KR970002163B1 - Brewing method of new type choungju (alcoholic beverage) - Google Patents

Abstract

Sake with high quality is brewed from rice and koji as main raw materials. Starch is saccharified by using mold bran cultured Aspergillus usamii alone or by using the rice koji cultured Aspergillus oryzae with the mold bran together, then fermented by KP-16 yeast (KCTC 855P) or KP-5X yeast (KCTC 855P).

Description

Cheongju Brewing Method

The present invention relates to a method of brewing Cheongju, and more specifically, using only the wheat bran soup cultured Baekkukyun (白) as a soup in the brewery or using this wheat bran soup and Hwangkuk bacteria (黄 麴菌) The present invention relates to a new method for producing sake sake that is pure by saccharifying raw rice by using a cultured rice soup and fermenting sake with a specific yeast.

Clear brewed liquor made from rice or other grains and soups can be called Cheongju in a broad sense, and Korean Yakju, Japanese Cheongju, and Chinese Hwangju belong to this category. ).

These sake are traditionally produced in various parts of the Orient, and there are some differences in raw materials and manufacturing methods depending on the kinds. Cheongju brewing is regulated by the State Tax Law, etc. in each country, so in most cases, technology development has been made within the scope of regulation.

However, in order to improve the quality of Cheongju or to improve the manufacturing method, it is necessary to research and develop a brewing method by a new concept that is not overly regulated.

In view of the preference for early sake, it is preferred that some kind of thing or clean qualities are preferred. Therefore, research and development of a new brewing method that can produce such sake sake cheaply by a simple method is desired.

Alcoholic beverages are mainly evaluated for their taste and aroma, but because sake is a brew, taste is the main factor in the evaluation of alcohol. Among the components of sake, amino acids and time are important taste components, and it is also known to affect the taste depending on their content and composition. Regarding this fact, the current Cheongju brewing method shows that the Korean Cheongju (Yeju) uses low white rice as a raw material, and because the amount of soup (grain) is high, amino acids are excessive and taste. This is too dense, and can cause blemishes.

In the case of Japanese sake, in order to reduce the production of amino acids, fermented rice is fermented at low temperature using fixed white rice of about 70% of the yield. However, in the method of using fixed white rice, the utilization rate of raw rice falls and the production cost becomes high. In order to solve this problem, a method of extracting and removing proteins, lipids, etc. of the outer layer of rice from solvents during the brewing process has been developed, but this method has a problem of excessive effort and expense according to the use of the solvent. In addition, in the preparation of rice soup, a method of culturing Korean strains having low production of acidic carboxypeptidase (an enzyme that produces amino acids in proteins) was studied. There is this.

On the other hand, in sake brewing, the amino acid of sake is mainly produced from the source protein by the acidic carboxypeptidase enzyme of the soup, so that the amino acid production is reduced by using a soup with a weak activity or a small amount of soup. .

However, the soup plays a key role in dissolving and saccharifying the raw rice, and supplying special ingredients necessary for the growth and fermentation of yeast, there is a limit to reducing the amount used.

From this point of view, the inventors of the present invention have studied the raw materials and domestic bacteria of the soup production. As a result, the soups cultured with steamed wheat bran are more effective than those of other countries such as rice soup. While the activity is quite strong, the activity of the enzyme (acidic carboxypeptidase) that produces amino acids in the protein is not so strong that it was found to be suitable for the method of the present invention. This wheat bran soup was able to significantly reduce the amount of amino acids in the fermentation process by using a small amount (about 2-3% of the amount of raw rice).

In addition, in the evaluation of the quality of the sake of sake, it is also a matter to be considered (취), as the state of cultured Baekkukyun in steamed bran as it is a rather unusual smell can be a problem. However, as in the method of the present invention, the wheat bran soup is dried and then extracted and used as immersion water.

In addition, organic acids produced during fermentation of Cheongju and its composition vary depending on yeast strains, and because they have characteristics in yeast broth, it is more useful under this condition when bran cultivated Baekkukyun is used for soaking. This led to the idea that there would be a yeast strain, which led to the extensive search for a new yeast strain. As a result, the yeast of the acidic silica which shows no abnormality in fermentation or essence and produces less organic acid, especially succinic acid, can be usefully used for new sake brewing.

