KR20160062754A - Forming Bubble Grain Wine Improved flavour by Traditional Method - Google Patents

Abstract

The present invention relates to a method for producing traditional bubble-formed grain wine including: (a) a step in which a diastatic substance is produced through diastatic enzyme or malt treatment after water addition to grain or grain powder; (b) a step in which protease contained the diastatic substance of Step (a) is deactivated; (c) a step in which a primary fermented substance is produced based on yeast addition to and fermentation of the protease-deactivated diastatic substance of Step (b); (d) a step in which a barley diastatic substance is produced through diastatic enzyme treatment after water addition to barley or barley powder; and (e) a step in which secondary fermentation is performed after the barley diastatic substance of Step (d) being added to the primary fermented substance of Step (c). The bubble-formed grain wine according to the present invention generates creamy bubbles, has a high degree of alcohol, and thus can significantly improve the flavor of the produced grain wine.

Description

{Forming Bubble Grain Wine Improved flavor by Traditional Method}

The present invention relates to a conventional bubble-producing cereal grain having improved palatability and, more particularly, to a cereal grain or grain powder which is heat-treated to a saccharide prepared by treating yeast or an enzyme with the enzyme to completely inactivate the protease contained in the saccharide A method for manufacturing a traditional curd, and a traditional curd made by the method.

Alcohol has been developed along with human history. Any nation has its own traditional brewing method that is unique to climate and climate. Traditional liquor is divided into brewing and distilled liquor depending on the manufacturing method. The brewing is divided into pure and sweet horses, and the pure horses are classified into two types according to how they are fermented. Recently, makgeolli, which is familiar to Korean people, enters the Takju region among the pure sweet potatoes. Recently, in order to add a new flavor to makgeolli, the sweet potato (Korean Patent Publication No. 1020080130783), sweet potato (Korean Patent Publication No. 1020100053779) Korean Patent Registration No. 1020100062439) is also being developed steadily. In particular, the reason why makgeolli is attracting attention is because it is a collection of living bacteria that are living enough to be a living yeast mass. Essential beneficial yeast yeast that make makgeolli has a deep relationship with the life phenomenon, and it also contains vitamins, proteins and minerals. Amino acids, proteins, and minerals in yeast are indispensable factors in maintaining the youthfulness and longevity. In addition, the vitamin complex in the makgeolli makes the skin clear and healthy, and the low alcohol level of 6% acts to remove the fatigue substances accumulated in the body by making blood circulation and metabolism vigorous.

Although the popularity of makgeolli is increasing, the preference of younger generation is leaning towards foreign arithmetic such as beer, wine, cocktail, and the popularity of soju is still relatively low. Most of those avoiding grain loaves, for the most part, chose grain because it lacked grain flavor, a tangible flavor felt due to a unique foreign body sensation, and a refreshing feeling like beer.

Research and development have been conducted to compensate for the disadvantages of such a curd and to further improve the taste. In such a technique, Korean Patent Publication No. 2004-0084408 discloses a method for removing debris such as starch through a high-speed centrifuge And a method of producing clear and transparent makgeolli through a microfilter and a ceramic filter after discharging carbon dioxide gas at the same time.

In Korean Patent Registration No. 10-2010-0049438, fruit or vegetable as a main ingredient is used to neutralize the pungent taste of makgeolli with the color and flavor inherent in fruits, so that a refreshing taste can be felt, A method of producing a makgeolli cocktail which always has a uniform taste is disclosed,

Korean Patent Laid-Open Publication No. 1020060065328 discloses a method for producing a mainstream containing sugars such as honey, oligosaccharides, sugar, glucose, fructose and the like and a mainstream produced by the method, Thereby eliminating the toxicity of the main liquor itself and the adverse effect that occurs after ingesting the mainstream.

However, the above-mentioned disclosure and registration bulletin is merely an improvement of the taste of takju, and at the same time, it loses the original color and shape of makgeolli and does not have the feeling of makgeolli, and there is still a limit to improve the refreshing feeling and the content of carbonic acid have.

Korean Patent Laid-Open Publication No. 10-2009-0090060 discloses a method in which carbon dioxide gas (CO2) is injected when necessary through a centrifugal separation, a high density filtration process, and a heat sterilization process, Takju and its preparation method are disclosed,

Korean Patent Laid-Open Publication No. 10-2013-0138604 discloses a process for producing a saccharide comprising the steps of: (a) hydrolyzing grains or grain powders; (b) inactivating a protease contained in the saccharide of step (a); And (c) inoculating yeast into the dehydrogenated saccharide of the protease of step (b) and fermenting the yeast.

