe brewing that has not been conventionally.

The present invention is characterized by inducing a mutual reaction so that the yeast powder and grains can coagulate and bind naturally with each other through the starch contained in the grain to be processed in the process of coating the yeast mycelium, while thinly coating the yeast mycelium on the grain surface. It relates to a processing and manufacturing method of traditional brewing grain for safe brewing.

To this end, in the present invention, the yeast mycelium does not penetrate into the grain and is thinly coated only on the surface of the grain to be processed, while the yeast powder and the grain interact with each other through the starch contained in the grain to be processed in the yeast mycelium coating process. In order to induce condensation to bind naturally to each other, it is characterized in that the fermentation is processed artificially so that the fermentation can proceed only for a certain time at a certain humidity and a specific temperature.

Generally, our own traditional liquor brewing prepares liquor by separately preparing yeast and steamed grain and water as shown in [Fig. 3], and then mixing and fermenting it in a fermentation tank. It is not only a good quality and sincerity in the brewing process, such as mixing the water and stirring it for a long time, or pouring water and boiling rice or rice flour to make porridge, and also causing rancidity due to various bacteria contamination or lack of yeast during fermentation. There was a problem that the brewing stability is low and the brewing failure rate is high, such as gamyeo caused by the decomposition of sugar produced during fermentation into alcohol and carbon dioxide.

An object of the present invention is to solve this problem, to eliminate the cumbersome and time-consuming process, such as making a bump or boiled porridge for a long time during the brewing of traditional liquor, and the Traditional liquor for safe brewing to minimize the brewing failure rate caused by rancidity due to lack of titer or due to failure to decompose sugar produced in fermentation process into alcohol and carbon dioxide. To provide a grain for brewing and a method of manufacturing the same.

In order to achieve this object, the present invention, by mixing the yeast powder pulverized with the traditional yeast and steamed dry grain, by artificially controlling the fermentation so that the fermentation can proceed only for a certain time at a specific humidity and a specific temperature, yeast mycelium Is coated thinly on the surface of the grain to be processed without penetrating into the grain, and during the coating of the yeast mycelium, the yeast powder and the grain react with each other through the starch contained in the grain to be processed to form a condensation. It provides a traditional liquor brewing grain and a method for producing the same for the safe brewing characterized in the prior art.

Hereinafter, described in more detail the present invention for achieving the above object is as follows.

The starch mycelium is thinly coated on the surface of the grain to be processed without penetrating into the grain as shown in FIG. 4-b, and the starch contained in the grain to be processed in the yeast mycelium coating process as shown in FIG. The processing and manufacturing method of traditional brewing grains for safe brewing according to the present invention, characterized in that the fermentation is controlled so that the yeast powder and the grains react with each other to naturally bind to each other.

The whole wheat flour obtained by roughly crushing the whole wheat flour is water-mixed at a weight ratio of 0.20 to 0.27, mixed well, and then put into a circular yeast with a diameter of 15-22 cm and 3 cm high, and then firmly molded and compressed at 30-42 ° C. for 5 days to 7 days. Fermentation for 1 day to obtain yeast;

The fermented yeast is aged and dried for 25-30 days in a cool and dark place with no direct sunlight, and then crushed to select only high-quality yeast, and then crushed into 300-400 mesh powder to leave yeast. A second step of obtaining powder;

Wash the raw grains to be processed with clean water and soak them in water for 10 ~ 24 hours, drain them with a sieve for 1 hour, put them in a steamer, steam them for 30 ~ 50 minutes and steam them for at least 10 minutes A third step of obtaining powdered grains by pulverizing the same, and obtaining the grain grains by pulverizing the same into 300 to 400 mesh powder;

The yeast powder obtained in the second process and the increased grain grain or grain powder obtained in the third process are mixed in a weight ratio of 0.5: 1 to 0.05: 1, and 10 to 20% of water is added thereto and mixed well. And fermented for 24 to 48 hours under fermentation conditions with a temperature of 30 to 38 ° C and a humidity of 15 to 18%. The yeast mycelium is coated on the grain surface, and the starch contained in the grain to be processed A fourth step of processing the traditional brewing grains by inducing mutual reactions so as to condense and combine naturally with the yeast mycelium fermentation process through the medium;

A fifth step of completing traditional liquor brewing grains for safe brewing by aging and drying the processed product obtained in the fourth step in a cool dark place having good ventilation without direct sunlight for 25 to 30 days; Characterized in that consisting of.

In the present invention, the first step of obtaining water by adding water to the whole wheat flour, mixing well, compression molding and fermenting it is important to obtain whole wheat flour by grinding the whole wheat flour into 20-50 mesh after washing and drying. In the fermentation process, it is important to use a round yeast with a diameter of 15 ~ 22cm and 3cm in height so that the material pressurized evenly from the outside to the inside. It is important to form the compact and hard by stepping on the foot for 15 to 20 minutes to have strength and not leave an air layer inside.In fermentation, between the leaven and the leaven are placed on a pedestal that can stand a long vertical leaven. It is important to leave the leaven side by side with a space of ~ 3cm and keep the temperature at 30 ~ 42 ℃ and not exceed 45 ℃. At this time, yeast may be used in combination with one or more kinds of yeast as needed from among the whole wheat malt, as well as the traditional yeast such as Samju yeast, Ewhaju yeast, Sulwhagok, Fragrance Gook, Baksuhwangogogok, Omegigok.

In the present invention, the second step of obtaining the yeast powder by aging, drying, crushing, screening, and pulverizing the fermented yeast, and direct sunlight is sufficient to dry it until the moisture content remaining in the yeast becomes 3% or less. It is important to fully mature and dry in a cool and dark place with no ventilation for 25 to 30 days, and it is important to ripen and dry in a clean place so as not to be contaminated with various germs.

