KR20130059602A

KR20130059602A - Method of improving suspension stability of makgeolli

Info

Publication number: KR20130059602A
Application number: KR1020110125653A
Authority: KR
Inventors: 최지호; 정석태; 여수환; 김유진; 최한석; 조영목
Original assignee: 대한민국(농촌진흥청장)
Priority date: 2011-11-29
Filing date: 2011-11-29
Publication date: 2013-06-07

Abstract

PURPOSE: Takju(coarse liquor) with stabilized suspension is provided to prevent precipitation and to ensure excellent taste and flavor. CONSTITUTION: A method for stabilizing suspension of takju comprises a step of pulverizing the takju. The takju includes makkoli(Korean rice wine) or dongdongju(Korean rice wine). The average particle size and the average density of the solid particles in the takju are 2 micrometers and 0.6 g/100ml, respectively.

Description

Method of improving suspension stability of makgeolli}

The present invention relates to a method of stabilizing tack.

Alcoholic beverages, alcoholic beverages have been developed with the history of mankind. Any ethnic group in any region has traditional liquor made by a unique method of brewing for its particular climate and climate. In the case of Korean traditionalism, grain liquor is the basis. Traditional liquor is divided into brew and distilled liquor according to the manufacturing method. Brew liquor is divided into pure grain wine and mixed grain wine and pure grain wine is divided into Takju and Cheongju according to the filtering method. Takju, a traditional liquor that is familiar to Koreans, falls into the category of Takju among pure grain wine, and recently, in order to add new flavor to Takju, Omija (Korean Patent Publication No. 1020080130783), Sweet Potato (Korean Patent Publication No. 1020100053779), Black Garlic (Korea) Takju mixed with the registered Patent Publication No. 1020100062439) and the like is steadily being developed. Takju is especially noticed among Korean traditional liquors today because Takju is a collection of live lactic acid bacteria that is called a living yeast mass. Yeast, a fundamental beneficial bacterium that makes takju, has a deep relationship with human life, and it contains various vitamins, proteins, and minerals. Amino acids, proteins, and minerals in yeast are essential to the long life while preventing aging. In addition, the vitamin complex contained in Takju makes the skin clear and healthy, and 6% of alcohol contained in Takju activates blood circulation and metabolism to remove accumulated fatigue substances in the body.

However, conventional Takju prepared and marketed by a conventional manufacturing process has a disadvantage in that the solid component in the Takju is precipitated and the supernatant and layer separation occur after the preparation. In this way, when drinking Takju, which has been separated in the container, the supernatant is first drinked and then the precipitate precipitated at the bottom of the container. In this case, the taste difference and viscosity between the supernatant and the precipitate are used. The difference avoids the drinking of the sediment and the taste of the supernatant that is to be drinked is also in a state of general sensory affinity compared to the taste of the first manufactured Takju. In order to avoid this problem, it may be possible to drink after first shaking the Takju container before opening so that the precipitate is evenly stirred, but in this case, the inconvenience of stirring and the contents may overflow outside the container when the container is opened. This happens.

Research and development are being made to compensate for these disadvantages of Takju and to make them taste better. As such technology, Korean Patent Publication No. 2004-0084408 discloses the removal of debris such as starch through a high-speed centrifuge of 6000 rpm or more. At the same time, a method of producing clear and transparent Takju through a micro filter and a ceramic filter after discharging carbon dioxide gas is disclosed. In addition, Korean Patent Laid-Open Publication No. 10-2011-0050138, by separating the Takju stock solution into the fermentation broth and fine precipitate by centrifugation, the separated fermentation broth is aged at 4 ℃ for 15 days and the separated fine precipitate is freeze-dried jet mill (Jet It is disclosed a method of preparing a homogenized matured Takju by pulverizing the ultrafine powder having a size of 6 to 8 ㎛ with a mill) and then mixing the powder pulverized into ultrafine particles into a fermentation broth and stirring and adding an additive. However, the above-mentioned published patent publication merely improves the taste of Takju, and at the same time has a disadvantage in that it loses its own color or form, and does not have a Takju feeling. It has been improved to the level, but the degree of improvement is not remarkable, and it is still difficult to apply to the actual industry due to the need for further improvement of stability of the turbid suspension and the complexity of the manufacturing process and the possibility of contamination of the turbid liquor by foreign substances in the manufacturing process. There is a limit.