However, there is a problem that the problem of possibility of losing inherent characteristic of Takju is not solved by the injection of an artificial carbon dioxide gas, and a method of forming a creamy foam in rice wine by inactivating the protease is also less in the solid matter And there is a problem that the flavor becomes insufficient.

 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.

The inventors of the present invention sought to invent a traditional type of curd with improved taste and palatability. As a result, rice is immersed in water for a long time to produce cereals using water rich in organic acids such as lactic acid and then mixed with fermented yeast to produce cicarga. The present inventors have found that it is possible to produce a traditional curd which can dramatically improve palatability as well as being high.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a traditional curly piece made of cigars.

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 provides bubble-producing traditional bowls.

The inventors of the present invention sought to invent a traditional type of curd with improved taste and palatability. As a result, rice is immersed in water for a long time to produce cereals using water rich in organic acids such as lactic acid and then mixed with fermented yeast to produce cicars. And that it is possible to produce a traditional type of curry which can dramatically improve palatability as well as being high.

According to one aspect of the present invention, the present invention provides a method for producing bubble-producing traditional cereal grains comprising the steps of: (a) hydrolyzing a grain or grain powder, Or yeast to produce a saccharide; (b) inactivating a protease contained in the saccharide of step (a); (c) adding yeast to the inactivated glycoprotein of step (b) and fermenting the yeast to produce a first fermented product; (d) subjecting the barley or barley powder to hydrolysis, and then treating the saccharification enzyme to produce a barley saccharide; And (e) adding the barley saccharide of step (d) to the first fermentation product of step (c) to perform secondary fermentation.

As used herein, the term " yeast " may mean any product fermented by inoculating a saccharide and / or an alcohol fermentation strain into a grain.

As used herein, the term " grain wine " may mean rice wine, barley or glutinous rice produced by a conventional Korean fermentation technique, and the rice wine may include takju and yakju .

As used herein, the term " bubble " may refer to a material that is a hollow droplet formed by the swelling and swelling of a liquid, and which provides a creamy flavor to drinkers.

As used herein, the term " breakage " may refer to a state in which a grain is divided into two or more pieces of grain grains.

As used herein, the term "protease (protease)" may refer to an enzyme that hydrolyzes protein and peptide bonds.

As used herein, the term " Csig " is used to enhance the alcohol tolerance of traditional curd and to increase the flavor of curd, by fermenting starch sources such as rice and wheat with yeast or yeast in an environment rich in organic acids such as lactic acid It may mean a fermented product.

As used herein, the term 'carbonic acid' refers to carbon dioxide (CO2) produced by yeast during the fermentation process, and may refer to a chemical substance that forms a bubble and gives a cooling sensation to people who drink alcohol .

As used herein, the term " turbid beverage " may mean a drink made by conventional fermentation techniques using rice, barley, glutinous rice, or the like, which is filtered without leaving clear drinking water.

As used herein, the term " Yakju (rice wine) " may be used to mean a clear wine made by conventional fermentation techniques using rice, barley or glutinous rice, which is made by filtration under a sieve.

According to a preferred embodiment of the present invention, the koji of the present invention may preferably contain a corn root extract.

In the present invention, it is a very important constitution that the yeast contains the extract. This is because the components contained in the extracts inhibit the growth of germs that interfere with the growth of Saccharomyces cerevisiae or fermentation strains when the extract is contained in the yeast.

According to a preferred embodiment of the present invention, the embryo of the present invention is preferably selected from the group consisting of inverted leaves, stems, roots, flowers, seeds and outposts, more preferably embryonic leaves, It may be an outpost, and most preferably it may be an inverted leaf. This is because the leaves contain most of the substances that inhibit the above-mentioned propagation of the germs.

According to a preferred embodiment of the present invention, the extract of step (a) of the present invention may be selected from the group consisting of dried leaves, stem powder, fermentation broth, and concentrated liquid.

The term " extract " used herein in reference to the extract is intended to refer not only to the extraction products obtained by treating the above-mentioned leaves and / or stems with the extraction solvent, but also to the leaves and / But also includes formulated (e.g., powdered) workpieces.

If the extract used in the composition of the present invention is obtained by treating the leaves and / or stems of the leaves with an extraction solvent, various extraction solvents may be used. (B) an anhydrous or a lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, propanol, butanol, n-propanol, iso-propanol and n-butanol, (E) ethyl acetate, (f) chloroform, (g) 1,3-butylene glycol, (h) hexane, (i) diethyl ether, or (iii) a mixed solvent of a lower alcohol and water. (j) The extract can be obtained by treating the plant with butyl acetate.

