KR20000049540A - Distilled liquor(Soju) production from the Lees. - Google Patents

Abstract

PURPOSE: A distilled liquor using wine lees is produced to use the wine lees which has been regarded as waste by re-saccharifying and fermenting the remaining sugar and unresolved starch, distilling, deodorizing, and refining. CONSTITUTION: A manufacturing method of distilled liquor using wine lees consists of three ways: adding water to wine lees, re-saccharifying, and distilling with increasing pressure; adding yeast and water to wine lees, re-fermenting, and distilling with decreasing pressure; to prevent contamination by germs by reducing pH, inoculating Aspergillus Kawachii to steamed rice, adding water and yeast powder to the malted rice, re-saccharifying, and distilling at 25°C in a pyrostat for 3 days, adding wine lees and water, fermenting at 25°C for 7 days, distilling with decreasing pressure. The quality of liquor can be improved by using active charcoal or ion-exchange resin.

Description

Distilled liquor (Soju) production from the Lees.}

The present invention is to re-glycosylated and fermented sugars and undegraded starch remaining in the sake lees (Sakeji), which is a waste material left after filtering during the production of medicinal liquor or cheongju distilled and then deodorized and purified alcohol concentration 40V / V% 40% soju).

Among foreign countries, if you look at products made with liquor from sake lees, you can find Japanese sake products using sake lees, France's Mare brandy using wine leek, and Grapa brandy from Italy. In Korea, Cheongju-Gimji is used for feed and pickles, and Yakju-Gimmi and some Cheongju-Gimji are being discarded.

Therefore, the present invention is proposed to use the medicinal herbage treated as waste as described above, and 150% of water (water supply, hereinafter referred to as water) is added to the medicinal herbage and solid yeast (Saccharmyces coreanus, In addition to increasing the production yield of alcohol from sake lees, the fermentation process is made by adding fermented rice (rice malt, hereinafter called entry), which is prepared to lower the pH of sake lees and to prevent contamination of various germs during fermentation. The liquor produced from the alcohol contains more odorous substances such as higher fatty acid esters and furfural such as fusel oil and sake lees than the general distilled soju. To provide that purpose.

1 is a process chart showing a method of preparing three types of distilled soju using the sake lees according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

(Example 1)

Comparative experiment method: general sake lees distilled soju is prepared by distilling sake lees by adding water to sake lees (the sake lees of Example 1 is 10.5% alcohol content, the same as in Example 1 below), so that only sake lees The method of distillation immediately by addition was made into a comparative experiment. For comparative experiments, 4.5 L of water was added to 3 kg of sake lees and immediately distilled by a steam distillation to obtain 0.63 L of 40% soju.

Experimental Example 1 A method of re-fermentation using yeast in sake lees itself without adding yeast, and 7.31 L of aged sake lees fermented in a thermostat at 25 ° C. for 7 days by adding 4.5 L of water to 3 kg of sake lees. Distillation was carried out to obtain 1.247 L of 40% shochu.

Experimental Example 2 In order to replenish the lack of yeast water in 3kg of sake lees, 7.30L of aged liquor fermented in a thermostat at 25 ° C for 15 days with 15g of solid yeast and 4.5L of water was distilled by steam distillation to obtain 1.34L of 40% soju. Got it.

Experimental Example 3: After fermentation in a thermostat at 25 ° C for 3 days by adding 3g of solid yeast and 0.9ℓ of water to 0.6kg of immigration prepared in order to lower the pH of the rice bran in one stage of immersion to prevent contamination of various germs during fermentation. 2.4 kg of sake lees and 3.6 liter of water were added to the first stage with two stages of immersion, and 7.35 liters of aged liquor fermented in a thermostat at 25 ° C. for 7 days was distilled by steam distillation to obtain 1.655 liters of 40% soju.

