KR100936994B1 - Preparing method of unrefined rice wine - Google Patents

Abstract

The present invention relates to a method for producing Takju and Takju prepared by the method, and in particular, the present invention comprises the steps of preparing fermented starch (sake) by fermenting the starch-free or steamed starch raw material using immigration or yeast; Immersing by adding water and yeast to the prepared main hair; Homogenizing the immersed raw material; Heat-treating the homogenized raw material to inactivate glycosylation enzyme; It relates to a method of producing Takju and to Takju prepared according to the method comprising the step of further fermentation by adding water, sugars and yeast to the prepared raw material. The manufacturing method of Takju according to the present invention is to be fermented only for a certain period of time to maintain a uniform quality in the process of distribution, not over fermentation and the amount of carbon dioxide gas can also be adjusted appropriately to produce a refreshing Takju It can work.

Takju, manufacturing method, heat treatment

Description

Preparation method of Takju {Preparing method of unrefined rice wine}

The present invention relates to a method for producing takju and takju prepared by the method, in detail the present invention By maintaining the constant sugar concentration by inactivating the glycosylation enzyme by heat-treating the prepared Takju by the method of manufacturing the conventional Takju, yeast is added, uniform quality can be maintained even in the process of inducing a constant fermentation degree, It relates to a method of producing Takju and characterized in that it does not ferment and Takju prepared according to the method.

In general, Takju has been brewed for a long time as Korea's traditional liquor. Good Takju has sweet taste, sweet taste, and sweet rice with sweetness, gourmet, red rice, and acidity. In particular, cool taste has the effect of forgetting thirst and hunger.

Takju is a natural food that is naturally fermented by pure microorganisms.It is a liquor and health food, and it contains abundant nutrients, that is, more than 10 kinds of essential amino acids involved in metabolism in the human body. It contains a lot of organic acid (0.8%), which helps to stop thirst by providing a fresh taste, acetylcholine, which helps liver function, 1.9% of protein, and B complexes such as vitamin B, inositol, and choline. All of these are known to be good for skin care.

However, the consumption of Takju is rapidly decreasing due to the recent economic improvement and changes in dietary habits. In particular, the consumption of Takju was 1 million ㎘, equivalent to 56% of the total liquor output in 1981. As of the Seoul Olympic Games in 1988, the number of alcoholic beverages increased 9.7% year-on-year to 890,000 ㎘ out of 2.85 million 주 in total liquor shipments in 1997, while Takju fell 210,000. ㎘ just came out. Since then, due to the continuous decrease in shipments, the amount in 2001 decreased to more than 1/7 compared to 200,000 years ago, and the decrease in consumption exceeded 10% every year. It is shrinking.

The reason why consumption of Takju is greatly reduced

First, since non-sterilized Takju is circulated in the state of fermentation after the manufacture is limited to a period of 3 to 4 days the original taste is maintained.

Second, Takju, which has been released from the brewery, is pointed out that as the starch is further fermented during the distribution process, carbon dioxide is excessively produced and the contents are ejected if the container is deformed, the lid is opened or the lid is not closed. Can be.

In order to solve the above problems, a method of attaching a nonwoven fabric inside the stopper of the Takju container or making a fine hole to maintain the pressure inside the container is developed (Utility Model Registration No. 20-16266), Due to the leakage of alcohol during a certain period of time after the fermentation was stopped, Takju was changed to a product containing a low content of carbon dioxide gas has a problem that the distribution period is not long. In addition, a method for producing carbonate containing takju, which is characterized by sterilization by pasteurization in order to make the conditions in which yeast can no longer grow after putting takju into a sealable container, has been developed (patent Publication No. 2002-0053328). Specifically, the manufacturing method of takju is a method of inducing carbonic acid dissolved in alcohol by leaving the sealed takju for 3 days at 15 ℃ and then pasteurized at 65 ℃ for 10 minutes. However, the manufacturing method of the takju must be equipped with a low temperature facility that can be stored for 3 days at 15 ℃ and must be a pressure-resistant bottle that can withstand even if the gas pressure in the sealed container reaches 20 to 40 psi, There was a problem that the contents were ejected and the merchandise was lowered.