In the third step of obtaining the increased grain flour in the present invention, after washing the raw grain to be processed with clean water and soaking in water for at least 10 hours or more, and then drained by sieve for 1 hour and then steamed It is important. In addition, when cooling, drying, or crushing the increased grains, it is important to sufficiently dry the increased grain water content to 10% or less, and according to the characteristics of the traditional liquor brewing, the increased grains may be selected as grain flour or grains for pre-processing. At this time, when the grains to be processed without grinding the grains to be in the grain state, the temperature of the increased grains is 20 ℃ or less, the moisture content is 15 to 20% after drying naturally, you may mix the yeast powder here. At this time, the grain to be processed by increasing the amount of rice, glutinous rice, corn, barley, sorghum, millet, millet, buckwheat, yulmu and other fermentable grains can be used by mixing one or more types as needed.

In the fourth process of processing the traditional liquor brewing grains in the present invention, the yeast mycelium is thinly coated only on the surface of the grain to be processed without penetrating into the grain, and contained in the grain to be processed in the yeast mycelium coating process. In order to induce the yeast powder and grains to react with each other through starch as a natural condensation, and to combine with each other, the yeast powder obtained in the second process and the increased grain grain or grain flour obtained in the third process are 0.5: 1. Mix in a weight ratio of ~ 0.05: 1, add 10 to 20% of moisture and mix well according to the moisture content of dried grains and leaven powder and put it in a fermentation chamber equipped with a constant temperature and humidity device. It is important to control the fermentation artificially so that fermentation can proceed only for 24 to 48 hours at ~ 18% fermentation conditions. At this time, not only whole wheat yeast, but also Samju yeast, Ewhaju yeast, Sulwhagok, fragrance grain, Baeksuhwandonggok and Omegigok can be used by mixing one kind or more than one kind as necessary. In addition, one or more kinds of fermented grains, such as non-glutinous rice, glutinous rice, corn, barley, sorghum, millet, millet, buckwheat, and yulmu, can be mixed.

In the present invention, the fifth step of completing the traditional liquor brewing grain for safe brewing, cold dark place that is well ventilated without direct sunlight to dry enough until the moisture content remaining in the brewing grain is less than 3% It is important to let it dry for 25 to 30 days, or to dry on the floor of 30 to 40 ℃. In particular, it is important not to perform hot air or high frequency drying, and it is important to ripen and dry in a clean place so as not to be contaminated with various germs.

Looking at Korean brewing history, especially Joseon Dynasty, boasted the most brilliant sake culture in Korean sake history, and most of the famous sake so far settled in this period. With the emergence of advanced brewing technology, the raw material for liquor began to change from spicy rice to glutinous rice. Distilled liquor, which was consumed mainly in the Royal Period since the Koryo Dynasty, came to Joseon Dynasty and rapidly spread to the general public and exported to Japan or China. In particular, the yangyangju culture, where the consumption of alcohol production is centered around each family, blossomed and lasted for 500 years, and each family had a variety of unique alcoholic beverages with local characteristics. In addition, it has evolved with the food culture of each family, and now we have a good food culture that harmoniously enjoys our drink and food as well as the wine of Mary, which we vaguely envy.

Representative liquors include white porcelain wine, red wine, downward liquor, cheonggamju, purple, and chrysanthemum liquor, and late liquor such as Yaksanchun, Hosanchun, Nosanchun, and Baekhyangju. Entering the Japanese colonial period, taxing liquor and the control of traditional Japanese manufacturing methods began, and our splendid homeowners disappeared and Japanese manufacturing techniques were forced under the name of new liquor and the dark age of our liquor came. .

Gayangju, the most distinctive feature of our wine culture, became the subject of crackdown under the name of wheat wine, and our traditional brewing method that used natural fermented yeast was also used as an immigration method using Japanese cultured bacteria such as black and yellow soup. The Mac will completely break. After the independence, the Korean War became more traceable, and the Grain Management Act banned the use of rice in all liquors, and low-grade flour rice wine and undiluted distilled soju began to take root in the land.

In the 80's, diluted distilled liquor and beer completely pushed out the local sake makgeolli and became the popular liquor of the land. <Source: Bae Joong-ho's Story of Korean Liquor ① History of Korean Liquor-Three Kingdoms Umton Korean Liquor Blooming in Chosun Dynasty, Hankyung Business Feb. 45, 2010, Life / Culture, 2010.02.01 (Mon) 10:21, http://www.prosumero.com/cp/view.asp?vol_no=45&art_no=31&sec_cd=1015)

Take Makgeolli as an example, and nowhere are we making rice wine with our traditional yeast.

Some winemakers, such as Busan's acidic rice wine, still retain their traditional style. Japanese rice malt (entry) is used instead of traditional wheat malt at large breweries that make makgeolli, which we usually encounter. This is because wheat yeast is difficult to handle and there is a high probability that alcohol will fail. Leaving yeast is also done using a Japanese-developed empire (a machine that grows yeast mold). The fermentation site is not a jar but a smooth stainless steel barrel. The burlap sack is also an old saying. (Source: Shija Weekly Magazine SisaIN. 2010.2.23 Tue 10:00, http://www.sisain.co.kr/news/articleView.html?idxno=5385#)

Like this, traditional yeast has been used for brewing traditional liquor for a long time, and traditional liquor brewing using various traditional yeast has been steadily developed. Unfortunately, as mentioned above, after the Japanese colonial rule and Liberation, the base of traditional malt and traditional liquor manufacturing collapsed, and the Japanese brewing method using Japanese-made soup became the mainstream.In the aftermath, even in breweries producing makgeolli and traditional liquor, instead of traditional yeast, Most of them use the final entry, and our traditional yeast, which has a history and tradition of over a thousand years, is now unfortunate that only breweries producing makgeolli and traditional liquor are used in small amounts as flavoring additives, not fermenting agents. . Even with the development of the brewing facility, it is always necessary to pay attention when making liquor with traditional yeast alone. The use of traditional yeast alone, the production of grain processing technology for brewing more stable and productive alcohol is urgently needed.

