KR101411785B1 - Method for preparing fermented alcoholic beverages sterilized with high pressing Homogenizer - Google Patents

Abstract

The present invention provides a process for producing a fermented beverage by sterilizing the fermentation broth with a high-pressure homogenizer in producing a fermented beverage by sterilizing the fermentation stock broth after sterilization.

According to the production method of the present invention, when a fermentation liquor is manufactured including a sterilizing step by a homogenizer, the taste and flavor are further enhanced and an improved fermented liquor can be produced. These fermented beverages have an effect of eliminating odor, which can be generated by heat sterilization, and thus having a higher sensory superiority than the conventional fermented beverages, as well as enhancing the drinking performance.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing sterilized fermented beverage,

The present invention relates to a method for producing a fermented liquor comprising a step of sterilizing by a high-pressure homogenizer; And a fermented juice produced by the above production method.

Some of the most popular alcoholic beverages in the world include wine, sake, whiskey, brandy, rum, vodka, gin, tequila, and white liquor as well as the most popular beer, including fermented, distilled, and compounded.

Among them, consumption of Takju has been increasing rapidly due to the retro trend and functional soybeans of Takju. Since the fermentation liquor such as Takju is produced by fermenting alcohol with yeast, a considerable amount of microorganisms such as yeast bacteria and lactic acid bacteria remain in the fermentation liquor. In addition, since the fermented beverage is circulated in a state in which the microorganisms such as various yeasts and enzymes are alive, there is a problem that the fermented beautified by over fermentation after a certain period of time. Especially, in a short period of summer, it easily changes and affects the quality of Takju. For this reason, recently, Takju sterilization in which microorganisms in Takju have been sterilized is provided.

Currently, sterilized Takju is circulated at 70 ~ 85 ℃ for sterilization. Most of the sterilized Takju is disinfected by destroying residual enzymes by heat sterilization process. The sterilization apparatus used for the thermal sterilization is mainly constituted by a heat exchanger in which thin partition plates are installed in a great number. The stock solution of the fermentation liquor passing between the partition plates is heated by steam at about 200 ° C and discharged to a temperature of about 80 ° C And sterilization. In order to maintain the temperature, the amount of steam used increases, so that excessive energy is consumed to sterilize the fermented wine. In addition, there are problems such as deterioration of quality such as smell of charcoal from the stock solution of the fermentation broth.

According to the above heat sterilization process, the aroma components of the fermentation liquor (such as Takju), such as isoamyl acetate, isoamyl alcohol, ethyl caproate, and caproic acid, are changed or decreased by heat and varied by various microorganisms such as Takju And there is a disadvantage that it can not produce a rich taste and aroma. Recently, sterilization methods such as irradiation sterilization, osmosis sterilization and pulse sterilization have been proposed in order to solve problems caused by the sterilization process by the heat treatment. However, the above methods are not only low in stability, but also require excessive facility investment There is a problem that it is difficult to apply.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a fermented beverage which is more sensually superior in flavor components retained in the fermented beverage without heat or sterilization.

In order to accomplish the above object, the present invention provides a process for producing a fermented beverage by sterilizing the fermentation broth with a high-pressure homogenizer at a pressure of 300 to 2,000 bar in producing a fermentation broth by sterilizing the fermentation broth after sterilization.

In addition, the present invention provides a fermented beverage produced by the above production method.

Hereinafter, the present invention will be described in detail.

In the present invention, the fermentation liquor comprises the steps of: a) artificially propagating fungi in a starch raw material and the like to produce a slurry; b) a fermentation step in which the starch raw material, koji and water added to the bottom obtained in the step a) are further added and fermented; c) separating the residue from the fermentation broth obtained in the step b) to prepare a fermentation broth stock solution; And d) sterilizing the stock solution of the fermentation broth obtained in the step c). Generally, a) a step of artificially propagating fungi in a starch raw material and the like to produce a bone marrow; b) a fermentation step in which the starch raw material, koji and water added to the bottom obtained in the step a) are further added and fermented; c) separating the residue from the fermentation broth obtained in the step b) to prepare a fermentation broth stock solution; And d) sterilizing the stock solution of the fermentation broth obtained in the step c).

