KR20110102623A - Rice wine using gelidium amasil, and the preparation method thereof - Google Patents

Abstract

The present invention relates to a fermented liquor using a wood starfish and a method for producing the same. The fermented wine of the present invention is not only rich in dietary fiber, but also has excellent taste and aroma.

Description

Rice wine using Gullet and its preparation method {Rice wine using Gelidium amasil, and the preparation method

The present invention relates to a fermented liquor to which was added loot.

Makgeolli is a Korean traditional liquor that has had a profound effect on the diet of Korean people. In rice wine, fungi of Aspergillus, Rhizopus, Mucor and yeasts of Saccharomyces, Pichia, Candida, Torylopsis, Hansenula, and bacteria of Bacillus, Micorcoccus, Aerobacter, Pseudomonas sp. Grow and various flavors and flavors are formed according to their interaction.

As a prior art related to makgeolli, researches have been made on the manufacturing method of traditional yakju with enhanced health function using black garlic, black garlic yakju (10-0921955) manufactured by the method, and manufacturing method of makgeolli using fresh fruit (10-0903734). It has been. However, they are all methods of adding active ingredients to makgeolli, and there is no attempt to reinforce the dietary fiber at the same time by changing the fermentation mechanism by applying wood or wood processing products to the fermentation process of makgeolli.

On the other hand, wood urchin is a representative seaweed that has been widely used as food additives, cosmetics, medicines, livestock feed and industrial raw materials for a long time, and is the main raw material of agar. However, only less than 10% of the total production of loot is simply processed and used as a cheap raw material. Therefore, it is a very important task to try to improve the added value through the development of new use of agar, that is, mass produced on the coast of Korea.

In view of the above, the present inventors pretreat the urticaria in a variety of ways to prepare various types of processed oligosaccharides, such as powder and urticaria decomposition, and then, when the fermented by adding them during the production of makgeolli, the content of dietary fiber is enhanced. Rather, it was confirmed that the rice wine and sake excellent in taste, aroma, and texture can be prepared and completed the present invention.

Patent Registration No. 10-0921955 Patent Registration No. 10-0903734

An object of the present invention is to provide a fermented liquor rich in dietary fiber and good flavor and a method of producing the same.

In order to achieve the above object, the present invention provides a fermented wine and a method for producing the fermented wine added with a starfish.

Fermented sake of the present invention is rich in dietary fiber and has excellent flavor, such as having a unique taste and aroma.

1 illustrates a general method of manufacturing makgeolli.
Figure 2 shows a method for producing makgeolli to which loot of the present invention is added.
Figure 3 shows a method for producing a wood starch powder, a wood starch bacillus digest and a wood starch galactase digest.
4 is a graph showing the alcohol content change according to the fermentation period of makgeolli by the addition of wood larvae (●: Comparative Example 2 (non-manufactured makgeolli), ○: 0.1% added rice bran powder (3㎛ or less) Makgeolli, ▼: Makgeolli added with 0.1% of Bacillus bacillus bacteria, ▽: Makgeolli with 0.1% of Bacillus galactase degradation)
5 is a graph showing the change of yeast number according to the fermentation period of makgeolli by the addition of wood starfish (●: Comparative Example 2 (not made of wood starfish), ○: 0.1% added rice bran powder (3㎛ or less) Makgeolli, ▼: Makgeolli added with 0.1% of Bacillus bacillus bacteria, ▽: Makgeolli with 0.1% of Bacillus galactase degradation)
6 is a graph showing the change in pH according to the fermentation period of makgeolli by the addition of wood starfish (●: Comparative Example 2 (not makgeolli made of wood starfish), ○: 0.01% added rice bran powder (3㎛ or less) Makgeolli, ▼ : Makgeolli with 0.01% of Bacillus bacillus decomposition product, ▽: Makgeolli with 0.01% of Bacillus galactase digestion)
7 is a graph showing the total acid change according to the fermentation period of makgeolli by the addition of wood larvae (●: Comparative Example 2 (non-manufactured makgeolli), ○: wood starch powder (3㎛ or less) 0.01% added makgeolli, ▼ : Makgeolli with 0.01% addition of Bacillus bacillus bacteria decomposed product, ▽: Makgeolli with 0.01% addition of Bacillus galactase decomposition product).
8 is a graph showing the dietary fiber content of makgeolli with the addition of wood starfish (A: Comparative Example 2 (not added makgeolli made of wood starch)), B: wood starch powder (less than 3㎛) 0.01% makgeolli, C: wood starch Bacillus bacteria Makgeolli with 0.01% addition of cracked product, D: Makgeolli with 0.01% cracking of wood starch galactase).
Figure 9 is a photograph of the appearance of the high dietary fiber Makgeolli prepared using the loot of the present invention (A: Control-1 (commercial makgeolli), B: Control-2 (not added makgeolli manufactured), C: loot) Powder (3 micrometers or less) 0.1% addition Makgeolli, D: woodworm Bacillus bacterium 0.1% addition Makgeolli, E: rice starch galactase degradation 0.1% addition Makgeolli).
FIG. 10 shows the results of nano-crushing of woodworm powder (3 μm or less), woodworm Bacillus bacterium degradation product, and woodworm galactase degradation product.
FIG. 11 illustrates a process for preparing a nanostarch nanopowder by nano-crushing woodstarch powder (3 μm or less).

