KR20120107150A - Preparation method of rice wine which includes microorganism removing step of supernatant of mash by non-heat treatment - Google Patents

Abstract

PURPOSE: A method for making Takju is provided to suppress breeding and fermentation by lactic acid bacteria and to extend best before date of Takju. CONSTITUTION: A method for making Takju comprises: a step of isolating supernatant and jigemi(debris during brewage) from suldeot(rice-wine mash) at 5 degrees Celsius for 24-48 hours; a step of sterilizing the supernatant by athermal treatment; and a step of mixing the supernatant and jigemi. The sterilization method by athermal treatment includes centrifugation, diatomite filtration, trap filtration, chemical treatment, or sterilization filtration. [Reference numerals] (AA) Supernatant; (BB) Volatile part(moisture+alcohol) viscosity; (CC) Under 98.7% 1cP; (DD) Lees; (EE) 91.89% 11cP

Description

Production method of Takju which sterilizes supernatant of rice bran by non-heat treatment method {PREPARATION METHOD OF RICE WINE WHICH INCLUDES MICROORGANISM REMOVING STEP OF SUPERNATANT OF MASH BY NON-HEAT TREATMENT}

The present invention relates to a method for producing Takju, which is characterized by separating the supernatant into a supernatant and a forklift, and then disintegrating the supernatant by a non-heat treatment method and mixing the supernatant with a forklift.

Conventional Takju used the method of extending the shelf life of Takju by killing microorganisms through the sterilization process (hereinafter referred to as Sterilization Takju). The disadvantage of lowering the sensory preferences occurred. On the other hand, untreated sterilized green liquor has an increase in sensory preferences but has a short shelf life. In addition, when sterilizing Takju and re-injecting yeast to produce Takju, there is a problem that the deactivation and sterilization of various enzymes produced in the main fermentation remain in Takju and the sensory function is inhibited.

Therefore, while the present inventors are studying the Takju, which has improved the shelf life while improving the flavor by removing the sterilization odor, the rice syrup is separated into the supernatant and the fork, and the supernatant is sterilized by a non-heat treatment method to prepare the Takju. In this case, it was confirmed that not only increases the sensory preference of Takju but also improves the shelf life, thereby completing the present invention.

It is an object of the present invention to provide a manufacturing method of Takju that improves shelf life while improving flavor by removing sterilization odor.

In order to achieve the above object, the present invention provides a manufacturing method of Takju comprising the step of separating the surplus into supernatant and forklift, and then disinfecting the supernatant in a non-thermal treatment method, mixing with the forklift.

Takju prepared by the method of the present invention is not only excellent in flavor, but also has a feature of improving shelf life.

BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic diagram which shows the manufacturing method of Takju of this invention.
FIG. 2 shows that after adding the powder to the cylindrical conical tank, the powder is separated into the supernatant and the fork.
Figure 3 shows the results of the detection of lactic acid bacteria after 15 days from the manufacture of Example 7 (a), 15 days after the purchase date in Comparative Example 1 (b) and Comparative Example 2 (c).
Figure 4 shows the sensory changes and shelf life according to the storage period of Example 3, Example 7, Comparative Example 1 and Comparative Example 2.

The present invention relates to a method for producing Takju comprising the steps of: 1) separating supernatant into supernatant and forklift; and 2) disinfecting the supernatant in a non-heat treatment manner.

The present invention also comprises the steps of: 1) separating the mash in supernatant and fork; 2) sterilizing the supernatant and forklift, respectively; and 3) mixing the supernatant and forklift.

In addition, the present invention comprises the steps of: 1) separating the supernatant into supernatant and forge; 2) sterilizing the supernatant; and 3) mixing the supernatant and the forklift. The present invention also relates to takju prepared by the above methods.

The present invention also comprises the steps of: 1) separating the mash in supernatant and fork; 2) sterilizing the supernatant in a non-thermal treatment method; and 3) for sterile takju having excellent odor and excellent flavor, prepared through mixing the supernatant and the forklift.

Hereinafter, the present invention will be described in detail.

