KR101009295B1 - A manufacturing method of non-sterilization makgeolli - Google Patents

Abstract

PURPOSE: A method for manufacturing coarse liquor for extending expire date is provided to improve microbiological safety and to maintain freshness. CONSTITUTION: A method for manufacturing non-sterilized coarse liquor comprises: a step of adding bred yeast and yeast to steamed or non-steamed starch ingredients under aerobic culture condition to obtain crude liquor; a step of mixing brewage water and starch ingredients with crude liquor and fermenting an open container; a step of transferring the crude liquor to a container of low temperature and maturation to collect carbon gas; a step of dissolving the carbon gas in a ferment to separate rice-wine filter cake; a step of removing solid material; a step of ultrafiltering the ferment to remove microorganism; a step of homogenizing the rice-wine filter cake and sterilizing; a step of culturing alcohol fermentation yeast; a step of adding ferment and adjusting turbidity; and a step of adding sterilized brewage water and saccharide.

Description

Manufacture method of non-sterile turbid alcohol {a manufacturing method of non-sterilization makgeolli}

The present invention relates to a method for producing non-sterile turbid liquor, and more particularly, to a method for producing non-sterile turbid liquor that can extend the shelf life of non-sterile turbid liquor through process standardization.

Recently, thanks to the booming domestic and international Takju (rice wine), the consumption of Takju increased by 40% compared to 2008, and this increase is expected to continue in the future.

Tongju, which has been disregarded by consumers for many years due to beer, shochu, and imported liquor, is now emerging as a representative traditional liquor in Korea.

In addition, when domestic surplus rice consumption problem emerges as a national concern, Takju is receiving national attention more than ever, as it is fostering traditional liquor industry through takju consumption, promoting rice consumption, and activating the rural economy.

On the other hand, according to the domestic tax law, Takju is divided into sterilized Takju produced by heat treatment in the process and general Takju (non-sterilized Takju) manufactured without sterilization process. It is not oxidized and stable and has excellent taste. In the domestic market, most of the non-sterile Takju is consumed, and sterile Takju is mainly manufactured for export.

However, non-sterile Takju currently sold in Korea is a semi-finished product with very unstable physical properties because it does not go through a sterilization process, and its shelf life is limited to 10 days below 10 ° C (Article 52 (1) of the State Tax Code). Is holding.

As a result, Takju manufacturers cannot mass-produce, and the distribution industry must bear the logistics costs of refrigerated distribution.

In particular, non-sterile Takju in summer is vulnerable to various microbial contamination caused by acetic acid and various bacteria, and consumers are exposed to hygiene and safety problems.

In addition, since the product is shipped in a semi-finished state where fermentation is carried out for the purpose of giving a refreshing feeling to non-sterile Takju, there is a limit in maintaining a certain quality due to the severe change in carbon dioxide concentration and physical properties. There is a difficulty in maintaining 0.5 v / v%, and also because the yeast is alive, alcohol is fermented in the stomach after drinking Takju, gas is generated and there is a problem that causes burp.

On the other hand, in the case of sterilized Takju is a relatively microbiologically safe state, due to heat treatment, there is a disadvantage that the odor occurs due to sensory deterioration.

In order to solve the above problems, a method of sterilizing Takju by heat treatment at 65 ° C. for a predetermined time has been developed (Public No. 1998-0087254). However, sterilized Takju has a lower taste than non-sterilized Takju due to heat and oxidation. In addition, due to physical changes such as discoloration, viscosity increase and layer separation, there is a limit to the production of excellent quality takju, there is a limit to perfect sterilization due to high turbidity.

In addition, a technology for suppressing the expiration date by suppressing over-fermentation by adding alcohol and hot water extracts to Takju (registered patent 10-0672016) has been developed but the microbial safety is inferior due to the small amount of inhibitory activity and the antioxidant effect against microorganisms. There is a problem in that the carbon dioxide gas content of Takju is insufficient and the cooling feeling is reduced.

Meanwhile, Takju was heat-treated at 60 to 80 ° C. for 10 to 30 seconds to inactivate various enzymes including glycosylase, and then cooled, and further fermented by adding water, sugars and yeast (Registration No. 10-0936994). We developed a technology that suppresses over-fermentation and extends shelf life from 10 ℃ to 30 days, but the taste of Takju decreases and the quality changes during the distribution process. Consumer hygiene and safety issues are still emerging.

Therefore, the above-mentioned inventions have the purpose of extending the shelf life through heat treatment method and enzyme inactivation based on the existing Takju manufacturing method, but semi-finished products shipped on the market without process improvement and product standardization cannot maintain a certain quality. There are limitations in solving logistics cost problems caused by refrigerated distribution, expanding exports, and extending the shelf life, so it could not be a fundamental alternative for manufacturing Takju, which has an extended shelf life with uniform quality.

