KR20210027620A - Brewing Raw Mathod Kits For Quick Moving Rice Wine - Google Patents

Abstract

The present invention provides a brewing material for producing a quick raw rice wine. Brewing ingredients are added to a container, an appropriate amount of water is injected thereinto, and fermentation is performed for about a day. A high-quality raw rice wine with rich flavors and aroma can be produced. Yeast is sowed to increased casting raw materials, and cultured at 18-24°C for 35-40 hours to be dried, so that yeast rice pulverized to 150 mesh or less is obtained. Water is added to casting raw materials in a weight ratio of 1:0.5-2 and is heated at 100-150°C for 10-20 minutes, so that expanded rice vacuum-dried at 5-8°C is obtained. The yeast rice and the expanded rice are combined in a weight ratio of 1:2-1:4 and then pulverized to obtain rice power, and dry yeast is included in the rice powder. According to the brewing material for producing a quick raw rice wine of the present invention, 1-4 parts by weight of a fermentation agent including 30-50 parts by weight of a non-steamed enzyme is mixed with 30-50 parts by weight of the dry yeast in the rice powder.

Description

Quick Moving Rice Wine for Quick Moving Rice Wine {Brewing Raw Mathod Kits For Quick Moving Rice Wine}

The present invention relates to a brewing material for rapid takju production, which makes it possible to make takju of good quality and rich in flavor when fermented for about a day by injecting an appropriate amount of water into a container and injecting a suitable amount of water into a container.

Takju is a fermented liquor rich in yeast and rich in various organic acids. It is a kind of Korean traditional liquor with a long history. However, since it is manufactured using traditional koji, it has a high risk of rancidity or deterioration compared to diluted liquor.

Takju production takes a long time and a lot of effort, requires soaking and steaming equipment, and it is difficult to easily obtain in small amounts of yeast, which is essential for converting sugar into alcohol and fermenting agent for saccharification of starch. The fault is that ordinary people who do not have knowledge of brewing, such as the use of appropriate amounts of yeast and yeast, cannot easily make and drink takju anytime, anywhere, regardless of the time and place.

With this in mind, a technology related to takju that anyone can easily make and enjoy by hand has been proposed.

Ⓐ Registered Patent No. 10-0207934 relates to colored brown rice (purple rice) and general rice mixed in a ratio of 5:5 to 7:3, added to water, expanded and extruded, pulverized into 10 to 40 mesh, and vacuum-packed. Per gram starch of grain, 24 to 30 SP (Saccharification titer unit. hereinafter the same), dry yeast 0.4 to 0.6% (w/w) and organic acid 0.7 to 0.9% (w/w) are mixed and vacuum-packed fermentation agent in a weight ratio of 96: It relates to a colored liquor brewing material containing 4~04:6.

Here, SP refers to the power that 1g of enzyme per hour produces 10mg of glucose, that is, the glycosylation power.

Ⓑ Laid-Open Patent No. 10-2011-0081635 contains a saccharifying agent of 30 to 50 SP (Saccharification power unit) per gram of general puffed rice, and vacuum-packed with 0.4 to 0.6% by weight of dry yeast with respect to the puffed rice. .

Ⓒ Patent Publication No. 10-2012-0085462 describes one of glutinous rice, non-glutinous rice, or brown rice added in a 1:1 weight ratio with water, heated at 90 to 100°C for 10 to 20 minutes, and then 5 to 8°C, 70 to 130 pascals. 100 parts by weight of vacuum-dried puffed rice under the pressure of (Pa), 25 to 35 parts by weight of washed whole wheat and 100 parts by weight of whole wheat crushed with 30 to 100 mesh after drying the washed whole wheat at 20 to 25°C After mixing with 40 to 50 parts by weight of purified water and naturally fermented at 18 to 28°C for 15 to 25 days, 10 parts by weight of dry yeast, 5 parts by weight of yeast, and 450 to 550 parts by weight of water are mixed at 18 to 28°C. The yeast was fermented for 6 days and then vacuum-packed for each puffed rice and yeast.

Ⓓ Patent Publication No. 10-2011-0081635 is a mixture of 30 to 50 SP of saccharifying agent per gram of puffed rice and 0.4 to 0.6% by weight of dry yeast with respect to the puffed rice.

