Manufacturing method of traditional nuruk-fermented beverage and traditional nuruk-fermented beverage manufactured thereby

Abstract

A method for manufacturing a traditional nuruk fermented beverage and a traditional nuruk fermented beverage manufactured thereby are provided. The traditional nuruk fermented beverage manufactured according to the method of the present invention has the advantages of excellent preference for taste and aroma, and excellent saccharification power.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a traditional nuruk fermented beverage and a traditional nuruk fermented beverage manufactured thereby. Specifically, the invention relates to a method for manufacturing a traditional nuruk fermented beverage having excellent preference for taste and aroma and excellent saccharification power, and a traditional nuruk fermented beverage manufactured thereby. Background Technology

[0002] Fermentation is a reaction process that generates energy and organic products, in which microorganisms obtain energy by breaking down organic nutrients such as glucose in an anaerobic environment. Furthermore, the microorganisms involved in fermentation themselves enter the human body and perform beneficial functions known as probiotics, having a significant impact on health. In 2006, three out of the top five healthiest foods in the world selected by the American magazine *Health* were fermented foods; as the diverse physiological activities resulting from the fermentation process have become known, fermented foods are globally recognized as functional health foods. For a long time, microorganisms have maintained a close direct and indirect relationship with human life, ranging from fermented dairy products to various sauces, kimchi, fermented sausages, pharmaceuticals, and livestock feed additives, depending on their characteristics. Fermented foods have a richer flavor than conventional foods, possess antimicrobial activity by producing bacteriocins—substances that inhibit microbial growth—and play a role in suppressing the growth of spoilage bacteria in food by producing large amounts of lactic acid (Biosci Biotech Bioch 61: 1211-1212, 1997). Additionally, previous studies have reported that consuming yogurt, a type of fermented food, reduced mortality rates due to heart disease and type 2 diabetes (Brit JNutr 113: S131-S135). Fermented foods can be broadly classified according to the raw materials used, and even when using the same raw materials, foods produced in various countries around the world often have different characteristics. While early fermentation mostly occurred naturally, the process has entered a stage where superior strains are isolated and the entire fermentation process is artificially managed by identifying the causative bacteria of fermentation.

[0003] Meanwhile, Nuruk refers to mold that grows on cooked grains in a warm and humid environment. Specifically, under suitable conditions, microscopic mold spores settle on cooked grains such as barley, wheat, or rice; as mold cells proliferate through germinated hyphae, they form a network known as a mycelium, resulting in a mass of moldy grain that resembles white, cottony fluff. Nuruk possesses an excellent ability to break down the molecular structures of starch and protein into smaller pieces, enabling the complete consumption and absorption of the grain's nutrients as well as its unique flavors, such as sweetness and umami. Nuruk is used as a fermentation agent in brewing traditional Korean alcoholic beverages, such as Makgeolli and Yakju. It is produced by crushing grains like barley or wheat, adding moisture to form a hard mold, and then exposing it to the environment to allow various fermentation microorganisms to grow. For this reason, the diversity and content of microorganisms in Nuruk are determined by geographical and physicochemical environmental factors, such as the region of production, temperature, and the composition of the raw materials. In the case of traditional nuruk, there is a problem in that process control is difficult due to the high chance of contamination by unwanted bacteria and inconsistent quality, as it is fermented by naturally attached microorganisms.

[0004] Accordingly, the inventors completed the present invention by discovering specific process conditions capable of overcoming the limitations of traditional nuruk and developing a method for manufacturing nuruk. Prior art literature

[0005] Republic of Korea Published Patent No. 10-2017-0098429 The problem to be solved

[0006] Accordingly, the problem that the present invention aims to solve is to provide a method for manufacturing a yeast-fermented beverage with excellent preference for taste, aroma, etc.

[0007] Another problem that the present invention aims to solve is to provide a traditional nuruk fermented beverage produced by the above method.

[0008] The problems of the present invention are not limited to the technical problems mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0009] A method for manufacturing a yeast-fermented beverage according to one embodiment of the present invention comprises: (a) washing rice or non-glutinous rice; (b) steaming the washed raw material; (c) cooling the steamed raw material; (d) mixing the cooled raw material with yeast and water; (e) fermenting the mixture at a first temperature; (f) fermenting the mixture at a second temperature higher than the first temperature; and (g) filtering the mixture fermented at the second temperature.