In this desperate situation, the development of traditional liquor industry and traditional liquor through the development of brewing grain technology using traditional yeast in Korea, which has features that are not found in crude yeast such as wine yeast, yeast or yellow rice and white rice, which are artificially extracted and cultured. The method of processing and manufacturing traditional liquor brewing grains for safe brewing according to the present invention, which was devised to take part in the globalization of the world, has the following big difference from the entry using the traditional yeast or the brewing country. And features and effects.

The conventional traditional yeast is fermented through water in the state in which leaven and steamed grains are separated as shown in [FIG. 3], [FIG. 3A], while the traditional liquor brewing grain for safe brewing according to the present invention is [FIG. 4], as shown in Fig. 4a, the leaven and the cooked grains are coagulated with each other, so that they can be fermented more efficiently and stably. In addition, in the conventional brewing process using the traditional yeast, there was a hassle of separately manufacturing the yeast and the increased grains, traditional grain brewing grains for safe brewing processed by the present invention immediately without such a process as shown in FIG. The traditional liquor brewing grain processed into the fermentation vessel and only the appropriate amount of water to pour, there is a feature and effect that can greatly improve the productivity of brewing as well as safety brewing.

In addition, the conventional traditional yeast fermentation failure rate is high due to various bacteria contamination or lack of titer at the beginning of fermentation because fermentation through water in the state in which leaven and steamed grains are separated as shown in [FIG. 3], [FIG. 3A]. In order to normally add a certain amount of additives such as yeast or lactic acid, traditional grain brewing grains for safe brewing according to the present invention is the leaven and the added grains are combined with each other as shown in [Fig. 4], [Fig. In addition, the yeast mycelium required for fermentation is sufficiently coated on the surface of each grain as shown in [Fig. 4-b], so that stable fermentation is possible without a fermentation failure rate, so that it is not necessary to use a separate additive such as yeast or lactic acid. The fungus, yeast, fungus, etc. attached to breed enough to maximize the characteristics of our traditional yeast, characterized by unique wild enzymes and fermented microbial sources in nature Can save for

In addition, the commonly used entry can be manufactured only with non-glutinous rice, but according to the processing method according to the present invention can be processed and manufactured not only non-glutinous rice, but also all fermentable grains such as glutinous rice, corn, sorghum, crude, millet, yulmu.

Among many grains used as brewing ingredients for traditional Korean liquor, glutinous rice is a unique feature in Korea. Glutinous rice, which has more protein than non-glutinous rice, is unlikely to be made by entry. However, sake made with glutinous rice has become the raw material of fine sake in Korean traditional liquor brewing thanks to its excellent umami. Glutinous rice has a unique viscosity because it consists of amylopectin. Therefore, if you make alcohol with glutinous rice at first glance liquor seems to be not fast, but amylopectin is due to the decomposition of amylase, rather than non-glutinous rice has a characteristic that is faster.

According to the present invention there is an advantage and effect that can make a very easy and stable production of sweeteners-free liquor by utilizing the characteristics of glutinous rice, which is a unique feature of traditional Korean brewing.

In addition, the grains of the present invention are so strongly rubbed so that the grains of rice are broken so that the seed germs break into the center of the rice grains, so that the mycelia are cultured entirely in the rice grains, the processed grains of the present invention are only in the grain surface as shown in [Fig. There is a difference that the mycelium is coated and as shown in [Fig. 4-a] the yeast and grains are mutually coagulated to bind, and [Fig. 9], [10], 11, and [12], respectively You can check the status.

In addition, unlike the entry of the acidity is felt, smells fragrant and has no viscosity, the grains processed by the present invention is white, yellow, black, as shown in Figure 9, Figure 10, 11, 12 At the same time, various myceliums including polar germs are coated on the surface of rice grains, and there are differences and features in that fermentation process naturally combines yeast powder and grain grains or grain powders. By breeding, it has the characteristic aroma and deep variety of traditional yeast.

In addition, in the case of entry, it usually uses the seed weight equivalent to 1/1000 of the weight of rice, and uses only white soup that has a sour and heavy taste, or it is used by inoculating a mixture of sweet and yellow soup that has a sweet taste. In contrast, the processing method according to the present invention uses traditional yeast powder corresponding to 50/100 to 5/100 depending on the purpose of use, such as lower liquor and over-the-counter, and liquor brewed using traditional liquor brewed grains processed according to the present invention. The taste and fragrance of Sakura also have a distinctive flavor and aroma that harmonizes the unique taste of traditional malt, which is distinct from white soup. In particular, according to the present invention, although the traditional yeast has the advantage of stably and productively producing traditional liquor having a deep and diverse taste and characteristics in harmony with various microorganisms involved in fermentation, artificially cultivating specific bacteria Unlike the complex flavor, the sour wine that is planted and fermented into Korea has a distinctive clean and refreshing taste.

As described above, according to the present invention, there is provided a traditional liquor brewing grain for safe brewing and a method of manufacturing the same that can manufacture high quality traditional liquor more efficiently and stably using the fermentation principle and fermentation control technology of traditional yeast. .

