Classifications

• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
  • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
  • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
  • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/02—Preparation of other alcoholic beverages by fermentation
  • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
  • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice

Definitions

• the present invention relates to a method for producing ultra-high pressure makgeolli which can increase the content of reducing sugars, show excellent functionality such as soft texture, and increase the storage period, and the ultra-high pressure makgeolli produced thereby.
• Makgeolli is a Korean sake made by mixing glutinous rice, non-glutinous rice, barley, and flour with fermented malt and water, and it is also known as Takju, Nongju, Jaju, and Sake. do.
• Makgeolli is a natural food that is naturally fermented by pure microorganisms.It is a drink and a health food, and there are many rich nutrients such as more than 10 kinds of essential amino acids involved in metabolism in the human body, especially lysine which is low in general grains.
• Organic acid which is a ingredient that stops thirst by providing a fresh taste, acetylcholine, protein that helps liver function, and B complex such as vitamin B, inositol, and choline, are all known to be good for skin care. have.
• Conventional live makgeolli can usually be stored for about 7 to 10 days, and as the fermentation continues to progress over time, acidity and lactic acid bacteria are rapidly changed and taste has been altered, which has been restricted in sales and distribution.
• the makgeolli treated by the heat treatment process is presented, but the makgeolli has a problem in that the functionalities are reduced because the flavor and carbon generated in the fermentation process are reduced by the heat treatment process.
• Techniques for treating makgeolli with a non-thermal treatment rather than a heat treatment that degrades the functionalities include gamma ray irradiation, UV sterilization, and ultrahigh pressure processes.
• the storage period can be extended from 7 days to 20 days, but it is low in functionality, such as low taste, low texture, and low consumption due to negative consumer perception.
• the number of microorganisms was small until 4 days after sterilization, but after 4 days, the number of microorganisms rapidly increased.
• the number of microorganisms is drastically reduced, but there is a problem in that the functionality is not excellent.
• An object of the present invention is to increase the content of reducing sugars, to show excellent functionality such as soft texture and to increase the shelf life of the ultra-high pressure treated rice wine.
• Another object of the present invention relates to an ultra-high pressure treated rice wine produced by the method of producing the ultra-high pressure treated rice wine.
• the second ultra-high pressure after the fermentation for 30 to 60 hours further comprises the step of the second ultra-high pressure treatment.
• the first ultrahigh pressure treatment is performed for 2 to 10 minutes at a pressure of 100 to 250 MPa. Further, immediately after the first ultrahigh pressure treatment, an additional ultra high pressure treatment may be performed at a pressure of 250 to 300 MPa.
• the second ultrahigh pressure treatment is performed for 2 to 10 minutes at a pressure of 350 to 500 MPa.
• the ultra-high pressure treated rice wine of the present invention for achieving the above-mentioned other object is manufactured according to the manufacturing method of ultra-high pressure treated rice wine.
• Reducing sugar of the ultra-high pressure makgeolli may maintain 1.9 to 2.5 mg / g when the makgeolli is stored for 1 to 8 days.
• the ultra-high pressure treated rice cake is 0.2% by weight or less of particles having an average particle diameter of 200 ⁇ m or more.
• the ultra high pressure treated rice wine of the present invention is prepared by treating fermented products fermented with gourd rice and koji in the order of first ultra high pressure treatment, second fermentation and second ultra high pressure treatment, and lactic acid bacteria are damaged during the first ultra high pressure treatment, such as yeast and fermented bacteria. As a result, the content of reducing sugars can be increased by treating the dominant species.
• the ultra-high pressure treated Makgeolli of the present invention greatly reduces the content of solids having a particle size of 200 ⁇ m or more (size that can feel foreign substances) due to the second-high ultra-high pressure treatment. You can reduce the discomfort of those you encounter.
• the solid content is easily dispersed in the solution, the dispersion of the solid content in drinking is much easier compared to the conventional makgeolli.
• the ultra-high pressure treated Makgeolli of the present invention can increase the storage period even when the microorganisms such as mold, yeast and lactic acid bacteria hardly grow even when left for a long time.
• the present invention is to increase the content of reducing sugars and provide a soft texture by increasing the content of reducing sugars by increasing the fermented products fermented with gourd rice and koji in the first ultra high pressure treatment, the second fermentation and the second ultra high pressure treatment to increase the shelf life and storage period
• the present invention relates to a method for producing ultra-high pressure rice wine, and an ultra-high pressure rice wine produced thereby.
