KR102674862B1 - 17 Grains Thresher Power Comprising Brewing Raw Manufacturing Kits for Quick Moving Rice Wine - Google Patents

17 Grains Thresher Power Comprising Brewing Raw Manufacturing Kits for Quick Moving Rice Wine Download PDF

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KR102674862B1
KR102674862B1 KR1020200137313A KR20200137313A KR102674862B1 KR 102674862 B1 KR102674862 B1 KR 102674862B1 KR 1020200137313 A KR1020200137313 A KR 1020200137313A KR 20200137313 A KR20200137313 A KR 20200137313A KR 102674862 B1 KR102674862 B1 KR 102674862B1
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손지훈
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주식회사 포원
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Abstract

본 발명은 화학적인 성분이 전혀 포함되지 않은 상태이기에 인체에 유용한 살아있는 유산균이 계속적인 발효를 진행함으로 입구가 큰 용기에 양조재료를 담고 적당량의 물을 주입한 후 24시간 가량 실온에서 발효시키면 향과 풍미가 독특하면서 살아있는 유산균이 풍부하고 건강보조식품 대용으로도 유용한 17곡 미분말 함유 탁주제조용 양조재료를 제공하는 것이다.
증자된 백미에 종국을 파종하여 18~24도에서 35~40 시간 배양해 건조한 후 150메쉬 이하로 분쇄한 입국미와 백미에 물1:0.5 중량비로 첨가하여 100~150도에서 10~20분 가열하고 5~8도에서 진공 건조한 팽화미를 1:2~1:4 중량비로 배합해 분쇄한 미분제를 포함하고 상기 미분제 100중량부에 효모 및 무증자 효소 1~4중량부가 포함되며 상기 효소가 포함된 미분제 100중량부에 대하여 16곡 미분말 약 150중량부가 포함된 17곡 미분말 함유 속성 탁주제조용 양조재료를 특징으로 한다. Since the present invention does not contain any chemical ingredients, live lactic acid bacteria useful to the human body continue to ferment, so brewing ingredients are placed in a container with a large mouth, an appropriate amount of water is injected, and fermentation is performed at room temperature for about 24 hours to produce aroma and aroma. We provide brewing ingredients for making Takju containing 17 fine powders that have a unique flavor, are rich in live lactic acid bacteria, and are also useful as a substitute for health supplements.
Seedlings are sown on the steamed white rice, incubated at 18-24 degrees for 35-40 hours, dried, then added to the imported rice and polished rice ground to 150 mesh or less in a weight ratio of 1:0.5 and heated at 100-150 degrees for 10-20 minutes. It contains a fine powder obtained by mixing and pulverizing puffed rice dried under vacuum at 5 to 8 degrees in a weight ratio of 1:2 to 1:4, and 100 parts by weight of the fine powder contains 1 to 4 parts by weight of yeast and unsteamed enzyme. It is characterized as a brewing material for manufacturing Takju, containing 17 grains of fine powder, which contains about 150 parts by weight of 16 grains of fine powder for 100 parts by weight of fine powder included.

Description

17곡 미분말 함유 속성 탁주제조용 양조재료{17 Grains Thresher Power Comprising Brewing Raw Manufacturing Kits for Quick Moving Rice Wine}17 Grains Thresher Power Comprising Brewing Raw Manufacturing Kits for Quick Moving Rice Wine}

본 발명은 17곡(穀) 미분말로 색다른 풍미와 향을 개선하고 영양가도 높으며 건강보조식품 대용으로도 유효한 17곡 미분말 함유 속성 탁주제조용 양조재료에 관한 것이다. The present invention relates to a brewing material for producing Takju containing 17-grain fine powder that improves unique flavor and aroma, has high nutritional value, and is also effective as a substitute for health supplements.

주지하다시피. 탁주는 효모가 살아 있고 각종 유기산도 풍부한 발효주이지만, 누룩을 사용하기 때문에 희석주에 비해 산패되기 쉽고 변질될 우려도 커 1주일 남짓에 불과할 정도로 저장성은 낮다.As you know. Takju is a fermented liquor with live yeast and rich in various organic acids, but because it uses yeast, it is more prone to rancidity and has a greater risk of deterioration than diluted liquor, so it has a low shelf life of only about a week.

.탁주를 양조하는 데는 긴 시간과 많은 노력이 들고, 수침과 증자기구가 필요하며, 전분 당화용 발효제와 당분을 알코올로 전화하는 효모의 소량 구입이 여의치 않고, 술을 빚을 때 종국과 효모의 적량 사용을 비롯한 양조지식이 없는 일반인은 때와 장소를 가리지 않고 손쉽게 탁주를 만들 수 없다..It takes a long time and a lot of effort to brew Takju, it requires soaking and steaming equipment, it is not easy to purchase small quantities of fermentation agent for starch saccharification and yeast to convert sugar into alcohol, and when making alcohol, it is difficult to use the fermentation agent for starch and yeast. An ordinary person without brewing knowledge, including proper use, cannot easily make takju regardless of time and place.

이런 점에 착안하여 누구나 손수 탁주를 만즐어 음용할 수 있는 방안이 제시되어 있다. 이를테면, 유색현미(자색미)와 일반미를 5:5~7:3의 비율로 배합해 가수하고 팽화압출하여 10~40메쉬로 분쇄해 진공포장한 팽화 유색현미에 대하여 곡자 g당 전분당 24~30 당화역가(SP), 건조효모 0.4~0.65%(w/w) 및 유기산 0.7~0.9%(w/w)를 혼합해 진공포장한 발효제를 중량비로 96:4~94:6가 포함된 가정용 유색술 양조재료에 관한 ⓐ등록특허 제10-0207934호가 있는가 하면, 일반 팽화미 g당 30~50SP 의 당화제를 배합하고, 상기 팽화미에 대하여 0.4~0.6 중량%의 건조효모를 함함해 진공포장한 ⓑ공개특허 제10-2011-0081635호도 있다. With this in mind, a plan has been proposed that allows anyone to make and drink Takju by hand. For example, colored brown rice (purple rice) and regular rice are mixed in a ratio of 5:5 to 7:3, watered, puffed, extruded, crushed to 10 to 40 mesh, and vacuum-packed. 30 Saccharification potency (SP), home use containing 96:4 to 94:6 by weight of vacuum-packed leavening agent mixed with 0.4 to 0.65% (w/w) of dry yeast and 0.7 to 0.9% (w/w) of organic acid. There is ⓐRegistered Patent No. 10-0207934 regarding colored liquor brewing materials, and it contains 30 to 50 SP of saccharifying agent per g of regular puffed rice, and vacuum-packed the puffed rice with 0.4 to 0.6% by weight of dry yeast. ⓑThere is also Public Patent No. 10-2011-0081635.

