KR101288799B1 - Method for producing fermented citrus products and citrus wine - Google Patents

Abstract

The present invention comprises a juice step; Enzyme reaction step; And it relates to a method of producing a citrus fermented food comprising a fermentation step, through the present invention through the enzymatic hydrolysis to increase the flavonoid aglycoside content, by using a citrus hydrolyzate to provide a citrus fermentation liquor improved functionality.

Description

METHOD FOR PRODUCING FERMENTED CITRUS PRODUCTS AND CITRUS WINE}

The present invention relates to a method for producing citrus fermented foods and citrus wine.

Citrus fruits contain medicinal ingredients, and are used as raw materials for herbal medicines and herbal medicines. Citrus is a citrus fruit that is rich in organic acids, vitamins C and E. In addition, there are various flavonoids. To date, more than about 60 chemical structures of flavonoids in citrus fruits have been identified, and in particular, hesperidin, neohesperidin, and naringin have been studied. Citrus flavonoids are known to have antioxidant, hyperlipidemic, caries prevention and naringin antibacterial effects, and hesperidin's blood pressure strengthening effects.

Citrus peel is a kind of flavonoids containing flavone compounds, naringenin and hesperidin, which are known to have physiological activities such as antioxidant, anti-inflammatory and anticancer activity. Currently, citrus fruits are mostly used in raw form, and some processed products using citrus concentrates, fruit drinks, juices, citrus jams, mandarin teas, citrus vinegar, citrus yogurt are produced and consumed.

Wine is a fermented alcoholic beverage made by fermenting not only grapes but also fruit or fruit juice, and is classified into red, rose, and white types according to their colors. Distilled and matured in oak barrels are called brandy.

Non-glycoside flavonoids (naringenin), which have aglyconylated glycoside flavonoids (such as naringin), are superior in their ability to absorb into the body than glycosides. On the other hand, most natural flavonoids exist in glycosides, and when ingested, non-glycoside flavonoids in which the saccharide part is separated by β-glucosidase produced by the intestinal microorganisms are absorbed through the colon mucosa. Therefore, the availability of the flavonoids in the body can be greatly influenced by the distribution of individual intestinal bacteria, and by deglycosylating before ingestion, it is possible to increase the utilization in the body by increasing the absorption of the flavonoids in the body.

In the present invention, high-quality functional citrus samples with increased flavonoid aglycoside content through enzymatic hydrolysis are selected, and in order to develop functionally improved citrus fermented liquor using citrus hydrolyzate according to pretreatment conditions, yeast type, initial sugar content and sugar type. The purpose of the present invention is to investigate the fermentation conditions of alcohol and to present the optimum conditions for producing citrus wine and brandy.

The present invention relates to a method for producing a citrus fermented food, comprising: a juice step of producing citrus juice by juice from citrus fruits; An enzyme reaction step of reacting the citrus juice with cellulase; And a fermentation step of alcohol fermenting the juice passed through the enzyme reaction step.

In one embodiment of the present invention, the enzyme reaction step adds the enzyme in an amount of 0.1% to 0.5% (w / v) relative to the volume of citrus juice, and in one embodiment of the present invention, the temperature of the enzyme reaction step is 50 ° C. To 70 ℃, in one embodiment of the present invention the enzyme reaction step is made for 1 to 5 hours, in one embodiment of the invention the alcohol fermentation in the fermentation step is Saccharomyces Bayanus is used, and in one embodiment of the present invention, at least one sugar of sugar or honey is added after the enzymatic reaction step and before the fermentation step so that the citrus juice passed through the enzymatic reaction step is 22 to 28 ° Brix. In one embodiment of the present invention, the citrus fermented food is citrus wine or citrus brandy.

In one embodiment of the present invention provides a citrus liquor alcohol-fermented by reacting the citrus juice with cellulase.

Through the present invention, the flavonoid aglycoside content is enhanced through enzymatic hydrolysis, and the citrus fermented liquor with improved functionality can be prepared by using citrus hydrolyzate.

