KR102567366B1 - Saccharide composition for fermented alcoholic beverage and its manufacturing method by using of the same - Google Patents

Abstract

One example of the present invention provides a saccharide composition for fermented alcoholic beverages comprising 40 to 60% by weight of glucose, 35 to 52% by weight of maltose, and the remaining amount of sugar having a degree of polymerization of 3 or more based on the total weight of saccharide solids. The saccharide composition for fermented alcoholic beverages according to the present invention has excellent distribution stability and storability because caking does not occur even when stored for a long time due to the type and content of the saccharides constituting the saccharide composition. In addition, when the saccharide composition for fermented alcoholic beverages according to the present invention is added during the manufacturing process of fermented alcoholic beverages, the degree of fermentation can be increased to increase the ethanol content of fermented alcoholic beverages, and low-calorie fermented alcoholic beverages can be produced due to low residual sugar.

Description

Saccharide composition for fermented alcoholic beverage and its manufacturing method by using of the same}

The present invention relates to a saccharide composition, etc., and more particularly, to a sugar composition that can be used in the production of fermented alcoholic beverages such as beer to increase the degree of fermentation and, at the same time, does not cause caking even when stored for a long time by itself, thereby improving distribution stability and storability. It relates to a saccharide composition and a method for producing fermented alcoholic beverages using the same.

When producing alcoholic beverages, various sugars or starches are added to obtain a high degree of fermentation or to achieve other purposes.

For example, in Korean Patent Registration No. 10-2163980 (Prior Art 1), mixing malt and barley and saccharifying them to prepare a saccharification solution; preparing a filtrate by filtering the saccharification solution; Preparing a boiling liquid by adding liquid sugar and hops to the filtrate and heating it; Cooling the wort to produce wort; and adding yeast to the wort to ferment it. A method for producing alcoholic beverages is disclosed. Prior art 1 is characterized by adding liquid sugar such as oligosaccharides or starch syrup instead of starch to improve the filtration rate when producing fermented alcoholic beverages with low malt content. In addition, Korean Patent Registration No. 10-0913487 (Prior Art 2) discloses that 0.5 to 1% by weight of indigestible maltodextrin having a dietary fiber content of 90% and an average degree of polymerization of 10 is added and heated at 100 ° C for 90 minutes. Disclosed is a method for producing a dietary fiber beer, including the step of preparing wort by boiling together with hops. Prior Art 2 is characterized in that indigestible maltodextrin is added during production of fermented liquor to enhance the body, ester aroma and foam of beer.

On the other hand, sugars used to obtain a high degree of fermentation in producing alcoholic beverages include glucose having a degree of polymerization of 1 to 3 or disaccharides and trisaccharides containing glucose as a unit sphere. It is a known fact that the sum of saccharides having a degree of polymerization of 1 to 3 affects the degree of fermentation in a liquid sugar composition generally added during preparation of alcoholic beverages.

The present invention was derived under the conventional technical background, and an object of the present invention is a fermented liquor that does not cause caking even when stored for a long time, has excellent distribution stability and storability, and can increase the degree of fermentation by being added during the manufacture of fermented liquor. It is to provide a sugar composition for use.

In addition, an object of the present invention is to provide a method for producing fermented alcoholic beverages for the use of a saccharide composition for fermented alcoholic beverages.

The liquid sugar composition added during production of fermented liquor includes glucose, maltose (maltose) and maltotriose as main components. The inventors of the present invention found that, in the case of a liquid sugar composition generally added in the manufacture of fermented alcoholic beverages, when the content of glucose, maltose (maltose) and maltotriose in the liquid sugar composition is high, caking occurs during storage or distribution for a long time, resulting in poor product quality. and recognized the inherent problem of causing inconvenience in use during the manufacture of fermented alcoholic beverages. In order to solve the above problem, the present inventors have prepared saccharide compositions in which saccharide components and contents are variously combined, and caking does not occur even when stored for a long time, and at the same time, fermentation can be increased when added during production of fermented liquor The saccharide composition was selected to complete the present invention.

