KR100979878B1 - Method for preparing fermented liquor - Google Patents

Abstract

The present invention provides a method for producing a fermented wine, i) one-stage injection step; ii) a two step injection step; iii) seasoning; iv) adding fermentable sugar to the seasoning liquid without heat treatment; And v) performing post-fermentation. In addition, the present invention can add the fermentable sugar to the seasoning liquid, and then injected into a heat-resistant, pressure-resistant container sealed with a cap and can be subjected to post-fermentation. In addition, the present invention may further comprise the step of sterilizing the post-fermentation finished product in the container after step v).

Fermentation, white rice, yeast, sugar, carbonated pressure, post fermentation

Description

Method for preparing fermented liquor {Method for preparing fermented liquor}

The present invention relates to a method for producing fermented wine.

Fermented liquor is turbid liquor made by fermenting grains, sweet potatoes, fruit juices, etc. Fermented liquor is divided into single fermentation and double fermentation according to the type of production. Single fermentation is a method of alcohol fermentation with yeast directly from sugars like wine, and double fermentation is a method of saccharifying with amylase in the first step and starch in the second step and alcohol fermentation in the second step. In the case of double fermentation, it is called a parallel double fermentation formula in which the saccharification and alcohol fermentation are performed in two stages which are independent in a manufacturing process.

In the manufacturing process of fermented liquor made from cereals, starch itself cannot act as a fermentation process. Therefore, when starch saccharifying enzyme is used to crystallize sugar and ferment yeast, carbon dioxide is free and alcohol is used. This is the fermented liquor.

Fermentation means that the enzyme secreted by the yeast acts as a catalyst and the sugars are hydrolyzed and converted into alcohol and carbon dioxide gas.

Flavor components in fermented liquor vary depending on fermentation ingredients, microorganisms, fermentation conditions, filtration methods, and ripening periods. Quality control requires high technology.

Existing method is to filter the fermentation broth is completed with a sieve, and then artificially inject carbonic acid to seal the cap, or to put the fermentation broth is in the process of fermentation, and the carbon dioxide generated at this time is continuously external By discharging the gas as time passes, the amount of carbon dioxide emitted is greater than that of carbon dioxide generated, resulting in deterioration of quality such as lowering the gas pressure in the container.

According to the manufacturing method of the fermented wine according to the present invention, in order to use the yeast surviving in the seasoned liquid as it is, without being heat-treated, an appropriate amount of fermentable sugar necessary for generating the required carbonic acid is added and sealed with a cap. Since post-fermentation is carried out in a state, carbon dioxide is not leaked out of the bottle even after the product is shipped, so that a consumer can always feel a refreshing feeling.

It is an object of the present invention to add fermentable sugars necessary for the generation of the desired carbonic acid in a non-heat-treated state in order to use the live yeast in a seasoned liquid as it is after fermentation. It is to provide a manufacturing method.

In order to achieve the object of the present invention as described above, the present invention i) using a steaming machine (commercially steamed rice steamer) to make godu rice with white rice, mixed with water and put koji (entry) and then Inoculation and one-step injection step of incubating at 25 to 30 ° C. for 24 hours after adding water; ii) a two-stage injection step of making gourdap with white rice using a steamer and then adding it to the fermentation broth prepared with one step with koji and then adding water and then fermenting at 25 to 30 ° C. for 5 to 7 days; iii) filtering the fermentation broth through a sieve and diluting the final alcohol concentration to 3-14% (v / v), followed by seasoning by adding acidic and sweeteners without fermentable sugar components; iv) adding fermentable sugar to the seasoned liquid without any heat treatment; And v) post-fermentation at 7 to 38 ° C. for 1 to 48 hours.

When the fermentation is completed in step iii), the supernatant is cleared while the fermentation yeast and the solid substance in the fermentation broth are precipitated. At this time, the fermentation broth is filtered through an appropriately sized sieve, and the alcohol concentration, yeast number, sugar concentration, and acidity of the filtrate are analyzed, and the final alcohol concentration is diluted to 3-14% (v / v). Thereafter, the acidulant and sweetener without the fermentable sugar component are added and seasoned.