Throughout this specification many papers and patent documents are referenced and their citations are indicated. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors made diligent research efforts to produce a turbid liquor having improved suspension stability over conventional commercially available turbid liquors. As a result, the fine grinding of solid components in Takju using a blade mixer or high pressure homogenizer can cause emulsification of the solid ingredients in Takju to improve the stability of the suspension of Takju, and also improve the natural color and flavor of Takju. The present invention has been completed by discovering that the overall organoleptic preference can be further improved while maintaining.

The present invention provides a suspension stability improvement turbidity which has dramatically improved the overall organoleptic palatability.

The present inventors made diligent research efforts to produce a turbid liquor having improved suspension stability over conventional commercially available turbid liquors. As a result, the fine grinding of solid components in Takju using a blade mixer or high pressure homogenizer can cause emulsification of the solid ingredients in Takju to improve the stability of the suspension of Takju, and also improve the natural color and flavor of Takju. It was confirmed that the overall sensory preferences can be further improved while maintaining.

According to one aspect of the present invention, the present invention provides a method for preparing suspension stability improving Takju comprising the following steps:

(a) preparing the takju by a conventional manufacturing process

(b) stabilization of the suspension of turbidity comprising the step of grinding the turbidity of step (a).

The term 'takju (탁 酒)' in the present specification refers to a liquor made by filtering as it is, without making clear liquor produced by traditional Korean fermentation technique using rice, barley or glutinous rice.

As used herein, the term 'suspension (縣濁滅)' means that the fine solid particles dispersed in the liquid floating.

As used herein, the term "stability" refers to a property of maintaining a solid stirred state of a solid component and a liquid component in takju for a long time.

According to a preferred embodiment of the present invention, the takju of step (a) preferably comprises makgeolli or copper dongju and most preferably may include makgeolli.

According to a preferred embodiment of the present invention, the grinding process of the turbidity of the step (b) is preferably a blade-mixer, a jet mill, a high pressure homogenizer, a microfluidic die. Micro fludizer, Super mill, Low pressure crusher, Middle pressure crusher and High pressure crusher are used and more preferably blade mixer and high pressure homogenizer And most preferably a high pressure homogenizer can be used.

According to a preferred embodiment of the present invention, the pressure combination conditions of the high pressure homogenizer preferably follow low pressure conditions 1 to 15 Mpa and high pressure conditions 25 to 45 Mpa, and most preferably low pressure conditions 8 to 12 Mpa and high pressure conditions 33 to Follow 37 Mpa. In the present invention, the grinding process step of the turbid wine is very important. Because the grinding process of takju reduces the average size of solid constituents of liquid constituents and solid constituents in takju to 2 μm, induces emulsification of solid constituents in takju, resulting in the average of solid components in takju. This is because the density is reduced, which in turn improves the suspension stability of the turkish liquor, thereby dramatically increasing the overall organoleptic preference for the turkish liquor.

According to another aspect of the present invention, the present invention provides a suspension stability improving takju prepared by the above-described method.

The method for preparing the suspension stability improving takju is duplicated as described above, so it will be omitted in consideration of the excessive complexity of the present specification.

According to another aspect of the present invention, the present invention provides a suspension stability improving Takju comprising the following characteristics:

(a) 2 μm average size of solid particles in the turbidity

(b) 0.6g / 100ml average density of solid particles in takju

Regarding the suspension stability improvement takju overlap with the above description it will be omitted in consideration of the excessive complexity of the present specification.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for preparing suspension stability improved tangju comprising the following steps: (iii) preparing the takju by a conventional manufacturing process; And (ii) grinding of the turbid liquor of step (iii).

(b) Improved suspension stability of the present invention Takju does not lose the aroma and color inherent in Takju.

(c) The suspension stability is dramatically improved compared to conventional commercially available Takju, so that the sediment of the supernatant and the solid component does not occur.