On the other hand, when the isolated yeast is used for fermentation of sake, the effect of using wheat bran soup with other soups as a soup was examined. As a result, when using rice bran in combination with wheat bran soup, the amino acidity and acidity of aged rice flour are increased, especially when the amounts of these two soups are suitable, the taste becomes thicker and tastes better. I found a new harmony. This combination of two kinds of soup is particularly advantageous when producing a low-quality sake (week 14 degrees or less) is easy to freshen the main by adding a lot of water to the aged sake.

In the present invention, in the sake brewing, only a small amount of wheat bran soup (white bacterium culture) is used as a soup, or a small amount of this wheat bran soup and rice soup (huckukuk culture) are used in small amounts, and in this condition, a small amount of organic acid, especially succinic acid is produced. It is an object of the present invention to provide a method for producing a clean alcoholic sake of clean quality, in which the production of amino acids and organic acids is not excessive when using fixed white rice as well as using low white rice by using fermented rice syrup.

Hereinafter, the present invention will be described in detail.

The present invention relates to a new brewing method of chungju with low production of amino acids and organic acids and clean essence. Baekkukyun used in the present invention has strong starch glycosylation power and no acidic carboxypeptidase activity, and any of them can be used. In addition, any one can be used as long as it is normally used for casting.

In the present invention, Saccharomyces cerevisiae (Saccharomyces cerevisiae) KP-16 or KP-54 strains are used in the present invention. KP-16 strains were isolated from the extracts collected from Daejeon, and KP-54 strains were used. It was isolated from fermented sake (not heat sterilized after regeneration) purchased from Geumsan-gun, Chungnam. These strains were deposited with KCTC 8557P and KCTC 855P on March 11, 1994, respectively.

The bacteriological properties of this KP-16 strain and KP-54 strain are shown in Tables 1 to 4 below.

The yeast strains of the present invention were identified as Saccha romyces cerevisiae by the bacteriological properties of Tables 1 to 4, and the TTC staining was pink-red yeast of red color (赤 桃色). The two strains were smaller in cell size compared to Japanese Cheongju Yeast K-7, failed to magnetize or ferment α-methyl-D-glucoside, and had poor trehalose magnetization. The KP-16 strain was glycerol magnetizable. This is weak.

We named the strains KP-16 and Saccharomyces cerevisiae KP-54, respectively.

On the other hand, the wheat bran soup used in the present invention is extracted and used as immersion water after drying, because it can minimize the smell to clean the mainstream.

In addition, in the present invention, since only a small amount of wheat bran soup is used or a small amount of wheat bran soup and rice soup are used in combination, the taste is at least advantageous as compared to the use of other soups.

As described above, in the present invention, Saccharomyces cerevisiae using KP-16 (KCTC 8557P) or KP-54 (KCTC 8558P) and brewing the sake in the same manner as described above to produce less amino acids and organic acids and clean the main Being able to produce sake can be useful in the present invention brewed sake.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to Examples.

Reference Example 1

[Measurement of Enzyme Activity in International and Bureau]

In the present invention, the wheat bran culture was cultured on steamed bran, aspergillus Usami mutant strain (Aspergillus usamiimut. Shiro-usamii) (obtained from Yuyang Industry Co., Ltd., Daedeok-gun, Chungcheongnam-do).

However, as long as the starch saccharification power is strong and the activity of the oxidized carboxypeptidase is not strong, any Bacillus bacterium can be used. The wheat bran soup was prepared by adding 80% of its weight to bran and mixing it well, increasing the temperature at 120 ℃ for 1 hour, inoculating the seed, and incubating in 30 ℃ thermostat for 2 days. Blow drying was used.

Rice soup was cultured on steamed flesh as a bacterium aspergillus oryzae (isolated purely from China, China's Hishiroku Co., Ltd.). In accordance with the conventional method, the rice was washed with water and soaked in water overnight, and then drained, and the water was increased at normal pressure for 1 hour, and then spawned, and incubated in a 30 ° C. constant temperature apparatus for 2 days, followed by air drying. Enzyme activity and general analysis of bran and rice soup are shown in Table 5 below.

(1) It is expressed in mg mg of glucose produced per hour by 1g of the enzyme according to the enzyme reaction condition of the Japan National Tax Service's note.

(2) Wholgemuth value (40 ℃, enzyme reaction for 30 minutes).

(3) According to the Japanese IRS prescribed analysis method.

(4) Using Cbz-Glu-Tyr as a substrate by Nakatai et al. (Japanese Seasoning Science, Vol. 18, 435-441).