As used herein, the term " extract " has the meaning conventionally used in the art as a crude extract, but broadly includes fractions obtained by further fractionation of the extract. Namely, the leaves and / or stem extracts of the leaves are obtained not only by using the above-mentioned extraction solvent but also by additionally applying a purification process thereto. For example, a fraction obtained by passing the above extract through an ultrafiltration membrane having a constant molecular weight cut-off value, and a separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity or affinity) The fraction obtained by the purification method is also included in the leaves and / or stem extract of the present invention.

The leaves and / or stem extracts used in the present invention may be prepared in powder form by an additional process such as vacuum distillation and freeze drying or spray drying.

According to a preferred embodiment of the present invention, the koji of the present invention may contain 1-10 parts by weight of corn root extract based on 100 parts by weight of the grain for producing the koji.

When the above extract is contained in an amount of more than 10 parts by weight, there is a problem that the taste of the finished traditional curd is reduced including a large amount of the extract. When the content is less than 1 part by weight, There is a problem of dropping as well as decreasing flavor.

According to a preferred embodiment of the present invention, the grains of step (a) of the present invention may contain the whole wheat flour and the rice in a ratio of preferably 1:10 to 10: 1 by weight, Preferably in a ratio of 3: 7 to 7: 3, more preferably in a ratio of 4: 6 to 6: 4, and most preferably in a ratio of 5: 4 .

When the content of the whole wheat flour is less than 1:10, there is a problem that foam production proteins such as gluten contained in wheat flour are insufficient and foam production is not sufficient. When the content of the wheat flour is more than 1:10, It is overproduced and has a problem of bad health due to high flour content.

In the present invention, it is very important to use wheat flour milled. In addition to the foam-producing protein such as gluten, the wheat may provide an excellent flavor of the cereal grains produced by abundance of the minerals. However, when flour is used, the flavor is reduced as compared with the use of the whole wheat flour, There is a problem that does not happen.

According to a preferred embodiment of the present invention, the cracked whole wheat of step (a) is most preferably washed by washing the whole wheat flour, dewatering for 1-100 hours, dehydrating it at a temperature of 100-200 DEG C for 1-100 minutes It may be roasted and then shredded.

When the whole wheat flour is used as it is, there is a problem that the conventional crushing mill is not sufficiently shredded by the moisture contained in the whole wheat flour, and when the whole wheat flour is roasted under the above-mentioned conditions, This is because the solid part is gorgeous to facilitate crushing and add a savory flavor.

According to a preferred embodiment of the present invention, the amount of hydrolyzate at the hydrolysis step (a) of the present invention may be 100 parts by weight to 1000 parts by weight, preferably 300 parts by weight, more preferably 300 parts by weight, To 800 parts by weight, and most preferably 400 parts by weight to 600 parts by weight.

When the amount of the hydrolysis is less than 100 parts by weight, there is a problem that the viscosity of the alcohol becomes high. When the amount of the hydrolysis exceeds 1000 parts by weight, there is a problem that the starch source is insufficient and alcohol fermentation is not sufficiently performed.

According to a preferred embodiment of the present invention, the koji of the step (a) of the present invention may contain 1-10 parts by weight of the extract, preferably 2 to 10 parts by weight, based on 100 parts by weight of the grain for producing the koji, -8 parts by weight of the extract, and most preferably 3-7 parts by weight of the extract.

If the amount of the extract is less than 1 part by weight, there is a problem that germs multiply to a large extent, and when the amount is more than 10 parts by weight, there is a problem that flavor of the finished curd becomes low.

According to a preferred embodiment of the present invention, the koji of step (a) of the present invention may be added in an amount of preferably 1 to 30 parts by weight, more preferably 5 to 20 parts by weight, based on 100 parts by weight of the grain or grain powder, To 20 parts by weight, and most preferably 8 parts by weight to 15 parts by weight.

When the nutrun is added in an amount of less than 1 part by weight, there is a problem that the saccharification process does not proceed sufficiently. When the nutrun is added in an amount of more than 30 parts by weight, the saccharification process proceeds sufficiently. However, There is a problem that the flavor of the grain is lowered.

According to a preferred embodiment of the present invention, the throughput of the saccharifying enzyme of step (a) of the present invention may preferably be 50-150 sp / g, more preferably 70-120 sp / g, Preferably 90-100 sp / g.

When the saccharifying enzyme is added in an amount of less than 50 sp / g, the glycation process does not proceed sufficiently. When the saccharifying enzyme is added in an amount exceeding 150 sp / g, the glycation process proceeds sufficiently, There is a problem that the flavor of the traditional Korean curry is lowered.

