KR20140055917A - The manufacturing method of brown rice makgeolli and the brown rice makgeolli from manufactured thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing brown rice Makgeolli and brown rice Makgeolli manufactured thereby. The method for manufacturing brown rice Makgeolli according to one embodiment of the present invention includes a yeast cell culture step, a mother liquor manufacturing step, a fermentation step, an aging step, a homogenization step, and a step of manufacturing raw rice wine. The method improves flavors using Saccharomycopsis fibuligera or Saccharomycopsis fibuligeraCJN1020.

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing brown rice wine and a method for producing brown rice wine,

The present invention is referred to as the brown rice wine manufactured by the method for producing a brown rice wine and its manufacturing method, saccharose as MY Cobb cis blood be called LA (Saccharomycopsis fibuligera), or be called country Mai Cobb cis blood as a saccharide isolated from traditional yeast (Saccharomycopsis fibuligera ) The yeast cells were cultured using CJN1020 and the appropriate ratio of entry, fermented with the above-mentioned fungi cultures to produce a master, and the master starch was mixed with the starchy raw material containing the brown rice as the main raw material and the sugar material was mixed and immersed The present invention relates to a method for producing brown rice wine, which prevents the quality deterioration due to abnormal fermentation such as rancidity during fermentation by allowing the fermentation of normal fermentation by a saccharification fermentation by a sugar and a microorganism to be balanced, and a brown rice wine produced by the method . Furthermore, Saccharomycopsis fibuligera , a new strain isolated from Korean traditional yeast, or Saccharomycopsis fibuligera , The present invention relates to a method for producing brown rice wine, which is a unique and new flavor of rice wine by CJN1020, and a brown rice wine produced by the method.

Since ancient times, Korea has been using rice as a stock, and rice grain and grains as a raw material have developed from early on. In general, makgeolli, which is also known as takju, does not know exactly its origins, but it is said that it is our unique drink that has been brewed and consumed by ordinary people for a long time.

Makgeolli was originally manufactured using rice or glutinous rice as a raw material and using grains as an fermenting agent. However, in 1963, due to the government's food policy, raw materials were replaced by rice flour, and Japanese-origin yeast was used for makgeolli , And lost its legitimacy.

In addition, as the manufacturing method has been modified for the purpose of reducing the manufacturing cost, the traditional flavor of traditional Korean liquor has been lost.

Since the use of rice was permitted in the manufacture of makgeolli at the end of 1980, the makgeolli was faced with the opportunity of quality improvement, and research on makgeolli began to become active. However, the raw materials are not diversified in the production of makgeolli due to the increase of the manufacturing cost and the poor flavor limitations.

In particular, brown rice, which is one of the alternative raw materials, is very nutritious compared to white rice, and it is very nutritious compared to white rice, and it is excellent in nutrients of rice husks such as ash, fiber, calcium, phosphorus, iron, magnesium, vitamin B ₁ , vitamin B ₂ , nicotinic acid , Vitamin B ₆ , inositol, choline, vitamin K, vitamin E, and phytic acid, and antioxidants that can remove active oxygen that causes aging (vitamins such as vitamins E, gamma oryzanol, etc.) and is toxic substances in the body and adsorbed by waste materials and excreted in the outside of the body is a very important nutrient is essential to modern people is essential.

However, because of its excellent nutritional quality, it is not possible to use brown rice, which is superior to other grains or documents, as main ingredient of makgeolli because of the rich nutritional content of brown rice, and the propagation of yeast and mold is rapid and rapid, And the alcohol production process are unbalanced with each other, the flavor and aroma are not harmonized, and the flavor of the makgeolli such as color, taste, and aroma is negatively affected.