The present invention provides a fermented liquor to which was added loot.

In another aspect, the present invention provides a method for producing fermented wine comprising the step of adding a loot.

Hereinafter, the present invention will be described.

Ceylon moss of the present invention is Gelidium amasil .

The lodge of the present invention may be a live lodge, ie, washed and / or shredded lodge after harvesting, and may be a processed lodge. The loot of the present invention may be a dried loach, a loaf finely dried after drying, a loaf powder pulverized after drying, a loach treated with the enzyme, or a loach treated with the fungus. In addition, the loot of the present invention may be agar prepared from loot.

The dried wheat starfish may be dried by artificial drying, such as natural drying, freeze drying, vacuum freeze drying, hot air drying, vacuum drying, belly drying, cold air drying, etc., but the moisture is less than a certain degree, that is, 20% or less, preferably There is no restriction on the drying method as long as it can be removed below 15%. In addition, the pellets may be pulverized by dry grinding or wet grinding to be used in the form of powder. Preferably the grinding is dry grinding. The crushing method may be a hammer mill (impact crushing), a cell cracker (non-impact crushing), coarse pulverization, nano crushing, etc., but is not limited thereto and may be used in the present invention if it is a general crushing method. The wood starch powder has an average particle diameter (D50) of 2.0 to 20 μm, preferably has a size in the range of 2.0 to 5.0 μm, and more preferably 2.0 to 3.0 μm.

In addition, the wood starfish of the present invention can also be used after treating the wood starch enzyme. The enzyme may be, for example, galactase, glucosidase, and the like, preferably galactase. However, these enzymes are exemplary and all enzymes capable of degrading activity of barley can be used in the present invention, and the scope of the present invention is not limited to the above enzymes.

In addition, the mantle of the present invention can also be used after treating the bacteria in the mantle. The strain includes the genus Bacillus, preferably Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus vallismortis, Bacillus velezensis, and the like. to be. However, the bacterium is exemplary and any bacterium having a degrading activity of barley can be used in the present invention, and the scope of the present invention is not limited to the above bacterium.

The loot of the present invention may be loot nanoparticles. The wood starch nano-powder may be used after the wood starch is pulverized, bacteriologically treated, and / or enzymatically treated as described above, and then nano-crushed. In addition, the present invention may be used by nano-crushed raw wood or dry wood, and in this case, may be subjected to the step of cutting the wood before the nano grinding. The size of the wood nanoparticles may have an average particle diameter (D50) of 1.0 to 2000.0 nm, preferably 1.0 to 1500.0 nm, more preferably 1.0 to 1200.0 nm, still more preferably 1.0 to 999.0 nm. .