Ⓔ Registered Patent No. 10-1222394 increases white rice, cools it, adds water and yeast to the entry prepared by sowing seed bacteria, and increases the yeast at 18-22°C for 5 days to add water and entry to the base liquor. In the first stage soaking step of expanding yeast at 20~24℃, water, godubap, puffed rice, and koji are added to the first stage of soaking, and fresh pine needles are put in a bag up to 0.3~3.1% of the amount of raw material input to leaching and fermentation. Two-stage soaking step, two-stage soaking Step 3 soaking step of adding water and puffed rice to the mash for saccharification and fermentation for one day, three-stage soaking step, three-stage soaking, adding puffing rice and oligosaccharides to the mash, and saccharifying and fermenting for one day, four-stage soaking After maturing the liquor for 1 day, it is made to brew with takju with an alcohol content of 6%.

ⒻRegistration Patent No.10-1415125 is a brewing material for takju production independently researched and developed by'Ahn Mi-suk', one of the applicants of the present invention. ; 1 to 4 parts by weight of a fermenting agent in which dry yeast, yeast and purified enzyme are mixed is included, and the fermenting agent is 40 to 60 parts by weight of dry yeast and 40 to 60 parts by weight of purified enzyme based on 100 parts by weight of the yeast. It includes parts by weight, and the brewed rice is a brewing material for producing takju by sowing seeds in the increased casting raw material, incubating at 18 to 24°C for 35 to 40 hours, drying, pulverizing to 150 mesh or less, and vacuum-packing.

In these prior art, only ⓐ, ⓔ, and ⓕ are certified as advanced brewing materials for making takju.

And, in the method of ⓐ~ⓔ, since the saccharification agent is limited to general grains or purified enzymes, it is difficult to manufacture various takju that meets the taste of consumers, and the amount of alcohol produced is relatively low.

In addition, by using only puffed rice purified as a starchy raw material without the process of increasing the main ingredient, the ingredients that provide aroma and taste to Takju such as organic acids generated during the steaming process are not produced in large quantities, which lacks the unique and profound taste of Takju. Although ⓕ is the brewing material for making takju, which has solved its shortcomings by promoting fermentation, one thing remains to be considered. It is the choice of enzyme.

Since enzymes are made of proteins, unlike inorganic catalysts, their function is greatly affected by environmental factors such as temperature and pH (hydrogen ion concentration). Most enzymes have the greatest activity at a temperature of 35 to 45°C, and when the temperature exceeds that range, the activity is rather reduced. As the temperature rises, the chemical reaction rate generally increases and the catalytic action of the enzyme increases. However, when the temperature exceeds a certain range, the protein molecular structure of the enzyme changes and the catalytic function decreases.

In addition, even if the pH exceeds a certain range, enzymes rapidly lose their function. Enzymatic action appears only when a specific structure is maintained, because the structure of the protein changes according to the change in the pH of the surrounding solution.

Purified enzymes are purified according to the solubility, charge, molecular weight, adsorption, or affinity of other biomolecules of the enzyme, and must be purified under strict conditions so that the purification temperature and pH do not exceed the range. 30-50 SP) is weak, so it takes too long to become Takju until it has to be fermented for 3-4 days.

Registered Patent No. 10-0207934 Publication Patent No. 10-2011-0081635 Publication Patent No. 10-2012-0085462 Publication Patent No. 10-2011-0081635 Registered Patent No. 10-1222394 Registered Patent No. 10-1415125

An object of the present invention is to provide a brewing material for rapid takju production capable of quickly making good quality takju with good taste and rich aroma if fermented within a day by putting brewing ingredients in a container and injecting an appropriate amount of water.

The above task is a puffed powder finely pulverized by adding the rice grain seeded to the increased casting material and adding the casting material and water at a predetermined weight ratio, heating at a high temperature for a certain period of time, vacuum drying, and finely pulverizing;

A fermentation agent obtained by mixing dry yeast with yeast and an enzyme without steaming can be blended with the fine powder to obtain a brewing material for rapid takju production in vacuum packaging.

The fine powder is best in a weight ratio of 1:0.5~2 for the imported rice and the casting raw material and water, which are seeded in the increased casting raw material, and heated at 100~150℃ for 10~20 minutes, then vacuum dried and pulverized to less than 150 mesh. One puffed rice was pulverized in a weight ratio of 1:2 to 1:4.

The fermenting agent is 100 parts by weight of yeast, 40 to 50 parts by weight of dry yeast. It consists of 40 to 50 parts by weight of the non-cooking enzyme, and 1 to 4 parts by weight of the fermentation agent is suitable based on 100 parts by weight of the fine powder.