In order to solve the above object, one example of the present invention is for fermented alcoholic beverages containing 40 to 60% by weight of glucose, 35 to 52% by weight of maltose and the remaining amount of sugar having a degree of polymerization of 3 or more based on the total weight of saccharide solids A saccharide composition is provided. In addition, a preferred example of the present invention is 40 to 60% by weight of glucose, 35 to 52% by weight of maltose, 1.6 to 3.2% by weight of maltotriose, and a degree of polymerization of 4, based on the total weight of saccharide solids. It provides a saccharide composition for fermented alcoholic beverages containing at least one sugar.

In order to solve the above object, one embodiment of the present invention provides a fermented liquor manufacturing method comprising adding the above-described saccharide composition for fermented liquor to malt juice and then fermenting it. In addition, another embodiment of the present invention provides a method for producing fermented alcoholic beverages including adding a saccharide composition for fermented alcoholic beverages during fermentation of wort.

The saccharide composition for fermented alcoholic beverages according to the present invention has excellent distribution stability and storability because caking does not occur even when stored for a long time due to the type and content of the saccharides constituting the saccharide composition. In addition, when the saccharide composition for fermented alcoholic beverages according to the present invention is added during the manufacturing process of fermented alcoholic beverages, the degree of fermentation can be increased to increase the ethanol content of fermented alcoholic beverages, and low-calorie fermented alcoholic beverages can be produced due to low residual sugar.

Hereinafter, the present invention will be described in detail.

The term "fermented liquor" used in the present invention refers to brewed liquor, distilled liquor, etc. manufactured/processed by fermentation using grains, papers, fruits, and starchy materials as main ingredients. , beer, fruit wine, etc. The takju refers to a product made by fermenting mash using grains, soup, and water as raw materials in a cloudy state without filtering. The yakju generally refers to what is filtered and refined from fermented mash using grains, soup, and water as raw materials. The rice wine generally refers to a product obtained by filtering and preparing mash fermented with rice (including glutinous rice), soup, and water among grains as raw materials. The beer refers to a product prepared by fermenting or filtering/refining wort (including wheat wort), hops (including those extracted from hop components), and water as raw materials. The fruit wine generally refers to a product obtained by filtering, purifying, or storing mash fermented from fruit (including fruit juice and dried fruit. The same shall apply hereinafter) or fruit and water as raw materials, or stored in wooden barrels.

One aspect of the present invention relates to a saccharide composition for fermented liquor that can be added during production of fermented liquor to increase fermentation degree.

A saccharide composition for fermented alcoholic beverages according to an embodiment of the present invention includes 40 to 60% by weight of glucose, 35 to 52% by weight of maltose and the remaining amount of sugar having a degree of polymerization of 3 or more based on the total weight of saccharide solids, Considering the long-term storage or distribution of the composition, it is preferable to include 42 to 59% by weight of glucose, 36 to 52% by weight of maltose and the remaining amount of sugar having a degree of polymerization of 3 or more based on the total weight of the saccharide solids, and 43 to 50% of glucose It is more preferable to include 59% by weight of maltose, 37 to 52% by weight of maltose, and sugar having a degree of polymerization of 3 or more in the remaining amount. The sugar having a polymerization degree of 3 or more is preferably a sugar having glucose as a unit structure, and more preferably composed of maltotriose and a sugar having a polymerization degree of 4 or more. The sugar having a polymerization degree of 4 or more is preferably composed of sugar having a polymerization degree of 4 to 20, and more preferably composed of sugar having a polymerization degree of 4 to 12. In the saccharide composition for fermented alcoholic beverages, the content of sugar having a degree of polymerization of 3 or more is preferably 3.5 to 5.6% by weight, more preferably 3.6 to 5.5% by weight, based on the total weight of saccharide solids. The saccharide composition for fermented alcoholic beverages according to an embodiment of the present invention preferably has a saccharide solid concentration of 65 to 80 Brix, and 68 to 78 Brix when considering storage stability, economic feasibility, and workability in manufacturing fermented alcoholic beverages. ) is more preferred.

