Fermentation method in brewing kaoliang liquor, and use of kaoliang liquor distilled residue as auxiliary raw material

Abstract

To provide a fermentation method in brewing Kaoliang liquor, and use of a Kaoliang liquor distilled residue as an auxiliary raw material.SOLUTION: The present invention provides a fermentation method in brewing Kaoliang liquor and use of a Kaoliang liquor distilled residue as an auxiliary raw material. Instead of adding a conventional chaff auxiliary raw material, a sorghum distilled residue is added and mixed with a raw material for brewing to be prepared. Brewing / fermenting liquor under a condition that the chaff auxiliary raw material is not added enables not only omission of a preprocessing step necessary for the conventional chaff auxiliary raw material but also prevention of inclusion of offensive odor / odd taste in distilled and extracted liquor. A problem of residual pesticides is solved, and a distilled residue used for preparation is a material passed through fermentation, thus assisting progress of brewing / fermentation. Reusing the material passed through fermentation enables great reduction of wastes generated after the fermentation.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a fermentation method for brewing alcohol, and particularly to a fermentation method for brewing sorghum wine. [Background technology]

[0002] The most common method for brewing sorghum wine is solid fermentation, which uses solid raw materials for fermentation, and ferments the husks and germs of the whole sorghum plant together. In order to maintain the solid fermentation production of wine, auxiliary raw materials are added during the fermentation process of brewing traditional sorghum wine, which maintains the looseness of the solid fermentation process and facilitates the subsequent brewing and production of sorghum wine.

[0003] Currently, rice husks, the shells of ordinary rice, are usually used as an auxiliary ingredient in solid-state fermentation. In addition to its function as a general auxiliary ingredient, rice husks have the additional advantage of further reducing the stickiness of the ingredients during distillation of alcohol due to their hard texture, preventing steam from being unable to be released, and allowing the brewing ingredients to ferment thoroughly. However, since the components contained in rice husks, such as pentosan, pectin, and silicates, can cause unpleasant flavors in the alcohol after fermentation, it is mandatory to steam the rice husks for a certain period of time before using them as an auxiliary ingredient to prevent any adverse effects on the quality of the alcohol after brewing. Summary of the Invention [Problem to be solved by the invention]

[0004] The inventors found that there were still many questions about using rice husks as a secondary raw material in sake brewing. First, rice husks are relatively large in volume, and most of them are purchased only when needed, resulting in additional warehouse storage costs. In addition, rice husks are easily contaminated by mold during the process from purchase to warehouse storage, and detection of mold is difficult. In addition, in rice cultivation, pesticides are often sprayed to control insects and weeds, and there is a problem that the pesticides may remain and be difficult to remove. [Means for solving the problem]

[0005] In view of the above-mentioned questions, the present inventors propose a fermentation method for brewing sorghum wine that does not require the addition of the conventional rice husk auxiliary raw material. Specifically, the present invention provides a fermentation method for brewing sorghum wine, comprising the steps of steaming the brewing raw material (1) to obtain the brewing raw material after splitting, adding and mixing the distillation residue to the brewing raw material after splitting to obtain a blended material (2), cooling the blended material (3) to adjust the temperature of the blended material for fermentation, and mixing the blended material with koji to start saccharification and fermentation and then fermenting the blended material (4).

[0006] In one embodiment, the raw material for brewing is sorghum, and the raw material for the distillation residue is sorghum lees, which are brewed and fermented without adding rice husk as a secondary raw material. The distillation residue is subjected to pressure to remove excess water to reduce the moisture content to 20% or less, and is then crushed to obtain a volume equivalent to the size of the brewing raw material after splitting.

[0007] The brewing ingredients can be pretreated by washing and soaking before the steaming process, and the distillation residue can be mixed with koji powder before the blending process.

[0008] Another aspect of the present invention provides a use of the distillation residue of sorghum liquor as an auxiliary material in the fermentation process of brewing sorghum liquor.

