KR20140059971A - Brewing raw material kits for making rice wine and method for manufacture of rice wine of thereof - Google Patents

Abstract

The present invention relates to brewing raw materials for making unrefined rice wine and a method for making unrefined rice wine using the same, and more specifically, to brewing raw materials for making unrefined rice wine and a method for making unrefined rice wine using the same, in which anyone can easily make high-quality unrefined rice wine having excellent taste and flavor even in the home without special apparatuses or brewing techniques, by preparing proper usage of a fermenting agent with respect to rice flour and brewing techniques into one set in order to make the unrefined rice wine.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a brewing material for making takju,

The present invention relates to a brewing material for making takju, and a method for manufacturing takju using the same. More particularly, the present invention relates to a brewing material for producing takju, which can easily produce a high grade takju with excellent taste and flavor, And a manufacturing method thereof.

It is true that Takju has been perceived as a cheap low-price drink even though it is Korean traditional drink. Takju is a living yeast and contains a variety of organic acids. As it is matched with the modern well-being culture that pursues health, it has become popular in Japan with the Korean wave, and Takju has been imported into Korea. To a stage that occupies a part of the mainstream culture that symbolizes Korea.

However, since Takju is manufactured using conventional yeast, the danger of acidosis and deterioration is very high and the shelf life is low. Thus, Takju has to be exhausted immediately after manufacture from the past, and there are many difficulties and problems including self- .

In addition, the manufacturing process of takju requires labor, time, effort, immersion, and a device for growth, as well as a fermenting agent for saccharifying starch and a yeast for converting sugar into alcohol, , There were many cases in which the required amount of yeast and yeast were not properly used and brewing techniques were used to make more than necessary sake or make mistakes.

Accordingly, recently, methods have been developed for processing brewing materials so that anyone can brew easily without special equipment or brewing techniques. For example, Korean Patent Registration No. 10-0207934 discloses a domestic colored fermented beverage made by packing a bulky colored brown rice and an fermentation agent together, a colored fermentation method using the fermented fermented beverage, and a method for producing the fermented fermented beverage, and Korean Patent Publication No. 2011-0081635 A set of simple brewing materials dedicated to Yakju using puffed rice which is set by vacuum packing the expanded powder and an fermentation agent as one body and a method of manufacturing a yakju using the same are disclosed in Korean Patent Publication No. 2012-0085462, A self-made makgeolli has been disclosed which is individually packaged and packaged in one piece.

However, these methods are limited in that the use of saccharifying agents is limited to general grains or coenzyme, so that it is difficult to produce various kinds of takju according to consumers' preferences, and the production of alcohol is relatively low, and as a starch raw material The use of less than purified callus has resulted in a lack of a unique and profound deep flavor of takju, because many ingredients that provide flavor and aroma are not produced in the takju such as organic acids produced in the course of the enhancement.

The main object of the present invention is to provide a brewing material for making Takju and a method of manufacturing Takju using the same, which can easily produce high quality takju with excellent taste and flavor at home without any special apparatus or brewing technique.

It is another object of the present invention to provide a brewing material for making Takju and a method for manufacturing Takju with the same, which is capable of producing a high quality takju with a uniform quality by standardizing the Takju with various tastes and flavors according to consumers' preferences.

In order to accomplish the above object, the present invention provides a fine powder which is obtained by pulverizing 1 to 2 to 1: And 1 to 4 parts by weight of a fermentation agent obtained by mixing dry yeast, koji and purified enzyme in an amount of 1 to 4 parts by weight based on 100 parts by weight of the fine powder.

In one preferred embodiment of the present invention, the fermentation agent may include 40 to 60 parts by weight of dry yeast and 40 to 60 parts by weight of purified enzyme, based on 100 parts by weight of yeast.

In a preferred embodiment of the present invention, the landing habit is characterized by seeding the expanded cast material, culturing at 18 to 24 ° C for 35 to 40 hours, and then drying and pulverizing it to 150 mesh or less.

In one preferred embodiment of the present invention, the expanded material is obtained by adding water at a ratio of 1: 0.5 to 2 by weight of the starting material for casting, heating the mixture at 100 to 150 ° C for 10 to 20 minutes, and then vacuum- .

In another embodiment of the present invention, there is provided a method for producing a Takju, comprising the step of adding 1 to 2 weight of water to the brewing material to the brewing material for making the Takju, fermenting the mixture at a temperature of 20 to 27 DEG C for 5 to 7 days, And a manufacturing method thereof.

