KR20150001096A - Complex wheat nuruk and process for preparing the same - Google Patents

Abstract

The present invention relates to a complex wheat yeast, a manufacturing method thereof, and a traditional fermented liquor using the same. In the present invention, disclosed is a complex wheat yeast manufactured by which 2-5 parts by weight of the fermented wheat bran of aspergillus sp. separated from a native aspergillus, 1-4 parts by weight of fermented rice powder, and 1-3 parts by weight of fermented mung beans are mixed. The disclosed complex wheat yeast with the mixed material is allowed to manufacture yeast with controlled fermentation microorganisms wherein the yeast used for manufacturing traditional liquors as saccharification and fermentation source has many microorganisms and many problems caused by the microorganisms. In addition, the disclosed complex wheat yeast with the mixed material can improve the activity of the yeast by controlling the fermentation microorganisms and is used for manufacturing a tailored yeast wherein the tailored yeast are properly provided to produce each liquor that users want, thereby making contribution to the improvement of liquor quality.

Description

Complex wheat nuruk and process for preparing same

The present invention relates to composite wheat nurses and a method for producing the same.

Our alcoholic beverages are poorer in quality than import alcoholic beverages, and it is urgently required to develop products that can enter the domestic and overseas market by creating diverse products and individualization centered on consumers that are adapted to the changing environment of the times.

Traditional oriental liquor uses yeast as a saccharification and fermentation source, and it has enzymatic differences as well as microorganisms involved with koji which is an fermentation agent of Japanese sake.

Lactobacillus such as Aspergillus sp., Rhizopus sp., Absidia sp. ( Lichtheimia, fungus fungus), Mucor sp. (Fluffy fungus) and Lactobacillus genus, which are Korean traditional yeast fungi, , It is necessary to improve the usability of the yeast by identifying the scientific characteristics of the fermented food.

In this regard, the production of high-quality yeast can enable the manufacture of traditional liquor with a unique taste and flavor.

Korea's representative traditional yeast is difficult to manufacture and microorganisms involved are not uniform, so it is urgent to produce standardized products and standardize quality. Studies on the fermentation microorganisms related to domestic brewing, development of the yeast and liquor process, which are the fermentation products, are mostly conducted on fungi studies isolated from the entry into Japan, which is the fermentation medium, and studies on the traditional yeast culture. Is insufficient.

In particular, there is no fermentation microbial control and management technology, and most of them have poor quality than commercially available yeast due to experience of manufacturing yeast, and thus failures such as rancidity, scabs, etc. are high, and production cost and labor cost burden are increasing. Therefore, in order to overcome this, it is required to improve the quality of commercially available yeast, and to make the manufacturing technology scientific for upgrading and improving storage stability.

The prior art 1 (Korean Patent Laid-Open Publication No. 10-2013-0009164) discloses a specific prior art relating to the use of the yeast in consideration of its use in traditional wines. Aspergillus oryzae (Microorganism Accession No. KCTC11926BP ) To produce koji; Nuruk prepared by inoculation with an Aspergillus oryzae (Microorganism Accession No: KCTC11926BP) cultivated as a strain in mung bean; ( Aspergillus oryzae , microorganism accession number: KCTC11926BP) cultivated as a strain in mung bean to produce a yeast, and then producing the yeast using the yeast.

Prior Art 2 (Korean Patent Laid-Open No. 10-2013-0009149) discloses a method for producing yeast by inoculating aspergillus oryzae (KCTC11927BP) cultured as a strain in rice flour; Nuruk prepared by inoculating aspergillus oryzae (Microorganism Accession No: KCTC11927BP) cultured as a strain in rice; ( Aspergillus oryzae , microorganism accession number: KCTC11927BP) cultivated as a strain in rice is inoculated to produce a yeast, and then the yeast is used to produce a fermented juice.

