KR20150058588A - Method for producing distilled soju using barley grains - Google Patents

Abstract

The present invention relates to barley distillation type soju (a Korean alcohol beverage) and a preparation method thereof. When preparing distilled soju with barley, the method includes the steps of adding sugars in a first mash solution and fermenting the first mash solution to prepare a second mash solution. Accordingly, the present invention can increase the alcohol yield and production of the distilled soju while enhancing the flavor thereof.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing distilled soju using barley,

The present invention relates to a process for producing distilled soju using barley, which comprises adding sugar to the first carrier and then fermenting the same to prepare a second carrier to improve the yield of distillable soju, A process for producing the barley distillation soju, and a barley distillation soju produced by the above method.

Liquor is a dental brewing drink containing more than 1% of alcohol. It is divided into brewing, distillation, and hybrid wine according to the production method. Brewing is made by fermenting alcohol after fermenting raw materials or saccharification. Distillation is made by distilling brewer It says.

In the Liquor Tax Law, soju is classified as distillable soju and diluted soju. The flavor of soju varies according to the production methods such as kinds of raw materials, kinds of microorganisms such as germs and yeast, performance of single distiller, , Which is the most abundant alcohol in the mainstream.

Distillable soju is distilled from alcohol containing fermented starch raw materials (rice, barley, sweet potatoes) or saccharide raw materials (black sugar, date palm) as traditional soup stock in Korea and has a unique direction depending on raw materials Brewing raw materials and fermentation agents tend to be simple and uniform in taste and flavor overall.

Barley is used as a main raw material for liquor production, such as being the main ingredient of whiskey and beer. Barley grown in Korea is an excellent starchy food that is similar to rice in terms of food science. The content of dietary fiber in barley is much higher than that of rice Β-glucan, which is a representative dietary fiber of barley, is effective for prevention of cholesterol formation and accumulation in liver, lowering of cholesterol level in blood, inhibition of increase of blood sugar level, atherosclerosis, hypertension, heart disease and diabetes prevention, Prevention, and resistance to various diseases. In addition, it is rich in protein and lipids, and rich in minerals such as iron, potassium, magnesium, phosphorus and nutrients such as vitamin B ₁ , B ₂ , niacin and folic acid.

There is a report that barley has lower starch content than other raw materials (rice) and has a low content of vitamins, minerals, iron and so on, resulting in poor solubility and sugar content of barley starch. The alcohol yield of barley soju is lower than that expected from starch . On the other hand, at the manufacturing site, it is easy to produce thick scum in middle of fermentation in barley soju, so alcohol production is difficult, resulting in less than 410 L / t of alcohol yield and 30 It is empirically known to be ~ 40 L bad. Therefore, it is necessary to establish a process for the production of distillable soju with high alcohol yield and high flavor when producing distilled soju using barley.

Korean Patent Registration No. 0925888 discloses a process for producing distillable soju using rice and rice but is different from the process for producing distillable soju using barley according to the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-described needs, and it is an object of the present invention to provide a process for producing distillable soju using barley, By establishing the manufacturing process and processing conditions of the second mortar using barley, coenzyme, koji, maltose and maltose, not only the taste of barley is included but also the degree of preference is high and the distillation type shochu Thereby completing the present invention.

In order to solve the above problems, the present invention relates to a process for producing distillable soju using barley, which comprises: a step of entering, a step of preparing mother liquor and a first wall stock, a step of preparing barley, a coenzyme, The present invention provides a process for producing a barley distillable soju having a high purity and an improved alcohol yield by containing the components and flavor of barley, which are produced through a step of producing a solution, a distillation process, a filtration process and a filtration process.

The present invention also provides a barley distillable soju produced by the above method.

According to the present invention, the barley distillable soju of the present invention can provide a distilled soju having improved alcohol yield and improved flavor by improving the yield of alcohol, This can contribute to the increase of farm income and the production base of barley. In addition, it is possible to enhance taste and functionality of traditional alcoholic beverages without adding artificial seasoning or additives, thereby enhancing the industrial competitiveness of traditional alcoholic drinks and expanding the market base.

