KR101026264B1 - Method for preparing brewed alcoholic beverage of guava - Google Patents

Abstract

PURPOSE: A method for preparing fermented wine using Psidium guajava is provided to ensure excellent functionality and to have rich flavor and taste of Psidium guajava. CONSTITUTION: A method for preparing fermented wine of Psidium guajava comprises: a step of pulverizing Psidium guajava and heating to obtain Psidium guajava juice; a step of adding yeast to the Psidium guajava juice and culturing to obtain crude liquor; a step of adding sodium sulfite and ascorbic acid to the Psidium guajava juice and mixing with the crude liquor and fermenting; a step of maturing the crude liquor to obtain matured crude liquor; and a step of filtering the matured crude liquor to obtain Psidium guajava fermented wine.

Description

Method for Preparing Brewed Alcoholic Beverage of Guava

The present invention relates to a method for preparing fermented wine using guava, and more particularly, after the guava fruit containing a large amount of vitamins, magnesium, organic acid, etc. is made and crushed, the elution of active ingredients such as pigments of the fruit can be easily performed. The present invention relates to a method for preparing guava fermented liquor having excellent flavor and color taste by making fruit juice according to a heating treatment method having an effect of lowering the methanol content and adding yeast and sugar.

Guava is an evergreen tree with a plating amount from Southeast Asia or tropical America, and is believed to be native to South America, Peru, and Southeast America. Fruits are mainly used for juices and jams, and dried leaves have been widely used since ancient times as teas effective for diabetes, diarrhea and gastric ulcers. Safe cultivation is difficult in Korea, and it is partially grown for ornamental purposes in the facility. However, as the demand for fruits increases and the climate changes to a tropical climate, farms grown in Chungcheong, Jeju-do, and southern coastal areas are increasing. Fruits are round, egg-shaped, western pear, 2.5 ~ 10㎝ long, fruit weight 30g ~ 400g depending on varieties. Fruits are first ripened in green, and are classified as pink or yellow according to the flesh color. Important guava species include common guava, cattley, and strawberry. The main components of the fruit are 15% to 20% of sugar, and vitamin C, potassium, magnesium, and calcium are also high. Such an active ingredient is effective in anti-cancer action, anti-aging effect by hydrogen peroxide scavenging effect, whitening effect, hypertension and cold prevention, and guava contains a lot of tannins, thus activating gastrointestinal function. It is known to act to prevent constipation.

However, conventionally, in the method of preparing liquor using guava, sugar is added to any one selected from the stem, fruit and leaf of guava to prepare an eluate of guava, and alcohol is added to the eluate of guava and guava to which sugar is added. , A method of preparing a guava extract to obtain an extract of guava and a liquor to which guava is added using the same, and guava obtained by fermenting the guava extract with mushroom mycelium, lactic acid bacteria, and / or yeast After adding sugar to the fermentation composition (Korean Patent No. 0847103) and guava powder, mixing, and then hydrolyzing and sterilizing, inoculating and incubating a single species or two or more microorganisms among lactic acid bacteria, yeast, and Bacillus to fermented guava composition ( Although the technology of the fermentation composition of guava, such as Korea Patent No. 0661334) has been widely studied, It is not limited to the method of manufacturing by yeast, but by simply leaching guava leaves and stems with alcohol or by powdering guava.

Accordingly, the present inventors have made intensive efforts to produce liquor fermented using guava fruit, and the guava fermented liquor prepared by using a useful guava containing a large amount of vitamins, magnesium, etc. as a raw material by heating treatment method, Elution of active ingredients such as tannins is easy, confirming that there is an effect of lowering the methanol content, and completed the present invention.

The present invention is to provide a method for producing guava fermented liquor, which produces a guava juice after the guava juice is prepared according to a method for heating the guava, thereby achieving a flavor, color and sensory harmony unique to guava.

In order to achieve the above object, the present invention comprises the steps of (a) forming and crushing guava, warming, and then preparing a guava juice; (b) adding yeast to the prepared guava juice and culturing to prepare a base liquor; (c) adding sodium sulfite and ascorbic acid to the guava juice prepared in step (a), mixing the base liquor prepared in step (b) to prepare a dipped mash, and then fermenting it; (d) aging the fermented soak drunken to prepare a mature drunken; And (e) provides a method for producing a guava fermented liquor comprising the step of filtering the aged sake to obtain a guava fermented liquor.

