KR100868974B1 - A manufacturing method for fermented beverage of persimmon - Google Patents

Abstract

The present invention relates to persimmon fermented liquor, specifically, at room temperature, the fermentation alcohol solution removes various bacteria on the surface of the persimmon, inhibits the growth of microorganisms in the fermentation process, promotes fermentation of fermentation microorganisms, and is beneficial to the human body such as antioxidant activity. It relates to a method for producing persimmon fermented liquor characterized by performing alcohol fermentation by adding a vegetable extract containing an active ingredient.

Persimmon, fermented alcohol, fermented alcoholic solution, vegetable extract

Description

A manufacturing method for fermented beverage of persimmon}

The present invention relates to a method for producing persimmon fermented liquor, which removes various bacteria on the surface of the persimmon with a fermentation alcohol solution at room temperature, promotes fermentation of fermented microorganisms while inhibiting the growth of various bacteria in the fermentation process, and is beneficial to the human body such as antioxidant activity. It relates to a method for producing persimmon fermented liquor characterized by performing alcohol fermentation by adding a vegetable extract containing an active ingredient.

Many patents have been filed on a method for preparing fermented liquor using persimmon.

According to Korean Patent No. 10-0526393, persimmons are crushed and juiced with a centrifugal juicer to obtain persimmon juice, and the pH of the initial fermentation is lowered by adding about 0.1-1.0% of Schizandra chinensis to persimmon juice. In order to sterilize various germs, it is sterilized for 30 minutes at 60-70 ° C., then cooled, and inoculated with fermented yeast made up of wine fermented yeast. There is a problem that the change reaction is accelerated to deteriorate the quality of the persimmon, and the energy required for additional heat treatment and cooling is wasted.

In accordance with Korean Patent No. 10-0489967, wash the persimmons, remove the skin and crush it, add white sugar to correct the sugar, adjust the final sugar, sterilize for 30 minutes at 65 ℃ using autoclave or sodium sulfite It is supposed that the fermentation by adding, as in the above patent, if the persimmon is processed at a high temperature, the flavor of the persimmon fermented liquor is reduced, additional energy is wasted, and there is a problem that side effects due to sodium sulfite treatment may occur when edible.

According to Korean Patent No. 10-0480983, crush the persimmons that have been smoked, remove seeds and faucets, prepare pulp, add sulfuric acid sulfuric acid (K ₂ S ₂ O ₅ ) solution, and sterilize for 24 hours. Fermentation by inoculation with yeast may destroy the useful components of persimmon by the strong oxidation of the chemical additive, metasulfuric acid, and those who are sensitive to this substance may have side effects when edible.

According to Korean Patent No. 10-0349037, it is supposed to sterilize various bacteria by heat treatment or acid treatment of unsoftened persimmon solution, and then ferment after adding yeast. There is a problem that the quality is degraded, energy is wasted.

According to Korean Patent No. 0149488, persimmon pulp is prepared by degassing and crushing persimmon to produce persimmon pulp, and adding pectin degrading enzyme to decompose persimmon pulp, adding organic acid to persimmon pulp, and inoculating yeast for alcohol fermentation. After adding a pectinase to the vagina, the temperature is increased to 30 to 50 ° C. to cause an enzymatic reaction, and the manufacturing process is complicated, and an organic acid needs to be added.

According to Korean Patent Application No. 199-0027389, persimmon is made into red shishi and then the juice is made, sterilized by boiling water at 100 ° C for 15 minutes, cooled, and then fermented by adding yeast. And waste of energy.

According to Japanese Patent No. 19980191955, a method of producing persimmon wine using dried persimmon (dried persimmon) is made by immersing the dried persimmon in cold water or fruit juice, inflating it, crushing it, decomposing it by adding pectinase, and fermenting alcohol by adding yeast. It is characterized by performing.

According to Japanese Patent No. 19880091072, the method of producing persimmon wine is characterized in that fermentation is carried out by mixing Japanese persimmon with straw, and is characterized in that alcohol is produced from sugars contained in persimmon using fermented microorganisms contained in straw. .

In accordance with Japanese Patent No. 1986177974, the sterilization of persimmons used before fermentation is started, sugar is added to the fermentation broth, the pH of the persimmon fermentation broth is adjusted to 4, or a small amount of citric acid, succinic acid and lactic acid are added to the filtered fermentation broth. It features.

