WO2014065543A1 - Foaming traditional grain liquor, and preparation method therefor - Google Patents

Abstract

The present invention provides a method for preparing foaming traditional grain liquor, comprising the steps of: (a) preparing a saccharified product by hydrolyzing a grain or a grain powder and treating the hydrolyzed product with a saccharifying enzyme or yeast; (b) inactivating a protease contained in the saccharified product of step (a); and (c) adding a foaming protein to the saccharified product of step (b) in which a protease is inactivated, and inoculating yeast so as to ferment the same. The traditional grain liquor prepared by the method of the present invention does not contain a large quantity of wheat flour because of artificially adding no gluten, and can generate rich foam even if traditional grain liquor is prepared using only grains more useful to the human body such as rice, miscellaneous cereals and the like. In addition, the traditional grain liquor prepared by the method of the present invention provides creamy flavor and taste by generating rich foam as in beer, and provides a refreshing feeling as in champagne due to increased carbonic acid.

Description

Foam-making traditional grain liquor and its manufacturing method

The present invention relates to a foam producing traditional grain wine and a method for producing the same. More specifically, the present invention provides a method for producing traditional grain wine comprising the step of completely deactivating proteolytic enzymes contained in the sugars by heat-treating the sugars prepared by treating the yeast or glycosylation enzymes in grain or grain powder. It relates to a traditional grain wine produced by the manufacturing method.

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 familiar to Koreans, falls into the category of Takju among pure grain wine. 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. The amino acids, proteins, and minerals in yeast are essential to the longevity of 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 and removes fatigue substances accumulated in the body.

Although the popularity of makgeolli is increasing, the younger generation's preference is toward foreign arithmetic, such as beer, wine, and cocktails, and the preference for grain wine is still relatively low due to the steady demand for soju. Most people who avoid grains cited their lack of softness, such as beer, because of the grain's peculiar grain taste, its unique foreign body.

Research and development are being made to compensate for the disadvantages of the grain wine and to improve the taste. As such technology, Korean Patent Laid-Open Publication No. 2004-0084408 discloses the removal of debris, such as starch, through a high-speed centrifuge of 6000 amps or more. At the same time, a method of producing clear transparent rice wine through a micro filter and a ceramic filter after discharging carbon dioxide is disclosed. In addition, the Republic of Korea Patent Publication No. 1020100049438 has a fruit or vegetable as the main ingredient to have a unique color and taste of the fruit while neutralizing the turbid taste of makgeolli to feel a fresh taste, always set a uniform taste ratio uniform A method of manufacturing a makgeolli cocktail is disclosed, and Korean Patent Laid-Open Publication No. 1020060065328 discloses a method for producing a liquor containing sugar such as honey, oligosaccharide, sugar, glucose, fructose, and the like, and the method of manufacturing the same. The disclosed liquor has been disclosed to eliminate the toxicity of the liquor itself by mixing one or more liquid sugars and to solve the adverse effects that occur after the intake of the liquor. However, the above-mentioned publication and registration publications merely improve the taste of Takju, and at the same time, they lose the color or shape of makgeolli and do not have the makgeolli feeling, and there is still a limit to improving the refreshment and carbonic acid content. have.

On the other hand, the Republic of Korea Patent Publication No. 1020090090060 through the centrifugal separation, high-density filtration process and heat sterilization process and injecting carbon dioxide (CO2) if necessary, can give a refreshing feeling, low viscosity and precipitation, Takju and its manufacturing method Is disclosed. In addition, Korean Laid-Open Patent Publication No. 1019890016021 discloses rice makgeolli containing carbonic acid by putting a rice makgeolli diluted with water into a bottle containing a low temperature yeast used in beer, etc., in a bottle and sealing with a lid. However, the artificial injection of carbon dioxide or the use of fermented yeast as another cannot solve the problem of the possibility of losing the unique characteristics of makgeolli.

Throughout this specification, many papers and patent documents are referenced and their citations are indicated. The disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.