또, 찹쌀, 멥쌀 또는 현미 중의 1종에 물을 1: 1 중량비로 가수하여 90~100℃에서 10~20분간 가열한 후 5~8℃, 70~130Pa 하에 진공 건조한 팽화미 100 중량부, 수세 통밀을 20~25℃에서 건조하여 30~100메쉬로 분쇄한 통밀 100중량부에 비파쇄 수세 건조한 통밀 25~35 중량부에 정제수 40~50 중량부를 섞고, 18~28℃에서 15~25일간 자연발효시켜 건조한 누룩 10 중량부와 효모 5 중량부 및 물 450~500 중량부를 혼합하고 18~28℃에서 4~6일간 발효시켜 건조한 효모를 팽화미와 누룩별로 진공포장한 ⓒ공개특허 제10-2012-0085462호도 있다. In addition, add water to one type of glutinous rice, non-glutinous rice, or brown rice at a 1:1 weight ratio, heat it at 90~100℃ for 10~20 minutes, add 100 parts by weight of puffed rice, vacuum dry at 5~8℃, 70~130Pa, and wash with water. Mix 100 parts by weight of whole wheat dried at 20~25℃ and ground to 30~100 mesh with 25~35 parts by weight of purified water with 25~35 parts by weight of non-crushed, washed dried whole wheat, and leave for 15~25 days at 18~28℃. 10 parts by weight of fermented and dried yeast, 5 parts by weight of yeast, and 450-500 parts by weight of water were mixed, fermented at 18-28°C for 4-6 days, and the dried yeast was vacuum-packed into puffed rice and yeast. ⓒPublic Patent No. 10-2012- There is also number 0085462.

이 밖에도, 백미를 증자하여 냉각하고, 종국균을 파종하여 제조한 입국에 물과 효모를 첨가하고, 18~22℃에서 5일간 효모를 증식시켜 제조한 밑술에 물과 고두밥 및 팽화미와 누룩을 넣고, 20~24℃에서 효모를 확대 배양하는 1단 담금, 1단 담금 술덧에 물과 고두밥 및 팽화미와 누룩을 넣고, 생솔잎을 원료투입량 대비 0.3~3.1%를 자루에 넣어 침출 발효시키는 2단 담금, 2단 담금 술덧에 물과 팽화미를 넣고 1일간 당화발효시키는 3단 담금, 3단 담금 술덧에 팽화미와 올리고당을 넣고, 1일간 당화시키는 4단 담금, 4단 담금 덧술을 1일간 숙성시키고 제성하여 알코올 도수 6%대의 탁주로 양조하는 ⓓ등록특허 제10-1222394호도 있다.In addition, white rice is steamed and cooled, water and yeast are added to the rice made by sowing starter bacteria, and water, godubap, puffed rice, and malt are added to the base liquor made by growing the yeast for 5 days at 18~22℃. , 1st stage immersion, which expands and cultivates yeast at 20~24℃, 2nd stage immersion where water, godubap, puffed rice, and malt are added to the 1st stage immersion liquor, and 0.3~3.1% of raw pine needles compared to the raw material input are placed in a bag and leached and fermented. , 3-stage soaking where water and puffed rice are added to the 2-stage soaking liquor and saccharified and fermented for 1 day, 4-stage soaking where puffed rice and oligosaccharides are added to the 3-stage immersion liquor and saccharified for 1 day, 4-stage soaking is made by maturing the sake for 1 day and making it There is also ⓓRegistered Patent No. 10-1222394, which brews rice wine with an alcohol content of around 6%.

또, 본 발명의 출원인 중 1인인 '안미숙'이 독자적으로 개발한 탁주용 양조재료로서, 입국미 및 팽화미를 중량비 1:2~1:4로 분쇄한 미분제와, 건조효모와 누룩 및 정제효소가 혼합된 발효제가 상기 미분제 100중량부에 대하여 1~4 중량부 포함되고, 상기 발효제는 누룩 100중량부에 대하여 건조효모 40~60 중량부 및 정제효소 40~60 중량부를 포함하며, 상기 입국미는 증자된 양조원료에 종국을 파종하여 18~24℃에서 35~40시간 배양해 건조한 후 150메쉬 이하로 분쇄하여 진공포장하는 ⓔ등록특허 제10-1415125호도 있다. In addition, it is a brewing material for takju independently developed by 'Ahn Mi-suk', one of the applicants of the present invention, which consists of pulverized rice and puffed rice in a weight ratio of 1:2 to 1:4, dried yeast, malt, and tablets. A fermentation agent mixed with enzymes is included in an amount of 1 to 4 parts by weight based on 100 parts by weight of the fine powder, and the fermentation agent includes 40 to 60 parts by weight of dry yeast and 40 to 60 parts by weight of purified enzyme per 100 parts by weight of yeast. There is also ⓔRegistered Patent No. 10-1415125, which involves sowing rice on steamed brewing raw materials, culturing it at 18~24℃ for 35~40 hours, drying it, grinding it to 150 mesh or less, and vacuum packaging it.

이들 선행기술 중에서 실용성이 입증된 것은 ⓐ,ⓓ,ⓔ이며, ⓔ를 제외하곤 당화제로 일반 곡자나 정제효소로 제한되기 때문에 실수요자의 기호에 맞는 탁주의 다양성에 부응하지 못하고, 알코올 함량도 탁주의 기준인 6%를 밑돌아 탁주의 제 맛이 나지 않는다.Among these prior technologies, the ones that have proven practicality are ⓐ, ⓓ, and ⓔ. Except for ⓔ, the saccharification agent is limited to general grains or purified enzymes, so it does not meet the variety of takju that suits the tastes of actual consumers, and the alcohol content is also the standard for takju. If the phosphorus content is less than 6%, the taste of takju is not good.

또, 양조원료의 증자 과정 없이 전분질 원료로 호정화된 팽화미만 사용함으로써 증자 과정에서 생성되는 유기산 등과 같은 탁주에 향과 맛을 제공하는 성분들이 대량 생성되지 않아 탁주의 고유하고 중후한 깊은 맛이 부족한 단점을 발효촉진으로 해소한 탁주제조용 양조재료가 ⓔ인 점에서 가장 주목되지만, 그래도 검토할 사항이 남아 있다. 바로 효소의 선택이다. In addition, by using only puffed rice that has been gelatinized with starch raw materials without the steaming process of the brewing raw materials, the ingredients that provide aroma and taste to Takju, such as organic acids generated during the steaming process, are not produced in large quantities, resulting in the lack of the unique and profound taste of Takju. It is most noteworthy in that ⓔ is a brewing material for making Takju that solves its shortcomings by promoting fermentation, but there are still things to consider. It is the choice of enzyme.

효소는 단백질로 이루어졌기 때문에 무기촉매와는 달리 온도나수소이온농도(pH) 등 환경 요인에 의하여 기능이 크게 영향을 받는다. 대개의 효소는 온도가 35∼45℃에서 활성이 가장 크며, 온도가 그 범위를 넘어서면 오히려 활성이 떨어진다. 온도가 올라가면 일반적으로 화학 반응 속도가 커지고 효소의 촉매작용도 커지지만, 온도가 일정 범위를 넘으면 효소의 단백질 분자구조가 변형을 일으켜 촉매기능이 떨어지기 때문이다.Because enzymes are made of proteins, unlike inorganic catalysts, their function is greatly affected by environmental factors such as temperature and hydrogen ion concentration (pH). Most enzymes are most active at a temperature of 35 to 45°C, and their activity decreases when the temperature exceeds that range. As the temperature rises, the chemical reaction speed generally increases and the catalytic action of the enzyme also increases, but if the temperature exceeds a certain range, the protein molecular structure of the enzyme is deformed and the catalytic function deteriorates.