In step a), the yeast is preferably Saccharomyces cerevisiae cerevisiae ) can be used. As the starch raw materials, rice, wheat flour, corn, barley, potato, sweet potato, tapioca and the like can be used. Any rice without sugar or sugar can be used. In case of using rice ginseng, it is preferable to remove the protein, fat and ash layer of the outer portion of the brown rice raw material by a rinse machine, and wash it, soak in water to adjust the water absorption rate to about 20 to 50% Do.

In the step b), the yeast may be wheat yeast or rice bran. Preferably, the Aspergillus strain is Aspergillus wheat yeast or rice flour produced by using a kawachii strain can be used. It is preferable that the above-mentioned water-immersed water is colorless and transparent, has no taste, and is neutral or alkaline. If the starch raw materials, koji and water added at the same time are added at the same time, the fermentation process is not good. Therefore, the fermentation can be gradually performed by sequentially adding the batches to the one-stage immersion stage and the two-stage immersion stage. The fermentation can be carried out for 2 to 3 days by adding fermented starch raw materials, yeast extract and soymilk, which have been prepared in step a), at a fermentation temperature of 25 ° C. The weight ratio of the added starch raw material, koji and water to be added to the single-stage dipping stage may preferably be 15 to 25: 0.5 to 5:50 to 60. The starch raw material, koji and water added to the mixture fermented in the first stage fermentation step may be added again and fermented by sawtooth temperature control method at 20 to 25 ° C for 7 to 12 days. The fermentation may proceed according to the "sawtooth temperature control method ". The "saw blade type temperature control method" refers to a temperature control method in which the temperature is continuously increased or decreased like a saw blade by repeating increasing and decreasing the fermentation temperature as the number of primary fermentation progresses. In the present invention, fermentation can be carried out for 7 to 10 days while adjusting the fermentation temperature within the range of 20 to 25 ° C depending on the fermentation time. Preferably, the fermentation temperature is gradually elevated from 20 ° C to 25 ° C on the 1st to 4th days of fermentation in the two-stage immersion step, and gradually decreased from 25 ° C to 18 ° C on the 5th to 9th days of fermentation. The weight ratio of the starch raw material, koji and water to be added to the second step-up step may preferably be 15 to 25: 1 to 10:55 to 65.

In the step c), the fermentation broth obtained in the step b) may be separated and separated by a conventional method such as centrifugation or sieving. Preferably, a continuous centrifuge can be used, and 50 to 80 w / v% of the total ash (residue) content can be removed. Any centrifugal separator may be used as long as it is well known in the art, and preferably, 3,000 to 5,000 RPM can be used to remove a part of the centrifugal separator. After the centrifugation, additives such as acids and saccharides known in the art may be added to the re-separation solution. As the acids, citric acid, malic acid, succinic acid, tartaric acid, lactic acid, acetic acid and the like can be added. As the saccharides, glucose, high fructose, sugar, dextrin and oligosaccharide can be added.

In step d), the fermentation stock solution obtained in step c) is sterilized after sterilization to prepare a fermentation broth, which can be sterilized by a high pressure homogenizer.

In the present invention, the 'fermentation broth' includes all sake made by fermenting fermented cereal such as Takju, Yakju, Cheongju, and beer as a raw material and fermented soy sauce such as grape or apple. The fermentation stock may be preferably Takju.

In the present invention, the term " formulating " includes adding an acid or the like to the stock solution of the fermentation broth or adjusting the acidity.

In the present invention, 'sterilization' is to sterilize a microorganism by physically stimulating the microorganism in a short period of time. The sterilization includes mechanically destroying the microbial cells to completely sterilize the subject, and disinfecting the microbial organism to reach an almost aseptic state.