The brewing material for manufacturing Takju in accordance with the present invention can be prepared by setting the appropriate amount of the fermentation agent and the brewing technique for the fine powder to prepare Takju, and thereby making a high grade Takju with superior flavor and flavor And it is possible to manufacture high quality takju with uniform quality by standardizing various types of brewing materials suitable for the taste of consumers.

FIG. 1 is a flowchart illustrating a process for manufacturing Takju in accordance with an embodiment of the present invention.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

Throughout this specification, when a component is referred to as " including "or" containing "an element, it is to be understood that this does not exclude other components, do.

One embodiment of the present invention relates to a finely pulverized powder obtained by pulverizing an immigration source and a pulverizer to a weight ratio of 1: 2 to 1: 4; And 1 to 4 parts by weight of a fermentation agent obtained by mixing dry yeast, koji and purified enzyme in an amount of 1 to 4 parts by weight based on 100 parts by weight of the fine powder.

Hereinafter, the present invention will be described in detail.

The brewing material for making Takju in accordance with the present invention is prepared by pulverizing the raw rice flour and the rice bran so that each person can easily produce Takju without any special apparatus or brewing technology at home, The fermentation agent obtained by mixing is mixed with the fermentation agent in a vacuum packed state to prepare a brewed material for vacuum-packaged takju production, or a first brewed material in which the fine powder is vacuum-packed, 2 < / RTI > brewing materials, respectively.

According to the present invention, the fine powder comprises an immigration fine and a bulge. The semi-finished casting material is heated for 2 to 5 hours, and then cultivated for 30 to 40 hours. Dried and crushed.

The end which is used at the time of immigration is a kind of enzymes capable of saccharifying starch, and the end of preparation and the end of powder may be used. After the sterilization of the starch-containing raw materials (rice), the end of the preparation may be used in addition to Aspergillus kawachii , which is the most commonly used among Aspergillus sp., Oryzae , Usamii , Shiro Usami (Shiro usamii), awamori (Awamori), rayijo pool in (Rhizopus sp.) were inoculated the microorganisms, such as would a culture ever spores are epiphytic, which is mainly given the starch and the decomposition and aroma, flavor of the protein, mash Can be prevented. At this time, it is desirable to use 0.25% by weight or less of the final use ratio of the raw materials (based on Article 41 of the Administrative Procedure Regulation).

In addition, the termination of the powder means that the pure mycelium spores are collected only by a special method at the end of the preparation, and it is preferable that the use ratio is 0.05% by weight or less based on the weight of the immigration.

As the raw material for casting, a raw material having a starch can be used, preferably rice, and more preferably white rice can be used among rice. Also, grains selected from the group consisting of rice, wheat, sorghum, oats, jars, brown rice, glutinous rice, and mixtures thereof can be used instead of white rice.

Thus, in the present invention, 0.1 to 0.5 kg is finally added per 72 kg of the cast material, and the mixture is incubated at a temperature of 18 to 24 캜 for 35 to 40 hours. If it is cultured under the conditions out of the above range, the starch and protein of the raw material for starch may not be decomposed properly, which may result in a problem that a unique taste and flavor of takju can not be imparted.

In addition, the cultured raw material as described above is dried at a temperature of -40 to -60 ° C at a pressure of 8 to 12 mm Torr so that the moisture content of the grains becomes 10 wt% or less, preferably 2 to 6 wt% It is preferable to perform freeze-drying. If the moisture content of the lyophilized immigrant rice is more than 10% by weight, there is a risk of corruption of the immigration, and if the water content of the immigrant rice is less than 2% by weight, the drying time becomes long in order to lower the moisture content, Can be degraded.

The particle size of the ground impurities is not more than 150 mesh, preferably 10 to 100 mesh. If the particle size of the impregnated rice exceeds 150 mesh, water is added to the rice paper to prepare Takju There is a possibility that the dispersion of the powder at the time is uneven and entangled.

Meanwhile, in order to facilitate fermentation of the raw material of the casting to shorten the fermentation period of the feedstock, the raw material of the casting is added at a weight ratio of 1: 0.5 to 2, and the temperature of 100 to 150 ° C is 10 to 20 And then the mixture is heated for 5 minutes at a temperature of 5 to 8 ° C. and then dried in a vacuum dryer under a pressure of 70 to 130 Pa to obtain a compacted compact. The resulting compacted compact is pulverized to a size of 150 mesh or less, The dispersion of the expanded powder can be uniformly and evenly dispersed at the time of production.

