WO2007052867A1

WO2007052867A1 - Liquor produced by adding yeast and clove without using aspergillus oryzae and a preparation method thereof

Info

Publication number: WO2007052867A1
Application number: PCT/KR2006/000490
Authority: WO
Inventors: Je-Suk Yu
Original assignee: Je-Suk Yu
Priority date: 2005-10-31
Filing date: 2006-02-10
Publication date: 2007-05-10

Abstract

Liquor produced by adding yeast and clove without using Aspergillus oryzae and a preparation method thereof of the present invention has effects on providing a method of preparing liquor have effects on providing a method for preparing liquor which capable of purifying the stink taste of liquor to introduce the mild taste as well as increasing alcohol contents by using yeast only and adding clove in alcohol fermentation, and liquor having good taste without smell of various fungi which does not using Aspergillus oryzae.

Description

LIQUOR PRODUCED BY ADDING YEAST AND CLOVE WITHOUT USING ASPERGILLUS ORYZAE AND A PREPARATION METHOD THEREOF

[Technical Field]

The present invention relates to a liquor produced by adding yeast and clove without using Aspergillus oryzae and a preparation method thereof, more specifically to a folk liquor produced by two step of processes including saccharification and alcohol fermentation, in which yeast is used as strain in alcohol fermentation and clove is added for preventing fermentation by various fungi and increasing alcohol contents in order to produce mild taste without a bad smell and increase alcohol contents, and a preparation method thereof.

[Background Art]

Liquor has been classified various type in accordance with its material and preparation method. Fermentation and aging techniques have been developed in

Korea and traditional liquor has been produced by such techniques. The traditional liquor are divided into a brewage, a distilled liquor, a mixed-brewed liquor and a mixed liquor in accordance with its preparation method, and a pure grain liquor and a grain liquor adding fragrance for medicinal use in accordance with its material. A clove is an indeciduous little tree belonging to a dicotyledon, an order of

Myrtaceae and a family of Myrtaceae. A scientific name of a clove is Eugenia aromaticum and it is native to Molucca islands. A stem is height of 4~7m. Leaves come out face to face and are fragrant and shape of lancet. Flower is white and attached at the end of branch, and is 4-petaled. It has many stamens and one pistil. Fruit is a drupe and blackish red. A clove is that of collecting and drying a flower bud before blooming. A clove is named because a flower bud of clove is a shape of a nail and has fragrant, and English name of clove is origin from clou in French. A clove has been known to Chinese already in the B.C. third century and to Rome and Europe in the middle age. A clove was unidentified before finding by a Portuguese in the 16th century from the Molucca Island, and has been dominated by Portugal firstly but is introduced into the Netherlands. A clove is very fragrant and used as itself or powdered form, is practically used as clove-oil extracted by water or vapor. A clove is applied to a food, a medicine and a preservative, and also used as an anodyne in treatment of dental surgery including spasmodic symptom. A clove is made use of even a flower stalk and fruits as well as a flower bud because it is afforded with small amount.

In a prior fermentation method of folk liquor or traditional liquor, a direct fermentation method by using of Aspergillus oryzae from hard-boiled rice and wheat bran has been mainly used. In recent time, rice wine containing bamboo components obtained by the process in which hard-boiled rice is saccharificated with malt, and Aspergillus oryzae and water are added and fermented secondly and thirdly and then filtered, and powder of a bamboo shoot is added and fermented for a long time and then performed first and second aging, was published and registered(the Korean Patent No. 10-0342709), and a method for preparing lacquer wine as a traditional wine which do not necessary to age for a long time and do not cause an itching and is suitable to eat, in which hard-boiled rice and malt are added to lacquer water solution passing through an ozone to obtain solution in the shape of a sweat wine, and yeast or Aspergillus oryzae is added and secondly fermented, was disclosed in the published Korean Patent application No. 10- 1994-0009326. Also, a method for preparing a medical functional liquor, in which corn powder is saccharificated with malt and filtered, and extracts from medical material is added to the filtrate, and Aspergillus oryzae and glutinous rice are added and saccharification aged, was disclosed in the published Korean Patent application No. 10- 2000-0039284.

The above disclosed method for preparing traditional liquor or functional liquor were complicated in manufacturing process, and especially, flavor of Aspergillus oryzae mold caused by using Aspergillus oryzae was still left in liquor and therefore other various germs existed in Aspergillus oryzae were re-fermented such that clean taste cannot be obtained.

