KR101312361B1 - Plum liqueur and its manufacturing method using frozen plum and plum extract - Google Patents

Abstract

The present invention relates to a liqueur in which plum is prepared as a main raw material fruit, and after freezing the plums, the frozen state of the plums is added to the spirits (酒精) to extract flavor components in the process of thawing frozen plums in the alcohol. Induces relaxation of pulp tissue, improves the effect of extracting flavor components, adds plum leach liquor to plum liqueur, enhances the natural flavor of plum, and prevents undesired side reactions and deterioration of merchandise due to excessive sugar or artificial sweetener. It is.
In addition, by cooling and filtering the liqueur of plum, it induces coagulation and aggregation of solid impurities such as gelatinized pectin to improve the filtration effect. It is to improve the flavor of the finished product.

Description

Plum liqueur manufacturing method using frozen plum and leach per berry and plum liqueur prepared by the manufacturing method {Plum liqueur and ITS MANUFACTURING METHOD USING FROZEN PLUM AND PLUM EXTRACT}

The present invention relates to a liqueur in which plum is prepared as a main raw material fruit, and after freezing the plums, the frozen state of the plums is added to the spirits (酒精) to extract flavor components in the process of thawing frozen plums in the alcohol. Induces relaxation of pulp tissue, improves the effect of extracting flavor components, adds plum leach liquor to plum liqueur, enhances the natural flavor of plum, and prevents undesired side reactions and deterioration of merchandise due to excessive sugar or artificial sweetener. It is.

Fruit liquor made from fruits is a liqueur that leaches flavor components by injecting raw fruit into fermented fruit liquor and alcohol or distilled liquor fermented by adding sugar to fruit itself or fruits. It can be classified as a mold fruit wine.

Fermented fruit wine, which is represented by wine, is also called brewed fruit wine. The fruit with high sugar content is used as a raw material. In the case of fruit that is difficult to brew with only sugar, such as plum, it is artificially added with sugar to brew.

However, when plum is used as the main raw material of fermented fruit wine, it is not only a core fruit that is difficult to preprocess, such as crushing and squeezing compared to traditional fermented fruit wine raw material such as grapes, but also complicated fermentation pretreatment due to the nature of plum, which is harder than other core fruits. It takes a process, and due to the low sugar content will be accompanied by excessive winnings, there is a problem that it is difficult to maintain the natural flavor of the fruit and difficult to secure the preservation and commerciality.

Therefore, in the case of plum is processed into a liqueur-type fruit wine that leaches flavor components by pouring into the spirit or distilled liquor rather than fermentation of pulp or fruit juice, the conventional plum liqueur manufacturing method is outlined as follows.

First, the plum ingredient, which is a raw material fruit, is poured into alcoholic beverages and immersed for a predetermined period of time to extract the flavor component of the plums into alcoholic beverages.

When the flavor component of plum is flavored and flavored alcoholic column is formed, after separating the plum and the column, the column is diluted with water to form a dilution column.

After that, the sugar liqueur is completed by adding sugar and fragrance in order to correct the strong and sour taste of the plum.

The conventional plum liqueur manufacturing method has the following problems.

First of all, in the extraction efficiency of flavor components in alcohol immersion process, plums have a harder flesh and sheath than general fruit used as a liqueur material, as well as other nucleus, so it takes a long time to infiltrate the spirits and extract active ingredients. Extraction efficiency is low.

Therefore, as in the fermented fruit wine manufacturing method, it is possible to consider the method of crushing the plum, which is the raw material fruit, to increase the contact area between the spirit and the flesh and to accelerate the extraction of flavor components, but this only complicates the manufacturing process and increases the manufacturing cost. In addition, due to excessive floating impurities and turbidity increase due to the pulverization of the flesh, a separate solid-liquid separation post-treatment process may take place and may cause a serious problem of deterioration of commerciality.

In particular, the nuclei of plums, which are crushed together during the pulverization of the plum flesh, are hard to be pulverized into fine powder form compared to the flesh due to the hardened and low moisture content of the tissue. The fine powder of the pulverized nuclei is extremely difficult to settle or filter, and the plums Amigdalin (amygdalin) contained in a large amount in the nucleus, including the nucleus, can cause serious problems such as unpleasant flavor as well as causing abdominal pain when ingested in large quantities.

