KR101338504B1 - Preparing method of alcoholic liquors having reduced sodium ion - Google Patents

Abstract

The present invention relates to a method for producing casting water used for the production of alcoholic beverages and casting water produced by the production method, in detail, by reducing the sodium ions (Na ⁺ ) present in the raw water used for the production of various alcoholic beverages The present invention relates to a method for producing casting water capable of producing alcohol having improved properties, and a method for manufacturing alcohol using the casting water produced by the manufacturing method.
According to the casting water manufacturing method of the present invention, the amount of sodium ions contained in the raw water can be reduced and a casting water having a pH level suitable for liquor production can be prepared, and by using the same to prepare a liquor, a large amount of sodium ions can be ingested. And various diseases caused by this can be prevented in advance. Furthermore, since the prepared alcoholic beverage contains a very small amount of sodium ions, it is possible not only to minimize the intake of sodium during alcohol intake, but also very sensually, to satisfy the health and preference of the alcoholic beverage consumer.

Description

PREPARING METHOD OF ALCOHOLIC LIQUORS HAVING REDUCED SODIUM ION}

The present invention relates to a method for producing casting water used for the production of alcoholic beverages, casting water produced by the production method, and a method for producing alcoholic beverages using the casting water, and specifically present in raw water used for the production of various alcoholic beverages. The present invention relates to a method for producing casting water capable of producing liquor with improved functionality by reducing sodium ions (Na +), a casting water produced by the manufacturing method, and a liquor manufacturing method using the casting water.

Salt occupies a very important place in Korean diet, and its intake is 15-20g of salt, more than three times the 5g daily salt intake recommended by the World Health Organization (WHO). It is already known that such excess salt intake causes various diseases. In addition, due to the consumption of alcoholic beverages, Koreans consume alcoholic beverages with snacks, and soups and stew that are consumed for soju or other alcoholic beverages have low concentrations of salt, but they consume large amounts of salt as they consume large amounts of meat. Sprinkle with salt or eat with seasonings (oil salt, ssamjang) and kimchi to eat a lot of salt.

Sodium accounts for a large proportion of the salt-constituting ingredients. Therefore, ingesting a large amount of salt is equivalent to ingesting a large amount of sodium, and in this regard, the content of sodium ions in the domestic marketed soju appears to be as low as 10 ppm to as high as 45 ppm as shown in Table 1 below.

Comparison of Sodium, Calcium Ion, and Total Cation Contents in Soju Sodium ions (ppm) Calcium ion (ppm) Total cation content (ppm) B company 10.307 1.843 12.259 J company-A 35.755 1.408 39.246 J company-B 36.216 1.426 39.628 J Corp-C 45.732 1.564 47.825 L company-A 16.350 24.460 47.408 L company-B 11.378 26.205 44.570 L company-C 16.643 25.088 48.451 S company 39.798 6.470 48.277 M company 18.366 9.452 30.086 H company 22.114 7.755 38.725 K company 33.237 7.465 42.060

In particular, refined salt is used as an additive ingredient in soju, and in order to exclude the use and to reduce the situation of ingesting sodium in such a large amount, efforts to reduce the amount of sodium consumed from soju, which is the representative alcohol of Koreans, are needed. Is considered.

Accordingly, the present invention has been made to solve the problems of the prior art, and provides a method for producing casting water in which sodium ions are effectively reduced, and furthermore, sodium is reduced and functionality is improved by using the produced casting water. An object of the present invention is to provide a method for producing liquor.

As a result of the present inventors' research to achieve the above object, the casting water and the sodium ions are significantly reduced by passing the raw water through the ion exchange resin tower mixed with a strong acid cation exchange resin and a strong base anion exchange resin at a specific ratio, and The present invention was completed by confirming that high-quality, high-functional liquor used could be manufactured.

In one embodiment of the present invention to prepare a mixed raw water first step;

A second step of filtering the prepared mixed raw water; And

Sodium ions comprising the third step of treating the filtrate to a pH 5.5 to 6.5 by passing the strong acid cation exchange resin and the strong base anion exchange resin through a mixture of ion exchange resins in a volume ratio of 6: 4 to 5.5: 4.5 This reduced casting water production method is provided.