Guava fermented liquor of the present invention is rich in vitamins and organic acids, and the yeast is added to the guava juice prepared according to the heating treatment method which is effective in dissolving the active ingredients such as pigments and reducing the methanol content, and has excellent organoleptic harmony. It is rich in flavor and aroma and has a lower methanol content than conventional fruit wine.

1 is a manufacturing process chart of guava fermented wine according to the present invention.

The present invention comprises the steps of (a) forming and crushing guava, warming, and then preparing guava juice; (b) adding yeast to the prepared guava juice and culturing to prepare a base liquor; (c) adding sodium sulfite and ascorbic acid to the guava juice prepared in step (a), mixing the base liquor prepared in step (b) to prepare a dipped mash, and then fermenting it; (d) aging the fermented soak drunken to prepare a mature drunken; And (e) filtering the aged sake to obtain a guava fermented liquor.

In one embodiment of the present invention, after washing the pink and yellow guava with clean water, diameter and crushing, and then warmed the juice to facilitate the dissolution of the pigment and lower the methanol content of the product, the guava is cooled Juicer was prepared. Yeast was added to a portion of the prepared guava juice to expand the culture, thereby preparing a base liquor, and sodium sulfite and ascorbic acid were respectively added to the juice other than the prepared guava juice to prevent the growth of harmful microorganisms in the juice. Sugar was mixed in the guava fruit juice prepared in advance to adjust the sugar content to 25.0 Brix and fermented at low temperature for a long period of time to prepare sugar powder. After aging prepared for 7 days at -3 ℃ filtered to obtain a guava fermented liquor and analyzed the alcohol content, organic acid, flavor component, sensory test.

In another embodiment of the present invention, the pink and yellow guava was washed with clean water, and the fruit was prepared and broken, and then the guava juice was prepared. Yeast was added to a portion of the prepared guava juice to expand the culture, thereby preparing a base liquor, and sodium sulfite and ascorbic acid were respectively added to the juice other than the prepared guava juice to prevent the growth of harmful microorganisms in the juice. Sugar was mixed in the guava fruit juice prepared in advance to adjust the sugar content to 25.0 Brix and fermented at low temperature for a long period of time to prepare sugar powder. After aging prepared for 7 days at -3 ℃ filtered to obtain a guava fermented liquor and analyzed the alcohol content, organic acid, flavor component, sensory test.

In the present invention, the warming step (a) may be characterized in that for 0.5 to 1 hour treatment at 45 ~ 75 ℃.

In preparing fruit juice at room temperature, and preparing the fruit juice and improving the juice, only sodium sulfite is used. In contrast, the guava fruit fermentation wine of the present invention is heated at 60 ° C. for about 45 minutes to extract the pigment and active ingredient of the fruit. The fragrance and taste of guava itself were transferred to the product as easily as possible, and fruit wine with reduced methanol content was made possible. Frozen filtration was also carried out to produce fruit wine which was effective in removing small crystals (tinic acid precipitate, etc.) in the product.

In the present invention, the guava juice prepared in step (a) may be characterized in that the sugar content of 10 ~ 20 Brix.

In the present invention, the ratio of guava juice used in steps (b) and (c) may be 3 to 9:91 to 97% (volume ratio).

In another embodiment of the present invention, guava juice was prepared 950ml of 15 Brix of sugar content, only 50ml of which was prepared base liquor, and 0.1g of sodium sulfite and ascorbic acid were added to the remaining 900ml in advance. Sugar was added to the prepared base liquor to prepare dipping sauce.

Sodium sulfite in the present invention is effective in the propagation and sterilization of harmful microorganisms in the fruit juice, and also effective in the fixed extraction of pigments dissolved in the fruit juice, has been used for the prevention of oxidation of fruit wine, ascorbin which is the main component of vitamin C Acid has been used mainly in developed wine producing countries such as Europe due to the hazard problem.

In the present invention, the fermentation of step (c) may be characterized in that for 8 to 17 days of long-term fermentation at low temperature of 15 ~ 23 ℃ to prepare the drunk.

In the present invention, the step (e) may be characterized in that to obtain a guava fermented liquor by freezing filtration of the aging prepared in step (d) at -10 ~ 0 ℃.

In one aspect of the present invention, as a result of examining the fermentation ratio of the guava fermented strain prepared by using guava, the test strip prepared by the warming method of the pink guava in 68.78%, the test strip prepared by the warming method It was 67.55%, and 68.28% of the test pieces prepared by using pink guava without heating were found to be 67.45%. It was confirmed that the fermentation rate was higher in the test plot prepared by the heating treatment method in the pink fruit than the yellow fruit.

