KR101444229B1 - A Traditional Grain Wine Forming Bubble and Manufacturing Method Thereof - Google Patents

Abstract

The present invention provides a method of foaming and enhancing traditional grape wine comprising the steps of: (a) hydrolyzing grains or grain powder, and then treating the saccharified enzyme or yeast to form a saccharide- Lt; / RTI > (b) inactivating a protease contained in the saccharide of step (a); And (c) inoculating yeast into the inactivated glycoprotein of step (b). The traditional curd prepared by the method of the present invention produces a rich foam such as beer to provide a creamy flavor and also provides a refreshing feeling like champagne by the amount of increased carbonic acid.

Description

[0001] Description [0002] The present invention relates to a bubble-

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a bubble-producing traditional curd and its manufacturing method. More specifically, the present invention relates to a method for producing a traditional curd, comprising the step of completely heat-treating a saccharide prepared by treating a grain or grain powder with a yeast or a saccharifying enzyme to completely inactivate the proteolytic enzyme contained in the saccharide, The present invention relates to a traditional curry produced by a manufacturing method.

Alcohol, which is a drink to drink, has been developed with the history of mankind. Any ethnic group in any region has a traditional brewery produced by a unique brewing method that matches its specific climate and climate. Traditional berries are divided into brewing wine and distilled wine depending on the manufacturing method. Brewed berries are classified into pure wine and honey wine. Takju, a traditional landmark familiar to Koreans, enters the Takju region of the Sunni Valley. Today, Korean traditional liquors are especially attracted to Takju, because Takju is a collection of live lactic acid bacteria that are alive enough to be called living yeast chunks. Yeast, which is a fundamental beneficial yeast that makes Takju, is deeply related with human life phenomena and contains various vitamins, proteins and minerals. Amino acids, proteins, and minerals in yeast are essential to the long life while preventing aging. In addition, the vitamin complex in Takju offers a clear and healthy skin, and 6% alcohol in Takju also plays a role of eliminating accumulated fatigue substances in the body by making blood circulation and metabolism vigorous.

Although the popularity of makgeolli is increasing, the preference of younger generation is leaning towards foreign arithmetic such as beer, wine, cocktail, and the popularity of soju is still relatively low. Most of those avoiding grain loaves, for the most part, chose grain because it lacked grain flavor, a tangible flavor felt due to a unique foreign body sensation, and a refreshing feeling like beer.

Research and development have been conducted to compensate for the disadvantages of such a curd and to further improve the taste. In such a technique, Korean Patent Publication No. 2004-0084408 discloses a method for removing debris such as starch through a high-speed centrifuge And a method of producing clear and transparent makgeolli through a microfilter and a ceramic filter after discharging carbon dioxide gas at the same time. In Korean Patent Registration No. 1020100049438, fruit or vegetable as a main ingredient is used to neutralize the mellow taste of rice wine while having the color and taste inherent in fruits, so that fresh taste can be felt, and a uniform taste And Korean Patent Laid-Open Publication No. 1020060065328 discloses a method for producing a mainstream containing sugar such as honey, oligosaccharide, sugar, glucose, fructose and the like and a method for producing The present invention discloses an effect of eliminating the toxicity of the main liquor itself by mixing one or more liquid sugars and solving the adverse effect that occurs after ingestion of the mainstream. However, the above-mentioned disclosure and registration bulletin is merely an improvement of the taste of takju, and at the same time, it loses the original color and shape of makgeolli and does not have the feeling of makgeolli, and there is still a limit to improve the refreshing feeling and the content of carbonic acid have.

On the other hand Republic of Korea-A-1020090090060 heading through the centrifuge and the high-density filtration and heat sterilization process, and so the injection of carbon dioxide (CO ₂₎ as required to give a cooling sensation and the viscosity and precipitation even lower Takju and that A manufacturing method is disclosed. Korean Patent Laid-Open Publication No. 1019890016021 discloses rice rice wine containing carbonic acid by enclosing rice husk in which a low-temperature yeast added with beer or the like is diluted with water into a bottle and sealing it with a lid. However, the use of artificial carbonic acid gas injection or fermentation yeast as another source can not solve the problem of the possibility of losing the inherent characteristic of makkolli.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors found that the preference of the younger generation is inferior to those of beverages and wine such as beer and wine due to a lack of flavor and flavor such as beer, which is felt due to unique taste of grains, distinctive graininess, , And tried to do courtesy in order to develop traditional songs that younger people could prefer.

