KR100465641B1 - Preparation of sweet wine with low alcohol - Google Patents

Abstract

The present invention relates to a method for producing a low alcohol content and high sweetness of ethyl alcohol. More specifically, by devising an accelerated fermentation method using yeast and cultured yeast by immersing rice after reinforcement, fermentation of ethyl alcohol in a short period of 24 hours-36 hours, the alcohol content is 2-3% and the residual sugar content is 6 It is characterized by a method of producing -8% single liquor (persimmon wine, liquor, sake). In other words, in the production of single liquor, by improving the manufacturing method produced by natural fermentation by wild bacteria, strains such as Saccaromyces cerevisiae were selected and used as yeasts having excellent fermentation ability with yeast. By shortening the fermentation period, and inventing a method for producing single alcohol with a low ethyl alcohol content of 2-3% and a sugar content of 6-8%, the present invention relates to a method for producing single alcohol which can improve the quality of the single alcohol and industrialize it.

Description

Preparation method of low alcohol single alcohol {Preparation of sweet wine with low alcohol}

The present invention relates to the production of alcoholic beverages and alcoholic beverages, and relates to a method for producing a low alcohol content and high sweetness of alcohol. More specifically, the glutinous rice is reinforced to ferment alcohol in a short period of time between 24 hours and 36 hours with yeast to produce dansul (leju, 醴酒) having 2-3% of ethyl alcohol and 6-8% of residual sugar. It is about a method. Dansul is a fast-acting fermented alcoholic beverage that is cooked in the evening, and was manufactured under the name of Yeol (Tansul) since 2000. However, since the 15th century, its manufacturing method is forgotten, and Sikhye is not containing any ethyl alcohol. Since it is called as "Gamju" and is used as a substitute for dansul (example, 醴), there are many techniques related to the production of Sikhye, but there are no data and techniques related to the quality and manufacturing of dansuri. The Jeongjoji of the Office of the Sixteen Offices (1827) was divided into eleven types of liquor, and cited by the Jeungbo Forest Economy (1766) as a liquor of liquor. Cheonggam kitchen cited in (circa c.), And Korean traditional rice wine and Korean rice wine cited by the Hanwha Samgye Society describe liquor manufacturing methods of liquor, but all have a long fermentation period. It is different from the manufacturing method of. In other words, Gamjubang in the Jeungbo Forest Economy and Officer Sixteen lands, 'Wash 2 Doe of glutinous rice well, make it with powder and make a hole rice cake and mix 2 Doe of yeast powder, ferment for 7 days in spring and autumn in spring, then make glutinous rice 2 Horses are washed, immersed in water, steamed, cooled, and put into padded rice when they are matured for drinking. 'It is made with glutinous rice and malt, and 5-5 days later. The production method of Cheonggamju is same as that of the forest economy, the Jebokbo forest economy, and the executive sixteen lands. 'One malt of glutinous rice is steamed with Jiebab and mixed with half of malt powder to ferment without using water. Its taste is the same as honey '. It is produced without using water, but its sweetness is high, but its fermentation rate and yield are low. Dough cooked glutinous rice in the sixteen officers' office of sixteen offices cited at the Hwahan Samjae City Council, soak it in water overnight to make Jiebab, and wait for it to cool down. Stir every 7 days, and after 21 days of filtration, remove the dregs and drink it, and the taste is so sweet that women also enjoy it, and the dregs also taste sweet, so the common people use it instead of sweets. The same sweetness is high, but mixed liquor mixed with soju is high in alcohol content and has a long fermentation period. And Lee Hyo-ji records the manufacturing method of Yeoju, citing the records of the transport miscellaneous goods. In other words, wash 5 horses of glutinous rice in early January, soak it in water for 2 days, rinse it again, and grind it finely. Place it in a place that is neither cold nor hot; it should not be frozen, and if frozen, it will be tasteless. When the peach blossoms come in March, wash 15 horses of rice and soak it in water for a couple of days. I write it alone. In addition, at the beginning of New Year, 5 horses of glutinous rice are washed, powdered finely, and made with sweet malt 12 mals. After 3 days, mix 1 do 2 mal of good yeast together and seal it tightly and place it in a place that is neither cold nor hot. At the time of the peach blossom, 2 Mal of glutinous rice and 8 Mal of white rice are first washed clean and steamed to the left. Write on a sweet day. When steaming again, the water should not exceed 1 horse, and if it is too much, it tastes fresh. ' Therefore, it records the manufacturing method of Yeju, which is a kind of high-end medicine, and it is considered to be a different type from the single art limited in this study. However, in the sixteen districts in the sixteen districts cited by the Hwahan Samjae City Council, 1 酒 方 said, `` One horse is cooked to make Jie-Bap and cooled, and it is immersed in 1 mal of malt and 1 mal of water. When it is cooked, it is good to drink without filtering or to drink it after filtering yeast tailings and rice grains. ' As a result, the archetype of the single artery was considered as the most remaining method. Then, boiled the 2nd jar of Chae Myung-Ju's `` Chajo Myeong-Ju '', which was cited in Chinese medicinal magic (530-550). If you make it, it's cooked until the chicken roars tomorrow morning. ' It is approximated to the manufacturing method of whale tassel. However, since the amount of rice as a raw material is small and the amount of yeast is higher than the amount of rice, the fermentation period is short as one night and alcohol is produced by about 2%, but the sweetness is considered to be small, and thus it is considered to be different from the present invention. In addition, Keimyung kitchen cited Gyo Pilyong (Wondaecho) said, 'Mixed with 6 bowls of good water and 1 cup of rice, and cooked porridge. do. After soaking at dusk, you can drink it the next morning. In the spring, make 3 porridge of glutinous rice and 6 jar of clean water. It cools in summer, warms in spring, and heats in winter. Grind both malt and malt into flour and mix it with glutinous rice gruel and mix it well. It is matured in 5 days in winter, 3 days in spring, autumn and 2 days in summer. Another method is to add cinnamon, ginger, licorice, lichen, cheongung, clove, etc. in addition to the above ingredients, the fragrance and taste are good. ' It is different from the manufacturing method of. As described above, there is still no description of a method for producing single alcohol containing alcohol similar to the present invention.

