KR20090034615A - Method for preparing the soju using ozone treatment - Google Patents

Abstract

A method for manufacturing soju including an ozon processing process is provided to remove or decrease off-taste and off-flavor of the soju by performing the ozone processing and to alleviate a sickhead by removing or decreasing a flavor component including aldehyde, acetaldehyde, and methanol. A method for manufacturing soju includes a step for decreasing or removing a flavor component over 10% or above by processing ozone of 50-100g/m at 15-35°C and a step for removing the remained ozone by processing with bubble at 15-35°C. The flavor component is an aldehyde class, acids or alcohols. The soju includes diluted type soju and distilled liquor soju. Size of the bubble is 0.01~5mum and the bubble is oxygen or hydrogen.

Description

Method for preparing the soju comprising the ozone treatment step {Method for preparing the soju using ozone treatment}

The present invention relates to a method for preparing shochu comprising an ozone treatment step or an ozone treatment step and a bubble treatment step. More specifically, by performing the ozone treatment step, odor and odor caused by the fragrance components of shochu And removing the ozone remaining after the ozone treatment step by performing a bubble treatment step, thereby reducing or removing fragrance components such as aldehydes as compared to conventional shochu. .

Alcohols widely used around the world include the most popular beer, wine, sake, whiskey, brandy, rum, vodka, gin, tequila, white wine, etc., the type of brewed (fermented), distilled liquor according to the manufacturing method divided into distilled and compounded.

Among them, shochu has been drinked by Korean people for a long time, and it is generally divided into distillation type and dilution type according to distillation method. Distilled shochu is prepared by boiling or steaming starch raw material to make sugar using mold enzymes such as yeast, fermented by adding base liquor, and distilling through distillation to receive distilled shochu. It is prepared by treating with water, diluting to an appropriate concentration, adding an appropriate amount of additives such as sweetener and mixing.

The soju prepared as described above generally contains a volatile substance as an impurity in the raw materials and various alcoholic fermentation by-products derived therefrom, which gives a strong flavor, which is caused by the fragrance components of soju such as aldehydes, acetaldehyde, and methanol. will be. When the shochu contains a certain amount or more of such volatile substances, the fragrance component already reduces the clean or soft taste due to off-flavor, and after or after drinking the shochu by the aldehyde or the like, which is known to cause hangover. You may experience hangovers such as headaches and vomiting.

Therefore, it is preferable to remove the odor already by reducing and removing the said fragrance component contained in shochu such as shochu.

The present inventors have found that in the production step of shochu, the ozone treatment step can remove odor and odor caused by the fragrance component of shochu.

The present invention is based on this, it is intended to provide a shochu in which the aroma component of the shochu is reduced or removed by treating ozone.

The present invention is a method for producing shochu comprising the step of reducing or removing the fragrance component of shochu by treating ozone; And shochu prepared by the above method.

Hereinafter, the present invention will be described in detail.

The preparation of soju according to the present invention includes the step of treating ozone to reduce or remove any one or more of fragrance components, such as aldehydes, acetaldehyde, methanol, and the like, which cause odor and odor of the soju.

In the present invention, the 'fragrant component' of soju refers to one or more kinds of gas components analyzed using gas chromatography (Gas-Chromatography) for the soju prepared according to the liquor tax method. Alcohols, aldehydes, esters, acids and the like are included in the fragrance component, and more specifically aldehyde, acetaldehyde, alcohol, n-propanol, iso-amyl Alcohol, iso-butanol, methanol, I-butanol, n-butanol, I-amyl alcohol, 3-ethoxy-1-propanol, 1-hexal, ester, ethyl acetate, I-butyl acetate, ethyl butyrate, I- It may be at least one member selected from the group consisting of amyl acetate, ethyl caproate, phenylethyl acetate, acid, caprylic acid, I-valeric acid, acetone and γ-butylacetone. However, the present invention is not limited thereto (see Experimental Example 5).

