Artificial intelligence-based IoT sensor-integrated smart traditional liquor brewing kit system

Abstract

The present invention relates to a smart traditional liquor manufacturing kit system linked with IoT sensors, and more specifically, to a smart homebrew kit system that includes a mixed rice raw material for water-cooking, a raw material for non-water-cooking, a special traditional nuruk, a fermentation container equipped with an airlock, and an IoT sensor, which enables a beginner to manufacture high-quality makgeolli and yakju while shortening the cumbersome traditional liquor manufacturing process.

Description

Technology Field

[0001] The present invention relates to an artificial intelligence-based IoT sensor-linked smart traditional liquor manufacturing kit system, and more specifically, to a smart homebrew kit system that includes a mixed rice raw material for water-cooking, a non-water-cooking raw material for additional fermentation, a special traditional nuruk, a fermentation container equipped with an airlock, and an IoT sensor, thereby enabling a beginner to manufacture high-quality makgeolli and yakju while shortening the cumbersome traditional liquor manufacturing process. Background Technology

[0002] Traditional Korean liquor embodies the unique fermentation culture of the Korean people and has been produced in various forms, such as makgeolli, yakju, and cheongju. The production of traditional liquor is characterized by a simultaneous saccharification fermentation method, in which saccharification by nuruk and alcoholic fermentation by yeast proceed simultaneously using rice as the primary ingredient. This fermentation method has formed a unique brewing culture distinct from the production of Western beer or wine.

[0003] The basic process of traditional liquor production consists of the stages of raw material pretreatment, base mash preparation, addition of secondary mash, fermentation, and aging. In the raw material pretreatment process, rice is washed to remove impurities, soaked for a certain period to absorb moisture, and then the starch is gelatinized through a steaming process. This pretreatment process determines the degree of starch gelatinization and directly affects the efficiency of subsequent saccharification and fermentation. In traditional methods, this pretreatment process requires significant time and effort, and temperature and time management during the steaming process affect the final quality of the liquor.

[0004] Nuruk is a key ingredient in the production of traditional alcoholic beverages, simultaneously serving as both a saccharifying agent and a fermenting agent. Various fungi and yeasts, including genera such as Aspergillus, Rhizopus, and Mucor, coexist within Nuruk; starch is broken down into sugars by the alpha-amylase and glucoamylase produced by these fungi, and these sugars are converted into alcohol by the yeast. Since traditional Nuruk is cultivated in a natural environment, it exhibits high microbial diversity, which contributes to the formation of complex flavors. Meanwhile, certain strains of Absidia and Mucor contained in Nuruk produce excessive amounts of sulfur compounds and isoamyl alcohol, which can cause unpleasant odors recognized as "Nuruk odor." As the amount of Nuruk used increases, saccharification power improves, but Nuruk odor also tends to increase.

[0005] During the fermentation process, the metabolic activity of microorganisms involves an exothermic reaction. During the yeast proliferation phase, the internal temperature of the fermentation tank rises due to vigorous metabolic activity, and then stabilizes as the process enters the steady phase. Since fermentation temperature affects yeast activity, the production of flavor compounds, and the proliferation of unwanted microorganisms, it must be managed within an appropriate range. In the environment of traditional home-brewed liquor, fermentation temperature is influenced by changes in the external environment, requiring separate equipment or continuous monitoring to maintain it at a constant level.

[0006] Multi-stage fermentation methods, such as Iyangju and Samyangju, are traditional techniques utilized in the production of high-quality medicinal liquor. By sequentially adding secondary mash to the base mash, the alcohol concentration can be gradually increased, and flavor components can be enriched. It is common practice to use cooked rice (godubap) when adding the secondary mash, which requires an additional steaming process. Since yeast may experience reduced activity or die due to osmotic stress in a high-alcohol environment, controlling the timing and amount of secondary mash addition is crucial.

[0007] Methods for imparting carbonation to Makgeolli include artificial carbonation injection and the generation of natural carbonation through post-fermentation. The post-fermentation method involves adding a small amount of sugar during bottling to induce carbon dioxide production by residual yeast, which can achieve the smooth, refreshing sensation characteristic of natural carbonation. However, proper management is required as an excessive increase in carbonation pressure carries the risk of container breakage.

[0008] The material and structure of a fermentation vessel affect the fermentation environment. Traditionally, earthenware or glass containers have been used, while PET containers are also being utilized in recent years. The release of carbon dioxide generated during the fermentation process and the blocking of external oxygen inflow must be considered to prevent oxidation and maintain anaerobic conditions. An airlock, which is a one-way valve structure that releases carbon dioxide while blocking oxygen inflow, can be applied to fermentation vessels.

[0009] With the recent advancement of Internet of Things (IoT) technology, sensor-based real-time monitoring systems are being introduced across various industrial sectors. Smart manufacturing systems that optimize processes by collecting and analyzing environmental variables such as temperature, humidity, and pH in real time are becoming widespread, and the application of these technologies is also being attempted in the food and fermentation industries. Artificial intelligence (AI) technology can be utilized to analyze collected data, recognize patterns, and perform predictions, thereby enabling the early detection of process anomalies and the provision of customized guidance.

[0010] With the increasing demand for brewing traditional Korean alcoholic beverages at home, various types of homebrew kits have been released. Existing homebrew kits typically provide ingredients and containers, and aspects of the brewing process, such as temperature management, assessment of fermentation status, and determination of the timing for adding secondary mash, often rely on the user's experience and judgment. Responses to abnormal signs that may occur during fermentation can also vary depending on the user's level of knowledge. The problem to be solved

[0011] The present invention was conceived against the technical background described above and aims to provide an IoT sensor-linked smart traditional liquor manufacturing kit system that enables beginners to produce high-quality traditional liquor while shortening the cumbersome traditional liquor manufacturing process.

[0012] Another objective of the present invention is to provide a traditional liquor manufacturing kit system capable of controlling the body and alcohol content of the final alcoholic beverage by combining a plurality of water-cooked rice raw materials with different degrees of gelatinization and differentiating the saccharification rate according to the fermentation stage.

[0013] Another objective of the present invention is to provide a traditional liquor manufacturing kit system that can reduce the amount of koji used while maintaining fermentation efficiency and reducing koji odor by using a special traditional koji in which enzyme activity is concentrated and koji-odor-causing strains are suppressed.

[0014] Another objective of the present invention is to provide a smart traditional liquor manufacturing kit system that integrates IoT sensors with AI applications to monitor the fermentation status in real time and provides alarms and action guides to the user when abnormal signs are detected.

[0015] Another objective of the present invention is to provide a traditional liquor manufacturing kit system that includes one or more of beta-cyclodextrin, alpha,alpha-trehalose dihydrate, porous diatomite, chitosan oligosaccharide, and polygamma-glutamic acid, and can achieve one or more effects such as reducing yeast odor, protecting yeast, improving saccharification uniformity, inhibiting unwanted bacteria, and improving body.

[0016] The problems that this disclosure aims to solve are not limited to those mentioned above, and other unmentioned problems will be clearly understood by a person skilled in the art from the description below. means of solving the problem

[0017] According to one aspect of the present invention, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, comprising: a mixed rice raw material for water-cooking including puffed rice, alpha rice and freeze-dried rice; a raw material for non-water-cooking including aseptic packaged rice; a special traditional koji including Aspergillus oryzae and Rhizopus oryzae as dominant strains; a fermentation container made of PET material equipped with an airlock; and an IoT sensor for measuring temperature and humidity attached to the fermentation container.

[0018] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, further comprising an Al Foil packaging material that accommodates the above-mentioned mixed rice raw material for cooking and the above-mentioned special traditional yeast.

[0019] For example, the above-mentioned non-water-cooked secondary fermentation raw material may be retort rice or aseptic-packaged white rice for making two-stage or three-stage fermented liquor, and an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided.

[0020] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the special traditional nuruk contains alpha-amylase and glucoamylase, and the content of strains of the genus Absidia and Mucor is suppressed.

[0021] For example, the above airlock may be provided as an IoT sensor-linked smart traditional liquor manufacturing kit system, which is a one-way valve structure for blocking carbon dioxide emission and oxygen inflow.

[0022] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further includes sugar for post-fermentation.

[0023] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the puffed rice has a gelatinization degree of 95 to 100%, the alpha rice has a gelatinization degree of 70 to 85%, and the freeze-dried rice has a gelatinization degree of 80 to 90%.

[0024] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the puffed rice has a porosity of 60 to 80%, the alpha rice has a porosity of 10 to 30%, and the freeze-dried rice has a porosity of 40 to 60%.

[0025] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the above-mentioned mixed rice raw material for cooking comprises 40 to 70 weight% of puffed rice, 20 to 40 weight% of alpha rice, and 10 to 20 weight% of freeze-dried rice.

[0026] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the above-mentioned mixed rice raw material for cooking comprises 50% by weight of puffed rice, 40% by weight of alpha rice, and 10% by weight of freeze-dried rice.

[0027] For example, the above-mentioned special traditional yeast may be provided with an IoT sensor-linked smart traditional liquor manufacturing kit system in which the alpha-amylase activity is 800 to 1,200 U / g and the glucoamylase activity is 600 to 1,000 U / g.

[0028] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the special traditional nuruk is included in an amount of 4 to 8 parts by weight per 100 parts by weight of the water-cooked mixed rice raw material.

[0029] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the special traditional yeast contains 70% by weight or more of Aspergillus oryzae and 20% by weight or more of Rhizopus oryzae.

[0030] For example, the above-mentioned non-water-cooked secondary fermentation raw material may be provided with an IoT sensor-linked smart traditional liquor manufacturing kit system having a gelatinization degree of 90% or more and a moisture content of 60 to 70%.

[0031] For example, the fermentation vessel has a thickness of 0.8 to 1.5 mm and a thermal transmittance of 3 to 6 W / m 2 · A smart traditional liquor manufacturing kit system linked with IoT sensors can be provided.

[0032] For example, the above-mentioned fermentation container may be provided as an IoT sensor-linked smart traditional liquor manufacturing kit system with a capacity of 1L to 10L.

[0033] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the sugar for post-fermentation is 5 to 10 g / L.

[0034] For example, the above Al foil packaging material has a thickness of 6 to 12 μm and an oxygen permeability of 1 cc / m 2 An IoT sensor-linked smart traditional liquor manufacturing kit system with a duration of less than 1 day can be provided.

[0035] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further includes polygamma-glutamic acid.

[0036] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further includes chitosan oligosaccharides.

[0037] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further includes beta-cyclodextrin.

[0038] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further includes alpha,alpha-trehalose dihydrate.

[0039] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further comprises porous diatomite loaded with alpha-amylase and glucoamylase.

[0040] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the polygamma-glutamic acid has a molecular weight of 100 to 500 kDa.

[0041] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the polygamma-glutamic acid is included in an amount of 0.1 to 0.5 weight% based on the final liquor.

[0042] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the chitosan oligosaccharide has a degree of polymerization of 2 to 10 and a degree of deacetylation of 85% or more.

