WO2014208856A1 - Complex wheat yeast and method for producing same - Google Patents
Complex wheat yeast and method for producing same Download PDFInfo
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- WO2014208856A1 WO2014208856A1 PCT/KR2014/000428 KR2014000428W WO2014208856A1 WO 2014208856 A1 WO2014208856 A1 WO 2014208856A1 KR 2014000428 W KR2014000428 W KR 2014000428W WO 2014208856 A1 WO2014208856 A1 WO 2014208856A1
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- 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
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- 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
- C12G3/005—Solid or pasty alcoholic beverage-forming compositions
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- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
Definitions
- the present invention relates to a complex mill yeast and a method of manufacturing the same.
- Nuruk as the source of saccharification and fermentation, and there is a difference in enzymatic aspects as well as microorganisms involved with koji, a fermentation agent of Japanese sake.
- Aspergillus sp. Rhizopus sp. (Spidertail Bear), Lichthemia sp. (Bow mold), Mucor sp. (Downy bear) and Saccharomyces sp. Lactic acid bacteria such as yeast and Lactobacillus genus are used to make various alcoholic beverages or fermented foods as well as alcoholic beverages by using the accumulation of useful components accumulated in Nuruk. However, the scientific characteristics of this should improve the usability of Nuruk.
- high-quality yeast manufacturing can enable the manufacture of traditional liquor with unique taste and aroma.
- Prior art 2 (Domestic Patent Publication No. 10-2013-0009149) is aspergillus ducki C4spe / /// oryzae cultured as a strain on spicy rice, microbial accession number :! (CTC11927BP) inoculation to prepare nuruk; Aspergillus arige G4 D6 /// "s oryzae incubated as a strain in spicy rice.
- Prior art 3 is a method for producing a traditional liquor brewing nuruk which inoculates and inoculates a seed with grains, and the yeast raw material is 20-50 weight (%) bran and millet in wheat. Or barley rice 10 to 30; mix 30 weight (%) and use of Aspergillus niger (A3 ⁇ 40 ⁇ _ ⁇ 7 / ⁇ 5 niger, Microorganism Accession No .: KFCC-11268) as a spawn Method; In the traditional liquor manufacturing method using millet as the main raw material including pre-treatment of raw materials, sulphate immersion process, 1-stage immersion process, 2-stage immersion process, fermentation process, etc.
- the present invention seeks to provide a composite mill yeast with excellent quality and easy quality control.
- the present invention also seeks to provide a method for producing a composite mill yeast of good quality and easy to control quality.
- the present invention also provides a traditional fermented liquor with improved quality by using a composite wheat yeast having excellent quality and easy quality control.
- the present invention also provides a method for producing traditional fermented wine which can improve the production efficiency by using the complex wheat yeast which is excellent in quality and easy in quality control. Still other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings.
- aspergillus sp. Sperm bran fermentation, rice powder fermentation and mung bean flour fermentation isolated from indigenous yeast are 2-5:
- Aspergillus genus gourd isolated from native yeast is Asp. oryzae N279, Asp. kawachii N280. Asp. niger N74-5 and Asp. acidus N34-1 may be one selected from.
- the present invention is inoculated into the mixed powder consisting of bran powder, rice powder and mung bean powder 2 to 5: 1 to 4: 1 to 3 by weight, inoculated with the culture of Aspergillus yeast mold isolated from indigenous yeast and molded and aged
- Aspergillus yeast mold isolated from indigenous yeast and molded and aged
- aspergillus genus gourd bear isolated from the native yeast Asp. oryzae N279. Asp. kawachii N280. Asp. niger N74-5 and Asp.
- One type selected from acidus N34-1 may be used.
- an exemplary embodiment of the present invention provides a traditional fermented liquor prepared using the nulocol obtained according to the production method according to the embodiment.
- the present invention solves the problems caused by the inclusion of various types of microorganisms that have been used as a saccharification and fermentation source in the production of traditional liquor, etc. can produce yeast controlled fermentation microorganisms, through the control of fermentation microorganisms It can improve the activity of, and ultimately can provide a yeast suitable for liquor production according to the needs of the user has the advantage that can contribute to the improvement of the quality of alcohol.
- Figure 2 is a graph of a -amylase activeol for each yeast prepared according to one embodiment of the present invention.
- 3 is a graph comparing glucoamylase activity for each nucleus prepared according to one embodiment of the present invention.
- Figure 4 is a graph showing a comparison of ac idi c protease activity for each nucleus prepared according to one embodiment of the present invention.
- Decontamination of the yeast ore was carried out by collecting spores from the collected yeast surface.
- DG18 peptone 0.5%, glucose 1%, potassium di hydrogen phosphate 0.1%, magnesium sulfate 0.05%, dichloran 0.0002%, agar 1.5%, 110 g of glycerol / 500 ml, chloramphenicol
- DRBC peptone 0.5%, glucose 1%, potassium di hydrogen phosphate 0.1%, magnesium sulfate 0.05%, dichloran 0.0002%, rose bengal 0.0025%, agar 1.5%, chloramphenicol
- the yeast pore was separated.
- N74-5 isolated from Gyeonggi ⁇ Hwaseong Nuruk, Aspergillus niger N74-5, N279 isolated from Seongju, Gyeongbuk, Korea Aspergillus oryzae N279, N280 isolated from Sangju Yeast, AspergiUiis kawachii N280, Andong N34-1 was identified as Aspergillus acidus N34-1.
- the raw materials of the complex wheat malt which controlled fermentation microorganisms are bran, rice (bean rice) and mung beans purchased domestically.
- a mixture of wheat bran, crushed rice (rice flour) and crushed mung beans is mixed with 4: 3: 2 to prepare a mixed powder, and 40 weight parts to 100 parts by weight of the mixed powder. Water was added to the parts, mixed and infiltrated at room temperature for 1 hour.
- water may be mixed in an amount of 35 to 50 parts by weight based on 100 parts by weight of the mixed powder, and the infiltration time may be 0.5 to 1.5 hours. It is necessary to allow sufficient time for water to penetrate the mixed powder raw material. If this infiltration time is insufficient, it may be difficult to form the yeast.
- the infiltration time range is the optimum infiltration time for forming good yeast.
- Native green bear culture isolated from the green leaves may be 5 to 253 ⁇ 4> (v / w), and the inoculation range is 4 types of green bears used for manufacturing yeast (A 3 ⁇ 4v3 ⁇ 4). > 77 / z / 5 sp.)
- the nuruk molding can be fermented for 20 to 26 days at 23 to 30 ° C under the condition of 60 to 803 ⁇ 4 RH, and the fermentation under such conditions is different depending on the type of yellow bear light. It is preferable in view of the point that the condition (temperature and time) can be represented.
- the step of drying and formulating may be performed for 10 to 14 hours at 45-55 ° C. for the fermentation product obtained from the previous step. It is advantageous in that long-term preservation is possible by suppressing enzyme inactivation of yeast by removing moisture of yeast.
- the shape of each nucleus produced is as shown in FIG.
- the obtained yellow buckwheat is a complex wheat buckwheat which is a composite of Aspergillus ⁇ (Aspergillus sp.) Yeast bear bran fermentation, rice powder fermentation and mung bean powder, fermented product isolated from indigenous yeast, according to the above example.
- the Aspergillus fits his Asper g n sp) bran fermented rice powder and fermented mung bean powder of the fermented koji mold separated from the native yeast, 4: 3: composite wheat malt composite in a weight ratio of 2.
