KR20130073089A - Rice yeast and manufacturing process of the same - Google Patents

Rice yeast and manufacturing process of the same Download PDF

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KR20130073089A
KR20130073089A KR1020110140751A KR20110140751A KR20130073089A KR 20130073089 A KR20130073089 A KR 20130073089A KR 1020110140751 A KR1020110140751 A KR 1020110140751A KR 20110140751 A KR20110140751 A KR 20110140751A KR 20130073089 A KR20130073089 A KR 20130073089A
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rice
dough
yeast
kneading
molding
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KR101340428B1 (en
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김영환
정순희
이소영
김민성
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양주시
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

PURPOSE: A manufacturing method of new rice yeast is provided to prevent a decomposition of a kneading molded product in the fermentation of a kneading molded product and to obtain high quality yeast. CONSTITUTION: Non-polished rice is dried after washing cleanly. Dried rice is pulverized to have a particle size of 0.1~2.35mm. Pulverized rice is kneaded with addition of 35-45 weight% of water to the weight of rice particles. Rice particle dough is molded to a disk, a rectangular plate, or a sphere shape by compacting rice particle dough to be combined closely. A kneading molded product is cultivated for 15-21 days with pile changing at the interval of 3-4 days in a culture vessel or an incubation room which is maintained at 30-45 degree Celsius. Rice yeast is dried to sunshine.

Description

벼 누룩 및 그 제조방법{RICE YEAST AND MANUFACTURING PROCESS OF THE SAME}Rice yeast and its manufacturing method {RICE YEAST AND MANUFACTURING PROCESS OF THE SAME}

본 발명은 벼 누룩 및 그 제조방법에 관한 것으로, 더욱 상세하게는 도정(搗精)되지 않은 상태의 벼를 갈아 반죽·성형하여 누룩을 제조함으로써 반죽 성형물의 내부에서 겨입자 사이에 형성되는 미세한 공극(孔隙)에 의하여 통기성(通氣性)이 크게 확보되도록 하여 누룩곰팡이를 번식시키기 위하여 반죽 성형물을 띄울 때 반죽 성형물이 부패되는 것을 방지할 수 있도록 함과 동시에 양질의 누룩을 얻을 수 있도록 한 벼 누룩 및 그 제조방법에 관한 것이다. The present invention relates to rice malt and a method of manufacturing the same, and more particularly, fine pores formed between the grain particles in the dough molding by preparing the yeast by grinding and shaping rice in an uncoated state.孔隙) Rice malt and its so that it is possible to prevent the spoilage of the dough molding when the dough molding is floated in order to increase the breathability to ensure the growth of yeast mold, and to obtain high quality yeast. It relates to a manufacturing method.

일반적으로, 국자(麴子)·주매(酒媒)라고도 불리우는 누룩은 다음의 그림 1 및 2에 나타낸 바와 같이, 익히지 않은 곡물류를 분쇄한 후 물을 첨가하면서 반죽한 다음 원판이나 사각판형상 또는 구(球)형상으로 성형한 다음 적당한 온도조건에서 띄워 누룩곰팡이를 번식 및 배양시켜 제조하는 것으로, 예로부터 술을 빚을 때 반드시 사용되는 발효제로서 사용되어 왔다.Generally, yeast, also called ladle and sake, is pulverized with raw water after crushing raw grains as shown in Figs. It is produced by breeding and cultivating yeast mold by forming it into a ball shape and then floating it at a suitable temperature condition, and it has been used as a fermentation agent that is always used when making alcohol.

Figure pat00001
Figure pat00002
Figure pat00001
Figure pat00002

그림 1.원판형 누룩 그림 2. 사각판형 누룩Figure 1.Discrete Yeast Figure 2.Square Yeast

이 같은 누룩은 날곡류 자체가 함유하고 있는 효소와 거미줄 곰팡이(Rhizopus), 국균(Aspergillus), 활털곰팡이(Absidia), 털곰팡이(Mucor)등의 사상균과 효모 및 기타 균류가 번식하여 각종 효소를 생성·분비하는 발효제의 일종으로서 주모의 모체역할을 하는 것이다.Such yeast produces various enzymes by breeding enzymes contained in the raw grains, filamentous fungi such as cobweb fungus (Rhizopus), Aspergillus, fungus (Absidia), and hair fungus (Mucor), yeast and other fungi. · It is a kind of fermenting agent to secrete and act as the mother's mother.