Currently, plums commonly used in the market as raw materials for processed foods related to plums, such as liquor, are harvested in May or June. Not only is it hard, it is known to have low aromaticity and high content of amidaline described above.

This may lead to softening of the pulp tissue and the use of yellow plum with low amigdaline content as a liqueur raw fruit. However, the yellow plum has a better flavor than the green plum, but it does not maintain the appearance of the fruit and is damaged or easily decayed. It is difficult to distribute and store, thus limiting industrial mass use.

In addition, the conventional plum liqueur manufacturing method in addition to the loss of the flavor of the plum plume excessively in the process of adding sugar and fragrance in order to correct the unique and strong sour taste of the plum plume, as well as side reactions due to additives (副There is a serious problem in that there is always a possibility.

In addition, during the addition of sugars and flavorings, pectin and sugars contained in the plum are combined and gelated to form suspended solids. Since the semi-solid semi-solid physical properties are not, adsorption through activated carbon or the like, precipitation or filtration through a filter medium is difficult, and there is a problem that seriously impairs the merchandise of the finished product.

The present invention has been made in view of the above-described problems, in the method of manufacturing a liqueur (liqueur) is produced from the main raw material of the plum, the freezing step (S10) for rapidly freezing the plum, and brewing the frozen plum Thawing immersion step (S20) for extracting the flavor component of the plum while immersing in the leach solution containing a) and thawing, and columnar separation step (S30) for separating the circumference of the leach liquor flavored and flavored plum and plum; Plum liqueur manufacturing method using a frozen ume and plum leach liquor characterized in that it consists of a flavoring step (S40) for mixing the leach per plum extracted by mixing the plum and sugar in the separated circumference and the plum liqueur prepared through the manufacturing method to be.

In addition, after the flavoring step (S40) is completed, the cooling step (S51) for cooling the mixture of the circumference and per leach perilla to -5 ℃ to 0 ℃, and the filtration step (S52) for filtering the cooled mixture with a filter medium It is carried out, the plum is a plum liqueur manufacturing method using the lye plum and frozen plum and the plum liqueur, characterized in that the plum was ripened at room temperature for 2 to 5 days at room temperature, and plum liqueur prepared through the production method to be.

Through the present invention it can be obtained the following effects.

First, through the relaxation of the pulp tissue in the alcohol thawing process of the frozen plum, by promoting the penetration of the alcohol and the elution of the flavor components, it is possible to obtain the effect of improving the flavor of the finished product.

In addition, by securing the flavoring and flavoring efficiency of the spirits without crushing the fruit, it is possible to suppress the generation of solid impurities, which is essential in the application of the grinding method and to reduce the turbidity of the finished product to improve the commerciality, By carrying out the elution in a low temperature environment, the effect of suppressing side effects such as volatilization and rancidity of the active ingredient can also be obtained.

In removing the flavours and flavors of plum liqueur, not only can the effect of doubling the natural flavor of plums by adding a leaching liquid per plum, but also prevent unnecessary side reactions and deterioration of merchandise due to excessive sugar or artificial sweeteners. .

In addition, by using the plums artificially ripened by the ume (yellow plum) to improve the flavor of the finished product, it is also possible to easily secure the quantity of raw material fruit, as well as to reduce the manufacturing cost.

1 is a manufacturing process flow chart of the present invention

The detailed manufacturing process of the present invention will be described as follows.

First, as shown in Figure 1, basically, the manufacturing method of the present invention freezes the step of freezing the plum (S10), thawing immersion step (S20) of immersing the frozen plum in the leachate containing alcohol, the flavor and flavor of the circumferential separation The column is separated into a column (S30), the flavoring step (S40) for adding a leach per plum to the column.

In addition, a cooling step S51 and a filtration step S52 may be performed as subsequent processes.