Prior Art 3 (Korean Patent Laid-Open No. 10-2003-0039696) discloses a method for producing yeast for traditional rice bran inoculation and fermentation of cereals in cereals, wherein the raw material of yeast is 20 to 50% by weight of wheat bran, Or aspergillus niger (microorganism accession number: KFCC-11268), which is cultured as a seed bacterium, is mixed with 10 to 30% by weight of barley rice; 1. A method for producing a traditional stock of glutinous rice including a raw material pre-treatment process, a submerged immersion process, a one-stage immersion process, a two-stage immersion process, and a fermentation process, Which is characterized in that the yeast produced by the method of claim 1 is used in the process of the present invention.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

Korean Patent Publication No. 10-2013-0009164 Korean Patent Publication No. 10-2013-0009149 (Patent Document 3) Korean Patent Laid-open No. 2003-0039696

The present invention is to provide a composite wheat noule having excellent quality and easy control of quality.

The present invention also aims to provide a method for producing a composite wheat noule which is excellent in quality and easy in quality control.

The present invention also provides a traditional fermented juice having improved quality by using a composite wheat germ which is excellent in quality and easy in quality control.

The present invention also provides a method for producing a conventional fermented beverage which can improve the production efficiency by using a composite wheat noule which is excellent in quality and easily controlled in quality.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention relates to a method for producing a fermented bran of Aspergillus sp. Mung fungus isolated from native koji, a fermented product of rice powder and a fermented product of mung bean powder at a ratio of 2: 5: 1 to 4: 1: 3 Provide wheat yeast.

In the composite wheat yeast according to one embodiment of the present invention, Aspergillus nuruk mold isolated from indigenous yeast is asp. oryzae N279 , Asp. kawachii N280 , Asp. niger N74-5 and Asp. acidus N34-1 And the like.

The present invention also relates to a method for producing a fermented soybean flour by inoculating a mixture of wheat flour, rice flour and mung bean flour at a weight ratio of 2: 5: 1 to 4: 1 to 3 by weight to a culture of Aspergillus nuruk fungi isolated from native koji, A method for producing a composite wheat yeast is provided.

In the process for producing the composite wheat leukocyte according to an embodiment of the present invention, Aspergillus nuruk mold isolated from native koji is Asp. oryzae N279 , Asp. kawachii N280 , Asp. niger N74-5 and Asp. acidus N34-1 May be used.

In a method for producing a composite wheat nune according to a specific embodiment of the present invention, water is added to 100 parts by weight of a mixed powder consisting of wheat flour, rice flour and mung bean flour at a weight ratio of 2: 5 to 1: 4: 1 to 3: 50 parts by weight and infiltrating for 0.5 to 1.5 hours; Inoculating and mixing the culture of Aspergillus naturally occurring koji mold isolated from the koji to 5 to 25% (v / w); Molding the mixture of the previous step in a yeast molding mold; Fermenting the lozenge in a pre-stage at a temperature of 23 to 30 DEG C at 60 to 80% RH for 20 to 26 days; And drying and regulating the fermentation product of the pre-stage at 45 to 55 DEG C for 10 to 14 hours.

An exemplary embodiment of the present invention provides a traditional fermented beverage produced using the yeast according to the above embodiment.

Further, in one exemplary embodiment of the present invention, a traditional fermented beverage is prepared using the yeast obtained according to the manufacturing method according to the above embodiment.

The present invention solves the problem of containing various kinds of microorganisms of yeast that have been used as saccharification and fermentation sources in the manufacture of traditional sake and the like, thereby making it possible to produce yeast with controlled fermentation microorganisms, And ultimately it is possible to provide a nutrient suitable for the mainstream production according to the demand of the user, thereby contributing to the improvement of the quality of the nutrient.

1 is a photograph of each yeast manufactured according to one embodiment of the present invention.
FIG. 2 is a graph for a-amylase activity against each of the yeasts prepared according to one embodiment of the present invention. FIG.
Figure 3 is a graph of glucoamylase activity against each of the yeasts prepared according to one embodiment of the present invention.
FIG. 4 is a graph comparing acidic protease activities for each nuruk prepared according to one embodiment of the present invention. FIG.

