KR102353341B1 - Takju and its manufacturing method - Google Patents

Abstract

The present invention relates to takju and a method of manufacturing traditional takju by separating the supernatant and lees from traditional takju by combining the techniques of filtration, reverse osmosis treatment and heating. It is a takju production that preserves the nutritional function of food and removes only the alcohol content. During manufacturing, the supernatant of the takju is separated from the lees, and the supernatant is prepared using an Erlenmeyer flask and vacuum pump, and first filtered using bentonite and naturally-dried sorghum cans. Afterward, reverse osmosis treatment was performed again, and on the other hand, the lees relates to a functional takju containing various takju flavors and nutrients that are revitalized to the needs of end-users by combining the technology of blowing alcohol with a double pot and automatic temperature control.

Description

Takju and its manufacturing method

The present invention relates to takju and its manufacturing method by separating the traditional takju from the supernatant from the lees and combining the techniques of filtration, reverse osmosis treatment and heating In the production of takju, the supernatant of takju and lees were separated during manufacture, and the supernatant was first filtered using sorghum, bentonite and naturally dried processed sorghum, followed by reverse osmosis treatment. It's about incorporating the technique of flying.

As the prior art related to non-alcoholic alcoholic beverages and beverages, Application No. 10-2011-0141982 'Method for producing low-alcohol or non-alcoholic makgeolli by vacuum distillation and low-alcohol or non-alcoholic makgeolli prepared thereby', Application No. 10 -2007-7020393 '1H2160 fortified non-alcoholic beverage', Registration No. 10-1368688 'Manufacturing method of bokbunja fermented product for non-alcoholic fermented product', Application No. 10-2015-0063900 Preparation of non-alcoholic cocktail drink Method ', etc. have been applied for and registered, and on the other hand, as a technology grafting the reverse osmosis method into food processing, Application No. 10-2012-0049484 'Method for producing rice processed by reverse osmosis method', Application No. 10-2012-49480, 'Method for manufacturing potatoes processed by reverse osmosis', etc., were applied for and registered, but as in this patent, they separate the supernatant of traditional Takju from lees and combine the techniques of filtration, reverse osmosis treatment and heating. There have been no reports on the technology and use of takju for manufacturing methods so far.

According to the present invention, Takju, the traditional alcoholic beverage of the nation, is known to be excellent in nutritional and functional aspects. However, due to changes in consumers' eating habits and alcoholic beverage habits, the development of Takju, the traditional liquor of Korea, like wine or beer is demanded by consumers. It is becoming a situation.

In other words, modern people place importance on the health of alcoholic beverages rather than alcoholic beverages, and develop Takju by focusing on the health aspects of Takju, our traditional drink. The purpose is to develop takju with new functionality and manufacturing methods suitable for health-oriented functional foods.

Accordingly, in the present invention, the first step is a low-temperature storage step of takju, the second step is a step of separating the supernatant from the takju and the lees, the third step is a first filtration step of the supernatant, and the fourth step is a reverse osmosis treatment step of the first filtered supernatant , the fifth step is the evaluation of the quality of takju takju treated with reverse osmosis, the sixth step is a step of heating the lees separated in the second step, the seventh step is the cooling step of the heat-treated takju lees, the eighth step is the seventh step In the takju production method comprising the step of evaluating the quality of the treated takju lees, the ninth step is mixing the takju supernatant with the takju lees, the 10th step is a taste adjustment step, and the 11th step is the packaging and product steps, wherein the third step is , after having a 500mL branched Erlenmeyer flask, connecting a vacuum pump to the branch, placing a magnetic Buchner funnel with a filter paper on top of the Erlenmeyer flask on the Erlenmeyer flask, and then placing bentonite on the filter paper Fill the mixed filling with sorghum and sorghum and filter it by adding the supernatant, but peel the sorghum cracker and dry it for 30 days in Umdal. After dehydration at 25 ° C, treatment at 121 ° C and 1.5 atm with a high pressure sterilizer for 15 minutes, and then drying for 10 hours while dehumidifying at 40 to 50 ° C with a dryer, cut into 0.5 cm wide and 0.5 cm long with a sterilized knife, and use the above. The filling is 50 to 60: 1 w/w of bentonite and sorghum cracker, mixed and stored at 5° C. for 24 hours, and in the fourth step, the raw material 100, which is the filtrate filtered in the third step, is fresh water. A reverse osmosis device configured with a container, a power source 200, a pump 300, a pretreatment filter 400, an RO membrane reverse osmosis filter 500, a container for fresh water of the takju 600, and a connection unit connecting the respective components. However, in the connection part located between the RO membrane reverse osmosis filter 500 and the container for fresh water of the takju 600, the shoji paper is inserted in a separate type for clarification of the supernatant, and powder keto It is a mixture of 2% by weight of acid and 98% by weight of natural wax extracted from persimmon leaves, sprayed twice at 2 hour intervals, dried at 60°C for 6-8 hours using a thermostat, and then dried window paper with a height of 0.5 After uniformly folding into a wave shape at an interval of cm, it is configured to wrap and fix the outside of the folded shoji paper with paper foil, and the sixth step is to heat the separated takju lees with a temperature control device attached to a stainless steel container at 60 ° C. Heat for 20 minutes and use a gas stove. The container used is a double stainless steel container with a diameter of 25 cm and a height of 15 cm, with carbon fiber inserted in the middle of the stainless steel. It is composed of a device to which is attached, and the ninth step is prepared by mixing Takju supernatant: Takju lees at 95: 5 (v/w), thereby containing the unique taste, fragrance, color and functionality of Takju, a traditional wine. The final product is a wide-ranging consumer-tailored invention with improved high functional quality and nutritive value by manufacturing takju that satisfies the demand for consumer groups who demand excellent food and nutrition but have limited alcohol consumption.