(d) Comprehensive sensual preference is dramatically improved.

(e) Since Takju itself is pulverized using a high pressure homogenizer, the manufacturing process is simple, and it is possible to prevent contamination of Takju during the manufacturing process.

FIG. 1 shows the existing Takju and Control Takju commercially available in the tubes. Con means a control group, CM1 to CM7 is a conventional Takju commercially available. A represents immediately after stirring well, B represents 10 minutes after stirring well, and C represents 30 minutes after stirring well.
2 shows the suspension stability of the crushed Takju in test tubes. 1 is for 5 seconds with a blade blender, 2 is for 10 seconds with a blade blender, 3 is for 20 seconds with a blade blender, 4 is for 30 seconds with a blade blender, and 5 is for 60 seconds with a blade blender. It was ground in seconds. Con represents a control group. A represents immediately after stirring well, B represents 10 minutes after stirring well, and C represents 30 minutes after stirring well.
3 shows the suspension stability after 60 minutes of blade blended Takju contained in a wine cup.
4 shows the suspension stability of high pressure homogenizer treated Takju in test tubes. 1 indicates that the low pressure part of the high pressure homogenizer is set to 5 MPa, and the high pressure part is 25 Mpa to pass the makgeolli once, 2 to pass the makgeolli twice under the same conditions as 1, 3 is the low pressure part 10 MPa, and the high pressure part One pass of makgeolli at 35 Mpa setting, 4 pass through makgeolli twice at conditions of 3, 5 means 15 MPa of low pressure part, 1 pass of makgeori at 25 Mpa setting, and 6 is 5 It means that two passes of makgeolli under the conditions of. Con represents a control group. A represents immediately after stirring well, B represents 10 minutes after stirring well, and C represents 30 minutes after stirring well.
Figure 5 shows the suspension stability after 60 minutes of high pressure homogenizer treated Takju contained in the wine cup.
Figure 6 shows the ratio of the overall sensory preference evaluation results of Takju treated with high pressure homogenizer (low pressure 10 Mpa and high pressure 35 Mpa) and blade mixer 30 seconds. HPH10351 represents Takju treated with a high pressure homogenizer (10 Mpa at low pressure and 35 Mpa at high pressure) and MX30 represents Takju with 30 seconds of blade mixer. Improved represents the rate at which the overall sensory preferences were improved, Non improved represents the rate at which the overall sensory preferences were not improved, and negative effected represents the rate at which the crushed Takju showed negative effects. There were 15 evaluators in total and the percentage was indicated in FIG.
Figure 7 shows that the 400 times the dispersion state of the solid components of milled and control Takju. A is a conventionally treated Takju and corresponds to the control group. B represents Takju with 30 seconds of blade mixer. C represents Takju treated with a high pressure homogenizer (low pressure 10 Mpa and high pressure 35 Mpa). Takju samples were observed immediately after well stirring.
FIG. 8 shows the size of the solid components in diluted turks at 100-fold magnification. A is a conventionally treated Takju and corresponds to the control group. B represents Takju with 30 seconds of blade mixer. C represents Takju treated with a high pressure homogenizer (low pressure 10 Mpa and high pressure 35 Mpa). Takju samples were diluted and observed immediately after well stirring.
9 shows the persistence of the effects of the experimental groups. Control corresponds to Takju, which was treated as a control. HPH10351 represents Takju treated with a high pressure homogenizer (10 Mpa at low pressure and 35 Mpa at high pressure) and MX30 represents Takju treated with a blade mixer 30 seconds. The horizontal axis of FIG. 9 represents a storage period of Takju samples in storage time. The unit of storage period of the turbidity samples is day. The vertical axis represents the settling distance of the solid components in the turbidity samples. The unit of settling distance is mm.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Example 1 Takju Production Process

material

RDA Food Science Institute provided Dasan2, a rice variety produced in 2009, and an improved yeast was purchased from Korea Enzyme Co., Ltd. The yeast used was Saf-instant Yeast (Lille, France). The present inventors prepared Aspergillus kawachii rice malt. Commercial Takju from CM1 to CM7 were purchased in the common market. Yaegaki Co., Japan of Yegaki, Japan was used as a prehomogenization machine of Takju. I bought a blade mixer from Unam Corporation, Gyeongnam, Korea. GYB40-10S high pressure homogenizer was purchased from Donghwa Corporation, Shanghai, China.