The pulverizer used in the pulverization is not particularly limited, and various pulverizers such as a ball mill, sand mill, dynomill, and roll mill can be applied.

In the present invention, the fine powder comprises 1: 2 to 1: 4 by weight of the immigration agent and the expanded rice, and when the expanded rice is contained in an amount exceeding 4 by weight, The flavor and flavor of Takju can be lowered due to the relatively less use of the taste of the country of origin, and when the flavored rice is added in an amount of less than 2 parts by weight, , The manufacturing cost is high and the efficiency of manufacturing takju is low.

On the other hand, the fermentation agent is a mixture of dry yeast, koji and purified enzyme so that the fine powder can be glycated and alcohol fermented. The koji is characterized by using a conventional wheat koji. Generally, And Aspergillus kawachii , Aspergillus oryzae , and the like are added to the sterilized starch raw material, and the modified yeast is classified into two types, i.e., Aspergillus kawachii and Aspergillus oryzae . It is made by inoculating pure cultured bacteria.

In the case of conventional yeast, since the yeast is brewed by the composition of various strains growing in yeast, there is a characteristic feature that the flavor of Takju is superior. However, contamination due to germs may proceed compared with the modified yeast, so that Takju with uniform quality can not be produced It mainly uses modified yeast of Aspergillus oryzae or yeast mixture of flour and rice.

However, in the case of the modified koji, there is a problem that the acid and flavor of Takju are lower than those of the conventional koji. In the present invention, the conventional wheat koji is used, Wheat yeast is produced and used.

For this purpose, the conventional wheat nursery is washed 5 to 10 times with whole wheat flour, dried at a temperature of 20 to 25 ° C, and then crushed to a size of 150 mesh or less. 100 parts by weight of the crushed whole wheat was mixed with 25 to 35 parts by weight of whole wheat flour and 40 to 50 parts by weight of purified water without rupturing and rinsing and drying at a temperature of 18 to 28 ° C for 10 days to 20 Followed by natural fermentation for a day, followed by drying. In the case of the conventional wheat germ, the fermentation by the foreign matter is often progressed. Therefore, it is important to wash the wheat many times until the turbidity does not come out during the flushing of the whole wheat flour to prevent it.

The dry yeast can be used without limitation as long as it is a yeast used in the production of common takju. It is preferable to use yeast such as Saccharomyces coreanus , Saccharomyces ellipsoideus , Saccharomyces carlsbergensis Saccharomyces carlsbergensis , Saccharomyces cerevisiae , and the like, followed by liquid culture and drying.

On the other hand, the purified enzyme promotes the progress of saccharification fermentation of the fine powder and is involved in saccharification of starch to improve the sugar content and sweetness of the takju. It can be used without restriction as long as it is an enzyme used in the production of common takju, preferably there is a liquefaction enzyme (amylase), glycosylation enzymes (glucoamylase) and a mixture of these enzymes may be used.

The fermentation agent is comprised of 40 to 60 parts by weight of dry yeast and 40 to 60 parts by weight of purified enzyme per 100 parts by weight of yeast. When takju is prepared with the fermenting agent within the above content range, acidity, amino acid degree, reducing sugar and alcohol content It is possible to produce Takju with good quality by appropriately controlling it.

Such an fermentation agent is used in an amount of 1 to 4 parts by weight based on 100 parts by weight of the pulverized finely divided powder. If it is used in an amount of less than 1 part by weight based on 100 parts by weight of the pulverized fine powder, The saccharification fermentation ability of rice can be lowered. If it exceeds 4 parts by weight, alcohol fermentation can not be performed properly, and the quality of the fermented milk may be deteriorated.

On the other hand, the fermentation agent of the present invention may further contain a powder selected from the group consisting of fruit, herbaceae, seaweed, and mixtures thereof to the same size as the fine powder to suit the taste of the consumer. For example, the above-mentioned fruits may be plums, oats, peaches, strawberries, kiwi, pears, blueberries, chestnuts, etc. The herbals may be Matsutake mushroom, Kjigae, Sanayacho, Omija, bokbunja, May be kelp, seaweed, and the like.

Wherein the fruit, the herb, the seaweed, and the mixture thereof are contained in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of the fine powder and the fermentation agent, wherein the fruit, the herb, the seaweed, When added in an amount of less than 0.1 part by weight, the amount thereof is relatively small, and the effect of addition is insignificant. When the amount of the ingredient is more than 5 parts by weight, the amount thereof is relatively large, There is a concern.

