KR100509167B1 - Liquor of pomegranate and method for preparing thereof - Google Patents

Abstract

The present invention relates to a pomegranate and a method for producing the same, and more particularly, the present invention relates to a method for preparing a pomegranate using a pomegranate leaching solution or a pomegranate juice and a pomegranate prepared according to the method.

The present invention is produced by cooling the pomegranate juice or pomegranate leaching liquid containing components such as natural estrogen, citric acid by low temperature cooling to produce pomegranate, which is effective in beauty of women's skin and fatigue, and enjoys the fresh flavor of natural pomegranate. Has the effect of providing.

Description

Pomegranate liquor and preparation method {Liquor of pomegranate and method for preparing

The present invention relates to a pomegranate liquor and a manufacturing method thereof. More specifically, the present invention relates to a method for preparing pomegranate liquor using a pomegranate leaching solution or pomegranate juice and a pomegranate prepared according to the above method.

Due to the various demands of consumers, low alcoholic liquors such as beer, medicine, fruit wine, liqueur and distilled liquor (including cocktails) are more easily drinkable than alcoholic distilled liquor such as distilled liquor, distilled liquor, whiskey and brandy. It is consumed a lot. Among them, the low alcohol liquor consumed a lot is mostly in the form of fermented liquor such as beer, and such fermented liquor has a problem including fermentation odor generated during fermentation. Therefore, in recent years, interest in fruit wine and liqueur, which is easier to drink, rich in natural flavor, and enhanced functional aspects, has been increasing. Currently, fruit wine or liqueurs using plums, lemons, cherries or grapes are marketed in Korea, and research is being continued for the production of fruit wines or liqueurs using other kinds of fruits that can satisfy consumer's preferences. The inventors have noticed the efficacy of pomegranate while studying different kinds of fruits for use in liquor.

Pomegranate, a pomegranate fruit, has long been regarded as 'fruit of life' and 'fruit of wisdom'. This is because pomegranate contains a large amount of organic acids such as citric acid and lemon acid, minerals, tannins, and estrogens.

Citric acid is known to be particularly abundant among the organic acids contained in pomegranate, which breaks down the lactic acid, a fatigue substance accumulated in the body, and releases it out of the body. And minerals are known to make the blood of the human body weakly alkaline, such as blood sugar, tonic, interpolation, fatigue recovery, anti-aging, sterilization. Tannins are known to have detoxification, antioxidant and anticancer effects.

In addition, natural estrogen, which is contained in large amounts in pomegranate, is very similar to that of female hormone estrogen. Estrogens are responsible for preventing atherosclerosis, inhibiting vasoconstriction, skin and hair beauty, preventing urinary and incontinence, self-cleaning of the vagina, stroke, preventing and improving dementia, development of the uterus, proliferation of the lining, development of the mammary gland and secondary sexual characteristics. It is a hormone. Recently, the number of women receiving artificially synthesized female hormones known to alleviate the symptoms of postmenopausal estrogen and prevent osteoporosis, but artificially synthesized estrogen is concerned about side effects such as risk of breast cancer. Therefore, interest in pomegranate containing a large amount of natural estrogen is increasing.

Despite the excellent efficacy of the pomegranate as described above, there are not many kinds of foods using the same. The foods used so far are pomegranate juice, pomegranate concentrate, and pomegranate vinegar, and are mainly consumed in the form of pomegranate juice. Korean Patent Application No. 1997-62455, which is a related art related to food using pomegranate, is a brewing vinegar composition based on pomegranate, characterized by containing a fermentation broth (seed) and pomegranate juice prepared by fermenting a mixture containing pomegranate juice. Korean Patent Application No. 1997-40941 discloses a beverage composition comprising a pomegranate juice.

However, despite the pomegranate's excellent efficacy, no alcohol has been used in the production of liquor that does not ferment because it is too sour that it is too drunk to drink.

The present inventors leached the pomegranate with alcohol or water, and then filtered and distilled the filtrate under reduced pressure, and adjusted to the final alcohol concentration by addition of water or alcohol, and added high fructose, sugar and citric acid and then carbonic acid The present invention has been completed by preparing a low alcohol pomegranate liquor having the efficacy and function of natural pomegranate and exhibiting the aroma and fresh taste of natural pomegranate.

Accordingly, it is an object of the present invention to provide a method for producing a pomegranate, comprising the steps of: a) leaching pomegranate to alcohol or water; b) cold cooling the pomegranate leachate at -4 to 4 ℃; And c) adding water or alcohol to give a final alcohol concentration of 2 to 20% by weight.

