KR20120039452A - Post-treatment processing method for enhancing storability of rice wine - Google Patents

Abstract

PURPOSE: A method for post processing of Makkoli is provided to isolated and sterilize solid powder and to reduce the number of yeast. CONSTITUTION: A method for post processing of Makkoli comprises: a step of precipitating solid powder from Makkoli; a step of sterilizing the precipitate to induce apoptosis of yeast; and a step of mixing the supernatant and precipitate. The method for further comprises a step of mixing natural sweetener to the supernatant and maturing. The sterilization is performed by vacuum package of the precipitate at 200-1200MPa.

Description

Post-treatment processing method for enhancing storability of rice wine}

The present invention relates to a post-treatment processing method of makgeolli for increasing shelf life, and more particularly, by separating only the solid content from the makgeolli and sterilizing, reducing the number of yeasts inhabiting the solid content to suppress fermentation during the distribution period to uniform the quality. It relates to a post-treatment processing method of makgeolli that can be maintained.

Makgeolli is a Korean unique liquor made by mixing glutinous rice, non-glutinous rice, barley, flour, and fermented with malt and water. The raw material is grains, classification is Yakju, and the alcohol concentration is 6-7 degrees. Takju (濁酒), Nongju (農 酒), jaeju (滓 酒), also known as hoeju (灰 酒).

Since Korea has been doing rice farming since ancient times, grain wine made from rice and grain was developed early. Therefore, the exact origin of makgeolli is unknown, but it seems to have been favored among the farmers, referring to the makgeul, which means that the liquor was crushed after separating the sake from grain wine.

Makgeolli has been manufactured using glutinous rice or rice as a raw material and grains as fermentation agent.However, since 1963, the government's food policy replaced raw materials from rice to wheat flour, and manufacturers changed their manufacturing methods to reduce manufacturing costs. By neglecting normal quality control, such as shortening of the manufacturing period, the unique flavor of Takju was lost.

Later, as rice rice wine production was allowed at the end of 1980, rice wine had the opportunity to improve quality, and research on rice wine became active. Recently, research on the manufacturing method of rice wine that can improve the functionality of rice wine has been actively conducted. ought.

Makgeolli is brownish pale yellow and transparent.It has a unique flavor with a good balance of bitterness derived from alcohol, fresh sour taste of organic acid produced during fermentation, amino acid taste acid, which is a major degradation product of protein, and sugar, starch decomposition product. . It contains 0.8% organic acid, which not only quenches thirst, but also facilitates metabolism and contains yeast cells grown during fermentation. In particular, yeast cells are rich in nutrients due to the high content of proteins and various vitamins, and is used as a formal agent such as lactic acid bacteria. It contains essential amino acids such as lysine and methionine, vitamin B and inositol choline. Unlike other alcohols, it also contains 1.9% of protein, which is nutritionally valuable.

However, in spite of the above availability, since the fermentation is continued by the yeast in makgeolli during the distribution process, it cannot maintain a uniform quality. There is a problem that the expiration date is very short.

To this end, a method for producing makgeolli is known, in which yeast in makgeolli is heated and sterilized to kill yeast so that fermentation does not proceed.

Republic of Korea Patent Publication No. 2009-0074312 discloses a manufacturing method of Takju. In the method of manufacturing Takju disclosed, the live Takju live yeast is heat-treated at 60-80 ° C. for 10-30 seconds after a certain period of time to kill yeast and other microorganisms present in Takju.

However, the shelf life of makgeolli can be extended by killing yeast by the heat treatment method as described above, but there is a problem in that the mercury deteriorates due to physical changes such as generation of odors by heat treatment, discoloration, increase in viscosity, and separation of layers.

In order to improve the above problems, the present invention has been completed by inventing that most of the yeasts that continue to ferment in the course of steadily conducting research on makgeolli inhabit in the solid content of makgeolli.

Accordingly, it is an object of the present invention to provide a post-treatment processing method of makgeolli which can increase the shelf life while preventing the deterioration of makgeolli by disintegrating makgeolli into solid-liquid separated solids and then sterilizing the solids.

The post-treatment processing method of makgeolli of the present invention for achieving the above object comprises a solid-liquid separation step of precipitating solid content by separating the makgeolli into solid-liquid; A sterilization step of sterilizing the precipitate to kill yeast inhabiting the precipitate separated from the supernatant in the solid-liquid separation step; And a mixing step of mixing the supernatant and the sterilized precipitate in the sterilization step.