In order to achieve the above object, the present invention is to artificially control the fermentation so that the fermentation can proceed only for a certain time at a certain humidity and a specific temperature after mixing the dried yeast powder with steamed yeast powder and steamed traditional yeast, 4-b], the yeast mycelium does not penetrate into the grain, but is thinly coated only on the surface of the grain to be processed, while the starch contained in the grain to be processed in the yeast mycelium coating process as shown in FIG. We offer our traditional liquor grains for safe brewing and its processing method. In addition to contributing to the creation of high-quality traditional liquor production bases for efficient and stable production, In the globalization of the necessary core technologies to ensure industrial development and traditionalism traditionalism to enhance competitiveness and globalization have Advantages and benefits that can contribute significantly.

1 is a process of processing and manufacturing grain flour of the present invention
Figure 2 is a grain processing and manufacturing process chart of the present invention
Figure 3 is a diagram illustrating the conventional fermentation principle of traditional brewing
Figure 3a is a block diagram of a conventional traditional brewing fermentation material
Figure 4 is an explanatory view of the traditional brewing fermentation principle of the present invention
Figure 4a is a condensation configuration of the traditional brewing fermentation material of the present invention
Figure 4b is a schematic diagram of the coating of grain yeast mycelium for traditional brewing of the present invention
Figure 5-Pictures of yeast powder after the pretreatment process (100)
Fig. 6-Grain photos taken through a pretreatment process (200-a)
Figure 7-Photograph taken grains for brewing traditional liquor completed through the processing process (300)
Figure 8-Photographs of grains that failed due to incorrect fermentation control in processing process 300
FIG. 9-Photograph showing a state in which yeast powder and grains are coagulated and reacted through the processing step 300
Figure 10-Photograph the processing state in which the mycelium is coated only on the surface of the grain through the processing step 300
FIG. 11-Photographing the processing state of the grain powder coated with various mycelia after processing (300)
12-Photographing the processing state in which yeast powder and grain powder reacted and coagulated through the processing step 300

From the old days, yeast is said to be the life of alcohol, and it is the most unique feature of Korean traditional liquor manufacture with a millennium tradition and the core material of traditional liquor brewing. In particular, our traditional yeast, unlike Japan's brewing country that uses Western wine yeast or sake that artificially extracts and cultures specific mycelium, is a unique source of wild enzymes and fermentation microorganisms. It is known that it can induce the production of various enzymes such as amylase, glycosidase, and protease by attaching various types of mycelium, yeast, and mold to breed.

In addition, the yeast fungus in the yeast, which is the core of our traditional liquor production, differs from Western wine yeast, which is artificially extracted and cultured from specific mycelium, and fermented enzymes and yeasts with various flavors and characteristics. The fermentation of various kinds of fermented microorganisms has attracted more and more attention as a very important mold in the fermentation industry as well as in traditional liquor brewing.

In order to make the globalization of traditionalism by utilizing the characteristics of our traditional yeast, it is absolutely necessary to produce traditional liquor that can produce high quality traditional liquor more efficiently and stably. For this purpose, precise fermentation control technology development and excellent taste and flavor are required. There is absolutely a need for differentiated brewing technology that can produce high quality traditional liquor more efficiently and reliably.To achieve this goal, the development of grain processing technology for traditional brewing that can safely brew high quality traditional liquor is absolutely essential. need.

In particular, in order for the Korean liquor boasting the millennium tradition and our traditional liquor fermented with our grains to become a world-class liquor that can surpass wine or sake, the traditional liquor that can produce high-quality traditional liquor more efficiently and reliably as described above. There is an urgent need for a processing technology capable of providing crude grains, and the conventional method for processing and manufacturing traditional grain brewing grains for safe brewing according to the present invention has been devised to solve such problems.

Hereinafter, the yeast mycelium does not penetrate into the grain, but is thinly coated only on the surface of the grain to be processed, while the yeast powder and the grain react with each other through the starch contained in the grain to be processed in the process of coating the yeast mycelium. Process and manufacturing method of traditional brewing grains for safe brewing according to the present invention, characterized in that the artificial fermentation is controlled so as to combine by more specifically through the examples, these limit the scope of the present invention It is not.

Example 1 Preparation of Whole Wheat Nuruk and Nuruk Powder by the First and Second Processes 100 of the Present Invention

In order to support the technical features of the present invention was prepared traditional yeast and yeast powder using whole wheat as follows.

Traditional yeast and yeast powder manufacturing method using whole wheat flour according to <Example 1> of the present invention is as follows.

First, the whole wheat flour 5kg was not selected, washed, dried and crushed into 20 to 50 mesh to prepare a whole wheat flour 5kg. Then, 5kg of the whole wheat flour is placed in a large ham paper with a wide spout, and 1,250cc (25% weight ratio) of water is added thereto. Place a Beboza moistened with water on a circular yeast with a diameter of 15 cm and a height of 3 cm, chop it with the ingredients prepared above on the yeast and place the stuffed contents well so that it is well wrapped, and then step on the heel for 20 minutes. Ten round yeasts were molded densely and rigidly. Then, dried wormwood was placed on the bottom of the fermentation box and a yeast stand was installed for that purpose. The yeast formed in the above is placed on the pedestal prepared on the bottom of the fermentation box, with a space of 1 to 3 cm spaced between the yeast and the yeast, and the respective yeasts are placed side by side. Fermentation produced yeast. In this case, the yeast may be mixed with one or more kinds of traditional yeast such as Samju koji, Ewhaju koji, Sulwhagok, Fragrance Gook, Baeksuhwan Kogogok, Omegigok, and may be arbitrarily selected and used as necessary.

