KR100554198B1 - Method for preparing a distilled soju using corn grits - Google Patents

Abstract

The present invention relates to a method for producing distilled soju using corn grits, and more specifically, (a) adding a protease, water and sodium hydroxide to the raw corn grits to adjust the pH, and then stirring Preparing a cornlitz protein degradation solution; (b) adding metacarry (K ₂ S ₂ O ₅ ) and lactic acid to the concrete protein degradation solution, and then adjusting the pH, and then stirring and immersing for preparation of base liquor, 1-dip dipped preparation, and 2-stage dipped aging preparation Preparing each of the concrete dipping solutions; (c) adding powdered yeast and a coenzyme to the base sulcus preparation immersion liquid of step (b), and then culturing the yeast to prepare a base liquor; (d) adding the single immersion liquor preparation immersion liquid and coenzyme preparation of step (b) to the prepared base liquor, and then cultivating the yeast by expanding the cultivation of the single immersion; (e) adding the prepared two-stage aging fermentation immersion liquor and coenzyme agent of the two-stage immersion liquor preparation step (b), and then preparing a two-single aging simmer; (f) distilling under reduced pressure on the aged lump of distillate, followed by dilution to obtain a column; And (g) cooling the obtained circumference, followed by freezing and filtration to form cornitz distilled distilled liquor.

According to the present invention, in the production of distilled soju using corn grits, not only improves the yield of alcohol production, but also replaces the casting raw material with corn at the center of rice, barley, wheat, etc. It is possible to produce a new type of distilled soju that can be diversified and excellent in flavor and taste.

Concrete, distilled shochu, protease, metacarry

Description

Method for Preparing a Distilled Soju Using Corn Grits

1 is a process chart showing a method for producing a distilled soju using corn grits according to the present invention.

The present invention relates to a method for producing distilled soju using cornlets, and more specifically, (a) adding protease, water, and sodium hydroxide to the raw materials of cornits to adjust pH, and then stirring to decompose protein protein. Preparing a liquid; (b) adding metacarry (K ₂ S ₂ O ₅ ) and lactic acid to the concrete protein degradation solution, and then adjusting the pH, and then stirring and immersing for preparation of base liquor, 1-dip dipped preparation, and 2-stage dipped aging preparation Preparing each of the concrete dipping solutions; (c) adding powdered yeast and a coenzyme to the base sulcus preparation immersion liquid of step (b), and then culturing the yeast to prepare a base liquor; (d) adding the single immersion liquor preparation immersion liquid and coenzyme preparation of step (b) to the prepared base liquor, and then cultivating the yeast by expanding the cultivation of the single immersion; (e) adding the prepared two-stage aging fermentation immersion liquor and coenzyme agent of the two-stage immersion liquor preparation step (b), and then preparing a two-single aging simmer; (f) distilling under reduced pressure for distillation of the two-tiered diluent and diluting to obtain a column; And (g) cooling the obtained circumference, followed by freezing and filtration to form cornitz distilled distilled liquor.

Corn grits (Corn Grits) used in the present invention are made of Dent species (馬 齒 種), Dent species are thick, long seeds, white or yellow are many. The top is soft, mature and dry, bent like a horse's teeth and flaky on the sides. It is not good for food because it has small keratin parts and thick skin, but it is widely grown for corn chips and feed because it is large and multi-yield.

Looking at the conventional techniques for making liquor with corn grits, cornstarch and corn, the liquor is saccharified and then boiled with the leaves and branches of yeast tree, which is mixed with fermented glutinous rice and malt flour to ferment. Manufacturing method (Korean Patent Publication No. 2000-39284), A method of manufacturing Oksunju, which ferments and distills corn by sugaring malt with malt and mixed with glutinous rice and leaven in a juice solution. -39285), a method of preparing nutritious liquor using corn concentrate concentrate by adding malt, enzyme and water to corn, and then fermenting with yeast (Korean Patent Publication No. 2000-60409), amylase, protease and Alcoholic liquor production method (JP-A-62-55069) which uses corn grits, which are treated with lipases and then fermented with yeast, and alcohol is fermented, and Disclosed is a method for producing a brew raw material containing corn grits which is mixed with cornstarch, corn grits, rice flour and water, and alpha-produced as a brew raw material (Japanese Patent Laid-Open No. 62-61578).