According to a preferred embodiment of the present invention, the step of inactivating the protease in step (b) may be selected from the group consisting of heat treatment, ultraviolet irradiation, protease inhibitor, and more preferably heat treatment and protease An inhibitor, and most preferably a heat treatment.

According to a preferred embodiment of the present invention, the temperature condition during the heat treatment may be preferably 70-150 占 폚, more preferably 80-120 占 폚, and most preferably 90-100 占 폚.

According to a preferred embodiment of the present invention, the treatment time during the heat treatment may preferably be 1-200 minutes, and most preferably 2-10 minutes.

As described in the present specification, completely inactivating the proteolytic enzyme of the saccharide-treated saccharide is a very important component. This is because, in a conventional process for producing takju, gluten contained in the grain is decomposed by proteolytic enzymes contained in the koji, so that no matter how many carbon dioxide is produced in the fermentation process of the sugar, , Gluten completely contained in wheat flour is not destroyed, and it is possible to maintain a rich foam with the carbon dioxide produced in the fermentation process.

According to a preferred embodiment of the present invention, the barley of step (d) of the present invention is preferably dehydrated by dipping the barley for 1 to 10 hours, roasting it at a temperature of 100-300 DEG C for 1-100 minutes .

When the barley is roasted, the flavor of the lost takju can be supplemented by supplementing the bitterness (bitterness and bitterness) through the process of proteinase inactivation and the step of filtering out the residue of the saccharide.

According to a preferred embodiment of the present invention, the amount of hydrolysing at the time of hydrolysis of the step (d) of the present invention may be preferably 50 to 500 parts by weight based on 100 parts by weight of the barley or barley powder, more preferably 100 To 300 parts by weight, and most preferably 150 parts by weight to 250 parts by weight.

When the amount of the hydrolysis is less than 50 parts by weight, there is a problem that the viscosity of the alcohol is increased. When the amount of the hydrolysis exceeds 500 parts by weight, the amount of glucose produced is insufficient and carbonate formation is not sufficient.

According to a preferred embodiment of the present invention, the throughput of the saccharifying enzyme of step (d) of the present invention may preferably be 1-100 sp / g, more preferably 5-70 sp / g, And preferably 15-50 sp / g.

When the saccharifying enzyme is added in an amount of less than 1 sp / g, the glycation process does not proceed sufficiently. When the saccharifying enzyme is added in an amount exceeding 100 sp / g, the glycation process proceeds sufficiently, There is a problem that excessive foaming power is generated more than necessary.

According to a preferred embodiment of the present invention, the method of the present invention for producing a traditional curd grain further comprises adding an additional fermentation step after addition of 75-150 g of glucose per 5 L of the primary fermented product prepared by the step (c) .

Here, the glucose may be produced through the step of preparing the saccharide of step (d).

According to a preferred embodiment of the present invention, the added glucose in the further fermentation step may comprise 75-150 g per 5 L of the primary fermentation preferably in an amount calculated to produce 5-6 atmospheres, Preferably 90-125 g per 5 L of the primary fermentation, and most preferably 95-120 g per 5 L of the primary fermentation. In the present invention, the addition of glucose and the addition amount of glucose are very important. In particular, when glucose is added in an amount of less than 75 g per 5 L of the primary fermentation product, the foaming power is not so high If it is added in an amount of not less than 150 g, the foaming power is too strong, which may cause problems in packaging and transportability of the product.

In the present invention, the calculation method of glucose to be calculated so as to generate the 5-6 atm is based on the molecular formula (the process in which glucose is decomposed into alcohol and carbon dioxide by yeast), but the change in volume (ideal gas state equation) The efficiency of fermentation of yeast (85%) and the rate of injection of alcohol (95%) can be applied and can be calculated by the following procedure: (a) The amount of CO2 generated by decomposition of 100 g of glucose is 48.9 g And calculating the volume of carbon dioxide equivalent to 48.9 g x 24.9 L in proportion to 44 g: 22.4 L = 48.9 g: x L, considering that the molecular weight of 44 g is 22.4 L at 0 ° C and 1 atm. (b) the fermentation temperature of the champagne is 15 ° C, and P (pressure) = 1 atm, V (volume) = xn (moles) = 1.11 (48.9 / 44) and R 0.082 and T (absolute temperature) = 288 (273 + 15), respectively, and calculating the CO2 volume V = 26.2 L of 48.9 g at 15 ° C and 1 atm. (c) The process of obtaining the volume 22.27 (26.2 X 0.85) L of carbon dioxide actually generated at 15 ° C 1 atmospheres by applying about 85% fermentation efficiency of yeast; (d) 5 L When 100 g of glucose is added to the primary fermentation and fermentation is carried out in an enclosed container of 5.26 liters (the rate of injection of alcohol per volume of the sake bottle is about 95% for sparkling makgeolli) Obtaining the generated pressure 4.23 (22.27 / 5.26); And (e) obtaining an expected atmospheric pressure of 5.23 after fermentation by adding the atmospheric pressure generated by glucose and the atmospheric pressure inside the vessel before fermentation, calculated in step (d). That is, when 100 g of glucose is put into a 5-liter primary fermentation and fermented in a 5.26-liter container, an effervescent grain of about 5.23 atm similar to champagne can be made.