Another embodiment of the present invention provides a casting water of pH 5.5 to 6.5 prepared by the above production method.

Another embodiment of the present invention provides a method for producing a liquor with reduced sodium using the casting water.

Another embodiment of the invention the first step of preparing a mixed raw water;

A second step of filtering the prepared mixed raw water; And

And a third step of treating the filtrate to a pH 5.5 to 6.5 by passing the strong acid cation exchange resin and the strong base anion exchange resin through an ion exchange resin tower in which the exchange resin is mixed in a volume ratio of 6: 4 to 5.5: 4.5. It provides a method for reducing sodium ions in raw water.

Hereinafter, the present invention will be described in more detail.

Raw water used in the manufacture of various liquors contains some sodium ions (Na ⁺ ). However, excessive intake of sodium may cause health problems as described above, so it is necessary to reduce the amount of sodium ingested.

In this regard, according to the casting water manufacturing method according to an embodiment of the present invention, the amount of sodium ions contained in the raw water is reduced, and casting water having a pH of 5.5 to 6.5 suitable for alcohol production can be prepared. In addition, by using this to prepare alcoholic beverages, it is possible to prevent large intake of sodium ions and various diseases thereof. Furthermore, since the prepared liquor contains very small amounts of sodium ions and is also very sensual, it can satisfy the health and preference of liquor consumers.

According to one embodiment of the present invention, a first step of preparing mixed raw water; A second step of filtering the prepared mixed raw water; And a third step of treating the filtrate to pH 5.5 to 6.5 by passing the filtrate through an ion exchange resin tower having a strong acidic cation exchange resin and a strong base anion exchange resin mixed at a volume ratio of 6: 4 to 5.5: 4.5. A method for producing casting water with reduced ions is provided.

The method for producing casting water in which the sodium ions are reduced will be described in detail for each step (see FIG. 2).

Step 1: prepare the enemy

To prepare casting water, first prepare raw water. However, since the cation content contained in the raw water may be different depending on where the intake water of the raw water is, and the flow rate ratio of the column passing through the ion exchange resin tower, which is a subsequent step, may be different according to the cation content in the raw water, In order to produce casting water having a cation content to a pH level, it can be adjusted so that the sodium ion content in the raw water is 30 ppm or less, preferably 25 ppm or less, and the total cation content is 80 ppm or less.

If the content of sodium ions or the total cation exceeds the above range, it is not preferable in terms of production efficiency because it takes a longer time for the cation to be replaced in the resin in the ion exchange resin to slow down the column flow rate ratio.

Preferably, the raw water may be mixed raw water mixed with water taken from two or more intakes, and in the case of mixed raw water, the raw water may be adjusted to have sodium ions and total cation content as described above. The ion content is measured by ion chromatography (ion chromatography), and the sodium ion content and the total cation content in the mixed raw water are 30 ppm or less, preferably 25 ppm or less, and the total cation, as described above, compared to the measured value. Mix so that the content is 80 ppm or less.

Second step: filtering the raw water

As a step of filtering the raw water prepared in step 1, preferably, a predetermined amount of diatomaceous earth is added to a pressure filter, coated on Na126 and Na 100 filter paper, and filtered by pressing at a pressure of 0.3 to 0.5kgf / cm ² , but the present invention is limited thereto. It may be done using a filtration method well known in the art. By performing this filtration step, foreign substances present in the raw water can be removed.

Step 3: Pass the Ion Exchange Resin Tower pH  Processing at the 5.5 to 6.5 level

The filtrate obtained through the above two steps can be treated to pass through an ion exchange resin tower in which a strong acid cation exchange resin and a strong base anion exchange resin are mixed to pH 5.5 to 6.5, preferably pH 5.8 to 6.2.

Conventionally, water treatment was performed using only strong acid cation exchange resins. When using only strong acid cation exchange resins, however, metallic cations are removed to reduce the amount of cations, but hydrogen ions (H ⁺ ) The remaining pH is lowered as the hydrogen ions increase. By the way, the treated water of the pH 4-5 level is not only good for the production of liquor, but also has a problem in that the additives artificially added to the low functionality when preparing the liquor using this.

