Functional nuruk using germinated grains, sparassis crispa, and purified water, and manufacturing method thereof

Abstract

The present invention relates to a koji, which is a fermentation agent used in the production of fermented foods such as alcoholic beverages, sauces, and vinegar. More specifically, the invention relates to a koji and a method for producing the same, wherein the koji is manufactured using germinated grains and beta-glucan-rich Sparassis crispa mushrooms as main ingredients, and purified water from which heavy metals and harmful bacteria have been removed is used as the mixing water, thereby reducing off-odors such as the koji smell, exhibiting excellent saccharification power and fermentation efficiency, and containing health functional components to enhance flavor and functionality. The functional yeast according to the present invention is formed by molding, culturing, and drying a raw material mixture comprising a germinated grain mixture; lion's mane mushroom powder; and mung beans, using a hot water extract of bamboo grass and lion's mane mushrooms as the mixing water.

Description

Technology Field

[0001] The present invention relates to a koji, which is a fermentation agent used in the production of fermented foods such as alcoholic beverages, sauces, and vinegar. More specifically, the invention relates to a koji and a method for producing the same, wherein the koji is manufactured using germinated grains and beta-glucan-rich Sparassis crispa mushrooms as main ingredients, and purified water from which heavy metals and harmful bacteria have been removed is used as the mixing water, thereby reducing off-odors such as the koji smell, exhibiting excellent saccharification power and fermentation efficiency, and containing health functional components to enhance flavor and functionality. Background Technology

[0003] Nuruk is a core fermenting agent that forms the foundation of traditional Korean fermented foods, serving as an essential source of microorganisms for brewing alcohol, soy sauce, and vinegar. Nuruk is produced by grinding grains such as whole wheat or rice, mixing them with water to form a dough, and shaping it into a specific form to allow various wild microorganisms (molds, yeasts, bacteria, etc.) present in the air to naturally proliferate. The molds that proliferate during this process (e.g., Aspergillus inside, Rhizopus The genus) contains amylase, an enzyme that breaks down starch into sugar, yeast (e.g., Saccharomyces The genus forms the basic framework of fermentation by producing zymase, an enzyme that converts sugar into alcohol.

[0004] The quality of traditional nuruk production methods is influenced by various variables, such as regional climate, raw materials, and the experience of the maker. In particular, since natural microorganisms are utilized as they are, there is a high likelihood that harmful or unwanted bacteria will proliferate alongside beneficial bacteria. Contamination by such bacteria is the primary cause of the unpleasant odor characteristic of nuruk, known as "nuruk odor," and negatively affects the taste and aroma of the final fermented product.

[0005] Furthermore, there is a problem in that the types and proportions of microorganisms inhabiting the nuruk vary depending on seasonal or environmental changes, resulting in uneven potency, such as saccharification or fermentation power. This leads to difficulties in quality control during alcohol brewing, including instability in alcohol yield, delayed fermentation, and deterioration of liquor quality.

[0006] To address these issues, the Koji method, which uses pure cultures of specific microorganisms as starter cultures, is widely used in modern times. However, since Koji utilizes only specific strains, it has limitations in that it is difficult to reproduce the diverse flavors derived from complex microorganisms found in traditional Nuruk.

[0007] Meanwhile, as consumer interest in health increases, there is a growing demand for functional properties in fermented foods, in addition to their taste and aroma. Consequently, there have been attempts to manufacture nuruk by adding various functional auxiliary ingredients, such as ginseng, red ginseng, and medicinal herbs; however, there is a lack of scientific verification regarding how the active ingredients of most auxiliary materials are altered by microorganisms during the fermentation process and how much they contribute to the final product. Furthermore, it is currently difficult to systematically control the impact of these auxiliary ingredients on fermentation activity, which is a core quality of nuruk.

[0008] Therefore, there is an urgent need to develop a new type of nuruk that can resolve the drawbacks of traditional nuruk, such as odor and inconsistent quality, while simultaneously securing excellent flavor and health benefits to meet the demands of modern consumers. Prior art literature

[0010] Republic of Korea Published Patent No. 10-2025-0008212 (Published Jan. 14, 2025) The problem to be solved

[0011] The present invention was created to solve the aforementioned problems, and the objective of the present invention is to provide a high-quality koji with a deep and rich flavor and a method for manufacturing the same, which significantly reduces the koji odor, a chronic problem of traditional koji.