Before starting the freezing step (S10), it is possible to perform a pretreatment process such as selecting the plum of the appropriate specifications, removing impurities or contaminants, and drying after washing with water, but the process of selecting, washing with water and drying may include plum liqueur. Since the process is widely used in the production of fruit processed foods, there is no specific limitation in the claims.

In the freezing step, the main material fruit of the present invention is frozen, the plum is frozen at a low temperature of about -50 ℃ to minimize the loss of flavor components and to maximize the shelf life until the start of the process.

In particular, during the industrial production of plum liqueurs by large-scale automated equipment, large quantities of raw materials should be put into processing tanks at once. It is difficult to secure large quantities of plums at once, so storing the plums before processing for a long time. There is a need to, in this case, by maintaining the storage temperature of about -20 ℃ after rapid freezing in the above-described manner can ensure the freshness of the plum as well as the convenience of storage.

After the freezing step (S10), the plum is added to the leach liquid containing spirits, that is, distilled spirits or distilled liquor mixed with spirits and water, and thawed while being immersed in state to extract flavor components of plums. Go through the immersion step (S20).

The mixing ratio of the leachate and the plum in the thaw immersion step (S20) may vary depending on the target physical properties of the finished product such as alcohol concentration, flavor, sugar and acidity of the leachate, but the mixture of plum and leachate in consideration of leaching efficiency in the treatment tank, etc. It is preferable to set the mixing ratio of plum which is a raw material and fruit to 20 weight%-50 weight%.

In the thawing immersion step (S20), the frozen plum is thawed and the flavor component contained therein is eluted to taste and taste in the leachate.In the process of thawing the frozen plum, the tissues of the plum flesh relax and the infiltration of the leachate and flavor components. Elution effect is improved.

That is, once thawing of the frozen plum fruit, the flesh tissue is relaxed in the repeated expansion and contraction process accompanied by a change in the physical state of moisture in the flesh, so that the leachate penetrates and the elution effect of the flavor component without physical grinding of the plum flesh. Is to be improved.

In particular, the effect of pulverizing the pulp tissue and promoting the leaching of the leachate in the thawing immersion step (S20) is achieved without crushing the raw material fruit. Since it can be suppressed, turbidity is reduced while enhancing the flavor of the finished product.

In addition, since the elution of the flavor component can be performed in a low temperature environment by applying the frozen plum, it is also possible to obtain the effect of suppressing side effects such as volatilization and rancidity of the active ingredient.

When the thawing immersion step (S20) is completed, a columnar separation step (S30) for separating the circumference of the flavoured and flavored leach liquor with plum is carried out.

Separation of circumference and plum, a kind of solid-liquid separation process, uses a decanter or the like to filter out the circumference formed on the upper layer by filtration, screen or strainer, or a combination of gravity and filtration. Various methods such as application can be applied, but this is a matter that can be selected according to the site conditions and the target properties of the finished product, and thus no specific limitation of the claims is made.

Then, the flavoring step (S40) of mixing the leach per plum extracted by mixing the plum and sugar in the separated circumference is performed.

Here, the plum leachate extracts the flavor component of the plum by osmotic pressure difference, and mixes the plum and sugar in a weight ratio of 1 to 1 and matures at room temperature for 100 days to extract the moisture and flavor components of the plum with sugar solution (액). By filtering, the extracted leachate may be further aged to remove blemishes and flavors.

In the conventional plum liqueur manufacturing method, sugar or artificial sweetener is added to offset the stiff and strong sourness of the plum in the flavored and flavored circumference of the plum, which is not only an unnecessary flavor and taste but also the natural flavor of plum Cause problems to reduce.

Therefore, in the present invention, by adding the leach liquid per plum to the circumference, it is possible not only to remove the taste and flavor, but also to double the natural flavor of the plum.

Plum liqueur completed through the flavoring step (S40) can be diluted in water to adjust the alcohol concentration, and shipped through a process such as filtration, bottling and packaging to remove residual solid impurities.

At this time, the filtration treatment to remove the residual solid impurities is very important in the merchandise, such as turbidity and preservation of the finished product, as described above, during the addition of the sugar solution, the pectin and sugars contained in the plum are combined and gelated Formation of fine suspended solids, which have a physical property of semi-liquid semi-solid rather than completely solid, there is a problem that the adsorption through activated carbon or the like, or the filtration effect through the precipitation or filter medium is relatively low.