FIG. 1 shows a process for producing distillable soju using barley according to the present invention.

In order to achieve the object of the present invention,

(a) heating the barley, cooling the barley, adding the final wheat to the cooled barley, and fermenting the barley to produce an inlet;

(b) mixing the water and the yeast into the inlet of the step (a) and fermenting the mixture to prepare a mother liquor;

(c) mixing the water and the mother liquor produced in the step (b) into the inlet of the step (a), and fermenting the mother liquor to prepare a first mother liquor;

(d) adding a maltose to a mixture of the barley, water, a coenzyme, and yeast, and fermenting the prepared first wall to produce a second wall; And

(e) distilling the second carrier solution obtained in step (d), and then filtering and filtering the distilled second carrier solution.

In the method for producing a barley distillable soju of the present invention, the step (a) is preferably carried out by adding 240 to 300 kg of barley, cooling the barley, adding 0.2 to 0.3% 240-300 kg of barley is heated at 90-100 ° C for 1-2 hours and then cooled to 30-40 ° C. The final weight of the barley is 0.2-0.3% And then fermenting at 35 to 40 ° C for 36 to 44 hours. Most preferably, 270 kg of barley is heated at 100 ° C for 90 minutes and then cooled to 35 ° C. Followed by fermentation at 40 ° C for 40 hours. In the above-mentioned method, the addition of the barley can sufficiently hydrolyze the starch contained in the barley with water vapor, so that the fermentation can be carried out smoothly as the next step. In addition, the term "fungus" refers to a fungus used as a seed bacterium when producing the ending bran (麴), and examples of the end species include powdery bran mixed with granular fungi and starch to which spores are attached, There are two varieties, which usually produce a number of spores by breeding certain fungi in the field of millet or filigree. This ending is an entry into the seeds of starchy materials such as wheat flour, rice, corn, and barley to induce saccharification enzymes and organic acids. The distillery type shochu is made from white pung (white pung), because it is different from yellow pung (黄 麴) and has high productivity (bio acidity) because it can prevent contamination of germs . In the manufacturing method of the present invention, the above-mentioned end point can use Aspergillus kawachii .

Further, in the method for producing a barley distillate soju of the present invention, the master of the step (b) preferably contains 25 to 35 L of water and 0.04 to 0.06 kg of yeast More preferably 25 to 35 L of water and 0.04 to 0.06 kg of yeast are mixed with 16 to 24 kg of the inlet of the step (a) prepared above, and then the mixture is stirred at 24 to 30 ° C for 2 Fermenting for 3 to 4 days, most preferably, mixing 20 kg of the above-prepared entrant of step (a) with 30 L of water and 0.05 kg of yeast, followed by fermentation at 27 ° C for 3 days . The term "sperm" refers to a fermented yeast grown under the above-mentioned conditions. There must be a large amount of healthy enzymes and acids (citric acid, lactic acid, etc.) in the human body. The presence of acid prevents the contamination of germs in the stomach and the first immersion and further prevents the generation of germs in the early stage of the second immersion even when the risk of contamination of the germs due to insufficient growth of yeast and insufficient production of the germs .

In addition, in the method for producing a barley distillable soju of the present invention, the first charge amount of the step (c) is preferably 80 to 120 L of water and 50 to 70 kg of the above- (b) step 8 to 12 L of fermentation, and more preferably 80 to 120 liters of water and 50 to 70 kg of the above-mentioned (b) And the fermentation is carried out at 24 to 30 ° C for 2 to 4 days, and most preferably, 100 kg of water and 100 kg of water are added to 60 kg of the prepared entry (a) 10 L of the prepared spermatozoa of step (b) may be mixed and then fermented at 27 ° C for 3 days.

