KR20180098804A - The manufacturing method of the saccharogenic amylase manufactured the traditional wine - Google Patents

Abstract

The present invention relates to a method for producing koji for producing a traditional wine. The present invention comprises: a steaming step of producing hard-boiled rice by washing raw material grains; a seeding step of adding starter bacteria to the hard-boiled rice steamed in the steaming step and mixing the same; a proliferation step of cooling the hard-boiled rice in which the starter bacteria are seeded in the seeding step, and proliferating the starter bacteria for a predetermined period of time; and a drying step of drying the same to have a predetermined water content after the proliferation step. The present invention provides a production method for seeding 0.0001 to 0.0002 parts by weight of starter bacteria with respect to 100 parts by weight of raw material grains, wherein the starter bacteria are seeded by being divided into at least two groups at equivalent rates. Accordingly, the starter is uniformly and evenly distributed without to hard-boiled rice without agglomerating, and thus it is possible to actively perform inoculation of bacteria. The saccharification force is improved, and thus contamination of various germs is prevented. Also, stable fermentation is possible, and thus odorous smells are prevented. The present invention can provide a high-quality traditional wine having uniform quality and flavors even without adding a coloring material, a flavoring material, a preservative, and a synthetic sweetener.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing a traditional alcoholic beverage,

More particularly, the present invention relates to a method for producing a grape seedlings, which comprises seeding 0.0001 to 0.002 parts by weight of a homologous bacterium with respect to 100 parts by weight of raw grain, Thus, it is possible to prevent the odor from being stained, to prevent the contamination of the germs by increasing the saccharification power, and to prevent odor, The present invention relates to a method of manufacturing an inlet which can provide a high quality traditional liquor having a uniform quality and flavor without adding preservatives and synthetic sweeteners.

The main alcoholic beverage of Korea is Takju, Yakju, Soju, and Hon-Yangju. Among them, Takju is a special Jimi and Cheongmyum which is a harmony of sweet, sour, sour, It is also called as an alcoholic beverage, liquor, makgeolli.

Korea has traditionally used rice as its stock, and has been using rice as its main raw material for manufacturing sake.

Traditional Korean rice has rice wine fermented rice wine makgeolli (takju), yakju (Cheongju) and distilled liquor and soju.

Unlike single fermentation, which ferments sugar in a raw material like fermentation method in a fermentation method, unlike fermentation method in which beer is saccharified and fermentation process is distinguished from fermentation method in which beer is fermented after saccharification of starch in grain It is a happy fermentation method in which saccharification and fermentation occur at the same time. Seaweed raw materials in grains are decomposed into enzymes such as glucose, which are inoculated with Korean traditional fermentation agents such as Nuruk or Yongjo fungus, and the degraded sugars are converted into alcohol by yeast.

It is fermented by using the fermentation agent such as yeast, entry, and yeast using fermented rice, wheat flour, barley and sweet potato, which are starch raw materials of Takju, and it is decomposed into amino acid, organic acid, free sugar, vitamins and aromatic substances.

As fermentation agent for Makkulli dipping is an important factor that determines the quality of soup stock, it is widely used as fermentation agent because of inherent traditional yeast, entry, subculture and enzymatic agent. Due to this fermentation process, Takju has a large amount of protein and saccharide It is rich in nutritional value because it contains essential amino acid and glutathione such as valine, leucine, serine, proline, glycine, lysine, etc. which are decomposed protease of Nuruk which is a typical fermentation agent. Especially, raw rice wine is different from other mainstream .

As a fermentation agent used in the production of Takju and Yakju, there is a traditional yeast in Korea and a modified yeast in large quantities in its subsidiary company.

The quality of Takju and Yakju is dependent on the physicochemical and microbiological changes of saccharification and fermentation process.

Traditional Nuruk can be uncomfortable when used in large quantities because it is difficult to maintain the homogeneity of the product because the number of enzymes and yeast is low due to unnecessary microbial growth.

Today 's takakuju, which is made from traditional Nuruk and Takju Yakju, is similar in appearance to liquor, but the microorganism itself involved in the fermentation process is different. Aspergillus kawachii produces citric acid, which provides safe acidic pH for fermentation in the mainstream, as well as giving a refreshing sensation to the mainstream, giving it a cool and rich flavor.

Entry is the inoculation of pure cultivated bacteria into starch raw materials. It refers to the propagation of edible cereals and the propagation of molds such as Aspergillus and Rhizopus to contain enzymes.

During entry into the country, the rice is washed and added with rice bran as a fertilizer for bamboo shoots, and rice bran is made, followed by seeding (endospermum or Hwanggukyun), and fermenting microorganisms are proliferated through cooling, bosom and granular processes. It is the fermentation agent which is dried and used to extend it.