'Shochu' in the present invention includes distilled shochu and distilled shochu meaning in the liquor tax law.

In one embodiment of the present invention by distilling distilled or distilled distilled distilled distilled distilled distilled distilled liquor is reduced or eliminated the aroma component of the shochu containing volatile substances generated in alcoholic fermentation by-products by treating ozone (see Examples 1 to 4) .

Dilution shochu according to an embodiment of the present invention, is prepared by the step of treating ozone to dilution shochu according to the liquor tax method. In the present invention, the "diluted shochu according to the liquor tax law" only needs to be included in the range prescribed by the item 2 of item 3 of Table 4 of Article 2 of the Liquor Tax Act, and the kind and the like are not particularly limited. Therefore, any of the dilute distilled distillate surfaces on the market can be used in the practice of the present invention with or without a predetermined pretreatment. In addition, direct dilution shochu can be prepared and used. Diluted Soju is made by mixing alcohol with high alcohol concentration to lower alcohol content. It is used for saccharifying, fermenting and fermenting grain alcohol from grains or papers. Distilled distilled to a concentration of about 25% by volume refers to shochu. As described above, after preparing a distilled shochu according to the liquor tax method, the soju according to the present invention can be prepared by treating ozone to the prepared soju.

In the present invention, the distilled shochu according to the Liquor Tax Act may be included only in the range prescribed by Subparagraph 1 (1) of Article 4 (2) of the Liquor Tax Act, and the kind and the like are not particularly limited. Thus, any of the distilled distilled spirits on the market can be used in the practice of the present invention either with or without undergoing a predetermined pretreatment. Moreover, distilled shochu can be manufactured and used directly. Distilled shochu is fermented from raw materials containing starch, soup and water, and distilled by methods other than continuous distillation. It is manufactured through the steps of empire, immersion, distillation and storage. Grains such as barley, barley rice, wheat and corn, as well as potatoes and sweet potatoes are used as raw materials. After the raw material is boiled or steamed and digested, sugar is made using a fungal enzyme such as yeast, and then fermented with the addition of a base liquor. In the distillation, a distillation machine uses a single-stage distillation machine, and a heating method uses a direct heating method, an indirect heating method, or a compromise method of the two methods. Distillation shochu can be prepared by cooling the alcohol escaped by steam by distillation as described above. However, the method is not limited. Since distilled shochu is distilled by a single distiller as described above, there are many flavor components such as aldehydes, esters, and fusel oils in addition to alcohol, and have unique directions depending on the raw materials. As described above, after preparing a distilled shochu according to the liquor tax method, the soju according to the present invention can be prepared by treating ozone to the prepared soju.

In the present invention, the ozone treatment step is prepared by distilled shochu, distilled shochu and soju prepared in a storage tank equipped with an ozone generator, and is carried out by treating the ozone generated in the ozone generator. The ozone generator may be used without limitation as long as it can generate ozone. Because ozone is a powerful new electron reagent, it attackes unsaturated bonds such as double bonds and parts with high electron density. Therefore, ozone is effective for cleaving unsaturated bonds, oxidation of aromatic compounds with electron donating groups, and oxidation of molecules with nucleophilic atoms such as sulfides, amines, and imano acids. Therefore, it is used for oxidation of a reactive substance, and it is useful for the removal of the odor already contained in the shochu, such as shochu. Accordingly, the present invention also uses an ozone generator that generates the ozone in order to remove the off-flavor.

 In performing the ozone treatment step using the ozone generator, the treatment temperature is 15 ~ 35 ℃, preferably 20 ~ 30 ℃, commercial ozone concentration is 50 ~ 100 g / ㎥, preferably 60 ~ 80 g / ㎥ The pressure may be 0-2 kg / cm 2, preferably 1 kg / cm 2. When satisfying the treatment conditions as described above, it is more effective in reducing and removing fragrance components such as aldehyde by ozone generation.

