KR101127659B1 - Preparation method of jujube wine - Google Patents

Abstract

The present invention is a jujube wine production method using jujube processed by using a natural plant pear vinegar (mallow) extract to remove the green smell of raw jujube, in the final product, the unique aroma or taste of jujube as possible even after fermentation The present invention relates to a high-quality jujube wine manufacturing method that survives and increases the taste and aroma of jujube.

     Jujube, pear scent, camphor, jujube wine

Description

     Jujube wine and its manufacturing method {Preparation method of jujube wine}

The present invention relates to a method of using jujube fragrance extract for controlling the smell of the jujube during the pre-treatment of jujube and adjusting the blending ratio of the treated jujube to produce jujube wine. In detail, jujube is more nutritious and functional than other foods in terms of vitamin C, minerals, and functional ingredients such as rutin and saponin, which enhances immunity and suppresses cancer cell growth. It is to provide a manufacturing method of jujube wine having high value-added and functional by providing a breakthrough quality jujube wine that can satisfy.

Related to the manufacture of conventional wine "Application No. 10-2002-0021017" "Manufacturing method of jujube wine", "Application No. 10-2007-0029142" "Herbal acid wine that gives the flavor and functionality of herbs to wild grape wine Method of manufacturing and product thereof "," Registration No. 10-0751061 "" Peach wine manufacturing method and peach wine produced using the same "," Application No. 10-2005- 0093726 "" Grape Bokbunja wine manufacturing method "," Application No. 10-2006-0098437 "Pomegranate wine and its manufacturing method", "Application No. 10-2008-7012277" "Mushroom wine", "Application No. 10-2002-0071199" "Method of producing grape wine", "Application No. 10-2006-0002201" "How to make garlic wine and onion wine", "Application No. 10-2007-0019955" "Ginseng and Ginseng wine" are provided, but consumers' preference for mass production And the provision of raw materials, and technology development is required for the wine production method using jujube Is the actual circumstances.

On the other hand, the present invention is a method of manufacturing jujube fragrance by processing the jujube wine as a raw material of jujube extract (natural grass) extract of the raw material jujube no. 10-0358753-0000 "" Antioxidant anti-paste powder of meat products Preparation method ”, accession number“ 10-0367115-0000 ”“ a novel compound showing an apoptosis inhibitory effect isolated from a spray, and its preparation method ”, accession number“ 10-0341798-0000 ”“ rosemary acid from firefly leaves "How to separate them", etc., but there is a case for the use of vinegar fragrance, but no case has been used to remove the smell of jujube.

Therefore, there is a need for the development of a method for producing wine by effectively removing the odor of the jujube, which is a problem in the production of wine using a conventional jujube to maximize its function.

Accordingly, in the present invention, when manufacturing jujube wine, the smell of jujube is removed, and the final product of jujube wine manufactured by controlling the raw jujube processing method and the blending ratio of the processed jujube is of high quality and its manufacturing method. The purpose of this study was to prepare functional jujube wine considering simplicity and economy.

Therefore, the present invention is to remove the smell of jujube, and maximize the taste and nutritional ingredients in the final product to make jujube wine, to remove the smell of the jujube at the same time to remove the smell of the raw jujube to remove the smell of jujube By providing a new method of processing and providing the optimum blending ratio of processed jujubes, the final product focuses on providing a high quality and high functional jujube wine with a unique taste and aroma. The present invention has been completed.

As described in detail above, by manufacturing the jujube wine through the present invention, it is possible to remove the odor of jujube and make the most of its efficacy, thereby providing a high quality jujube wine, thereby increasing the profit of the farmhouse. It is a great invention that can create economic benefits in the primary processing industry and satisfy the consumer's preference with distinctive jujube wine.

1 is a jujube wine manufacturing process illustrating the present invention in detail,

Jujube is a fruit of the jujube tree belonging to the seagull family, and is native to eastern Europe and is distributed in Korea and China. Its main component is carbohydrate (about 43%), rich in minerals, especially iron and calcium. Raw jujube contains 60mg% of vitamin C. In particular, vitamin P contains rutin, flavones and flavone glycosides. Saponin is also a major component of jujube, which is contained throughout the jujube, including fruits, seeds, leaves, stems, and roots. It also contains a significant amount of zizyphoside, which is a constituent of glycosides that plays a pharmacologically important role and is contained only in jujube. This jujube is raw or raw dried jujube is used for foods such as rice cake, medicine, tea, taste, alcohol, jujube vinegar and its effects are nourishing tonic, Jinhae, analgesic, detoxification, lack of energy, systemic pain, insomnia , Muscle spasms, drug addiction, etc. It is sometimes known to improve insomnia and anxiety, as well as antitumor and anti-allergic effects.