A steamless enzyme is a 99.9% high-purity enzyme that is a mixture of 98% by weight of glucoamylase, which decomposes large chunks of starch into small particles, and 2% by weight of alpha amylase, which decomposes decomposed starch into fine particles, and has a saccharification power of 25 to 50 SP. It has 3 or 4 times higher saccharification power.

The brewing material for rapid takju production mixed with no steamed enzyme is added to 6-7 parts by weight of water per 260g and left at room temperature (20-25℃) for about a day to become fermented early, resulting in rapid takju rich in taste and aroma.

The brewing material for the production of fast takju according to the present invention uses a fermentation agent in which non-steamed enzymes, which have a very high saccharification power compared to purified enzymes, are used to prepare takju, so that high-quality takju with excellent flavor and aroma can be quickly prepared in a short time. have.

The accompanying drawings are a manufacturing process diagram of the brewing material for manufacturing takju of the present invention.

The present invention is a fine powder obtained by pulverizing the rice and puffed rice in a weight ratio of 1:2 to 1:4; And 1 to 4 parts by weight of a fermentation agent in which dry yeast is mixed with yeast and no steaming enzyme, based on 100 parts by weight of the fine powder.

The brewing material for rapid takju production obtained by mixing the fine powder with a fermenter and vacuum-packed, or the fine powder and the fermenting agent are individually vacuum-packed and then packaged together to take out, and the former is advantageous in terms of brewing convenience.

Incoming rice is semi-white rice, increase it for 2 to 5 hours, sow seeds, incubate for 30 to 40 hours, dry, and pulverize.

In the case of making imported rice, the end of the rice is a kind of enzyme that saccharifies starch, and either of the prepared seed and the powdered seed is used. Preparations include Aspergillus kawachii, which is the most commonly used among Aspergillus sp., after sterilizing raw materials (rice) containing starch, as well as Oryzae, Usamii, and Shiro. Shirousamii, Awamori, Rhizopus sp., etc. are inoculated and cultivated so that spores grow. It mainly decomposes starch and protein and gives aroma, and it prevents various bacterial contamination of the mottle. prevent. It is preferable that the ratio of the final preparation to be used is 0.25% by weight or less based on the weight of the imported rice. The powder seed is obtained only from pure mycelium spores from the prepared seed country, and the ratio is preferably 0.05% by weight relative to the weight of the rice in the country (based on Article 41 of the subject matter treatment regulation). Casting raw material can be any raw material with starch. Rice is preferred, and among them, white rice is the most suitable. Instead of white rice, grains selected from non-glutinous rice, wheat, sorghum, oats, crude, brown rice, glutinous rice, or mixed grains thereof are also possible.

For incoming rice, add 0.1~0.5kg of final rice per 72kg of the increased casting raw material, and incubate for 35~40 hours while maintaining at 18~24℃. Outside of the above culture conditions, the starch and protein of the main raw material are not efficiently decomposed, making it difficult to produce the unique taste and aroma of Takju.

The cultured casting raw material is dried at -40 to -60°C under a pressure of 8 to 12 mmTorr and freeze-dried so that the moisture content of the rice is 10% by weight or less, preferably 2 to 6% by weight. If the moisture content of the freeze-dried inbound rice exceeds 10%, there is a risk that the inbound rice will spoil. If the moisture content is less than 2%, it takes a long time to dry to lower the moisture content, resulting in low energy efficiency.

The particles of pulverized rice are 150 mesh or less, preferably 10 to 100 mesh. When the grains of the imported rice exceed 150 mesh, the powder is not evenly dispersed and tends to become entangled when making Takju by adding water to the imported rice.

In order to shorten the fermentation time of Takju by making the fermentation of the casting material easier for the puffed rice, water is added to the casting material in a weight ratio of 1:0.5 to 2 and heated at 100 to 150°C for 10 to 20 minutes in a Yujin pressure heater. It is obtained by putting into a vacuum dryer of 70-130Pa at ~8℃ and drying it. The puffed rice prepared in this way is pulverized to 150 mesh or less (10 to 100 mesh) like pulverized grain rice so that the dispersion of the puffed rice powder is uniformly and evenly dispersed when preparing Takju.