Therefore, in order to solve the above-mentioned problems, the present invention has been made to solve the above-mentioned problems, and it has been found that Saccharomycopsis fibuligera ( Saccharomycopsis fibuligera ) or Saccharomycopsis fibuligera CJN1020 , Yeast cells were cultured, yeast cells were fermented with the above-mentioned yeast culture, ferrets were fermented to prepare a mother liquor, and the mother liquor was immersed in a starchy raw material containing brown rice as a main raw material and a saccharifying agent (yeast, coenzyme or a combination thereof) Was performed to make saccharification fermentation by saccharification fermentation by saccharification agent and microorganism to be normal fermentation by making it possible to prevent quality deterioration due to abnormal fermentation such as rancidity during fermentation and to produce a unique new flavor makgeolli .

Therefore, it is an object of the present invention to provide a method for producing a starchy raw material by using Saccharomycopsis fibuligera CJN1020 isolated from Saccharomycopsis fibuligera or conventional yeast, The present invention also provides a method for producing brown rice wine, which can produce rice wine of a new flavor, without deterioration in quality due to abnormal fermentation such as rancidity during fermentation.

It is also an object of the present invention to provide brown rice wine produced by the above method.

To achieve these and other advantages and in accordance with the purpose of the present invention,

(1) a yeast cell culture step in which Saccharomycopsis fibuligera is cultured using an input ( granule );

(2) a step of preparing a mother liquor by fermenting the seeds through the culture of the yeast cells;

(3) a dipping step in which a starch raw material, a saccharifying agent, and water are added to a mother liquor produced in the mother liquor making step and dipped therein;

(4) an aging step of fermenting the raw material immersed in the immersion step for a predetermined period of time and aging the raw material;

(5) homogenizing the raw material aged in the aging step;

(6) A method for producing raw rice wine using the homogenized raw material, and a rice wine produced by the method.

The present invention further provides a method for producing brown rice wine and a method for producing the same, which further comprises a step of heat-treating the raw rice wine produced through steps (1) to (6) to produce a sterilized rice wine And to provide the brown rice wine produced.

Method of producing rice rice wine according to the invention of the saccharide to the MY Cobb cis blood be called LA (Saccharomycopsis fibuligera), or be called MY Cobb cis blood as a saccharide isolated from traditional yeast La (Saccharomycopsis fibuligera) fermentation using CJN1020 and brown rice rancidity and It is possible to produce brown rice wine which can feel new flavor while having excellent quality and nutrition through stable alcohol fermentation without over fermentation.

1 is a schematic view showing a stepwise process for producing rice wine rice wine according to the present invention.
FIG. 2 is a graph showing changes in alcohol, acidity, and reducing sugar content of the soup basin according to the days of fermentation in the soaking step of the brown rice wine production method of the present invention.
FIG. 3 is a table showing the concentrations of alcohol, acidity, and reducing sugar of brown rice wine products produced by the method of the present invention.
FIG. 4 is a table showing the results of comparing flavor preferences and general taste preferences of rice wine using brown rice wine and common yeast produced by the method of the present invention.

The present invention

(1) a yeast cell culture step in which Saccharomycopsis fibuligera is cultured using an input ( granule );

(2) a step of preparing a mother liquor by fermenting the seeds through the culture of the yeast cells;

(3) a dipping step in which a starch raw material, a saccharifying agent, and water are added to a mother liquor produced in the mother liquor making step and dipped therein;

(4) an aging step of fermenting the raw material immersed in the immersion step for a predetermined period of time and aging the raw material;

(5) homogenizing the raw material aged in the aging step;

(6) preparing raw rice wine using the homogenized raw material, and a brown rice wine produced by the method.

The present invention further provides a method of manufacturing brown rice wine and a method of manufacturing the same, which further comprises a step of heat-treating the raw rice wine produced through steps (1) to (6) to produce a sterilized rice wine The present invention relates to brown rice wine produced.

Hereinafter, the present invention will be described in detail for each step.

Step (1): Yeast cell culture step

The present invention is characterized by using Saccharomycopsis fibuligera as a fermentation strain of brown rice wine or Saccharomycopsis fibuligera CJN1020 isolated from a traditional yeast strain . More specifically, Saccharomycopsis fibuligera , which is isolated from the traditional yeast, is designated as Saccharomycopsis fibuligera CJN1020, and is designated as Korean Microorganism Preservation (Korean Culture Center of Microorganisms), and received the deposit number KCCM11346P.

