KR20210022957A - Method for manufacturing of draft rice wine and draft rice wine using the same - Google Patents

Abstract

The present invention provides a method for manufacturing draft unrefined rice wine and draft unrefined rice wine using the same, wherein nutritious ingredients such as viable cells are abundantly included by second fermentation of rice wine lees, and supernatants and rice wine lees are separated during a distribution process so as to prevent additional fermentation during distribution, thereby preventing the taste of the draft unrefined rice wine from being changed because of the additional fermentation inside a container, preventing a decrease in viable cell count, and significantly extending the shelf life of draft unrefined rice wine.

Description

Raw makgeolli manufacturing method and raw makgeolli using the same {METHOD FOR MANUFACTURING OF DRAFT RICE WINE AND DRAFT RICE WINE USING THE SAME}

The present invention relates to a raw makgeolli manufacturing method and a raw makgeolli using the same, and more specifically, rich in beneficial ingredients such as live bacteria, while preventing the taste from deteriorating during distribution, and extending the shelf life. It relates to a raw makgeolli manufacturing method and a raw makgeolli using the same.

Makgeolli, also called takju, is one of Korea's representative liquors with a long history.It is made using grains and, unlike liquor in other countries where only clear supernatant in which alcohol is dissolved is made from liquor, you can consume leekmi, the raw material of liquor. It is a drink so that it is possible.

The rice wine, which is a raw material for makgeolli, contains various beneficial ingredients such as yeast, lactic acid bacteria such as saltpeter, functional polysaccharides, dietary fiber, and various minerals and vitamins. Due to these various ingredients, various health functions of Takju have been reported recently.

Traditional makgeolli is prepared by mixing water with grains and malt, followed by sugar fermentation and alcohol fermentation as a traditional fermentation method to prepare sake and liquor, and then leaving the liquor for a predetermined period of time to separate them into supernatant and lees. In addition, recently commercially manufactured makgeolli is manufactured by entering the country using prepared seeds instead of yeast and fermenting using specific yeast.

However, the conventional raw makgeolli prepared in this way is further fermented by the yeast and beneficial bacteria of the lees in the container during distribution, so it is difficult to maintain a consistent taste such as an increase in acidity or a decrease in sweetness, as well as the shelf life. It also has a problem of getting shorter.

If the makgeolli matures more naturally over time, consumers have a perception that it is difficult to guarantee the consistent taste of makgeolli, and it directly affects the uniformity of the product, especially when exporting to overseas. It cannot be sold as it is. Accordingly, makgeolli is manufactured and sold in a state in which post-fermentation is suppressed by additional heat sterilization after fermentation.

However, if the heat sterilization process is performed in this way, the fresh taste and aroma of the existing raw makgeolli disappear due to the heating of the remaining starch, and various health benefits provided when the live makgeolli of raw makgeolli is consumed due to the death of live bacteria is reduced. The problem of altered odor caused by dead strains may also occur. As a result, the sensory preference of consumers decreases, and the various advantages of raw makgeolli cannot be emphasized.

Prior Literature 1 below extends the shelf life of Takju by separating the supernatant from the lees, performing non-heat treatment to the supernatant, heat-treating and sterilizing the lees, and then remixing them. They all have the disadvantage of being extinct.

In addition, Prior Document 2 below relates to a method of inhibiting the precipitation of Takju by pulverizing the bacteria by converting the mash into ultra-fine particles, and then putting them into the supernatant again, and the taste is deteriorated during distribution by the enzyme action in the pulverized cells. There is a problem with this still occurring.

Korean Patent Publication No. 10-128085 Korean Patent Publication No. 10-1107238

It is an object of the present invention to contain a large amount of live bacteria that are beneficial to the body such as raw yeast and lactic acid bacteria, and to prevent their number from decreasing for a long period of time, to prevent the taste of raw makgeolli from deteriorating during distribution, and to distribute raw makgeolli. It is to provide a raw makgeolli manufacturing method and raw makgeolli using the same so that the time limit can be extended.