Hereinafter, the present invention will be described in detail.

end. Selection of seeds

(1) Yeast collection

In order to isolate useful domestic koji microorganisms, commercial yeast was purchased in cooperation with the permanent market and municipal agriculture technology center in Gyeongbuk and Gyeonggi provinces.

(2) Isolation of native koji microorganism from collected koji

In order to isolate the koji molds, spores were collected from the surface of the collected nuruk and DG18 (peptone 0.5%, glucose 1%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, dichloran 0.0002%, agar 1.5%, 110 g of glycerol / chloramphenicol) and DRBC (peptone 0.5%, glucose 1%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, dichloran 0.0002%, rose bengal 0.0025%, agar 1.5%, chloramphenicol) After incubation for 8 days, the yeast fungus was isolated, and 90 ml of physiological saline solution (10 g) was shaken. Then, the cells were inoculated into DG18 and DRBC medium by decidual dilution method and cultured at 25 to 30 ° C for 5 to 8 days to isolate the yeast mold.

 (3) Enzymatic properties of indigenous koji microorganisms

 The enzymatic properties (α-amylase, glucoamylase and acidic protease) of the koji microorganisms isolated from the koji of Gyeonggi and Gyeongbuk provinces were investigated and the results are shown in the following Table 1.

Isolated strain Enzyme activity (units / g) a-amylase glucoamylase 아시 비 시 N279 59.1 196.6 233.8 N280 50 101.6 2087.3 N74-5 23.8 403.9 1549.3 N34-1 30.2 98.3 1518.0

(4) Molecular biology of indigenous koji microorganisms

Nuclear fungi such as N74-5, N279, N279, N280, and N34-1 of Andong leukocyte were isolated from Hwaseong Yeonguk, Gyeonggi province, and ITS and β-tubulin Biologically.

First, purely isolated microorganisms were inoculated into MEB liquid medium (malt extract 1.7%, mycological peptone 0.3%, pH 5.4) and cultured at 25-30 ° C for 5-8 days. The mycelia were collected and lyophilized , 12 hr). The lyophilized mycelia were ground in a mortar and the genomic DNA was isolated using a DNA extraction kit (Qiagen DNeasy Plant Mini Kit). The isolated DNA was subjected to PCR for 5.8S rRNA gene and β-tubulin gene, and the nucleotide sequence was analyzed.

Using the Neighbor Joining method of the MEGA 4.0 program, the isolate strains were shown to have the type strain and 100% identity registered in the NCBI databank. As a result, N74-5, isolated from Hwaseong Nuruk, Aspergillus niger N74-5, N279 isolated from yeast strains Gyeongsangbuk N280 is isolated from Aspergillus oryzae N279, N280 resident yeast is Aspergillus kawachii, Anton N34-1 yeast was identified as Aspergillus acidus N34-1.

(5) Selection of strain

( Asp. Oryzae N279, Asp. Kawachii N280, Asp. Niger N74-5 And Asp. acidus N34-1) were used as strains for the production of wheat nuruk.

I. Manufacture of composite wheat yeast

(1) raw materials

Bran, rice (rice) and mung bean are purchased from domestic sources.

(2) Liquid ultrafiltration by strain

5% (7.5 g) of commercial bran and 150 mL of water were added to 500 mL of the culture flask, sterilized at 121 占 폚 for 15 minutes, 4 kinds of Nuruk fungi were separately inoculated in the same manner as described above in the same manner as described above and each was inoculated with 5% each, and cultured at 30 DEG C and 120 rpm for 4 days. The bran filtrate was filtered with sterilized gauze, It was used as an aerosol for the production of complex wheat nursery.

(3) Manufacture of composite wheat nursery using native koji mold and development of prototype

In order to prepare a composite wheat noodle having controlled fermentation microorganisms, a mixed powder was prepared by blending bran, pulverized rice (rice flour) and pulverized mung bean ratio at a ratio of 4: 3: 2, Was added and mixed for 1 hour at room temperature.