The present invention has been devised in view of the above problems, and its purpose is to simultaneously solve the problems of hygiene and shelf life of non-sterile Takju, deterioration of quality of sterile Takju, low temperature aging carbon capture method, ultra-precision filtration and sake lees circulation. Method of manufacturing non-sterilized turkish rice, which ensures the microbial safety of the product through process standardization and maintains its freshness and enables long-term shelf life at room temperature. It is in providing.

The method for producing non-sterile Takju of the present invention for achieving the above object is

(a) entry and yeast is added to the cooked or steamed starch raw material to prepare base liquor under aerobic culture conditions

(b) mixing the brewing water and the starch raw material in the base liquor prepared in step (a) to ferment in an open container

(c) collecting the carbonic acid gas by transferring the fermented sourdough in the step (b) to an airtight low-temperature aging container.

(d) storing the carbon dioxide gas collected in the step (c) at low temperature to dissolve in drunk and to separate sake lees;

(e) removing solids through the filter of the sifted rice wine separated in step (d)

(f) ultra-precision filtration of the solids removed in step (e) to remove all microorganisms including bacteria and yeast

(g) homogenizing and sterilizing the sake lees separated in step (d)

(h) culturing and sterilizing brewer's yeast or alcoholic fermentation yeast

(i) the sterilized brewing water after adjusting the turbidity by adding the sake lees sterilized in step (g) and beer yeast or alcohol fermented yeast sterilized in step (h) to adjust the turbidity prepared in step (f) Adding sugar, acid and sugar to prepare Takju

(j) characterized in that it comprises the step of injecting and sealed in the sterilized container in the usual way to sterilize the caustic soda (NaOH) or the container prepared in step (i).

In the preparation method of the non-sterile turbid liquor of the present invention, preparing the base liquor under the aerobic conditions of step (a) is a sterilized 1 ~ 30L per hour continuously for 15 to 35 hours at 15 ~ 35 ℃ using a sealed container It is preferable to incubate while supplying oxygen, and the fermentation of step (b) is performed in 15-35 ° C. for 1 to 2 soaks and 2 to 7 soaks and stops fermentation when the residue is 5.0-100.0 mg / ml. Good to do.

In addition, the carbon dioxide gas collection step (c) is preferably a carbon dioxide gas is collected by using the residue for 3 to 10 days at 2 ~ 10 ℃ in a closed container, the cold storage of step (d) is a closed container It is preferable to store for 7 to 30 days at 0 ~ 4 ° C so that the collected carbonic acid gas is dissolved 0.2 ~ 40.0 w / w% in the fumigation and to separate the sake lees precipitated in the bottom of the container, the step (e) of Solids removal is preferably passed through a filter having a pore size of 5 ~ 30㎛ remove solids.

In addition, the microorganism removal in step (f) is preferably passed through an ultra-precision filter having a pore size of 0.1 ~ 0.5㎛ to remove all microorganisms, including bacteria, and (g) sterilization sterilization of step 5 ~ 5 seconds ~ 40 ~ 120 ℃ It is preferable to sterilize by heat treatment for 30 minutes, and the yeast culture and sterilization of step (h) is carried out at 15 ~ 35 ℃ in a closed vessel of beer yeast (Saccharomyces carlsbergensis) or beer yeast (Saccharomyces cerevisiae) or alcohol fermentation yeast It is preferable to inactivate by incubating for 24 to 72 hours continuously while supplying 1 to 30 liters of sterilized oxygen per hour for 5 seconds to 30 minutes at 40 ~ 120 ℃.

Turbidity turbidity of step (i) is adjusted by mixing or adding sake lees and yeast at a certain ratio, but it is recommended that the turbidity of the liquor to be prepared should be at least 18 based on EBC (European Brewery Convention).

The non-sterile Takju according to the present invention ensures the microbial safety of the product through the standardization of the process, such as introduction of low-temperature aging carbon capture method, ultra-precision filtration method and sake lees circulation method to solve the problems of existing non-sterile Takju or sterile Takju at the same time freshness It is possible to maintain the shelf life at room temperature for a long time (for example, 180 days), thereby improving the merchandising property.

As a result, the hygiene safety of consumers is increased, manufacturers can mass-produce, and distributors can reduce the cost of logistics by eliminating refrigeration distribution and export them as finished products without uniform quality maintenance and hangover according to process improvement and low temperature aging method. It has the effect of promoting the activation and domestic rice consumption.