1 is a graph showing the alcohol content and sugar content according to the yeast type according to an embodiment of the present invention.
2 is a graph showing the acidity and pH according to the type of yeast according to an embodiment of the present invention.
3 is a graph showing the alcohol content and sugar content according to the initial sugar content according to an embodiment of the present invention.

Hereinafter, the components and technical features of the present invention will be described in more detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention and are not intended to limit the scope of the invention. The documents cited in the present invention are incorporated by reference in the present specification.

Example

The present invention relates to a method for preparing citrus fermented foods by producing citrus juice by juice, preparing the citrus fermented food by enzymatically reacting the juice with an enzyme, and then fermenting alcohol. Look through the optimum conditions and characteristics of citrus fermented foods in each manufacturing process.

Example  One: Citrusism  Manufacturing method

1.1 Preparation of Citrus Concentrates

The citrus was washed, crushed using a screw mill as a peel and juiced with a screw press, and the juice was filtered through a 400 μm filter. The sugar content of the juice was 12.4 ° Brix, and the juice was concentrated under reduced pressure to 33.4 ° Brix to remove oily flavor contained in the shell, thereby preparing a concentrate.

1.2 Enzyme Treatment and Effects

Screening of Enzymes

The citrus concentrate is diluted with drinking water to be 24 ° Brix, Sumymeme (E & Biotech), Glucoamylase (E & Biotech), Cellulase (Cellulase) E & B Biotech ) And Pectinase (E & Biotech Co., Ltd.) were added by 0.1% and 0.5% (w / v, v / v) and stirred at 100 rpm in a 60 ° C shaking water bath for 3 hours. Saccharomyces cerevisiae Fermivin was inoculated to ferment alcohol. The degree of deglycosylation (conversion to naringenin) of enzymatically treated citrus fermented narirutin is shown in Table 1 below.

Enzyme treatment Mole concentration (mM) Naringenin / narirutin Narirutin Naringenin Control 0.054 0.010 0.177 Sumizyme 0.1 0.030 0.010 0.315 0.5 0.077 0.011 0.142 Glucoamylase 0.1 0.028 0.012 0.421 0.5 0.030 0.015 0.505 Cellulase 0.1 0.033 0.010 0.319 0.5 0.024 0.016 0.663 Pectinase 0.5 0.024 0.013 0.544

As shown in Table 1, except that the cellulase is used, the concentration of the enzyme is inversely proportional to (sumizyme, sankolase) or weak correlation (Glucoamylase), and the cellulase concentration-dependent de-glycolysis may be seen. have.

On the other hand, inoculated 0.02% (w / v) of S. cerevisae Fermivin in the hydrolyzate treated according to the type and concentration of the enzyme, and incubated for 91 hours at 30 ℃, the quality characteristics of this alcohol fermentation broth were measured. The results are shown in Table 2 below.

Alcohol fermentation Total acidity
(%) pH Sugar
content
(° Brix) Alcohol content
(%) Turbidity Hunter's color L a b Control 1.91 3.67 11.9 9.1 0.042 86.01 -7.01 39.75 Sankolase
(A) 0.1 1.79 3.70 11.8 9.1 0.013 89.10 -8.00 39.81 0.3 1.79 3.74 11.8 9.6 0.017 88.71 -7.63 39.67 0.5 1.78 3.74 11.8 9.4 0.029 86.17 -6.55 39.17 Cellulase
(C) 0.1 1.77 3.72 11.6 9.6 0.021 88.55 -7.79 39.08 0.3 1.78 3.73 11.8 9.5 0.021 88.10 -7.15 39.73 0.5 1.77 3.72 12.5 9.0 0.031 86.79 -6.14 40.01 Rapidase
(P) 0.1 1.88 3.67 11.8 9.1 0.030 85.45 -6.95 38.93 0.3 1.88 3.67 11.7 9.1 0.028 86.39 -7.12 39.61 0.5 1.84 3.67 11.8 8.9 0.042 87.01 -7.53 39.49 Sumizyme
(S) 0.1 1.72 3.73 12.0 9.2 0.012 87.58 -7.22 39.70 0.3 1.73 3.75 12.2 8.9 0.024 87.95 -6.74 39.82 0.5 1.76 3.74 12.2 9.0 0.039 87.84 -6.94 40.54 KFEN 2
(K) 0.1 1.76 3.72 11.9 9.1 0.026 81.50 -6.67 35.65 0.3 1.79 3.72 11.7 9.0 0.038 85.18 -6.93 37.52 0.5 1.75 3.73 12.0 9.1 0.044 87.38 -6.47 39.03

In the case of the titratable acidity and pH, there was no significant difference according to the type and concentration of enzyme, but in the case of sugar, the fermentation drastically decreased as alcohol fermentation progressed. Silver (C) showed the highest content of 9.5% or more. Turbidity tended to become slightly turbid as the enzyme concentration increased.