Moreover, as the above disclosed traditional wine or prior folk liquors were prepared with the object of obtaining alcohol contents, they had strong taste of stinging the tongue and seem to be failed to popularize.

The present inventors made a closer study on defects in manufacturing process of prior folk liquor or known traditional liquor and functional liquor, and problems of stinging taste and smell of various fungi in final products to accomplish the present invention by discovering the fact that two steps of process including saccharification and alcohol fermentation without using Aspergillus oryzae are used to produce folk liquor and only yeast is used in alcohol fermentation, and then fermentation is performed with adding a clove together with yeast to prevent fermentation by various fungi and to introduce a mild taste into alcohol, and to promote alcohol fermentation such that concentration can be increased to the range of 2~4%.

[Disclosure] [Technical Problem] Accordingly, the object of the present invention is to provide a method for preparing liquor by adding yeast and clove without Aspergillus oryzae to increase sensory taste and alcohol concentration.

Another object of the present invention is to provide liquor prepared by adding yeast and clove without Aspergillus oryzae to increase sensory taste and alcohol concentration.

[Technical Solution]

The above objects of the present invention have been accomplished by using yeast only in alcohol fermentation and adding clove together with yeast to ferment.

The present invention provides liquor produced by adding yeast and clove without using Aspergillus oryzae and a preparation method thereof.

The present invention provides a method for preparing liquor which comprises mixing materials and water, and inoculating fungi to alcohol ferment, characterized in using yeast only as fungi in alcohol fermentation and adding clove together with yeast to alcohol ferment.

[Best Mode for Carrying Out the Invention]

In the followings, the method for preparing folk liquor added with clove of the present invention will be described with step-by-step.

The first step of process (the hydration process of rice): Rice is washed with clean water and soaked into water.

The second step of process (the preparation process of malt solution): The powdered malt is rinsed out with water and filtered of solid ingredients. The third step of process (the pressure cooking process of hydrated rice): Rice obtained from the first step of process is put into a steamed kettle and pressure cooked to make hard-steamed rice.

The fourth step of process (The mixing process of malt and water with hard- steamed rice): The hard-steamed rice obtained from the third step of process is mixed with malt solution obtained from the second step of process.

The fifth step of process(the addition process of sugar and the saccharification process): Sugar is added into the mixture of the fourth step of process and the mixture put into a thermos boiled-rice container, and saccharificated at 50~70^°C for 7~8 hours. At this time, in order to reinforce carbohydrate constituent in rice, white sugar or yellow sugar is added to increase saccarinity.

The sixth step of process (the preparation process of saccharification filtrate): saccharificated rice is filtered with a filtering net and kept in the cold place.

The seventh step of process (the addition process of yeast and clove): the saccharification filtrate obtained from the sixth step of process is put into the sterilized earthenware and yeast (dry yeast, Choheung Co. ltd.) together with clove is added.

The eighth step of process (the alcohol fermentation process and aging process in the cold temperature): The alcohol fermentation and aging process in the cold temperature are performed in the fresh shadow area at 19~22°C for 10~15 days. In the present invention, rice is not limited to glutinous rice and nonglutinous rice, but glutinous rice is preferred in the reason of sensory.

In the present invention, ion water (clean water) of pH 8.5 can be used as water, but not limited to it, subterranean water or ground water of pH 7.0 is also preferred.

In the present invention, the amount of sugar added in the process of adding sugar and the saccharification process as the second step of process is preferred to 300~400 weight part per 1,000 weight part of rice. If the amount of sugar is less than 300 weight part, saccarinity can be lowered to make difficulty in saccharification, if the amount of sugar is more than 400 weight part, it does not favored because of so sweat- flavor. As sugar used in the present invention, one or more selected from white sugar, yellow sugar or unrefined sugar black can be used, but not limited to them, and yellow sugar is most preferred for the reason of sensory and health (yellow sugar is good to human body because it did not use a bleaching agent.

It can be preferred that the mixture of malt added sugar with hard-steamed rice is put into a thermos boiled-rice container to saccharification at 50~70^°C for 7~8 hours. If the temperature is lowered than 50⁰C , saccharification did not performed, if the temperature is higher than 70⁰C, it is not preferred as pressure cooking is occurred instead of saccharification. If saccharification time is lowered than 7 hours, saccharification can be underdone, if the time is more than 8 hours, saccharification can be overdone than need be and it is not good for sensory aspect

In the present invention, when the saccharification filtrate is prepared and kept in the cold place, the tepid temperature of 28-33 ^°C is preferred because fermentation goes on well by adding yeast and clove after cooling.