또한 효소는 pH가 일정 범위를 넘어도 기능이 급격히 저하된다. 효소의 작용은 특정 구조를 유지할 때만 나타나는데, 단백질의 구조가 그 주변 용액의 pH의 변화에 따라 달라지기 때문이다.Additionally, the function of enzymes decreases rapidly even when the pH exceeds a certain range. The action of enzymes occurs only when a specific structure is maintained, because the structure of a protein changes depending on changes in the pH of the surrounding solution.

정제효소는 효소의 용해성, 전하, 분자량, 흡착성이나 다른 생체분자에 대한 친화성 등에 따라 정제한 것으로, 정제온도와 pH가 범위를 벗어나지 않도록 엄격한 조건 하에 정제해야 하는 데, 문제는 정제효소의 당화력(30~50 SP)이 약해 3~4일간 발효시켜야 비로소 탁주가 양조될 정도로 너무 더디다.Purified enzymes are purified according to the enzyme's solubility, charge, molecular weight, adsorption, or affinity for other biomolecules, and must be purified under strict conditions to ensure that the purification temperature and pH do not exceed the range. The problem is the saccharification ability of the purified enzyme ( 30~50 SP) is weak and fermentation is so slow that it takes 3~4 days to finally brew Takju.

게다가, 탁주용 양조재료가 현미 또는 유색현미, 일반미, 찹쌀, 통밀, 생솔잎으로 양조재료가 단조로와 색다른 풍미와 향이 나고, 건강보조식품으로 도 유효한 탁주는 양조할 수 없다.In addition, the brewing ingredients for Takju are brown rice or colored brown rice, regular rice, glutinous rice, whole wheat, and raw pine needles. Takju, which has a unique flavor and aroma and is also effective as a health supplement, cannot be brewed.

(문헌1) 등록특허 제10-0207934호(Document 1) Registered Patent No. 10-0207934 (문헌2) 공개특허 제10-2011-0081635호(Document 2) Publication Patent No. 10-2011-0081635 (문헌3) 공개특허 제10-2012-0085462호(Document 3) Publication Patent No. 10-2012-0085462 (문헌4) 등록특허 제10-1222394호(Document 4) Registered Patent No. 10-1222394 (문헌5) 등록특허 제10-1415125호(Document 5) Registered Patent No. 10-1415125

본 발명은 용기에 양조재료를 담고 적량의 물을 주입한 후 24시간 가량 발효시켜 향과 풍미가 독특하면서도 풍부하고, 건강보조식품 대용으로도 유용한 속성 탁주제조용 17종의 곡물 미분말 함유 양조재료를 제공하려는 것이다.The present invention provides brewing materials containing 17 types of grain fine powder for producing Takju, which has unique and rich aroma and flavor and is useful as a substitute for health supplements by placing brewing materials in a container, injecting an appropriate amount of water, and fermenting for about 24 hours. That's what I'm trying to do.

위 과제는 증자된 양조원료에 종국을 파종한 입국미와 소정의 물을 비율로 첨가하여 고온에서 일정시간 가열 후 진공 건조하여 미분쇄한 팽화미 미분과, 건조효모에 밀누룩이 배합된 것에 무증자효소를 혼합한 발효제와 증자하여 건조 후 분쇄하거나 또는 볶아서 분쇄한 16종의 미분말 곡물로 이루어진 속성 탁주용 미분말 함유 양조재료로 구현할 수 있다.The above task is to add rice that has been sown and a certain amount of water to the steamed brewing raw materials in a ratio, heat it at a high temperature for a certain period of time, dry it under vacuum, and finely grind it. It can be implemented as a fine powder-containing brewing material for fast Takju, which consists of 16 types of fine powdered grains that are mixed with a fermentation agent mixed with enzymes, steamed, dried, and pulverized, or roasted and pulverized.

미분제는 증자된 양조원료에 종국이 파종된 입국미와 물은 1:0.5 중량비로 혼합해 100~150℃에서 10~20분간 가열한 후 진공 건조하고 150 메쉬 이하로 분쇄한 팽화미를 1:2~1:4 중량비로 배합한다. The pulverizing agent is made by mixing rice that has been sown in the boiled brewing raw material and water at a weight ratio of 1:0.5, heating at 100-150℃ for 10-20 minutes, drying in vacuum, and powdered rice ground to 150 mesh or less at 1:2. Mix at a weight ratio of ~1:4.

발효제는 밀누룩 100 중량부, 건조효모 40~50 중량부. 무증자효소 40~50 중량부로 이뤄지며, 상기 미분제 100 중량부에 대하여 발효제 1~4 중량부가 적합하다.The fermentation agent is 100 parts by weight of wheat malt and 40 to 50 parts by weight of dry yeast. It consists of 40 to 50 parts by weight of non-steamed enzyme, and 1 to 4 parts by weight of fermentation agent is suitable for 100 parts by weight of the fine powder.

무증자효소는 큰 덩어리의 전분을 작게 분해하는 글루코 아밀라제 98중량%에 분해된 전분을 미립자로 분해하는 알파 아밀라제 2중량%를 혼합한 99.9%의 고순도 효소로서, 정제효소의 당화력 25~50SP 보다 3,4배 높은 당화력을 갖는다. Steam-free enzyme is a 99.9% high-purity enzyme mixed with 98% by weight of glucoamylase, which breaks down large lumps of starch into smaller pieces, and 2% by weight of alpha-amylase, which breaks down the decomposed starch into fine particles. It has a saccharification power of 3% compared to the 25-50SP of purified enzyme. , has 4 times higher saccharification power.

무증자효소가 혼합된 속성 탁주제조용 17종 곡물 미분말 함유 양조재료는 260g당 물 6~7중량부를 가수하고 실온(20~25℃)에서 하루 정도 방치하면 조기 발효되어 맛과 향이 풍부한 속성 탁주가 양조된다.The brewing material containing fine powder of 17 types of grains for making quick Takju mixed with non-steamed enzymes is added by adding 6 to 7 parts by weight of water per 260g and leaving it at room temperature (20-25℃) for about a day to ferment early and make Takju with rich flavor and aroma. do.

상기 곡물은 백미(입국미와 팽화미), 찹쌀, 통밀, 옥수수, 보리, 현미, 밀쌀, 검정콩, 백태, 흑미, 찐율무, 대두, 수수, 차조, 기장, 호밀, 메조의 미분말을 배합해 진공포장 한다. The grains are vacuum-packed by mixing fine powders of white rice (cooked rice and puffed rice), glutinous rice, whole wheat, corn, barley, brown rice, wheat rice, black beans, white beans, black rice, steamed coix radish, soybeans, sorghum, perilla millet, millet, rye, and meso. do.

