KR101162410B1 - Manufacturing method of apple rice wine using non steamed starch source and apple rice wine thereby - Google Patents

Abstract

The present invention comprises the steps of: (a) performing a one-stage immersion by mixing the starch-free starch raw material, yeast, yeast and water; And (b) mixing the starch raw material, water, and crushed apples in a single stage immersion obtained by the step (a) to perform two stage immersion. to provide.

No-show, apple, sake

Description

MANUFACTURING METHOD OF APPLE RICE WINE USING NON STEAMED STARCH SOURCE AND APPLE RICE WINE THEREBY}

The present invention relates to a method for producing apple sake and apple sake produced by the same, and more particularly to a method for producing apple sake using starch raw material without the increase and the apple sake produced thereby.

The recent increase in foreign fruit imports has led to a slight decrease in the consumption of apples, leading to a drop in apple prices.

The decline in apple consumption is also attributable to increased imports, but also on the other hand, the lack of quality, product diversity and promotion of pastry and processed products that can promote apple consumption.

At present, about 80% of apples produced in Korea are Fuji varieties, and there are few opportunities for consumers to taste various varieties of apples. In addition, the development of various processed products is insufficient, 95% of the consumption is biased to raw fruits.

Therefore, raising the quality of raw fruits and increasing the utilization and added value of low-grade ripened apples through processing are important and urgent tasks to pioneer the domestic apple industry.

The present invention has been proposed to solve the problems of the prior art as described above, the object is to prepare apple sake liquor significantly improved palatability by using the starch raw material not increased and the apple sake produced by In providing.

The technical problem of the present invention as described above is achieved by the following means.

(1) (a) performing a one-stage immersion by mixing the starch-free starch raw material, yeast, yeast and water;

(b) performing a two-stage immersion by mixing the starch raw material, water, and crushed apples in the one-stage immersion obtained in step (a).

Apple sake wine production method using a starch-free starch raw material comprising a.

(2) The method according to claim 1,

Apple crushed apple in step (b) is a method for producing apple sake using the steam-free starch raw material, characterized in that 28 to 32% by weight compared to the starch raw material used for two-stage immersion.

(3) The method according to claim 1,

Step (a) of the starch raw material content is 2.5 to 3.5Kg, the step of the apple starch production method using the steam-free starch raw material, characterized in that the content of the starch material is 5.5 to 6.5Kg in step (b).

(4) The method according to 1,

Yeast in step (a) is a method for producing apple sake using the steam-free starch raw material, characterized in that the dry yeast.

(5) Apple sake using the no-starch starch raw material obtainable under paragraph (1).

According to the present invention, it is possible to provide an apple sake with remarkably improved palatability compared to the prior art by using a starch raw material without increasing the capital compared to the technology using the conventionally increased starch raw material.

The present invention comprises the steps of: (a) performing a one-stage immersion by mixing water-free starch raw material, yeast, yeast and water; And

(b) performing a two-stage immersion by mixing the starch raw material, water, and crushed apples in the one-stage immersion obtained in step (a).

Provides a method of producing apple sake using the steam-free starch raw material comprising a.

Hereinafter, the content of the present invention will be described in detail step by step.

Preparation of raw materials

As the starch raw material used in the present invention, rice is used, and the rice is washed with water to remove dust and the like adhering to the surface, and absorbs water as appropriate. The washed rice is ground in a blender with water.

1st stage immersion

Nuruk, dry yeast, and water are mixed with the prepared material, and fermented at 24 to 28 ° C. to perform one-stage immersion. One-stage immersion is a process for inducing the production of various enzymes secreted from the yeast and proper pH, leading to the saccharification of the yeast itself and the starch raw material, and proliferating yeast under safe conditions. The period from the first stage immersion to the second immersion is about 5 to 6 days, and the mixture is stirred once or twice a day.