- the composite wheat yeast of the present invention in a range that does not violate the object and effect of the present invention Aspergillus ⁇ AspergilJus sp.) Wheat bran fermentation. It is possible if the rice powder fermentation product and the mung bean powder fermentation product are complex wheat yeast combined with the weight ratio of 2-5: 1 ⁇ 4: 1-3. Particularly, satisfying such a weight ratio is preferable in that it can derive a variety of main ingredients according to the characteristics of raw materials when the fragrance of a manufactured wheat malt is doubled and double a liquor is formed.
- the size of the compound wheat nubuck prepared with the grain ratio and nucleus pore is 59.7 mm X 35.4
- the change in the titratable acidity was initially high due to the effect of citric acid added to prevent contamination of bacteria and other bacteria, but the titratable acidity of the whole wheat roe inoculated with each yeast bear was increased. Decreased. In particular, if you look at the titratable acidity of the 16th and 24th empires, Asp. kawachii N280 inoculated the lowest, and Asp. The highest.
- the amino acid level has increased exponentially until the eighth day of the empire and has remained constant.
- Amino acid levels vary depending on the microorganism involved, Asp. Niger N74-5 has the highest amino acid level of 4.7, which may give a slight taste to liquor in the future, but it will be offset to some extent by saccharification and alcohol fermentation.
- Asp. Wheat buckwheat made with kawachii N280 was found to have the lowest amino acid level than other buckwheat, and when the buckwheat is made, it is expected to produce a sake of high quality with a refreshing taste and a sour taste.
- Figure 3 is a graph showing the glucoamylase activity, and Figure 4 comparing the acidic protease activity.
- a-amylase activity was found to be elevated overall, particularly Asp. Oryzae N279 was the highest in the activity of yellow. But Traditional nuruk and Asp. It was confirmed that kawachii N280 activity was the highest in empire day 16, and thereafter, no difference in activity.
- Glucoamylase activity tends to decrease little by little but Asp.
- the leaven with kawachii N280 was the highest after 16 days of fermentation.
- traditional nuruk ⁇ ⁇ activity which was used as a control, was high on the 8th day of Empire, but AO.
- Asp. kawachii N280 with Asp. The acidic protease activity of the complex wheat yeast made with acidus N34-1 increased sharply until day 8 and decreased .
- Asp. Wheat yeast formed with er N74-5 increased rapidly until 16, confirming the highest activity.
- Traditional nuruk and Asp. Oryzae N279 activity was low, but the difference between them was weak.
- Table 4 shows the results of the organic acid analysis of the composite wheat nectar developed using four types of indigenous bears.
- the main organic acid components are oxalic, citric and malic acid, in particular, citric acid
- citric acid A major compound in traditional yeast and four types of complex wheat yeast used as a control, in particular, Asp. kawachii N280 was found to be 2,022%, and 1,887
- oxalic and malic acid of cereals was found in most of the mixed wheat yeast. Small amounts of succinic, formic and acetic acid were detected, but tartaric and lactic acid were not detected in all wheat yeast.
- Table 5 shows the results of the analysis of free amino acids of the composite wheat bran, which was developed using the blending ratios of the four native indigenous amber bears and grains.
- the control yeast is aspartic acid, glutamic acid, leucine, lysine, arginine and proline
- the wheat yeast made by Hwang Kyun is aspartic. acid, serine, threonine, glutamic acid, alanine, valine, J so-1 euc i ne. leucine, phenylalanine, lysine, arginine and proline are the major amino acids.
- Wheat yeast produced by Bacillus bacterium (AK N280) and Bacillus bacterium (AN N74-5) is glutamic acid, alanine, leucine, lysine, arginine, proline, and strain AA (N34_1) is glutamic acid, alanine, lysine, leucine, arginine Proline was identified as the major amino acid. Therefore, it is possible to increase the consumer recognition by forming a liquor by selecting a strain suitable for a specific amino acid production according to the type of complex wheat yeast produced.
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Abstract
The present invention relates to a complex wheat yeast, a method for producing the same, and a traditional fermented alcoholic beverage produced thereby, and relates to a complex wheat yeast, in which a wheat bran fermented product of Aspergillus sp. separated from an indigenous yeast, a rice powder fermented product, and a mung bean powder fermented product are combined in a 2-5:1-4:1-3 weight ratio, respectively. In the production of the traditional alcoholic beverage and the like, a yeast for controlling fermentative microorganisms is produced by solving problems caused by various types of microorganisms included in yeast, which is used as a source for saccharification and fermentation, yeast activity is improved through the control of the fermentative microorganisms, and alcoholic beverage quality ultimately improves by providing a yeast suitable for producing an alcoholic beverage according to the needs of a user.
Description
【명세서】 【Specification】
【발명의 명칭】 [Name of invention]
복합 밀 누룩 및 그 제조방법 【기술분야】 Complex wheat yeast and its manufacturing method [technical field]
본 발명은 복합 밀 누룩 및 그 제조방법에 관한 것이다. [배경기술] The present invention relates to a complex mill yeast and a method of manufacturing the same. [Background]
우리 술인 전통주는 수입 주류에 비해 주질이 열악하며 시대적 환경변화에 맞는 소비자 증심의 다양한 제품과 개성화를 창출함으로서 국내외 시장진출 가능한 제품 개발이 절실히 요구된다. Traditional liquor, our liquor, is poorer in quality than imported liquor, and it is urgently needed to develop products that can enter the domestic and overseas market by creating diverse products and individualization of consumer testimonials that meet the environmental changes of the times.
전통주 제조는 당화 및 발효원으로 누룩을 사용하며 일본 술의 발효제인 입국 (koji)과는 관여 미생물뿐만 아니라 효소학적 측면에서 차이가 있다. Traditional liquor production uses Nuruk as the source of saccharification and fermentation, and there is a difference in enzymatic aspects as well as microorganisms involved with koji, a fermentation agent of Japanese sake.
우리나라의 전통 누룩곰광이인 Aspergillus sp. , Rhizopus sp. (거미줄곰광이), Lichthemia sp. (활털곰팡이)， Mucor sp. (솜털곰광이 )와 Saccharomyces sp. 효모 및 Lactobacillus 속 등의 유산균이 누룩에 분비한 유용성분 축적물을 이용하여 주류뿐만 아니라 다양한 음청류 또는 발효식품을 만들어 이용하고 있지만 이에 대한 과학적 특성 규명으로 누록의 이용성이 제고되어야 한다. Aspergillus sp. , Rhizopus sp. (Spidertail Bear), Lichthemia sp. (Bow mold), Mucor sp. (Downy bear) and Saccharomyces sp. Lactic acid bacteria such as yeast and Lactobacillus genus are used to make various alcoholic beverages or fermented foods as well as alcoholic beverages by using the accumulation of useful components accumulated in Nuruk. However, the scientific characteristics of this should improve the usability of Nuruk.
이러한 점에서 고품질의 누룩제조는 맛과 향이 독특한 전통주 제조를 가능케 할 수 있다. In this respect, high-quality yeast manufacturing can enable the manufacture of traditional liquor with unique taste and aroma.
우리나라의 대표적인 전통누록은 제조공정이 까다롭고 관여 미생물이 균일하지 못해 규격화된 제품 생산과 품질 표준화가 시급하다. 국내 양조에 관련한 발효 미생물， 발효제인 누록 및 주류 공정개발 둥의 연구는 일본의 발효제인 입국에서 분리한 곰광이 연구와 전통누록의 사상균 연구가 대부분이며 전통주에 적합한 발효미생물 선발이나 육종 및 생산에 관한 연구는 미흡한 실정이다. Representative traditional nooks in Korea are difficult to manufacture and uniformity of related microorganisms is urgent to produce standardized products and quality standardization. Development of fermented microorganisms related to domestic brewing, fermentation agent Nuruk and liquor process development The research of Gomwang isolated from the entry into Japan fermentation and filamentous fungi of traditional noguru is mainly related to selection, breeding and production of fermentation microorganisms suitable for traditional liquor. The research is insufficient.