Aging step of aging by mixing the natural sweetener in the supernatant separated in the solid-liquid separation step; The mixing step further comprises the step of mixing the supernatant aged in the aging step to the sterilized precipitate in the sterilization step do.

The solid-liquid separation step is characterized in that the makgeolli is put into the solid-liquid separation tank, cooled to 0 to 15 ° C, and then left to settle the solids by gravity to separate the solids.

The sterilization step is characterized in that the vacuum packing the precipitate in a packaging container and then put into the chamber of the ultra-high pressure processor to apply a pressure of 200 to 1200 MPa to the sterilization treatment.

As described above, according to the present invention, the solid content of makgeolli mainly inhabited by the yeast is separated and sterilization of the solid content can suppress overfermentation, thereby increasing the shelf life of the makgeolli and reducing the change in quality due to the overfermentation.

In addition, by separating and sterilizing the solids separately, physical changes such as discoloration, increase in viscosity, and layer separation of makgeolli can be prevented, and inactivation of enzymes can be prevented, so that the entire process of makgeolli is sterilized. You can improve the quality of makgeolli.

As described above, the present invention provides a post-treatment processing method of makgeolli which can greatly improve the shelf life while preventing the quality reduction of makgeolli by disintegrating makgeolli into solid-liquid separated solids.

1 is a block diagram showing a post-processing method according to an embodiment of the present invention,
Figure 2 is a graph showing the measurement of the number of live yeast of the sample,
3 is a graph showing the measured sugar content of the sample,
Figure 4 is a graph showing the measurement of the alcohol content of the sample,
5 is a graph measuring and measuring the acidity of a sample,
6 is a graph showing the measurement of the pH of the sample.

Hereinafter, a post-treatment processing method of makgeolli for increasing shelf life according to a preferred embodiment of the present invention will be described in detail.

The present invention is to increase the shelf life of makgeolli by post-processing makgeolli. Makgeolli applied to the present invention is a grain wine fermented by mixing yeast and water by steaming glutinous rice, non-glutinous rice, barley, flour and the like.

Makgeolli to which the after-treatment processing method of the present invention is applied may be Makgeolli prepared by a conventional method.

As an example of the method for manufacturing makgeolli, firstly inoculate the increased wheat to prepare the entry. The entry is used as a fermentation agent when saccharifying starch, preventing contamination of various germs, and making liquor, mainly Baekkuk or Hwangkuk, which is a kind of mutant strain mutated from highly productive Black Bacillus. use.

Next, after washing the raw rice to wash the water, soaked in water, steamed and steamed, and the cooked raw rice is cooled to make a so-called Godu rice. Here, as a raw material rice, what mixes single or two or more types of grains, such as white rice, brown rice, glutinous rice, black rice, and wheat, can be used. As an example, the raw material rice may be applied by mixing white rice and glutinous rice in a ratio of 7: 3, or may be applied by mixing white rice and wheat at 9: 1.

Then, the yeast and water are mixed into the prepared preparations to make the base liquor, followed by the first fermentation step of obtaining the primary fermented product by entering the base liquor and adding water. Then, the raw fermented rice, leaven, and water are mixed with the primary fermentation, followed by a second fermentation step of obtaining a second fermentation. The secondary fermentation product obtained through the second fermentation step filters and forms the dregs to prepare makgeolli. In this case, the preparation is performed to adjust the alcohol content by adding water, and the addition of an additive such as a sweetener may be performed together. In addition, the addition of sweeteners in the preparation may be omitted.

Makgeolli thus prepared is increased through the post-treatment processing method of the present invention. In addition to the above-described method of manufacturing makgeolli, various known methods of manufacturing makgeolli may be applied.

Referring to FIG. 1, the post-treatment processing method of makgeolli according to an embodiment of the present invention includes a solid-liquid separation step, a sterilization step, a aging step, and a mixing step.

Solid-liquid separation step is a process for separating the solid and the supernatant by separating the makgeolli solid. When the rice wine is put into the solid-liquid separation tank and settled for a certain period of time, solids having a high specific gravity by gravity settle to the bottom of the solid-liquid separation tank by gravity, and clear liquor is present at the upper layer.