According to Japanese Patent No. 1985180574, persimmons are ground and fermented by the addition of preservatives (organic acids such as tin acid and citric acid), sugar, alcoholic yeast or yeast.

According to Japanese Patent No. 19810029989, the persimmon is pulverized and the enzymes that decompose plant tissues are added to decompose persimmon pulp, add wine yeast or other yeast to cause fermentation, and distill the fermentation broth to contain about 60% alcohol. Persimmon brandy is prepared, and the fragrant persimmon brandy is mixed with 10% dried persimmon peel and then matured.

As described above, in order to sterilize persimmon or persimmon pulp, a high temperature treatment and an oxidizing agent (eg, ferrous metasulfite, sodium sulfite, etc.) should be added, and an organic acid should be added to suppress various bacteria or enhance flavor. In order to decompose persimmon pulp, pectin degrading enzymes must be added, such as excessive consumption of energy, a change in flavor peculiar to high temperatures, and side effects of residual oxidants.

Thus, in order to solve the above-mentioned problems, the present invention was able to increase the quality of persimmon fermented liquor by simplifying the sterilization process and maintaining the flavor of persimmon by treating the bacteria on the surface of the persimmon with natural fermentation alcohol solution, In addition, while suppressing the growth of various bacteria, fermentation of fermentation microorganisms is promoted, and by adding natural plant extracts containing active ingredients beneficial to the human body, such as antioxidant activity, it is possible to provide persimmon fermented liquor with improved health function.

The present invention relates to a persimmon fermented liquor to maintain the flavor and nutrients unique to persimmon by removing various bacteria on the surface of the persimmon at room temperature at a spirit, and adds vegetable extracts such as green tea extract, grape seed extract and pine bark extract in the fermentation process The purpose of the present invention is to provide a high quality persimmon fermented liquor production method and persimmon fermented liquor characterized by further suppressing the growth of bacteria and promoting alcoholic fermentation.

In order to achieve the above object, the present invention comprises the steps of (a) sterilization by immersing the washed persimmon in a fermentation alcohol solution; (b) crushing the sterilized persimmons, and preparing a fermentation broth by adding sugar, water, and alcohol fermentation microorganisms to the crushed persimmons; And (c) adding the vegetable extract selected from the group consisting of green tea extract, grape seed extract and pine bark extract to the fermentation broth and performing alcohol fermentation.

In addition, to achieve another object, the present invention provides a persimmon fermented wine prepared by the above method.

Hereinafter, the present invention will be described in detail.

Unless otherwise defined in the technical and scientific terms used herein, the present invention has the meanings that are commonly understood by those skilled in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

In the present invention, the term "fermented alcoholic solution" is defined as a fluid liquid based on ethanol from alcohol fermentation of the starch-containing water or sugar-containing water.

In addition, the vegetable extracts such as green tea extract, grape seed extract and pine bark extract used in the present invention have an antimicrobial effect against harmful bacteria in the fermentation process, but do not inhibit any fermentation microorganisms or rather beneficial effect to alcohol fermentation. Provides a role to promote effectively. At this time, the vegetable extract is used to extract the solvent in a vegetable material, such as water, alcohol and mixtures thereof, but in order to standardize the specifications of the extract, it is preferable to use a polyphenol content of 50% or more in the components contained in the extract Do.

In the present invention, raw persimmons that can be used in the persimmon fermented liquor may be used red pepper, sweet persimmon, Daebong, dried persimmon, etc. It is preferable to use a thin persimmon desorption (脫 澁).

The present invention consists of a process of sterilizing harmful bacteria by immersing the raw material in a fermentation alcohol solution and proceeding the fermentation to add a natural polyphenol extract.

At this time, the concentration of ethanol used in the fermentation alcohol solution is 40 to 95% alcohol (v / v), preferably 60 to 80% (v / v) is used, the vegetable extract is 0.001 weight based on the total weight of the fermentation broth It is preferable to add% to 0.5% by weight, preferably 0.01% to 0.2% by weight. This is because the fermentation alcohol solution has less alcohol content than 40%, and the persimmon surface has little sterilization effect. If it exceeds 95%, the cost of purchase increases in economic terms, and the manufacturing cost increases. This is because the above-mentioned effects are inferior, and when used in excess of 0.5% by weight, the flavor and taste inherent in persimmon fermented liquor are reduced.