In the infiltration process, water may be mixed in an amount of about 35 to 50 parts by weight per 100 parts by weight of the mixed powder, and the infiltration time may be 0.5 to 1.5 hours. It takes a long time for the water mixed with the mixed powder to sufficiently penetrate the water. If the infiltration time is insufficient, it may be difficult to form the yeast. The infiltration time range is an optimum infiltration time for forming a good yeast.

Each of the liquid ends prepared above was inoculated at 20% (v / w) and mixed. After sterilization, the mixture was placed in a triangular laver molding mold, and the mixture was fermented at 30 ° C and RH 70% for 24 days. After drying for 12 hours at 20 ° C, it was used for debt.

At this time, the inoculum amount of the Aspergillus native koji mold culture isolated from the koji can be 5 to 25% (v / w), and the range of such inoculation amount is 4 kinds of koji mold ( Aspergillus sp.) It is considered that there is a difference in the mycological characteristics of the liquid end depending on the growth conditions.

In addition, after the yeast is formed, the yeast molding can be fermented for 20 to 26 days under the condition of 60 to 80% RH at 23 to 30 DEG C, and fermentation under such conditions can be performed under different optimum fermentation conditions (Temperature and time) can be expressed.

Finally, the step of drying and regulating may be carried out at 45 to 55 ° C for 10 to 14 hours from the fermentation product obtained from the previous step. This is advantageous in that the enzyme can be prevented from being inactivated and the enzyme can be stored for a long period of time by removing moisture.

The shape of each of the produced yeast is as shown in Fig.

The thus obtained nuruk is a composite wheat nuruk composed of a bran fermented product of Aspergillus sp. Mung fungus isolated from native koji, a fermented product of rice powder, and a fermented product of mung bean powder. According to the above example, (4: 3: 2) in a weight ratio of Aspergillus sp. Bran fungus, rice powder fermented product and mung bean powder fermented product separated from the fermented product.

In order to show the most preferable example, the composite wheat nuruk of the present invention is a wheat bran fermented product of an Aspergillus sp. Mung fungus isolated from native koji, Rice powder fermented product and mung bean powder fermented product are combined in a weight ratio of 2: 5: 1 - 4: 1 - 3. Particularly satisfying such a weight ratio is preferable in that the flavor of the composite wheat nu- leum produced can be diversified in accordance with the characteristics of raw materials when alcohol is produced.

(4) Evaluation of the quality characteristics of the composite wheat neruk according to the strain used and the grain ratio

 1) Physical properties of the composite wheat yeast control strain

The size of the composite wheat yeast prepared with the combination of grains and koji mold was 59.7 mm × 35.4 ~ 62.6 mm × 37.9 mm, and Asp . The moisture content of wheat nuruk except acidus N34-1 was more than 5%. It is considered that the difference in moisture content was caused by the temperature of the product formed during the fermentation by the koji mold used in the koji

Table 2 below shows the physical properties of the composite wheat yeast.

Strains Physical characteristics of DIY nuruk Weight
(g) Size
(mm) Water content
(%)   Control 30 ± 1.2 51.24 x 34.0 5.56 ± 0.16 Asp . oryzae N279 46 ± 1.3 60.2 x 31.7 5.53 + - 0.22 Asp . kawachii N280 38 ± 0.8 61.5 x 30.7 5.29 ± 0.18 Asp . niger N74-5 48 ± 0.6 61.8 x 31.2 5.1 ± 0.32 Asp . acidus N34-1 44 ± 1.0 61.9 x 36.8 4.92 ± 0.19

- Hand-made nuruk size : Difference in moisture content depending on strains used

2) Physicochemical properties of composite wheat nuns according to Imperial period

The physicochemical properties of the composite wheat nuruk according to the Imperial period are shown in Table 3 below.

