KR950013638B1 - Making method for cheongjoo - Google Patents

Abstract

The preparation method using saccharified liquid (I) for rice wine consists of (1) saccharifying rice powder with alpha-amylase at 90-130 deg.C for 10-20 min, (2) cooling to 40-70 deg.C, (3) adding koji and glucoamylase for 2-6 hrs to get crude (I) of 80% conversion, (3) centrifuging at 2000 rpm and filtering with silicate to remove insolubles, (4) heating at 50-65 deg.C for 5-30 min, (5) aerating for 10-60 min aseptically to get final (I), (6) inoculating yeasts at 1-20 x 10 power 7 cells/ml at initial sugar conc. 15-25% of pH 5-6 at 10-20 deg.C, (7) adding (I) at 6-8 days and 12-14 days of brewing to keep sugar conc. 15-25%, (8) harvesting yeasts for reuse. In step (2), the ratio of rice powder and koji is 1-3:1. The advantage of (I) is to control the sugar conc. for brewing process.

Description

Cheongju manufacturing method

1 is a process for producing sake liquor according to the conventional method for producing sake.

2 is a manufacturing process of the sake liquor according to the sake liquor manufacturing method of the present invention.

3 is a graph comparing the saccharification rate of the finely ground fine powder according to the present invention at 60 ° C. with an example performed by a conventional method. At this time, the mixing ratio of fine grinding powder and koji is 2: 1.

4 is a graph showing changes in sugar concentration and alcohol concentration in the fermentation system according to the progress of the fermentation process in the fermentation process of Cheongju according to the present invention.

5 is a graph showing the sugar concentration of the fermentation system according to the culture time of the recovered yeast culture conditions.

Figure 6 is a graph showing the change in sugar concentration, yeast number, hydrogen ion concentration according to the fermentation time of the fermentation system of the fermentation process of Cheongju according to the present invention.

The present invention relates to a method for producing sake, in detail, by saccharifying the fine powder as a fermentation source in the production of sake by hot steam method to shorten the time required for the sake of producing sake and to produce a constant fermentation of alcohol content, production cost It relates to a manufacturing method of the sake of the sake to reduce the cost and facilitate quality control.

In general, sake liquor has been prepared by a so-called parallel double fermentation method in which a starch fermentation source is mixed with an enzyme such as koji to convert the starch into a monosaccharide and a fermentation to convert the monosaccharide into an alcohol simultaneously.

The process thereof is described in more detail as follows. First, clean the sea bream used as fermentation source and cook it for 20 minutes and add it to gouda rice. Koji is prepared by inoculating a fungus of Aspergillus spp. With excellent starch liquor power and incubating it for 3 days while maintaining the appropriate humidity and temperature. Soybean rice, yeast and water are added to the prepared koji and fermented for about 7 days to produce yeast-proliferated juju.

Cheju sake is manufactured through the immersion process consisting of the following three stages by adding godu rice, koji and water to the prepared jumo. The first step consists of a so-called focusing process that is left for a day with the addition of shoe rice, koji, and water to the main hair. At this stage, the starch of starch rice is added to the monosaccharide to decompose it into monosaccharides, thereby forming a yeast cultured nutrient source. The next second step consists of a so-called petroleum addition process, in which fermented rice and koji are left to stand for about one day in the fermentation system. The third step consists of a so-called quenching step of fermenting about 20 to 27 days by adding gourd rice to the system that has been subjected to the above slicing process.