[0012] Another objective of the present invention is to provide a standardized koji and a method for manufacturing the same, which exhibits consistently stable and high saccharification power and fermentation activity regardless of seasonal or environmental changes through a grain raw material germination process, an optimized mixing ratio, and the use of purified water.

[0013] Another objective of the present invention is to provide a functional koji and a method for manufacturing the same, which can impart excellent health benefits to a fermented product by using cauliflower mushrooms and bamboo grass, which contain large amounts of functional components useful to the human body such as beta-glucan, as auxiliary materials. means of solving the problem

[0015] According to the features of the present invention for achieving the above-mentioned purpose, the present invention relates to a functional yeast, comprising a germinated grain mixture; a cauliflower mushroom powder; and a raw material mixture including mung beans, which is formed, cultured, and dried using a hot water extract of bamboo grass and cauliflower mushrooms as a mixing water.

[0016] The above-mentioned germinated grain mixture preferably includes wheat, rice, barley, and sorghum. The germination process of the raw materials activates various hydrolytic enzymes, such as amylase and protease, that were latent within the grains, thereby maximizing the saccharification power of the koji. Additionally, components such as free amino acids and vitamins generated during the germination process promote the proliferation of yeast and enhance the flavor of the final fermentation product.

[0017] In addition, the above raw material mixture is preferably mixed in the following proportions: wheat 50-60% by weight, rice 15-25% by weight, barley 5-15% by weight, sorghum 5-10% by weight, lion's mane mushroom powder 3-7% by weight, and mung beans 1-3% by weight. These mixing ratios were established to achieve optimal saccharification power, fermentation power, and flavor by taking into account the nutritional and fermentation characteristics of each grain.

[0018] Furthermore, the hot water extract used as the mixing water is preferably prepared by adding 20 to 30 g of Sparassis crispa powder and 40 to 60 g of dried Sasa borealis to 10 L of purified water and extracting it in hot water. The purified water used at this time is characterized by being ultrapure water from which heavy metals such as mercury, lead, and arsenic, as well as harmful bacteria, have been substantially removed through a reverse osmosis method or an equivalent water purification filtration facility. This acts as a key factor in suppressing the proliferation of harmful bacteria during koji fermentation, creating a stable growth environment for beneficial molds and yeasts, thereby fundamentally preventing the occurrence of koji odor and maintaining uniform quality.

[0019] Meanwhile, according to the features of the present invention for achieving the above-mentioned purpose, the present invention relates to a method for manufacturing functional yeast, comprising: (1) washing and soaking wheat, rice, barley, and sorghum, respectively; (2) germinating the soaked grains at a temperature of 25 to 30°C until the sprout length reaches 5 to 10 mm; (3) drying the germinated grains in the shade at room temperature until the moisture content is 15% or less; (4) mixing the dried germinated grain mixture, Sparassis crispa powder, and mung beans in a predetermined mixing ratio and grinding them to a size of 1 to 2 mm; (5) adding Sparassis crispa and Sasa borealis to purified water and heating to prepare a hot water extract; (6) adding 25 to 30 weight percent of the hot water extract of (5) relative to the raw materials to the ground raw material mixture of (4), stirring, and molding. (7) a step of culturing the molded yeast at a temperature of 28~32℃ and a relative humidity of 90~95% for 3~5 days to multiply microorganisms; and (8) a step of drying and aging the cultured yeast at a temperature of 15~25℃ and a relative humidity of 10% or less for 7~15 days.

[0020] Additionally, optionally, when stirring in step (6) above, selected yeast with excellent alcohol production ability and flavor enhancement effect ( Saccharomyces cerevisiae Yeast dominance can be induced by inoculating additional strains. Effects of the invention

[0022] According to the functional koji and the method for manufacturing the same of the present invention, there is an excellent flavor and off-odor reduction effect. By suppressing the proliferation of harmful bacteria and creating a stable growth environment for beneficial microorganisms through the germination process of grains and the use of purified water, the koji odor, which is a disadvantage of traditional koji, is significantly reduced. In addition, the various flavor precursors generated during the germination process and the subtle aroma derived from Sparassis crispa mushrooms harmonize, so the fermented product produced with the koji of the present invention exhibits a deep, smooth, and complex flavor.