[0010] In step (a) above, the rice or non-glutinous rice can be washed 2 to 4 times.

[0011] The raw material washed in step (b) above can be steamed, the steam temperature can be 100-120 ℃, and the steaming time can be 40-70 minutes.

[0012] Step (c) above may be a step of cooling the steamed raw material until it reaches 20-40°C. Specifically, as a cooling method, one or more of the following may be selected: spraying water on the steamed raw material, natural drying, or applying wind. These methods can improve the flavor of the koji-fermented beverage of the present invention.

[0013] Step (d) above may be a step of mixing 80-120 parts by weight of cooled raw material, 5-20 parts by weight of yeast, and 50-150 parts by weight of water. As yeast, one prepared according to the method according to the embodiments of the present invention described below may be used.

[0014] The first temperature of step (e) above may be 20-30 ℃, and the first fermentation period may be 1-4 weeks, specifically 2-3 weeks.

[0015] The second temperature in step (f) above may be 25-35 ℃, and the second fermentation period may be 2-9 days, specifically 4-7 days. At this time, the second temperature may be maintained at a temperature higher than the first temperature. If the first temperature or the second temperature is maintained within a predetermined range rather than a specific temperature, the lower limit of the second temperature may be higher than the upper limit of the first temperature.

[0016] In steps (e) and (f) above, the humidity can be maintained at 70-90%.

[0017] The above step (g) may be a step of filtering or extracting the secondary fermented mixture (or liquid) using a 100-140 mesh, specifically 110-130 mesh, filtration machine. When such a filtration step is performed, the lees and the filtered fermented beverage may be obtained in a ratio of 10-20 parts by weight and 100-300 parts by weight, and the filtered fermented beverage may be a fermented beverage with an alcohol content of about 15 degrees.

[0019] A method for manufacturing yeast according to one embodiment of the present invention comprises: (a) a step of kneading a mixture of wheat and water; (b) a step of leaving the dough for a predetermined time; (c) a step of shaping the dough into a predetermined shape; (d) a first culture step of culturing the shaped dough at a first temperature; (e) a second culture step of culturing the first cultured dough at a second temperature lower than the first temperature; (f) a step of drying the second cultured dough by lowering its temperature; and (g) a step of aging the dried dough for a predetermined period.

[0020] In step (a) above, the amount of wheat used may be 100-150 parts by weight, specifically 110-130 parts by weight, and the amount of water used may be 10-50 parts by weight, specifically 20-40 parts by weight.

[0021] The wheat used in step (a) above may comprise 70-90 parts by weight of coarse wheat and 10-30 parts by weight of fine wheat. The coarse wheat or fine wheat may be produced by a method including the step of separating wheat kernels and stones using a separator and the step of grinding the wheat kernels into coarse wheat or fine wheat. At this time, the wheat may be ground coarsely enough so that no wheat kernels remain. Coarse wheat and fine wheat may be classified according to the degree of grinding of the wheat; coarse wheat may be coarsely crushed yeast, and fine wheat may be finely crushed yeast. Fine wheat may have a greater degree of grinding than coarse wheat, that is, a smaller average particle size. Coarse wheat may refer to particles passing through a 10-20 mesh screen, and fine wheat may refer to particles passing through a 60-80 mesh screen. Mesh is a unit indicating the mesh size of a stainless steel screen and may refer to the number of spaces between 1 inch (25.4 mm).

[0022] In step (a) above, 2 to 4 parts by weight of yeast prepared according to the embodiments of the present invention may be further mixed with 100 parts by weight of wheat, and 3 to 5 parts by weight of a fermented beverage prepared using yeast prepared according to the embodiments of the present invention may be further mixed with 100 parts by weight of wheat. At this time, the yeast and fermented beverage further mixed may be prepared by a method excluding the step of further mixing the yeast or fermented beverage, or may be prepared by a method including the step further.

[0023] The above step (b) may be an infiltration step in which water is left for 30 minutes to 3 hours to be uniformly absorbed into the dough.

[0024] Specifically, step (c) above may be a step of weighing a certain amount of dough into a mold, sealing it with a cloth, compressing it to remove air layers, and then cutting it into a cuboid shape or shaping it using a mold.