Today, the production of Takju and Yakju has been used to inoculate excellent strains to shorten the fermentation period and the production period, to be able to produce all year round, to have a strong acid production ability, and to prevent pollution of germs. And the culture uses almost white flour (Aspergillus luchuensis).

Entrance can enhance both the complex taste and the saccharification power of traditional yeast, and it has the advantage of producing safe fermentation and uniform quality of soup.

In particular, the higher the saccharifying power, the more stable the fermentation can be prevented by preventing contamination of germs.

The introduction of entry helped prevent abnormal fermentation in summer, shortened fermentation period and improved fermentation yield, but it was not unique in flavor of alcohol, low in amino acid content, and too acidic in organic acid, .

For this reason, studies have been reported to improve the quality of Yakju and Takju by utilizing the advantages of current entry.

Korean Patent No. 10-1512304 (Feb. Korean Patent No. 10-0660761 (December 22, 2006)

There are differences in physicochemical and sensory qualities of sakebos according to the pretreatment methods such as rice cake, rice flour, and white pickles.

Rice flour has been widely used as a source of rice and as a raw material for sake. Studies on the inoculation of rice in the manufacture of rice and the use rate of rice entry have been conducted.

For example, a study on the enzyme activity and the quality characteristics of the mung bean japonica by fungi strains and the study on the improvement of the mung bean were tried.

However, no study on the effect of fermentation characteristics on the glycation potency according to the sowing method in rice entry was made.

The glycation power of the entry is an important factor which enables to prevent the pollution caused by the germs and ferment the fermentation stably, and to produce the high quality Takju and Yakju.

Therefore, the improvement of the saccharification power can prevent the offensive due to contamination of germs and provide a high quality traditional liquor having uniform quality and flavor without adding coloring agents, flavoring agents, preservatives and synthetic sweeteners.

Therefore, in order to investigate the effect of sowing method on the saccharification power during rice entry, the present inventors have found that when the sowing number is multiplied more than the total sowing number of sowing ending bacteria, The present inventors have found that it is more uniformly spread evenly, facilitating the inoculation of the microorganisms smoothly, and as a result, the glycation ability of the final product is increased.

Technical features of the present invention to attain the object of the present invention are as follows: a step of washing a raw grain to produce a high rice meal; a seeding step of adding the endogenous microorganism to the high rice grown in the growing step and mixing them; A method of manufacturing an inlet comprising a propagation step of cooling a high-seeded rice plant to which the microorganism is sown and proliferating the microorganism for a predetermined period of time, and a drying step of drying to a constant water amount after the propagation step, The final bacterium is sown in an amount of 0.0001 to 0.0020% by weight, preferably 0.0008 to 0.0010% by weight, based on 100% by weight of the applied horse mackerel, .

The raw grain is one or more selected from the group consisting of whole wheat, glutinous rice, rice, and barley.

In addition, the raw grain is a whole grain or a crushed grain.

The raw grain to be used for the above-mentioned growth is pretreated so that the moisture content is 25 to 35% by weight.

The endogenous microorganism is a fermenting microorganism used for entry, and is all microorganisms directly or indirectly involved in the fermentation phenomenon. The microorganism involved in brewing is fungal yeast.

As a fungus, any one of strains can be selected from Aspergillus, Penicillium, Rhizopus and the like, and it is preferably a strain having strong starch saccharifying power and proteolytic ability, , Or white bacillus may be used.

As described above, the process of producing empire is operated by a computer program. Since seeding must be completed within a predetermined time (about 30 minutes) and a temperature (55 to 45 ° C), it is preferable that the number of seeding times is 4 to 8 times.

That is, less than 4 times is insufficient to obtain the desired saccharification degree, and more than 8 times is not suitable when productivity is considered.

According to the present invention, it is possible to raise the saccharification power by smoothly spreading the germs by uniformly spreading the germ without homogenizing the seeds, thereby preventing contamination due to germs, It is possible to reduce the use of the coloring agent, the flavoring agent and the preservative, and it is also possible to produce a high quality traditional wine having a uniform flavor without adding the synthetic sweetener.

The features and advantages of the present invention will be more clearly understood by the following embodiments.

Preferred embodiments of the present invention will be described in detail below. In the following description of the present invention, the well-known functions or constructions are not described in order to simplify the gist of the present invention.

Before describing the embodiments of the present invention, the application of the present invention is not limited as described in the following embodiments. The present invention may be embodied and practiced in other embodiments, and may be carried out in various ways.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. Accordingly, the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof.