Agastache rugosa 'Fischer et Meyer' O. Kununt I call it back. It is a perennial herb of Lamiaceae, and has several species in East Asia, Taiwan, Manchuria, Russian Amur, and Ussuri, Japan, China, Vietnam, and North America. One species is distributed throughout Korea and is a native native plant. The height grows about 1m and many branches come out from the top of the stem. The leaves face each other and look like a heart with dull teeth on the edges of the leaves. Flowers bloom purple in July-September, with slightly divergent peduncles. The main components of essential oils are methylcarbicol, anisealdehyde, anetol, d-limonene, sesquiterpene, a-pinene, b-pinene, a-limonene, oxanone, p-simol, linalool. , Tilianin, linarin, and agascacoside were isolated. Its pharmacological action has the effect of inhibiting the development of skin fungi, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, dysentery, hemolytic streptococci, and pneumococci. It also promotes secretion of gastric juice, increasing digestion. The pear scent is spicy and slightly warm in nature, and it has the effect of refreshing the mood, replenishing the gastrointestinal tract, removing odor and removing moist heat. It also removes sputum, cough, planting, appetite, soreness, soreness, fever, headache, vomiting, diarrhea, mucus, dysentery, scabies and bad breath.

The production and fermentation method step by step in detail as follows.

The first step: washing raw material and raw odor of fresh jujube, washing it 3 times in tap water flowing 10kg of raw jujube, and then putting it in a 100 liter (L) stainless container and then extracting distilled water and pear herb extract 1:99, 3:97 10Kg of fresh jujube washed in a pear pear extract mixture adjusted to 5: 95,10: 90 (V / V) was used as a raw material after immersion for 60 minutes, and the pear pear extract was immersed in 50% ethanol for 24 hours and then mixed (50 % Ethanol: pear fennel fragrance = 10: 1 (w / w)) after removing pear fennel fragrance and distilled using a rotary vacuum distiller (EYELA, Japan) was used as an extract

Second step: As a seed removing step, the raw jujube treated in the first step was seeded in a general manner.

The third step: juice or slice the jujube treated in the second step to make a jujube mixture. The juice is a shaker (hwasin SW-100) in the ratio of raw jujube treated in the second step with a ratio of 1: 3 , Korea) was extracted 120 minutes at 121 ℃, 1.5 atm, sliced jujube was composed of jujube mixture by mixing the four parts of raw jujube with a knife. At this time, the blend ratio of juice and slice of jujube mixture was performed by dividing the ratio (%) into 0: 100, 20:80, 50:50, 80:20, and 100: 0. Acidity was adjusted to pH 3.0 with citric acid.

Fourth step: As an enzyme and fungicide treatment step, pectinase 0.04 g / l and potassium metabisulfite 100 μg / l were added to the jujube mixture which had passed through the three steps.

The fifth step: sugar control, the addition of yeast in the preparation of sugar, sugar level was adjusted to 25 Brix (° Brix) with sugar, and inoculated with yeast in the jujube mixture after the above 4 steps to prepare a sugar. The amount of jujube mixture used in the lower liquor is suitable for 10% by weight of the whole jujube mixture, and for convenience, the amount corresponding to 10% by weight should be separated. To complete the lower liquor.

Yeast was used as wine yeast Sacchromyces cerevisiae ( Sacchromyces cerevisiae ) was used 0.35g / ℓ.

Step 6: Alcohol fermentation The base liquor prepared in step 5 is added to about 10% by weight to the jujube mixture passed through the fourth step, and alcohol fermentation is performed at 20 ° C. for a total fermentation period of 20 days. At this time, it was stirred once or twice a day to facilitate leaching of pigments, tannins and active ingredients present in the pulp. After 7 days of fermentation, remove sake lees with a sieve (filtered bag) or compression filter, transfer it to fermentation tank again, and add 0.05 g / l potassium sulfite (metakari) for 20 days after alcohol fermentation. Proceeded.

Step 7: Fermentation liquor clarification step, the fermentation is completed in step 6, take the supernatant so that the sediment at the bottom of the fermentation tank does not come out, transfer to another mating vessel, add 0.7 g / ℓ of bentonite and after 2 hours the paper filter Bentonite was separated and clarified by passing through a suction filter.

Eighth Step: Filtration, Bottling and Product Steps, the fermented liquor of the 7th step was filtered using a membrane filter filter of 0.45 mu m, and then bottled and commercialized.