In order to solve this problem, the inventors of the present invention have found that by using a cation exchange resin and an anion exchange resin together without using only a cation exchange resin, a hybrid tower is formed and raw water is passed through the hybrid tower, thereby allowing a cation exchange resin. can resolve the pH reduction problem as described above by making eventually reduced to water molecules to combine ^with-in the cation are hydrogen ion hydroxide ions (OH) are (H ⁺⁾ out through the anion exchange resin that is to be left in the process to replace. It was confirmed.

In addition, the amount of the strong acid cation exchange resin in this process is greater than the amount of the strong basic anion exchange resin, so that the H ⁺ group is more than OH ^- can be maintained at pH 5.5 to 6.5 level lower than 7.0 level. In addition, it was confirmed that alcoholic beverages prepared with casting water prepared to have such a pH level were superior in product quality and sensory performance (see Experimental Example 3).

To this end, preferably, a weakly acidic pH 5.5 to 6.5, more preferably pH, which is a level suitable for producing alcoholic beverages with improved functionality by mixing a strong acid cation exchange resin and a strong base anion exchange resin in a volume ratio of 6: 4 to 5.5: 4.5. It can be maintained at 6.0 level. If the strongly acidic cation exchange resin occupies a volume larger than the above range, hydrogen ions increase to form a very low pH. This low pH casting water is not suitable for the production of alcoholic beverages such as shochu because it has a tingling taste and is not good in terms of sensuality, and is also insufficient in removing sodium ions, and also removes some ammonium ions (NH ₄ ⁺ ). There is no problem. On the contrary, when the strong base anion resin occupies a large volume, hydroxide ions increase. In this case, the ability to remove cations such as sodium ions decreases, and thus there is a problem in that the desired sodium ions cannot be sufficiently reduced.

Also preferably, the filtrate may be passed through the ion exchange resin tower at a space velocity of 10 to 50 h ⁻¹ , more preferably 20 to 50 h ⁻¹ and most preferably 30 h ⁻¹ .

The Space Velocity (SV) refers to the amount of treated water passing through the ion exchange resin layer per hour, that is, the value of water flow divided by the capacity of the ion exchange resin. Although there is an increase effect, it is not preferable because there is a problem such as a delay in production time and a decrease in production efficiency, and if it exceeds the above range, there is a problem that the cation such as sodium ions is substituted for a short time and thus is not sufficiently removed.

The strongly acidic cation exchange resin is preferably a styrene-based gel type that is stable in organic solvents, strong acids, strong alkalis, reducing agents, etc., and has a standard degree of crosslinking, and is widely used in hard water softening, pure water production, and general water treatment. The strong acid cation exchange resin of may be used, for example, TRILITE SCR04, TRILITE SCR-B, TRILITE SCR10, TRILITE SCR12, etc. may be used, but is not limited thereto. In addition, the strong base anion exchange resin is preferably a styrene-type gel type (type II) strong base anion exchange resin that can be economically operated due to high regeneration efficiency, for example TRILITE SAR-20, Products such as TRILITE SAR-21 may be used, but are not limited thereto.

Preferably, the process of filtering the sterilization filter of the casting water of pH 5.5 to 6.5 level obtained through the third step may be further performed.

The sterilization filter filtration process is preferably a process of firstly passing the casting water obtained through the third step with a 1um filter (500mm), followed by a second pass with a 0.4um filter, and finally with a 0.2um filter. It may be made, but is not limited thereto and may be performed by a method well known in the art. According to another embodiment of the present invention, casting water of pH 5.5 to 6.5 prepared by the above production method is provided.

In addition, according to another embodiment of the present invention, there is provided a method for producing a high-quality alcoholic beverage by using the casting water to reduce or remove sodium and significantly improved functionality.

The liquor includes, for example, all kinds of alcoholic beverages, such as distilled liquor such as shochu, makgeolli, and Dong-dong liquor, and fruit liquor such as plum wine, wine, and cider, without any particular limitation, and the liquor according to one embodiment of the present invention. It can be prepared using methods well known in the art other than using the use of fresh water (see FIGS. 3 to 5).

Preferably, the sodium content and the total cation content are significantly reduced by adding an additive such as citric acid instead of the refined salt which is generally included in the preparation of the soju, while the functionality can be further improved.