The fermented wine refers to a liquor made by fermenting grains, sweet potatoes, fruit juice, starch, and the like, and includes both a liquor made by fermentation and a liquor cleared by filtering it. The fermented wine includes both a single fermented wine and a double fermented wine. The fermented wine of the present invention includes makgeolli, dongdongju, sake, sake, beer, fruit wine, wine, etc., Preferably the fermented wine makgeolli, dongdongju, sake, sake, most preferably the fermented wine of the present invention makgeolli, dongdongju And sake.

In general, rice wine is prepared by preparing rice koji (or yeast), yeast starter, steamed rice and water, and then using them to prepare mash and ferment. The rice wine prepared as described above was centrifuged or filtered to collect the supernatant (Cheongju) (FIG. 1).

The urticaria of the present invention may be added in a rice koji manufacturing process (or yeast manufacturing process), yeast starter manufacturing process, soybean rice manufacturing process or water addition process, and may be added in one or more of these processes. Preferably, the wormwood of the present invention may be added during the inoculation of the mold starter during the rice koji manufacturing process, the addition of yeast during the manufacturing process of yeast starter, the cooling step during the manufacturing process of soybean rice or the sterilized water production process (Fig. 2). In addition, the lodge of the present invention may be added during fermentation of secondary alcohol after primary fermentation of amylase.

The urticaria is added 0.0001 ~ 10.000% (W / V) to the total amount of fermented liquor, preferably 0.0001 ~ 5.000% (W / V), more preferably 0.001 ~ 2.000% (W / V) added More preferably, it is 0.01 to 1.00% (W / V) and most preferably 0.01 to 0.20% (W / V) is added.

Makgeolli of the present invention can be added to other algae in addition to the shellfish. The addition of the seaweed may be made before or after the addition of the starfish, or may be added together with the starfish. In addition, the seaweed other than the seaweed may be used for alcohol fermentation together with the seaweed, but may also be added to add color or flavor after the fermentation is finished. The algae may be selected from the group consisting of laver, seaweed, seaweed, auditory, spiny blue, shellfish, blue sea, cheontae, mabanban, full starfish, falconus, Ecklonia cava, jindubal, gompi, flirt, forked bear and gambling, but The type of seaweed is not limited, and any type of seaweed available for food may be used.

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

Example 1 Preparation of Wood Starfish Makgeolli

The components of the wood starfish used in this test are shown in Table 1. Carbohydrate was the most common component of the larvae with 65.7% and protein content was 15.7%. Crude fat was 0.2% and moisture content was 13.5%. The ash content was 4.9% and NaCl content was found to be 1.0%.

Moisture Protein Fat Carbohydrate Ash NaCl 13.5 15.7 0.2 65.7 4.9 1.1

Ingredients of Locust

After removing the foreign matter of the wood starch, washed with water and dried (moisture content: 14.0% or less), and then pulverized and the wood starch powder to prepare a woodstarch powder having an average particle diameter of 3 μm or less (prepared woodstarch powder). 10 times (W / V) of water was added to the pellets to prepare a 10% pellets. The urticaria solution was treated with Bacillus amylolyquifaciens (which was provided from Pohang Techno Park, Inc.) to prepare Bacillus bacillus microbial digest. In addition, galactase was treated to the urticaria solution to prepare a degradation product of urticaria galactase (FIG. 3).

During rice koji manufacturing process of rice wine, inoculate mold starter and inoculate with fermentation by adding 0.01, 0.05, 0.1 and 0.5% of the wood starch powder, wood starch Bacillus bacterium and wood starch galactase digests, respectively. Prepared. Hereinafter, 0.01% addition of rice starch powder, wheat starch Bacillus bacterium decomposition product, and wood starch galactase degradation product is called Experimental Example 1, Experimental Example 2, and Experimental Example 3, respectively.