[0043] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the chitosan oligosaccharide is included in an amount of 0.05 to 0.3 parts by weight per 100 parts by weight of the hydrolyzed mixed rice raw material.

[0044] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the beta-cyclodextrin is included in an amount of 5 to 15 parts by weight per 100 parts by weight of the special traditional yeast.

[0045] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the alpha,alpha-trehalose dihydrate is included in an amount of 0.5 to 3 parts by weight per 100 parts by weight of the non-hydrolyzed cooking type additional mash raw material.

[0046] For example, the porous diatomite may be provided with an IoT sensor-linked smart traditional liquor manufacturing kit system having an SiO2 content of 85% or more and a particle size of 10 to 50 μm.

[0047] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the porous diatomite is included in an amount of 10 to 30 parts by weight per 100 parts by weight of the special traditional yeast.

[0048] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the beta-cyclodextrin contains one or more of 3-methylbutanol, hydrogen sulfide, and dimethyl sulfide.

[0049] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the inclusion rate of the beta-cyclodextrin is 80 to 95%.

[0050] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the above alpha,alpha-trehalose dihydrate stabilizes the yeast cell membrane in an environment with an alcohol concentration of 12% or higher.

[0051] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided in which the porous diatomite is loaded with alpha-amylase and glucoamylase by physical adsorption or glutaraldehyde crosslinking.

[0052] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the residual activity of the alpha-amylase and glucoamylase supported on the porous diatomite after 7 days is 85 to 95%.

[0053] For example, the above-mentioned polygamma-glutamic acid may be used to provide an IoT sensor-linked smart traditional liquor manufacturing kit system derived from Cheonggukjang.

[0054] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, wherein the chitosan oligosaccharide has antibacterial activity against Gram-negative bacteria under pH conditions of 3.5 to 5.0.

[0055] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further comprises the alpha,alpha-trehalose dihydrate, wherein the alpha,alpha-trehalose dihydrate is included in an amount of 0.5 to 3 parts by weight per 100 parts by weight of the non-hydrolyzed cooking type additional mash raw material.

[0056] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further comprises the porous diatomite; wherein the porous diatomite has a SiO2 content of 85% or more, a particle size of 10 to 50 μm, and is included in an amount of 10 to 30 parts by weight relative to 100 parts by weight of the special traditional nuruk.

[0057] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further comprises the above chitosan oligosaccharide, wherein the chitosan oligosaccharide has a degree of polymerization of 2 to 10 and a degree of deacetylation of 85% or more, and is included in an amount of 0.05 to 0.3 parts by weight per 100 parts by weight of the above water-cooked mixed rice raw material.

[0058] For example, an IoT sensor-linked smart traditional liquor manufacturing kit system may be provided, which further comprises the above-mentioned polygamma-glutamic acid, wherein the polygamma-glutamic acid has a molecular weight of 100 to 500 kDa and is included in an amount of 0.1 to 0.5 weight% based on the final liquor. Effects of the invention

[0059] The disclosed technology may have the following effects. However, this does not mean that a specific embodiment must include all of the following effects or only the following effects; therefore, the scope of the rights of the disclosed technology should not be understood as being limited by this.

[0060] The IoT sensor-linked smart traditional liquor manufacturing kit system according to the present invention can shorten the manufacturing process by using a mixed rice raw material that is cooked with water, thereby omitting the conventional washing, soaking, and steaming processes.

[0061] According to the present invention, a sustained-release saccharification system can be implemented by combining puffed rice, alpha rice, and freeze-dried rice with different degrees of gelatinization and porosity to differentiate the saccharification speed at each fermentation stage, thereby allowing the body and alcohol content of the final alcoholic beverage to be controlled.

[0062] According to the present invention, by using a special traditional koji containing Aspergillus oryzae and Rhizopus oryzae as dominant strains and inhibiting strains of the genera Absidia and Mucor, it is possible to reduce the amount of koji used while maintaining fermentation efficiency and reducing the koji odor.

[0063] According to the present invention, an IoT sensor collects temperature and humidity data during fermentation in real time, an AI application analyzes the data to determine the fermentation status, and provides an alarm and action guide to the user when abnormal signs are detected, thereby reducing the fermentation failure rate.

[0064] The effects of the present disclosure are not limited to those mentioned above, and other unmentioned effects will be clearly understood by a person skilled in the art from the description below. Brief explanation of the drawing

[0065] FIG. 1 is a flowchart of a method for manufacturing traditional liquor using an IoT sensor-linked smart traditional liquor manufacturing kit system according to one embodiment of the present invention. FIG. 2 is a block diagram of an AI device according to one embodiment of the present specification. Specific details for implementing the invention

[0066] The description of the present disclosure is merely an example for structural or functional explanation, and therefore the scope of the present disclosure should not be interpreted as being limited by the examples described in the text. That is, since the examples are subject to various modifications and may take various forms, the scope of the present disclosure should be understood to include equivalents capable of realizing the technical concept. Furthermore, the purposes or effects presented in the present disclosure do not imply that a specific example must include all of them or only such effects; therefore, the scope of the present disclosure should not be understood as being limited by them.

[0067] Meanwhile, the meaning of the terms described in this application should be understood as follows. When a component is described as being "connected" to another component, it should be understood that it may be directly connected to the other component, or that there may be other components in between. On the other hand, when a component is described as being "directly connected" to another component, it should be understood that there are no other components in between. Meanwhile, other expressions describing the relationship between components, such as "between" and "exactly between," or "adjacent to" and "directly adjacent to," should be interpreted in the same way.

[0068] A singular expression should be understood to include a plural expression unless the context clearly indicates otherwise, and terms such as "include" or "have" are intended to specify the existence of the implemented features, numbers, steps, actions, components, parts, or combinations thereof, and should be understood not to preclude the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0069] FIG. 1 is a flowchart of a method for manufacturing traditional liquor using an IoT sensor-linked smart traditional liquor manufacturing kit system according to an embodiment of the present invention. Referring to FIG. 1, the method for manufacturing traditional liquor according to the present invention may include a base mash manufacturing step (S10), a secondary mash input step (S20), a fermentation step (S30), and a post-fermentation step (S40). The base mash manufacturing step (S10) may be a step of manufacturing a base mash by mixing water and special traditional nuruk with a mixed rice raw material of the water-cooking type. The secondary mash input step (S20) may be a step of inputting a non-water-cooked secondary mash raw material into the base mash, and may be performed when manufacturing two-stage or three-stage liquor. The fermentation step (S30) may be a step of proceeding with fermentation while monitoring temperature and humidity through an IoT sensor. The post-fermentation step (S40) may be a step of generating natural carbonation by adding sugar.

[0070] In one aspect of the present invention, an IoT sensor-linked smart traditional liquor manufacturing kit system may include a mixed rice raw material for water-cooking, a raw material for non-water-cooking additional fermentation, a special traditional yeast, a fermentation container, and an IoT sensor.

[0071] In one embodiment, the mixed rice raw material for water-cooked cooking may include puffed rice, alpha rice, and freeze-dried rice. The puffed rice may be rice whose volume has expanded by treating the rice under high temperature and high pressure conditions and then rapidly removing the pressure. During the expansion process, the rice grains of the puffed rice become porous and moisture is removed, allowing the starch to remain in a gelatinized state. The puffed rice may be configured to initiate fermentation by adding only water, without separate washing, soaking, or steaming processes. The alpha rice may be rice in which the starch has been fixed in a gelatinized state through hot air drying, and may be maintained in a state where aging phenomena are suppressed. The alpha rice has a higher density than the puffed rice, allowing it to gradually supply sugar until the mid-stage of fermentation. The freeze-dried rice may be rice in which micropores are formed by traces of sublimation during the freeze-drying process. These micropores act as penetration pathways for enzymes, which can increase the extraction yield in the later stages of fermentation. The puffed rice, alpha rice, and freeze-dried rice each have different degrees of gelatinization, so the saccharification speed can be differentiated according to the fermentation stage. The above-mentioned water-cooked mixed rice raw material can implement a sustained-release saccharification system in which the puffed rice immediately supplies sugar during the initial stage of fermentation, the alpha rice gradually decomposes after the middle stage of fermentation, and the freeze-dried rice promotes saccharification during the later stage of fermentation.

[0072] In one embodiment, the non-hydrolyzed secondary mash ingredient may include aseptic packaged rice. The aseptic packaged rice may be retort-processed white rice or glutinous rice. The non-hydrolyzed secondary mash ingredient may be packaged in a state where bacteria are inhibited while maintaining a starch structure that has already gelatinized. The non-hydrolyzed secondary mash ingredient may be used to produce high-quality medicinal liquor of two-stage or three-stage fermentation. The non-hydrolyzed secondary mash ingredient may be a solid mass of starch that can supply sugar in a diffusion-controlled manner, dissolving from the surface upon contact with the liquid base mash. By adding the non-hydrolyzed secondary mash ingredient, contamination by unwanted bacteria is prevented, and the decomposition of polysaccharides is induced slowly, making it possible to produce high-concentration alcohol.

[0073] In one embodiment, the special traditional koji may include Aspergillus oryzae and Rhizopus oryzae as dominant strains. The Aspergillus oryzae may be a yellow koji with strong saccharifying power. The Rhizopus oryzae may be a strain having a flavor-producing function. The special traditional koji may be used at a reduced level of 60% of the amount of conventional koji used. The amount of the special traditional koji may be approximately 6% of the weight of the mixed rice raw material for water-cooking. The special traditional koji may have concentrated alpha-amylase and glucoamylase activity. The special traditional koji may have suppressed content of strains of the genus Absidia and Mucor that cause koji odor. The special traditional koji may promote the dominance of the yeast Saccharomyces cerevisiae.

[0074] In one embodiment, the fermentation vessel may be made of PET material and may be equipped with an airlock. The airlock may be a one-way valve structure that discharges carbon dioxide generated during fermentation to the outside and blocks the inflow of external oxygen. The fermentation vessel can prevent vinegar formation due to oxidation. The capacity of the fermentation vessel may be 1L to 10L.

[0075] In one embodiment, the IoT sensor may be attached to the fermentation container to collect temperature and humidity data in real time during fermentation. The IoT sensor may be attached to the outside of the contact surface of the fermentation container or inserted inside. The attachment method of the IoT sensor may be optimized according to the cap diameter. Data collected from the IoT sensor may be linked with an AI application. The AI ​​application may provide step-by-step fermentation judgments and educational content. The AI ​​application may provide an abnormal sign alarm and action guide in the event of abnormal temperature changes. The AI ​​application may include a two-way communication function that performs customized suggestions by analyzing photos and opinions recorded by the user.

[0076] For example, referring to FIG. 1, in the starter mash preparation step (S10), water and the special traditional yeast can be mixed with the water-cooking type mixed rice raw material to prepare the starter mash. In the fermentation step (S30), simultaneous saccharification fermentation can be carried out while monitoring temperature and humidity through the IoT sensor. The simultaneous saccharification fermentation may be a process in which the process of the starch of the rice being converted into sugar and the process of the sugar being converted into alcohol occur simultaneously within a single container.