The sterilization can be performed by physical stimulation by a 'High Pressing Homogenizer'. In the present invention, the 'high-pressure homogenizer' can be used without limitation as long as it can be pulverized into fine particles by applying pressure to a solid material such as an emulsion or a suspension mass. The high-pressure homogenizer may be composed of a plunger pump and a homogenization block. The premixed liquid (for example, the fermentation stock solution in the present invention) may be supplied to the valve by a plunger pump action, nozzle at a very high speed of about 200 to 3000 m / s, wherein the dispersed particles are crushed under shear action and collide at an angle perpendicular to the impackt ring at the exit, It can be made finer. In addition, since the pressure suddenly decreases from high pressure to low pressure, it can expand and diffuse to make the premixed liquid into ultrafine particles (0.1 mm or less) (see FIGS. 1A and 1B).

The sterilization by the high-pressure homogenizer can be carried out in producing a fermentation stock by sterilizing the stock solution of the fermentation stock after sterilization, preferably homogenizing at a pressure of 300 to 2,000 Bar. However, the present invention is not limited thereto. The sterilization step may be carried out before the stock solution of the fermentation broth is prepared, and the number of homogenous solutions is not limited, but preferably 3 to 7 times.

According to the sterilizing step of the high-pressure homogenizer according to the present invention, since yeast and lactic acid bacteria present in the fermentation broth can be physically broken to obtain a germicidal effect like a heat sterilization process, Table 5), the homogenized fermentation broth is more suitable for drinking, and the aroma component of the fermented fermented product is not changed or decreased by heat, so that the flavor component of the fermented product is not reduced and the taste is not altered. (See Experimental Example 2).

Accordingly, the present invention can provide a fermented beverage characterized in that at least one selected from the group consisting of isoamyl acetate, isoamyl alcohol, ethyl caproate, and caproic acid is higher than the fermented product produced by heat sterilization treatment (See Table 2).

After the sterilization by the high-pressure homogenizer is performed as described above, a carbonation step may be additionally performed. The carbonation step is a process for dissolving carbon dioxide in a liquid, which can be carried out in order to make alcoholic beverages such as fermented beverage into a form of spirulina, and to improve palatability and solubility. The dissolution of carbon dioxide can be carried out by a conventional method such as a method using a carbonic acid injector. The carbonic acid concentration of the fermented liquor subjected to the carbonation step may preferably be 1.7 to 2.8% by volume.

As described above, the present invention can improve and enhance the quality of the fermented liquor by preparing a liquor rich in flavor and flavor inherent to the fermented liquor by performing a sterilization process step using a high pressure homogenizer in place of the heat sterilization process in producing the fermented liquor.

As described above, according to the production method of the present invention, when the fermentation liquor is prepared including the sterilization step by the homogenizer, at least one selected from the group consisting of isoamyl acetate, isoamyl alcohol, ethyl caproate and caproic acid The fermented beverage according to the present invention is characterized in that the fermented beverage is characterized in that the taste and flavor are further enhanced and improved compared with the fermented beverage produced by sterilization treatment by heat.

In addition, since there is no odor which can be generated by heat sterilization, it is possible to provide a fermented beverage which is not only superior in sensory superiority to conventional fermented beverages but also effective in relieving hangover.

In addition, since the homogenized product is homogenized by the homogenizer, it is possible to provide a fermented milk which is easy to drink.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, the following examples illustrate the present invention, and the contents of the present invention are not limited by the examples.

Example  One  : High pressure In the homogenizer  Preparation of Takju containing a sterilization step

≪ 1-1 >

The raw materials of the brown rice were ground with a polishing machine to remove proteins, fats and ash layers from the outer part, washed and immersed in water to adjust the water absorption rate to about 32%, and then 0.5 kg of an increase in weight was obtained. 1.0 g of saccharomyces cerevisiae , 500.0 g of steam, and 250.0 g of rice bran were added to 1.9 L of the amount of water (water) in an amount corresponding to about 250% of the above-mentioned steam, And incubated for 4 days to prepare 2.7 liters of a bottom.

<1-2> Immersion step

1) Step 1 Immersion stage

5% by weight of wheat nuruk prepared by using Aspergillus kawachii in the millet obtained in Example <1-1>, and rice bran by using Aspergillus kawachii strain 5% by weight of the produced rice bran, 7 kg of steam, and 11.6 L of water were mixed and fermented at a temperature of 25 캜.