The production process of Cheongju, which is complicated as described above, saccharifies starch at the same time as fermentation, and the sugar produced by saccharification becomes a nutrient source at an appropriate concentration for yeast, so that the growth rate of the yeast in the fermentation system is properly maintained and alcohol is It is configured to generate. More detailed analysis of the general sake liquor production process, it takes about 30 to 40 days to combine the whole process, such as cultivation of the main hair, addition of three fermentation sources, fermentation. As such, the long manufacturing period of 30-40 days is a disadvantage for the price competitiveness of Cheongju. In addition, the fermentation source is introduced three times (primary, lumped, and attached) in order to balance the nutrient generation and the magnetization equilibrium of the yeast culture in the fermentation process. As a result, it acts as a factor causing abnormal fermentation. In addition, it is difficult to standardize the process because it is frequently changed by various factors such as starch source, koji, water, etc., in which variables affecting conditions for maintaining the best fermentation and magnetization of starch in each process are introduced. have. In addition, there are many problems in the environmental name, such as the discharge of a large amount of sake lees as a by-product after fermentation.

In order to solve these problems, a method of preparing liquefied sake prepared by treating starch raw material with high temperature liquefaction enzyme and liquefying at high temperature (see Japanese Brewing Association, 1988, 83; 4), instead of Koji, Method of producing a high concentration of sugar solution using a commercial enzyme to use in the fermentation process (Japan Brewery Association, 1986, 81; 6), or to use as a sake fermentation source using fine powder (Japanese Journal of Agricultural Chemistry, 1986, 60; 9) Cheongju manufacturing methods using various types of single-fermentation fermentation methods such as 9) have been developed. However, these methods have various problems that need to be improved, such as the process simplification effect is small, the yield is less improved than the conventional method, and the content of alcohol concentration in the final product is not constant.

For example, the method of processing starch raw material with pyrolytic liquefied enzyme simplifies the process of semi-immersing, dipping and increasing rice. However, in preparing and fermenting liquefied sugar liquor, fermentation source is applied three times as in the conventional method. Overall, the process is simple and the process simplification is minimal.

In addition, in the saccharification process, when a high concentration of sugar solution is prepared using commercially available commercial enzymes instead of koji, fermentation is carried out using starch raw material using heat-resistant amylase and glycoamylase to obtain a sugar solution containing about 17% glucose. The glycosylation rate of 80-85% is low and the content of alcohol obtained in the final product is lower than that required by the sake, there is a problem that can not be commercialized.

In addition, in the method of using the fine powder as a fermentation source, the production process of Cheongju has not been greatly improved by itself, but rather the fine powder has increased solubility at low temperature, which increases the viscosity of the fermentation system, thus impeding air distribution in the fermentation system. There is a problem that the fermentation time becomes longer.

The present invention has been made to solve the above problems, by obtaining a high yield of saccharified solution in a short time by a simple process and by presenting an optimal fermentation method using the saccharified liquid, the process is simple, the time required for fermentation It is intended to shorten the time and to provide a method for producing sake with high yield.

In order to achieve the above object, the present invention adds high-temperature α-amylase to the finely ground fine powder, increases the temperature at 90-130 ° C. for 10-20 minutes, and cools it to 40-70 ° C. to remove koji and glucoamylase. Saccharification for 2 to 6 hours by addition to obtain saccharified liquid; Aseptically ventilated for 10 to 60 minutes; Provided is a method for producing sake made by adding yeast to fermentation.

In the case of scouring at low temperature, gelatinization occurs around 60 ° C, and the viscosity becomes high, so that stirring is not possible during the saccharification process, so that the enzyme action is disadvantageous and the saccharification rate does not reach 50%. In the present invention, this problem was solved by using a high temperature α-amylase (α-amylase) by increasing the content and saccharification for 10 to 20 minutes at a temperature of 110 ℃, as a result, as shown in Figure 3d Figure 3d Improves to 90%.

In the present invention, the starch saccharification step is performed as follows.

High-temperature α-amylase was added to the finely ground fine powder, and the mixture was heated at 90-130 ° C. for about 10-20 minutes, cooled to 40-70 ° C., and then treated with koji and glucoamylase for 2-6 hours. Glyce the fine powder. The mixing ratio of the conductive fine powder and the Cozy is roughly finely divided: Cozy = 1 ~ 3: 1 so that the saccharification process has a high saccharification efficiency and has a good effect on the taste and flavor of the product. By the above method, a saccharification solution having a saccharification yield of 80% or more can be obtained, and the glucose concentration of the saccharification liquid obtained thereby becomes about 25%.