술을 빚는 과정에서 누룩은 발효시에 전분분해효소와 단백질분해효소를 생성하며, 상기 전분분해효소(Amylase))는 전분(Starch)을 당분으로 분해시키고, 전분으로부터 분해된 당분은 누룩에 함유된 효모에 의하여 발효되면서 에틸알코올(C2H5OH)과 물(H2O)이 생성되는데, 이 때 누룩의 종류에 따라 독특한 향미가 부여됨과 동시에 상기 단백질분해효소(Proteinase)에 의하여 단백질성분이 아미노산으로 분해되어 빚어진 술에 감칠맛이 부여되는 것이다.In the process of making sake, Nuruk produces starch and protease during fermentation. The starch enzyme (Amylase) breaks down starch into sugar, and the sugar from starch is contained in yeast. As fermented by yeast, ethyl alcohol (C 2 H 5 OH) and water (H 2 O) are produced. At this time, a unique flavor is given according to the type of yeast, and at the same time, protein components are produced by the protease. The liquor is given to the liquor that is broken down into amino acids.

이와 같이 술을 빚을 때 반드시 첨가되는 누룩은 주로 밀을 이용하여 만들어지는데, 밀의 분쇄도에 따라 밀가루만으로 만드는 약주용의 분국(粉麴)과, 밀가루와 밀기울을 섞어서 만드는 탁주용·소주용의 조국(粗麴)으로 나눌 수 있다. The yeast, which is always added when making alcohol, is mainly made using wheat. Depending on the degree of grinding of wheat, the malt soup is made only with flour, and the takju and shochu is made by mixing flour and bran. It can be divided into the motherland.

그러나, 이와 같이 밀을 원료로 하여 누룩을 만드는 경우 밀입자가 매우 미세하여 반죽 후 성형된 상태에서 반죽 성형물 내부에 통기성(通氣性)이 제대로 확보되지 못하기 때문에 반죽시 가해지는 물의 양이 밀중량 대비 30중량%를 넘어서면 누룩곰팡이를 번식 및 배양시키기 위하여 반죽 성형물을 띄울 때 반죽물이 쉽게 부패되면서 양질의 누룩을 얻을 수 없고 균일한 술 맛을 얻을 수 없다는 심각한 문제가 있다. However, in the case of making yeast by using wheat as a raw material, the amount of water added to the dough is high because the wheat particles are very fine and the air permeability is not properly secured inside the dough molding in the molded state after kneading. When it exceeds 30% by weight, the dough is easily decayed when the dough is floated in order to breed and culture the yeast mold, and there is a serious problem that it is impossible to obtain high-quality yeast and obtain a uniform liquor taste.

본 발명은 이와 같은 종래의 문제점을 해결하기 위한 것으로, 그 목적은 도정(搗精)되지 않은 상태의 벼를 갈아 반죽하여 누룩을 제조함으로써 반죽 성형물의 내부에서 겨입자 사이에 형성되는 미세한 공극(孔隙)에 의하여 통기성(通氣性)이 크게 확보되도록 하여 누룩곰팡이를 번식시키기 위하여 반죽 성형물을 띄울 때 반죽 성형물이 부패되는 것을 방지할 수 있도록 함과 동시에 양질의 누룩을 얻을 수 있도록 한 새로운 벼 누룩의 제조방법을 제공하는 것이다.The present invention is to solve such a conventional problem, the object of the fine pores (사이) formed between the grains of the inside of the dough molding by producing the yeast by grinding the rice in the unrefined state (搗 精) The new manufacturing method of rice malt which ensures great breathability and prevents the mold molding from decaying when the dough molding is floated in order to breed yeast mold. To provide.

본 발명의 또 다른 목적은 상기의 제조공정을 거쳐 얻어지는 새로운 벼 누룩을 제공하는 것이다. Still another object of the present invention is to provide a new rice malt obtained through the above manufacturing process.