Based on this, it can be seen that the difference in the quality characteristics of the product according to the enzyme is not so large, and therefore, it was most effective to use the cellulase, which was the most effective in the non-glycosylation.

1.3 Temperature and time of enzyme treatment

In order to investigate the non-glycosylation and quality characteristics of cellulase over time, the citrus concentrate was diluted with drinking water to be 24 ° Brix, and 0.5% (w / v) of cellulase was added to 50 ° C, 60 ° C and After stirring for 1, 3 and 5 hours at 100 rpm in a 70 ° C. shaking water bath, 0.02% (w / v) of S. cerevisae Fermivin was inoculated and fermented by static culture at 30 ° C. for 91 hours. The degree of deglycosylation of was investigated and the results are shown in Table 3.

Enzyme Treatment Time (hr.) Enzyme Treatment Temperature (℃) Mole concentration (mM) Naringenin / narirutin narirutin naringenin Control 2.16 0.22 0.10 Cellulase One 50 1.50 1.01 0.67 60 1.31 0.83 0.64 70 2.41 0.60 0.25 3 50 1.24 0.70 0.57 60 1.17 0.63 0.54 70 1.97 0.49 0.25 5 50 1.08 0.61 0.57 60 2.28 0.58 0.25 70 2.27 0.33 0.15

As shown in Table 3, the treatment of the enzyme in the case of treatment with cellulase showed an optimum efficiency at 50 ° C for about 1 hour. On the other hand, it was judged that the activity of the enzyme was suppressed at 70 ° C.

In addition, the quality characteristics of fermented wine are listed in Table 4 below.

Enzyme
treatment Total acidity
(%) pH Sugar content
(° Brix) Alcohol content
(%) Turbidity Hunter's color Time Temp. L a b 1hr 50 1.97 3.73 13.1 9.0 0.034 86.96 -5.89 41.82 60 1.94 3.72 12.3 8.6 0.049 86.07 -5.46 41.22 70 1.89 3.73 12.3 8.4 0.128 79.27 -2.12 38.26 3hr 50 1.97 3.72 13.3 9.0 0.034 87.31 -5.48 41.98 60 1.94 3.69 12.9 9.3 0.048 84.86 -3.08 42.01 70 1.85 3.74 12.2 9.3 0.126 75.87 0.53 37.27 5hr 50 1.98 3.72 13.3 8.7 0.034 86.82 -4.84 42.00 60 1.95 3.72 12.8 8.6 0.062 82.14 0.24 41.97 70 1.85 3.72 12.1 8.9 0.095 76.01 2.41 38.05

As shown in Table 4, the titratable acidity and pH did not show a significant difference depending on the enzyme treatment time and temperature. On the other hand, the alcohol content was the highest when the enzyme was treated for 3 hours (9.0 ~ 9.3%), when the enzyme was treated for 1 hour showed a high alcohol content of 9.0% at 50 ℃, turbidity was enzyme treatment There was no significant difference with time, but it showed a tendency to become slightly cloudy as the temperature increased.

Therefore, in the case of the enzymatic reaction, it was possible to produce the best product in terms of alcohol concentration and turbidity by running the reaction at 50 ° C. for about 1 hour with cellulase.

1.4 Selection of Yeast

Yeast used in this example is Lalvin EC-1118 (Canada) (E), Fermivin (France) (F), Lalvin ICV D47 (Canada) (I), Enoferm M2 (Denmark) (N), Lalvin RC 212 ( Canada) (R) and Lalvin K1-V1116 (Canada) (V), both purchased from Wine Kit Korea.