The content of starch raw material in this process is 2 to 5 Kg, preferably 3 to 4 Kg, most preferably about 3 Kg is the best in terms of palatability. At this time, the yeast is 150 to 180g, dry yeast is 2 to 4g, water is good in terms of palatability when mixed in a content of about 4.5 to 5.5L.

2-stage immersion

In the two-stage immersion process, two days after the one-stage immersion, the starch raw material, water, and crushed apples are mixed with the one-stage immersion liquor, mixed with the one-stage immersion liquor, and fermented at a low temperature of 25 to 26 ° C. on average.

The content of the crushed apple is preferably 20 to 40% by weight, more preferably about 25 to 35% by weight, most preferably about 30% by weight, compared to the starch raw material added to the process, if less than 20% by weight When added to the taste of the apple is weak, the palatability is lowered, if it exceeds 40% by weight sour taste is strong, there is a problem that the palatability decreases.

The content of starch raw material in this process is 4 to 8 Kg, preferably 5 to 7 Kg, and most preferably about 6 Kg, the best results in terms of palatability. At this time, it is good in terms of palatability that water is used about 9 to 10L.

Filtration and Aging

When the fermentation by two-stage immersion is completed, the mixture is juiced into the filter cloth and allowed to stand for a while to settle the precipitate and filter the supernatant. After bottling and maturing for 1 to 5 minutes at 75 to 80 ℃ and after sterilization for about 30 seconds to 2 minutes at 65 to 70 ℃.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, it should be noted that these Examples and Experimental Examples are only illustrated for the understanding of the present invention and do not limit the scope of the present invention.

EXAMPLES Preparation of Apple Cider

Apples used in this test were Fuji varieties purchased from the Chungnam budget group, and rice was used from Yangpyeong-gun, Gyeonggi-do. As the yeast for apple sake production, commercially available dried yeast and fresh yeast (OTTOGI Co., Ltd.) were used. Nuruk was used commercially available modified Nuruk (Korean enzyme).

Appropriate manufacturing process of apple sake was according to the process of FIG. In the case of the rice steaming method during the one-stage immersion process, 3Kg of rice was washed cleanly, immersed for 2 hours, and then water was removed to increase the steam for 20 minutes in a steamer to make gourdap rice. 180 g of yeast, 3 g of yeast (dry yeast, fresh yeast), and 4.8 L of water were mixed and fermented at 25 ° C. At this time, the leaven was dissolved in 2 L of water and left for 2 to 3 hours, after which only the liquid was collected and added (control).

In the embodiment of the present invention, the one-stage immersion was performed by the same method as above, but without steaming the rice, and then rinsed with water and mixed with other materials after washing and dipping. In the two-stage immersion process, two days after the one-stage immersion, 6 kg of rice, 9.6 L of water, and apples were processed and mixed with the one-stage distilled liquor compared to the starch raw material and fermented at 25 ° C. After fermentation was completed, the mixture was juiced with a filter cloth, and then left at 4 ° C. for 1 day to settle the precipitate, and the supernatant was filtered using diatomaceous earth filtration. After bottling through 78 ℃, 2 minutes sterilization process and aging process was completed by 68 ℃, 1 minute after sterilization. A summary of the material compounding ratio by immersion process is shown in Table 1 below.

<Table 1> Composition of ingredients by apple sake immersion process

Experimental Example 1 Alcohol Content Measurement

After stirring the fermentation well, take 100 ml of the sample, transfer it to the Erlenmeyer flask, wash it with the same amount of water, add it to the flask, connect it to the distillation and cooling system, and heat it. When the distillate reaches about 80 ml, stop the distillation until it reaches 100 ml. Just water was used. The mixture was mixed well and the display was read using a spirit meter and calibrated at 15 ° C. as a Gay-Lussac table to indicate the alcohol content.

The results of measuring the change in alcohol content while fermenting four apple sake treatments by dividing the apple sake with different dipping methods (capitalization method, no steaming method) and dividing the two types of yeast into two types (dry yeast and raw yeast) Same as 2. At this time, the content of apple was the same as the starch raw material 10%.

