REPUBLIC OF KOREA(MANAGEMENT ; RURAL DEVELOPMENT ADMINISTRATION)
发明人:
YEO, SOO HWANKR,여수환,BAEK, SUNG YEOLKR,백성열,CHOI, HAN SEOKKR,최한석,KANG, JI EUNKR,강지은,JEON, SEOK TAEKR,정석태,MUN, JI YOUNGKR,문지영,BAEK, CHANG HOKR,백창호
申请号：
KR1020150156500
公开号：
KR1020170053938A
申请日:
2015.11.09
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to yeast fermented at high temperatures and a method for manufacturing the same. More specifically, the high-temperature fermented yeast, manufactured by a traditional method, is manufactured by grinding wheat, mixing the wheat with water, soaking the wheat with water, molding the yeast, primarily fermenting the yeast at 45°C for 10 days, post-fermenting the yeast at 36°C for 20 days, and drying the yeast at 45°C for 7 days. The high-temperature fermented yeast has low acidity and thus is effective to prevent microbial contamination. The high-temperature fermented yeast has a low degree of amino acid and thus has reduced greasy taste when unrefined rice wine is manufactured from the same. The high-temperature fermented yeast has an excellent activity of &alpha-amylase and glucoamylase and excellent glycation ability and has excellent taste, aroma, and quality based on the results of analyzing organic acid, free amino acid, and aroma ingredients. The high-temperature fermented yeast has excellent survival ability of enzymes over a storage period and thus has excellent storage properties. According to the high-temperature fermented yeast and method for manufacturing the same, the method for manufacturing the yeast with high quality is implemented by using the traditional method and can be advantageously used to manufacture and produce the yeast by providing the yeast produced by the method.COPYRIGHT KIPO 2017본 발명은 고온 발효누룩 및 이의 제조방법에 관한 것으로, 구체적으로 밀을 분쇄하여, 물을 혼합한 후 침윤시켜 누룩을 성형한 후, 45℃ 온도에서 10일 동안 주발효시킨 다음, 36℃ 온도에서 20일 동안 후발효시키고, 45℃에서 7일 동안 건조시켜 전통방식으로 제조된 고온 발효누룩이 산도가 낮아 미생물 오염방지 효과적이고, 아미노산도가 낮아 탁주 제조시 느끼한 맛이 상쇄될 것으로 판단되며, α-amylase, glucoamylase 효소활성과 당화력이 뛰어나고, 유기산, 유리 아미노산 및 향기성분을 분석한 결과 맛과 향의 품질이 우수할 것으로 판단되며, 저장 기간에 따른 효소의 잔존능이 우수하여 저장성이 뛰어남을 확인함으로써, 본 발명의 고온 발효누룩 및 이의 제조방법은 전통방식을 이용하여 우수한 품질의 누룩제조 방법을 구축하고, 이로 제조한 누룩을 제공하여 누룩제조 및 생산에 유용하게 이용될 수 있다.