Shochu according to the present invention is characterized in that the fragrance component is reduced or removed by more than 10% by performing the ozone treatment step as described above. Therefore, shochu according to the present invention can provide a taste that is also sensual (see Experimental Example 5).

After performing the ozone treatment step as described above, the bubble treatment step may be additionally performed. Ozone has a peculiar odor, and even if only 0.0002% by volume is present in the air, the smell can be detected, because removing even a low concentration of ozone is better for the clean taste of shochu (Experimental Example 2, Experimental Example 4). Accordingly, the present invention may additionally perform a bubble treatment step to remove residual ozone. The bubble treatment step is carried out to the microbubble treatment tank equipped with a microbubble generator in the soju that performed the ozone treatment step, and then treated with hydrogen or oxygen generated from the microbubble generator, preferably oxygen.

In the present invention, the bubble treatment step may be performed to remove the ozone remaining in the soju after performing the ozone treatment step.

The microbubble generator may be used without limitation as long as it can generate fine bubbles. In performing the bubble processing step using the microbubble generator, the size of the microbubble is 0.01 ~ 5 ㎛, preferably 0.1 ~ 2 ㎛, the pressure is 50 ~ 200kp, preferably 70 ~ 150kp, the treatment temperature is 15 ˜35 ° C., preferably 20-30 ° C., treatment time may be 30-120 minutes, preferably 60-90 minutes. When the above treatment conditions are satisfied, it is more effective for removing ozone remaining after the ozone treatment step.

On the other hand, the ozone treatment step and the bubble treatment step may be carried out batchwise as described above, respectively, and may also be carried out continuously. For continuous ozone treatment, while maintaining the flow rate of the pipeline at 0.1 to 0.5 m / s may be contacted for 0.5 to 3 m section, the other treatment conditions can be carried out the same. The effect is the same by either the continuous or batch method (see Example 5, Table 7). For the continuous bubble treatment step, while maintaining the flow rate of the pipeline at 0.1 to 0.5 m / s may be contacted for 3 to 7 m section, the other treatment conditions can be carried out the same. The effect is the same by either the continuous or batch method (see Example 5, Table 7).

As described above, the present invention can improve and enhance the quality of the liquor by producing a liquor rich in liquor intrinsic taste and flavor by performing the ozone treatment or ozone treatment and bubble treatment in parallel in the production of shochu. This can be seen through the ozone and bubble treatment step, there was no change in the intrinsic pH, sugar, acid content (see Experimental Example 1, Experimental Example 3).

In addition, shochu prepared by the production method of the present invention aldehydes, acetaldehyde, alcohols, n-propanol, iso-amyl alcohol, iso-butanol, methanol, I-butanol, n-butanol, I-amyl alcohol, 3-ethoxy-1-propanol, 1-hexal, esters, ethyl acetate, I-butyl acetate, ethyl butyrate, I- amyl acetate, ethyl caproate, phenylethyl acetate, acids, caprylic acid, I It can be seen that one or more selected components in the group consisting of valeric acid, acetone and γ-butylacetone have been reduced or eliminated (see Tables 5 and 6). That is, according to the production method of the present invention, since the fragrance component of the shochu can be reduced by a certain ratio or more without affecting the pH of the shochu inherent or the like, it is possible to obtain shochu with a sensory better taste (1 to Experimental Example) 4).

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

According to the production method of the present invention when the soju is prepared by treating the ozone treatment step and the bubble treatment step in parallel, it is possible to prepare a soju in which the fragrance components of the soju are reduced or removed. Such shochu is already removed by the fragrance of the shochu, the smell is removed, not only has a high sensory advantage compared to conventional shochu, but also easy to drink and is effective in relieving hangover.

