KR100861712B1 - Manufacture of Sanmeoruh Wine to contain functionality and flavor of herb and its composition - Google Patents

Abstract

The present invention relates to a method for producing herbal wild grape wine, which gives the flavor and functionality of herb to wild grape wine, by mixing a herb extract with a certain composition ratio of wild grape wine to prepare a wild wild grape wine added to the flavor and functionality of wild herbs. Its purpose is to provide herbal scented wine with the taste and flavor that you can drink and enjoy casually. The method for producing a herb wild grape wine according to the present invention configured for this step is immersed in 0.5 to 5% by weight of the shaded herb to the weight of wild grape wine in wild grape wine; And the dried herbs are immersed in a certain composition ratio of the wild grape wine under the temperature condition of 15-25 ℃ 30 days or more to produce a herb wild grape wine. In addition, the present invention is a method for producing a herb wild grape wine is a mixed composition of 98 to 99.9 wt% of wild grape wine and 0.2 to 2% by weight of the herb extract; And aging the mixture of the wild grape wine and the herb extract for 30 days or more under a temperature condition of 15-25 ° C. to prepare a herb wild grape wine.

Wild grape wine, wild grape wine, herbs, herbal wine

Description

Manufacture of Sanmeoruh Wine to contain functionality and flavor of herb and its composition}

The present invention relates to a method for producing a herb simmered wine and the product added to the functional material and flavor of the herb in wild grape wine, the flavor of the herb is added by mixing the scent of wild grape wine and herb extract prepared by using a wild The present invention relates to a method for producing herbal wild grape wine and its product, which impart the flavor and functionality of the herbal wild grape wine.

In general, the favorite food is not a direct nutrient required by the human body, but has a flavor (香味) means food that satisfies the taste. These foods include tea, coffee, cocoa, tobacco, alcoholic beverages (makgeolli, shochu, herbal medicine, wine, wine, brandy, whiskey, gin, vodka, baguette, etc.), soft drinks (carbonated drinks, fruit drinks, lactic beverages, cola) Etc., and broadly includes gum, chocolate and other sweets, fruits and spices (garlic, green onion, ginger, pepper, pepper, etc.). Kinds vary according to ethnicity and culture, but alcoholic beverages and tobacco are used in almost every country.

In particular, it is like a part of our lives so that wherever people live there is alcoholic beverages anywhere. These alcoholic beverages are unrivaled in their kind and variety, but the classification varies greatly depending on the method of manufacture or use. Wine is widely known and widely used around the world as alcoholic beverages.

As the alcoholic beverage described above, wine is the most familiar alcoholic beverage with humans that has been with human history to the extent that its origin is unknown. As such alcoholic beverages, the wine is produced by ripening grapes, the wine is very different in its manufacturing method and taste in every country.

On the other hand, wines as alcoholic beverages as described above are so diverse that they are insignificant in their kind, ranging from cheap wines that have been aged for several months to expensive wines that have been aged for hundreds of years. It is well known that such wines are firmly established as the most popular alcoholic beverages in the world, with the growth of the food service industry and the various human desires for new things being maximized.

However, as a typical alcoholic beverage as described above, wine has kept its wine's own brand, flavor, and manufacturing method properly due to its efforts to preserve its own method and flavor. However, such efforts have resulted in a new taste and flavor. It is noted that it is a factor that inhibits the production of wine with.

Therefore, in order to satisfy the needs of consumers in this age, where the speed of change is rapid and the desire for new things is maximized, as in modern society, efforts to preserve the unique manufacturing methods and flavors of the country or family reflect the needs of consumers sufficiently. Problems that cannot be solved are bound to emerge.

As mentioned above, wild grapes are produced by ripening wild grapes produced in our land in order to revive the consumer's desire for wines with new tastes and flavors. However, wild grapes, which are raw materials of wild grape wines, have various functional substances. It contains a lot of acidity, but strong acidity and lack of unique flavor is known to be less palatability or commerciality.