The present inventors have combined the classic data and the oral text to confirm that the liquor is a traditional alcoholic beverage that has been used as a ritual Jeju in Korea and China. However, after the Ming Dynasty perforation, the manufacturing method of dansul was cut off for 600 years, and Sikhye, an alcohol-free sweet drink, was replaced by Gamju and used as a ritual and general drink. Therefore, by restoring the traditional method of manufacturing low alcohol high sweetness single liquor (example, 잊), which is forgotten in the present invention, it is differentiated from Sikhye called sake and inoculated by selecting yeast with excellent fermentation power in the old manufacturing method by natural fermentation. It is to develop the fermentation method of fast, determine the quality of liquor suitable for the taste of modern people, and invent and industrialize its manufacturing method. Therefore, the technical problem to be solved by the present invention is first to restore the manufacturing method of Danul, which is a Korean cultural heritage. Secondly, because the method of producing oral monolith relies on natural fermentation by wild bacteria, fermentation period and fermentation conditions are not constant, and it is difficult to complete 2-3% alcohol fermentation in 1 day fermentation period with yeast alone. It is an important subject to complete 2-3% alcohol fermentation. Third, the determination of the starch saccharification rate and sugar alcohol fermentation rate is an important task to be solved in the production of single liquor. If the saccharification rate is high and the alcohol fermentation rate is low, the coarse phenomenon occurs and alcohol fermentation is stopped. Fermentation is delayed and it is difficult to maintain a predetermined alcohol concentration in a short time. The quality of the teal is varied, not uniform, and there is no reliability of the product. Therefore, it is an object of the present invention to determine the saccharification rate of yeast and to complete the method of producing single liquor with rice using the alcohol fermentation ability of the culture yeast. In other words, the present invention is characterized in that the yeast having excellent alcohol fermentation ability is selected to produce a single alcohol having a 2-3% ethyl alcohol content and a 6-8% sugar content in a short period of 24-36 hours.

1 is a manufacturing process diagram of low alcohol single surgery

Method of producing a single liquor according to the present invention is water soaked by immersing the rice for 12 hours as shown in Figure 1 and steamed for 10 minutes at 121 ℃ and cooled to 40 ℃ after adding water with leaven to make a sugar content of about 12% , Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Saccharomyces bayanus ( Saccharomyces bayanus ), Saccharomyces sake ( Saccharomyces sake ), respectively, inoculated with the culture fermentation of alcohol fermentation. Ethyl alcohol, acidity, sugar content, etc. are measured during fermentation. When the concentration of alcohol reaches 2-3%, it is filtered at the end of fermentation and heat sterilized to make single product and analyze the quality of this product. Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples.

