KR20080111616A

KR20080111616A - Manufacturing method of moju and its processing method for preservation

Info

Publication number: KR20080111616A
Application number: KR1020070059784A
Authority: KR
Inventors: 김중만
Original assignee: 김중만
Priority date: 2007-06-19
Filing date: 2007-06-19
Publication date: 2008-12-24

Abstract

A manufacturing method of moju and a method for imparting preservation propertyare provided to maximize the extraction effect of herbal medicine materials without the loss of ethyl alcohol in makkoli. A manufacturing method of moju comprises a step for putting makkoli or makkoli mash in a heating distillation reflux type manufacturing device and diluting the alcohol concentration to be about 2 % (v/v) level; a step for putting the muscovado sugar and leaving it at 30‹CŒ1 for 20~30 minutes; and a step for adding ginseng, cinnamomi cortex, zingiberis Rhizoma crudus and zizyphi fructus, heating it at 95~100‹C for 1~2 hour and filtering it.

Description

Manufacturing method of Moju and its storage method {Manufacturing method of Moju and its processing method for preservation}

1: is a display diagram of the main part of the heating distillation reflux master production apparatus configured for the production of the host

2: Process diagram of the manufacturing process of the present invention

Fig. 3: Process diagram of the production of storage liquor

1. Cooling condenser 2. Cooling water outlet 3. Cooling water inlet 4. Agitator 5. Digital thermometer, 6. Lid 7. Stirring blade 8. Raw material inlet 9. Steam jacket 10. Product transfer pump 11. Product outlet 12. Raw material heating container

The present invention relates to a method of manufacturing the main liquor by preparing the main liquor in a heating distillation reflux type main production apparatus there is no loss of ethyl alcohol (hereinafter referred to as alcohol) in the rice wine, which is the main raw material of the main stock and can maximize the extraction effect of the herbal medicine Is about how to make good stocks.

Moju is made by fermenting steamed rice with malt and fermented makgeolli or steamed rice with makgeolli (Takju) high, then fermented with yeast, and then crushed and filtered makgeolli in a pot or pot. It is a low-concentration alcoholic beverage made by adding seeds, jujube, ginseng, vinegar, licorice, cinnamon and ginger, which are commonly used as ingredients, and stirring and heating them for a certain time.

Unlike makgeolli, moju is sweet in taste, thick in touch, dark brown in color, has a pleasant cinnamon and heating aroma, and an alcohol content of 0.5-2% (V / V). It is a drink.

Since the subsidiary materials used in the production of mother liquor are very diverse, for the sake of brevity, the following sentence refers to all of them as “subsidiary materials” and ethyl alcohol (ethanol) as “alcohol”.

The method of making liquor, which is manufactured in a general household or some Haijangguk house, puts rice wine in a pot or a pot, and brown sugar and cinnamon are the basic ingredients. The alcohol content is concentrated to a level of about 2% (v / v) and finally prepared by adjusting the viscosity with water. Such a method of preparing a mother liquor of the evaporative concentration method has the following problems.

1. The alcohol content of rice wine for the main raw material is 6% (V / V), but because it is manufactured by evaporative concentration method, about 4 ~ 5% (v / v) of alcohol is evaporated into the air during heat concentration and 2% Since there is a problem that the yield is reduced by three times based on the alcohol content.

2. The useful ingredients of the subsidiary materials added to the production of rice wine are effectively extracted by the mixed solvent action and heating action of water and alcohol in the rice wine during heating, and the extraction rate increases at the beginning of heating, and the heating is continued and the concentration is increased. When water and water are gradually evaporated and concentrated, the extracted components are absorbed into the subsidiary materials again, thereby reducing the total amount of useful components in the mother liquor.

3. When the main wine is prepared by evaporative concentration method, there is a problem of low coordination of the wine because the concentration of the wine is adjusted by adding water before commercialization in order to control the strong sourness and thick viscosity caused by the concentration of ingredients in the rice wine.