In the present invention, the addition amount of yeast is preferred to 1~1.5 weight part per 1,000 weight part of rice. If the amount of yeast is lowered than 1 weight part, fermentation does not fully performed, and if the amount of yeast is higher than 1.5 weight part, the efficient of fermentation does not increase.

In the present invention, the addition amount of clove is preferred to 0.3~0.5 weight part per 1,000 weight part of rice. If the amount of clove is lowered than 0.3 weight part, inhibiting effect on fermentation ability of various fungi and increasing effect on alcohol concentration are lowered, and if the amount of clove is higher than 0.5 weight part, the above effects does not change for the better but flavor of liquor become strong to make worse the sensory.

In the present invention, the alcohol fermentation process and aging process in the cold temperature as the eighth step of process are preferred to performed at 19~22^°C for 10~15 days. If the temperature is lowered than 19 ^°C, alcohol fermentation does not occur well, and if the temperature is higher than 22 ^°C, it does not suitable as a risk of acetic acid fermentation can be existed. If a period of fermentation and aging in cold temperature is lowered than 10 days, alcohol fermentation does not fully performed, and if a period is higher than 15 days, a risk of acidification can be existed and it is no good.

In the followings, the method for preparing wine added with clove of the present invention will be described with step-by-step.

The first step of process (the process of crushing grapes): Grape grain is taken away from grapes without washing and crushed. The second step of process (the process of adding sugar): Sugar is added to the crushed grape juice obtained from the first step of process and mixed.

The third step of process (the process of adding enzyme agent and sterilization): After preparing wine, in order to prevent for wine turbid, pectinase is added in amount of 0.01~0.05g/£ compared to the amount of juice and meta potassium bisulfate is added in amount of O.O5~0.3gA6 compared to the amount of juice in order to sterilize the juice.

The fourth step of process (the process of adding yeast and clove): The grape juice obtained from the third step of process is put into the sterilized PET bottle having big mouth and yeast (dry yeast, Choheung Co. ltd.) together with clove is added.

The fifth step of process (the process of alcohol fermentation): The alcohol fermentation is performed in the fresh shadow area at 19~22^°C for 10~15 days. The sixth step of process (the filtration process): The fermented solution of the fifth step of process is filtered off solid ingredients.

The seventh step of process (the process of aging in cold temperature): The cold aging process is performed in the fresh shadow area at 19~22^°C for 15~60 days. In the present invention, the amount of sugar added in the process of adding sugar as the second step of process is preferred to 70~150 weight part per 1,000 weight parts of grapes. If the amount of sugar is lowered than 70 weight part, saccarinity can be lowered to make difficulty in saccharification and the sensory taste can be lowered, and if the amount of sugar is more than 150 weight part, it does not favored because of so sweat-flavor. The most preferred amount of sugar is 100 weight parts per 1,000 weight part of grapes.

As sugar used in the present invention, one or more selected from white sugar, yellow sugar or unrefined sugar black can be used, but not limited to them, and yellow sugar is most preferred for the reason of sensory and health (yellow sugar is good to human body because it did not use a bleaching agent).

In the present invention, the addition amount of yeast is preferred to 1~1.5 weight part per 1,000 weight part of rice. If the amount of yeast is lowered than 1 weight part, fermentation does not fully performed, and if the amount of yeast is higher than 1.5 weight part, the efficient of fermentation does not increase. In the present invention, the addition amount of clove is preferred to 0.3~0.5 weight part per 1,000 weight part of rice. If the amount of clove is lowered than 0.3 weight part, inhibiting effect on fermentation ability of various fungi and increasing effect on alcohol concentration are lowered, and if the amount of clove is higher than 0.5 weight part, the above effects does not change for the better but flavor of liquor become strong to make worse the sensory. In the present invention, the alcohol fermentation process and aging process in the cold temperature as the fifth step of process are preferred to performed at 19~22^°C for 10~15 days. If the temperature is lowered than 19 ^°C, alcohol fermentation does not occur well, and if the temperature is higher than 22 ^°C, it does not suitable as a risk of acetic acid fermentation can be existed. If a period of fermentation is lowered than 10 days, alcohol fermentation does not fully performed, and if a period is higher than 15 days, a risk of acidification can be existed and it is no good.