Another object of the invention is a) preparing a pomegranate juice; b) cold cooling the pomegranate leachate at -4 to 4 ℃; And c) to provide a method for producing a pomegranate liquor comprising the step of adding a spirit to a final alcohol concentration of 2 to 20% by weight.

It is another object of the present invention to provide a pomegranate liquor prepared according to the above methods.

In order to achieve the above object, the present invention comprises the steps of: a) leaching the pomegranate with alcohol or water; b) cold cooling the pomegranate leachate at -4 to 4 ℃; And c) adding water or alcohol to make a final alcohol concentration of 2 to 20% by weight.

Preferably, the filtrate obtained in step b) may further include a distillation step of distilling under reduced pressure or atmospheric pressure.

Preferably it further comprises a carbonation step of adding carbonic acid to the pomegranate obtained in step c).

Preferably it further comprises the step of adding high fructose, sugar and citric acid to the pomegranate obtained in step c).

In addition, the present invention comprises the steps of a) preparing a pomegranate juice; b) cold cooling the pomegranate leachate at -4 to 4 ℃; And c) adding alcohol to make a final alcohol concentration of 2 to 20% by weight.

Preferably it further comprises a carbonation step of adding carbonic acid to the pomegranate obtained in step c).

Preferably it further comprises the step of adding high fructose, sugar and citric acid to the pomegranate obtained in step c).

The present invention also provides a pomegranate liquor prepared according to the above methods.

Hereinafter, the present invention will be described in detail.

Referring to the method for producing pomegranate wine according to the present invention step by step.

First, a method for preparing pomegranate using the leachate of pomegranate will be described with reference to FIG. 1.

Step 1: Leaching Pomegranate

Pomegranate is leached to prepare a pomegranate liquor according to the present invention.

To remove any foreign matter or contaminants on the surface of the pomegranate, clean the pomegranate with water. The pomegranate is placed in a container and the leaching solvent is poured into the container so that the pomegranate is submerged in the leaching solvent so that the various components contained in the pomegranate are leached into the solvent.

In the present invention, all kinds of pomegranates may be used, and the present invention is not limited by the place of production thereof.

At the time of leaching of the pomegranate, the temperature of the solvent is 5 to 30 ° C, preferably 10 to 20 ° C, more preferably 15 ° C. As the leaching solvent of pomegranate, water or alcohol is used. Water is preferably bottled water that has not been chemically treated. It is preferable to use dilute spirits containing 5 to 60% by weight of alcohol, more preferably dilute alcohols containing 40 to 60% by weight of alcohol.

Leaching of the pomegranate is preferably carried out for 2 to 10 weeks, so that various components contained in the pomegranate can be sufficiently leached into the solvent. The leaching solvents used for leaching the pomegranate, i.e., water and spirits, are added in an amount of 1 to 100 times the pomegranate weight, preferably in an amount of 2 to 10 times the pomegranate weight.

To produce a better flavor, sugar or high fructose can be leached in addition to pomegranate and leaching solvent. The amount of sugar or high fructose added is preferably 0.5 to 10 times the weight of the pomegranate to leach.

Second Step: Filtration

The leaching solution obtained in the above step is subjected to low temperature cooling filtration to obtain a filtrate from which pomegranates and solids have been removed.

The low temperature cold filtration temperature is -6 to 10 ° C, preferably -4 to 4 ° C. When low temperature cooling filtration is performed, components exhibiting a flavor of natural pomegranate may remain in the leachate to prepare a pomegranate wine having a better flavor.

The cold cooling filtration method can be carried out by methods known in the art. For example, it can filter by using a cartridge filter or a sheet filter with a cooler, a filter using a filtration tank, a filter, or a sieve under low temperature conditions, or filtering by removing solid content using the sake filtration and a medicine filter cloth. .

In this step, the pomegranate is removed by a 100 mesh sieve, and the inside is cooled by using a cartridge filter equipped with a low temperature cooler at low temperature, and then filtered through a sieve having a diameter of 3 μm, and a sieve having a diameter of 1 μm. Tea filtration is preferred.

Step 3: adjust the alcohol concentration

Water or alcohol is added to the filtrate obtained in the above step and adjusted to the desired alcohol concentration to be used. If the pomegranate is leached with water in the first stage, the final alcohol concentration is adjusted with alcohol, and if the pomegranate is leached with alcohol in the first stage, the final alcohol concentration is adjusted with water.

Water as the final alcohol concentration adjusting solvent is preferably bottled water that has not been chemically treated. As a final alcohol concentration adjusting solvent, it is preferable to use a dilute alcohol containing 5 to 60% by weight of alcohol, more preferably a dilute alcohol containing 40 to 60% by weight of alcohol.