Fermentation Process for Brewing Takju

10 kg of rice were washed three times and soaked in water at about 25 ° C. for 2 hours. Since excess water was removed and drained for 40 minutes. After the water uptake was calculated, the chilled rice was cooled to room temperature and the steamed rice was transferred to a 50 L plastic bottle. 200% water was added to the rice weight (w / v, maintenance for rice dry weight). Then 2% improved Nuruk (w / w, maintenance for dry weight of rice) and 20% (w / w, maintenance for dry weight of rice) were added and the cap was fermented at 22 ° C. for 7 days. The activated mother-in-law should be prepared as follows. To 1 kg of Aspergillus Kawachi Nuruk, 1,500 mL of water solution (0.5% lactic acid, 1.5% sucrose) was added and 12.5 g of yeast were added and incubated at 25 ° C. for 24 hours. Then use it immediately or store it at 4 ° C and use it within 4 days of manufacture.

Alcohol content adjustment

Into a 500 mL Erlenmeyer flask, add 100 mL of a fully fermented mash of Takju over 7 days, add 100 mL of water and 3 drops of antifoaming agent (FormingStop F-125, Co., Ltd.) and connect the condenser. The alcohol content was checked by distillation until 100 mL of distillate was obtained. The distillate was cooled to 15 ° C. and the alcohol content was checked at 15 ° C. with a wine alcohol system. Takju mash was then diluted with groundwater to 6% (v / v) alcohol content, depending on the alcohol content identified. The diluted mash is stored at 4 ° C before use and used within 7 days.

Conventional Processing Conditions of Takju

25-30 L of fully stirred Takju mash (6% v / v alcohol) was treated with Takju pre-homogenization machine (Finisher, YF-1). 5 L of filtrate was used as a control and the remaining filtrate was used as a test fixture of the present invention. If not used immediately, store the filtrate at 4 ° C.

Takju by mixer Homogenization Condition

200 mL each of the conventionally treated Takju described above was taken and placed in a blade blender. Then stirred for 5, 10, 20, 30 and 60 seconds respectively. The samples treated were labeled as MX5, MX10, MX20, MX30 and MX60, respectively. The treated samples were then stored at 4 ° C. until use.

High pressure In the homogenizer Takju by Homogenization Condition

Each 1000 mL of conventionally treated Takju was taken and placed inside a high pressure homogenizer. Homogenization conditions are shown in Table 1 below. The treated samples are indicated as in Table 1. The treated samples were stored at 4 ° C. until use.

Abbreviation of processing zone Set pressure of high pressure homogenizer Passage of rice wine (number) Low pressure part
(Mpa) High voltage
(Mpa) HPH5251 5 25 One HPH5252 5 25 2 HPH10351 10 35 One HPH10352 10 35 2 HPH15251 15 25 One HPH15252 15 25 2 HPH15256 15 25 6

HPH means high pressure homogenizer

Suspension stability judgment

In order to determine the suspension stability of the solid (the uniform residue of Takju) in Takju (6% alcohol content, v / v), the Takju was taken out of the refrigerator and rapidly heated up to room temperature (about 25 ° C). Each Takju sample was thoroughly stirred and 20.0 mL was transferred to the test tube (the test tubes were all identical). After stirring again sufficiently, the test tube was kept untouched. The solid diffusion state of each Takju was then observed and recorded and photographed with the ruler next to each 10 minutes. The solid settling distance from the liquid surface was measured with reference to the photograph obtained (shorter settling distance means higher suspension stability of the turbidity). For a stable sample 200 mL wine cups were used for suspension stability determination.

Sensory evaluation

Treatment effects on organoleptic characteristics were derived from Takju and control group treated with HPH10351 and MX30. The sensual and comprehensive preferences of color, aroma and taste were evaluated by 15 experienced and experienced people working at the Rural Brewery Research Center in Korea. Sensory evaluation was done in the sensory evaluation room in the agrifood resource department of the National Academy of Agricultural Science. Sensory evaluation scores were expressed by the 5-point method. Statistical analysis was performed using the scores obtained.