(Table 1) Distillation formula of sake lees and total alcohol content after fermentation and fermentation

(1) immersion formula

(2) Total alcohol content after fermentation and fermentation

As shown in the results of Example 1 Experimental Example 1 added 4.5ℓ of water to sake lees and fermented for 7 days in comparison with the total alcohol content of 0.315ℓ of aged alcohol of the comparative experimental method was not refermented by adding 4.5ℓ of water to 3 kg of sake lees Aged total alcohol content of 0.460ℓ, solid yeast 15g and 4.5ℓ of water was added to sake lees for 7 days to ferment for 7 days. 0.6 kg of water and 3 g of solid yeast were added to the prepared 0.6kg of sake for 3 days, followed by saccharification and fermentation for 3 days, followed by fermentation for 7 days with 2.4kg of sake lees and 3.6ℓ of water. As a result, the total alcohol content was significantly higher than that of the aged alcohol in the comparative experiment. The production yields of Experimental Example 1, Experimental Example 2 and Experimental Example 3, which re-glycosylated and fermented by adding solid yeast and immigration to Sakezumi and recovered alcohol, were compared to a comparative test method of adding alcohol to Sakezumi and recovering alcohol immediately. It is proved to be high.

(Example 2)

Distilled rice using sake lees has a higher solid content than common sake, so the distillation recovery rate of alcohol is lowered.

In Experimental Example 1 of Example 1, 7.31 L of distilled wine was distilled under reduced pressure (300-320 mmHg) in a vacuum pump to obtain 1.06 L of 40% soju. As shown in Table 2, the decompression ratio of the steam distillation method was lower than 82.82%. The distillation ratio of the distillation method was 92.17%, which proved that the reduced pressure distillation method can improve the production yield than the steam distillation method.

(Table 2) Steam distillation and vacuum distillation test results

(Example 3)

A general distilled soju was prepared as a comparative test tool for improving the quality of the alcohol. The immersion was added in 1 stage immersion, 1.05kg of immigration, 5g of solid yeast and 1.3ℓ of water (water supply) were added and fermented in a thermostat at 25 ℃ for 3 days, followed by two stages of immersion. After cooling, 90g of yeast and 3.2L of water were added, the mixture was fermented in a constant temperature at 25 ° C. for 7 days, and then distilled by steam distillation to obtain 3.12 L of a general distilled alcoholic beverage having a alcohol concentration of 40%.

The main ingredients of alcoholic liquor of alcoholic liquor of alcoholic liquor are odorous substances such as higher fatty acids and odors of components such as fusel oil and furfural compared to those of general distilled alcoholic liquor. Was treated with resin

Activated carbon filtration method was activated carbon (Darco® G-60, 100 mesh Powder) 400g / 소 to 40% soju in Experiment 1 of Example 1 and left for 24 hours, and then analyzed by gas chromatography and colorimetric system.

In the ion exchange resin treatment method, 4% NaOH is added to the anion exchange resin (Amberlite 1RA -410, 1RA -420) to activate the ion exchange resin first, and 2N-HCl is added to the cation exchange resin (Amberlite 1R -120). After washing sufficiently with distilled water.

In the first column, 50 ml of anion exchange resin (Amberlite 1RA-410) was charged to the tower to remove carbonyl compounds such as aldehydes, and 500 ml of 1M-NaHSO ₃ was added for 1 hour to completely exchange HSO ₃ ^- into the resin. After washing with distilled water.

The second tower was mixed with 20 ml of anion exchange resin (Amberlite 1RA-420) in order to adsorb and remove organic substances such as polyhydric alcohol and esters, and 40% of the first tower and the second tower were 40% in Experiment 1 of Example 1, respectively. The soju is passed through a constant space velocity (SV: the volume of raw material that can be processed per unit time under given conditions divided by the volume of the reactor, as follows) 5, and then analyzed by gas chromatography and colorimetric system. It was.

* Gas Chromatography (GC) Analysis Conditions

-Detector Temperature: 240 ℃ (FID)

-Injector Temperature: 220 ℃

-Column Temperature: 50 ℃ (1 minute)-(10 ℃ / min)-220 ℃ (20 minutes)

-Column: HP-innowax (Crosslinked Polyethylene Glycol 1 × 0.53 × 0.53)

Carrier gas: N ₂ (20mL / min)

* T.B.A (Thiobarbituric Acid, hereinafter called T.B.A)

-Analyzer: Spectrophotometer [BECKMAN (DU-50)]

-Take 10ml of sample with 20% alcohol content into 15ml vial with screw cap and add 2ml of 50% ethanol solution containing 0.5% 2-Thiobarbituric acid. After mixing, the mixture is heated in a 70 ° C. hot water for 40 minutes and immediately cooled to room temperature with water. The absorbance of the color developed in reddish brown is measured at a wavelength of 10 mm at a wavelength of 530 nm.