The final alcohol concentration is preferably adjusted to 2-20% by weight, based on the total weight of pomegranate. The amount of pomegranate filtrate contained in this case is 0.5 to 25% by weight, preferably 0.5 to 15% by weight of the total.

Step 4: Add Sugar

In order to improve the taste of the pomegranate obtained in the above step, high fructose, sugar, citric acid and the like may be further added. It is preferred to add the additives in an amount of 2 to 30% by weight of the total pomegranate weight.

Step 5: Carbonation

The pomegranate obtained in the above step may further include a carbonation step of dissolving carbon dioxide in the liquid. It is intended to make foamed beer like beer, and to improve palatability and drinking. The carbonation process may be performed by a conventional method such as a method using a carbonic acid injector.

The carbonic acid concentration after the carbonation step is preferably 1.7 to 2.8% by volume.

Next, a method of preparing a pomegranate wine including a distillation step using the leach solution of the pomegranate will be described with reference to FIG. 2.

Step 1: Leaching Pomegranate

It is the same as the 1st step in the manufacturing method of the said pomegranate which does not distill.

Second Step: Filtration of Pomegranate

It is the same as the 2nd step in the manufacturing method of the said pomegranate which does not distill.

Third step: distillation

The filtrate obtained in the above step is distilled according to a conventional method to obtain a pomegranate distillate. The distillation is distilled under reduced pressure to 70 to 150 mmHg at an internal temperature of 40 to 60 ℃, or atmospheric distillation at an internal temperature of 80 to 99 ℃. The alcohol concentration of the final distillate is 45 to 55% by weight. Vacuum distillation at low temperatures is more preferred for maintaining the taste and aroma of the pomegranate.

Step 4: adjust the alcohol concentration

It is the same as the 3rd step in the manufacturing method of the said pomegranate wine which does not distill except the solution which adds water for alcohol concentration adjustment is a distillate rather than a filtrate.

Step 5: Add Sugar

It is the same as the 4th step in the manufacturing method of the said pomegranate which does not distill.

Step 6: Carbonation

It is the same as the 5th step in the manufacturing method of the said pomegranate which does not distill.

Next, a method of preparing pomegranate wine using pomegranate juice will be described with reference to FIG. 3.

Step 1: Preparation of Pomegranate Juice

To prepare a pomegranate juice according to the present invention to prepare a pomegranate juice.

Pomegranate juice can be used commercially available pomegranate juice, or can be manufactured directly.

The preparation of pomegranate juice uses conventional methods. For example, in order to remove foreign substances or contaminants on the surface of the pomegranate, the pomegranate is washed with water, and then the pomegranate is juiced using a juicer, and the juice is separated into a juice and a solid using a filter cloth to prepare a juice. have.

Second Step: Filtration

It is the same as the 2nd step in the manufacturing method of the said pomegranate wine which does not distill except the object to be filtered is not a pomegranate leachate but a pomegranate juice.

Step 3: Adjust Alcohol Level

It is the same as the 3rd step in the manufacturing method of the said pomegranate wine which does not distill.

Step 4: Add Sugar

It is the same as the 4th step in the manufacturing method of the said pomegranate which does not distill.

Step 5: Carbonation

It is the same as the 5th step in the manufacturing method of the said pomegranate which does not distill.

Sensory evaluation of the pomegranate liquor according to the present invention prepared in the above manner, received a good evaluation in taste, aroma and overall preference.

The present invention will be described in more detail with reference to the following examples. However, these examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

In the present embodiment, the leaching degree was determined by analyzing citric acid content based on citric acid analysis method of A.O.A.C (Association of Official Analytical Chemist), which is an international standard analysis method, and at the same time, evaluation of flavor was performed.

In addition, the acidity, pH, absorbance, etc. were measured as another analysis index in pomegranate leaching.

<Example 1>

Manufacture of Pomegranate Wine by Cold-Cooling of Pomegranate Leachate Leached into Alcohol

The pomegranate was washed thoroughly with water to remove any foreign matter or contaminants on the surface of the pomegranate. Pomegranate was placed in the container and a diluted spirit containing 40% by weight alcohol at 15 ° C. was added to the container in an amount of 5 times the pomegranate weight. To this was added sugar and high fructose in an amount three times the pomegranate weight. Pomegranate leaching was carried out for 6 weeks.

Next, the pomegranate was removed by a 100 mesh sieve, and the filter was firstly filtered through a sieve having a diameter of 3 μm, while the temperature was maintained at 1 ° C. using a cartridge filter equipped with a low temperature cooler. Filtered.