On the other hand, it is apparent to those skilled in the art that the non-sterile turbid liquor prepared by the above method can be used for a long time (at least 180 days or more) at a refrigerated state (10 ° C. or less) than at room temperature.

1 is a schematic diagram showing step-by-step a method for producing non-sterile turbid wine according to the present invention
2 is a graph showing a comparison of alcohol sterilization of non-sterile Takju according to an embodiment of the present invention
3 is a graph showing a comparison of the acidity change of non-sterile turbidity according to the embodiment
4 is a graph showing a comparison of the pH change of non-sterile turbidity according to the embodiment
5 is a graph showing a comparison of carbon dioxide gas change of non-sterile takju according to the embodiment

Technical terms and scientific terms used herein have the meaning commonly understood by those of ordinary skill in the art to which the present invention pertains unless otherwise defined, and the repeated description of the same technical construction and operation as in the prior art It will be omitted.

Figure 1 is a schematic diagram showing step by step a method for producing a non-sterile turbid wine according to the present invention.

The production method of non-sterile turbid wine of the present invention

(a) entry and yeast is added to the cooked or steamed starch raw material to prepare base liquor under aerobic culture conditions

(b) mixing the brewing water and the starch raw material in the base liquor prepared in step (a) to ferment in an open container

(c) collecting the carbonic acid gas by transferring the fermented sourdough in the step (b) to an airtight low-temperature aging container.

(d) storing the carbon dioxide gas collected in the step (c) at low temperature to dissolve in drunk and to separate sake lees;

(e) removing solids through the filter of the sifted rice wine separated in step (d)

(f) ultra-precision filtration of the solids removed in step (e) to remove all microorganisms including bacteria and yeast

(g) homogenizing and sterilizing the sake lees separated in step (d)

(h) culturing and sterilizing brewer's yeast or alcoholic fermentation yeast

(i) the sterilized brewing water after adjusting the turbidity by adding the sake lees sterilized in step (g) and beer yeast or alcohol fermented yeast sterilized in step (h) to adjust the turbidity prepared in step (f) Adding sugar, acid and sugar to prepare Takju

(j) injecting and sealing the Takju prepared in step (i) into a sterilized container in a conventional manner capable of sterilizing caustic soda (NaOH) or the container.

When explaining in more detail step by step the production method of the non-sterile turbid liquor according to the present invention.

* First step: manufacturing the base liquor

Entry and yeast can be added to the cooked or steamed starch raw material to produce base liquor under aerobic culture conditions.

Specifically, 0.1 ~ 0.4 w / w% of Bacillus agar (Aspergillus Kawachii) is mixed with the cooked raw material which has been cooked or cooked according to a conventional method, and then grown at 35 to 38 ° C. for 40 to 46 hours to prepare yeast. It can be added and fermented under aerobic conditions for 24 to 72 hours at 10 ~ 35 ℃ using an open container to prepare the base liquor.

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Specifically, 0.1 ~ 0.4 w / w% of Bacillus agar (Aspergillus Kawachii) is mixed with the cooked raw material which has been cooked or cooked according to a conventional method, and then grown at 35 to 38 ° C. for 40 to 46 hours to prepare yeast. It can be prepared by the addition of a closed container while supplying 1 ~ 30L per hour sterilized oxygen for 24 to 72 hours at 10 ~ 35 ℃ using.

Production of the base liquor refers to a process of expanding and culturing yeast under aerobic culture conditions, which are culture conditions in which sufficient oxygen exists using a substance containing sugar.

The 0.1 ~ 0.4 w / w% input of Baekkukyun is the optimal amount of Baekkukyun ideally multiply and improve the activity of the bacteria in the starch raw material, the growth temperature is less than 35 ℃ growth rate is slow and may cause pollution problems It is important to keep it at 35-38 degreeC because germs will die out if it is 38 degreeC or more.

In addition, the growth time is maintained for 40 to 46 hours, since at least 40 hours are required to exhaust the starch raw material, and if the time exceeds 46 hours, the activity of the bacteria is reduced and the result is killed.

Maintaining the lower tongue temperature in the open container 10 ~ 35 ℃ is because the lower liquor manufacturing time is slower than 10 ℃ and exposed to microbial contamination, because over fermentation occurs at 35 ℃ or more deterioration quality.

In addition, if the incubation time of the yeast is 24 hours or less, the number of yeast becomes small, and if it exceeds 72 hours, the number of yeast that dies increases.

* Stage 2: Fermentation

The fermentation refers to a process of dipping into 1 and 2 stages using an open container or a closed container by adding the starch raw material and brewing water added to the base liquor prepared in the first step.