본 발명에 의한 속성 탁주제조용 17종 곡물 미분말 양조재료는 탁주를 양조하기 위한 미분제에 대하여 정제효소에 비해 당화력이 매우 높은 무증자효소가 혼합된 발효제를 사용함으로써 풍미와 향이 우수한 고급 탁주를 단시간에 효율적으로 양조할 수 있다.The fine powder brewing material of 17 types of grains for producing Takju according to the present invention uses a fermentation agent mixed with non-steamed enzymes that have a very high saccharification power compared to purified enzymes for the fine powder for brewing Takju, thereby producing high-quality Takju with excellent flavor and aroma in a short time. You can brew efficiently.

또, 상기 양조재료에 여러 종류의 잡곡 미분말이 첨가됨에 따라 영양가가 높고, 공복 시에 음용하면 적은 양의 탁주로도 포만감을 느낄 수 있어 간이식으로도 유효하며, 변비와 비만방지 등에도 효험이 있는 건강보조식품 대용으로도 유효하다.In addition, as various types of mixed grain fine powder are added to the above brewing ingredients, the nutritional value is high, and if you drink it on an empty stomach, you can feel full even with a small amount of takju, so it is effective as a liver transplant and is also effective in preventing constipation and obesity. It is also effective as a substitute for health supplements.

첨부도면은 본 발명의 속성 탁주용 양조재료의 제조과정도이다.The attached drawing shows the manufacturing process of the brewing material for the instant takju according to the present invention.

본 발명은 백미 40중량부가 분쇄된 입국미와 팽화미를 1:2~1:4 중량비로 혼합한 미분제에 건조효모에 밀누룩 및 무증자효소가 혼합된 발효제를 상기 미분제 40 중량부에 대하여 1~4 중량부를 첨가하고, 16곡 미분말 60중량부를 함유시킨 속성 탁주제조용 양조재료로 구현할 수 있다.In the present invention, 40 parts by weight of white rice is mixed with pulverized rice and puffed rice in a weight ratio of 1:2 to 1:4, and a fermentation agent is mixed with dry yeast, wheat malt, and unsteamed enzyme, based on 40 parts by weight of the pulverized agent. It can be implemented as a brewing material for producing quick-cooking takju by adding 1 to 4 parts by weight and containing 60 parts by weight of fine powder of 16 grains.

상기 미분제에 발효제 및 16곡 미분말을 혼합해 진공포장하거나, 상기 미분제와 발효제 및 16곡 미분말을 개별 진공포장한 후 합포장하여 출하한다.The fine powder, fermentation agent, and 16-grain fine powder are mixed and vacuum-packed, or the fine powder, fermentation agent, and 16-grain fine powder are individually vacuum-packed and then packaged together for shipment.

입국미는 백미를 세미하여 2~5시간 증자하고 종국을 파종하여 30~40시간 배양하고 건조한 후 분쇄한다.For imported rice, white rice is washed, steamed for 2 to 5 hours, and seeded rice is sown, cultured for 30 to 40 hours, dried, and then ground.

입국미 제조 시의 종국은 전분질을 당화시키는 효소의 일종으로, 조제종국과 분말종국 중에서 선택한다. 조제종국은 전분질을 함유한 원료(쌀)를 살균 처리한 후 아스페르길루스속(Aspergillus sp.) 중 가장 흔히 쓰이는 백국(Aspergillus kawachii) 외에, 오리자에(Oryzae), 우사미(Usamii), 시로우사미(Shirousamii), 아와모리(Awamori), 라이조프르속(Rhizopus sp.)등의 종균을 접종하여 포자가 착생하도록 배양한 것이며, 주로 전분질 및 단백질을 분해하고 향을 부여하며, 술의 잡균오염을 방지한다. 조제종국의 사용비율은 입국미 중량대비 0.25중량% 이하가 바람직하다. 분말종국은 조제종국에서 순수 균사포자만을 채취한 것으로, 비율은 입국미 중량대비 0.05중량%가 바람직하다(주제사무처리 규정 제41조 기준). When manufacturing rice, the final stage is a type of enzyme that saccharifies starch, and is selected between prepared and powdered rice. Prepared soup is made by sterilizing the starch-containing raw material (rice) and then preparing it by sterilizing the most commonly used white kawachii among the Aspergillus sp., as well as Oryzae, Usamii, and Shiro. It is inoculated with spawning bacteria such as Shirousamii, Awamori, and Rhizopus sp. and cultured to allow spores to grow. It mainly decomposes starch and protein, imparts flavor, and prevents bacterial contamination of alcohol. do. It is desirable that the use ratio of the prepared rice be less than 0.25% by weight compared to the weight of the imported rice. Powdered seed broth is made by collecting only pure mycelial spores from the prepared seed broth, and the ratio is preferably 0.05% by weight compared to the weight of the imported rice (based on Article 41 of the Subject Affairs Processing Regulations).

양조원료는 전분질을 가진 곡물이면 어느 것이나 가능하다. 바람직하기로는 현미 또는 백미이다. The raw material for brewing can be any starchy grain. Preferably it is brown rice or white rice.

입국미는 증자된 주조원료 72kg당 종국 0.1~0.5kg을 넣고, 18~24℃로유지하면서 35~40시간 배양한다. 상기 배양조건을 벗어나면 주조원료의 전분질과 단백질이 효율적으로 분해되지 않아 탁주의 독특한 맛과 향을 내기 어렵다.For imported rice, add 0.1 to 0.5 kg of rice per 72 kg of steamed brewing raw material and culture for 35 to 40 hours while maintaining the temperature at 18 to 24°C. If the above culture conditions are exceeded, the starch and protein of the casting raw materials are not decomposed efficiently, making it difficult to produce the unique taste and aroma of Takju.

배양된 양조원료는 -40 ~ -60℃에서 8~12 mmTorr의 압력으로 건조시켜 입국미의 함수율이 10중량% 이하, 바람직하게는 2~6중량%가 되도록 동결건조한다. 동결건조된 입국미의 함수율이 10%를 초과하면 입국미가 부패될 수 있고, 함수율이 2% 미만이면 함수율을 낮추기 위한 건조시간이 오래 걸려 에너지 효율이 낮다.The cultured brewing raw materials are dried at -40 to -60°C at 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 freeze-dried imported rice exceeds 10%, the imported rice may spoil, and if the moisture content is less than 2%, the drying time to lower the moisture content takes a long time, resulting in low energy efficiency.

분쇄된 입국미의 입자는 150 메쉬 이하, 바람직하게는 10~100 메쉬이다. 입국미의 입자가 150메쉬를 초과하면 입국미에 물을 첨가하여 탁주를 양조할 때 분말이 고르게 분산되지 않고 엉키는 경향이 나타날 수 있다.The particles of the pulverized rice are 150 mesh or less, preferably 10 to 100 mesh. If the grain size of the rice exceeds 150 mesh, the powder may not be evenly dispersed and may tend to tangle when brewing takju by adding water to the rice.