Thus, in the present invention, the cooling step (S51) of cooling the mixed liquid of the circumference and plum per leach liquid formed through the flavoring step (S40) to -5 ℃ to 0 ℃, and the filtration step (S52) for filtering the cooled mixed liquid with a filter medium In addition, by minimizing suspended solids in the finished plum liqueur to reduce turbidity and ensure preservation.

At this time, the mixed liquid of the circumference and the leachate per plum is maintained at -5 ° C to 0 ° C for 3 days to 15 days, and then a plurality of filter mediums having different sizes of meshes are collected from the tree in detail. Solid impurities are filtered by passing them through in sequence.

The gelation pectin contained in the mixture of the circumference and plum perilla liquid through the cooling step (S51) is coagulated and aggregated so that it can be easily filtered through the filter medium, and in the filtration step (S52) through sequential filtration from crude to fine It can minimize the filtration resistance and double the filtration effect.

Meanwhile, plums commonly used in the market as raw materials for processed plum foods, including liquor, are harvested in May or June, compared to the yellow plums harvested in July when ripe. It is known that not only the pulp is hard, but the fragrance is low and the content of amigdaline is high, which can cause abdominal pain when ingested in large quantities.

Therefore, it may be advantageous to the flavor of the finished product to use the plum liqueur as a raw material of plum plum, which softens the pulp tissue and has a low content of amigdaline, but as described above, the yellow plum has not only restrictions on distribution and storage, There is a disadvantage in that the loss is expensive (高價).

In particular, unlike other industrial raw materials, apricots, which are agricultural products, cannot be secured in large quantities at one time, so it is common to undergo long-term storage before processing.In the case of yellow plums, even if the freshness is maintained by simplifying the distribution process, Deterioration in storage has inevitable serious problems.

However, in the present invention, the rapid freezing plum is used, and since the frozen state before processing is maintained, even when the yellow plum is used as a raw material fruit, it is possible to maintain freshness in the storage process.

In addition, in the present invention, by using the plums artificially aged by the plum and yellow plum (黄梅 化), while improving the flavor of the finished product, it is possible to easily secure the quantity of the raw material fruit, as well as to reduce the manufacturing cost.

The yellow plum process of the present invention is carried out by rinsing the fresh medium and washing and air drying (청) and stacked to a height of 20 cm or less and aged at room temperature for 2 to 5 days.

Once plumed plums are softer than normal plums harvested in the mature state, it is more likely to damage the pulp during pretreatment such as washing and air drying. In order to prevent damage due to the weight of plums loaded during ripening, the loading height is preferably limited to 20 cm or less.

S10: freezing stage
S20: thawing immersion stage
S30: circumferential separation step
S40: Kamiko stage
S51: cooling stage
S52: filtration step

Claims (4)

In the manufacturing method of a liqueur (liqueur) in which the plum is made from the main raw material fruit, In the manufacturing method of the liqueur (liqueur) to which the leach liquid per plum extracted by mixing the plum and sugar,
A freezing step of freezing plums (S10);
A thawing immersion step (S20) of extracting flavor components of the plum while thawing by immersing the frozen plum in a leach solution containing alcohol (酒精);
A circumferential separation step (S30) for separating the circumference of the flavoured and flavored leach liquor from the plum and the plum;
Method of producing a plum liqueur using a frozen plum and a leach per plum, characterized in that it comprises a flavoring step (S40) for mixing the leach per plum extracted by mixing the plum and sugar in the separated circumference.
The method according to claim 1, After the finishing step (S40) is completed, the cooling step (S51) for cooling the mixture of the circumference and per leach perilla to -5 ℃ to 0 ℃;
Filtration step (S52) for filtration of the cooled liquid mixture with a filter medium, characterized in that the plum liqueur manufacturing method using a leachate per plum and plum.
delete Plum liqueur prepared by the method of producing a plum liqueur of claim 1.

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