The fine powder is blended in a weight ratio of 1:2~1:4 for the imported rice and puffed rice. If the puffed rice exceeds 4 weight ratio with respect to the imported rice, the flavor and flavor of Takju deteriorates due to the relatively small number of imported rice that gives off the unique and profound and deep taste of Takju. The relatively large amount of Korean rice is used, which can lead to high manufacturing costs and a decrease in the efficiency of takju manufacturing.

The fermenting agent is a mixture of dry yeast, yeast, and no steamed enzyme so that the fine powder can be saccharified and fermented. Nuruk uses conventional wheat nuruk.

Nuruk is used to make imported rice. Nuruk is classified into conventional koji and modified koji. Traditional koji is made by breeding microorganisms that exist in nature, and modified koji is made from sterilized starchy raw materials, Aspergillus kawachii and Aspergillus orije. oryzae).

Traditional koji is brewed by the composition of several strains that grow in koji, so the taste of Takju is excellent.However, compared to improved koji, Aspergillus ducks considering the problem that it is not possible to manufacture Takju with uniform quality because it may be contaminated with various bacteria. (Aspergillus oryzae) is used, or a mixture of flour and rice is used.

The problem with modified yeast is that the acidity and flavor of takju are lower than that of conventional yeast. In the present invention, a conventional wheat nuruk is used, but in principle, a conventional wheat nuruk capable of reducing the yeast odor during the fermentation process that may occur during the production of takju in general homes is manufactured and used. The content of conventional wheat leaven is modeled on the prior art ⓒ.

Dry yeast can be used without limitation as long as it is a yeast used in the production of ordinary takju. Preferably, Saccharomyces coreanus, Saccharomyces ellipsoideus, Saccharomyces carlsbergensis, Saccharomyces cerevisiae, etc. Select the species and use the dried yeast after liquid cultivation.

A steam-free enzyme is a 99.9% high-purity enzyme that is a mixture of 98% by weight of glucoamylase, which decomposes large chunks of starch into small particles, and 2% by weight of alpha-amylase, which decomposes decomposed starch into fine particles, and has a saccharification power of 30 to 50 SP. It is 3 or 4 times higher than that. Therefore, the saccharification fermentation of the fine powder proceeds quickly, and it is very effective in increasing the sugar content and improving the flavor of Takju.

The fermenting agent is a mixture of 30 to 50 parts by weight of dry yeast and 30 to 50 parts by weight of non- steaming enzyme based on 100 parts by weight of yeast. When Takju is prepared with a fermenting agent within the above content range, the acidity, amino acid level, reducing sugar and alcohol contents are appropriately adjusted, and saccharification fermentation is also promoted, so that high-quality and high-quality Takju can be quickly prepared.

The fermenting agent is blended in 1 to 4 parts by weight based on 100 parts by weight of the fine powder obtained by pulverizing the rice and puffed rice. If less than 1 part by weight of the fermenter is used per 100 parts by weight of the fine powder, saccharification and fermentation of the imported rice and puffed rice decreases, and if more than 4 parts by weight of the fermentation agent is used, alcohol fermentation may not be performed properly, resulting in poor liquor quality.

The fermentation agent may be added by powdering the same size as the fine powder selected from the group consisting of fruits, medicinal herbs, seaweed, and mixtures thereof to meet the taste of the consumer. Fruits include plums, mulberries, peaches, strawberries, kiwis, pears, blueberries, and chestnuts, and herbs include phylum mushrooms, goji berries, wild plants, schizophrenia, bokbunja and ginseng, and seaweeds include kelp and seaweed.

The fruits, medicinal herbs, seaweed and mixtures thereof are preferably 0.1 to 5 parts by weight based on 100 parts by weight of the fine powder and fermentation agent. If less than 0.1 parts by weight of fruits, medicinal herbs, seaweed and mixtures thereof are added with respect to 100 parts by weight of the fine powder and fermenting agent, the amount is relatively too small and the addition effect is insignificant, and if it exceeds 5 parts by weight, the taste and aroma are too much. This is because it can become thicker and impair the unique taste of Takju.

Fermenters can add sweeteners to add flavor. Sweeteners are added to alcoholic beverages, beverages, soy sauce, confectionery, pharmaceuticals, health supplements, etc. to enhance sweetness. Takju fermented by adding sugar or sugar mixtures or sweeteners other than sugar can be consumed together with the active ingredients of the additives. have.

