WO2014208856A1 - Levure de blé complexe et son procédé de production - Google Patents

Levure de blé complexe et son procédé de production Download PDF

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Publication number
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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WO
WIPO (PCT)
Prior art keywords
yeast
asp
wheat
aspergillus
powder
Prior art date
Application number
PCT/KR2014/000428
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English (en)
Korean (ko)
Inventor
여수환
백성열
최지호
최한석
정석태
김재현
박혜영
김주연
백창호
정다희
Original Assignee
대한민국 (농촌진흥청장)
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Publication date
Application filed by 대한민국 (농촌진흥청장) filed Critical 대한민국 (농촌진흥청장)
Priority to JP2016507875A priority Critical patent/JP6407251B2/ja
Publication of WO2014208856A1 publication Critical patent/WO2014208856A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • 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
    • 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
    • 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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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
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  • Biomedical Technology (AREA)
  • Microbiology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Alcoholic Beverages (AREA)

Abstract

La présente invention porte sur une levure de blé complexe, sur un procédé pour la production de celle-ci et sur une boisson alcoolisée fermentée traditionnelle produite de cette manière, la levure de blé complexe comprenant un produit fermenté de son de blé d'Aspergillus sp. Séparé d'une levure indigène, un produit fermenté de poudre de riz et un produit fermenté de poudre d'ambérique combinés en un rapport pondéral de 2-5:1-4:1-3, respectivement. Dans la production de la boisson alcoolisée traditionnelle et similaire, une levure servant à limiter les micro-organismes fermentatifs est produite par résolution des problèmes provoqués par divers types de micro-organismes inclus dans la levure, qui est utilisée comme source pour la saccharification et la fermentation, l'activité de la levure est améliorée grâce à la limitation des micro-organismes fermentatifs et la qualité de la boisson alcoolisée est en fin de compte améliorée par l'utilisation d'une levure appropriée pour la production d'une boisson alcoolisée selon les besoins d'un utilisateur.
PCT/KR2014/000428 2013-06-26 2014-01-15 Levure de blé complexe et son procédé de production WO2014208856A1 (fr)

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JP2016507875A JP6407251B2 (ja) 2013-06-26 2014-01-15 複合小麦麹及びその製造方法

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KR20130073781A KR20150001096A (ko) 2013-06-26 2013-06-26 복합 밀 누룩 및 그 제조방법
KR10-2013-0073781 2013-06-26

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Cited By (1)

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CN114836282A (zh) * 2022-05-10 2022-08-02 海天醋业集团有限公司 液态麦曲及其制备方法和应用

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CN104830624A (zh) * 2015-05-30 2015-08-12 四特酒有限责任公司 特香型白酒酿造用大曲的生产质量控制方法
KR20170053927A (ko) * 2015-11-09 2017-05-17 대한민국(농촌진흥청장) 중온 발효누룩 및 이의 제조방법
CN106591055B (zh) * 2017-02-09 2020-02-18 江南大学 一种复合生麦曲及其生产方法
CN109852507B (zh) * 2019-03-26 2022-06-14 湖北工业大学 一种黄酒复合麦曲及其制备方法和应用
KR20210047573A (ko) 2019-10-22 2021-04-30 순천대학교 산학협력단 다향흑미 무증자 누룩 및 그를 이용한 발효주
KR102585852B1 (ko) * 2023-02-21 2023-10-11 경기도 전분 및 단백질분해력이 향상된 잡곡 누룩 및 이를 이용한 술 제조 방법

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CN114836282B (zh) * 2022-05-10 2023-08-25 海天醋业集团有限公司 液态麦曲及其制备方法和应用

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JP2016514488A (ja) 2016-05-23
KR20150001096A (ko) 2015-01-06
JP6407251B2 (ja) 2018-10-17

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