4. In the process of manufacturing evaporative concentrated rice wine in pot or pot without stirrer, the agitation is insufficient, so it is easy to overheat at the bottom of pot and smell like burnt. In particular, when alcohol and water is drowsy, there is a problem in that the vessel goes on a ride.

5. Existing stocks are manufactured at home level and the stocks made are consumed immediately.

The above problems exist in the production of the parent stock, but the prior art which can solve this problem has not been found yet.

In order to solve the problems caused by the production of the main liquor by the above evaporation concentration dilution method, that is, the yield of the main liquor product due to the evaporation of alcohol and water and the careless agitation, the main liquor solution does not decrease during the heating process. It is a technical task of the present invention to establish a system capable of heating, and on the other hand, to establish a method of imparting distribution and storage properties of the parent stock.

In order to solve the above problems caused by the evaporation concentration during the heating process when manufacturing makgeolli by the conventional evaporation dilution method, a system for suppressing evaporation of alcohol and water evaporated during the heating process is manufactured and the mother liquor is manufactured with the system. Ideally.

Such a system consists of [heating → evaporation →→ cooling → reflux → which causes vapor (alcohol and water) generated during heating to be returned to the heating vessel so that vaporized alcohol and water from the heating vessel do not volatilize out of the vessel. Heating].

1 is a block diagram of a heating distillation reflux master production apparatus equipped with a reflux condenser. The apparatus is equipped with a cooling water inlet (3) and a cooling water outlet in a raw material heating container (12) consisting of a raw material inlet (8), a steam jacket (9), a product conveying pump (10), a product outlet (11), and a stirring blade (7). A cooling capacitor (1) consisting of (2) was covered with a stirrer (4) and a lid (6) with a digital thermometer (5) attached thereto.

Using the raw material inlet (8) of the heating distillation reflux type raw material heating container of Figure 1, put the makgeolli, dilute the alcohol concentration to 2% (v / v) with purified water, add brown sugar and mix, 30 ± 1 ℃ After stirring for 10 to 20 minutes, and then put the medicinal herbs pulverized here, while passing the cooling water into the cooling capacitor (1) to supply steam to the steam jacket (9) to boil makgeolli.

In the conventional method, sugar is added immediately and heated, but in the present invention, sugar is added after melting and left for a certain time, and the added sugar is hydrolyzed by the invertase still remaining in makgeolli, so that the sweetness is sweeter than sugar and essential ingredient for browning reaction. Increases sugar

After boiling once, the heating is controlled and heated at 90 to 100 ℃ for 1 to 2 hours. During heating, extraction of water-soluble and alcohol-soluble components from herbs is promoted and agitated at a low speed with a stirrer to prevent overheating by adhering to the wall or bottom of a heated distillation reflux master production apparatus.

Figure 1 is a device utilizing a repeating principle of [heating → evaporation → cooling → reflux → heating] was able to completely solve the above problem that the main column is heated and evaporated in the conventional method.

The material of the heating distillation reflux master production apparatus used in the present invention may be used, such as stainless steel, porcelain, glass.

Moju has various characteristics that are very different from makgeolli because it has various useful reactions in the process of heating the rice wine from makgeolli.

1. Extraction effect by water-alcohol mixed solvent

The medicinal herbs in makgeolli have water-soluble ingredients and alcohol-soluble ingredients. These ingredients promote higher dissolution at higher heating temperatures.

In general, Chinese herbal medicine is extracted only with water, but in alcohol production, it is a condition that even alcohol soluble components which are not easily extracted with water can be extracted.

The reason is that the dielectric constant of some solvents, including water, is 24 for alcohol (ethanol), 33 for methanol, 80 for water, and water has the strongest extraction ability to dissolve water-soluble components. This is because alcohol has a lower dielectric constant than water, that is, even the components that are not eluted with water alone are eluted.

Therefore, subsidiary ingredients added in the preparation of the mother liquor are not only water-soluble ingredients but also ginseng saponin, glycoside, cinnamon cynamaldehyde and essential oil components, glycyrrhizin, saponin, and phytostrol, which are not water-soluble ingredients, but the main components of ginseng. It can predict the effect of obtaining even fat-soluble components such as essential oils such as gingerrol and geraniol of ginger.