The yeast obtained in the above was first aged for one week, while maintaining the ondol floor at 30-35 ° C., and then maintaining the temperature of 30 ° C. for one week, and then aging and drying in a clean, well-ventilated dry room with no direct sunlight. After 15 days of drying at room temperature until the remaining moisture content is less than 3%, the yeast is crushed, and only the finest yeast is selected and processed in the sun for 3 days. Obtained traditional yeast powder.

Example 2 Preparation of Samju Nuruk and Yeast Powder by the First and Second Processes 100 of the Present Invention

In order to support the technical features of the present invention was prepared Samju nuruk and yeast powder using flour as follows.

The production method of Samju nuruk and yeast powder according to <Example 2> of the present invention are as follows.

First, add 5kg of flour to a large ham paper with a wide spout, and add 1,250cc (25% weight ratio) of water to it.Then mix well so that the flour is absorbed evenly without being clumped or separated into one place. Lay a beboza moistened with water on a circular yeast of ˜22 cm high and 3 cm high, place the ingredients prepared above on the yeast mould, and wrap the beveled porridge well so that the contents are well wrapped, and then step on the heel for 20 minutes. The yeast of the dogs was compactly and hardly molded. Then, dried wormwood was placed on the bottom of the fermentation box and a yeast stand was installed for that purpose. Next, leave the yeast formed in the fermentation box on the pedestal prepared on the bottom of the fermentation box with a space of 1 ~ 3cm space between them, and leave the yeast side by side, and keep it at 25% humidity and 30 ℃ ~ 40 ℃ for 5 days. Yeast was prepared.

The yeast obtained in the above was first aged for one week, while maintaining the ondol floor at 30-35 ° C., and then maintaining the temperature of 30 ° C. for one week, and then aging and drying in a clean, well-ventilated dry room with no direct sunlight. After 15 days of drying at room temperature until the remaining moisture content is less than 3%, the yeast is crushed, and only the finest yeast is selected and processed in the sun for 3 days. The finished samju yeast powder was obtained.

Example 3 Processing of Increased Grain Grains and Grain Flour by Third Process (200, 200-a) of the Present Invention

In order to support the technical features of the present invention was processed grain grains and grain flour increased as follows.

Processing method of the grains and grains of the flour according to <Example 3> of the present invention is as follows.

Wash 12kg of non-glutinous rice, 14kg of glutinous rice, and 2kg of corn grain each with clean water, immerse in water for 10 hours, then drain them separately for 1 hour, drain the water, and then remove non-glutinous rice, glutinous rice, and corn grain Put it in a steamer and steam it for 30 ~ 50 minutes, steam it for 10 minutes or more, and dry it with hot air at a water content of 10% or less. 11.8kg of steamed rice grains added, 13.8kg of cooked glutinous rice grains, 1.9kg of cooked corn grains. Got. In this case, when the grains to be processed are processed in a grain state without grinding, the grains of the cooked grains may be dried at a temperature of 20 ° C. or lower and a water content of 15 to 20%, and then mixed with yeast powder. In addition, the grains used to obtain the increased grain processed products can be used by mixing one or more kinds of grains, such as non-fermented rice, glutinous rice, corn, barley, sorghum, millet, millet, buckwheat and yulmu, as necessary. .

Then, 2 kg of steamed non-glutinous rice and 4 kg of glutinous rice, which were dried, were put into a grinder, respectively, and crushed into a powder of 400 mesh to obtain about 2 kg of non-glutinous rice powder and 4 kg of glutinous rice powder.

Example 4 Preparation of Grain Grains and Grains for Traditional Brewing for Use in Base Sake by the Fourth and Fifth Steps 300 of the Present Invention

In order to support the technical features of the present invention was prepared traditional grain brewing grains and grains to be used in the base liquor (jomo) as follows.

Traditional grain brewing grains and grain powder manufacturing method to be used in the base of the present invention according to <Example 4> is as follows.

First, using grain rice as a material to prepare grains and grains for traditional liquor brewing to be used in the base liquor according to the present invention.

After mixing 260 g of whole wheat yeast powder obtained in <Example 1> and 2 kg of dried and ground non-glutinous rice powder obtained in <Example 3>, the mixture is mixed well so that the water is mixed evenly by adding 20% moisture thereto. In a fermentation chamber equipped with a constant temperature and humidity device, fermented for 30 hours under fermentation conditions with a temperature of 35-38 ° C. and a humidity of 18%, and the yeast mycelium contained in the yeast powder was coated on the surface of non-glutinous rice powder. Starch in non-glutinous rice flour was condensed naturally in the process of fermentation of yeast mycelium to process non-glutinous rice powder for traditional liquor brewing.

Then, the first 5 days were dried for 5 days at 30 ~ 40 ℃ ondol floor, and then dried until the moisture content of the traditional liquor brewed non-glutinous rice used in the above-mentioned processed liquor became 3% or less, and then For 15 days, they were aged in a clean, well-ventilated room with no direct sunlight to complete traditional liquor brewed non-rice flour.

The yeast powder used for processing is not only whole wheat yeast, but also one or more kinds of traditional yeast powder or modified yeast powder such as Samju yeast, Ewhaju yeast, Sulwhagok, Syang-gokgok, Baeksuhwangokgok and Omegigok. It can be used according to the arbitrarily selected, grain flour can also be used arbitrarily selected from all the fermentable grains such as glutinous rice, corn, barley, sorghum, millet, millet, buckwheat, yulmu.