In addition, the persimmon fermented wine in the present invention can perform a single fermentation or double fermentation according to the taste or taste of the consumer.

Hereinafter, the method of the present invention will be described in detail for each process. However, these do not limit the technical scope of the present invention.

1. Processing process of raw materials

The raw persimmon is washed with purified water to remove foreign substances and sterilized by immersing in a fermentation alcohol solution tank, preferably 1 to 30 minutes, preferably 3 to 10 minutes to sterilize various bacteria contaminated in the nipples, markers, etc. Sterilize. This is because the sterilization effect is lowered when the alcohol is immersed in less than 1 minute, and the color of persimmon is discolored when immersed for 30 minutes or more.

2. Crushing Process of Persimmon

The sterilized persimmons are ground using a grinder. At this time, persimmon is removed by crushing nipples and seeds.

3. Preparation process of fermentation broth

Milled persimmon, sugar, and water (water) are mixed to adjust the initial sugar to 15-25% and then inoculated with yeast. As the yeast to be used, all microorganisms which perform alcohol fermentation, such as yeast isolated from nature or commercially available yeast (Saccharomyces cerevisiae), can be used. The ground persimmon is preferably added at least 10% by weight based on the total weight of the fermentation broth. This is because less than 10% by weight of the persimmon inherent flavor and taste is poor. However, the present invention is not limited to the above-described range of use, and may be used by changing the amount of milled persimmon according to the consumer's preference.

4. Vegetable Extract Addition Process

 The fermentation broth is added after mixing 0.001 to 0.5% of the vegetable extract selected from green tea extract, grape seed extract and pine bark extract by weight.

5. Primary Alcohol Fermentation Process

Alcohol fermentation of persimmon fermented wine proceeds with primary fermentation for 1 week to 2 weeks at 20 ℃ to 30 ℃.

6. Filtration and Secondary Fermentation Process

After completion of the primary alcohol fermentation, the fermentation broth and the filter foil are separated by using a compression filter, etc., and additionally mixed 2 to 4% of sugar by weight based on the fermentation broth, followed by 2 weeks at 20 ° C to 30 ° C for 1 week to 1 month. Fermentation is carried out.

7. Filtration and Aging Process

When the secondary alcohol fermentation is completed, the supernatant is filtered through a filter such as a micro filter and then bottled or put into a wine barrel and aged for 1 month to 1 year, and then the supernatant is bottled.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

Example 1

Wash 10 Kg of Daebong (Hongsi) with purified water, grind using a grinder, mix 7.5Kg of purified water and 1.2Kg of sugar, mix 2% of yeast with a capacity basis, and then primary alcohol at 25 ℃ for 14 days. After the fermentation was performed, the fermentation broth and the filter foil were separated using a compactor, and the fermentation broth was additionally mixed with 1.0 Kg of sugar to carry out secondary alcohol fermentation for 1 month. After the completion of secondary alcohol fermentation, the supernatant was separated and put in a storage container and aged at 12 ° C. for 4 months to prepare persimmon fermentation liquor according to the present invention.

Example 2

The persimmon fermented liquor was prepared in the same manner as in Example 1, except that the raw persimmon was washed with purified water and then immersed in the 70% fermented liquor solution for 10 minutes, and then the persimmon was recovered and pulverized with a grinder.

Example 3

Persimmon fermented liquor was prepared in the same manner, except that 10 g of pine bark extract was added to the fermentation broth in Example 2.

Example 4

Persimmon fermented liquor was prepared in the same manner as in Example 3 except for using sweet persimmon instead of Daebong.

Example 5

Persimmon fermented liquor was prepared in the same manner as in Example 3, except that the green tea extract was added instead of the pine bark extract.

Example 6

Persimmon fermented liquor was prepared in the same manner as in Example 3 except that grape seed extract was added instead of pine bark extract.

Example 7

Persimmon fermented liquor was prepared in the same manner as in Example 3, except that 5 kg of dried persimmon was used instead of Daebong.

Experimental Example 1

In this experimental example, the plant extract according to the present invention was carried out as follows to confirm the antimicrobial effect on the harmful bacteria and the effect on the fermentation microorganisms.