특히 발효미생물 제어관리기술이 없으며， 대부분 경험에 의한 누룩제조로 시판 누룩보다 품질이 열악하여 감산패 등 실패율이 높고， 생산비와 인건비 부담이 증가하고 있다. 따라서 이를 극복하기 위해서는 시판누록의 품질 개선과 고급화 및 저장성 향상을 위한 제조기술의 과학화가 요구된다.
전통주에의 이용올 고려한 누록과 관련한 구체적인 선행기술을 보면, 선행기술In particular, there is no fermentation microorganism control and management technology, and most of them are manufactured by experienced yeast. Therefore, in order to overcome this problem, it is necessary to scientifically manufacture manufacturing techniques for improving quality, quality, and shelf life of commercially available products. Looking at the specific prior art related to the nook considered the use of traditional liquor, prior art
1(국내공개특허 10—2013-0009164 호)은 녹두에 균주로서 배양된 아스퍼질러스 오리제 C4s/ >/ 77/"s oryzae, 미생물 수탁번호: KCTC11926BP)를 접종하여 누룩올 제조하는 방법과; 녹두에 균주로서 배양된 아스퍼질러스 오리제 ( s/½7¾>77/"5 oryzae, 미생물 수탁번호: KCTC11926BP)를 접종하여 제조된 누록과; 녹두에 균주로서 배양된 아스퍼질러스 오리제 (A¾oer_g77/ AS oryzae, 미생물 수탁번호: KCTC11926BP)를 접종하여 누룩을 제조한 후, 상기 누록을 이용하여 발효주를 제조하는 방법에 대하여 기재하고 있다. 1 (Korean Patent Publication No. 10-2013-0009164) is a method of inoculating Nurukol by inoculating Aspergillus aurise C4s / > / 77 / "s oryzae, microorganism accession number: KCTC11926BP) cultured as a strain on mung beans; Nuruks prepared by inoculation with Aspergillus aurise (s / ½7¾ > 77 / "5 oryzae, microorganism accession number: KCTC11926BP) cultured as a strain on mung beans; After inoculating Aspergillus duckase (A¾oer_g77 / AS oryzae, microorganism accession number: KCTC11926BP) cultured as a strain on mung beans to prepare a yeast, it describes a method for producing a fermented liquor using the Nuruk.
선행기술 2(국내공개특허 10-2013-0009149 호)는 맵쌀에 균주로서 배양된 아스퍼질러스 오리제 C4spe/ /// oryzae, 미생물 수탁번호:! (CTC11927BP)를 접종하여 누록을 제조하는 방법과; 맵쌀에 균주로서 배양된 아스퍼질러스 오리제 G4 D6 ///"s oryzae. 미생물 수탁번호: KCTC11927BP)를 접종하여 제조된 누룩과; 맵쌀에 균주로서 배양된 아스퍼질러스 오리제 (/ 0€>/ /7/"5 oryzae, 미생물 수탁번호: KCTC11927BP)를 접종하여 누룩을 제조한 후, 상기 누룩을 이용하여 발효주를 제조하는 방법에 대하여 기재하고 있다. Prior art 2 (Domestic Patent Publication No. 10-2013-0009149) is aspergillus ducki C4spe / /// oryzae cultured as a strain on spicy rice, microbial accession number :! (CTC11927BP) inoculation to prepare nuruk; Aspergillus arige G4 D6 /// "s oryzae incubated as a strain in spicy rice. Microorganism Accession No .: KCTC11927BP); Nuruk prepared by inoculation; Aspergillus arige (/ 0 € > / / 7 / "5 oryzae, microorganism accession number: KCTC11927BP) inoculated to prepare a yeast, and then describes a method for producing a fermented liquor using the yeast.
선행기술 3 은 (국내공개특허 10-2003-0039696 호)는 곡류에 종균을 접종하고 발효시키는 전통주 양조용 누룩의 제조방법에 있어서， 누룩 원료는 소맥에 20~50 중량 (%)의 밀기울과 좁쌀 또는 보리쌀 10〜； 30 중량 (%)을 혼합하는 것과 종균으로서 배양된 아스퍼질러스 나이거 (Α¾0 Γ_§ 7/ϋ5 niger, 미생물 수탁번호: KFCC-11268)를 사용하는 것을 특징으로 하는 누룩의 제조방법과; 원료의 전처리 공정, 밑술 담금공정， 1 단 담금공정, 2 단 담금공정 발효공정 등을 포함하여 이루어지는 좁쌀을 주원료로 한 전통주의 제조방법에 있어서, 밑술 담금공정， 1 단 담금공정 및 2 단 담금공정에 제 1 항의 방법에 의하여 제조된 누룩을 이용하는 것을 특징으로 하는 전통 좁쌀주의 제조방법에 대하여 기재하고 있다. 본 명세서 전체에 걸쳐 다수의 논문 및 특허문헌이 참조되고 그 인용이 표시되어 있다. 인용된 논문 및 특허 문헌의 개시 내용은 그 전체로서 본 명세서에 참조로
삽입되어 본 발명이 속하는 기술 분야의 수준 및 본 발명의 내용이 보다 명확하게 설명된다. Prior art 3 (Korean Patent Laid-Open Publication No. 10-2003-0039696) is a method for producing a traditional liquor brewing nuruk which inoculates and inoculates a seed with grains, and the yeast raw material is 20-50 weight (%) bran and millet in wheat. Or barley rice 10 to 30; mix 30 weight (%) and use of Aspergillus niger (A¾0 Γ_§ 7 / ϋ5 niger, Microorganism Accession No .: KFCC-11268) as a spawn Method; In the traditional liquor manufacturing method using millet as the main raw material including pre-treatment of raw materials, sulphate immersion process, 1-stage immersion process, 2-stage immersion process, fermentation process, etc. A method for producing traditional millet liquor characterized by using the yeast produced by the method of claim 1 is described. Throughout this specification, many papers and patent documents are referenced and their citations are indicated. The disclosures of cited articles and patent documents are herein incorporated by reference in their entirety. The level of technical field to which the present invention pertains and the content of the present invention are more clearly described.
【발명의 내용 i [Contents of the Invention i
【기술적 과제】 [Technical problem]
본 발명은 품질이 우수하고 품질의 제어가 용이한 복합 밀 누룩을 제공하고자 한다. The present invention seeks to provide a composite mill yeast with excellent quality and easy quality control.
본 발명은 또한 품질이 우수하고 품질의 제어가 용이한 복합 밀 누룩을 제조하는 방법을 제공하고자 한다. The present invention also seeks to provide a method for producing a composite mill yeast of good quality and easy to control quality.
본 발명은 또한 품질이 우수하고 품질의 제어가 용이한 복합 밀 누룩을 이용하여 주질이 향상된 전통 발효주를 제공한다. The present invention also provides a traditional fermented liquor with improved quality by using a composite wheat yeast having excellent quality and easy quality control.
본 발명은 또한 품질이 우수하고 품질의 제어가 용이한 복합 밀 누룩을 이용하여 생산효율을 향상시킬 수 있는 전통 발효주의 제조방법을 제공한다. 본 발명의 또 다른 목적 및 이점은 하기의 발명의 상세한 설명， 청구범위 및 도면에 의해 보다 명확하게 된다. 【기술적 해결방안】 The present invention also provides a method for producing traditional fermented wine which can improve the production efficiency by using the complex wheat yeast which is excellent in quality and easy in quality control. Still other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings. Technical solution
본 발명은 토착 누룩으로부터 분리된 아스퍼질러스 쏙 (Aspergillus sp. ) 누록곰광이의 밀기울 발효물, 쌀 분말 발효물 및 녹두 분 발효물이 2~5 ：In the present invention, aspergillus sp. Sperm bran fermentation, rice powder fermentation and mung bean flour fermentation isolated from indigenous yeast are 2-5:
1~4 ： 1~3 중량비로 복합화된 복합 밀 누룩을 제공한다. 1-4: The compound wheat yeast compounded by 1-3 weight ratio is provided.