< Example  1>  Ozone treatment stage and bubble  Preparation of dilute shochu with parallel processing steps

First, alcohol with a concentration of 95% was prepared, and 1,375 L of casting water was put in 1,000 L of the above alcohol, and the first dilution was performed so that the alcohol concentration was 40%, and aged at room temperature for 10 days. 2,497 L of casting water was added to 2,375 L of this aging solution, and the mixture was secondly diluted to have an alcohol concentration of 19.5%. 1 g of powdered carbon was added to the secondary dilution solution, and the mixture was left to stir for 2 days. Thereafter, the carbon particles and the diluted alcohol were separated using a cartridge ultra-precision filter having a pore size of 1 μm. In addition, sugar, citric acid, sorbitol, and xylitol additives were added in an amount of 1% by weight based on the total weight of the diluted shochu. The prepared diluted shochu was purified by ultra precision filtration,

After preparing a dilute shochu as described above, ozone generated in the ozone treatment step (domestic, Ozenetech, Ozone generator-PC56) was contacted with the stored soju. Treatment temperature was 25 ℃, commercial ozone concentration was 70 g / ㎥, ozone treatment step pressure was adjusted to 1 kg / cm 2. Oxygen generated in the bubble treatment step generator (Zahm & Nagel Co. Inc., Buble generator, USA) after the soju which was subjected to the ozone treatment step was transferred to a mibble treatment tank. The size of the bubble treatment step was 1 μm, the pressure control was 100 kpa, the treatment temperature was 25 ° C., and the treatment time was 60 minutes.

< Example  2>  Preparation of diluted shochu with only ozone treatment

Diluted soju was prepared according to the same method as Example 1, except that the bubble treatment step was not performed.

< Comparative example  1> Preparation of general diluted shochu spirit

Diluted shochu was prepared in the same manner as in Example 1, except that the ozone treatment step and the bubble treatment step were not performed.

< Comparative example  2> Fine Bubble  Preparation of diluted shochu liquor with only processing steps

A dilute shochu was prepared in the same manner as in Example 1, except that the ozone treatment step was not performed.

[Experimental Example 1] In Example 1-2 and Comparative Examples 1-2 The huiseoksik pH,, comparing the measurement of an acid amount per shochu produced by the method of

The pH, sugar and acid of each diluted shochu prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were analyzed.

The analysis of pH was measured using a pH meter (Orion 720A +).

Analysis of the sugar component was performed using high performance liquid chromatography (HPLC). RI detector (SHIMADZU Refractive® Index Detetor -R10-10A), oven (SHIMADZU CTO-10AS), HPLC pump was used, the solvent was Acetonitrile: D / W = 75:25 (V / V%). Fructose, glucose (glucose), sucrose (sucrose) and maltose (maltose) were used as standards, and the total sum was presented as a sugar content. Instrument conditions were Flow rate: 1.0 ml / min, Oven Temp: 25 ° C., Column: YMC-Pack Polyamine II, S-5 μl, 12 nm, 250 × 4.6 mm I.D, Injection volume: 20 μl.

Analysis of the acid component was performed using high performance liquid chromatography (HPLC). The detector was a UV detector (HITACHI), oven (SHIMADZU CTO-10AS), HPLC pump was used as solvent was 0.008MH ₂ SO ₄ . Standards were used as citrate, malate, succinate, tartarate, lactate, acetate, and the totals were presented as acid content. Instrument condition: Flow rate: 0.5ml / min, Wavelength: 210 nm, Oven Temp: 35 C, Column: Organic acid analysis column Aminex HPX-87H Ion Exclusion column 300mm * 7.8mm (Bio-Rad), Injection volume: 20µl It was.

pH, sugar, acid comparison measurement result pH Party mountain Example 1 7.95 2.511 g / L 0.051 g / L Example 2 7.95 2.510 g / L 0.050 g / L Comparative Example 1 7.95 2.506 g / L 0.050 g / L Comparative Example 2 7.95 2.508 g / L 0.051 g / L

As in the results of Examples 1 and 2 and Comparative Examples 1 and 2, the dilute shochu (Comparative Examples 1 and 2) when the ozone treatment step and / or the bubble treatment step were not performed, and the ozone treatment step or ozone. Comparing the pH, sugar, and acid values of the treatment step and the bubble treatment step (Examples 1 and 2), the ozone treatment step and the bubble treatment step treatment were intrinsic pH, sugar, It can be seen that it does not change the acid. Therefore, it was found that there was no change of product due to ozone and bubble treatment step.