According to a preferred embodiment of the present invention, the yeast of step (c) of the present invention is preferably selected from Saccaromaces cerevisia, Saccaromaces byanus, Saccaromaces uvarum, Saccaromaces pastorianus, Saccaromaces paradoxus, more preferably Saccaromaces cerevisia, Saccaromaces byanus , Saccaromaces uvarum, and most preferably Saccaromaces cerevisia.

According to a preferred embodiment of the present invention, the yeast of step (c) of the present invention may be added in an amount of preferably 0.01 to 10 parts by weight based on 100 parts by weight of the saccharide of step (a) May be added in an amount of 0.05 to 5 parts by weight, and most preferably 0.08 to 0.2 parts by weight.

According to a preferred embodiment of the present invention, the barley saccharide of step (d) of the present invention is added in an amount of 1 to 10 parts by weight based on 100 parts by weight of the primary fermentation of step (c)

According to a preferred embodiment of the present invention, the primary fermentation product of step (c) of the present invention is preferably prepared by immersing grains containing rice in water for 2-10 days and then growing the starch source, The fermentation process can be further performed by adding cucurbituria fermented by adding 1-10 parts by weight of leek containing the above extract to 100 parts by weight of starch source.

In the present invention, the alcohol fermentation process is additionally performed in the step (c), which is a very important constitution. This is because, when alcohol fermentation is further promoted by adding the above-mentioned cisplatin, there is a problem that the amount of bubbles generated by a small amount of proteolytic enzyme is lowered by the cis-therapy, but the quality- , The alcohol content of the finished grain is remarkably increased, and the overall flavor of the finished grain is remarkably improved.

According to a preferred embodiment of the present invention, the cisul of the present invention may be added in an amount of preferably 1 part by weight to 100 parts by weight, more preferably 4 parts by weight or less, based on 100 parts by weight of the saccharide of step (a) 30 parts by weight, and most preferably 8 parts by weight to 15 parts by weight.

When the amount of the cisplatin added is less than 1 part by weight, there is a problem that the alcohol content and the overall flavor increase is insignificant. When the amount of the cisplatin added exceeds 100 parts by weight, the alcohol content and the overall flavor increase remarkably, And there is a problem that the cost of producing bubble-producing corn is increased.

According to a preferred embodiment of the present invention, the fermentation temperature at the time of cucurbit fermentation may be preferably 1-40 ° C, more preferably 10-35 ° C, and most preferably 15-25 ° C .

According to a preferred embodiment of the present invention, the fermentation period during the cucurbit fermentation may be preferably 1-1000 days, more preferably 1-10 days, and most preferably 3-7 days.

According to a preferred embodiment of the present invention, the saccharide of step (a) of the present invention can be prepared by treating the saccharifying enzyme at 40-70 ° C for 0.1-24 hours.

According to a preferred embodiment of the present invention, the barley saccharide of step (d) of the present invention is preferably prepared by treating the saccharifying enzyme at 40-70 ° C for 0.1-24 hours.

According to a preferred embodiment of the present invention, the fermentation of step (c) of the present invention can be carried out preferably at 10-40 DEG C for 1-10 days.

According to a preferred embodiment of the present invention, the fermentation temperature in the fermentation of step (e) may be preferably 1-40 ° C, more preferably 5-20 ° C, and most preferably 10-15 ° C It can be low temperature.

According to a preferred embodiment of the present invention, the fermentation period during the fermentation of step (e) may be preferably 1-1000 days, more preferably 1-10 days, and most preferably 2-3 days. have.

According to a preferred embodiment of the present invention, the primary fermentation of step (c) of the present invention is preferably carried out at 500-3000 rpm, more preferably at 700-2000 rpm, most preferably at 900-1100 rpm And centrifuging to remove debris.

The most preferred centrifugal rotary speed condition in the present invention is 900-1100 rpm because the grain produced at the above rotational speed condition exhibits the most excellent chromaticity.