Subsequently, 260 g of whole wheat yeast powder obtained in <Example 1> and 2 kg of dried non-glutinous rice grains obtained in <Example 3> were mixed well, followed by adding 20% of moisture to the mixture, so that the water was mixed evenly and then kept at a constant temperature and humidity. It is placed in a fermentation chamber equipped with a device and fermented for 40 hours under fermentation conditions with a temperature of 35-38 ° C. and a humidity of 20%, and the yeast mycelium contained in the yeast powder is coated on the surface of uncooked rice grain, The fermented rice starch for use in traditional liquor was prepared by coagulating with each other in the fermentation process of Nuruk mycelium.

Then, the first 5 days were dried for 5 days at 30-40 ℃ ondol floor so that the water content in the traditional liquor brewed non-rice grains to be used for the above-mentioned processed liquor was 3% or less. After 20 days of aging, dried in a clean, well-ventilated room with no direct sunlight to complete the traditional grain brewed non-rice grains for use.

Next, using the glutinous rice as a material to prepare a grain and grain flour for traditional liquor brewing to be used in the base liquor according to the present invention.

After mixing 520 g of Samju malt malt powder obtained in <Example 2> and 4 kg of dried glutinous rice powder, dried and pulverized after the increase obtained in <Example 3>, 20% of water was added thereto, followed by mixing well so that the water was mixed evenly. It is placed in a fermentation chamber equipped with a constant temperature and humidity device and fermented for 30 hours under fermentation conditions with a temperature of 35 to 38 ° C. and a humidity of 18%. The yeast mycelium contained in the yeast powder is coated on the surface of the glutinous rice powder, and the yeast powder is increased. The starch contained in glutinous rice flour was coagulated naturally during fermentation process of yeast mycelium, and processed glutinous rice powder for traditional brewing to be used for base wine.

Then, the first 5 days were dried for 5 days at 30-40 ℃ ondol floor so that the moisture content in the traditional liquor brewed glutinous rice flour processed above became 3% or less, and then 15 During the day, it was matured and dried in a clean, well-ventilated room with no direct sunlight to complete the traditional rice brewing glutinous rice powder for use.

Then, after mixing 260 g of Samju malt malt powder obtained in <Example 2> and 2 kg of dried glutinous rice grains obtained in <Example 3> well, add 20% of moisture to the mixture and mix well so that the moisture is mixed evenly. Place it in a fermentation chamber equipped with a device and ferment for 40 hours under fermentation conditions with a temperature of 35-38 ° C and a humidity of 20% to coat the yeast mycelia contained in yeast powder on the surface of the glutinous rice grains. The glutinous rice grains for brewing traditional liquor were used to cope with each other during fermentation of Nuruk mycelium.

Then, the first 5 days were dried for 5 days at 30 ~ 40 ℃ ondol floor so that the moisture content in the processed traditional liquor brewed glutinous rice grains processed above was less than 3%, followed by 20 During the day, it was matured and dried in a clean, well-ventilated room with no direct sunlight to complete the traditional rice brewed glutinous rice grains for use in liquor.

Example 5 Preparation of Grain Grains for Traditional Brewing for Use in Overspilling by Fourth and Fifth Processes 300 of the Present Invention

In order to support the technical features of the present invention as follows, the rice grains, glutinous rice, corn was used as a material to prepare a grain for traditional liquor brewing.

Method of producing a grain brewing grain for traditional liquor brewing to be used as a base material of non-glutinous rice, glutinous rice, corn according to the <Example 5> of the present invention.

First, 400 g of whole wheat yeast powder obtained in <Example 1> and 7.8 kg of dried non-glutinous grains, which are obtained in <Example 3>, are mixed well, and then 20% of water is added thereto, so that the water is mixed evenly, and then the constant temperature and humidity It is placed in a fermentation chamber equipped with a device and fermented for 40 hours under fermentation conditions with a temperature of 35-38 ° C. and a humidity of 20%, and the yeast mycelium contained in the yeast powder is coated on the surface of uncooked rice grain, In the process of fermentation of yeast mycelium, containing starch, it was naturally coagulated with each other to prepare non-glutinous rice grains for brewing.

Then, the first 5 days were dried for 5 days at 30-40 ℃ ondol floor so that the water content in the traditional liquor brewed non-glutinous rice grains used in the above-mentioned processed sake was less than 3% and then dried. For 20 days, it was matured and dried in a clean, well-ventilated room with no direct sunlight to complete traditional rice brewing grains for brewing.

Subsequently, after mixing 400 g of Samju malt malt powder obtained in <Example 2> and 7.8 kg of dried glutinous rice grains after the increase in the amount obtained in <Example 3>, 20% of water was added thereto, followed by mixing well so that the water was mixed evenly. It is put in a fermentation chamber equipped with a humidity device and fermented for 40 hours under the fermentation conditions of 35 ~ 38 ° C. and 20% humidity. The yeast mycelium contained in the yeast powder is coated on the surface of the glutinous rice grains, and the glutinous rice with the yeast powder. The glutinous rice grains for brewing traditional liquor for use in over-the-counter were prepared by coagulating with each other naturally during fermentation of Nuruk mycelium.

Then, the first 5 days were dried for 5 days at 30 ~ 40 ℃ ondol floor so that the moisture content in the processed traditional liquor brewed glutinous rice grains processed above was less than 3%, followed by 20 During the day, it was matured and dried in a clean, well-ventilated room with no direct sunlight to complete traditional rice brewing glutinous rice grains for use in brewing.