First, a saccharide as MY Cobb cis blood be called LA (Saccharomycopsis fibuligera) or My Cobb system as a saccharide isolated from traditional yeast blood be called LA (Saccharomycopsis fibuligera) CJN1020 entry (粒麴) and an appropriate amount of the suspension was added a mixture of water And then cultured at a temperature of 25 to 27 ° C for 2 to 3 days to produce a bacterial culture.

At this time, a water tank can be used instead of water.

The entry (granule) is produced by artificially propagating fungi having saccharogenic enzymes in the starch raw materials to which they have been added.

The starch raw materials used in the above-mentioned entry manufacturing include, but are not limited to, rice, waxy rice, waxy rice, rice gruel, glutinous rice, powdered soybean, rice glutinous rice, rice starch, expanded starch, modified starch, , Alpha (alpha-rice), and combinations thereof.

Step (2): step

My to the Saccharomyces culture by a step wherein the (1) Cobb cis blood be called LA (Saccharomycopsis fibuligera), or a saccharide as MY Cobb cis blood be called LA (Saccharomycopsis fibuligera) by using a bacteria culture of CJN1020 fermentation entry (粒麴) To make a liquor. Appropriate amount of water may be added at this time. At this time, a water tank can be used instead of water.

On the other hand, in order to induce the fermentation rapidly, a purified enzyme or a coenzyme can be added together with the entry. The purified enzyme can be used as a solid medium ( horse mackerel or malt), such as Aspergillus kawachii and Aspergillus oryzae Aspergillus sp. , Rhizopus sp. , Mucor sp. , Absidia sp. , Such as Aspergillus oryzae , Aspergillus niger , and the like . ) Fungi and the like can be used, and an enzyme capable of hydrolyzing and decomposing starch can be extracted and separated.

As the coenzyme, the cortex (wheat bran) may be increased or sterilized as it is, and artificially propagated saccharogenic enzyme-producing bacteria such as those mentioned above may be used.

In addition, it is possible to produce a master by fermenting the bacterial culture according to the step (1) and the starch raw material without sugar addition or addition and a saccharifying agent (yeast, coenzyme, and purified enzyme) . In this case, the saccharifying agent may be used singly or in combination with at least one of three kinds of yeast, coenzyme, and purified enzyme.

The fermentation temperature in the process of preparing the master is 20 ° C or higher and 27 ° C or lower, preferably 24-26 ° C. The fermentation time is 2 to 3 days, and most preferably 72 hours.

Step (3): Step of immersing the prepared mother liquor

In step (3), the step of immersion is a step of immersing the mother liquor prepared in step (2) by adding starch raw material, water and sugar to the mother liquor produced in step (2).

Here, instead of water, a selective water source can be used.

Although the above-described immersion process may be performed in one stage, additional immersion may be performed in one or more stages. Particularly, the one-stage soaking is a case of adding the starch raw material, water and sugar added without added or increased sugar to the above-mentioned mother soaked, and the additional soaking is performed by adding the starch raw material without added or increased, Adding water and a saccharifying agent and adding a step of immersing once more.

The use ratio of the starch raw material, water, and saccharifying agent to the mother liquor in the present dipping process is 300-400% by weight of the starch raw material, 500-500% by weight of water and 0.1-0.4% By weight and 5 to 15% by weight of conventional yeast are preferably used.

The present invention is characterized in that brown rice is used as a main ingredient of the starch raw material, and the brown rice is preferably used in an amount of 1 to 88% by weight, more specifically 50 to 88% by weight based on the total weight of the starch raw material. Also, as the starch raw material, white rice may be used together with brown rice.

The starch raw materials which can be used together with the above used brown rice include rice, wheat flour, rice gruel, glutinous rice, differentiates, glutinous rice flour, rice starch, expanded starch, modified starch, (? - rice), and a combination thereof.