In another embodiment of the present invention, a direct injection method using gas chromatography for acetaldehyde and ethyl acetate, methanol, fusel oil, n-propanol, i-butanol and i-amyl alcohol components which have a large influence on the flavor components of alcoholic beverages As a result of the analysis, the heated guava fermented liquor was found to have lower odor components such as methanol than the warmed guava fermented liquor. As a result of analyzing the flavor components according to the fruit color, acetaldehyde and ethyl acetate were detected in yellow guava fruit and methanol and fusel oil were found in pink guava fruit. It was confirmed that typical characteristics of fragrance components (methanol, etc.) generated during fermentation in red fruit peels were well represented.

In another embodiment of the present invention, in order to grasp the organic acid component trends for the guava fermented liquor, essential organic acid components such as citric acid, malic acid, succinic acid, lactic acid and acetic acid were analyzed by direct injection using ion chromatography, and the warming treatment was performed. In the guava fermented liquor, organic acid components such as citric acid and malic acid were detected higher than those in the non-warmed guava fermented liquor. As a result of evaluating the sensory test of the guava fermented wine, the guava fermented wine was higher than the non-warmed guava fermented wine, and the pink guava fermented wine was higher in color, flavor and taste than the guava fermented wine. Overall, it was found that the fermented liquor of pink guava according to the warming treatment showed good sensory characteristics by appropriately combining acidity, sweetness, color taste, and flavor.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example  One: Warmed  Pink Guava  Fermented wine

After washing 1 kg of pink guava fruit (negative acid, Korea) with clean water, clean and crush the fruit, and warm the juice at 60 ℃ for 45 minutes to facilitate the color elution and lower the methanol content of the product. After cooling, the mixture was cooled to 20 ° C to prepare 950 ml of guava juice (sugar 15.0 Brix). 0.1 g of yeast (permibin: saccharomyces cerevisiae) was added to a portion of the prepared guava juice, and cultured at 25 ° C. for 3 days to prepare 50 ml of base liquor. 0.1 g of sodium sulfite and ascorbic acid were added to 900 ml of the juice other than the guava juice prepared by the lower liquor to prevent the growth of harmful microorganisms in the juice. In order to adjust the sugar content to 25.0 Brix in the guava fruit juice prepared in advance and mixed with 117g of sugar was fermented for 15 days at a low temperature of 18 ℃ for the sake powder. After aging 990 ml of the prepared fermented broth for 7 days at -3 ℃ filtered to obtain a guava fermented liquor, and analyzed the alcohol content, organic acid, flavor component, sensory test.

Example  2: Warmed yellow Guava  Fermented wine

After washing 1 kg of yellow guava fruit (negative acid, Korea) with clean water, clean and crush the fruit, heat the juice at 60 ℃ for 45 minutes to facilitate the color elution and lower the methanol content of the product. After cooling, the mixture was cooled to 20 ° C to prepare 950 ml of guava juice (sugar 15.2 Brix). 0.1 g of yeast (permibin: saccharomyces cerevisiae) was added to a portion of the prepared guava juice, and cultured at 25 ° C. for 3 days to prepare 50 ml of base liquor. 0.1 g of sodium sulfite and ascorbic acid were added to 900 ml of the juice other than the guava juice prepared by the lower liquor to prevent the growth of harmful microorganisms in the juice. In order to adjust the sugar content to 25.0 Brix in the guava fruit juice prepared in advance and mixed with 115g of sugar was fermented for 15 days at a low temperature of 18 ℃ for the preparation of drunk. After aging 988 ml of the prepared fermented broth for 7 days at -3 ℃ filtered to obtain a guava fermented liquor, and analyzed the alcohol content, organic acid, flavor component, sensory test.