Takju is completed by adding 6 to 7 parts by weight of water at room temperature and fermenting at 20 to 25°C for 20 to 24 hours with respect to the above-described brewing material for making takju. This is sufficient to disprove that it is a brewing material for making takju, which is a leap forward when compared to 3-4 hours of the prior art ⓕ, which is known to be the fastest fermentation among the brewing materials for takju production.

Put the brewing material for takju production into a container such as a glass bottle, jar, PET bottle, etc., add 6 to 7 parts by weight of water to the brewing material and stir it, and then cover the air-permeable lid, and at room temperature (20 to 25). ℃) for 20 to 24 hours to make takju with an alcohol content of 6 degrees.

The brewing material of the present invention also retains the unique taste and aroma of Takju, a large amount of lactic acid bacteria, enzymes, and nutrients as it is.

Hereinafter, preferred embodiments for aiding understanding of the present invention will be described, but the contents of the present invention are not limited by these examples.

[Production Example]

1. Fine powder

10 kg of water was mixed with 10 kg of fine white rice, heated in a heater at 100° C. for 10 minutes, put in a vacuum dryer at 5° C. and 100 Pa, dried, and pulverized to an average particle size of 90 mesh to prepare a puffed rice.

0.175 kg of white rice was added to 72 kg of rice grown for 3 hours, and the incoming rice grown at 20°C for 38 hours was lyophilized to a moisture content of 4% by weight at 10 mmTorr at -50°C, and pulverized into an average particle size of 90 mesh.

A fine powder was prepared by mixing 280 g of the rice with the puffed rice 700 g.

2. Fermenting agent

Washed whole wheat is dried at 25℃, mixed with 1.5kg of washed and dried whole wheat without crushing into 50kg of whole wheat crushed to an average particle size of 90 mesh, and mixed with 2ℓ of purified water, put in a mold, fermented at 25℃ for 20 days, and then dried. Nuruk was obtained and pulverized to an average particle size of 90 mesh.

For dry yeast, the strain Saccharomyces coreanus was liquid cultured for 4 days, dried, and powdered to an average particle size of 90 mesh. By mixing to prepare a fermentation agent.

3. Brewing ingredients

1 to 4 parts by weight of a fermenter was mixed with respect to the fine powder and vacuum-packed.

[Comparative Example]

To the fine powder obtained in the same manner as in 1. above, 10 g of yeast, 5 g of dry yeast, and 1 to 4 parts by weight of a fermentation agent mixed with 5 g of purified enzyme were mixed and packaged in a vacuum.

[Comparative example of brewing]

1.5L, 1.7L, and 2L of water were added to 3 kinds of each of the brewing materials of Preparation Example and Comparative Example divided by 280g at 20~25℃, and the fermentation condition was observed.

In the case of the brewing material for takju production of Preparation Example, fermentation was terminated in 21 hours at 1.5 l of water, but the alcohol content exceeded 7 degrees, so it was judged that the alcohol content needed to be adjusted by additional watering. After elapsed time, takju with an alcohol content of 6 was brewed, and fermentation was terminated within a period of time with a water content of 2L, but the taste of takju was insufficient because the alcohol content was less than 6 degrees. In this regard, it is judged that 6 to 7 parts by weight of the amount of water added to the brewing material is suitable.

It is known that the brewing material for takju production of Comparative Example takes 3 days or more for fermentation regardless of the amount of water (see Fig. 1 of Patent Document 6).

As described above, the brewing material for takju production of the present invention, in which no steamed enzyme (purity 99.9%) is added to the fermenter, has saccharification fermentation compared to other brewing materials for takju production, including Patent Document 6, in which a fermenter in which the same amount of purified enzyme is mixed is used. Because it is accelerated, it is possible to manufacture high-quality takju with the same taste and aroma within a very short time period.

Claims (1)

Seed seeds in the increased casting raw material, incubated at 18~24℃ for 35~40 hours, dried and pulverized to less than 150 mesh, and water added to the casting raw material in a weight ratio of 1:0.5~2 to 100~150℃. A brewing material for takju production that mixes the pulverized rice, which has been heated for 10 to 20 minutes and vacuum-dried at 5 to 8°C, in a weight ratio of 1:2 to 1:4, and a fermentant mixed with an appropriate amount of dry yeast and yeast. In,
A brewing material for rapid takju production, characterized in that 1 to 4 parts by weight of a fermentation agent containing 30 to 50 parts by weight of non- steaming enzyme are mixed with the fine powder and 30 to 50 parts by weight of dry yeast.

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