The saccharide composition for fermented alcoholic beverages according to a preferred embodiment of the present invention contains 40 to 60% by weight of glucose, 35 to 52% by weight of maltose, 1.6 to 3.2% by weight of maltotriose and The remaining amount contains sugar with a degree of polymerization of 4 or more, and when considering long-term storage or distribution of the saccharide composition, glucose 42-59% by weight, maltose 36-52% by weight, maltotriose based on the total weight of the saccharide solids ) 1.7 to 2.8% by weight and the remaining amount of sugar having a degree of polymerization of 4 or more, preferably 43 to 59% by weight of glucose, 37 to 52% by weight of maltose, 1.8 to 2.6% by weight of maltotriose and It is more preferable to include a sugar having a degree of polymerization of 4 or more as the remaining amount. The sugar having a degree of polymerization of 4 or more is preferably a sugar having glucose as a unit structure. In addition, the sugar having a polymerization degree of 4 or more is preferably composed of sugar having a polymerization degree of 4 to 20, and more preferably composed of sugar having a polymerization degree of 4 to 12. In the saccharide composition for fermented alcoholic beverages, the content of sugar having a degree of polymerization of 4 or more is preferably 1.6 to 3.2% by weight, more preferably 1.7 to 3.0% by weight, based on the total weight of saccharide solids. The saccharide composition for fermented alcoholic beverages according to a preferred embodiment of the present invention preferably has a saccharide solids concentration of 65 to 80 Brix, and 68 to 78 Brix ( Brix) is more preferred.

One aspect of the present invention relates to a method for producing fermented alcoholic beverages.

A method for producing fermented liquor according to an embodiment of the present invention includes adding the saccharide composition for fermented liquor to malt juice and then fermenting it. In addition, the method for producing fermented alcoholic beverages according to another embodiment of the present invention includes adding the above-described saccharide composition for fermented alcoholic beverages during fermentation of wort. The fermented alcoholic beverage produced by the manufacturing method according to the present invention is preferably beer. Beer is generally prepared by mixing malt and hot water, or by mixing malt and additives such as sugars, starch, and protein with warm water, adding enzymes such as amylase as necessary, saccharifying, and filtering to prepare malt juice. It can be prepared by adding hops to, boiling, whirlpooling and cooling, preparing a fermentation liquid having an adjusted solid content by adding water, etc., adding yeast and performing fermentation and aging by a conventional method. In the method for producing fermented alcoholic beverages according to the present invention, the saccharide composition for fermented alcoholic beverages described above may be added to the wort together with hops before the boiling and whirlpool process after preparing the wort, or added to the fermented liquid having an adjusted solid content. It may also be added to the fermentation broth during the fermentation process.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are only for clearly illustrating the technical features of the present invention, but do not limit the protection scope of the present invention.

1. Preparation of saccharide composition for fermented liquor

Preparation Example 1.

Purified maltose (product name: purified maltose 100; supplier: Daesang Co., Ltd.) is dissolved in distilled water to prepare a purified maltose solution with a concentration of about 30 Brix, and liquid glucose (product name: liquid sugar 60; supplier: Daesang Co., Ltd.) ) was added in a predetermined ratio based on the sugar solid content and stirred for about 30 minutes to prepare a sugar mixture solution. Thereafter, the saccharide mixture solution was concentrated to a concentration of about 75 Brix using a vacuum concentrator to prepare a saccharide composition for fermented liquor.

Production Example 2 to Production Example 13.

A saccharide composition for fermented alcoholic beverages was prepared in the same manner as in Preparation Example 1, except that the mixing ratio of liquid glucose and refined maltose (based on saccharide solid content) was different. Table 1 below summarizes the mixing ratios (based on sugar solid content) of liquid glucose and refined maltose set when preparing the saccharide compositions for fermented alcoholic beverages in Preparation Examples 1 to 13.