Comparative example  One: Heating treatment  Not pink Guava  Manufacture of Fruit Fermented Wine

1 kg of pink guava (negative acid, Korea) fruit was washed with clean water, and the fruit was hardened and crushed, and then guava fruit juice (950 ml (sugar 15.0 Brix)) was prepared. 0.1 g of yeast (permibin: saccharomyces cerevisiae) was added to a portion of the prepared guava juice, and cultured at 25 ° C. for 3 days to prepare 50 ml of base liquor. 0.1 g of sodium sulfite and ascorbic acid were added to 900 ml of the juice other than the guava juice prepared by the lower liquor to prevent the growth of harmful microorganisms in the juice. In order to adjust the sugar content to 25.0 Brix in the guava fruit juice prepared in advance and mixed with 117g of sugar was fermented for 15 days at a low temperature of 18 ℃ for the sake powder. After 991 ml of the prepared fermented broth was left at -3 ° C for 7 days, the resultant was filtered to obtain a guava fermented liquor, and the alcohol content, organic acid, fragrance component, and sensory test were analyzed.

Comparative example  2: Heating treatment  Not yellow Guava  Manufacture of Fruit Fermented Wine

1 kg of yellow guava (negative acid, Korea) fruit was washed with clean water, and the fruit was hardened and crushed, and then guava fruit juice (950 ml (sugar 15.2 Brix)) was prepared. 0.1 g of yeast (permibin: saccharomyces cerevisiae) was added to a portion of the prepared guava juice, and cultured at 25 ° C. for 3 days to prepare 50 ml of base liquor. 0.1 g of sodium sulfite and ascorbic acid were added to 900 ml of the juice other than the guava juice prepared by the lower liquor to prevent the growth of harmful microorganisms in the juice. In order to adjust the sugar content to 25.0 Brix sugar and guava juice prepared in advance to the sugar mixture was mixed with 116g for 15 days at low temperature of 18 ℃ prolonged fermentation was prepared. 987 ml of the prepared fermented soybeans were left for 7 days at -3 ° C. and then filtered to obtain a guava fermented liquor, and analyzed for alcohol content, organic acid, aroma component, sensory test, and the like.

Guava fermentation table division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Raw Material Usage (㎏) 1.0 1.0 1.0 1.0 Raw Sugar (%) 15.0 15.2 15.0 15.1 Compensation Equivalent (g) 117.0 115.0 117.0 116.0 Sodium sulfite (g) 0.1 0.1 0.1 0.1 Ascorbic acid (g) 0.1 0.1 0.1 0.1 Juice amount (ml) 950 950 950 950 Yeast Usage (g) 0.1 0.1 0.1 0.1 Aging quantity (ml) 990 988 991 987 Determination amount (ml) 695 688 696 690 Sake wine quantity (ml) 295 300 295 297 Alcohol content (%) 12.2 12.0 12.1 12.0 Fermentation Rate (%) 68.78 67.55 68.28 67.45

Example  3: Guava  Fermented Wine Analysis Results

3-1: fermentation rate and Alcohol

As a result of examining the fermentation ratio of the guava fermented strain prepared by using guava, the test prepared by heating the pink guava of Example 1 according to the warming method, 68.78%, the test prepared by the heat treatment method of the yellow guava of Example 2 The number of spheres was 67.55%, and the test spheres prepared in pink guava of Comparative Example 1 without the warming method were 68.28%, and the test spheres prepared without the warming method in the yellow guava of Example 2 were 67.45%. Fermentation rate was higher in the test plots prepared by the heating treatment method in the pink fruit than the yellow fruit.

※ Example 1 Fermentation Ratio = (Maturation Alcohol Addition * Mature Alcohol) / Theoretical Alcohol Production * 100

= 990 * 0.122 / (1000 * 0.15) + [(117 * 0.998 / 0.95) * 0.6435] * 100 = 68.78%

As a result of measuring the alcohol content of the guava fermented wine prepared by using guava, the test sphere prepared by the heating treatment method of the pink guava of Example 1 was 12.2%, the test prepared by the heat treatment method of the yellow guava of Example 2 The spheres were 12.0%, and the test spheres prepared without the warming method of the pink guava of Comparative Example 1 were 12.1%, and the test spheres prepared without the warming method of the yellow guava of Example 2 were 12.0%.

3-2: Aroma component analysis

To understand the fragrance trends for guava fermented liquor, gas chromatography was performed on acetaldehyde, ethyl acetate, methanol, fusel oil, n-propanol, i-butanol and i-amyl alcohol, which have a significant effect on the flavor of liquor. As a result of analysis by direct injection method using, the fragrance component such as methanol was detected lower than that of Comparative Example 1 and Comparative Example 2 which was not subjected to the heating treatment in Examples 1 and 2 which were subjected to the heating treatment. As a result of analyzing the flavor components according to the fruit color, acetaldehyde and ethyl acetate were detected in yellow guava fruit and methanol and fusel oil were found in pink guava fruit. It was confirmed that the typical characteristics of the fragrance components (methanol, etc.) produced during fermentation in the red fruit peel.