As a result, the saccharide is added to the grains to produce a saccharide. After the saccharide is heat-treated to completely inactivate the protease contained in the saccharide, the yeast is inoculated and fermented, Reacts with carbon dioxide to produce beer-like creamy foam; and

The inventors of the present invention have found that when the fermentation is carried out by adding the glucose to the fermented milk after the fermentation, the amount of carbonic acid contained in the traditional soup can be increased to improve the sensation of cooling.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method of manufacturing a traditional curd bobbin.

Another object of the present invention is to provide a traditional souvenir produced by the above-described method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing bubble-producing traditional curd.

The present inventors found that the preference of the younger generation is inferior to those of beverages and wine such as beer and wine due to a lack of flavor and flavor such as beer, which is felt due to unique taste of grains, distinctive graininess, , And tried to do courtesy in order to develop traditional songs that younger people could prefer.

As a result, the saccharide is added to the grains to produce a saccharide. After the saccharide is heat-treated to completely inactivate the protease contained in the saccharide, the yeast is inoculated and fermented, Reacts with carbon dioxide to produce beer-like creamy foam; and

It was confirmed that when the secondary fermentation is carried out by adding glucose to the fermented milk after the fermentation process described above, the amount of carbonic acid contained in the traditional soup can be increased to improve the sensation of cooling sensation.

According to one aspect of the present invention, the present invention provides a method for producing bubble-producing traditional cereal grains comprising the steps of: (a) hydrolyzing a grain or grain powder, Or yeast to produce a saccharide; (b) inactivating a protease contained in the saccharide of step (a); And (c) inoculating yeast into the inactivated glycoprotein of step (b).

As used herein, the term " traditional rice wine " may mean rice wine, barley, or glutinous rice, which is manufactured using traditional Korean fermentation techniques.

The term 'carbonic acid' as used herein refers to carbon dioxide (CO2) produced by yeast during the fermentation process, and may mean a chemical substance that forms a bubble and gives a refreshing sensation to people who drink alcohol.

As used herein, the term " bubble " may refer to a material that is a hollow droplet formed by the swelling and swelling of a gas, and provides a creamy flavor to drinkers.

As used herein, the term "protease (protease)" may mean an enzyme that hydrolyzes protein and peptide bonds.

According to a preferred embodiment of the present invention, the amount of hydrate at the time of hydrolysis may preferably be 2-8 kg, more preferably 3-7 kg, per kg of grain or grain powder, most preferably It can be 4-5 kg.

According to a preferred embodiment of the present invention, the throughput of the saccharifying enzyme may preferably be 50-150 sp / g, more preferably 70-120 sp / g, and most preferably 90-100 sp / g.

According to a preferred embodiment of the present invention, the gum can be preferably Takju or Dongyang, and most preferably Takju.

According to a preferred embodiment of the present invention, the grain is preferably selected from the group comprising rice flour, barley flour, flour, buckwheat flour, millet flour, millet flour, corn flour, soy flour, mung bean flour, And more preferably selected from the group comprising rice flour, barley flour, flour, soybean flour and mung bean flour, and most preferably rice flour and wheat flour.

The reason why the most preferred grains in the present invention are rice flour and flour is that the rice flour is a base material used for producing takju. In the case of wheat flour, the amount of protein contained in wheat flour is considerably larger than that of other grain flour, In addition to being able to generate and maintain abundant bubbles by reacting with the carbon dioxide produced during the manufacturing process, when Takju is mixed with rice flour, the taste of Takju can be dramatically improved compared to the case of using only rice flour to be.

According to a preferred embodiment of the present invention, the wheat flour is preferably used in the form of a strong powder (gluten 13% or more), a gravity powder (gluten 10-13%) and a powder (gluten 10% . Since the high-strength powder contains more than 13% of gluten, when the high-strength powder is used, there is an advantage that a richer foam can be produced as compared with the case of preparing Takju using the gravity powder and the pulverulent powder.