According to a preferred embodiment of the present invention, the curd syrup preferably includes takju, sake, sake and distillate, more preferably takju, still more preferably tongue or makgeolgy, Lt; / RTI >

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for producing bubble-producing traditional cereals, comprising the steps of: (a) hydrolyzing grains or grain powders and then treating the saccharification enzymes or yeast Preparing a saccharide; (b) inactivating a protease contained in the saccharide of step (a); (c) adding yeast to the inactivated glycoprotein of step (b) and fermenting the yeast to produce a first fermented product; (d) subjecting the barley or barley powder to hydrolysis, and then treating the saccharification enzyme to produce a barley saccharide; And (e) adding the barley saccharide of step (d) to the first fermentation product of step (c) to perform secondary fermentation.

(b) The traditional curd prepared by the method of the present invention produces a rich foam such as beer to provide a creamy flavor, and also provides a refreshing feeling like champagne by the amount of increased carbonic acid.

(c) It is possible to improve the sweetness and flavor without losing the original fragrance and color, and to improve the rounding and to favor the younger generation of the grains taste by the method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Manufacturing example

Manufacturing Example: Manufacture of Bubble Generation Traditional Bread

Production Example 1: Preparation of yeast containing the extract

Production Example 1-1: Preparation of Fruiting Extract

The prepared leaves and stems were washed in water to remove foreign substances from the soil and the cut leaves and stems were cut to a width of 5 to 10 mm using a crusher. 2 kg of the cut leaves and stems were mixed with 6 L of purified water and put in a kettle. When the water started to boil with strong heat, it was boiled down to a medium heat. When the amount of water in the pot was 1/3 of the amount of water added for the first time, the contents were filtered through a sieve to prepare an extract.

Production Example 1-2: Preparation of yeast containing fungal extracts

50 parts by weight of the extract and water were added to 100 parts by weight of the noodle, and the mixture was kneaded and kneaded to a size of 15 cm and a height of 4 cm. To prepare a molded article. The molded product was wrapped with a lotus leaf, doejiri leaf and wormwood leaves, and dried at 30 ° C for 14 days to prepare a yeast containing the extract. The finished yeast was ground and used.

Production Example 2: Preparation of Cigars

20 liters of water was added to 10 kg of rice (asan clear rice) and the rice was dipped for 4 days at 25 ° C (2-3 days in summer, 3-4 days in spring, 4-5 days in winter) Of the starch tissue was loosened and loosened, and organic acids such as lactic acid and lactic acid were produced in the raw and immersed water. Then, 3,5 kg of the koji produced by the method of Preparation Example 1 was pulverized and added to the mixture, followed by pressing and mixing to provide saccharification and fermentation. Crys were prepared by low temperature fermentation for 8 days. Through the above-described cerium production process, it is possible to control the saccharides which inhibit saccharification and fermentation contained in the yeast, to give a period in which the alcohol resistance of the yeast can be significantly increased, and at the same time, The purity of the alcohol produced through the fermentation process of yeast, as well as the amino acid which is an increase factor of the flavor produced by the action of proteolytic enzymes, and the flavor component produced by the action of the lipolytic enzyme, , And alcohol production can be dramatically improved to produce high-grade stocks.

Production Example 3: Production of bubble-producing traditional cinnamon which does not contain a cis-

Production Example 3-1: Preparation and inactivation of saccharide

5 kg of whole wheat was washed and dipped (dipped) for 6-8 hours, and then heated to 160-180 ° C for 15-20 minutes to heat the whole wheat flour. This is to add moisture to the surface and to soften the hard part of the rind to facilitate crushing and add a savory flavor. Roasted whole wheat flour was added together with 4 kg of rice and 5 times water as raw material and 1 kg of yeast prepared by the method of Preparation Example 1 were added and glycation was carried out at 55 ° C and 10 hr, To prepare a saccharide. Thereafter, the saccharide was heated to 95 ° C and heat-treated for 5 minutes to completely inactivate the protease contained in the saccharide.

Production Example 3-2: Alcohol Fermentation Step

After the inactivated saccharide prepared in Preparation Example 3-1 was cooled to 25-30 ° C, yeast (EC-1118) was inoculated at 0.1% of the total amount of the saccharide and fermented at 25 ° C for 5 days A fermentation product was prepared. Finally, the fermentation product was centrifuged at 1000 rpm using a centrifuge to remove the residue, and the separated solution was collected.