In other conventional methods, when the concrete is immersed in water for about two days, it is contaminated with microorganisms, and the physical properties of the concrete are hard to absorb and swell, and the reductive degradation and dissolution of proteins bound to the starch of the concrete is difficult. It is difficult to have a characteristic that is not easy to elute starch, enzymes and bacteria are not easy to operate and the fermentation rate is low, there is a disadvantage that the alcohol production yield falls.

Accordingly, the present inventors have made efforts to prevent the contamination of microorganisms by adding metacarri to the raw material of corn grits at an optimum ratio, and easily reduce the dissolution and dissolution of proteins bound to the starch of corn grits to facilitate the elution of starch. At the same time, by increasing the fermentation rate by promoting the growth of yeast and Korean bacteria, a method for producing a distilled distilled liquor of corn grits which can increase the yield of alcohol was completed.

Eventually, the object of the present invention is to improve the yield of alcohol by using the raw materials of corn grits, corn and excellent flavor and taste that can diversify the casting raw materials by replacing the casting raw materials with corn in the center of rice, barley, wheat, etc. The present invention provides a method for preparing litz distilled liquor.

In order to achieve the above object, the present invention comprises the steps of (a) adding a protease, water and sodium hydroxide to the raw concrete raw material to adjust the pH, followed by stirring to prepare a protein hydrolyzate; (b) adding metacarry (K ₂ S ₂ O ₅ ) and lactic acid to the concrete protein degradation solution, and then adjusting the pH, and then stirring and immersing for preparation of base liquor, 1-dip dipped preparation, and 2-stage dipped aging preparation Preparing each of the concrete dipping solutions; (c) adding powdered yeast and a coenzyme to the base sulcus preparation immersion liquid of step (b), and then culturing the yeast to prepare a base liquor; (d) adding the single immersion liquor preparation immersion liquid and coenzyme preparation of step (b) to the prepared base liquor, and then cultivating the yeast by expanding the cultivation of the single immersion; (e) adding the prepared two-stage aging fermentation immersion liquor and coenzyme agent of the two-stage immersion liquor preparation step (b), and then preparing a two-single aging simmer; (f) distilling under reduced pressure on the aged lump of distillate, followed by dilution to obtain a column; And (g) cooling the obtained circumference, followed by freezing and filtration to form cornitic distilled distilled liquor.

In the present invention, the addition amount of the protease and water in the step (a) may be characterized in that 0.06 to 0.1 parts by weight and 180 to 200 parts by weight with respect to 100 parts by weight of the raw material of concrete.

In the present invention, in the step (a), the pH range of the cornlitz protein degradation solution may be 6.8 to 7.2, and the stirring conditions may be 30 minutes to 2 hours at a temperature of 36 to 38 ° C.

In the present invention, in the step (b), the amount of the metacarries and the water may be added in an amount of 0.008 to 0.012 parts by weight and 180 to 200 parts by weight, respectively, based on 100 parts by weight of the concrete raw material.

In the present invention, the pH range of the cone immersion liquid in step (b) is 3.0 to 4.0, the stirring conditions may be characterized in that 40 to 48 hours at a temperature of 48 to 52 ℃.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example

Step 1: Corn grits  Proteolytic Solution Preparation

53,000 ml of water and 2.4 g of protease (titer; 10,000 units per gram) were added to 3,000 g of the total amount of concrete, the main raw material, and the pH was adjusted to 7.0 by adding 8 ml of 10% sodium hydroxide solution. The protein of Cornitz was decomposed with stirring for 1 hour at temperature.

Second step: Corn grits Immersion  Produce

0.3 g of metacari (K ₂ S ₂ O ₅ ) was added to the pellets protein decomposition solution of the first step, and 30 ml of lactic acid was added to adjust the pH to 3.5, and then stirred at a temperature of 50 ° C. for 44 hours. During the dipping, 3,700 ml of water corresponding to the amount of water evaporated during the dipping was added to prepare 7,800 ml of cornite immersion liquid for the preparation of the lower liquor, for the preparation of the single immersion liquor and the two-liquid aging liquor.

Step 3: manufacture the base

1.5 g of powdered yeast (Saccharomyces coreanus) and coenzyme (glycosylation; 1,000 units per 1 g) in 230 ml of corn immersion liquid corresponding to three hundredths of a volume of a total of 7,800 ml of corn immersion liquid in the second stage. After the addition of g, the yeast was incubated for 2 days at a temperature of about 25 ° C to prepare a base liquor.