According to a preferred embodiment of the present invention, the blending ratio of the rice flour and wheat flour is preferably 1: 0.2-1: 4, more preferably 1: 0.5-1: 2, most preferably 1: 0.8-1: 1.2.

The reason why the mixing ratio of the rice flour and the flour is preferably 1: 0.2-1: 4 in the present invention is that when the content of wheat is less than 20% of the rice content, not enough bubbles are formed and the bubble retention ability is lowered.

According to a preferred embodiment of the present invention, the step of inactivating the protease in step (b) may be selected from the group consisting of heat treatment, ultraviolet irradiation, protease inhibitor, and more preferably heat treatment and protease An inhibitor, and most preferably a heat treatment.

According to a preferred embodiment of the present invention, the temperature condition during the heat treatment may be preferably 70-150 占 폚, more preferably 80-120 占 폚, and most preferably 90-100 占 폚.

According to a preferred embodiment of the present invention, the treatment time during the heat treatment may preferably be 1-200 minutes, and most preferably 2-10 minutes.

As described in the present specification, completely inactivating the proteolytic enzyme of the saccharide-treated saccharide is a very important component. This is because, in a conventional process for producing takju, gluten contained in the grain is decomposed by proteolytic enzymes contained in the koji, so that no matter how many carbon dioxide is produced in the fermentation process of the sugar, , Gluten completely contained in wheat flour is not destroyed, and it is possible to maintain a rich foam with the carbon dioxide produced in the fermentation process.

The saccharifying enzyme or the yeast used in the present invention can be freely used in various saccharifying enzymes and yeast used in the art.

According to a preferred embodiment of the present invention, the saccharide can be prepared by treating the saccharifying enzyme at 40-70 ° C for 0.1-24 hours.

The yeast to be used in the present invention can be freely used in various yeasts used in the art, but it is preferably selected from the group including Saccaromaces cerevisia, Saccaromaces byanus, Saccaromaces uvarum, Saccaromaces pastorianus, Saccaromaces paradoxus, Saccaromaces cerevisia and Saccaromaces byanus.

According to a preferred embodiment of the present invention, the fermentation is preferably carried out at a temperature of 10-40 ° C for 1-10 days, and most preferably at a temperature of 23-30 ° C for 2-3 days of fermentation Process can proceed.

According to a preferred embodiment of the present invention, the fermentation product of step (c) may be further subjected to centrifugal separation, followed by addition of 10 to 30 g of glucose per 2 L of the cereal solution to the separated solution.

According to a preferred embodiment of the present invention, the added glucose may preferably comprise 10 to 30 g per 2 L of curd, more preferably 15 to 25 g per 2 L of curd, and most preferably, And may contain 18-22 g per 2 L of curd. In the present invention, the addition of glucose and the addition amount of glucose are very important. In particular, when glucose is added in an amount of 10 g or less per 2 L of the cereal grains, the foaming power is not so large and sufficient bubbles are produced If the amount is more than 30 g, the foaming power is too strong, which may cause the problem of product packaging and transportability.

According to a preferred embodiment of the present invention, the centrifugation can be carried out preferably at 500-3000 rpm, more preferably at 700-2000 rpm, and most preferably at 900-1100 rpm .

The most preferred centrifugal rotation speed condition in the present invention is 900-1100 rpm because the takju prepared at the above rotational speed condition exhibits the most excellent chromaticity (see Table 4 of this specification).

According to a preferred embodiment of the present invention, in addition to the yeast, the step (c) may further include 0.001-10.0% of an additive selected from the group consisting of ginseng, hops, dried bonito and dried ginseng.

In addition to the above yeast, the addition of 0.001-10.0% of an additive selected from the group consisting of Songsoon, Hope, Gunjomi, and Dried Ginseng additionally increases the preference of Takju, as well as the protein and other substances contained in the additive, The amount of bubbles generated by the interaction of the gluten contained in the water can be increased.

According to another aspect of the present invention, the present invention provides a traditional curd prepared by the above method.

Since the matters related to the authentic bow are overlapped with the above-described method, the prevention of the excessive complexity of the present specification is omitted.