An aspect of the present invention is a first step of preparing a Takju juice by mixing water with grains and yeast and first fermenting them; A second step of aging the Takju juice and filtering it to separate the supernatant and the first leek; A third step of secondary fermentation of the first leekmi to prepare a second leekmi with an increased number of live bacteria; A fourth step of drying and pulverizing the second lees to prepare powdered rice papers; A fifth step of bottling the supernatant and separately packaging the leek powder; It provides a method for producing raw makgeolli, characterized in that it is prepared, including, and drinking after mixing and mixing the leek rice powder in the supernatant when drinking.

According to a preferred feature of the present invention, the third step includes 2 parts by weight of glucose, 0.5 parts by weight of yeast extract, 1 part by weight of peptone and 0.5 parts by weight of sodium acetate, 0.1 parts by weight of dipotassium hydrogen phosphate and 0.01 parts by weight of magnesium sulfate heptahydrate, and 0.05 parts by weight of polysorbate 80 serving as a surfactant for mixing them may be used. have. At this time, the mixture may be fermented for 18 to 48 hours in a water content of 10 to 95% by weight to prepare a second leek.

According to a preferred feature of the present invention, prior to the third step, the strain may be further inoculated into the first lees.

According to a preferred feature of the present invention, in the third step, rice bran and rice water are mixed in the first paper mill, and then fermented in a water content of 10 to 95% by weight to prepare a second paper mill.

According to a preferred feature of the present invention, the third step is to prepare a second supernatant from which alcohol is removed by taking a part of the supernatant and heating it, and mixing rice bran and rice water and the second supernatant in the first lees. Thereafter, fermentation in a moisture content of 10 to 95% by weight may be performed to prepare a second leek rice.

Another aspect of the present invention provides a raw makgeolli manufactured by such a manufacturing method.

According to an embodiment of the present invention, the second fermentation of leek rice is made to contain abundant nutrients such as live bacteria, while the supernatant and leek rice are separated from each other during the distribution process to prevent further fermentation from occurring during the shelf life. There is an effect of preventing deterioration of the taste of raw makgeolli by additional fermentation in, and preventing the reduction of live bacteria, and greatly increasing the shelf life of raw makgeolli.

1 is a flowchart sequentially showing a method of manufacturing raw makgeolli according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described. However, embodiments of the present invention may be modified in various forms, and the scope of the present invention is not limited to the embodiments described below. In addition, "including" certain elements throughout the specification means that other elements may be further included, rather than excluding other elements unless specifically stated to the contrary.

Embodiment 1

1 is a flowchart sequentially showing a method of manufacturing raw makgeolli according to the present invention.

Referring to FIG. 1, in the method of manufacturing fresh makgeolli according to the first embodiment of the present invention, first, water is mixed with grains and malt and first fermented to prepare a first step of preparing a takju undiluted solution called cheongju and liquor. (S10).

In this case, the grains may be rice, glutinous rice, barley, sorghum, millet, or jo. In addition, the primary fermentation may be carried out by parallel fermentation or single batch fermentation, and the present invention is not necessarily limited thereto. Parallel fermentation is a traditional method in which saccharification and alcohol fermentation are carried out at the same time, and single haengbok fermentation is a commercial method in which saccharification and alcohol fermentation are sequentially performed.

Next, after separating the cheongju separately, the takju juice is aged for a predetermined period and then filtered by a method such as membrane filtration or ultrafiltration to perform a second step of separating the supernatant and the first leek (S20).

Takju undiluted solution that has undergone the first fermentation may contain water, alcohol, dietary fiber, essential amino acids, proteins, carbohydrates, fats, and the like, and the first lees minus the remaining ingredients minus water and alcohol, and additional yeast and It may contain a variety of beneficial bacteria.

Next, a third step of preparing a second leek in which a large amount of live bacteria is included by secondary fermentation of the first leek rice is performed (S30).

The second leekmi puts a common carbon source and a nitrogen source used to form conditions in which yeast and lactic acid bacteria can grow well in common in the first leekmi, and acts as a surfactant for mixing the common carbon source and nitrogen source together. It may be prepared by mixing 0.05 parts by weight of polysorbate 80 to 100 parts by weight of the first leek.