Subsequently, 100 g of whole wheat yeast powder obtained in <Example 1> and 1.9 kg of dried corn grains after the increase in the amount obtained in <Example 3> were mixed well, followed by adding 20% of moisture to the mixture, so that the water was evenly mixed and then mixed. Placed in fermentation chamber equipped with a humidity control device and fermented for 40 hours under fermentation conditions with a temperature of 35-38 ° C and a humidity of 20%. The yeast mycelium contained in yeast powder was coated on the surface of the corn grains, and the corn powder was increased. In the fermentation process of yeast mycelium, starch contained in naturally coagulated with each other to prepare corn grains for brewing traditional liquor to be used for over-the-counter.

Then, the first 5 days were dried for 5 days at 30-40 ℃ ondol floor so that the water content in the traditional grain brewing corn grain to be used for the above-mentioned mash was less than 3%. For 20 days, the corn grains for brewing traditional liquor were used by aging and drying in a clean, well-ventilated room with no direct sunlight.

Example 6 Preparation of Glutinous Rice Makgeolli Using Traditional Brewing Grains for Safe Brewing According to the Present Invention

In order to support the technical features of the present invention, glutinous rice wine was prepared using the traditional liquor brewing grains for safety brewing completed in Examples 4 and 5 as follows. .

First, diameter 36cm, height 41cm, capacity 20 liter Onggi jar (Anseong traditional Onggi jar) was washed with water, wiped dry with a dry towel, and then dried in the sun for 1 hour and fumigated with steam to prepare.

Here, 1kg of traditional sake brewed glutinous rice flour to be used for the base liquor completed in <Example 4>, 3kg of traditional sake brewed glutinous rice grain to be used for the sake finished in <Example 5>, 5 liters of water, mixed well and closed the lid and fermented Started. At this time, the contents of the jar were mixed four times, once in the morning and evening, for the first two days, and mixed four times, fermented at room temperature at 22 ℃ for 10 days, and then put in a Bebojagi, squeezed to make it sweet and rich. About 7. 6 liters of sticky rice wine rice wine with some viscosity was obtained.

Subsequently, 2.4 liters of water was mixed with 7.6 liters of glutinous rice makgeolli circumference, and mixed with water to prepare about 10 liters of glutinous rice makgeolli without any miscellaneous taste, sweetness and rich taste.

In particular, the glutinous rice makgeolli prepared as described above using the traditional brewing grains for safe brewing completed in <Example 4> and <Example 5>, the key to influence the taste of makgeolli even without adding any sweetener This sweet taste is naturally produced during the fermentation process, and it is expected to have the features and effects that can greatly contribute to the development of our rice wine industry, which is becoming a well-being food in the future.

This is a product that does not use aspartame among makgeolli from Korea, as can be seen in 90% of white rice, 10% of isomaltooligosaccharide, 0.01133% of additive aspartame, 0.005% of citric acid, etc. Almost without the use of sweeteners, such as aspartame, isomaltoligosaccharides, oligosaccharides, and steatosites, which are so common that they have little sweetness, glutinous rice and traditional malt, which are unique characteristics of Korean brewed raw materials, contain enough sweetness. The present invention suggests that the makgeolli can be easily and stably prepared.

Example 7 Preparation of Nurungji Makgeolli Using Traditional Cereal Brewing Grains for Safe Brewing According to the Present Invention

In order to support the technical features of the present invention was prepared Nurungji Makgeolli using traditional brewing grains for safe brewing completed in the <Example 4> and <Example 5 as follows, the manufacturing method is as follows. .

First, wash 36cm in diameter, 41cm in height, and 20 liters of Onggi jar (Anseong traditional Onggi jar) with water, wipe dry with dry towel, dry for 1 hour in the sun, fumigize with steam and prepare. 2 kg of nurungji was purchased and prepared to crush into 2-3cm size.

Here, 1kg of traditional sake brewed glutinous rice grain to be used for the sake finished in <Example 4>, 1kg of traditional sake brewing corn grain to use for the sake finished in <Example 5>, 2kg of crushed non-glutinous rice flour, 5 liters of water and mixed well After closing the lid and starting fermentation. At this time, the contents of the jar were mixed four times, once every morning and evening, for the first two days, and then fermented for 9 days at room temperature at 22 ℃, and then squeezed into a Beboza, filtered and tasted. Approximately 7.4 liters of viscous nurungji makgeolli circumference was obtained.

Subsequently, about 7.4 liters of Nurungji Makgeolli circumference was prepared by mixing 2 liters of water with water and mixing it.

<Example 8> Preparation of glutinous rice handed wine using traditional grain brewing grain for safe brewing according to the present invention

In order to support the technical features of the present invention was prepared glutinous rice liquor using the traditional grain brewing grains for safety brewing completed in the <Example 4> and <Example 5 as follows, the manufacturing method is as follows. .

Here, 1kg of traditional liquor brewed glutinous rice flour and 1 liter of water were used for the base liquor completed in <Example 4>, mixed well, the lid was closed, and fermented at room temperature for 22 days to prepare the base liquor.

Then, add 3kg of traditional liquor brewed glutinous rice grain and 4.5 liters of water to the base liquor prepared in <Example 5> and mix well, close the lid, ferment further at room temperature for 22 days, and then bebo It was squeezed and squeezed into a porcelain to obtain about 7. 6 liters of sweet rice flavored liquor rice liquor.

Then, the obtained glutinous rice Yangyangju Wonju in a large bottle was aged for 10 days or less at 10 ℃ precipitated clear liquor floated on the top to obtain a sweet taste of sweet rice yangju 6.7 liters of sweet taste.