In addition, in the method for producing a barley distillable soju of the present invention, the amount of the second carrier in step (d) is preferably 100 to 150 kg of barley, 180 to 180 kg of water, (Maltose) of 2 to 10% based on the weight of the mixture of 300 L of fermentation broth, 1 to 3 kg of coenzyme and 0.5 to 1 kg of yeast, and more preferably, Maltose was added in an amount of 2 ~ 5% with respect to the weight of the mixture of 100 ~ 150 kg of barley, 180 ~ 300 L of water, 1 ~ 3 kg of coenzyme and 0.5 ~ 1 kg of yeast, ° C for 3 to 20 days, and most preferably 120 kg of barley, 200 L of water, 2.2 kg of coenzyme and 0.8 kg of yeast are mixed with the prepared primary stock of step (c) Adding 3% maltose to the weight of the mixture and fermenting at 27 ° C for 3 to 20 days. The coarse ingredient means that the coarse ingredient is obtained by bran bran or pasteurization as it is, and then artificially propagating the bacterium. The yeast is allowed to stand in a natural state by using the grains absorbing the increase or moisture, It means that the yeast and fungi that are produced are inoculated and propagated in the natural state. It is possible to produce various organic acids by fermenting with the coenzyme and the yeast together with the above-mentioned conditions, there was.

Further, in the method for producing a barley distillate soju of the present invention, when the fermentation conditions of the above (a), (b), (c) and (d) And thus the merchantability of the final distillable soju product is lowered. Therefore, it is preferable to ferment under the above conditions.

Further, in the method for producing a barley distillable soju of the present invention, the step (e) is preferably a step of distilling the second carrier obtained in the step (d), so that the alcohol concentration is 35 to 45% The activated carbon may be added to the distilled liquor at a rate of 0.2 to 0.6 g / L relative to the distilled liquor and allowed to stand at -10 to -20 ° C for 20 to 28 hours, and then filtered. More preferably, Distilled water was distilled, and the alcohol content was adjusted to 40% by distillation. Activated charcoal was added to the distilled liquor at a rate of 0.4 g / L, and allowed to stand at -10 to -20 ° C for 24 hours. It was possible to effectively remove the whitening phenomenon appearing in the distillation column by forming and filtering the solution under the above conditions.

The present invention also provides a barley distillable soju produced by the above method. The barley distillable soju produced by the method of the present invention was not only excellent in softness, rich in taste, but also in refreshing sensation and could be made into a distilled soju having a pleasant aftertaste, as well as improving the yield of distilled soju by improving the alcohol yield .

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacture of barley distilled shochu

(1) distillation type shochu material using barley

The rice is from Hanaro Mart in Jeonju, the barley is from the rice paddy field of the National Institute of Food Science, the coenzymes are Korean enzyme products (1,800SP) Saccharomyces cerevisiae , Laparisienne, Netherlands) were purchased and used as a white rice ( Aspergillus kawachii , Chungmu fermentation).

(2) Manufacture of distillable soju using barley

(a) Entrance manufacturing step (first step)

270 kg of barley was heated at 100 캜 for 90 minutes, cooled to 30 캜, 0.25% seeds were sown in relation to the cooled barley weight, and then subjected to boving treatment at 40 캜 for 20 hours. The fermentation was carried out for a total of 40 hours by combining the bosem time and the granulation fermentation time to prepare the entry.

(b) step of preparing mother liquor (second step)

30 kg of water and 0.05 kg of yeast were mixed with 20 kg of the immigration produced in the above-mentioned immigration step, and fermented at 27 ° C for 3 days to prepare a master.

(c) Production process of the first carrier (third process)

100 kg of water and 10 L of the mother liquor prepared in the step (b) were mixed with 60 kg of the immigration produced in the above step of immigration, and the mixture was fermented at 27 DEG C for 3 days to prepare a first mortar.

(d) Secondary charge amount manufacturing step (fourth step)

Maltose was added to the mixture of 120 kg of barley, 200 L of water, 2.2 kg of crude enzyme (1,800 SP of potency) and 0.8 kg of yeast (300 SP of potency) Was added at 3% and then fermented at 27 ° C for 3 to 20 days to prepare a second carrier.

(e) distillation step (fifth step)

The activated carbon (Daraco G-60, 100 mesh powder) was added to the distilled water to make the alcohol concentration to be 40% by dissolving the manufactured second distilled water in the second step of preparing the second carrier, L, left at -10 to -20 캜 for 24 hours, and filtered through a 45 탆 membraine filter to produce a barley distiller.