The reason for not performing any heat treatment on the seasoned liquid in step iv) is to use the yeast surviving in the seasoning liquid for post-fermentation. In addition, the concentration of the fermentable sugar added in step iv) may be determined according to the carbonic acid pressure required for the final product. The carbonic acid pressure may be 0.02 ~ 6 Vol, the concentration of the added fermentable sugar (direct reducing sugar), depending on the desired carbonic pressure may be 0.01 to 2.4%. However, the carbonic acid pressure and the concentration of the fermentable sugars are not limited thereto, and may be carried out under various conditions as desired.

In the present invention, step iv) may be characterized in that the fermented sugar is added to the seasoned liquid without heat treatment and then sealed in a heat and pressure resistant container and sealed with a cap. PET bottles can be used as the container.

In addition, the post-fermentation conditions of step v) is just one example for the preferred implementation, it can be carried out in more various ways.

In the present invention, after the step v) may further comprise the step of sterilizing the post-fermentation finished product in the container. The sterilization conditions can be carried out at 65 ° C. for 30 minutes, which is just one example, and thus can be carried out under various conditions known in the art.

According to the present invention, in order to use the raw yeast in the seasoned liquid as it is, the product is post-fermented in a state in which a suitable amount of fermentable sugar necessary for generating the required carbonic acid is added and sealed with a cap. Even after shipment, carbon dioxide does not leak out of the bottle, so consumers can always supply a refreshing product. In addition, by controlling the fermentable sugar to add the pressure of carbon dioxide in the product, it can be adjusted as needed, and after sterilization after sterilization in a heat-resistant and pressure-resistant container (for example, PET bottle), it is constant even in sterilized products. It can maintain pressure carbon dioxide. Since a certain pressure of carbon dioxide can be maintained in the container, the product life of the raw product (unsterilized product) can be extended.

Hereinafter, technical features of the present invention will be described in more detail according to non-limiting examples. These examples are intended to illustrate the invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example

1st process: 1st stage Buy

Using a steamer (commercially available steaming steamer), rice wine was made with 780g of white rice, mixed with about 3.5L of water, and 265g of koji (entry) (self-made) was added. Then, inoculated separately incubated with the main cultivars (base), water was added to the final volume of 5L and then incubated at 25 ~ 30 ℃ for 24 hours. Main hair refers to the step of proliferating and culturing yeast (Saccharomyces cerevisiae) (self storage) in large quantities.

2nd process: 2nd stage Buy  And Fermentation

1.82 kg of white rice was weighed to make gourd rice as in the first step, and then added to the fermentation broth prepared in the first step with 0.66 kg of koji, and water was added so that the final volume was 15 L. The fermentation was carried out at 25 to 30 ° C. for 5 to 7 days.

Third Process: Fermentation Broth Filtration, Component Analysis and Seasoning

When the fermentation is completed, the supernatant is cleared as the fermentation yeast and the solid substance precipitate in the fermentation broth. At this time, the fermentation broth is filtered through an appropriate size sieve, and the alcohol concentration, yeast number, sugar concentration, acidity, etc. of the filtrate are analyzed and diluted to a final alcohol concentration of 6% (v / v), followed by acidulants and sweeteners (fermented sugar). Seasoning).

Alcohol concentration was measured by distillation of the fermentation broth (Hydrometer) using the principle of hydrometer.

Yeast number was measured using a Haemacytometer.

Sugar concentration was analyzed using Somogyii method.

Acidity is expressed in ml consumed by titration with 0.1N NaOH.

The results of analyzing the seasoning solution are shown in the following table.

Analysis of Seasoning Sugar concentration (%) Yeast Water (cells / ml) Acidity 0.21 4 × 10 ⁷ 3.6

Fourth Process: Addition of Fermentable Sugars

In order to use the live yeast in the seasoned liquid as it is, add 0.6% or 1.0% of fermentable sugars without heat treatment to make the sugar concentration 0.81% or 1.21% after adding it to heat-resistant and pressure-resistant PET bottles (Doosan Techpec). Injected and sealed with a cap. The concentration of sugar added at this time can be calculated from the following reaction formula depending on the carbonic acid pressure required for the final product.