[0023] In addition, according to the present invention, it has a high and stable fermentation activity. The germination process, precisely controlled to 5 to 10 mm, maximizes enzyme activity within the grain, showing a saccharification power that is improved by more than 1.5 times compared to conventional koji. This enables the easy attainment of the target alcohol content through stable sugar production during alcohol brewing and has the effect of shortening the fermentation period.

[0024] Furthermore, according to the present invention, excellent health benefits can be achieved. By using Sparassis crispa mushrooms as a core ingredient, the koji itself contains a large amount of beta-glucan, a component known for its excellent immune-boosting, anticancer, and anti-inflammatory effects. This functional component is transferred intact to the final product through the fermentation process, allowing consumers to naturally obtain health benefits by consuming the fermented food.

[0025] Furthermore, according to the present invention, it is possible to ensure quality standardization and reproducibility. Through the use of selected raw materials, optimized blending ratios, precise control of germination and fermentation conditions, and standardized purified water, it is possible to mass-produce koji with consistent quality and potency regardless of the manufacturing time or environment. This provides a foundation for the stable production of high-quality traditional alcoholic beverages and the development of various fermentation application products. Brief explanation of the drawing

[0027] FIG. 1 is a flowchart illustrating a method for manufacturing functional yeast according to the present invention. FIG. 2 is a cross-sectional photograph of a functional yeast prepared according to an embodiment of the present invention. Figure 3 is a cross-sectional photograph of traditional yeast prepared according to a comparative example. Figure 4 is a graph showing the fermentation progress of makgeolli brewed using nuruk prepared according to the embodiments and comparative examples of the present invention. Specific details for implementing the invention

[0028] Hereinafter, the functional yeast according to the present invention and the method for manufacturing the same will be described in detail with reference to the attached drawings.

[0030] First, the functional yeast according to the present invention will be described.

[0031] The functional yeast according to the present invention is characterized by being manufactured using a raw material mixture treated in a specific manner and a specific mixing water.

[0032] The raw material mixture of the present invention essentially comprises a germinated grain mixture, flower mushroom powder, and mung beans.

[0033] The grain mixture used in this invention includes wheat, rice, barley, and sorghum. While these grains are used, a key feature is that they undergo a 'germination' process. Germination activates various enzymes that existed in a dormant state within the grains, particularly amylase, which breaks down starch, and protease, which breaks down proteins. This dramatically enhances the inherent saccharification capacity of the nuruk, enabling efficient alcohol fermentation without the need for separate saccharifying agents. Furthermore, during the germination process, the grains' storage proteins are broken down into amino acids and complex carbohydrates into simple sugars, acting as nutrients for yeast to promote vigorous proliferation and generating precursor substances that impart a deep and diverse flavor to the final fermentation product.

[0034] In addition, when germinating a grain mixture in the present invention, the length of the sprout is controlled to 5 to 10 mm. If the length of the sprout is less than 5 mm, enzyme activation is insufficient, so the effect of enhancing saccharification power is negligible, and if it exceeds 10 mm, the consumption of nutrients (starch) in the grain itself becomes too large, resulting in a lack of substrate for alcohol fermentation and an increase in bitterness, so it is desirable to limit it to the above range.

[0035] And the mixing ratio of each grain was optimized for the balance of the koji's structure, fermentation power, and flavor.

[0036] Furthermore, in the present invention, it is more preferable to use unpolished wheat, rice, barley, and sorghum to further promote the reproduction of yeast.

[0037] To explain in more detail, in the present invention, wheat is used in an amount of 50 to 60 weight percent. Wheat is the main ingredient that forms the framework of the koji, and the gluten component contributes to maintaining the shape of the koji and creating a porous structure in which microorganisms can inhabit. If the wheat content is less than 50 weight percent, the structure of the koji becomes weak and may break easily, and if it exceeds 60 weight percent, the characteristic aroma of wheat becomes too strong and may mask the flavor of other auxiliary ingredients.