Example 9 Preparation of Non-rice Rice Transfer Using Traditional Cereal Brewing Grains for Safe Brewing According to the Present Invention

In order to support the technical features of the present invention was prepared non-rice rice liquor using traditional grain brewing grains for safety brewing completed in the <Example 4> and <Example 5> as follows, the manufacturing method is as follows. .

Here, 1kg of traditional liquor brewed non-glutinous rice flour and 1 liter of water to be used for the base liquor completed in <Example 4> were mixed well, and the lid was closed and fermented at room temperature for 22 days to prepare the base liquor.

Then, add 3kg of traditional rice brewed non-glutinous rice grain and 4.5 liters of water to the base liquor prepared in <Example 5>, mix well, close the lid, ferment further at room temperature for 22 days, and then bebo I got about 7.4 liters of non-glutinous rice of Yangyangju, Wonju, which was light and salty.

Subsequently, the rice wine liquor obtained in the above liquor was placed in a large bottle and aged for 10 days at 10 ° C. or below, and the clear liquor floated above was obtained to obtain about 6.5 liters of the rice liquor liquor having a refreshing taste.

10: Increased Grain
20: Yeast
20-a: yeast powder
30: Nuruk mycelium coated on the grain surface
30-a: Interaction coagulation construct
40: water
100: yeast manufacturing and pretreatment process
200: grain powder pretreatment process
200-a: cereal grain pretreatment process
300: grain processing process for traditional brewing of the present invention
400: traditional sake brewing fermenter

Claims

The yeast mycelium does not penetrate into the grain, but is thinly coated on the surface of the grain to be processed, while the yeast powder and the grain react with each other through the starch contained in the grain to be processed in the process of the yeast mycelium, thereby condensing and binding naturally. In the processing and manufacturing method of traditional brewing grains for safe brewing according to the invention, characterized in that the fermentation is controlled so as to,

The whole wheat flour obtained by roughly crushing the whole wheat flour is water-mixed at a weight ratio of 0.20 to 0.27, mixed well, and then put into a circular yeast with a diameter of 15-22 cm and 3 cm high, and then firmly compression-molded. Fermentation for 1 day to obtain yeast;

The fermented yeast is aged and dried for 25-30 days in a cool and dark place with no direct sunlight, and then crushed to select only high-quality yeast, and then crushed into 300-400 mesh powder to leave yeast. A second step of obtaining powder;

Wash the raw grains to be processed with clean water and soak them in water for 10 ~ 24 hours, drain them with a sieve for 1 hour, put them in a steamer, steam them for 30 ~ 50 minutes and steam them for at least 10 minutes A third step of obtaining powdered grains by pulverizing the same, and obtaining the grain grains by pulverizing the same into 300 to 400 mesh powder;

The yeast powder obtained in the second process and the increased grain grain or grain powder obtained in the third process are mixed in a weight ratio of 0.5: 1 to 0.05: 1, and 10 to 20% of water is added thereto and mixed well. In the fermentation chamber equipped with a temperature of 30 ~ 38 ℃ humidity 15 ~ 18% fermentation conditions for 24 to 48 hours at the fermentation conditions as shown in [4b] coating the yeast mycelia on the surface of the grain, as shown in [4a] A fourth process of processing traditional liquor brewing grains by inducing mutual reactions so that the powder and grains can coagulate and bind naturally with each other in the fermentation process of yeast mycelium through the starch contained in the grains to be processed;

A fifth step of completing traditional liquor brewing grains for safe brewing by aging and drying the processed product obtained in the fourth step in a cool dark place having good ventilation without direct sunlight for 25 to 30 days; Processing method of grain brewing traditional liquor for safe brewing, characterized in that consisting of

The dried grains according to claim 1 and 2 are dried or pulverized without drying or pulverizing, so that the temperature of the cooked grains in the grain state is 20 ° C. or lower and the water content is 15 to 20%. Processing method of grain for brewing traditional liquor for safe brewing, characterized by mixing at a weight ratio of 1: 1 to 0.05: 1

0.5: 1 to 0.05: 1 weight ratio of yeast powder and increased grain grain or steamed grain powder in order to process brewing grains according to claims 1 and 2; Traditional brewing grains for safe brewing, characterized in that processed and manufactured by mixing

According to claim 1 and 2 can be fermented such as non-rice, glutinous rice, corn, barley, sorghum, millet, millet, buckwheat, yulmu in order to process brewing grains characterized in [4a], [4b]. Traditional brewing grains for safe brewing, characterized in that they are processed and manufactured using one of the grains or a mixture of one or more of them.

The whole wheat yeast, Samju yeast, Ihwaju yeast, Sulwhagok, fragrant grains, Baeksu hwangogok, Omegigook to process brewing grains according to claims 1 and 2 characterized in [Fig. 4a], [Fig. 4b]. Traditional liquor brewing grains for safe brewing, characterized in that they are processed and manufactured using one type or a mixture of one or more types of traditional yeast powder or modified yeast powder.

The method for producing liquor according to claim 1 or 2, wherein traditional liquor brewing grains are used for safe brewing, characterized by [FIG. 4], [FIG. 4A], [FIG. 4B].

The liquor according to claim 1 and 2, wherein the traditional liquor brewing grain is used for safe brewing, which is characterized by [FIG. 4], [FIG. 4A], [FIG. 4B].

According to claim 1, 2 and 6 and 7, according to the [Fig. 4], [Fig. 4a], [Fig. 4b] for the sake of safe brewing grains and herbs, wild herbs, dried fruit, etc. A liquor characterized by brewing a mixture of fragrance

According to claim 1, 2, 6, 7, and 8, using the traditional liquor brewing grains for safe brewing characterized in [4], [4a], [4b]. Brewing set characterized by