 According to another embodiment of the present invention, a first step of preparing mixed raw water; A second step of filtering the prepared mixed raw water; And passing the filtrate through an ion exchange resin tower having a strong acidic cation exchange resin and a strong base anion exchange resin in a volume ratio of 6: 4 to 5.5: 4.5, and treating the filtrate to pH 5.5 to 6.5. A method for reducing sodium ions is provided. Details of each step are as described above in the method for producing sodium-reduced casting water according to an embodiment of the present invention.

As described above, according to the present invention, sodium ions are reduced or removed and a casting water having a pH level suitable for liquor production can be prepared, and sodium ions having excellent functionality and quality can be prepared by using the prepared casting water for the production of various alcoholic beverages. Almost no sodium or low sodium liquor can be prepared.

According to the casting water manufacturing method of the present invention, the amount of sodium ions contained in the raw water can be reduced and a casting water having a pH level suitable for liquor production can be prepared, and by using the same to prepare a liquor, a large amount of sodium ions can be ingested. And various diseases caused by this can be prevented in advance. Furthermore, since the prepared alcoholic beverage contains a very small amount of sodium ions, it is possible not only to minimize the intake of sodium during alcohol intake, but also very sensually, to satisfy the health and preference of the alcoholic beverage consumer.

1 is a schematic diagram schematically showing a casting water production process according to Comparative Example 1.
Figure 2 is a schematic diagram schematically showing a casting water production process according to Example 1 of the present invention.
Figure 3 is a schematic diagram schematically showing a process for producing soju using the casting water of the present invention.
Figure 4 is a schematic diagram schematically showing a process for producing makgeolli using the casting water of the present invention.
Figure 5 is a schematic diagram schematically showing a process for producing plum wine using the casting water of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the following examples are merely to illustrate the present invention is not limited to the scope of the present invention.

< Example  1>

Raw water was collected from each other intake (intake 1: Jangseong dam, Jangseong-gun, Jeonnam, 2: Seongsan-ri, Jangseong-gun, Jeollanam-do, 3: Yeoncheon-ri, Jangseong-gun, Jeonnam). Ion content measurement using (ion Chromatogarph) was mixed to maintain the sodium ion below 25ppm, the total amount of cations below 80ppm. The mixed raw water maintaining the ion content as described above was put NA 100, NA 126 filter paper in a pressure filter (Bohae Brewery), coated with diatomaceous earth on the top and filtered by pressing at 0.3kgf / cm ² pressure.

<Measurement condition of ion content>

Instrument: IC (ion chromatograph) (Metrohm Advanced System, Metrohm)

Column: Metrosep Carb 1-250

Flow rate: 1.0 ml / min, 0.1M NaOH

The filtrate was passed through a mixture of strongly acidic cation exchange resins and strong basic anion exchange resins at a volume ratio of 6: 4, respectively, passing through a space velocity (SV) of 30 h ⁻¹ through an ion exchange resin column filled in a column. The pH of the liquid was adjusted to 6.0. The pH 6.0 casting water was passed through a 1um filter (500mm) first, then passed through a 0.4um filter secondly, and finally filtered through a 0.2um filter.

The strongly acidic cation exchange resin and the strong basic anion exchange resin were each sufficiently washed with pure water before use and sufficiently hydrated with pure water in an amount corresponding to about twice the amount of resin used. A strong acid cation exchange resin is a sulfuric acid ^group-having a substituent group (-SO ₃₎

Styrene (Styrene) based gel (gel type) strong acid cation exchange resin: in the (trade name Trilite SCR-B), a strongly basic anion exchange resins ^{_{(-N + (CH 3) 2}} C 2 H 4 OHCl -) group substituents Styrene-type gel type II strong base anion exchange resin (trade name: Trilite SAR20) was used.

< Comparative Example  1>

Sulfate ^- Styrene-based gel type strongly acidic cation exchange resin having a substituent group (-SO _3): pass the filtrate to an ion exchange resin column filled only (trade name Trilite SCR-B) with a space velocity of 30 h ^-1 sv and the content of the cationic Raw water was used to control the condition, and only 0.4um filter was used for final sterilization, and the other procedure was performed to prepare casting water in the same manner as in Example 1.