<Comparative Examples 1 and 2>

A commercial makgeolli was prepared (Comparative Example 1), and makgeolli was prepared under the same conditions except for the step of adding a stump (Comparative Example 2).

<1-1> Changes in alcohol content during fermentation

Comparative Examples 1 and 2 and the results of confirming the change in the alcohol content according to the fermentation period of the wood starch powder, the wood starch Bacillus microbial decomposition products and the wood starch galactase degradation products added to the fermentation period is shown in FIG. The pattern of increase of alcohol showed similar pattern in all experimental groups. The alcohol content increased rapidly at the beginning of fermentation, but after 3 days of fermentation, the rate of increase of alcohol was slowed down. . From this result, it was confirmed that when the concentration of 0.1% in the production of woodstarch powder, woodstarch Bacillus bacterium and woodstarch galactase digested rice wine, the alcohol production of rice wine was not affected. It confirmed that it was made.

The results of this experiment were carried out with the amount of wood starfish added to 0.1%, and the results of adding 0.5%, 0.05%, and 0.01% showed similar patterns.

<1-2> Yeast Number Change in Development Effect

Yeast is the main fermentation strain of alcohol fermentation, yeast growth and alcohol content tends to be proportional at the beginning of fermentation, but after the middle of fermentation, yeast self-kills by alcohol produced, which shows a rapid decrease in the number of bacteria. In this experiment, the results of confirming the change in the number of cells of the yeast according to the fermentation period of Experimental Examples 1 to 3 and Comparative Example 2 are as shown in FIG. The cell number change pattern of yeast was similar in all experimental groups, and it increased rapidly up to day 2 of fermentation, increased to 3.5 × 10 ⁸ CFU / mL, and then decreased rapidly thereafter. Fermentation inhibition by addition of wood starfish was not observed and it was confirmed that wood starfish can be successfully applied to fermented rice wine.

The results of this experiment were carried out by adjusting the amount of wood starfish to 0.1%. The results of adding 0.5%, 0.05%, and 0.01% showed similar tendencies, although there were some differences.

<1-3> pH change during fermentation

The results of confirming the pH change according to the fermentation period of Experimental Examples 1 to 3 and Comparative Example 2 are as shown in FIG. The pH change was found to show a pattern similar to the yeast cell number change.

<1-4> Total Acid Changes During Fermentation

As a result of confirming the change of the total acid according to the fermentation period of Experimental Examples 1 to 3 and Comparative Example 2 is as shown in FIG. The total acid content showed a pattern similar to the change in pH and the increase in the number of yeasts. So MH et al., Changes in microorganisms and main components during Takju brewing by a modified Nuruk.Korean J. Food Nutr. 12: 226-232 (1999). As the amino acid increased by protein degradation, the buffering ability of rice flour was increased, and the total acid content was increased, but the pH was not lowered. However, in this experiment, the increase in total acid content also showed a similar tendency to the change pattern of pH, showing a different result from cattle.

<1-5> Dietary Fiber Contents of Makgeolli Added with Lobster

The results of measuring dietary fiber content after fermentation of Experimental Examples 1 to 3 and Comparative Example 2 are shown in FIG. 8. The content of dietary fiber of Comparative Example 2, which was not added with wood starch, was found to be 29.5 ± 4.9 mg%. When 0.01% of wood starch powder was added, its content was 104.8 ± 7.2 mg%. It was confirmed. In the case of Experimental Example 2 and Experimental Example 3, it was confirmed that the dietary fiber content was more than twice as high as 98.6 ± 6.3 mg% and 50.7 mg%, respectively.

<1-6> sensory test

After the fermentation is completed, distilled water was added to sieve the alcohol content of commercial Makgeolli to 6%, and the mixture was sieved and formed without adding sugar or acid, and then stored at 4 ° C for 48 hours. (FIG. 9).