• the ultra-high pressure treatment technology can sterilize microorganisms such as mold, yeast and fermented bacteria without using heat. Under high pressure, the chemical reaction is promoted in the direction of decreasing volume, which promotes the breakdown of hydrophobic and ionic bonds, but stabilizes covalent and hydrogen bonds. Therefore, ultra-high pressure treatment technology can help to sterilize microorganisms or inactivate enzymes while minimizing the inherent deterioration of makgeolli, thus improving the preservation of traditional foods such as makgeolli.
• the first ultra-high pressure treatment is performed 60 to 120 hours after the fermentation and the 30 to 60 hours after the first ultra-high pressure treatment. Fermentation (secondary fermentation) to perform the second ultrahigh pressure treatment.
• the first ultra-high pressure treatment is performed at 60 to 120 hours, preferably 80 to 100 hours, from the time point at which the mixture of the soybean rice and nuruk starts fermentation, for example, when the bottled water is added to the mixture of soybean rice and nuruk.
• the first fermented fermented product When the first fermented fermented product is subjected to the first ultra high pressure, it is possible to suppress the growth of lactic acid bacteria that generate bubbles in the microorganism and generate acidity, thereby lowering the preservation and taste.
• the fermentation time by the microorganisms derived from the yeast is short, so the second fermentation after the first ultra-high pressure treatment is less flavorful and the alcohol fermentation is delayed.
• the acidity and alcohol concentration may be too high and the reducing sugar content and the soft texture may be reduced.
• the first ultrahigh pressure treatment is performed for 2 to 10 minutes at a pressure of 100 to 250 MPa. Further, immediately after the first ultrahigh pressure treatment, an additional ultra high pressure treatment may be performed for 2 to 10 minutes at a pressure of 250 to 300 MPa under the same temperature. At this time, the temperature is 18 to 28 °C, preferably 20 to 25 °C.
• the ultra-high pressure treatment is performed immediately after the first ultra-high pressure treatment, the content of reducing sugar increases and the taste is excellent as compared with the case where the ultra-high pressure treatment is not additionally performed.
• it can further reduce the content of solids taken during mouth or throat with a particle diameter of 200 ⁇ m or more, and because the dispersion of the precipitate is excellent, the throat becomes smoother.
• the pressure and time are less than the lower limit, the microflora of the fermentation microorganisms and the dominant pattern of the fermentation microorganisms hardly change, so that a smooth texture and excellent flavor cannot be achieved.
• the primary ultra-high pressure fermented product is a state in which the dominant species of the fermentation microorganism is changed while the lactic acid bacteria are suppressed
• the secondary fermentation for 30 to 60 hours, preferably 40 to 50 hours, reduces sugar, storage period, and texture of the rice wine. This is improved.
• the secondary fermentation time When the secondary fermentation time is less than the lower limit, the changed dominant species may not be sufficiently fermented, and thus, may not express desired characteristics. If the secondary fermentation time is higher than the upper limit, pH lowering, alcohol content, and acidity may increase.
• the second fermented fermented product may be treated with a second ultra high pressure to kill microorganisms grown in the fermented product, thereby improving preservation.
• the second ultrahigh pressure treatment is performed for 2 to 10 minutes, preferably 4 to 7 minutes at a pressure of 350 to 500 MPa, preferably 400 to 450 MPa.
• the temperature at this time is 18 to 28 °C, preferably 22 to 25 °C.
• the pressure and time is less than the lower limit, the microorganisms are not killed, and thus the shelf life extension effect cannot be obtained. If the pressure and time are exceeded, the functionality of the rice wine may be lowered.
• Reducing sugar of the ultra-high pressure Makgeolli prepared in this manner can maintain 1.9 to 2.5 mg / g higher than conventional 1.1 to 1.8 mg / g when stored for 1 to 8 days.
• the makgeolli of the present invention has a particle size of 200 ⁇ m or more, the solid content is 0.2% by volume or less, preferably 0.05 to 0.1% by volume, based on the total% of makgeolli, so that the rice cake is smooth.
• Example 2 In the same manner as in Example 1, the first ultra high pressure treatment 48 hours after fermented soybean rice and koji, further fermented for 96 hours to prepare a makgeolli.
• Test Example 1 Measurement of pH, Acidity, Alcohol, Reducing Sugar
• pH Measured using a pH meter (Orion 2-star Benchtop, Thermo scientific, USA).
• Acidity (%): Add 1% (v / v) phenolphthalein as an indicator to the rice wine, add 0.1N NaOH solution drop by drop until the color of rice wine is red, and convert it to lactic acid content (%). Calculated.
• Alcohol (%) 100 ml of makgeolli was distilled with a distillation apparatus (Wise Therm WHM, DAIHAN, Korea), and alcohol content (%) was measured using a spirit meter, and temperature correction was performed using a precision conversion table of Gay-Lussac.
• Reducing sugar (%): To 500 ml of makgeolli, 0.5 g of dinitrosalicylic acid, 8 g of NaOH, and 150 g of lotose salt (potassium sodium tartarate) were added, boiled and cooled at 100 ° C. for 10 minutes, and the absorbance was measured.