The features and advantages of the present invention are summarized as follows:

(I) The present invention provides a method for producing bubble-producing traditional grain wine comprising the steps of: (a) treating a saccharified enzyme or yeast after hydrolyzing a grain or grain powder, Preparing a saccharide; (b) inactivating a protease contained in the saccharide of step (a); And (c) inoculating yeast into the inactivated glycoprotein of step (b).

(Ii) The traditional curd prepared according to the method of the present invention produces a rich foam such as beer to provide a creamy flavor, as well as a refreshing feeling like champagne by the amount of increased carbonic acid.

(Iii) The traditional sauce made by the method of the present invention can be improved in sweetness and flavor without losing its original flavor and color, so that the sauce is better and the flavor of the deep grain is favored by the younger generation .

Fig. 1 shows the degree of foaming of Takju prepared by the method of Example 1. Fig.
Fig. 2 shows the degree of bubble formation of Takju prepared by the method of Example 3 including Songso.
Fig. 3 shows the degree of foaming of Takju prepared with Gunzomiza among the methods of Example 3. Fig.
Fig. 4 shows the foaming degree of takju prepared with the hop of the method of Example 3. Fig.
Fig. 5 shows the degree of foaming of Takju prepared with sun dried ginseng among the methods of Example 3. Fig.
Fig. 6 shows evaluation of the preference of Takju prepared by the method of Example 3 including Songso.
Fig. 7 shows the preference evaluation of takju prepared with the hop of the method of Example 3. Fig.
Fig. 8 shows the preference evaluation of takju prepared with the dry omija among the methods of Example 3. Fig.
9 shows the preference evaluation of takju prepared with the sun dried ginseng among the methods of Example 3. Fig.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example 1: Preparation of foam-forming takju containing loosening and grain flour

4 kg of Peng Wha Mei (Samchang Industry) was loosened to 20 L of boiling water, treated with saccharification enzyme (Chungmu fermentation, 15000 sp) at a ratio of 90 SP / g to the raw material, and then subjected to saccharification process at 55 ° C and 24 hr in a thermostatic chamber Respectively. The saccharide was heated to 95 ° C and heat treated for 5 minutes to completely inactivate the protease contained in the saccharide. Thereafter, the heat-treated saccharide was divided into five treatments with the same weight, and then 1% of mung bean flour, wheat flour, soybean flour and barley flour were respectively treated at a weight ratio to the other flour except for one. After each of the sieves were cooled to 25-30 ° C, yeast (Vivo Biolchem) was inoculated at a rate of 0.1% of the sieved mass and fermented at 25 ° C for 4 days. Finally, the fermented product was centrifuged at 3000 rpm using a centrifuge. Then, 1% of glucose was added to the separated solution, and further fermentation was carried out at 15 ° C for 2 days to complete the takju of the present invention Respectively.

Example 2: Preparation of foam-forming takju containing rice flour and wheat flour

Rice flour and wheat flour were dissolved in boiling water at the ratios shown in Table 1, and saccharification was carried out in a thermostatic chamber at 55 ° C for 3 hours. The saccharide was heated to 95 ° C and heat treated for 2-5 minutes to completely inactivate the protease contained in the saccharide. After the inactivated saccharide was cooled to 25-30 ° C, the yeast was inoculated at a rate of 0.1% of the total saccharide content and fermented at 25 ° C for 3 days. Finally, the fermented product was centrifuged at 1000-3000 rpm for 3 minutes using a centrifugal separator. Then, 1% of glucose was added to the separated solution, and further fermentation was carried out at 15 ° C for 2 days. Of Takju.

Manufacture of foam-forming takju containing rice and flour Rice: Flour 100: 0 75:25 50:50 25:75 0: 100 Weight (g) 500: 0 375: 125 250: 250 125: 375 0: 500 Rice Flour: Flour 600: 0 450: 125 300: 250 150: 375 0: 500 hot water 2500 2500 2500 2500 2500 Enzyme treatment (g) 3.3 3.3 3.3 3.3 3.3 Song Song (g) 9 9 9 9 9 Yeast nutrient (g) 2.1 2.1 2.1 2.1 2.1 Yeast (g) 3 3 3 3 3

Example  3: Preparation of Bubble-Formulated Takju Containing Additives such as Songso