[0038] In addition, rice is used in an amount of 15 to 25 weight percent in the present invention. Rice, particularly brown rice, provides abundant starch and nutrients, contributing to a high alcohol yield and imparting a soft and clean sweet taste after fermentation. If the rice content is less than 15 weight percent, the effect of increasing alcohol yield is small, and if it exceeds 25 weight percent, the koji becomes excessively hard, which may make it difficult to absorb moisture and propagate mycelia.

[0039] In addition, barley is used in an amount of 5 to 15 weight percent in the present invention. Barley adds a savory flavor and, in particular, plays a role in reinforcing functionality by containing beta-glucan. Furthermore, the hull components of the barley form air pockets within the yeast, which helps the proliferation of aerobic molds. If the barley content is less than 5 weight percent, the effect of enhancing flavor and functionality is negligible, and if it exceeds 15 weight percent, the rough taste and aroma may become strong.

[0040] In addition, sorghum is used in an amount of 5 to 10 weight percent in the present invention. Sorghum is rich in antioxidants such as tannins and polyphenols, which produce a distinctive red color and astringent taste, thereby preventing contamination by unwanted bacteria during fermentation and imparting complex flavor and color to the alcohol. If the sorghum content is less than 5 weight percent, the effects of inhibiting unwanted bacteria and imparting flavor are insufficient, and if it exceeds 10 weight percent, the palatability of the final product may be compromised due to excessive astringent taste.

[0041] Meanwhile, in the present invention, 3 to 7 weight percent of Sparassis crispa powder is added to enhance functionality. Sparassis crispa is known to have a significantly higher content of beta-glucan (β-1,3 / 1,6-glucan) compared to other mushrooms, exhibiting powerful immune-boosting, anticancer, and anti-inflammatory effects. By adding this to the koji, health functional properties are directly imparted to the fermented product. In addition, the unique, subtle, and luxurious aroma of Sparassis crispa plays an important role in masking the odor of the koji and improving the flavor of the final product.

[0042] If the content of these lion's mane mushrooms is less than 3% by weight, it is difficult to expect improvements in functionality and flavor, and if it exceeds 7% by weight, there is a high cost issue and the possibility that certain components of the mushrooms may inhibit the growth of microorganisms, so it is most efficient to limit it to the above range.

[0043] In addition, mung beans are used in an amount of 1 to 3 weight percent in this invention. Mung beans have long been known to possess detoxifying and heat-reducing properties, which help suppress heat generation caused by abnormal fermentation during the production of koji and prevent the spoilage of koji by inhibiting the proliferation of harmful microorganisms. This invention also aims to enhance fermentation stability by adopting this traditional wisdom. If the mung bean content is less than 1 weight percent, the effect is negligible, and if it exceeds 3 weight percent, the characteristic fishy odor of mung beans may negatively affect the flavor of the final product.

[0045] Another key feature of the present invention is that, as the water used in the yeast dough, instead of simple water, a 'hot water extract of bamboo grass and lion's mane mushroom' is used.

[0046] In particular, purified water is used as the solvent for this extract. Ordinary tap water or groundwater contains trace amounts of heavy metals, chlorine, and various microorganisms, which act as unpredictable variables during koji fermentation and are the primary cause of off-flavors or odors. In this invention, by using purified water from which these harmful substances and microorganisms have been completely removed through methods such as reverse osmosis, a clean and stable environment is provided where only the beneficial microorganisms (molds, yeasts) intended in this invention can grow predominantly. This plays a decisive role in ensuring the uniformity and reproducibility of koji quality.

[0047] This extract is prepared by adding 20–30g of Sparassis crispa powder and 40–60g of dried Sasa borealis to 10L of purified water for hot water extraction. Sasa borealis is a functional material with excellent anti-inflammatory and antioxidant effects that further enhances fermentation stability; when extracted together with Sparassis crispa, it increases the release of active ingredients and creates a synergy in flavor. If the content of each ingredient is below the lower limit, the release of active ingredients is insufficient, and if it exceeds the upper limit, economic feasibility decreases and the extract concentration becomes too high, which may hinder microbial growth due to osmotic stress.