Fourth Step: Of one step Drunk manufacturing

To the base of the third step, 2,110 ml of corn immersion liquid and 20 g of coenzyme, corresponding to 27/100 parts of the total volume of the corn immersion liquid 7,800 ml of the second stage, were added, followed by a temperature of about 25 ° C. In 3 days the yeast was expanded and cultured, to prepare a single soot.

Step 5: Of two steps Aging wine manufacturing

5,460 ml of corn immersion liquid and 50 g of coenzyme, corresponding to 70/100 parts of the total volume of the corn immersion liquid of 7,800 ml of the second stage, were added to the first step of the first immersion of the first step. It was fermented at a temperature of about 28 ° C. for 7 days to prepare 7,600 ml of the aging of two-stage dilution with 18.0% alcohol content.

Step 6: 2 steps Aged  Vacuum distillation

After distillation under reduced pressure with a single-stage distillation step, the distillation of the two-stage immersion of the fifth step was diluted with water to obtain 3,265 ml of alcohol having 40% alcohol content.

Step 7: Columnar Frozen / filtration  And Castle

Distillation using cornlets, comprising: cooling the obtained column in the sixth step to a temperature of -3 ℃, and then frozen and filtered with a membrane filter of 0.45㎛ Provided a method for preparing vinegar liquor.

Comparative example

Step 1: manufacture the base

170 ml of water was added to 90 g of concrete, corresponding to 3 parts by weight of 3,000 g of the total amount of used corn grits, and the pH was adjusted to 3.5 by adding 0.8 ml of lactic acid. Yeast was incubated for 2 days to prepare a base liquor.

Second step: 1 step Drunk manufacturing

To the base liquor of the first step was added 810 g of cones and 1,540 ml of water, corresponding to 27/100 parts by weight of the total amount of 3,000 g of corn grits, and then expanded and incubated for three days at a temperature of about 25 ° C. , Prepared in a single dose of soot.

Step 3: Of two steps Aging wine manufacturing

2,100 g of concrete and 3,990 ml of water, corresponding to 70% by weight of the total amount of 3,000 g of corn grits as the main raw material, were added to the first step of the first step, and then fermented at a temperature of about 28 ° C. for 7 days. Then, 7,600 ml of the aging of two-stage quench of 15.5% alcohol was prepared.

Fourth Step: 2 steps Aged  Vacuum distillation

After distilling under reduced pressure with a single-stage distillation, the two-stage aging sulphate of the third step was diluted with water to obtain 2,815 ml of alcohol having 40% alcohol content.

Step 5: freezing and filtration of the column Castle

The obtained circumference of the fourth step was cooled to a temperature of −3 ° C., and then frozen and filtered with a membrane filter of 0.45 μm to prepare corn grits distilled liquor.

The content of the ingredients of corn grits used in Examples and Comparative Examples below is shown in Table 1, and the immersion formulations for preparing the corn grits distilled liquor are shown in Table 2, and the various ratios of corn grits distilled liquor prepared under reduced pressure were aged. In Table 3, the main components content of Corn Distilled Distilled Soup is shown in Table 4.

The analysis of the main components of the concrete in Table 1 was based on the Liquor Analysis Regulations of the National Institute of Technology.

(Note 1) Total water feed rate excluding 3,700 ml of water evaporated in the manufacture of corn immersion liquid.

(Note 1) Alcohol content of aged liquor = aged liquor x alcohol

(2) Theoretical alcohol production amount = {conjugated amount of concrete (3,000 g) x starch value of concrete (72.6%)} x alcohol conversion coefficient of starch (0.715)

(3) Fermentation ratio = (the amount of alcohol / the amount of theoretical alcohol produced by aging liquor) x 100

(Note 4) 100% purity pure starch intake = amount of concrete used × concrete starch

(Note 5) Alcohol content 40% net alcohol content of concrete distilled distilled distilled liquor = Alcohol content of concrete distilled distilled distilled distilled distilled distilled liquor

(Note 6) Distillation ratio = (Alcohol content 40% distilled distilled liquor's net alcohol amount / Methanol net alcohol content) × 100

(Note 7) Production yield of alcohol content 40% corn distilled distilled liquor = (alcohol content 40% corn distilled distilled liquor / purity 100% pure starch intake) x 100

As shown in Table 3, the embodiment of the present invention prepared by adding the protease to the concrete to decompose the protein, and then immersed by the addition of metacarry fermentation than the comparative example without the immersion without using the protease and metacarry The yield was about 12.2%, alcohol content 40% Corn yields distilled distilled liquor production yield was found to be about 20.7% higher. The reason for this is that the addition of protease to concrete results in the breakdown of proteins into amino acids. When metacari is added and immersed, the sulfuric acid of metacari prevents microbial contamination and the concrete is easily absorbed and swelled. This is because the remaining protein bound to the compound is reduced and dissolved, thereby facilitating the elution of starch, and thus, the fermentation rate is high because the yeast and the bacteria act easily, and thus the yield of alcohol is increased.