[0025] The first product temperature of step (d) above may be 35-50 ℃, specifically 40-45 ℃, and the first culture period may be 8-12 days, specifically 9-11 days.

[0026] In step (d) above, one or more of pine needles and straw may be spread in sufficient quantities under or around the molded dough and then cultured. Specifically, the pine needles or straw may be used in an amount sufficient to support (under) or sufficiently surround (around) the molded dough.

[0027] The second product temperature in step (e) above may be 30-45 ℃, specifically 35-40 ℃, and the second culture period may be 5-10 days, specifically 6-9 days. At this time, the second product temperature may be a lower temperature than the first product temperature. If the first product temperature or the second product temperature is maintained within a predetermined range rather than a specific temperature, the upper limit of the second product temperature may be lower than the lower limit of the first product temperature.

[0028] In step (e) above, during the secondary cultivation, wheat flour powder can be sprinkled on the dough in an amount of 3-5 parts by weight per 100 parts by weight of wheat to enable more effective cultivation.

[0029] The above step (f) may be a step of drying the secondary cultured dough by lowering it to 25-40 ℃, specifically 30-35 ℃.

[0030] The aging period of the above (g) step may be 15 days to 3 months, specifically 1 to 2 months.

[0031] The koji produced by the method described above may have a saccharification power improved by 10-80%, specifically 20-60%, compared to the koji of the comparison group. The koji of the comparison group may refer to koji produced under conditions where the first product temperature and the second product temperature are the same, or where the first product temperature is lower than the second product temperature.

[0033] A composition for fermented food or a composition for health functional food according to one embodiment of the present invention may include a koji prepared by the above method or be fermented with said koji, and its form is not limited, and as long as the activity of said koji can be exhibited, its content is also not limited.

[0034] The health functional food of the present invention may contain various flavoring agents or natural carbohydrates as additional ingredients. The natural carbohydrates described above are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As sweeteners, natural sweeteners such as taumatin and stevia extract, or synthetic sweeteners such as saccharin and aspartame may be used.

[0035] In addition to the above, the health functional food of the present invention may contain various nutritional supplements, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. These ingredients may be used independently or in combination.

[0037] Specific details of other embodiments are included in the detailed description. Effects of the invention

[0038] The traditional nuruk fermented beverage produced according to the embodiments of the present invention has excellent preference for taste and aroma, and excellent saccharification power.

[0039] The effects according to the embodiments of the present invention are not limited to those exemplified above, and a wider variety of effects are included in this specification. Brief explanation of the drawing

[0040] FIG. 1 is a flowchart illustrating a method for manufacturing a yeast-fermented beverage according to one embodiment of the present invention. Figure 2 is a photograph of yeast produced by a method according to one embodiment of the present invention. Specific details for implementing the invention

[0041] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms; the embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0042] The terms used herein are for describing the embodiments and are not intended to limit the invention. In this specification, "and / or" includes each of the mentioned items and all combinations of one or more thereof. Also, the singular form includes the plural form unless specifically stated otherwise in the text. As used in this specification, "comprises" and / or "comprising" do not exclude the presence or addition of one or more other components in addition to the mentioned components. Numerical ranges indicated using "-" or "to" indicate a numerical range that includes the values ​​listed before and after them as the lower and upper limits, respectively, unless otherwise noted. "Approximately" or "about" means a value or numerical range within 20% of the value or numerical range listed thereafter.

[0043] In addition, terms such as first, second, A, B, (a), (b), etc., may be used when describing the components of the embodiments of the present invention. These terms are used merely to distinguish the components from other components, and the essence, order, or sequence of the components is not limited by the terms used.

[0044] Unless otherwise defined, all terms used in this specification (including technical and scientific terms) may be used in a meaning that is commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless explicitly and specifically defined otherwise.

[0045] Furthermore, in describing the embodiments of the present invention, if it is determined that a detailed description of related known configurations or functions would hinder understanding of the embodiments of the present invention, such detailed description is omitted.

[0046] In the present invention, "nuruk" refers to a fermentation agent produced by cultivating molds containing enzymes for making alcohol on grains. Depending on the manufacturing method, it can be classified into traditional nuruk, which is produced by cultivating molds, yeasts, bacteria, etc., that exist in a natural state, and improved nuruk, which is produced by inoculating cultured microorganisms into sterilized starchy raw materials. The nuruk of the present invention specifically refers to traditional nuruk.