[0048] The mixing water prepared in this way is added in an amount of 25 to 30 weight percent relative to the crushed raw material mixture. Moisture content has an absolute influence on the moldability and microbial growth of the koji. If the amount of mixing water added is less than 25 weight percent, the dough becomes too thick, making molding difficult, and mycelial growth is not smooth due to a lack of moisture inside the koji. Conversely, if it exceeds 30 weight percent, the dough becomes too soft, making molding difficult, and the risk of the koji spoiling increases rapidly due to the proliferation of anaerobic spoilage bacteria caused by excessive moisture. Therefore, the above range is an essential condition for creating an optimal physical and biological environment.

[0050] The present invention will be described in more detail below based on embodiments, but the scope of the present invention is not limited by the embodiments below. Various modifications and variations by those skilled in the art are possible within the technical scope of the present invention.

[0052] <Example 1: Preparation of functional yeast according to the present invention>

[0053] 1. Preparation of raw materials and germination

[0054] 5.5 kg of domestic whole wheat, 2.0 kg of rice (brown rice), 1.0 kg of hulled barley, and 0.8 kg of sorghum were each selected, thoroughly washed, and foreign substances removed. Each washed grain was placed in a separate container, and water purified by a reverse osmosis water filter was poured over it until the grains were completely submerged, and the grains were soaked for 24 hours.

[0055] After soaking, the grains were removed to dry them and germinated for 2 to 3 days in a germination chamber maintained at 28°C and 95% relative humidity. Germination was stopped when the sprout length reached an average of 5 to 10 mm. The germinated grains were dried for 2 days in a well-ventilated shade (20°C, humidity 20% or less) until the moisture content reached approximately 13%.

[0057] 2. Preparation of mixing water (hot water extract)

[0058] 50g of dried lion's mane mushroom powder and 100g of dried bamboo grass were added to 20L of purified water and heated at 100℃ for 2 hours to prepare a hot water extract. The prepared extract was filtered to remove solids using a filter cloth and cooled to 40℃ to be prepared.

[0060] 3. Raw material mixing, grinding, and molding

[0061] Along with the dried germinated wheat, germinated rice, germinated barley, and germinated sorghum mentioned above, 0.5 kg of dried lion's mane mushroom powder and 0.2 kg of washed and dried mung beans were prepared. These raw materials were placed in a mixer according to a weight ratio (wheat 55% : rice 20% : barley 10% : sorghum 8% : lion's mane mushroom 5% : mung beans 2%) and mixed uniformly.

[0062] The mixed raw materials were coarsely ground to a particle size of approximately 1–2 mm using a roller grinder. To the total amount of the ground raw material mixture (10 kg), 2.8 L (28 wt%) of the mixing water prepared above was slowly poured in while the mixture was kneaded evenly. At this time, brewing yeast obtained from the Korea Food Research Institute was used to enhance flavor. Saccharomyces cerevisiae 10g of KFRI 1210 dry powder was added together.

[0063] After the dough was completed, it was placed in a yeast molding machine (a disc-shaped mold with a diameter of 15 cm and a thickness of 4 cm) and molded firmly by applying pressure.

[0065] 4. Cultivation, drying, and aging

[0066] The molded koji was placed on rice straw and cultured for 4 days in a culture room controlled at a temperature of 30°C and a relative humidity of 90%. At the beginning of the culture, white mold hyphae began to cover the surface, and after 4 days, it was confirmed that the hyphae were evenly spread inside the koji (see Fig. 2).

[0067] The cultured koji was transferred to a drying and aging room maintained at a temperature of 20℃ and a humidity of 10% or less, and was slowly dried and aged for 10 days to complete the final functional koji. The completed koji was ground and vacuum-packed for easy use.

[0069] <Comparative Example 1: Preparation of Traditional Nuruk>

[0070] To compare the effects of the present invention, nuruk was prepared using a traditional method without a germination process or the addition of functional auxiliary materials.

[0071] 10 kg of domestic whole wheat was ground using a grinder (1-2 mm), then kneaded using 2.8 L (28 wt%) of ordinary tap water as the mixing water, and molded into the same size and shape as in Example 1. No separate yeast inoculation was performed.