The grain wine represented by the traditional rice wine, Dongdongju, etc. has a problem that the younger generation's preference is lower than that of foreign wines such as beer and wine due to the lack of freshness such as beer and the soft taste felt because of the unique grain taste and unique foreign body. In addition, this study aimed to develop traditional grain liquors that the young generation would prefer.

The present inventors found that grain wine represented by makgeolli, dongdongju, etc. lacks the soft taste such as beer and the soft taste felt due to the unique grainy taste of grain wine and the softness such as beer, and thus the younger generation's preference is lower than that of foreign wines such as beer and wine. In order to develop the traditional grain liquor that the young generation can prefer, the researcher made an effort.

As a result, after the saccharification was prepared by adding saccharase or yeast to the grains, the saccharification was heat-treated to completely deactivate the protease included in the saccharified, and then foamed protein was added to the inactivated saccharified and yeast When inoculated and fermented, foaming proteins, which are not degraded by proteases, react with carbon dioxide to produce creamy foam, such as beer, and

After further fermentation of glucose after the above fermentation process, the present invention was completed by discovering that the second fermentation process may increase the amount of carbonic acid contained in the traditional grain liquor to increase the refreshing feeling.

Accordingly, an object of the present invention is to provide a method for producing traditional grain liquor foam production traditional grain liquor.

In addition, another object of the present invention to provide a traditional grain wine produced by the above-described method.

Other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings.

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

(1) The present invention provides a method for producing a traditional foaming liquor foam comprising the following steps: (a) by hydrolyzing the grain or grain powder and then treating the glycosylase or yeast Preparing a saccharide; (b) inactivating the protease contained in the saccharide of step (a); And (c) adding the foaming protein to the glycosylated glycoside of step (b), followed by fermentation by inoculating yeast.

(2) The traditional grain liquor prepared by the method of the present invention can artificially add gluten, and can produce rich foam even when manufacturing traditional grain liquor using only grains more beneficial to the human body such as rice and grains. To provide.

(3) Traditional grain liquor prepared by the method of the present invention produces a rich foam like beer to provide a creamy flavor, as well as provide a refreshing feeling like champagne by the increased amount of carbonic acid.

(4) The traditional grain liquor prepared by the method of the present invention can improve the sweetness and flavor without losing the inherent aroma and color, to improve the throat, and to improve the taste of dark grains for the younger generation. .

Figure 1 shows the foaming degree of takju prepared by the method of Example 1.

Figure 2 shows the foaming degree of takju prepared by the method of Example 2.

The present invention provides a method for producing foam traditional grain wine.

The present inventors found that grain wine represented by makgeolli, dongdongju, etc. lacks the soft taste such as beer and the soft taste felt due to the unique grainy taste of grain wine and the softness such as beer, and thus the younger generation's preference is lower than that of foreign wines such as beer and wine. In order to develop the traditional grain liquor that the young generation can prefer, the researcher made an effort.

As a result, after the saccharification was prepared by adding saccharase or yeast to the grains, the saccharification was heat-treated to completely deactivate the protease included in the saccharified, and then foamed protein was added to the inactivated saccharified and yeast When inoculated and fermented, the foaming protein, which is not inactivated by the protease, reacts with carbon dioxide to produce creamy foam, such as beer, and

After the fermentation process described above, glucose was further inoculated and the second fermentation was confirmed to increase the amount of carbonic acid contained in traditional grain liquor to increase the refreshing feeling.

According to one aspect of the present invention, the present invention provides a method for producing a traditional foaming liquor foam comprising the following steps: (a) glycosylation enzyme after hydrolysis in cereals or grain powder (powder) Or treating the yeast to produce a saccharose; (b) inactivating the protease contained in the saccharide of step (a); And (c) adding the foaming protein to the glycosylated glycoside of step (b), followed by fermentation by inoculating yeast.

As used herein, the term “traditional grain wine (에서 의 酒)” may refer to a liquor prepared by traditional Korean fermentation techniques using rice, barley or glutinous rice.