In particular, in the case of two-stage immersion, the step of adding the starch raw material and brewing water is added to the sum of the first stage immersion.

The temperature of the one-stage immersion and two-stage immersion process is preferably carried out for 2 to 7 days at 15 ~ 35 ℃, leaving a residue of 5.0 ~ 100.0mg / ㎖ for carbon dioxide gas collection.

The sake refers to a material which is in a state from the time when a means capable of fermenting a material which is a raw material of liquor is used for the material to just before the liquor is produced or distilled.

If the immersion temperature is less than 15 ℃ yeast is inactivated to slow the fermentation rate and cause rancidity, while the higher the concentration of higher alcohol and ester due to overfermentation, the quality of the drunk is lowered.

The reason for leaving the residue of 5.0 to 100.0 mg / ml for the carbon dioxide collection is because the concentration of 0.2 to 40.0 w / w% of carbon dioxide is contained in the final product to maintain the most desirable refreshing feeling for drinking.

* 3rd step: capture carbon dioxide and mature at low temperature

The low temperature aging of the third step is to completely ferment the residue of the drunk fermented in the second step using a closed container for 3 to 10 days at 2 ~ 10 ℃, to collect the carbonic acid gas produced according to the low temperature aging Say that.

The low temperature aging closed container is preferably a container capable of withstanding carbon dioxide gas pressure, most preferably a stainless pressure tank capable of withstanding a pressure of about 1 ~ 5bar.

The reason for performing the low temperature aging at 2 to 10 ° C. for 3 to 10 days is the optimum temperature for the yeast to enhance the flavor while ripening using the residual sugar, and it takes 3 to 10 days for the residue to fully ferment. to be.

* 4th step: separating the precipitated sake lees and storing at low temperature to dissolve carbon dioxide

The low temperature storage of the fourth step refers to the low temperature storage for 7-30 days by lowering the storage container temperature to 0-4 ° C. for the purpose of precipitating sake lees and dissolving the carbon dioxide gas collected in the third step.

In the conventional Takju production method, the yeast is left in the Takju product to induce carbon dioxide production during distribution, so it is impossible to control the concentration of carbonic acid, so the refreshing feeling appears different for each product. It is possible to maintain a constant concentration of carbonic acid by dissolving in the drunk during the induction and cold storage step.

The precipitated sake lees are separated and homogenized using a homogenizer (Homogenizer), and then heat-treated at 40-120 ° C. for 5 seconds to 30 minutes and then refrigerated.

The homogenization refers to a process of pulverizing and solidifying the solid components precipitated at the lower end of the cold storage container.

Cold storage sealed container is preferably a container capable of withstanding carbon dioxide gas pressure, it is most preferable to use a stainless pressure tank capable of withstanding a pressure of about 1 ~ 5bar.

The reason for lowering the temperature of the storage container to 0-4 ° C. and storing it low temperature for 7-30 days is an optimal temperature for the precipitation of sake lees, and a period of 7-30 days is required for the collected carbon dioxide to be sufficiently dissolved in drunk. Because.

* 5th step: filtration step to remove solids

The filtration step refers to removing the solids by passing the supernatant of sake powder separated during the low temperature storage of Takju of the fourth step through a filter having a size of 5 to 30 μm.

The reason for the need for a filter having a pore size of 5 to 30 μm for filtration of the supernatant is to filter out the solids contained in the rice bran which has been separated from the sake lees and filter it in a sufficiently clear state to prevent the filter from clogging during the next high-precision filtration. This is because diatomaceous earth used as a filter aid is suitable for adsorption.

* Step 6: Ultra precision filtration step to remove all microorganisms using ultra precision filter

The ultra-precision filtration step refers to removing all microorganisms such as bacteria and yeast by ultra-precision filter (for example, membrane filter) having a pore passing through the filtration in the fifth step with a size of 0.1-0.5 μm. Through a long-term distribution at room temperature through microbial stability and uniform quality can be maintained, the inventors have been introduced for the first time in the method for producing the non-sterile Takju.

The reason why the pore size of the ultra-precision filter (membrane filter) is 0.1 to 0.5 μm is that the size of the pore is necessary to remove all microorganisms including bacteria.

For reference, microorganisms are removed by using the same pore size filter during draft beer production.

* Step 7: cultivate yeast and sterilize

The yeast culture is used to adjust the turbidity in the ultra-fine filtered sifting in the sixth step, beer brewer's yeast (Saccharomyces carlsbergensis) or beer yeast (Saccharomyces cerevisiae) or alcohol fermented yeast in a sealed container 24 at 10 ~ 35 ℃ It means to cultivate by sterilizing by heat treatment for 5 seconds to 30 minutes at 40 ~ 120 ℃ after pure incubation while supplying 1 ~ 30ℓ of sterilized oxygen per hour continuously for ~ 72 hours.