2. Esterification Reaction

The color scent of the parent is composed by the brown and fragrance of brown sugar and the reactions that occur during heating in addition to the esterification and browning reactions.

The esterification reaction, which contributes to the fragrance of the mother liquor, is caused by the following reaction between the organic acid and alcohol contained in the rice wine. When the heating conditions are applied thereto, the esterification reaction is further promoted.

RCOOH + C ₂ H ₅ OH → RCOO-OC ₂ H ₅ + H ₂ O

(Organic acid) + (ethyl alcohol) ester + water

The esterification reaction is also applied to the temperature coefficient of the general chemical reaction (Q ₁₀ = 2), so in the production of rice wine, the esterification rate is increased by 16 times than at room temperature (20 ℃). have.

Therefore, making the rice wine by heating the rice wine makes the esterification reaction occur more quickly, which makes it have a unique ester flavor.

3. Prediction of Browning Pigment Production and Browning Material Flavor (Heating Fragrance) Production

Browning reaction is known to produce browning material with excellent color, fragrance, and physiologically active properties, particularly antioxidant.

Browning reaction material by makgeolli heating includes free amino acid produced by hydrolysis of starch in rice produced by amylase and protein hydrolyzed by protease.

Browning reactions during the preparation of the main column are representative non-enzymatic chemical reactions, and more free sugar and free amino acid occur.

The principle of browning and heating fragrance, which is a non-enzymatic browning reaction substance that occurs during the production of the main wine, is the same as that of brown and pleasant heating fragrance (smell of oriental medicine) which cannot be seen or felt at all in the raw materials such as herbal medicine and red ginseng. .

The browning pigment expression principle by heating has been utilized to increase the antioxidant function in red ginseng, Chinese herbal liquid, ginseng (trade name), soy sauce, miso.

Experiment method

The experimental method used to carry out the present invention is as follows.

1. Capacity measurement

Measured with a measuring cylinder.

2. pH value measurement

pH value was measured using an Orion pH meter.

3. Chromaticity Measurement

Chromaticity was measured using a Minolta-CR-300 colorimeter.

4. Alcohol Determination

Alcohol content was measured by distillation method.

5. pH measurement

The acidity was expressed as the total acidity by adding an appropriate amount of distilled water to 10 mL of the mother liquor and titrating it to pH 8.3 with 0.1N-NaOH.

Example 1 <Variation of Total Amount, Alcohol Content pH and Acidity During Evaporative Concentration Manufacturing Process>

In a 5 ℓ stainless steel pan, 3 liter makgeolli and brown sugar equivalent to 5% (w / v) of makgeolli and herbal medicine mixture equivalent to 10% (w / v) of makgeolli are added and heated to 95 ~ 100 ℃. The concentration, alcohol content, pH value, acidity and chromaticity change at 15 minute intervals during concentration are shown in Table 1.

Table 1.Comparison of total amount of alcohol, alcohol content, pH and acidity by heating time

division 0 min 15 minutes 30 minutes 45 minutes 60 minutes 75 minutes 90 minutes Total amount (ℓ) 3.0 2.8 2.6 2.4 2.3 2.2 2.1 Alcohol content (%) 6.0 5.2 4.3 3.5 2.8 2.2 1.8 pH 4.60 4.56 4.45 4.29 4.12 3.98 3.92 Acidity (%) 0.15 0.16 0.17 0.19 0.21 0.22 0.23

At the time of heating the rice wine for about 90 minutes, the total amount of rice wine decreased from 3.0 liters to 2.1 liters at. The total amount was reduced because alcohol and water in the rice wine became vaporized by heating and evaporated out of the pot. The alcohol content of the raw rice wine was about 6% (v / v), but it was greatly reduced to 1.8% (v / v) after 90 minutes of heating.

As such, in the method of manufacturing liquor by open agitation heating concentration, the alcohol contained in makgeolli was evaporated and lost about 63%, and the waste of resources (alcohol) and the pH of makgeolli, which is good to drink, were 4.60. This thickening problem, the acidity of the raw makgeolli was 0.15, but increased to 0.23% (w / v) in 90 minutes concentrated, so that the sour taste (organic acid such as lactic acid, citric acid) is excessively increased.