상기의 목적을 달성하기 위하여, 본 발명에 따른 벼 누룩의 제조방법은 도정(搗精)되지 않은 상태의 벼를 깨끗하게 세척한 후 건조시키는 세척 및 건조단계와; 세척 후 건조된 벼를 입자크기가 0.∼2.35mm가 되도록 분쇄하는 벼 분쇄단계와; 분쇄된 상태의 벼 입자에 대하여 벼 입자 중량 대비 35∼45중량%의 물을 첨가하면서 반죽하는 반죽단계와; 벼 입자 반죽물이 치밀하게 결합되도록 다지기하면서 원판이나 사각판 또는 구(球)형상으로 성형하는 반죽물 성형단계와; 반죽 성형물을 30∼45℃의 온도로 유지되는 숙성실에서 3∼4일 간격으로 바꿔 쌓기 하면서 15∼21 동안 띄워 반죽 성형물의 내부 및 표면에 누룩곰팡이가 배양·증식되도록 하는 배양단계와; 누룩곰팡이가 배양·증식되어 만들어진 벼 누룩을 햇볕으로 건조시키는 벼누룩 건조단계를 포함하여 구성된다. In order to achieve the above object, the manufacturing method of the rice malt according to the present invention comprises the washing and drying step of washing and drying the rice in a clean state (搗 精) state; A rice grinding step of grinding the dried rice after washing to have a particle size of 0. to 2.25 mm; A kneading step of kneading while adding 35 to 45% by weight of water relative to the weight of the rice particles with respect to the ground rice particles; A dough forming step of forming a disc, a square plate, or a sphere while compacting rice grain dough to be tightly coupled; A culture step of culturing and proliferating yeast mold on the inside and the surface of the dough molding by placing the dough molding in a aging room maintained at a temperature of 30 to 45 ° C. for 15 to 21 while stacking it at intervals of 3 to 4 days; It comprises a rice malt drying step of drying the rice malt produced by cultivation and growth of the yeast mold with sunlight.

본 발명에 따른 벼 누룩은 상기의 제조공정에 의하여 만들어진 특징을 갖는다. Rice malt according to the present invention has the characteristics made by the above manufacturing process.

본 발명에 따른 벼 누룩은 도정(搗精)되지 않은 상태의 벼를 0.1∼2.35mm의 크기로 갈아 분쇄한 후, 벼 입자 전체 중량의 35∼45중량%에 해당하는 양의 물을 가하면서 반죽하고, 상기 반죽물을 성형한 후 누룩곰팡이 배양단계를 거쳐 반죽 성형물의 내부와 표면에 누룩곰팡이가 배양·증식되도록 제조하기 때문에 반죽 성형물의 내부에서 겨입자 사이에 형성되는 미세한 공극(孔隙)에 의하여 통기성(通氣性)이 크게 확보되면서 누룩곰팡이를 배양·증식시키기 위하여 성형된 반죽물을 띄울 때 반죽 성형물이 부패되는 것이 방지되어 양질의 누룩을 얻을 수 있다는 효과가 있다.The rice malt according to the present invention is pulverized and unmilled rice in the size of 0.1 to 2.35 mm, kneading while adding an amount of water equivalent to 35 to 45% by weight of the total weight of the rice particles After forming the dough, the yeast mold is cultured through the step of incubating the mold, and the yeast mold is cultured and grown on the surface of the dough molding, so that the air permeability is formed by fine pores (孔隙) formed between the grains in the dough molding. (Tongtong) is largely secured, when the molded dough is floated in order to cultivate and grow the yeast mold, the dough molding is prevented from decaying, it is effective to obtain a high quality yeast.

그 결과, 본 발명에 따라 제조된 벼 누룩으로 이용하여 술을 빚는 경우, 술의 품질 및 풍미감 또한 항상 일정한 상태로 유지된다는 효과가 있다. As a result, when brewing liquor using the rice malt produced according to the present invention, there is an effect that the quality and flavor of liquor are also always maintained in a constant state.

이하, 본 발명의 바람직한 실시예를 보다 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail.