After diluting the citrus concentrate with drinking water to 24 ° Brix, inoculate 0.02% (w / v) of dry yeast (E), (F), (I), (N), (R) and (V), respectively. After incubation for 30 to 91 hours in the incubator (HB-103-2H, Hanbeak Scientific Co., Korea), the quality of the supernatant after primary fermentation was filtered with a nonwoven fabric and centrifuged at 13,000 rpm for 5 minutes. The results are shown in Table 5 below.

Yeast Total acidity
(%) pH Sugar content
(° Brix) Alcohol content
(%) Turbidity Hunter's color L a b (E) 1.83 3.64 11.9 9.1 0.032 89.02 -8.69 41.26 (F) 1.81 3.65 11.2 9.6 0.037 86.44 -8.14 39.86 (I) 1.83 3.65 11.7 9.5 0.035 87.79 -8.48 40.90 (N) 1.81 3.64 11.8 9.4 0.027 87.81 -8.51 40.65 (R) 1.79 3.66 11.7 9.4 0.020 88.41 -8.58 40.68 (V) 1.88 3.63 11.6 9.5 0.030 87.84 -7.89 41.28

As shown in Table 5, in the case of the titratable acidity, (V) showed the highest value of 1.88%, and the other five yeasts showed similar results at around 1.80%, and pH also showed around 3.65. The type of yeast did not affect the titratable acidity and pH.

On the other hand, when the alcoholic fermentation was inoculated with 5% (v / v) of the yeast, the alcohol content was the highest as 12.75% in S. bayanus EC-1118, S. cerevisiae RC 212 12.35%, S. cerevisiae ICV D47 11.85%, S. cerevisiae Fermivin 9.95%, S. cerevisiae K1-V1116 8.70%.

The sugar content after fermentation showed a lower tendency with higher alcohol content (FIG. 1). In addition, in the case of the titratable acidity and pH, as shown in the case of treating the yeast at 0.02 (w / v), there was no significant difference depending on the type of yeast (FIG. 2). Therefore, it was determined that S. bayanus EC-1118 has excellent alcohol production ability when alcohol is fermented using citrus hydrolyzate.

1.5 Determination of initial sugar content by process

After the initial acidity of the citrus hydrolyzate was added to 0.2%, the initial sugar content was adjusted to 22, 24, 26, and 28 ° Brix, respectively, and the alcohol fermentation characteristics were examined, and the results are shown in FIG. 3. Specifically, the alcohol content was the highest initial sugar content of 11.65% at 22 ° Brix, 12.85% at 24 ° Brix, after which the alcohol content tended to decrease slightly.

On the other hand, in order to investigate the characteristics of the product according to the sugar type, sugar, honey, fructose and fructooligosaccharide were added to the enzyme-treated citrus pulp, respectively, at 24 ° Brix, and then Lalvin EC-1118 was added 5% ( v / v) inoculated.

The highest alcohol content was 11.70% for honey, 11.05% for fructooligosaccharide, 10.75% for sugar, and 10.15% for fructose. Titratable acidity and pH showed similar trends overall. In this example, alcohol fermentation was excellent in all four sugars, and there was no significant difference in alcohol content.

On the other hand, the results of examining the sensory characteristics of the product according to the sugar type are listed in Table 6 below.

Sugars Attributes ^{1 )} Color Flavor Taste Overall
acceptability Sucrose 5.8 ± 0.1 ^{a2 )} 5.1 ± 0.3 ^a 5.3 ± 0.5 ^a 5.7 ± 0.4 ^a Honey 5.3 ± 0.4 ^b 4.2 ± 0.5 ^a 5.0 ± 0.5 ^a 5.0 ± 0.5 ^ab Fructose 5.0 ± 0.1 ^b 4.8 ± 0.3 ^a 4.6 ± 0.3 ^a 4.4 ± 0.1 ^bc Fructo-oligosaccharide 4.4 ± 0.2 ^c 4.8 ± 0.1 ^a 3.7 ± 0.2 ^b 3.9 ± 0.2 ^c

^The different ^abc subscripts showed significant differences (p <0.05) from each other.