In order to solve the problems described above, the present inventors maintain a constant sugar concentration by inactivating glycosylated enzyme by heat-treating Takju prepared by the conventional manufacturing method of Takju, and then adding yeast to ferment only for a certain period of time. The uniform quality can be maintained in the process of distribution, and is not fermented, and the amount of carbon dioxide gas is appropriately adjusted to produce a takju containing the same to complete the present invention.

It is therefore an object of the present invention to provide a method for producing takju and takju prepared by the method.

In order to achieve the above object, the present invention

(a) fermenting the starch-free or steam-free starch raw material using immigration or yeast to prepare sake;

(b) immersing by adding water and yeast to the main hair prepared in step (a);

(c) homogenizing the raw material dipped in step (b);

(d) heat-treating the homogenized raw material in step (c) to deactivate the glycosylation enzyme;

(e) It provides a method for producing Takju, comprising the step of further fermentation by adding water, sugars and yeast to the raw material prepared in step (d).

In addition, the present invention provides a method for producing Takju, characterized in that it further comprises the step of sterilizing by heat treatment of the Takju prepared in step (e).

The present invention also provides a takju prepared by the above method.

Hereinafter, the present invention will be described in detail.

When explaining step by step the production method of takju according to the present invention.

First step: preparing sake

The main hair can be prepared by fermenting the starch raw material, which is steamed or uncooked, by using an entry or leaven according to a conventional method. Specifically, molds can be artificially propagated on the increased starch raw material to prepare immigration, and the starch can be saccharified and fermented to produce jumo (sake). Yeast may be prepared by adding yeast or yeast to fermented starch raw material to ferment the starch raw material. Alternatively, yeast or yeast may be added to starch-free steamed raw material to ferment the starch-based raw material to prepare sake. The starch raw material is not limited to this, but rice, millet, royal rice, seasoned rice, glutinous rice, black rice, barley rice, glutinous barley rice, wheat, potato, sweet potato, sweet potato, sweet potato powder, corn, waxy corn, sorghum, buckwheat, fine powder, Rice starch, corn starch, waxy corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, expanded starch, modified starch, wheat flour, expanded rice, alpha rice, and combinations thereof.

On the other hand, in order to induce the fermentation as soon as possible, a purified enzyme or coenzyme may be administered along with entry or leaven. As the purified enzyme, Aspergillus sp. (Kawachii, niger, oryzae), Rhizopus sp., Mucor sp., Absidia sp. It can be used to culture the glycosylation-producing bacteria such as fungi or extract and isolate enzymes that glycosylate starch using malt.The coenzyme is added to the cortex (bran) or sterilized as it is, and then artificially It can be used to breed it.

In one embodiment of the present invention by administering the final rice to the rice to prepare the entry rice, and the water and yeast administered to the entry rice to saccharify and ferment the starch to prepare a rice wine (酒母).

Second step: the prepared rice wine Immersed  step

The immersion refers to a process of expanding and culturing the enzyme leaching and yeast necessary for the fermentation by adding water and yeast to the main hair prepared in the first step. In addition, when immersed, it is possible to add an entry raw material cultured by administering the final product to the starch raw material. The immersion may be divided into one and two stages. In particular, when the two-stage immersion refers to the case of adding the step of immersing by adding the starch raw material and water to the raw material of the first stage immersion is completed. In the process of immersing the first stage and the second stage, the temperature is preferably maintained at 22 to 28 ° C., but most preferably at 27 to 28 ° C.

In one embodiment of the present invention, after injecting water, yeast and entry rice into the coarse prepared in the first step, stirred and stored for 24 hours to perform a one-stage immersion, the first stage of immersion is completed to increase the raw material (蒸煮) White rice (soybean rice), water, and koji were administered again, followed by stirring to perform two-stage immersion and stored for 5 to 6 days to ferment.