At this time, the second leek, preferably, based on 100 parts by weight of the first leek, 2 parts by weight of glucose, 0.5 parts by weight of yeast extract, 1 part by weight of peptone, and gram-negative bacteria are suppressed. Various additions, such as 0.5 parts by weight of sodium acetate, which is used in the metabolism of lactic acid bacteria, 0.1 parts by weight of dipotassium hydrogen phosphate, and 0.01 parts by weight of magnesium sulfate heptahydrate. After mixing the ingredients and polysorbate 80, sterilized water may be further mixed at 20 to 40° C. and fermented for 18 to 48 hours in a state of 10 to 95% by weight of moisture.

Accordingly, the proliferation of lactic acid bacteria and yeast is activated in the second leek rice by the second fermentation, so that the live bacteria may be increased relatively larger than that of the first leek rice. Therefore, it is possible to significantly improve the health functionality of the probiotics of raw makgeolli by allowing at least 10 ⁸ to more, more than 10 ^{9 CFU/ml or more of the beneficial bacteria to be ingested during drinking.}

In addition, the third step may be performed without inoculating other strains other than the strain possessed by the first paper mill to the first paper mill.

On the other hand, as another example, in the third step, a second fermentation may be performed after further inoculating the strain to the first leek before mixing various additional ingredients. At this time, the strains used are Saccharomyces sp. , Lactobacillus sp. , Streptococcus sp. , Brunella sp. , and Leuconostoc sp. .) and Lactobacillus nose kusu in (Lactococcus sp.) can have and the like.

Next, a fourth step of drying the second leek rice to prepare powdered rice paper proceeds (S40). In this case, the second leek rice may be made into powdered lees through a process such as freeze-drying after freezing under reduced pressure with a moisture content of 10 to 50%. In addition, the lees rice powder may be pulverized by adding a separate grinding process.

Since these lees powders have the properties of general lactic acid bacteria formulations with the content of sugars and amino acids they contain, they may be used as probiotics themselves.In this embodiment, sugars such as maltodextrin or fructooligosaccharide are preferably used as excipients, freezing It may further include a mixture of amino acids such as arginine, glutamic acid, phenylalanine and lysine functioning as an inhibitor, and vitamin C functioning as an antioxidant.

Next, the supernatant is bottled, and the fifth step of separately packaging the lees rice powder in the form of a soup of ramen proceeds (S50).

Therefore, during the distribution of the product, the lees containing beneficial bacteria such as yeast and lactic acid bacteria are separated from the supernatant, which inhibits further aging and fermentation of makgeolli during distribution. Not only can taste deterioration be prevented, but the shelf life of raw makgeolli can be greatly extended.

When drinking the raw makgeolli prepared in this way, the packaging of the lees rice powder is unpacked, and the mixture is shaken so that the rice wine powder containing the supernatant and the live bacteria are mixed in the supernatant and then drink.

In the case of makgeolli manufactured by separating and sterilizing conventional lees, and remixing it in the supernatant, the shelf life is increased, but raw yeast and lactic acid bacteria are not left in the final product.

In addition, in the case of the conventional method of producing Takju by centrifuging the Takju juice to make ultrafine particles and then mixing the microprecipitate and fermentation liquid again, the material inside the strain is eluted out due to the decomposition of the yeast and lactic acid bacteria acting as the fermentation It has various effects on taste and aroma, causing problems in product quality uniformity.

However, the raw makgeolli manufactured according to the present embodiment can prevent deterioration of taste due to additional fermentation during the distribution process, and can significantly increase the shelf life of the existing raw makgeolli.

In addition, since the amount of live bacteria is greatly increased through the secondary fermentation of the second leek of the present embodiment, the live ^{beneficial bacteria having lactic acid bacteria and yeasts of 10 9} CFU/ml or more can be ingested when drinking.

In particular, dietary fiber, which accounts for 50 to 90% of leek rice, is a concept of probiotics, which is a nutrient source of beneficial bacteria, so makgeolli according to this embodiment is artificially combined with probiotics including yeast and lactic acid bacteria when ingested. It can be used as a synbiotics formula by itself without supplementing the sugar source.

In order to compare the characteristics of the conventional rice wine made of makgeolli and the second rice wine according to the present embodiment, Comparative Example 1 and Comparative Example 2 and Example 1 were prepared and tested.