Hereinafter, embodiments of the present invention will be described.

[First Embodiment]

The entry of the first embodiment was made through the following steps 1 through 7.

Step 1: Wash

1,480 kg of white rice is put into an automatic emitter, washed for about 90 minutes and called rice.

Stage 2: Increase

The rice, which is called in the first step, is steamed in high pressure steam with strong steam for 15 to 25 minutes, steamed with weak steam for 25 to 35 minutes, and then steamed again with strong steam for 3 to 7 minutes to prepare rice.

Step 3: Sowing

After the rice is steamed, it is cooled to 55 ° C or lower, and 1.4 kg of white germs are sown in the bacterium.

Step 4: Cooling

Finally, the rice planted with the bacteria is cooled to 35 ° C or less.

Step 5: Bossam

The fermented soybean paste is fermented while keeping the temperature of the cooled soybean paste at 36 to 38 ° C, and the white germ cells are proliferated for 10 to 12 hours.

Stage 6: Standing

After Bossam, emulsify evenly so that no lumps are formed in the raw material grains in the empire, and the white germs are proliferated for 20 to 30 hours with steam at 40 to 48 ° C.

Step 7: Drying

Dry until the moisture content is below 12%.

[Second Embodiment]

In the third step of the first embodiment, 1.480 kg of white bacillus was inoculated as a final bacterium to the high-cooked rice cooled to 55 캜 or lower, except that the final seed of 1.4 kg was sown in stages twice in 740 g portions, The entry of the second embodiment was manufactured by the same process and method as those of the above-described steps.

[Third Embodiment]

In the third step of the first embodiment, 1.480 kg of Bacillus subtilis was inoculated as a final bacterium in the high-cooked rice cooled to 55 캜 or lower, except that the final seed of 1.4 kg was inoculated in four times at 370 g, The entry of the third embodiment was manufactured by the same process and method as in the seventh step.

[Fourth Embodiment]

In the third step of the first embodiment, 1.480 kg of white bacillus was seeded as a final bacterium in a rice cake which had been cooled to 55 캜 or lower, except that the final seed of 1.4 kg was sown by dividing into 246.70 g six times, To the seventh step of the fourth embodiment.

The saccharifying power was measured for the entry according to the first to fourth embodiments.

The saccharide potency was measured using Kikkoman's Saccharification Test Kit (BIOTECHNOLOGY, Kikkoman, Tokyo, Japan).

 Correlation between number of sowing and saccharification (SP) (legal standard: 60SP or more) First Embodiment
(1 sowing) Second Embodiment
(2 times sowing) Third Embodiment
(3 times sowing) Fourth Embodiment
(6 times sowing) 1 time of seeding 1,480 g 740 g 370g 246.70 g Saccharification power (SP)
Average analytical value 60 SP 70SP 85 SP
(16% increase) 105 SP
(Up 19%)

As shown in Table 1, it was found that the saccharogenic power (SP) of the final entry product was influenced by the sowing method which is divided into stages in the rice entry manufacturing method.

In other words, as a result of the experiment according to the number of seeding times, when the seeds of the ending seedlings were sown at a rate of 50%, the seedlings were more uniformly distributed rather than the ending seeds, so that the inoculation of the seedlings was facilitated. It was confirmed that the glycation power of the product entry rose by about 18 ~ 19%.

The higher the saccharification power, the more pollution of the germs can be prevented and the stable fermentation can be performed. Therefore, the quality of the traditional liquor can be improved due to the saccharification fermentation product produced according to the present invention.

The present invention has been described with reference to preferred embodiments thereof.

It should be understood that the embodiments described herein relate to the most preferred embodiments of the present invention and are not intended to represent all of the inventive concepts of the present invention and that various equivalents and modifications may be substituted for them do.

Therefore, it is intended that the present invention covers the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents. There may be embodiments in which various modifications and changes are possible.

Claims (2)

A step of washing the raw grain to produce a rice cake,
A seeding step of adding a final bacterium to the high pot grown in the step of adding and mixing,
A step of cooling the high-seeded rice in which the microorganism has been inoculated in the seeding step and growing the ending microorganism for a predetermined period of time;
And a drying step of drying to a constant sewage amount after the propagation step,
Wherein the seeding step comprises:
The end bacteria are sown in an amount of 0.0001 to 0.0020% by weight, preferably 0.0008 to 0.0010% by weight, based on 100%
Wherein said endogenous bacteria are sown at least twice or more by dividing at least two equal portions in an equal ratio.
The method according to claim 1,
The above-
Which is characterized in that one of Baekjongbun and Hwanggukjun is selected.