4 kg of puffed rice and 1 kg of wheat flour were dissolved in 20 kg of warm water (70 ° C) and treated with 33 g of saccharifying enzyme, followed by saccharification under the conditions of 55 ° C. and 2 hr in a thermostatic chamber. The saccharide was heated to 95 ° C and heat treated for 5 minutes to completely inactivate the protease contained in the saccharide. 10 kg of cold water was added to the deactivated saccharide, cooled to 25-30 ° C, and then divided into 20 portions. The yeast was inoculated at the rate of 0.1% of the whole sieves and fermented at 25 ° C for 3 days, to which 0.0%, 0.1%, 0.3%, 0.5% and 1.0% . Finally, the fermented product was centrifuged at 3000 rpm using a centrifuge. Then, 1% of glucose was added to the separated solution, and further fermentation was carried out at 15 ° C for 2 days to complete the takju of the present invention Respectively.

Experimental Example  1: Analysis of Quality Characteristics of Bubble Shaped Takju

Experimental Example  1-1: Foam-forming Takju ( Example  1) Analysis of Quality Characteristics

The sugar content of all treatments ranged from 6.1-6.4 ° Brix and pH ranged from 3.87 to 4.00. The total acids were generally similar (0.24-0.26%), and the amino acid level was the highest in mung bean powder and wheat flour treated takju. (7.7, 7.3%) showed the highest value in the alcohol treated with mung bean flour and wheat flour. The volatile acid and the mung bean flour treated takju showed lower values than the other treatments (33.6, 35.2 ppm) Reference).

Analysis of Quality Characteristics of Bubble Shaped Takju Containing Puffed Wheat and Grain Flour Grain processing analysis Brix (° Brix) pH Total (%) Amino acid degree Alcohol Phosphoric Acid (ppm) Control 6.2 3.97 0.24% 0.10 7.1 33.6 Mung bean powder 6.1 4.00 0.24% 0.64 7.7 35.2 flour 6.4 3.88 0.25% 0.40 7.3 40.0 Soybean flour 6.4 3.92 0.25% 0.35 7.0 36.0 Barley flour 6.2 3.87 0.26% 0.00 7.1 37.2

Experimental Example  1-2: Bubble Formation Takju ( Example  2) Analysis of quality characteristics

There was no difference in alcohol content between rice flour and wheat flour treatment (5.0-5.2%). The whey content was the highest at 100% of rice flour (42.6 ppm) and the lowest at 100% of wheat flour (26.0 ppm). The higher the flour content, the higher the pH and the higher the total acid content, the higher the wheat flour content. The degree of amino acid was highest in the 100% wheat flour (0.28) and the sugar content was slightly higher in wheat flour than in the rice flour (100%) (see Table 3 below).

Analysis of Quality Characteristics of Bubble Shaped Takju Containing Rice Flour and Flour Rice: Flour 100: 0 75:25 50:50 25:75 0: 100 Alcohol 5.2 5.0 5.2 5.0 5.0 Phosphoric Acid (ppm) 42.6 38.0 32.4 28.4 26.0 pH 3.79 3.84 3.93 4.01 4.1 Total (%) 0.24 0.30 0.32 0.26 0.33 Amino acid degree 0.13 0.10 0.13 0.10 0.28 Brix (° Brix) 6.8 7.4 7.1 7.5 7.4

As the rpm and time were gradually increased, the L value increased gradually and was the highest at 2000 rpm / 5 min. The a value of redness showed lower value than the treatment without centrifugation and increased at 1000 rpm / 5 min and showed the highest value at 2000 rpm / 1 min. The b value indicating the degree of yellowness was not significantly different from that at 1000 rpm / 3 min, but increased at 1000 rpm / 5 min and highest at 2000 rpm / 3 min. In this case, it is suggested to perform filtration based on 1000 rpm / 5 min for beer machelier filtration (see Table 4 below).