Microscopic observation through the microscope

One way to determine the difference between the dispersed solids in the turks was to directly observe the dispersed state of the solid particles at 400 times and another method was to: 0.2 mL of uniformly stirred turks at 25 ° C. In 10 mL of 99.9% ethanol. Stirred well and 6 μl was taken and placed on a glass slide. After about 30 minutes ethanol evaporated and the glass slides were placed on the microscope. Observations were made at 100x magnification and pictures were taken to record the size difference of the particles.

Assessment of the persistence of treatment effects

HPH10351 and MX30 treated Takju and controls were stored at 4 ° C. to assess the persistence of the treatment effect. Subsequently, the settling distances of stored Takju for 10, 30, 60 and 90 days were determined using a wine cup.

Statistical analysis

SPSS 14 statistical analysis software was used. Significant differences (p) between standard deviation and experimental parameters were derived through ANOVA. In the present invention, a significance level α of 0.05 was derived.

Results and Discussion

Suspension Stability of Commercial Takju

To provide a control, a total of seven commercially available Takju were purchased from the market, including four kinds of unpasteurized Takju and three kinds of pasteurized Takju. The suspension stability of the tacks was then revealed using the tacks of our experimenters treated as normal (Table 2 and FIG. 1). In the following Table 2, the experimenters confirmed that the suspension stability of the turbid liquor varies depending on the settling distance of the solid from 1.0 mm to 68 mm and from 2.0 mm to 70.5 mm at the 10- and 60-minute time points of the commercial Takju, respectively. . CM5 had similar suspension stability as the control, two commercial turks (CM3 and CM4) showed lower suspension stability than the control, and four commercial turks showed higher suspension stability than the control.

Considering that the solid component included in the turbidity is one factor influencing the stability of the suspension, the present inventors identified the solid components of each turbidity including the control group (Table 2). Correlation analysis found that the coefficient between the settling distance at 10 minutes and the solid component was -0.37 and that between the settling distance at 30 minutes and the solid component was -0.66. SPSS 14 was used to derive the correlation between solid content and settling distance.) The coefficient indicates that the solid component and the settling distance of Takju had a moderate correlation. The data also indicate that the solid components and the settling distances are not relatively proportional. These results mean that besides the solid component, there will surely be other factors that play a more important role in influencing the stability of the suspensions of the turks.

time Solid Content and Commercial In Vitro of Commercial Makgeolli
Settling distance over time (mm) Control Commercial rice wine CM1 CM2 CM3 CM4 CM5 CM6 CM7 After 10 minutes 20.0 9.0 1.0 57.0 68.0 38.0 2.0 4.5 After 30 minutes 57.5 19.5 2.0 63.5 70.5 54.5 9.5 14.5 Solids content
(%, w / v) 0.60 1.68 2.13 1.35 1.29 0.62 1.87 1.05

Blade to suspension stability Stirring Effect of time

Compared to the control under experimental conditions, all the experimental groups of MX5, MX10, MX20, MX30 and MX60 showed a significant effect in improving the suspension stability of Takju (Fig. 2). The settling distances at 10 and 30 minutes were measured and the measured settling distances are reported in Table 3. According to Table 3, at 10 minutes, the experimental groups MX20, MX30, and MX60 showed no visually observable change in the dispersion state of the solid in the turbidity. The MX5 and MX10 experimental groups showed settling distances of 5.0 and 1.0 mm, respectively, but still it was much more stable than the control (sedimentation distance 20 mm). When the observation time was increased to 30 minutes, the MX30 and MX60 groups showed the same suspension stability with a settling distance of 2 mm, which was more stable than the MX20 (3.0 mm) and MX10 (4.0 mm) groups. And it was much more stable than the MX5 experimental group (15.0 mm). On the other hand, the precipitation distance of the control group until then was 58.0 mm (Table 3 and FIG. 2).