As described above, in the mother liquor by the conventional open stirring heating concentration method, there is a problem in that the heating time is limited because the yield of the liquor decreases due to alcohol reduction and excessive sour taste increases as the heating is continued. Limiting the heating time thus results in limiting the heating time for inducing esterification reaction and browning reaction related to the expression of the characteristic fragrance, brown and functional browning material of the mother.

Example 2 <Total stock, alcohol content, pH and acidity changes according to the heating time in the heating distillation reflux mother liquor manufacturing apparatus>

Heat distillation reflux prepared in Figure 1 of the present invention in order to solve the problem that the sour taste is strong because of excessive acidity increase found in Example 1, the problem of reduced yield of liquor due to alcohol evaporation loss and the problem of limiting the heating time According to the method of FIG. 2, that is, water was added to the rice wine to adjust the alcohol concentration to 2% (v / v), and then the total amount change and alcohol content at 15 minute intervals were heated under the same conditions and methods as in Example 1. The results of examining the change in chromaticity and pH value are shown in Table 2.

Table 2. Comparison of total amount of alcohol, alcohol content pH and acidity by heating time

division 0 min 15 minutes 30 minutes 45 minutes 60 minutes 75 minutes 90 minutes Total amount (L) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Alcohol content (%) 2.0 2.0 2.0 1.9 1.8 1.8 1.6 pH 4.62 4.62 4.53 4.51 4.52 4.51 4.50 Acidity (%) 0.05 0.05 0.05 0.05 0.05 0.05 0.05

The total amount of the main column was not changed even after 90 minutes of heating, and the alcohol content was slightly decreased, and the acidity and pH value were also insignificant.

After heating the makgeolli for 90 minutes, there was almost no change in the total amount of the wine liquor, which reflects the effect of condensation reflux without the vaporized alcohol and water in the heat distillation reflux wine making apparatus of the present invention. The result is.

Therefore, the yield of the main column in the method of manufacturing the liquor using the heating distillation reflux type main production apparatus of the present invention can be increased by about three times or more than the existing method, can eliminate the generation of burnt smell of the main column, in the existing method several times during heating The problem of low coarseness caused by the addition of water is also eliminated, and heating can be carried out without time limitation in causing esterification and browning reactions which are closely related to the characteristic color flavor and functional component expression of the host. The effect could be confirmed.

Therefore, it was judged that the host manufacturing apparatus of FIG. 1 is a practical apparatus for improving the quality of a host.

Example 3: <color change>

The whiteness (L), the yellowness (a) and the redness (b) were examined while heating for 90 minutes under the same conditions and methods as in Example 2 in the mother-brewing apparatus of FIG. 1.

Table 3. Comparison of Chromaticity According to Heating Time

Color 0 min 15 minutes 30 minutes 45 minutes 60 minutes 75 minutes 90 minutes L 23.2 23.2 23.4 23.6 23.6 23.8 23.8 a 2.42 2.60 2.64 2.72 2.90 3.27 3.82 b 6.54 6.90 7.08 7.35 7.90 8.01 8.30

As can be seen from the above results, the whiteness was little changed with the heating time, but the yellowness was slightly increased and the redness was greatly increased. This increase in yellowness and redness can be seen as a result reflecting the increase in browning pigment due to browning reaction.

In the past, the formation of browning pigments by the interaction of free sugars with free amino acids has been treated as an undesirable reaction of nutrient loss and coloring of reducing sugars and amino acids. Recently, however, browning substance, which is a non-enzymatic browning reaction generating substance, is known to have a special antioxidant activity in and out of cells, and our traditional health foods such as red ginseng, kyungokgo and ginseng are commonly expressed in the manufacturing process. Therefore, the functionalities such as red ginseng, kyunggogo and sun ginseng, which are colored with browning pigments, are also interpreted as functionalities consistent with those of browning materials.

