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：
KR1020150156470
公开号：
KR1020170053927A
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 a mesophilic fermentation yeast and a preparing method thereof. More specifically, the mesophilic fermentation yeast is prepared by grinding wheat, mixing water and the wheat, and infiltrating the mixture to form the yeast. The yeast is then fermented for two days and at 36°C while being flipped to the other side there-between and dried for seven days at 45°C. The mesophilic fermentation yeast prepared by using a conventional method has a low acidity rate to effectively prevent micro-organism contamination and has a low amino acid level to lower the greasy taste of alcohol prepared therewith. The mesophilic fermentation yeast has excellent &alpha-amylase and glucoamylase enzyme activities as well as glycation abilities and is determined to have excellent taste and flavors based on the analysis of the organic acids, free amino acids, and flavor components while having excellent storability due to the excellent residual capacity of the enzymes in accordance with the storage period. Accordingly, the present invention provides a method for preparing high-quality yeast by using a conventional method as well as the yeast being beneficial to the preparation and production of yeast.COPYRIGHT KIPO 2017본 발명은 중온 발효누룩 및 이의 제조방법에 관한 것으로, 구체적으로 밀을 분쇄하여, 물을 혼합한 후 침윤시켜 누룩을 성형한 후, 36℃ 온도에서 2일 간격으로 뒤집기하며 발효시키고, 45℃에서 7일 동안 건조시켜 전통 방식으로 제조된 중온 발효누룩이 산도가 낮아 미생물 오염방지에 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 중온 발효누룩 및 이의 제조방법은 전통 방식을 이용하여 우수한 품질의 누룩 제조 방법을 구축하고, 이로 제조한 누룩을 제공하여 누룩 제조 및 생산에 유용하게 이용될 수 있다.