Analysis of chromaticity values by centrifugal rpm and time Name Brightness (L) Redness (a) Yellow color (b) Centrifugal separation treatment 3.38 0.90 2.55 500rpm 1 min 3.99 0.81 2.57 3min 4.60 0.24 3.21 5min 5.45 0.37 2.19 1000rpm 1 min 5.61 0.59 2.39 3min 8.29 0.82 2.67 5min 29.43 2.45 9.93 2000rpm 1 min 31.92 3.22 12.03 3min 63.93 2.13 12.10 5min 71.24 1.48 10.06

The color values were analyzed according to the ratio of rice flour and wheat flour. Since fermentation is still in progress, it was measured by filtration at 1000 rpm / 3 min (there is a possibility of removing yeast in excessive filtration). The L value of lightness was relatively high up to 100 ~ 50: 50 ratio of rice flour and flour, and the red value a was 0.27-0.46, which was insignificant. The b value of yellowness was higher in the wheat flour added treatment than in the 100% rice flour, and the highest value was 2.92 when the ratio was 25:75 (see Table 5 below).

Analysis of chromaticity values according to ratios of rice flour and wheat flour Rice Flour Flour Mixing Ratio Brightness (L) Redness (a) Yellow color (b) 100: 0 7.24 0.46 0.91 75:25 7.91 0.56 1.45 50:50 7.43 0.28 1.71 25:75 5.46 0.53 2.92 0: 100 6.35 0.27 2.72

Experimental Example  1-3: Bubble forming Takju ( Example  3) Analysis of quality characteristics

In the case of Takju supplemented with Songsoon, the sugar content of all treatments ranged from 6.8-6.9 ° Brix and pH ranged from 3.79 to 3.81. The total acid content ranged from 0.24 to 0.26%, and the amino acid level was the highest in Takju, which was added with 0.1-0.5%. The highest value of Takju with 0.5% added Songsoon and the lowest value of Takju with 0.5% and 1.0% of Songsoon were higher than the other treatments (see Table 6 below).

Analysis of Quality Characteristics of Takju with Songsoon Processing contents Sugar content pH Total
(%) Amino acid degree Alcohol Whirling
(ppm) Chromaticity L a b Control 6.8 3.79 0.58 0.1 4.2 368.6 92.71 0.37 4.93 Song Song
0.1% 6.8 3.79 0.54 0.2 4.1 322.0 87.50 0.75 6.48 Song Song
0.3% 6.9 3.79 0.54 0.2 4.5 319.2 90.44 0.51 5.59 Song Song
0.5% 6.9 3.80 0.47 0.2 4.7 302.0 90.04 0.55 6.11 Song Song
1.0% 6.8 3.81 0.47 0.1 4.1 302.2 88.75 0.78 7.12

In the case of Takju containing hops, the sugar content of all treatments ranged from 6.1-6.8 ° Brix and pH ranged from 3.79 to 3.81. Total acid ranged from 0.20 to 0.58%, and amino acid levels were the same in all treatments. The alcohol content of Takju with 0.3% Hope was the highest, while that of volatile acid was lower than that of the other treatments (see Table 7 below).

Analysis of Quality Characteristics of Takju with Hope Processing contents Sugar content pH Total
(%) Amino acid degree Alcohol Whirling
(ppm) Chromaticity L a b Control 6.8 3.79 0.58 0.1 4.2 368.6 92.71 0.37 4.93 Hope
0.1% 6.7 4.22 0.47 0.1 4.4 182.0 94.92 0.03 3.58 Hope
0.3% 6.5 5.02 0.20 0.1 4.6 35.4 97.99 -0.49 3.55 Hope
0.5% 6.2 5.01 0.20 0.1 4.5 33.8 96.68 -0.66 4.92 Hope
1.0% 6.1 5.12 0.21 0.1 5.1 61.6 96.45 -1.1 7.63

In the case of Takju supplemented with dried omija, the sugar content of all treatments ranged from 6.8-7.3 ° Brix and the pH ranged from 3.79 to 3.94. Total acids ranged from 0.45-0.58%, and amino acid levels were the same in all treatments. Alcohol was also found to be the same in all treatments. The volatile acids showed lower values of Takju containing 0.1% of Gunjomija than the other treatments (see Table 8 below).