Comparative Example 1 is prepared by fermentation using a conventional method of entering the country and using specific yeast, and Comparative Example 2 is prepared by fermentation using yeast using a conventional method.

In Comparative Examples 1 and 2, the supernatant and the lees were separated at the end of fermentation, and the type and number of live bacteria were measured, respectively. At this time, for the measurement of viable bacteria, the number of bacteria contained in 1 g of sulcus was diluted 10 times in YM agar medium and MRS agar medium, respectively, and cultured at 28° C. and 37° C. for 48 hours, respectively, and the resulting colony forming units (CFU/ml) were measured. Use the plate counting method to count.

As a result, in Comparative Examples 1 and 2, the number of yeasts during fermentation of Takju increased from 2 to 5 days in which fermentation was actively occurring under conditions of room temperature, and from 6 to 14 days of low temperature storage at 10°C, After that, it tends to decrease gradually until the 28th.

Therefore, it is recommended to separate the fermentation juice into supernatant and leek within 7 to 14 days in order to optimally obtain the number of viable bacteria contained in the makgeolli, but in this case, low-temperature aging does not occur actively, so that the makgeolli can have its own flavor and raw ripeness. none.

On the other hand, if makgeolli is aged at a low temperature for 28 to 90 days, which is the original traditional fermentation method, to have the unique flavor and ripeness of makgeolli and separated into supernatant and leek, the activity of the bacteria is caused by internal causes such as high alcohol content and depletion of nutrients It can be seen that the number of live bacteria is ^{significantly reduced to 10 6} to 10 ⁷ CFU/ml for ^{lactic acid bacteria and 10 5} to 10 ⁶ CFU/ml for yeast.

Example 1 is, based on 100 parts by weight of the first lees, in the first lees separated from the supernatant, 2 parts by weight of glucose, 0.5 parts by weight of yeast extract, 1 part by weight of peptone, 0.5 parts by weight Sodium acetate, 0.05 parts by weight of polysorbate 80, 0.1 parts by weight of dipotassium hydrogen phosphate, and 0.01 parts by weight of magnesium sulfate heptahydrate are added.

In addition, sterilized water was added again at 20 to 40°C to adjust the secondary fermentation conditions with a moisture content of 10 to 95%, and stirred at a rate of 80 to 180 RPM for 18 to 48 hours to proceed with liquid fermentation. After preparing, the number of viable bacteria of yeast and lactic acid bacteria was measured. At this time, it can be seen that the number of measured lactic acid bacteria is 10 ⁹ CFU/ml or more, and the number of yeast is 10 ⁸ CFU/ml or more. That is, according to the embodiment of the present invention, it can be seen that the number of lactic acid bacteria and yeast in the lees can be greatly increased.

The sensory evaluation of the conventional makgeolli and raw makgeolli prepared by the manufacturing method of this example, and confirming the content of beneficial bacteria are shown in Table 1 below.

Comparative Example 3 is makgeolli prepared by heat-treating leeks at 65°C for 15 minutes after packaging by the method of Prior Document 1, and Comparative Example 4 is makgeolli prepared by the method of Prior Document 2. Example 2 is raw makgeolli prepared by the manufacturing method of the first example of the present invention using the second leek rice of Example 1.

In Table 1 below, the sensory evaluation is based on a blind test of 74 people for each sample, and the lowest case is 0, and the highest case is 5. In addition, the measurement of the number of beneficial bacteria is expressed by repeating each of 5 times by a plate counting method using YM and MRS agar medium, and the unit is Log ₁₀ (CFU/ml).

Comparative Example 3 Comparative Example 4 Example 2 Off-flavor, leaven-odor 3.2 4,7 2.2 Heating odor 4.3 1.9 1.7 Astringent taste 2.8 3.2 2.1 Sour taste 3.7 4.2 3.1 sweetness 3.9 3.3 4.3 preference 2.9 2.7 4.5 Yeast bacteria count Non-detection Non-detection 8.24 Lactobacillus count Non-detection Non-detection 9.41

Referring to Table 1, in the case of Example 2, overall, the odor was less, the astringent taste and the sour taste were less, and the sweet taste was more. In addition, the number of yeast and lactic acid bacteria was not detected at all in Comparative Example 3 and Comparative Example 4, but a significant amount was detected in Example 2.