Gas chromatography (GC) analysis conditions in the present invention are as follows: Detector Temp: 250 ℃ (FID); Injector Temp: 220 ° C .; Column: HP-FFAP (Crosslinked PEG 30m × 0.32mm × 0.25m); Carrier Gas: N ₂ (30 mL / min).

As shown in Table 4, as a result of comparing the fruit flavor ethyl acetate and the stimulating smell of fusel oil, the ethyl acetate was about twice as high as the comparative example, the fusel oil was found to be about one third lower than the comparative example , The example was found to be much softer with a better fruit flavor.

The sensory test was carried out for the comprehensive evaluation of the final results of the concrete and distilled corn liquors of Examples and Comparative Examples. For the sensory test, the room temperature was 20 ° C, and the reproducibility of the evaluation was measured in an air-conditioned laboratory with a relative humidity of 60%. In order to increase the liquor, six experienced adults aged 20 to 50 years were selected to conduct the mainstream sensory test. The scoring criteria were divided into 3, 2 and 1, respectively. Same as 5.

As a result of the evaluation of the quality, as shown in Table 4, the Example was more fruity than the comparative example and the stimulation odor was relatively low, and as in the sensory test, the Example was more fruity than the comparative example and softer in terms of taste. appear.

As described above in detail specific parts of the present invention, those skilled in the art, these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. It is intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

As described in detail above, the present invention prevents the contamination of microorganisms by adding metacarry to the raw material of cornits at an optimum ratio, and easily dissolves and dissolves the protein bound to the starch of cornits by elution of starch. At the same time, by increasing the fermentation ratio by promoting the fermentation according to the growth of yeast and bacteria, there is an effect of providing a corn distilled distilled liquor which can increase the production yield of alcohol. In addition, it is possible to diversify the casting material by replacing the casting material with corn at the center of rice, barley, wheat, etc., and to provide the liquor industry with the effect of increasing sales in the distilled alcohol market by providing corn distilled distilled soju with excellent flavor and taste. There is an effect that can greatly contribute.

Claims (5)

Method for preparing distilled alcoholic beverages using corn grits comprising the following steps: (a) adding a protease, water, and sodium hydroxide to Corn Grits raw materials to adjust the pH, followed by stirring to prepare a Protein Grinding Solution; (b) adding metacarry (K ₂ S ₂ O ₅ ) and lactic acid to the concrete protein degradation solution, and adjusting the pH, followed by stirring and immersion, for the preparation of the lower liquor and for the preparation of the monolithic dilution and the two-stage aging. Preparing each of the preparations for immersion liquids; (c) adding powdered yeast and a coenzyme to the base sulcus preparation immersion liquid of step (b), and then culturing the yeast to prepare a base liquor; (d) adding the single immersion liquor preparation immersion liquid and coenzyme preparation of step (b) to the prepared base liquor, and then cultivating the yeast by expanding the cultivation of the single immersion; (e) adding the prepared two-stage aging fermentation immersion liquor and coenzyme agent of the two-stage immersion liquor preparation step (b), and then preparing a two-single aging simmer; (f) distilling under reduced pressure on the aged lump of distillate, followed by dilution to obtain a column; And (g) cooling the obtained circumference, and then freezing and filtration to produce corn grits distilled shochu. The method according to claim 1, wherein the amount of protease and water added in step (a) is 0.06 to 0.1 parts by weight and 180 to 200 parts by weight based on 100 parts by weight of the concrete raw material. The method according to claim 1, wherein the pH range of the cornlitz protein degradation solution in step (a) is 6.8 to 7.2, and the stirring conditions are 30 minutes to 2 hours at a temperature of 36 to 38 ℃. The method according to claim 1, wherein the amount of metacarry and water added in step (b) is 0.008 to 0.012 parts by weight and 180 to 200 parts by weight based on 100 parts by weight of the concrete raw material. The method according to claim 1, wherein the pH range of the cone immersion liquid in step (b) is 3.0 to 4.0, and the stirring conditions are 40 to 48 hours at a temperature of 48 to 52 ℃.

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