WO2017065374A1 - Procédé de production d'amorceur solide de vin de riz non raffiné utilisant de l'aspergillus oryzae 75-2 et un blanc de champignon indigène présentant un excellent pouvoir de saccharification - Google Patents

Procédé de production d'amorceur solide de vin de riz non raffiné utilisant de l'aspergillus oryzae 75-2 et un blanc de champignon indigène présentant un excellent pouvoir de saccharification Download PDF

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Publication number
WO2017065374A1
WO2017065374A1 PCT/KR2016/005344 KR2016005344W WO2017065374A1 WO 2017065374 A1 WO2017065374 A1 WO 2017065374A1 KR 2016005344 W KR2016005344 W KR 2016005344W WO 2017065374 A1 WO2017065374 A1 WO 2017065374A1
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WIPO (PCT)
Prior art keywords
solid
kacc93236p
aspergillus duck
spawn
seed
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Application number
PCT/KR2016/005344
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English (en)
Korean (ko)
Inventor
여수환
백성열
최한석
강지은
정석태
문지영
백창호
Original Assignee
대한민국(농촌진흥청장)
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Publication of WO2017065374A1 publication Critical patent/WO2017065374A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus
    • C12R2001/69—Aspergillus oryzae

Definitions

  • the present invention is an indigenous spawn with excellent saccharifying power, aspergillus duck material (spe / // / "s oryzae) 75-2 (KACC93236P) method for producing a solid seed for takju, and the solid seed for takju prepared by the method It is about.
  • Takju is the oldest liquor among traditional liquors, and it is a milky white turbid liquor that is commonly referred to as a rice wine, commonly enjoyed by the common people in sub-Seoul districts.
  • the alcohol content ranges from 5 to 16 degrees, and usually 6 to 7 degrees. It is also.
  • the brewing method of Takju which is usually called Makgegi, varies depending on the province, but the most common brewing method is made by mixing yeast and water in gouda rice made of semi-seed or semi-rice and dipping, saving water, and increasing it. The alcohol is fermented, soaked in a sieve and separated by sieving.
  • Takju is the most populist traditional pop wine indigenous to our nation, which has few headaches and has a rich flavor and rich taste after drinking, but has difficulty in commercial production of Jong-Joo technology for the manufacture of Takju. Not only is there insufficient diversity, but also there is a problem in that subtractive loss occurs due to abnormal fermentation.
  • 10-1297707 discloses a method of producing yeast and fermented wine using the yeast by inoculating Aspergillus Omose as a strain on wheat
  • Korea Patent Document 10—2015-0090335 discloses a method for preparing a makgeolli fermenter using the fermenter spawn Aspergillus aurise S_ 2 (ACC93172P) which is used for brewing makgeolli, but Aspergillus duck 75 There is no known method for producing a solid terminal of -2 (KACC93236P). Therefore .
  • the inventors of the aspergillus duck material is an indigenous spawn with excellent glycosylation power
  • An object of the present invention is an indigenous spawn with excellent glycosylation power, aspergillus duck material (pe / // / i / s oryzae) 75-2 (KACC93236P) method for producing a solid seed for the sake. And to provide a solid seed for Takju prepared by the above method.
  • step 2) increasing the rice of step 1), and then cooling to prepare a gourd rice; 3) Aspergillus duckwood in the gourd rice of step 2) oryzae) 75-
  • the present invention provides a solid terminal produced by the above production method. ⁇ Effects of the Invention ⁇
  • the present invention for the efficient preparation of Takju solid seed of Aspergillus duck material 75-2 ACC93236P), an indigenous seed having excellent saccharification ability, in the production of solid seed, inoculated 5% of liquid seed, and 6 days at 35 ° C.
  • the production method is the optimum condition for producing solid species of Aspergillus duck material 75-2 with high enzymatic activity, high spore count, and low bacterial count. It can be usefully used.
  • 1 shows the Aspergillus duck 3 ⁇ 406 > / ⁇ 77 / "5 oryzae) 75- of the present invention.
  • 2 (I (ACC93236P) is a diagram showing the steps of the solid final production method.