본 발명의 일 구현예에 의한 복합 밀 누록에 있어서, 토착 누룩으로부터 분리된 아스퍼질러스 속 누룩곰광이는 Asp. oryzae N279, Asp. kawachii N280. Asp. niger N74-5 및 Asp. acidus N34-1 중에서 선택된 1종의 것일 수 있다. In the composite wheat yeast according to one embodiment of the present invention, Aspergillus genus gourd isolated from native yeast is Asp. oryzae N279, Asp. kawachii N280. Asp. niger N74-5 and Asp. acidus N34-1 may be one selected from.
또한 본 발명은 밀기울 분말， 쌀분말 및 녹두 분말 2~5 ： 1~4 ： 1~3 중량비로 이루어진 혼합 분말에 , 토착 누룩으로부터 분리된 아스퍼질러스 속 누룩곰팡이의 배양물을 접종하고 성형 숙성시켜 복합 밀 누록을 제조하는 방법을 제공한다. 본 발명의 일 구현예에 의한 복합 밀 누룩의 제조방법에 있어서, 토착 누룩으로부터 분리된 아스퍼질러스 속 누룩곰광이로는 Asp. oryzae N279. Asp.
kawachii N280. Asp. niger N74-5 및 Asp. acidus N34-1 중에서 선택된 1 종의 것을 사용할 수 있다. In another aspect, the present invention is inoculated into the mixed powder consisting of bran powder, rice powder and mung bean powder 2 to 5: 1 to 4: 1 to 3 by weight, inoculated with the culture of Aspergillus yeast mold isolated from indigenous yeast and molded and aged Provided is a method for producing a composite wheat buckwheat. In the method for producing a complex wheat yeast according to an embodiment of the present invention, aspergillus genus gourd bear isolated from the native yeast Asp. oryzae N279. Asp. kawachii N280. Asp. niger N74-5 and Asp. One type selected from acidus N34-1 may be used.
본 발명의 구체적인 일 구현예에 의한 복합 밀 누룩의 제조방법에 있어서, 밀기울 분말, 쌀 분말 및 녹두 분말 2~5 ： 1~4 ： 1-3 중량비로 이루어진 혼합 분말 100 중량부에 물을 35 내지 50 중량부 되도록 흔합하고 0.5 내지 1.5 시간 동안 침윤시키는 단계 ; 누록으로부터 분리된 아스퍼질러스 속 토착 누록곰광이의 배양물을 5 내지 25%(v/w) 되도록 접종하고 혼합하는 단계; 전 단계의 혼합물을 누룩 성형를에 넣고 성형하는 단계 ; 전단계의 누록 성형물을 23 내지 30°C에서 60 내지 80% RH의 조건으로 20'내지 26일 동안 발효시키는 단계 ; 전단계의 발효물을 45 내지 55°C에서 10 내지 14 시간 동안 건조 및 법제하는 단계를 포함할 수 있다. 본 발명의 예시적인 일 구현예에서는 상기 일 구현예에 의한 누룩을 이용하여 제조된 전통 발효주를 제공한다. In the method for producing a composite wheat yeast according to a specific embodiment of the present invention, water 35 to 100 parts by weight of the mixed powder consisting of bran powder, rice powder and mung bean powder 2-5: 1-4: 1-3 weight ratio Mixing to 50 parts by weight and infiltrating for 0.5 to 1.5 hours; Inoculating and mixing the culture of Aspergillus spp. Isolated from the locust to 5-25% (v / w); Putting the mixture of the previous step into the yeast molding and molding; The step of fermenting the nuruk molding of the previous step at 23 to 30 ° C for 60 '80% RH conditions for 20 ' to 26 days; It may include the step of drying and formulating the fermentation of the previous step for 10 to 14 hours at 45 to 55 ° C. In one exemplary embodiment of the present invention provides a traditional fermented wine prepared using the yeast according to the embodiment.
또한, 본 발명의 예시적인 일 구현예에서는 상기 일 구현예에 의한 제조방법에 따라 얻어진 누록올 이용하여 제조된 전통 발효주를 제공한다. 【유리한 효과】 In addition, an exemplary embodiment of the present invention provides a traditional fermented liquor prepared using the nulocol obtained according to the production method according to the embodiment. Advantageous Effects
본 발명은 전통주 등의 제조에 있어서 당화 및 발효원으로 사용되어 오던 누룩이 갖는 다양한 종류의 미생물을 포함함에 따른 문제점을 해결하여 발효미생물이 제어된 누룩을 제조할 수 있고, 발효미생물 제어를 통해 누특의 활성을 향상시킬 수 있으며， 궁극적으로는 사용자의 요구에 따른 주류 생산에 적합한 누룩을 제공할 수 있어 주질의 개선에 기여할 수 있는 장점이 있다. The present invention solves the problems caused by the inclusion of various types of microorganisms that have been used as a saccharification and fermentation source in the production of traditional liquor, etc. can produce yeast controlled fermentation microorganisms, through the control of fermentation microorganisms It can improve the activity of, and ultimately can provide a yeast suitable for liquor production according to the needs of the user has the advantage that can contribute to the improvement of the quality of alcohol.
【도면의 간단한 설명】 [Brief Description of Drawings]
도 1은 본 발명의 일 실시예들에 따라 제조된 각각의 누록에 대한 사진 . 1 is a photograph of each nucleus produced in accordance with one embodiment of the present invention.
도 2 는 본 발명의 일 실시예들에 따라 제조된 각각의 누룩에 대한 a -amylase 활성올 대비한 그래프. - 도 3 은 본 발명의 일 실시예들에 따라 제조된 각각의 누록에 대한 glucoamylase 활성을 대비한 그래프.
도 4 는 본 발명의 일 실시예들에 따라 제조된 각각의 누록에 대한 acidic protease 활성을 비교하여 나타낸 그래프. Figure 2 is a graph of a -amylase activeol for each yeast prepared according to one embodiment of the present invention. 3 is a graph comparing glucoamylase activity for each nucleus prepared according to one embodiment of the present invention. Figure 4 is a graph showing a comparison of ac idi c protease activity for each nucleus prepared according to one embodiment of the present invention.
【발명의 실시를 위한 형태】 [Form for implementation of invention]
이하 본 발명을 상세히 설명한다. Hereinafter, the present invention will be described in detail.