• lotose salt potassium sodium tartarate
• Example 1 was treated with a higher pressure than Example 2, the alcohol concentration is low, and the reducing sugars of Examples 1 and 2 were found to increase gradually over time.
• Comparative Example 1 it was found that the change in pH and acidity was large and the content of reducing sugar gradually decreased over time.
• Comparative Examples 2 and 3 were found to have a higher acidity and alcohol concentration and a lower content of reducing sugar than the Examples, and Comparative Example 4 and Comparative Example 5, which were treated at high pressure compared to the Example and shorter in the first fermentation time, were carried out. It was confirmed that both the alcohol concentration and the reducing sugar content were lower than the examples.
• Lactobacillus MRS agar with 0.02% (w / v) bromocresol purple added after diluting each rice wine prepared in Examples and Comparative Examples with 0.2% (w / v) peptone (Oxoid, Hampshire, England) (Oxoid) was used to incubate for 24 hours at 37 °C and counted.
• microbial bacterial count is ⁇ 1 log CFU / mL.
• the rice wine prepared according to Examples 1 and 2 of the present invention was not detected after 48 hours yeast and mold, lactic acid bacteria grow in a lower content than Comparative Examples 1 and 5, but Over time, it was found to increase little by little.
• Makgeolli prepared according to Examples 1 and 2 along with yeast, fungus and lactic acid bacteria were detected with a specific shape of bacteria and identified by using the 16S rRNA sequence was identified as Bacillus amyloliquefaciens ( Bacillus amyloliquefaciens ). . Bacillus amyloliquefaciens producing amylase was found to be the highest activity at ultra-high pressure treatment below 150 MPa, and gradually decreased as the pressure increased. Therefore, it is expected that the content of reducing sugar is high due to the excellent activity of Bacillus amilyke faciens during the first ultra high pressure treatment.
• Comparative Example 1 a large amount of mold, yeast, and lactic acid bacteria existed immediately after the manufacture of makgeolli, and it was confirmed that Bacillus amylollyfaciens did not grow. In addition, in Comparative Example 2, it was confirmed that Bacillus amilolikefaciens grows in a small amount.
• Examples 1 and 2 of the present invention was confirmed that the sweetness is increased compared to the comparative example due to the increase in the reducing sugar content due to the increase in the content of reducing sugars and the increase in Bacillus amiroliquefaciens by secondary fermentation.
• Particle size ( ⁇ m) 10 ml of makgeolli, the solid content of which was dispersed by stirring with a stirrer, was dropped at the sample inlet of the particle size analyzer (Particle Size Analyzer 1190, Cilas) and measured five times.
• Particle content (wt%) of 200 ⁇ m or more The content of particles having a particle size of 200 ⁇ m or more in solid content of makgeolli was determined.
• the makgeolli prepared according to Examples 1 and 2 of the present invention have a smaller particle size and have a particle size of 200 ⁇ m or more compared with Comparative Example 1 and Comparative Example 2, which were not treated. The content was also found to be small.
• Example 2 has a smaller particle size than Example 1, and the content of solids having a particle size of 200 ⁇ m or more is also small, so that savoring makgeolli may exhibit excellent throating property, for example, excellent soft texture.
• the makgeolli prepared in Examples and Comparative Examples were sampled by 10 professional panels and subjected to sensory evaluation using a 9-point scale method to obtain an average value, which is shown in Table 4 below.
• the makgeolli prepared according to Examples 1 and 2 of the present invention was confirmed to be excellent in color, aroma, deep taste, smooth throat and overall preference compared to Comparative Examples 1 to 5.
• the ultra high pressure treated rice wine of the present invention is prepared by treating fermented products fermented with gourd rice and koji in the order of first ultra high pressure treatment, second fermentation and second ultra high pressure treatment, and lactic acid bacteria are damaged during the first ultra high pressure treatment, such as yeast and fermented bacteria. As a result, the content of reducing sugars can be increased by treating the dominant species.
• the ultra-high pressure treated Makgeolli of the present invention greatly reduces the content of solids having a particle size of 200 ⁇ m or more (size that can feel foreign substances) due to the second-high ultra-high pressure treatment. You can reduce the discomfort of those you encounter.
• the solid content is easily dispersed in the solution, the dispersion of the solid content in drinking is much easier compared to the conventional makgeolli.
• the ultra-high pressure treated Makgeolli of the present invention can increase the storage period even when the microorganisms such as mold, yeast and lactic acid bacteria hardly grow even when left for a long time.

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• 2012
  • 2012-04-16 KR KR1020120038868A patent/KR101325486B1/ko active IP Right Grant
  • 2012-05-22 WO PCT/KR2012/004011 patent/WO2013157692A1/ko active Application Filing
  • 2012-05-22 CN CN201280072407.4A patent/CN104245913B/zh active Active

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