Hereinafter, the present invention will be described in detail with reference to the following Examples.

EXAMPLE

1. Materials and Methods

① Ingredients: Jujube (Cheonsong, Gyeongbuk, 2007), Pearweed, Pectin Enzyme (Lapidase L-IQ), Sodium sulfite, Citric acid, Yeast (Powder type, Saccharomyces cerevisiae) and Pearweed are commercially available. Daelim bottled water, Gachang-myeon, Daegu Dalseong-gun was used for drinking water.

② Preparation of pear scent extract and jujube wash: The pear scent is used as an extract after distillation using a rotary vacuum distiller (EYELA, Japan) after removing pear scent from the mixture after immersion in 50% ethanol for 24 hours. % Was adjusted and used as the pear pear extract washing solution. At this time, after washing three times in tap water flowing raw jujube, the concentration was changed and soaked in all treatments for 60 minutes and then used as raw materials.

③ Jujube raw material processing: Jujube juice was extracted from raw jujube and bottled water at a ratio of 1: 3 to 120 minutes at 121 ℃ and 1.5 atm in a medicinal herb (Hwashin SW-100, Korea). It was used in equal parts.

④ Jujube wine production: Treated raw jujube (juice salted and sliced) washed with vinegar to pH 3.0 with citric acid, and after adding pectin enzyme and potassium metabisulfite to correct sugar content, add white sugar or glucose and stir thoroughly The sugar content is adjusted to about 25 Brix (° Brix), and the raw materials are dispensed in 8 L each in a 10 L glass container, and yeast ( Saccharomyces cerevisiae KCCM 50757) for alcohol fermentation of jujube wine is added and then used as a base liquor. Shake the jujube wine container well and stir and ferment the alcohol while incubating at room temperature for 20 days at a temperature of 20 ° C. At this time, the stopper of the glass container for fermentation is slightly closed to facilitate the release of carbon dioxide produced during the fermentation. The fermentation broth was stirred about 3 times, and after fermentation was completed, the precipitate was removed by clarification and filter cloth. Aged in a thermostat of 10 ℃, the precipitate formed during the aging was removed.

⑤ Alcohol content: To measure the alcohol content, take 100 mL of sample solution and 100 mL of distilled water, put it in the distillation apparatus, distill about 70 mL, add distilled water, and adjust the final volume to 100 mL. Alcohol count (%) was measured by alcohol hydrometer. At this time, the alcohol concentration was measured after measuring the temperature of the sample and converted using the alcohol content correction table.

⑥ Chromaticity measurement: After taking a certain amount of fermented liquor samples, L (brightness) a (color), b (chromaticity) values were measured using a chromatic colorimeter (Minolta CR 300, Japan).

⑦ Sugar measurement: The sugar content of the sample is measured using a refractive sugar meter (Atago 2T, Japan). That is, by first calibrating the zero point of the sugar meter accurately with distilled water and then measuring the sugar content of the sample was expressed in ° Brix. In the case of sugar content, it was measured three times and then converted to an average value.

⑧ pH measurement: The pH measurement of the sample was measured using a pH meter (Thermo Orion 720, USA).

⑨ Measurement of total acidity: To measure total acidity, add 2 ~ 3 drops of 0.1% phenolphthalein indicator to 10 mL of sample solution. Measure with 0.1N NaOH solution using a burette. When pink color appears, stop titration as the end point. The total required amount of 0.1 N NaOH consumed in the titration is expressed as mL.

⑩ Sensory test: 10 panel of jujube wine was sensory test. The metrics were color, taste, flavor and overall preference, and the evaluation was a five-step evaluation method (5: very good, 4: good, 3: normal, 2: bad, 1: very bad). ) Is expressed as an average value.

2. Results and Discussion

Table 1. Quality of Jujube Wine by Pear Herb Extract Extract Concentration

Pearweed Extract Treatment Concentration (%) pH Acidity Sugar content Ethanol content 0 3.1 3.6  9.8 12.5 One 3.3 3.7  10.3 12.8 3 3.2 3.8 10.2 12.6 5 3.4 3.9 10.4 13.5 10 3.8 4.0 10.5 12.4

* Averaged two measurements on the 20th day of fermentation.

<Result>

① The pH and ethanol content did not show a big difference between treatments.

② Acidity and sugar content were slightly higher than untreated (0%) in the range of 3.7 ~ 4.0.

Table 2. Jujube wine color by the concentration of pear

Pearweed Extract Treatment Concentration (%)
L (brightness)
(color)
b (chromaticity) 0 88.07 -1.38 8.41 One 87.07 -1.48 8.21 3 86.07 -1.23 8.11 5 87.09 -1.22 8.51 10 89.07 -1.23 8.21

* Averaged two measurements on the 20th day of fermentation.