[Example 2] Sensory Evaluation of Examples 1-2 and Comparative Examples 1 to the huiseoksik prepared according to the process of the second shochu

A nine-point scale (1: very bad, 3: not good, 5: normal, 7: by 23 test personnel trained on each dilute shochu prepared in Examples 1 and 2 and Comparative Examples 1 and 2 above) Good, 9: very good) was used to examine the soft taste, clean taste and overall preference. The results are shown in Table 2 below, and test result statistical analysis was performed using ANOVA analysis.

Sensory test result Overall preference Soft taste Clean taste incense Example 1 6.52 6.64 6.20 6.30 Example 2 5.41 5.89 5.00 4.97 Comparative Example 1 4.50 4.25 4.12 4.74 Comparative Example 2 5.74 5.14 5.24 5.01 P-Vlaue 0.010 * 0.001 * 0.024 * 0.025 *

* Significant difference when N = 23, P-VALUE≤0.05

As the results of Examples 1 and 2 and Comparative Examples 1 and 2, the dilute shochu (Examples 1 and 2) prepared by using an ozone treatment step or an ozone treatment step and a bubble treatment step has a general preference and a soft taste. The high degree of preference was found in all items of clean taste and aroma, which showed a statistically significant difference compared to the dilute shochu of Comparative Examples 1 and 2. In addition, it was found that the effect of the parallel treatment (Example 1) was increased more than the bubble treatment step treatment alone (Comparative Example 2), and in particular, the overall preference and softness, which are the most important factors in soju sensory function High levels in taste were obtained. That is, when the dilute shochu was prepared by simultaneously treating the ozone treatment step and the bubble treatment step, it was confirmed that the taste and aroma of the dilute shochu could be improved and enhanced.

< Example  3>  Ozone treatment stage and bubble  Preparation of distilled shochu in parallel with treatment steps

First, distilled shochu was first steamed for 3 hours and then steamed for preparation of entry. 10 kg of increased rice was inoculated with 10 g of Aspergillus kawachii (Konno-Moyashi, Japan) spore formation, which was incubated at 33 ° C. and 95% humidity for 48 hours to prepare for entry. After mixing 2.1kg of the prepared entry and 2.5kg of distilled water (120% by weight), 20 ml of Saccharomyces cerevisiae (Yanghyup, Japan) culture medium was mixed, and the mixture was mixed at 25 ° C. Fermentation was carried out daily to prepare a primary fermentation broth. In order to prepare a secondary fermentation product (sulfur), the washed rice was cooked for 120 minutes at normal pressure, and then cooled at room temperature for 60 minutes. 6.2 kg of distilled water and 10.4 kg of the rice were mixed in the primary fermentation broth (4.6 kg) prepared above, and fermented (secondary fermentation) at 25 ° C. for 7 days to prepare 21.2 kg of rice. And distillation under reduced pressure at 100 mmHg at the internal temperature of 50 degreeC using the single distillation machine, and obtained the distillate which has an alcohol concentration of 45.7 weight%. The distillate was filtered with frozen activated carbon or PVPP (Poly Vinyl-Poly Pyrrolidone) at 0.1% by weight for 2 hours using a 1um filter at 0 ° C, and casting water was added to prepare distilled liquor with 25% final alcohol content. It was.

After the distilled shochu was prepared as described above, the distilled shochu was prepared by performing ozone treatment and microbubble treatment under the same conditions as in Example 1.