C ₆ H ₁₂ O ₆ ----> 2 C ₂ H ₅ OH + 2 CO ₂

One molecule of glucose (180 g) is produced by the yeast to generate two molecules of alcohol and two molecules of carbon dioxide (corresponding to a volume of 2 × 22.4 L under the supernatant). In a 1 L container, for example, 1 L of carbon dioxide equivalent to 1 Vol would require 1 / 44.8 molecules of glucose (180 g × 1 44.8 = 4.02 g). In other words, about 0.4% (W / V) of glucose may be added. However, as shown in Table 2 of the Example, since a slightly larger amount of carbon dioxide was generated than the theoretical amount of carbon dioxide corresponding to the added sugar, parallel starch fermentation actually produced a portion of the starch in the fermentation broth even though the fermentation appeared to be completed. This may be due to the conversion to glucose.

Carbonic acid pressure is measured in the art as a volume (Vol) in general using a CO ₂ measuring apparatus of Biestek (Korea).

5th process: Post fermentation

After fermentation was performed at 25 to 30 ° C. for 1 to 48 hours so that re-fermentation by yeast occurred in the seasoning solution injected into PET bottles. The post-fermentation temperature is only one example, it is possible at 7 ~ 38 ℃, it can be carried out more variously.

The results of analyzing the post fermentation solution are shown in the following table.

Analysis of Post Fermentation Fluid Added sugar concentration (%) Carbon pressure (Vol) % Of residual sugar after post-fermentation * Sample 1 0.6 #One #2 # 3 0.23 1.93 1.94 1.96 Sample 2 1.0 #One #2 # 3 0.16 2.61 2.52 2.63

* Residue: sugar remaining in the fermentation broth after fermentation

Carbon dioxide pressure in Table 2 represents the dissolved carbon dioxide dissolved in the product container in volume. Sample 1 added 0.6% of fermentable sugar to the seasoned liquid and sample 2 added 1.0% of fermentable sugar to the seasoned liquid.

6th process: Post fermentation  Sterilization

After the fermentation was completed in a PET bottle was sterilized for 30 minutes at 65 ℃. Since the sterilization conditions are just one example, they may be carried out under various conditions known in the art. After the fermentation after injection into a PET bottle, the carbonate pressure of the sterilized product showed a carbonate pressure similar to the results of Table 2.

Fermented sake prepared by the above method contains the amount of carbonic acid gas that can give a refreshing feeling to the product because the fermented sugar is added to the seasoned liquid and the appropriate amount of fermentable sugar required for generating the carbonic acid is sealed. Done.

While the invention has been described above with reference to specific embodiments, various modifications, changes or modifications may be made in the art within the spirit and scope of the appended claims, and thus, the foregoing description and drawings It should not be construed as limiting the technical idea of the present invention but as illustrating the present invention. All documents cited in the present invention are incorporated herein by reference.

Claims (5)

delete In the method of producing fermented wine, i) 1 step injection step of making gourdap with white rice using a steamer, mixing with water and putting koji, then inoculating seedling, adding water and culturing; ii) a two-stage feeding step of making gourdap with white rice using a steamer and adding it to the fermentation broth prepared in one step with koji, followed by adding water; iii) filtering the fermentation broth through a sieve and diluting it, followed by seasoning by adding acidic and sweeteners without fermentable sugar component; iv) adding the fermented sugar determined according to the desired carbonic acid pressure without heat treatment to the seasoned liquid; And v) a method of preparing fermented wine comprising the step of performing post-fermentation. The method according to claim 2, wherein the carbonic acid pressure is 0.02 to 6 Vol, and the fermentable sugar concentration to be added is 0.01 to 2.4%. [4] The method of claim 2 or 3, wherein the step iv) adds fermentable sugar to the seasoned liquid without heat treatment and injects it into a heat and pressure resistant container and seals it with a cap. 5. The method of claim 4, further comprising sterilizing the post-fermentation finished product after step v).