Example 1

Wash 1.2kg of rice well, soak it for 12 hours, drain the water, and increase the water at 121 ℃ for 10 minutes, cool it to 40 ℃ at room temperature, mix 100g of yeast, put it into fermentation vessel, make 10L with water, and adjust pH to 5.5 with 85% acetic acid. After 4 hours, 200 ml of Saccharomyces cerevisiae culture was added and fermented at 25 ° C. When the ethanol concentration reached 3%, the result was filtered through a filter cloth at the end of the fermentation. Heat sterilization for minutes. The changes in the components such as ethyl alcohol, acidity, and sugar content during fermentation and the quality factors of singlet were measured and presented in Table 1. That is, after 24 and 30 hours of soaking, the concentrations of sugar were 7.9% and 5.2%, respectively, and the concentrations of ethyl alcohol were 2.38% and 3.52%, respectively, between 24 and 30 hours. Became 6-8%. Acidity was 0.24 and 0.25.

Example 2

Wash the 1.2kg of rice in the same manner as in Example 1, dip it, cool it, mix it with yeast, put it in a fermentation vessel, make it with 10L of water, adjust it to pH 5.5, and after 4 hours, Saccharomyces bayanus 200 mL of the culture solution was added, and fermentation was performed as in Example 1 and commercialized. The changes in the components such as ethyl alcohol, acidity, and sugar content during fermentation and the quality factors of singlet were measured and presented in Table 1. In other words, after 24 and 30 hours of soaking, the concentrations of sugar were 8.8% and 6.0%, respectively, and the concentrations of ethyl alcohol were 1.82% and 2.98%, respectively. The concentration of ethyl alcohol was 2-3% and the concentration of sugars between 24 and 30 hours. Became 6-8%. Acidity was 0.22 and 0.24.

Example 3

Wash the 1.2kg of rice in the same manner as in Example 1, 2, dip it, cool it, mix it with yeast, put it in a fermentation vessel, make it with 10L of water, adjust it to pH 5.5, and after 4 hours, Saccharomyces sake 200 mL of the culture solution) was added to ferment the monool as in Examples 1 and 2 and commercialized. The changes in the components such as ethyl alcohol, acidity, and sugar content during fermentation and the quality factors of singlet were measured and presented in Table 1. That is, after 24 hours and 30 hours of soaking, the concentrations of sugar were 8.4 and 5.8%, respectively, and the concentrations of ethyl alcohol were 1.96% and 3.08%, respectively. The concentration of ethyl alcohol was 2-3% and the concentration of sugars between 24 and 30 hours. Became 6-8%. Acidity became 0.27 and 0.29.

Example 4

The kinds of free sugars contained in the low alcohol singlet prepared by the method of Examples 1, 2 and 3 were analyzed. That is, high-performance liquid chromatography (HPLC) was performed on the extract obtained by extracting the saccharides from the low alcohol monohydrate prepared by the method of Examples 1, 2 and 3, concentrating under reduced pressure, and passing through a Sep-pak C18 cartridge. As an analytical column, Carbopac PA-10 (4 × 250mm) was used, the elution solvent was injected with deionized water and 200 mM sodium hydroxide (NaOH), the flow rate was 1.0 ml / min, and the detector was analyzed using ED 40. The compositions of the free sugars of Examples 1, 2 and 3 are shown in Table 2. That is, the product of Example 1 contained 0.92 mg% of glucose, 0.02 mg% of fructose, 0.32 mg% of maltose, and 0.24 mg% of sucrose. Glucose, fructose, maltose and sucrose were 0.12, 0.03, 0.41, and 0.21 mg%, respectively. Example 3 of glucose and fructose (glucose, fructose, maltose, sucrose) The contents of fructose, maltose and sucrose were 0.82, 0.01, 0.26, and 0.19 mg%, respectively, and lactose and lactose were also analyzed.

The present invention reproduces the manufacturing method of Danmul, a cultural heritage that was manufactured until the 15th century, and inherited our food culture and devised a rapid fermentation method using culture yeasts such as Saccharomyces cerevises, which had a strong fermentation force, and allowed fermentation periods to 24-24. It was able to adjust to 36 hours and to achieve uniformity of manufacturing process and quality. Industrializing traditional sweet liquor containing sweet and suitable ethyl alcohol as an alcoholic beverage by inventing a method capable of producing a uniform product by improving the various and non-uniform shortcomings of whale's single liquor by natural fermentation. It is used as a resource for.

Claims (2)

In the production of singlet, Rinse the rice well, soak for 12 hours, drain the water, increase the temperature at 121 ℃ for 10 minutes, cool to 40 ℃ at room temperature, mix the rice and yeast at a weight ratio of 1200: 100, put it in a fermentation vessel, and add water. The pH was adjusted to 5.5 with% lactic acid, and after 4 hours, the culture solution of Saccharomyces cerevisiae was added and fermented at 25 ° C. When the ethanol concentration reached about 3%, the resultant was filtered with a filter cloth. And heat sterilization at 63 ° C. for 30 minutes, the concentration of ethyl alcohol is 2 to 3%, and the concentration of sugar is 6 to 8%. delete