The drunk of the present invention is prepared in the manufacturing process of Takju, ie, rice wine. Methods of preparing the sum of rice are well known in the art, and those skilled in the art will have no difficulty in preparing the sum of rice. The drunk of the present invention is a common drunk prepared during the manufacturing process of Takju. Therefore, the drunk can be prepared through a one-stage immersion, two-stage immersion or three-stage immersion or more immersion process. In addition, it is apparent that grains (baekkukyun, Hwangkukyun, etc.), coenzyme, and the like can be used in the preparation of sake, and the types thereof are not limited.

The supernatant and forklift of the present invention are separated from the mash. The supernatant and the forge of the present invention can be separated by cooling the rice cake at 2-10 ° C. for 20-72 hours, and preferably, stored at 5 ° C. for 24-48 hours. In less than 20 hours, the rice bran was not sufficiently separated into the supernatant and the forge, and the efficiency of the supernatant was then lowered during non-thermal sterilization such as filtration. On the other hand, if the temperature exceeds 10 ℃ or the time is delayed for more than 72 hours, the yeast self-decomposition occurs and the flavor of the product is inhibited. Removal efficiency by yeast of off flavor (undesired flavor) such as ketone (Vicinal Diketone) was lowered.

Separation process of the supernatant and forklift from the sump may use a general separator, there is no particular limitation. For example, the supernatant and the forge of the present invention can be separated from the sum using a cylindrical conical tank (Cylinder Conical Tank), centrifuge, dehydrator, etc., but is not limited thereto, those skilled in the art to select a suitable device to determine the supernatant and forge Can be separated.

The non-thermal treatment method means removing the deterioration factors such as microorganisms without applying heat for the purpose of extending the shelf life of the product. The supernatant of the present invention is sterilized in a non-heat treatment manner without heat treatment. The non-thermal treatment sterilization method may be centrifugation, diatomaceous earth filtration, trap filtration, sterilization filtering or chemical treatment, and the like, but is not limited thereto. The sterilization filtering is preferably a pore of 0.2-0.65 μm so that sterilization can be efficiently performed, but is not limited thereto. The bactericidal filtering may be performed using a micro membrane filter, a ceramic filter, nano filtration, ultra filtration, reverse osmosis filtration, hollow fiber membrane filtration, and the like, and preferably, membrane filter, ceramic filter or the like is not limited thereto. Any filter that can do this can be used.

The forklift of the present invention can be sterilized by general sterilization methods such as high temperature sterilization (1 minute sterilization at 82-85 ° C.) and low temperature sterilization method (10-15 minutes sterilization at 65-70 ° C.). It is desirable to reduce odor. The forklift of the present invention can be sterilized under the conditions of 20 PU or more and less than 160 PU, and in order to enhance the sterilization effect and at the same time leave no sterilization odor, sterilization under 40 or more and less than 120 PU is preferable, and more preferably 40 Sterilize under conditions of more than PU and less than 80 PU. In addition, the forklift of the present invention can also be used by sterilizing for 1-40 minutes at a temperature of 60-100 ℃.

The method of the present invention may also add sweeteners to the turks. The sweetener is not particularly limited as long as it is a sweetener licensed for use in Takju, whether it is a natural sweetener or a synthetic sweetener. For example, as the sweetener of the present invention, aspartame, stevioside, sucralose, acesulfame potassium, and the like may be used, and in order to stably maintain the flavor of the green liquor of the present invention in which various enzymes are activated, sucralose and acesulfame Potassium is preferred, most preferably acesulfame potassium but not limited thereto.

Hereinafter, the present invention will be described in more detail by the following examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the contents of the present invention, but the scope of the invention is not limited by the examples and the experimental examples.

<Examples 1 to 6>

2.2 kg of white rice over 13 minutes with no rice snow removed was washed with clean water and soaked for 1 hour to increase the water content to about 27% (moisture content: (weight of rice after simmering / weight of rice before simmering) x 100). Using a steamer, steamed rice was steamed for about 45 minutes to prepare a gourd rice. After cooling the steamed gourd rice, 6 g of seed (Aspergillus Kawachill) was sown and transferred to the imperial cultivator, and the seed was expanded and cultured for about 2 days to prepare 2.7 kg of entry.