  • Figure 2 is a view showing the actual solid state production process of the present invention in a photograph.
  • 3 is a view showing the change of the empire according to the seed starter content (seed starter content).
  • FIG. 4 is a diagram showing the enzyme activity according to the liquid seed inoculation amount.
  • 5 is a diagram showing the enzyme activity according to the imperial temperature.
  • FIG. 6 is a diagram illustrating a change of an empire with an empire time.
  • FIG. 9 is a view showing the spores of the solid species of the present invention.
  • 10 is a diagram showing the number of spores according to A. inoculation amount, B. imperial temperature, and C. fermentation period.
  • 11 is a diagram showing the number of bacteria according to A. inoculation amount, B. imperial temperature, and C. fermentation period.
  • FIG. 12 is a view showing a freeze drying apparatus and a hot air drying apparatus used in the present invention.
  • Figure 13 is a view showing the properties of the solid terminal according to the drying method and the addition of excipients.
  • 14 is a view showing the moisture content of the solid terminal according to the drying technique.
  • Figure 15 is a diagram showing the number of spores and viable count of solid seed in accordance with the drying technology.
  • 16 is a diagram showing the bacterial contamination of the solid state according to the dryer after adding trehalose as an excipient.
  • step 2) increasing the rice of step 1), and then cooling to prepare a gourd rice; 3) Aspergillus duckwood pev ⁇ J / s oryzae) 75-
  • the immersion of step 1) is preferably immersed in water for 4 to 12 hours. Saving water is preferably put in a colander or sieve to drain the water for 30 minutes to 120 minutes, it is more preferable to drain the water for 1 hour.
  • two steps) of the increase is preferably by using a steaming brush steamed for 40 minutes to 120 minutes, and the steam is more preferred for an hour, and cooling is the preferable, and 40 ° C cooling to 40 to 50 o C Cooling as soon as possible is most desirable.
  • the Aspergillus duck material 75-2 (KACC93236P) of step 3) is preferably pre-cultured and main culture for 4 to 6 days at 25 to 30 o C, respectively, to prepare a seed, and the strain platinum is It is more preferable to incubate at 28 ° C for 5 days, and incubated for 6 days by inoculating 2% in the main culture medium. At this time, the humidity is preferably all 70%. Also.
  • the liquid spawn of step 3) is preferably inoculated in gourd rice at a concentration of 2 to 5%.
  • the culture is preferably incubated for 5 to 7 days at 35 to 40 ° C, for high enzymatic activity of the Aspergillus duck material 75-2 (KACC93236P) of the present invention inoculated 5% of the liquid spawn at 40 o C It is more preferable to incubate for 6 days, and for high spore count, inoculate 10% of liquid spawn at 40 o C More preferably incubated for 6 days.
  • the drying of step 4) is preferably dried at 40 to 50 ° C. for 20 to 30 hours, more preferably at 45 0 C for 24 hours.
  • the drying is preferably a method of hot air drying or lyophilization, and it is more preferable to use a hot air drying method for high spore count and viable cell count and low bacterial contamination.
  • the present invention provides a solid terminal produced by the above production method.
  • the inoculation amount of the liquid spawn in order to determine the optimum conditions for the production of solid seed of Aspergillus duck material dpe // // s oryzae) 75-2 (KACC93236P) of the present invention, the inoculation amount of the liquid spawn, imperial temperature, And as a result of analyzing the enzyme activity according to the empire time, as shown in Figures 4, 5, and 7, 5% inoculation of the liquid spawn, and incubated for 6 days at 40 ° C, the enzyme activity of the strain was confirmed to be high (Figs.
  • freeze drying showed twice as much water content as hot air drying when dried for the same time (see FIG. 14), and freeze drying and Hot air drying showed a greater number than before drying (see FIG. 15), and the bacterial contamination was 1.9 times lower than that of freeze drying when hot air drying.
  • skim milk skim mi lk