As shown in FIG. 2, the alcohol content of the four treatment groups on the second day of the fermentation after the second stage of soaking was 10.5 to 13.4%, indicating that the fermentation proceeded rapidly within a short period of time after the start of fermentation. On the fifth day of fermentation, four treatment groups produced 15.8 ~ 17.8% of alcohol, and on the 6th day of fermentation, 16.0 ~ 18.4% of alcohol was produced. Compared with the steaming method, the apple sake produced by the no steaming method showed higher alcohol production and higher alcohol production when fresh yeast was used than when dry yeast was used.

Experimental Example 2

Some of the filtered fermentation broth was taken and measured by ° Brix using an refractive sugar meter (ATAGO Digital Refractometer, Japan). 3 shows the change in sugar content during the fermentation period. As shown in FIG. 3, the sugar content was generally increased by the saccharification of starch during fermentation. However, the principle of cheongju production is a parallel double fermentation method in which saccharification and fermentation are simultaneously performed. It is believed that such a change in sugar content occurs because the increase of sugar content due to starch saccharification and the decrease of sugar content due to fermentation proceed in combination. On the other hand, compared with the steaming method, the sugar-free treatment showed higher sugar content, and the dry yeast treatment showed the largest increase from 7.6 ° Brix on the 2nd day of fermentation to 11.7 ° Brix on the 6th day of fermentation. The yeast treated group showed a slightly lower increase than the dry yeast group from 7.8 ° Brix on the 2nd day of fermentation to 10.6 ° Brix on the 6th day of fermentation.

Experimental Example 3 pH

The pH of the fermentation broth was measured by immersing it directly in the broth using a pH meter (HANNA Instrument, Italy). The change in pH during fermentation is shown in FIG. 4. As can be seen in Figure 4 as the fermentation progressed showed a trend of increasing the pH as a whole.

On the second day of fermentation, the pH of the four treatments showed a result of 3.65 ~ 3.94, and the pH value of 4.17 ~ 4.30 appeared on the fifth day of fermentation. . Among them, the pH of the treatment group prepared by the steam free method using dry yeast showed the highest value as 4.47 on the 6th day of fermentation.

Experimental Example 4 Acidity

20 ml of apple juice samples were taken and titrated with 0.1 N NaOH until pH 8.4. The number of ml of the 0.1 N NaOH solution used at this time was converted to the amount of 100 ml of the sample to give an appropriate acidity. The results of measuring the change in acidity during fermentation are shown in FIG. 5.

As shown in FIG. 5, the results of the acidity showed a significantly higher value in the no steaming treatment compared to the steaming treatment, and it was confirmed that a constant correlation did not appear when connected to the change in pH. On the 6th day of fermentation, fresh yeast treated foods showed the highest value (0.85%) and dry yeast treated foods (0.74%). The treatments using fresh yeast showed acidity of 0.48% and the treatments using dry yeast were slightly low (0.45%), but there was no significant difference.

Experimental Example 5 Sensory Evaluation

Ten trained sensory personnel were evaluated by color scale, aroma, taste, and comprehensive preference. The sensory evaluation result of measuring the degree of preference based on the color, aroma, taste, and the overall degree of preference of the four treatments is as shown in FIG. 6. Compared with the steam treatment, the steam-free treatment showed higher preference, and the dry yeast treatment showed a higher overall preference of 6.5 and the overall preference of fresh yeast was higher than 5.5. On the other hand, the apple content was 10% compared to starch, so the overall apple flavor was hardly highlighted, so it was necessary to increase the apple content. Thus, it was concluded that the fermentation by rice steaming method and apple sake using dry yeast were the most suitable for the determination of proper immersion method and selection of yeast.

