KR20200040132A - Method for producing NURUK using rice flour - Google Patents

Abstract

The present invention relates to a method for making rice nuruk, which is a novel non-steamed nuruk making method of adding water to rice flour and kneading and molding the paste to cultivate mold differently from an existing ordinary nuruk making method of immersing rice in water and making hard-boiled rice to cultivate mold, thereby increasing enzyme activity. According to the present invention, the method comprises the following steps of: adding water to rice flour; kneading the mixture; adding a predetermined strain to mold the mixture; performing first cultivation at a predetermined first temperature while a nuruk device including a nuruk box is closed; and performing second cultivation when a predetermined second temperature is exceeded while the nuruk device including the nuruk box is opened.

Description

Method for producing yeast using rice flour {Method for producing NURUK using rice flour}

The present invention is different from the conventional method of preparing yeast, which is conventionally produced by immersing rice and steaming godubap, and adding water to the rice flour, kneading, and shaping mold to produce new rice flour yeast. The method relates to a method for producing rice yeast with increased enzyme activity.

Conventional rice yeast production was a method of immersing rice and adding fungal bacteria to godubap.

The conventional method will be described with reference to FIGS. 1-17.

1 is a view showing the entire process of conventional rice malt.

2 is a type of fungus that is sold in the general market and used / added in the yeast production of the prior art and the present invention.

3 is a type of fungus that is sold in the general market and used / added in the yeast production of the prior art and the present invention.

Figure 4 is a commercially available, a kind of fungus that is used / added in the yeast production of the prior art and the present invention is Hwanggukgyun.

5 is a type of fungus that is sold in the general market and used / added in the yeast production of the prior art and the present invention, and is a white fungus (Penicillium candidum).

Hereinafter, a conventional method for producing rice yeast will be described.

First, the conventional general manufacturing method is as follows.

By fungal strain (Generally available on the market, the fungus fungus in FIGS. 2 to 5 above) As a method for producing rice yeast, first immerse 2 kg of rice for about 3 hours, remove water and water, and boil it with a small amount of water in a container. Add rice and make godubap using steam. After the prepared godubap is cooled, 6 g of each fungal strain is added and mixed. Godubab with this fungus is wrapped and mold is cultured at 25 ° C for 24 hours.

The yeast production method will be described in detail with reference to FIG. 1 and respective drawings.

As shown in Fig. 6, 2 kg of rice is immersed for 3 hours.

As shown in Figure 7, the rice is washed and drained.

As shown in Figure 8, put a small amount of water in a pot, boil, and then add rice.

Using the steam generated as shown in Figure 9 to make godubap.

After preparing the godubap as shown in FIG. 10, cool it.

After cooling the godubap as shown in Figure 11, each fungal strain is added. Add 6g per strain and mix evenly.

After mixing as shown in Fig. 12a / 12b, press and wrap.

As shown in Figure 13, fermentation and culture proceeds to 25 ℃ in Cozysil. (24 hours)

Figure 14 is a completed yeast (rice malt added rice yeast) strain by rice malt.

Figure 15 is a finished yeast (rice malt added rice yeast) strain by rice malt.

Figure 16 is a finished yeast (rice malt added yeast strain) rice yeast by strain.

Figure 17 is a finished yeast (rice mold added rice yeast) rice strains by strain.

The above and the conventional method for producing rice yeast did not meet the level required by brewing and brewing companies due to low enzyme activity.

The present invention was created in order to solve the above-mentioned problems, and aims to develop a rice yeast production technology with high enzyme activity as a new method for producing rice flour yeast, which is added to water and kneaded, molded, and cultured mold. do.

The method for producing yeast using rice flour according to an embodiment of the present invention for achieving the above object comprises the steps of adding water to the rice flour; Kneading step; A step in which a predetermined strain is added and molded; A first culture is performed from a predetermined first temperature in a state where the yeast device including the yeast box is closed; And a second culture is performed when the yeast device including the yeast box is opened when the predetermined temperature is higher than or equal to the second temperature.

In addition, the present invention is a step of kneading while adding about 37 to 43% of the purified water at 90 to 100 ℃ after crushing the rice; Each predetermined strain is added and molded in a container; After molding, the first incubation is started at 23 ~ 27 ℃ by placing the yeast in a yeast device including a yeast box and closing the lid; And when the product temperature exceeds 34 to 35 ° C., removing the lid of the yeast device, and the yeast is leaned against the yeast device to perform secondary culture and drying for 7 to 9 days.

