KR101061559B1 - Method for preparing brewed alcoholic beverage of banana - Google Patents

Abstract

The present invention relates to a banana fermented liquor, and more particularly, after increasing the banana peeled skin, using glucoamylase to quickly saccharify the starch, pectin to prevent drooling due to the pectin component contained in the banana during fermentation It relates to a method for producing a banana fermented liquor added with an aze.
Banana fermented liquor of the present invention increases the alcohol content by increasing the banana, using glucoamylase, and lowers the viscosity due to decomposition by adding pectinase to prevent boiling phenomenon by pectin component during fermentation, effective fermentation There is a feature that can improve the manufacturing process of manageable banana liquor.

Description

Method for Preparing Banana Fermented Wine {Method for Preparing Brewed Alcoholic Beverage of Banana}

The present invention relates to a banana fermented liquor, and more particularly, after increasing the banana is peeled off, using glucoamylase to quickly saccharify starch, pecta to prevent drooling due to the pectin component contained in the banana during fermentation It relates to a method for producing a banana fermented liquor added with an aze.

The history of bananas is very old and has existed with humanity in Asia and has been provided for food. The world's first documentary record can be found in India in the 5th century BC, and its origin is known as the Malay Peninsula. It is said to have been passed in the 5th century in Africa, the 10th century in Polynesia, and the 15th and 16th centuries in the Canary Islands and North and South America.

Bananas belong to Pachoaceae and have two genera. All edible species are large, herbaceous herbs belonging to the genus Musa. The fruit is also called Finger, and it grows in 10 means on thick fruit and forms a bun. There are more than 100 varieties of cultivated varieties, and the main varieties of bananas for reproduction include cross-mitchell and Kevin dish. The cultivation of bananas is suitable for high temperature and humidity zones, which are produced within 30 degrees south of Australia, except for Australia and Israel, and are one of the world's most important fruits, producing 50% in Africa, 20% in Asia, and 30% in North and South America. Half of the total production is used for reproduction, and the remaining 50% is for cooking, also for other ornamental or textile purposes.

Breeding splits the tree, planting it in the roots, and planting it. The fruit usually comes to fruit for about a year, after which the tree dries out. Korea's main import ship is Southeast Asia such as the Philippines, and cultivation in Korea is mainly done in Jeju Island, and cultivation began in the 80's. However, as the amount of cultivation has decreased much compared to the past, the researcher will develop the liquor manufacturing method to increase the amount of cultivation through the expansion of the use of foundry raw materials.

Banana ripe flesh is about 75% moisture, carbohydrates decompose during ripening to make water. Carbohydrates are starch, sucrose, glucose and fructose. In immature fruit, starch occupies 20-25%, and as it ripens, it decreases to 1-2%. On the other hand, sugar is 1 ~ 2% in immature fruit, but when it is mature, it increases to 15 ~ 20% and has sweet taste. 66% of the sugar is composed of sucrose, 22% of glucose, 14% of fructose and high sugar content, calories are 100 ㎈ per 100g, the highest among the fruits. The fiber is 0.3% and the components are cellulose, hemicellulose, pectin and the like. The acid of banana is very small and the pH of pulp is about 4.5, and the composition of acid is the most of malic acid and other fish, succinic acid, tartaric acid, succinic acid and kinasan.

The pulp contains 0.5-1% protein, the amino acid composition contains essential amino acids alanine and gammaaminobutyric acid, glutamine, asparagine, histigin, serine, arginine, and noisin, and the components contain 0.9% Among them is very high. Vitamin C contains 10mg / 100g, beta-carotene 27㎍, and other vitamins in small amounts.

The fragrance component is composed of more than 200 kinds of components, and the banana-specific fragrance principals are esters such as isoamyl acetate, amyl acetate, amyl acetate, amyl acetate, and ammonium propionate. It is due to the tannins, which are condensed and insolubilized as the ripening progresses, reducing the astringency. Also, the browning peculiar to the flesh is dopamine.

The ripening is carried out by ethylene gas, a plant hormone. When ripening, chlorophyll is decomposed, the flesh is yellowed, the tannin is insoluble, and the astringent taste is lost. Softening of the flesh, saccharification of starch and expression of fragrance by protofectin degradation are accelerated, making them unavailable for food. The ripening is carried out in a specially sealed room with the unripe fruits transported by ship at 12 ~ 14 ℃. The concentration of ethylene is about 500 ~ 1,000ppm. It is performed for about 30 hours at 14-18 degreeC.