본 발명에 따른 벼 누룩의 제조방법에서는 먼저 도정(搗精)되지 않은 상태의 벼를 준비한 깨끗하게 세척한 후 건조시킨다(세척 및 건조단계). In the manufacturing method of the rice malt according to the present invention, the rice which is prepared in the first unwashed state is washed clean and dried (washing and drying step).

그런 다음, 상기 세척 및 건조과정을 거친 벼를 입자크기가 0.1∼2.35mm가 되도록 분쇄하고(벼 분쇄단계), 분쇄된 상태의 벼 입자에 벼입자 중량 대비 35∼45중량%의 물을 첨가하면서 반죽한다(반죽단계).Then, the washed and dried rice is pulverized to have a particle size of 0.1 to 2.35 mm (rice crushing step), while adding 35 to 45% by weight of water relative to the weight of the rice particles to the pulverized rice particles. Knead (dough step).

상기 분쇄된 벼 입자의 크기가 0.1mm에 미치지 못하면 반죽 성형물 내부의 통기성이 불량하게 되어 부패되기 쉽고, 벼 입자의 크기가 2.35mm를 넘어서면 반죽이 제대로 이루어지지 않게 된다.If the size of the pulverized rice particles does not reach 0.1mm, the air permeability inside the dough molding is poor and easily rot, and if the size of the rice particles exceeds 2.35mm, the dough is not properly made.

또, 상기 분쇄된 벼 입자를 반죽하는 과정에서 첨가되는 물의 양이 전체 벼입자의 중량 대비 35중량%에 미치지 못하면 반죽이 제대로 이루어지지 않게 되고, 첨가되는 물의 양이 45중량%를 넘어서면 반죽이 질어지면서 반죽물의 성형이 제대로 이루어지지 않게 된다. In addition, if the amount of water added in the process of kneading the pulverized rice particles is less than 35% by weight relative to the total weight of the rice particles, the dough is not made properly, if the amount of added water exceeds 45% by weight of the dough As it stirs, the molding of the dough is not made properly.

상기 분쇄된 벼 입자의 반죽 정도는 물을 가하면서 반죽된 상태에서 손으로 쥐었을 때 손바닥에 벼 가루가 묻지 않을 정도의 상태가 바람직하다. The amount of dough of the pulverized rice particles is preferably a state that the rice powder does not adhere to the palm when grasped by hand in the kneaded state while applying water.

상기한 반죽단계를 거친 벼 입자 반죽물은 수작업 또는 별도의 성형틀을 이용하여 원판형상이나 사각판형상 또는 구(球)형상으로 성형한다(반죽물 성형단계).The rice grain dough, which has been subjected to the kneading step, is formed into a disc shape, a square plate shape, or a sphere shape by using a manual molding or a separate molding mold (dough molding step).

Figure pat00003
Figure pat00003

그림 3. 원판형상의 반죽성형물.Figure 3. Disk-shaped dough molding.

상기의 그림 3은 원판형상으로 성형된 반죽물의 예를 나타낸다. Fig. 3 shows an example of a dough formed into a disc shape.

상기와 같이 반죽물을 특정한 형상으로 성형하는 과정에서는 반복하여 발로 밟아주거나 별도의 중량체로 반복하여 눌러가면서 다지기하여 벼 입자 반죽물이 치밀하게 결합되도록 한다.As described above, in the process of molding the dough into a specific shape, repeatedly stepping on the foot or pressing repeatedly with a separate weight body to compact the rice grain dough is tightly combined.

만일, 반죽물을 성형할 때 반죽 성형물이 단단하게 다져지지 않으면 누룩곰팡이를 배양·증식시키기 위하여 띄우는 과정에서 반죽성형물이 부풀어 올라 내부에 공간이 생기면서 유해세균이 번식게 되어 품질이 불량해지기 때문이다. If the dough molding is not compacted when molding the dough, the dough molding will swell in the process of floating to cultivate and multiply the yeast fungus, causing space inside and breeding harmful bacteria. to be.