Step 3: Homogenized  step

The homogenization refers to a process of pulverizing or separating the solid components contained in the raw material matured in the second step. Specifically, the raw material matured in the second step is treated with a homogenizer in a fermentation column according to a conventional method. It refers to the process of pulverizing the solid component contained therein or separating the solid component using a fine body. The homogenizer refers to a grinder that grinds a solid material contained in a liquid.

In one embodiment of the present invention, the raw material matured in the second step is filtered and homogenized.

Fourth step: heat treatment

The heat treatment refers to a process of deactivating various enzymes including glycosylation enzyme by applying heat to the homogenized raw material in the third step, and the present inventors first introduced the process into a method of preparing Takju. Specifically, the heat treatment preferably refers to heat treatment for 10 to 30 seconds at 60 to 80 ℃ using a heat exchanger that is commonly used for the homogenized raw material in the third step.

The glycosylase refers to an enzyme which converts starch raw materials into sugars by hydrolysis of starch raw materials with enzymes contained in entry or yeast, and deactivates glycation enzymes contained in the homogenized raw materials of the third step through the heat treatment. Can prevent sugar from being converted. Therefore, through this step, it is possible to constantly induce the degree of alcohol fermentation by the yeast in the fifth step.

In one embodiment of the present invention, the homogenized raw material was heat-treated by high temperature sterilization at 70 ° C. for about 20 seconds using a heat exchanger.

Step 5: further fermentation

The additional fermentation refers to a step of further fermentation by adding water, sugars and yeast after cooling the raw material heat-treated in the fourth step at room temperature (about 25 ° C.). The water may be preferably purified water, and the sugar may be selected from the group consisting of, but not limited to, glucose, fructose, galactose, sugar, lactose, maltose, oligosaccharide, starch sugar, and combinations thereof. Specifically, the further fermentation is not limited to the raw material homogenized in the third step, but preferably, about 1 to 2 times of water is added, and sugars are not limited thereto, but preferably 0.01 mg / ml to 100.00 based on reducing sugar. It is administered in mg / ㎖, and yeast is not limited to this, but preferably refers to further fermentation by adding 1.0 × 10 ⁵ CFU / ㎖ ~ 1.0 × 10 ⁷ CFU / ㎖. However, the dosage of the above ingredients can be easily determined by those skilled in the art in consideration of the alcohol content of the final Takju product.

In an embodiment of the present invention, after cooling the homogenized raw material in the third step at room temperature, purified water is added to Takju according to the product alcohol standard, and the hydroglucose is 3 mg / ml, 5 mg / ml and 7 on the basis of reducing sugar, respectively. Mg / ml was added and 7.50 × 10 ⁵ CFU / ml of yeast was added, followed by stirring to further ferment.

Takju prepared by the above method is so called in the present invention because the yeast is alive in the Takju. Since the raw turks prepared by the method of the present invention do not produce unnecessary additional sugars due to inactivation of the glycosylase, the degree of fermentation by the yeast is constant, and as a result, the uniform quality can be maintained as well as the carbon dioxide gas is kept constant. It is excellent in refreshing feeling.

In another aspect, the present invention may further comprise the step of heat treatment in the fifth step. Specifically, the method may further include heat treatment of the raw Takju prepared in the fifth step after a certain period of time, thereby killing various microorganisms present in the yeast and Takju. The period from the raw rice wine to the heat treatment after the preparation can be easily determined by those skilled in the art in consideration of the degree of fermentation and the alcohol content of the final sterilized turbid wine, but preferably 1 to 10 days after bottling depending on the storage temperature. In addition, the heat treatment is not limited to this, but preferably refers to the heat treatment of the prepared raw table wine at 60 ~ 80 ℃ for 10 to 30 seconds.

Takju prepared by the method is the yeast is killed in the takju, compared to live takju is called sterile takju. The bactericidal Takju prepared by the method of the present invention is also inactivated by the glycosylase to not produce unnecessary additional sugars, and furthermore, the fermentation by yeast does not proceed and kills the microorganisms remaining in the Takju, which is excellent in quality as in the raw Takju. Takju is excellent in refreshing feeling because it contains carbon dioxide gas constantly.

