Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Improvement of Cheongju Manufacturing Process Using Gelatinized Rice and Zeolite

팽화미분과 zeolite를 이용한 청주 제조공정의 개선

  • Seo, Min-Jae (Research and Development Center, Doosan Corporation) ;
  • Ryu, Sang-Ryeol (Department of Food Science and Technology, Seoul National University)
  • Published : 2002.08.01
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Abstract

In order to improve a complicated Cheongju manufacturing process, saccharification process with gelatinized rice flour was employed during a Cheongju fermentation. High sugar content without unsaccharified residue appeared to impede the yeast growth and fermentation. To solve this problem, addition of zeolite to the saccharifying solution containing 20% (w/v) sugar and fed-batch system were employed. These adjustments resulted in a increase of yeast viability and 40% time-saving alterations of fermentation. The Cheongju, having 18% (v/v) of ethanol content and fresh and rich flavor, could be made in 12 days. Yeast cells recovered from the fermentation precipitates could be reused up to four times without any adverse effect on cell viability, alcohol production, and flavor of the product. The complicated conventional brewing process of Cheongju can thus be simplified effectively.

공정이 복잡한 청주제조공정을 개선하기 위하여 일반 미분과는 물성이 전혀 다른 팽화미분을 사용하여 새로운 청주제조공정을 개발하였다. 당화액으로부터 고형분을 제거하고 28%(w/v)의 당농도에서 발효를 시작한 경우 효모의 생육이 늦어지며 발효기간이 길어지는 문제점이 발생하였다. 이러한 문제점을 해결하기위하여 20%(w/v)의 당액에 zeolite를 첨가하여 발효를 시작하고, 발효 중 2회에 걸쳐 영양원을 첨가하였다. 이러한 조정으로 효모의 생존율을 증가시켰으며, 총 발효기간을 40%(percent) 감소시킬 수 있었다. 상쾌하고 깊은 맛을 갖으며, 알코올 함량이 18%(v/v)인 청주를 12일 만에 제조할 수 있었다. 발효 침전물로부터 회수한 효모를 4번까지 재사용하여 발효를 실시하였으며, 이 경우 효모의 생존율, 알코올 생성, 향기성분 등의 변화 등이 관찰되지 않아 효모의 재사용이 가능하였다. 따라서 복잡한 방법으로 제조되는 전통적인 청주제조공정을 간단하며 효율적인 방법으로 개선할 수 있었다.

Keywords

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