Experimental Example 6 Determination of Proper Apple Content of Apple Cheongju

(1) change of alcohol content during fermentation

The apple content of fermented by steam-free method and dried yeast is increased from 10% of starch raw material to 10% compared to starch raw material, respectively. Three treatments were prepared for the test. The results showing the change in alcohol content during the fermentation period of these treatments are shown in FIG. As can be seen in Figure 7, the alcohol content showing a distribution of 3.1 ~ 4.3% at the beginning of the fermentation increased rapidly until the second day after the fermentation showed a gentle increase thereafter. On the 8th day after fermentation, all the treatments were finished. At this time, the higher the apple content, the higher the alcohol production, and the highest 50% apple content was 17.2%. This means that the higher the content of apples among other ingredients is the same, the higher the sugar content, and the higher the degree of conversion to alcohol.

(2) change in sugar content during fermentation

The change in sugar content during fermentation is shown in FIG. 8. As shown in FIG. 8, the sugar content gradually increased as the fermentation period passed. At the beginning of fermentation, the sugar content of 50% apples was 5.4 ° Brix, which was higher than that of the low sugar-free apples, 3.1 ° Brix. However, on the 8th day of fermentation, the sweetness of apples was 13.5 ° Brix and 50% apples were added. The highest results were obtained compared to 10.1 ° Brix of the bulbs. The initial sugar content was the highest value in the treatment group with the highest apple content, but as the fermentation progressed, the addition group with high apple content converted the amount of sugar into alcohol, which was relatively lower than the sugar content in the treatment group with less apple content. It was judged that it represents.

(3) change of pH during fermentation

The pH change during fermentation is shown in FIG. 9. The change in pH showed a general tendency to decrease pH between 1 and 2 days after fermentation, but gradually increased thereafter, and there was no significant change from 5th to 8th day of fermentation. On the 8th day of fermentation, the pH of apple 10% added was 4.36 and the apple 50% added showed the lowest value of 4.19. As the content of the apple is higher, the acid tends to show a lower pH value.

(4) change in acidity during fermentation

The change in acidity during the fermentation period is shown in FIG. 10. As shown in FIG. 10, the change in acidity showed a distribution of 0.37-0.42% at the beginning of fermentation and increased to a distribution of 0.67-0.69% at 8 days of fermentation. Apple-free and 10% apples showed a sharp increase until the second day of fermentation, and then gradually decreased, while apples with 30% and 50% added showed a sharp increase until the second day of fermentation. There was an increase and there was no significant change since then. It was also confirmed that the higher the apple content, the later the peak peak of acidity appeared.

(5) change in chromaticity during aging

After fermentation was completed, the ripening period of juice and filtration of the apple sake was aged at 4 ℃ while the ripening period was set to 20 days, and the change in color during this period is shown in Table 2.

<Table 2> Changes in color during ripening period of apple sake with different apple contents

As can be seen from Table 2, in the case of whiteness, all four experimental groups showed a sharp decrease from the early stage of fermentation to the third day, but showed a gentle decrease or little change from the third to the 17th day. By day 20, there was little increase or little change. In general, the higher the apple content, the lower the whiteness value due to browning caused by the effect of polyphenol oxydase in the apple. In the case of redness, there was no significant change during the ripening period, and it was confirmed that the higher the apple content, the higher the redness value was. The yellowness was lower at all three days than at the beginning of fermentation, but continued to be higher over time. In general, it was confirmed that the change in chromaticity decreases with the aging period.

(6) Sensory Evaluation Results and Determination of Proper Apple Content

In order to determine the proper content of apples, the results of sensory evaluation using color, aroma, taste, comprehensive preference, etc. of the four experiments as evaluation items are shown in FIG. 11. The apple-free family showed poor overall preference. Color and aroma were judged to be the most suitable color and aroma of 30% apples compared to 10% and 50% apples. The sensory evaluation scores were 7.0 and 6.2, respectively. In the case of taste, the apple 50% added apple had a higher sour taste than other treatments due to the high content of apples, and the apple 10% added apple had too low apple taste because the taste was too low. Appropriate taste was shown, showing the highest degree of sensory evaluation score of 6.8. Overall acceptability also showed the highest appreciation score of 6.9 points for apple 30% added group. Finally, the amount of apples was determined to be 30% of starch raw material.