At this time, it is preferable to cool the temperature of the makgeolli put into the solid-liquid separation tank to 0 to 15 ℃ so that the solid-liquid separation can be quickly settled for 5 to 15 hours.

By cooling the temperature of makgeolli to 0-15 ° C., fermentation of makgeolli can be inhibited and further generation of carbon dioxide can be suppressed to easily precipitate solids. In addition, it is possible to induce rapid precipitation by increasing the density of solids by cooling the makgeolli in the above temperature range.

When the solid is precipitated in the lower part of the solid-liquid separation tank to form a precipitate, the sediment is discharged from the lower part of the solid-liquid separation tank using a drain pipe installed in the lower part of the solid-liquid separation tank. The precipitate separated from the supernatant is sterilized through a sterilization step.

Various methods may be used as sterilization methods, but non-heated sterilization methods are preferred to minimize quality degradation. In particular, ultrahigh pressure sterilization is preferred. The sterilization method using ultra high pressure can minimize the change of flavor, texture, and nutritional components while sterilizing microorganisms and inactivating enzymes at room temperature compared to heat sterilization.

As an example of ultra-high pressure sterilization treatment, the precipitate may be vacuum-packed in a packaging container such as a vacuum bag or pouch, and then put into a chamber of the ultra-high pressure processor to sterilize by applying a pressure of 200 to 1200 MPa to the precipitate. Specifically, the treatment may be performed at a temperature of 20 to 30 ° C. for 5 to 60 minutes at a pressure of 200 to 1200 MPa.

At this time, if the pressure is less than 200 MPa, the sterilization effect according to the ultra-high pressure treatment is insignificant, and if the pressure exceeds 1200 MPa, the pressure may be too high, making it difficult to work. In addition, if the treatment temperature is less than 20 ℃ treatment efficiency is reduced, if the treatment temperature is exceeded 30 ℃ may result in quality degradation due to heat transfer. Water may be used as a compression medium supplied into the chamber. Ultra-high pressure sterilizer for the ultra-high pressure sterilization may be used in the United States, Avure Technology Inc., model name QFL36L-600.

Sterilization kills some or all of the yeast in the sediment. Preferably, about 10 to 50% of the yeast inhabiting the sediment can survive without killing so that the fermentation can proceed slowly in the distribution process.

The sterilization step may sterilize the whole precipitate or only a part of the whole precipitate. When sterilizing the whole sediment, the pressure, temperature and time can be properly adjusted during the ultra high pressure sterilization treatment so that a certain number of yeasts can survive.

In addition, when only a part of the total amount of the precipitate is sterilized, the remaining unsterilized precipitate is mixed again with the sterilized precipitate. For example, 70% of the sediment separated from the solid-liquid separation is separated and sterilized, and the remaining 30% is not sterilized. This is to allow about 70% of the yeast inhabiting the sediment to die and the rest of the yeast to continue to inhabit the sediment.

In parallel with the sterilization step described above or before or after the sterilization step, a aging step of aging the supernatant separated in the solid-liquid separation step is performed.

In the solid-liquid separation of makgeolli, the supernatant present in the upper layer of the solid-liquid separation tank is separated from the solid-liquid separation tank and aged after adding natural sweetener. The supernatant is preferably aged at 5-15 ° C. for 5-20 days.

Enzymes are present in the supernatant, which can be activated by adding natural sweeteners. Through this aging process, the flavor of the processed rice wine can be further increased.

It is preferable to use honey as a natural sweetener. In addition, various natural sweeteners such as Stevia, Erythritol, and Thaumatin are available. The content of the natural sweetener can be appropriately adjusted within the range possible with the additives of makgeolli. For example, the content of the natural sweetener in the supernatant is preferably 2 to 5% (w / v). If the content of natural sweetener is less than 2%, the difference in taste is insignificant, and if it exceeds 5%, the sweetness is strong and the taste of makgeolli itself is reduced.

The aged supernatant and the sterilized precipitate are mixed in the mixing step. If only some of the precipitates have been sterilized, the unsterilized precipitates are also mixed together. After mixing, the preparation process may be further performed to adjust the alcohol content by adding water. Suitable alcohol content is 8%.