본 발명에서 상기 반죽물 성형단계에서 만들어진 반죽 성형물을 순차적으로 쌓고, 30∼45℃의 온도로 유지되는 배양용기 또는 배양실에서 15∼21 동안 띄우기하여 성형된 반죽물의 내부 및 표면에 누룩곰팡이가 배양·증식되도록 한다(배양단계)In the present invention, the dough moldings formed in the dough molding step are sequentially stacked, and the yeast mold is cultured on the inside and the surface of the molded dough by floating for 15 to 21 in a culture vessel or a culture chamber maintained at a temperature of 30 to 45 ° C. Allow proliferation (culture stage)

누룩곰팡이를 배양·증식시키기 위하여 상기 반죽 성형물을 배양용기 또는 배양실에서 순차적으로 쌓을 때, 반죽 성형물이 서로 달라붙지 않으면서 반죽 성형물 사이에 공기가 유통되도록 하기 위하여 반죽 성형물 사이에 볏짚이나 솔잎 또는 마른 쑥을 깔아주는 것도 바람직하다. When the dough moldings are sequentially stacked in a culture vessel or incubation chamber for cultivation and multiplication of yeast mold, rice straw, pine needles or dried mugwort between dough moldings to allow air to flow between dough moldings without sticking the dough moldings together. It is also preferable to lay.

또, 상기 누룩곰팡이를 배양·증식시키는 과정에서는 약 3∼4일 정도 지날 때마다 맨 위의 반죽 성형물을 것을 아래로, 아래의 반죽 성형물을 위로 바꿔 쌓기를 반복하여 반죽 성형물의 내부 및 표면에 누룩곰팡이가 균일하게 배향되도록 하는 것이 바람직하다. In the process of culturing and multiplying the yeast mold, the dough composition at the top is laid down and the dough molding is changed at the bottom of the top mold molding every 3-4 days. It is desirable to allow the mold to be evenly oriented.

이 때, 반죽 성형물의 표면은 물론 단면 내부까지 누룩곰팡이 를 포함한 미생물이 충분히 번식하여 곰팡이나 포자가 솜털처럼 골고루 퍼져있으면서 특유의 풍미가 나는지 확인한다. At this time, not only the surface of the dough molding but also the inside of the cross section, the microorganism including the yeast mold is multiplied enough to check whether the mold or spores are spread evenly like fluffy, and have a peculiar flavor.

이와 같이 반죽 성형물에 대한 누룩곰팡이의 배양·증식이 완료되면 배양용기 또는 배양실에서 반죽 성형물을 꺼낸 후 통풍이 잘 되는 곳에서 햇볕으로 건조시키면(벼 누룩 건조단계)본 발명에 따른 벼 누룩이 얻어지는 것이다.When the culture and propagation of yeast mold for the dough molding is completed as described above, the dough molding is taken out of the culture vessel or the culture room and dried in the sun in a well-ventilated place (rice yeast drying step) to obtain rice yeast according to the present invention. .

실시예Example

도정되지 않은 상태의 벼 5kg을 물에 깨끗하게 세척하고 건조시킨 다음 입자크기가 1.5∼2mm되도록 벼를 분쇄하였으며, 이와 같이 분쇄된 벼 입자에 2.0ℓ의 물을 첨가하면서 반죽하였다.5 kg of rice that has not been milled is washed in water and dried, and then rice is pulverized to have a particle size of 1.5 to 2 mm, and kneaded while adding 2.0 L of water to the pulverized rice particles.

상기 벼 입자의 반죽물을 성형틀에 넣어 원판 형태로 성형한 후 이를 다시 천으로 감싼 상태에서 발로 밟아가면서 다지기하여 반죽 성형물을 만들었다.The dough particles of the rice particles were put into a mold to form a disc, and then chopped while stepping on them with the cloth wrapped again to form a dough molding.

이와 같이 만들어진 반죽 성형물을 35℃로 유지되는 배양실내에서 순차적으로 쌓고, 3일에 한번씩 바꿔 쌓기를 반복하면서 20일 동안 띄우기하여 성형된 반죽물의 내부 및 표면에 누룩곰팡이가 배양·증식되도록 하였다. The dough moldings thus prepared were sequentially stacked in a culture chamber maintained at 35 ° C., and then floated for 20 days while repeating the stacking once every three days so that yeast mold was cultured and propagated on the inside and the surface of the formed dough.