Production Example 3-3: Secondary Fermentation Step for Carbonic Acid Production

1 kg of barley was washed and dehydrated by immersion for 1-2 hours. The barley was heat-treated at a temperature of 180-230 DEG C for 20-30 minutes until the barley became light brown. At this time, the heat of the barley surface penetrates into the deep portion, and the inside of the expanded (expanded) surface is smoothed, and slight carbonization proceeds. (200%) water and enzyme (Chungmu fermentation 15,000 sp / g) were added to the raw material (barley) and the saccharification process was performed at 58 ° C for 6 hours to prepare a barley saccharide. Finally, the barley saccharide was added to the separated solution prepared by the method of Production Example 3-2, and further fermentation was carried out at 15 ° C for 8 days to complete the foam-producing grain of Example 1.

Production Example 4: Production of bubble-producing traditional cereal containing cicatrix

Production Example 4-1: Preparation and inactivation of saccharide

5 kg of whole wheat was washed and dipped (dipped) for 6-8 hours, and then heated to 160-180 ° C for 15-20 minutes to heat the whole wheat flour. This is to add moisture to the surface and to soften the hard part of the rind to facilitate crushing and add a savory flavor. Roasted whole wheat flour was added together with 4 kg of rice and 5 times water as raw material and 1 kg of yeast prepared by the method of Preparation Example 1 were added and glycation was carried out at 55 ° C and 10 hr, To prepare a saccharide. Thereafter, the saccharide was heated to 95 ° C and heat-treated for 5 minutes to completely inactivate the protease contained in the saccharide.

Production Example 4-2: Alcohol fermentation step

After the inactivated saccharide prepared in Preparation Example 3-1 was cooled to 25-30 ° C, 0.1% yeast (EC-1118) and 10% And fermented at 25 캜 for 4 days to prepare a fermented product. Finally, the fermentation product was centrifuged at 1000 rpm using a centrifuge to remove the residue, and the separated solution was collected.

Production Example 4-3: Secondary Fermentation Step for Carbonic Acid Production

1 kg of barley was washed and dehydrated by immersion for 1-2 hours. The barley was heat-treated at a temperature of 180-230 DEG C for 20-30 minutes until the barley became light brown. At this time, the heat of the barley surface penetrates into the deep portion, and the inside of the expanded (expanded) surface is smoothed, and slight carbonization proceeds. (200%) water and an enzyme (jungmu fermentation 15,000 sp / g) were added to the raw material (barley) and the saccharification process was carried out at 58 ° C for 6 hours to prepare a barley saccharide. Finally, the barley saccharide was added to the separated solution prepared by the method of Production Example 3-2, and further fermentation was carried out at 15 ° C for 8 days to complete the bubble-producing grain of Example 2.

Production Example 5: Comparative Example Production of bubble-producing traditional curd

2 kg of wheat flour (Samchang Industry) and 2 kg of wheat flour were loosened to 20 L of boiling water and treated with saccharification enzyme (Chungmu fermentation, 15000 sp) at a ratio of 90 SP / g to raw material, The saccharification process was carried out. The saccharide was heated to 95 ° C and heat treated for 5 minutes to completely inactivate the protease contained in the saccharide. After the saccharide was cooled to 25-30 ° C, yeast (EC-1118) was inoculated at 0.1% of the total amount of the saccharide and fermented at 25 ° C for 5 days. Finally, the fermented product was centrifuged at 3000 rpm using a centrifuge. Then, 1% glucose was added to the separated solution, and further fermentation was carried out at 15 ° C for 2 days to obtain a bubble- Completed.

* Experimental Example

Experimental Example 1: Evaluation of alcohol concentration

The alcohol concentration was measured by filtering the sample and keeping it in a constant temperature water bath at 60 ° C for 5 minutes to remove CO2. Then, take 100 mL and distill with 50 mL of distilled water. The distilled solution was taken at least 90 mL and diluted to 100 mL with distilled water, and then measured at 15 ° C using an umbrella. The subjects were the subjects of Examples 1, 2 and Comparative Example 1, and purchased S-makgeolli (Seoul makgeolli) commercially available as a control.

Alcohol content evaluation result Experimental Section Example 1 Example 2 Comparative Example Control Coal content
(v / v,%) 8.4 10.8 5.5 6.1

As a result of the experiment, the alcohol content of the bubble-producing cereal bread prepared by the method of Example 2 above was more than 8 degrees. In the case of Example 2 in which the fermentation process was carried out in the same manner as in Example 1, Dora showed high alcohol content. In the case of Comparative Example 1, 5.5 ° was shown, and in the control, 6.1 ° was shown. The examples showed a significantly higher alcohol content than the control and control.

