I don't know if anyone has read the patents of those wine companies in detail, and there are almost no likes and collections recently, so I have to put some of the patents that you may be very interested in, and some patents that may be implemented quickly are brought out separately to dry, which may make you more interested. Let's see how this patent hidden in the massive literature is different from the patent I issued before to enhance the flavor of fried grains.
CN114621837A Preparation method and application of cooked koji: The raw material wheat for koji making is treated by steaming and frying, and the finished koji is evenly mixed, pressed, fermented, turned and stored according to a certain proportion to obtain the finished koji. The ripe koji prepared by the present invention has a strong aroma, with a strong tempeh flavor, fermented aroma, nutty aroma and cocoa aroma, and has a more obvious comfortable baking aroma. The cooked koji prepared by the present invention is applied to liquor brewing, and the flavored liquor with unique flavor can be obtained.
As a saccharification starter agent, bacterial agent and enzyme preparation for distilled liquor, Daqu is the driving force behind liquor fermentation, so the quality of Daqu has a great impact on the brewing and quality of liquor. Studies have shown that appropriately increasing the temperature of koji making is conducive to enriching the roasting aroma and improving the quality of Dakoji. In the fermentation process of Daqu, starch, protein, fat, etc. are decomposed into reducing sugars, amino acids and higher fatty acids under the action of microbial enzymes, and at higher fermentation temperatures, these substances are further thermally degraded or non-enzymatic chemical reactions occur to form roasting aroma and various cyclic compounds, such as 2,5 dimethylpyrazine, phenylacetaldehyde, etc.
Therefore, by pretreating the raw materials (wheat) for koji-making by using the heating and maturation method, the flavor of Daqu can be improved and enhanced to a certain extent, and Daqu with a special comfortable aroma is prepared, and it is applied to the brewing of liquor, so as to innovate the liquor body, improve the flavor, meet the taste changes of young people in China and the international needs of liquor, and lay the foundation for the development of related processes.
Take the wheat raw material and fry it at 170 190 for 15 25min, and crush it after cooling to get the fried material;
After taking the wheat raw material, crush it, add water and mix it well, then cook it to 70 80, take it out and cool it, and get the cooking material;
The stir-fry material and the cooking material are mixed according to the mass ratio of 5 7 3 5, and then pressed into a package of koji blank and sweat for 30 60min;
Put the koji blank into the koji room for natural fermentation, turn the koji when the koji billet is heated to 54 56 and transfer it to the transformation fermentation room for fermentation, until the temperature of the koji billet drops to room temperature, and the transformation and fermentation is completed
After the transformation and fermentation, the koji blank was transferred to the finished koji warehouse for ventilation and drying, and the cooked koji was obtained.
The beneficial effects of the present invention are: through high temperature, some starch is degraded and transformed in advance, and related flavor substances are produced, and the high temperature and high humidity environment can promote some thermophilic bacillus to produce a large number of biological enzymes, which plays a strong catalytic role in the Maillard reaction, so that Daqu forms a variety of different flavor substances. At the same time, the heating and maturation treatment can make the wheat produce pyrazine substances and other aroma substances or precursors with typical baking aroma, which increases the roasting aroma of Daqu to a certain extent, and the aroma of ripe koji is stronger, with a stronger fermentation aroma and cocoa aroma, which improves the quality of Daqu and significantly improves the liquefaction, fermentation and esterification power of Daqu.
The ripe koji prepared by the present invention has a strong aroma, and the ripe koji fragrant liquor prepared by using the cooked koji of the present invention has the characteristics of ripe kiwi fruit aroma, cream aroma, liquor body is more mellow and sweet, and the fragrance is good. The daqu prepared by the present invention is applied to the liquor brewing process, and is used for the blending and use of finished liquor according to the flavor of the base liquor produced, and the seasoning liquor with unique flavor can be obtained.