2) Stage 2 immersion stage

As a result of the above step 1, 16.6 L of the first step was added to Aspergillus 5% by weight of wheat nuruk prepared by using kawachii , 5% by weight of rice nori prepared by using Aspergillus kawachii strain, 16 kg of steamed rice and 44 l of water were mixed. The mixture was fermented at a temperature of 20 to 25 占 폚 for 9 days by a saw blade temperature control method as shown in Table 1 below.

Fermentation conditions of immersion stage Number of days of fermentation 1 day 2 days 3 days 4 days 5 days 6 days 7 days 8 days 9th Temperature (℃) 20 22 23 25 25 23 21 20 20

&Lt; 1-3 > Separation of a re-fraction of the fermentation broth by centrifugation

70 L of the fermentation broth obtained in the above Example <1-2> was separated and adjusted to 70 w / v% of the total content of the fermentation broth by 4,000 RPM on a continuous centrifuge . 0.2% (w / v) citric acid was added as an acid to the re-separation-adjusted separated liquid, and 3.0% (w / v) glucose was added as a saccharide to form an alcohol fraction with 6%.

&Lt; 1-4 >: The re-separation liquid is subjected to high pressure homogenization

120 L of the separated solution obtained in Example <1-3> was treated at room temperature with a high-pressure homogenizer (M-110EH-30 manufactured by Microfluidics, USA) at 1,500 Bar pressure for sterilization. At this time, the temperature inside the high-pressure homogenizer was maintained at 15 to 20 ° C. This was controlled by a cooler inside the autoclave.

&Lt; 1-5 >: Carbonation step

To the disinfecting solution obtained in Example <1-4>, carbonic acid was added and adjusted to have a carbonic acid concentration of 2.0 w / w% to prepare takju.

&Lt; Comparative Example 1 &

Takju was prepared in the same manner as in Example 1, except that the paste was sterilized at 80 DEG C for 10 seconds using a heat exchange type sterilizer instead of sterilizing with a high-pressure homogenizer.

&Lt; Comparative Example 2 &

6% of Takju was collected from the market, which was thermally sterilized and manufactured by Seoul Takju Manufacturing Association.

[ Experimental Example 1] Analysis of aroma components of Takju

The flavor components contained in the takju prepared in Example 1 and Comparative Example 1 and the Takju in Comparative Example 2 were analyzed by the following methods.

The fragrance components were analyzed by gas chromatography (Hewlett Packard Agilent 6890 & 7683 autosampler and injector, flame ionization detector) using HP-FFAP column (film thickness 0.5 μm, 50 m × 0.32 mm ID). The contents of isoamylacetate, isoamyl alcohol, ethyl caproate and caproic acid, which are fragrance components, were measured by injector 250 ° C., detector 280 (O2) at a flow rate of 50 ml / min at an oven temperature of 40 to 200 ° C (column 2 ml / min, auxillary gas-N2 25 ml / min, He 30 ml / min, air 400 ml / min). The results are shown in Table 2 below.

Analysis result of fragrance component (unit: ppm) Item Isoamyl acetate Isoamyl
Alcohol Caproic acid
ethyl Caproic acid Example 1 5.213 166.254 2.361 10.246 Comparative Example 1 4.123 105.245 1.254 8.542 Comparative Example 2 2.153 95.254 0.542 6.254

As shown in Table 2, the takju treated with the high-pressure homogenizer (Example 1) was found to have an increased aroma component such as isoamyl acetate as compared with the takju treated with heat sterilization (Comparative Example 1 and Comparative Example 2) Able to know. That is, in the case of producing Takju treated with sterilization by high pressure homogenizer, it can be confirmed that the aroma component of Takju is not evaporated by heat but is intact.

[ Experimental Example 2] Sensory test for Takju

The sensory test was conducted on the takju prepared in Example 1 and Comparative Example 1 and the takju prepared in Comparative Example 2. First, a total of 25 trained test personnel are selected and smoothed through a 9-point scale method (1-not good, 3-bad, 5-normal, 7-good, Flavor, aroma, and overall preference. The results are shown in Tables 3 and 4, and ANOA analysis was used for statistical analysis.