¹⁾ Attributes are shown on a seven-point hedonic scale.

^{2) The} value is mean ± standard deviation.

As shown in Table 6, in the case of sensory preference of alcoholic fermentation products of citrus hydrolyzate according to sugar type, the color of sensory preference was highest when sugar was used as 5.8, followed by honey, fructose and fructooligosaccharide. appear. The flavor of sugar was highest in 5.1, fructose and fructooligosaccharide in 4.8 and honey in 4.2, but there was no significant difference between samples.

Taste was the highest when added with sugar (5.3) and low when added with honey and fructose (5.0 and 4.6, respectively), but there was no significant difference between samples. On the other hand, fructooligosaccharide added was the lowest at 3.7 and was below average.

In the overall acceptability, there was a significant difference among all samples. The addition of sugar was the highest with 5.7 and the fructooligosaccharide addition with 3.9 with the lowest. In case of adding sugar, the final alcohol content was not only low but also showed soft taste, and it was judged to have the highest palatability, and in case of adding honey, protein was contained, causing unpleasant odor due to heat during hydrolysis. It appeared to show low palatability.

As a result, honey was found to be suitable for alcohol fermentation and organoleptic properties in addition to sugar, and it was judged that it would be most effective in terms of quality improvement and sensory preference when alcohol fermentation was carried out using complex sugar in the future.

Example  2: citrus wine  And citrus Brandy  Produce

2.1 tangerines Wine  Produce

20 kg of citrus fruits (crushed whole fruit) were ground, and 200% (v / w) was added with purified water, and sugar was added thereto, and the sugar was added at 24 ° Brix. Thereafter, 0.5% (w / v) of cellulase was added and hydrolyzed for 1 hour while stirring at 100 rpm using a shake incubator (HB 205SWM, Hanbaek Scientific Co.) at 50 ° C. The incubator (HB-103-2H, Hanbaek Scientific) was inoculated with 5% (v / v) of Jumo ( S. bayanus Lalvin EC-1118) to the prepared hydrolyzate (sugars of 3.4 ° Brix, titration of 0.39% and pH 3.22). Co., Korea) was incubated for 14 days at 30 ℃, fermented into a sweet type (final sugar) was adjusted to 11 ~ 12 ° Brix. After alcohol fermentation, citrus wine was prepared by primary filtration with a nonwoven fabric, followed by secondary filtration using a filter membrane (pore size 0.45 um, Advantec MFS, Japan).

2.2 Preparation of Citrus Brandy

The citrus wine prepared in Example 2.1 was first filtered with a nonwoven fabric, and then bottled by secondary filtration with a circulating aspirator (sibata WJ-15, Japan), and the distilled sample stored at 15 ° C. Used as. The distillation was performed using an atmospheric pressure distillation unit, and the sample was heated to 95 ° C. or higher, and the distilled fraction was separated into an initial stream (10%), a middle stream (80%), and a downstream stream (10%).

In the case of alcohol content, citrus wine was 13.9%, grass wine was 72.5%, middle wine was 33.5% and wake was 4.9%, and the alcohol content was gradually decreased toward the wake. By mixing them in an appropriate amount, it was determined that citrus brandy could be produced according to preference.

Example  3: Citrus wine  Quality check

Citrus wine (A) produced in Example 2.1 is a commercial wine citrus wine citrus glass (B) (100% Jeju citrus juice content 30%) and Gold beak (C) (Gold beak, citrus fruit from Jeju) 100%).

3.1 alcohol content, sugar content, Titratable acidity  And pH

Analysis of alcohol content, sugar content, titratable acidity and pH of two kinds of home-made citrus wine (A) and commercial citrus wine (B, C) showed that (B) was the highest with 13% (A) 12% and C were 11%. Generally, when the alcohol content is less than 12%, the wine tends to be easily deteriorated.

In terms of sugar content, (B) was the highest at 14.1 ° Brix and (A) and (C) were 11.9 and 10.0 ° Brix, respectively.

The optimum acidity was 0.53 ~ 0.63% and pH was 3.22 ~ 3.42. There was no significant difference between the products. If the pH of wine is 3.6 or higher, there is a high possibility of germs during storage. It is known to have an effect, and self-made citrus wines have been shown to be at an appropriate level.