34 g of yeast and 6.6 L of water were added to the prepared 2.7 kg of the immigration, and the base liquor was prepared by expanding the yeast for about 5 days. 1.4 liters of the lower liquor was taken and the first immersion was carried out by adding 2.7Kg of entry, 4g of yeast, and 3.7L of water, which were prepared according to the above method (preparation of one-stage immersion raw material).

On the other hand, 2.4 kg of white rice over 13 minutes from which the rice snow was removed was washed with clean water and steamed for about 1 hour to steam the rice, which had a water content of about 27%, by steaming for 40 minutes to prepare a gourd rice (no empire). Then, 3 hours of the soybean raw material 6L after 35 hours after manufacture, 3kg of the soybean rice, 120g of yeast, and 4g of AMG 300L (Novozyme, Denmark) with purified enzyme were added and fermented at 20 ° C. for 150 hours (two-stage immersion). ), Was prepared.

The fermentation was completed 30 L of the transfer to a cylindrical conical tank (Cylinder Conical Tank), after transfer for 5 hours at 48 ℃ was separated into 21.43L of supernatant and 8.57L of seaweed (Fig. 2).

The supernatant was centrifuged at 4,200 rpm for 1 minute to remove yeast dispersed in the supernatant. Then, 20.57 L of the supernatant from which the yeast was removed was first filtered using a filter aid of diatomaceous earth and silica gel and a frame filter (in this embodiment, a frame filter was used, but a candle filter may be used). . Thereafter, secondary filtration was further performed with a trap filter to ensure separation of the filtrate and the diatomaceous earth. Thereafter, tertiary filtration was performed using a sterilization filter (Sterile filter: Pall, 0.45 μm) to sterilize the supernatant.

Meanwhile, the particles of the forklift were made uniform using a sieve, and the forklift was sterilized while shaking in a water bath using a bottle equipped with a temperature sensor in the center. At this time, sterilization was performed by varying sterilization conditions of the forklift (0 min, 5 min, 10 min, 20 min, 30 min, 50 min at 65 ° C., respectively).

20.57 L of the supernatant and 8.57 L of the supernatant after each sterilization process were mixed, and 20 g of yeast (Dry yeast; Songcheon yeast) was added thereto, and 26 L of carbonated water was added thereto to give an alcohol concentration of 7.5. Produced to be%. Here, 0.01% of acesulfame K was added as a sweetener, followed by bottling carbonic acid, and using the supernatant sterilized under different conditions and the sterile supernatant, respectively, to prepare Takju of Examples 1 to 6, respectively. (FIG. 1). In other words, this means that the forklift is each 0 PU (Example 1), 20 PU or more-less than 40 PU (Example 2), 40 PU or more-less than 80 PU (Example 3), 80 PU or more-less than 120 PU (Example 4), less than 120 PU -160 PU (Example 5), sterilized under 200 PU or more (Example 6) conditions, to prepare a takju using each of them (Table 1).

That is, Example 1 is Takju prepared using un sterilized forge and supernatant sterilized by filtration, Example 2 is Takju prepared using sterilized forge for 5 minutes at 65 ° C. and supernatant sterilized by filtration. In addition, Example 3 is Takju prepared using forge sterilized for 10 minutes at 65 ℃ and supernatant sterilized by filtration. In addition, Examples 4, 5, and 6 are Takju prepared using supernatant sterilized by filtration and sterilization for 20 minutes, 30 minutes, and 50 minutes at 65 ° C., respectively.

PU conversion method: PU = time × 1.393 ^{(temperature-60)}

* time = Hot holding [min]

* Temperature = Pasteurization temperature

&Lt; Example 7 >

Takju was prepared in the same manner as in Example 3, except that 0.01% of aspartame was added instead of acesulfame K as a sweetener (Example 7).