Classification of saccharide composition for fermented alcoholic beverages Mixing ratio of refined maltose and liquid glucose (based on sugar solid content) glucose liquid purified maltose Preparation Example 1 90 10 Preparation Example 2 80 20 Preparation Example 3 65 35 Production Example 4 58 42 Preparation Example 5 52 48 Preparation Example 6 50 50 Preparation Example 7 47 53 Preparation Example 8 45 55 Preparation Example 9 42 58 Preparation Example 10 37 64 Preparation Example 11 29 71 Preparation Example 12 15 85 Preparation Example 13 7 93

2. Analysis of saccharide components and contents of saccharide compositions for fermented alcoholic beverages

Samples were prepared by diluting the saccharide compositions for fermented alcoholic beverages prepared in Preparation Examples 1 to 13 to a concentration of about 3 Brix, and saccharide components and contents were analyzed using high-performance liquid chromatography (HPLC). In addition, samples with a concentration of about 3 Brix were prepared for purified maltose (product name: refined maltose 100; supplier: Daesang Co., Ltd.) and liquid glucose (product name: liquid sugar 60; supplier: Daesang Co., Ltd.), and the sugar components and contents was analyzed. Table 2 below shows the results of analyzing the saccharide component and content of the saccharide composition for fermented alcoholic beverages.

Classification of saccharide composition for fermented alcoholic beverages Sugar composition and content (% by weight, based on total solids of sugar) glucose (glucose) Maltose (maltose) maltotriose tetrasaccharides or more glucose liquid 96.3 2.3 0.7 0.7 purified maltose 4.4 87.5 3.6 4.5 Preparation Example 1 87.1 10.8 1.0 1.1 Preparation Example 2 77.9 19.3 1.3 1.5 Preparation Example 3 64.7 31.7 1.7 1.9 Production Example 4 58.6 37.7 1.9 1.8 Preparation Example 5 52.9 42.7 2.1 2.3 Preparation Example 6 50.6 44.8 2.2 2.4 Preparation Example 7 48.3 46.9 2.3 2.5 Preparation Example 8 46.0 49.1 2.3 2.6 Preparation Example 9 43.5 51.1 2.5 2.9 Preparation Example 10 38.6 55.9 2.6 2.9 Preparation Example 11 31.0 62.8 2.8 3.4 Preparation Example 12 18.7 74.3 3.1 3.9 Preparation Example 13 10.4 82.0 3.4 4.2

3. Storage stability measurement of saccharide composition for fermented liquor

The saccharide compositions for fermented alcoholic beverages prepared in Preparation Examples 1 to 13 were stored at 0 ° C and 25 ° C for 2 weeks, respectively, and the occurrence of caking was observed. In addition, for purified maltose (product name: refined maltose 100; supplier: Daesang Co., Ltd.) and liquid glucose (product name: liquid 60; supplier: Daesang Co., Ltd.), samples with a concentration of about 75 Brix were prepared, and samples were prepared at 0 ° C and 25 It was stored at ℃ for 2 weeks, respectively, and the presence or absence of caking was observed. Table 3 below shows the storage stability measurement results of the saccharide composition for fermented alcoholic beverages.

Classification of saccharide composition for fermented alcoholic beverages 0℃ storage Storage at 25℃ Whether virtuousness occurs date of occurrence Whether virtuousness occurs date of occurrence glucose liquid ○ Day 1 ○ Day 1 purified maltose ○ Day 1 ○ Day 1 Preparation Example 1 ○ Day 2 ○ Day 2 Preparation Example 2 ○ Day 2 ○ Day 2 Preparation Example 3 ○ Day 6 ○ Day 10 Production Example 4 × × Preparation Example 5 × × Preparation Example 6 × × Preparation Example 7 × × Preparation Example 8 × × Preparation Example 9 × × Preparation Example 10 ○ Day 6 Day 7 ○ Preparation Example 11 ○ Day 3 Day 5 ○ Preparation Example 12 ○ Day 1 Day 1 ○ Preparation Example 13 ○ Day 1 Day 1 ○

As shown in Table 3, the saccharide compositions for fermented alcoholic beverages prepared in Preparation Examples 4 to 9 did not cause caking even when stored for a long time.

4. Manufacture of fermented liquor

In Table 3, fermented liquor was prepared by adding the saccharide composition for fermented liquor in which caking did not occur even when stored for a long time. The manufacturing method of fermented liquor is as follows.