[0047] Nu-ruk can be used in a broad sense to include yeast (leaven), malt, malted rice, and malted wheat.

[0048] In the present invention, "fermentation" refers to the phenomenon of organic matter decomposition occurring in an anaerobic state where oxygen is insufficient, and the fermentation method of the present invention includes all processes of fermentation using koji produced by the method of the present invention.

[0049] In the present invention, "fermented food" refers to a food containing koji produced by the method of the present invention, and may refer to a food that undergoes a fermentation process using koji produced by the method of the present invention, and may be produced by a method commonly used in the art. Specifically, the fermented food may be a fermented beverage, fermented salt, salted seafood, fermented alcoholic beverage, vinegar, or soy sauce.

[0050] In the present invention, "fermented beverage" refers to a beverage made by fermenting with the koji of the present invention. Specifically, it may include fermented alcoholic beverages, fermented teas, fermented milk, fermented soups, etc., but includes any food that is fermented with the said koji and is suitable for consumption without limitation.

[0051] In the present invention, "fermented carbonated beverage" refers to a carbonated beverage produced by fermenting with the yeast of the present invention, and includes, without limitation, any beverage that is fermented with said yeast and contains carbonation.

[0052] In the present invention, "fermented liquor" refers to an alcoholic beverage produced by mixing grains with the nuruk of the present invention and fermenting them. It is a self-evident fact in the art that the characteristics and taste of fermented liquor vary depending on the raw materials and the nuruk. Makgeolli produced using the nuruk of the present invention is rich in lactic acid bacteria, which helps improve intestinal function, and is rich in bioactive substances, which can exhibit antioxidant activity. For example, the fermented liquor includes makgeolli, dongdongju, soju, or cheongju.

[0053] In the present invention, "fermented cosmetic composition" refers to a cosmetic composition comprising the yeast, yeast fermentation product, or yeast extract of the present invention as an active ingredient, and includes, without limitation, the formulations such as lotion, cream, toner, essence, and mask pack.

[0054] The "fermented yeast product" and "fermented yeast extract" of the present invention are fermented products or extracts thereof prepared by utilizing the yeast itself, and can exhibit excellent efficacy in improving skin by including not only natural substances useful for skin care, such as starch and minerals contained in the raw materials of the yeast, but also natural microorganisms including enzymes and yeast contained in large quantities in the yeast and fermented products produced by these microorganisms.

[0055] The "fermented cosmetic composition" of the present invention may have excellent efficacy in improving skin condition through collagen synthesis effects, antioxidant effects through free radical scavenging activity, increased skin hydration through an increase in aquaporin 3 (AQP3) and filaggrin (PLG) that retain skin moisture, and inhibiting the production of nitric oxide, which is a cause of skin aging. In addition, by including natural substances as active ingredients, it is useful for improving skin condition due to excellent effects such as anti-aging, skin soothing, skin barrier strengthening, and wrinkle improvement, without causing problems related to tolerance or safety, and can be used as a cosmetic composition for one or more purposes among improving skin wrinkles and elasticity, skin soothing, skin barrier strengthening, and skin antioxidant.

[0056] The present invention will be described below through manufacturing examples and experimental examples, but it is obvious that the effects of the present invention are not limited by the following experimental examples.

[0057] Preparation Example 1: Preparation of Yeast

[0058] Example 1-1

[0059] Wheat kernels separated from stones using a sieve were coarsely ground until no raw kernels remained to obtain rough wheat grains. 120 kg of wheat and 25 L of water were mixed and kneaded for 30 minutes, after which the dough was left to stand for 1 hour to allow for uniform water absorption. A fixed amount of dough was weighed into a molding die, sealed with a cloth, and compressed to remove air pockets, after which it was molded into a size of 20 cm in diameter and 3 cm in thickness. The dough was first cultured at 40 ℃ for 10 days, followed by a second culture at 35 ℃ for 7 days. The temperature was lowered to 30 ℃ to dry slowly, and then aged for 1 month.