Therefore, it is urgently required to meet the consumers' desire for new tastes and flavors through the wild grapes grown and produced in our land, as well as the development of wild grape wine that can be enjoyed and drunk casually.

The present invention was devised to satisfy the needs of consumers in this age, in which the speed of change is rapid and the change in the desire for new things is maximized, as in modern society. It is an object of the present invention to provide a method for producing a herb wild grape wine having a taste and a flavor that can be easily drinkable and enjoyed while maintaining the original characteristics of the wild grape wine by producing a herb added to the flavor and functionality.

Another object of the technology according to the present invention is to mix the herb extract in wild grape wine at a certain composition ratio to produce a herb wild grape wine added to the flavor and functionality of the wild grape wine to meet the consumer's desire for a new wine It is in a ship.

In addition, another object of the technology according to the present invention is to mix the herb extracts with wild grape wine at a certain composition ratio to prepare the wild grape wine with added flavor and functionality of the wild grape wine to the wild grapes without harming the human body It is to provide herb scented wine with the strength of wine added to the strength of wine.

The present invention is configured as follows to achieve the object as described above. That is, the method for producing a herb scented wine, which gives flavor and functionality of the herb to the scented wine according to the present invention comprises: immersing 0.5-5% by weight of the dried herb to the weight of the scented wine; And the dried herbs are immersed in a certain composition ratio of the wild grape wine under the temperature condition of 15-25 ℃ 30 days or more to produce a herb wild grape wine.

In the configuration as described above, the shaded hub is more preferably immersed in wild grape wine in the net state. At this time, the herb may be used alone or mixed with two or more selected from the group consisting of rosemary, peppermint, mint, anise, sesame seeds, gamguk, gujeolcho and vanilla.

On the other hand, according to another embodiment of the present invention, a method for producing a herb scented wine, which gives the flavor and functionality of the herb to the wild grape wine is 98-99.8% by weight of the wild grape wine and 0.2-2% by weight of the herb extract; And aging the mixture of the wild grape wine and the herb extract for 30 days or more under a temperature condition of 15-25 ° C. to prepare a herb wild grape wine.

Herbal extract in the manufacturing method as described above is the step of injecting water vapor at a temperature of 85 ~ 100 ℃ to the dried hub for 5 to 15 minutes to completely wet the hub by water vapor; Dissolving and evaporating water so that the flavor is extracted from the hub by injecting water vapor of 100 ° C. or more after the hub is completely wet with water vapor having a temperature of 85 to 100 ° C .; And it can be extracted through the steam distillation method consisting of the step of obtaining the distillate by condensing the flavor of the hub to be dissolved evaporation through a cooling tube.

In addition, the herbal wild grape wine according to the present invention is prepared through any one of the manufacturing method as described above.

Hereinafter will be described in detail with respect to the production method and the product of the herb wild grape wine given the flavor and functionality of the herb to wild grape wine according to an embodiment of the present invention.

First, prior to looking at the method for producing a herb wild grape wine according to the present invention as described above and the product thereof will be described the general facts of wild grape wine as follows. That is, wild grapes are cultivated in Korea and are manufactured in the form of wild grape wine around 12% of alcohol content or alcohol added with alcohol content around 15% of alcohol. Such a fruit wine has a phenolic compound having an functionality, an anthocyanin-based pigment, and resveratrol have a much higher content than conventional red wine, and its value is known.

On the other hand, in the production method of wild grape wine, the mature wild grapes are crushed and fermented in diameter, then the seeds and gourds are removed, precipitated filtration is aged and aged to prepare wild grape wine. Such wild grape wine is prepared by mixing 25% or more of the stock solution with a tablet alcohol diluent of a predetermined concentration. Although wild stalk contains many functional substances, its acidity is strong and its unique flavor is lacking, so its taste and commerciality are known to be inferior.

Therefore, the present invention has been conceived to make use of the advantages of wild grapes as described above, and to produce a product to which the unique functionality and flavor of the herbs are imparted.

In addition, the herb, which is one of the main ingredients of the herbaceous wine according to the present invention, contains various aromas and oils, and has been used for fragrance, perfume, cosmetics, cooking, and medical use for thousands of years.