In addition, the present invention comprises the steps of crushing 2 kg of rice and kneading 90 to 100 ° C. purified water while adding 37 to 43% of the rice weight; After that, adding each predetermined strain to 5.5-6.5g and putting it in a circular container to mold it; After molding, putting in a yeast device including a yeast box and closing the lid to start primary culture at 23 to 27 ° C; And when the product temperature exceeds 34 to 35 ° C., removing the lid of the yeast device including the yeast box and leaning the yeast against the box to perform secondary culture and drying for 7 to 9 days.

Based on the method for producing new rice flour yeast, which is the present invention, it is possible to produce yeast having a high enzyme activity required by brewing and brewing companies with a technology for producing rice yeast with increased enzyme activity.

1 to 17 is a view showing the entire process and each process of the conventional rice yeast.
18 to 36 are views showing the entire process of rice yeast and each process of the present invention.

Hereinafter, the yeast production method using rice flour of the present invention will be described in more detail by way of example as follows. Of course, the scope of the present invention is not limited to the following examples, and does not depart from the technical gist of the present invention. Various modifications can be carried out by those skilled in the art within the scope.

Hereinafter, a method for producing yeast using rice flour of the present invention will be described in detail as follows.

First, the fungi used in the present invention are the same as the fungi described in FIGS. 2, 3, 4 and 5 above.

2 is a type of fungus that is sold in the general market and used / added in the yeast production of the prior art and the present invention.

3 is a type of fungus that is sold in the general market and used / added in the yeast production of the prior art and the present invention.

Figure 4 is a commercially available, a kind of fungus that is used / added in the yeast production of the prior art and the present invention is Hwanggukgyun.

5 is a type of fungus that is sold in the general market and used / added in the yeast production of the prior art and the present invention, and is a white fungus (Penicillium candidum).

18 is a view showing the entire process of yeast production using rice flour of the present invention.

19 is a first flow chart showing a method for producing yeast using rice flour of the present invention.

20 is a second flow chart showing a method for producing yeast using rice flour of the present invention.

The method for producing rice yeast of the present invention will be described with reference to FIGS. 18, 19 and 20.

First, the general manufacturing method of the present invention is as follows.

Adding water to rice flour;

Kneading step;

The above-described Figure 2-step 5 is formed by adding a predetermined strain of Figure 5;

A first culture is performed from a predetermined first temperature in a state where the yeast device including the yeast box is closed; And

It is a method for producing yeast using rice flour, characterized in that it comprises; a step of performing a second culture in a state in which a yeast device including a yeast box is opened when the predetermined temperature is greater than or equal to the second temperature.

If it is more buoyant, after crushing the rice, a step of kneading while adding purified water at 90 ~ 100 ° C. to 37 ~ 43% of the rice weight;

Each of the predetermined strains as shown in FIGS. 2 to 5 is added and molded in a container;

After molding, the first incubation is started at 23 ~ 27 ℃ by placing the yeast in a yeast device including a yeast box and closing the lid; And

When the product temperature exceeds 34 ~ 35 ℃, removing the lid of the yeast device, and the yeast is leaned against the yeast device to perform secondary cultivation and drying for 7 to 9 days; yeast production method using rice flour, comprising to be.

As an example, after crushing 2 kg of rice, add 90 ~ 100 ℃ purified water to the weight of the rice and knead it while adding 37 ~ 43%. After that, each strain is added to 5.5-6.5g and molded in a circular container.

After molding, put in a yeast box and close the lid to start the initial culture at 23 ~ 27 ℃. When the product temperature exceeds 34 ~ 35 ℃, remove the lid of the yeast box, lean the yeast against the box, and incubate and dry for 7-9 days. .

In the above, the weight of the rice used refers to a quantitative amount, if it is possible to manufacture in 1kg or 500g, the amount of water and fungi added accordingly is changed accordingly.

When the temperature is 90 ° C. or lower, the degree of gelatinization of rice flour starch is weakened and enzyme activity is reduced.

The weight of the purified water used in the above refers to a quantitative amount, and the bonding strength of the dough is less than 37%, so molding is not possible, and more than 43% becomes a rice cake, so that the desired yeast form does not appear.

In addition, from the added strains of 5.5 to 6.5 g, the initial culture rate of the desired mold is less than 5.5 g may be contaminated, and the target mold is over-cultured over 6.5 g so that the godubap is retired in the form of rice cake.

Also, at 23 ~ 27 ° C, the optimum initial temperature of culture of the desired fungal strains is 25 ± 2 ° C.

In addition, when the product temperature rises from 34 to 35 ° C, when the product temperature rises above 35 ° C, the desired mold is over-cultured to retreat into the form of yeast.