Since the surface of the banana has many pores (480 cells / cm 2) to perform physiological control such as moisture and breathing, it is important to maintain humidity properly and the humidity should be 90% or higher. Fruits are prone to blackening under low temperature disorders, so preservation should not be below 10 ℃. Storage temperature is 12 ~ 15 ℃ and home refrigerator is too low because it is below 8 ℃.

In the case of bananas, the ripening process is required, and when the liquor is produced using the unripe fruit, the starch contained in the immature fruit is not saccharified, resulting in very low alcohol content, and the boiling phenomenon during fermentation by pectin There is a disadvantage that occurs.

Japanese Patent Laid-Open Publication No. 2001-197881 discloses a banana alcohol drink prepared by mixing bananas and sterilized beeswax and fermenting with yeast, but is simply fermented by adding yeast to bananas. There is no specificity for, and there are limitations to quoting simple methods.

Accordingly, the present inventors have made distilled starch by using glucoamylase in bananas as a result of diligent efforts to solve the problem that the starch is not saccharified when the alcohol is prepared using bananas and the alcohol content is low and the boiling phenomenon occurs during fermentation. It was confirmed that the saccharification and the addition of the pectinase improves the phenomenon of boiling over during fermentation by the pectin, thereby completing the present invention.

The main object of the present invention is to provide a banana fermented liquor to improve the phenomenon of boiling when fermented by pectin by using glucoamylase in bananas, saccharifying starch to increase fermentation yield, and adding pectinase.

In order to achieve the above object, the present invention comprises the steps of: (a) removing the peel of the banana, the step of increasing the banana; (b) pulverizing the cooked banana, and then adding glucoamylase to prepare a banana saccharified solution; (c) adding a pectinase to the prepared banana saccharification liquid to prepare a saccharification liquid having a lower viscosity; (d) adding yeast to the prepared glycosylated saccharified solution and fermenting it to prepare fermented sourdough; And (e) provides a method for producing a banana fermented wine comprising the step of filtering the aged fermentation to obtain a banana fermented wine.

Banana fermented liquor of the present invention increases the alcohol content by increasing the banana, using glucoamylase, and lowers the viscosity due to decomposition by adding pectinase to prevent boiling phenomenon by pectin component during fermentation, effective fermentation There is a feature that can improve the manufacturing process of manageable banana liquor.

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

In one aspect, the present invention comprises the steps of: (a) removing the peel of the banana, the banana is increased; (b) pulverizing the cooked banana, and then adding glucoamylase to prepare a banana saccharified solution; (c) adding a pectinase to the prepared banana saccharification liquid to prepare a saccharification liquid having a lower viscosity; (d) adding yeast to the prepared glycosylated saccharified solution and fermenting it to prepare fermented sourdough; And (e) relates to a method for producing a banana fermented wine comprising the step of obtaining the fermented banana strain by filtering the aged mash.

In the present invention, the fermentation may be characterized in that it is performed for 3 to 7 days at 25 ~ 28 ℃, yeast may be characterized by adding 0.1 to 5 parts by weight, based on 100 parts by weight of banana.

In the present invention, the glucoamylase may be added to 0.05 to 0.5 parts by weight based on 100 parts by weight of banana, and the pectinase may be added to 0.1 to 1 parts by weight based on 100 parts by weight of banana. Can be.

Pectinase is known to contribute to reducing the viscosity of pectin solution by hydrolyzing the pectin chain, which binds the cells to cells, into small fragments.If the viscosity of the pectin decreases quickly, suspended solids can be precipitated quickly. This facilitates the improvement of juice extraction and clarification of the juice. In addition, it is known that pectinase increases fermentation yield by softening effect that degrades pectin and weakens viscosity in grape juice yield change experiment ( Lee Jung Chang , Thesis , 2009).

In one embodiment of the present invention, the peeled banana was crushed, yeast was added to the banana, stirred in a thermostat and fermented to prepare 950 ml of aged wine, and then compressed with a filter cloth to prepare alcohol powder without cooking. 800 ml of 7.7% banana fermented liquor was obtained.

In another embodiment of the present invention, the peeled banana was cooked in a cooker and then crushed using a grinder. Yeast was added to the pretreated banana, stirred in a thermostat, and fermented to prepare 940 ml of aged rice, followed by compression with a filter cloth to obtain 810 ml of banana fermented liquor with 10.4% alcohol content.

In another embodiment of the present invention, the peeled banana was cooked in a cooker and then crushed using a grinder. Glucoamylase was added to the crushed banana to saccharify starch while maintaining the optimum temperature to prepare 965 ml of banana saccharified liquid. Yeast was added to the prepared saccharified saccharified solution, stirred and fermented in a thermostat, to prepare 930 ml of aged sake, which was then compressed by a filter cloth to increase 825 ml of banana fermented liquor of 12.7% alcohol content prepared by adding saccharase. It was.