On the other hand, the fermentation agent of the present invention may further contain a sweetener in order to add flavor. The sweetener may be variously used in alcoholic beverages, beverages, soy sauce, confectionery, medicines, health foods and the like, and may be an enzyme-treated stevia which can substitute for sugar, citric acid which can give a sour effect, etc. . The sweetener may be used in an amount of 0.01 to 3 parts by weight based on 100 parts by weight of the fine powder and the fermentation agent. When the amount of the sweetener is less than 0.01 part by weight, the effect is insignificant. When the amount of the sweetener is more than 3 parts by weight, a problem of deteriorating the flavor of a unique special flavor may occur.

Thus, as described above, Takju prepared by fermentation with addition of fruits, herbaceae, seaweeds and mixtures thereof, or sweeteners can satisfy the desire of consumers who require various flavors. Depending on the ingredient to be added, It is also possible to ingest.

The packaging of the brewed material for making Takju according to the present invention is not particularly limited and can be packed in various forms according to the user's needs such as individual package, large capacity packaging, disposable tea bag, disposable container, It is easy to store Takju, which has the unique taste and flavor of lactic acid bacteria, enzymes, nutrients and Takju, and can be easily produced and enjoyed on the spot regardless of the place.

In another aspect of the present invention, there is provided a process for producing Takju, comprising the step of admixing 1 to 2 parts by weight of water to the brewing material for producing the Takju at the temperature of 20 to 27 DEG C for 5 to 7 days, And a method for producing the same.

Hereinafter, a method for manufacturing Takju using the brewing material for making Takju of the present invention will be described.

First, the brewing material for making Takju is put into a container such as a glass bottle, a jar, a PET bottle, etc., and clean water is added to the brewing material at a weight ratio of 1 to 2, followed by stirring. Then cover with a lid to allow air to pass through and ferment at room temperature (20 to 27 ° C) for 5 to 7 days. At this time, since the fermented blend has an alcohol frequency of 16 to 18%, it is diluted using water or the like to prepare a Takju with a predetermined alcohol concentration (Fig. 1).

The formulation may be suitably diluted in accordance with the usual formula, and when it is prepared with alcohol (6 to 7%) of Takju sold on the market, it may be diluted with water of 1 to 3 parts by weight based on the total weight of the fermented mixture have. Here, it is also possible to add lemon, sugar, cider, and the like to the Takju prepared in accordance with the preference, and then drink it properly.

The method of producing Takju using the brewing material for making Takju according to the present invention is characterized in that the Takju has a unique taste and flavor, a large amount of lactic acid bacteria, enzymes and nutrients contained therein, and is easy to store, And it is possible to satisfy consumers' desire for various flavors by adding fruits, herbs and the like, and it is also possible to ingest effective ingredients according to the ingredients to be added.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.

[Production Example 1]

1-1. Preparation of fine powder

10 kg of semi-dried white rice and 10 kg of water were mixed and heated in a pressure cooker at an internal temperature of 100 ° C for 10 minutes and then dried in a vacuum dryer at 5 ° C and 100 Pa to prepare an average 90 mesh .

In addition, rice flour was semi-cleaned, and the rice was boiled for 3 hours and then added to 72 kg of the above-mentioned rice, and 0.175 kg of white rice was added thereto, followed by incubation at 20 ° C for 38 hours. The obtained seedlings were dried at a temperature of -50 DEG C at a pressure of 10 mmTorr, lyophilized to a water content of 4 wt%, and crushed to an average size of 90 mesh using a dynomil.

700 g of puffed rice prepared in this manner and 280 g of puffed rice were mixed and vacuum packed to prepare a fine powder.

1-2. Manufacture of fermentation agent

The whole wheat was rinsed 10 times, then dried at a temperature of 25 DEG C and crushed to an average particle size of 90 mesh. 50 kg of the crushed whole wheat flour was mixed with 1.5 kg of whole wheat flour and 2 l of purified water, which had not been crushed but washed and dried. The resulting mixture was put into a molding mold and fermented at a temperature of 25 ° C for 20 days and then dried to obtain wheat yeast. And crushed into granules. The dried yeast was obtained by drying the yeast cultured for 4 days with the strain Saccharomyces coreanus , and pulverizing it to an average particle size of 90 mesh. The purified enzyme was used as a saccharifying enzyme (Wonderful Winery Co., Ltd.) Respectively. Ten grams of the thus-prepared silkworm, 5 g of dry yeast and 5 g of purified enzyme were mixed and vacuum-packed to prepare an inoculant.