(1) After grinding malt, malt is mixed with water at a weight ratio of 1:4 to prepare a malt slurry, whereby protease, α-amylase and β-amylase are added to each malt 100 It was added in an amount of 0.04 parts by weight, 0.02 parts by weight, and 0.03 parts by weight, and the temperature-time profile conditions were 45 ± 5 ° C. for 30 ± 10 minutes and 60 ± 5 ° C. for 60 ± 10 minutes.

(2) After the end of saccharification, the temperature was raised to 80° C. and maintained for 10 minutes to inactivate the enzyme.

(3) The saccharification solution was filtered to obtain wort juice.

(4) Add 100 parts by weight and 0.44 parts by weight of 100 parts by weight and 0.44 parts by weight of the saccharide composition for fermented alcoholic beverages and hops prepared in Preparation Examples 4 to 9 to the malt juice, respectively, and at about 100 to 105 ° C. Boiled for 60±10 minutes.

(5) Boiled wort was placed in a whirlpool and allowed to stand to remove hop residue, and cooled to about 5-10° C. to obtain wort that had passed through a whirlpool.

(6) Water was added to the wort that had passed through the whirlpool to dilute the initial caustic solid content to about 11 Plato, yeast was added to the diluted wort in an amount of 0.1% (w/v), and about 18 to Fermented at 20 ° C. for about 15 days to obtain a fermented liquor stock solution.

4. Measurement of fermentation degree of fermented liquor

The alcohol content in the fermented liquor was measured using a vibrating densitometry method. The vibrating density meter method is an alcohol content measurement method according to the liquor analysis regulations of the National Tax Service. In addition, the initial caustic solid content and the final caustic solid content of the fermented liquor stock solution were measured, and the caustic fermentation degree was calculated in the following formula. The initial caustic solid content is the caustic solid content of the diluted wort used for yeast fermentation, and the final caustic solid content is the caustic solid content of the fermented liquor stock solution. The caustic solid content was measured with a DMA5000M measuring instrument after filtering and degassing the sampled sample.

Table 4 below shows the alcohol content and the degree of caustic fermentation in the fermented liquor stock solution according to the saccharide composition for fermented liquor used in preparing the fermented liquor stock solution.

division Saccharide composition for fermented liquor used in the production of fermented liquor no additives Production Example 4 Preparation Example 5 Preparation Example 6 Preparation Example 7 Preparation Example 8 Preparation Example 9 Initial Caustic Solids (Plato) 11.12 11.15 11.17 11.16 11.18 11.15 11.17 Alcohol content (%, v/v) 4.81 5.42 5.49 5.44 5.49 5.49 5.49 Caustic fermentation degree (%) 85.1 94.4 95.8 95.7 95.6 95.3 95.1

As shown in Table 4, when the saccharide composition for fermented liquor prepared in Preparation Examples 4 to 9 was added in the process of preparing the fermented liquor stock solution, the alcohol content and caustic fermentation degree in the stock solution of fermented liquor were higher than those without addition. appear. However, there was no significant difference between the saccharide compositions for fermented alcoholic beverages prepared in Preparation Examples 4 to 9.

As described above, the present invention has been described through examples, but the present invention is not necessarily limited thereto, and various modifications are possible without departing from the scope and spirit of the present invention. Accordingly, the protection scope of the present invention should be construed to include all embodiments falling within the scope of the claims appended hereto.

Claims (9)

Based on the total weight of saccharide solids, 43.5 to 58.6% by weight of glucose, 37.7 to 51.1% by weight of maltose, and 1.9 to 2.5% by weight of maltotriose, and sugar with glucose as the unit structure and a degree of polymerization of 4 or more As a composition comprising,
A saccharide composition for fermented alcoholic beverages, characterized in that the combined content of glucose, maltose and maltotriose is 97.1 to 98.2% by weight based on the total weight of saccharide solids.
The saccharide composition for fermented alcoholic beverages according to claim 1, wherein the saccharide solids concentration is 65 to 80 Brix.
delete delete delete delete delete A method for producing fermented alcoholic beverages comprising adding the saccharide composition according to claim 1 or 2 to malt juice and then fermenting it.
A method for producing fermented alcoholic beverages comprising the step of adding the saccharide composition according to claim 1 or 2 during fermentation of malt juice.