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팽화미는 양조원료의 발효를 보다 용이하게 하여 탁주의 발효시간을 단축시키기 위해 양조원료에 물을 1:0.5 중량비 첨가하여 유진 압력가열기에서 100~150℃로 10~20분 가열하고, 5~8℃에서 70~130Pa의 진공건조기에 로 건조해 얻는다. 이렇게 제조된 팽화미는 분쇄한 입국미처럼 150 메쉬 이하(10~100 메쉬)로 분쇄하여 탁주를 제조할 때 팽화미 분말의 분산이 균일하고 고르게 분산되도록 한다.In order to make puffed rice easier to ferment and shorten the fermentation time of Takju, water is added to the brewing raw materials at a weight ratio of 1:0.5, heated in a Eugene pressure heater at 100-150℃ for 10-20 minutes, and then heated at 5-8℃. It is obtained by drying in a vacuum dryer at 70~130Pa. The puffed rice produced in this way is ground to a size of 150 mesh or less (10 to 100 mesh) like pulverized rice, so that the puffed rice powder is dispersed uniformly and evenly when producing Takju.

미분제는 입국미 및 팽화미를 1:2~1:4 중량비로 배합한다. 팽화미가 4 중량비를 초과할 경우에는 탁주의 고유하고 중후한 깊은 맛을 내는 입국미가 상대적으로 적어 탁주의 풍미와 향미가 저하되고, 팽화미가 2 중량비 미만 첨가될 경우에는 팽화미에 비해 고가인 입국미를 상대적으로 많이 사용하게 돼 제조비용이 높고 탁주의 양조 효율성도 저하될 수 있다.The rice flour is mixed with imported rice and puffed rice in a weight ratio of 1:2 to 1:4. If the puffed rice exceeds a weight ratio of 4, the flavor and aroma of the rice wine, which gives Takju its unique and profound flavor, is relatively low, and the flavor and aroma of Takju deteriorates. If the puffed rice is added in a weight ratio of less than 2, the rice is more expensive than the puffed rice. Because it is used in relatively large quantities, manufacturing costs are high and the brewing efficiency of takju can be reduced.

입국미 제조에 사용하는 누룩은 재래 누룩과 개량 누룩으로 분류되는데, 재래 누룩은 자연 중에 존재하는 미생물이 번식되어 만들어지고, 개량 누룩은 살균한 전분질 원료에 아스퍼길러스 카와치(Aspergillus kawachii), 아스퍼길러스 오리제(Aspergillus oryzae) 등의 순수 배양한 균을 접종해 만든다..The koji used to manufacture Japanese rice is classified into traditional koji and improved koji. Traditional koji is made by propagating microorganisms that exist in nature, while improved koji is made from sterilized starchy raw materials and contains Aspergillus kawachii and Aspergillus aspergillus. It is made by inoculating pure cultured bacteria such as Aspergillus oryzae.

재래 누룩의 경우 누룩 중에 생육하는 여러 균주의 조성에 의해 양조되므로 탁주의 풍미가 우수하나, 개량 누룩에 비해 잡균에 오염될 수 있어 품질이 균일한 탁주를 제조할 수 없는 문제점을 고려하여 아스퍼길러스 오리제(Aspergillus oryzae)의 개량 누룩을 사용하거나 밀가루와 쌀의 혼용 누룩을 사용하고 있다.
개량 누룩은 재래 누룩보다 탁주의 산미나 풍미가 떨어지는 게 문제다. 본 발명에서는 재래식 밀누룩을 사용하되, 일반 가정에서 탁주 제조 시 발생할 수 있는 발효과정 중의 누룩취를 저감시킬 수 있는 재래식 밀누룩을 제조하여 사용하는 것을 원칙으로 으로 한다. In the case of traditional nuruk, the flavor of Takju is excellent because it is brewed by the composition of various strains growing in nuruk, but compared to improved nuruk, it can be contaminated with various bacteria, making it impossible to produce Takju of uniform quality. An improved yeast of Aspergillus oryzae is used, or a mixed yeast of wheat flour and rice is used.
The problem with improved yeast is that it has less acidity and flavor than traditional yeast. In the present invention, conventional wheat malt is used, but the principle is to manufacture and use conventional wheat malt, which can reduce the malt smell during the fermentation process that can occur when making Takju at home.

삭제delete

건조효모는 통상의 탁주 제조시 사용되는 효모이면 제한 없이 사용 가능하다. 바람직하게는 사카로미세스 코레아누스(Saccharomyces coreanus), 사카로미세스 엘립소이데우스(Saccharomyces ellipsoideus), 사카로미세스 칼스베르겐시스(Saccharomyces carlsbergensis), 사카로미세스 세레비시아(Saccharomyces cerevisiae) 등의 균주 중 1종을 선택하여 액체배양 후 건조시킨 효모를 사용한다.Dry yeast can be used without restrictions as long as it is the yeast used in the production of ordinary takju (takju). Preferably, one of strains such as Saccharomyces coreanus, Saccharomyces ellipsoideus, Saccharomyces carlsbergensis, and Saccharomyces cerevisiae. Select a species, culture it in liquid, and then use dried yeast.

무증자효소는 큰 덩어리의 전분을 작게 분해하는 글루코 아밀라제 98중량%와 분해된 전분을 미립자로 분해하는 알파 아밀라제 2중량%를 혼합한 99.9%의 고순도 효소로서, 당화력은 30~50 SP인 정제효소 보다 3,4배 가량 높다. 그래서 미분제의 당화발효가 신속히 진행되고, 탁주의 당도증대 및 풍미 개선에 아주 효과적이다.The non-steaming enzyme is a 99.9% high purity enzyme mixed with 98% by weight of glucoamylase, which breaks down large lumps of starch into smaller pieces, and 2% by weight of alpha amylase, which breaks down the decomposed starch into fine particles. It is a purified enzyme with a saccharification power of 30 to 50 SP. It is about 3 to 4 times higher than that. Therefore, the saccharification and fermentation of the fine powder proceeds quickly, and it is very effective in increasing the sweetness and improving the flavor of Takju.

상기 발효제는 미분제가 당화되어 발효될 수 있도록 건조효모와 누룩 및 무증자효소를 혼합한 것으로, 누룩 100 중량부에 대하여 건조효모 30~50 중량부와 무증자효소 30~50 중량부를 배합한 것이다. 상기 함량 범위내의 발효제로 탁주를 제조하면 산도, 아미노산도, 환원당 및 알코올 함량이 적절이 조절되고 당화발효도 촉진돼 고품질, 고품위의 탁주를 신속하게 양조할 수 있다.The fermentation agent is a mixture of dry yeast, yeast, and non-steaming enzyme so that the fine powder can be saccharified and fermented. It is a mixture of 30 to 50 parts by weight of dry yeast and 30 to 50 parts by weight of non-steaming enzyme for 100 parts by weight of yeast. When Takju is manufactured with a fermentation agent within the above content range, the acidity, amino acid content, reducing sugar and alcohol content are appropriately adjusted, and saccharification and fermentation are promoted, making it possible to quickly brew high-quality, high-quality Takju.