  • hot air drying is In the case of adding trehalose (t reha lose) as an excipient, it was confirmed that the freeze-drying method is suitable for freeze-drying rather than hot air drying because the degree of contamination is about twice as low (see FIG. 16). Therefore, the production method of the Aspergillus duck material 75-2 solid seed station of the present invention can be usefully used to prepare a solid seed station having a high enzymatic activity, a high number of spores, and a small number of bacteria.
  • Example 1 Aspergillus duck material 75-2 was selected and used as a saponified bearer of high saccharification power in strain cultured raw rice starch and luxury medium.
  • the Gomwang was separated from the traditional fermented food Nuruk and secured in Rural Chong fermented food and fermentation resource laboratory _ medium bran medium (bran bran (7.5%) prepared in the composition of Table 1 in 100 mL of distilled water and ultra-high pressure sterilizer (121 Sterilization with 0 C, 15 min) or after passage using PDA medium. Used while storing at 4 ° C.
  • Solid seed was prepared by the process shown in Figure 1 using a small imperial machine (Mini-15, Yaekagi, Japan) to prevent contamination of various bacteria, the specific method is as follows and shown in Figure 2:
  • Takju solid seed soup is prepared in powder and preparation form (FIG. 2).
  • the humidity of the small imperial machine of ⁇ Example 2> was kept constant at 70%, the temperature conditions of step 4) were changed, and according to the same manufacturing method, Enzyme activity was analyzed.
  • Aspergillus duck material 75-2 ACC93236P showed the highest acidic protein enzymatic activity at 40 o C, and it was found that 35 to 20% of mycelia and spores could grow better than low temperature (20 to 30 o C). By adjusting the optimum temperature to 40 ° C it was confirmed that the enzyme activity is more than two times higher (Figure 5). ⁇ 1-3> Analysis of enzyme activity according to empire time
  • Aspergillus duck material 75-2 showed a tendency to increase the enzyme activity with the passage of the fermentation time, in particular, was confirmed to increase rapidly at 96 hours, in the case of ghicoamyl ase activity, even after 96 hours It was confirmed that the increase showed the highest activity at 96 144 hours and thereafter tended to decrease (FIG. 7).
  • the switch Imperial fermented material duck depart at 4 days (96 hours), but the difference in the "inoculum size and the amount of seasoning Imperial conditions of the strain isolated from Korean traditional Phitsanulok based on.
  • the enzyme activity is the most Optimal conditions were sought on the sixth day of good empire.
  • Liquid seed inoculation amount, empire temperature, and the number of bacteria according to empire time were measured by the following method.
  • the spawn company in Japan releases products on the average, ignoring the contamination of about 10 2 bacteria, but the experimental example of the present invention results in a slightly higher number of bacteria than in Japan, but establishes a mass production system for the commercialization of spawn for Takju.
  • pollution can be reduced like a spawn company in Japan.
  • the pore of the present invention finally provides a method of drying for industrial mass production in the future. In order to establish the optimum conditions, the experiment was conducted.
  • the freeze drying apparatus is Freezing dryer MCID8518 (Ilshin bio base Co., Ltd. South Korea) and the hot air drying apparatus is Heated-air dryer DS-80-3 (Dasol scientific Co., Ltd. South Korea) was used.
  • Solid freeze of the present invention the rapid freeze at -80 ° C and then lyophilized for 24 hours using a freeze-drying device, or hot air drying for 24 hours at 45 ° C using a hot air drying device, Moisture content, viable cell count, and bacterial contamination were analyzed.
  • skim milk Skim milk
  • the degree of contamination of bacteria before drying was 2.0 ⁇ 10 2 ⁇ 0.6, 5.0 ⁇ 10 2 ⁇ 2.5 during lyophilization, and hot air drying was 1.0 ⁇ 10 2 ⁇ 0.5, and when trehalose was added as an excipient, Before, 3.0 ⁇ 10 2 ⁇ 0.7. Lyophilized 5.0 x 10 2 ⁇ 1.0. It is judged that freeze drying is more suitable than hot air drying because the method of freeze drying to 8.0 x 10 2 ⁇ 1.5 at the time of hot air drying has twice the pollution degree (FIG. 16).