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As described in detail above, through the present invention, traditional takju, which is known to be excellent in functionality and food quality, is manufactured by removing alcohol for consumer demand and basic materialization of health drinks, thereby improving the unique taste, fragrance, color and The final product is a wide range of customized inventions with high functional quality and improved nutritive value by manufacturing takju that satisfies the needs of consumers who have functional and nutritional requirements for takju, but who have restrictions on alcohol consumption. I would say

1 is a manufacturing process diagram showing a preferred embodiment of the present invention;
2 is a view showing a manufacturing process by the reverse osmosis treatment apparatus of the present invention;
3 is a view showing a filtering apparatus of the present invention;

The present invention will be described in detail with reference to the accompanying drawings as follows.

Hereinafter, FIG. 1 is a process diagram for preparing takju, in the present invention, the first step is the low-temperature storage of takju, the second step is the separation of the supernatant from the takju and the lees separation step, the third step is the first filtration step of the supernatant, and the fourth step is the first The filtered supernatant reverse osmosis treatment step, the fifth step is the reverse osmosis treatment takju quality evaluation step, the 6th step is a step of heating the lees separated in the second step, the 7th step is a heat-treated step of cooling the takju lees, Step 8 is the evaluation of the quality of takju lees processed in step 7, step 9 is the mixing step of takju supernatant (step 5) and takju lees (step 7), step 10 is the taste adjustment step, step 11 is A method for manufacturing takju, including packaging and product steps, will be described in detail through its composition and action as follows.

(1) Cold storage step of Takju

In this step, commercially purchased Takju (Daegu, 2017) was stored and used for 7 days in a refrigerator at 4°C to separate the supernatant from the lees.

(2) Separation of the supernatant from Takju and lees

In this step, the supernatant and lees were separated based on the appearance of the Takju stored in (1).

(3) first filtration step of the supernatant

This step is a step of filtering the supernatant separated in (2). A 500mL Erlenmeyer flask is equipped with a branch, a vacuum pump is connected to the branch, and a magnetic Buchner with a filter paper placed on the top. ) Put the funnel on the Erlenmeyer flask, fill 0.5 cm of the filling mixed with bentonite and sorghum on the filter paper, add the supernatant, and filter it. After immersing in 6% brown rice vinegar for 20 minutes, dehydrated at 25°C for 2 hours, treated with a high pressure sterilizer at 121°C and 1.5 atmospheres for 15 minutes, and then sterilized with a dryer for 10 hours while dehumidifying at 40-50°C. It was cut into pieces of 0.5 cm wide and 0.5 cm long with a sharp knife, and the filling was 50 to 60: 1 w/w of bentonite and sorghum cracker, mixed and stored at 5° C. for 24 hours before use.

(4) First filtered supernatant reverse osmosis treatment step

In this step, the filtered supernatant filtrate of (3) was used as a treatment solution for the supernatant using a reverse osmosis device manufactured as shown in FIG. 2 .

Here, as shown in FIG. 2 , the reverse osmosis device is a reverse osmosis device, the raw material 100, a fresh water container, a power source 200, a pump 300, a pretreatment filter 400, an RO membrane reverse osmosis filter 500, Takju (600) It is composed of a freshwater container and a connection unit for connecting the respective components.