As used herein, the term 'carbonic acid (본)' refers to carbon dioxide (CO ₂ ) produced by the yeast during fermentation, and may mean a chemical that forms bubbles and imparts a refreshing feeling to people who drink alcohol.

As used herein, the term “bubble” may refer to a material that is a hollow drop formed by inflating a liquid with gas and provides a creamy flavor to people who drink alcohol.

As used herein, the term “gluten” may refer to a sticky protein present in cereals such as barley wheat.

As used herein, the term “proteinase (protease)” may refer to an enzyme that hydrolyzes a protein and a peptide bond.

The term 'bubble-producing protein' in the present specification is a protein that can form a bubble by containing a gas contained in the liquid, such as carbon dioxide when formed in a liquid such as Takju and makgeolli by forming a viscosity more than a certain range, such as gluten and egg white It may mean.

According to a preferred embodiment of the present invention, the grain wine may preferably be Takju or Dong-ju, most preferably Takju.

According to a preferred embodiment of the present invention, the grain is preferably selected from the group consisting of rice flour, barley flour, flour, buckwheat flour, millet flour, millet flour, corn flour, soy flour, mung bean flour, red bean flour and crude powder It may be more preferably selected from the group comprising rice flour, barley flour, flour, soy flour and mung beans, and most preferably may be rice flour and flour.

According to a preferred embodiment of the present invention, the step of inactivating the protease of step (b) may be selected from the group comprising heat treatment, ultraviolet irradiation, protease inhibitor, more preferably heat treatment and protease It may be selected from the group containing the inhibitor, and most preferably may be a heat treatment.

According to a preferred embodiment of the present invention, the temperature condition during the heat treatment may be preferably 70-150 ° C, more preferably 80-120 ° C, most preferably 90-100 ° C.

According to a preferred embodiment of the present invention, the treatment time during the heat treatment may be preferably 1-200 minutes, most preferably 2-10 minutes.

As described above, it is a very important component to completely deactivate the protease of the glycosylated glycosylated enzyme. Because in the conventional Takju manufacturing process, the protein contained in the grain is decomposed by the proteolytic enzyme contained in the yeast, no matter how much carbon dioxide produced during the fermentation can not produce abundant foam like beer, as in the present invention This is because if the protease is completely inactivated through heat treatment or the like, gluten contained in a large amount of flour does not disappear, and abundant bubbles can be generated together with carbon dioxide generated during fermentation.

The glycosylase or yeast used in the present invention can be freely used various glycosylase and yeast used in the art.

According to a preferred embodiment of the present invention, the glycosylated can be prepared by treating the glycosylase at 40-70 ℃ 0.1-24 hours.

According to a preferred embodiment of the present invention, the foaming protein may be preferably selected from the group consisting of gluten, egg white, gelatin and casein, and most preferably gluten. .

In the present invention, after the step (b), the foaming protein is added to the glycoside, and the fermentation process is inoculated with the yeast, which is a key component of the present invention.

When the proteolytic enzyme is inactivated as in step (b), foaming proteins such as gluten contained in the grains are not destroyed, thereby producing rich foam. However, in order to create rich bubbles in grain wine using only the gluten contained in grains, only a large amount of flour should be used, which is negative for consumers in the case of traditional grain wine containing a large amount of flour due to the recent increase in health concern. There is a fear of image association. When the domestic organic wheat flour is used, the negative image can be largely solved, but since the value of the domestic organic wheat flour is very expensive, there is a problem to use for commercial mass production.

Therefore, when the gluten is artificially added after the proteolytic enzyme inactivation step, it provides an advantage of generating abundant bubbles such as adding a large amount of flour while excluding flour and freely selecting grains beneficial to the human body.

According to a preferred embodiment of the present invention, the addition amount of the foaming protein may be added 0.1-10.0% relative to the weight of the sugar, most preferably 0.5-3.0% relative to the weight of the sugar.