The critical meaning of the value (low / high) of each condition is further through each table (Table 1-Table 6) of glycation capacity measurement, liquefaction capacity measurement, and protease activity measurement, which are elements of an experimental example for measuring enzyme activity of yeast. You will be able to see the clarity.

The yeast production method using the rice flour of the present invention will be described in detail with reference to FIG. 1 and the respective drawings (FIGS. 21 to 36).

As shown in Fig. 21, crushed rice flour is prepared. As an example, 2 kg is prepared.

As shown in FIG. 22, 90 ~ 100 ° C purified water is added with 37-43% of rice weight, and the dough is added.

As shown in FIG. 23, the fungi of FIGS. 2 to 5 are added and put into a circular bowl, which is one of a predetermined shape, and molding is performed in a predetermined shape, for example, a circular shape.

Afterwards, each rice flour yeast that has been molded is placed in a missing box.

Here, FIG. 24 is a view showing rice powder yeast added with Baekgukgyun, FIG. 25 is a view showing rice powder yeast added with Black yeast, FIG. 26 is a view showing rice powder yeast added with Hwanggukgyun, and FIG. 27 is white mold It is a view showing the rice flour yeast added.

As shown in FIG. 28, a predetermined device, for example, the lid of the yeast box is closed, and the initial culture is performed at 23 to 27 ° C.

After the culture, when the product temperature exceeds 34 ~ 35 ℃, the lid of the yeast box is opened.

Here, FIG. 29 is a view showing rice powder yeast added with Baekgukgyun, FIG. 30 is a view showing rice powder yeast added with Black yeast, Figure 31 is a view showing rice powder yeast added with Hwanggukgyun, and FIG. 32 is white mold It is a view showing the rice flour yeast added.

Rice flour yeast is completed through the above process (process).

Here, FIG. 33 is a view showing rice powder yeast added with Baekgukgyun, FIG. 34 is a view showing rice powder yeast added with Black yeast, FIG. 35 is a view showing rice powder yeast added with Hwanggukgyun, and FIG. 36 is white mold It is a view showing the rice flour yeast added.

The enzyme activity of the yeast was measured to confirm the effect of the yeast using the rice flour of the present invention.

* Measurement of enzyme activity of yeast

1) Measurement of glycation capacity (β-amylase)

To measure the saccharification power of yeast, 1% NaCl solution was added to each yeast, and a solution or a dilution solution thereof leached at 30 ° C for 3 hours was used as a test solution, and 2% starch was used as a substrate.

50 mL of the substrate solution and 30 mL of the acetate buffer solution were left in a 55 ° C water bath for 10 minutes.

10 mL of test solution was added and after 1 hour, 0.5N NaOH was added to stop enzymatic action, cooled to room temperature, and water was added to make 100 mL. 10 mL of this solution and 10 mL of the control solution treated in the same manner by taking water instead of the test solution Reducing sugar was measured by taking each. For reducing sugar measurement, 10 mL of Fehling solution, 40 mL of water, and 10 mL of glucose standard solution were added and boiled and titrated with a glucose standard solution. When the blue color of copper sulfate almost disappeared, the titration was continued by adding 4 to 5 drops of methylene blue solution. The end point was that the blue color of methylene blue disappeared, and the number of mL of the consumed glucose standard solution was S.

Separately, a blank test was conducted in the same manner using 10 mL of Fehling solution, 40 mL of water, 10 mL of control solution and 10 mL of glucose standard solution, and the number of mL of consumed glucose standard solution was B.

2: Factor (20/10), calculated from the amount of glucose standard solution (2 mg / 1 mL) and standard solution used 10 mL

W: amount of sample contained in 10 mL of test solution (g)

1: Reaction time (time).

2) Liquefaction power (α-amylase) measurement

To measure the liquefaction power of yeast, 0.5% NaCl solution was added to each yeast to leach at room temperature (20 ° C or lower) for 3 hours to filter the enzyme, and a 1% starch solution supplemented with pH 5.0 was used as the substrate solution. After preheating 10 mL of starch solution at 40 ℃, add 0.5 mL of enzyme solution to 0.5 mL of iodine solution by adding 0.5 mL of the enzyme solution to the reaction solution, and add the starch iodine reaction color to the color with a spectrophotometer (wavelength 670 nm). Then, the reaction time at which the transmittance (T) was 66% was obtained. For the comparative solution, 0.5 mL of the enzyme solution was added to 10 mL of water, and then 0.1 mL was added to the iodine solution to make the transmittance (T) 100%. The reaction time before and after the end point was proportionally calculated to measure the time until it reached T (66%), and the liquefaction power was calculated by the following equation.