Through preliminary tests, the panel extracted 40 people from 10 men and women in their 20s and 50s who were judged to be excellent in discriminating the taste and aroma of makgeolli. Evaluated. The criterion is much better (5 points), better (4 points) when commercial Makgeolli is used as Control-1 and the control group made with no woodstarch is Control-2 as the Control-1 score of 3. It was similar (3 points), worse (2 points), and very bad (1 point). As a result of the panel test, the sensory evaluation scores of the makgeolli produced by the present inventors were slightly higher than the sensory evaluation scores of the commercial makgeolli, and the quality of the makgeolli produced by the development team was confirmed to be excellent quality that is commercially available.

As can be seen from the panel test results, all three types of makgeolli added with wood starch were excellent in sweetness, sourness, bitterness, and overall acceptability. The total score of makgeolli (C) was 691 points and 680 points, respectively, and 200 or more points were compared with the commercial makgeolli (control group-1) and 180 points or more compared with the control group-2. The results of this experiment were carried out by adjusting the amount of wood starfish to 0.1%, and the results of adding 0.5%, 0.05%, and 0.01% showed similar tendencies.

division Control-1 Control-2 A B C Sweetness 120 127 133 165 161 Sour taste 120 134 138 186 185 bitter 120 130 130 167 164 Comprehensive likelihood 120 129 134 173 170 Total points 480 518 535 691 680

Panel test results for the acceptability of makgeolli with the present invention

Control-1: Commercial Makgeolli, Contrl-2: Uncooked Makgeolli, A: Rice Starch Powder (3μm or less) 0.1% Added Makgeolli, B: Rice Starch Bacillus Degradant 0.1% Added Makgeolli, C: Beetle Galactase Degraded 0.1 % Added rice wine

<Example 2> Preparation of Makgeolli with Locust Nano Powder

The nanostarch powder prepared in Example 1, the microstarch Bacillus microbial digest and the microstarch galactase digest were nanonized (FIG. 10).

As a result, in the case of powdered fine powder, D-50 was found to be 9.3 μm using a nano grinder (NJ-30, AISHIN Co. Ltd., Japan) (Fig. 10 A), and a nano polarizer (Donaselec). , AISHIN Co. Ltd., Japan) was used to remove the large size D-50 was 0.99um (Fig. 10D).

In the case of Bacillus bacilli lysate, the resultant was pulverized using a nano grinder (NJ-30, AISHIN Co. Ltd., Japan), and the D-50 was found to be 10.9 μm (Fig. 10B), and the nano polarizer (Donaselec, AISHIN Co. Ltd., Japan) was used to remove the large one, D-50 was found to be 0.97um (Fig. 10E).

In the case of woodworm galactase lysate, D-50 was found to be 6.2 μm using a nano grinder (NJ-30, AISHIN Co. Ltd., Japan) (Fig. 10 C), and a nano polarizer (Donaselec). , AISHIN Co. Ltd., Japan) was used to remove the large size D-50 was 0.91um (Fig. 10F).

Therefore, it was confirmed that the wood starch powder, the wood starch Bacillus degradant, and the wood starch galactase digest were all possible to nanonize.

In the same manner as in Example 1, the woodworm nano powders were added by 0.01, 0.05, 0.1, and 0.5%, respectively, in the manufacturing process of makgeolli, thereby preparing the rice bran nano powder-added makgeolli.

<2-1> Characteristics of Makgeolli Added with Locust Nano Powder

As a result of adding 0.01% of wood starch nanopowders (999 nm or less) (Fig. 11) to the rice wine manufacturing process, the content of alcohol and lactic acid bacteria were slightly increased. B, it was confirmed that there was no significant difference between the rice wine added with wood starch powder (less than 3 um), the rice wine added with bacterium Bacillus bacterium and the rice wine added with wood starch galactase digested. There was also no significant difference in pH and total acidity.