In order to use the saccharified liquid obtained by the saccharification process as a fermentation source of the fermentation process, the saccharified liquid is centrifuged at 2000 r.p.m for 5 minutes and filtered through diatomaceous earth to remove insoluble components present in the saccharified liquid. The removal of the insoluble component from the saccharified solution is to improve the aesthetics of the final product of the sake of sake and to improve the merchandise value.

The saccharified liquid from which the insoluble component is removed by the above method is sterilized at 50 to 65 ° C. for 5 to 30 minutes in order to prevent abnormal fermentation by various bacteria and to perform pure alcohol fermentation. Next, in order to increase the oxygen concentration of the sterilized saccharified solution, it is aseptically ventilated for 10 to 60 minutes. The reason for carrying out the aeration in the saccharification liquid is to improve the fermentation rate by increasing the oxygen content of the sugar liquid. According to the experiments of the present inventors, the fermentation rate of such aerated saccharified liquid was shortened by 2 to 3 days compared to untreated saccharified liquid, which reached 12 to 13% of alcohol concentration suitable for sake.

In the fermentation of saccharified solution, various factors affect fermentation time, production yield, taste, etc. Such factors include fermentation temperature, saccharified solution concentration, inoculated yeast concentration, and saccharified hydrogen ion concentration.

The present invention found the optimum conditions for the preparation of sake liquor for these fermentation factors and obtained the following results.

The concentration of saccharified solution in the fermentation process was carried out in multiple stages. The detailed process control is as follows.

In the early stage of the fermentation process, the yeast is a high sugar concentration of the saccharified liquid, and the sugar concentration of the saccharified liquid injected with the yeast is prevented from being stopped or killed by osmotic shock and to promote proper alcohol production. and by 15-25%, the concentration of the yeast inoculated into the saccharification liquid was × 10 ⁷ ~2 × 10 gives to a ⁸ cells / ml.

If the sugar concentration of saccharified solution added with yeast at the early stage of the fermentation process is higher than 25%, the yeast may be osmotic shock to stop or die. If it is lower than 15%, the nutrients necessary for the growth of yeast are satisfied. Not only does not the concentration of alcohol obtainable in the final product to the extent necessary for commercialization, there is a problem that the fermentation period is long.

In addition, if the inoculation concentration of yeast is less than 1 × 10 ⁷ cells / ml, it is difficult to secure enough strains for fermentation, resulting in a long time for fermentation, and a decrease in the aesthetics of the final product. If it is more than ⁸ cells / ml, there is no effect of shortening the fermentation time, and the input of homo is increased, which is economically wasteful.

The temperature conditions in the fermentation process were 10 to 20 ° C., which was desirable for enhancing the flavor and taste in the final product.

If the fermentation temperature is 10 ℃ or less, the time required for fermentation is too long, the productivity is reduced, if the fermentation time is shortened if the temperature is 20 ℃ or more, there is a problem that odor occurs due to abnormal fermentation or self-extinguishing of yeast.

The hydrogen ion concentration in the initial stage of the fermentation step was preferably 5 to 6 for growth conditions of yeast.

Under the above conditions, when the saccharified liquid and yeast are added and the fermentation proceeds to decrease the sugar concentration in the fermentation system to 10% or less, the sugar concentration of the fermentation system is increased by adding a saccharified liquid having a sugar concentration of 15-25%. Recovery to -20% is carried out for the fermentation process. In the fermentation process according to the present invention, the additional supply of saccharified liquid during the fermentation process is carried out two times around 6 to 8 and 12 to 14 days after the start of the fermentation, and the additional sugar solution is supplied to prevent phosphorus contamination. Automatic control by in-line system.