Meanwhile, the alcohol content, sugar content, acidity and lactic acid content contained in the fresh turk wine were analyzed while storing the fresh turk wine prepared according to the method of the present invention at 10 ° C. for 30 days. It can be seen that it was maintained (see Experimental Example <1>), and also the number of microorganisms including yeast contained in the raw turks was kept constant (see Experimental Example <2>). Meanwhile, it is apparent to those skilled in the art that sterilized Takju, which is only sterilized by heat treatment of raw Takju, has the same effect as above. Therefore, the manufacturing method of takju according to the present invention can significantly increase the shelf life of ethanol in consideration of the fact that the shelf life of ethanol is usually 10 days or less at 10 ° C or less (Article 52 (1) of the Tax Administration Regulation). Rather, it is an effective way to keep the coolness constant.

The method of manufacturing Takju according to the present invention is to be fermented only for a certain period of time to maintain a uniform quality in the process of distribution, not over fermentation and the amount of carbon dioxide gas can also be properly adjusted to produce a refreshing Takju It can work.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1>

Preparation of Green Takju by the Manufacturing Method of the Present Invention

As shown in the schematic diagram shown in Figure 1, after the administration of 87.5g to 35kg of rice finally incubated for 24 hours to prepare an entry rice, and added to the prepared rice 2kg yeast 50g, lactic acid 15ml and 2.8L of water About 4.8 liters of hair follicles were prepared. 33 kg of the imported rice, 53.2 L of water, and 0.25 kg of improved Nuruk (Korea Enzyme Co., Ltd.) were added to the prepared main hair, which was stirred well with a rod, stirred, and stored for 24 hours to carry out the first step of fermentation.

65 kg of white rice (soybean rice), steamed 104 liters of water, and 0.5 kg of improved Nuruk (Korea Enzyme Co., Ltd.) were administered to the raw material in which the first stage of soaking was completed. After aging, the aged raw material was filtered through a fine sieve to separate solid components.

The alcohol content of the 260 L of the homogenized raw material was about 15%, and the homogenized raw material was sterilized at 70 ° C. for about 20 seconds using a heat exchanger to inactivate the glycosylated enzyme and then cooled at room temperature (about 25 ° C. or lower). . 384 L of purified water was added to the cooled Takju, and the hydrous glucose was added to 3 mg / ml, 5 mg / ml, and 7 mg / ml, respectively, on a reducing sugar basis, and then dissolved. Thereafter, 7.50 × 10 ⁵ CFU / ml of yeast was added to Takju prepared by the above process, followed by stirring to prepare raw Takju by the production method of the present invention.

Experimental Example 1

Analysis of the Components of Raw Takju Prepared by the Manufacturing Method of the Present Invention

The raw turk wine prepared in <Example 1> was stored at 10 ° C. for 30 days, and the components of the green turk wine according to the reducing sugar content were analyzed as follows.

<1-1> Analysis of Alcohol Content of Raw Takju Prepared by the Manufacturing Method of the Present Invention

First, the alcohol content of the raw table wine prepared by the present invention was measured daily for 30 days according to the reducing sugar content. Specifically, the method of measuring the alcohol content was based on the bushing method (first method of 6-4-1 in the Liquor Analysis Regulations of the National Institute of Technology Research). More specifically, 100 ml of the raw table liquor was transferred to about 300 to 500 ml flasks and distilled. At this time, when the emulsion reached 70 ml, the distillation was stopped and water was added to the cylinder, followed by alcohol at 15 ° C. using an alcohol system. It measured and the result is shown in FIG.

As shown in FIG. 2, the alcohol content of the crude green wine is somewhat different depending on the reducing sugar content, but after a slight increase for 10 days, a constant value is shown.

Through the above results, it was found that the alcohol fermentation by the yeast in the raw Takju prepared by the manufacturing method of the present invention only progresses for a certain period and does not proceed anymore.