At this time, the yeast culture can be carried out using a commonly used yeast medium, but it is preferable to carry out using wort (wort).

The reason why the brewer's yeast is purely cultivated while supplying 1-30 L of sterilized oxygen per hour continuously at 10-35 ° C. for 24 to 72 hours is based on the physiological activity (vitality) and viable count of the brewer's yeast cultivated under the culture conditions. viability is increased and fermentation power is increased accordingly.

Sterilized brewer's yeast is most preferably used without delay for turbidity adjustment, it is preferable to use within 10 days while storing at 0 ~ 10 ℃ to prevent microbial contamination during refrigeration.

The nutritional value of the sterilized yeast in the human body is the same as that of live yeast, in particular, by adding the sterilized yeast, it is possible to completely block the progress of fermentation, prevent trim after drinking and maintain a uniform product in circulation.

The present inventors first introduced the brewer's yeast into a method for producing non-sterile takju.

* Step 8: adding sake lees, brewer's yeast, brewing water, sugars and acid

The sake lees, brewer's yeast, brewing water, sugar and acid content are added to the sterilized sake lees sterilized in step 4 and the sterilized beer yeast, brewing water, sugars, acid powder in the fourth step to the raw material subjected to ultra-precision filtration in the fifth step Refers to the process of making Takju by adding and mixing.

However, the amount of sake lees and yeast to be added is adjusted based on the turbidity of the final turbid product, but can be easily determined by those skilled in the art so that the turbidity is at least 18 based on the EBC (European Brewery Convention). It is recognized as Takju only if it is above-IRS Office Processing Regulation)

At this time, the yeast is added is most preferably used in the turbidity adjustment if the beer is not easily decomposed yeast in the distribution of the turbidity, beer top yeast or beer top yeast and beer yeast if a certain ratio (for example 50 Mixed yeast or alcoholic fermentation yeast can be used for turbidity adjustment.

* Step 9: Injecting into the container to seal

The step of sealing by injecting into the vessel is sterilization and washing with water using a conventional method for sterilizing caustic soda (NaOH) or the vessel heated to 30 ℃ ~ 80 ℃ of 0.1 ~ 1.0 v / v% concentration After that, the process of injecting and sealing the takju prepared in the eighth step, it is preferable to completely seal with the crown cap.

At this time, the container is most preferably a pressure-resistant glass bottle.

The reason for using caustic soda heated to 30 ° C. to 80 ° C. at the concentration of 0.1 to 1.0 v / v% is to maximize the sterilization effect at the concentration and temperature.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

The embodiments of the present invention are only for explaining the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not interpreted to be limited by the embodiments.

<Example>

* Preparation of Non-Sterile Takju

70kg of Godu rice and 170g of Baekkukyun were mixed and propagated at 38 ° C. for 45 hours to prepare entry.

4 kg of immigration, 4.8 kg of brewing water, and 100 g of yeast were mixed and sterilized by injecting sterilized oxygen for 48 hours at 25 ° C. using a sealed container sterilized to prepare about 8.8 L of base liquor.

66 kg of soybean rice and 106 liters of brewing water were added to the prepared base liquor, followed by one-stage immersion for two days in an open container.

After adding fermented soybean rice 130kg, brewing water 208ℓ to the fermentation completed, two-stage immersion was carried out in an open container for 3 days, and when the residue was 7.0 mg / ml, the drunk was transferred to an airtight container at 4 ° C for 4 days at low temperature. After the residue of fermented rice was completely fermented, the carbon dioxide gas thus produced was collected, and then, the temperature of the storage vessel was lowered to 0 ° C. for the purpose of precipitation and carbonic acid gas dissolution.

At this time, the precipitated sake lees were separated, homogenized using a homogenizer, then sterilized, stored in a refrigerator, and the supernatant separated in a low temperature storage process was passed through a filter having a pore size of 15 μm to remove solids.

Thereafter, the filtration was completed by passing through a membrane filter having a pore size of 0.1 μm to perform ultra-precision filtration to remove all microorganisms such as bacteria and yeast.

Yeast added for the turbidity adjustment to the ultra-precision filtered raw material was inactivated through the sterilization process after pure culture for 48 hours at 20 ℃ under aerobic conditions if the beer (Berlin Institute of Beer Research).

The alcohol concentration of 520 L of ethanol prepared through the above process was about 16.1 v / v%.