Figure 4 shows the profile of the sugar concentration and the alcohol concentration change of the saccharified solution according to the fermentation process of the present invention. As shown in FIG. 4, in the fermentation process according to the present invention, the sugar concentration in the fermentation system is reduced to 10% or less at about 6-8 days after the start of the fermentation. In the fermentation system due to the additional supply of saccharified liquid, the sugar concentration in the system is restored to about 20%, and the sugar concentration is lowered to 10% or less after 12-14 days. If the sugar concentration is increased to 13 to 17% of the fermentation system and the fermentation is continued, the alcohol concentration reaches 12 to 15% suitable for commercialization after 20 days of the fermentation.

Another characteristic element of the present invention is that the supply of the fermentation nutrient source during the fermentation process is performed only with saccharified liquid. As the concentration of sugar in the fermentation system during the fermentation process is gradually lowered, it becomes difficult to produce alcohol at the proper concentration without the additional supply of nutrients, so in the fermentation process of Cheongju, additional nutrient sources are frequently performed. As a result, the fermentation system is in contact with the external environment and the fermentation system is easily contaminated by bacteria other than the fermentation yeast. Accordingly, the fermentation yeast of the sake of beer is typically reduced in activity after one fermentation is terminated due to contamination, so that recycling cannot be performed.

When the supply of additional nutrients in the saccharification liquid during the fermentation process as in the present invention, the additional supply path of the nutrients can be built in an in-line system that is isolated from the external environment to solve the problem of contamination of the fermentation system by external bacteria It becomes possible. Accordingly, it is possible to recover and reuse the yeast that has been used once, thereby reducing the production cost of sake. In the present invention, the saccharified liquid used in the fermentation process when the yeast is recycled and fermented is a saccharified liquid obtained by centrifugation which is used when fermentation is carried out using the first unrecovered yeast, and the insoluble component is removed by diatomaceous earth. Rather than using, the saccharified liquid obtained in the above saccharification process is heat-treated at 50 to 60 ° C. for 30 minutes to be sterilized and aseptically filtered. It is more preferable than that (see FIG. 5).

Next, the present invention will be described in more detail with reference to preferred embodiments of the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to these examples.

[Saccharification Process]

Example 1

60 g of fine powder was added to an iron beaker together with 400 g of water, and 0.3 g of heat-resistant α-amylase was added in a water bath and steamed at 110 ° C. for 10 minutes. After cooling to 60 ° C., 30 g of crushed coji and 0.3 g of glucoamylase were added at a pH of 5.0, and the total weight was 450 g and maintained at 60 ° C. in a water bath to carry out saccharification of the finely ground fine powder for 4 hours. The sugar concentration in the saccharified solution was 25% and the saccharification rate was 90% (see FIG. 3d).

Comparative Example 1

30 g of ground koji was put together with 400 g of water in an iron beaker, and saccharification was performed at pH 5.5, 60 ° C with stirring in a water bath. 60 g of finely ground fine powder was added, pH 5.5, and 0.3 g of low-temperature α-amylase from Aspergillus oryzae were added thereto, and left to stand for 30 minutes, followed by saccharification at pH 4.5 at 60 ° C. The glycosylation rate was 45% (see FIG. 3A).

Comparative Example 2

30 g of ground koji were placed in an iron beaker with 400 g of water and saccharified the cozy at pH 5.5, 60 ° C. with stirring in a water bath. 60 g of finely ground fine powder is added, pH 5.5, and 0.3 g of low-temperature α-amylase (fungal α-amylase from Aspergillus oryzse) are added, followed by enzymatic treatment for 30 minutes (see FIG. 3b).

The saccharification was performed over 2 hours by adding pH 4.5 at 60 ° C. and adding 0.3 g of saccharifying enzyme (AMG). The glycation rate was 60%.