발효제는 입국미 및 팽화미를 분쇄한 미분제 100 중량부에 대하여 1~4 중량부 배합한다. 미분제 100 중량부에 대하여 1 중량부 미만의 발효제를 사용하면 입국미와 팽화미의 당화발효가 저하되고, 4 중량부를 초과해 발효제를 사용하면 알코올 발효가 제대로 이뤄지지 않아 주질이 저하될 수 있다.The fermentation agent is mixed in an amount of 1 to 4 parts by weight per 100 parts by weight of the pulverized powder obtained from pulverized rice and puffed rice. If less than 1 part by weight of fermentation agent is used per 100 parts by weight of rice flour, the saccharification and fermentation of rice and puffed rice will be reduced, and if more than 4 parts by weight of fermentation agent is used, alcoholic fermentation may not occur properly and the quality of the liquor may deteriorate.

발효제에는 수요자의 기호에 부합하도록 과실류, 약초류, 해조류 단독 또는 2 이상을 분말화하여 첨가할 수 있다. 과실류는 매실 · 오디 · 복숭아 · 딸기 · 키위 · 배 · 블루베리 · 밤 등이고, 약초류로는 상황버섯 · 구기자 · 산야초 · 오미자 · 복분자 · 인삼 등이며, 해조류로는 다시마 · 미역 등이다.To the fermentation agent, fruits, herbs, and seaweed alone or two or more can be powdered and added to suit the consumer's preference. Fruits include plums, mulberries, peaches, strawberries, kiwi, pears, blueberries, and chestnuts; medicinal herbs include Sanghwang mushrooms, goji berries, wild herbs, Schisandra chinensis, bokbunja, and ginseng; and seaweeds include kelp and seaweed.

상기 과실류, 약초류, 해조류 및/또는 이들의 혼합물은 미분제 및 발효제 100 중량부에 대하여, 0.1~5 중량부가 적합하다. 과실류와 약초류, 해조류 및 이들의 혼합물이 미분제 및 발효제 100 중량부에 대하여 0.1 중량부 미만 첨가될 경우에는 양이 상대적으로 너무 적어 첨가 효과가 미미하고, 5 중량부를 초과할 경우에는 맛과 향이 너무 진해져 탁주의 고유한 맛을 저해할 수 있기 때문이다.The fruits, herbs, seaweeds and/or their mixtures are suitable in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of the fine powder and fermentation agent. If fruits, herbs, seaweed and mixtures thereof are added less than 0.1 parts by weight per 100 parts by weight of fine powder and fermentation agent, the amount is relatively too small and the effect of addition is minimal, and if it exceeds 5 parts by weight, the taste and aroma are too strong. This is because it becomes thick and can ruin the unique taste of takju.

발효제는 풍미를 더 하기 위해 감미료를 첨가할 수 있다. 감미료는 주류 및 음료 · 제과 · 복용 의약품 · 건강보조식품 등에 첨가하여 감미를 돋우는 설탕 또는 설탕 이외의 감미료를 첨가해 발효된 탁주는 첨가 성분의 유효 성분을 함께 섭취할 수 있다.The leavening agent may have sweeteners added to add flavor. Sweeteners are added to alcohol, beverages, confectionery, oral medicines, health supplements, etc. to enhance sweetness, or Takju fermented with sweeteners other than sugar can be consumed along with the active ingredients of the added ingredients.

상기한 속성 탁주용 양조재료에 대해 실온에서 6~7 중량부의 물을 가수하고 20~25℃에서 20~24시간 발효시키면 탁주가 양조된다. 이는 기존 탁주제조용 양조재료 중에서 발효가 가장 빨리 진행되는 것으로 알려진 상기 선행기술 ⓔ의 3~4시간에 견주면 비약적인 속성 탁주용 양조재료임을 반증하기에 충분하다.Takju is brewed by adding 6 to 7 parts by weight of water at room temperature to the brewing materials for the above-described properties and fermenting at 20 to 25°C for 20 to 24 hours. This is enough to disprove that it is a brewing material for takju, which is a leap forward compared to the 3 to 4 hours of the prior art ⓔ, which is known to ferment the fastest among existing brewing materials for producing takju.

속성 탁주양조 양조재료 백미(입국미, 팽화미)에 16곡 즉 찹쌀, 통밀, 옥수수, 보리, 현미, 밀쌀, 검정콩, 백태, 흑미, 찐율무, 대두, 수수, 차조, 기장, 호밀, 메조를 미분말로 포함한다. 이들 부재료는 증자하여 건조 및 볶아서 미분쇄하여 양조재료와 함께 진공 포장한다.Attribute Takju Brewing Ingredients: White rice (fresh rice, puffed rice) and 16 grains, namely glutinous rice, whole wheat, corn, barley, brown rice, wheat rice, black beans, white rice, black rice, steamed coix radish, soybean, sorghum, perilla, millet, rye, and mezzo. Contains as fine powder. These auxiliary ingredients are steamed, dried, roasted, finely ground, and vacuum-packed together with the brewing ingredients.

보리는 최고의 자연 강장제로 알려졌으며, 말초신경 활동 증진과 기능 향상 등으로 정력 증강에도 도움이 된다. 보리는 위를 온화하게 하고 장을 느슨하게 하며 이뇨효과도 있다. 즉, 보리는 몸을 보하고 오장을 튼튼히 해주는 식품이다. Barley is known as the best natural tonic and helps increase stamina by increasing peripheral nerve activity and improving function. Barley soothes the stomach, loosens the intestines, and has a diuretic effect. In other words, barley is a food that nourishes the body and strengthens the five intestines.

보리의 식이섬유인 '베타글루칸'은 대장에서 담즙과 결합한 뒤 몸 밖으로 배설되면서 혈중 지질 수치를 낮추며 혈당 조절에도 도움을 주며, 똑같은 칼로리를 섭취해도 음식의 종류에 따라 식후 혈당, 혈중 지질 변화에 확연하게 차이가 나고, 혈당을 낮추고 체중도 줄여준다. 'Beta-glucan', a dietary fiber from barley, combines with bile in the large intestine and is excreted out of the body, lowering blood lipid levels and helping control blood sugar. Even if you consume the same calories, changes in postprandial blood sugar and blood lipids are noticeable depending on the type of food. There is a significant difference, lowering blood sugar and reducing weight.

백태(노란콩)는 식이섬유소가 많아 포만감을 줘 비만인에게 소식 식습관을 배양하는 데 효과적이다. 옥수수는 열량이 높고(100g당 350kcal 또는 1463kJ), 탄수화물(전분), 지방, 단백질이 풍부하다.White beans (yellow beans) are high in dietary fiber, which gives a feeling of fullness and is effective in cultivating healthy eating habits in obese people. Corn is high in calories (350 kcal or 1463 kJ per 100 g) and is rich in carbohydrates (starch), fat, and protein.