< Experimental Example  1> cation content and pH  compare

The cation content and pH of the casting water prepared according to Example 1 and Comparative Example 1 were measured. Specifically, the content of four kinds of cations such as Na, K, Ca, and Mg was measured under the following conditions using ion chromatography, and a pH meter (Orion 5 star pHmeter, Thermo scientific, USA) was measured. It was shown in Table 2 to measure the pH using.

<Cation content analyzer and condition>

Instrument: IC (ion chromatograph) (Metrohm Advanced System, Metrohm)

Column: Metrosep Carb 1-250

Flow rate: 1.0 ml / min, 0.1M NaOH

<Comparative Example 1> (ppm) <Example 1> (ppm) Na 3.583 0.454 K 1.312 - Ca 3.938 0.852 Mg 0.108 0.091 pH 4.23 6.0

As shown in Table 2, as a result of comparing the cation content in the casting water prepared according to each method, the casting water prepared according to Example 1 is significantly more cations such as sodium ions and calcium ions compared to Comparative Example 1 It was found to be reduced.

Specifically, in the case of Na, Comparative Example 1 was measured at 3.583ppm, Example 1 was 0.454ppm, respectively, Na cation content in the casting water prepared according to Comparative Example 1 is about 8 times compared to the casting water according to Example 1 It was remarkably high, about 4.6 times for other Ca cations and about 1.2 times higher for Mg cations. In addition, in the case of K cation, the casting water according to Comparative Example 1 was measured to contain 1.312 ppm, while the casting water according to Example 1 was not measured.

As such, when the casting water was prepared according to Example 1, the content of cations, especially sodium ions, was significantly reduced, and thus pH was also higher than that of Comparative Example 1 (pH 4.3) (pH 6.0).

< Experimental Example  2> By intake  Ionic content of raw water and Example  Comparative measurement of ion content of casting water according to 1

The cation content of the raw water taken from various intakes and the cation content in the casting water prepared by mixing and treating the raw water by the intake as in Example 1 were ion chromatograph under the same conditions as in Experiment 1. It was measured using and the results are shown in Table 3 below.

Changes in cation content of raw water by intake and in accordance with Example 1, cation content change by mixing and treatment (in ppm) Intake 1 Water Intake 2 Water Intake 3 Water Intake 4 Treated water Na 6.426 25.925 12.065 14.707 0.358 K 1.716 3.689 2.827 2.355 - Ca 17.968 35.932 17.551 25.894 0.943 Mg 2.688 6.754 2.521 4.375 0.084

In Table 3 above,

Intake 1: Jangseong Dam, Jangseong-gun, Jeonnam

Intake point 2: Seongsan-ri, Jangseong-gun, Jeonnam,

Intake 3: Yeongcheon-ri, Jangseong-gun, Jeonnam,

Intake place 4: means Yaeun-ri, Jangseong-gun, Jeonnam.

As shown in Table 3, the cation content in the raw water withdrawn from each of the intakes 1 to 4 was very high, while the cation content in the casting water prepared by mixing and treating them as in Example 1 was significantly low. I could confirm it. That is, it was found that when the raw water withdrawn by various intakes and mixed with the raw water, in which the difference in the cation content is large, was treated as in Example 1, the cations could be removed in a very large width.

< Experimental Example  3> Ion exchange resin mixture By volume ratio  Ionic content of raw water and pH  compare

In order to measure the effect of the mixing ratio between the strong acid cation exchange resin and the strong base anion exchange resin on the ion content and pH level in the raw water, the casting water was prepared in the same manner as in Example 1, but the ion exchange resin mixture ratio as shown in Table 4, respectively Casting water was prepared otherwise. Since the content of the cation in each of the casting water prepared by using the ion chromatography (ion chromatograph) under the same conditions as in Experimental Example 1 and the results are shown in Table 4 below.