Yeast used in the present invention can be freely used a variety of yeast used in the art, preferably selected from the group containing Saccaromyces cerevisia, Saccaromyces byanus, Saccaromyces uvarum, Saccaromyces pastorianus, Saccaromyces paradoxus, most preferably It can be Saccaromyces cerevisia and Saccaromyces byanus.

According to a preferred embodiment of the present invention, the fermentation may be preferably carried out for 1-10 days at a temperature condition of 10-40 ℃, most preferably 2-3 days at a temperature condition of 23-30 ℃ You can proceed.

According to a preferred embodiment of the present invention, after the centrifugation of the fermentation of step (c) may further include a second fermentation process by adding 30-60 g of glucose per 2 L of grain liquor to the separation liquid.

According to a preferred embodiment of the present invention, the added glucose may preferably comprise 30-60 g per 2 L of grain wine and more preferably 40-50 g per 2 L of grain wine and most preferably It may comprise 42-48 g per 2 L of grain wine. In the present invention, the addition of glucose and the amount of glucose added are very important. Because the addition of glucose plays an important role in improving the foaming force in the present invention, especially when the addition of glucose in less than 30 g of 2 L grains of glucose in the amount of glucose is not very large foaming force to generate sufficient foam This is because when it is added more than 60 g, the foaming force is so strong that problems of product packaging and transportability may occur.

According to a preferred embodiment of the present invention, the centrifugation may be performed preferably at 500-3000 rpm, more preferably at 700-2000 rpm, and most preferably at 900-1100 rpm. Can be.

The most preferable centrifugal rotational speed condition in the present invention is 900-1100 rpm because the prepared Takju at the rotational speed condition shows the best chromaticity.

According to a preferred embodiment of the present invention, in addition to the yeast in the step (c) it can be fermented by additionally containing 0.001-10.0% of the additives selected from the group containing Songsun, hops, dried Schisandra chinensis and dried ginseng.

In addition to the yeast fermented by adding 0.001-10.0% of the additives selected from the group containing Songsoon, Hope, dried Schisandra chinensis and dried ginseng, the palatability of Takju significantly increased, as well as substances such as proteins contained in the additives and the gluten This interaction can increase the amount of foam produced.

According to another aspect of the present invention, the present invention provides a traditional grain wine produced by the above method.

Matters related to the orthodox grain wine are duplicated with the above-described method, so that the present specification will be omitted to avoid excessive complexity.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention to those skilled in the art. Will be self explanatory.

Example

Throughout this specification, unless otherwise indicated, “%” used to indicate the concentration of a particular substance is solid / solid (weight / weight)%, solid / liquid (weight / volume)%, and Liquid / liquid is (volume / volume)%.

Example 1 Preparation of Foaming Takju Containing Foaming Protein

Panghwami (Samchang Industry) 2.5 kg of boiling water (70 ℃) was dissolved in 10 kg of boiled saccharification enzyme (chungmu fermentation, 15000 sp) 15 g after the saccharification process in 55 ℃ and 2 hr conditions in a thermostat. The sugars were heated to 95 ° C. and heat treated for 5 minutes to completely deactivate the protease contained in the sugars. After pouring 5 kg of cold water and cooling to 25 ° C., the heat-treated sugars were dispensed into 5 treatment groups at the same weight, and then 1% of gluten (SIGMA-ALDRICH) and egg white protein were dispensed in the remaining aliquots except one place. (Originally separated from egg whites), gelatin (ocean food) and casein (Junsei chemical Co. Ltd) were treated respectively. After each aliquot was cooled to 25-30 ° C., yeast was inoculated at a rate of 0.1% of the total aliquot and fermented at 25 ° C. for 4 days. Finally, after centrifugation at 3000 rpm using a centrifugal separator for the fermented product, 1% glucose was added to the separated solution, followed by further fermentation at 15 ° C. for 2 days to complete the present invention. It was.