In the present invention, the alcohol fermentation process and aging process in the cold temperature as the seventh step of process are preferred to performed at 19-22 ^°C for 15-60 days. If the temperature is lowered than 19 ^°C, alcohol fermentation does not occur well, and if the temperature is higher than 22⁰C, it does not suitable as a risk of acetic acid fermentation can be existed. If a period of and aging in cold temperature is lowered than 15 days, alcohol fermentation does not fully performed, and if a period is higher than 60 days, a risk of acidification can be existed and it is no good.

Examples

The present invention has been explained concretely by the above embodiment, but the present invention is not limited to the above description and can be modified and changed within the general knowledge of the skilled in the art.

Examples 1~6: The preparation of folk liquor of the present invention

Rice, water, malt, sugar, yeast and clove were prepared in amount of Table 1 and folk liquor was produced by method as followings. Rice was washed with clean water and soaked in the water. Powdered malt was rinsed away with water and filtered, and solid ingredients were discarded and malt solution was prepared. The above obtained hydrated rice was placed into a steamed kettle and pressure cooked to make hard-steamed rice. The above prepared malt and water were mixed with hard-steamed rice. A sugar was added to the mixture and the obtained mixture was placed into a thermos boiled-rice container and saccharificated at 60 °C for 7 hours. The saccharificated rice was filtered with a filtering net and kept in cold place to chill to the temperature of 30 "C . The saccharificated filtrate was put into the sterilized earthenware, and a clove was added together with yeast (dry yeast, Choheung Co. ltd.), and then the mixture was alcohol fermented and aged in fresh shadow area at 19 "C for 15 days to obtain folk liquor of the present invention. Table 1 The mixing ratio of each material for folk liquor

Comparative example 1: The preparation of folk liquor using Aspergillus oryzae

Folk liquor was prepared by the method of prior art using Aspergillus oryzae. lkg of rice, 3L of water, 30Og of malt and 40Og of sugar were mixed and put into a thermos boiled-rice container to saccharification and then kept in cold as the method described in Example 1, and the saccharificated filtrate was put into the sterilized earthenware and 20Og of Aspergillus oryzae was added instead of clove and yeast and then the mixture was alcohol fermented. The alcohol fermented solution was aged in the fresh shadow area at 19 ^°C for 15 days to obtain folk liquor.

Comparative example 2: The preparation of folk liquor using Aspergillus oryzae and clove

Folk liquor was prepared by the method of prior art using Aspergillus oryzae and clove, lkg of rice, 3L of water, 30Og of malt and 40Og of sugar were mixed and put into a thermos boiled-rice container to saccharification and then kept in cold as the method described in Example 1, and the saccharificated filtrate was put into the sterilized earthenware and 20Og of Aspergillus oryzae and 0.4 g of clove were added instead of clove and yeast and then the mixture was alcohol fermented. The alcohol fermented solution was aged in the fresh shadow area at 19⁰C for 15 days to obtain folk liquor.

Experimental example 1: The sensory test for folk liquor of the present invention

The sensory test was conducted for folk liquor prepared in the above examples and comparative examples.

Each 10 males and females of 20~50 year-old was randomly sampled and taste of flavor, savor, color and throat feeling(Mouth feel) were assessed following by 9 point grade(9=excellent; 8=superior; 7=very good; 6=good; 5=normal; 4=not bad; 3=bad;

2=worse; l=worst), and then the mean value was calculated by adding up finally answered grade points. The result of the sensory test was illustrated in Table 2. Objects of the sensory test evaluated folk liquor of the present invention using yeast and clove as having mild savor, not giving out smell of various fungi and leaving a very pleasant aftertaste on the whole. Table 2 The result of the sensory test

Experimental example 2: The test for alcohol content of folk liquor of the present invention

Ethanol contents containing in 200 mL of each folk liquors of the above examples and comparative examples was measured by Baume hydrometer to test alcohol contents in wine. The result was illustrated in Table 3. Table 3 The result of the test for alcohol contents (%, v/v)