Fermentation times (day) Strains pH Total acidity
(0.1 N NaOH mL / 10 mL) Amino acidity
(0.1 N NaOH mL / 10 mL) 0 Control 4.36 ± 0.08 7.52 ± 0.15 1.70 ± 0.26 Asp. oryzae N279 4.43 + 0.11 7.32 ± 0.13 1.51 + - 0.32 Asp. kawachii N280 4.44 0.02 7.78 + 0.08 1.94 + - 0.28 Asp. niger N74-5 4.47 ± 0.06 7.38 ± 0.11 1.72 0.31 Asp . acidus N34-1 4.4 ± 0.05 7.00 ± 0.21 1.83 + - 0.21 8 Control 6.31 ± 0.11 3.50 0.08 3.54 + 0.26 Asp . oryzae N279 6.44 ± 0.05 4.29 ± 0.05 3.36 + 0.33 Asp . kawachii N280 6.67 ± 0.06 3.47 ± 0.06 2.95 + 0.19 Asp . niger N74-5 5.74 ± 0.08 5.69 ± 0.11 4.69 ± 0.17 Asp . acidus N34-1 6.51 + - 0.10 4.35 ± 0.09 3.44 ± 0.26 16 Control 6.99 0.11 3.29 ± 0.21 3.48 0.11 A. oryzae N279 7.04 ± 0.05 4.20 ± 0.08 3.40 0.18 Asp . kawachii N280 6.99 ± 0.09 3.31 ± 0.16 2.89 ± 0.24 Asp . niger N74-5 6.65 + - 0.10 4.96 + 0.14 4.26 ± 0.26 A. acidus N34-1 6.54 ± 0.09 4.15 + 0.08 3.44 ± 0.31 24 Control 6.94 + - 0.15 2.98 ± 0.11 3.36 0.41 Asp . oryzae N279 7.30 ± 0.04 4.03 ± 0.16 3.40 ± 0.28 Asp . kawachii N280 7.15 ± 0.11 3.31 + 0.13 2.66 ± 0.13 Asp . niger N74-5 7.07 ± 0.09 4.30 ± 0.08 4.38 ± 0.23 Asp . acidus N34-1 6.64 ± 0.16 3.98 ± 0.06 3.62 0.33

From the results in the above Table 3, the difference between the four kinds of fermenting microorganisms is slightly increased but continues to increase until the Imperial day 24. Especially, by Asp . niger N74-5 is the lowest, Asp . kawachii N280 is the highest, but after 16th, Asp. The pH of oryzae N279 is the highest.

In the early days of the change in titratable acidity, the initial acidity of the first day of empire was high due to the effect of citric acid added to prevent the contamination of germs such as bacteria, but as the emulsification time of wheat yeast was inoculated with each koji mold, Respectively. Especially, when we look at the optimum pH of 16th and 24th day of Empire, Asp. kawachii N280, and Asp. niger N74-5 was the highest.

Amino acid levels have increased exponentially until the 8th day of the empire, and remain constant. Depending on the microorganism involved, the degree of amino acid diversity varies . Asp. The amino acid level of niger N74-5 is the highest at 4.7, so if you are going to drink with this leek, it may show a slight taste, but it will be offset to some extent by saccharification and alcohol fermentation. Also, Asp. The wheat yeast that is made with kawachii N280 has the lowest amino acid content than other yeast, and if it is made with this yeast, it will have a refreshing taste and sour taste. As a result, it was found that the pH and titratable acidity of Nuruk extract were not different by strain . The amino acid content of wheat neruk was higher than that of niger N74-5 . The wheat yeast of kawachii N280 showed the highest degree of amino acid content.

 3) Enzyme activity of complex wheat nuruk

 2 to 4 show the results of the analysis of the saccharifying power of the composite wheat nurak, which is produced by using four kinds of amphibian molds (AO, AK, AN and AA) and traditional nuruk (TN).

Specifically, FIG. 2 is a graph comparing α-amylase activity, FIG. 3 is a graph showing glucoamylase activity, and FIG. 4 is a graph comparing acidic protease activity.

Referring to FIG. 2, the .alpha.-amylase activity was found to increase as a whole . Especially, Asp. The activity of Nuruk was highest in oryzae N279. However, traditional nuruk and Asp. The activity of kawachii N280 was the highest on the 16th day of empire, and thereafter, there was no difference in activity.