In addition, it is preferable that the starch raw materials usable with the brown rice be 0 to 87% by weight based on the weight of the total starch raw materials including the raw or starch raw materials used up to steps (1) to (3).

In case of using yeast in place of entry, the yeast may be pulverized as it is. Alternatively, a certain amount of water may be added to the yeast, followed by extraction at room temperature for 4 hours or more.

In the present dipping process, it is most preferable to maintain the fermentation temperature at 27 to 28 ° C. and ferment the fermentation time for about 7 days.

In addition, the amount of water used up to the present dipping step including the steps (1) and (2), that is, the total feed rate, is preferably at least 100% by weight based on the total weight of the original starch raw materials used up to step (3) It is preferable to use a water feed of 150 wt% or less.

In addition, even if additional dipping exceeding the one-stage dipping is performed, it is preferable to apply the same rate of the dipping.

Step (4): Step of aging

Step (4) is an aging step, and step (3) After the step of immersing the mother liquor is completed, The fermentation is terminated and the flavor is gently matured.

After completion of the step of immersing the mother liquor of the step (3), the alcohol content of the alcohol is 15 to 21% or less, preferably about 14 to 16%.

The aging temperature is preferably aged at 0 to 10 ° C for a maximum of 48 hours in order to prevent the aging of the product.

Step (5): homogenization step

In the homogenizing step (5), the solid component contained in the aged raw material is pulverized or separated. The raw material aged through the step (4) is treated with a homogenizer according to a conventional method A solid component such as a wheat or bran component of a yeast or coenzyme contained in the fermentation column is pulverized or a solid component is separated using a sieve.

In one embodiment of the present invention, the mixture was homogenized by filtering with a sieve.

Step (6): Step of producing raw rice wine

In step (6), raw rice wine is produced by adding water to the homogenized raw material through step (5).

The amount of water to be introduced is preferably about 200 to 300 wt% of the weight of the homogenized raw material, but is not necessarily limited thereto.

In addition, the amount of water can be easily controlled by a person skilled in the art in consideration of the alcohol content of the final makgeolli product.

Since the rice wine produced by the manufacturing method of the above (1) to (6) is live in yeast, it is referred to as raw rice wine in the present invention.

Meanwhile, the present invention may further include the step of sterilizing the brown rice wine produced through steps (1) to (6) by heat treatment to kill live yeast and various microorganisms in the raw rice wine. The heat treatment is preferably performed at 60 to 80 ° C. for 10 to 60 seconds, but is not limited thereto.

The makgeolli thus produced is said to be a sterilized makgeolli in comparison with raw makgeolli because the yeast and various microorganisms present in the ingesta are killed.

The brown rice wine produced by the production method of the present invention can be obtained by Saccharomycopsis fibuligera ( Saccharomycopsis fibuligera ) or Saccharomycopsis fibuligera CJN1020 ( Saccharomycopsis fibuligera ) There is a unique and new flavor with the use of brown rice is very good nutrition.

Meanwhile, the alcohol content, acidity and reducing sugar content of the raw rice wine produced by the production method of the present invention were analyzed, and as a result, stable alcohol fermentation results were confirmed (see Experimental Example 1). As a result of analyzing the fragrance components, it was possible to confirm a unique and new flavor of the existing rice wine and other patterns. As a result of sensory evaluation, it was found that the taste of Saccharomyces cerevisiae strain was higher than that of rice wine, (See Experimental Example 2).

Hereinafter, the brown rice wine of the present invention will be described in detail with reference to Examples and Experimental Examples.

Example 1: Production of raw rice wine

As shown in the schematic diagram shown in Fig. 1, Saccharomycopsis fibuligera CJN1020 was mixed with 10 g of water and 13 ml of water, followed by culturing at 25 to 27 ° C for 2 to 3 days, Were prepared.

600 g of the yeast culture broth and 600 g of water and 720 ml of water were mixed and cultured at 25 ° C or lower for 72 hours to prepare a master liquor for the expansion of Saccharomycopsis fibuligera CJN1020, Master pups were prepared.