Therefore, in the present invention, herbal extracts obtained by direct dipping or steam distillation of dried rosemary, peppermint, mint, anise, sesame seeds, gamguguk, gujeolcho and vanilla among aged non-toxic herbs have been used for a long time. To prepare a herbal wild grape wine.

The wild grape wine used in the present invention was prepared by purchasing wild grapes grown in Namwon, Jeonbuk. At this time, the fermentation temperature was around 20 ℃ and the temperature control was made by using a temperature control coil made of stainless steel pipe. In addition, during the production of wild grape wine, the wild grapes are made in the process of removing the stems of the wild grapes (the quality of the sake decreases when mixed during fermentation) and crushed (the juices come out and the seeds are not broken), and then the juice rate is converted into As a result, the juice rate was 60 ± 5% and the sugar content was 17 ± 2 brix.

The following is an approximate manufacturing process of wild grape wine. In other words, the manufacturing process of wild grape wine is collected after collecting the collected wild grapes, removing the stems from the wild pine clusters, taking only the wild roe eggs, crushing process of crushing the wild roe eggs that have undergone the hardening process, the crushed wild bran The first fermentation process and the first fermentation product after the fermentation process were first fermented and the fermentation process was adjusted to 23 brix with white sugar. 2nd fermentation process (post fermentation), 2nd fermentation process, which ferments the primary filtrate after the primary filtration process, 1st filtration process for about 30 days around 18 ℃ The secondary filtration process in which primary fermentation products were carefully extracted to prevent sediment from rising and filtered with a filter press using a 150 mesh filter cloth, and the secondary filtered filtrates were kept for about 6 months at around 16 ° C. Fermentation takes place in the process of aging.

In other words, explaining the manufacturing process of wild grape wine, the wild grape juice has a pH of 3.7 ± 0.2, and the sugar content is 17 brix ± 2, the acidity (pH) is low, so it is not necessary to add sulfurous acid to prevent the breeding of bacteria. Correction process is necessary to bring the alcohol content to around 12%. After confirming the raw sugar content of the raw sugar was adjusted to 23 brix by adding white sugar. In order to improve the quality during the first fermentation, yeast was pre-cultivated and 3% by weight of the whole fermentation broth was used.When the internal temperature rises above 28 ℃ during the fermentation process, it cools down to around 25 ℃ using an internal cooling pipe. Primary fermentation was carried out before and after days. Primary filtration was filtered using a filter press to remove the seeds and skins. Secondary fermentation (post fermentation) consumed the remaining unfermented sugar and stored for about 30 days at around 18 ℃ to precipitate fine suspended matter. Thereafter, the upper layer was carefully extracted to prevent the precipitate from rising and filtered through a filter press using a 150 mesh filter cloth. In order to mature the filtrate, the mixture was aged for at least 6 months in a reservoir at about 16 ° C., filtered, and then circumscribed.

Alcohol content Chromaticity  Titratable acidity (tartaric acid) Total Phenol Content (g / ℓ) 12%   L value (brightness) a value (redness) b value (yellowness) 1.68 24.12     3.20 7.80 1.61

The alcohol content was measured by the National Institute of Technology Research. That is, 100 ml of the sample was distilled to 70 ml in a measuring cylinder (100 ml), and 30 ml of distilled water was measured to measure the temperature. Next, the alcohol content was converted to a temperature correction table.

The chromaticity of the above mentioned wild grape wine was measured by Chroma Meter CT 310 (Minolta, Japan).

In addition, the titratable acidity of the acidic wine was taken with 10 ml of the sample, titrated with 0,1 N-NaOH solution, and the titratable acidity was represented by tartaric acid.

The total phenol content of the above-mentioned wild grape wine was used for Singleton and Rossi method. That is, to 100 μl of the sample filtered with a 0.45 μm syringe filter, 900 μl of distilled water and 5 ml of 0.2N Folin-Ciocalteau reagent were added and mixed well. Then, 4 ml of Saturated Sodium Carbonate was added and left for 2 hours, followed by using a spectrophotometer. The absorbance was measured at 765 nm.