Volume ratio
(Strongly acidic: strongly basic)
Space Speed 30h ^-1 sv Ion content pH Na K Ca Mg NH ₄ ⁺ 3: 7 3.463 1.006 4.63 1.164 - 7.03 4: 6 2.132 0.98 2.364 1.008 - 6.59 5: 5 0.963 0.42 1.684 0.490 - 6.37 5.5: 4.5 0.465 - 1.036 0.130 - 6.00 6: 4 0.390 - 0.823 0.106 - 5.89 6.5: 3.5 0.254 - 0.720 - 0.964 5.36 7: 3 0.123 - 0.613 - 1.346 4.93

As shown in Table 4, when the strongly acidic cation exchange resin is excessively included in comparison with the anion exchange resin (6.5: 3.5 and 7: 3), the pH of the prepared casting water was very low as 5.36 and 4.93, respectively. As such, when the pH is low, as shown in Experimental Example 5 to be described later, the functionality is decreased and the increase in the effect of removing cations such as sodium is not so large. It was also confirmed that the ammonium ion was not removed. In contrast, when the strong basic anion resin occupies the volume equivalent to or greater than that of the strong acid cation exchange resin (5: 5, 4: 6, and 3: 7), the ability of the cation to remove cations such as sodium ions is reduced, and thus the sodium contained in the raw water. There was a problem that the cations including ions cannot be sufficiently reduced.

On the other hand, when raw water is passed through an ion exchange resin hybrid tower in which a strong acid cation exchange resin and a strong base anion exchange resin are mixed at a volume ratio of 6: 4 or 5.5: 4.5, casting water is produced at pH 5.89 and pH 6.00, respectively. It was confirmed that the crude water was produced so that the casting water of pH 6.0 level of weak acidity, which is a level suitable for the production of alcoholic beverages with improved functionality.

< Experimental Example  4> Ion content of raw water according to the space velocity value and pH  compare

In order to measure the effect of the space velocity value passing through the ion exchange resin tower on the ion content and pH level in the raw water, the casting water was prepared in the same manner as in Example 1, but the space velocity values were changed differently as shown in Table 5 below. Crude water was prepared. Since the content of the cation in each of the casting water prepared by using the ion chromatography (ion chromatograph) under the same conditions as in Experimental Example 1 and the results are shown in Table 5 below.

Space velocity sv
Volume ratio (6: 4) Ion content pH Na K Ca Mg NH ₄ ⁺ 5 0.114 - 0.160 - - 5.83 10 0.350 - 0.225 - - 5.89 15 0.298 - 0.316 - - 5.96 20 0.346 - 0.468 - - 5.98 25 0.540 - 0.609 0.060 - 6.01 30 0.460 - 0.829 0.103 - 6.04 35 0.580 0.135 1.046 0.146 - 6.03 40 0.994 0.323 1.440 0.298 - 6.06 45 1.035 0.646 2.036 0.419 - 6.10 50 2.736 1.047 2.879 0.602 - 6.18 55 3.706 1.146 3.498 0.818 - 6.23

As shown in Table 5, when the casting water is prepared by varying the space velocity to 5 to 55 h ^-1 sv, the pH level is not significantly different, but 20 to 50 h ^-1 sv, especially 20 to 40 h. Casting water closest to pH 6.0 at ^-1 sv was confirmed.

The cation removal effect of sodium was higher as the sv value was lower, but the production time was delayed compared to the difference, and the production efficiency was slightly decreased. As the sv value was higher, cations such as sodium ions were higher. It was shown that the time for substitution is short and not sufficiently removed.

Therefore, considering all of the cation removal effect such as sodium, reaching the appropriate pH level, and production efficiency aspects, it was found that it is the best to pass the raw water with the space velocity in the range of 20 to ⁴⁰ h ^-1 sv.

< Example  2> Example  Shochu made with 1 casting water (refined salt added)

Distilled alcohol having an alcohol concentration of 45% (v / v) was prepared by adding the casting water of Example 1 to a neutral alcohol having an alcohol concentration of 95% (v / v). To the 45% (v / v) dilution alcohol prepared by adding the powdered activated carbon to 0.9g / L and fully diluted, deodorizing for 24 hours, put NA 100 filter paper in a pressure filter (Bohae Brewery) and 0.3kgf / cm ² pressure Filtered by pressing.

433.33 mL of the 45% (v / v) diluted alcohol, 0.2 g of stevioside, 1 g of sugar, 0.03 g of refined salt, 0.001 g of citric acid, and 0.001 g of asparagine were added to the rest of Example 1, based on a total volume of 1000 mL. Soju was prepared by putting casting water.