To the prepared liquor, 2,568 g of brown rice, 1,968 g of white rice, 3 g of purified enzyme, 136 g of conventional koji and 6,804 ml of water were mixed and fermented at 27 to 28 ° C for about 7 days.

Thereafter, the aged material was aged at 5 ° C for 24 hours at an alcohol concentration of less than 16.5%, and the aged raw material was homogenized by filtering it with a sieve.

The alcohol content of the homogenized raw material was about 16%. Using the homogenized raw material, water was added according to the alcohol content of the finished product to complete the raw rice wine according to the production method of the present invention.

Example 2: Preparation of sterilized rice wine

The raw rice wine produced in the same manner as in Example 1 was sterilized by using a heat exchanger at 80 ° C for about 30 seconds to kill saccharifying enzyme, yeast and other microorganisms present in the rice wine, and then cooled to prepare a sterilized rice wine.

Experimental Example 1: Analysis of general composition of sakebread and raw rice wine during fermentation according to Example 1

<1-1> Analysis of alcohol content

The alcohol content in the soup and the alcohol content in the prepared rice wine during the fermentation according to Example 1 were measured.

The method for measuring the alcohol content was determined by the Buchung method (first method of 6-4-1 of the National Liquor Analysis Regulation of the National Tax Service).

More specifically, 100 ml of distilled water was added to 100 ml of fermentation broth according to Example 1, and then transferred to a 300-500 ml flask. The distillation was stopped when the fluid became 70 ml, and water was added , And transferred to a cylinder. Then, the content was measured at 15 ° C using an automatic alcohol analyzer (Anton Paar Density Meter DMA 4500). The results are shown in FIG.

From the above results, it was found that the alcohol fermentation was smoothly performed by the yeast in the fermented fermented by the production method of the present invention.

Also, the alcohol content of raw rice wine, which is the final product produced by the production method of the present invention, was measured in the same manner as described above, and the results were as shown in FIG .

<1-2> Analysis of reducing sugar content

The reducing sugar content and the reducing sugar content of the raw rice wine produced during fermentation in Example 1 were measured.

Somogyi variant was used to measure the reducing sugar content, more specifically, to solution A 100㎖ Erlenmeyer flask _{(NaC 4 H 2 O 6 (} potassium sodium tartarate tetrahydrate, as _{chelyeom) 90g, Na 3 po 4 12H} 2 O (sodium phosphate tribasic dodeca hydrate), 30 g of CuSO ₄ 5H ₂ O (cupric sulfate pentahydrate) and 3.5 g of KIO ₃ (potassium idoate) were dissolved in water and combined to make 1 L. At this time, when a blue precipitate was formed, ) Was added, and distilled water was added to 2 ml of the syrupy filtrate during the fermentation to make 30 ml (in a common experiment, 10 ml of the solution A was added to 20 ml of distilled water to make the total amount 30 ml) Boil within 2 minutes, simmer for 3 minutes and quench. At this time, the reaction solution is cooled so as not to shake.

To this was added 10 mL of a solution B (90 g of K ₂ C ₂ 4H ₂ O (potassium oxalate) and 40 g of KI (potassium iodide, respectively dissolved in water, to make 1 L), and then again with a solution of C 2 N ) And dissolve the precipitate by mixing well. This solution D (combined _{Na 2 S 2 O 3 5H 2} O (sodium thiosulfate pentahydrate) 13g, Na 2 CO 3 (sodium carbonate) 0.1g, and then each was dissolved in water, brought to 1L.) To the brown color of I ₂ and titration The amount of starch indicator was dropped when it became green or cyan, and the amount of reducing sugar was measured at the end point where purple disappears and light blue becomes cyan (cobalt color) .

As shown in FIG. 2, the reducing sugar content of the syrup during fermentation tends to decrease with increasing alcohol, and when the alcohol production is slowed down, the reducing sugar concentration is also kept constant. It is considered to be mainly used for alcohol fermentation.

Also, the reducing sugar content of raw rice wine, which is the final product produced by the production method of the present invention, was measured in the same manner as described above, and the results were as shown in FIG.