Analysis of Flavor Components in Guava Fruit Fermented Wine (Unit: ppm) division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Acetaldehyde 9.8 11.2 12.2 13.5 Ethyl acetate 10.2 14.5 13.2 15.0 Methanol 110.2 52.0 130.0 71.0 Fusel oil 410.0 228.1 480.6 270.6 n-propanol 15.0 18.8 20.2 21.4 i-butanol 82.8 30.6 88.0 35.8 i-amyl alcohol 312.2 178.7 372.4 213.4

<Gas Chromatography Analysis Conditions>

-Device: FID

Injection temperature: 170 ℃

Detection temperature: 220 ℃

-Oven temperature: 50 ℃ (2 minutes) → 10 ℃ / min (temperature rise) → 100 ℃ →

  30 ° C / min (temperature rise) → 200 ° C (1 minute hold)

Carrier gas: N ₂

3-3: Organic Acid Analysis

In order to grasp the organic acid component trends for the guava fermented liquor, essential organic acid components such as citric acid, malic acid, succinic acid, lactic acid and acetic acid were analyzed by direct injection using ion chromatography. The organic acid components such as citric acid and malic acid were detected higher than those of Comparative Examples 1 and 2 which were not subjected to the heating treatment. This resulted in sufficient fruit eluting according to the heating treatment during the preparation of the juice, and it was found that many useful organic acid components were transferred to the fruit wine as it is.

Analysis of Organic Acids in Guava Fruit Fermented Wine (Unit: ppm) division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Citric acid 14905.2 12083.2 14502.0 11249.0 Malic acid 890.5 540.5 831.1 518.4 Succinic acid 881.5 1200.6 822.9 1183.2 Lactic acid 128.6 154.6 111.5 135.3 Acetic acid 608.2 780.7 594.6 757.3

Ion Chromatography Analysis Conditions

Instrument: Conductivity Detector 1

Record time: 20 min

Integration: Automatically

Column Type: Metrosep Organic Acids 250 / 7.8

Composition of solution: Organic Acid-H ₂ SO ₄ 0.002 ml

-Flow rate: 0.5 ml / min

Pressure: 2.76 MPa

Temperature: 30 ℃

3-4: sensory evaluation

As a result of evaluating the sensory test of the guava fermented wine, in Example 1 and Example 2 which were heated, it evaluated overall higher than the comparative example 1 and the comparative example 2 which were not heated. Pink guava fermented liquor was better in color, aroma and taste than yellow guava fermented liquor, and the smell of pink guava fermented liquor was similar to that of strawberry and yellow guava fermented liquor was similar to that of apple mango. Overall, it was found that the fermented liquor of pink guava according to the warming treatment showed good sensory characteristics by suitably mixing in acidity, sweetness, color taste and flavor.

Sensory Evaluation of Guava Fruit Fermented Wine division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Color 5 5 4 4 incense 5 5 3 3 flavor 5 5 4 3 Synthesis 15 15 11 10

As mentioned above, specific parts of the present invention have been described in detail, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

Manufacturing method of guava fermented liquor comprising the following steps:
(a) milling and crushing guava, warming and preparing guava juice;
(b) adding yeast to the prepared guava juice and culturing to prepare a base liquor;
(c) adding sodium sulfite and ascorbic acid to the guava juice prepared in step (a), mixing the base liquor prepared in step (b) to prepare a dipped mash, and then fermenting it;
(d) aging the fermented soak drunken to prepare a mature drunken; And
(e) filtering the aged rice flour to obtain guava fermented liquor.
The method for preparing guava fermented liquor according to claim 1, wherein the warming step (a) is performed at 45 to 75 ° C for 0.5 to 1 hour.
The method of claim 1, wherein the guava juice prepared in step (a) has a sugar content of 10 to 20 Brix.
The method of claim 1, wherein the ratio of guava juice used in steps (b) and (c) is 3-9: 91-97% (volume ratio).
The method for preparing guava fermented liquor according to claim 1, wherein the fermentation of step (c) is performed by long-term fermentation at a low temperature of 15 to 23 ° C. for 8 to 17 days.
The method of claim 1, wherein step (e) comprises guava fermented liquor by freezing filtration of the aged fermentation step (d) at -10 to 0 ° C.

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