검정콩은 탄수화물 함량이 높고, 독특한 감미가 있어 맛이 좋다. 또, 항산화 · 항암 · 항궤양에 효과적인 안토시아닌이 검은콩보다 4배 이상 들어 있으며, 비타민 B군을 비롯하여 철 · 아연 · 셀레늄 등의 무기염류는 일반 쌀의 5배 이상 함유되어 있다. 이는 노화와 여러 질병을 일으키는 체내의 활성산소를 효과적으로 중화시킬 뿐만 아니라 심장질병, 뇌졸중, 성인병, 암 예방에도 좋은 성분으로 알려져 있다.Black beans are high in carbohydrates and have a unique sweetness that makes them delicious. In addition, it contains four times more anthocyanins, which are effective in antioxidants, anti-cancer, and anti-ulcers, than black beans, and contains five times more inorganic salts such as vitamin B and iron, zinc, and selenium than regular rice. It not only effectively neutralizes free radicals in the body that cause aging and various diseases, but is also known to be a good ingredient for preventing heart disease, stroke, adult diseases, and cancer.

율무는 부종과 비만에 이롭고, 통밀은 식이섬유소가 풍부해 배변을 돕는다, 수수는 탄수화물로서, 열량이 낮아 다이어트에 유용하고, 프로안토시아니딘이라는 성분은 방광의 면역 기능을 강화시키며, 세포의 산화스트레스를 줄여서 염증을 완화시킨다. Coix is beneficial for edema and obesity, whole wheat is rich in dietary fiber and helps with bowel movements, sorghum is a carbohydrate and is low in calories, making it useful for dieting, and a component called proanthocyanidin strengthens the immune function of the bladder and promotes cell recovery. Reduces oxidative stress and relieves inflammation.

기장은 한방에서 기운이 찬 음식으로 분류되며, 비타민 A와 B가 풍부한 별미식으로, 다이어트에 효과적이다. 호밀은 에너지는 높지만 식이섬유가 풍부해 다이어트에 도움이 되며, 탄수화물이 풍부하고, 단백질, 칼륨, 비타민 B도 소량 함유하고 있어 소화를 용이하게 하며, 변비 예방 효과도 있다.Millet is classified as an energizing food in Oriental medicine, and is a delicacy rich in vitamins A and B, making it effective for dieting. Rye is high in energy but rich in dietary fiber, which helps with dieting. It is rich in carbohydrates and also contains small amounts of protein, potassium, and vitamin B, making it easy to digest and preventing constipation.

메조는 쌀에 부족한 Ca, Fe, 비타민, 식이섬유소를 보충해 영양적으로 균형을 이룬다, 밀싹은 건강기능식품으로도 잘 알려져 있으며 식이섬유소가 많아 변비에 효과가 좋으며, 칼로리가 낮아 다이어트에도 좋다. Mezzo is nutritionally balanced by supplementing the Ca, Fe, vitamins, and dietary fiber that rice lacks. Wheatgrass is also well-known as a health functional food. It is high in dietary fiber, so it is effective for constipation, and is low in calories, making it good for dieting.

대두는 다른 콩에 비해 단백질과 지방산이 풍부하며, 성인병 예방과 혈중 콜레스테롤의 농도를 저하시키는 불포화지방산이 많다. 차조는 무기질이 풍부하다. Soybeans are rich in protein and fatty acids compared to other soybeans, and contain many unsaturated fatty acids that help prevent adult diseases and lower blood cholesterol levels. Perilla is rich in minerals.

상기 17곡 미분말 함유 속성 탁주제조용 양조재료를 유리병 · 항아리 · 페트병 등의 용기에 투입하고, 상기 양조재료에 대해 6~7 중량부의 물을 가수해 교반한 다음에 공기가 잘 통하는 곳에 두어 실온(20~25℃)에서 20~24시간 발효시키면 풍미와 향이 독특하고, 건강증진에도 이로운 알코올 6%의 탁주가 만들어진다.The brewing materials for producing takju containing the 17 fine powders are placed in a container such as a glass bottle, jar, or PET bottle, and 6 to 7 parts by weight of water is added to the brewing materials, stirred, and placed in a well-ventilated place at room temperature ( Fermentation at 20~25℃) for 20~24 hours produces Takju with 6% alcohol, which has a unique flavor and aroma and is also beneficial for health.

본 발명의 속성 탁주용 양조재료는 탁주 고유의 맛과 향, 다량의 유산균과 효소 및 영양소 등은 그대로 간직하고 있다. The brewing material for takju according to the present invention retains the unique taste and aroma of takju, as well as a large amount of lactic acid bacteria, enzymes, and nutrients.

이하, 본 발명의 이해를 돕기 위한 바람직한 실시예에 대하여 설명하는 데, 이들 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.Hereinafter, preferred embodiments will be described to aid understanding of the present invention, but the content of the present invention is not limited to these embodiments.

1. 팽화미 1. Puffed rice

세미한 백미 10kg에 물 10kg을 섞고, 가열기에서 100℃로 10 분간 가열한 다음에 5℃, 진공건조기에 투입하여 100Pa으로 건조하고, 그 건조물을 평균입도 90 메쉬로 분쇄하여 팽화미를 제조하였다.10 kg of fine white rice was mixed with 10 kg of water, heated in a heater at 100°C for 10 minutes, placed in a vacuum dryer at 5°C, dried at 100 Pa, and the dried product was pulverized to an average particle size of 90 mesh to prepare puffed rice.

2. 입국미2. Failure to enter the country

상기 백미를 3시간 증자한 쌀 72kg에 백국 0.175kg을 투입하고 20℃에서 38시간 배양한 입국미를 -50℃에서 10㎜Torr로 함수율 4중량%가 되도록 동결건조한 다음에 평균입도 90 메쉬로 분쇄하였다.0.175 kg of white chrysanthemum was added to 72 kg of the above-mentioned white rice, which had been steamed for 3 hours, and the imported rice, cultured at 20°C for 38 hours, was freeze-dried at -50°C at 10 mm Torr to a moisture content of 4% by weight, and then ground to an average particle size of 90 mesh. did.

3. 미분제3. Differential agent

상기 팽화미에 입국미를 배합해 미분제를 만들어 진공포장하였다.The above-mentioned puffed rice was mixed with imported rice to make a fine powder and vacuum-packed.

4. 발효제4. Fermentation agent

수세한 통밀을 25℃에서 건조하고, 평균입도 90 메쉬로 분쇄한 통밀 50kg에 파쇄하지 않고 수세 및 건조한 통밀 1.5kg 및 정제수 2ℓ와 혼합하여 성형틀에 넣고 25℃에서 20일간 발효시킨 후 건조하여 밀누룩을 얻어 평균입도 90 메쉬로 분쇄하였다. Washed whole wheat is dried at 25℃, mixed with 50kg of wholewheat ground to an average particle size of 90 mesh, 1.5kg of washed and dried whole wheat without being crushed, and 2 liters of purified water, placed in a mold, fermented at 25℃ for 20 days, dried, and made into wheat. Nuruk was obtained and ground to an average particle size of 90 mesh.

건조효모로 균주 사카로미세스 코레아누스(Saccharomyces coreanus)를 4일간 액체 배양한 후 건조하여 평균입도 90 메쉬로 분말화하고, 상기 밀누룩 10g과 건조효모 5g 및 무증자효소 5g을 혼합하여 발효제를 제조해 진공포장하였다. The strain Saccharomyces coreanus was liquid-cultured with dry yeast for 4 days, then dried and powdered to an average particle size of 90 mesh, and a fermentation agent was prepared by mixing 10 g of the wheat malt with 5 g of dry yeast and 5 g of non-steaming enzyme. and vacuum-packed.