<1-3> Acidity analysis

The acidity of the rice wine and raw rice wine during fermentation according to Example 1 was measured.

The acidity was calculated on the basis of the consumption of NaOH. More specifically, 100 ml of the prepared rice wine and the prepared rice wine during fermentation according to Example 1 were added, and a BTB-NR indicator was added. The amount of 0.1 N NaOH solution (Ml), and the results are shown in FIG. 2 and FIG. 3 (refer to the National Institute of Advanced Industrial Science and Technology).

As shown in FIG. 2, the acidity of the soup during fermentation according to the preparation method of the present invention was gradually increased, and the acidity was controlled to be constant at about 8.2 level.

As shown in FIG. 3, the acidity of the raw rice wine produced by the production method of the present invention was 0.18% or less, which corresponds to a legal standard of 0.5% or less, and thus met the legal standards.

From the above results, it can be seen that fermentation of yeast and lactic acid bacteria was well balanced in raw rice wine produced by the production method of the present invention.

Therefore, the above results indicate that the fermentation of alcohol by yeast was smoothly proceeded in the rice wine produced by the present invention, and there was no rancidity due to abnormal fermentation at the normal range of acidity. Thus, Method was found to be an effective method for producing rice wine of uniform quality using brown rice.

<Experimental Example 2> Sensory evaluation of raw rice wine prepared in Example 1

<2-1> Comparison of sensory evaluation with conventional rice wine

According to the production method of the present invention, Saccharomyces cerevisiae , which is well known as rice wine rice dipped with Saccharomycopsis fibuligera CJN1020 and conventional yeast strains, Was used as a raw material for sensory evaluation.

The sensory evaluation method was evaluated by the 5 point scale method after drinking each makgeolli, and overall preference, alcohol flavor, grain flavor, fruit flavor and yogurt flavor. As a result, as shown in Fig. 4, the rice brown rice dipped in the Saccharomycopsis fibuligera CJN1020 was more favorable than the rice wine immersed in Saccharomyces cerevisiae Respectively. Specifically, there were significant differences in general preference, grain flavor, fruit flavor and yogurt flavor, especially fruit flavor and yogurt flavor.

<2-2> Analysis of fragrance component

To extract the volatile components of makgeolli, flavor components were extracted with SAFE (Solvent Assisted Flavor Evaporation) and qualitatively and quantitatively analyzed by GC / MS (Gas Chromatography / Mass Spectrometer).

The internal standard substance was added to 30 ml of the sample and directly extracted with 60 ml of re-distilled methylene chloride at 300 rpm for 60 minutes. The solvent was removed by centrifugation (3,000 rpm, 10 min), and the supernatant was filtered with sodium sulfate. Then, the filtrate was filtered through a SAFE method to remove only volatile fragrance components An extract was obtained.

The dehydrated samples were dispersed by dropping them in a round-bottomed flask at 40 ° C and 300 rpm in an ultra-high pressure region of 10 ^-5 torr to be trapped in two traps immersed in liquid nitrogen. Minute. This was concentrated to a final 0.1 mL using nitrogen gas.

The GC-MS conditions used to qualify and quantify the volatile flavor components of each sample were Table 1 shows the results.

Column  DB-5 (30 m length, 0.25 mm i.d. x 0.25 m film thickness) Carrier gas Helium 0.8 mL / min, constant flow Inlet temp. 230 ℃ Transfer line temp. 250 ℃ Oven temp. 40 ° C, 5min → 4 ° C / min → 120 ° C → 16 ° C / min, → 220 ° C, 10min Injection volume 1 μL Split ratio 10: 1 Mass scan range 35-550 m / z Scanning rate 2.86 scan / sec Ionization energy 70eV