Analysis of Quality Characteristics of Takju with Gunzomija Processing contents Sugar content pH Total
(%) Amino acid degree Alcohol Whirling
(ppm) Chromaticity L a b Control 6.8 3.79 0.58 0.1 4.2 368.6 92.71 0.37 4.93 Gun omija
0.1% 6.9 3.89 0.45 0.1 4.2 321.2 89.11 1.13 5.65 Gun omija
0.3% 6.9 3.86 0.48 0.1 4.2 325.2 84.86 2.3 6.47 Gun omija
0.50 7.0 3.89 0.47 0.1 4.2 396.4 82.72 3.25 5.82 Gun omija
1.0% 7.3 3.94 0.50 0.1 4.2 393.2 80.07 5.02 4.84

In the case of Takju supplemented with dried ginseng, the sugar content of all treatments ranged from 6.3-6.8 ° Brix and pH ranged from 3.86 to 4.11. Total acid ranged from 0.35 to 0.58%, and the amino acid level was the same in all treatments. Takju with 1.0% of dried ginseng was the highest, while that of volatile acid added 1.0% of dried ginseng was lower than other treatments (see Table 9 below).

Analysis of Quality Characteristics of Takju Added with Dried Ginseng Processing contents Sugar content pH Total
(%) Amino acid degree Alcohol Whirling
(ppm) Chromaticity L a b Control 6.8 3.79 0.58 0.1 4.2 368.6 92.71 0.37 4.93 0.1% 6.6 3.86 0.45 0.1 4.3 265.2 89.79 0.63 6.37 0.3% 6.5 3.9 0.45 0.1 4.6 257.8 86.01 0.99 8.62 Dried ginseng 0.5% 6.5 3.93 0.42 0.1 4.7 220 89.90 0.62 7.42 1.0% 6.3 4.11 0.35 0.1 4.8 155.2 86.75 0.92 9.71

Experimental Example  2: Foam forming ability analysis of bubble forming takju

After about 100 ml of the prepared Takju was placed in a 200 ml cylinder, the foam height of the foamed takju was measured by time.

Experimental Example  2-1: Bubble forming Takju ( Example  1) Analysis of bubble generation ability

Foaming occurred in all treatments except the control. The highest value was 18.8 cm for the treatment with flour at 0.5 min, and the highest value was 9.6 cm for the treatment with mung bean flour. After 3 minutes, the addition of barley flour showed a higher value than that of flour added with mung bean flour and soybean flour. After 10 minutes, all treatments except wheat flour added had a value of 0 (see FIG. 1).

Experimental Example  2-2: Bubble forming Takju ( Example  2) Analysis of bubble generation ability

Generally, bubbles were produced in all the treatments. The higher the flour was, the better the fermentation was and the higher the height of the bubbles and the better the durability (see Table 10 below).

Analysis of bubble production ability of Takju including rice flour and flour time Bubble height (cm) according to rice flour flour mixing ratio (%) 100: 0 75:25 50:50 25:75 0: 100 30 seconds 2.1 2.2 9.5 23.0 24.5 1 minute 1.5 1.7 8.0 18.0 22.5 2 minutes 0.7 1.6 6.0 12.7 19.0 3 minutes 0.7 1.5 5.2 11.0 16.7 4 minutes 0.7 1.4 5.0 10.3 14.3 5 minutes 0.5 1.3 4.8 9.7 9.4

Experimental Example  2-3: Bubble forming Takju ( Example  3) Analysis of bubble generation ability

In the case of Songsoon, bubbles occurred in all treatments including control. The highest value of treatments added 0.1% of 0.5% shrimp was 24.5 cm, and the highest value of treatments added 1.0% of shrimp was 23.4 cm. After 3 minutes, the treatments containing 0.3% of ginseng and 0.0% of ginseng were higher than those of 1.0% of ginseng (see FIG. 2).

In the case of Gunjoumija, bubbles occurred in all treatments including control. The treatment with 0.5% omija 0.1% showed the highest value of 21.3 cm and the control value was the highest at 18.9 cm (see Fig. 3).

Hops were bubbled in all treatments including control. The highest value of treatments with 0.3% hops at 0.5 min was 21.9 cm and the highest value with 19.0 cm at 0.1% and 0.0% hops. After 3 minutes, the treatments with 0.3% hops and 0.1% hops showed the same values (see FIG. 4).

In the case of dried ginseng, bubbles occurred in all treatments including control. The highest value was 18.7 cm in the treatment with 0.5% and 0.0%, and the highest value was 15.9cm in the treated with 0.5% and 0.0% of dried ginseng. In the case of 1.0% of dried ginseng, the foam height showed 0 value after 3 minutes (refer to FIG. 5).