[0077] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may further include an Al Foil packaging material.

[0078] In one embodiment, the Al Foil packaging material can accommodate the water-cooked mixed rice raw material and the special traditional koji. The Al Foil packaging material can package the water-cooked mixed rice raw material and the special traditional koji separately or package them in a mixed bottle. The Al Foil packaging material can maintain a low moisture activity of the raw material. The Al Foil packaging material can ensure chemical stability within the shelf life.

[0079] For example, the above Al Foil packaging material can maintain the moisture activity of the above water-cooked mixed rice raw material and the above special traditional koji at less than 10%.

[0080] In one aspect of the present invention, the non-water-cooked secondary fermentation ingredient may be retort rice or aseptic-packaged white rice for making two-stage or three-stage fermentation.

[0081] In one embodiment, the retort rice may be rice that has been sterilized at high temperature and high pressure. The aseptic-packaged white rice may be white rice packaged in an aseptic environment. The non-water-cooked secondary fermentation ingredient may reduce the time and effort of the cooking process. The non-water-cooked secondary fermentation ingredient may be sequentially added as a first secondary fermentation and a second secondary fermentation during the production of Samyangju. The first secondary fermentation may be aseptic-packaged white rice, and the second secondary fermentation may be aseptic-packaged glutinous rice. A plant extract may be added to the second secondary fermentation. The plant extract may be goji berry or schisandra berry extract.

[0082] For example, referring to FIG. 1, the additional fermentation step (S20) can be performed step by step during a long fermentation period of 21 days when making Samyangju.

[0083] In one aspect of the present invention, the special traditional koji may include alpha-amylase and glucoamylase. The special traditional koji may have inhibited content of strains of the genus Absidia and Mucor.

[0084] In one embodiment, the alpha-amylase may be an enzyme that breaks down starch into dextrin and maltose. The glucoamylase may be an enzyme that breaks down dextrin and maltose into glucose. The strains of the genus Absidia and Mucor may be causative agents of an unpleasant odor that causes a yeast odor. The yeast odor in the special traditional yeast may be minimized by suppressing the content of the strains of the genus Absidia and Mucor.

[0085] For example, the above-mentioned special traditional koji has concentrated enzyme activity, so sufficient saccharification power can be secured even when used at 60% of the amount of conventional koji.

[0086] In one aspect of the present invention, the airlock may be a one-way valve structure for blocking carbon dioxide discharge and oxygen inflow.

[0087] In one embodiment, the airlock can discharge carbon dioxide generated during fermentation to the outside. The airlock can prevent oxidation by blocking the inflow of external oxygen. The airlock can maintain anaerobic conditions inside the fermentation vessel.

[0088] For example, the above airlock can prevent vinegar formation by discharging CO2 gas generated during fermentation and blocking the inflow of external O2.

[0089] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may further include sugar for post-fermentation.

[0090] In one embodiment, the sugar for post-fermentation may be added at the end of fermentation. The sugar for post-fermentation may be decomposed by yeast after bottling to generate carbon dioxide. The generation of carbon dioxide can achieve the refreshing sensation of natural carbonation without artificial carbonation injection.

[0091] For example, referring to FIG. 1, sugar for post-fermentation may be added during the post-fermentation step (S40). The AI ​​application may notify the carbonation bottling time 24 hours before the end of fermentation. The AI ​​application may guide the gas release timing by considering pressure resistance when using a sealed cap.

[0092] In one aspect of the present invention, the puffed rice may have a degree of gelatinization of 95 to 100%. The alpha rice may have a degree of gelatinization of 70 to 85%. The freeze-dried rice may have a degree of gelatinization of 80 to 90%.

[0093] In one embodiment, the degree of gelatinization may be an indicator representing the degree of gelatinization of starch. The puffed rice may have a degree of gelatinization of 95% or more, in a state where the starch is completely gelatinized. In the puffed rice, the enzyme may immediately start saccharification at the beginning of fermentation to promote initial microbial dominance. The alpha rice may have a degree of gelatinization of 70 to 85%, in a state where it is partially gelatinized. The alpha rice may have its crystallinity partially rearranged and gradually decompose until the middle stage of fermentation. The freeze-dried rice may have a degree of gelatinization of 80 to 90%, in a state where micropores are formed.

[0094] For example, if the gelatinization degree of the puffed rice is less than 95%, the saccharification rate during the initial fermentation may decrease. If the gelatinization degree of the puffed rice exceeds 100%, it may be physically impossible. If the gelatinization degree of the alpha rice is less than 70%, the sugar supply during the mid-stage of fermentation may be insufficient. If the gelatinization degree of the alpha rice exceeds 85%, the distinctiveness from the puffed rice may decrease.

[0095] In one aspect of the present invention, the puffed rice may have a porosity of 60 to 80%. The alpha rice may have a porosity of 10 to 30%. The freeze-dried rice may have a porosity of 40 to 60%.

[0096] In one embodiment, the porosity may be an indicator representing the ratio of voids within the raw material. The puffed rice may have a porous structure with a porosity of 60 to 80%. The porous structure of the puffed rice may facilitate the penetration of enzymes and moisture. The alpha rice may have a high-density structure with a porosity of 10 to 30%. The high-density structure of the alpha rice may slow down the saccharification rate. The freeze-dried rice may have a micropore structure with a porosity of 40 to 60%. The micropores of the freeze-dried rice may act as a penetration pathway for enzymes.

[0097] For example, if the porosity of the puffed rice is less than 60%, the saccharification efficiency in the early stages of fermentation may decrease. If the porosity of the freeze-dried rice is less than 40%, the saccharification-promoting effect in the later stages of fermentation may decrease.

[0098] In one aspect of the present invention, the mixed rice raw material for water cooking may comprise 40 to 70 weight% of puffed rice, 20 to 40 weight% of alpha rice, and 10 to 20 weight% of freeze-dried rice.

[0099] In one embodiment, when the content of the puffed rice is 40 to 70 weight%, saccharification during the initial stage of fermentation can proceed smoothly. When the content of the alpha rice is 20 to 40 weight%, sugar supply during the middle stage of fermentation can be sustained. When the content of the freeze-dried rice is 10 to 20 weight%, saccharification during the later stage of fermentation can be promoted.

[0100] For example, if the content of the puffed rice exceeds 70% by weight, an excess supply of sugar may be supplied during the initial stage of fermentation, which may stress the yeast. If the content of the puffed rice is less than 40% by weight, the saccharification rate may decrease during the initial stage of fermentation.

[0101] In one aspect of the present invention, the mixed rice raw material for cooking with water may comprise 50% by weight of the puffed rice, 40% by weight of the alpha rice, and 10% by weight of the freeze-dried rice.

[0102] In one embodiment, the mixing ratio may be suitable for the production of standard makgeolli. The mixing ratio may be suitable for ensuring a uniform saccharification rate and a stable alcohol content.

[0103] For example, the traditional liquor produced by the above mixing ratio may be makgeolli with an alcohol content of 5 to 7 degrees.

[0104] In one aspect of the present invention, the special traditional koji may have an alpha-amylase activity of 800 to 1,200 U / g. The special traditional koji may have a glucoamylase activity of 600 to 1,000 U / g.

[0105] In one embodiment, the alpha-amylase activity may be an indicator of enzyme activity for breaking down starch into dextrin. The glucoamylase activity may be an indicator of enzyme activity for breaking down dextrin into glucose. The special traditional koji has concentrated enzyme activity, so sufficient saccharification power can be secured even when used in a reduced amount compared to conventional koji.

[0106] For example, if the alpha-amylase activity is less than 800 U / g, the saccharification efficiency may decrease. If the alpha-amylase activity exceeds 1,200 U / g, an excess supply of sugar may occur during the initial fermentation. If the glucoamylase activity is less than 600 U / g, glucose production may be insufficient.

[0107] In one aspect of the present invention, the special traditional yeast may be included in an amount of 4 to 8 parts by weight per 100 parts by weight of the water-cooked mixed rice raw material.

[0108] In one embodiment, the amount of the special traditional nuruk used may be 60% of the amount of conventional nuruk used. The above usage range may be intended to maintain fermentation efficiency while minimizing the odor of the nuruk.

[0109] For example, if the amount of the special traditional yeast used is less than 4 parts by weight, the saccharification power may be insufficient. If the amount of the special traditional yeast used exceeds 8 parts by weight, the yeast odor may increase. 6 parts by weight, which is the median value of the above usage range, may be suitable.

[0110] In one aspect of the present invention, the special traditional koji may contain 70% by weight or more of Aspergillus oryzae. The special traditional koji may contain 20% by weight or more of Rhizopus oryzae.

[0111] In one embodiment, the Aspergillus oryzae may be a yellow koji bacterium with strong saccharifying power. Sufficient saccharifying power can be secured when the content of the Aspergillus oryzae is 70% by weight or more. The Rhizopus oryzae may be a strain having a flavor-producing function. When the content of the Rhizopus oryzae is 20% by weight or more, sufficient flavor components can be produced.

[0112] For example, the total content of the above Aspergillus oryzae and Rhizopus oryzae may be 90% by weight or more. The remaining strains may be yeast and other beneficial bacteria.

[0113] In one aspect of the present invention, the non-hydrolyzed cooking type secondary mash raw material may have a gelatinization degree of 90% or more. The non-hydrolyzed cooking type secondary mash raw material may have a moisture content of 60 to 70%.

[0114] In one embodiment, if the degree of gelatinization is 90% or higher, the starch structure may already be in a completely gelatinized state. If the moisture content is 60 to 70%, it may correspond to the general moisture conditions of aseptic packaged rice. The non-water-cooked secondary mash raw material may be directly added to the base mash without separate cooking.

[0115] For example, if the degree of gelatinization is less than 90%, saccharification may be delayed after the addition of the secondary fermentation. If the moisture content is less than 60%, the diffusion rate may be reduced.

[0116] In one aspect of the present invention, the fermentation vessel may have a thickness of 0.8 to 1.5 mm. The fermentation vessel has a heat transfer coefficient of 3 to 6 W / m 2 · It could be K.

[0117] In one embodiment, the thickness range may be determined considering the structural stability and heat transfer efficiency of the fermentation vessel. The thermal transmittance may be an indicator representing heat loss through the wall of the fermentation vessel. The thermal transmittance is 3 to 6 W / m² 2 In the case of ·K, appropriate release of fermentation heat and temperature maintenance may be possible.

[0118] For example, if the thickness is less than 0.8 mm, structural stability may be reduced. If the thickness exceeds 1.5 mm, heat transfer efficiency may be reduced. The thermal transmittance is 3 W / m 2 · If K is less than 1, fermentation heat accumulates and overheating may occur.

[0119] In one aspect of the present invention, the fermentation vessel may have a capacity of 1L to 10L.

[0120] In one embodiment, the capacity range may be suitable for making traditional alcoholic beverages for home use. If the capacity is 1L, it may be suitable for making small quantities. If the capacity is 10L, it may be suitable for making large quantities.