[Production Example 2]

3 g of ground mushroom powder crushed at an average particle size of 60 mesh was further added to the fermentation agent of Preparation Example 1-2, and then vacuum packed to prepare an fermentation agent.

[Examples 1 and 2]

The brewing materials for the production of takju prepared in Preparation Examples 1 and 2 were put into a 5-liter container and mixed with 1.5 l of water. The lid was closed and the mixture was fermented at room temperature for 5 days without any direct sunlight. Takju with an alcohol content of 7% was completed.

[Comparative Example 1]

A brewed material for making Takju was prepared in the same manner as in Example 1 except that the brewed material for making Takju except that the swelling was contained in the fine powder of Preparation Example 1 without containing the infusion was used.

[Comparative Example 2]

As in Production Example 1, a brewed material for making Takju was prepared, and a brewed material for manufacturing Takju was prepared in the same manner as in Example 1, except that the raw material of Preparation Example 1 contained less swelling and no entrapment.

[Comparative Example 3]

Korean rice wine makgeolli was selected as Comparative Example 3.

[Experimental Example 1]

The number of lactic acid bacteria was measured according to the measurement method proposed in the Food Code and is shown in Table 1 below.

division Microbial cell counts (CFU / ml) Lactic acid bacteria Example 1 8.9 × 10 ⁷ Example 2 8.4 × 10 ⁷ Comparative Example 1 6.8 × 10 ⁷ Comparative Example 2 8.0 × 10 ⁷ Comparative Example 3 2.6 x 10 ⁷

As shown in Table 1, it was found that Examples 1 and 2 according to the present invention contained about 3 times as many lactic acid bacteria as those of Comparative Examples 1 to 3.

[Experimental Example 2]

Examples 1 and 2 and Comparative Examples 1 to 3 were stored at a temperature of 5 ° C for 24 hours, and taste, flavor, color, turbidity, and overall acceptability were evaluated for 30 adults over 20 years of age. The evaluation of each item is as follows: 1 point if it corresponds to 'very bad', 2 points if it corresponds to 'a little bit bad', 3 points if 'normal', 4 points if ' And the results of this experiment were analyzed by Duncan's multiple range test after SPSS Package Program analysis. The results are shown in Table 2 below.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 4.0 ± 0.52 4.2 ± 0.56 3.57 ± 0.73 3.21 + - 0.48 3.29 ± 0.45 incense 4.1 ± 0.31 4.0 ± 0.71 3.83 ± 0.37 3.91 + - 0.52 3.43 ± 0.73 color 3.91 ± 0.35 3.95 + - 0.12 3.86 ± 0.83 3.01 ± 0.26 3.83 ± 0.69 Turbidity 3.47 ± 0.89 3.54 + 0.79 3.43 ± 0.90 3.21 ± 0.05 3.50 ± 0.50 Likelihood 4.2 ± 0.57 4.3 ± 0.21 3.57 ± 0.73 3.48 0.55 3.29 ± 0.45

As a result, as shown in Table 2, Examples 1 and 2 were found to be superior to those of Comparative Examples 1 to 3 in terms of taste, aroma and preference, and thus, It was confirmed that a high quality takju with excellent flavor could be easily produced.

Having described specific portions of the invention in detail, those skilled in the art will appreciate that these specific embodiments are merely preferred embodiments and that the scope of the invention is not limited thereby will be. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (5)

A finely divided powder obtained by pulverizing the seeds at a weight ratio of 1: 2 to 1: 4; And 1 to 4 parts by weight of a fermentation agent obtained by mixing dry yeast, koji and purified enzyme in an amount of 1 to 4 parts by weight based on 100 parts by weight of the fine powder.
[3] The brewing material for producing Takju as claimed in claim 1, wherein the fermentation agent comprises 40 ~ 60 parts by weight of dry yeast and 40 ~ 60 parts by weight of purified enzyme, based on 100 parts by weight of yeast.
[3] The brewing material for producing Takju, according to claim 1, wherein the landing material is sown in the expanded cast material and cultured at 18 to 24 [deg.] C for 35 to 40 hours, followed by drying and pulverization to 150 mesh or less.
[2] The method of claim 1, wherein the bulking material is prepared by adding water at a ratio of 1: 0.5 to 2 by weight of water, heating the mixture at 100 to 150 DEG C for 10 to 20 minutes, Manufacturing brewing materials.
A process for producing a tobacco brewing material according to any one of claims 1 to 4, which comprises admixing 1 to 2 parts by weight of water to the brewing material, fermenting the mixture at a temperature of 20 to 27 DEG C for 5 to 7 days, ≪ / RTI >

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