<Result>

① L (brightness), a (color), and b (chromaticity) did not show any big difference in all treatment and no treatment.

Table 3. Sensory Evaluation of Jujube Wine by Pear Herb Extract

Pear Herb Extract
Treatment concentration (%)
color
flavor
Scent
Overall preference 0 3.1 3.2 3.5 3.5 One 3.3 3.7  3.6 3.8 3 3.2 3.8 3.7 4.2 5 3.4 3.9 3.9 4.5 10 3.3 3.5 3.8 3.9

* Averaged two measurements on the 20th day of fermentation.

<Result>

① Taste, color, fragrance and overall acceptability were the best at the concentration of 5% ethanol extract.

Table 4. Jujube Wine Quality by Processing Ingredient Ratio

Material ratio (100%)
pH
Acidity
Sugar content
Ethanol content
Juice
sliced 100 0 3.2 3.7 9.7 12.8 80 20 3.3 3.8 10.3 12.9 50 50 3.6 3.6 11.6 12.5 20 80 3.4 3.6 10.2 12.3 0 100 3.3 3.9 10.1 12.1

* Averaged two measurements on the 20th day of fermentation.

<Result>

① pH, ethanol content and acidity did not show significant difference between treatments.

② sugar content was highest in juice: sliced treatment 50: 50

Table 5. Jujube Wine Colors by Processing Compound

Material ratio (100%)
L (brightness)
a (color)
b (chromaticity)
Juice
sliced 100 0 88.87 -1.28 9.41 80 20 88.02 -1.48 10.11 50 50 86.02 -1.62 10.21 20 80 88.82 -1.53 10.22 0 100 87.12 -1.44 10.23

* Averaged two measurements on the 20th day of fermentation.

<Result>

① L (brightness), a (color), and b (chromatity) did not show a big difference in all treatment and no treatment.

Table 6. Sensory Evaluation of Jujube Wine by Processing Ingredient Ratio
Material ratio (%) color flavor Scent Holistic Prayer Jujube juice Raw jujube
sliced 100 0 3.2 3 3.5 3.5 80 20 3.4 3.8 3.6 4.0 50 50 4.0 4.2 3.9 4.6 20 80 3.9 3.9 3.7 4.2 0 100 3.4 3.8 3.8 4.2
* Averaged two measurements on the 20th day of fermentation.

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<Result>

① Taste, color, aroma and overall acceptability were the best at material cost juice: slice 50%: 50%.

1 is a manufacturing process showing an embodiment of the present invention

Claims (4)

Immersion step of immersing 10kg raw jujube in a container of 100 liters immersed in a solution containing the herbaceous extract; Separating the raw jujube after the dipping step to remove seeds; The jujube from which the seeds were removed was mixed with bottled water at a ratio of 1: 3 to weight, and juice and sliced jujubes extracted at 121 ° C. and 1.5 at 120 minutes were formed into quarters with a knife. Mixing step of making a jujube mixture by mixing; An enzyme addition step of adding 0.04 g / l of pectinase and 100 µg / l of potassium metabisulfite to the jujube mixture; 10 wt% of the jujube mixture passed through the enzyme addition step was inoculated with yeast after 2 hours after the addition of sulfite and fermentation at 25 ° C. for 3 days to complete the base liquor; The base liquor after the base liquor manufacturing step is added to 10% of the total weight of the jujube mixture after the enzyme addition step, and the total fermentation period is 20 days at 20 ° C., but after 7 days of fermentation, the main bag (filtration bag) or compression Alcohol fermentation step of removing sake lees with a filter and transferring it to a fermentation tank again, adding potassium sulfite (metakari), and then fermenting alcohol for 20 days; After the alcohol fermentation step, take the supernatant so that the precipitate does not come out of the bottom of the fermentation tank and transfer to another maturing barrel, and then adding bentonite and separating only the clear liquid through a filter; Jujube wine production method characterized in that consisting of a step of completing the bottling after filtering using the filter filter after the clarification step The method of claim 1, The immersion step is jujube wine manufacturing method characterized in that the immersion for 60 minutes in a solution containing 1 ~ 10% pear scent extract The method of claim 1, The jujube mixture of the mixing step is jujube wine manufacturing method characterized in that the composition consisting of 20 ~ 80% of the jujube slice relative to the total weight of the jujube mixture Jujube wine, characterized in that prepared by the method of any one of claims 1 to 3

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