Looking at this in more detail, the container in which the raw material (takju) 100 is freshened is constituted, the power source 200 that controls the overall power of the reverse osmosis apparatus is constituted, and the raw material (takju) 100 is freshened in the container. In order to finally form the takju 600, a pump 300 that controls the movement through the connection part is configured, and the pre-treatment filter 400 and RO membrane reverse osmosis pressure that filters before the takju 600 is manufactured through the connection part The filter 500 is sequentially configured, and it is composed of a container for freshwater takju 600 that is finally manufactured through the filters 400 and 500, and finally makes the takju 600 through each component. A connection part (pipe) is configured to make it possible.

On the other hand, in FIG. 3, the connection part (tube) between the RO membrane reverse osmosis filter 500 and the container for fresh water 600 of FIG. Gyeongsangbuk-do Yeongdeoksan) 2% by weight and 98% by weight of natural wax extracted from persimmon leaves. After spraying the shoji paper twice at 2 hour intervals, drying at 60°C for 6-8 hours using a thermostat, After the dried window paper is evenly folded in a wave shape at 0.5 cm intervals, the outside of the folded window paper is wrapped and fixed with paper foil (natural pulp-silicone coating, France), and the fixed window paper is fixed with a reverse pressure filter (500) and Takju ( 600) was inserted into the connection part (tube) between the containers for fresh water.

That is, the connection part is configured in a structure that can selectively insert and separate a separate filter just before finally being manufactured into the takju 600, so that it can perform the role of a normal filtering device.

In other words, in this primary filtered supernatant reverse osmosis treatment step, takju is prepared using a reverse osmosis device, and in the process of preparing takju, it is filtered through a filtration device before manufacturing takju (final sample) together with several filters. The final takju (final sample) can be prepared.

(5) Takju quality evaluation step of reverse osmosis treated Takju

In this step, quality evaluation (alcohol content, pH, sensory test, etc.) of the supernatant prepared in (4) was performed.

(6) heating the separated lees

In this step, the Takju lees separated in (2) was used by heating 250 g at 60° C. for 20 minutes with a temperature controller attached to a stainless steel container. At this time, a gas range was used for heating, and the container used was a double stainless steel with a diameter × height of 25 cm × 15 cm, and a carbon fiber (Daewon, Korea) was inserted in the middle of the stainless steel. A device equipped with a mixer was used.

(7) Takju lees cooling stage

In this step, the contents of (6) were slowly cooled at room temperature (20-25° C.) for 8-12 hours.

(8) Processed Takju lees quality evaluation step

In this step, the quality evaluation (alcohol content, pH, sensory test, etc.) of the cooled Takju lees of (7) was performed.

(9) mixing step

In this step, takju supernatant and takju lees were mixed, and the mixing ratio was takju supernatant: takju lees = 95: 5 (v/w) and used as the final takju.

(10) taste adjustment step

In this step, a product was prepared according to consumer preference by using natural dyes or fragrances in the final takju in (9).

(11) Packaging and product stage

This step is described in detail through the composition and action of (10) as a method for manufacturing takju including packaging and commercialization steps as follows.

Hereinafter, preferred embodiments of the present invention with reference to the drawings are as follows.

(1) Example of evaluation of alcohol content, pH and color of Takju according to the number of filtration treatments of bentonite and sorghum

In the present invention, the alcohol content, pH, and color evaluation measurements of Takju according to the number of filtration treatments of bentonite and sorghum are shown in Table 1.

① Measurement of alcohol content, pH and color

Referring to Table 1, the alcohol concentration was measured using a specific gravity method, and the pH was measured using an Orion (model 410A, USA) meter, and for the color difference meter, L (lightness), a (redness), b (yellowness) value was measured. In this case, the L value is 100, white ; 0, black, a values are -, green ; +, red, b values are -, blue ; Indicated by +, yellow.

② The present invention is the result of evaluation of alcohol content, pH and color of Takju according to the number of filtration treatments of bentonite and sorghum

Referring to Table 1, the alcohol content was in the range of 6.1% in the untreated group and 2.2 to 3.1% in the treated group, the pH value was 3.65 to 3.74, and the L (lightness) value did not show a significant difference between the treatments, but a The (redness) and b (yellowness) values of the treated group were lower than that of the untreated group.

(2) Examples of sensory evaluation of takju according to the number of filtration treatments of bentonite and sorghum kang

In the present invention, the sensory evaluation measurement of takju according to the number of filtration treatments of bentonite and sorghum is shown in Table 2.

① Sensory test

Referring to Table 2, the sensory test was performed by 10 well-trained panelists using a 5-point intensity method (very bad: 1 point, bad: 2 points, average: 3 points). , good: 4 points, very good: 5 points).

② Sensory evaluation measurement result of takju according to the number of filtration treatment of bentonite and sorghum

Referring to Table 2, the two-time filtration treatment showed the highest value in terms of freshness and overall preference.