TBA = absorbance measurement × 10 ³

For colorimetric contrast, a sample operated in the same manner using distilled water instead of liquor is used.

The results of Example 3 are shown in Table 3 below, "Example of high alcohol change before and after 40% shochu activated carbon filtration and ion exchange resin treatment." The content of higher alcohols and aldehydes is much higher than that of general distilled soju, which has been compared and tested. As a result of deodorizing and refining soju by the activated carbon filtration method or the ion exchange resin treatment method in Experimental Example 1 of Example 1, the content of the components of the ion exchange resin treatment method was close to that of general distilled soju. Not only that, but also the activated carbon filtration method has proved that the main quality has been improved.

(Table 3) Change of high alcohol before and after 40% shochu activated carbon filtration and ion exchange resin treatment

Carbohydrates (starch, sugars, pentosan, etc.) in liquor are thermally decomposed to affect the taste and aroma of liquor, furfural, and ethyl linoleate, ethyl oleate, and odor, which are known fatty acids. TBA (인) as an index is the content of the experimental example 1 shochu of Example 1, as shown in Table 4 below "change results of odor component and fururfural components before and after 40% shochu activated carbon filtration and ion exchange resin treatment" It can be seen that the highest quality is bad, and the deodorization and purification of the Experimental Example 1 shochu of Example 1 by activated carbon filtration or ion exchange resin treatment, the ion exchange resin treatment is rather less harmful than general distilled shochu Not only was it confirmed to be an excellent main quality, but also the quality improved by activated carbon filtration is proved.

(Table 4) Changes of odorous and furfural components before and after 40% soju activated carbon filtration and ion exchange resin treatment

As described above, the present invention is a method for producing a distilled soju with aroma and taste similar to that of a general distilled soju by using a by-product of the manufacturing process. Method, re-fermentation of yeast and water in sake lees and distillation under reduced pressure to produce distilled soju, aspergillus kawachi (Aspergillus Kawachii) in steamed rice to reduce contamination Water and powdered yeast were added to the immigration inoculation prepared by spawn for 3 days, and saccharified and fermented in a thermostat at 25 ° C for 3 days, followed by adding sake lees and water to ferment at 25 ° C for 7 days, followed by distillation under reduced pressure. In order to improve the quality of the distilled soju and the distilled soju prepared as above, the distilled soju is deodorized and purified with activated carbon or ion exchange resin. There is an effect that reference.

Claims (4)

Method for preparing sake lees distilled alcoholic liquor comprising the fermentation of alcohol by fermentation in alcohol at 25 ° C. for 7 days by adding 4.5 l of water and 15 g of solid yeast (Saccharomyces Corea-nus) to 3 kg of sake lees . To lower the pH of the rice cake, add 3g of solid yeast (Saccharomyces Coreanus) and 0.9ℓ of water to 0.6kg of the inland (rice malt) prepared in order to prevent microbial contamination during fermentation. Method of producing a sake lees distilled liquor distilled liquor by adding 2.4kg of sake lees and 3.6 liters of water in one step as an immersion to produce alcohol fermentation in a thermostat at 25 ℃ for 7 days. The distilled soju according to claim 1 or 2, wherein 400 g / 증류 of activated carbon is added to the distilled soju prepared by distillation under reduced pressure (300-320 mmHg), and left for 24 hours, followed by deodorization and purification. Sakegeji distilled soju production method characterized in that. The anion exchange resin (Amberlite 1RA) according to claim 1 or 2, in order to remove carbonyl compounds such as aldehydes of distilled distilled liquor prepared by distillation of the prepared aged wine under reduced pressure (300-320 mmHg). -410) 50 ml of the column was charged, 500 ml of 1M-NaHSO ₃ was added, and the mixture was left to stand for 1 hour. HSO ₃ ^- was completely replaced with a resin. The mixture was washed with distilled water. 20 ml of anion exchange resin (Amberlite 1RA-420) is mixed to remove and deodorized and purified by passing 40% soju at each of the first and second towers at a constant space velocity (SV). A sake lees distilled liquor production method, characterized in that for producing distilled shochu.