After the addition of 10 w / w% of sake lees and 5 w / w% of brewer's yeast, the turbidity was adjusted, and the turbidity was adjusted. The water glucose was 750 l of brewing water based on reducing sugar 5 mg / ml, citric acid. 7 mg / ml and 10 mg / ml were added to dissolve and sterilized, and the mixture was sterilized and mixed in the turbidity of the turbidity to prepare non-sterile turbidity having an alcohol concentration of about 6 v / v%.

After the sterilization using a caustic soda of 0.2% concentration and the water-tight glass bottle was washed with water to inject the prepared Takju and sealed with a crown cap to prepare a non-sterile Takju.

<Component Analysis>

* Comparative Analysis of Examples and Comparative Examples

The components were analyzed by storing the non-sterile Takju of the Example for 180 days at room temperature (20 ° C.), and for the comparative analysis, 180 days for the non-sterile Takju (Comparative Example 1) and sterilized Takju (Comparative Example 2) of the other manufacturers. During each refrigeration and room temperature storage, alcohol, acidity, pH and carbon dioxide gas change were measured at 5 day intervals.

* Alcohol concentration analysis

The alcohol concentration measurement method was measured by the butching method (National Tax Service Technical Research Regulations), and the results are shown in FIG.

As shown in Figure 2 non-sterile Takju of Example and Takju of Comparative Example 2, while maintaining a constant alcohol concentration of 6.1 ~ 6.2 v / v%, 6.3 ~ 6.4 v / v% for 180 days, respectively, Takju of Comparative Example 1 Immediately afterwards, the alcohol concentration rose to the highest level on the 5th to 15th days, and gradually decreased from the 20th day to 3.5 v / v% on the 180th day.

Through the above results, the non-sterile turbidity prepared by the present invention has no problem in maintaining alcohol concentration standard ± 0.5 v / v% because the alcohol fermentation does not proceed anymore during the storage period. Could know.

Acidity Analysis

Acidity was measured using the neutralization titration method based on the consumption of NaOH.

As shown in FIG. 3, the acidity of the non-sterile turbidity of the Example and the acidity of the sterilized Takju of the Comparative Example 2 represented 2.5 to 2.7% and 2.6 to 2.8%, respectively, for 180 days, while the non-sterile Takju of Comparative Example 1 was prepared. It was found that the acidity of 2.7% was maintained until 20 days after that, and then started to increase thereafter.

Through the above results, the non-sterile turbidity prepared by the present invention was found to have no change in quality since the acidity was kept very constant during the storage period.

pH analysis

The pH analysis was measured by using a pH meter (420A, Thermo Orion, Beverly, MA, USA) was put 20ml of the filtered sample in an Erlenmeyer flask.

As shown in FIG. 4, the pH of the non-sterile Takju of Example showed a constant value of 3.3 up to 90 days, but the pH was slightly increased to 3.4 from 100 to 180 days.

This is a natural phenomenon in which yeast contained in Takju has a long storage time, and autolysis occurs. If self-degradation is severe, yeast odor can be generated in Takju. carlbergensis), which has less autolysis than baker's yeast (Saccharomyces cerevisiae), which is generally used for the preparation of Takju, and shows no significant change in pH value for 180 days. .

On the other hand, the sterilized Takju of Comparative Example 2 maintained a constant pH until 45 days after the manufacture and then started to rise therefrom to pH 4.0 at 180 days.

This is due to the rapid decomposition of baker's yeast during the storage period, which raises the pH, which may have some negative effects on quality.

On the other hand, the non-sterile Takju of Comparative Example 1 showed a constant pH up to 20 days after the production, but after 30 days it was found that the pH is rapidly reduced and the quality is reduced.

This is judged to be caused by bacterial contamination such as acetic acid bacteria during storage of the non-sterile Takju of Comparative Example 1.

Through the above results, it can be seen that the brewer's yeast added to the turbidity adjustment to the non-sterile turbidity prepared by the present invention is usefully used for turbidity adjustment and has a positive effect on the quality maintenance.

* CO2 Analysis

The carbon dioxide analysis was measured using CarboQC (Anton Paar Strasse 20, 8054 Graz, Austria), the results are shown in FIG.

As shown in FIG. 5, the non-sterile turbid carbon dioxide gas of the Example and the sterilized turbid carbon dioxide of Comparative Example 2 exhibited 0.40 to 0.42 w / w% and 0.36 to 0.37 w / w%, respectively, for 180 days.

On the other hand, non-sterile Takju of Comparative Example 1 showed 0.20 w / w% immediately after manufacture, but 0.4w / w% was measured on the 5th day of manufacture, indicating the normal carbon dioxide concentration. There was a decrease in the cooling feeling, the merchandise deteriorated.