Example Example Examplepxample xampleJExample Comparative Comparative

Examples 3 4 Example 1 Example 2 alcohol

12.8 13.5 13.6 12.7 13.1 13.3 5.1 6.3 contents

Examples 7~10: The preparation of wine of the present invention

Grapes, sugar, yeast and clove were prepared in amount of Table 4 and wine was produced by method as followings. Grapes grain were taken away from bunch of grapes without washing, and grapes grain were crashed and sugar was added and mixed, and then pectinase was added in amount of 0.03g/C compared to the amount of grape juice to the crashed grape juice and meta potassium bisulfate was added and mixed in amount of O.lg/€ compared to the amount of grape juice for sterilizing the juice. The obtained grape juice were put into the sterilized PET bottle having big mouth and only yeast [dry yeast, Choheung Co. ltd.] was added, and then the mixture was alcohol fermented in the shadow at 19 ^°C for 15 days. The fermented solution was filtered and solid ingredients were eliminated and then the filtered solution was cold aged in the shadow at 19 ^°C for 30 days. Table 4 Mixing ratio of each materials for wine

Comparative example 3: The preparation of wine without adding clove

Grapes grain were taken away from bunch of grapes without washing, and 1,00Og of grapes grain were crashed and lOOg of sugar was added and mixed, and then pectinase was added in amount of 0.03g/£ compared to the amount of grape juice to the crashed grape juice and meta potassium bisulfate was added and mixed in amount of 0.1 gll compared to the amount of grape juice for sterilizing the juice. The obtained grape juice were put into the sterilized PET bottle having big mouth and only yeast [dry yeast, Choheung Co. ltd.] was added, and then the mixture was alcohol fermented in the shadow at 19 ^°C for 15 days. The fermented solution was filtered and solid ingredients were eliminated and then the filtered solution was cold aged in the shadow at 19⁰C for 30 days.

Experimental example 3: The sensory test for wine of the present invention

The sensory test was conducted for wine prepared in the above examples and comparative examples.

Each 10 males and females of 20~50 year-old was randomly sampled and taste of flavor, savor, color and throat feeling (Mouth feel) were assessed following by 9 point grade(9=excellent; 8=superior; 7=very good; 6=good; 5=normal; 4=not bad;

3=bad; 2=worse; l=worst), and then the mean value was calculated by adding up finally answered grade points.

The result of the sensory test was illustrated in Table 5. Objects of the sensory test evaluated wine of the present invention using yeast and clove as having mild savor, not giving out smell of various fungi and leaving a very pleasant aftertaste on the whole. Table 5 The result of the sensory test

Experimental example 4: The test for alcohol content of wine of the present invention

Ethanol contents containing in 200 mL of each wine of the above examples and comparative examples was measured by Baume hydrometer to test alcohol contents in wine. The result was illustrated in Table 6. Table 6 The result of test for alcohol contents (%, v/v)

[Industrial Availability]

As detailed described above, liquor produced by adding yeast and clove without using Aspergillus oryzae and a preparation method thereof of the present invention is epochal and useful invention in food industry since it have effects on providing a method for preparing liquor which capable of purifying the stink taste of liquor to introduce the mild taste as well as increasing alcohol contents by using yeast only and adding clove in alcohol fermentation, and liquor having good taste without smell of various fungi which does not using Aspergillus oryzae.

Claims

[Claims]

1. A method for preparing liquor comprising of: the first step of process in which rice is washed with clean water and soaked into water; the second step of process in which the powdered malt is rinsed out with water and filtered of solid ingredients; the third step of process in which rice obtained from the first step of process is put into a steamed kettle and pressure cooked to make hard-steamed rice; the fourth step of process in which the hard-steamed rice obtained from the third step of process is mixed with malt solution obtained from the second step of process; the fifth step of process in which sugar is added into the mixture of the fourth step of process and the mixture put into a thermos boiled-rice container, and saccharificated at 50-70⁰C for 7-8 hours; the sixth step of process in which saccharificated rice is filtered with a filtering net and kept in the cold place; the seventh step of process in which the saccharification filtrate obtained from the sixth step of process is put into the sterilized earthenware and yeast together with clove are added; and the eighth step of process in which the alcohol fermentation and aging process in the cold temperature are performed in the fresh shadow area at 19~22°C for 10-15 days.

2. The method of preparing liquor characterized in that a mixing ratio of rice: sugar: yeast: clove is 1000: 300-400: 1-1.5: 0.3-0.5.

3, A liquor produced by the method in accordance with claim 1 or 2.