Referring to FIG. 3, the glucoamylase activity tends to decrease slightly, but the Asp. Nuruk from kawachii N280 showed the highest activity after 16 days of fermentation. In contrast, traditional nuruk used as a control Activity was high in the 8th day of empire, but same as AO, AN and AA.

Referring to FIG. 4, Asp. kawachii N280 and Asp. The acidic protease activity of composite wheat nuruk, acidus N34-1, increased rapidly until 8th day of empire and decreased after Asp. The wheat neruk of niger N74-5 was found to have the highest activity by rising rapidly until 16th day. Traditional nuruk and Asp. The activity of oryzae N279 was low, but the difference between them was weak.

4) Analysis of organic acids of composite wheat nuruk due to native koji mold

Table 4 shows the results of the organic acid analysis of the composite wheat nuruk, which was developed using four kinds of native fungi.

Organic acid Contents (mg / 100 g dry base) Control Asp. oryzae Asp. kawachii Asp. niger Asp. acidus  Oxalic 102.8 76.6 254.7 234.1 412.9  Citric 978.4 1114.5 2022.2 1507.6 1887.4  Tartaric 0.0 0.0 0.0 0.0 0.0  Malic 55.4 82.3 49.1 55.1 35.9  Succinic 9.1 0.0 22.4 14.2 19.9  Fumaric 12.0 13.1 5.0 15.2 6.6  Lactic 0.0 0.0 0.0 0.0 0.0  Formic 0.0 7.2 0.0 6.3 3.5  Acetic 0.0 9.2 5.8 8.5 0.0  Pyroglutamic 0.0 0.0 36.0 75.2 51.6 Total 1,157.7 1,302.9 2,395.2 1,916.2 2,417.8

From the results of Table 4, citric acid is the major compound in the conventional organic yeast and four kinds of compound wheat noodle, and especially Asp. Citric acid and malic acid as the main organic acid components . kawachii N280 with yeast and Asp. The highest level of 2,022 mg% and 1,887 mg% was found in the yeast derived from acidus N34-1. However, oxalic and malic acid of cereal grains were detected in most complex wheat nurseries, and small amounts of succinic, formic and acetic acids were detected. Tartaric and lactic acid were not detected in all wheat yeast.

5) Free amino acid analysis of composite wheat nuruk due to native koji mold

The free amino acid analysis results of the complex wheat noodles, which were developed by using the blending ratios of four kinds of native nuruk molds and miso, are shown in Table 5 below.

Free amino acid Wheat nuruk (ppm) Control Asp. oryzae Asp. kawachii Asp. niger Asp. acidus Phosphoserine - - 53.0 48.3 54.6 Taurine 61.7 64.9 - - - Urea 333.1 326.9 1690.2 1383.9 1369.3 Aspartic acid 690.9 1410.1 - 470.2 431.4 Threonine 336.1 694.0 302.3 294.1 304.5 Serine 482.8 974.7 497.5 500.9 492.3 Glutamic acid 1293.5 2502.8 1074.0 1407.6 1108.7 Sarcosine - - - - 14.7 a-Aminoadipic acid 27.0 35.3 55.9 72.7 57.7 Glycine 358.6 636.5 135.5 291.4 128.2 Alanine 447.2 798.2 501.1 595.1 504.6 Citrulline - 18.4 - 3.9 1.6 alpha-aminobutyric acid 39.6 77.5 92.1 126.9 62.0 Valine 405.2 868.2 400.6 400.1 399.3 Cystine ^◎ 34.2 54.9 62.8 55.6 66.6 Methionine ^◎ 131.9 269.3 196.6 181.8 200.0 Cysthathionine ^◎ 9.8 42.8 47.7 44.1 53.8 Iso-leucine 320.7 697.4 342.6 352.3 354.2 Leucine 578.1 1205.9 742.1 752.3 733.8 Tyrosine ^★ 290.5 562.3 367.0 372.4 374.6 Phenylalanine ^★ 362.6 743.5 481.1 378.7 473.3 β-Alanine 6.0 6.6 65.6 67.0 37.6 β-Amino-i-butyric acid 8.5 14.4 98.9 116.1 31.7 γ-Aminobutyric acid 20.9 22.5 283.3 109.2 331.6 Ethanolamine 30.9 36.5 138.2 37.9 154.1 Ammonia 460.1 616.6 1153.7 1025.4 1392.2 Ornithine 60.1 39.2 35.6 40.5 36.9 Lysine 520.1 824.4 624.6 641.7 652.4 Histidine ^★ 225.2 308.1 242.5 254.6 263.7 Anserine 66.5 74.4 229.0 241.7 240.8 Arginine 556.6 665.3 838.0 896.7 943.6 Hydroxyproline - 2.9 - 1.3 - Proline 587.7 596.4 535.6 656.8 476.3 Total 8,746.1 15,190.9 11,287.1 11,821.2 11,746.1