Fermentation Process

Example 2

The saccharified solution prepared in Example 1 was centrifuged at 2000 r.pm for 5 minutes to remove saccharified foil, and the supernatant was placed in a fermentation tank of 2ι volume and pasteurized at 65 ° C. for 30 minutes in a water bath. Fermentation source sugar solution was prepared by aseptically ventilating the sterilized saccharification solution for 10 minutes. Cheongju yeast was inoculated at 2 × 10 ⁷ cells / ml concentration in the fermentation source sugar solution and fermentation was performed at 15 ° C. to determine the degree of fermentation and the fermentation time. The changes in sugar concentration, yeast concentration and pH in the fermentation system according to the fermentation time are shown in FIG.

Example 3

Fermentation of the sugar solution prepared in Example 1 in the same method as in Example 2 in a 2ι fermentation tank, in addition to when the sugar concentration of the active liquid during fermentation drops below 10% according to the fermentation profile shown in FIG. The sugar solution was added and fermentation was carried out while maintaining the sugar concentration in the yeast solution at 10% or more.

[Recycling Yeast Recovered After Fermentation]

Example 4

The supernatant of the fermentation broth obtained in Example 3 was recovered as a product, sterilized distilled water was added to the yeast agglomerates precipitated at the bottom to obtain a turbidity of the yeast agglomerates, and then the yeast agglomerates turbidity was centrifuged to separate the suspended matter and The supernatant containing dead cells was removed to obtain yeast pellets. The yeast recovered from the fermentation broth by the method was inoculated into the saccharified solution obtained without passing through the purification procedure in Example 1 at a concentration of 2 × 10 ⁷ cells / ml, and the fermentation was carried out according to the methods of Examples 2 to 3. The same result as in FIG. 5 was obtained.

From the results of Example 1, the fine powder was added to the mixture under high temperature amylase for 10-20 minutes and then saccharified to obtain a high concentration of saccharification liquid (80% or more), which was difficult to obtain in conventional fine powder. It can be seen that it is possible to obtain. These results indicate that significant improvements have been made as compared to the conventional method showing a saccharification rate of about 40 to 60%. In addition, as shown in the results of Examples 2 to 4, in the fermentation process, the sugar concentration control of the fermentation system is maintained such that the sugar concentration in the fermentation system is 10% or more, and additional nutrient supply is performed in an inline system with saccharified liquid, It can be seen that it is possible to produce alcohol at a suitable concentration and to prevent contamination by various germs in the fermentation system, thereby enabling the recycling of yeast.

Claims (7)

High-temperature α-amylase was added to the finely ground fine powder, the mixture was cooked for 10 to 20 minutes at a temperature of 90 to 130 ° C, cooled to 40 to 70 ° C, and saccharified by adding koji and glucoamylase for 2 to 6 hours. Prepared and aseptically ventilated for 10 to 60 minutes, and inoculated with yeast so that the concentration of yeast is 1 × 10 ⁷ to 2 × 10 ⁸ cells / ml in a sugar concentration of 15 to 25%, and 10 to 20 ° C. and pH 5 to Starting fermentation under the conditions of 6, if the sugar concentration during fermentation is reduced to 10% or less fermented while adding the saccharified liquid so that the sugar concentration is 15 to 25%. The method of claim 1, wherein the weight ratio of the finely ground fine powder to the Cozy is: finely divided fine powder: Cozy = 1 to 3: 1: The method of claim 1, wherein the saccharified liquid obtained from the saccharification step is heat treated at 50 to 65 ° C for 5 to 30 minutes for sterilization and fermentation. The method of claim 1, wherein the saccharified liquid is centrifuged and treated with diatomaceous earth to remove insoluble components in the saccharified liquid. The method of claim 1, wherein the additional supply of saccharified liquid during the fermentation process is carried out twice between about 6-8 days and 12-14 days after the start of fermentation, and the additional sugar solution is added to prevent phosphorus contamination. Cheongju manufacturing method characterized in that the automatic control by the line system. The method of claim 1, wherein the yeast is recovered from the fermentation broth after the fermentation step and used again. The method of claim 6, wherein the fermentation process using the recovered yeast is made by using the unrefined saccharified liquid as a nutrient source of the fermentation process.