1. Hazardous bacteria

Inoculated with staphylococcus aureus ( Staphylococcus aureus ) stored in sterilized TSB medium using a sterile loop and shake culture at 37 ℃ for 24 hours, and the strain of the culture solution was measured by an absorbometer to measure the number of bacteria 500 Dilute to 3 × 10 ⁴ (CFU) / ml in TS diluted with pear and used as a control of antimicrobial test (Control), diluted TS containing medium containing 0.2% pine bark extract under the same conditions Was used as an antimicrobial test (Test), each sample was incubated for 18 hours shaking culture at 37 ℃, 120 rpm in a sterile flask and the number of bacteria in each sample was measured. In a similar manner, other pathogenic bacteria ( Salmonella typhi , Proteus) vulgaris , Vibrio cholerae and Klebsiella pneumoniae) were tested under the same conditions and the results are shown in Table 1.

In addition, the antimicrobial experiments of harmful bacteria using green tea extract or grape seed extract instead of pine bark extract in the same manner as described above, showed similar results to the pine bark extract described above.

2. Effects on Fermented Microorganisms

Lactic acid bacteria ( Streptococcus thermophilus , Lactobacillus acidophilus, etc.) and yeast ( Saccharomyces) cerevisiae ) was performed and the results are shown in Table 2 below.

In addition, as a result of performing the effect on the fermentation microorganisms using the green tea extract or grape seed extract instead of the pine bark extract in the same manner as above, it showed similar results to the pine bark extract described above.

Comparative Example 1

This Comparative Example was carried out as follows in order to compare and measure the effect on the fermentation process and the flavor of persimmon fermented liquor according to the fermentation alcohol solution and vegetable extract in the present invention to obtain the results as shown in Table 3.

1. Alcohol concentration measurement: in each example, 200ml fermentation broth was taken to adjust pH to 7 with 0.1N NaOH solution during the first fermentation, distilled using a distillation apparatus, and distilled water containing alcohol was 200ml with distilled water. The alcohol content was measured using an alcohol monitor.

2. Determination of sugar content: The sugar content in the fermentation broth was measured by BRIX% using an indirect measuring method (ATAGO HAND REFRACTOMETER).

3. Acidity Measurement: The acidity of the persimmon fermentation broth was expressed in ml of 0.1N NaOH needed to neutralize 100ml of fermentation broth.

4. Sensory Test of Persimmon Fermented Wine: In each Example, the sensory properties (turbidity, taste, aroma, color, acidity, etc.) of the fermented persimmon fermentation completed were compared and analyzed through a panel of 10 experts. .

As described above, the present invention was to simply remove the various bacteria on the surface of the persimmon using a fermentation alcohol solution to suppress the production of excessive acid to improve the flavor of the persimmon fermented wine, high temperature heat treatment, acid treatment, addition of synthetic oxide It is possible to provide a high quality persimmon fermented wine without using organic acids. In addition, by adding natural polyphenol extract to the fermentation broth, it further suppresses the growth of harmful bacteria, thereby improving the alcohol concentration of fermented liquor, and strengthening the high-quality persimmon fermented liquor with health functionalities such as antioxidant activity by strengthening active ingredients such as polyphenol extract. It is to be provided.

In addition, the natural plant extracts added through the production method disclosed in the present invention is not only potent antioxidant activity, but also anti-inflammatory, antibacterial, anti-viral, immune-enhancing, asthma improvement, blood circulation, arteriosclerosis improvement, prevention of blood clot, exercise power, etc. As it has various physiological activity effects on the human body, by producing and supplying persimmon fermented liquor containing natural plant extracts with such efficacy, it can greatly contribute to the improvement of national health and quality of life. It could also contribute greatly to the improvement of the balance of payments.

Claims (4)

(a) immersing the washed persimmons in fermentation alcohol solution to sterilize; (b) recovering the sterilized persimmon from the fermentation alcohol solution and crushing, and preparing a fermentation broth by adding sugar, water, and alcoholic fermentation microorganisms to the crushed persimmon; And (c) adding a vegetable extract selected from the group consisting of green tea extract, grape seed extract and pine bark extract to the fermentation broth and performing alcohol fermentation; Persimmon fermented wine production method comprising a. The method of claim 1, The fermentation alcohol solution is a method for producing persimmon fermented liquor, characterized in that the alcohol content of 40 to 95%. The method of claim 1, The vegetable extract is a method for producing persimmon fermented liquor characterized in that the 0.001 to 0.5% by weight based on the weight of the fermentation broth. Persimmon fermented liquor prepared by the method of any one of claims 1 to 3.