[0060] Examples 1-2

[0061] A koji was prepared in the same manner as in Example 1-1, except that 80 wt% of coarse wheat and 20 wt% of fine wheat were used.

[0062] Examples 1-3

[0063] The yeast was prepared in the same manner as in Example 1-1, except that 3.6 kg of the yeast from Example 1-1 was added before the dough.

[0064] Examples 1-4

[0065] The yeast was prepared in the same manner as in Example 1-1, except that pine needles and straw were placed under the dough during the first culture.

[0066] Examples 1-5

[0067] The koji was prepared in the same manner as in Example 1-1, except that 4.8 kg of the koji fermented beverage of Example 2-1 of Preparation Example 2 below was added before the dough.

[0068] Examples 1-6

[0069] A yeast starter was prepared in the same manner as in Example 1-1, except that wheat flour was sprinkled over the dough during the second culture.

[0070] Comparative Example 1-1

[0071] Koji was prepared in the same manner as in Example 1-1, except that the dough was cultured only at 40°C for 20 days.

[0072] Comparative Example 1-2

[0073] Koji was prepared in the same manner as in Example 1-1, except that the dough was first cultured at 35°C for 7 days and then secondarily cultured at 40°C for 10 days.

[0075] Preparation Example 2: Preparation of a yeast-fermented beverage

[0076] Example 2-1

[0077] Washed rice was steamed at 110°C for 50 minutes. The steamed raw material was cooled to 30°C, and 100 kg of the cooled raw material was mixed with 10 kg of the koji prepared in Example 1-1 and 100 L of water. The mixture was first fermented at 25°C and 70% humidity for 2 weeks, and then secondarily fermented at 30°C and 70% humidity for 4 days. The fermented mixture was extracted using a 120-mesh extractor.

[0078] Example 2-2

[0079] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the koji prepared in Example 1-2 above was used.

[0080] Examples 2-3

[0081] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the koji prepared in Example 1-3 above was used.

[0082] Examples 2-4

[0083] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the koji prepared in Examples 1-4 above was used.

[0084] Examples 2-5

[0085] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the koji prepared in Examples 1-5 above was used.

[0086] Examples 2-6

[0087] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the koji prepared in Examples 1-6 above was used.

[0088] Examples 2-7

[0089] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that water was sprayed until the steamed raw material was cooled to 30°C.

[0090] Comparative Example 2-1

[0091] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the koji prepared in Comparative Example 1-1 was used.

[0092] Comparative Example 2-2

[0093] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the koji prepared in Comparative Example 1-2 above was used.

[0094] Comparative Example 2-3

[0095] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the mixture was fermented only at 25°C for 3 weeks.

[0096] Comparative Example 2-4

[0097] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the mixture was fermented only at 30°C for 3 weeks.

[0098] Comparative Example 2-5

[0099] A koji-fermented beverage was prepared in the same manner as in Example 2-1, except that the mixture was first fermented at 30°C for 2 weeks and then secondarily fermented at 25°C for 4 days.

[0101] Experimental Example 1: Sensory Evaluation of Koji Fermented Beverage

[0102] In order to evaluate the preference of a fermented koji beverage using koji prepared by the method of the present invention, a sensory evaluation was conducted on the fermented koji beverages of the example and comparative example of Preparation Example 2.

[0103] The sensory evaluation was conducted with 20 adult men and women aged 20 to 50. Specifically, five participants were evenly distributed across each group in terms of age and gender. The participants were provided with the koji-fermented beverages of the Example and Comparative Example of Preparation Example 2, and evaluated for taste, aroma, mouthfeel, and overall preference. A 10-point rating scale was used, with higher scores assigned for greater preference. The evaluation was conducted by repeating the process: taking a sip of each koji-fermented beverage, evaluating each item, rinsing the mouth with water, and consuming a different fermented beverage after 5 minutes. The evaluation results are shown in Table 1 below.