[0121] For example, if the above capacity is less than 1L, the production quantity may be insufficient. If the above capacity exceeds 10L, storage and handling at home may be inconvenient.

[0122] In one aspect of the present invention, the sugar for post-fermentation may be 5 to 10 g / L.

[0123] In one embodiment, the sugar for post-fermentation can be added at bottling to induce carbon dioxide generation. When the amount of sugar for post-fermentation added is 5 to 10 g / L, an appropriate carbonation pressure can be formed.

[0124] For example, if the amount of sugar added for post-fermentation is less than 5 g / L, the carbonation may be insufficient. If the amount of sugar added for post-fermentation exceeds 10 g / L, there may be a risk of container breakage due to excessive carbonation pressure. The median value of the above range of added amounts, 8 g / L, may be suitable for making sparkling makgeolli.

[0125] In one aspect of the present invention, the Al Foil packaging material may have a thickness of 6 to 12 μm. The Al Foil packaging material has an oxygen permeability of 1 cc / m 2 · It can be less than a day.

[0126] In one embodiment, the thickness range may be considered in relation to the barrier performance and ease of handling of the packaging material. The oxygen permeability is 1 cc / m 2 If it is less than 1 day, oxidation of the raw material can be prevented.

[0127] For example, if the thickness is less than 6 μm, the barrier performance may be degraded. If the thickness exceeds 12 μm, the cost of the packaging material may increase. The Al Foil packaging material can maintain the moisture activity of the raw material at 0.1 or less.

[0128] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may further include polygamma-glutamic acid.

[0129] In one embodiment, the polygamma-glutamic acid may be denoted as gamma-PGA. The polygamma-glutamic acid may be a polymer of glutamic acid monomers linked by gamma peptide bonds. The polygamma-glutamic acid may be a high-viscosity biopolymer. The polygamma-glutamic acid can improve body by increasing the viscosity of the final alcoholic beverage. The polygamma-glutamic acid is Ca 2+ and Mg 2+ It can form chelate bonds with divalent cations.

[0130] For example, the polygamma-glutamic acid mentioned above may be a natural material produced during the fermentation process of Cheonggukjang. The polygamma-glutamic acid mentioned above may be a material with ensured food safety.

[0131] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may further include chitosan oligosaccharide.

[0132] In one embodiment, the chitosan oligosaccharide may be a low-molecular-weight oligosaccharide obtained by hydrolyzing chitin or chitosan. The chitosan oligosaccharide may contain an amino group and carry a positive charge. The chitosan oligosaccharide may exhibit antibacterial activity through electrostatic interaction with the negatively charged cell membrane of Gram-negative bacteria. The chitosan oligosaccharide may have a negligible inhibitory effect on yeast and Aspergillus oryzae.

[0133] For example, the chitosan oligosaccharide can be added at the beginning of the starter culture preparation to inhibit unwanted bacteria. The chitosan oligosaccharide can ensure natural fermentation stability without chemical preservatives.

[0134] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may further include beta-cyclodextrin.

[0135] In one embodiment, the beta-cyclodextrin may be a cyclic oligosaccharide composed of seven glucopyranose units. The beta-cyclodextrin may have a hydrophobic cavity structure. The hydrophobic cavity structure may encapsulate a volatile compound. The beta-cyclodextrin may encapsulate a volatile sulfur compound derived from the special traditional yeast.

[0136] For example, the beta-cyclodextrin can reduce unpleasant odors by encapsulating substances that cause yeast odor. The beta-cyclodextrin can maintain its flavor profile by not encapsulating aromatic esters.

[0137] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may further include alpha,alpha-trehalose dihydrate.

[0138] In one embodiment, the alpha,alpha-trehalose dihydrate may be a non-reducing disaccharide in which two molecules of glucose are linked by an alpha,alpha-1,1 linkage. The alpha,alpha-trehalose dihydrate can stabilize the phospholipid bilayer of the yeast cell membrane. The alpha,alpha-trehalose dihydrate can relieve osmotic stress in yeast in a high-concentration ethanol environment.

[0139] For example, the above alpha,alpha-trehalose dihydrate may be added when adding additional mash. The above alpha,alpha-trehalose dihydrate may reduce the yeast killing rate when producing high-alcohol medicinal liquor.

[0140] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may further include porous diatomite. Alpha-amylase and glucoamylase may be supported on the porous diatomite.

[0141] In one embodiment, the porous diatomite may be a porous inorganic material having silicon as its main component. The porous diatomite may be a sedimentary rock formed by the deposition of cell walls of diatoms. The porous diatomite may have a microporous structure. The microporous structure can physically immobilize enzymes. The enzyme supported on the porous diatomite may have improved thermal stability and pH stability.

[0142] For example, the porous diatomite can perform a dual function as a filtration aid after fermentation is finished. The porous diatomite can improve enzyme reusability.

[0143] In one aspect of the present invention, the polygamma-glutamic acid may have a molecular weight of 100 to 500 kDa.

[0144] In one embodiment, the molecular weight range may be considered in terms of appropriate viscosity increase effect and solubility. When the molecular weight is 100 kDa or higher, the viscosity increase effect may be sufficient. When the molecular weight is 500 kDa or lower, solubility may be maintained.

[0145] For example, if the molecular weight is less than 100 kDa, the viscosity-increasing effect may be insufficient. If the molecular weight exceeds 500 kDa, solubility may decrease and mixing may be non-uniform. The molecular weight range may be 100 to 200 kDa, 200 to 300 kDa, 300 to 400 kDa, or 400 to 500 kDa.

[0146] In one aspect of the present invention, the polygamma-glutamic acid may be included in an amount of 0.1 to 0.5 weight% based on the final alcoholic beverage.

[0147] In one embodiment, the content range may be considered for improving body sensation and drinkability. If the content is 0.1 weight% or more, an increase in viscosity may be detected. If the content is 0.5 weight% or less, a decrease in drinkability due to excessive viscosity may be prevented.

[0148] For example, if the above content is 0.1 weight%, the viscosity may increase by 30 to 50%. If the above content is 0.3 weight%, the viscosity may increase by 80 to 120%. If the above content is 0.5 weight%, the viscosity may increase by 150 to 200%.

[0149] In one aspect of the present invention, the chitosan oligosaccharide may have a degree of polymerization of 2 to 10. The chitosan oligosaccharide may have a degree of deacetylation of 85% or more.

[0150] In one embodiment, the degree of polymerization may be an indicator representing the number of linked glucosamine monomers. When the degree of polymerization is 2 to 10, it may correspond to a low molecular weight oligosaccharide. The degree of deacetylation may be an indicator representing the ratio of acetyl groups removed. When the degree of deacetylation is 85% or higher, the amino groups are sufficiently exposed so that antibacterial activity may be expressed.

[0151] For example, if the degree of polymerization is less than 2, it corresponds to a monomer and may not be an oligosaccharide. If the degree of polymerization exceeds 10, solubility may be reduced. If the degree of deacetylation is less than 85%, antibacterial activity may be reduced.

[0152] In one aspect of the present invention, the chitosan oligosaccharide may be included in an amount of 0.05 to 0.3 parts by weight per 100 parts by weight of the hydrolyzed mixed rice raw material.

[0153] In one embodiment, the content range may be considered in terms of inhibiting unwanted bacteria and fermentation efficiency. When the content is 0.05 parts by weight or more, an effect of inhibiting unwanted bacteria may be exhibited. When the content is 0.3 parts by weight or less, it may not affect the yeast survival rate.

[0154] For example, if the above content is less than 0.05 parts by weight, the inhibitory effect on unwanted bacteria may be insufficient. If the above content exceeds 0.3 parts by weight, the yeast survival rate may decrease. Within the above content range, the initial inhibitory rate on unwanted bacteria may be 90 to 99%. Within the above content range, the yeast survival rate may be maintained at 95% or higher.

[0155] In one aspect of the present invention, the beta-cyclodextrin may be included in an amount of 5 to 15 parts by weight per 100 parts by weight of the special traditional yeast.

[0156] In one embodiment, the content range may be considered in terms of reducing unpleasant odors and economic efficiency. When the content is 5 parts by weight or more, an effect of reducing unpleasant odors may be exhibited. When the content is 15 parts by weight or less, economic efficiency may be maintained.

[0157] For example, when the above content is 5 parts by weight, the inclusion rate may be 60 to 70% and the unpleasant odor reduction rate may be 75 to 85%. When the above content is 10 parts by weight, the inclusion rate may be 80 to 90% and the unpleasant odor reduction rate may be 90 to 95%. When the above content is 15 parts by weight, the inclusion rate may be 90 to 95% and the unpleasant odor reduction rate may be 95% or more.

[0158] In one aspect of the present invention, the alpha,alpha-trehalose dihydrate may be included in an amount of 0.5 to 3 parts by weight per 100 parts by weight of the non-hydrolyzed cooking type additional mash raw material.

[0159] In one embodiment, the content range may take into account the yeast protection effect and the residual sugar effect. When the content is 0.5 parts by weight or more, a yeast cell membrane stabilization effect may be exhibited. When the content is 3 parts by weight or less, the effect on the residual sugar of the final alcoholic beverage may be minimized.

[0160] For example, in the above content range, the yeast survival rate in an environment with an alcohol concentration of 15% can be increased by 2.5 to 3 times compared to no addition. In the above content range, the yeast survival rate in an environment with an alcohol concentration of 18% can be increased by 4 to 5 times compared to no addition.

[0161] In one aspect of the present invention, the porous diatomite may have a SiO2 content of 85% or more. The porous diatomite may have a particle size of 10 to 50 μm.

[0162] In one embodiment, the SiO2 content may be a purity standard for food-grade diatomite. Food safety can be ensured when the SiO2 content is 85% or higher. The particle size range may be considered in terms of enzyme loading efficiency and dispersibility. When the particle size is 10 to 50 μm, the enzyme loading area may be sufficient.

[0163] For example, if the above SiO2 content is less than 85%, food safety issues may arise due to impurities. If the above particle size is less than 10 μm, losses may increase during filtration. If the above particle size exceeds 50 μm, the specific surface area decreases, which may lower the enzyme loading efficiency.

[0164] In one aspect of the present invention, the porous diatomite may be included in an amount of 10 to 30 parts by weight relative to 100 parts by weight of the special traditional yeast.

[0165] In one embodiment, the content range may be determined considering the enzyme loading effect and economic feasibility. If the content is 10 parts by weight or more, sufficient enzyme loading may be possible. If the content is 30 parts by weight or less, economic feasibility may be maintained.

[0166] For example, when the above content is 10 parts by weight, the enzyme residual activity is 75 to 80% after 7 days and the deviation in saccharification uniformity may be within ±8%. When the above content is 20 parts by weight, the enzyme residual activity is 85 to 90% after 7 days and the deviation in saccharification uniformity may be within ±5%. When the above content is 30 parts by weight, the enzyme residual activity is 90 to 95% after 7 days and the deviation in saccharification uniformity may be within ±3%.

[0167] In one aspect of the present invention, the beta-cyclodextrin may encapsulate one or more of 3-methylbutanol, hydrogen sulfide, and dimethyl sulfide.