Table 2 shows the degree of activation of the beneficial bacteria preparation of raw makgeolli according to the present example for each storage period, and the raw makgeolli prepared in the same manner as in Example 2 was stored at 10°C, but for 3 months, 6 months and 12 The number of yeast and lactic acid bacteria were measured after months of storage, respectively.

Storage period 3 months 6 months 12 months Yeast bacteria count 8.24 8.19 8.02 Lactobacillus count 9.41 9.40 9.10

Referring to Table 2, it can be seen that the number of yeast and lactic acid bacteria gradually decreases as the storage time elapses, but does not significantly decrease. That is, according to the present invention, it can be seen that most of the number of yeast and lactic acid bacteria are maintained even after long-term storage.

Second embodiment

The second embodiment of the present invention is different from the first embodiment and the method of preparing the second paper mill. Hereinafter, in the third step of preparing the second paper mill, different parts from the first embodiment will be described in detail. 1 In order to avoid duplication of content overlapping with the embodiment, a description thereof will be omitted.

According to the present embodiment, in the third step, rice bran and rice water are mixed in the first paper mill, and then fermented in a water content of 10 to 95% by weight to prepare a second paper mill.

In general, rice bran occurs as a by-product up to 10% to 60% of the amount of rice in the process of threshing and milling rice when making sake. The nutritional composition of rice bran has been studied in various papers, and the main components are about 10% moisture content, 15% protein content, 17% fat content, 48% carbohydrates, and 9% ash content, and the free sugar content that can be used by microorganisms is fructose. (fructose) 0.5%, glucose (glucose) 0.7%, maltose (maltose) 6.7% and a small amount of minerals such as vitamin C, calcium Ca, K, Mg and Mn have been studied.

However, although rice bran has a high concentration of carbohydrates, the content of free sugar that can be used by microorganisms is not relatively high. Accordingly, in this embodiment, rice bran composed of a large amount of polymer fibers is first physically pulverized so that the nutrients of rice bran can be used by fermenting microorganisms present in the rice bran, and then the physically pulverized rice bran is mixed with the rice bran gelatinized solution. It makes it easy to use the microorganism of the ingredient.

On the other hand, rice water is a by-product from the semi-stage of the manufacturing process of liquor, and is pointed out as a substance that causes water pollution when flowing into the sewer. The content of starch, which accounts for most of the solids of rice water, is 80 to 90%, a material capable of forming a colloidal solution according to gelatinization, and it is a great help in making rice bran, which constitutes most of the fiber insoluble in water, into an even mixture.

Therefore, in this embodiment, a mixture of rice bran and rice water is used as a secondary fermentation broth for preparing a second leek through a physical treatment method that reflects both the characteristics of rice bran and rice water, and a large amount of live bacteria is included therein. It is possible to prepare a second leekmi that is used.

At this time, it is preferable to perform secondary fermentation of the beneficial bacteria contained in the first leek rice without inoculating other strains other than beneficial bacteria such as yeast and lactic acid bacteria contained in the first leek rice.

The properties of the second lees prepared in this way were tested. The second leek rice of the present embodiment is a Takju by-product in which 1 kg of the first lees is mixed with finely powdered rice bran and rice water with raw material rice in a ratio of 1:10 (rice bran: rice water) to 1:50 (rice bran: rice water). Add 10 to 100 kg of sterilization medium, stir at 120 rpm for 20 minutes, sterilize at 121°C for 15 minutes, and cool to room temperature to use the obtained one. In the case of the comparative example, only rice bran or rice water is used for the secondary fermentation.

At this time, the rice bran is used after grinding the raw rice, which is a raw material for takju, and then pulverizing the unused rice bran into fine particles of 200 to 300 μm using a ceramic roll mill or a dolol mill.

As a result, when only rice bran extract was used for the secondary fermentation, the number of proliferation of lactic acid bacteria was dominant, and when only rice water extract was used, the number of growth of yeast was predominant and the number of lactic acid bacteria was hardly increased.