Through the above results, it was found that the non-sterile turbid liquor prepared by the present invention has no problem in maintaining sensation because no carbon dioxide gas is leaked due to the sealed container during the long term storage period.

* Microbial Verification

The contamination state of the non-sterile Takju of the above example was measured at 5 day intervals up to 20 days of storage, and at 30 day intervals up to 30-180 days.

Specifically, after diluting the takju in sterile water in the condition of contamination of various bacteria, 1 to an aerobic count plate (Aerobic Count Plate, 3M Microbiology, St. Paul, MN 55144-1000, USA) using Petri film (3M) After dispensing ㎖ in the center of the medium using an automatic pipette and incubated at 32 ℃ for 24 to 72 hours to verify the contamination state.

As shown in Table 1, the non-sterile turbidity of the example was found that no microorganisms were detected for 180 days, the microbial safety was proved even during long-term storage.

division Change of Microorganisms According to Storage Period (CFU / mL) 0 days 5 days 10 days 15th 20 days 30 days 60 days 90 days 120 days 150 days 180 days Total bacteria 0 0 0 0 0 0 0 0 0 0 0 leaven 0 0 0 0 0 0 0 0 0 0 0 mold 0 0 0 0 0 0 0 0 0 0 0

* Sensory evaluation

Sensory evaluation of the non-sterile turbidity of the above example was performed at intervals of 5 days up to 0-20 days, and at intervals of 10 days up to 20-180 days.

The sensory evaluation was carried out on 40 panelists who used alcoholic beverages. The evaluation criteria were five-point evaluation, the mainstream sensory evaluation standard of the Institute of Brewing Engineering, Berlin University, Germany.

Each sample was evaluated under the same temperature conditions after refrigerated storage one day before the sensory test.

As shown in Table 2, the non-sterile turbidity of the examples, despite the storage at room temperature, taste, aroma, texture, refreshment, and appearance were maintained until 60 days after manufacture, and taste and aroma decreased slightly from 90 days, but 180 days In the meantime, sensory evaluation average was 4.6 ~ 4.8, so that constant product quality was maintained and there was no problem for consumers to drink.

As shown in Table 3, the non-sterile Takju of Comparative Example 1 of other manufacturers, despite the refrigerated storage, changes in taste, aroma, texture, refreshing taste and appearance from 15 to 20 days after manufacture, resulting in deterioration in quality and commerciality. From 30 to 60 days, they were corrupted and sensory evaluation was impossible.

As shown in Table 4, the sterilized Takju of Comparative Example 2 of other manufacturers was found to have a significantly lower quality than the non-sterilized Takju of Example and the non-sterilized Takju of Comparative Example 1 from the beginning of manufacture, and from 60 days after preparation at room temperature It was found that the taste, aroma and texture were degraded, resulting in a change in quality.

In summary, the non-sterilized Takju prepared by the present invention has almost no change in quality despite 180 days of room temperature storage, and the problem of the manufacturing method is lower than that of the existing non-sterilized Takju and sterilized Takju. It is a technology that solved through process improvement and standardization such as collection and dramatically extended shelf life while maintaining uniform quality for a long time. It improves hygiene safety of consumers, improves product value, and saves logistics costs by eliminating the need for refrigeration distribution. It is also considered a new technology with economic and industrial effects that contribute to revitalization and promote domestic rice consumption.

division Non-sterile Takju of Example (Room Temperature Storage) 0 days 5 days 10 days 15th 20 days 30 days 60 days 90 days 120 days 150 days 180 days incense 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.7 4.7 4.6 4.6 flavor 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.7 4.7 4.7 4.6 Texture 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.7 4.7 4.7 4.6 Refreshing feeling 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.8 Appearance 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.7 4.7 4.6 4.6 Average 4.8 4.8 4.8 4.8 4.8 4.8 4.8 4.7 4.7 4.7 4.6

division Non-sterile Takju of other manufacturers of Comparative Example 1 (refrigerated storage) 0 days 5 days 10 days 15th 20 days 30 days 60 days 90 days 120 days 150 days 180 days incense 4.8 4.8 4.8 4.5 4.0 3.0 Corruption Corruption Corruption Corruption Corruption flavor 4.8 4.8 4.8 4.0 3.0 3.0 Corruption Corruption Corruption Corruption Corruption Texture 4.8 4.8 4.8 4.5 4.0 3.0 Corruption Corruption Corruption Corruption Corruption Refreshing feeling 4.8 4.8 4.8 4.0 3.0 2.5 Corruption Corruption Corruption Corruption Corruption Appearance 4.8 4.8 4.8 4.5 4.0 3.5 Corruption Corruption Corruption Corruption Corruption Average 4.8 4.8 4.8 4.3 3.5 3.0 Corruption Corruption Corruption Corruption Corruption