[0009] In short, the fermentation method of the present invention replaces the traditional rice husk auxiliary material with the addition of distillation residue, which is mixed with the brewing raw materials and blended, does not add traditional rice husk as an auxiliary material during blending, and fermentation is carried out under conditions where rice husk auxiliary material is not added in brewing alcohol, which not only eliminates the pre-treatment process required for traditional rice husk auxiliary materials, but also does not bring about unpleasant odors or unpleasant flavors in the distilled alcohol, and there is no concern about residual pesticides. The distillation residue used in the blending is a material that has undergone fermentation, which is useful for the progress of brewing and fermentation. By reusing the fermented material, the waste material generated after fermentation can be greatly reduced. Therefore, a new use is also provided for the distillation residue of sorghum liquor as an auxiliary material during the fermentation process of brewing sorghum liquor.

[0010] Various features and components in the drawings are not drawn to scale, but are drawn in a manner best suited to present specific features and components relevant to the present invention, and the same or similar reference numerals are used to represent similar components and elements among different drawings. [Brief description of the drawings]

[0011] [Figure 1] 1 is a flow chart of a preferred embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] In order to make the technical meaning of the present invention more detailed and complete, the following description is given of the embodiments and specific embodiments of the present invention. However, the following description is not the only form of implementing or operating the specific embodiments of the present invention. Those skilled in the art can easily understand the necessary technical content of the present invention through the following description. Without departing from the spirit and scope of the present invention, various modifications and adaptations can be made to the present invention to adapt to different applications and situations. Such embodiments also belong to the scope of the claims of the present invention.

[0013] In the description of the present invention, the terms "a" and "the" can also be interpreted as plural, unless the context dictates otherwise.

[0014] In describing the present invention, unless the context dictates otherwise, the terms "comprises," "including," "comprising," "comprises," or "containing" are inclusive or open-ended and do not exclude other unrecited elements or method steps.

[0015] In describing the present invention, the orientations or positional relationships indicated by the terms "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," etc. are orientations or positional relationships indicated based on the drawings, and are merely intended to facilitate easy description of the present invention. They do not indicate or suggest that the devices or elements shown necessarily have a specific orientation or are configured and operated in a specific orientation, and therefore should not be understood as limitations on the present invention.

[0016] In the description of the present invention, the terms "provided," "attached," "coupled," "connected," "fixed," etc. should be understood in a broad sense, such as firmly attached, detachably connected, mechanically connected, directly connected, indirectly connected via an intermediate medium, etc. Those skilled in the art can understand the specific meaning of the above terms in the present invention according to the specific circumstances.

[0017] Referring to FIG. 1, FIG. 1 is a flow chart of the fermentation method for brewing sorghum wine according to the present invention.

[0018] The fermentation method for brewing sorghum in this embodiment is solid fermentation, the selected brewing raw material is sorghum, and the fermentation method includes the following steps:

[0019] Step 101: This is a step of steaming the brewing raw materials after washing and soaking to obtain the brewing raw materials after splitting. The brewing raw materials after the steaming step are useful for the subsequent fermentation because the outer skin has been heated and split. Also, before step 101, the brewing raw materials to be used for brewing alcohol can be first washed and soaked in a pretreatment step 100, and then steamed.

[0020] Step 102: In a step of blending the brewing raw material after cleavage, the distillation residue is added to the brewing raw material after cleavage and mixed to obtain a blend.

[0021] In this specification, the term "stillage residue" or "stillage residue of sorghum liquor" refers to the sorghum liquor cake remaining after fermentation, distillation, and extraction of liquor. When the water content in the raw material is high, it is preferable to squeeze out the excess water under pressure to reduce the water content of the stillage to 20% or less (for example, but not limited to, 20%, 15%, 10%, 5%). In a preferred embodiment, when the stillage is squeezed to form a cake shape (i.e., stillage cake), the stillage cake is subjected to a crushing process to obtain a stillage having a volume corresponding to the size of the brewing raw material after splitting. The volume of the stillage can also be adjusted according to actual needs.

[0022] The amount of distillation residue used as an auxiliary raw material in this specification may vary depending on differences in season, degree of grinding, starch content, acidity and viscosity of the cloudy sake, etc. Within a certain range, the greater the amount of auxiliary raw material used and the more water added, the more sake will be produced. However, if too much auxiliary raw material is used, the equipment operating rate will decrease, so the optimal amount to use is 15% to 28 wt% of the weight of the raw materials used to brew sake.

[0023] The brewing raw materials are mixed with the stillage, and no conventional auxiliary materials are added during the mixing process. Therefore, the fermentation method of the present invention is one in which brewing and fermentation are carried out without adding conventional auxiliary materials (e.g., rice husks).