Time (min) Settling distance of makgeolli solid in test tube (mm) Control Blade-stirred rice wine MX5 MX10 MX20 MX30 MX60 10 20.0 5.0 1.0 0.0 0.0 0.0 30 58.0 15.0 4.0 3.0 2.0 ??

When 100 mL of Takju sample was taken and placed in a 200 mL wine cup, at 10 minutes, the experimental groups MX20, MX30 and MX 60 all showed a settling distance of 0.0 mm and no visible observable change in suspension stability. At 60 minutes, the MX60 was slightly more stable than the MX30, with settling distances of 2.0 and 2.7 mm, respectively. And both were more stable than MX20 (6.5 mm) and MX10 (8.0 mm), much more stable than MX5 (16.5 mm) and control (24.5 mm) (Table 4 and Figure 3).

Time (min) Settling distance of makgeolli solid in wine glass (mm) Control Blade-stirred rice wine MX5 MX10 MX20 MX30 MX60 10 14.0 4.5 1.5 0.0 0.0 0.0 30 24.5 16.5 8.0 6.5 2.7 2.0

The above-mentioned data indicate that the agitation of the Takju mixture for a certain time (in this case 30 seconds was appropriate) uses the mixer's principle that the suspension stability of the Takju can be effectively improved.

High pressure for suspension stability Homogenous effect

The experiments designed as Table 1 below were for the study of the effects of various pressure combinations and homogenization times on the stability of the turbid suspension. Through the above experiments, it was found that each experimental group by the high pressure homogenizer showed a very high suspension effect. All test groups except the HPH5251 (Table 4 and Figure 4) showed a settling distance of 0.0 mm, even after 30 minutes in the test tubes, and classified the difference of effectiveness of each test group. Was hard.

In order to find out which experimental group is more effective, 100 mL of each treated Takju was added to a 200 mL wine cup as shown in FIG. 4, and the observation time was extended to 60 minutes. Table 5 records the settling distances at 10 and 60 minutes. According to Table 5, it was not possible to classify and explain the difference in effectiveness of each experimental group at the 10 minute time. At 60 minutes, the precipitation distances of the HPH10351, HPH 15251 and HPH5251 experimental groups were 0.0, 2.0, and 2.7 mm, respectively. And the control group had a precipitation distance of 24.5 mm. The results indicated that a pressure combination of 10-35 (low pressure valve-high pressure valve, unit Mpa, below) is slightly more effective than the 15-25, 5-25 pressure combination. Comparing the HPH5251 and HPH15251, we found that increasing the low pressure from 5 Mpa to 15 Mpa reduced the settling distance from 2.7 mm to 2.0 mm. The results indicate that high pressure conditions play a more important role than low pressure conditions in increasing suspension stability of turbid wine.

Time (min) Settling distance of makgeolli solid in test tube (mm) Control High Pressure Homogenizer Rice Wine HPH
5251 HPH
5252 HPH
10351 HPH
10352 HPH
15251 HPH
15252 HPH
15256 10 20.0 0.0 0.0 0.0 0.0 0.0 0.0 30 57.0 1.5 0.0 0.0 0.0 0.0 0.0

By comparing the precipitation distances of HPH5251 and HPH5252, HPH10351 and HPH10352, HPH15251 and HPH15252 and HPH15256, respectively, in Table 4, we showed a slightly improved effect on the stability of Takju suspension (sedimentation distance of 2.0 at 2.7 mm). reduced to mm.) Two or three passes were observed except for the first pressure combination (5-25 Mpa). The other two did not show any improved effect. On the contrary, it even showed an adverse effect. The corresponding settling distances were as follows. In the 15-25 pressure combination, the settling distance increased from 2.0 mm to 2.5 mm, and in the 10-35 pressure combination, the settling distance increased from 0.0 mm to 1.5 mm. The above data showed that, first, the homogenization effect of the 5-25 Mpa single pass test group was slightly less than that of the other pressure combinations and that the 5-25 Mpa double pass test group had slightly improved homogenization effect. . Second, it was shown that for most pressure combinations, the treatment time repetition did not show an improved effect on improving the stability of the turbid suspension. The result is that solid particles of Takju are likely to be broken easily and completely by a single treatment of high pressure higher than 30 Mpa so that subsequent iterations of the treatment will not break the particles finely and will cause mechanical frictional heat to increase the temperature of the treated samples. It may be because of this [2, 26]. Therefore, single treatment is more preferred for takju.