[0168] In one embodiment, the 3-methylbutanol is also called isoamyl alcohol and may be one of the main substances causing yeast odor. The hydrogen sulfide is denoted as H2S and may be a substance that causes rotten egg odor. The dimethyl sulfide may be a sulfur compound that causes rotten cabbage odor. The hydrophobic cavity of the beta-cyclodextrin may be compatible with the molecular size of the volatile sulfur compound, allowing for selective inclusion.

[0169] For example, the beta-cyclodextrin may simultaneously encapsulate 3-methylbutanol, hydrogen sulfide, and dimethyl sulfide. The beta-cyclodextrin may not encapsulate aromatic esters such as ethyl acetate and isoamyl acetate. The aromatic esters may be flavor components that form the fruity aroma of traditional liquor.

[0170] In one aspect of the present invention, the inclusion rate of the beta-cyclodextrin may be 80 to 95%.

[0171] In one embodiment, the inclusion rate may be an indicator representing the ratio of an unpleasant odor-causing substance being included in the hydrophobic cavities of the beta-cyclodextrin. When the inclusion rate is 80% or higher, the unpleasant odor reduction effect may be sufficiently manifested. When the inclusion rate exceeds 95%, it may be substantially difficult to achieve.

[0172] For example, if the above inclusion rate is 80 to 85%, the unpleasant odor reduction rate may be 85 to 90%. If the above inclusion rate is 85 to 90%, the unpleasant odor reduction rate may be 90 to 93%. If the above inclusion rate is 90 to 95%, the unpleasant odor reduction rate may be 93 to 97%.

[0173] In one aspect of the present invention, the alpha,alpha-trehalose dihydrate can stabilize the yeast cell membrane in an environment with an alcohol concentration of 12% or higher.

[0174] In one embodiment, the environment with an alcohol concentration of 12% or higher may correspond to conditions for producing high-alcohol medicinal liquor. The yeast cell membrane may be subjected to osmotic stress by high concentrations of ethanol. The alpha,alpha-trehalose dihydrate may be inserted between the phospholipid bilayers of the yeast cell membrane to maintain membrane fluidity. The alpha,alpha-trehalose dihydrate may improve the ethanol tolerance of the yeast.

[0175] For example, when the alcohol concentration is 12 to 15%, the yeast survival rate may increase by 2 to 3 times compared to the non-additional case. When the alcohol concentration is 15 to 18%, the yeast survival rate may increase by 3 to 5 times compared to the non-additional case. By adding the alpha,alpha-trehalose dihydrate, the fermentation completion time may be shortened by 15 to 25% compared to the non-additional case.

[0176] In one aspect of the present invention, the porous diatomite may be supported with alpha-amylase and glucoamylase by physical adsorption or glutaraldehyde crosslinking.

[0177] In one embodiment, the physical adsorption may involve the enzyme being adsorbed to the microporous structure of the porous diatomite by non-covalent bonds. The glutaraldehyde crosslinking may involve fixing the enzyme by covalent bonds using glutaraldehyde as a crosslinking agent. The physical adsorption is simple to operate but may have relatively low loading stability. The glutaraldehyde crosslinking has high loading stability but may result in some reduction of enzyme activity.

[0178] For example, in the case of enzyme loading by physical adsorption as described above, the residual activity after 7 days may be 70 to 80%. In the case of enzyme loading by glutaraldehyde crosslinking as described above, the residual activity after 7 days may be 85 to 95%.

[0179] In one aspect of the present invention, the residual activity of the alpha-amylase and glucoamylase supported on the porous diatomite after 7 days may be 85 to 95%.

[0180] In one embodiment, the residual activity may be the ratio of the enzyme activity measured after 7 days of loading to the initial activity. If the residual activity is 85% or higher, saccharification efficiency can be maintained even during long-term fermentation. If the residual activity exceeds 95%, it may be substantially difficult to achieve.

[0181] For example, when the above residual activity is 85 to 90%, the deviation in saccharification uniformity may be within ±5 to 8%. When the above residual activity is 90 to 95%, the deviation in saccharification uniformity may be within ±3 to 5%.

[0182] In one aspect of the present invention, the polygamma-glutamic acid may be derived from Cheonggukjang.

[0183] In one embodiment, the polygamma-glutamic acid may be produced during the process of fermenting soybeans by Bacillus subtilis or other Bacillus subtilis bacteria. The polygamma-glutamic acid derived from Cheonggukjang may be a natural material derived from traditional fermented foods. The polygamma-glutamic acid derived from Cheonggukjang may be a material with ensured food safety.

[0184] For example, the polygamma-glutamic acid derived from the above-mentioned Cheonggukjang may have a function of promoting calcium absorption. The above-mentioned polygamma-glutamic acid may add health benefits to the final alcoholic beverage.

[0185] In one aspect of the present invention, the chitosan oligosaccharide may have antibacterial activity against Gram-negative bacteria under pH conditions of 3.5 to 5.0.

[0186] In one embodiment, the pH range may correspond to conditions where acidity increases during fermentation. When the pH is 3.5 to 5.0, the amino group of the chitosan oligosaccharide may be protonated and acquire a positive charge. The positively charged chitosan oligosaccharide may exhibit antibacterial activity through electrostatic interaction with the negatively charged cell membrane of Gram-negative bacteria.

[0187] For example, when the pH is 4.0 or lower, the antibacterial activity of the chitosan oligosaccharide can be maximized. When the pH exceeds 5.0, the protonation of the chitosan oligosaccharide decreases, which may reduce antibacterial activity. In the above pH range, the inhibition rate against some bacteria of the genus Acetobacter and Lactobacillus can be 90% or higher.

[0188] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may include the beta-cyclodextrin and the alpha,alpha-trehalose dihydrate.

[0189] In one embodiment, the beta-cyclodextrin may be included in an amount of 5 to 15 parts by weight per 100 parts by weight of the special traditional nuruk. The alpha,alpha-trehalose dihydrate may be included in an amount of 0.5 to 3 parts by weight per 100 parts by weight of the non-hydrolyzed cooking type secondary fermentation raw material. By the combination of the beta-cyclodextrin and the alpha,alpha-trehalose dihydrate, reduction of nuruk odor and protection of yeast can be achieved simultaneously.

[0190] For example, when producing high-alcohol medicinal liquor with the above combination, the yeast odor is reduced and fermentation with an alcohol concentration of 15 to 18% can be completed.

[0191] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may include the beta-cyclodextrin, the alpha,alpha-trehalose dihydrate, and the porous diatomite.

[0192] In one embodiment, the porous diatomite may have a SiO2 content of 85% or more and a particle size of 10 to 50 μm. The porous diatomite may be included in an amount of 10 to 30 parts by weight per 100 parts by weight of the special traditional koji. By the combination of the beta-cyclodextrin, alpha,alpha-trehalose dihydrate, and porous diatomite, reduction of koji odor, protection of yeast, and improvement of saccharification uniformity can be achieved simultaneously.

[0193] For example, the above combination may enable the production of high-alcohol medicinal liquor while ensuring uniformity in fermentation quality.

[0194] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may include the beta-cyclodextrin, the alpha,alpha-trehalose dihydrate, the porous diatomite, and the chitosan oligosaccharide.

[0195] In one embodiment, the chitosan oligosaccharide may have a degree of polymerization of 2 to 10 and a degree of deacetylation of 85% or more. The chitosan oligosaccharide may be included in an amount of 0.05 to 0.3 parts by weight per 100 parts by weight of the hydrolyzed cooking type mixed rice raw material. By the combination of the beta-cyclodextrin, alpha,alpha-trehalose dihydrate, porous diatomite, and chitosan oligosaccharide, reduction of yeast odor, protection of yeast, improvement of saccharification uniformity, and inhibition of unwanted bacteria can be achieved simultaneously.

[0196] For example, the above combination makes it possible to produce high-quality traditional liquor while ensuring natural fermentation stability without chemical preservatives.

[0197] In one aspect of the present invention, the IoT sensor-linked smart traditional liquor manufacturing kit system may include the beta-cyclodextrin, the alpha,alpha-trehalose dihydrate, the porous diatomite, the chitosan oligosaccharide, and the polygamma-glutamic acid.

[0198] In one embodiment, the polygamma-glutamic acid may have a molecular weight of 100 to 500 kDa. The polygamma-glutamic acid may be included in an amount of 0.1 to 0.5 weight% based on the final alcoholic beverage. By combining the beta-cyclodextrin, alpha,alpha-trehalose dihydrate, porous diatomite, chitosan oligosaccharide, and polygamma-glutamic acid, reduction of yeast odor, protection of yeast, improvement of saccharification uniformity, inhibition of unwanted bacteria, and improvement of body can be achieved simultaneously.

[0199] For example, referring to FIG. 1, a method for manufacturing traditional liquor using a kit system including the above combination may add the chitosan oligosaccharide in the base mash preparation step (S10) and add the alpha,alpha-trehalose dihydrate in the secondary mash addition step (S20). In the fermentation step (S30), the beta-cyclodextrin and the porous diatomite may act. After the post-fermentation step (S40), the polygamma-glutamic acid may be added to adjust the body.

[0200] Example 1

[0201] In this embodiment, standard makgeolli was produced using an IoT sensor-linked smart traditional liquor manufacturing kit system. The mixed rice raw material for water-cooking consisted of a blending ratio of 50% by weight of puffed rice, 40% by weight of alpha rice, and 10% by weight of freeze-dried rice. The puffed rice used had a gelatinization degree of 98% and a porosity of 72%, the alpha rice used had a gelatinization degree of 78% and a porosity of 22%, and the freeze-dried rice used had a gelatinization degree of 85% and a porosity of 52%. The blending ratio was designed to ensure a uniform saccharification speed and a stable alcohol content.

[0202] 6 parts by weight of the special traditional koji were used per 100 parts by weight of the above-mentioned water-cooked mixed rice raw material. The special traditional koji contained 75% by weight of Aspergillus oryzae and 22% by weight of Rhizopus oryzae. The alpha-amylase activity of the special traditional koji was 980 U / g, and the glucoamylase activity was 820 U / g. The above usage amount corresponds to 60% of the usage amount of conventional koji, and the content of strains of the genus Absidia and Mucor that cause koji odor was suppressed.

[0203] The fermentation container is made of PET material with a thickness of 1.0 mm and a thermal transmittance of 4.5 W / m 2A material with ·K properties was used, and the capacity was 3L. The fermentation vessel was equipped with an airlock to vent CO2 generated during fermentation to the outside and block the inflow of external O2. An IoT sensor was attached to the external contact surface of the fermentation vessel to collect real-time temperature and humidity data. The Al Foil packaging material had a thickness of 9 μm and an oxygen permeability of 0.8 cc / m 2 By using a 9-day, the water activity of the raw material was maintained at 0.08 or less.