On the other hand, the herbs used were shaded after harvesting.

The direct leaching method of the above-described herbs was used to leach the dried herbs to 1cm in size and immerse the flavor in soaked aged fruit wine for a certain period of time so as not to escape the debris.

In the method of adding the herb extract, the herb extract was extracted by steam distillation. Steam distillation of the herbs is put into 5 kg of dried herbs in an 80 liter cylindrical barrel, and slowly injects water vapor at the bottom so that the water vapor does not escape for the first 10 minutes, and the temperature is controlled to about 85-100 ° C. so that the dried herbs are completely wet. After the injection, and the hot water vapor injection amount is increased by the extraction and dissolution of the flavor of the herb evaporated it was condensed through a cooling tube using a general steam distillation method to obtain a distillate. At this time, the rate of distillate was adjusted to about 3 liters per hour and distilled.

Referring to the production method of the herb wild grape wine which gave the flavor and functionality of the herb to wild grape wine according to the present invention. First, the manufacturing method of the first embodiment of the herb wild grape wine manufacturing method according to the present invention is immersed in a predetermined composition ratio of the herb dried in wild grape wine produced by the above manufacturing method to aged at least 30 days under temperature conditions of 15-25 ℃ To produce herbal wild grape wine.

In the method for producing a herb wild grape wine according to the first embodiment as described above, the herb is immersed 0.5 to 5% by weight relative to the weight of wild grape wine, the herb using all of the flowers, leaves, stems and roots or at least one selected It can be used through, but in the present invention was used herb leaves.

On the other hand, the shaded hub in the configuration as described above is immersed in wild grape wine in the state put in the net. At this time, in the present invention, as a herb was used alone or in combination of two or more selected from the group consisting of rosemary, peppermint, mint, anise, sesame seeds, gakguk, gujeolcho and vanilla.

The manufacturing method of the second embodiment of the herb wild grape wine manufacturing method according to the present invention is mixed in a composition ratio of 98 ~ 99.9 wt% of the wild grape wine produced by the above manufacturing method and 0.2 ~ 2% by weight of the herbal extract prepared by the above manufacturing method After the composition, the herb extract mixed with wild grape wine under the temperature condition of 15 to 25 ℃ for 30 days or more to produce a herb wild grape wine.

Once again explaining the steam distillation method for extracting the herbal extract in the manufacturing method as described above, by injecting steam at a temperature of 85 ~ 100 ℃ for 5 to 15 minutes to the dried herb, the herb completely wet by water vapor, After the hub is completely wet with water vapor of 85-100 ℃, the process of dissolving and evaporating so that the flavor is extracted from the hub by injecting water vapor of 100 ℃ or more and condensing the flavor of the dissolving herb through a cooling tube to obtain a distillate Will be extracted.

Herbal wild grape wine prepared through the process as described above is to be manufactured in the present invention, the herbal wild grape wine produced through this manufacturing method has a strong acidity and lacks the unique flavor of the disadvantage of wild grape wine and its unique functionality and It is a product overcome by flavor. That is, the herbal wild grape wine according to the present invention can be said to make use of the benefits of wild grapes and to impart the unique functionality and flavor of the herb.

Example 1

Among the dried herbs, rosemary, peppermint, gamguk, and gujeolcho were soaked in a net weight of 1.5% by weight compared to wild grape wine.

30 days 60 days  Acidity Total Phenolic Brightness Redness Yellowness  Acidity Total Phenolic Brightness Redness Yellowness Won-ju  1.60 14.20 3.90 7.81 1.51  1.58 10.23 4.12 7.97 1.43 Rosemary  1.58 13.99 3.82 7.80 1.42  1.45 9.94 4.15 7.82 1.52 Peppermint  1.43 13.75 3.84 6.89 1.48  1.43 9.14 3.89 7.11 1.49 Country  1.39 13.56 4.11 7.91 1.58  1.38 9.82 4.10 7.93 1.60 Gujeolcho  1.41 13.62 3.89 7.72 1.52  1.39 9.72 3.90 7.78 1.56

Acidity: Expressed as tartaric acid, Total phenol: g / ℓ

As shown in Table 2 above, the acidity and total phenolic content were decreased in all herbs treated with herbs, which was effective in reducing acidic and astringent taste of wild grape wine. Lightness tended to decrease slightly, and yellowness tended to increase slightly after 60 days. Overall, the herb's flavor softened, enhancing the product's marketability. If necessary, the amount of use of the herbs could be increased or decreased, and even when the herbs were mixed and used, good functionality was exhibited.