3.2 Organic Acid Content

The results of analyzing the organic acid content of the two types of home-made citrus wine (A) and commercial citrus wine (B, C) are shown in Table 7 below.

Organic acid
(mg%) Sample A (home-made wine) B (1 glass of tangerine) C (gold beak) Oxalic acid ND ¹⁾ N.D. N.D. Tartaric acid N.D. N.D. N.D. Malic acid N.D. N.D. 28 ± 0 Lactic acid N.D. 191 ± 3 115 ± 3 Acetic acid TR ^{2 )} N.D. 102 ± 2 Citric acid 414 ± 2 ³⁾ 274 ± 2 291 ± 1 Succinic acid 145 ± 1 59 ± 0 46 ± 1

¹⁾ Not detected.

²⁾ trace amount

^{3) The} value is mean ± standard deviation (n = 3).

As shown in Table 7, in (A), only two types of citric acid and succinic acid were detected, and (B) three types of lactic acid, citric acid, and succinic acid were detected. C) is a total of 5 species including lactic acid, citric acid, succinic acid, malic acid with irritating sour, and acetic acid with strong acidity as the main ingredient of vinegar. Detected.

The main organic acid is citric acid, the content of citric acid was highest in (A) at 414 mg%, (B) at 274 mg%, (C) at 291 mg%, and other succinic acid) was detected.

3.3 Alcohol Ingredients

The results of analyzing the alcohol components of the self-manufactured citrus wine (A) and commercial citrus wine (B, C) are shown in Table 8 below.

Alcohol component
(ppm) Sample A B C Acetaldehyde 8 ± 1 ¹⁾ 185 ± 54 60 ± 26 Methanol 10 ± 1 58 ± 4 36 ± 19 2-propanol ND ^{2 )} N.D. N.D. isoamylalcohol 205 ± 9 156 ± 1 147 ± 10 1-propanol 59 ± 4 19 ± 0 21 ± 2 2-methyl-1-propanol 36 ± 11 22 ± 1 20 ± 2 1-butanol N.D. N.D. N.D. 1-pentanol N.D. N.D. N.D.

1) The value is the mean ± standard deviation (n = 3).

2) Not detected.

As shown in Table 8 above, for (A) the acetaldehyde and methanol content were much lower than for (B) and (C). As methanol causes hangover after ingestion, it is considered that (A) is more suitable for product than (B) and (C). In addition, in the total amount of fusel oil such as isoamyl alcohol, 1-propanol, 2-methyl-1-propanol, (A) was the highest at 300 ppm, (B) was 197 ppm, and (C) was 188 ppm. The wine was more than 100 ppm higher than the commercial citrus wine. Fudge oils in alcoholic beverages give flavors, and their contents vary depending on the raw materials and yeast, and when they are present in small amounts, it is an important factor that has a decisive effect on the quality by increasing the taste and aroma of alcoholic beverages. It was found to have a richer taste and aroma than in the case of B) and (C).

3.4 Flavonoid Content

The flavonoid content of two types of citrus fruits, self-manufactured citrus wines (A) and commercial citrus wines (B, C), which are raw materials of self-manufactured citrus wines, was analyzed, and the results are shown in Table 9 below.

(Unit: ppm) Sample
(unit: ppm) Narirutin equivalent Hesperidin equivalent Narirutin Naringenin Hesperidin Hesperetin Whole citrus 162.3 (100%) 0.0 (0%) 85.8 (100%) 0.0 (0%) A 55.1 (34.0%) 107.1 (66.0%) 49.9 (58.1%) 35.9 (41.9%) B 50.1 (100%) 0.0 (0%) 32.3 (100%) 0.0 (0%) C 51.8 (100%) 0.0 (0%) 31.8 (100%) 0.0 (0%)

As shown in Table 9, 162.3 and 85.8 ppm of narirutin and hesperidin were detected in the citrus fruits, but no glycoside flavonoids were detected. In addition, for commercial citrus wines (B) and (C), narirutin was 50.1 and 51.8 ppm, respectively, hesperidin was 32.3 and 31.8 ppm, respectively, and nonglycoside flavonoids were not detected in both products.