<1-2> Analysis of Sugar Content of Raw Takju Prepared by the Manufacturing Method of the Present Invention

The reducing sugar content and glucose content of the raw turkish wine prepared by the preparation method of the present invention were measured daily for 30 days. Specifically, the method of Lane-Eynon method and Bertrand method was used to measure the reducing sugar content, and more specifically, Fehling A solution and Fehling B solution (Fehling A solution: copper sulfate (CuSO ₄ · 5H ₂ 0) 69.28g in an Erlenmeyer flask. After diluting 1 L with distilled water, Fehling B solution: 326 g of potassium stannate (KNaC ₄ H ₄ O ₆ 4H ₂ O, Rochelle salt) and 100 g of NaOH with distilled water 5 ml, distilled water 20 ml, 5 ml of the raw Takju prepared in Example 1-1 was added and methylene blue solution was used as an indicator. When glucose standard solution was added little by little, the reaction was terminated if there was no color change. The results are shown in FIG.

Meanwhile, the glucose content was measured using YSI Model 2700 (1725 Brannum Lane Yellow Springs, Ohio 45387 USA) and the results are shown in FIG. 4.

 As shown in FIG. 3 and FIG. 4, the reduction sugar content and glucose content change of the crude green wine was slightly different depending on the initially administered reducing sugar content, but the daily reduced sugar content was decreased by 0.2 to 0.3 mg / ml. In the case of mg / ml and 5 mg / ml, it appeared to approach almost 0 mg / ml after about 17 days.

Through the above results, it was found that in the raw Takju prepared by the production method of the present invention, after a certain period of time, no further sugar fermentation can occur because reducing sugars and glucose no longer exist.

<1-3> Analysis of Acidity and Lactic Acid Content of Raw Takju Prepared by the Manufacturing Method of the Present Invention

The acidity and lactic acid content of the raw turks prepared by the preparation method of the present invention were measured daily for 30 days. Specifically, the acidity was calculated based on the consumption of NaOH, and more specifically, 100 ml of the raw sake prepared in <Example 1-1> was added to the phenolphthalein indicator and the BTB-NR indicator, and 0.1N NaOH solution consumed to neutralize. The acidity was measured through the dose (ml) of the result, and the result is shown in FIG.

In addition, the lactic acid content was measured using YSI Model 2700 (1725 Brannum Lane Yellow Springs, Ohio 45387 USA) and the results are shown in FIG. 6.

As shown in FIG. 5, the acidity of the raw turks prepared by the manufacturing method of the present invention showed a constant degree periodically after a gentle increase, and as shown in FIG. 6, the lactic acid content showed a constant value for 30 days.

In the raw table produced by the manufacturing method of the present invention through the above results, only a certain degree of alcohol fermentation by the yeast proceeds, while the acidity of the prepared fresh table is gradually increased while the lactic acid content does not change. It was thought. In addition, the acidity of the crude green tea finally showed a constant degree periodically, as described in the above Experimental Example <1-2>, because the alcohol and fermentation can not continue because there is no longer any reducing sugar and glucose after a certain period of time. Was thought to be.

Therefore, according to the above results, after the alcohol fermentation by the yeast in the raw Takju prepared by the present invention is constant, alcohol fermentation will proceed further if all the sugar components such as reducing sugar and glucose are exhausted by the alcohol fermentation. I could not see. As a result, since the raw turks prepared by the present invention maintain a constant acidity and lactic acid content, it can be seen that the method of preparing the turbid liquors of the present invention is an effective method that can not only increase the shelf life of the raw turks but also maintain a refreshing feeling. Could.

Experimental Example 2

Microbial Number Changes of Raw Takju Prepared by the Manufacturing Method of the Present Invention

The number of yeast cells contained in live Takju according to the present invention was measured daily for 30 days. Specifically, after diluting the raw Takju prepared in <Example 1> in sterile water, yeast and mold count plate (Yeast & Mold Count Plate, 3M Microbiology, St. Paul, MN 55144-1000) using a Petri film (3M) , US) was dispensed and fixed in 1 ml and incubated at 30 ° C. for 3 days to count the number of cells and the results are shown in FIG. 7.

As shown in FIG. 7, the number of yeast cells increased slightly after about 1 day regardless of the initial reducing sugar content, but was maintained constant until 30 days thereafter.