Example 2

Take 5kg each of mint, anise, soybean and dried soup from dried herbs, add 2 liters of distillate through steam distillation, add 0.5 liters to 60 liters of wild grape wine, and ripen for 30 days and 60 days at around 20 ℃. The results of the change are as follows.

30 days 60 days Acidity Total Phenolic Brightness Redness Yellowness Acidity Total Phenolic Brightness Redness Yellowness Won-ju  1.60 14.20 3.90 7.81 1.51  1.58 10.23 4.12 7.97 1.43 Mint  1.58 13.99 3.87 7.80 1.42  1.54 10.22 4.15 7.89 1.42 anise  1.59 14.21 3.84 7.89 1.50  1.57 9.92 3.99 7.91 1.49 Country  1.59 14.16 3.91 7.87 1.58  1.48 10.02 4.10 7.93 1.50    A sender  1.58 13.95 3.89 7.82 1.52  1.49 10.12 3.97 7.78 1.56

Acidity: Expressed as tartaric acid, Total phenol: g / ℓ

As shown in Table 3, the addition of distillate did not affect the acidity, total phenol, lightness, redness and yellowness. It was judged that the pigments in the herb were not included in the distillate and thus did not affect the quality of the column. The addition amount of the distillate according to the preference of the consumers could be changed, and even when the distillate was mixed, it was possible to produce a variety of products by showing a good palatability. When a large amount was added, the alcohol content tended to be slightly lowered due to the dilution effect.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the technical idea of the present invention.

As described above, the present invention enhances the added value of agricultural products by improving the flavor and functionality of the wild grape wine by immersing the dried herb in the wild grape wine or adding a distillate obtained by steam distilling the herb. Can be obtained.

Claims (6)

Immersing 0.5-5% by weight of the dried herb in the wild grape wine to the weight of the wild grape wine; And Preparation of the herb scented wine, which gives the flavor and functionality of the herb to the scented wine, which is a step of producing the herb simmered wine for more than 30 days under the temperature condition of 15-25 ° C. Way. The method according to claim 1, wherein the shaded herbs are immersed in the wild grape wine in a state of being put in a net. According to claim 2, wherein the herbs are rosemary, peppermint, mint, anise, sesame seeds, gamguguk, gujeolcho and vanilla selected from the group consisting of two or more of the wild grape wine to give the flavor and functionality of herbs Method for preparing herbal wild grape wine. Mixing the composition of 98-99.8% by weight of wild grape wine and 0.2-2% by weight of the herb extract; And A method of preparing herbal wild grape wine, which gives the flavor and functionality of the herb to wild grape wine, which comprises the step of aging the mixture containing the wild grape wine and the herb extract for 15 days at a temperature of 15-25 ° C. . The method of claim 4, wherein the herbal extract is a step of injecting water vapor at a temperature of 85 ~ 100 ℃ to the dried hub for 5 to 15 minutes to completely wet the hub by water vapor; Dissolving and evaporating water so that the flavor is extracted from the hub by injecting water vapor of 100 ° C. or more after the hub is completely wet with the steam of 85 to 100 ° C .; And The method of producing a herb scented wine to give the flavor and functionality of the herb to the wild grape wine, characterized in that the extraction through the steam distillation method comprising the step of condensing the flavor of the dissolved evaporated hub through a cooling tube. Herbal wild grape wine to give the flavor and functionality of the herb to wild grape wine produced by the method of any one of claims 1 to 5.