[0104] division taste incense swallowing Overall evaluation Example 2-1 8.5 8.3 8.8 8.5 Example 2-2 8.9 9.0 9.3 9.0 Examples 2-3 8.6 9.2 8.9 8.9 Examples 2-4 8.8 9.4 8.8 9.0 Examples 2-5 9.5 9.3 9.0 9.2 Examples 2-6 8.9 8.7 9.0 8.8 Examples 2-7 8.4 8.6 9.2 8.7 Comparative Example 2-1 7.6 8.0 7.7 7.7 Comparative Example 2-2 8.1 8.5 7.8 8.0 Comparative Example 2-3 7.5 7.6 7.8 7.6 Comparative Example 2-4 7.3 7.5 7.5 7.4 Comparative Example 2-5 8.3 8.1 7.8 8.1

[0105] As shown in Table 1 above, it can be seen that the koji-fermented beverages of the examples had a higher overall preference than the koji-fermented beverages of the comparative examples. In particular, Examples 2-2 to 2-5 had a higher preference for taste, aroma, etc. than Example 2-1.

[0106] Experimental Example 2: Characteristics of Yeast or Yeast-fermented Beverage

[0107] The saccharogenic power (SP) of rice koji produced by the method of the present invention was analyzed according to the alcohol analysis regulations. Specifically, the reducing equivalent (mg) produced by 1 g of sample koji acting on a substrate, which is a 2% soluble starch solution, for 1 hour at 55 ℃ was expressed as SP (mg / hour), and was calculated by multiplying the saccharification rate in the range where the saccharification rate of the substrate is 15% by a dilution factor.

[0108] division Saccharification power (SP) Example 1-1 705.56 Examples 1-3 710.23 Examples 1-5 790.96 Comparative Example 1-1 563.28 Comparative Example 1-2 348.84

[0109] As shown in Table 2 above, it can be seen that the koji of the examples had superior overall saccharification power compared to the koji of the comparative examples.

[0110] Although the present invention has been described above with reference to embodiments, this is merely illustrative and does not limit the invention. Those skilled in the art will understand that various modifications and applications not exemplified above are possible within the scope of the essential characteristics of the embodiments of the invention. For example, each component specifically shown in the embodiments of the present invention may be modified and implemented. Furthermore, differences related to such modifications and applications should be interpreted as being included within the scope of the present invention as defined in the appended claims.

Claims

Claim 1 (a) a step of washing rice or non-glutinous rice; (b) a step of steaming the washed raw material; (c) a step of cooling the steamed raw material; (d) a step of mixing the cooled raw material with yeast and water; (e) a step of primary fermenting the mixture at a first temperature; (f) a step of secondary fermenting the primary fermented mixture at a second temperature higher than the first temperature; and (g) a step of filtering the secondary fermented mixture, wherein the yeast comprises: (a-1) a step of kneading a mixture of wheat and water; (a-2) a step of leaving the dough for a predetermined time; (a-3) a step of shaping the dough into a predetermined shape; (a-4) a primary cultivation step of culturing the shaped dough at a first temperature; (a-5) A second culture step of culturing the first cultured dough at a second temperature lower than the first temperature; (a-6) A step of drying the second cultured dough by lowering its temperature; A method for producing traditional nuruk fermented liquor, comprising the step of (a-7) aging the dried dough for a predetermined period, wherein the wheat in step (a-1) comprises 70-90 parts by weight of rough wheat and 10-30 parts by weight of ground wheat, wherein in step (a-1), nuruk prepared in the same method as above is further mixed in at a ratio of 2-4 parts by weight relative to 100 parts by weight of the wheat, wherein the first product temperature is 40-45 ℃ and the first culture period is 8-12 days, wherein the second product temperature is 35-40 ℃ and the second culture period is 5-10 days, and further comprising the step of scattering ground wheat on the dough in an amount of 3-5 parts by weight relative to 100 parts by weight of the wheat during the second culture in step (a-5). Claim 2 A method for producing traditional nuruk fermented liquor according to claim 1, wherein step (d) is a step of mixing 80-120 parts by weight of cooled raw material, 5-20 parts by weight of nuruk, and 50-150 parts by weight of water. Claim 3 A method for producing traditional nuruk fermented liquor according to claim 1, wherein the second temperature is a temperature higher than the first temperature. Claim 4 A method for producing traditional nuruk fermented liquor according to claim 1, wherein the first temperature of step (e) is 20-30 ℃ and the first fermentation period is 1-4 weeks. Claim 5 A method for producing traditional nuruk fermented liquor according to claim 1, wherein the second temperature of step (f) is 25-35 ℃ and the second fermentation period is 2-9 days. Claim 6 delete

Images