Dilution with water then adjusted the final alcohol concentration to 7% by weight. Then further additives such as high fructose, sugar and citric phase were added in an amount of 7.5% by weight of the whole pomegranate strain. Next, carbonic acid was added thereto and adjusted to have a carbonic acid concentration of 2.0% by volume.

<Example 2>

Manufacture of Pomegranate Wine by Low Temperature Cooling Filtration of Pomegranate Leachate Leached with Water

The pomegranate is leached, using chemically untreated bottled water as the leaching solvent instead of a dilute spirit containing 60% by weight of alcohol, and the filtrate is finalized with a deodorized purified dilute alcohol containing 40% by weight of alcohol instead of water. Preparation was carried out in the same manner as in Example 1, except that the alcohol concentration was adjusted.

<Control Example 1>

Manufacture of pomegranate wine obtained by filtering the pomegranate leaching solution with alcohol at room temperature

The pomegranate leachate was prepared in the same manner as in Example 1, except that the pomegranate leachate was not filtered at 1 ° C but was filtered at room temperature (25 ° C).

Experimental Example 1

Sensory Evaluation of Pomegranate Wine Prepared in Examples 1, 2 and Control Example 1

For each pomegranate prepared in Examples 1, 2 and Control Example 1, the fragrance, taste, and preference of the pomegranate method (15, 1, 2, 3) were determined by 15 trained inspectors. The results are shown in Table 1. The figures in Table 1 are the sum of the rankings measured by the 15 inspectors. The lower the value, the better the effect.

Sensory test results for the pomegranate wine prepared in Example 1, Example 2 and Comparative Example 1 incense flavor preference Example 1 19 19 18 Example 2 25 26 25 Comparative Example 1 44 43 46

As a result of the experiment, as shown in Table 1, the pomegranate liquor of Example 1 is more preferred than that of Comparative Example 1, and it was found that cold filtration of the pomegranate leach gives an excellent effect on flavor and taste.

In addition, since the pomegranate liquor of Example 1 is more preferred than Example 2, it can be seen that leaching with spirits shows the best effect than leaching with bottled water.

Experimental Example 2

Analysis of Flavor Components of Pomegranate Wine Prepared in Examples 1, 2 and Control Example 1

The amount of the fragrance components included in each pomegranate prepared in Example 1, Example 2 and Comparative Example 1 was analyzed by the following method.

Analysis of the fragrance components was carried out using gas chromatography. Gas chromatography used an HP-FFAP (film thickness 0.5 μm, length 50 m, diameter 0.32 μm, 19091F-115, Agilent Technologies) column, the detector used an FID detector and nitrogen as the carrier gas. At this time, the injector temperature was adjusted to 250 ° C., the detector temperature to 280 ° C., and the injection volume was 1 μl. As a pretreatment before analysis, 0.5 ml of saturated NaCl solution was added to a test tube equipped with a 15 ml cap, and 2.5 ml of dichloromethane was added thereto. 2.5 ml of distilled water was added and 5 ml of samples were added thereto. The test tube was then vigorously mixed for 2-3 minutes, held for 10-20 minutes, and then centrifuged at 5000 rpm for 10 minutes. The lower layer of dichloromethane was taken with a Pasteur pipette and transferred to a vial, followed by dehydration with a small amount of anhydrous sodium sulfate.

Table 2 shows the amount of the fragrance components contained in the pomegranate wine prepared in Example 1, Example 2 and Comparative Example 1 analyzed by the above method.

Scent component analysis result of pomegranate prepared in Example 1, Example 2 and Comparative Example 1 Unit: w / w% Propylene Glycol Cis-3-hakolol Alpha-ionone Ethyl butyrate Butyric acid Etc Example 1 70 26 One One One One Example 2 65 22 One One One 10 Comparative Example 1 50 20 One One One 27

As shown in the gas chromatographic results of Table 2 above, low-temperature cooling filtration was observed in the pomegranate liquor of Example 1 as compared to the comparative example 1, as the main scent components of propene glycol and cis-3-hakol were detected. It was found to give an excellent effect to the fragrance.

In addition, since the main fragrance component of the pomegranate of Example 1 was detected more than that of Example 2, it could be seen that leaching with alcohol rather than leaching with bottled water showed the best effect.

<Example 3>

Preparation of pomegranate liquor which distilled under reduced pressure the pomegranate filtrate obtained in Example 1

The pomegranate filtrate obtained in Example 1 was distilled under reduced pressure to 100 mmHg at an internal temperature of 50 ℃.