Table 4 shows the free amino acid analysis results of the composite wheat nuruk, which was developed from the results of Table 5, using the blending ratios of four kinds of native nuruk fungi and miso.

The main free amino acids of the four kinds of fermentation broths prepared by inoculation of the strains into mixed grains were urea, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, methionine, iso- leucine, leucine, tyrosine, phenylalanine, , arginine and proline were detected more than 100 ppm, and glutamic acid was detected more than 1,000 ppm.

Asperic acid, glutamic acid, leucine, lysine, arginine and proline are the main amino acids, and wheat germ, which is caused by Hwang Kuk-gyun (AO N279), is a major component of aspartic acid, serine, threonine, glutamic acid, alanine, valine, lso- leucine, leucine, phenylalanine, lysine, arginine and proline are the major amino acids.

In the case of wheat leukocyte, wheat yeast was composed of glutamic acid, alanine, leucine, lysine, arginine and proline, and strain AA (N34-1) was glutamic acid, alanine, lysine and leucine , arginine, and proline were detected as major amino acids.

Therefore, depending on the type of the compounded wheat nursing yeast produced, it is possible to increase consumer awareness by selecting a strain suitable for production of a specific amino acid by strains.

Claims (7)

Composite wheat leaven with 2 to 5: 1 to 4: 1 to 3 weight ratio of Aspergillus sp. Bran fungus, rice powder fermented product and mung bean powder fermented product isolated from native koji.
The method of claim 1, wherein the Aspergillus nuruk mold isolated from native koji is Asp. oryzae N279 , Asp. kawachii N280 , Asp. niger N74-5 and Asp. acid N34-1. < / RTI >
A mixture of bran powder, rice powder and mung bean powder at a weight ratio of 2: 5: 1 to 4: 1: 3, is inoculated with a culture of Aspergillus nuruk fungi isolated from native koji, Lt; / RTI >
4. The method according to claim 3, wherein the Aspergillus nuruk mold isolated from native koji is Asp. oryzae N279 , Asp . kawachii N280 , Asp . niger N74-5 and Asp . acidus N34-1 , And the like.
4. The method according to claim 3, wherein 100 parts by weight of the mixed powder consisting of wheat flour, rice flour and mung bean flour at a weight ratio of 2: 5: 1 to 4: 1 to 3 is mixed with 35 to 50 parts by weight of water, ;
Inoculating and mixing the culture of Aspergillus naturally occurring koji mold isolated from the koji to 5 to 25% (v / w);
Molding the mixture of the previous step in a yeast molding mold;
Fermenting the lozenge in a pre-stage at a temperature of 23 to 30 DEG C at 60 to 80% RH for 20 to 26 days; And
Wherein the pre-stage fermentation product is dried and processed at 45 to 55 DEG C for 10 to 14 hours.
A traditional fermented wine produced by using the yeast of claim 1.
A traditional fermentation broth produced using the yeast obtained according to the production method of claim 3.

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