To separate and identify the volatile components of each sample, GC-MS was mass-selective detector (MSD) (model 5975C, Agilent technologies, USA) with gas chromatography (model 7890A, Was used. The volatile components in the sample were tentatively identified using mass spectral data and retention index (RI). Mass spectral data of each volatile component was compared and analyzed by a library (on-computer library (wiley 7nl)) (Hewlett-Packard Co., Palo Alto, Calif., USA) Compared to the retention time of n-paraffin (C ₇ -C ₂₂ ) used. Quantitative determination of the volatile components of makkolli was performed using 100 μl, 1000 ppm (w / v, in meth) 2-ethyl-1-hexanol as an internal standard and its GC-MS peak The peak area of each component is calculated as the peak area of each component and is expressed as the average value of two independent repetition results. GC-MS autosampler CTC-PAL (Agilent Technologies, USA) was used for analysis of all samples.

In case of rice wine of the present invention prepared using Saccharomycopsis fibuligera CJN1020, as shown in Table 2, 2-methoxy-4-vinylphenol (intragastric, spicy), isobutyl acetate (Bananas, apples, pineapples, pears), ethyl acetate (wine-bendy), butyl lactate (sweet potatoes, butter and caramel) and ethyl nonanoate ( Saccharomyces cerevisiae ) was detected in the rice wine.

The results of analysis of aroma components detected in rice wine produced by using the rice wine produced by the manufacturing method of the present invention and general yeast No. RI ¹⁾ Fragrance component Relative Peak Area (%) ²⁾ Smell expression phrase ³⁾
(Aroma threshold value)
Saccharomycopsis fibuligera) CJN1020 S. cerevisiae Alcohols One <800 3-methyl-1-butanol 15.267 17.772 Fermented, malt, wine (300ppb) 2 804 2,3-butanediol 13.228 1.167 Immature and green, buttery (150,000 ppb) 3 841 3-ethoxy-1-propanol 0.188 0.266 - 4 855 2-furanmethanol - 0.34 - 5 874 1-hexanol 0.118 - - 6 943 2-propanol 0.274 - - 7 981 3- (methylthio) -1-propanol 2.699 0.513 Vegetable, onion, cooked potato (500ppb) 8 1128 benzeneethanol 15.502 19.283 Floral, sweet, immature and green (750-1,100 ppb) 9 1219 4-vinylphenol - - Medicinal, phenolic, spicy (10 ppb) 10 1311 2-methoxy-4-vinylphenol 0.386 - Sweet, spicy, smoky (3ppb) 11 1504 2,4-bis (1,1-dimethylethyl) -phenol - 0.038 - Esters 12 <800 isobutyl acetate 0.034 - Fruity, banana-apple-pear-pineapple (66ppb) 13 804 ethyl butyrate 0.039 0.157 Fruity (1ppb) 14 815 ethyl lactate - 0.264 Rum-buttery, cookie (14,000 ppb) 15 878 isoamyl acetate 0.435 0.92 Sweet, fruity, banana, pear (2ppb) 16 935 ethyl 3-hydroxybutyrate - 0.193 Fresh, fruity, grape, 17 963 ethyl acetate 0.655 - Wine-brandy (5ppb) 18 968 butyl lactate 0.075 - Sweet, buttery, caramel, 19 999 ethyl caproate 0.104 0.178 Fruity, pineapple, banana with strawberry, pear & tropical (1ppb) 20 1071 ethyl-4-hydroxybutanoate 0.208 - - 21 1179 기체 0.066 0.141 Wine, ether, immature, green, grape, 22 1194 ethyl octanoate 0.248 0.567 Fruity, wine, sweet, 23 1258 피렌 ethyl acetate 0.133 0.381 Sweet, rose, fruity, honey (3,000-5,000 ppm) 24 1295 ethyl nonanoate 0.038 - Fatty-waxy, oily, cognac, grape, nut, 25 1394 ethyl decanoate 0.256 0.638 Sweet, fatty, nut, wine-cognac, 26 1443 ethyl 2-hydroxy-3-phenylpropanoate 0.627 - - 27 1591 ethyl dodecanoate 0.098 0.16 Fatty-waxy oil (oily), floral (floral), fruity (fruity) 28 1789 ethyl tetradecanoate 0.333 0.126 Mild sweet, waxy-fatty, 29 1986 ethyl hexadecanoate 0.586 0.153 Waxy, sweet (> 2000 ppb) 30 2151 ethyl linoleate 0.332 0.03 Oil (mild oily), fatty (fatty) 31 2157 ethyl oleate 0.352 0.042 Mild, sweet, oily, Carbonyls 32 909 dihydro-2 (3H) -furanone - 0.142 Sweet, hay, coumarinic, 33 1027 limonene 0.105 0.081 Sweet, citrus (100-230 ppb) 34 1081 4-methylbenzaldehyde - 1.291 Cherry Hydrocarbons 35 960 4-methylnonane - 0.039 - 36 1198 dodecane 0.025 0.028 Hydrocarbons 37 1277 pentadecane 0.077 - Hydrocarbons 38 1464 heptadecane - 0.081 Hydrocarbons Miscellaneous 39 890 xylene 0.034 - - 40 1063 thiazole - - Nutty, meaty, 41 1250 1,3-bis (1,1-dimethylethyl) benzene 0.259 0.329 Plastic (0.052-86 ppb)