The distillation was carried out using two types of distillers (atmospheric pressure multi-stage distiller and reduced pressure single distiller).

An atmospheric pressure multi-stage still is made of copper. The distillation is heated by an indirect stirrer to prevent burning in the heating tube. The heating temperature is 110 ° C. The temperature of the cooling water inlet is set to 18 ° C at the outlet of the stirrer Lt; RTI ID = 0.0 > 29 C. < / RTI > The single distillation time was 30 ~ 40 minutes until the flowering time, 130 ~ 160 minutes for the main stream, and 20 ~ 40 minutes for the wake.

A vacuum distillation single distiller was constructed by installing a tube-type cooler in a self-made Pyrex distillation pot, and installing a vacuum pump in the distillate recovery tank. The distillation was carried out at a temperature of 55 ° C. and a pressure of -690 mmHg (70 Torr) in the distillation column. The temperature of the inlet of the cooling water was 18 ° C. and the temperature of the outlet was distilled at 23 ° C. Respectively. The single distillation time was 30 ~ 40 minutes until the flowering time, 150 ~ 180 minutes for the main stream, and 30 ~ 40 minutes for the wake.

Experimental Method

(1) Alcohol frequency

The alcohol concentration is measured by stirring the sample well, taking it up to the mark in a 100-mL volumetric cylinder, transferring it to a 500-mL Erlenmeyer flask, washing the measuring cylinder twice with about 15 mL of distilled water, adding to the flask, The measuring cylinder was hand-distilled. When the distillate was about 70 mL, distillation was stopped, and water was added to make 100 mL. After shaking well, the alcohol concentration was measured by calibrating it to 15 ° C. as Gay-Lussac table by reading the indications using a distillation apparatus at room temperature.

(2) Sensory evaluation

(A) Judge selection

A total of 12 persons were selected from sixteen men and six women from the 20s to the 50s for the researchers of the Jeonju Biological Material Research Institute for the inspection of the preference of distiller type soju using barley.

(B) Sensory test

In this experiment, a 20 mL sample was presented at room temperature (18 ~ 21 ℃) in a 50 mL paper cup. Each scorer was given a scorecard and the degree of preference of each item was measured by a 7 - point scale. For each sample, four items were described: flavor, taste, feeling in mouth (texture), and overall likelihood. The scale was based on a 7-point scale (1: very disliked, 4: Respectively.

Example  1: alcohol frequency and Yield  compare

A barley distillable soju prepared by the method of Preparation Example 1 and a barley distillable soju prepared by the method of Preparation Example 1 but without adding maltose in the step (d) (Comparative Example 1) The alcohol concentration and the gain of the second carrier in step (d), the distiller distilled in step (e), and the distilled alcoholic beverage are shown in Table 1 below.

Alcohol frequency and gain
sample Secondary
Amount of money
Alcohol
Frequency (%) Distilled spirits My surname Atmospheric distillation Vacuum distillation Atmospheric distillation Vacuum distillation Alcohol frequency (%) Yield
(mL) Alcohol frequency (%) Yield
(mL) Alcohol frequency (%) Yield
(mL) Alcohol frequency (%) Yield
(mL) Comparative Example 1 10.4 41.1 2,130 40.7 2,130 40 2,189 40 2,167 Production Example 1 13.9 42.8 2,846 42.5 2,846 40 3,045 40 3,024

The results are shown in Table 2. As a result, the second-order amount of alcohol was higher in the second carrier prepared by adding maltose as in Production Example 1, compared with the second carrier of the comparative example fermented without adding maltose . In addition, there was no difference in the amount of soju produced between the atmospheric distillation method and the reduced-pressure distillation method, and it was confirmed that there is no problem in producing distilled soju using any distillation method.

In addition, the yields of distilled and distilled liquor prepared by the method of Production Example 1 were higher than those of the distilled liquor and distilled liquor prepared by the method of Comparative Example 1, It will be possible to improve it.