< Comparative Example  2> Comparative Example  Shochu made with 1 casting water (refined salt added)

Soju was added to the refined salt in the same manner as in Example 2, except that casting water of Comparative Example 1 was used instead of casting water prepared according to Example 1.

< Experimental Example  5>

The cation content and pH of the soju prepared according to Example 2 and Comparative Example 2 were measured in the same manner as in Experimental Example 1 and subjected to the sensory test, and the results are shown in Table 6 below.

Sensory tests were performed by five professional panelists (3 men in their late 20s, mid 30s, and early 40s, and 2 women in their late 20s and early 30s) who were experienced in mainstream sensory tests. (7-point symbolic scale: 7-very good, 6-good, 5-slightly good, 4-moderate, 3-slightly bad, 2-bad, 1-very bad).

Sodium ions (ppm) Calcium ion (ppm) Total cation (ppm) pH Sensory test Sodium ions (ppm) Calcium ion (ppm) Total cation (ppm) pH flavor incense Likelihood < Comparative Example  2> 10.307 1.843 12.259 5.10 5.64 5.54 5.60 < Example  2> 9.120 2.135 11.845 5.89 5.93 5.80 5.87

As shown in Table 6, in the case of shochu (Example 2) prepared by using the casting water prepared according to Example 1 and adding a refined salt, using the casting water prepared according to Comparative Example 1 and adding a refined salt Compared with the soju (Comparative Example 2) prepared by the Sodium ion content was not a big difference, while the pH of the soju prepared according to Example 2 appeared to a value close to 6 (pH 5.89), Comparative Example 2 Soju of the pH was 5.10, it can be seen that there is a significant difference between the two in the pH value. Sensory test results also showed that the soju of Example 2 was higher than that of Comparative Example 2 in the overall preference, including taste and aroma. Therefore, when the shochu is prepared using the casting water prepared according to Example 1, it is possible to produce a sensory excellent soju close to the pH level of 6.0 irrespective of the addition of the refined salt, and further, when not added to the purified salt It was found that the content of ions can be further reduced.

< Example  3> Example  Rice wine made with casting water

After the semi-dehydrated white rice 30kg was steamed for about 35 minutes using a steam of 100 ℃ in the cooker for gelatinization, and then cooled to about 30 ℃. Since Aspergillus Kawachi kawachii ) (Suwon Jongguk , Suwon Yeast Food Research Institute) was inoculated with about 10g and periodically mixed in an imperial chamber maintained at about 37 ~ 40 ℃ and incubated for 44 hours to prepare a granular entry. Approximately 4L of water (mixed with the casting water of Example 1 and the sterilized raw water = 5: 5 ratio) was added to the amount of about 3 kg of the prepared entry, and powdered yeast Saccharomyces ( Saccharomyces) cerevisiae ) (Y801, Bohae Brewery Central Research Institute) was mixed with about 1.2g and fermented at about 23 ℃ for 2 days to prepare a base liquor. It is fermented at about 23 ° C. for 2 days by adding the prepared base liquor to about 27 kg of the remaining entry used for making the base liquor and adding about 40 L of water (mixed with the casting water of Example 1 and the sterilized raw water = 5: 5 ratio). Aged and immersed first. After stirring by adding about 110L of water (mixed water in Example 1 and the sterilized raw water = 5: 5 ratio), 70 kg of white rice was cooked using steam at 100 ° C. for about 35 minutes, and then heated to about 20 ° C. To prepare a fermented rice syrup by inserting the cooled to a second immersion step of fermentation and fermentation for 10 days in a fermentation tank of about 20 ℃. The fermented rice flour prepared was filtered and adjusted to 6% alcohol using the casting water of Example 1 as a sacrificial water, and prepared by adding 0.01% aspartame, 1.5% isomaltoligosaccharide, and 0.02% citric acid. Makgeolli was prepared by injecting and carbonate feeding and sterilizing at 65 ° C.

< Comparative Example  3> Comparative Example  Rice wine made with casting water

Makgeolli was prepared in the same manner as in Example 3, except that casting water of Comparative Example 1 was used instead of casting water prepared according to Example 1.