[0072] The molded koji was cultured for 4 days under the same conditions as in Example 1 (temperature 30°C, humidity 90%). After culture, some impurities such as black and blue bacteria were observed on the surface of the koji in addition to Aspergillus oryzae (see Fig. 2). Subsequently, the koji of Comparative Example 1 was completed by drying for 10 days under the same conditions (temperature 20°C, humidity 10% or less) (see Fig. 3).

[0074] <Experimental Example: Performance Evaluation of Example and Comparative Example Yeast>

[0075] To evaluate the quality characteristics of the yeast prepared in Example 1 and Comparative Example 1 above, the following experiment was performed.

[0077] Experiment 1: Measurement of Enzyme Activity (Saccharification Power) and Acidity of Nuruk

[0078] 1 g of each koji sample was suspended in 100 mL of sterile distilled water and reacted at 40°C for 1 hour to extract the enzyme. The starch degradation power (saccharogenic power) and acidity were measured using the extract. Saccharogenic power was expressed in Specific Potency (SP) units by quantifying the reducing sugars produced according to the Somogyi-Nelson method. Acidity was calculated as lactic acid content (%) by titrating with 0.1N NaOH solution. The results are shown in [Table 1] below.

[0080] division Saccharification power (SP / g) Total acid (lactic acid, %) Example 1 465.8 1.25 Comparative Example 1 298.2 2.18

[0082] As shown in [Table 1], the koji of Example 1 according to the present invention exhibited excellent enzyme activity with a saccharification power of 465.8 SP / g, which is about 56% higher than that of the koji of Comparative Example 1 (298.2 SP / g). This is believed to be because the saccharification enzymes of the grain itself were activated through the germination process of the grain.

[0083] On the other hand, the total acid content of Example 1 was 1.25%, which was significantly lower than that of Comparative Example 1 at 2.18%. This suggests that the growth of unwanted bacteria (acetic acid bacteria, some lactic acid bacteria, etc.) that produce excessive acid was suppressed due to the use of purified water and a stable culture environment, which implies that this can have a positive effect on the quality of the final alcoholic beverage.

[0085] Experiment 2: Analysis of Beta-glucan Content in Nuruk

[0086] An enzyme analysis kit (Megazyme International, Ireland) was used to measure the beta-glucan (β-glucan) content of each koji sample. The results are shown in [Table 2] below.

[0088] division Beta-glucan content (mg / g) Example 1 25.4 Comparative Example 1 3.1

[0090] As shown in [Table 2], the koji of Example 1 exhibited a high beta-glucan content of 25.4 mg per g. This is attributed to the beta-glucan contained in the *Scutellaria baicalensis* mushrooms and barley used as the main ingredients. In contrast, Comparative Example 1, prepared solely from wheat, detected only a trace amount of beta-glucan (3.1 mg / g) contained in the wheat itself. These results clearly demonstrate that the koji of the present invention possesses not only fermentation capabilities but also excellent health benefits.

[0092] Experiment 3: Makgeolli Brewing and Quality Characteristics Evaluation

[0093] Actual makgeolli was brewed using the nuruk of Example 1 and Comparative Example 1, and the quality was compared.

[0095] - Makgeolli production

[0096] After cooking and cooling steamed rice (1 kg of non-glutinous rice), 1.5 L of water and 100 g of each type of yeast were added to prepare the mash. After fermenting at 25°C for 10 days, the mixture was strained to complete the Takju. During the fermentation period, changes in alcohol content and pH were measured daily.

[0098] - Quality Evaluation:

[0099] The alcohol content, total acidity, and pH of the finished Takju were measured, and a sensory evaluation was conducted with 20 trained panelists. The sensory evaluation assessed the yeast aroma, taste (harmony of sweetness, sourness, and bitterness), aroma (fruit aroma, grain aroma), and overall preference on a 7-point scale (1 point: very poor, 7 points: very good). The results are shown in [Table 3] and Figure 4.

[0101] division Alcohol content (%) Total (%) pH yeast taste incense Overall preference Example 1 16.8 0.45 4.2 6.5 6.8 6.7 6.8 Comparative Example 1 13.5 0.78 3.6 2.4 3.5 3.1 3.2

[0103] As shown in the results of [Table 3], the final alcohol content of the makgeolli brewed with the nuruk of Example 1 was 16.8%, which was significantly higher than that of Comparative Example 1 (13.5%). This is because the high saccharification power of the nuruk of Example 1 sufficiently and continuously supplied sugars available to the yeast during the fermentation process, thereby inducing efficient alcohol fermentation. The rate of alcohol production over the fermentation period was also much faster in Example 1 (see Fig. 4).