As described above, the makgeolli processed by the post-processing according to an embodiment of the present invention can be killed by all or part of the yeast can be prevented from overfermenting the makgeolli in a short period of time can be improved storage. For example, the shelf life of makgeolli can be increased by two to three times. In addition, since the natural sweetener is aged once more by adding a natural sweetener through a post-treatment process, the natural sweetener is well mixed as a whole to preserve the mature taste of makgeolli.

On the other hand, the aging step described above in another embodiment of the present invention can be omitted.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples.

(Example 1)

Makgeolli prepared by a conventional method was added to a solid-liquid separation tank, and left standing for 10 hours while maintaining the temperature at about 10 ° C. to separate the precipitate and the supernatant from the solid solution. 50% of the separated precipitate was sterilized at 75 ° C. for 10 minutes, and the supernatant was aged at 10 ° C. for 10 days by adding 4.5% (w / v) honey. The sterilized and unsterilized precipitates and aged supernatants were mixed and water was added to adjust the alcohol content to 8%.

(Example 2)

Post-treatment was performed in the same manner as in Example 1, but 75% of the solid-liquid separated precipitate was sterilized.

(Example 3)

Post-treatment was performed in the same manner as in Example 1, but the entire solid-separated precipitate was sterilized and mixed with the supernatant.

(Comparative Example 1)

Makgeolli (meat bran before solid-liquid separation of the above examples) was not used.

(Comparative Example 2)

The whole amount was sterilized under the same conditions as in Example 1 without separating the makgeolli of Comparative Example 1 into solid-liquid separation.

<Experimental Method>

1. Raw Yeast Can

After diluting the sample in sterile water, 100 μl of the plate was plated in yeast and mold plate medium (YM broth, Difco, 2% agar) and cultured at 30 ° C. for 48 hours to count the number of yeast bacteria.

2. Brix

The sugar content of the sample was measured using a glucose measuring device (Pocket refractometer pal-1, Atago, Tokyo, Japan) and expressed as Brix.

3. Alcohol content

Samples were filtered with a 0.45 μm syringe filter, and Aminex HPX-87H (300mm × 7.8mm, Bio-rad) column was used. The flow rate of the mobile phase was 0.6 ml / min, injector volume 10 μl, and analyzed by RI detector. The instrument used HPLC (Hewlett Packed series 1050, Tokyo, Japan). Alcohol standards were prepared, HPLC analysis was performed, and standard curves were prepared and quantified.

4. Enzyme Activity

The glycosylation power of the sample was measured and shown. The glycosylation ability was based on 2% soluble starch solution, mixed with the sample and subjected to enzymatic reaction at 55 ° C. for 1 hour, and the enzyme activity was obtained by subtracting the amount of reducing sugar before the reaction from the amount of reducing sugar produced.

5. pH

20 ml of the homogeneously mixed sample was centrifuged at 8,000 × g for 10 minutes, 10 ml of the supernatant was added, and 20 µl of 1% (v / v) phenolphtalein indicator was added, until the sample became non-red with 0.1 N NaOH solution. Titration. After measuring the appropriate consumption (ml), the total acid in the sample was converted into Lactic acid by the following equation.

Acidity (%) = (0.009 × NaOH consumption (ml) × NaOH titer) / volume of sample × 100

6. pH

20 ml of the sample was taken and measured using a pH meter (520A, Thermo Orion, Beaverly, Ma, USA).

<Experimental Results>

Raw yeast water, enzyme activity, pH, acidity, sugar, alcohol content of the rice wine of Example 3 and Comparative Examples 1 and 2 were measured, and the results are summarized in Table 1 below.

division Example 3 Comparative Example 1 Comparative Example 2 pH 4.14 4.14 4.14 Brix 7.4 7.2 7.2 Acidity (%) 0.435 0.43 0.43 Alcohol content (%) 14.72 14.94 14.50 Enzyme Activity (%) 57.7 100.0 14.7 Yeast viability (%) 0.02 100.00 0.00

Referring to the results of Table 1, it was found that the pH, sugar content, acidity does not have a significant difference. In addition, the alcohol content was found to be 14.72% lower in Example 3 and 14.5% lower in Comparative Example 2 than in 14.94% of Comparative Example 1. This is estimated to be the loss of alcohol due to evaporation during sterilization. In the case of Example 3, since the supernatant is not sterilized, it is considered that alcohol loss is lower than that of Comparative Example 3.