As can be seen in Table 5, when comparing the activity of the major enzymes involved in the dissolution and saccharification of the raw rice, wheat bran soup (Baekkukyun culture) is about 6.5 times starch saccharification power, starch liquorizing power compared to rice soup (Hookukgi culture) The silver is twice as high and the acidic protease activity is about 8 times higher. However, the acidic carboxypeptidase activity involved in amino acid production is rather small. In view of the enzymatic activity involved in the dissolution and saccharification of raw rice, the wheat bran soup used in the present invention can significantly reduce the amount of Cheongju brewing soup used, compared to the rice soup used in Japanese sake brewing. Acidic carboxypeptidase activity is also greatly reduced, so the amino acid level of mash is low when using bran soup. As a result of the brewing test, 2 ~ 3% of the total amount of raw rice was enough, and the amino acid level of rice flour was quite low.

Reference Example 2

[Isolation of Yeast]

A plurality of yeast strains were isolated from various sources and preserved on the test tube agar slope, followed by cultivation of seed yeast from each preserved strain by a laboratory dip test (one-half the scale of the soak test of Example 1 later). It was fermented with steamed rice and wheat bran soup (dried soup was extracted and used as immersion water), followed by general analysis and sensory test.

As a result, ① KP-16 strains and KP-54 strains were selected, with mild flavor and no abnormal odors (unsettled, irritating odors, etc.), ② strong fermentation ability, low acidity, clean mainstream. Thereafter, the brewing test (immersion test of the present invention of Example 1) for the selected strains was repeated over a year, and as a result, it was confirmed that there were no abnormalities in the properties of producing less acid or other brewing properties.

[Example 1]

In the immersion test, immersion mixing of the method using only bran soup as a soup was carried out on a laboratory scale (using a cylindrical bottle of 1 liter capacity of immersion container) as shown in Table 6. The temperature progress of the saddle was managed as shown in Table 7 in the low temperature constant temperature device.

a: The master granules are mixed with wheat bran soup, steamed rice and water in a ratio of 1: 4: 12.5, saccharified for 6 hours in a 55 ° C water bath, filtered, and steamed for 15 minutes at 120 ° C, followed by 0.5 lactic acid. Add% concentration and incubate yeast. In the case of industrial scale, it can be carried out with appropriate modification.

b: For the total amount of raw rice, the amount of wheat bran soup used is 3%, and in (), 2% is used. The wheat bran soup is a dry soup prepared by the above-mentioned method. After mixing for 3 hours at room temperature, extract the solution and use the same amount as dipping water. Industrial production of wheat bran can be done according to commerce.

c: As raw material rice, white rice of Akibare cultivar (milling yield 92%) was used, and it was increased by commercial method.

* The time required to change the temperature of drunkenness is about 2 hours.

After completion of fermentation (after 23 days of three-stage immersion), the gourd was removed by centrifugation and then heated (ignited) at 63-65 ° C. for 15 minutes. Subsequently, activated carbon was added to a concentration of 700 ppm to purify, and filtered (simmered in water and boiled and dried) to obtain a sake (wonju).

In this example, the method of the present invention using isolated yeast and the method of using Japanese Cheongju yeast K-7 strain and K-9 strain were compared. General analysis, organic acid analysis and sensory test results of the obtained Cheongju (Wonju) are shown in Tables 8 to 10 below.

In this test, the sake and amino acid levels of any test group were low (the amino acidity of commercial Japanese sake is often 1.3 to 2.1).

However, Cheongju (Wonju) of control group had high acidity and excessive amount of succinic acid. In contrast, the sake obtained by the method of the present invention was low in both acidity and amino acid content and did not have much amount of succinic acid. As shown in the following Table 10, the sensory test results showed that the sake obtained by the method of the present invention (adjusted to 16 degrees of sugar and 3% of sugar) was softer in taste and clearer aftertaste than that of the control test. All five were in the same judgment. This result is consistent with the predictions made by the analysis.

Cheongju prepared using each of the isolated yeast strains was similar in quality, but the KP-54 strain was less acidic and tasted lighter. Two strains of isolated yeast can be selected according to the treatment after fermentation with three stages of immersion (four stages of immersion for sweetening, addition of alcohol, etc.) or the amount of acidity of the sake product.

As described above, the main characteristics of the sake liquor vary greatly depending on the yeast strain used, because there is a strain suitable for it depending on the contents of the extract, and the isolated yeast of the present invention may perform a more useful function.