The control groups contrasted 20.0 mm and 14.0 mm at each 10 minute time in vitro and in the wine cup from both Tables 5 and 6. The settling distance of each sample homogenized at high pressure was 0.0 mm. The results indicated that the effect of each group was “as is” in improving the stability of the turbid suspension (although there is currently no standard definition of turbid suspension stability). Therefore, we were able to choose several different pressure combinations according to the stability demands of the turbidity. According to the experimental results, the most suitable pressure combination was 10-35 Mpa. However, the 5-25 Mpa combination was also acceptable in that the HPH5251 was similar to the MX30 and had a decent effect (Tables 4 and 6). Low pressure combinations, on the other hand, will save energy and protect the machine [19].

Time (min) Settling distance of makgeolli solid in wine glass (mm) Control High Pressure Homogenizer Rice Wine HPH
5251 HPH
5252 HPH
10351 HPH
10352 HPH
15251 HPH
15252 HPH
15256 10 14.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 60 24.5 2.7 2.0 0 1.5 2.0 2.0 2.5

Effect of Treatment on Sensory Characteristics of Takju

Fifteen skilled people in our fermentation research center were invited to evaluate the treatment of sensory characteristics of Takju. Sensory evaluation results were as shown in Table 7. From Table 7, it was found that both the Takju (MX30 and HPH10351) with special treatment showed slight improvement in flavor and color through a comparison with the control (Takju treated with normal treatment). However, the difference was not significant in terms of taste (p> 0.05). Significant differences were obtained between the control and HPH10351 (p = 0.00). Similarly, significant differences were obtained for the MX30 and HPH10351 (p = 0.04). However, the differences between the control and MX30 were not significantly different in terms of overall sensory preferences. Important differences were obtained between control and MX30 (p = 0.03) and between control and HPH10351 (p = 0.00) and between MX30 and HPH10351 (p = 0.01).

sample Sensory evaluation score color incense flavor Overall preference Control 3.07 ± 0.46 ^a 2.60 ± 0.51 ^b 2.93 ± 0.59 ^c 2.80 ± 0.41 ^f MX30 3.13 ± 0.52 ^a 2.72 ± 0.56 ^b 3.40 ± 0.63 ^c 3.27 ± 0.59 ^g HPH10351 3.39 ± 0.49 ^a 2.93 ± 0.59 ^b 3.93 ± 0.78 ^e 4.00 ± 0.65 ^h

Mean ± standard deviation was used, and statistical analysis was performed using SPSS 14.

English expressed in the shoulder of a number indicates the significance between samples, and if the English letter is wrong, it means that there is significance between samples.

Improved effects on global sensory preferences are shown in FIG. 6. Sensory raters of 80% and 95% considered improved overall sensory preferences of the MX30 and HPH10351 experimental groups. And neither group showed any adverse effect on sensory characteristics.

Table 7 also shows that the MX30 and HPH10351 experimental groups improved most of the overall sensory preferences through improvement in taste rather than color or aroma. Sensory evaluation revealed that MX30 and HPH10351 treated Takju (particularly HPH10351 treated Takju) had a softer, more harmonious, sweeter and less unpleasant odor. Both Tables 7 and 6 show that the organoleptic effect of HPH10351 is better than MX30. This is easily understood in that the blade-mixer mainly acts as a particle-crusher. On the other hand, the high pressure homogenizer not only acts as a particle grinder but also helps to emulsify [20]. Moreover, in terms of particle grinding, the high pressure homogenizer is also better than the blade-mixer (see "Effects of Treatments on Takju Solid Particles" below).