4. 부재료(17곡 미분말)4. Sub-ingredients (17 fine powders)

백미40중량부, 찹쌀 10중량부, 옥수수 10중량부, 통밀 10중량부 및 그 외 13곡 30중량부를 배합해 수세한 후 건조하여 미분쇄한다. 13곡은 보리, 현미, 밀쌀, 검정콩, 백태, 흑미, 찐율무, 대두, 수수, 차조, 기장, 호밀, 메조를 말하며 이를 합쳐 17곡 미분말이라고 한다.40 parts by weight of white rice, 10 parts by weight of glutinous rice, 10 parts by weight of corn, 10 parts by weight of whole wheat, and 30 parts by weight of 13 other grains are mixed, washed, dried, and finely ground. The 13 grains are barley, brown rice, wheat, black beans, white, black rice, steamed coix radish, soybeans, sorghum, perilla, millet, rye, and meso, which together are called 17 grains of fine powder.

[양조예][Brewing example]

상기 팽화미와 입국미로 조성된 미분제 100중량부에 대하여 효소 5중량부를 혼합한다. 효소는 정제효소 40%, 활성효모 40%, 효소스테비아 10%, 구연산 10%로 이뤄진다. 효소가 혼합된 미분제 100중량부에 대하여 부재료인 16곡 미분말 60중량부를 배합한 양조재료를 3등분하고, 물 500중량부, 600중량부, 700중량부를 가수해 실온에서의 후 진행상황을 관찰하였다.5 parts by weight of enzyme are mixed with 100 parts by weight of the pulverization agent composed of the puffed rice and the unripe rice. The enzyme consists of 40% purified enzyme, 40% active yeast, 10% enzyme stevia, and 10% citric acid. Divide the brewing material by mixing 60 parts by weight of 16-grain fine powder as an auxiliary material for 100 parts by weight of fine powder mixed with enzymes into 3 equal parts, add 500 parts by weight, 600 parts by weight, and 700 parts by weight of water and observe the progress at room temperature. did.

가수량 500중량부에서는 21시간에 발효가 종료되었으나, 알코올이 7%를 초과해 추가 가수에 의한 알코올 조절이 필요하였고, 가수량 600중량부에서는 20 시간 경과 후 알코올 6%의 탁주가 양조되었으며, 가수량 700중량부에서는 알코올이 6% 미만으로 나타났다. 이런 점에서, 양조재료에 대한 가수량은 580~620중량부가 적합한 것으로 판단된다.At a water content of 500 parts by weight, fermentation was completed in 21 hours, but the alcohol exceeded 7%, so alcohol control by additional water was necessary. At a water content of 600 parts by weight, Takju with 6% alcohol was brewed after 20 hours. At a water content of 700 parts by weight, the alcohol content was less than 6%. In this respect, it is judged that the amount of water for the brewing material is 580 to 620 parts by weight.

숙성된 탁주는 향과 풍미는 종래의 가정용 양주재료로 빚은 탁주에 비해 독특했고, 소량을 마셔도 포만감이 느껴졌다. 다만, 가수량이 부족하면 부재료 때문에 걸쭉해져서 마시기가 수월치 않았고, 가수량이 과하면 마시기는 좋았으나 풍미와 향이 기대를 밑돌았다, The aged Takju had a unique aroma and flavor compared to Takju made with traditional household liquor ingredients, and even drinking a small amount made you feel full. However, if the amount of water was not enough, the additives made it thick and difficult to drink, and if the amount of water was too much, it was good to drink, but the flavor and aroma were below expectations.

이상을 통하여, 정제효소와 활성효모, 효소스테비아, 구연산으로 조성된 효소가 첨가됨에 따라 속성 탁주용 양조재료는 종래의 여느 속성 탁주 양조재료에 비해 당화발효가 촉진되어 하루라는 단 시간 내에 맛과 향이 개선된 양질의 탁주를 양조할 수 있다.Through the above, as the enzyme composed of purified enzyme, active yeast, enzyme stevia, and citric acid is added, the saccharification fermentation of the quick Takju brewing material is promoted compared to other conventional quick Takju brewing materials, and the taste and aroma are improved within a short period of one day. Improved quality Takju can be brewed.

또, 17곡 미분말이 포함된 양조재료로 빚은 탁주는 건강에 이로운 탁주를 얻을 수 있고, 공복에 음용하면 이내 포만감이 느껴져 고된 노동을 할 때 스테미너를 높이는 간이식 대용 음료로도 적합하다. In addition, Takju made with brewing ingredients containing 17 grain fine powder can be obtained as a Takju that is beneficial to your health, and if you drink it on an empty stomach, you will quickly feel full, making it suitable as a snack substitute drink to increase stamina during hard work.

Claims (3)

증자된 백미에 종국을 파종하여 18~24℃에서 35~40 시간 배양해 건조하고 150메쉬 이하로 분쇄한 입국미와, 백미에 물 1:0.5 중량비를 첨가하여 100~150℃에서 10~20분 가열 후 5~8℃에서 건조한 팽화미를 1:2~1:4중량비로 배합한 미분제; 및
찹쌀, 통밀, 옥수수, 보리, 현미, 밀쌀, 검정콩, 백태, 흑미, 찐율무, 대두, 수수, 차조, 기장, 호밀, 메조로 이루어진 16곡 미분말;을 포함하고,
상기 미분제는 40중량%이고,
상기 16곡 미분말 중 상기 찹쌀, 통밀, 옥수수로 구성되는 3곡은 각각 10중량%이고,
상기 16곡 미분말 중 상기 보리, 현미, 밀쌀, 검정콩, 백태, 흑미, 찐율무, 대두, 수수, 차조, 기장, 호밀, 메조로 구성되는 13곡은 30중량%인 것을 특징으로 하는 17곡 미분말 함유 속성 탁주제조용 양조재료.Seedlings are sown on steamed white rice, cultured at 18~24℃ for 35~40 hours, dried, and ground to 150 mesh or less. Add water at a weight ratio of 1:0.5 to the rice and heat at 100~150℃ for 10~20 minutes. A fine powder mixed with puffed rice dried at 5 to 8°C in a weight ratio of 1:2 to 1:4; and
Contains 16 fine powders consisting of glutinous rice, whole wheat, corn, barley, brown rice, wheat, black beans, white, black rice, steamed coix radish, soybeans, sorghum, perilla, millet, rye, and meso,
The fine powder is 40% by weight,
Among the 16 grain fine powders, 3 grains consisting of glutinous rice, whole wheat, and corn each account for 10% by weight,
Among the 16 grain fine powders, 13 grains consisting of barley, brown rice, wheat rice, black beans, white rice, black rice, steamed coix radish, soybeans, sorghum, perilla, millet, rye, and meso contain 17 grain fine powders, characterized in that 30% by weight. Properties: Brewing material for making Takju. 삭제delete 삭제delete
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