On the other hand, the number of general bacteria cells contained in the live table according to the present invention was measured every day for 30 days. Specifically, after diluting the raw Takju prepared in <Example 1> in sterile water, using an Petri film (3M) Aerobic Count Plate (Aerobic Count Plate, 3M Microbiology, St. Paul, MN 55144-1000, USA) 1 ml was dispensed and fixed, and then cultured at 30 ° C. for 3 days to count the number of cells. The results are shown in FIG. 8.

 As shown in FIG. 8, regardless of the initial reducing sugar content, the number of general bacterial cells decreased slightly after about 1 day, but increased slightly until 30 days, resulting in a concentration lower than that of yeast cells by 1/10 to 1/100. Appeared to remain constant.

Therefore, it can be seen that the number of microorganisms contained in the raw Takju prepared by the present invention remained stable regardless of the storage period.

<Example 2>

Preparation of Sterilized Takju by the Manufacturing Method of the Present Invention

After storing the raw Takju prepared in Example <1> for about 10 days, it was sterilized at 70 ° C. for about 20 seconds using a heat exchanger to kill glycosylase, yeast and other microorganisms present in Takju. Then, it was cooled at room temperature (about 25 ℃) to prepare a sterile takju.

1 is a schematic diagram showing step by step a manufacturing method of Takju according to the present invention.

Figure 2 is a graph showing the alcohol content change according to the initial sugar concentration of Takju prepared by the present invention.

Figure 3 is a graph showing the change in reducing sugar content according to the initial sugar concentration of Takju prepared by the present invention.

Figure 4 is a graph showing the glucose content change according to the initial sugar concentration of Takju prepared by the present invention.

Figure 5 is a graph showing the acidity change according to the initial sugar concentration of Takju prepared by the present invention.

Figure 6 is a graph showing the lactic acid content change according to the initial sugar concentration of Takju prepared by the present invention.

7 is a graph showing the change in the number of yeast cells according to the initial sugar concentration of Takju prepared by the present invention.

8 is a graph showing the change in the number of normal bacterial cells according to the initial sugar concentration of Takju prepared by the present invention.

Claims (12)

(a) fermenting the starch-free or steam-free starch raw material using immigration or yeast to prepare sake; (b) immersing by adding water and yeast to the main hair prepared in step (a); (c) immersing by adding starch raw material and water to the raw material of the immersion of the step (b) (d) homogenizing the raw material dipped in step (c); (e) heat-treating the homogenized raw material in step (d) to inactivate the glycosylation enzyme; (f) further fermentation by adding water, sugars and yeast to the raw material prepared in step (e). (g) Takju prepared method characterized in that it comprises the step of sterilization by heat treatment for 10 ~ 30 seconds at 60 ~ 80 ℃ prepared in the step (f). delete The method of claim 1, wherein the heat treatment in step (e) comprises the heat treatment of the homogenized raw material in step (d) at 60 to 80 ° C. for 10 to 30 seconds. The method of claim 1, wherein in step (f), saccharides are added at 0.01 mg / ml to 100.00 mg / ml on a reducing sugar basis. The method of claim 1, wherein the sugar is selected from the group consisting of glucose, fructose, galactose, sugar, lactose, maltose, oligosaccharide, starch sugar, and combinations thereof. The method of claim 1, wherein the starch raw material is rice, milled rice, royal rice, seasoned rice, glutinous rice, black rice, barley rice, waxy rice, wheat, potato, sweet potato, sweet potato, sweet potato powder, corn, waxy corn, sorghum, buckwheat, fine flour, Takju characterized by being selected from the group consisting of rice starch, corn starch, waxy corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, expanded starch, modified starch, flour, expanded rice, alpha rice and combinations thereof Manufacturing method. The method of claim 1, wherein the yeast of step (f) is added at 1.0 × 10 ⁵ CFU / ㎖ ~ 1.0 × 10 ⁷ CFU / ㎖. delete delete delete The method of claim 1, wherein the produced takju is sterile takju. Takju prepared by the method of any one of claims 1 to 7.

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