< Example  4>  Manufacture of distilled shochu with only ozone treatment

Distilled shochu was prepared in the same manner as in Example 3, except that the bubble treatment step was not performed.

< Comparative example  3> Preparation of general distilled shochu according to the state tax law

Distilled shochu was prepared in the same manner as in Example 3, except that the ozone treatment step and the bubble treatment step were not performed.

< Comparative example  4> bubble  Preparation of distilled shochu with only processing steps

Distilled soju was prepared according to the same method as Example 3 except that the ozone treatment step was not performed.

[Example 3] In Example 3-4 and Comparative Examples 3-4 The distillation expression pH, compared to the measurement of the content of the acid produced by the method of Suzhou

The pH and acid content of each distilled shochu prepared in Examples 3 to 4 and Comparative Examples 3 to 4 were analyzed by the following method. The results are shown in Table 3 below. pH analysis was measured in the same manner as in Experiment 1.

To analyze the acid content, take 10 ml of sample in a 100 ml Erlenmeyer Flask as a hall pipette, add 2 to 3 drops of 1% Phenolphthalein solution, and titrate with 0.01 N NaOH solution using a digital buret. Hold for 30 seconds or more).

Acidity (g / 100ml) = 0.1N NaOH consumption (ml) * Factor * Organic acid g equivalent number * 10-2 / Sample amount (ml)

(g equivalents: citric acid = 64, lactic acid = 90, acetic acid = 60)

pH, and acid comparison measurement result pH mountain Example 3 4.51 0.15 g / 100ml Example 4 4.51 0.14 g / 100ml Comparative Example 3 4.50 0.14 g / 100ml Comparative Example 4 4.51 0.15 g / 100ml

As in the results of Examples 3 to 4 and Comparative Examples 3 to 4, it can be seen that performing the ozone treatment step and the bubble treatment step does not change the pH and acid inherent in the distilled soju. Therefore, it was found that the ozone and bubble treatment steps did not change the product of the distilled soju.

[Example 4] Sensory Evaluation of Examples 3-4 and Comparative Examples shochu distilled formula prepared according to the method of 3-4

A nine-point scale method (1: very bad, 3: not good, 5: normal, 7) by 23 test personnel trained on each distilled soju prepared in Examples 3-4 and Comparative Examples 3-4. : Good, 9: very good) to investigate soft taste, clean taste and overall preference. The results are shown in Table 2 below, and test result statistical analysis was performed using ANOVA analysis.

Sensory test result Overall preference Soft taste Clean taste incense Example 3 6.32 6.46 6.10 6.00 Example 4 5.11 5.61 4.90 4.73 Comparative Example 3 4.10 4.20 4.10 4.74 Comparative Example 4 5.58 5.10 5.14 5.00 P-Vlaue 0.011 * 0.003 * 0.036 * 0.031 *

* Significant difference when N = 23, P-VALUE≤0.05

As in the results of Examples 3 to 4 and Comparative Examples 3 to 4, the distilled shochu (Example 3) prepared by performing the ozone treatment step and the bubble treatment step has an overall preference, soft taste, clean taste and aroma. The item showed high acceptability (see Table 4), which showed a statistically significant difference compared with the distilled soju of Comparative Examples 3-4. In addition, rather than performing the bubble treatment step alone (Comparative Example 6), it was found that the effect is increased when the parallel treatment was performed, which was the same in all soju without dilution or distillation method of preparation (Experimental Example) 2).

From this, it can be seen that by preparing a distilled shochu obtained by treating the ozone treatment step and the bubble treatment step in parallel, the taste and aroma of the shochu can be improved and enhanced.