< Example  4> Example  Plum wine made of casting water of 1

Distilled alcohol having an alcohol concentration of 45% (v / v) was prepared by adding the casting water of Example 1 to a neutral alcohol having an alcohol concentration of 95% (v / v). To the 45% (v / v) dilution alcohol prepared by adding the powdered activated carbon to 0.9g / L and fully diluted, deodorizing for 24 hours, put NA 100 filter paper in a pressure filter (Bohae Brewery) and 0.3kgf / cm ² pressure Filtered by pressing.

100 liters of distilled alcohol having 45% (v / v) alcohol concentration was added to 100 kg of washed and dried fresh medium, followed by leaching for 100 days, and then aged for 4 years. The alcohol content of the aged plum leachate was about 30% (v / v). Gelatin 150ppm, and bentonite 300ppm was added to the aged plum leachate, the diatomaceous earth was coated on the NA 100 and NA 126 filter paper in a pressure filter, filtered, and 100 ml of PVPP was added to the mixture, followed by 48 hours at -8 ° C. After storage, a clarification filtration step of freezing filtration was performed. Then, the mixture was mixed with 28 g / L sugar, 31 g / L fructose, 0.2 g / L citric acid, and 0.15 g / L sodium citrate as additives, and the casting water of Example 1 was added to provide 14% (v / v) level. After mixing to have an alcohol content, the NA 100 filter paper was put into a pressure filter (Bohae Brewery) and filtered under pressure at 0.30.5kgf / cm ² to prepare plum wine. The produced plum wine was sterilized to prepare a final product.

< Comparative Example  4> Comparative Example  Plum wine made of casting water of 1

Plum wine was prepared in the same manner as in Example 4, except that casting water of Comparative Example 1 was used instead of casting water prepared according to Example 1.

< Experimental Example  6>

To measure the content and pH of the makgeolli and the plum wine prepared according to Examples 3 and 4 and Comparative Examples 3 and 4, respectively, and the sensory test in the same manner as in Experimental Example 5 the results are shown in the following table 7 is shown.

Since plum wine and makgeolli have a high sugar content and cannot be measured by ion chromatography as in Experiment 1, Na content was measured using AAS (Atomic Absorption spectrophotometer) (Spectra AA200HT, Varian), a heavy metal analyzer. . pH was measured similarly to Experimental Example 1.

Processing way salt ( ppm ) pH Sensory test flavor incense Likelihood < Comparative Example  3> 19.43 3.75 5.78 6.03 5.88 < Example  3> 14.35 3.85 5.99 6.12 6.03 < Comparative Example  4> 27.03 3.42 5.43 6.24 6.02 < Example  4> 19.83 3.65 5.76 6.33 6.12

As shown in Table 7, the content of sodium in the rice wine (Example 3) and plum wine (Example 4) prepared with the casting water of Example 1 prepared using the improved water treatment method according to an embodiment of the present invention It was confirmed that the results were significantly lower than the makgeolli (comparative example 3) and plum wine (comparative example 4) prepared with the casting water of Comparative Example 1. Not only the preference, but also the makgeolli of Example 3 and plum wine of Example 4 was higher than that of Comparative Examples 3 and 4, respectively, it was confirmed that the sensory performance is also excellent.

On the other hand, the pH was also shown to be higher than Comparative Examples 3 and 4, but the difference was not so large compared to Experimental Examples 1 to 5 described above, which is the effect of additives such as citric acid and citric acid included in the case of makgeolli and plum wine Seems to be

Claims (5)

Preparing a raw water having a sodium ion content of 30 ppm or less and a total cation content of 80 ppm or less;
A second step of filtering the prepared raw water to obtain a filtrate; And
The filtrate was passed through an ion exchange resin tower having a strong acidic cation exchange resin and a strong base anion exchange resin at a volume ratio of 6: 4 to 5.5: 4.5 at a space velocity of 20 to 35 h ⁻¹ to obtain a pH of 5.8 to 6.2. The third step
Casting water production method for reducing sodium ions comprising a.
delete delete delete A method of producing a liquor with reduced sodium using a casting water of pH 5.8 to 6.2 prepared by the method of claim 1.

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