[0204] Referring to FIG. 1, in the starter mash preparation step (S10), 500g of the water-cooking type mixed rice raw material was mixed with 1,000mL of water and 30g of the special traditional nuruk to prepare the starter mash. In the fermentation step (S30), fermentation was carried out for 7 days while maintaining the fermentation temperature at 22±2℃ using the IoT sensor. The AI ​​application analyzed the temperature data collected from the IoT sensor to determine whether the fermentation was within the normal range and provided step-by-step explanations and educational content.

[0205] The fermentation state was predicted through heat balance modeling. The temperature change inside the fermentation vessel was determined by the difference between the heat generated by microorganisms and the amount of heat dissipated through the vessel walls. AI analyzed the correlation between the external and internal temperatures to estimate the internal sugar content and alcohol content in a non-contact manner. The puffed rice facilitated the initial dominance of microorganisms by causing enzymes to immediately initiate saccharification at the beginning of fermentation, the alpha rice supplied sugars gradually until the mid-stage of fermentation due to its high density, and the freeze-dried rice maximized the extraction yield in the later stages of fermentation by having micropores act as penetration pathways for enzymes.

[0206] Simultaneous saccharification fermentation took place during the fermentation process. The process of converting rice starch into sugar and the process of converting sugar into alcohol occurred simultaneously within a single container. AI tracked the metabolic heat generated during this process to balance the saccharification rate of the enzymes with the fermentation rate of the yeast. The pH decreased from an initial 6.0 to 4.2 at the end of fermentation, thereby distinguishing between the initial stage of inhibiting unwanted microorganisms and the main fermentation stage.

[0207] Yeast metabolic activity is an exothermic response, and the AI ​​algorithm determined the current state of the microorganisms by analyzing the rate of temperature change measured by sensors. During the lag phase, there was almost no temperature change, and initial hydration and enzyme activation were induced. During the logarithmic growth phase, the temperature rose sharply, managing peaks in alcohol production and CO2 emissions. In the steady phase, the temperature decreased and stabilized, allowing for the determination of the timing for filtration and maturation.

[0208] As a result of measurements taken after the completion of fermentation, the alcohol content was 6.2%, the sugar content was 5.8 Brix, and the pH was 4.2. The above results fell within the target quality range of standard makgeolli.

[0209] Example 2

[0210] In this embodiment, a dry-type two-stage fermented liquor was produced using an IoT sensor-linked smart traditional liquor manufacturing kit system. The mixed rice raw material for water-cooking was composed of a blending ratio of 30% by weight of puffed rice, 60% by weight of alpha rice, and 10% by weight of freeze-dried rice. The blending ratio is designed to increase the proportion of late saccharification to strengthen the alcohol tolerance of yeast, and to achieve a dry liquor quality with a smooth finish and low residual sugar.

[0211] Aseptic-packaged white rice was used as the raw material for the non-water-cooked secondary mash. The above-mentioned aseptic-packaged white rice was retorted to have a gelatinization degree of 95% and a moisture content of 65%. The above-mentioned non-water-cooked secondary mash raw material was packaged in a state where the starch structure was already gelatinized and bacteria were inhibited, thereby preventing contamination by unwanted bacteria and inducing the decomposition of polysaccharides slowly, which enabled the production of high-concentration alcohol.

[0212] Referring to FIG. 1, in the starter mash preparation step (S10), 400g of the water-cooked mixed rice raw material was mixed with 800mL of water and 24g of special traditional nuruk to prepare the starter mash. In the fermentation step (S30), fermentation was carried out for 3 days, and when the alcohol concentration of the starter mash reached 4%, 400g of the non-water-cooked additional mash raw material was added in the additional mash addition step (S20). The AI ​​application analyzed temperature data collected from the IoT sensor to predict when the alcohol concentration of the starter mash reached the range of 3 to 5%, and notified the user of the timing for adding the additional mash.

[0213] Diffusion-controlled saccharification was carried out upon the addition of the above-mentioned non-water-cooked secondary mash ingredients. The above-mentioned non-water-cooked secondary mash ingredients were solid starch lumps that came into contact with the liquid base mash and performed a diffusion-controlled reaction in which they dissolved from the surface. The AI ​​calculated the diffusion-controlled reaction in which the starch lumps came into contact with the liquid base mash and dissolved from the surface, and informed the user of the optimal timing for adding the secondary mash and the necessity of stirring. The above-mentioned diffusion-controlled saccharification prevented yeast death by supplying sugar to the yeast in a sustained-release manner in a high-concentration alcohol environment.

[0214] After adding the secondary mash, additional fermentation was carried out for 11 days, for a total fermentation period of 14 days. The fermentation temperature was maintained at 20±2℃. Measurements taken after the completion of fermentation showed an alcohol content of 11.5%, a sugar content of 2.8 Brix, and a pH of 3.9. These results fell within the target quality range for dry-type double-fermented liquor, and a smooth finish and low residual sugar were confirmed.

[0215] Example 3

[0216] In this embodiment, a premium Samyangju with an alcohol content of 18% or higher was produced using an IoT sensor-linked smart traditional liquor manufacturing kit system.

[0217] Referring to FIG. 1, a mixed rice raw material for water-cooking was used in the starter mash preparation step (S10). The mixed rice raw material for water-cooking was composed of 60% by weight of puffed rice and 40% by weight of alpha rice to induce rapid initial microbial growth. A starter mash was prepared by mixing 300g of the mixed rice raw material for water-cooking with 600mL of water and 18g of special traditional koji. Primary fermentation was carried out for 3 days at a fermentation temperature of 24±2℃.

[0218] The secondary mash addition step (S20) was performed twice. The first secondary mash addition was performed when 72 hours had elapsed since the preparation of the base mash and the alcohol concentration reached 4%. As the first secondary mash, 300g of aseptic-packaged white rice was added to proceed with fermentation focused on securing the alcohol content. The AI ​​application predicted the time when the alcohol concentration reached 12% after the first secondary mash addition and sent a notification for the second secondary mash addition. The second secondary mash addition was performed when 168 hours had elapsed since the first secondary mash addition and the alcohol concentration reached 12%. As the second secondary mash addition, 200g of aseptic-packaged glutinous rice, 5g of goji berry extract, and 3g of schisandra berry extract were added to enhance flavor and functionality.

[0219] IoT sensors integrated and managed three-stage heat curves to perform long-term fermentation for a total of 21 days. AI analyzed the metabolic heat profiles generated at each stage to determine whether the current stage was centered on enzymatic saccharification or yeast alcohol fermentation. A diffusion-controlled sugar supply strategy was applied to minimize sugar stress on the yeast.

[0220] As a result of measurements taken after the completion of fermentation, the alcohol content was 18.5%, the sugar content was 4.2 Brix, and the pH was 3.7. The above results fell within the target quality range of Premium Samyangju, and flavors and functional components derived from goji berries and schisandra berries were confirmed.

[0221] Example 4

[0222] In this embodiment, sparkling makgeolli containing natural carbonation was produced using an IoT sensor-linked smart traditional liquor manufacturing kit system.

[0223] The starter mash preparation step (S10) and the fermentation step (S30) were performed in the same manner as in Example 1. At the end of fermentation, when the residual sugar was 3 Brix, the AI ​​application sent instructions for bottling and sealing. The AI ​​application provided a notification for carbonated bottling 24 hours before the end of fermentation.

[0224] Referring to FIG. 1, sugar for post-fermentation was added during the post-fermentation step (S40). The sugar for post-fermentation was added at a ratio of 8 g / L. The sugar for post-fermentation was not a simple sweetener but acted as a carbon dioxide source by yeast. After adding the sugar for post-fermentation, a sealed cap was applied and post-fermentation was carried out at 22±2℃ for 48 hours.

[0225] During the post-fermentation process, the aforementioned sugar for post-fermentation was decomposed by yeast, generating CO2 gas. This CO2 gas created pressure within the sealed container to produce natural carbonation. The AI ​​application monitored the container expansion rate in response to the increase in internal bottle pressure and triggered a gas release alarm in the event of an explosion risk. When a sealed cap was applied, the AI ​​guided the timing of gas release by considering pressure resistance.

[0226] As a result of measurements taken after the completion of post-fermentation, the carbonation pressure was 2.0 atm, the alcohol content was 6.5%, and the sugar content was 4.5 Brix. The above results fell within the target quality range for sparkling makgeolli, and the refreshing sensation of natural carbonation was achieved without artificial carbonation injection.

[0227] Example 5

[0228] In this embodiment, an abnormal fermentation state was detected and addressed using an AI application of an IoT sensor-linked smart traditional liquor manufacturing kit system.

[0229] Real-time temperature data was collected through an IoT sensor while performing the starter mash preparation step (S10) and the fermentation step (S30) in the same manner as in Example 1. On the second day of fermentation, the external ambient temperature rose to 30℃, causing an overheating condition in which the internal temperature of the fermentation container rose to 35℃. The AI ​​application detected that the internal temperature exceeded 30℃ and sent an immediate alarm.

[0230] In the above overheating state, the AI ​​application warned of the risk of a rapid increase in acidity and solid separation due to abnormal microbial metabolic activity. As an AI measure, a notification was sent to the user to attach a cooling pack or move to a cool place. As a result of the user taking the above measures, the internal temperature dropped to 25℃ within one hour and returned to the normal range.

[0231] On the 5th day of fermentation, the temperature change was measured to be less than 0.05℃ / 6hr, and a fermentation stagnation state was detected. In this fermentation stagnation state, the AI ​​application warned of reduced yeast activity or insufficient initial saccharification. As an AI measure, a guide was provided to supply oxygen by gently shaking the container or to raise the temperature by 2℃. As a result of the user performing the above measures, the rate of temperature change recovered to 0.3℃ / 6hr within 6 hours, and normal fermentation resumed.

[0232] Fermentation failure was prevented through the above abnormal fermentation detection and response scenario. As a result measured after the completion of fermentation, the alcohol content was 5.8%, the sugar content was 6.2 Brix, and the pH was 4.3. These results fell within the normal fermentation range.

[0233] Example 6

[0234] In this embodiment, a makgeolli with a controlled body was produced by applying polygamma-glutamic acid to an IoT sensor-linked smart traditional liquor manufacturing kit system.

[0235] The starter mash preparation step (S10), fermentation step (S30), and filtration were performed in the same manner as in Example 1. After filtration, polygamma-glutamic acid was added to the final alcoholic beverage. The polygamma-glutamic acid was derived from Cheonggukjang and was produced during the process of Bacillus subtilis fermenting soybeans. The molecular weight of the polygamma-glutamic acid was 300 kDa. The polygamma-glutamic acid was added at 0.3% by weight based on the final alcoholic beverage.

[0236] The viscosity was measured before and after the addition of the above-mentioned polygamma-glutamic acid. Viscosity measurements were performed at 25°C using a rotational viscometer. The viscosity before addition was 45 cP, and the viscosity after addition was 95 cP, with a viscosity increase rate of 111%. The above viscosity increase rate fell within the target range of 80 to 120%.