Example 2 Preparation of Foaming Takju Containing Gluten

2.5 kg of bulge rice was dissolved in 10 kg of boiling warm water (70 ° C.) and treated with 15 g of saccharase, followed by saccharification at 55 ° C. and 2 hr in a thermostat. The sugars were heated to 95 ° C. and heat treated for 5 minutes to completely deactivate the protease contained in the sugars. After pouring 5 kg of cold water and cooling to 25 ° C., the heat-treated sugars were divided into 5 treatment groups with the same weight, and 0.5%, 1%, 2%, and 3% gluten was treated to the remaining aliquots except for one place. . After each aliquot was cooled to 25-30 ° C., yeast was inoculated at a rate of 0.1% of the total aliquot and fermented at 25 ° C. for 4 days. Finally, after centrifugation at 3000 rpm using a centrifugal separator for the fermented product, 1% glucose was added to the separated solution, followed by further fermentation at 15 ° C. for 2 days to complete the present invention. It was.

Experimental Example 1 Analysis of Quality Characteristics of Bubble-forming Takju

Experimental Example 1-1: Quality Characteristics Analysis of Bubble-forming Takju (Example 1)

In the case of Takju prepared with 1% gluten, egg white, gelatin, and casein with foam-forming proteins, the sugar content after saccharification ranged from 11.6 to 12.2 ° Brix, but no significant difference was observed for each treatment.

Table 1 Analysis of Quality Characteristics of Foaming Takju Containing Foaming Protein

Protein	No treatment	gluten	Egg white	gelatin	Casein
Treatment concentration
	0%	One%	One%	One%	One%
Sugar content after saccharification	11.8	11.7	12.2	11.7	11.6

Experimental Example 1-2: Analysis of the quality characteristics of foaming Takju (Example 2)

In the case of Takju prepared by treating gluten 0.0%, 0.5%, 1%, 2% and 3% with foam forming proteins, the sugar content after saccharification ranged from 11.6 to 12.2 ° Brix.

TABLE 2 Quality Characteristics Analysis of Bubble-forming Takju Containing Gluten

gluten	No treatment	0.5%	One%	2%	3%
Sugar content after saccharification	11.3	11.2	11.2	11.1	11.4

Experimental Example 2: Analysis of bubble formation ability of foaming turbidity

The prepared Takju was followed by about 100 ml in a 200 ml cylinder, and then the foaming ability of the foaming Takju was measured by measuring the height of the foam over time.

*

Experimental Example 2-1: Analysis of the foaming capacity of the foaming Takju (Example 1)

The gluten-treated treatment at 0.5 minutes showed the highest value, while the gelatin and control showed zero. After 2 minutes, the treatment group added with gluten and casein showed a sharp decrease, and the treatment group added with egg white showed a gentle decrease. After 10 minutes, only the treatment group to which gluten and egg white were added could measure the foam, and the foam height of the remaining treatment groups showed 0 (see FIG. 1).

Experimental Example 2-2: Bubble generation capacity analysis of foaming Takju (Example 2)

After 0.5 minutes, the treatment added with 3% was the highest, and the control did not foam. After 20 minutes, the foam height was the highest in the treatment group added 3%, the lowest value in the order added 2%, 1% (see Figure 2).

Experimental Example 3 Analysis of the Degree of Acceptance of Bubble-forming Takju

The evaluation of palatability was conducted by male and female in their 20s and 40s in the Rural Development Institute of Brewing Technology Research Institute. The taste, taste, and taste of Takju were evaluated from 0 to 10 points after tasting bubble forming Takju. Scored.

Experimental Example 3-1: Analysis of the degree of preference of foaming Takju (Example 1)

In palatability evaluation, gluten was the highest in color, flavor, and taste and egg white was the highest in weight. In terms of overall acceptability evaluation, gluten was the best, but no significant difference was observed between foaming protein types (see Table 3 below).