가. 종균의 선정 end. Selection of spawn
(1) 누룩 수집 (1) collecting yeast
양조용 유용 토착 누룩미생물을 분리하기 위해， 경북 및 경기지역의 5 일장과 상설시징- 및 시군농업기술센터 협력을 받아 시판 누룩을 구입하였다. (2) 수집된 누룩에서 토착누룩 미생물 분리 In order to isolate indigenous yeast microorganisms useful for brewing, commercial Nuruk was purchased in cooperation with the 5th head of Gyeongbuk and Gyeonggi-do and the permanent Sijing- and Si-Gun Agricultural Technology Center. (2) Separation of indigenous yeast microorganisms from collected yeast
누록공광이 분리는 수집한 누룩 표면에서 포자를 채취하여 DG18 (peptone 0.5%, glucose 1%, potassium di hydrogen phosphate 0.1%, magnesium sulfate 0.05% , dichloran 0.0002%, agar 1.5%, 110 g of glycerol/500 ml, chloramphenicol ) 및 DRBC (peptone 0.5%, glucose 1%, potassium di hydrogen phosphate 0.1%, magnesium sulfate 0.05%, dichloran 0.0002%, rose bengal 0.0025%, agar 1.5%, chloramphenicol) 배지에 접종하여 25〜； 30 °C에서 5~8 일간 배양하여 누룩곰광이를 분리한 방법과 10 g 의 생리 식염수 90 ml 에 진탕한 후， 십진희석법으로 DG18 및 DRBC 배지에 접종하여 25~30°C에서 5~8 일간 배양하여 누룩공광이를 분리하였다. Decontamination of the yeast ore was carried out by collecting spores from the collected yeast surface. DG18 (peptone 0.5%, glucose 1%, potassium di hydrogen phosphate 0.1%, magnesium sulfate 0.05%, dichloran 0.0002%, agar 1.5%, 110 g of glycerol / 500 ml, chloramphenicol) and DRBC (peptone 0.5%, glucose 1%, potassium di hydrogen phosphate 0.1%, magnesium sulfate 0.05%, dichloran 0.0002%, rose bengal 0.0025%, agar 1.5%, chloramphenicol) Incubate at 5 ° C for 5-8 days to isolate yeast bearer and shake in 90 g of 10 g of physiological saline, inoculate in DG18 and DRBC medium by decimal dilution and incubate at 25-30 ° C for 5-8 days The yeast pore was separated.
(3) 토착누룩 미생물의 효소학적 특성 (3) Enzymatic characteristics of indigenous yeast microorganisms
경기도 및 경북지역의 누룩에서 분리한 누록 미생물의 효소학적 특성 (a-amylase, glucoamylase 및 acidic protease을 조사하여 그 결과를 다음 표 1로 나타내었다. 【표 1】 The enzymatic properties (a-amylase, glucoamylase, and acidic protease) of Nuruk microorganisms isolated from Nuruk in Gyeonggi-do and Gyeongbuk area were investigated and the results are shown in Table 1 below.
(4) 토착누룩 미생물의 분자생물학적 동정 (4) Molecular Biology of Indigenous Nuruk Microorganisms
경기도 화성 누록에서 분리한 N74— 5， 경북 성주 누록에서 분리한 N279, 상주 누룩에서 분리한 N280 및 안동 누록의 N34-1 등의 누룩공광이를 분리하였으며 이들 균주를 ITS 및 β -tubulin을 통한 분자생물학적으로 동정하였다. Leaks of N74–5 from Hwaseong Nurok, Gyeonggi-do, N279 from Seongju, Yeongju, Gyeongju, N280, and N34-1 of Andong Nulok, were isolated. Biologically identified.
우선 순수 분리된 미생물을 MEB 액체배지 (malt extract 1.7%, myco logical peptone 0.3%, pH 5.4)에 접종하여 25~30°C에서 5~8 일간 배양한 다음, 균사체를 수거하여 동결 건조하였다 (-80°C, 12 hr). 동결 건조된 균사체를 막자사발에 분쇄하여 DNA extraction Kit (Qiagen DNeasy Plant Mini Kit)을 사용하여 게농 DNA 를 분리하였다. 분리된 DNA 를 5.8S rRNA gene 과 β -tubal in gene을 PCR한 후, 염기서열을 분석하였다. First, purely isolated microorganisms were inoculated in MEB liquid medium (malt extract 1.7%, myco logical peptone 0.3%, pH 5.4), incubated at 25-30 ° C for 5-8 days, and the mycelium was collected and lyophilized (- 80 ° C, 12 hr). Lyophilized mycelia were pulverized in a mortar and isolates of crab DNA using a DNA extraction Kit (Qiagen DNeasy Plant Mini Kit). PCR was performed on the isolated DNA of 5.8S rRNA gene and β-tubal in gene, followed by nucleotide sequence analysis.
MEGA 4.0 프로그램의 Neighbor joining 방법을 사용하여 분리 균주의 계통도를 작성한 결과, NCBI databank 에 등록된 type strain 과 100% .identity 를 갖고 있어 신종이 아니라 기존에 알려진 균주로서 경기^ 화성 누룩에서 분리한 N74- 5 는 Aspergillus niger N74-5, 경북 성주 누록에서 분리한 N279 는 Aspergillus oryzae N279, 상주 누룩에서 분리한 N280 은 AspergiUiis kawachii N280, 안동 누록 N34-1은 Aspergillus acidus N34-1로 동정되었다. Using the Neighbor joining method of the MEGA 4.0 program, the isolated strains were plotted, and the type strains registered in the NCBI databank were 100% . N74-5 isolated from Gyeonggi ^ Hwaseong Nuruk, Aspergillus niger N74-5, N279 isolated from Seongju, Gyeongbuk, Korea Aspergillus oryzae N279, N280 isolated from Sangju Yeast, AspergiUiis kawachii N280, Andong N34-1 was identified as Aspergillus acidus N34-1.
(5) 균주선정 (5) Strain Selection
당화력 등의 효소활성이 뛰어난 누록곰광이 (A¾9. oryzae N279, Asp. kawachii Green bear buff with excellent enzymatic activity such as glycosylation ability (A¾9. Oryzae N279, Asp.kawachii
N280, Asp. niger N74-5 및 Asp. acidus N34-1) 4 종을 밀 누룩제조용 균주로 사용하였다. 나. 복합 밀 누룩의 제조
(1) 원료 N280, Asp. niger N74-5 and Asp. acidus N34-1) was used as a strain for the production of wheat yeast. I. Preparation of Complex Wheat Yeast (1) raw material
발효미생물을 제어한 복합 밀 누룩의 원료는 밀기울， 쌀 (멥쌀) 및 녹두를 국내산으로 구입하여 사용한다. The raw materials of the complex wheat malt which controlled fermentation microorganisms are bran, rice (bean rice) and mung beans purchased domestically.
(2) 균주별 액체종국 제조 (2) Preparation of liquid seed by strain
배양용 플라스크 500 raL 에 시판용 밀기울 5%(7.5 g)와 물 150 mL 를 넣고 121°C에서 15 분간 멸균 처리하고, 상기 가. 항목에서 상술한 것과 같은 방법으로 순수 분리한 서로 다른 4 종류의 누룩곰광이를 각각 ¾ 접종하여 30°C, 120 rpm 으로 4 일간 배양한 후， 밀기울 여액을 멸균한 거즈로 여과한 것을 액체종국으로 하여 복합 밀 누룩 제조시 액국으로 사용하였다. Add 500% of commercial bran 5% (7.5 g) and 150 mL of water to a culture flask 500 raL and sterilize at 121 ° C for 15 minutes. Inoculate ¾ of the four different types of yeast bears purely separated in the same manner as described above, incubate for 4 days at 30 ° C and 120 rpm, and then filter the bran filtrate with sterile gauze. It was used as a liquid station in the production of the composite wheat yeast.
(3) 토착누룩곰광이를 이용한복합 밀 누룩제조 및 시제품 개발 (3) Manufacture of complex wheat yeast using indigenous yeast bears and development of prototype
발효미생물을 제어한 복합 밀 누록을 제조하기 위하여 밀기울, 분쇄한 쌀 (쌀가루)과 분쇄한 녹두 비율을 4 ： 3 ： 2. 로 배합하여 흔합분말을 제조하고, 혼합분말 100 중량부에 대해 40 중량부에 해당되는 물을 가해 혼합하고 상온에서 1시간 침윤시켰다. In order to produce a composite wheat nectar with controlled fermentation microorganisms, a mixture of wheat bran, crushed rice (rice flour) and crushed mung beans is mixed with 4: 3: 2 to prepare a mixed powder, and 40 weight parts to 100 parts by weight of the mixed powder. Water was added to the parts, mixed and infiltrated at room temperature for 1 hour.