Therefore, in order to improve the functionality of the main stock, it is important to cause browning reaction during the production of the stock.

Example 4 <Induction of Invert Sugar from Sugar Using Makgeolli Residual Enzyme>

Makgeolli, the main raw material of the mother liquor, contains yeast that was involved in fermentation, which has an invertase or sucrase that hydrolyzes sugar. In order to induce the sweetness of rice wine and the production of reducing sugar, which is an essential ingredient for browning reaction using the remaining enzyme in rice wine, black sugar was added to rice wine and left at 30 ± 1 ℃ for 20-30 minutes. Felt. The result is that some of the sugar is hydrolyzed (C ₁₂ H ₂₂ O ₁₁ ) by invertase (tease) that is derived from yeast and is present in the membrane. + H ₂ O → C ₆ H ₁₂ O ₆ + C ₆ H ₁₂ O ₆ ), which is interpreted as a result consistent with the prediction that inverted sugar (equivalent mixture of glucose and high sugar) with higher sugar content than sugar (100) will be produced. .

As a result of putting brown sugar in makgeolli for several minutes at 30 ± 1 ° C, free glucose and fructose, which are used as a direct reactant, increase in browning reaction, and more free amino acids and browning reaction occur in makgeolli. The redness of the parent strains produced by the preparation method is consistent with the high results.

Therefore, in order to prepare functional rice wine by browning material, rather than putting subsidiary ingredients in rice wine and heat-concentrating immediately, it is possible to promote the production of invert sugar by maintaining the optimum temperature at which the enzyme acts for a certain time. It is desirable to.

Example 5: <performance test>

No matter how ideally prepared the main wine of the present invention, if it is low compared to the existing attractiveness of the existing wine because of lack of commerciality, adults who know the taste of alcohol, taste, aroma, color and harmony of the main wine of the present invention ( 10 males and 10 females) were evaluated using the five-point scoring method and the arithmetic mean was expressed as shown in Table 4.

Table 4. Sensory Test Results

The main line of the present invention General Moju flavor 4.2 3.3 incense 4.6 3.5 color 4.5 4.3 Harmony 5.0 4.1

In view of the above results, the stocks prepared in the apparatus for making a wine of the present invention exhibited higher sensory test values in taste, aroma, color, and harmony than those of conventional (general stocks) prepared by heating and concentrating under open conditions.

This result is because the alcohol content is adjusted to 2% (v / v) by adding water to makgeolli before heating, and then heating without adding water during heating, so that stirring heating without increasing or decreasing the total amount of liquid is continued. It is interpreted that the extraction of useful components, esterification and aminocarbonly reaction occur smoothly under certain conditions.

On the other hand, when blending the raw material of the main wine produced by adding apple juice or cider is expected to enhance the ester flavor and browning reaction, or the addition of malt extract or liquor has a more rich taste of the main wine. These addition methods replace a portion of the water to be used for the main dilution and mix several percent (v / v) in the rice wine.

On the other hand, it was effective to add the aionic seaweed polysaccharides agar, sodium alginate, and taresane 0.02 ~ 0.005% (w / v) in order to add thick and colloidal taste to the mother liquor and improve the stability of colloidal properties.

Example 6: <Production method of distribution and shelf life of rice wine>

In a typical home or restaurant, freshly prepared soju is provided in a bowl or casserole in a warm state, and the rest is provided while being refrigerated, which causes inconvenience in handling and deterioration during storage.

The mother liquor produced by the conditions and method of FIG. 2 using the apparatus of FIG. 1 of the present invention is also vulnerable to distribution and storage.

Therefore, in order to popularize the consumption of stocks, convenience in handling as well as distribution and storage should be given.

Conventional sterilization and packaging methods that can be utilized for stock distribution and shelf life are as shown in Figure 3 and the conditions are as follows.

After the combination is completed, the seedlings can be post-sterilized, cooled, and commercialized under the condition that the temperature of the contents can be maintained for more than 20 minutes at 85 ℃ or higher in glass containers, PE-pouches, alluminum pouches, cans, etc. Sterilize at 60 ~ 120 seconds at ℃, put it into glass container, PET container, PE Pouch, aluminum pouch, Can, etc., and then cool it. There is also a method for aseptic filling packaging.