[Example 5] Analysis flavor components of Suzhou

Distilled shochu of Examples 1 and 2 prepared according to the present invention, distilled shochu of Examples 3 and 4 and the fragrance components of Comparative Examples 1 to 4 were analyzed. Analysis of the fragrance components was performed using gas chromatography (Gas-Chromatography). Gas chromatography used HP-FFAP (film thickness 0.5um, length 50m, diameter 0.32um, Agilent, model name 1909F-115) column, the detector used a FID detector and nitrogen (N2) as a carrier gas. . At this time, the temperature of the injector was adjusted to 250 ℃, the temperature of the detector to 280 ℃, the injection volume was 1 μl.

The said experimental result showed Examples 1-2 which are dilution shochu, and Comparative Examples 1-2 were shown in Table 5, and Examples 3-4 and Comparative Examples 3-4 which are distillation shochu are shown in Table 6.

In Table 5, it can be seen that the aroma components that cause odor and off-flavor in dilution shochu are most reduced when the ozone treatment step and the bubble treatment step are combined. The same was true for the distilled soju (see Table 6). Therefore, the soju, which has been treated in parallel with the ozone treatment step and the bubble treatment step, can be confirmed that the taste and aroma of the soju can be further improved by reducing or eliminating the fragrance components of the soju before the ozone treatment and the bubble treatment. there was.

Flavor Components of Dilute Soju Example 1 Example 2 Comparative Example 1 Comparative Example 2 Aldehydes 0.21 3.01 3.75 3.50 Acetaldehyde 0.21 3.01 3.75 3.50 Alcohols 0.63 9.29 14.49 11.81 n-Propanol 0.54 5.12 7.45 6.21 Iso-amyl alcohol 0.04 1.45 2.64 2.12 Iso-butanol 0.02 1.98 3.16 2.47 Methanol 0.03 0.74 1.24 1.01

Flavor Compounds of Distilled Shochu Example 3 Example 4 Comparative Example 3 Comparative Example 4 Aldehydes 2.12 21.45 27.47 25.41 Acetaldehyde 2.12 21.45 27.47 25.41 Alcohols 249.68 754.45 865.34 847.50 Methanol 1.01 7.45 10.23 9.58 N-Propanol 15.74 184.12 223.16 217.10 I-Butanol 18.20 120.45 182.80 175.15 N-Butanol 0.14 5.47 11.83 8.47 I-Amylalcohol 214.57 436.58 436.58 436.58 3-Ethoxy-1-propanol 0.01 0.24 0.46 0.38 1-Hexal 0.01 0.14 0.27 0.24 Esters 8.53 99.43 99.67 99.50 Ethyl acetate 6.14 60.91 60.91 60.91 I-Butyl acetate 0.01 0.32 0.32 0.32 Ethyl butyrate 2.14 34.03 34.03 34.03 I-Amyl acetate 0.24 3.66 3.66 3.66 Ethyl caproate - 0.15 0.19 0.18 Phenylethyl acetate - 0.37 0.57 0.41 Acids 0 0.37 0.53 0.40 Caproic acid - 0.08 0.13 0.10 Caprylic acid - 0.15 0.21 0.18 I-valeric acid - 0.14 0.19 0.12 others 0 0.88 1.31 1.11 Acetone - 0.34 0.54 0.49 γ-Butylactone - 0.54 0.77 0.62

< Example  5>  Ozone treatment stage and bubble  Preparation of diluted shochu with continuous treatment steps

In performing the ozone treatment step, the flow rate of the pipeline was continuously contacted with soju for 1 m section while maintaining the flow rate of 0.2 m / s. In performing the bubble treatment step, the flow rate of the pipeline was maintained at 0.2 m / s. Diluted shochu was prepared in the same manner as in Example 1 except that while continuously contacting the soju for 5m interval.

< Example  6>  Ozone treatment stage and bubble  Preparation of distilled shochu with continuous treatment step

Distilled shochu was prepared under the same conditions as in Example 5, except that the distilled shochu of Example 3 was used instead of the dilute shochu of Example 1.