In the case of (A), the total content of citrus fruits and total flavonoids were almost identical to 248 ppm. The glycosides of narirutin and hesperidin were 55.1 and 49.9 ppm, respectively. And 35.9 ppm, it was found that during the process of citrus hydrolysis and alcohol fermentation, narirutin and hesperidin were deglycosylated and converted to naringenin and hesperetin.

As a result, the self-made citrus wine (A) made from citrus fruits was about 3 times higher in total flavonoid content than commercial citrus wines (B, C) made from citrus fruit flesh, and hydrolysis of glycoside flavonoid More than 57% of the glycosides were converted to nonglycoside flavonoids, which further reduced bitter taste and improved functional properties such as antioxidant, anti-inflammatory and anticancer activity.

3.5 sensory quality characteristics

The results of examining the characteristic strength and overall sensory taste of color, aroma, taste (sweetness, bitterness, and citrus flavor) for two types of home-made citrus wines (A) and commercial citrus wines (B, C) are shown in Table 10 below. .

Sample ^{1 )} Attributes ^{2 )} Color Flavor Taste Overall
acceptability Sweet Bitter Citrus A 5.18 ± 0.42 ^{a3 )} 5.36 ± 0.67 ^a 4.45 ± 0.69 ^a 3.64 ± 0.67 ^a 5.36 ± 1.03 ^a 5.27 ± 0.47 ^a B 2.73 ± 0.47 ^c 3.73 ± 0.47 ^b 4.73 ± 0.65 ^a 3.91 ± 1.04 ^a 3.64 ± 0.50 ^b 3.73 ± 0.47 ^b C ( 3.36 ± 0.47 ^b 2.91 ± 0.87 ^c 3.55 ± 0.52 ^b 2.18 ± 0.67 ^b 3.45 ± 0.50 ^b 3.64 ± 0.69 ^b

^{abc )} different subscripts showed significant differences (p <0.05) from each other.

¹⁾ Attributes are shown on a seven-point hedonic scale.

^{2) The} value is the mean ± standard deviation (n = 10).

As shown in Table 10 above, the color appeared to be the strongest in (A) to 5.18, (C) 3.36, (B) 2.73. Incense was also the strongest in (A) to 5.36, (B) 3.73, (C) 2.91. It was judged that the color and aroma became more intense due to the citrus peel and showed a significant difference between the samples. Among the flavors, sweetness was the highest at 4.73 in (B), (A) 4.45 and (C) at 3.55, showing the same results as sugar. The bitterness was highest in (B), 3.91, and (A) 3.64, (C) 2.18, indicating that the self-manufactured citrus wine (A) was slightly higher in strength than the commercial citrus wine (C). The average score of the bitter taste was weak due to the below average score.

The taste and overall acceptability of citrus wines were the highest at (A), 5.36 and 5.27, respectively, and there was a significant difference between two types of home-made citrus wines (A) and commercial citrus wines (B, C). Therefore, when preparing citrus wines using citrus fruits and hydrolyzate, it was possible to produce wines with a strong color, aroma and taste while reducing the bitter taste.

Claims (8)

A juice step of producing a citrus juice by juice of citrus fruits;
An enzyme reaction step of reacting the cellulase to the citrus juices by adding 0.5% (w / v) of the citrus juices for 1 hour at 50 ° C. to 60 ° C .; And
Citrus fermented food manufacturing method comprising a fermentation step of alcohol fermentation of the juice passed through the enzyme reaction step using Saccharomyces bayanus . delete delete delete delete The method of claim 1,
Method of producing a citrus fermented food, characterized in that the citrus juice through the enzyme reaction step is added 22 to 28 ° Brix by adding at least one sugar of sugar or honey after the enzyme reaction step and before the fermentation step. The method of claim 1, wherein the citrus fermented food is citrus wine or citrus brandy. Citrus liquor alcohol-fermented with Saccharomyces bayanus by adding 0.5% (w / v) of cellulase to the citrus fruit juice and reacting at 50 ° C. to 60 ° C. for 1 hour.

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