division Sterilization Takju of other manufacturers of Comparative Example 2 (Room temperature storage) 0 days 5 days 10 days 15th 20 days 30 days 60 days 90 days 120 days 150 days 180 days incense 4.0 4.0 4.0 4.0 4.0 4.0 3.8 3.7 3.7 3.7 3.6 flavor 4.0 4.0 4.0 4.0 4.0 4.0 3.6 3.6 3.6 3.6 3.5 Texture 4.3 4.3 4.3 4.3 4.3 4.3 4.1 4.1 4.1 4.0 4.0 Refreshing feeling 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 Appearance 4.7 4.7 4.7 4.7 4.7 4.7 4.7 4.7 4.7 4.7 4.7 Average 4.2 4.2 4.2 4.2 4.2 4.2 4.0 4.0 4.0 4.0 4.0

Claims (11)

(a) entry and yeast is added to the cooked or steamed starch raw material to prepare base liquor under aerobic culture conditions
(b) mixing the brewing water and the starch raw material in the base liquor prepared in step (a) to ferment in an open container
(c) collecting the carbonic acid gas by transferring the fermented sourdough in the step (b) to an airtight low-temperature aging container.
(d) storing the carbon dioxide gas collected in the step (c) at low temperature to dissolve in drunk and to separate sake lees;
(e) removing solids through the filter of the sifted rice wine separated in step (d)
(f) ultra-precision filtration of the solids removed in step (e) to remove all microorganisms including bacteria and yeast
(g) homogenizing and sterilizing the sake lees separated in step (d)
(h) culturing and sterilizing brewer's yeast or alcoholic fermentation yeast
(i) the sterilized brewing water after adjusting the turbidity by adding the sake lees sterilized in step (g) and beer yeast or alcohol fermented yeast sterilized in step (h) to adjust the turbidity prepared in step (f) Adding sugar, acid and sugar to prepare Takju
(j) in a container sterilized by a conventional method for sterilizing caustic soda (NaOH) or the container heated to 30 ~ 80 ℃ at a concentration of 0.1 ~ 1.0 v / v% in step (i). Method of producing a non-sterile turbid liquor comprising the step of injecting and sealing. The method according to claim 1, wherein the preparation of the base liquor in the aerobic condition of step (a) is carried out by supplying 1 to 30 L of sterile oxygen per hour continuously for 15 to 35 hours at 15 to 35 ℃ using a sealed container Method for producing non-sterile turbid liquor, characterized in that. The fermentation of step (b) is characterized in that the fermentation of the first stage and the second stage of immersion for 2 to 7 days at 15 ~ 35 ℃ and stopping the fermentation when the residual sugar is 5.0 ~ 100.0mg / ㎖ Method for producing non-sterile turbid wine. According to claim 1, wherein the carbon dioxide gas collection step (c) is a method for producing a non-sterile turbid liquor characterized in that the carbon dioxide gas is collected using the residue for 3 to 10 days at 2 ~ 10 ℃ in a sealed container. . The method of claim 1, wherein the cold storage of step (d) is stored in a sealed container for 7-30 days at 0 ~ 4 ℃ to dissolve the collected carbon dioxide gas 0.2 ~ 40.0 w / w% in the fumigation Non-sterilized Takju production method characterized in that the sedimentation of sediment in the lower layer separated. The method of claim 1, wherein the solids removal step (e) is passed through a filter having a pore size of 5 ~ 30㎛ remove the solid content of the non-sterile turbid liquor. The method of claim 1, wherein the microorganism removal in step (f) is performed through an ultra-precision filter having a pore size of 0.1 to 0.5 µm to remove all microorganisms including bacteria. The method according to claim 1, wherein the sterilized liquor of step (g) is sterilized by heat treatment at 40 to 120 ° C. for 5 seconds to 30 minutes. According to claim 1, wherein the yeast culture and sterilization of step (h) is
Brewer's yeast or brewer's top yeast or alcoholic fermented yeast are incubated in a sealed container with 15-30 liters of sterilized oxygen per hour continuously at 15-35 ℃ for 24-72 hours, and then 5 seconds at 40-120 ℃. Method for producing a non-sterile turbid liquor characterized in that the heat treatment for 30 minutes to deactivate. According to claim 1, the turbidity of step (i) is adjusted by mixing or adding sake lees and yeast in a certain ratio, but characterized in that the turbidity to be produced is at least 18 on the basis of EBC (European Brewery Convention) Production method of non-sterile turbid wine. A non-sterile takju prepared by the method for producing a non-sterile takju of any one of claims 1 to 10.

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