TABLE 3 Symbol Analysis of Takju, including Foaming Protein

Name	color	incense	flavor	Weight
No treatment	20.7	16.7	19.7	27.3
gluten	25.6	26.0	28.3	24.0
Egg white	23.2	20.7	23.3	25.3
gelatin	19.8	16.5	26.7	10.0
Casein	16.7	20.0	20.0	17.3

Experimental Example 3-1: Analysis of the degree of preference of foaming Takju (Example 2)

In the preference evaluation, gluten 2% was the highest in color, flavor, and taste, and the weight was the highest in gluten 3%. In terms of overall acceptability evaluation, gluten 2% was the best, but no significant difference was observed between gluten concentrations (see Table 4 below).

Table 4 Symbol Analysis of Takju, including Foaming Protein

Name	color	incense	flavor	Weight
No treatment	20.7	25.7	19.7	20.1
0.5%	23.6	26.0	22.5	22.0
One%	22.4	25.7	23.6	24.3
2%	24.8	26.5	25.7	24.5
3%	23.9	24.0	24.0	26.3

Claims (16)

1. Method of producing a traditional foam-making wine, including the following steps:

   (a) hydrolyzing grains or grain powders and then treating saccharase or yeast to produce saccharified products;

   (b) inactivating the protease contained in the saccharide of step (a); And

   (C) step of fermentation by inoculating yeast (yeast) after adding the foaming protein to the glycosylated inactivated proteolytic enzyme of step (b).
2. The method of claim 1,

   The grain wine is a traditional grain wine production method, characterized in that Takju or Dongdongju.
3. The method of claim 1,

   The grain is a traditional grain wine manufacturing method, characterized in that selected from the group consisting of rice flour, barley flour, wheat flour, buckwheat flour, millet flour, millet flour, corn flour, soy flour, mung bean flour, red bean flour and crude powder.
4. The method of claim 1,

   The step of inactivating the protease of step (b) is a traditional grain wine manufacturing method, characterized in that inactivation using a selected from the group comprising a heat treatment, ultraviolet irradiation, protease inhibitor (protease inhibitor).
5. The method of claim 1,

   Deactivating the protease of step (b) is a heat treatment,

   The method of producing a traditional grain liquor characterized in that the step of (a) is heated to 80-180 ℃ heat treatment for 1-200 minutes.
6. The method of claim 1,

   The method of producing a traditional grain liquor characterized in that the step of (a) is prepared by treating the glycosylase 0.1-24 hours at 40-70 ℃.
7. The method of claim 1,

   The foaming protein is a traditional grain wine manufacturing method, characterized in that selected from the group comprising gluten (gluten), egg white, gelatin (gelatin) and casein (casein).
8. The method of claim 7, wherein

   The foaming protein is a traditional grain wine manufacturing method, characterized in that the gluten (gluten).
9. The method of claim 8,

   The addition amount of the foaming protein is traditional grain wine production method characterized in that 0.1-10.0% relative to the weight of the sugar.
10. The method of claim 1,

    The yeast of step (c) is Saccaromyces cerevisia, Saccaromyces byanus, Saccaromyces uvarum, Saccaromyces pastorianus, Saccaromyces paradoxus method for producing traditional grain wine, characterized in that selected from the group comprising.
11. The method of claim 10,

    The yeast of step (a) is a traditional grain wine production method, characterized in that Saccaromyces cerevisia.
12. The method of claim 1,

    After the centrifugation of the fermentation product of step (c), the traditional grain liquor production method further comprises the step of secondary fermentation by adding 30-60 g of glucose per 2 L of grain liquor to the separation liquid.
13. The method of claim 12,

    The centrifugal separation method of traditional grain wine, characterized in that performed at 500-3000 rpm.
14. The method of claim 13,

    The centrifugal separation method of traditional grain wine, characterized in that carried out at 800-1300 rpm.
15. The method of claim 1,

    In the step (c) in addition to the yeast and foaming protein, traditional grain liquor production method characterized in that the fermentation, including the addition of 0.001-10.0% of the additive selected from the group containing Songsun, hops, dried Schisandra chinensis and dried ginseng.
16. Traditional grain wine prepared by the method of any one of claims 1 to 15.

Images