침윤과정에 있어서 물은 혼합 분말 100 증량부에 35 내지 50 중량부 정도로 혼합할 수 있으며 침윤시간은 0.5 내지 1.5 시간 일 수 있다. 혼합분말 원료에 가수한 물이 충분히 침투할 수 있는 시간이 필요한데, 이러한 침윤시간이 부족하면 누룩 성형을 하기 어려울 수 있다. 상기 침윤시간 범위는 좋은 누룩을 성형하기 위한 최적의 침윤시간이다. In the infiltration process, water may be mixed in an amount of 35 to 50 parts by weight based on 100 parts by weight of the mixed powder, and the infiltration time may be 0.5 to 1.5 hours. It is necessary to allow sufficient time for water to penetrate the mixed powder raw material. If this infiltration time is insufficient, it may be difficult to form the yeast. The infiltration time range is the optimum infiltration time for forming good yeast.
여기에 앞서 제조한 각각의 액체종국을 20%(v/w) 접종하여 흔합한 뒤， 멸균상태에서 삼각형의 누룩 성형 를에 넣고 성형한 다음， 30°C에서 RH 70%에서 24 일간 발효시키고， 50°C에서 12 시간 건조 및 법제한 후， 전통주를 빚을 때 사용하였다. 20% (v / w) of each liquid final seed prepared above was inoculated and mixed, and then, in a sterilized state, a triangular yeast mold was molded and then fermented at RH 70% at 30 ° C. for 24 days, After drying and legalizing for 12 hours at 50 ° C, it was used to form traditional liquor.
이때， 누록으로부터 분리된 아스퍼질러스 속 토착 누록곰광이 배양물의 접종량은 5 내지 25¾>(v/w) 될 수 있으며, 이와 같은 접종량 범위는 누룩제조에 사용된 4 종류의 누록곰광이 (A ¾v¾>77/z/5 sp.)이 생육조건에 따라 액체종국이 가지는 균학적 특성에 차이가 있는 점을 고려한 것이다.
또한 누록을 성형한 다음, 누록 성형물을 23 내지 30°C에서 60 내지 80¾ RH 의 조건으로 20 내지 26 일 동안 발효시킬 수 있으며， 이와 같은 조건 하에서 발효시키는 것이 누록곰광이 종류에 따라서 서로 다른 최적발효조건 (온도 및 시간)을 나타낼 수 있는 점을 고려하여 바람직하다. At this time, the inoculation of Aspergillus spp. Indigenous green bear culture isolated from the green leaves may be 5 to 25¾> (v / w), and the inoculation range is 4 types of green bears used for manufacturing yeast (A ¾v¾). > 77 / z / 5 sp.) Take into account the differences in the bacteriological properties of the liquid species depending on growth conditions. In addition, after forming the nuruk, the nuruk molding can be fermented for 20 to 26 days at 23 to 30 ° C under the condition of 60 to 80¾ RH, and the fermentation under such conditions is different depending on the type of yellow bear light. It is preferable in view of the point that the condition (temperature and time) can be represented.
마지막으로 건조 및 법제하는 단계는 전단계로부터 얻어진 발효물을 45 내지 55°C에서 10 내지 14 시간 동안 수행될 수 있는데 , 이와 같은 온도조건 및 시간 범위 내에서 건조 및 법제를 수행하는 것은 제조된 복합 밀누룩이 가지는 수분을 제거함으로써 누룩의 효소 실활을 억제하여 장기보존 할수 있는 점에서 유리하다. 제조된 각각의 누록의 형상은 도 1로 도시한 것과 같다. Finally, the step of drying and formulating may be performed for 10 to 14 hours at 45-55 ° C. for the fermentation product obtained from the previous step. It is advantageous in that long-term preservation is possible by suppressing enzyme inactivation of yeast by removing moisture of yeast. The shape of each nucleus produced is as shown in FIG.
이와 같이 얻어진 누록은 토착 누록으로부터 분리된 아스퍼질러스 ^{Aspergillus sp.) 누룩곰광이의 밀기울 발효물， 쌀 분말 발효물 및 녹두 분말 ,발효물이 복합화된 복합 밀 누록으로, 상기의 일예에 따르면 토착 누룩으로부터 분리된 아스퍼질러스 쏙 Aspergn his sp.) 누룩곰팡이의 밀기울 발효물, 쌀 분말 발효물 및 녹두 분말 발효물이 4:3:2의 중량비율로 복합화된 복합 밀 누룩이다. The obtained yellow buckwheat is a complex wheat buckwheat which is a composite of Aspergillus ^ (Aspergillus sp.) Yeast bear bran fermentation, rice powder fermentation and mung bean powder, fermented product isolated from indigenous yeast, according to the above example. the Aspergillus fits his Asper g n sp) bran fermented rice powder and fermented mung bean powder of the fermented koji mold separated from the native yeast, 4: 3: composite wheat malt composite in a weight ratio of 2.
이는 가장 바람직한 일예를 보이기 위한 것으로， 본 발명의 목적 및 효과에 위배되지 않는 범위에 있어서 본 발명의 복합 밀 누룩은 토착 누록으로부터 분리된 아스퍼질러스 ^ AspergilJus sp.) 누록곰광이의 밀기울 발효물. 쌀 분말 발효물 및 녹두 분말 발효물이 2~5 ： 1~4 ： 1-3 의 중량비율로 복합화된 복합 밀 누룩이면 가능하다. 특히 이와 같은 중량비율을 만족하는 것이 제조된 복합 밀누룩의 향기와 더블어 술을 빚었을 때 원료 특성에 따른 주질의 다양성을 도출할 수 있는 점에서 바람직하다. This is intended to show the most preferred example, the composite wheat yeast of the present invention in a range that does not violate the object and effect of the present invention Aspergillus ^ AspergilJus sp.) Wheat bran fermentation. It is possible if the rice powder fermentation product and the mung bean powder fermentation product are complex wheat yeast combined with the weight ratio of 2-5: 1 ~ 4: 1-3. Particularly, satisfying such a weight ratio is preferable in that it can derive a variety of main ingredients according to the characteristics of raw materials when the fragrance of a manufactured wheat malt is doubled and double a liquor is formed.
(4) 사용균주와잡곡 비율에 따른 복합밀 누룩의 품질 특성 팡가 (4) Quality Characteristics of Mixed Wheat Nuruks According to Strain and Grain Ratio
1) 균주를 제어한복합 밀 누룩의 물리적 특성 1) Physical Characteristics of the Complex Wheat Yeast with Controlled Strains
잡곡류 배합비율과 누록공광이로 제조한 복합 밀 누록의 크기는 59.7 mm X 35.4The size of the compound wheat nubuck prepared with the grain ratio and nucleus pore is 59.7 mm X 35.4
〜 62.6 麵 X 37.9 mm, Asp. acidiis N34-1 을 제외한 밀 누룩의 수분함량은 5% 이상 나타났다. 누록에 사용된 누록공광이에 의해 발효하면서 형성된 품은으로 수분함량의 차이가 발생한 것으로 생각된다.
다음 표 2에는 복합 밀 누록의 물리적 특성을 나타내었다. 〜 62.6 麵 X 37.9 mm, Asp. Except for acidiis N34-1, the moisture content of wheat yeast was more than 5%. It is thought that there was a difference in moisture content due to the mercury formed during fermentation by the yellowish pore. Table 2 shows the physical properties of the composite wheat bran.