[Example 5] Sensory evaluation of Example 1, Example 2, Example 5 and Example 6 shochu produced by the method of

A nine-point scale (1: very bad, 3: not good, 5: normal) by 23 test personnel trained on each shochu prepared in Examples 1 and 5, 2 and 6 above. , 7: good, 9: very good). The results of dilute shochu are shown in Table 7 below, and the results of distilled shochu are shown in Table 8 below. Statistical analysis was performed using ANOVA analysis.

Sensory test results of Examples 1 and 5 Overall preference Soft taste Clean taste incense Example 1 6.14 6.31 6.15 6.20 Example 5 6.12 6.32 6.17 6.18 P-Vlaue 0.07 * 0.09 * 0.12 * 0.11 *

* Significant difference when N = 23, P-VALUE≤0.05

Sensory test results of Example 2 and Example 6 Overall preference Soft taste Clean taste incense Example 2 6.24 6.34 6.10 6.00 Example 6 6.23 6.35 6.11 6.05 P-Vlaue 0.11 * 0.15 * 0.21 * 0.31 *

* Significant difference when N = 23, P-VALUE≤0.05

As a result, as shown in Table 7 and Table 8, the soju prepared by treating the ozone treatment step and the bubble treatment step in accordance with the present invention in the batch and continuous or the taste and aroma of the shochu Almost no difference was found. Thus, the soju according to the present invention can be prepared by adjusting the selection according to the conditions on the preparation step and performing the treatment step in batch or continuous manner.

Figure 1 shows a manufacturing process diagram of a batch dilution shochu in parallel treatment of ozone and fine bubbles according to an embodiment of the present invention.

Figure 2 shows a manufacturing process diagram of a batch distilled shochu in parallel treatment of ozone and fine bubbles according to an embodiment of the present invention.

Figure 3 shows a manufacturing process diagram of a continuous dilution shochu in parallel treatment of ozone and fine bubbles according to an embodiment of the present invention.

Figure 4 shows a manufacturing process diagram of a continuous distilled shochu in parallel treatment of ozone and fine bubbles according to an embodiment of the present invention.

Claims (12)

A process for preparing shochu, comprising the step of reducing or removing the fragrance component of shochu by treating ozone. The method of claim 1, wherein the fragrance component is reduced or eliminated by 10% or more. The soju of claim 1, wherein the aroma component of the distilled or removed soju is at least one selected from the group consisting of aldehydes, esters, acids, and alcohols. According to claim 1, wherein the aroma component of the reduced or eliminated soju is aldehydes, acetaldehyde, alcohols, n-propanol, iso-amyl alcohol, iso-butanol, methanol, I-butanol, n-butanol, I- Amyl alcohol, 3-ethoxy-1-propanol, 1-hexal, ester, ethyl acetate, alcohols, n-propanol, iso-amyl alcohol, iso-butanol, methanol, I-butanol, n-butanol, I-amyl Alcohol, 3-ethoxy-1-propanol, 1-hexal, ester, ethyl acetate, I-butyl acetate, ethyl butyrate, I- amyl acetate, ethyl caproate, phenylethyl acetate, acids, caprylic acid, Shochu, characterized in that at least one member selected from the group consisting of I- valeric acid, acetone and γ-butyl acetone. The method for producing shochu according to claim 1, wherein the shochu is dilute shochu or distilled shochu. The method of claim 1, wherein the ozone treatment step is performed at a treatment temperature of 15 ~ 35 ℃. The method of claim 1, wherein the ozone treatment step is performed at an ozone concentration of 50 ~ 100g / m ³ . The method of claim 1, further comprising the step of removing the remaining ozone by treating the bubble after the ozone treatment step. The method of claim 8, wherein the bubble treatment is performed at a temperature of 15 ~ 35 ℃. The method of claim 8, wherein the size of the bubble is 0.01 ~ 5㎛. The method according to claim 8, wherein the bubble is oxygen or hydrogen. Soju prepared by the method of any one of claims 1 to 11, characterized in that the fragrance component of shochu is reduced or eliminated.

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