Experimental Example 2: Evaluation of bubble generation ability

The bubbles produced in the bubbles were measured by measuring the bubble height over time according to about 100 ml in a 200 ml cylinder. The experimental results are shown in Table 2 below.

Bubble generation ability evaluation result time Example 1 Example 2 Comparative Example Control 30 seconds 22.7 10.7 12.4 2.1 1 minute 18.3 8.7 10.7 1.7 2 minutes 13.6 7.1 9.1 1.5 3 minutes 12.8 6.5 7.1 1.1 4 minutes 11.1 6.1 6.3 0.7 5 minutes 9.5 5.2 4.1 0.5

Experimental results showed that Example 1 exhibited the highest foaming capacity, and Comparative Example 2 exhibited the highest foaming capacity. Example 2 showed a slightly lower foaming ability than the comparative example, but the time for lowering the bubble height was lower than that of the comparative example.

Experimental Example 3: Evaluation of foaming power

The foamability was evaluated using the above-described Examples 1, 2, Comparative Example and control, and commercially available S rice wine was purchased and used as a control. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. (Strong), 3 (normal), 2 (weak), 1 (none)).

Foamability evaluation result Experimental Section Example 1 Example 2 Comparative Example 1 Control Foaming power 4 5 4 One

As a result of the experiment, Example 5 exhibited the foaming power of Example 2, in which fermentation was carried out by adding cyanogens in Example 1, and the same four foaming powers were exhibited in Example 1 and Comparative Example. Example 2 exhibited a significantly higher foaming power than Example 1 and Comparative Example. It is presumed that the excellent strain such as yeast included in the cisl in Example 2 exhibited high foaming power by improving fermentability.

Experimental Example 4: Evaluation of palatability

In the symbol evaluation, the symbol of the grain produced by the methods of the above-mentioned Examples and Comparative Examples was examined, and 14 researchers carrying out the liquor-related business were selected. Herein, evaluation items for each curry were two items of fragrance and taste, and the score of each item of the examples and the comparative examples was checked by performing a preference evaluation of the 7-point method for each item. In the 7-point method, it was possible to evaluate to the first decimal point, and a score of 0.0 to 7.0 was assigned to each item. Finally, the average scores of the 14 sensory evaluators in the examples / comparison examples and the items were calculated. The results of the calculation showed high palatability in the order of Example 2, Example 1, Comparative Example, and the control. In particular, Example 2 showing the highest palatability exhibited a very high palatability in comparison with Example 1 and the Vibram.

Palatability evaluation result Example 1 Example 2 Comparative Example 1 Control zest 5.66 8.34 5.21 4.37 1.01 1.21 1.03 1.11 Olfactory characteristic 6.11 8.67 5.64 4.33 1.33 1.13 1.21 1.23

The upper column for each item is the average value, and the lower column is the standard deviation

Claims (1)

(a) hydrolyzing whole grains or whole grains containing whole wheat flour and rice in a ratio of 1: 10 to 1: 1 by weight, and then treating the saccharified enzyme or yeast, Lt; / RTI >
(b) inactivating a protease contained in the saccharide of step (a);
(c) adding 1 part by weight to 100 parts by weight of cysteine to the inactivated saccharide of the step (b) based on 100 parts by weight of the yeast and the saccharide, and then fermenting the first fermentation product Producing;
(d) treating the roasted barley or the barley powder with a saccharifying enzyme to prepare a barley saccharide; And
(e) adding the barley saccharide of step (d) to the primary fermentation of step (c) and performing secondary fermentation,
The cracked whole wheat of the step (a) is washed after the whole wheat was washed, dewatered by immersing for 1-100 hours, roasted at a temperature of 100-200 ° C for 1-100 minutes,
The amount of water at the time of hydrolysis in step (a) is 100 parts by weight to 1000 parts by weight based on 100 parts by weight of the grain or grain powder,
The leaven of step (a) comprises 1-10 parts by weight of the extract, based on 100 parts by weight of grain for the production of yeast,
The nutmeg of the step (a) is added in an amount of 1 to 30 parts by weight based on 100 parts by weight of the grain or grain powder,
The saccharifying enzyme treatment amount of the step (a) is 50-150 sp / g,
The step of inactivating the protease in step (b) is a heat treatment, and the saccharide of step (a) is heated to 70-150 ° C and heat-treated for 1-200 minutes.
The barley in the step (d) is washed, dewatered by dipping for 1-10 hours, roasted at a temperature of 100-300 ° C for 1-100 minutes,
The amount of the hydrolysing agent in step (d) is 50 parts by weight to 500 parts by weight based on 100 parts by weight of the barley or barley powder.
A method for producing bubble - producing traditional.