Effect of Treatment on Takju Solid Particles

7 shows the particle dispersion status of the control and MX30 and HPH10351 Takju. This showed that the particles in the MX30 and HPH10351 treated Tak group clustered (especially in the case of HPH10351) in the initial state after mixing well. However, this flounder occurred at much lower levels in the control Takju. Agglomeration was the result of homogenization by shear forces on the dispersion of solid particles in the liquid. Shear forces generated by mixers and high pressure homogenizers during processing not only split large particles into smaller ones, but also smaller residues can be added to crude oil, fusel oil, polyphenols, and the like [1, 13, 14, 21]. , 27, which also has an emulsifying effect that allows it to be combined with low density components. And as a result of the emulsification effect, the overall density of the mass is lower than that of the non-composite residue particles (make sure to add the density data. 0.6 g / 100 ml). I think that the turbidity causes the much slower sedimentation rate.

As the reason why HPH10351 treatment is more effective in improving the stability of turbid suspension than MX30 treatment, we considered two main aspects. The first was that the high pressure homogenizer grinds the ground particles more finely and more evenly, and the other is that the high pressure homogenizer provides an emulsification valve that allows the waste particles to be more active emulsification with low density particles, such as lipids in takju. Had.

Considering the above-mentioned suspension stability and the solid constituents of Takju on the market, the present inventors found that the dispersion state of solids, including particle size, flocculation, and emulsification, was higher than that of solids in Takju. It can be inferred that they play much more important roles that affect stability.

Duration of effectiveness of treatments on suspension stability

The duration of the effectiveness of the treatment on the turbidity suspension stability was studied through MX30 treated samples, HPH10351 treated samples and control samples. The settling distances of the tacks with different stored periods in the wine cup were as in FIG. 8. 8 found that the effectiveness of the MX30 and HPH10351 treated groups showed no significant change over the storage period (about 4 ° C.) (α = 0.05) (tested here for 3 months).

conclusion

The present invention is based on the fact that after 60 minutes of inactivity, the settling distance of the inside of the wine glasses was reduced from 24.5 mm to 2.0 mm and from 24.5 mm to 0.0 mm, respectively. It has been demonstrated that the suspension stability is significantly improved. The sensory evaluation revealed that the high pressure homogenizer improved the overall sensory preference of 95% of the sensory raters and the blade mixer improved the overall sensory preference of the 80% of the sensory raters. And neither group showed any adverse effect on sensory characteristics. The inventors have also demonstrated that the effectiveness of the treatments has a long period of time. In other words, the effectiveness of the treatments showed no significant change until 90 days (experimental until 90 days). Comparing the commercially available Takju with our specially treated Takju, it was found that the dispersion state of the solids played a more important role in affecting the stability of the Takju suspension than the solid components.

Although the suspension stability of the turbid liquor is thin even after 60 minutes in the present invention, over time, the solids in the turbid liquor still precipitated. The inventors believe that developing a non-precipitated takju would be a good thing.

Claims

Takju suspension stabilization method comprising the grinding process step of takju.

The method of claim 1, wherein the takju is rice wine or copper dongju.

The method of claim 1, wherein the grinding process of Takju is a blade-mixer, Jet-Mill, High pressure homogenizer, Micro fludizer, Super mill grinder ( Super mill, low pressure crusher, middle pressure crusher and high pressure crusher.

4. The method according to claim 3, wherein said blade mixer or high pressure homogenizer is used.

The method of claim 4, wherein the high pressure homogenizer pressure combination condition is as follows:
(a) Low pressure condition: 1-15 Mpa
(b) High pressure condition: 25-45 Mpa

6. The method of claim 5, wherein the high pressure homogenizer pressure combination condition is as follows:
(a) Low pressure condition: 8-12 Mpa
(b) High pressure condition: 33-37 Mpa

The method of claim 1, wherein the grinding of the turbid liquor comprises reducing the average size of the solid components among the liquid and solid components in the turbid liquor.

8. The method of claim 7, wherein the average size of the solid components after grinding is 2 μm.

The method according to claim 1, wherein the takju crushing step causes an emulsion of the solid constituents in the takju to reduce the average density of the solid constituents in the takju.

Takju prepared by the method of any one of claims 1 to 9.

Suspension stability improvement Takju including the following characteristics:
(a) 2 μm average size of solid particles in the turbidity
(b) 0.6g / 100ml average density of solid particles in takju