In another embodiment of the present invention, the peeled banana was cooked in a cooker and then crushed using a grinder. Glucoamylase was added to the crushed banana to maintain the optimum temperature, and the starch was glycosylated to prepare a banana saccharification solution 960ml. A saccharified solution having a lowered viscosity was prepared. Yeast was added to the saccharified solution which lowered the pre-treatment viscosity, stirred and fermented in a thermostat to prepare 925 ml of aged rice wine, and 13.4% of alcohol content prepared by adding saccharase and pectinase by pressing the aged rice wine with filter cloth. 840 ml of banana fermented liquor was obtained.

In one embodiment of the present invention, the results of the analysis of the addition of the pectinase, a pectin degrading factor of fermented strains prepared using bananas, banana fermented liquor prepared without cooking, steamed banana fermented liquor, and steamed and added glucoamylase In the fermented banana fermented liquor without the addition of the fermented pectinase, boiling was observed during fermentation. On the other hand, banana fermented liquor prepared by adding steam and adding glucoamylase and pectinase had a low viscosity due to decomposition of pectin, so that the boiling phenomenon was not observed. there was.

In another embodiment of the present invention, as a result of analyzing the components of the fermented wine prepared using bananas, as a result of measuring the alcohol content of the fermented wine fermented wine, banana fermented wine prepared without increasing the 7.7v / v%, increased banana fermented wine Is 10.4v / v%, the banana fermentation strain with the addition of glucoamylase increased 12.7v / v% and the banana fermentation strain prepared with the addition of glucoamylase and pectinase showed a difference of 13.4v / v% . In addition, the measured value of acidity is 9.32 banana fermented wine prepared without increasing, 9.10 added banana fermented added, banana fermented with added glucoamylase 9.45 and banana fermented wine prepared with added glucoamylase and pectinase Was found to be 9.33. Banana fermented liquor prepared with no increase in total acidity was 0.70w / v%, 0.68w / v% with added banana fermentation, 0.71w / v% with added glucoamylase, and glucoamylase and pectinase Banana fermented wine prepared by the addition was confirmed to appear to 0.70w / v%.

In another embodiment of the present invention, the banana fermented wine is used fermentation is better when using a banana than when using a non-produced banana, it can be seen that the alcohol content is the highest when using glucoamylase and pectinase. . Increasing the number of bananas increased the alcohol content from 7.7% to 10.4% by 2.7% compared to the case of no increase.In comparison with unfermented banana fermenters, the increase in bananas was treated with glycated enzyme (glucoamylase) and pectinase. When the saccharified solution was used, the alcohol content increased from 7.7% to 13.4% by 5.7%, confirming that the fermentation yield was the best.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and 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.

Comparative example  1: Uncooked Banana Fermented Wine

1000 g of the peeled banana (Emart, Philippines) was crushed using a grinder. 2 g of yeast was added to 1000 g of the pretreated banana, stirred at 80 rpm in a thermostat at 25-28 ° C., and fermented for 5 days to prepare 950 ml of aged sake. The prepared fermented rice wine was compressed with a filter cloth to obtain 800 ml of banana fermented liquor with alcohol content of 7.7%.

Example  1: Increased Banana Fermented Wine

1000 g of bananas (discount store, Philippines) from which skin was removed was increased at 100 ° C. in a steamer for 40 minutes, and then crushed using a grinder. 2 g of yeast was added to 1000 g of the pretreated banana, stirred at 80 rpm in a thermostat at 25-28 ° C., and fermented for 5 days to prepare 940 ml of aged sake. The prepared fermented rice wine was compressed with a filter cloth to obtain 810 ml of banana fermented liquor with alcohol content of 10.4%.

Example  2 : Glycosylating enzyme  Added banana fermented liquor

2-1: Saccharified  Produce

1000 g of bananas (discount store, Philippines) from which skin was removed was increased at 100 ° C. in a steamer for 40 minutes, and then crushed using a grinder. 0.1 g of glycosylase (glucoamylase) was added to 1000 g of crushed banana, and starch saccharified for 2 hours while maintaining an optimum temperature of 54-56 ° C. to prepare 965 ml of banana saccharified solution.

2-2: immersion Drunkenness  Preparation and obtaining of fermented wine

2 g of yeast was added to 965 ml of the banana saccharification solution pretreated in Example 2-1, stirred at 80 rpm in a thermostat at 25 to 28 ° C., and fermented for 5 days to prepare 930 ml of aged wine. 825 ml of banana fermented liquor was obtained at 12.7% min.