<Control 1 and 2>

2.2 kg of white rice over 13 minutes with no rice snow removed was washed with clean water and soaked for 1 hour to increase the water content to about 27% (moisture content: (weight of rice after simmering / weight of rice before simmering) x 100). Using a steamer, steamed rice was steamed for about 45 minutes to prepare a gourd rice. After cooling the steamed gourd rice, 6 g of seed (Aspergillus Kawachill) was sown and transferred to the imperial cultivator, and the seed was expanded and cultured for about 2 days to prepare 2.7 kg of entry.

34 g of yeast and 6.6 L of water were added to the prepared 2.7 kg of the immigration, and the base liquor was prepared by expanding the yeast for about 5 days. 1.4 liters of the lower liquor was taken, and 2.7Kg of entry, 4g of yeast, and 3.7L of water were prepared.

On the other hand, 2.4 kg of white rice over 13 minutes from which the rice snow was removed was washed with clean water and steamed for about 1 hour to steam the rice, which had a water content of about 27%, by steaming for 40 minutes to prepare a gourd rice (no empire). Then, 3 kg of soybean rice, 120 g of koji, and 4 g of purified enzyme AMG 300L (Novozyme, Denmark) were added to 6 L of the first stage immersion raw material 35 hours after manufacture, and fermented at 20 ° C. for 150 hours (two-stage immersion). ), Was prepared.

The mash was first filtered using a filter aid of diatomaceous earth and silica gel and a frame filter without separating 30 liter of the mash into a supernatant and a forge. In order to ensure separation of the filtrate and diatomaceous earth, secondary filtration was further performed with a trap filter to prepare a filtration-sterilized takju, but the particles of the forge were too large to be sterilized. Did not perform properly (Control 1). Therefore, filtered filtration-sterile turbidity was found to be difficult to manufacture.

On the other hand, 30 L of soot prepared in the two-stage immersion step was also sterilized at 90 ° C. for 2 minutes in a high temperature instant sterilizer (HTST) without separating into supernatant and forklift, and then 26 L of carbonated water was added to the alcohol concentration of the final product. Was prepared to be 7.5%. Here, 0.01% of acesulfame K was added as a sweetener, followed by bottling carbonic acid to prepare a general sterilized Takju (control 2).

<Comparative Examples 1 and 2>

As a comparative example, commercial Takju was used, that is, Comparative Example 1 used a commercial Takju in which yeast was injected after heat sterilization (Comparative Example 1. Heat sterilization without heat separation without supernatant / seaweed). As Comparative Example 2, a commercial raw Takju (Comparative Example 2) which was not subjected to sterilization treatment was used.

Experimental Example 1 Microbial Test

For the Takju of Examples 1 to 6, 1) immediately after the preparation of the Takju, and 2) microorganisms were carried out by storing the Takju for 2 weeks at 30 ° C conditions.

As a result, aerobic, anaerobic microorganisms, and lactic acid bacteria were not detected from 65 degreeC or more conditions for 10 minutes or more. Therefore, the proper sterilization conditions of forklift rice are considered to be more than 10 minutes at 65 ℃, more than about 40 PU (pasteurization unit).

Unit: CFU / ml

Experimental Example 2 Sensory Evaluation

Sensory evaluation was performed for Examples 1 to 6 and Controls 1 and 2. The panel was composed of 50 men and women aged 25 to 60 years old, and the five-point scale was used to examine the smell, bread-like, astringent, and sour tastes. Odor, sterilization, astringent taste, sour taste is the higher the score of odor, sterilization, astringent taste, sour taste, the higher the score, the higher the preference is the higher the preference.

As a result, it was confirmed that Takju of Example 3 was excellent in both taste and aroma, and the overall preference was also extremely high (Table 3). In the control group 1, the filtration was not performed smoothly because of the forge, and thus the turks were not properly made, and thus, the control group 1 could not be used as a sample for sensory evaluation.

Experimental Example 3 Microbial Test

The microorganism test was carried out in Example 3, which was confirmed to be excellent in Experimental Example 2 and Comparative Example 1 and 2, which is Example 7, commercially available Takju, which differs only from the sweetener and Example 3. 1) Immediately after the preparation of Examples 3 and 7 and immediately after the purchase of Comparative Examples 1 and 2, and 2) after storage for 15 days at 20 ° C., lactic acid bacteria were tested using MRS + A medium.