Experimental Example  3: Analysis of preference of bubble forming takju

The degree of preference was evaluated by 20 ~ 40 male and female brewing technological institutes of RDA. The color, flavor and taste of Takju were assessed from 0 to 10 after tasting bubble forming takju, I got the score.

Experimental Example  3-1: Bubble forming Takju ( Example  2)

In the preference evaluation, rice, flour and wheat flour were the highest at 50:50, and the weight, 25:75 ratio was the highest at 30%. The overall acceptability rating was the best when the ratio of rice flour to wheat flour was 50:50 (see Table 11 below).

Analysis of preference of Takju including rice flour and flour Rice Flour and Flour Mixing Ratio (%) color Scent flavor Weight 100: 0 3.3 16.7 16.7 13.3 75:25 16.7 20.0 23.3 20.0 50:50 36.7 26.7 33.3 23.3 25:75 26.7 16.7 16.7 30.0 0: 100 16.7 20.0 10.0 13.3

Experimental Example  3-2: Bubble forming Takju ( Example  3) Preference analysis

In the case of Songsoon, the treatments containing 0.3% Songsoon showed the best color and the treatments containing 0.5% gyoza showed the best flavor and taste (see Fig. 6).

In the case of the hops, the treatment with 0.5% of the hops exhibited the best color, and the treatment with 0.3% of the hops showed the best flavor and the treatment with 0.1% of the hops showed the best taste (see FIG. 7 ).

In the case of Gunjomija, the treatment with 0.5% of Gunjomija showed the best color and the treatment with 0.3% of Gunjomija showed the best flavor and taste (see Fig. 8).

In the case of dried ginseng, the treatment with 0.5% ginseng showed the best color and flavor, and the ginseng with 0.3% ginseng showed the best taste (see FIG. 9).

Claims (18)

(a) hydrolyzing grains or grain powder, and then treating the saccharification enzyme or koji to prepare a saccharide;
(b) inactivating a protease contained in the saccharide of step (a); And
(c) a step of inoculating yeast into the inactivated saccharide of the protease of step (b)
Wherein the grains are rice flour and wheat flour and the mixing ratio of the rice flour and wheat flour is 1: 1 to 1: 4.
The method according to claim 1,
Wherein the tongue is made of Takju or Dongdongju.
The method according to claim 1,
Wherein the amount of hydrous water is 2-8 kg with respect to 1 kg of the grain or grain powder.
The method according to claim 1,
And the throughput of the saccharifying enzyme is 50-150 sp / g.
delete delete delete The method according to claim 1,
Wherein the step of inactivating the protease in step (b) is deactivated using a selected one selected from the group consisting of heat treatment, ultraviolet irradiation, and a protease inhibitor.
The method according to claim 1,
The step of inactivating the protease in step (b) is a heat treatment,
Wherein the saccharide of step (a) is heated to 70-150 캜 and heat treated for 1-200 min.
The method according to claim 1,
Wherein the saccharide of step (a) is prepared by treating saccharifying enzyme at 40-70 ° C for 0.1-24 hours.
The method according to claim 1,
Wherein the yeast of step (c) is selected from the group consisting of Saccaromaces cerevisia, Saccaromaces byanus, Saccaromaces uvarum, Saccaromaces pastorianus, Saccaromaces paradoxus.
12. The method of claim 11,
Wherein the yeast of step (a) is Saccaromaces cerevisiae.

13. The method of claim 12,
Wherein the fermentation is performed at 10-40 DEG C for 1-10 days.
The method according to claim 1,
Further comprising the step of subjecting the fermented product of step (c) to centrifugal separation, and then adding 10 to 30 g of glucose per 2 L of the cereal liquid to the separated liquid, followed by secondary fermentation.
15. The method of claim 14,
Wherein the centrifugation is performed at 500-3000 rpm.
16. The method of claim 15,
Wherein the centrifugation is performed at 800-1300 rpm.
The method according to claim 1,
Wherein the step (c) further includes an addition of 0.001-10.0% of an additive selected from the group consisting of sweet potato, hops, dried bonito and dried ginseng in addition to the yeast.
A traditional curd produced by the method of any one of claims 1 to 4 and 8 to 17 above.

Images