Next, to examine the relationship between the amount of succinic acid in the sake and the quality of the succinic acid, succinic acid was added to the sake produced by the method of the present invention (using the KP-16 strain) and the concentration was added to the succinic acid using the Japanese sake yeast K-7 strain). The concentration was similar to that of Cheongju fermented with Japanese sake yeast K-7 strain, and the result of sensory test (compared by adjusting 16 degrees of sugar and 3% of sugar content). Left). On the other hand, the comparative test results for the national taste is shown in Table 11 below. When only bran soup is used as a soup in the method of the present invention, as shown in Table 11 below, it is advantageous to reduce the smell by using a small amount of bran soup as it dries and extracting it with immersion water.

(Yeast uses separate yeast KP-16)

○: used, ×: not used

Taste level: + (less) → ++++ (more)

The method of the present invention has been found to be a very useful method as described above, in the present invention, a method of using low-white rice as a raw rice as an example, but of course fixed white rice can also be used, In the case, due to the characteristics of the method of the present invention, the difference in the quality of the raw material rice according to the raw rice degree was not large as in the Japanese sake brewing method.

Example 2

In the method of the present invention, in the method of using bran and rice soup together as a soup was subjected to fermentation test of rice bran using the cultivated yeast KP-16 strain cultured. In the wine surcharge, as shown in Table 12, 2% of bran soup was used together with 1 ~ 8% of rice soup (the weight is the weight of the total amount of raw rice). Temperature control, the treatment after fermentation, etc. were carried out similarly to the case of Example 1. General analysis results of the prepared Cheongju (Wonju) are shown in Table 12 below.

(Note) a: Bureau consumption is expressed as a percentage of the total amount of raw rice.

b: Wheat bran soup uses the filtrate extracted with dry water and the same amount as the dipping water.

c: Rice soup is dried.

(1): The soaking is based on the method shown in Table 6 above, but the rice soup is used all at once in three stages of immersion, and the amount of steamed rice in three stages of immersion is reduced by the amount of rice.

(2): Other matters are the same as those in Table 6 above.

As shown in Table 12, when the bran soup and the rice soup are used together, the acidity and amino acidity are increased as the amount of rice soup is increased, and alcohol production is rather low at 4% or more.

As a result of comparing the weights of these sake (16 degrees, adjusted to about 3% per sugar) in the sensory test, only 2% of the wheat bran soup was used as the soup (control test). Silver is clean but light in taste.

On the other hand, sake made with 2% to 4% of rice bran and 2% to 4% of bran, the harmony of taste is better and the taste was not a problem. This is considered due to the moderate increase in amino acids and other flavor components. Cheongju brewing, when you want to produce a product with a clean taste and a certain taste, or when you want to make a low-liquor sake by adding a lot of water to the Cheongju Wonju (fermented liquor). Since it is easy to be refreshed, the method of this embodiment which uses bran soup and rice soup together as the soup can be effectively applied, and the amount of use of these two soups can be adjusted somewhat in consideration of the initiative of the product (cheongju).

As described above, since the main alcohol produced by the method of Example 1 and Example 2 has characteristics, the actual brewing needs to be selected in consideration of its characteristics.

In the method of Example 2, in order to examine whether the usefulness of the separated yeast is exhibited, 2% each of bran and rice soup were used together, and the cultivars of the isolated yeast KP-16 strain and the Japanese Cheongju yeast K-7 strain were used. Cheongju (Wonju) in the case of immersion was compared. The organic acid composition of these Cheongju (Wonju) is shown in Table 13.

* This test was made with 2% of wheat bran and rice soup respectively.

As can be clearly seen in Table 13, the amount of succinic acid was significantly lower in the isolated yeast, and the main quality was clear compared to the use of Japanese sake yeast. As a result, it can be seen that the isolated yeast is a useful yeast even in the case of using bran soup and rice soup properly in the sake brewing.

Claims (2)

In Cheongju brewing, which uses rice and soup as main ingredients, use only wheat bran soup with baekkukyun as the soup, or use this bran soup together with rice soup with cultivation of yellow bacterium and saccharify starch of raw materials, 16. Brewing method of sake liquor characterized by producing a pure sake liquor by fermentation with yeast (KCTC 8557P) or KP-54 yeast (KCTC 8558P). The method of claim 1, wherein the wheat bran soup is dried and then brewed in immersion water, characterized in that the brewing method.