In the above way, it was stored in a PE pouch for 1 year at low temperature (10 ℃) and found no alteration.

The stock can also be produced via three routes.

Add raw materials directly to the stock solution (moromi) to make makgeolli, and add the appropriate amount of water to heat concentrate to make a brewery.Add the ingredients to the makgeolli made by filtering moromi, heat concentrate and dilute with water to make There is a method of adding water to the rice wine and diluting the alcohol concentration to about 2% (v / v), adding subsidiary ingredients, heating, and filtering to form a main wine.

Among the above three methods, the method utilized in the present invention is most practical in terms of process control, quality and yield.

On the other hand, the subsidiary ingredients used in the production of liquor include ginseng, jujube, red ginseng, ginger, licorice, 갈 (brown root), cinnamon flavor (or cinnamon peel), but all herbal and food ingredients allowed by the Korea Food and Drug Administration (KFDA) Can be used as a subsidiary subsidiary material.

Generally, the alcohol content of home-produced mother liquor is usually 0.5 to 2% (v / v), so for those who want to avoid alcohol intake and expect only the functional effects of the mother liquor, lower the alcohol content during the preparation of the liquor or open the heating furnace. The alcohol may be evaporated or water may be added to adjust the alcohol content to 1% (v / v) or less and commercialized.

Using a reflux reflux main wine manufacturing apparatus (FIG. 1) to produce the mother liquor in the same process as in Figure 2 and given the circulation and storage properties in the same process as in Figure 3 has the following effects compared to the existing master.

1. The stock yield of the present invention has an effect of increasing about 3 to 3.5 times the existing stock yield.

2. The mother liquor of the present invention has an effect of improving harmonics as compared to the existing mother liquor.

3. The mother liquor of the present invention has the effect that the problem of burning off the mother liquor does not occur in manufacturing failure.

4. It is useful as a way to produce beverages containing various useful ingredients from the main flavors such as fragrance, beauty, browning color and herbal medicine.

5. Compared with the existing parent strain, the mother strain of the present invention has the effect of promoting browning reaction by the production of invert sugar and the sweetness of the mother strain.

6. The method of manufacturing the host wine of the present invention has a meaning of providing a method that can contribute to the standardization of the host wine quality.

7. It is possible to distribute the stocks for a long time by disinfecting the stocks without storage property in the container and giving them handleability and storage properties, so that the consumption of stocks can be popularized.

8. In addition to the above effects, the establishment of the method of popularization of rice wine will promote the consumption of excess rice and become a new method of increasing the consumption of domestic herbs.

Claims

In making the liquor from makgeolli,

Makgeolli or makgeolli moromi is added to a heated reflux rice wine making apparatus (Fig. 1), and the alcohol concentration is diluted to about 2% (v / v) level with purified water, and then brown sugar is added and left for about 20 to 30 minutes at 30 ° C ± 1. After the addition of ginseng, cinnamon, ginger and jujube and the like, and then heated at 95 to 100 ℃ for 1 to 2 hours, the method of producing a liquor.

In order to commercialize the storage potential,

Storage property characterized by putting a stabilizer, such as agar or sodium alginate or tarazane, in the mother liquor prepared in claim 1 and sterilizing by a conventional sterilization method, and putting into a PE pouch, cans, bottles, aluminum pouch containers by aseptic method for commercialization That is how the manufacturing process.

In constructing the future to solve the problems caused by the evaporation concentration by manufacturing makgeolli by the conventional method of heating evaporation concentration dilution,

The cooling water inlet (3) and the cooling water outlet (2) in the raw material heating container (12) consisting of a raw material inlet (8), a steam jacket (9), a product conveying pump (10), a product outlet (11) and a stirring blade (7). ) Capacitor manufacturing apparatus comprising a cover (6) consisting of a cooling capacitor (1), a stirrer (4), a digital thermometer (5) is attached to the cover.