[0237] The above-mentioned polygamma-glutamic acid was a high-viscosity biopolymer as a polymer of glutamic acid monomers linked by gamma-peptide bonds. The addition of the above-mentioned polygamma-glutamic acid improved the body of the final alcoholic beverage. As a result of sensory evaluation, the body score improved from 3.2 points to 6.8 points on a 9-point scale compared to the control group without polygamma-glutamic acid.

[0238] Example 7

[0239] In this embodiment, chitosan oligosaccharide was applied to an IoT sensor-linked smart traditional liquor manufacturing kit system to produce makgeolli with inhibited microorganisms.

[0240] The chitosan oligosaccharide was a low-molecular-weight oligosaccharide obtained by hydrolyzing chitin. The degree of polymerization of the chitosan oligosaccharide was 5, and the degree of deacetylation was 90%. The chitosan oligosaccharide was added at a rate of 0.1 parts by weight per 100 parts by weight of the mixed rice raw material for hydrolyzing. The chitosan oligosaccharide was added within 0 to 6 hours of the initial fermentation, immediately after mixing the starter culture in the starter culture preparation step (S10).

[0241] The chitosan oligosaccharide contained amino groups and carried a positive charge. Under conditions where the pH was in the range of 4.0 to 5.0 during fermentation, the amino groups of the chitosan oligosaccharide were protonated, thereby enhancing the positive charge. The positively charged chitosan oligosaccharide exhibited antibacterial activity through electrostatic interaction with the negatively charged cell membranes of Gram-negative bacteria.

[0242] The inhibition rate of unwanted bacteria and yeast survival rate were measured. The count of unwanted bacteria was measured in CFU / mL units using the plate culture method. Yeast survival rate was measured using the methylene blue staining method. The number of unwanted bacteria in the chitosan oligosaccharide-added group was 1.2 x 10⁻⁶ after 24 hours of fermentation. 2 It was CFU / mL, and the number of unwanted bacteria in the additive-free control group was 2.8×10⁻⁶ 3 It was CFU / mL. The inhibition rate of unwanted bacteria was 95.7%. The yeast survival rate of the group with added chitosan oligosaccharide was 97.2%, which was not significantly different from the yeast survival rate of 96.8% of the control group without addition.

[0243] The above results confirmed that chitosan oligosaccharides selectively inhibit Gram-negative bacteria while having minimal inhibitory effects on yeast and Aspergillus oryzae. After the completion of fermentation, the alcohol content was 6.0% and the pH was 4.1.

[0244] Example 8

[0245] In this embodiment, makgeolli with reduced yeast odor was produced by applying beta-cyclodextrin to an IoT sensor-linked smart traditional liquor manufacturing kit system.

[0246] Beta-cyclodextrin was a cyclic oligosaccharide composed of 7 glucopyranose units. The beta-cyclodextrin was added in an amount of 10 parts by weight per 100 parts by weight of special traditional nuruk. The beta-cyclodextrin was added together with the special traditional nuruk during the starter culture preparation step (S10).

[0247] The above beta-cyclodextrin has a hydrophobic cavity structure, and the hydrophobic cavity structure encapsulated volatile compounds. The volatile compounds encapsulated by the beta-cyclodextrin were 3-methylbutanol, hydrogen sulfide, and dimethyl sulfide. The above 3-methylbutanol, also known as isoamyl alcohol, was a major cause of yeast odor. The above hydrogen sulfide was a substance that caused a rotten egg smell. The above dimethyl sulfide was a sulfur compound that caused a rotten cabbage smell.

[0248] Volatile compound analysis was performed using GC-MS. The 3-methylbutanol concentration in the beta-cyclodextrin-added group was 12.5 mg / L, and the 3-methylbutanol concentration in the control group without addition was 85.3 mg / L. The hydrogen sulfide concentration was 0.8 μg / L in the added group and 6.2 μg / L in the control group without addition. The dimethyl sulfide concentration was 2.1 μg / L in the added group and 15.8 μg / L in the control group without addition. The inclusion rate of the three volatile compounds was an average of 85.3%. The unpleasant odor reduction rate was 92.1%.

[0249] The above beta-cyclodextrin did not encapsulate aromatic esters such as ethyl acetate and isoamyl acetate. The ethyl acetate concentration was 28.5 mg / L for the added group and 27.8 mg / L for the control group without addition, with no significant difference. The above results confirmed that beta-cyclodextrin selectively encapsulates substances causing unpleasant odors while maintaining the flavor profile.

[0250] Sensory evaluation was performed on a 9-point scale. The koji odor score was 2.1 points for the beta-cyclodextrin-added group and 7.8 points for the control group without addition. The flavor score was 7.2 points for the added group and 4.5 points for the control group without addition.

[0251] Example 9

[0252] In this embodiment, high-alcohol medicinal liquor with protected yeast was produced by applying alpha,alpha-trehalose dihydrate to an IoT sensor-linked smart traditional liquor manufacturing kit system.

[0253] The base mash preparation step (S10) and initial fermentation were performed in the same manner as in Example 2. Alpha,alpha-trehalose dihydrate was a non-reducing disaccharide in which two molecules of glucose were linked by an alpha,alpha-1,1 linkage. The alpha,alpha-trehalose dihydrate was added at a ratio of 1.5 parts by weight per 100 parts by weight of the non-hydrolyzed cooking type secondary mash raw material. The alpha,alpha-trehalose dihydrate was added together with the non-hydrolyzed cooking type secondary mash raw material in the secondary mash addition step (S20).

[0254] The above alpha,alpha-trehalose dihydrate was inserted between the phospholipid bilayers of the yeast cell membrane to maintain membrane fluidity. The above alpha,alpha-trehalose dihydrate relieved osmotic stress in yeast under a high-concentration ethanol environment.

[0255] Yeast survival rate was measured in an environment with an alcohol concentration of 15%. The trypan blue exclusion method was used to measure yeast survival rate. The yeast survival rate of the group with added alpha,alpha-trehalose dihydrate was 72.5%, while the yeast survival rate of the control group without addition was 24.8%. Yeast survival rate increased 2.9 times compared to the control group without addition.

[0256] Yeast survival rate was further measured in an environment with an alcohol concentration of 18%. The yeast survival rate of the group with added alpha,alpha-trehalose dihydrate was 45.2%, and the yeast survival rate of the control group without addition was 8.5%. Yeast survival rate increased 5.3 times compared to the control group without addition.

[0257] The fermentation completion time was compared. The fermentation completion time for the group with added alpha,alpha-trehalose dihydrate was 12 days, and the fermentation completion time for the control group without addition was 16 days. The fermentation completion time was shortened by 25% compared to the control group without addition.

[0258] As a result of measurements taken after the completion of fermentation, the alcohol content was 16.2%, the sugar content was 3.5 Brix, and the pH was 3.8. The above results confirmed that alpha,alpha-trehalose dihydrate prevents yeast death in a high-concentration alcohol environment, thereby enabling the production of high-alcohol medicinal liquor.

[0259] Example 10

[0260] In this embodiment, porous diatomite was applied to an IoT sensor-linked smart traditional liquor manufacturing kit system to produce makgeolli with improved enzyme stability.

[0261] The porous diatomite was a material derived from sedimentary rock formed by the deposition of diatom cell walls. The SiO2 content of the porous diatomite was 92%, and the particle size was 25 μm. The porous diatomite was used in an amount of 20 parts by weight per 100 parts by weight of special traditional nuruk.

[0262] Alpha-amylase and glucoamylase were loaded onto the porous diatomite. The enzyme loading method used was glutaraldehyde crosslinking. The porous diatomite was dispersed in an aqueous solution of glutaraldehyde at a concentration of 2.5%, and a special enzyme extract derived from traditional Nuruk was added and reacted at 4°C for 12 hours. After the reaction, the unbound enzymes were removed by washing.

[0263] Residual enzyme activity was measured. Enzyme activity was measured in U / g units using the DNS method. Immediately after impregnation, alpha-amylase activity was 920 U / g. After 7 days, the residual alpha-amylase activity was 812 U / g, with a residual activity rate of 88.3%. Immediately after impregnation, glucoamylase activity was 780 U / g. After 7 days, the residual glucoamylase activity was 695 U / g, with a residual activity rate of 89.1%. The above residual activity rates fell within the target range of 85 to 95%.

[0264] The residual activity rate of the non-supported enzyme control group was measured after 7 days. The residual activity rate of non-supported alpha-amylase after 7 days was 52.3%, and the residual activity rate of non-supported glucoamylase after 7 days was 48.7%. The residual activity rate of the supported enzyme was improved by 1.7 to 1.8 times compared to the non-supported enzyme.

[0265] Saccharification uniformity was measured. Saccharification uniformity was calculated by measuring sugar content at three points within the fermentation vessel and calculating the deviation. The deviation in saccharification uniformity of the diatomaceous earth-supported enzyme group was ±4.2%, and the deviation in saccharification uniformity of the non-supported control group was ±12.5%.

[0266] The porous diatomite performed a dual function as a filtration aid after the fermentation was completed. The filtration time was 15 minutes when using diatomite filtration containing the porous diatomite, and 45 minutes when diatomite was not added.

[0267] Example 11

[0268] In this embodiment, premium makgeolli was produced by applying a combination of beta-cyclodextrin, alpha,alpha-trehalose dihydrate, porous diatomite, chitosan oligosaccharide, and polygamma-glutamic acid to an IoT sensor-linked smart traditional liquor manufacturing kit system.

[0269] The water-cooked mixed rice raw material consisted of a blending ratio of 50% by weight of puffed rice, 40% by weight of alpha rice, and 10% by weight of freeze-dried rice. 6 parts by weight of special traditional koji were used per 100 parts by weight of the water-cooked mixed rice raw material. Aseptic-packaged white rice was used as the raw material for the non-water-cooked secondary fermentation.

[0270] Referring to FIG. 1, chitosan oligosaccharide was added in the starter mash preparation step (S10). The chitosan oligosaccharide, having a degree of polymerization of 5 and a degree of deacetylation of 90%, was added at a ratio of 0.1 parts by weight per 100 parts by weight of the water-cooked mixed rice raw material. In the starter mash preparation step (S10), beta-cyclodextrin was added at a ratio of 10 parts by weight per 100 parts by weight of special traditional koji. In the starter mash preparation step (S10), an enzyme supported on porous diatomite was added at a ratio of 20 parts by weight per 100 parts by weight of special traditional koji.

[0271] Alpha,alpha-trehalose dihydrate was added in the additional mash addition step (S20). The alpha,alpha-trehalose dihydrate was added in an amount of 1.5 parts by weight per 100 parts by weight of the non-hydrolyzed cooking type additional mash raw material.

[0272] During the fermentation stage (S30), fermentation was carried out for 14 days while monitoring temperature and humidity through IoT sensors. The fermentation temperature was maintained at 22±2℃.

[0273] After the post-fermentation step (S40), filtration was performed, and polygamma-glutamic acid was added to the final alcoholic beverage. The polygamma-glutamic acid was added at 0.3% by weight based on the final alcoholic beverage, using a material derived from Cheonggukjang with a molecular weight of 300 kDa.