3) Protease activity measurement

The protein decomposition ability of yeast was reacted at 40 ° C for 10 minutes using a 0.6% casein solution with pH adjusted to 5 as a substrate and a yeast leach solution as an enzyme solution. At this time, the amount of Folin chromogenic non-proteinaceous substance produced was measured by the Folin colorimetric method, and tyrosine produced in 1 g of germinated grains for 1 minute was expressed in mg.

* Experiment result (inertia test)

1) Enzymatic activity of β-amylase

The results of measuring the saccharification power of the conventional product rice malt and the yeast powder using the rice flour of the present invention are shown in Tables 1 and 2.

As shown in the table, all of the rice yeast made of four types of mold had the same saccharifying power as rice mold improved yeast produced by the rice flour production method according to the present invention, and had higher saccharification power than the rice yeast produced by the conventional general production method.

The saccharification power of each fungus strain was highest in rice yeast produced by the conventional manufacturing method, with the highest in rice yeast added with Baekgukgyun, and in the rice flour yeast produced by the novel production method of the present invention, the improved yeast with the addition of yellow yeast bacteria was the highest.

In addition, as shown in Table 2, when manufacturing yeast using rice flour of the present invention, the threshold values (low / high) and numerical appropriate values of each of the numerical values described in the claims are clearly different from each other based on comparison of saccharification power by the conventional method. As can be seen, it shows the effect of the present invention and shows the critical meaning of the numerical section.

2) Liquefaction (α-amylase) enzyme activity

Table 3 and 4 show the results of measuring the liquefaction capacity of the conventional product, rice yeast, and the new product of the present invention, rice flour improved yeast. In addition, the liquefaction power was higher than that of the rice yeast produced by the general manufacturing method, because the rice yeast produced by the new production method was the same mold.

In particular, in the case of rice yeast added with white mold, the liquefaction power of rice powder improved yeast (new product) produced by the newly developed manufacturing method of the present invention was improved by 1.5 times, compared to the conventional rice manufacturing yeast (existing product). The liquefaction power of each fungus strain was the highest in the white mold added group in both the rice yeast produced by the general production method and the rice powder yeast produced by the new production method.

In addition, as described based on Table 2, the critical meaning is clearly shown by comparing the low / high values of the respective values described in the claims of the present invention with the appropriate values and the values of the conventional method based on Table 4.

3) Protease activity

Table 5,6 shows the results of measuring the protease activity of the conventionally existing product, rice malt, and the new product of the present invention, rice flour improved yeast. In the case of protease activity, the rice flour-improved yeast (new product) produced by the new production method of the present invention in the yeast-added group and the white mold-added group had higher enzyme activity than the rice yeast (existing product) produced by the conventional general production method. However, in the case of the added black glutinous bacteria, rice yeast (previously manufactured) produced by the general production method was slightly higher than rice flour improved yeast (new products) produced by the new production method.

In addition, as described in Table 2 and Table 4, according to Table 6, the critical meaning is clearly shown through the comparison of the low / high value of each value described in the claims of the present invention with the appropriate value and the value of the conventional method. Giving.

Claims (3)

Adding water to rice flour;
Kneading step;
A step in which a predetermined strain is added and molded;
A first culture is performed from a predetermined first temperature in a state where the yeast device including the yeast box is closed; And
When the predetermined temperature is greater than or equal to 2, the step of performing a second culture in a state in which a yeast device including a yeast box is opened; a method for producing yeast using rice flour. After crushing the rice, the step of kneading while adding purified water at about 90 to 100 ° C. to 37 to 43% of the weight of the rice;
Each predetermined strain is added and molded in a container;
After molding, the first incubation is started at 23 ~ 27 ℃ by placing the yeast in a yeast device including a yeast box and closing the lid; And
When the product temperature exceeds 34 ~ 35 ℃, removing the lid of the yeast device, and the yeast is leaned against the yeast device to perform secondary cultivation and drying for 7 to 9 days. .
After crushing 2 kg of rice, kneading the purified water while adding 37 ~ 43% of the purified water at 90 ~ 100 ℃;
After that, adding each predetermined strain to 5.5-6.5g and putting it in a circular container to mold it;
After molding, putting in a yeast device including a yeast box and closing the lid to start primary culture at 23 to 27 ° C; And
When the product temperature exceeds 34 ~ 35 ℃, removing the lid of the yeast device including the yeast box and leaning the yeast against the box to perform secondary culture and drying for 7-9 days; using rice flour, characterized in that it comprises How to make yeast.

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