Experimental Example 7 Determination of Proper Starch Content in Apple Cheongju

(1) change of alcohol content during fermentation

In order to minimize the starch raw material that affects the fermentation, the amount of apples is kept constant at 30% of the amount of starch raw material (based on 6 kg of rice content in two stages of soaking), and the amount of rice is decreased by a certain amount in two stages of soaking. The changes of the components were measured while fermenting the four treatment groups were added to 6 Kg, 5 Kg, 4 Kg, 3 Kg in the same manner as above.

Among these, the result of measuring the change in alcohol content during the fermentation is shown in FIG. 12. At the beginning of fermentation, the alcohol content of the four treatments was 4.4 ~ 4.6%, but there was no significant difference, but on the 8th day of fermentation, the two-stage immersed rice weights of 6 Kg and 5 Kg were 16.8%, 4 Kg and 15.0%, and 3 Kg. Showed a relatively large difference of 13.8%. The higher the starch content, the more fermentation occurred and the relatively low starch content of the two-stage immersed rice of 4 Kg and 3 Kg was confirmed that fermentation was completed on the fifth day of fermentation. On the other hand, the overall alcohol production showed a sharp increase until the second day of fermentation, and gradually increased thereafter.

(2) change in sugar content during fermentation

The change in sugar content during the fermentation period is shown in FIG. 13. As can be seen in Figure 13, the initial sugar content of the fermentation showed a similar value of 5.3 ~ 5.4 ° Brix, but as the fermentation proceeds, the higher the content of the starch raw material was confirmed that the higher the sugar content. On the 8th day of fermentation, the sweetness of the two-stage immersed rice weighed 6 Kg was 11.8 ° Brix, which was significantly higher than the 8.2 sBrix of the two-simmered rice weighed 3 Kg.

On the other hand, the sugar content tended to increase rapidly from 2nd to 5th day of fermentation, and gradually increased from 5th to 8th day of fermentation.

(3) change of pH during fermentation

The change in pH during fermentation is shown in FIG. 14. All four experimental groups showed a sharp decrease in pH from the beginning to the first day of fermentation, and then increased until the seventh day of fermentation, and then decreased again from the seventh to eighth day of fermentation. In general, the pH of the four treatments did not vary much by the fermentation period. The pH of the early fermentation ranged from 3.76 to 4.01 and the distribution of 4.00 to 4.19 on the 8th day of fermentation. Through the above results, it was confirmed that there is no significant correlation between the content of starch raw material and pH.

(4) change in acidity during fermentation

The result of measuring the change in acidity during fermentation is shown in FIG. 15. 15, it was confirmed that the change in acidity during fermentation did not have a direct correlation with the change in pH. At the beginning of fermentation, the two-stage immersed rice weights of 6 Kg and 5 Kg were 0.48% and 0.48%, respectively, lower than 0.58% and 0.57% of 4 Kg and 3 Kg, respectively. The acidity of the 6 Kg treatment was the highest at 0.74%, and the 5 Kg, 4 Kg, and 3 Kg treatment showed the highest values of 0.69%, 0.69%, and 0.63%, respectively. . Compared with the beginning of fermentation, it was confirmed that the acidity generally increased as the fermentation period passed.

(5) change in chromaticity during aging

After the fermentation, the results of measuring the change in chromaticity during ripening while ripening the apple sake after filtration and filtration at 4 ℃ is shown in Table 3.