(3) Examples of alcohol content, pH and color of Takju according to heat treatment time of Takju lees

In the present invention, the alcohol content, pH and color measurement of Takju according to the heat treatment time of Takju lees are shown in Table 3.

① Measurement of alcohol content, pH and color

Referring to Table 3, alcohol concentration was measured by specific gravity method, pH was measured using Orion (model 410A, USA) meter, and color difference meter was L (lightness), a (redness), b using Color Techno System (JS555, Japan). (yellowness) value was measured. In this case, the L value is 100, white ; 0, black, a values are -, green ; +, red, b values are -, blue ; Indicated by +, yellow.

② The present invention is the result of evaluation of alcohol content, pH and color of takju according to heat treatment time of takju lees

Referring to Table 3, the alcohol content was in the range of 6.1% without treatment and 0.4 to 2.2% in the treated group, the pH value was 3.60 to 3.74, and the L (lightness) value did not show a significant difference between the treatments, but a The (redness) and b (yellowness) values of the treated group were lower than that of the untreated group.

(4) Example of sensory evaluation of Takju according to heat treatment time of Takju lees

In the present invention, the sensory evaluation measurement of Takju according to the heat treatment time of Takju lees is shown in Table 4.

① Sensory test

Referring to Table 4, the sensory test was conducted by 10 well-trained panelists using a 5-point intensity method (very bad: 1 point, bad: 2 points, average: 3 points). , good: 4 points, very good: 5 points).

② Sensory evaluation measurement result of Takju according to heat treatment time of Takju lees

Referring to Table 2, the treatment with 40 minutes of treatment time showed the highest value in terms of refreshing feeling and overall preference.

100: raw material (takju) 200: power
300: pump 400: pre-filter
500: RO membrane reverse osmosis filter 600: Takju

Claims (6)

The first step is the low-temperature storage of Takju, the second step is the separation of the supernatant from the Takju and the lees separation step, the third step is the first filtration step of the supernatant, the fourth step is the reverse osmosis treatment step of the first filtered supernatant, and the fifth step is Reverse osmosis treatment Takju quality evaluation step, step 6 is a step of heating the lees separated in step 2, step 7 is a step of cooling the heat-treated Takju lees, step 8 is the step of takju lees treated in step 7 In the takju manufacturing method comprising the quality evaluation step, the ninth step is a mixing step of the takju supernatant and the Takju lees, the 10th step is a taste adjustment step, and the 11th step is a packaging and product step,
In the third step, a 500mL branched Erlenmeyer flask is provided, a vacuum pump is connected to the branch, and a magnetic Buchner funnel having a filter paper placed thereon is placed on the Erlenmeyer flask, Filling the filter paper with a mixture of bentonite and sorghum cracker by 0.5 cm filling and adding a supernatant, and filtering the sorghum cracker, after peeling it, dry it for 30 days in Umdal, cut the nodes into 20 cm with a knife and immerse in 6% brown rice vinegar for 20 minutes Then, dehydrated at 25°C for 2 hours, treated with a high-pressure sterilizer at 121°C and 1.5 atm for 15 minutes, and dried for 10 hours while dehumidifying at 40-50°C with a dryer. Cut and use, and the filling is 50 to 60: 1 w/w of bentonite and sorghum cracker, mixed and stored at 5° C. for 24 hours,
In the fourth step, a container for fresh water of the raw material 100, which is the filtrate filtered in the third step, takju, a power source 200, a pump 300, a pretreatment filter 400, an RO membrane reverse osmosis filter 500 ), using a reverse osmosis device configured with a container for fresh water of Takju (600) and a connection unit for connecting the respective components,
In the connection part positioned between the RO membrane reverse osmosis filter 500 and the container for fresh water of the takju 600, a separate type for clarification of the supernatant is fitted with shoji paper, and 2% by weight of powdered chitosan and natural wax extracted from persimmon leaves (wax) After spraying twice at 2 hour intervals with a mixture of 98 wt% (wax), drying at 60°C for 6 to 8 hours using a thermostat, and then folding the dried shoji paper in a wave shape at 0.5 cm height intervals. , is configured to be fixed by wrapping the outside of the folded window paper with paper foil,
The sixth step is to use the separated Takju lees by heating 250 g at 60° C. for 20 minutes with a temperature control device attached to a stainless steel container, and heating using a gas stove. It is a container with carbon fiber inserted in the middle of the stainless steel, and it is composed of a device with a propeller-type mixer attached to the bottom that rotates at 50 to 100 RPM,
The ninth step is a takju production method, characterized in that the takju supernatant: 95: 5 (v/w) of takju lees is mixed.
delete delete delete delete Takju, characterized in that produced by the manufacturing method of claim 1.

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