Example  3: Pectinase  Treated Banana Fermented Wine

3-1: lowered viscosity Saccharified  Produce

0.5g of pectinase, a pectin degrading enzyme, was added to 965ml of the banana saccharification solution pretreated in Example 2-1, and was digested for 1 hour while maintaining a temperature of 36 to 37 ° C to prepare 960ml of saccharified solution having lowered viscosity.

3-2: immersion Drunkenness  Preparation and obtaining of fermented wine

2 g of yeast was added to 960 ml of the saccharified solution pretreated in Example 3-1, stirred at 80 rpm in a 25-28 ° C. thermostat, and fermented for 5 days to prepare 925 ml of aged rice. The prepared fermented rice wine was pressed with a filter cloth to obtain 840 ml of banana fermented liquor with alcohol content of 13.4%.

Dipping table of raw materials for alcohol production using banana Raw material immersion table Test Comparative Example 1 Example 1 Example 2 Example 3 Banana (g) 1000 1000 1000 1000 Yeast (g) 2 2 2 2 Glucoamylase (g) - - 0.1 0.1 Pectinase (g) - - - 0.5 Used banana banana Great banana Great banana Great banana

Experimental Example 1 Analysis of Liquor Using a Prepared Banana

1-1: Aged  Alcohol content measurement and foot efficiency measurement

As a result of analyzing the fermented liquor prepared using a banana, boiling effect during the fermentation was observed in the fermented liquor of Comparative Examples 1, 1 and 2, which did not use the pectinase which is a pectinase. On the other hand, the banana fermented liquor of Example 3, the viscosity was lowered by the decomposition of the pectin by the addition of the pectinase, so that the boiling phenomenon as described above was not observed, it was confirmed that the fermentation can be sufficiently managed even when prepared in large quantities.

As a result of analyzing the components of fermented wine prepared using bananas, the alcohol content of the fermented wine was measured, and it was confirmed that the difference was found to be 7.7 ~ 13.4%. In the case of fermented wine, the acidity was 9.10 ~ 9.45, It was confirmed that the acid appeared as 0.68 ~ 0.71w / v%, 473 ~ 570ppm methanol, 353 ~ 585ppm was detected in the fusel oil.

Comparing the comparative example and the example as a whole, it can be seen that the fermentation is better in the case of using the increased banana than in the case without using the increase in the banana, the alcohol content is the highest when using glucoamylase and pectinase . In the case of increasing the banana, the alcohol content was increased by 2.7% than in the case of no increase.In the case of using the saccharified solution using the glycosylating agent (glucoamylase) and pectinase, the alcohol content was 5.7%. % Increase was confirmed that the fermentation yield is the best.

The analysis was carried out according to the Liquor Analysis Regulations of the National Institute of Technology, and analyzed using gas chromatography.

Analysis of Main Components in Fermented Wine Prepared with Banana Main Components of Fermented Wine Comparative Example 1 Example 1 Example 2 Example 3 Ethyl alcohol (v / v%) 7.7 10.4 12.7 13.4 Acidity 9.32 9.10 9.45 9.33 Total (w / v%) 0.70 0.68 0.71 0.70 Acetaldehyde (ppm) 8 11 8 17 Ethyl acetate (ppm) 46 70 54 31 Methanol (ppm) 500 545 570 473 n-propanol (ppm) 111 93 147 131 i-butanol (ppm) 60 66 76 111 n-butanol (ppm) 4 6 5 3 i-amyl alcohol (ppm) 178 203 212 340 Fusel oil (ppm) 353 368 440 585

※ G.C analysis condition

   Instrument: 7890A GC System

   Detector Temperature: 230 ℃ (F.I.D)

   Injector Temperature: 220 ℃

   -Column Temperature: 40 ℃-(10 ℃ / min)-130 ℃

   Column: HP-FFAP (30 x 0.321 x 0.25)

Carrier gas: N ₂ (30mL / min)

The specific parts of the present invention have been described in detail above, 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 (1)

Method for preparing banana fermented liquor comprising the following steps:
(a) removing the peel of the banana and then steaming;
(b) preparing a banana saccharified solution by adding glucoamylase to the cooked banana;
(c) adding a pectinase to the prepared banana saccharification liquid to prepare a saccharification liquid having a lower viscosity;
(d) adding yeast to the saccharified solution having lowered viscosity and fermenting it to prepare a mature rice cake; And
(e) filtering the aged rice flour to obtain a banana fermented liquor.

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