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Abstract

La présente invention concerne un procédé de production d'amorceur solide de vin de riz non raffiné utilisant de l'Aspergillus oryzae 75-2 (KACC93236P) et un blanc de champignon indigène présentant un excellent pouvoir de saccharification, et un amorceur solide de vin de riz non raffiné ainsi produit. En particulier, dans la production de l'amorceur solide de la souche, les observations suivantes ont été confirmées : l'activité enzymatique de la souche était élevée après inoculation de 5 % d'un amorceur liquide et culture pendant six jours à 35 °C ; le nombre de spores de l'amorceur solide était important après inoculation de 10 % de l'amorceur liquide et culture pendant six jours à 40 °C ; et le nombre de bactéries dans l'amorceur solide était plus faible plus on abaissait la quantité d'inoculation de souche liquide et plus on rallongeait la durée de fermentation. Par conséquent, le procédé de fabrication peut être utile en tant que condition optimale pour produire l'amorceur solide d'Aspergillus oryzae 75-2 avec une faible numération bactérienne.
PCT/KR2016/005344 2015-10-16 2016-07-20 Procédé de production d'amorceur solide de vin de riz non raffiné utilisant de l'aspergillus oryzae 75-2 et un blanc de champignon indigène présentant un excellent pouvoir de saccharification WO2017065374A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2015-0144493 2015-10-16
KR1020150144493A KR20170045409A (ko) 2015-10-16 2015-10-16 당화력이 우수한 토착 종균, 아스퍼질러스 오리재 75-2를 이용한 탁주용 고체종국 제조방법

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KR102125358B1 (ko) * 2018-12-17 2020-06-22 대한민국 액화력 및 당화력이 높은 신규한 아스퍼질러스 오리재 if18-2 균주 및 이의 건조 방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030075730A (ko) * 2002-03-20 2003-09-26 (주)진바이오텍 신규한 아스퍼질러스 오리재 변이균주 ｇｂ-106 및 이를이용한 대두 효소식품 생산 방법
KR20120071596A (ko) * 2010-12-23 2012-07-03 대한민국(농촌진흥청장) 아스퍼길루스 오리제를 이용한 속성 단용누룩 제조법과 이를 이용한 속성 단용누룩
KR101274638B1 (ko) * 2011-11-22 2013-06-13 주식회사농심 막걸리용 개량 누룩의 제조방법
KR101297707B1 (ko) * 2011-10-19 2013-08-22 한국식품연구원 밀에 균주로서 아스퍼질러스 오리제를 접종하여 누룩 및 상기 누룩을 이용한 발효주의 제조방법
KR20150090335A (ko) * 2014-01-28 2015-08-06 사단법인 경기막걸리 세계화사업단 막걸리 양조에 이용되는 발효제 종균 아스페르길루스 오리제 S-2(Aspergillus oryzae S-2) KACC93172P, 이를 이용한 막걸리 발효제 제조방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030075730A (ko) * 2002-03-20 2003-09-26 (주)진바이오텍 신규한 아스퍼질러스 오리재 변이균주 ｇｂ-106 및 이를이용한 대두 효소식품 생산 방법
KR20120071596A (ko) * 2010-12-23 2012-07-03 대한민국(농촌진흥청장) 아스퍼길루스 오리제를 이용한 속성 단용누룩 제조법과 이를 이용한 속성 단용누룩
KR101297707B1 (ko) * 2011-10-19 2013-08-22 한국식품연구원 밀에 균주로서 아스퍼질러스 오리제를 접종하여 누룩 및 상기 누룩을 이용한 발효주의 제조방법
KR101274638B1 (ko) * 2011-11-22 2013-06-13 주식회사농심 막걸리용 개량 누룩의 제조방법
KR20150090335A (ko) * 2014-01-28 2015-08-06 사단법인 경기막걸리 세계화사업단 막걸리 양조에 이용되는 발효제 종균 아스페르길루스 오리제 S-2(Aspergillus oryzae S-2) KACC93172P, 이를 이용한 막걸리 발효제 제조방법

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