¹⁾ Retention index (RI) was measured using n-paraffin (C ₇ -C ₂₂ ) as external standards.

²⁾ Relative peak area (Peak area of fragrance component / Peak area of internal reference material)

³⁾ Aroma threshold value is the odor threshold concentration in water (Flavor-Base 2010 Professional, Leffingwell & Associates)

From the above results, it can be concluded that the brown rice wine produced by the production method of the present invention has a distinct flavor different from that of the conventional rice wine.

Korea Microorganism Conservation Center (overseas) KCCM11346P 20130103

Claims (11)

(1) a yeast cell culture step in which Saccharomycopsis fibuligera is cultured using an input ( granule );
(2) a step of preparing a mother liquor by fermenting the seeds through the culture of the yeast cells;
(3) a dipping step in which a starch raw material, a saccharifying agent, and water are added to a mother liquor produced in the mother liquor making step and dipped therein;
(4) an aging step of fermenting the raw material immersed in the immersion step for a predetermined period of time and aging the raw material;
(5) homogenizing the raw material aged in the aging step;
(6) preparing raw rice wine using the homogenized raw material. The method according to claim 1,
In the step (2), in step (2), a mixture of the starch raw material and the saccharifying agent, which have not been added or added, is fermented with the culture medium cultured by the yeast cell culture step to prepare a mother liquor, Wherein the method comprises the steps of: The method according to claim 1,
Wherein the fermentation is carried out at a fermentation temperature of 25 to 27 占 폚 for 72 hours in the step of preparing the mother liquor of step (2). The method according to claim 1,
The method according to claim 1, wherein in step (1), the saccharomyocobys fibrillogen is Saccharomyces cv. Pyruvicola CJN1020 (KCCM11346P). The method according to claim 1,
Wherein the starch raw material is used in an amount of 50 to 88 wt% based on the weight of the total starch raw materials used in the steps (1) to (3) in the step (3). The method according to claim 1,
Wherein the rice starch is used as the starch raw material in an amount of 50 to 60 wt% based on the weight of the starch raw material in the dipping step of the step (3). The method according to claim 1,
Wherein the starch raw material in step (3) is used in an amount of 700 to 800% by weight of the admission weight used in the step (2). The method according to claim 1,
In the step (3), 300-400 wt% of starch raw material, 500-500 wt% of water, 0.1-0.4 wt% of purified enzyme with saccharifying agent, and 5-15 By weight based on the total weight of the rice wine. The method according to claim 1,
Wherein the fermentation is carried out at a fermentation temperature of 27 to 28 占 폚 for 7 days in the immersion step of the step (3). The method according to claim 1,
Wherein the aging is performed at 0 to 10 ° C for 12 to 48 hours in the aging step (4). 11. The method according to any one of claims 1 to 10,
[7] The method of claim 1, further comprising the step of heat-treating the raw rice wine to produce a sterilized rice wine.

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