[0024] In the blending process, agitation and mixing during the stillage addition process can help cool the brewing ingredients after splitting, while the volume-adjusted blending material supports the brewing ingredients and keeps them loose to facilitate subsequent solid-state fermentation.

[0025] After the mixing step, in step 103: a step of cooling the mixed material, the temperature of the mixed material after being uniformly mixed is adjusted and used for the mixed material fermentation step.

[0026] The temperature of the brewing ingredients after steaming is very high, so in addition to the initial cooling by stirring and mixing with the distillation residue when mixing, time is also required for heat dissipation and temperature reduction. In order to match the subsequent fermentation, the temperature of the ingredients after being mixed uniformly is adjusted according to the actual environmental conditions on the day, such as temperature and humidity.

[0027] Step 104: In this step, the temperature-adjusted ingredients are mixed with the koji to start saccharification and fermentation. The koji and the steamed ingredients are added and mixed under the adjusted temperature conditions, allowing the koji mold in the koji to ferment at the appropriate temperature.

[0028] According to some embodiments of the present invention, the stillage can be first mixed with koji powder before the blending process to improve the uniformity of the mixture of the brewing raw materials and koji, and the addition of stillage can be used to adjust the acidity of the cloudy sake during the fermentation process.

[0029] In short, compared to the prior art, the fermentation method of the present invention adds distillation residue and mixes it with the brewing raw materials to prepare the blend, and does not add conventional auxiliary materials during blending. Therefore, the brewed alcohol is fermented under conditions that do not add conventional auxiliary materials, and not only can it eliminate the pretreatment process that is required for the conventional rice husk auxiliary material, but it also does not give off an unpleasant odor or unpleasant taste in the alcohol extracted by distillation, and there is no need to worry about residual pesticides. In addition, the distillation residue used in the blending is a material that has undergone fermentation, so it is useful for the progress of brewing and fermentation, and by reusing the fermented material, it is also possible to significantly reduce the waste materials generated after fermentation.

[0030] Although the present invention has been described in detail above, the above description is only a preferred embodiment and example of the present invention, and is not intended to limit the scope of the present invention. That is, those skilled in the art can make various modifications and adaptations to the present invention in order to adapt to different applications and situations without departing from the spirit and scope of the present invention, and such embodiments also belong to the scope of the claims of the present invention. [Explanation of symbols]

[0031] 100~104 processes

Claims

1. A fermentation method for brewing sorghum wine, comprising the following steps: (1) steaming the brewing raw material to obtain the brewing raw material after splitting; (2) A process for blending the split brewing raw material by adding and mixing the distillation residue to the split brewing raw material to obtain a blend without adding the rice husk auxiliary raw material; (3) adjusting the temperature of the mixture for use in fermentation; and (4) A fermentation method for brewing sorghum wine, comprising the steps of mixing the ingredients with koji and fermenting the ingredients after adjusting the temperature to initiate saccharification and fermentation.

2. 2. The method for fermenting sorghum liquor as claimed in claim 1, wherein the raw material is sorghum.

3. The fermentation method for brewing sorghum liquor according to claim 1, wherein the raw material of the distillation residue is sorghum liquor cake.

4. 4. The fermentation method for brewing sorghum liquor according to claim 3, wherein the distillation residue is subjected to pressure to remove excess water therefrom so that the moisture content is 20% or less.

5. 5. The method for fermenting sorghum liquor according to claim 3 or 4, wherein the distillation residue is crushed to obtain a volume equivalent to the size of the brewing raw material after the splitting.

6. 2. The fermentation method for brewing sorghum liquor as claimed in claim 1, wherein the brewing raw materials are subjected to a pretreatment process of washing and soaking before the steaming process.

7. 2. The method for fermenting sorghum liquor according to claim 1, wherein the distillation residue is mixed with koji powder before the blending step.

8. The waste grains of sorghum liquor as an auxiliary material used in the fermentation process of brewing sorghum liquor, the moisture content of the waste grains of sorghum liquor being a predetermined value of 20% or less.

9. The waste grains of sorghum liquor according to claim 8, wherein the waste grains of sorghum liquor are further mixed with koji powder.

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