<2-2> Sensory Evaluation of Makgeolli Added with Buttercup Nanopowder

As a result of the panel test in the same manner as in <1-6>, the total number of makgeolli added with the wormwood nanopowder prepared by nano-crushing the woodworm powder was 716 points, which was 230 points higher than that of commercial makgeolli. It was confirmed that the total point was more than 160 points higher than the rice wine to which the size wood starch powder was added. As shown in <1-6>, the results of this study were carried out by adjusting the amount of wood starch to 0.1%, and the results of 0.5%, 0.05%, and 0.01% added showed a similar tendency.

division Control-1 Control-2 A B Sweetness 120 125 138 180 Sour taste 120 129 137 176 bitter 120 131 135 177 Comprehensive likelihood 120 123 140 183 Total points 480 506 550 716

Results of panel test on the acceptability of makgeolli with nano loot powder of the present invention

Control-1: Commercial Makgeolli, Contrl-2: No rice bran, A: Wood fern powder (3㎛ or less) 0.1% added makgeolli, B: Wood fern nano powder (999nm or less) 0.1% makgeolli

It is expected that it will fit well with the consumer's taste because of the rich dietary fiber and excellent taste and aroma. In addition, the use of the low-utility stump is expected to be of great help in the resource utilization and the fishing village economy.

Claims (17)

Fermented liquor fermented by adding wood starfish.
The fermented wine according to claim 1, wherein the fermented wine is makgeolli, dongdongju, sake, sake or beer.
The method of claim 1,
Fermented liquor characterized in that the agar prepared from raw wood, dried wood, wood, powder, nano-powder, enzyme-treated wood, fungus-treated wood or agar.
The method of claim 1,
Fermented liquor, characterized in that the wood starch is a powdered wood starch powder after drying.
The method of claim 1,
A fermented liquor characterized by adding a stump treated with the Bacillus sp. Strain.
The method of claim 1,
Fermented liquor characterized by adding Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus vallismortis, or Bacillus velezensis treated urticaria .
The method of claim 1,
A fermented liquor characterized by adding the starch lysate decomposed with galactase.
The method of claim 1,
Fermented liquor, characterized in that the fine nanoparticles have an average particle diameter (D50) of 1.0 ~ 2000.0 nm.
The method of claim 1,
Fermented liquor characterized in that it is added in the rice koji manufacturing process, yeast manufacturing process, yeast starter manufacturing process, soybean rice manufacturing process or water addition process.
The method of claim 1,
The fermented liquor characterized in that the step of inoculating the mold starter during the manufacturing process of rice koji, adding the yeast during the manufacturing process of yeast starter, cooling step during the manufacturing process of soybean rice or during the addition of water.
The method of claim 1,
Fermented liquor characterized by the addition of other seaweed.
The method of claim 1,
Woodfish, seaweed, seaweed, seaweed, auditory, spiny blue, 톳, green, blue, cheonban, mabanban, fullfish, falconus, Ecklonia cava, jindubal, gompi, pansy, fork, and gambling Fermented liquor characterized by the addition.
A method for producing fermented wine, comprising the step of adding a starfish.
The method of claim 13,
The method of claim 1, wherein the addition of the wood starfish is made in a rice koji manufacturing process, yeast manufacturing process, yeast starter manufacturing process, soybean rice manufacturing process or water addition process.
The method of claim 13,
The addition of the wood starfish is produced by inoculating a mold starter during a rice koji manufacturing process, adding a yeast during a manufacturing process of a yeast starter, a cooling step or a water addition process during a manufacturing process of soybean rice.
The method of claim 13,
The method of claim 1, wherein the wood starch, dry wood starch, dry wood starch, woodstarch powder, woodworm nanopowder, enzyme-treated woodstarch, fungus-treated woodstarch or agar prepared from woodworms.
The method of claim 13,
The fermented wine is a manufacturing method characterized in that the rice wine, dongdongju, sake, sake or beer.

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