Dilution with water then adjusted the final alcohol concentration to 7% by weight. Then further additives such as high fructose, sugar and citric acid were added in an amount of 7.5% by weight of the whole pomegranate. Next, carbonic acid was added thereto and adjusted to have a carbonic acid concentration of 2.0% by volume.

<Example 4>

Preparation of pomegranate wine for atmospheric distillation of the pomegranate filtrate obtained in Example 1

A pomegranate filtrate was prepared in the same manner as in Example 3 except that the pomegranate filtrate was distilled under atmospheric pressure at an internal temperature of 95 ° C.

<Control Example 2>

Preparation of dilute liquor without pomegranate

The final alcohol concentration was adjusted to 7% by weight by diluting the diluted alcohol containing 40% by weight of deodorized purified alcohol. Then further additives such as high fructose, sugar and citric acid were added in an amount of 7.5% by weight of the whole pomegranate. Next, carbonic acid was added thereto and adjusted to have a carbonic acid concentration of 2.0% by volume.

Experimental Example 3

Sensory Evaluation of Pomegranate Wine Prepared in Examples 3, 4, and 2

For each pomegranate liquor prepared in Examples 3, 4 and Control Example 2, the fragrance, taste and preference of the pomegranate method (15, 1, 2, 3) were determined by 15 trained inspectors. The results are shown in Table 3. The figures shown in Table 3 are the sum of the rankings measured by the 15 inspectors. The lower the value, the better the effect.

Sensory test results for the pomegranate wine prepared in Example 3, Example 4 and Comparative Example 2 incense flavor preference Example 3 20 21 20 Example 4 25 26 27 Comparative Example 2 44 40 44

As a result of the experiment, as shown in Table 3, it was found that the pomegranate liquor of Example 3 is more preferable than that of the control example 2, and the aroma and taste of the low alcohol liquor containing the pomegranate leachate were excellent.

In addition, since the pomegranate of Example 3 is more preferred than Example 4, it can be seen that the reduced pressure distillation improves the flavor and taste of the distilled liquor rather than the atmospheric distillation.

As described above, the present invention has a low-temperature cooling and filtration of pomegranate juice or pomegranate leachate containing components such as natural estrogen, citric acid to produce pomegranate, which is effective in the beauty of women's skin and fatigue, and enjoys the fresh flavor of natural pomegranate. It has the effect of providing a pomegranate can.

Figure 1 shows step by step a method of manufacturing pomegranate wine using the leaching solution of pomegranate according to the present invention.

Figure 2 shows step by step a method for producing a pomegranate wine comprising a distillation step using a leaching solution of pomegranate according to the present invention.

Figure 3 shows step by step the production method of pomegranate wine using pomegranate juice according to the present invention.

Claims (14)

a) leaching the pomegranate with alcohol or water; b) cold cooling the pomegranate leachate at -4 to 4 ° C; And c) adding water or alcohol so that the final alcohol concentration is from 2 to 20% by weight. The method of claim 1, further comprising a distillation step of distilling the filtrate obtained in step b) under reduced pressure or atmospheric pressure. 3. The method of claim 2, wherein the distillation is a reduced pressure distillation of 70 to 150 mmHg. a) preparing a pomegranate juice; b) cold cooling filtration of the pomegranate juice at -4 to 4 ° C; And c) adding alcohol to make a final alcohol concentration of 2 to 20% by weight. The method according to any one of claims 1 to 4, further comprising a carbonation step of adding carbonic acid to the pomegranate obtained in the step c). The method of claim 5, wherein the carbonic acid concentration in the carbonation step is 1.7 to 2.8% by volume pomegranate production method. The method according to any one of claims 1 to 4, further comprising the step of adding high fructose, sugar and citric acid to the pomegranate obtained in step c). The method of claim 1, wherein the leaching step of the pomegranate liquor characterized in that the leaching for 2 to 10 weeks. The method of claim 1, wherein the alcohol in the leaching step is a distilled alcohol containing 40 to 60% by weight alcohol. The method according to claim 1, wherein the alcohol or water of the leaching step is added in an amount of 1 to 100 times the weight of the pomegranate. 11. The method of claim 10, wherein the alcohol or water in the leaching step is added in an amount of 2 to 10 times the weight of the pomegranate. According to claim 1, wherein the leaching step of the pomegranate liquor characterized in that the leaching by adding sugar or high fructose to 0.5 to 10 times the weight of the pomegranate weight. The method according to any one of claims 1 to 4, characterized in that the amount of pomegranate filtrate or distillate or pomegranate juice filtrate is 0.5 to 15% by weight of the final pomegranate liquor. Pomegranate wine produced by the method of any one of claims 1 to 4.