【표 2】 Table 2
2) 제국기간에 따른 복합 밀 누룩의 이화학적 특성 2) Physicochemical Properties of Combined Wheat Nuruk with Different Empire Periods
제국기간에 따른 복합 밀 누록의 이화학적 특성을 다음 표 3으로 나타내었다. The physicochemical properties of the complex wheat buckwheat according to the empire period are shown in Table 3 below.
【표 3】 Table 3
적정산도의 변화를 살펴보면 초기에는 세균 등 잡균의 오염을 막기 위해 첨가한 구연산의 영향으로 제국 첫날의 초기산도는 높지만， 각각의 누룩곰광이를 접종한 밀 누룩의 제국시간이 경과함에 따라 전체적으로 적정산도는 감소하였다. 특히, 제국 16 일과 24 일의 적정산도를 살펴보면 Asp. kawachii N280 를 접종한 누록에서 가장 낮고， Asp.
가장 높게 나타났다. The change in the titratable acidity was initially high due to the effect of citric acid added to prevent contamination of bacteria and other bacteria, but the titratable acidity of the whole wheat roe inoculated with each yeast bear was increased. Decreased. In particular, if you look at the titratable acidity of the 16th and 24th empires, Asp. kawachii N280 inoculated the lowest, and Asp. The highest.
아미노산도는 제국 8 일까지는 기하급수적으로 증가한 후， 일정하게 유지되고 있다. 관여 미생물에 따라 아미노산도가 다양하며, Asp. niger N74-5 의 아미노산도가 4.7 정도로 가장 높아 향후， 이 누록으로 술을 빚을 경우， 약간의 느끼한 맛을 나타 낼 수 있으나 당화와 알코을 발효시 어느 정도 상쇄 될 것으로 보인다. 또한， Asp. kawachii N280 로 빚은 밀 누록이 다른 누록보다 아미노산도가 가장 낮은 것으로 나타났으며 , 이 누록으로 술을 빚으면 상쾌한 맛과 신맛이 어울려 품질이 뛰어난 술이 탄생될 것으로 보인다. 따라서 제조된 누룩의 일반성분의 특성을 분석한 결과， 누록 추출물 pH 와 적정산도는 균주별 차이가크지 않았으며， 아미노산도에서 발효 종료시 Asp. niger N74-5 로 빚은 밀 누록의 아미노산도가 높게 나타난 반면에 Asp. kawachii N280 로 빚은 밀 누룩은 아미노산도가 가장 적합한 것으로 나타났다. The amino acid level has increased exponentially until the eighth day of the empire and has remained constant. Amino acid levels vary depending on the microorganism involved, Asp. Niger N74-5 has the highest amino acid level of 4.7, which may give a slight taste to liquor in the future, but it will be offset to some extent by saccharification and alcohol fermentation. Also, Asp. Wheat buckwheat made with kawachii N280 was found to have the lowest amino acid level than other buckwheat, and when the buckwheat is made, it is expected to produce a sake of high quality with a refreshing taste and a sour taste. Therefore, as a result of analyzing the properties of the general components of the produced yeast, Nuruk extract pH and titratable acidity did not differ significantly between strains, Asp. Niger N74-5 was found to have high amino acid content of wheat yellow, whereas Asp. Wheat yeast made with kawachii N280 showed the best amino acid level.
3) 제국시간에 따른 복합 밀 누룩의 효소활성 변화 3) Changes of Enzyme Activity of Combined Wheat Nuruk with Empire Time
4 종류의 다양한 양조용 사상균 (AO, AK, AN 및 M)과 전통누록 (TN)을 이용하여 제조한 복합 밀 누룩의 당화력 분석 결과를 도 2 내지 4에 나타내었다.
구체적으로， 도 2는 a -amylase 활성을 대비한 그래프이고. 도 3은 glucoamylase 활성을, 그리고 도 4는 acidic protease 활성을 비교하여 나타낸 그래프이다. 도 2 를 참조할 때 , a -amylase 활성은 전체적으로 상승하는 것으로 나타났으며， 특히 Asp. oryzae N279 로 빚은 누록의 활성이 가장 높게 나타났다. 그러나 Traditional nuruk과 Asp. kawachii N280 활성은 제국 16 일 차에 효소 활성이 가장높았고 그 이후에는 활성의 차이는 없는 것으로 확인되었다. The results of the saccharification analysis of the complex wheat yeast prepared using four kinds of various brewing filamentous fungi (AO, AK, AN and M) and traditional nucleus (TN) are shown in FIGS. Specifically, Figure 2 is a graph comparing a -amylase activity. Figure 3 is a graph showing the glucoamylase activity, and Figure 4 comparing the acidic protease activity. Referring to FIG. 2, a-amylase activity was found to be elevated overall, particularly Asp. Oryzae N279 was the highest in the activity of yellow. But Traditional nuruk and Asp. It was confirmed that kawachii N280 activity was the highest in empire day 16, and thereafter, no difference in activity.
도 3 을 참조할 때, Glucoamylase 활성은 대부분 조금씩 감소하는 경향이나 Asp. kawachii N280 로 빚은 누룩은 발효 16 일 이후에 활성이 증가하여 가장 높게 나타났다. 이와는 반대로 대조구로 사용한 Traditional nuruk섶、 활성은 제국 8일 차에 높았으나, AO. AN 및 M 와 동일하게 제국기간이 길어질수록 지속적으로 감소하였고 그 폭 또한 매우 크게 나타났다. 도 4 를 참조할 때 . Asp. kawachii N280 와 Asp. acidus N34-1 로 빚은 복합 밀 누룩의 acidic protease 활성은 제국 8 일까지 급격히 상승한 후 감소하였으며，. Asp. er N74-5로 빚은 밀 누룩은 16일까지 급격히 상승하여 가장높은 활성을 가지는 것으로 확인되었다. Traditional nuruk 과 Asp. oryzae N279 활성은 낮았지만， 이들 간의 차이는 미약하였다. Referring to FIG. 3, Glucoamylase activity tends to decrease little by little but Asp. The leaven with kawachii N280 was the highest after 16 days of fermentation. In contrast, traditional nuruk 섶 、 activity, which was used as a control, was high on the 8th day of Empire, but AO. As with AN and M, the longer the period of empire, the more it decreased. When referring to FIG. 4. Asp. kawachii N280 with Asp. The acidic protease activity of the complex wheat yeast made with acidus N34-1 increased sharply until day 8 and decreased . Asp. Wheat yeast formed with er N74-5 increased rapidly until 16, confirming the highest activity. Traditional nuruk and Asp. Oryzae N279 activity was low, but the difference between them was weak.
4) 토착누룩곰광이로 빚은 복합 밀 누룩의 유기산분석 4) Organic Acid Analysis of Complex Wheat Yeast Formed with Native Yeast Bears
4 종류의 토착 곰광이를 이용하여 개발한 복합 밀 누록의 유기산 분석 결과를 다음 표 4에 나타내었다. Table 4 shows the results of the organic acid analysis of the composite wheat nectar developed using four types of indigenous bears.
【표 4】 Table 4
5) 토착누룩곰팡이로 빚은 복합밀 누룩의 유리 아미노산분석 5) Free Amino Acid Analysis of Complex Wheat Yeast indigenous Yeast Mold
4 종류의 토착 누록곰광이와 잡곡류의 배합비율을 이용하여 개발한 복합 밀 누록의 유리 아미노산 분석 결과를 다음 표 5에 나타내었다. Table 5 shows the results of the analysis of free amino acids of the composite wheat bran, which was developed using the blending ratios of the four native indigenous amber bears and grains.