20일 동안 반죽 성형물에 대한 띄우기 과정을 거쳐 반죽 성형물에 대한 누룩곰팡이를 배양·증식시킨 상태에서 배양실로부터 누룩곰팡이가 배양된 반죽 성형물을 꺼내고, 통풍이 잘 되는 곳에서 햇볕으로 건조시켜 본 발명에 따른 벼 누룩을 얻었다. In the state of culturing and multiplying the yeast mold for the dough molding through the process of floating the dough molding for 20 days, the dough molding in which the yeast mold was cultured was taken out from the incubation chamber, dried in the well-ventilated place in the sun and dried according to the present invention. Rice leaven was obtained.

본 발명에 따른 벼 누룩의 제조과정에서 분쇄된 벼 입자에 겨가 포함되어 있어 누룩곰팡이의 배양과정에서 부패가 발생되지 않으며, 본 발명에 따라 얻어진 벼 누룩을 이용하여 술을 빚었을 때 술의 맛과 풍미감이 균일하게 유지되었다. The crushed rice particles in the manufacturing process of the rice malt according to the present invention does not cause decay during cultivation of the yeast mold, and the taste of liquor when the alcohol is made using the rice malt obtained according to the present invention. And flavor remained uniform.

Claims (2)

도정(搗精)되지 않은 상태의 벼를 깨끗하게 세척한 후 건조시키는 세척 및 건조단계와;
세척 후 건조된 벼를 입자크기가 0.1∼2.35mm가 되도록 분쇄하는 벼 분쇄단계와;
분쇄된 상태의 벼 입자에 벼입자 중량 대비 35∼45중량%의 물을 첨가하면서 반죽하는 반죽단계와;
벼 입자 반죽물이 치밀하게 결합되도록 다지기하면서 원판이나 사각판 또는 구(球)형상으로 성형하는 반죽물 성형단계와;
반죽 성형물을 30∼45℃의 온도로 유지되는 배양용기 또는 배양실에서 3∼4일 간격으로 바꿔 쌓기 하면서 15∼21 동안 띄워 반죽 성형물의 내부 및 표면에 누룩곰팡이가 균일하게 배양·증식되도록 하는 배양단계와;
누룩곰팡이가 배양·증식되어 만들어진 벼 누룩을 햇볕으로 건조시키는 벼누룩 건조단계를 포함하여 구성되는 것을 특징으로 하는 벼 누룩의 제조방법.A washing and drying step of washing the rice in a clean state and not drying it;
A rice grinding step of grinding the dried rice after washing to have a particle size of 0.1 to 2.35 mm;
A kneading step of kneading while adding 35 to 45% by weight of water to rice particles in the pulverized state;
A dough forming step of forming a disc, a square plate, or a sphere while compacting rice grain dough to be tightly coupled;
Cultivation step so that the yeast mold is uniformly cultured and propagated on the inside and the surface of the dough molding by placing the dough molding in a culture vessel or a cultivation chamber maintained at a temperature of 30 to 45 ° C. at intervals of 3 to 4 days. Wow;
A method for producing rice malt, comprising a rice malt drying step of drying the rice malt produced by cultivation and growth of yeast mold with sunlight. 청구항1의 제조방법에 의하여 제조된 것을 특징으로 하는 벼 누룩.Rice malt, characterized in that produced by the manufacturing method of claim 1.
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Publication number Priority date Publication date Assignee Title
KR101350918B1 (en) * 2013-09-25 2014-01-14 김성언 Manufacturing method of nuruk
KR101983039B1 (en) * 2018-01-31 2019-05-29 박성식 Method for Manufacturing Nuruk Sauce

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KR101050856B1 (en) * 2008-12-01 2011-07-21 (주) 해뜰날 Mushroom mycelium grains and their preparation method
KR20110109105A (en) * 2010-03-30 2011-10-06 김성덕 Manufocturing method of malt to eat by rice and manufacturcd malt by the method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101350918B1 (en) * 2013-09-25 2014-01-14 김성언 Manufacturing method of nuruk
KR101983039B1 (en) * 2018-01-31 2019-05-29 박성식 Method for Manufacturing Nuruk Sauce

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