And enzyme activity was 57.7%, Comparative Example 2 was 14.7% based on Comparative Example 1. It can be seen that the enzyme activity of Example 3 is much higher than in Comparative Example 2. This means that there is a significant amount of enzyme in the supernatant of makgeolli. And yeast survival was confirmed to be 0.02% in Example 3 on the basis of Comparative Example 1, Comparative Example 2 was found that almost no live yeast.

In order to examine the quality change over time, the raw yeast number, sugar content, alcohol content, acidity, and pH of the makgeolli of Examples 1 and 2 and Comparative Example 1 were measured. Each sample was stored at 10 ° C. for at least 30 days, and the number of live yeasts, sugar content, alcohol content, acidity, and pH were measured, and the results are shown in FIGS. 2 to 6.

2 to 6, in all respects except pH, Comparative Example 1 was found to have a large change in quality with time during storage. On the contrary, in Example 1 and Example 2, it was found that the change in quality was not large, and in particular, the change in quality of Example 2 was small. Through these results, the post-treatment processing method of the present invention is expected to minimize the change in quality in the distribution process.

On the other hand, in order to see the change according to the aging of the supernatant, the honey was added to the solid-liquid separated supernatant and aged at different temperatures (5 ℃, 10 ℃, 15 ℃) for 23 days at different temperatures. Supernatant samples were taken daily during the fermentation period to measure pH, acidity, sugar and alcohol content, but there was no significant change before and after fermentation.

Sensory Evaluation

The sensory evaluation was performed on the makgeolli of Example 3 and Comparative Examples 1 and 2. The sweetness, sourness, bitterness, aroma, and harmony of makgeolli were evaluated by a five-point scale (1: very low, 2: low, 3: normal, 4: high, 5: very high). Is shown in Table 2 below.

division sweetness Sour taste bitter incense Harmony of taste Example 3 4.5 2.65 3.4 4.65 4.0 Comparative Example 1 4.2 2.5 3.2 4.6 4.1 Comparative Example 2 4.1 3.1 4.0 2.84 3.1

Referring to the results of Table 2, the sweet taste was evaluated high without a big difference. The bitter and sour taste of Comparative Example 2 was the highest and the fragrance of Comparative Example 2 was the highest. It can be seen that sterilization of the whole rice wine increases the sour and bitter taste and decreases the aroma. Example 3 and Comparative Example 1 did not differ significantly. The overall harmony of the taste was higher in Example 3 and Comparative Example 1 than in Comparative Example 2.

Through the above results, it can be seen that the post-treatment processing method of the present invention can maintain the quality of makgeolli for a certain period of time by reducing the number of yeasts that cause post fermentation of makgeolli without reducing the taste of makgeolli.

In addition, the sensory evaluation results of the makgeolli of Example 2 and Comparative Example 1 are shown in Table 3 below.

division sweetness Sour taste bitter incense Harmony of taste Example 2 4.1 3.9 3.5 4.2 4.6 Comparative Example 1 4.7 3.6 2.6 3.3 3.2

Referring to the results of Table 3, it can be seen that the makgeolli of Example 2 feels a little less sweet, but the sourness, bitterness, aroma, and the overall harmony of the overall taste compared to Comparative Example 1. This means that the honey mixes well as a whole through the aging step and does not simply melt in the rice wine, but retains its unique mature taste.

In the above, the present invention has been described with reference to one embodiment, which is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (4)

Solid-liquid separation step of precipitating the solid by separating the makgeolli;
A sterilization step of sterilizing the precipitate to kill yeast inhabiting the precipitate separated from the supernatant in the solid-liquid separation step;
And a mixing step of mixing the supernatant and the precipitate sterilized in the sterilization step. The method of claim 1, further comprising a aging step of aging by mixing the natural sweetener in the supernatant separated in the solid-liquid separation step;
The mixing step is a post-treatment processing method of makgeolli, characterized in that to mix the supernatant aged in the aging step to the precipitate sterilized in the sterilization step. The method of claim 1, wherein the solid-liquid separation step adds the makgeolli to the solid-liquid separation tank, cools it to 0 to 15 ° C, and then stands to settle solids by gravity to separate the solid-liquid separation. The method according to claim 1, wherein the sterilization step is vacuum-packed the precipitate in a packaging container and then put into the chamber of the ultra-high pressure processor to sterilize by applying a pressure of 200 to 1200MPa to the precipitate. .

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