【표 5】 Table 5
또한， 누룩곰광이의 종류에 따라 주된 아미노산 조성이 달라지는데, control 인 전통누룩은 aspartic acid, glutamic acid, leucine, lysine, arginine 그리고 proline 이 주요 아미노산이고, 황국균 (AO N279)으로 빚은 밀 누룩은 aspartic
acid, serine, threonine, glutamic acid, alanine, valine, J so- 1 euc i ne . leucine, phenylalanine, lysine, arginine, proline이 주요 아미노산이다. In addition, the main amino acid composition varies depending on the type of yeast bear. The control yeast is aspartic acid, glutamic acid, leucine, lysine, arginine and proline, and the wheat yeast made by Hwang Kyun (AO N279) is aspartic. acid, serine, threonine, glutamic acid, alanine, valine, J so-1 euc i ne. leucine, phenylalanine, lysine, arginine and proline are the major amino acids.
백국균 (AK N280)과 혹국균 (AN N74— 5)으로 빚은 밀 누룩은 glutamic acid, alanine, leucine, lysine, arginine, proline 이, 균주 AA(N34_1)는 glutamic acid, alanine, lysine, leucine, arginine, proline이 주요 아미노산으로 검줄되었다. 따라서 제조된 복합 밀 누룩의 종류에 따라 특정 아미노산 생산에 적합한 것을 균주별로 선택하여 술을 빚음으로서 소비자 인지도를 높일 수 있다.
Wheat yeast produced by Bacillus bacterium (AK N280) and Bacillus bacterium (AN N74-5) is glutamic acid, alanine, leucine, lysine, arginine, proline, and strain AA (N34_1) is glutamic acid, alanine, lysine, leucine, arginine Proline was identified as the major amino acid. Therefore, it is possible to increase the consumer recognition by forming a liquor by selecting a strain suitable for a specific amino acid production according to the type of complex wheat yeast produced.
Claims
【청구의 범위】 【청구항 1] [Claims] [claim 1]
토착 누룩으로부터 분리된 아스퍼질러스 쏙 {Aspergillus sp.) 누룩곰광이의 밀기울 발효물， 쌀 분말 발효물 및 녹두 분말 발효물이 2~5 ： 1~4 ： 1~3 중량비로 복합화된 복합 밀 누록. Aspergillus sp. Isolated from indigenous yeast Bran fermentation, rice powder fermentation, and mung bean powder fermentation of yeast bear rot, 2-5: 1-4: 1-3 .
【청구항 2】 [Claim 2]
제 1 항에 있어서, 토착누룩으로부터 분리된 아스퍼질러스 속 누룩곰광이는 Asp. oryzae N279, Asp. kawachii N280, Asp. niger N74-5 및 Asp. aciclus N34-1 중에서 선택된 1종의 것임을 특징으로 하는 복합 밀 누룩. The aspergillus yeast bear isolated from indigenous yeast comprises Asp. oryzae N279, Asp. kawachii N280, Asp. niger N74-5 and Asp. Complex wheat yeast, characterized in that it is one of aciclus N34-1.
【청구항 3】 [Claim 3]
밀기울 분말， 쌀 분말 및 녹두 분말 2ᅳ 5 ： 1~4 ： 1~3 중량비로 이루어진 혼합 분말에, 토착 누록으로부터 분리된 아스퍼질러스 속 누록곰광이의 배양물을 접종하고 성형 숙성시켜 복합 밀 누룩을 제조하는 방법 . Wheat bran powder, rice powder and mung bean powder 2 ᅳ 5: 1: 4: 1: 3 The mixed powder consisting of 1 to 3 weight ratios was inoculated with the culture of Aspergillus genus bear rot isolated from indigenous buckwheat, followed by molding and aging. How to make it.
【청구항 4] [Claim 4]
제 3 항에 있어서， 토착 누룩으로부터 분리된 아스퍼질러스 속 누룩곰광이는 Asp. oryzae N279, Asp. kawachii N280, Asp. niger N74-5 및 Asp. acidus N34-1 중에서 선택된 1종의 것임을 특징으로 하는 제조방법 . 4. The aspergillus yeast bear isolated from indigenous yeast comprises Asp. oryzae N279, Asp. kawachii N280, Asp. niger N74-5 and Asp. acidus N34-1 A production method characterized in that the one selected from.
【청구항 5] [Claim 5]
제 3 항에 있어서， 밀기을 분말, 쌀 분말 및 녹두 분말 2~5 ： 1~4 ： 1~3 중량비로 이루어진 흔합 분말 100 중량부에 물을 35 내지 50 중량부 되도록 혼합하고 0.5 내지 1.5시간동안 침윤시키는 단계 ; According to claim 3, wheat flour powder, rice powder and mung bean powder 2 to 5: 1 to 4: 100 parts by weight of the mixed powder consisting of 1 to 3 weight ratio of water to 35 to 50 parts by weight mixed and infiltrated for 0.5 to 1.5 hours Making step;
누룩으로부터 분리된 아스퍼질러스 속 토착 누룩곰광이의 배양물을 5 내지 25%(v/w) 되도록 접종하고 흔합하는 단계; Inoculating and mixing the culture of Aspergillus spp. Isolated from the yeast to 5-25% (v / w);
전 단계의 흔합물을 누룩 성형를에 넣고 성형하는 단계 ; Putting the mixture of the previous step into the yeast molding and molding;
전단계의 누룩 성형물을 23 내지 30°C에서 60 내지 80% RH 의 조건으로 20 내지 26일 동안 발효시키는 단계 ; 및
전단계의 발효물을 45 내지 55°C에서 10 내지 14 시간 동안 건조 및 법제하는 단계를 포함하는 것을 특징으로 하는 제조방법. Fermenting the yeast molding of the previous step at 23 to 30 ° C for 20 to 26 days under the condition of 60 to 80% RH; And Drying and formulating the fermentation of the previous step for 10 to 14 hours at 45 to 55 ° C.
【청구항 6】 [Claim 6]
제 1 항의 누룩을 이용하여 제조된 전통 발효주. 【청구항 7】 Traditional fermented liquor prepared using the yeast of claim 1. [Claim 7]
제 3 항의 제조방법에 따라 얻어진 누록을 이용하여 제조된 전통 발효주.
Traditional fermented liquor prepared using the nuruk obtained according to the method of claim 3.
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| CN114836282A (en) * | 2022-05-10 | 2022-08-02 | 海天醋业集团有限公司 | Liquid malt and preparation method and application thereof |
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| CN104830624A (en) * | 2015-05-30 | 2015-08-12 | 四特酒有限责任公司 | Production quality control method for yeasts for making ultra-high-flavor Chinese spirits |
| KR20170053927A (en) * | 2015-11-09 | 2017-05-17 | 대한민국(농촌진흥청장) | Middle temperature fermenting nuruk and manufacturing method thereof |
| CN106591055B (en) * | 2017-02-09 | 2020-02-18 | 江南大学 | Composite raw wheat starter and production method thereof |
| CN109852507B (en) * | 2019-03-26 | 2022-06-14 | 湖北工业大学 | Yellow rice wine composite wheat starter and preparation method and application thereof |
| KR20210047573A (en) | 2019-10-22 | 2021-04-30 | 순천대학교 산학협력단 | A nuruk prepared by Dahyangheungmi without cooking and Fermented alchohol preparing therefor |
| KR102585852B1 (en) * | 2023-02-21 | 2023-10-11 | 경기도 | Multi-grain yeast with improved starch and protein decomposition, and a method of making alcohol using it |
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| CN114836282B (en) * | 2022-05-10 | 2023-08-25 | 海天醋业集团有限公司 | Liquid wheat starter and preparation method and application thereof |
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| KR20150001096A (en) | 2015-01-06 |
| JP6407251B2 (en) | 2018-10-17 |
| JP2016514488A (en) | 2016-05-23 |
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