[0104] The results of the sensory evaluation showed an even more dramatic difference. The makgeolli of Example 1 received a high score of 6.5 points in the 'nuruk odor' category, confirming that almost no unpleasant odor was detected. In addition, it received very high ratings of 6.5 points or higher in all categories, including taste, aroma, and overall preference. The panelists evaluated it as "smooth and clean, with a harmonious blend of subtle fruit aroma and savory grain flavor."

[0105] On the other hand, the 'nuruk smell' of the Takju in Comparative Example 1 was perceived as very strong at 2.4 points, and the overall preference score was only 3.2 points due to the astringent and rough taste and simple aroma.

[0106] All of the above experimental results objectively prove that the functional koji according to the present invention is significantly superior to conventional koji in all aspects, including saccharification power, flavor, functionality, and fermentation efficiency.

[0108] The rights of the present invention are not limited to the embodiments described above but are defined by what is stated in the claims, and it is obvious that a person skilled in the art may make various modifications and adaptations within the scope of the rights described in the claims.

Claims

Claim 1 A functional koji characterized by molding, culturing, and drying a raw material mixture comprising a germinated grain mixture, Sparassis crispa powder, and mung beans using a hot water extract of Sasa borealis and Sparassis crispa as the mixing water. Claim 2 A functional yeast according to claim 1, characterized in that the germinated grain mixture comprises wheat, rice, barley, and sorghum. Claim 3 A functional yeast according to claim 1, characterized in that the raw material mixture is mixed in the ratio of wheat 50-60% by weight, rice 15-25% by weight, barley 5-15% by weight, sorghum 5-10% by weight, lion's mane mushroom powder 3-7% by weight, and mung beans 1-3% by weight. Claim 4 A functional yeast according to claim 1, characterized in that the solvent of the hot water extract used as the mixing water is purified water from which heavy metals and harmful bacteria have been removed through a reverse osmosis method or an equivalent level of water purification filtration facility. Claim 5 A functional yeast according to claim 1 or 4, characterized in that the hot water extract is prepared by adding 20 to 30 g of lion's mane mushroom powder and 40 to 60 g of dried bamboo grass per 10 L of purified water. Claim 6 A method for manufacturing functional yeast, comprising: (1) washing and soaking wheat, rice, barley, and sorghum, respectively; (2) germinating the soaked grains at a temperature of 25 to 30°C until the sprout length reaches 5 to 10 mm; (3) drying the germinated grains until the moisture content is 15% or less; (4) mixing the dried germinated grain mixture, Sparassis crispa powder, and mung beans in a predetermined mixing ratio and grinding them to a size of 1 to 2 mm; (5) preparing a hot water extract by adding Sparassis crispa and Sasa borealis to purified water and heating it; (6) adding the hot water extract of (5) at 25 to 30 weight percent relative to the raw materials to the ground raw material mixture of (4), stirring, and molding; (7) culturing the molded yeast for 3 to 5 days at a temperature of 28 to 32°C and a relative humidity of 90 to 95%. and (8) a step of drying and aging the cultured yeast for 7 to 15 days at a temperature of 15 to 25°C and a relative humidity of 10% or less; a method for manufacturing a functional yeast. Claim 7 A method for producing functional yeast according to claim 6, characterized in that the mixing ratio of step (4) above is 50-60% by weight of wheat, 15-25% by weight of rice, 5-15% by weight of barley, 5-10% by weight of sorghum, 3-7% by weight of lion's mane mushroom powder, and 1-3% by weight of mung beans. Claim 8 A method for producing functional yeast, characterized in that, in claim 6, the purified water in step (5) above has heavy metals and harmful bacteria removed through a reverse osmosis method or a water purification filtration facility of an equivalent level. Claim 9 In claim 6, when stirring in step (6) above, the selected brewing yeast ( Saccharomyces cerevisiae A method for manufacturing functional yeast characterized by further including the step of additionally inoculating ).

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