Example  2: Sensory evaluation

Flavor, texture, and overall acceptability of the distillable soju using the barley according to the present invention were evaluated by the 7-point scale method. The scoring criteria were "very good" at 7 points and "normal" at 4 points Point, and "very bad". The sensory evaluation results of the distillable soju using barley are shown in Table 2 below.

Sensory test sample incense flavor Texture Likelihood Comparative Example 2 5.0 ± 0.3 4.2 ± 0.2 4.8 ± 0.3 4.7 ± 0.2 The
Distilled shochu 5.4 ± 0.2 5.0 ± 0.3 4.8 ± 0.2 5.8 ± 0.1

As a result of the sensory evaluation, the average scores on flavor, taste and preference for the distillable soju of the present invention (Production Example 1) were 5.4 ± 0.2 and 5.0 ± 0.5, respectively, as compared with the conventional commercially available barley distillable soju (Comparative Example 2) 0.3 and 5.8 ± 0.1, respectively, indicating that the distillable soju using the barley of the present invention was relatively preferred.

Claims (4)

(a) heating the barley, cooling the barley, adding the final wheat to the cooled barley, and fermenting the barley to produce an inlet;
(b) mixing the water and the yeast into the inlet of the step (a) and fermenting the mixture to prepare a mother liquor;
(c) mixing the water and the mother liquor produced in the step (b) into the inlet of the step (a), and fermenting the mother liquor to prepare a first mother liquor;
(d) adding a maltose to a mixture of the barley, water, a coenzyme, and yeast, and fermenting the prepared first wall to produce a second wall; And
(e) distilling the second carrier, which is prepared in step (d), followed by sieving and filtrating. The method according to claim 1,
(a) 240-300 kg of barley is heated and cooled; 0.2 ~ 0.3% of final weight is added to the cooled barley weight, followed by fermentation to manufacture an entry;
(b) mixing 25 ~ 35 L of water and 0.04 ~ 0.06 kg of water into 16 ~ 24 kg of the inlet of the step (a), and fermenting the mixture to prepare a master;
(c) mixing 80 to 120 L of water and 8 to 12 L of the prepared mother liquor of step (b) into 50 to 70 kg of the inlet of step (a), and then fermenting to prepare a first wall stock ;
(d) adding maltose to the weight of the mixture of 100 to 150 kg of barley, 180 to 300 L of water, 1 to 3 kg of coenzyme and 0.5 to 1 kg of yeast, To 2 to 10% and fermenting to prepare a second carrier solution; And
(e) distilling and forming the second carrier after the step (d) so as to adjust the alcohol concentration to 35 to 45% and filtering the resulting second carrier. Way. 3. The method of claim 2,
(a) 240 to 300 kg of barley is heated at 90 to 100 ° C for 1 to 2 hours, cooled to 30 to 40 ° C, 0.2 to 0.3% is added to the cooled barley weight and then heated at 35 to 40 ° C Fermenting for 36 to 44 hours to produce an entry;
(b) mixing 25 to 35 liters of water and 0.04 to 0.06 kg of water into 16 to 24 kg of the inlet of the step (a), and fermenting the mixture at 24 to 30 ° C for 2 to 4 days to prepare a master;
(c) 80 to 120 liters of water and 8 to 12 liters of the prepared mother liquor of step (b) are mixed into 50 to 70 kg of the inlet of the step (a), and the mixture is heated at 24 to 30 ° C for 2 to 4 days Fermenting the solution to produce a first carrier solution;
(d) adding maltose to the weight of the mixture of 100 to 150 kg of barley, 180 to 300 L of water, 1 to 3 kg of coenzyme and 0.5 to 1 kg of yeast, To 2% to 10%, and fermenting at 24 to 30 ° C for 3 to 20 days to prepare a second carrier solution; And
(e) 0.2 to 0.6 g / L of activated carbon is added to the distilled liquor which is adjusted to have an alcohol concentration of 35 to 45% after distilling the produced second carrier in step (d) And then allowing the mixture to stand at 20 ° C for 20 to 28 hours and then filtering the mixture. A barley distillable soju produced by the method of any one of claims 1 to 3.

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