[0274] The effects of each heterogeneous composition were measured. The inhibition rate of unwanted bacteria by chitosan oligosaccharide was 94.8%, and the yeast survival rate was 96.5%. The unpleasant odor reduction rate by beta-cyclodextrin was 91.5%, and the inclusion rate was 84.2%. The residual activity of the enzyme supported on porous diatomite after 7 days was 87.5%, and the deviation in saccharification uniformity was ±4.8%. Yeast survival rate by alpha,alpha-trehalose dihydrate improved 2.2 times compared to the control group in an environment with an alcohol concentration of 12%. The viscosity increase rate by polygamma-glutamic acid was 105%.

[0275] As a result of measurements taken after the completion of fermentation, the alcohol content was 12.8%, the sugar content was 4.8 Brix, and the pH was 4.0. As a result of sensory evaluation, the koji odor score was 1.8 points, the body score was 7.5 points, and the overall preference score was 8.2 points. The above results confirm that the combination of five heterogeneous components simultaneously achieved reduction of koji odor, protection of yeast, improvement of saccharification uniformity, inhibition of unwanted bacteria, and improvement of body.

[0276] Comparative Example 1

[0277] In this comparative example, the effects of the IoT sensor-linked smart traditional liquor manufacturing kit system of the present invention and a conventional makgeolli kit were compared.

[0278] The conventional makgeolli kit used 100% by weight of puffed rice alone as a raw material. The conventional makgeolli kit used conventional traditional nuruk at 10% by weight relative to the rice raw material. The conventional makgeolli kit did not include IoT sensors or AI applications. The conventional makgeolli kit used a standard container without an airlock. The conventional makgeolli kit did not contain beta-cyclodextrin, alpha,alpha-trehalose dihydrate, porous diatomite, chitosan oligosaccharide, or polygamma-glutamic acid.

[0279] The kit system of the present invention was prepared under the same conditions as Example 1. The conventional makgeolli kit was fermented for 7 days under the same fermentation conditions.

[0280] The fermentation failure rates were compared. The kit system of the present invention had 0 fermentation failures in 10 repeated experiments. The conventional makgeolli kit had 3 fermentation failures in 10 repeated experiments. Fermentation failure was determined based on an alcohol content of less than 3% or a pH greater than 5.5. The fermentation failure rate of the kit system of the present invention was 0%, while the fermentation failure rate of the conventional makgeolli kit was 30%.

[0281] The alcohol content was compared. The average alcohol content of the kit system of the present invention was 6.1 degrees, and the standard deviation was 0.3 degrees. The average alcohol content of the conventional makgeolli kit was 4.8 degrees, and the standard deviation was 1.2 degrees. The alcohol content of the kit system of the present invention was improved by 27%, and the alcohol content deviation was reduced by 75%.

[0282] The yeast odor was compared. Sensory evaluation was performed on a 9-point scale, where a lower score indicates less yeast odor. The yeast odor score of the kit system of the present invention was 2.5 points, while the yeast odor score of the conventional makgeolli kit was 7.2 points. The yeast odor of the kit system of the present invention was reduced by 65%.

[0283] The saccharification uniformity was compared. The deviation in saccharification uniformity of the kit system of the present invention was ±5.2%, while the deviation in saccharification uniformity of the conventional makgeolli kit was ±18.5%. The saccharification uniformity of the kit system of the present invention was improved by 72%.

[0284] The manufacturing process times were compared. The kit system of the present invention eliminated the washing, soaking, and steaming processes, resulting in a raw material preparation time of 5 minutes. Among conventional makgeolli kits, products using raw rice required 4 hours for the washing, soaking, and steaming processes. The kit system of the present invention reduced the raw material preparation time by 98%.

[0285] The above comparison results confirm that the IoT sensor-linked smart traditional liquor manufacturing kit system of the present invention achieves effects such as reduced fermentation failure rate, stabilization of alcohol content, reduction of yeast odor, improved saccharification uniformity, and shortened manufacturing process compared to conventional makgeolli kits.

[0286] FIG. 2 is a block diagram of an AI device according to one embodiment of the present specification.

[0287] Referring to FIG. 2, an AI device (20) according to one embodiment of the present invention may include an AI processor (21), a memory (25), and a communication unit (27) as a configuration for analyzing fermentation environment data collected from an IoT sensor, controlling and inducing the fermentation environment to satisfy target fermentation conditions, and providing step-by-step guidance through an application installed on a user terminal.

[0288] The AI ​​processor (21) is a core component of the present invention and may be configured to receive temperature, humidity, and related environmental parameters collected from an IoT sensor attached to a fermentation container as input values, and to determine the fermentation state based on said input values. The AI ​​processor (21) is not limited to a configuration that simply displays sensor values, but may be configured to analyze the difference between the environmental conditions required for each fermentation stage and the real-time measurement values ​​to determine whether the current fermentation is within a normal range, whether there are signs of abnormal fermentation, or whether user intervention is required.

[0289] In one embodiment, the AI ​​processor (21) can analyze the temperature change pattern according to the microbial metabolic heat generated during the fermentation process on a time axis and estimate which stage corresponds to the fermentation induction phase, the logarithmic growth phase, and the steady phase. At this time, the AI ​​processor (21) can determine the fermentation state by comprehensively considering the temperature change rate, fluctuation range, and stabilization trend over a certain time interval, rather than sensor data at a single point in time. Accordingly, it is possible to distinguish between temporary temperature fluctuations caused by changes in the external environment and actual abnormal fermentation states.

[0290] The memory (25) is configured to support the operation of the AI ​​processor (21) and can store at least one of the target environmental conditions for each fermentation stage, fermentation model parameters, information on the type of alcoholic beverage selected by the user (Makgeolli, Iyangju, Samyangju, etc.), fermentation history data, and user behavior logs. Additionally, the memory (25) can store raw data collected from the IoT sensor and fermentation status determination results generated by the AI ​​processor (21), which can be utilized for history management and future analysis of the progress of fermentation.

[0291] In one embodiment, the memory (25) may store a recommended temperature range for each fermentation stage, a fermentation duration, a criterion for determining the timing of adding more alcohol, and a threshold value for determining abnormal fermentation. The threshold value is not a fixed value but can be dynamically updated according to the user environment, type of alcohol, raw material mixing ratio, and past fermentation history, and the result of the update can be reflected in the judgment logic of the AI ​​processor (21).

[0292] The communication unit (27) may be configured to perform data transmission and reception between the AI ​​device (20) and an external device. In one embodiment, the communication unit (27) may receive fermentation environment data through short-range wireless communication with an IoT sensor and transmit fermentation status information, warning alarms, and action guides through wireless communication with an application installed on a user terminal. The communication method may include at least one of Bluetooth, Wi-Fi, and low-power wireless communication, but is not limited thereto.

[0293] The AI ​​processor (21) can store sensor data received through the communication unit (27) in the memory (25) and determine the fermentation status by comparing and analyzing the fermentation model and reference information stored in the memory (25). Based on the determination result, the AI ​​processor (21) may be configured to send a guidance message to a user terminal through the communication unit (27). The guidance message may not be limited to a simple status notification but may include action guidelines suitable for the current fermentation stage.

[0294] For example, if the fermentation temperature exceeds the target range, the AI ​​processor (21) determines that the temperature is overheated and can provide guidance on measures such as attaching a cooling pack, ventilation, or moving the location to the user terminal via the communication unit (27). Conversely, if the rate of change of the fermentation temperature is below the reference value for a certain period of time, the AI ​​processor (21) determines that the fermentation is stagnant and can provide guidance such as stirring the container or inducing a temperature increase.

[0295] In one embodiment, an application installed on a user terminal can visually display fermentation status information received from the AI ​​device (20) and provide explanations of the fermentation stages, educational content, and warning notifications. As a result, even without professional brewing knowledge, the user can properly maintain the fermentation environment according to the guidance of the AI ​​device (20) and significantly reduce the possibility of fermentation failure.

[0296] In this way, the AI ​​device (20) illustrated in FIG. 2 can perform the role of intelligently supporting the entire traditional liquor manufacturing process by actively analyzing fermentation environment data collected from IoT sensors through an AI processor (21), determining the fermentation status in conjunction with fermentation standard information stored in memory (25), and interacting with a user terminal through a communication unit (27). This is a technical feature that distinguishes it from a simple sensor monitoring system.

[0297] The description of the present disclosure has been given above. A person skilled in the art to which the present disclosure pertains will be able to clearly understand the purpose and structure of the present disclosure and the resulting effects based on the description given above.

[0298] Furthermore, a person skilled in the art will obviously recognize that inventions having non-limiting additional purposes and / or effects under the technical spirit of this disclosure are also included within the scope of this disclosure, and that some of the components of this disclosure can be obviously substituted to form a concept including the technical spirit of this disclosure, and that omissions and / or additions can also be made without particular technical difficulty.

Claims

Claim 1 A mixed rice raw material for water-cooking comprising 40 to 70 weight% puffed rice, 20 to 40 weight% alpha rice, and 10 to 20 weight% freeze-dried rice; a raw material for non-water-cooking secondary fermentation comprising retort rice or aseptic-packaged white rice for the production of Iyangju or Samyangju; a special traditional koji comprising Aspergillus oryzae and Rhizopus oryzae as dominant strains, comprising alpha-amylase and glucoamylase, and having suppressed content of strains of the genus Absidia and Mucor; a beta-cyclodextrin comprising 5 to 15 weight parts per 100 weight parts of the special traditional koji and containing one or more of 3-methylbutanol, hydrogen sulfide, and dimethyl sulfide; an alpha,alpha-trehalose dihydrate comprising, relative to 100 weight parts of the raw material for non-water-cooking secondary fermentation An IoT sensor-linked smart traditional liquor manufacturing kit system comprising: alpha,alpha-trehalose dihydrate, which is included in an amount of 0.5 to 3 parts by weight and stabilizes the yeast cell membrane in an environment with an alcohol concentration of 12% or higher; a PET material fermentation vessel equipped with an airlock; and an IoT sensor for measuring temperature and humidity attached to the fermentation vessel. Claim 2 An IoT sensor-linked smart traditional liquor manufacturing kit system, further comprising, in claim 1, an Al Foil packaging material accommodating the above-mentioned mixed rice raw material for cooking and the above-mentioned special traditional yeast. Claim 3 delete Claim 4 delete Claim 5 In claim 1, the above airlock is a one-way valve structure for blocking carbon dioxide discharge and oxygen inflow, an IoT sensor-linked smart traditional liquor manufacturing kit system. Claim 6 An IoT sensor-linked smart traditional liquor manufacturing kit system, further comprising sugar for post-fermentation in claim 1. Claim 7 In claim 1, the IoT sensor is linked with an application of a user terminal to monitor the fermentation status in real time, and the application provides a notification and action guide to the user when abnormal signs are detected, an IoT sensor-linked smart traditional liquor manufacturing kit system. Claim 8 In claim 7, the application is an IoT sensor-linked smart traditional liquor manufacturing kit system that provides educational content for traditional liquor manufacturing to the user in conjunction with the IoT sensor.

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