As a result, in Example 3 and Example 7, lactic acid bacteria were not detected immediately after preparation and even after storage at 20 ° C. for 15 days. In Comparative Examples 1 and 2, which are commercially available products, lactic acid bacteria were immediately stored after purchase and storage at 20 ° C. for 15 days. Large amounts were detected (Table 4, FIG. 3).

Unit: CFU / ml

Experimental Example 4 Sensory Change According to Storage Period

The expiration dates of Examples 3 and 7 and Comparative Example 1 (expiration date of product: 30 days refrigerated) and Comparative Example 2 (expiration date of product: 10 days) were evaluated. Each sample was subjected to sensory evaluation at 5 days intervals while stored at 20 ℃ to accelerate the deterioration. The panel was composed of 50 men and women aged 25 to 60 years, and the sensory preferences were examined based on 9 points.

As a result, Example 7 and Comparative Example 1 showed a similar deterioration of sensory preferences as time passed, Comparative Example 2 was detected in five days after the rot and after 10 days was not available for drinking. In the case of Example 7, the phenomenon that sweetness was decreased as time passed, which is considered to be due to the characteristics according to aspartame added as a synthetic sweetener.

On the other hand, Example 3 is stable from the microbial factors that give a taste change, there is no sterilization odor, freshness and sweetness as a raw wine was constantly maintained, the most preferred among the samples (Table 5 and Figure 4).

Changes in Sensory Preference According to Storage Days

Experimental Example 5 Evaluation of Shelf Life

After calculating the slope of each sample based on the change in sensory preference according to the storage period (Table 5), according to the sensory value (30 days) of the commercial product (Comparative Example 1) with a shelf life of 30 days Based on the calculation of the expiration date based on the initial sensory value-slope x 30 days, the required time until the sensory value was reached for each sample was calculated and evaluated as the expiration date (Table 6). That is, as a result of comparing the expiration date of Example 3 and Comparative Example 1, Example 3 was reduced by an average of 0.17 points by 1 day intervals, while Comparative Example 1 was reduced by an average of 0.29 points. Therefore, the taste preservation ability of Example 3 was excellent compared with the comparative example 1 which is a commercial product. As a result, the expiration date of Comparative Example 3 was 51 days, and it was found that 70% was improved compared to Comparative Example 1 (Expiration date: 30 days in refrigeration conditions) (FIG. 4).

Claims (10)

1) separating the drip into supernatant and fork;
2) A method of producing Takju comprising the step of sterilizing the supernatant in a non-thermal treatment method.
The method of claim 1,
The non-heat treatment type bactericidal method of step 2) is centrifugation, diatomaceous earth filtration, trap filtration, chemical treatment or bactericidal filtering.
The method of claim 1,
The method of disinfecting the non-thermal treatment method of step 2) is performed using nano filtration, ultra filtration, reverse osmosis filtration, hollow fiber membrane filtration, micro membrane filter or ceramic filter.
The method of claim 1,
The non-heat treatment type bactericidal method of step 2) is characterized in that the supernatant centrifuged after the sterilization filtering.
The method of claim 1,
3) The method of manufacturing Takju further comprising the step of sterilizing the fork.
6. The method of claim 5,
Sterilization of step 3) is characterized in that the production method of Takju is carried out at a temperature of 60 to 100 ℃.
6. The method of claim 5,
Sterilization of step 3) is characterized in that 1 minute to 40 minutes to perform the production method of Takju.
1) separating the drip into supernatant and fork;
2) sterilizing the supernatant; and
3) A method of producing Takju comprising mixing the supernatant and the forklift.
The method of claim 8,
After the forklift of step 3) is separated from the supernatant in step 1), characterized in that sterilized separately from the supernatant.
The method of claim 8,
And 4) adding an additive selected from the group consisting of aspartame, stevioside, sucralose and acesulfame potassium to the mixture of supernatant and forge prepared in step 3).

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