The sensory test results for Example 1 and Comparative Example 1 Overall likelihood Soft taste A clean taste incense Example 1 6.25 6.26 6.56 6.52 Comparative Example 1 4.66 5.15 4.51 4.75 P-Value 0.011 * 0.048 * 0.039 * 0.015 *

* Significant difference when N = 25, P-VALUE = 0.05

Example 1 and Comparative Example 1 Sensory Test Results for Yakju Overall likelihood Soft taste A clean taste incense Example 1 6.69 6.81 6.27 6.81 Comparative Example 2 4.28 4.98 4.52 4.35 P-Value 0.008 * 0.010 * 0.022 * 0.001 *

* Significant difference when N = 25, P-VALUE = 0.05

As shown in Tables 3 and 4, Takju treated with sterilized high-pressure homogenizer (Example 1) exhibited a high preference in all items such as overall acceptability, soft taste, clean taste and flavor, The difference was statistically significant compared with the Takju of Example 2. In particular, the degree of preference of Example 1 was found to be very high in the overall acceptability and flavor, which are the most important factors in the takju taste sensation. That is, it can be confirmed that the taste and flavor of takju can be improved and improved when the takju treated with the high-pressure homogenizer is produced.

[ Experimental Example 3] Microorganism test for Takju

The microorganisms were tested for the Takju prepared in Example 1 and Comparative Example 1 and the Takju prepared in Comparative Example 2. Lactic acid bacteria, yeast, and general bacteria. PCA + Ampicillin (300ppm) for yeast, PCA + Cycloheximide (300ppm) for bacteria, and cultured for 5 days in a low temperature incubator at 25 ° C. The amount of detection was measured by the number of colony in the medium. The results are shown in Table 5 below

Results of Microbial Test on Takju Item Lactobacillus leaven Common bacteria Example 1 Less than 10 / 100ml Less than 10 / 100ml Less than 10 / 100ml Comparative Example 1 Less than 10 / 100ml Less than 10 / 100ml Less than 10 / 100ml Comparative Example 2 Less than 10 / 100ml Less than 10 / 100ml Less than 10 / 100ml

As shown in Table 5, the detected amounts of lactic acid bacteria, yeast, and general bacteria were less than 10 in both of the takju prepared in Example 1 and Comparative Example 1 and the Takju of Comparative Example 2. Therefore, it can be confirmed that there is no problem of safety and distribution of takju (Example 1) sterilized by the high-pressure homogenizer.

FIG. 1A is a view illustrating an internal structure of a high pressure homogenizer according to an embodiment of the present invention. FIG.

FIG. 1B is a diagram illustrating an internal diagram of a head inside a high-pressure homogenizer according to an embodiment of the present invention. FIG.

Claims (6)

a) preparing a vesicle as a starch raw material; b) preparing a fermentation broth by further adding the starch raw material, koji and water added to the slurry obtained in step a); c) separating the residue from the fermentation broth obtained in the step b) to prepare a fermentation broth stock solution; And d) treating the stock solution of the fermentation broth obtained in the step c) with a high-pressure homogenizer to prepare a microbicidal and sterilizing-treated sterilizing solution. The method of producing a fermented beverage according to claim 1, wherein the fermented beverage is produced by fermenting cereals or fruit. [Claim 3] The method according to claim 2, wherein the fermentation product is selected from the group consisting of Takju, Yakju, sake, beer, and fruit. The process for producing a fermented beverage according to claim 1, wherein the treatment of the fermentation stock solution with the high pressure homogenizer is performed at a pressure of 300 to 2,000 bar. The method for producing a fermented beverage according to claim 1, further comprising a carbonation step of dissolving carbon dioxide in the sterilization liquid obtained in step d). A process for producing a fermented soybean oil, which is produced by the method of any one of claims 1 to 5 and which comprises at least one selected from the group consisting of isoamyl acetate, isoamyl alcohol, ethyl caproate and caproic acid, Wherein the fermentation broth is characterized in that the fermentation broth is increased.

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