In addition, in the case of the present embodiment used as a culture solution by sequentially treating these two substances, it can be confirmed that the complex fermentation of yeast and lactic acid bacteria occurs properly, so that both yeast and lactic acid bacteria have a number of bacteria of 10 ⁹ CFU/ml or more.

In this experiment, it was found that the activity of the bacteria was high at 36 to 48 hours at 28°C to 32°C, and this result is confirmed to last up to 72 hours thereafter. In addition, it was found that the yeast activity fell at a temperature of 32°C or higher, and in particular, it was confirmed that the yeast activity fell rapidly at a temperature of 35°C or higher.

Preferred conditions for preparing the second lees of this embodiment are, at 28 to 35°C, stirring at a rate of 100 to 180 RPM, and proceeding in a fermenter for 36 to 72 hours under conditions of 0-8% oxygen supply. In this case, the number of lactic acid bacteria was 10 ⁹ to 10 ¹¹ CFU/ml, and the number of yeast bacteria was 10 ⁸ to 10 ⁹ CFU/ml.

Third embodiment

The third embodiment of the present invention is partially different from the second embodiment and the method of preparing the second paper mill. Hereinafter, in the third step of preparing the second paper mill, different parts from the second embodiment will be described in detail. , In order to avoid overlapping content with respect to the second embodiment, a description thereof will be omitted.

The third step according to this embodiment is to prepare a second supernatant from which alcohol is removed by taking a part of the supernatant and heating it, and mixing rice bran, rice water, and the second supernatant in the first lees, and the moisture content is 10 to 95. Fermentation in a weight% state can be performed to prepare a second leek.

The supernatant contains nutrients optimized for the growth of yeast and lactic acid bacteria contained in lees, and alcohol, a fermentation product, inhibits the growth of lactic acid bacteria yeast. Therefore, if the second supernatant from which alcohol has been removed is used for the secondary fermentation of the first lees, a second lees containing a large amount of live bacteria can be prepared.

The present invention is not limited by the above-described embodiments and the accompanying drawings. Therefore, various types of substitutions, modifications, and changes will be possible by those of ordinary skill in the art within the scope not departing from the technical spirit of the present invention described in the claims, and this also belongs to the scope of the present invention. something to do.

Claims (6)

A first step of preparing a Takju juice by mixing water with grains and yeast and first fermenting them;
A second step of aging the Takju juice and filtering it to separate the supernatant and the first leek;
A third step of secondary fermentation of the first leekmi to prepare a second leekmi with an increased number of live bacteria;
A fourth step of drying and pulverizing the second paper rice to prepare powdered paper rice;
A fifth step of bottling the supernatant and separately packaging the lees powder; To manufacture, including,
When drinking, the method for producing raw makgeolli, characterized in that for drinking after mixing and mixing the leek rice powder in the supernatant. The method of claim 1, wherein the third step comprises 2 parts by weight of glucose, 0.5 parts by weight of yeast extract, 1 part by weight of peptone, and 0.5 parts by weight based on 100 parts by weight of the first leek After mixing parts of sodium acetate, 0.05 parts by weight of polysorbate 80, 0.1 parts by weight of dipotassium hydrogen phosphate and 0.01 parts by weight of magnesium sulfate heptahydrate, 20 A method for producing raw makgeolli, characterized in that the sterilized water is further mixed at 40°C and fermented for 18 to 48 hours at a moisture content of 10 to 95% by weight to prepare a second leek. The method of claim 2, wherein before the third step, a strain is further inoculated into the first lees. The raw makgeolli according to claim 1, wherein in the third step, rice bran and rice water are mixed in the first lees, and then fermented in a state of 10 to 95% by weight of moisture to prepare a second lees. Manufacturing method. The method of claim 1, wherein in the third step, a part of the supernatant is heated to prepare a second supernatant from which alcohol is removed, and rice bran, rice water, and the second supernatant are mixed in the first lees, A method for producing raw makgeolli, characterized in that fermentation in a moisture content of 10 to 95% by weight to prepare a second leek. Raw makgeolli produced by the production method according to any one of claims 1 to 5.

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