<Table 3> Changes in chromaticity during the ripening period of apple sake with different starch ingredients

As a result of the whiteness, all of the four treatments showed a slight decrease in whiteness value at the 6th day of fermentation compared to the early stage of fermentation, but it was confirmed that the brightness was slightly lowered. It was confirmed that it does not have a great effect. In addition, the whiteness values of the 3rd and 6th day of aging were measured to be almost similar, and it was judged that no change in the whiteness occurred after this period. In the case of redness, there was no constant change, and as in whiteness, there was almost no change in the value for each ripening period. Yellowness, unlike whiteness and redness, was found to show a constant increase during the ripening period. In addition, whiteness and redness did not show any correlation with the content of starch raw material, but yellowness showed higher value as the content of starch was lower. Thus, the change in color during the ripening period of apple sake with different starch ingredients was judged to have the greatest effect on the yellowness.

(6) Sensory Evaluation Results and Determination of Proper Starch Content

In order to determine the proper content of the starch raw material, the sensory evaluation was carried out on the evaluation items such as color, aroma, taste, and overall acceptability of the four treatment groups by 9-point symbol scale method, and the results are shown in FIG. 16. As can be seen in Figure 16, the higher the content of the starch raw material, the higher the overall acceptability was evaluated. In the case of color, the two-stage immersed rice weighed 6 Kg was 7.3 points, showing the highest score compared to the other treatments. The degree of preference was relatively high. Taste and overall preference were also higher than those of the other three treatments, with a score of 6.3 and 6.6 points, respectively. Thus, it was concluded that the optimum content of starch raw material was best added by adding 3 Kg in one stage of immersion and 6 Kg in two stages of immersion.

Based on the above results, the most suitable manufacturing condition of apple sake is fermented ground rice without water increase with water, yeast, yeast, and apples. The type of yeast is dry yeast. When 1-stage immersion was 3 Kg, 6-sigma was added when 2-stage immersion, and it was judged that the addition amount of apple was 30% of starch raw material to produce the most palatable product.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

1 is a production process diagram of apple sake according to the present invention.

Figure 2 is a graph of the change in alcohol content during fermentation of apple sake with different immersion and yeast types.

Figure 3 is a graph of the change in sugar content during fermentation of apple sake with different immersion and yeast types.

Figure 4 is a graph of the pH change during fermentation of apple sake with different immersion and yeast types.

Figure 5 is a graph of the change in acidity during fermentation of apple sake with different immersion and yeast types.

Figure 6 is a graph of sensory evaluation results of apple cheongju different immersion method and yeast type.

7 is a graph showing the change in alcohol content during fermentation apple cider with different apple content.

8 is a graph of the change in sugar content during fermentation of apple sake with different apple content.

Figure 9 is a graph of the pH change during fermentation of apple sake with different apple content.

10 is a graph of the change in acidity of apple sake fermented with different apple content.

11 is a graph showing the sensory evaluation results of apple sake with different amounts of apples.

12 is a graph of the change in alcohol content during fermentation of apple sake with different content of starch raw material.

Figure 13 is a graph of the change in sugar content during fermentation of apple sake with different content of starch raw material.

14 is a graph of pH change during fermentation of apple sake with different content of starch raw material.

15 is a graph of the change in acidity during fermentation of apple sake with different content of starch raw material.

16 is a graph showing the sensory evaluation results of apple sake different from the content of the starch raw material.

Claims (5)

(a) mixing the steam-free starch raw material, yeast, dry yeast and water to perform a one-stage immersion; (b) performing a two-stage immersion by mixing the starch raw material, water, and 30% by weight of crushed apples to the weight of the starch raw material in the one-stage immersion obtained in step (a). Apple sake wine production method using a starch-free starch raw material comprising a. The method of claim 1, Step (a) is a step of immersion by mixing 3kg of rice, 180g of yeast, 3g of dry yeast, 4.8L of water with no steam starch raw material; And Step (b) is a step of immersing 6kg of starch raw material, 9.6L of water, and crushed apple 30% by weight to the weight of the starch raw material in a one-stage immersion obtained by the step (a) to perform a two-step immersion Apple sake wine production method using a starch-free starch raw material comprising a. delete delete delete

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